Because this smoker is relatively inexpensive and doesn’t seal the door shut very well. I also used wood chips directly in the bowl which is a bad decision. They catch fire really easily and burn quickly which created a lot of smoke. I’ve learned to use larger wood chunks that smoke slower.
Hi Jeremy. For this specific shoulder, I used pecan wood. Although my temperatures can move around, I try to stick to 250 degrees. I usually experience an hour to an hour and a half per pound when I’m doing a pork shoulder. That rub was a fairly basic one. You can always double it if your shoulder is bigger or if you want more on it. 2 tbsp brown sugar 1 tbsp salt 1.5 tsp paprika 3/4 tsp onion powder 1.5 tsp pepper
When I first started using this smoker, I used dry wood chips which was the wrong move. It would flare up and get really hot. Now, I use larger wood chunks and I keep the fire on as low as possible which keeps things around 200-250.
This model was originally propane. I think the newer ones are all electric maybe? It was actually a hand me down from a friend. But definitely not converted.
Yeah I think this smoker is a combo. It’s a lot of heat, but the wood chunks in the bottom maintain a continuous level of smoke throughout the cook. It’s not my favorite method, but it’s nice when you don’t have time to maintain an offset smoker.
@garthgrills keep the temperature between 175-200. Add fresh wood chips and meat at the same time, don't wait until chips will burnout you will see the difference. Smoking time about 3-4hours
Why are you losing so much smoke from the door
Because this smoker is relatively inexpensive and doesn’t seal the door shut very well. I also used wood chips directly in the bowl which is a bad decision. They catch fire really easily and burn quickly which created a lot of smoke. I’ve learned to use larger wood chunks that smoke slower.
What temp and for how long? What wood did you use? What rub did you use?
Hi Jeremy. For this specific shoulder, I used pecan wood. Although my temperatures can move around, I try to stick to 250 degrees. I usually experience an hour to an hour and a half per pound when I’m doing a pork shoulder.
That rub was a fairly basic one. You can always double it if your shoulder is bigger or if you want more on it.
2 tbsp brown sugar
1 tbsp salt
1.5 tsp paprika
3/4 tsp onion powder
1.5 tsp pepper
@@garthgrills thanks I appreciate it
I did a 7lb one at 260 for 3-1/2hrs until internal temp was 155
Did you slice and freeze?@@tylerwestman5258
How do you keep it from getting too hot?
When I first started using this smoker, I used dry wood chips which was the wrong move. It would flare up and get really hot.
Now, I use larger wood chunks and I keep the fire on as low as possible which keeps things around 200-250.
@@garthgrillstry the new smoke tube with pellets.Temp is much easier to control
This looks like a electric smoker you converted to gas? Lol
This model was originally propane. I think the newer ones are all electric maybe? It was actually a hand me down from a friend. But definitely not converted.
People bought pellet smokers And gave their masterbuilts to their friends 😂
Which I gladly took!
😂 me too , takes one to know one !
@@Gonefishing185which is better
To me looks like you roast this meet more than smoke it
Yeah I think this smoker is a combo. It’s a lot of heat, but the wood chunks in the bottom maintain a continuous level of smoke throughout the cook.
It’s not my favorite method, but it’s nice when you don’t have time to maintain an offset smoker.
@garthgrills keep the temperature between 175-200. Add fresh wood chips and meat at the same time, don't wait until chips will burnout you will see the difference. Smoking time about 3-4hours