Hey, great video. Thanks so much. You really pulled back the curtain and showed us how to use one of these effectively. This is what makes UA-cam so great.
I had one of these. Long after my big Texas pit smoker gave up the ghost, my ex found one of these someone set out at the curb. Obviously, they didn't know what it was or how to use it, so they were throwing it out. My ex grabbed it and gave it to me. I made excellent use of it for 5 years. Worked awesome. Of course, you need some good horse sense to be able to run different types of smokers and thank GOD!... The good Lord gave me a bit of that. I went on-line a few times to replace water and coal bowls but kept it running for a good 5 years. Is it my best choice for a smoker? I prefer a good Texas offset with a good long draw from the smokestack, but you can make things work for you and most folks don't understand anyway. It did well for what it was and what I could do with it. Not a bad smoker at all as long as you know what it is and what it can do and what you can do with it! Worth it if that is your budget for sure! All good and better than a gas grill, too.
I have a masterbuilt product number 2006112. Same design, different brand name. Only paid $50 for it. Drilled holes in the charcoal pan for extra oxygen, works like a charm. A lot of reviews said they were terrible, but I think the people who bought them lacked common sense and ingenuity.
@@games4dayz896 i took a 16penny nail to the pan and smacked some holes in the pan and sure shit i had zero issues this time, got the coles white hot and they never had a breathing issue.
I have the round vertical smoker made by brinkmann and after several failed attempts I was on the verge of just throwing it out but the advice in this video has helped so much! Can't wait for a great summer of tons of smoker use! thank you thank you thank you!!
Thank you for taking the time a decade ago to make this video. I randomly picked up this same smoker that was sitting out on the side of the road. They even had the drilled out pan and playground sand mods in it.
I really don't even think you need sand now. I love it though. The Weber can't really serve like an outdoor oven like this one can. It isn't able to go all night like the Weber without tending but isn't playing with fire what we do? 😆
Finally just got a smoker. Most of the best info I've found is on offset smokers. Thanks for making this video. A lot of great advice. I think my second attempt will be alot smoother. Thanks a tonne
Thank you!!! I just got a vertical Charbroil Smoker for Christmas.....I immediately bought meat for that night to play with it and I had to check every five minutes for six hours straight to get the temp up and they still didn't turn out right.....thank you for making this video because I was very frustrated with this unit which is my very first smoker...
Mark Micco glad it helped. Don't get discouraged, just keep cooking! :) Try the larger wood chunks to get heat up and use the tips in the video and I'm sure you will be having some finget-licking BBQ. Let me know if you need help.
This was very helpful. I scored a vertical masterbuilt from the pawn shop for $35 and now i know how to actually start using it. New ones all seem to be electric or propane, which is strange to me. I really appreciate the video!!
This video is a HUGE help. THANK YOU! I was given one of these, by my brother, when he upgraded. I've never used a smoker, and your video answered my questions and alleviated my concerns. 👍
I have this same smoker and have been having a hard time with it. Thanks for the tips!!! I drilled holes in the bottom pan and it helped a ton. I haven't tried the sand yet but will next time I use it. I usually only use the top cooking tray and put a foil pan of water on the lower cooking tray. It doesn't help at all with moister but it helps the heat not be direct. Also the lip of the pan directs the smoke where I want it. Thanks for the tips. I was getting fed up with the unit and was going to look into a new one before hearing about these mods.
Thanks! I have a couple of Weber Smokey Mountains now, but I still love this smoker. I just used it twice this weekend. If I'm doing chicken a lot of times I will use the water pan empty and use it as a heat shield. I am looking into making a basket out of fabricated steel mesh and setting it in the grill wok for a longer burn.
So I smoked my first brisket yesterday in preperation for the Superbowl today using some of your tips and tricks. Very excited as to how it is going to turn out. Your tips certainly helped a lot, liked the idea of doing the little bbq pit for the charcoal and wood, worked great, thanks.
Yes. You drill holes all around it at about 1-2 in diameter. You can also get a grill wok in place of the coal pan. It will burn hotter if you use lump charcoal and larger wood chunks. Note: door temp is 50 degrees cooler than actual
I have the Charbroil like this one. I got a Jim Beam stainless grill wok at Walmart, order online pick up in store for $13. Temps improved to a steady 250. The grill wok fit on the rails but would fall off easily. I broke the circle out of the pan rack and the grill wok fit and will now slide on the rails.
