Mastering Heat: Propane Smoker Tips for Beginners and Choosing Between Chips vs Chunks
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- Опубліковано 18 жов 2024
- #propanesmoker #masterbuilt #bbq
🔥 Ready to conquer your propane smoker? Join me in this tutorial designed for beginners as we delve into handling heat in a vertical propane smoker. Discover the differences between using chips and chunks as your smoke source and find out which one is better suited for your setup. If you're interested in the products featured in this video, check out the Amazon links below. Thanks for watching, and enjoy mastering the art of propane smoking!
🛠️ What's Covered:
Introduction to your vertical propane smoker
Controlling and maintaining the heat
Comparison of wood chips vs wood chunks
Pros and cons of each smoke source
Step-by-step demonstration of loading chips or chunks
👍 If you find this video helpful or are embarking on your propane smoking journey, give it a thumbs up, subscribe for more smoking insights, and hit the notification bell for updates. Share your comments or questions below, and let's make your first propane smoking experience a success! 🌶️🔥
#PropaneSmokerTips #WoodChipsVsChunks #BBQBeginner #SmokingTechniques
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Cast Iron Pan
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Just to give you a tip, fill your chip pan with lava rock. Soak your chips for an hour before the smoke in hot water. Apply your chips right on top of the lava rock it gives you such a nice and steady slow smokes and the lava rock helps even out the heat. It works great!
Lava rocks? I've gotta try that. Sounds interesting. Thanks for the advice.
Exactly from 2 smoking kings always soak ur chips
Thanks I'm getting a smoker tomorrow. Where can I find lava rocks? Thanks
I personally think soaking the chips makes it take longer for the chips/chunks to start smoking.
@@brandonkirkman46That’s the point for a long smoking session. 👍🏽
I have almost that exact same smoker. The only difference I saw was that mine has round adjustable vents on both sides down low at the fire level. Two things I did that made mine work better was first...I bought an 8 inch cast iron skillet at Walmart to put my wood in. The stock piece of crap wood pan that comes with the smoker is too low and has slits in it. This allows the fire to come in contact with the wood and ignites it. I leave the stock piece of crap wood pan in the smoker and put the cast iron skillet on top of it, this allows the fire to heat the wood enough to get a nice smoke without igniting it. The second thing I did was to throw away the tiny stock water pan and the rack that the stock water pan sits in. I bought (at Walmart again...LOL) a 14 inch, total length end to end, cake pan, to replace the tiny stock water pan. The 14 inch cake pan will slide right onto the rods that hold the stock water pan rack and holds over 3 times the amount of water as the stock one. This way you get more moisture in your smoker plus you don't have to fill it nearly as often. These two little things cost less than $20 and got rid of the 2 biggest impediments to using this smoker to it's fullest potential. Now I get better smoke and better heat control and I really get some good BBQ from this smoker. And I much prefer the wood chunks because they last much longer now that I use the cast iron skillet sitting on top of the stock crap wood pan. Try these 2 things and I think you will be much happier. By the way, I never have to turn my fire off to keep correct heat.
Thanks for the advice with the cast iron pan .👍👍
I have this smoker and would like to use wood chunks instead of chips.. do you just place the cast iron skillet in with 1 or 2 chunks in it? Do they smolder nicely or catch fire? The manual says to only use wood chips but I feel like I would get better smoke for a more consistent time period with chunks.. chips I keep having to replace like every 20-30 minutes when my smoke runs out. Thanks
@@jonjon34ful Wood chunks worked for me great .
You should make a video of it or a least a pic ..did you have any problems closing the door with the cast iron handle.??
I have the same smoker as the video creator. I always have problems with my wood tray allowing the chips to burn up too quickly. So i put 2 layers of heavy duty aluminum foil on the original pan. But I think i will give that iron skillet idea a try! Great tip! Thanks!
