There's something about the smell of outdoor cooking as it floats through the neighborhood. Not only is outdoor cooking delicious, it's fun and relaxing at the same time! The Holy Smokes channel was created to share ideas, recipes and get you inspired to throw down on your outdoor cooking equipment. Whether you're a seasoned (heh) pro or new to outdoor cooking, there's something for everyone!
So grab your favorite cold beverage and let's head outdoors to discover some awesome stuff happening on the wood pellet smoker, gas grill, and more. Whatever it is, it's gonna be a good time. And believe me - it's gonna be delicious.
Hi Jon...i's been a busy month. Had my left knee replaced, not smoked anything!!!! I have always loved pork tenderloins. Any plans on a pop up? Have a good one!
Looks absolutely amazing! A5 is one if those funny things whereby you can cook it med-rare, but it still looks medium or even medium well on the inside - there is so much intramuscular fat that when it renders it looks gray!
This is an old video but im glad i came across it. I use it to make bfast burritos my fam and i eat what we can and we roll more up to freeze for later 😁
@@HolySmokesBBQ it was delicious 😋. My only problem was, I couldn't eat the whole thing. I'm having a campfire tomorrow evening, so I'm gonna wrap it up in foil and heat it up. It's an easy meal for me.
I committed yesterday Jon not sure what happened but that looks delicious! Pork tenderloin smoked are outstanding and with that sauce….yummy! Cheers buddy!
Question, have you ever used the top to smoke a brisket? i just purchased a Lockhart, and I want to do a brisket but it looks like the lower cabinet cooks well and also uses less pellets. But i wonder if there's a different on how the cook will come out if the top chamber is used for a brisket.
Yes, but be prepared to burn through some pellets. Set your temp to ~100° higher than you want it as that’s typically the upper chamber temp. But yeah it’ll still be great, just gotta get the temp right.
Just got one myself. Does anyone know where to find a properly fitting cover for this bad boy. Walmart didnt seem to have one stocked thats made for it
How dirty and how hard is it to clean the drip tray, I normally put some foil over the tray but with the sear grate and lever it looks like you can't cover it in foil.
What are your thoughts on dry-brining the chicken a few hours before rubbing in the jerk seasoning? I ask because of your comments at the beginning about ensuring the chicken is dry
You could, but I don’t know that it would add much. The flavor profile on this is so bold and it’s plenty juicy so I don’t think it’s necessary. Thanks for the question!
Morning Jon..a classic. Smoked chicken, and corn done the Holy Smokes way. It gives me some ideas for the weekend. Also, myself, any roasted corn left over goes into making salsa.
Yo... I work at Bomgaars Supply and we sell A LOT of Pit Boss products, but we don't sell that one! Two upright smokers and a pellet grill? What a great product.
Not sure if you’ll see this, but I had some questions since there’s still very little content on this smoker. After a year with it, how do you like it? How long of a cook can you get out of a basket of coals? Can you grill with this drum like you can with the Oklahoma Joe Bronco? I want to add a drum to my collection and I’m torn between the two.
I still love this barrel! I can get on average about 2 hours on a single load of charcoal. My favorite part of this smoker to this day is the unique heat/smoke circulation. Everything I’ve made on it is cooked evenly every time. Thanks for watching!