I have the single door Brinkman and made it a summer project to repaint it and actually get some use out of it since I haven't used it much since the initial purchase.I have found that with the single door, it is an absolute must to also fill the bottom with coals if you want to get any kind of internal heat of my particular model.Just a single layer of coals on the bottom, the pan filled with coals and wood, I can keep it at 225 for about 2 hours before I have to make adjustments.
Thank you for this video. I was on the fence about buying this particular smoker, and your review and tips have about convinced me to go ahead and try it out using some of your tips. Thanks again!
Thanks for the video! Exactly what I was looking for! I have a MasterBuilt but I think the same principles apply. They are very similar. All the Masterbuilt videos are with gas and no help to me.
I have a Masterbuilt and had a hard time keeping the temperature up. Mostly because of ash build up. I going to make some of modifications you suggested and see how that works. Thanks for the tips!
Great video with great explanations. Thanks for making it. One minor correction regarding your comment at about 10:39. You say "it takes a little bit more heat to get sand warmed up" (than water). Water has a about 5 times the 'specific heat' of sand, which means it takes about 5 times the energy to heat water than sand to obtain the same rise in temperature. So for a given amount of heat applied the sand will rise in temperature much quicker than the same volume of water. It may not matter in the end, though, since the hot air flow may not be regulated too much by either the sand or the water. Some testing would have to be done to see how much effect either has. I suspect that a simple air baffle may do about the same thing as either sand or water, but that remains to be determined. If true, then your use of sand is clearly an improvement over the use of water simply because the sand/foil method is much cleaner to deal with.
Thanks for the tips. I had already drilled holes in my coal pan, but know I don't think it was enough. I also us a disposable foil pizza baking sheet to catch the ash in mine.
The sand is a heat buffer much like water in a water smokers. However, the sand does not lose it's heat as quickly as water and will not evaporate. This means it takes longer to get the temp up in the beginning in the smoker but it will stay up longer than if you just use water. Plus you won't have to keep refilling the water.
@brobrady I have not had a problem with over smoking, but if you use the lump charcoal, you won't have to use as much wood. Soaking the chunks of wood will also help. As for the meat temp, just get a remote thermometer for 20bucks from walmart to keep an eye on your internal meat temp. Good luck!
you need to make sure that you use large chunks of dry wood when smoking and try using lump charcoal or even logs to get the heat up. Another good way is to take fireproof felt and seal the leaks in the door with it. Also, don't trust the door thermometer. It is about 40 degrees off (low).
The sand goes in the water pan. It will take longer to heat than water but will stay hot longer, using less charcoal. A pizza stone can also work, but watch your heat!
I'm late to the party. I wish I had watched this before starting my pork butt. I didn't know about the sand. I'm using water in my pan. I will use sand next time. It makes great sense thermodynamically speaking. Heck, I might even replace the water with sand after the water boils out.
Thanks! I don't really use the sand anymore because I like the moisture water or apple juice provides. You can't beat an ECB for cost and backyard smoking!
I always smoke in my offset bur a bud got a vertical Brinkmann and neither of us had any idea what the hell to do! Thanks for the video, sir. BTW, your accent, are you one of my fellow Texan brothers? Hope all is well with you and yours, sir.
@mchaywood83 spent the best years of my 20's at Benning, sir. I don't miss the red sand nor the Ant hills floating at us during them summer rainstorms! Lol we had much rain in Splendora Tx but not them floating Ant colonies. Respect given as you and yours are the kind of folk we need most in this modern age. Stuck in Nor Cal, but missing my roots. Keep trucking, sir. God speed.
Do you use water and sand together? Also, how much sand do you use? Is it a generous amount or just enough to cover the bottom of the pan? Thank you! I'm excited to try smoking using your method!
Thx for this video. I just bought a vertical smoker. My only question regarding the water pan....I usually grill up ribs, chicken, etc. and want to start smoking that stuff. You saying dont put water, instead put sand? I just need some clearification as I was lost on this part in your video....
I actually use either. If I can't sit by and tend the water level and if I want to cook with less fuel, I use sand. If I need more moisture for something like a Turkey I will use juice or water.