I have this same smoker and i did away with that crap chip tray because it just flashed my chips everytime. I added 2 firebricks to the bottom a little higher than the ring around the burner and put the chips in a 9"x9" square cast iron (the kind with the little loop handles on the sides). What a world of difference! I can get the smoke rolling in minutes with a full, clean smolder and no temperature spikes as the heat has to evenly come around the pan. Once the cast iron is at temp its very easy to regulate the upward heat. Basic point is: Dont let flame touch wood. Done
We did the same using a 12-inch cast iron pan and noticed the bottom of the pan was getting really sootie, and it put out a lot of bitter bad tasting smoke. Is this the propane burner? Any way to adjust the propane-air trim on the burner?
Thanks
I never place chunks or chips on that tray. I’ve placed a cast iron skillet on top of that tray where i place my chunks. Great smoke and not have a mess. I control the smoke by covering up with a small opening. I can leave for two or three hours and temp be as i left it.
Thanks for that tip. Noticed my chips do the same
I have a skillet I plan to use next time.
Thanks
I place my skillet over the tray that came with the smoker, smoker dial setting at the lowest, but still the wood would catch on fire any suggestions? Thank You
Use Chunks instead. Try soaking them for 24 hours to prevent flare ups
Another person here said this and I agree 100% Use a metal cake pan and place your wet chips in that on top of the chip pan provided with the smoker. Works perfect
Thanks
I put a cast iron pan on top of the stock pan works good
Got this smoker, gonna be using it first time this weekend! Can't wait. Thanks for the tips!
Good Luck
Wet ur chips next time u use it see the difference you will love it
@@AJRay-db1dr haven't tried that yet but I'll be sure to do it next time. Thanks
OK Ok Lets make it EZ. Put another thermometer inside for backup.
Nice.>>> PRO TIP : Spray the flames on the the chunks with water, esse.'
Smoke it, Dawg. Respect from Eastport, MAINE USA Give a shout, we are here. !!
Orale... What's up Eastport! Shout out from the RGV in South Texas!
@@TheSmokingBeard >>> Bring it ..... to the Far East. Catch fish on the town pier
and cook it right there !! Lets go Smoky.
Hey bro really awesome tip is get a 2 1f long rebar cut them to where they fit snug in the smoker and put it on the bottom of the smoker where the pan should go also throw the pan away and buy a cheap cast iron pan walmart has one for like 4 or 5 bucks in the camping section and use that for chips or chunks and 6/10 times your chips won't catch fire
Great idea
I usually do a blend of soak and dry chips just try it bro it will work dry chips ignite too hot
How do you smoke the chips
Thanks
That intro was straight 🔥
Thanks
Hi Beard can comment on the water pan whether its a hindrance or a help. Its been said that the water pan controls the heat of the smoker at 212 because the theory is
that water boils at 212 and it keeps the temp even in the smoker box no matter how hot you get the propane burner cranked up.
I find that the water pan keeps my fish moist but it hampers the amount of smoke that is applied on my fish..
Yes. Also consider that if the fire is too hot, the water will boil adding the element of steam. Trial and error... trial and error.. It's all about getting your hands dirty and trying out different methods. In the end, you'll know what works best for your smoker in your neck of the woods.
You sound as excited as me when smoking. Got one for Christmas and am having a blast. I soak my chips and leave them in the center of the heat plate. I am thinking of placing chips all over heat plate not just center. They say to soak chips .5 to 1 hour. I Will try pork ribs in pecan chips coming soon. Peace fellow smoker.
I got one for Christmas too. Thinking about pulling it out of the box
Peace
Check your gages in boiling water. Don't forget to adjust for your elevation. Water boils at 212°F at sea level. It boils at a few degrees less at higher elevations.
Thanks
Or cold water. Fill a cup full of ice then cold water then place probes in. Recalibrated
@@adriancooper9577 That is true if the gage is linear. It is best to calibrate as close to the temperature at which it will be used as possible.
I have a masterbuilt. I use 2 oven thermometers, one on the middle rack, and one on the top rack near the back. The closer one is to the bottom is obviously hotter, but honestly, my smoker thermostat is right on. So...not sure what's going on with yours...still your way works, too.
