This is a channel dedicated to get you on your way to become the next Pitmaster! Naturally I will be posting videos related to BBQ, grilling and "low and slow". I will post videos every other week with new recipes and tips to improve your grilling skills.
As to me I'm just a barbeque enthusiast who is looking forward to share everything I have learned! I am still learning so I am planning to share with you as well my not so "successful" cases.
Subscribe to my RU-vid channel if this description rings a bell!
1) come puoi parlare di trattare al meglio una bistecca cosi prestogiosa ,avendo la griglia così sporca?! 2) non era meglio mettere meno bricchetti negli angoli e usare due porta carbone in modo da sporcare la griglia centrale solamente?3) la griglia deve essere in ghisa hai pure un bbq con GBS. Piccola tips metti prima il burro poi il pepe nero e non farlo arrivare ad incendiare,mettine di meno😉 cit : the italian pitmaster 😂
Those looked amazing. I'm posting from America and I wanted to say thank you for labeling the temperature conversions from Celsius to Fahrenheit. I look forward to seeing more from you!
I’m looking into the offset smoker you have, how does the smoker preform? I would really love to see a review on it. Showing hotspots and other info that you would think would be helpful. Thanks
Thanks mate..first time charcoal BBQ borrowed from my mate but left the chimney behind out of ignorance...you've given me hope that it is still possible to commence without
