Ouch. Not gonna say a word! You already know what you did wrong! So heart breaking watching what you did to those poor briskets! 😆 Did a Costco Prime brisket yesterday. Juicy, tender and the flat slices passed the bend test. Amazing smoke rings. My best one yet!

@HuSmokin

3 жыл бұрын

Amazing! Congrats!!!

Digging the videos, keep it up! The WSM lid temp gauge reads around 30-40 degrees lower than grate level so that would explain your faster than expected cook on it. Good thing you decided to temp it to check!

@HuSmokin

3 жыл бұрын

Thank you my friend! Good to know. Are you a WSM user? Been debating on getting rid of my barrel for the WSM 22.

@willz467

3 жыл бұрын

@@HuSmokin Yup, I have a WSM 18 paired with an Auber PID so that I can do overnight cooks without having to worry about fluctuating temps. It fits a 14-15 lb brisket just fine but probably wouldn't be able to handle much more than that.

@HuSmokin

3 жыл бұрын

That’s awesome. Have you tried hanging ribs in yours? I think that’s also a reason I think the 22 might be more suitable for us.

I will say this, your video quality is top notch! Editing, camera angles, super nice and professional looking! Now you gotta get that smoking thing down.

@HuSmokin

3 жыл бұрын

One day my friend... 🤞🏼

@deathofcayde-6968

3 жыл бұрын

@@HuSmokin I'll hang in there with ya! You're a super cool dude and I'm routing for ya! 2 words,. Harry Soo. Watch his videos! The man knows his stuff!

8:05 I nearly choked!

@HuSmokin

3 жыл бұрын

Lol

Nice!! Love you typed comments !!! Thanks!

@HuSmokin

3 жыл бұрын

Thanks my friend!

That prod moment after a cook, triumphant music was fitting. I like how you keep your mistakes in and thoughts. I got my OKJ my first and last cook to date I couldn't get the chamber upto temp of 250-270 I had wood chunks and lump charcoal I feel I needed splits. The manufacturer of the wood said I should be fine with chunks. Tbh I think chunks are more suited to wsm type grills.

@HuSmokin

2 жыл бұрын

Did you have any mods to your OKJ? I was able to maintain close to 300 with splits in the OKJ. And I agree with you... the smaller would chunks and lump charcoal has been my go to combination on the WSM. Thanks for watching!

@sprig6043

2 жыл бұрын

@@HuSmokin no mods. Just here in the UK no one sells Apple wood splits only chunks and I find that maybe the reason I can't maintain temp with chunks maybe I needed more coal but I havent tried again since. To my understanding we use a chimney of coal for the coal bed and then we maintain the cook with splits. The company I got the chunks from said the chunks are to add flavour not for temp but you can't maintain temps on a OKJ with coal alone

Did you use the water dish in the WSM?

@Last_Chance.

Жыл бұрын

I don't

Which is easier to clean up after?

@HuSmokin

2 жыл бұрын

They're different but I'd say WSM in my experience. The grease drains across the entire barrel of the OKJ sometimes whereas the WSM catches it all in the pan below.

Nice channel new here to your page. I am new to this also just been bbquing for about a year. Where are you located I am from SC But live in Texas now I would love to go to a piggly wiggly

@HuSmokin

3 жыл бұрын

Hey thanks for stopping by and sharing. You mean SC like SoCal or South Carolina? We have family in South Carolina and that’s actually where I visited and got my PW shirt! Whereabouts in Texas are you?

@backyardq1850

3 жыл бұрын

@@HuSmokin South Carolina. And I’m now in Houston

@HuSmokin

3 жыл бұрын

Oh that’s awesome! We’re headed back there to visit soon. Some really good looking bbq joints have been getting named there so I plan on checking them out. Have any recommendations? We’ll be all over. Upstate down to Charleston probably.

@backyardq1850

3 жыл бұрын

@@HuSmokin earl dukes bbq Orangeburg, sweetmans bbq Holly Hill (I think), and Scott’s bbq (2 locations Hemingway and Charleston)

@Last_Chance.

Жыл бұрын

​@@backyardq1850what part of SC? I'm from Greenville but I live in Abbeville now

I have the WSM and I love the cooks on it. Just can’t get enough on it is the problem. I got your message on my video on the notifications, but for some reason I cannot click on it to read it because it’s not showing up on my video. Really weird. I was primarily going off the ambient gage but I was comparing it with the lid thermometers as well. Primarily because I was going to be resetting my tuning plates to where I would have an even temperature all the way across. They were pretty close to my ambient temp if that’s what you were asking. You can delete this message after you read it because it’s not pertaining to much to this video you uploaded. By the way nice video, and thanks for the comparison. Pretty interesting. I was wondering about the differences between the WSM and other smokers.

