My love for BBQ started while listening to my father-in-law brag about his 7 hour slow-smoked ribs. His fall-off-the bone ribs were the most tender that I ever had & it made me want to learn how to smoke my own.
On a whim, I shared a video of the almost tragic delivery of my new offset smoker that was almost dropped from the truck. I received lots of questions about the smoker which led to the formation of this channel.
Over the years, I learned that BBQ is an activity that builds and serves community. Food is a universal experience & great tasting food prepared with love makes the community better.
I hope you find videos on this channel that help you make better BBQ. Please also consider joining the Backyard SmokeMaster Society, an online membership community designed for BBQ fans and enthusiasts who want to help each other grow their BBQ skills by sharing tips, recipes, advice and shared experiences around BBQ. See the link below.
Thank you for this video comparison. My go to has always been Kingsford! I have tried different lump charcoal in the past but have never had any issues with the King. I do miss the old 2x20lb for 9.99 sales at Lowes! Couldn't ever pass that up. I got so much from them that o still have some from those days, lol! Unfortunately with this day comes cost so I will be seeing what else is out there. Thank you again!
It should have been mentioned that Fogo was made from coconut shells which is not a traditional hard wood. Also, I find that B&B is a good burning charcoal however, it leaves a lot of ash behind more so that Kingsford. I would have like to have seen a category for how much ash was left over. Besides that, I enjoyed the video. Thanks for doing this. ..JJ
So the difference in the time made the difference in juiciness of the meat? Was that the conclusion? PK retains heat better and so it cooked to temp faster and lost less moisture? I really appreciate your vid
Lots of possible reasons…. I’d have to do the same cook a few times to form a strong conclusion. I do think that allowing the meat more time to rest will make a difference in juiciness.
I debated between the Weber 26” kettle , the Weber Summit and the Kamado Big Joe 2. The Big Joe 3 is just outrageously over priced and I refuse to even consider it. The Big Joe 2 could be bought for$1500 on sale. I have a Camp Chef 36” Wi-Fi that works great but wanted to get back to charcoal. After much research I bought the Weber 26” kettle with a bunch of accessories and so far love it. I had a 22” before so I knew what was what. No briskets or pork shoulders on the kettle yet but if it is a hassle I’ll bring out the pellet grill where I can do several at a time if needed. It’s hard to beat the efficiency and simplicity of a pellet grill (and a 20 lb hopper) however the charcoal taste just isn’t there. Lately there has been many negative comments on the Weber Summit. I had narrowed my choice between the Big Joe 2 and the Weber 26”. The ease of moving the Kettle around and already having a pellet grill made the decision.
As a 51 year old cooking fan, and using charcoal for the first time since I was a kid, this is some of the best advice I've seen so far. It's been very trial and error so far but getting better at judging heat methods. My only wonder is what type of brick to use. Living in Canada, I haven't seen Fogo or Max available but could be location and will certainly try Kingsford and Royal Oak. Thank you for a fantastic take on the best way to bbq. Cheers!
I have to wonder if Royal Oak is different in Canada or maybe I have just got bad bags. I have found Royal Oak to smoke more and longer than Kingsford. The Royal Oak also sparked a lot and would “snap crackle pop” the whole time in the chimney starter.
@lowellkimberley “Snap, crackle, and pop”….. it sounds like you’re describing lump charcoal. Are your bags of Royal Oak based on lump charcoal or briquettes?
I am interested in the South Carolina area and definitely the West Coast styles. The Santa Maria use on the West Coast has peaked my interest for Argentinian open flame cooking.
Thank You sir. I love it. Questions I think we all have but never would have gone through the process and I thank you. Also feels like one BBQ bro having a friendly conversation with another BBQ bro.
I think, with the vent on the side of the kettle, opposite the slow n sear, the smoke will roll past the chicken and out the vent. On the WSK, you have the vent in the middle and the smoke goes out the center missing drawing it across the chicken as much. I think you would do better on the Summit Kamado using the the two baskets on each side and the chicken in the middle versus the slow and sear. The WSK just doesn't work as well with the slow n sear in my opinion. Good video overall.
I want both! The Kettle is on my list for an immediate add for my arsenal. I am going to try showing my wife a Ranch Kettle with the goal of her receiving a hint of what I would like to have soon.
I've been with Kingsford for a long time, but I have noticed that they seem to be burning out quicker of late. I assume that's related to the lower density (30 Kingsfords in the chimney weighed less than the Fogo 30 briquettes - I wonder if their formula has changed since 2020). I've been leery about switching though as the other brands were unknown to me (again, nothing but Kingsford for years and years), but will be giving B&B and Royal Oak a test run soon! Video and experiment very nicely done!
Not sure U did this video yet?? Please do video the best way to clean inside of weber kettle ans Weber Smokey mountain every Spring..i been using Simple Green and garden hose!! Pretty messy job.. Thanks
I have this video on cleaning your grill grates ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DSHd4mso9_Q.html As for the cooking chamber, you want to keep the inside seasoned so I don’t recommend trying to clean it with solvents. Instead light a chimney full of charcoal and let it burn inside the grill without food. Open all of the vents and get the temperature as hot as you can. After the coals burn out, spray the inside with vegetable oil. Hope that helps!
I bought a WSK based on yours/others’ recommendation - it is an absolute dream and I use it multiple times a week. Everyday cooks like burgers/steak/chicken are easy with exceptional results, and proper bbq (ie pulled pork, wings, burnt ends etc) is incredible. It is expensive but if you’re looking to bbq on a regular basis and you can afford it it’s genuinely worth the money.
@@BackyardSmokeMasterBBQ It's not coming until Monday the 24th. 2day is Saturday. IDK. I have a few chuck roasts, a brisket, pork butts and chicken in the freezer. May end up being a smorgasbord of grub. lol
@@NoneYaBiz5 Sounds good, give yourself grace if this is your first time cooking on an offset. Don’t get caught up chasing temps, let it do what is going to do.
Always Royal Oak, Kingsford if not with the knowledge that I have to use more because it burns out much faster. After all the Years of grilling experience Royal Oak is the best in my opinion keep grilling!!
Pellets grills are pretty neat. I love grilling and smoking meats but haven’t committed to getting one. I guess I like the simplicity of charcoal. My go to right now is the classic Weber kettle. I also love my PK grills. I have a 360, original and a GO. All great in their own way. Cheers!
Very nice comparison video. Your parameters for the tests were very professional and the results were interesting. I've been grilling on a 22" Weber kettle for over 45 years and have predominantly used Kingsford due to it's price and it's widespread availability.
Great video! I noticed one thing when I smoked a Chuck Roast the other day it tastes great fresh off my smoker, but then a couple days later the smoke flavor is overwhelming, not sure why this happens! I know it’s a little off topic but it could tie into your video!
I don’t know the science behind it but I’ve noticed that the smoke flavor in bacon gets stronger on day two. It is interesting! Thanks for sharing your observation.
Really enjoying this series. What would be nice is if you could attach a temp probe hooked up to something to record the temps over time. Then you could really see a curve on the temps.
Thank you for this comparison, I will pursue the pecan shell pellets. in my experience Traeger pellets seem to provide the least smoke flavor verses other brands, they also seem to come apart and revert back to sawdust in humid situations, jamming augers... so I don't use them anymore. Glad I found this video
@@BackyardSmokeMasterBBQ I like that you used better scientific method in how you did the run. I am an old polymer chemist who likes usable information over subjective reports
