Pioneer Smoke Houses Channel
Pioneer Smoke Houses Channel
Welcome to Pioneer Smoke Houses Channel! Dive into smoking and grilling with expert tips, product reviews, and hands-on testing. Whether you're a beginner or a seasoned pitmaster, you'll find valuable advice here. We specialize in electric smokers but cover all types. As an Amazon Influencer, we offer trusted recommendations on the best smoking and grilling gear available on Amazon. Join us and elevate your BBQ experience. Subscribe for weekly videos and become a smoking pro!
#SmokingTips #Grilling #ElectricSmokers #BBQGear #AmazonInfluencer
Пікірлер
Where did you get your table for your smoker I need one to get it up to height
What size wire are you using?
I used 14ga for this project, but the control wires could have been smaller. The black, white, and green wires were cut from the extension cord.
I love Monterey chicken with poultry tastes very similar to Dan o's but cheaper
Nice, I will see if I can find that and give it a try
Do you close the damper when you get to the temperature that you want or do you leave it open
No I do not close the damper. The temperature is regulated by the blower fan and the digital controls.
@@pioneersmokehouseschannel thank you
Where did you buy those at??
The turkey thighs? I have a local store that sells it year around. They also do unique cut like one called pork medallions that is like chunks of pork shoulder.
What store? We live in the same town
Great video! Informative and helpful as always!
Thanks! I am thinking of cleaning this one up and doing a few more videos, one for the Amazon program!
That looks incredible!!!! Inspired
Thank you! the taste was great but if I recall it was slightly under cooked. I think it needed 5 more degrees and a 30 minute rest, but I rushed it for the video.
Wait but everyone says warm meant does not take smoke… 😂😂😂
Ya, but I say test it and find out. I like to have first hand experience. Also, it does taste different depending on when smoke is introduced.
@@pioneersmokehouseschannel agreed!
The Bradley is nicer, but more $
Great job. Question on PID. When approaching target temp, does the PID reduce heat output by lowering power to heater or does it just cycle on/off more so that when at temp it is activating / deactivating the heater at the rate needed to keep it at target temp? I have 2 in my house that seem to work differently, one to control temp on Weber smoker that increases fan speed in proportion to error signal. When at target temp, it just puffs the fan at low speed to keep temp constant. Another on my espresso machine that seems to just flicker on/ off when at temp. Just curious. Thanks.
I will research and test it but I think it is on/off... I would hate to say it definitively. I am planning on transferring it to a different smoker in a few weeks.
That's what makes the PID better than a thermostat on/off type controller. Yes, it will start to limit the power output as it gets closer to the setpoint. It does this by pulsing the output which allows it to put out a smaller percentage of power to the element using PWM. Keep in mind that the PID controller needs to be tuned correctly to do this. Once tuned it should put out 100% power in the warm up stage, then cut back as it gets closer to the setpoint. If tuned right it will not "overshoot" by very much and then settle down at the setpoint.
Been a owner of a Wsm for 6 years and I’ve tried it all and for me other than me cooking chicken I always use my water pan with water for a lot better control of my low heat temp 😎But everyone has there own personal way main thing keep the family happy with good Barbecue 🍻
Good food is the goal. Thanks for watching!
Sure over complicated starting a wsm dude
Your my friend to Gary 🥹
Great video, informative!
Thank you! when I do my videos I try to share as much information as possible, sometimes I talk too much, lol
We bought one last fall. Used it 2 times and the knob that controls the temperature just falls off
sorry to hear that. Are you sure it is the same model. I was on a purchase wait list for the release and got one February 4th. I hope they sent you a warranty control panel.
Got one of these for free yesterday, looking forward to using it and had no idea where to start. Thanks for the info!
that Salmon or the smoke, lol, just kidding. If I can give you one tip, add most of the smoke in the first two hours and sit with the smoke to watch the temperature and make small adjustments. Once you get the smoke on your food the temperature will be stable a few minutes after you set it.
This looks pretty good
thank you! It turn out yummy every time.
🥩🥩🍗🍗🍖🍖🥓🥓🍔🍔
hum, which one?