@HuSmokin

3 жыл бұрын

Hey thank you for the response here. Not sure why my other comment wasn't coming through. But thank you for the clarification on the difference in temps! Really enjoying following your channel and the cooks.

@DeshawnsBBQ

3 жыл бұрын

@@HuSmokin thank you 😊 We are all one big barbecue family.

@HuSmokin

3 жыл бұрын

Amen to that. Looking forward to seeing more of your videos on that LSG!

while smoking how do you manage temp with different smokers

@HuSmokin

3 жыл бұрын

Hey Merritt. On the Oklahoma Joe I leave all the vents wide open and use different sized splits to manage the temps. The Weber Smokey Mountain I’ve always used the intake vents to adjust and left the exhaust wide open. How about you?

@merrittjohnson3520

3 жыл бұрын

@@HuSmokin I usually smoke any briskets i get on a cheap simple weber kettle. I find it is a little difficult to keep in 270-290 temp range, so i usually finish it off in the oven. I'm thinking about getting an offset smoker soon.

@HuSmokin

3 жыл бұрын

Oh that’s great. I’ve seen some pretty fantastic cooks on those kettles with the minion method. I’ve been finishing a lot of my briskets and pork shoulders in the oven as of late too. Figure I’m wrapping them anyways. Which offset are you thinking of getting?

@merrittjohnson3520

3 жыл бұрын

@@HuSmokin 👍probably a Oklahoma Joe, would you recommend that

@HuSmokin

3 жыл бұрын

If $300 or so is your absolute cap, I’d say it’s a good smoker with a few basic modifications (baffle mainly). If you can double your budget, the Chargriller Grand Champ would be my personal choice if I could do it all over again (I still own the OKJ). Much better design and heavier duty materials. You’ll be happy with both, but the Grand Champ looks to last longer.

I have a grand champ offset and honestly it burns too clean and has way less smoke flavor than all my other cookers and uses triple the fuel not sure if I’m going to keep it.

@HuSmokin

Жыл бұрын

I was looking at that smoker! Have you tried different splits and incorporating more green splits?

@jimmyg3855

Жыл бұрын

@@HuSmokin I sold it honestly it had zero flavor and burned to much wood offsets can burn too clean imho love my drum wsm and kettles it was fun just not for me

@TheHarrisal21

Жыл бұрын

@@jimmyg3855 use a lot of rub?

How do you like those grate level temperature gauges on the OKJ? Is there any major variance to the other probe you have wired through? Do you recommend the grate level gauges? Thx.

@HuSmokin

3 жыл бұрын

I go back and forth. On EVERY grill I've used with a gauge, the variance between that built in probe vs a grate level probe can be so different. For example, on the OKJ, both of the installed Tel-Trus consistently read 10-15 degrees cooler than my grate level probes in the far left corner or even the front right corner near my water pan. I also hear and read that just maintaining a constant temp is more important regardless of which gauge you ultimately go by. So I lean toward that these days. All in all I continue to use grate temp measurements for two reasons... one, the cooking alarms allow me to measure the grate temps from inside the house or form my phone, and two... I sometimes use two to help me understand the hot spots and pit temp fluctuations. Hope that helps!

Not sure how you got such a nice smoke ring in WSM????

@HuSmokin

3 жыл бұрын

Do you cook on a WSM? I used a 18” for this cook. For fire I use Harry Soo’s adaptation of the minion method which includes 3-4 chunks of wood (I used oak and cherry) and Jealous Devil limp charcoal. I actually find I get a much darker bark and redder smoke ring on the WSM than my offset currently. What has been your experience?

@2005Pilot

3 жыл бұрын

Used same 18” WSM for 13 years. Couldn’t buy a smoke ring! Lol got a stick burner ( OC Wrangler ) last July to up my BBQ Game- Deep Red Rings easily accomplished now 1/4-3/8” on briskets- use local (Central Florida oak) been playing with the tallow BP method- Very juicy & Great Flavor but Top layer of bark is mushy after coming out of cooler from rest. 2-7 days after smoking the smoke flavor is more pronounced which is what I like. Bark is still on and has good flavor. Still experimenting 😁👍. Maybe Jealous Devil and the rub u use help the smoke ring?

@HuSmokin

3 жыл бұрын

Oh wow. What’s funny is that I used an electric smoker for awhile and no matter what hack I used I couldn’t get a smoke ring. Was about to get a red sharpie! 🤣 Then got the WSM and voila problem solved. Way tastier food and the smoke ring was visible and pronounced. But CONGRATS on the OC Wrangler! I wish we had access to OC pits here in California. Also your experience with the tallow is similar to mine. I’ve had to back off a bit it to maintain the bark and prevent any washing off of seasoning.

@avega2792

3 жыл бұрын

I get smoke rings just fine on my WSM. I have a picture of a brisket that looks like I went over it with a fat highlighter marker.

@HuSmokin

3 жыл бұрын

Haha. I believe it!