my best friend got this exact same smoker and we tried to use it yesterday and in all honesty were just fumbling around. searched youtube for tutorials to find out how we could improve our efforts. this is amazing, thank you!!!
Thank you! I plan on doing some more videos on this unit. I am currently filming the Cuisinart COS-330 electric smoker, second video comes out this hour.
Damn, this is one of the most honest good reviews of any item I have seen. Most of the reviews on YT is just BS fluff and stuff.... This guys is just a normal guy! I like it!!!
Thank you, sometimes I wish I was a high-end channel, but I guess it is what it is. The main goal of my channel is to show budget-friendly smokers in action so people can decide if this is the smoker for them. Thanks for watching!
@@pioneersmokehouseschannel no need for high-end graphics, a lot of people go on TH-cam for videos like this… no BS, no filler, just an honest guy showing us novices how to do it 👏👏👏👏👏
Great tutorial on using the smoker! I've had mine for a little over a year and apparently I've been using it wrong the whole time. Thanks for your detailed explanation brother.
I have the 16” version of this. Any issue with smoke escaping the front chamber? I very rarely use that access “port” anyway but thought I had read a comment on one of your other videos of folks sealing it somehow.
I had more smoke leaking than I liked. I predrilled a hole in each top corner then installed sheet metal screws to keep it sealed. You could seal it with lavalock silicone of a smoker gasket so it is still removeable... Thanks for watching
another can could work, anything thing that will not burn or melt and has been tempered(or seasoned). You don't want any fumes or whatever you use to explode. You can idea sounds like a good one, smash it half way or whatever you need to creat the line... Thanks for watching.
Brisket is a time over temperature thing. For me, once I am sure I have the burn perfected, I would put in the brisket at bedtime, smoking at 210 degrees. After I get out of bed, I would consider upping the temperature to 225. I like a slow-cooked finished temperature of 195 with an hour rest. I DON'T LIKE MUSHY MEAT. lol Many people like to take it to 203 degrees, but texture is more important than temperature. I will be filming again soon, snow destroyed my cooking area!
I think lump burn cleaner and has a milder flavor than briquettes. For this reason I like to add more wood chunks to lump... wood type makes the difference but most lump I have found is Oak.
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!
It is a problem, but Dynaglo has a few smokers the address this issue. My buddy has this one that I used to do tests and reviewed... www.pioneersmokehouses.com/review-of-dyna-glo-signature-series-dgss1382vcs-d-heavy-duty-vertical-offset/
I can't recall the time on this video, but typically I am around 5 hours. I am a no-water person, I use lava rock covered with foil in the Weber smokey mountain. Thanks for watching!
I try to avoid using the bottom rack but other people do. I would want to make it a low n slow cook theat did not need alot of adjusting the meat, it is a pain to work on the lower rack in a vertical smoker.
I keep the water pan in but do not put water in it. I like lava rock covered in foil for an even temperature without humidity. Other options are sand or rock salt, but put foil in the pan with rocksalt as it can cause corrosion. Thanks for watching!
my best friend got this exact same smoker and we tried to use it yesterday and in all honesty were just fumbling around. searched youtube for tutorials to find out how we could improve our efforts. this is amazing, thank you!!!
Thank you! I plan on doing some more videos on this unit. I am currently filming the Cuisinart COS-330 electric smoker, second video comes out this hour.
Damn, this is one of the most honest good reviews of any item I have seen. Most of the reviews on YT is just BS fluff and stuff.... This guys is just a normal guy! I like it!!!
Thank you, sometimes I wish I was a high-end channel, but I guess it is what it is. The main goal of my channel is to show budget-friendly smokers in action so people can decide if this is the smoker for them. Thanks for watching!
