I cook outdoors on charcoal and wood burning pits. I am no expert, but just like to have fun cooking food and occasionally burning food. My current arsenal includes a Weber Kettle Grill, an M Grills M16 Grill, and a Mill Scale 94 Gallon Offset Smoker. Hopefully you can help me grow and develop and I might show you a couple of things you didn't know.
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Regrets lol for 5-6k should be any lol
Chargriller XD Grand Champ is the most superior big box store grills on the market that will not break the bank
Bubba burgers original bro. Cant go wrong. Grill some corn 🌽 in shuck, let the corn sit in bag of water for 20 min, then cook for 20 min turning each side every 5. Delicious 🤤
What temperature is ready?
165 is the official temperature for ground beef. Some people go lower, but I think the food safety experts agree on 165 for ground meats
FANTASTIC!! Thank you. i am making 24 of these today for my fireworks cookout. First time I have tried Bubba Burgers so I didn't want to screw it up!
Excellent! How did it turn out? Thanks for watching!
Cleaning grates with wire is very dangerous Will Robinson
Great video!
I like your shirt,😊 its cool
I appreciate that! And thank you for watching!
I really enjoy watching your videos with the voice over, great job dude! New myself to the grill and smoker, so its not only helpful but entertaining too
I appreciate that! It’s good to see lots of ways people do stuff. There are plenty of excellent bbq guys on KZread, I am glad you stumbled on my channel!
Love the channel! I’m curious. Do you covet the milll scale or does it just stay out in the elements. I admit I don’t know the best practices with maintaining the beautiful offsets! Thanks for all you share on your channel
Thank you for watching. I keep my smoker under a tarp, like in the first thirty seconds of this video (kzread.info/dash/bejne/hn-EqNmQYpO7ido.htmlsi=XpICpJoVsrtGRU-k) but it is not ideal. I should have bought the cover that comes with it or just built a covering for it. Many folks have said that they leave it out under a car port and they don’t have much rust at all.
@@burntfoodcookout there you go! Now that you send that I remember it from seeing that video a while back. thanks for the channel. that mill scale....a thing of beauty.
"Sometimes you invite someone to cookout who doesn't like to eat meat. And I don't want to serve anything I wouldn't eat myself." That's why I looked up this video. You're a thoughtful host. My beyond burgers actually turned out pretty good. But I'd prefer one of your bubba burgers if you offer :-)
Agree completely! If I had to make something it is not a horrible option, but not my first choice as a meat eater. Thank you for watching!
Very nice cook! Looks delicious! Cheers!
Thank you for watching!
I have over 60 hours logged with CGPT and I can certainly say that so called AI is nothing more than a glorified chat bot at this point. Nothing that I have seen can replace or even mimic human craftiness, ingenuity and creativity.
Interacting with people and the beauty of imperfection makes man made work wonderful. Thank you for watching!!!
Its easy......nail the burger to a board.....cook as usual......throw the burger away and eat the board!
Good one! I get it. Just in case somebody wanted to know a way to cook these things, I wanted to show a path. That said, I am a meat eater.
Great video, thanks!
Glad you liked it!
Really nice. Those are really good meat for frozen patties.
Yes they are, and at this point you can buy them almost everywhere! Thank you for watching!
Beautiful smoker, way overpriced IMO. I bought a Workhorse 1975 for 2800 bucks about 4 years ago. You can’t find a pit that gives you more for your money than a Workhorse, even with today’s prices.
No doubt. When I was in the market, the wait times on workhorse smokers was pushing a year. They were definitely on the top of my wish list
@@burntfoodcookout I ordered mine pre Covid, and then Covid struck during my wait time. So it was a frustrating wait to say the least.
