Sharing a lifetime of real and raw non-scripted barbeque knowledge. Barbeque, cooking tools, methods, food and who knows what's next. Not all of us got knowledge passed down from previous generations and we all gotta start somewhere. I like making videos about things some people take for granted, from the "average Joe" point of view. Feel free to let me know if there's something you'd like to see. Don't forget to subscribe!
I have an OK Joes Highlander with a wood burning firebox I put in when the old firebox burned-out. Just smiked a pork shoulder with only Beech lumps. It was awesome. Should you pre steam chicken? I saw that trick from some friends of mine.
If you hang that thermometer clip inverted under your shelf you can (taking the height of your meat into account) get the temp in the chamber right at the top of the meat, which is a good measurement to have.
Thank you! I'm about to go pick up a couple more 3 pounders right now. Big party coming up this weekend so I'm doing three slabs of ribs and two tri-tip. These are a couple of my favorites for big parties because the ribs are only 5 hours and the tri-tip 2 hours so I don't have to be up all night cooking. Lol! Thanks for the comment! Got a couple new videos that I need to process and get uploaded so more coming soon. Thanks again!
Well, it was a rush job for the sake of the video but I agree. I build much better sandwiches off camera. Lol! Thanks for watching and appreciate the comment!
I did everything you did. Only thing different is I washed my grates with dawn dish soap and dried them off. To remove and contaminates or factory dust. 👍🏿
I found out all of this heat management tricks lastnight on my 7 hour brisket smoke the last half our I put in a large piece of wood and I wasn’t paying attention it climbed to about 370 and it dried my brisket out 😢
OH NOOOOO!!! That's a sad story my friend. I feel for you. Hopefully you were able to salvage it. Dry brisket makes for some good chili... Thanks for watching!
Yes, it makes a HUGE difference. You'd be surprised by the amount of heat a beer-can sized chunk of wood puts out. So much easier to manage. Thanks again!
Hey Jaime! Thanks for the comment! If you're struggling with keeping your temperature below 300 degrees, I suggest you subscribe and stay tuned because I just recorded a video that I think you'll find very helpful. In one continuous shot, I recorded a 7 hour cook and I let you see exactly how the temperature moves and every time I need to add wood or make any adjustments. You'll see it all. I just need to process the video and get it posted. I'm trying to get it done by the end of the week. Thanks for watching!
Yes, it seems to be unavoidable. The problem is that the metal gets too hot too quickly and the paint used isn't strong enough to take the heat. The best solution I've found is to just let it burn off and then repaint with high temp engine block paint. Considering the price for this smoker, I'm still happy with it. Thanks for watching!
Thank you! I bet he'd love it! If you get a chance, please check my channel for more videos on this smoker and a couple of others. One thing about the Smokin Champ is that it really needs smoker gasket installed to reduce heat/smoke loss from under the main cooking chamber lid. It's a pretty simple install and I made a video on exactly how to do it. Also, please don't be afraid to look into other models. Char-Griller makes a few affordable offset smokers and so does Oklahoma Joe's. I'd be happy to help you pick one out so just let me know if you have questions. Good luck and I hope you had a great Mother's Day!
I was always just winging it, this was so helpful! Except one question I still have because I'm dense, at what point do I put the chickens on the grill?
LOL! I'm sure you're not dense. This is just one of those things that take time to learn. Once the fire is well established, and the temperature in the cooking chamber has settled down to 25 to 75 degrees higher than the target cook temp, that's when I add the meat. If you have some time, please check my channel. I have a few other videos on temp management that might be helpful. I'm also working on one right now that should be super helpful so please subscribe and stay tuned. I'm hoping to post it by next weekend. Thanks for watching and I'm glad this video has been helpful!
Thanks for pointing that out! I'll work on that. As a matter of fact, if you would do me a favor and watch the rest of my videos and let me know all of the different times I mispronounce something, I'd appreciate it so much! Thank you!
Thank you, Clara! I really appreciate your comment because this has been the goal of my videos. I just want to provide some good info and maybe have a little fun doing it, without all the theatrics. Thanks for watching!
Oh, that's a difficult question to answer. What kind of meat is your favorite? I think that might be the place to start because I've smoked all kinds of meat and they all come out incredible! I just shot a video where I cooked Pork Ribs, Beef Short Ribs (the super thick kind), Beef Chuck Roast and Lamb Shank all at the same time and they all turned out freaking amazing! I'm editing the video now and hope to have it up in a week. I'd love to know what you think so if you were to visit my channel, subscribe and watch when it comes out, I'd appreciate that! Thanks for watching!
Is there a reason you didn’t use a binder? Just curious, no criticism. Is it just personal preference? I’m just getting into smoking, love your videos so far! Subscribed!
That's a great question! I never use a binder unless I really need to. Meat would have to be super dry for a rub not to stick, so I feel like it's just extra work and waste. Also, I get a better sense of how much rub I'm applying without it mixing with a binder. I do occasionally use hot sauce as a binder, not for its binding benefits, but for the flavor. I love me some spice! My favorite is Dave's ultimate Insanity sauce. Rub a hunk of meat down with that stuff and then throw the rub on top, gives me a nice bite. I hope that helps! Thank you so much for your comment and I appreciate the subscription. Just moved and took me a while to get set up but I am cooking again and making some new videos. Just uploaded one on tri-tip, but something is wrong with the video and RU-vid is looking into it. Might have to upload again. Thanks again! Have fun!
