Title | : | Propane Smoker Tips 3 Chips vs Chunks |
Lasting | : | 6.24 |
Date of publication | : | |
Views | : | 150 rb |
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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? Comment from : Oliver Ford |
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That's the chip pan? OMG I've been using the pan above it Have I been using the grease pan? Comment from : Marvin Hardy |
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Did you wet the chunks or the chips Comment from : Bullish BearTrader |
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Those thermometers do you just have those wires dangling in smoker? To give a good temp reading? Comment from : cody sindoni |
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Sok the chips in water to slow the heat Comment from : Clay Reynolds |
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Soak your chips,better smoke, less flame up Comment from : Jerry Thompson |
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Did 3 briskets at once on this same smoker Let’sbrJust say I had the biggest fire I’ve ever had Dangerous Comment from : Leigh Taft |
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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 Comment from : 62L HemiPower |
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Were I get the rock or I can use any kind Let me know Comment from : ITTS Holmes |
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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? Comment from : chris balcazar |
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you think its safe to have the smoker that close to the furniture? Comment from : Doug19752533 |
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OK Ok Lets make it EZ Put another thermometer inside for backup brNice>>> PRO TIP : Spray the flames on the the chunks with water, esse' br Smoke it, Dawg Respect from Eastport, MAINE USA Give a shout, we are here !! Comment from : Dixieboy 568 |
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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 Comment from : corey |
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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 Comment from : Bills trading |
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Wow! Comment from : Summer haag |
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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? Comment from : Raul Villanueva |
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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 Comment from : Bob Richardson |
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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 Comment from : Jeff Boston |
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