Whats up Carnivores!?! My name is Zack, and American Smoke is my channel.
I'm a regular guy with a wife and kids and I greatly enjoy eating good food at home. That's what got all this started! I wanted to eat good at home so I started learning to smoke meats. Once I realized I could do it. I realized I could teach others as well. Sometime, the cook isn't pretty and the food aint perfect. I don't pull any punches. If I mess up, i share it. If i nail the cook, your going to hear about that as well! At the end of the day, I'm eating good and spending time with my family, and that's all that matters to me. Thanks for stopping by and Smoke On!!!
If you check out my content, remember to hit the LIKE button for me and subscribe to my channel.
I also have an awesome Facebook group full of BBQ and food enthusiast that I welcome to you join! Here is the link: facebook.com/groups/1303161553833364/
Find me on Instagram @theamericansmoke
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I think this will be my smoker of choice. Been looking for something with a propane secondary. There's just some days we want to quickly burn a few burgers, vs. a long smoke.
I'm trying a burn-off cycle for my brand new smoker. I'm concerned there might be too much smoke leaking out the sides as I was getting it to temp. After about 20 min that has subsided. Do you think I have an airflow issue or, is that normal on start-up?
Well, after a few more minutes I got an ignitor error...
Does using the aluminum pan affect the temps inside the chamber? I just picked up my first smoker ( same vertical one you have) and am having issues with temps throughout the chamber and I'm not sure if there is a problem or if it's just a learning curve for me. I did some wings and I had them on a cooling rack on top of a baking sheet to try and control any mess. I hung a probe from the rack above my wings. I set the controller to 250, according to the heat sensor she ran nicely at 250, but my probe was reading 190. After my cook, I ran it at the exact same 250 setting with nothing but the water pan (with water) and the probe held around 245. Any tips? Should I just run the controller temp at whatever is required to achieve my desired cook temp at the probe? Thanks in advance for any and all advice!
Yes, using the pan with the cooling rack for the wings is going to alter the flow of air around the wings and cause the air above the wings to be cooler. Because one, the air coming from below is deflected and secondly, because the wings are cooler. Typically, if you move the drip pan to a shelf below the wings, this problem is greatly reduced I hope this helps. Smoke on!!!
Try the kinders turkey brine kit.
I’ll have to put that on the list. Thanks for watching! Smoke on!!!
Did my ribs this way, different rub and sauces, but the added stuff into the aluminum foil wrap was the same... they were awesome, 1st rack I've smoked! thanks for the great videos!
Ribs are so versatile. The more you cook, the more you will develop your personal techniques that provide you with the finished product that you like the most. Thanks for watching and Smoke on!!!
My smoke tube lit back up with flames after blowing it out 15 minutes later. How do you eliminate this from happening?
That happens sometimes. Especially if fat drips onto the tube. Typically, keep the door shut and most of the time it will burn out on its own.
Great video. I have always wondered about where is the best place to place the brisket. Bottom, top, middle. Thanks again for information. Well done 🎉
I’m typically aiming for second or third shelf from the bottom. Thanks for watching! Smoke on!!!
B&B is probably the worst you can buy.
Word
Thank you so much for this video! I’m a newbie and always use charcoal. “Different animal”. Very good info!
I’m glad you enjoyed the video. Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily. Thanks for watching! Smoke on!!!
Just last week got the same unit you have in video. It just didnt work. When i say it didnt work, it didnt work at all. Returned it and purchased the larger unit Monday of this week. Used it today and it almost burned down. Luckly i caught it in time. The auger unit just continually ran. It caused the auger pellets to catch fire and burned into the hopper. It was very scary. Luckly i moved the unit away from house.
Geeeezzzzuuuussss!!! Talk about a rough start. I hate to hear that. Just remember, past performance does not dictate future outcomes. Keep at it and Smoke on!!!
Appreciate this. Just put mine together and about to do the burn in. Subscribed ✅ 🤝
Awesome! Welcome to the channel.
Thanks
You’re welcome. Thanks for watching! Smoke on!!!
great video thanks for teaching us newbies.
You’re 100% welcome! Thanks for watching. Smoke on!!!
Awesome video! Thanks! New Pit Boss owner and new subscriber from British Columbia, Canada 🇨🇦
I’m glad you enjoyed the video! Thanks for watching. Come over to my Facebook group sometime. American Smoke Carnivores. Smoke on!!!
How many pounds was the brisket in this video?
