BRISKET PASTRAMI IN ONE DAY ANYONE? 🔥😧 kzread.info/dash/bejne/nmqtzpqakbCzcqg.html

@sawyermontoya

3 жыл бұрын

I absolutely love your channel. Someone needs to get you on the Food Network!

@TexicanaBBQConsulting

3 жыл бұрын

@@sawyermontoya LoL appreciate my friend Thankyou for waching!

“Just like the government!” Ain’t that the freakin truth! 🇺🇸🔥

@TexicanaBBQConsulting

3 жыл бұрын

🇺🇲!

@CallSaul489

3 жыл бұрын

And who paid for the wood to make the coals? The business owners and middle class customers buying the product! Wealth redistribution hurts the business owners and middle class. History has shown this to be universally true.

@jeans3490

3 жыл бұрын

@@CallSaul489 Dafaq!? 🤔

@CallSaul489

3 жыл бұрын

@@jeans3490 why are you confused?

@jeans3490

3 жыл бұрын

@@CallSaul489 plot twist: they get there wood for free.

"...just like the gobermint" Kudos to you, Sir!

Most bbq channels don't show this info to people. thanks for teaching us texicana bbq!

@enriqueparedespinel1694

3 жыл бұрын

Look for Mad scientist BBQ channel, he explains a lot.

Texicana as always dropping the GOLD NUGGETS of knowledge....that is why he is the best teacher! This is one of those videos that you have to see several times cause if not you will be missing out!

@TexicanaBBQConsulting

3 жыл бұрын

Appreciate the kind words!!

@michaelrobelo9841

2 жыл бұрын

Agreed! So much knowledge.

Dropping that knowledge bro! I think we sometimes take for granted that "everyone" knows this stuff. It's great to see it all broken down for the masses. Great job!!! 👊👊👊

@TexicanaBBQConsulting

3 жыл бұрын

Thanks boss!!

@KeithMoonMTB

2 жыл бұрын

same, the best fire management ive seen, thanks for your time.

Excellent info. Love your passion and thank you for sharing your knowledge. Keep up the great work!

@TexicanaBBQConsulting

3 жыл бұрын

Appreciate thankyou!!

Thank you! Best BBQ Channel ever, big fan!

@TexicanaBBQConsulting

3 жыл бұрын

Really appreciated thank you for watching bud...

Holy shit man ... I had just stacked the first 4 logs in my offset when you posted this video . I’ve been having a horrible time trying to keep a good coal bed and I’ve been having 30-40 defree swings in a matter of seconds. I was burning through ridiculous amounts of wood am having extremely long cook times . Instead of putting my first two splits in long ways with the fire box I was putting the side to side and stacking my second row long ways . That one simple change has made a huuuuuugggeeee difference .

@TexicanaBBQConsulting

3 жыл бұрын

Some time little tilt with the tip of the shovel makes all the difference consider your logs like pick up sticks game

@PayneCountyRust

3 жыл бұрын

You may like this BBQ techniques video: kzread.info/dash/bejne/gHx6y82eoLreo5c.html

This is another great one, Mauro. Loving these.

@TexicanaBBQConsulting

3 жыл бұрын

Much appreciated brother

I’m sitting here 4 hours into my pork butts cook and this pops up. Awesome!! Thank you for these secrets that nobody else shares.

@TexicanaBBQConsulting

3 жыл бұрын

thankyou my friend send me some pics of that pork!

Dude, you are an absolute master, I am learning so much from your videos THANK YOU!

@TexicanaBBQConsulting

3 жыл бұрын

Lol I just spend most of my time behind a pit

Great video Max!! I took a few notes on this one and thanks for doing this tutorial!! Have a great week bro!!

@TexicanaBBQConsulting

3 жыл бұрын

Thanks bud!!!

great video !! got me a reverse flow

Love it Max, great Job!!

@TexicanaBBQConsulting

3 жыл бұрын

Appreciated my friend!!

Great video, probably the most important thing all wood fired inspired bbq'rs should learn.

@TexicanaBBQConsulting

3 жыл бұрын

Appreciated ...

Eeehole' what en escuela on heat control, me subiste a semi pro!!! Ty for your videos! Mi familia, somos del El Paso.

Best fire management video ever you are awesome man keep it up 😍😍😍😍✨

@TexicanaBBQConsulting

3 жыл бұрын

Appreciated my friend thanks for watching...

Bravo Max! Great video 👍🏼

@TexicanaBBQConsulting

3 жыл бұрын

Thankyou homie!

Man thank you! this is the best explanation on KZread

@TexicanaBBQConsulting

2 жыл бұрын

Appreciated

Grandissima lezione da un grande maestro !! La sto mettendo in pratica ogni volta ma le basi per capire come fare me le hai dare tu la prima volta che ti ho visto quando lavoravi da Franklin.Questo è il video che tutti dovrebbero guardare più volte per cucinare con lo smoker.

@TexicanaBBQConsulting

3 жыл бұрын

Grande grazie! Un caro saluto...

Thanks for your videos. I am fairly new yet and you explain very well. :)

@TexicanaBBQConsulting

2 жыл бұрын

Appreciated

I can't believe this is free! Much love brother!

