- Mar 6, 2017
- 9
- 10
Hey Everyone. My name is Aaron and I live in Phoenix, AZ. I just found a new hobby in meat smoking after some inspiration from a friend. Also, my work sent me the masterbuilt 7-in-1 grill/smoker unit last year for my 5-year work anniversary. I put it together but really never used it until a few weeks ago.
For those who don't know, it's a vertical unit that can grill, smoke, broil, fry, etc, etc. it uses propane or charcoal...but so far I have only used it for propane smoking since I already have a propane grill.
I have smoked twice on it so far. I did salmon with some apple chips and this past weekend I did 2 whole chickens with a combo of Stubbs' chips and apple chips. both turned out great and I am going to target tri-tip for my next smoke.
After reading a few articles and forum posts I decided to join because I have some questions about my smoker. Curious to poll everyone's thoughts below:
My Wood chips keep catching on fire. I turn the gas nozzle to adjust the flame per the instruction manual...which says a blue flame with yellow tips. But, when I do this, the chips always catch fire. if i turn it down, i hardly see any smoke come out of the smoker. What should I do here? I've seen people recommend wood chunks or a smoker box.
Both the chicken and salmon were done before what i have seen as standard cook times for both. I did 2 whole chickens, both roughly 4.5 pounds each and they were done in about 3 hours. The temp guage in my smoker read between 225-250, but my meat thermometer registered the correct temps inside the meat. Do vertical units cook food faster than others?
For anyone who has my same unit, or even the Cabela's vertical smoker, access to the chip tray is terrible. I find myself having to shovel them in because the water pan is in the way. The only other way to get chips in there and spread them out effectively is taking the smoker apart for a few mins to put more chips in. Has anyone else found a better way to do this?
Thanks in advance for your guidance.
For those who don't know, it's a vertical unit that can grill, smoke, broil, fry, etc, etc. it uses propane or charcoal...but so far I have only used it for propane smoking since I already have a propane grill.
I have smoked twice on it so far. I did salmon with some apple chips and this past weekend I did 2 whole chickens with a combo of Stubbs' chips and apple chips. both turned out great and I am going to target tri-tip for my next smoke.
After reading a few articles and forum posts I decided to join because I have some questions about my smoker. Curious to poll everyone's thoughts below:
My Wood chips keep catching on fire. I turn the gas nozzle to adjust the flame per the instruction manual...which says a blue flame with yellow tips. But, when I do this, the chips always catch fire. if i turn it down, i hardly see any smoke come out of the smoker. What should I do here? I've seen people recommend wood chunks or a smoker box.
Both the chicken and salmon were done before what i have seen as standard cook times for both. I did 2 whole chickens, both roughly 4.5 pounds each and they were done in about 3 hours. The temp guage in my smoker read between 225-250, but my meat thermometer registered the correct temps inside the meat. Do vertical units cook food faster than others?
For anyone who has my same unit, or even the Cabela's vertical smoker, access to the chip tray is terrible. I find myself having to shovel them in because the water pan is in the way. The only other way to get chips in there and spread them out effectively is taking the smoker apart for a few mins to put more chips in. Has anyone else found a better way to do this?
Thanks in advance for your guidance.
