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Use a wire brush first around the base where the handle meets. Then, do the inner wall where it is inserted into the smoker. This should make it operate smoother. Be prepared to put in at least a beers worth of effort as any pit master might put in two.

I would try the Barley and hops website but it is not to hard to do. I also saw some on ebay but I didn't investigate... www.northernbrewer.com/collections/fermentation-temperature-control

I am glad you are happy with your. I think it is a good value and if the user maintains the temperature they can get great food! Thanks for watching

I just tried it last year for the first time and I am happy with the results. I find the smoke faster and heavier, just like fine saw dust. Thanks for watching.

Never! Most electric smoker manuals clearly say not to. Also, it does not make sense to me why you would add water to something you want to smoke. First it needs to steam to dry off and I avoid steam as much as possible.

Thanks for watching!

I never add water to my smokers. I know many people swear by this but in my experience it just make a mess of the inside of your smoker. Basting, spritz, or bbq sauce are all good options. Sometimes I will use spray olive oil to keep the surface moist.... I can recall the time on this video but the reason I don't state it regularly is because it varies so much. I estimate a regular pork butt 8 hours at 275 plus an hour rest.

because it is in the way if you want to put food on the front shelf.

No foil. That is something that you could do on a grill, works really well on to of two charcoal briquettes. All electric smokers burn the same way, just start with a small load, like a 1/4 cup. If the temperature is too high they could ignite, but a small amount will be gone in a second. That still is not likely. I am using pellets on a regular basis since this video... Smoking cheese tomorrow.

@@pioneersmokehouseschannel awesome - thanks very much, Also... I CAN SMOKE CHEESE?! This is a game changer! LOL

Yes, it worked fine like burning fine wood chips... th-cam.com/video/Wxbt1AsZUoE/w-d-xo.html

I am going to save your other comment so I can reply in a few weeks with a vertical short to answer your question. In the Masterbuilt vertical electric smoker the woodchips will turn to white ash, mostly consumed unless the chucks are really large.

@pioneersmokehouseschannel thank you. i couldnt find any answers on google/youtube nor my owners manual. because my woodchips in my brand new smoker turns into like woodchip charcoal and i dont know if thats normal

thank you for watching and I am glad the video was helpful

I would love to be more helpful. What exactly are you trying to set? I will either explain it or make a short video.. ?

We ate family style and shared a bunch of dishes. I put these on a demo plate for the video. The sweet potatoes were the best, like candy.

I left it in place and secured it to the side. I want to be able to reconnect it back to the factory cord and removing it from the passthrough grommet would make that difficult.

I have done that also. I still think this is my favorite fish smoker but the low temperature limits it's versatility.

Great question. These are rocks from my creek or off the ground. They sell ceramic briquettes for gas grills that also would work well.

thanks for watching!

I run the cord through the bottom of the door close to the door hinge. This location works well for any smoker because it allows you to open the door freely and if there is a seal that gets damaged it should not affect smoker performance.

Thanks for the quick reply! I have this Cuisinart & like I said I have NEVER used any type of smoker before, so I'll be checking out a lot of videos. Appreciate ya!

I never soak wood chips or chunks, I want smoke not steam. Also, most smoker manuals tell you not to do so, especially electric smokers... Sometimes I will load wood chunks because they burn slower. I like to put a small amount of wood chips in the tray then place a few chunks on top.

Hit and Miss! I am not recommending this smoker for beginners. The flavor was great but you had to set it up perfectly, but you can not low the temperature, and your cook time is limited. I did a brisket in this smoker and transferred it to a pellet smoker for the last 4 hours, it tasted great. It is currently not working, I think I got the controller wet and I am not willing to spend the money for new electronics...

It is a high end temperature controller. They are commonly used by home brewers to make beer and is all kind of high end professional equipment. Adding one to an elecrtic smoker can give you more accurate temperature control.

Thanks for watching and for the feedback! 😄 I've been working on improving and even keep a list of words like 'now' and 'so' that I try not to overuse-'go ahead' is officially on the list! If you get a chance, check out some of my more recent videos, like the Oklahoma Joe's Tahoma Playlist. I'm currently on a break due to noise from the creek, lol.

For electric I give top marks to the Masterbuilt 140b, it is the most versatile but is limited to 270 degrees. What do you plan on cooking the most?

@@pioneersmokehouseschannel salmon mostly...maybe ribs occasionally

Please rest it! I am always running short on time fighting daylight for videos so many time I will rest too short or skip it. Also, the higher the cooking temperature the more importand the rest is, you want the temperature to even out in your meat.

@ thanks :)

Thank you! I am trying to make this helpful and maintainable.

I have not used KONA but I will look into it. I was thinking of adding vents, but on the sides. I was thinking bottom right and upper left to encourage good air flow, it might even out the temperature

Good call. I always put a disposable foil tray on the bottom shelf to to make cleanup easy. When I did that with this smoker I was having temperature issues... I think adding vents will solve this.

it can run like an oven... The controller holds the temperature you set. I have used it many time to hold food, like chicken thighs for a large party. I grilled the chicken over lump charcoal then put it in the smoker for four hours. I had to cook 3 batches, and I set the temp to 160.

Thank you. they sent it for free so the least I could do is an unboxing. I used the chip in last Fridays cook and a piece of salmon on the propane grill last week. they tasted very normal :)

It was a friendly place, everyone was so nice. Waitress was great! She ended up in the video, oops.

I did not install a fan and it is working great. I also used it on the Cuisinart and it worked well.

@@pioneersmokehouseschannel Thanks, this'll simplify my build greatly.

It could be bitter, go with less smoke. I like heavy smoke and I did christmas cheese 3 days ago. Good luck!

@ okay good to know, thank you!

I am a fan for consistency. My only issue is not every company makes every flavor, like Pecan. Mr. Smokesome sent me this refill and they sent me a whole smoke kit. I was waiting for it to be restocked before I do that video.

Thanks!

Thank you! That is a great complement because it is my goal. I bought a website in 2018 as a affiliate starter template. I started the channel to go with the blog so I could prove I owned the smokers and not send traffic to other affiliates. Google stopped sending traffic to my blog but they still send traffic to my TH-cam. I am an amazon affiliate and amazon influencer.

Might as well go see Gentlemen Jack.