@TexicanaBBQConsulting

3 жыл бұрын

I can't belive it took me 5 hours to edit lol

Great info! I have a cheap offset smoker and have been trying to figure out how to cook with just wood. You have given me some good ideas. Thanks!

@TexicanaBBQConsulting

2 жыл бұрын

Awesome!

GREAT JOB MAX!!!!!

@TexicanaBBQConsulting

3 жыл бұрын

Thanks bud

Grandissimo; pienamente applicabile anche agli offset casalinghi, ovviamente riducendo sezione, lunghezza e a volte numero degli split

Awesome Tips👍🏻👊🏻

@TexicanaBBQConsulting

3 жыл бұрын

Thankyou

Great video on fire management, it’s not complicated but some guys just can’t get it. I’m sure this video will help.

@TexicanaBBQConsulting

3 жыл бұрын

Thankyou my friend! Some time is hard to explain concept like this. Ours behind a pit surely help...

Awesome. As always!! So useful

@TexicanaBBQConsulting

3 жыл бұрын

Thankyou bro! I have to make usefull video I wish I was Sharika LoL

@fabiodipuma4430

3 жыл бұрын

UNA FONTE INESAURIBILE!!!..GRAZIE AMICO MIO 🥇🥇🥇🥇🥇

Great info!! Keep it up

@TexicanaBBQConsulting

3 жыл бұрын

Thankyou I m trying to pimp up my editing :)

Cool!

bello vedere un italiano in questo ambiente in texas! un giorno verrò a trovarti

Great fire management vid bro. I really appreciate the way you explained friction for managing temps. I laughed out loud at the taking coals from other pits "like the government."

@TexicanaBBQConsulting

3 жыл бұрын

Thans bud life is short gotta laugh

@nativemeatsbbq4546

3 жыл бұрын

@@TexicanaBBQConsulting for sure!

I always leave my Moberg 250 smokestack wide open. You saying 1/2 closed under most conditions? AND....USPS finally delivered my T-shirt !! Love it !

@TexicanaBBQConsulting

3 жыл бұрын

Glad u got it! If you are experiencing not much smoky flavor it might be the cause. But if ain't broken don't fix it

Great instructions. Can you kindly advise us how to mange the fire when using an offset like the Brazos ? many tks and all the best

@TexicanaBBQConsulting

Жыл бұрын

Thanks the principle of a coals bad is the same once u have that, i would just add one small log or chunks when needed just because smoking chamber is very small. The number one mistake is not to load too much wood . Smoker is not an oven you got to take in consideration time of reactions. With small devices my preferred average temp is 220 f

@davidchavarria2992

Жыл бұрын

@@TexicanaBBQConsulting Why do you prefer lower temps better on backyard pits like the Old Country Brazos? Will that make it hard to render the fat and make the cook longer?

Love is a beautiful thing

@TexicanaBBQConsulting

3 жыл бұрын

Thankyou for your help my friend forgot to tag you on instagram...guess too late now

@daviddanbbq5848

3 жыл бұрын

Texicana BBQ no worries bro, I’m locked out of my Instagram 😂

Great video! Did you say the branches are better than the trunk for cooking? If so, why? I always thought the heartwood had more flavor than sapwood?

@TexicanaBBQConsulting

2 жыл бұрын

Could be

Max!! Nice video. I'm fairly new to bigger smokers. It's no where near the size of your pits, but it's the biggest I've had. It's actually a 250 gallon reverse flow smoker. I've got a pretty big firebox, it's a bout 1/3 size of the cooker chamber. At times, I'm getting sooty smoke. It will cover the meat and exposed grates with a soot film. It's only happened twice but what causes that?

@TexicanaBBQConsulting

3 жыл бұрын

Ashesh particles usually create that Cold be too much ashes in the firebox or the kind of wood or too much pull

@jeffreygwinn5081

3 жыл бұрын

@@TexicanaBBQConsulting I'm going to say to much pull. It has a 8" diameter smoke stack. I'll cut it down some tomorrow. I'm watching your brisket video now. I see you have battle scars/burns on your arms. I'm a mechanic and wear burn sleeves at times. I think you might like them. Check them out when you can. It might be something to can add to your web store.

@TexicanaBBQConsulting

3 жыл бұрын

@@jeffreygwinn5081 thanyou for the tip! Back then I was cooking on a smoker with a super hot fire box now I m much better lolreally appreciated my friend contact me anytime on instagram if you need further info. Sometimes a chat between cooks solves many problems!!

I'm curious about closing the damper on the stack, do barbecue joints like Franklins close the damper on the big smokers ? Great vid , btw !

@TexicanaBBQConsulting

2 жыл бұрын

Thanks Franklin in particular (and I use to work there) doesn’t play much with the dumper of the stack

@lynndollar1013

2 жыл бұрын

@@TexicanaBBQConsulting Thanks for the reply. Very kind of you to not only do these great vids, but to also reply to all the questions.

Educational Max. Question if you don’t mind. What does the BBQ company do with all the wood ash?