Hi, I'm a Dror from Israel, I really enjoyed the movie, and I learned, we have a similar smoker in Israel, another brand. A lot of people complain about her not keeping heat I would love to hear from you tips and help Thanks
I would look for leaks around the smoker doors and consider using heat resistant gaskets to try to seal them, but most of these smokers loose a lot of heat through the thin metal. Using the coal method in this video will give you a slow/longer burn. I also would experiment with different heat shields like a pizza stone if you don't want to use sand. I have actually gone back to water because of the moist environment that you get from the water. Hope that helps!
Water or beer in pan a must for juice turkey or ham use honey or brown Suger and Wood chips also water makes it's get mist to help cool u do not wount dry so always do beets or water to chips give u a gd flavor to
It does create moisture in the pit and can be used to season, but the main source of moisture in your meat comes from the meat breaking down fat and fibers within the meat itself. Once you have a good bark, you won't get much water penetration. This is why offset smokers can still produce moist meat. The water is mostly used for a buffer between the meat and the heat. Try taking the pan out and you will see what I found out when I let the water run dry one time! :) burnt offering
The sand is a heat buffer and also retains some of the heat to keep the smoker warm without having to fill up as often. You do lose moisture if you use this method though. I mostly use water or apple juice.
I got this smoker for my annivesary and i like it just for what you said the self containment of it you can. Just open the bottom without bothering the meat slide out the heat pan to tend to it now i did see anouther video the guy said the drilling of the holes disnt help i wanna try it do you feel it really helped to do that?
Sorry to just now reply. I do think it helps, but I would use a grill wok. It gets temp up higher and helps cooking time. Cook too low and you could end up with spoiled meat. 185 I think is the lowest heat setting you want to cook at but it will take days! Warm on your oven is like 165-175
Today's my first day smoking. I vow to become the best smoker on one of these shit horses lol I'll take it to competition lol my uncle use to build those competition BBQers and smokers and you'd have to tow it with a truck hahaha
Question from a new smoker. Do you keep the fire always burning? I wasn't able to maintain heat where ever there's no fire... I am confused because I've read that the heat should come from the coals only and not open fire...
You will need to add coals periodically. I would say every hour or two. The coals will be glowing if they are active, but ultimately so.e will burn out to ash. That is why the pan with holes is needed. Shake it gently with some tongs and let some of the ash fall through and add 20 or so coals at a time. The double door design of this one let's you access the coals without losing all of the heat. Let me know if that isn't clear enough.
Oh I see-the water is also suppose to help to keep up the moisture in the pit which the sand does not do. I use either propane or electric smokers, so I just turn the dial to keep the heat up ;)
How long does the new Grill Wok need to be in order to slide safely on the rails? and Do you think with these mods I can hold 250 degrees for 7-8 hours?
I usually start my coals in the grill wok and then using heat resistant gloves I put it on the rails and slide in. One trick to make heat last longer is to put a coffee can with the bottom cut out in the middle and unburned coals around the outside. put your chimney of hot coals in the middle for a slow burn towards the outside. based on the size of the pan you will probably need to add more unburned coals ever 3-4 hours, but for a 7-8 hour burn, you probably wouldn't have to do it more than twice. I don't trust my meat to sit on the smoker for 8 hours without looking at it occasionally. I burned the crap out of a brisket once not paying attention. if you want fix it and forget it, smoke for two hours and then put it in an oven at 350 for a few hours to finish.
In the charcoal tray. since it has the bowl an a rack, do you light the charcoals on the rack or in the pan. I just got my smoker an I'm not to sure how to light the charcoal
Simon Chavez I use a chimney starter that you see in the background on the ground next to the smoker. Place a metal coffee can with the bottom cut out in the middle of the bowl and unlit charcoal around it. Use the chimney starter and fill it with more coals then pour them into the middle of the coffee can once they are grayed over in the chimney. Use tongs to remove the metal coffee can leaving the hot coals snugged up in the middle of the unlit coals so that they will slowly light the coals and burn outward.
on the bottom rack there are two sets of slide rails. One is for the water pan and below it is the coal pan. I replace the coal pan with a grill wok that has wing tabs on it and it slides onto the rails. The wok is what I am pouring the coals into.
mine too. you take the bowl/pan that came with it and the metal frame it sits in out, but leave the slide rails in the grill for the wok to slide on. you could use the pan that came with it too, but you would want to drill holes in it. I have also put this kettle grill in the bottom and it will wiggle inside of the grill.
