Bullet Smoker Basics

hi guys welcome again to Barker's barbecue today I'm gonna show you how I go about running at my Bullard smoker [Music] [Applause] all right guys the first thing I've done is I've broken this smoker down so I'm gonna show you basically what each part is and and its features and what not so basically we're gonna start with the base so as you can see there's a bit of charcoal in there from the from the previous cook which is totally fine we can use that as a base bed for our next cook so the base has the charcoal basket which obviously holds all of your charcoal you've got these vents as well that sit there's three of them on the bottom and they're basically closed and open so they will they'll actually control the airflow inside the smoker so if you want to get it hotter you can open them open them up wide if you want to choke the airflow a bit that'll bring the temperature down and with adjustments on this you want to give it about 10 minutes because it does tend to act pretty slowly but but yeah so you make an adjustment come back in ten minutes and check on your temperature and you cook chamber so the next chain we're gonna look at is the the one above the base which is the bottom stacker so in this particular smoker you've got a stackable grate which gives you two levels and underneath that we've got our water pan so they call this they call this a water pan but I've never put water in this I'll literally use it as just a deflector to protect the meat from the from the heat of it so the heat of the charcoal and basically turn it into an indirect cooker you can remove this to make it a direct cooker no problem at all but what I do is I foil this over so all the crud and crap drips on the foil and after a couple of cooks it's getting it gets pretty grubby you can just bow it up pin it foil over ready for the next cook so I'll stick these back on the top and then we'll go through this section here which is the second stacker which just has a standard grill grate in there nothing else and obviously your lid here which has your temp gauge and a top vent as well which you can use to help control the air flow - all righty so I've put this back together now basically I don't really run through it before but that eclipses together by way of these clips on the side so you basically unlatch them there's one on the other side as well obviously but basically that's how they lock together just like that so another feature on this cook that I want to show you is the the doors on the front so you can use this one to keep an eye on your cooks on the second level I really don't use it all that often if I'm honest because you know you've you've not got much visibility with these stackable grapes this one however I do use quite often because it helps you add smoke wood and extra charcoal because it gives you direct access to the firebox inside there so you can monitor your cook you can see how much charcoal has been burnt through and see if you need to add more to get a bit longer out of you cook so that's basically all the features of the bullet smoker so basically what I'm gonna do next I'll show you how I go about lighting this thing okay so we're gonna show you how to light this up now so I've got some charcoal in there from a previous cook no issues with leaving that in there at all yeah that's ducking that can be partly cooked not a problem so basically I've got four fire lighters sat here basically what I'm showing you today is a way you can get it going anywhere obviously at home I would you I've got like a gas ring on the side of my barbecue that I use but for a competition where I don't have the luxury of that I'm showing you how to get this started without that so basically for fire lighters here I've got my charcoal chimney here full of charcoal ready to get lit and I've got some charcoal and I'm going to just put around it hook so that's basically just arrange that around and then you've got so the unlit coals around give you the longevity of a cook if you if you you know if you had the whole basket lit it would be SuperDuper hot and it wouldn't last very long so basically adding a lump adding adding lit coals to the middle and then using the unlit charcoal around it that's what gives you longevity and a cook so I'll explain a bit more about that later but we're going to do now is get these file on his lip all righty so they're all going now so we'll come back in about ten minutes and we'll see how how this chuckles crankin already goes so it's been about ten minutes and as you can see this charcoals going really really nicely now so basically what you do from here is you pour the lip Jarkko into the center and the great thing about lighting it this way is that it gives it gives a lot of heat to the charcoals surrounding it so it lets that sort of take so there's less time necessary to leave it like this once you pour it in there because occasionally it's a good idea to just let this take but because it's had a lot of heat already don't really need to in this scenario so make sure your vents are set up hey autumn to me I've got these all open at the moment so I'm gonna lift this top section up clip it down actually I'm gonna dial back the vents a little bit cuz that charcoal was looking a bit angry so I'm going to close this front one altogether and leave these back one's wide open and see how we travel so I'm aiming for about 250 degrees Fahrenheit which is around about 120 125 degrees Celsius and yeah so we'll see how we travel we'll come back in about 10 minutes and have a look all righty so it's been about 30 minutes since I put the top section back on this smoker and it's sitting right about 250 degrees Fahrenheit which is right where I want it which is around about a hundred twenty hundred and thirty degrees Celsius by the gauge so this is ready to chuck a bit of smoke wood on so I've had my little chunks of wood just warming down here because the ambient heat from the bottom here warms the chunks up a bit and that's a really good thing to do is to have them free one because then they'll ignite a bit quicker so yeah like I said this door gives you full access to the firebox so you can literally just pop the wood in there lose some arm hairs during the process as well and shut the door and it's ready to go so if you want to see this in action um I do it I've got a tomahawk steak video as well so if you want to see how these things can really work and just how versatile they are chin and check that out thanks for watching guys see you next time you

Channel: Barker's BBQ

Views: 106,951

Rating: 4.8692808 out of 5

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Id: dfZLixF4_80

Length: 6min 31sec (391 seconds)

Published: Fri Feb 28 2020