This channel is not devoted to only one thing--I love crafting, building, cooking, BBQ and hobby-farming! Thanks for watching videos of my adventures on my hobby farm as I build projects in the shop, cook great meats and treats over fire, grow things in the ground and take care of a boatload of chickens.
Grate job! (pun intended) Running a calculator on my 40"×20" grate, that will be 67 lbs. Super heavy and probably going to be an issue. Does a 3/8" gapped at 1/2" perform similar in cleaning and heat sink qualities? My current Lyfe Tyme smoker uses expanded sheet and flimsy. This would be ok on the fire box side at 1/2 thick.
My ducks need to swim to oil their feathers, and mate. They need high humidity to set eggs. Ducks need water.,light, and wood to sit on. Mess is all part of it, they are aquatic birds.
Bro you are very gifted, and a great friend I wish you were my neighbor in Pennsylvania.... I have a 1 year old OJ highland and would love to reinforce and customize mine just like this but maybe with a KC chiefs logo instead thanks for the vid brother
This is great! I have a 25+ year-old Weber genesis gas grill I’ve always wondered if there was a way to do a smoked brisket on it and I’m going to try this for an October party in a few weeks. Can’t wait.
Try using a drinking straw and suck the air out of the baggies. It lasts longer and prevents freezer frost.. I do that at times but usually use a vacuum sealer. They really extend the life. Thanks for the recipe.
Really nice ... I'm a new mother of two ducks now. I've been working really hard to make things easy on me and very nice for them. I forget about this every once in awhile but your video reminded me, 😡🤬 snakes...😢😢😢😢 I don't want snakes
Purina puts poision in dog food! Name brand? Your insane.. People are suing Purina for dead dogs. 2 years off chickens could lay eggs because of the feed. We.will pass on you.... Read the ingredients Glycol propylene
3:36 this is a well designed water feeder. However, the holes that were cut...are the edges smooth, so the chickens can be comfortable with getting their heads in the hole and out of the hole? Looks to be a pleasant community that can be expanded because your property is ample. A large aviary style "park" for the birds is possible... From chicken run to chicken park via a well implemented walkway.
I keep coming back to this video to refresh my memory. This is the best way I have found to smoke a brisket. Peaster and Peters told me about your products and videos. Now I send all my guests that try your food to your website and youtube channel. Good luck and keep making that hog's bane. The new habanero is outstanding as well!
Good summary, I used to cook a brisket like this from time to time and it does work great. The only problem is that the grill got coated internally with so much soot and grease that when I eventually did a high heat burn off after grilling. The entire grill caught on fire, with flames enveloping the grill entirely. I thought it was going to burn my covered deck down. Get the fire turned off and eventually it went out. It was the nastiest, foul smelling smell I’ve ever smelt. It seemed to be embedded into the metal of the grill. I wound up replacing the flavored bars, the deflectors and the grades and power washing/scrubbing the grill body like crazy, I did not think to put a pan under the brisket like you did so that definitely would’ve helped. All I’m saying is be careful if you do this too many times.
Ever since yesterday that i got obsessed over getting ducks... you have the most beautiful and functional set up ever! Werry inspirational! Cant wait to build mine😅
This is AWESOME!! Our first brisket came out with a really nice smoke ring!!!And the Cuts Temperature sheets are so useful!! We are currently “smoking” our second now!!
Im just starting out and will be smoking boneless chicken breasts on my propane grill with wood aluminum foil packets. I was surpised on your tender cuts page you recommeneded a 350 degree temp. You dont think that would be too quick and dry out the chicken? Others recommened a 215-240 and a longer cook? Whats your recommendation on brining?
I was planning on making this with ground venison and ground bison. Some recipes tell you to add fat. Either pork or beef. Not sure if that's required since you went all lean here.