@@pioneersmokehouseschannel no need for high-end graphics, a lot of people go on TH-cam for videos like this… no BS, no filler, just an honest guy showing us novices how to do it 👏👏👏👏👏
This was helpful, thank you
🙂
Exelente I’m waiting for my 18 “ smoker? That looks so good I will be doing it soon thank you
Did you buy this model smoker? if not which
Great tutorial on using the smoker! I've had mine for a little over a year and apparently I've been using it wrong the whole time. Thanks for your detailed explanation brother.
Maybe, but there is more ways than one to use it. If you are getting food you like that is all that matters! Thank you for watching. :)
Yeah. Amazon reviews all say thermometer is buggy. Thanks again for the videos!
Yep, I on the fence about replacing it. Typically, I put a probe inside to watch ambient temperature.
I just bought this one from Target online. It was 131.99 + tax shipped. I got it mainly because of the series here showing some nifty tips and tricks.
Thank you for watching
Just got one delivered today from Target. It was on sale for 125 …. Thanks to this channel.
@Night Train I smoked brisket the other day. Keep your Temps low at about 200. I kept stoking the fire too often and my brisket was a little tough.
I have the 16” version of this. Any issue with smoke escaping the front chamber? I very rarely use that access “port” anyway but thought I had read a comment on one of your other videos of folks sealing it somehow.
I had more smoke leaking than I liked. I predrilled a hole in each top corner then installed sheet metal screws to keep it sealed. You could seal it with lavalock silicone of a smoker gasket so it is still removeable... Thanks for watching
What can I use if I don’t have the rocks? Another can, maybe? Thank you for the video.
another can could work, anything thing that will not burn or melt and has been tempered(or seasoned). You don't want any fumes or whatever you use to explode. You can idea sounds like a good one, smash it half way or whatever you need to creat the line... Thanks for watching.
I just bought one of this for my next brisket I’m wonder how long it would take to cook
Brisket is a time over temperature thing. For me, once I am sure I have the burn perfected, I would put in the brisket at bedtime, smoking at 210 degrees. After I get out of bed, I would consider upping the temperature to 225. I like a slow-cooked finished temperature of 195 with an hour rest. I DON'T LIKE MUSHY MEAT. lol Many people like to take it to 203 degrees, but texture is more important than temperature. I will be filming again soon, snow destroyed my cooking area!
Does lump charcoal give off different smoke or flavor vs charcoal and wood chunks?
I think lump burn cleaner and has a milder flavor than briquettes. For this reason I like to add more wood chunks to lump... wood type makes the difference but most lump I have found is Oak.
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!
Why do they make a rounder smoker?
You can only do 1 rack. Why not a rectangle one that can 2 or 4 slabs.
It is a problem, but Dynaglo has a few smokers the address this issue. My buddy has this one that I used to do tests and reviewed... www.pioneersmokehouses.com/review-of-dyna-glo-signature-series-dgss1382vcs-d-heavy-duty-vertical-offset/
Everett BBQ does some good videos with his square DynaGlo "Dyna".... th-cam.com/video/1tMi4t6ZFfs/w-d-xo.html
Two questions. Total cooking time ? and did you put water in the smoker ?
I can't recall the time on this video, but typically I am around 5 hours. I am a no-water person, I use lava rock covered with foil in the Weber smokey mountain. Thanks for watching!
Do you ever use the bottom rack for ribs?
I try to avoid using the bottom rack but other people do. I would want to make it a low n slow cook theat did not need alot of adjusting the meat, it is a pain to work on the lower rack in a vertical smoker.
Thank you very much. I'm a beginner.
Did you have the water pan in didn't see it and it would make more room so js wondering
I keep the water pan in but do not put water in it. I like lava rock covered in foil for an even temperature without humidity. Other options are sand or rock salt, but put foil in the pan with rocksalt as it can cause corrosion. Thanks for watching!
I missed this part. I put water in the water pan and I think it slowed the cook. Good lesson for the next cook. Thanks much !
This is how videos should be made! Easy, simple, to the point. Nice slow, explanations. Awesome video definitely subbing.🥩🥩🥩