Your video is the best I've seen thus far on smoking Spare Ribs on the Masterbuilt 1050. I see you cooked your ribs upside down which makes sense. How many hours did you cook @ 245 degrees before you temped up to 275? What was your temp @ the end before you put em in the oven? I cook mine until they temp @ 200 - 205, then I wrap for an hour and I'm coming out to mushy. Thinking about taking off @ 185, then wrap until I reach my temp, thanks!
thank you! I sold the 1050 to a buddy years ago but it was one of my favorite. Combination for best and easiest brisket ever! I like your temp Idea, typically I only wrap in 30 minutes just to soften them a bit. Next Friday is Masterbuilt electric smoker ribs.
@@pioneersmokehouseschannel How long did you smoke @ 245 before going up to 275?
This tray has worked out great. Here is my affiliate link - Kaduf Pellet Smoker Tray - amzn.to/3LdXC5Q
Your hair is wild brother
Old age is a killer, lol
BTW, I was wondering if you had lost weight since the last time I watched one of your videos a while back. Great job, and thanks for sharing your grilling tips. 😊
I am not sure when you saw the first video but I dropped 30 and then I hover. I do diet event to event, so I will go keto for 3 weeks then have a week or so off.
If you’re on keto, then you will need that salt. Salt is the first thing your body is depleted of from drinking all that water, but it’s essential for your body. Your body will use it to activate energy.
On it, some Zero gator or power "ade" . Also, because of my BP meds I take potassium
Thanks for this video. I had watched several others, but yours was the best. I appreciate the to-the-point and step by step directions.
Thank you! I am glad it helped. I will be building another for my brother's friend.
I need your help
If I can help I would be glad to
@@pioneersmokehouseschannel I am a new in bbq I have a propane grill 2 burner can I smoke ribs or chicken breast on it what do I do? I bought a smoke box cast iron the grill is American Gurment nothing fancy just 2 burner propane grill
Meat doesn't make you fat, eat more of it and forget the plants and junk
right on, I am a keto fan!
Hey love the video. I just bought one of these use. You can tell it's been use. Should I try to clean it or warm it and see how it smokes?
I would start with running it on a low setting for 4 hours and maybe 4 wood pucks. If it seems dirty I like 50/50 applecider vinegar or Orange cleaner for tougher messes. If it is real bad you can use oven cleaner but that is a headache you don't want. Let me know how is goes, you can also email on the website.
Have you tried lump coal? It usually produces less and lighter ashes. Briquettes seem to make more dense ash.
I have, I might try a different brand. thanks!
I purchased the exact Hollow Smoke Grill today at a garage sale... Is this a good pellet smoker?? Any feedback appreciated! Thanks!
I like it, I bought it from a friend that has shinny object syndrome, lol... My biggest tip is to slowly increase the temperature. If I change mine from 180 to 350 it will go out every time because it burns the pellets fast than it sends them. make small increases over 5 minutes and this should not be an issue. Also, I drilled a hole in the plate so I could see the fire pot to know it this was an issue. If you do this get is as far away from the pot as you can and still see the fire.
How can I have my baby back ribs be done and good and be juicy on my pitboss 3series electric smoker 30inch with wood chips and what temperature I need have on lower temperature or high temperature and medium I need to learn
I like to stay as close to 225 as possible for back ribs. I recommend going with something with more fat while you get more practice with your smoker. I like small pieces or - pork shoulder, pork belly, county ribs, and pork blade steaks (thick cut if you can get it)
I got pitboss 3series electric smoker 30inch with wood chips I never had one before I try smoke baby back ribs on it first time my temperature is lower and higher and medium what best temperature I need to have on my pitboss 3series electric smoker 30inch with wood chips my baby back ribs wasn't done and was too dry
I don't own a pitboss 3 so I looked it up. do you have the digital or analog?
I've tried this at a constant 225 degrees and the pellets just burn up too fast and leave a mess in the smoke chip tray. But I just bought a pellet smoker tube and going to try that this week in my Masterbuilt electric smoker.