@TexicanaBBQConsulting

2 жыл бұрын

Not much we use some to absorb the grease that seats on the bottom of the smoker when we clean it , is also a great fertilizer

I’m eating Texas bbq while watching this.

@TexicanaBBQConsulting

2 жыл бұрын

Lol

For a smaller offset like a 1975 workhorse, is this the same stacking technique to use but smaller splints? Or less splints?

@TexicanaBBQConsulting

3 жыл бұрын

Different game

Random question How long can you leave meat in a warmer before cutting or pulling it (You’re awesome)

@TexicanaBBQConsulting

3 жыл бұрын

Thankyou! Up to 15 hours but personally I don't go above 10

Is the purpose of the log on the left up against the firebox wall to create smoke?

@TexicanaBBQConsulting

2 жыл бұрын

Smoke is kinda created by the synergy of the 4 logs

Does an insulated exhaust pipe increase the air flow? Is that good or bad?

@TexicanaBBQConsulting

3 жыл бұрын

No it doesn’t actually the less insulated the better

I see you don't have your fire on a grate or anything but directly on the bottom of the fire box. Is this a common practice for bigger style offsets?

@TexicanaBBQConsulting

3 жыл бұрын

Yes...

Great video. Question is, moberg or primitive?

@TexicanaBBQConsulting

3 жыл бұрын

both.... there is also a back line smoker in it :)

I'm doing my initial burn in on my Old Country Pecos. I bought kiln dried wood from the meat market. Did I buy the right wood? Is kiln dried to dry. There's a ton of people around here in Austin that sell seasoned/naturally dried wood. I'm thinking I should have gone that way. Help!!!!!!🔥🔥🔥🔥🔥🔥🔥

@TexicanaBBQConsulting

3 жыл бұрын

Kiln dried if they do it right is not necessarily bad. Usually is too dry and burn fast. Best wood is the naturally.

@fishin4bogey

3 жыл бұрын

Thank you!!!

When you get your fire going do you leave the firebox door open or close it but leaving a crack in it?

@TexicanaBBQConsulting

2 жыл бұрын

I usually leave 4/5 inches open…

@tremaynemyles8276

2 жыл бұрын

@@TexicanaBBQConsulting thank you

@tremaynemyles8276

2 жыл бұрын

Sorry one more question lol. I know there are a lot of other variables involved but you mainly put two logs in every time when it's time to reload the firebox? To keep the 2x2 stack going?

@TexicanaBBQConsulting

2 жыл бұрын

@@tremaynemyles8276 on a 1k smoker usually yes an a 500 gallon 1 at the time.remember that you are averaging temps. So it can con down or up a bit in the range or 15/20 degrees. I

@tremaynemyles8276

2 жыл бұрын

@@TexicanaBBQConsulting thank you

Anyone else see the face in the log? 4:45 😱

would you manage your fire the same way on a backyard smoker than you would on a commercial size ?

@TexicanaBBQConsulting

3 жыл бұрын

Coal bed exactly the same just less wood. The pull principle is very similar. Small smoker lower fire...

@marcleblond8951

3 жыл бұрын

only the size of the splits would change but the process is basicly the same the same ?

@TexicanaBBQConsulting

3 жыл бұрын

Very much make sure u have a nice bright coals bed and when needed feed the fire slowly with one or two pices of wood. In small device build ur fire more towards the door of the smokerto avoit excess of direct heat onto thecooking chamber. Take the time to see how the wood burn and the reaction in terms of heat and high low fire.

@marcleblond8951

3 жыл бұрын

the problem with my cooks is when i had wood my temps spike very high because of the flames and then it drop. i cook on a 80 gallons. i feel like a big smoker is more forgiving in that sense. in my next cook i'll definetly try to mess with the friction between the logs to avoid the spike. thanks for the tips . i love your channel

@TexicanaBBQConsulting

3 жыл бұрын

@@marcleblond8951 they key is to mana to have a low flame start with one piece of wood at the time... Big smoker u got the opposite problem the challenge is to keep temp small smoker once u got ur coal bed u only got to feed hhe fire with chunks of wood.

Is wood necessary? Can we just use coal? Thanks

@TexicanaBBQConsulting

3 жыл бұрын

On backyard small one yes with some chunks big boys need wood

I'm slightly confused. When the bottom logs burn into the coal bed and the tops become the bottom, do you rotate the now bottom logs perpendicular to the pit door?

@TexicanaBBQConsulting

3 жыл бұрын

Yep... This is my way the most important factor is that u don't want ur logs to sink in the ashes

@chrisharris6834

3 жыл бұрын

Thank you!

Sudtitulos a español. Pir favor.

Friction?

@TexicanaBBQConsulting

2 жыл бұрын

the resistance that one surface or object encounters when moving over another.

@JimmyPham1992

2 жыл бұрын

@@TexicanaBBQConsulting you just googled the definition but I’m not trying correct you but moving two logs closer together, does not result in increase friction… they weren’t contacting each other

@TexicanaBBQConsulting

2 жыл бұрын

@@JimmyPham1992 talking about the fire not the wood

Just like the government lol 😂

@TexicanaBBQConsulting

3 жыл бұрын

Lol

The video has single handedly got me away from the overrated fire managment basket