👍
Thanks for posting this! We just got the MB Pro Smoker w/ propane and noticed how much additional heat is put out by charcoal or wood smoking.
Yes... keep an eye out
I've discovered if you use the Bradley bisquettes and center them away from the vents on the chip tray, they wont catch on fire. Just an FYI
Bradley bisquettes are 3 times the price of a bag of chips in my area, one of the reasons my Bradley went to the trash. That's an expensive solution.
@@trpshooter9945 Yeah it is. I returned my Bradley for a faulty heating element, but had a box of bisquettes I already opened to get rid of
Always soak the wood for at least an hour. Chunks will give you longer smoke time I’ve smoked with this exact same smoker and found out for consistent temperature keep it low and only open the door once. The more air you introduce the hotter it will burn.
Yea... it fluctuates too much for me to use it as a smoker.
Love your videos man. Thanks alot. Keep sharing that knowledge
Thanks...
I think you have to keep the dampers closed pretty much and the flame turned low to develop smoke that will keep the flame and temps down.
Yes... it's a feeling out process. No two smokers will act the same.
Another great video. I have the same smoker & I use a digital thermometer like you do because the thermometer on the front of the smoker is not accurate!
👍
Thanks mate. Regards from Australia 🤓🇦🇺
Thanks
Great video, I am having the same problem using a skillet, and the wood chunks would still catch on fire sending the temperature up yo 380 degrees. I am wondering just to use chips in the skillet and place the skillet directly over the burner instead of having the skillet over the chip pan that came with the smoker.
I tried that and the fire gets starved out. Not a good idea.
So, I’m putting foil around the wood pan that came with the smoker, I’ve also got a cast iron skillet which I’ll set on top of the foil pan and put my wood chunks in. Do you think that will prevent the chicks from catching on fire? Will this also allow the slow cook temperature?
The pan and the foil will give you the best chance of them not catching fire.
What do you think about soak you wood chips? I have a propane tank Masterbuilt propane smoker...1st time user..
From what I've heard, it helps with the flare-ups. I guess it couldn't hurt.
@@TheSmokingBeard thanks for the reply...I followed your steps and it worked out well...I still had to work pretty hard keeping my temperature on point...made pork spare ribs...family loved them...nut I worked so hard lol. Hoping I can get better at keeping the temperature where I want it. Also I wasnt on point changing out to wood chunks...any hack to when I should change them out when smoking something for 5 hrs?
@@KINGSWEET7295 it's hard to keep the temp low. My suggestion would be to keep it at the lowest setting possible when smoking ribs. I would recommend the 3-2-1 method when smoking ribs. Below is a link to my video that details my method. It's using an electric smoker, but the prep and other steps remain the same. I would definitely invest in an electric smoker if you plan to smoke meats for a long time and want to have better control over the temperature. Check out my spare ribs video...
ua-cam.com/video/2D3N9C642u8/v-deo.html
Do you wait for the smoker to heat up the chunks to get rid of any white bad smoke? Or throw the meat right in there on start up?
I usually don't wait.
Over nite heck no my Tri tip and small pork roast was done in 2hr 45 min at 250 but put it on bottom rack I think the higher racks are best
👍
That's the chip pan? OMG I've been using the pan above it. Have I been using the grease pan?
LOL... It happens!
Put a small metal cake pan in the bottom and put your chips in it where the flames cant reach the chips also soak the chips in water for 1 hour or more before smoking
Thanks
I just got one of these propane smokers. I have a hard time keeping the heat anywhere near consistent. Vents closed or partly open, gas turned all the way down, it still creeps up. Once the chips are going, is there a need to keep the gas on?
If you're using chips, you're gonna lose heat real quick. If you're using chunks, you might be able to get away with it. You'll just have to keep an eye on it and turn it back on when the temp dips. To be honest with you, I wouldn't trust it as a smoker. Too inconsistent
H these things need to be watched. Very unstable heating
Hi again Beard
Ive been smoking fish.. Mostly mackerel and I use a mixture of dust, chips and chunks and using a heat gun to get it all going. The heat gun is much quicker
I only use the propane burner to keep it burning and when it gets too hot I turn it off and if the heat gets too cold I turn it back on again.