I believe this was right at a 14lb brisket
How many pounds was this brisket?
Very informational, thank you
I’m glad you enjoyed the video. Thanks for watching! Smoke on!!!
I just put a decent amount of smoke on them in the smoker but not cook them. Then I have a dedicated jug of peanut oil just for the wings and I deep fry them. Yes, its two steps and a little more work but you will be amazed at the results. Another benefit that I've found? After about two or three batches in the deep fryer just about anything you fry in that oil will have a nice smoky flavor to it.
Nice! I like that idea. Thanks for watching! Smoke on!!!
Nice video great cook and bbq just ordered a pit boss copperhead
Thanks. Come over to my Facebook group sometime. American Smoke Carnivores. I’m on there daily
THANK YOU!!! I''ve been saying that about competition cooks for a very long time. I'd NEVER try to replicate what the competition pit masters do. I don't like extra crunchy bark, darkness of the bark, etc. I care about the flavor and juiciness of the meat. coarse salt, and coarse ground pepper is all you need. And smoke of course.
That’s the best thing about making your own bbq at home. You can make it however you like, and it always seems to be getting better. Thanks for watching and for dropping a comment. Smoke on!!!
Nice video. Helpful tips for sure.
I’m glad you benefited. Thanks for watching! Smoke on!!!
WOW!!! Great video and I have surely messed up more than you ever will!! I have had pretty good success with this method and my wife loves the wings done this way. I'm using a Recteq 1250. I even deep fried a few smoked wings and that wasn't to bad either! Take care and have a great summer!!
I’m still perfectly this method on my smoker. Thanks for the encouragement. Smoke on!!!
Great tips. I think the first two options are what I need. I just feel like a pellet "smoker" should be more than just an outdoor oven...which is what I feel like I currently have. I have a Z Grill and it only makes smoke on the "smoke" setting...anything higher and there's virtually none, which is extremely frustrating.
Right. You sort of have to change your expectations from smoked food to pellet smoked food. Just like the difference in fried and air fried. Similar but different
@@TheAmericanSmoke I get that and 100% agree. I actually first started smoking about 10 years ago using a gas/charcoal combo grill that just happened to have a smoker box on the side. After that grill had seen too much action I got a Pit Boss pellet smoker and, IMO, it produced a decent amount of smoke for a pellet smoker. This Z Grill so far has turned out to be pretty disappointing. I'm curious if other Z Grill owners feel the same way.
Z grills reached out to me once about using one of their smokers, but I was over obligated at the time and had to say no. I’ve not had any experience with them myself. You’re welcome to come over to my Facebook group, American Smoke Carnivores, and probe the pack. Thanks for watching! Smoke on!!!
Any issues with ash build up on long cooks? My pk360 build up some much ash on long cooks it chokes out the fire
How long of a cook are you doing?
@@TheAmericanSmoke it builds up after just 4 hours….
@markscott4059 turn your vent covers around . See if that helps
Solid. Just ordered the Pit Boss. Looking forward to cooking up some good BBQ.
Excellent! Come share your cook with us over at American Smoke Carnivores on Facebook. I’m on there daily. Thanks for watching and Smoke on!!!
I been using that Awesome stuff for over a decade i mostly use it on horrible car interior works great for smokers cars
corporate has come down from nap management ♥
They had to dissolve the napping division, due to lack of compliance. A real tragedy. 😂 Thanks for watching! Smoke on!!!
My green mountain Daniel Boone finally took a dump . Got the 24 woodwind pro only concern after I put it together is the hotspot . Thinking it makes the bottom rack useless with baby backs . I knew the green mountain like a glove and I used the hotspot to my advantage one I figured it was on the end right side. Woodwind looks like you can’t do that since it’s essentially in the middle .
You can always alternate from front of grate to back of grate. If it’s one rack you could split the rack pre cook and keep the ribs to either side of the hot spot. I would just do a few cooks on it first though. You may find it’s not as big of a deal as you think.
Nice video dude! I wanted to try this based on something I saw on tik tok, and your KZread video is EXACTLY what I was looking for. Subscribing to your page bro!
Excellent! I’m glad you enjoyed the content. Smoke on!!!
Thank you for showing fails and that we are not the only ones who don’t get it right the first time. You rock and you have helped me with my smoker. Smoking since April of this year. Thank you
Oh yeah! If I ain’t messing something up and trying to fix it, I’m not cooking. Thanks for watching and for the comment. Smoke on!!!