No. Water adds moisture in the environment and acts as a heat sync. It has nothing to do with smoke. The smoke is entirely the result of what happens in the fire pit with coals and wood.
They did but they apparently sold the plans to their grills because there are a lot of knock offs using them. Dyna glo took the model and improved the charcoal pan
Wow... You really thing a Weber Smokey Mountain is the way to go???.. And you mention the cylinder version of this, too.. I think this is a much better choice for a novice to learn on. Without a doubt! A cylinder smoker will teach a novice a lot if that person is capable of learning. Every time you need to add coals, ... You have to pull the whole damn thing apart and basically you are starting over. It will teach fire management, though. Learn to keep your fire going without so many interruptions. Soon, if you have half a lick of sense, you will learn that an offset fire box can burn lean and clean and is controllable, too. I at least hope you learn this.. All good. Trial and error, I guess... If you can make something that you and your family and friends enjoy, chances are you will catch the bug to one extent or another and progress to better BBQ.. I hope you fall in love with it. Lots of fun!.. GOD Bless.. and Happy smoking to all! ❤🤍💙Happy clear blue smoke to everyone!...❤🤍💙
Hey John! Yeah, this video is pretty old, and I do now run both a pull behind offset 250 gallon at church and a Weber Smokey Mountain at home. If you want to set it and forget it the Smokey Mountain is the way to go for smaller family batches, but for volume or the fun factor of controlling the fire, the mid to high grade offsets are good. I don't like the ones that are not one unit, because they are super flimsy steel, and they don't seal up well without mods. This smoker is actually fixing to go to the dump because the steel on the bottom finally rusted out. It's the end of an era. LOL!
@@mchaywood83 I am so very happy to hear all this from you. It's awesome when you learn something new. I mean me. I figure you know what I mean. I'm in southeastern PA now. I started in Northern New Jersey. Went to Texas... that was an awesome learning experience. And then, Florida. I was an over the road trucker. 48 states and Canada. Learned a lot but still learning here in Phoenixville, Pennsylvania. I wish you well my friend. Happy clear blue smoke for all!...
Hey, great video. Thanks so much. You really pulled back the curtain and showed us how to use one of these effectively. This is what makes UA-cam so great.
I had one of these. Long after my big Texas pit smoker gave up the ghost, my ex found one of these someone set out at the curb. Obviously, they didn't know what it was or how to use it, so they were throwing it out. My ex grabbed it and gave it to me. I made excellent use of it for 5 years. Worked awesome. Of course, you need some good horse sense to be able to run different types of smokers and thank GOD!... The good Lord gave me a bit of that. I went on-line a few times to replace water and coal bowls but kept it running for a good 5 years. Is it my best choice for a smoker? I prefer a good Texas offset with a good long draw from the smokestack, but you can make things work for you and most folks don't understand anyway. It did well for what it was and what I could do with it. Not a bad smoker at all as long as you know what it is and what it can do and what you can do with it! Worth it if that is your budget for sure! All good and better than a gas grill, too.
I have a masterbuilt product number 2006112. Same design, different brand name. Only paid
$50 for it. Drilled holes in the charcoal pan for extra oxygen, works like a charm. A lot of reviews said they were terrible, but I think the people who bought them lacked common sense and ingenuity.
i just used mine for the first time and i wish i had read your comment my only war was keeping the coles goin other wise she worked great
@@games4dayz896 i took a 16penny nail to the pan and smacked some holes in the pan and sure shit i had zero issues this time, got the coles white hot and they never had a breathing issue.
I have the round vertical smoker made by brinkmann and after several failed attempts I was on the verge of just throwing it out but the advice in this video has helped so much! Can't wait for a great summer of tons of smoker use! thank you thank you thank you!!
Thank you for taking the time a decade ago to make this video. I randomly picked up this same smoker that was sitting out on the side of the road. They even had the drilled out pan and playground sand mods in it.
I really don't even think you need sand now. I love it though. The Weber can't really serve like an outdoor oven like this one can. It isn't able to go all night like the Weber without tending but isn't playing with fire what we do? 😆
Finally just got a smoker. Most of the best info I've found is on offset smokers. Thanks for making this video. A lot of great advice. I think my second attempt will be alot smoother.
