Propane Smoker Tips 3 Chips vs Chunks

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Information Propane Smoker Tips 3 Chips vs Chunks

Title	:	Propane Smoker Tips 3 Chips vs Chunks
Lasting	:	6.24
Date of publication	:
Views	:	150 rb

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

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

Did you wet the chunks or the chips
Comment from : Bullish BearTrader

Those thermometers do you just have those wires dangling in smoker? To give a good temp reading?
Comment from : cody sindoni

Sok the chips in water to slow the heat
Comment from : Clay Reynolds

Soak your chips,better smoke, less flame up
Comment from : Jerry Thompson

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

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

Were I get the rock or I can use any kind Let me know
Comment from : ITTS Holmes

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

you think its safe to have the smoker that close to the furniture?
Comment from : Doug19752533

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

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

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

Wow!
Comment from : Summer haag

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

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

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