Pellet tubes and trays are awesome. you can buy a flexible metal tube and pipe the some through the woodchip loading hole. Also, mailbox mode is great. I had my son make me a custom box for the pellet tray that I call the bird house, its on the channel. kzread.info/dash/bejne/po6dpMtrmrzSprA.htmlsi=gjB21YHfsM248ruG
can you explain the wood size tip a bit more ?
check out the full video. this link should start you at 4:18 kzread.info/dash/bejne/k6OfubKlk9GwprQ.htmlsi=NZckS1un43EI2P_n&t=258
Hmm... didn't know I'd need an insulating blanket for my smoker. Is this weather dependent? It's going to be pretty warm out today.
Very much so! The insulation is really something I use for winter time smoking. Back when I first started using this smoker the directions call for using the original box as an insulator. They stopped doing that, maybe it was not safe or... they could sell the insulator. in the summer I like to smoke at night on hot days.
I love this smoker, it works better than any other I have used, I have had this model for about three years and it has held up the cold winter months.
I would say it is the best winter ready smoker I have! this is my third 40" Masterbuilt. I have the first one and sold the second one in like new condition after a few videos. When I saw the current one on a open box sale I purchased the current one. I guess I should not have sold the other one. Next cook will be Ribs in this smoker!
Great video! Where did you get your brush?
I buy almost everything for my videos on Amazon... Here is my affiliate link for the exact brush amzn.to/45zMQQJ
Great job! Very informative
Glad you enjoyed it!
I 2nd JT…
TY!!!
Informative. Thank you. JT
Thanks for watching!
Would you finish it off on a food dehydrator (I have an Excaliber)?
You can once it gets to the flavor you want. I normally use the oven. for food safety I would recommend a good cure if there is any chance of not getting a safe internal temperature. Also, freezing salmon can kill parasites.
Great video! I just picked this smoker up and your video was the first to pop up and it didn’t disappoint my man! Thanks for sharing
Thank you! I checked out your channel and I love fishing, that is how I got into smoking when I was a kid... Good luck and best wishes!
@@pioneersmokehouseschannel Thanks!!
I only use mine twice, and it temperature drop on the second use.
I have used mine many times and this has happened a few times. I think I might have been avoiding the issue by cleaning it well. Finally I think it caked up so much that it became a big issue. That is why I investigated.
@@pioneersmokehouseschannel Thanks, I'm going to look into it.
Coals can explode?
Rocks. I put rocks in to separate the beginning and end of the charcoal snake. If you do this you want to heat them in a fire to make sure the rocks don't explode during a cook, especially when you are tending the fire!
I have this model and i have to add chips every 20 minutes to maintain temperature and smoke production. Its annoying when im doing a brisket for 8 hours!
That is more often than mine. Consider a pellet tray or a Masterbuilt cold smoke generator. I like a mailbox mod or custom box like my pellet tray birdhouse.
Nice video. I never had any temp drops. But I will go out and check mine for any build-up. I let you know what I found
I check the damper vents and they looked fine but the pics I put in the video showed my issue. It is very humid here compared to the rest of my area because of the creek
BBQ with Franklin said it best. If you're looking then you ain't cooking
right on!
Are your ever going to show the smoker?
Oops, I am sorry. Check out one of these videos kzread.info/head/PLdQnhUti7aTb-KtnYTZID2sYuXj4pfcuL I will be doing a few more in july!
Good to know
thank you for watching!
TY so very much for your very thorough instructions. I can now use my Masterbilt smoker.
thank you! I got home from my day job and your comment is a pickup... Final note: low and slow will get best results.
I just smoked my first trout for ten hours and was worried it was t cooked because it was quite moist inside, now i see yours looks pretty moist too maybe mine was done? Im going to use my bluetooth thermometer next time to make me feel better about it. The whole bacteria thing had he scared to try it after ao long at low temps.. any advice?
did you cure it with a wet or dry salt brine? fresh fish is great to smoke at low temperature and I have been eating this way all my life. I started smoking my own when I was a kid, about 12.