Hey Good Morning SMF Family,
I'm seeing some different threads about the Smoke Canyon Vertical Smoker. I will say my first few attempts at getting this unit up to temp. So before I had another fail attempt My Son and I Started playing around with some different types of fuel, vent combinations and so forth. Here is what we found works Super Great and We can dial this smoker to whatever temp we want all the way up to 425*F and down to 100*F.
#1. In stead of using a bunch of charcoal lighter fluid We use a MAPP Gas torch to light the coals that we are using. I dont like using fluid as it lingers so long and you get taste into the meat. As I'm concerned lighter fluid is for camp grilling nasty ol burgers.. LOL!! As the coals are starting to heat I prep my meat to put in. It only takes about 15 minutes to get up to a good temp.
#2. Leave the bottom damper shutter completely open. This will give you a good clean burn on your coals plenty of oxygen makes for good fire.
#3. Use the top damper to regulate vertical tower temp. Wide open 425*F, Sliver Cracked open 100*F, Approximately 1/8 inch open will put you into the 200*F-230*F, 1/4 inch open will get you into the 250*F-275*F smoking/cooking temp.
#4. I put my wood flavor in at the last hour of smoking. I use 2-16 ounces of well soaked wood and put it right in the fire box.
#5. No peeking..Just regulate temp, leave it closed and stick to your time. It takes a few minutes to build temp back up after opening the big door and now slowed down or lengthen smoke time. Close to your smoke end time check your food temp.
Since we have been doing it like this we have had AWESOME smoked products from our Smoker. We were really frustrated in the beginning because we were struggling getting temp. We now have that going good. My next endeavor will be some blocks of hard cheese. Super low temp and little smoke. This will be a challenge!!
These are just approximates as each fuel type will heat differently. I suggest finding a fuel you like and have easy access to and stick with it. Try these different positions on your Smoker.
So to close with my review and help that I have found...Bottom damper wide open all the time, regulate temp with the top damper, purified water in dish in chamber, and smoke smoke smoke. Chicken, brisket, prime rib, ribs, fish, and other tasty foods!!
Happy Smoking!!
MetalMan
I'm seeing some different threads about the Smoke Canyon Vertical Smoker. I will say my first few attempts at getting this unit up to temp. So before I had another fail attempt My Son and I Started playing around with some different types of fuel, vent combinations and so forth. Here is what we found works Super Great and We can dial this smoker to whatever temp we want all the way up to 425*F and down to 100*F.
#1. In stead of using a bunch of charcoal lighter fluid We use a MAPP Gas torch to light the coals that we are using. I dont like using fluid as it lingers so long and you get taste into the meat. As I'm concerned lighter fluid is for camp grilling nasty ol burgers.. LOL!! As the coals are starting to heat I prep my meat to put in. It only takes about 15 minutes to get up to a good temp.
#2. Leave the bottom damper shutter completely open. This will give you a good clean burn on your coals plenty of oxygen makes for good fire.
#3. Use the top damper to regulate vertical tower temp. Wide open 425*F, Sliver Cracked open 100*F, Approximately 1/8 inch open will put you into the 200*F-230*F, 1/4 inch open will get you into the 250*F-275*F smoking/cooking temp.
#4. I put my wood flavor in at the last hour of smoking. I use 2-16 ounces of well soaked wood and put it right in the fire box.
#5. No peeking..Just regulate temp, leave it closed and stick to your time. It takes a few minutes to build temp back up after opening the big door and now slowed down or lengthen smoke time. Close to your smoke end time check your food temp.
Since we have been doing it like this we have had AWESOME smoked products from our Smoker. We were really frustrated in the beginning because we were struggling getting temp. We now have that going good. My next endeavor will be some blocks of hard cheese. Super low temp and little smoke. This will be a challenge!!
These are just approximates as each fuel type will heat differently. I suggest finding a fuel you like and have easy access to and stick with it. Try these different positions on your Smoker.
So to close with my review and help that I have found...Bottom damper wide open all the time, regulate temp with the top damper, purified water in dish in chamber, and smoke smoke smoke. Chicken, brisket, prime rib, ribs, fish, and other tasty foods!!
Happy Smoking!!
MetalMan