Thanks a tonne
Great review and tips, got mine from a Walmart about 9 years ago. Still using it
Thank you!!! I just got a vertical Charbroil Smoker for Christmas.....I immediately bought meat for that night to play with it and I had to check every five minutes for six hours straight to get the temp up and they still didn't turn out right.....thank you for making this video because I was very frustrated with this unit which is my very first smoker...
Mark Micco glad it helped. Don't get discouraged, just keep cooking! :) Try the larger wood chunks to get heat up and use the tips in the video and I'm sure you will be having some finget-licking BBQ. Let me know if you need help.
This was very helpful. I scored a vertical masterbuilt from the pawn shop for $35 and now i know how to actually start using it. New ones all seem to be electric or propane, which is strange to me. I really appreciate the video!!
This video is a HUGE help. THANK YOU! I was given one of these, by my brother, when he upgraded. I've never used a smoker, and your video answered my questions and alleviated my concerns. 👍
A neighbor gave me a smoker like this.. never smoked anything before in my life, but gotta start getting it fired up.
I know this video is really old, but THANK YOU for the sand suggestion!! Absolutely brilliant idea
Thanks! I'm glad that it helped!
I have this same smoker and have been having a hard time with it. Thanks for the tips!!! I drilled holes in the bottom pan and it helped a ton. I haven't tried the sand yet but will next time I use it. I usually only use the top cooking tray and put a foil pan of water on the lower cooking tray. It doesn't help at all with moister but it helps the heat not be direct. Also the lip of the pan directs the smoke where I want it. Thanks for the tips. I was getting fed up with the unit and was going to look into a new one before hearing about these mods.
Many thanks for the video. Hugely useful as I've just purchased my first smoker and it's virtually identical to this one.
I just got one of these off of Facebook marketplace as a starter smoker for myself to learn the basics, this video has alot of info thank you
Thanks! I have a couple of Weber Smokey Mountains now, but I still love this smoker. I just used it twice this weekend. If I'm doing chicken a lot of times I will use the water pan empty and use it as a heat shield. I am looking into making a basket out of fabricated steel mesh and setting it in the grill wok for a longer burn.
So I smoked my first brisket yesterday in preperation for the Superbowl today using some of your tips and tricks. Very excited as to how it is going to turn out. Your tips certainly helped a lot, liked the idea of doing the little bbq pit for the charcoal and wood, worked great, thanks.
Yes. You drill holes all around it at about 1-2 in diameter. You can also get a grill wok in place of the coal pan. It will burn hotter if you use lump charcoal and larger wood chunks. Note: door temp is 50 degrees cooler than actual
I have the Charbroil like this one. I got a Jim Beam stainless grill wok at Walmart, order online pick up in store for $13. Temps improved to a steady 250. The grill wok fit on the rails but would fall off easily. I broke the circle out of the pan rack and the grill wok fit and will now slide on the rails.
I have the single door Brinkman and made it a summer project to repaint it and actually get some use out of it since I haven't used it much since the initial purchase.I have found that with the single door, it is an absolute must to also fill the bottom with coals if you want to get any kind of internal heat of my particular model.Just a single layer of coals on the bottom, the pan filled with coals and wood, I can keep it at 225 for about 2 hours before I have to make adjustments.
Thank you for this video. I was on the fence about buying this particular smoker, and your review and tips have about convinced me to go ahead and try it out using some of your tips. Thanks again!
Thanks for the video! Exactly what I was looking for! I have a MasterBuilt but I think the same principles apply. They are very similar. All the Masterbuilt videos are with gas and no help to me.
The Siklos Experience Glad it helped!
Just bought one yesterday, doing the maiden smoke today !!! Thanks for the tips !!!
I have a Masterbuilt and had a hard time keeping the temperature up. Mostly because of ash build up. I going to make some of modifications you suggested and see how that works. Thanks for the tips!
Great video i just picked one up on Craigslist and will be making some pullpork for the games this weekend !
Great tips and troubleshooting techniques
Great video, I just bought that same smoker, I’m a beginner and that helped a lot.
If the power goes out you easily have a multi rack oven
Thanks man never tried a smoker I found one for free on the side of the road going to try it out
Great video. I just bought this exact model and will try my hand at ribs tomorrow. Thanks for the suggestions.