My brand-X smoker is 25 years old. 1/4" steel throughout and has probably cooked 1,000 pounds of meat over the years. I paid $200 for it brand new. No rust at all. I just hit it inside and out with PAM every 3 or 4 cooks. It stays outside under a carport and when we have a driving rain it gets wet, and I live in a very humid area. I don't understand why people have rust issues like they do but maybe it's the particular steel used. Anyway, a little rust and having to keep a bucket for grease are non-issues in the big picture. Enjoy your smoker.
No doubt, the smoker cost a lot, but the quality of a$200 smoker 25 years ago is way different than even a $800 smoker today. Build quality has changed a lot. I wish I was wise enough to buy back then
What brand is your brand-X? I ask because I have been on the hunt for a pre 1998 Oklahoma Joe, those were built using 1/4" steel,
@@Mr_D555 It's a Brinkmann that was made back when they were still a good brand. It was their top-of-the-line model. I got it for half price at Albertson's because they were getting rid of them to longer sell BBQ pits and this one was missing the thermometer. I later called Brinkmann customer service and they sent me one for free.
@@PlanktoniusRexBuying a smoker at Albertsons… the 90s were absolutely wild 😂😂
Cutting cross grain is important for a great bite, eliminating stringy chews, which will make it seem more tender.
So true. It completely changes the bite
Beautiful smoker, congrats!
Thank you! The last couple of years has been a learning experience but a lot of fun
This is a disaster
Can’t disagree, but the food ended up tasting great
You were definitely more descriptive than the other videos I ran across so far
Thank you! Hopefully it helps!
I live 15min away from where they make these and I had never heard of them until your video. 😅
One day I want to get down there and see their facilities!
Good looking out on that salt intake. I see tons of creators doubling up without thinking about a healthy and tasty cook.
Absolutely one of the struggles with outdoor cooking and layering seasonings. Thank you so much for watching!
Very interesting.
Try Boiled Linseed Oil to season the outside of the smoker. It’s lasts at least a couple of months for me.
Big money😂
I prefer propane. It’s a cleaning burning heat source. Taste the meat not the heat
One guy gets it 😂
Would love to hear you thoughts on the MGrills M16.
The M16 is an excellent grill. I may make a video on it, but in case I don't, I would say that this grill is exceptional at getting hot fast and holding temperatures for a long time. I did not know how inefficient my Weber was until I bought the M16. Even though it comes with Grill Grates, I just use the stainless steel grates and do more of a two-zone set-up. I have cooked up to a pork shoulder on the grill, but I think it is best at steaks, chicken, and pork steaks. The main drawback for me is cleaning out the ash. After every cook (most likely the next morning or before your next cook), you essentially have to remove the ash tray and dump the ashes. There is no way to dump ashes in the middle of a cook and you also have to vacuum or sweep all ashes out of the bottom. It is not a deal breaker, but sometimes I will choose cooking on the Weber just because it is less of a hassle. There is a learning curve to setting temperatures, but other than that, this cooker is great for people already familiar with cooking with charcoal.
Weber all the way ! $140 gets it done for my family
Ain't nothing wrong with a Weber Kettle. Thanks for watching!
Great job brother.👍😎
Thanks 👍
Thanks for the insights.
My pleasure!
Thanks for this video. I"ve recently trashed my old Weber kettle and now have a Lone Star Grillz santa maria that I love. It is time to replace my offest and this Mill Scale 94 is on my short list. As a long time off set user I'm like you in that I want to get what I want and not "settle". Appreciate your honest and matter of fact evaluation. Enjoy your smoker!
I appreciate that. I am not here to sell anybody a smoker, just wanted to let you know what I thought I would want to know when I was making the choice. Thanks for watching!
Very nice smoker, I especially like the palancha.... Not sure if that's how you spell it but the little griddle over your fire box is very nice. I'm going to have to get up propane griddle and mount it to my trailer I have a pull-behind smoker
Yiu were pretty close on the spelling. Plancha is how I think i goes. Flat top surfaces always add another dimension to the flavor and sear. Thanks for watching!