Its really too much babysitting with a propane. I wish I had bought an electric smoker as you have said that its a set it forget it appliance..
Yes. I want to say the lowest setting is 100 degrees on the Masterbuilt Electric Smokers.
About to use this same smoker this weekend. Would you recommend soaking the chips or using them dry? Thanks.
Soak them for sure. Some have suggested to replace the chip tray with an iron pan to prevent flare ups
Always soak the chips
Those thermometers do you just have those wires dangling in smoker? To give a good temp reading?
You can purchase some temp probe holders on Amazon. Here is the link
amzn.to/3UxfxYZ
@@TheSmokingBeard okay thank you, can I just dangle them for now? Or is that essential?
@@codysindoni6943 I dangled them for the longest time before getting these. Wrap the lead on one of your grates and let it hang where the meat will not touch the probe. It should work fine.
Did 3 briskets at once on this same smoker. Let’s
Just say I had the biggest fire I’ve ever had. Dangerous
Yea... I don't trust this Smoker to smoke anything. The temps fluctuate too much.
Are you supposed to run the propane for the whole cook?
Yes
Isn't seasoning it just burning off the chemicals in the smoker??? I didn't read anywhere to use wood while seasoning it. Not that I think it could hurt just wondering if I'm missing something.
Yes... it is a good way to see how the smoker smokes before adding meat.
Supposed to use wood but not water each time you season
Were I get the rock or I can use any kind. Let me know
👍
When you get ready to smoke your meats do you pre heat with chips in smoker or do you wit until it’s pre heated to put chips in
I preheat with chips. The sooner you get the smoke going, the better.
@@TheSmokingBeard thank you today will be my first time using a smoker I appreciate the advice
No problem... enjoy it. Once you smoke... you're hooked for life.
Thank you for the video, I was wandering if you are using a pan filled with water on the lowest rack? Would that help with lowering temperature? Thanks for all you do.
Yes I use a pan filled with water, but it is done to keep moisture in the smoker so the meat doesn't dry out. It might help with lowering the temp, but not much. If the temp is set too high, the heat will turn the water into steam.
you think its safe to have the smoker that close to the furniture?
Haven't burned down the house yet...
I have a question. With this smoker we can use pellets insted of Wood chunks???
That's a good question. I've never tried it since Chunks work really good for long smokes. But it would make for an interesting video
Wow!
👍
Looking at temp guage, do you mean 240 degrees Fahrenheit or Celsius? Those two guages sometimes throws me off. Please advise.
The temps are based on Fahrenheit
….240 Celsius? That’s like 500 degrees F.
You’re smoking. Should be obvious he means Fahrenheit.
Can you add smoking pellets on top of the chips or charcoal
I've done it before. I really don't see a problem with it.
Do u add water to the pan ?
I dont
So just put chips and no water thanks
@@josegarza8362i would use chunks and not chips. I would also use a cast iron pan on top of the tray to prevent flare-ups
Here is a video of the cast iron skillet hack that works really well in preventing flare-ups
ua-cam.com/video/Up4qIpzWE98/v-deo.html
Excellent video brother. I just subbed....Great content
Thanks
If the chips burn , how often would I need to replace the chips?
Depends on how high you set the temp, but anywhere between 20 and 40 minutes. Chunks last longer.
@@TheSmokingBeard I smoked some drumsticks today I used the hickory chunks. I have a pork butt I will used the rest of the hickory chunks I bought. I bought some oak chips and I will use them next with the skillet my wife bought me today. Thanks for your help.
What is that temperature thing called
Check out the video description. I have the Amazon links to the products I use in my videos.
The way i make my Chips smoke is set it high then lower it when its start smoking
Thanks
Doing a test to see if it heets up. Then why touch your damper to increase the heat when doing a test.? So much for the test and opening the bottom door to let mor oxygen into it will help flame up the chips. Let me know when you want to do a real test.
.