If you decide you want the double door model, you can buy just the door from brinkmann and replace it or look on ebay for one.
Great video with great explanations. Thanks for making it. One minor correction regarding your comment at about 10:39. You say "it takes a little bit more heat to get sand warmed up" (than water). Water has a about 5 times the 'specific heat' of sand, which means it takes about 5 times the energy to heat water than sand to obtain the same rise in temperature. So for a given amount of heat applied the sand will rise in temperature much quicker than the same volume of water.
It may not matter in the end, though, since the hot air flow may not be regulated too much by either the sand or the water. Some testing would have to be done to see how much effect either has. I suspect that a simple air baffle may do about the same thing as either sand or water, but that remains to be determined. If true, then your use of sand is clearly an improvement over the use of water simply because the sand/foil method is much cleaner to deal with.
tks for the great info. will use it to improve my smoker . i buy one and the key problem is unstable low temperature...
Thank you so much for this video and Happy Father's Day
I bought the Giantex Vertical smoker grill, seems like the same thing as well as the same process. Thank you again
Thanks for the tips. I had already drilled holes in my coal pan, but know I don't think it was enough.
I also us a disposable foil pizza baking sheet to catch the ash in mine.
The sand is a heat buffer much like water in a water smokers. However, the sand does not lose it's heat as quickly as water and will not evaporate. This means it takes longer to get the temp up in the beginning in the smoker but it will stay up longer than if you just use water. Plus you won't have to keep refilling the water.
You gave some really great advice in this video thanks man.
thanks!
@brobrady I have not had a problem with over smoking, but if you use the lump charcoal, you won't have to use as much wood. Soaking the chunks of wood will also help. As for the meat temp, just get a remote thermometer for 20bucks from walmart to keep an eye on your internal meat temp. Good luck!
Cool thanks alot....I get mine in the morning so cant wait.
you need to make sure that you use large chunks of dry wood when smoking and try using lump charcoal or even logs to get the heat up. Another good way is to take fireproof felt and seal the leaks in the door with it. Also, don't trust the door thermometer. It is about 40 degrees off (low).
The sand goes in the water pan. It will take longer to heat than water but will stay hot longer, using less charcoal. A pizza stone can also work, but watch your heat!
I'm late to the party. I wish I had watched this before starting my pork butt. I didn't know about the sand. I'm using water in my pan. I will use sand next time. It makes great sense thermodynamically speaking. Heck, I might even replace the water with sand after the water boils out.
Sweet bro....so just drill holes in the charcoal pan....i couldnt get the temp above 100...why is that....
Yes thank you for the gauge and the sand because I just got one like that and first try wasn’t successful
Can you explain what you did the first time and I will try to help?
Matt Haywood I just couldn’t keep it hot my coals kept going out and the gauge was moving
Thank you
ECB Guy right here great video Sir.
Thanks! I don't really use the sand anymore because I like the moisture water or apple juice provides. You can't beat an ECB for cost and backyard smoking!
How do you adjust the dampers to keep the heat in
Kayakbaker. Make sure you also use as large of chunks of wood as you can. Dry logs or large chunks will burn hotter as will lump charcoal
Absolutely! Can't go wrong with it.
I always smoke in my offset bur a bud got a vertical Brinkmann and neither of us had any idea what the hell to do! Thanks for the video, sir. BTW, your accent, are you one of my fellow Texan brothers? Hope all is well with you and yours, sir.
I'm from Central Georgia, so close! 😂
@mchaywood83 spent the best years of my 20's at Benning, sir. I don't miss the red sand nor the Ant hills floating at us during them summer rainstorms! Lol we had much rain in Splendora Tx but not them floating Ant colonies.
Respect given as you and yours are the kind of folk we need most in this modern age. Stuck in Nor Cal, but missing my roots.
Keep trucking, sir. God speed.
great video. was wondering about some of these issues.
thanks!
turntup304 lava rocks would be great. Anything to absorb the heat and create a buffer from the higher temp of the fire.
Do you use water and sand together? Also, how much sand do you use? Is it a generous amount or just enough to cover the bottom of the pan? Thank you! I'm excited to try smoking using your method!
Thx for this video. I just bought a vertical smoker. My only question regarding the water pan....I usually grill up ribs, chicken, etc. and want to start smoking that stuff. You saying dont put water, instead put sand? I just need some clearification as I was lost on this part in your video....
