Пікірлер

• 
  @LungZ76220 сағат бұрын

  Another important note is to season your firewood for a good clean burn.

• 
  @randymaynard1494Күн бұрын

  So what’s the solution? Rotation every 30 minutes? Every 60 minutes?

• 
  @meatloafheadКүн бұрын

  I puked from over smoking meat😮 must be very careful

• 
  @milkbone286813 күн бұрын

  In 2024 the former $5 steak really is $30 something dollars

• 
  @lowslow36125 күн бұрын

  I like this channel because he gets straight to the point, doesn't repeat himself over and over and over just to fill time, and he doesn't use any "music". I love it. All business, no bs.

• 
  @martinbrust83405 күн бұрын

  Nice idea with the warmingbox All the best to you and warm greetings from Germany.

• 
  @quetimporta2135 күн бұрын

  Dirty smoke is good for the first couple to few hours of the cook and then run a clean smoke for the rest of the way.

• 
  @mikecoughlin41286 күн бұрын

  Do you find this smoker to be very low? I just out mine together far enough to stand it up and was very surprised the cooking surface is only 30" off the ground. Do you use it like that or did you raise it somehow?

• 
  @mikemcshea591911 күн бұрын

  I think what really happens is when you start hanging out with "BBQ bros" they are snobs when it comes to smoke flavor. Good BBQ has that tangy smokey flavor but what most the "experts" are doing is cooking with Traegers which is just an electric oven. Exhibit A) competition ribs. It's bad when the meat falls off the bone but any one who knows good tasting food thinks the opposite.

• 
  @elizabethpetahtegoose456612 күн бұрын

  Would canned pineapple work ?

• 
  @KrazyKajun60214 күн бұрын

  I think you need to test 1-hr marinating, wash, dry, season and onto the grill

• 
  @whitechris72014 күн бұрын

  Rule #1: When it's your 1st time, keep it simple

• 
  @adrianr848614 күн бұрын

  Good advise, and yeah I over smoked a brisket this passed weekend.

• 
  @tylerwestman525818 күн бұрын

  Yes but also no. When cold smoking you can’t have heat

• 
  @humbertolara-ch7bc23 күн бұрын

  Is the cooking chamber 24x60?

• 
  @charlesroll850224 күн бұрын

  Vacuum seal the cut pieces and grind it up with deer meet in the Fall 👍

• 
  @NOOBAR8427 күн бұрын

  Thanks for the tips mate. Nicely explained.

• 
  @williemakeit718527 күн бұрын

  Everyone using Linseed oil can all thank the owner of Workhorse Pits and Primitive Pits. He was the first to use it and pioneered this great coating option. I have the Workhorse and many years in I keep mine looking showroom new.

• 
  @leshudson608328 күн бұрын

  You should try ginger root.

• 
  @realadelphstarАй бұрын

  Them joes get tricky

• 
  @ShanesworkshopАй бұрын

  I cooked a brisket this last Memorial Day, it was 18lbs full packer and about 12lbs after trimming, I started smoking at 3am 225 and didn’t wrap it until 1pm to get a super nice and well set bark, then I wrapped tightly with butcher paper(before I laid the brisket down I added some beef consume and beef tallow) then cooked at 250 until 9pm and pulled it at 200, it was absolutely delicious, I before it rested I cut off the point and cubed it for burnt ends which is the one food I’d die for hahaha, went much longer then I anticipated but I’ve learned with brisket if you are cooking for other folks to make it the day before and just reheat it as you really can’t truly predict how it’s going to cook, sometimes it just varies by minutes or hours in this case

• 
  @joeduarte675Ай бұрын

  Good video thanks for the tips

• 
  @TheGame2236Ай бұрын

  Use lump charcoal to build your coal base saves a lot of time and very efficient

• 
  @SonicBoomC98Ай бұрын

  Never use those products. The only time I've seen of the big name guys use it is if the charcoal plan slides out, so technically its not getting inside.

• 
  @SonicBoomC98Ай бұрын

  This level of smoke is just fine. I fine that I bet a better taste when the first couple of ours, I'm not getting what looks like almost vapor

• 
  @dupreymartin1Ай бұрын

  Blue smoke BBQ is actually a spot in NYC 😁

• 
  @nickjames856Ай бұрын

  Heath's rubs work better without the sauce added

• 
  @dnique5434Ай бұрын

  Does placement of the protein on offset matter?

• 
  @pauljohnagustin4079Ай бұрын

  Beginner question Should I put water pan to filter the smoke?

• 
  @yourmothertrebekАй бұрын

  Dude you’ve single-handedly fixed my smoking issues! When I got my Ok Joes, I could never get the right smoke/temp. Apparently, I just hit the gas too hard. Scaled back on the charcoal, added a good 7” chunk of wood at a time and made sure it caught flame. Ended up with the best ribs I’ve made yet. Thank you! I wish I found your channel sooner, my guy!

• 
  @coziii.1829Ай бұрын

  Hot dogs on wrong

• 
  @coziii.1829Ай бұрын

  I thought you can do from start to finish. It just takes 3 hours

• 
  @davidfox6762Ай бұрын

  I’ve never stressed one time about more smoke. Do people actually do this? 😂

• 
  @potatoewedge88Ай бұрын

  I think you just saved my cook with this video

• 
  @ARCSTREAMSАй бұрын

  don't sous vide tenderize anyways so what is the point of this experiment? its better had you grilled those steaks

• 
  @danny6247Ай бұрын

  I'm trying this today. I love me a good steak

• 
  @vernon3rdwАй бұрын

  I have the same smoker. Great job thank you very much.

• 
  @wesleysegundo5691Ай бұрын

  I use molson or labatt to tenderize.

• 
  @simonoreilly5141Ай бұрын

  I've literally just cooked a steak just like this. And boy, was it delicious. Great recipe and instructions.

• 
  @KnackFarmer-theanswerismeatАй бұрын

  6:47 As an Australianl, I thank you for your custom on that Tenderloin. 😂❤

• 
  @willtube61Ай бұрын

  Dude. Get that smoker away from your house. Good grief.

• 
  @texasfan8892Ай бұрын

  So that’s why my spare ribs took about 9 hours to cook lol.

• 
  @shawn4357Ай бұрын

  I converted a Dyna-Glo charcoal smoker into an electric smoker. I smoke with all vents closed And I get thick white smoke. My food taste sour and bitter. next time I'm going to open vents and check for flame in the smoke box. thanks for your video.

• 
  @hj4569Ай бұрын

  Blue smoke i believe it is called the good smoke. Its a translucent blue/gray color. Took me a while to become patient enough to get that blue. I thought, fuck it, it wont matter. It sure did.

• 
  @paulstewart808Ай бұрын

  Good info. I do sweat the load. Need the phone app.

• 
  @marshalchisholm5151Ай бұрын

  What about the snake method??? Also lots of ppl say it’s fine to add charcoal if you need too…

• 
  @josefranciscof.rodrigues1575Ай бұрын

  ESPETACULAR SEU PROJETO ,,COMPLETISSIMO E DETALHADO ..PARABÉNS ..MEU AMIGO ..JAÚ SP.BRASIL 😊

• 
  @jobeazy1Ай бұрын

  Where can I buy that smoker

• 
  @paulstickler1839Ай бұрын

  where can I find the review video for the Pro Classic Smoker?

• 
  @Pap3rPlanesssАй бұрын

  How would the snake method is it safe cause all charcoal is not lit