Hi! I'm Steve Gow and I'm the host of Smoke Trails BBQ.
This channel is all about making BBQ concepts simple to learn so beginners can elevate their BBQ game, make amazing BBQ, and bring the whole family to the dinner table.
About Me:
I'm a veteran of the war on terror in Afghanistan, competitive BBQ'er, hunter & full-time youtuber. I consider myself an educator and entertainer, not a professional cook or pitmaster. You could call me a "professional amateur" - I'm always getting into new hobbies and looking for learning experiences.
My Equipment:
1. Masterbuilt Electric 30" Sportsman Elite 2. Oklahoma Joe's Highland Offset Smoker 3. Blackstone Griddle 4. Pit Boss 456D Pellet Grill 5. Weber Kettle 6. Charbroil Water Smoker 7. Traeger Pro 575 8. Yoder Chisholm offset smoker 9. Weber Smokey Mountain 10. Woodwind Pro 11. Pitts & Spitts Maverick 1250
Typhur is also really great from what I've heard. You get 2 probes with a base that has a screen built in so you can use it without an app, and wifi for better connection.
Idc too much about wired or wireless.. What's your opinion on best remote-view thermometer? I want to be able to check temps on my phone many miles away from my smoker. Many companies claim bluetooth or wifi connection. Bluetooth doesn't go beyond 50ft. Some wifi networks go as far as 800ft (if you have a good router) I want something my phone can acess via app (as long as I have 5g service)
I'm so impressed with these pellets. I used them 1st on my Ninja Woodfire Outdoor Grill. I usually get more smoke flavor when I cook on that because of the technology and the compact space. I wasn't expecting the same on my Pitboss 1600. To my pleasant surprise I got so much more smoke from these pellets than ANY other pellet that I have used. I have tried them all....I spent so much money trying to find the right pellet and I finally found it. Great job Smokin Pecan Pellets!!!👍🏾
That explanation of where the smoke comes from is somewhat incomplete. While the breakdown of lignans is a major factor, the biggest contributor is the buildup of ligma.
I'm watching on my smart TV and had to actually pull out my phone to type a comment. Put down the slicer! NEVER trim with a slicer and furthermore NEVER cut towards yourself! That's like the worst habit possible. And to do it with a slicer is even worse! Get that boning knife back out. SHARPEN IT, and cut away from you. Teach yourself NOT to hack it deep. But please don't ruin a good brisket pouring a cup of blood all over it from slicing yourself.
Steve Ive been doing the same for awhile now. Just did one yesterday, wish we could post pics here! Was a NICE costco Prime, literally fondeled every brisket there, even thinnest end of flat was thick, I cut off like 2-3” anyways. I took point to 196, flat hit 205.
Just did this recipe this afternoon, my new favorite wings! I added a few different spices then what you used, but the corn starch is KEY! Thanks for sharing, will be making this for friends and family.
So this is confusing me. I’ve been dry brining for DAYS to dry my chicken out for optimal smoke/crisp combo. Now I’m finding out that too dry makes it rubbery? I’ve had such good luck with a 225 smoke on a DRY ass wing then broil. Darnit I feel like I need to go back to the drawing board.
Made my brisket, following yours video on a pellet smoker I was blown away by the results three other families were blown away by the result first time ever making a brisket and this weekend will be my second time. Thank you for this awesome instructional video..