And it takes a minute for that front needle to react . It’s not instant like digital thermometers
I see
Did you wet the chunks or the chips
I've tried both ways... I'm partial to not soaking them. Just my personal preference
Never depend on them thermometers attached to it. Only digital. And soak chip and or chunks for two plus hrs. At least two. Up to 24hrs. It should take half hour to 45 minutes of being on till smoke. And can be held at 225 external temp overnight no need to remove tray. If done right. Might have to adjust everynow and again, sometimes many times. But thats the romance.
Romance? With the way it fluctuates, it's more like abuse... lol
Soak the chips and put a lid or cover on the pan!
Thanks
I have always soaked my wood chips in water for at least hour if not over night. To each it's own. I ain't tryna tell you how to smoke. Do your thing bro. Just maybe try soaking them in water.
Before wood chips or chunks will start to smoke, they need to dry out first. Soaking is wasted time.
Ok
hey chief I have a question on the same smoker you use on this video he recently minds wont turn on I went to turn it on the other day turn on my propane and then my smoker and when I went to turn it on by pressing the clicker it wont turn on for some reason
Check to see if your tank is not empty. Check your propane line for leaks. If you smell alot of propane, don't turn it on. Let it air out and try using a match to see if it ignites. Maybe the starter is not working any longer.
@@TheSmokingBeard well I know it ain't the propane cause I used it on my grill and the grill works fine so how would I start it up with a match and thank you for reaching out boss
It could be that you turned the propane tank off first the last time and let the burner run out. This causes the new style OPD tank valves to think that there is a leak (rapid flow of gas) when you open it fast the next time, and it slams itself shut. Then you have to turn everything off and let the safety feature "reset." It will take only a couple of minutes. Then SLOWLY open the tank valve, then the appliance valve, (this works on most propane appliances) after the tank is fully opened. This is a very common thing that most people don't know about and they think that their new/refilled tank is empty or no good. Not so. Good luck.
I did like the overall video but I don't feel like the title fit the content.
👍
Sok the chips in water to slow the heat
Thanks
Can you smoke corn in it
Yes...
Great videos have you tried to wet the wood
Yes, but it still caught fire.
Get the wood in bucket and let it sit till socked
Do you recommend soaking your chips or chunks?
It does help so they don't flare up, but I don't it personally.
you really gotta play around with this smoker... its actually better to have a steady flow of heat and smoke to cook and flavor the food thats what most people do.
👍
Thermostat is calibratable
👍
IF you go to sleep an not tend the smoker,you'll lose
Ok
You're using way to many chips lol
Soak them chips bro, you’ll get a better smoke on your meat 🥩
Or am I
Soak your chunks or chips in water over night it works just fine problem solved ur Chris just set an smoke
Thanks
Aren't you supposed to soak the chips.
Trying different methods to see what works best.
@@TheSmokingBeard cool.
I know I’m commenting on a 2yr old video but you’re not too bright using a propane smoker next to your wooden bench with the padding almost touching the smoker.
Living on the edge! Haven't burned down my house just yet.
@@TheSmokingBeard keyword here is “yet” lol
If I do, I start a new channel called The Smoking House
Ur ruining the flavor of the the meat by leaving the chips start on fire.. this is the wrong way to smoke!!!!!!
If you're cold smoking, I would agree. I have yet to have anyone complain about the taste of my meat.
@@TheSmokingBeard Ask the wife, bro
😆
The key is to soak your chips for an hour before putting them in your smoker then they smoke n not catch fire. Once your chips start to turn black add some more wet chips. I've been using my smoke hollow for 10 years n never had my chips catch fire.
Soak your chips,better smoke, less flame up
Thanks
you should wet wood first
The pan seems to work out better
Those chips look dry. You need to soak your chips in water before you use them
I dont subscribe to that way of thinking. I don't like soaking my chips. I want smoke, not steam. At least that's my way of looking at it.
@@TheSmokingBeard they do smoke but they last a lot longer.
This video tells me Masterbuilt is crap.
It has its pros and cons... it is what it is
You do not know how to use you smoker miss leading someone new need have more experience
🤔