🔥🔥🔥
How much $ for this model as specd?
The current price off their website for this model is $6,090. That is before shipping costs.
Even backyard pit or even catering people use these for catering too. I’ve seen it you made a good choice. There’s nothing like a custom offset there’s no no other way to do food as far as I’m concerned and I know a lot of people think the same way.
Can't beat the flavor and the satisfaction that comes from producing some good food.
Do not put linseed oil on it because when it drip into your food and it’s poisonous here, anybody says it’s not a good idea just keep using beef, hollow, and stuff
I appreciate that advice. I will just keep on with the tallow. You never know unless you ask. Thanks for watching!
linseed oil is best on the outside.
I use raw linseed oil on the outside only. Works fantastic.
All smokers have that same problem with the firebox you just gotta keep rubbing it down and if your grease thing is a problem, put a ball valve on it and put your bucket inside your chamber at night
I figured as much. Its not a huge deal, but one of those things that you don't want getting out of control. Thanks for watching!
Nice video. I have a LS 24X48 offset. I spray the entire smoker with a 50/50 oil water mixture and my smoker has zero rust. It's uncovered on my patio for 5+ years. Try this on your smoker with most of your attention on the fire box before & during the cook. I hope this help with your rust problem...
That's a great tip! Do you use just regular vegetable oil or do you use something specific?
The price per square inch of cooking surface is a deal breaker for me. They're definitely great pits, no question about it. But them and all the other pit makers are capitalizing on the BBQ boom happening right now. And I don't blame them. But I can wait until it all dies down and prices become more reasonable before stepping off into a bigger smoker.
It does cost a pretty penny. I will say that steel costs drive the price more than you think, and with the amount of time these guys put into each unit, I can see where the costs stack (and also where other firms save money). Thanks for watching!
diggity dang that looks yummy! Love the peacefulness of your backyard
They are always on sale at the grocery store and we just have to figure out how to cook it right. Thanks for watching!
Turned out great brother, joined your family.
Thank you! I really appreciate it!
Love your honest reviews! I enjoy watching your process as you learn (Im learning too!) more so than "the professional youtube channels
I really appreciate this. These hobbies are journeys and with the time I do have its good to share the experience so maybe you don't make a similar mistake or try something you do like
Chicken breasts are hard to smoke and just cook in general without drying out. Will have to give the butter bath a try. Thanks for sharing! Cheers!
Thank you for watching. Chicken outdoors is a lifelong journey. I keep trying new ways. This one was actually pretty good and not too hard.
Nice !
I really appreciate it. Thank you for watching !
I built my own 24x48 smoker and oversized my firebox quite a bit. It's a square firebox, but I laid 2.5" thick firebrick on the base so the bottom doesn't get hot from the coals to burn off the oil, and it all keeps a nice polymerized oil coating. It's funny about wait times, I built one smoker from a 100lb propane tank which was a lot to maintain, took a few years to realize I needed something more. Spent a couple years finding good deals on steel plate and a big enough steel tank. Bought a plasma cutter to process all the steel, spent a year and half on and off building, researching and designing. Overall building my 94 gallon was a 3 year journey and hours of work.
Wow! Now all of a sudden a six month wait time doesn’t seem all that bad. I thought about learning how to weld a smoker myself as a special project, but it would take way too much time to get good enough to make something respectable. Thanks for watching!
good vid dood!!!
I appreciate it! Thanks for watching!
@burntfoodcookout, nice video! I own a first-run version of the 94. The day I brought it home, I had the same frame of mind regarding the grease drain. I took a pipe threader to it within the week and put on a nice stainless 1 1/2" ball valve. I don't have that hooky thingy you have; I would grind that off and thread that drain pipe. I'd happily send you my pipe threader; it is just sitting in the garage.
That is a great idea. I am going to explore this. I am always a little afraid of really messing something up when it comes to cutting metal, but if there is a better way... Thanks for watching!