I actually use either. If I can't sit by and tend the water level and if I want to cook with less fuel, I use sand. If I need more moisture for something like a Turkey I will use juice or water.
Hi, I'm a Dror from Israel, I really enjoyed the movie, and I learned, we have a similar smoker in Israel, another brand. A lot of people complain about her not keeping heat I would love to hear from you tips and help Thanks
I would look for leaks around the smoker doors and consider using heat resistant gaskets to try to seal them, but most of these smokers loose a lot of heat through the thin metal. Using the coal method in this video will give you a slow/longer burn. I also would experiment with different heat shields like a pizza stone if you don't want to use sand. I have actually gone back to water because of the moist environment that you get from the water. Hope that helps!
I did not follow what you are doing with the sand? What does the sand do?
Thanx for the video, it was very informative.
Instead of using sand do you think it would be a good idea to use lava rocks
Water or beer in pan a must for juice turkey or ham use honey or brown Suger and Wood chips also water makes it's get mist to help cool u do not wount dry so always do beets or water to chips give u a gd flavor to
Cool! Thx for the insight.
It does create moisture in the pit and can be used to season, but the main source of moisture in your meat comes from the meat breaking down fat and fibers within the meat itself. Once you have a good bark, you won't get much water penetration. This is why offset smokers can still produce moist meat. The water is mostly used for a buffer between the meat and the heat. Try taking the pan out and you will see what I found out when I let the water run dry one time! :) burnt offering
what is the sand's job?
The sand is a heat buffer and also retains some of the heat to keep the smoker warm without having to fill up as often. You do lose moisture if you use this method though. I mostly use water or apple juice.
I got this smoker for my annivesary and i like it just for what you said the self containment of it you can. Just open the bottom without bothering the meat slide out the heat pan to tend to it now i did see anouther video the guy said the drilling of the holes disnt help i wanna try it do you feel it really helped to do that?
Sorry to just now reply. I do think it helps, but I would use a grill wok. It gets temp up higher and helps cooking time. Cook too low and you could end up with spoiled meat. 185 I think is the lowest heat setting you want to cook at but it will take days! Warm on your oven is like 165-175
Good review.
Today's my first day smoking. I vow to become the best smoker on one of these shit horses lol I'll take it to competition lol my uncle use to build those competition BBQers and smokers and you'd have to tow it with a truck hahaha
Really good video. What temp do you keep chicken at when you’re smoking it?
I usually run everything between 250 and 300
Question from a new smoker. Do you keep the fire always burning? I wasn't able to maintain heat where ever there's no fire...
I am confused because I've read that the heat should come from the coals only and not open fire...
You will need to add coals periodically. I would say every hour or two. The coals will be glowing if they are active, but ultimately so.e will burn out to ash. That is why the pan with holes is needed. Shake it gently with some tongs and let some of the ash fall through and add 20 or so coals at a time. The double door design of this one let's you access the coals without losing all of the heat. Let me know if that isn't clear enough.
I just bought this smoker used. No owners manual. Any idea where I can find one so I can learn to use this?
Here is a similar functioning one. www.manualslib.com/manual/21283/Brinkmann-Vertical-Smoker-Charcoal-Wood-Smoker-Grill.html#manual
Where do you put the sand at?
The drip pan in the upper door compartment
Oh I see-the water is also suppose to help to keep up the moisture in the pit which the sand does not do. I use either propane or electric smokers, so I just turn the dial to keep the heat up ;)
Thanks!
Hey i see that you have 2 bowls and 1 has the coals and wood and whats in the other i heard you say sand a lot so is there sand in the second bowl?
anatoly ivanov yes, playground sand. You can also use water for a more humid environment.
how would you be able to smoke peppers in it would water or sand be better?
wxtim let us know how it turns out!
I have one its the best
Just make sure you cover your sand with tin foil and use playground sand, not dirt. This will let you keep using the sand over and over.
Have you done a brisket on this unit? if so any tips?
Ha ha! Only have done one on a different model. I burned it because I got it too hot! :)
How long does the new Grill Wok need to be in order to slide safely on the rails? and Do you think with these mods I can hold 250 degrees for 7-8 hours?
