How To Regulating Vertical Propane Smoker Temperature

it was going on YouTube this is another edition of my channel of smoking beard in this edition of my channel I wanted to go over how to regulate your propane smoker in order to keep it at the right temperature when you're smoking it is a crucial that you keep the temperature low you don't want to you're not grilling you're not searing you're smoking and so when when that what that means is that you're keeping at a lower temperature and you're introducing smoke to your actual cook now it is it can get very tricky you need to be able to regulate your smoker in order to get the proper temperature inside your actual smoker now with these propane smokers they're very very powerful and I'm gonna give you an example of what I mean by that right now I have a smoker I'm seasoning this smoker and I have it at the lowest setting possible I have the my smoker the damper open all the way and it is just barely keeping it at the temperature that I want it's at about two thirty five to thirty seven it jumps up to two thirty eight to forty and it comes back down now that is a proper temperature to actual to to smoke now how would you regulate this in case you're not getting up to temperature let's say you're not getting up to temperature well the obvious thing is to first open open that puppy up problem is that if you open up too much even just a hair to the temperature shoots up another way that you can let's say I wanted to make it a little bit warmer in here is I would actually come over here and close the damper right by closing the damper what that's gonna do is that's gonna trap more of the heat inside the actual smoker and steadily your temperature inside your smoker should actually start to to increase once the heat or that the heat starts to build up inside your smoker again that's one way of actually regulating your actual your smoker on the inside what you can also do is you can also try to you can also try to see if your chips on the bottom are not flaring up like I'm gonna show you what I have on mine right now you're looking at about 2:30 so when I open this it will probably drop a little bit but what I did on mine is because I was having an issue of my chips flaring up on me because they were too close to the actual heat source and the original chip pan that came with the smoker was I in my opinion was improperly designed to be a smoker I actually purchased a a skillet a cast-iron skillet and you can see I put my my actual chip tray I wrap it in aluminum foil but then on top of that I put this 10-inch cast-iron skillet so what that's gonna allow me to do it's gonna allow me to introduce heat but at the same time it will not flare up my actual my actual it won't flare them up it won't make them catch fire okay it's just a nice little smoldering smoke right there so that's one way to prevent your your temperature from going up so fast and as you can tell right here I did say my temperature was gonna drop a little bit because I opened it it did drop to 223 which to me is a perfect temperature to smoke another thing what I did here is I actually installed when I install it I just added on to it is a digital wireless meat probe now this meat probe what I have it doing it I'm having it I fit it in through there and I actually have it hanging right there in the in the middle of everything just so I can get a good reading of the temperature inside my smoker now it's a pretty decent meat pearl because what happens as soon as I open the door temperature drops now last thing what I also notice with these smokers is that sometimes the smoke is not as smoky as you would like it because of the fact that that I put that skillet on there one other thing is what I did notice is that once I introduce a little bit more oxygen to the mix get it it allowed for more for more smoke to come out so if you are looking for a very very heavy heavy smoke set to your to your to your meet you might want to open that up a little bit and allow a little bit more oxygen to go in there I don't know if you can tell but there's some there's some smoke coming out of there because of that but that that is also allowing my actual chips on the bottom or my chunks right now to actually catch a little bit more fire and introduce more smoke into the meats so those are a couple of quick tips on how to regulate your actual smoker this is a real good thing to have because you can actually look at the temperature here right now it's 221 and on my actual smoker itself it says it's 200 so you know it's about a 20 degree difference which means if for whatever reason you don't have access to one of these at some point you know that if you keep it at 200 you add about 20 degrees to that and that's where you're that's where your temperature is more or less but other than that if you have any questions or comments please leave them on the on the link or not on the link but leave them below and I will try to get back to them as soon as possible but overall this is how you regulate the temperature on your masterbuilt propane smoker thanks for watching guys this has been the smoking beard

Channel: The Smoking Beard

Views: 123,241

Keywords: masterbuilt, master built, propane, propane smoker, avengers, end game, endgame, brisket, smoke brisket, Rudy's BBQ Sauce, Masterbuilt, Electric Smoker, Wood Chips, Rudy's Seasoning, beef brisket, smoke brisket electric smoker, step by step smoking brisket, how to, electric smoker setup, resting brisket, brisket internal temperature, academy electric smoker, vertical smoker

Id: XbJO_LY-Ts0

Length: 5min 43sec (343 seconds)

Published: Sat Dec 28 2019