Definitely here for it all bro. It's all about learning and I feel like I've learned more from you than anyone. Much appreciated!
That’s awesome to hear. Thanks for the input. Smoke on!!!
Lol, bro I just tried wings on a Weber for the first time. Wasn't crispy either. The video comes out soon.
Live and learn. Cook and eat. Life is good. Smoke on!!!
Besides the ash tray, where else should I vacuum for ashes on a PB vertical?
Ignorance IS NOT bliss! Burn pot cover removal and TERRIBLE discovery on the Pit Boss Pro Series kzread.info/dash/bejne/iK2Io9aGiaepmrA.html
I’d eat ‘em 😏😏😏
Mine did not work either! I tried this method and they did not turn out very well.
Round two, here we come!
Thanks for putting that content out even though it didnt go as planned. This helps anyone trying out this method.
If I go through the trouble of putting on a sound mic and setting up lights, someone is going to see a video! 😂 Messing up cooks is such a big part of bbq. I try to make new comers comfortable with that. Thanks for watching and for leaving a comment. Smoke on!!!
@@TheAmericanSmoke 100% Agreed!
Dude!!! You deserve two or three hundred thousand more subscribers! You really do a great job on your videos. Energetic, entertaining, informative, enjoyable, humorous, and inspiring! Wish you much success and I thank you for you hard work. 👍
Preach! Thank you! Hopefully we can catch some fire one of these days and get there. Smoke on!!!
Probably should’ve checked the temp when it hit 400°.
Definitely
Love the video! U could try dry brining them with salt in the fridge overnight. That's what I do when I plan on smoking chicken. Even low and slow I still get crispy skin!
Excellent suggestion. Thanks for watching and for the comment. Smoke on!!!
Always good to see the occasional mistake. Oh well, if you don't try different things you'll never progress.
Right! If you ain’t messing up a cook from time to time, you ain’t cooking enough. Thanks for watching. Smoke on!!!
Thanks for doing a video where the cook wasnt good. I have about 3 videos where I try to cook crispy chicken skin and I end up tearing it off. Im pretty sure its impossible to have bite through skin without soaking it under butter in a pan
I enjoy the skin from low and slow cooks. But, “crispy” is a stretch on smoked wings most of the time. Thanks for watching and for the comment. Smoke on!!!
You are 100% wrong. I dont get a little bit of rubbery edge on my chicken skin. I get 100% of rubbery skin on my chicken
I said a little bit of crispy on the edges.
@@TheAmericanSmoke Oh sorry. the fact remains I get 100% rubbery and zero crispy... You know Im joking around dont ya?
Crispy smoked wings are a challenge and not as possible as most think. I honestly prefer low and slow to render out the fat and thin out the skin. Thanks for watching!
Nice, thanks for testing it before too many wings are sacreficed into the BBQ volcano by others.
You got it, my friend! Thanks for watching and for leaving a comment. Smoke on!!!
I did a bunch like that. Garbage pail ate well. Yep they are crispy. Oh well, back to the drawing board.
Call me “the garbage pale”
@@TheAmericanSmoke We all have learning experiences. Been there, done that.
Lol, it happens to the best of us. I’ll bet your next attempt will succeed.
The best part about failing at food is you still got something to eat at the end. And lessons learned. Thanks for watching! Smoke on!!!
Wonderful video nice sharing big like thank you for sharing the video good luck 👍🩷🩷🩷
I made some into charcoal also in my barrel style Pit Boss 1150! I think having the heat source that close is going to burn them every time. The next time I tried them in the 1150 was on the upper rack and they came out ok ( not perfect ) but I recently got a vertical smoker and did some on there and they came out PERFECT. Did them on a rack close to the top of the chamber, flipped at 30 mins, pulled at 50 mins total and done! Highly recommend trying them in your vertical next time!
I’ve made a second video on the Camp Chef. Still not what I wanted. I may have to make another! 😂 I don’t like losing. Smoke on!!!
Sauce them burnt ones up and nobody will know!! thanks for another great video:)
Oh yeah! No wings were wasted in the making of the video. Not in my house! 😂 smoke on!!!
Great vid mate, glad you posted it :) Can't wait to see the successful one! All about that FLIP brother! 😂
I still ain’t got it right! I may have an obsession. 🤣 smoke on!!!
Sometimes you have to make a sacrifice to the BBQ gods.
Hopefully the gods have been appeased! Smoke on!!!