I usually start my coals in the grill wok and then using heat resistant gloves I put it on the rails and slide in. One trick to make heat last longer is to put a coffee can with the bottom cut out in the middle and unburned coals around the outside. put your chimney of hot coals in the middle for a slow burn towards the outside. based on the size of the pan you will probably need to add more unburned coals ever 3-4 hours, but for a 7-8 hour burn, you probably wouldn't have to do it more than twice. I don't trust my meat to sit on the smoker for 8 hours without looking at it occasionally. I burned the crap out of a brisket once not paying attention. if you want fix it and forget it, smoke for two hours and then put it in an oven at 350 for a few hours to finish.
+Matt Haywood I forgot to mention that you need to remove the coffee can after you put hot coals in.
In the charcoal tray. since it has the bowl an a rack, do you light the charcoals on the rack or in the pan. I just got my smoker an I'm not to sure how to light the charcoal
Simon Chavez I use a chimney starter that you see in the background on the ground next to the smoker. Place a metal coffee can with the bottom cut out in the middle of the bowl and unlit charcoal around it. Use the chimney starter and fill it with more coals then pour them into the middle of the coffee can once they are grayed over in the chimney. Use tongs to remove the metal coffee can leaving the hot coals snugged up in the middle of the unlit coals so that they will slowly light the coals and burn outward.
How do I put them in the smoker. Do put the coals on top of the rack or do I put them on the bottom under the rack?
on the bottom rack there are two sets of slide rails. One is for the water pan and below it is the coal pan. I replace the coal pan with a grill wok that has wing tabs on it and it slides onto the rails. The wok is what I am pouring the coals into.
The one I purchased has the coal rack but I has a tray an then a rack inside of it.
mine too. you take the bowl/pan that came with it and the metal frame it sits in out, but leave the slide rails in the grill for the wok to slide on. you could use the pan that came with it too, but you would want to drill holes in it. I have also put this kettle grill in the bottom and it will wiggle inside of the grill.
Montesinosa07 - no I do not boil them. There really is no reason to do so.
best advice: natural charcoal, oven thermometer inside, digital probe outside. IGNORE THE ONE THAT CAME WITH THE UNIT !!
What is 'newspaper'?
water helps promote smoke because we are trying to smoke the meat!
No. Water adds moisture in the environment and acts as a heat sync. It has nothing to do with smoke. The smoke is entirely the result of what happens in the fire pit with coals and wood.
S g gr
Too bad Brinkmann went bust.
They did but they apparently sold the plans to their grills because there are a lot of knock offs using them. Dyna glo took the model and improved the charcoal pan
I have the single door version ...its an ill conceived poorly insulated waste of money.
Wow... You really thing a Weber Smokey Mountain is the way to go???.. And you mention the cylinder version of this, too.. I think this is a much better choice for a novice to learn on. Without a doubt! A cylinder smoker will teach a novice a lot if that person is capable of learning. Every time you need to add coals, ... You have to pull the whole damn thing apart and basically you are starting over. It will teach fire management, though. Learn to keep your fire going without so many interruptions. Soon, if you have half a lick of sense, you will learn that an offset fire box can burn lean and clean and is controllable, too. I at least hope you learn this.. All good. Trial and error, I guess... If you can make something that you and your family and friends enjoy, chances are you will catch the bug to one extent or another and progress to better BBQ.. I hope you fall in love with it. Lots of fun!.. GOD Bless.. and Happy smoking to all! ❤🤍💙Happy clear blue smoke to everyone!...❤🤍💙
Hey John! Yeah, this video is pretty old, and I do now run both a pull behind offset 250 gallon at church and a Weber Smokey Mountain at home. If you want to set it and forget it the Smokey Mountain is the way to go for smaller family batches, but for volume or the fun factor of controlling the fire, the mid to high grade offsets are good. I don't like the ones that are not one unit, because they are super flimsy steel, and they don't seal up well without mods. This smoker is actually fixing to go to the dump because the steel on the bottom finally rusted out. It's the end of an era. LOL!
@@mchaywood83 I am so very happy to hear all this from you. It's awesome when you learn something new. I mean me. I figure you know what I mean. I'm in southeastern PA now. I started in Northern New Jersey. Went to Texas... that was an awesome learning experience. And then, Florida. I was an over the road trucker. 48 states and Canada. Learned a lot but still learning here in Phoenixville, Pennsylvania. I wish you well my friend. Happy clear blue smoke for all!...