Found your channel day before Mother's day, Brined the spachcock chicken. air chilled in refrigerator first thing in the morning. Broke out the Yoder for first time this year. Spent 3 hours prepping and cleaning it for cook off. Had friends over for the day, i did add the smoke tube for the first time with this cook off. Placed on lower middle rack, set temp at 275 for 45 minutes, then raised to 315 for 1 hour. Placed 1/2 cube butter and sprig of rosemary in a small aluminum pan. Brushed Chicken with melted butter on finish, turned off heat and let set for 10 minutes. This was my best bird ever. I really appreciate the skill you have with the Yoder. I have had my Yoder for 8 years and needed more information for better results. I'm very appreciative of you departing your knowledge to this novice! Keep em coming! I'll be watching..🌵🫕🦞😀 🐓
I just bought my first pellet grill yesterday and I am totally uneducated on pellet smokers great video it clears up al lot of questions for me thanks!
Awesome congrats! This video will be helpful as well: 12 Common Mistakes - Beginner Pellet Grill Owners Make ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X3h_KluRy5g.html 🍻
@@steveandrushko75 i just bought a pellet grill too..at first i was a lil confused,??? Couple hours later,, i couldnt believe how simple it was...but yes. Great tips...
Good video. Beware of Mesquite. Can be bitter and and have a strong taste on an offset. We have lots of Mesquite down here in parts of Texas, very little used. Good for flame kissing steaks.
First you have no worries with mesquite being bitter on a pellet smoker. Second and most importantly bitter mesquite is from it not being cured long enough. Takes no less than 3 yrs. When done right the bark should slide right off. And it will have a sweet smell when split. (Thus it's true name in south Texas, honey mesquite) Never use the bark if you're are using a offset. Where it truly shines is burned down to coals, then shoveled into a pit for direct grilling. Hard to beat the smell of animal fat dripping into mesquite coals.
I’ve been experimenting with using a small metal smoke box with a few pieces of charcoal plus real wood chips/chunks added to the same location you use your smoke tube. It helped with a small shoulder I cooked on my YS640S a few weeks back. I’ve never tried going no binder or rub on pork. That’s an interesting concept.
Interesting. I wonder how the charcoal heat affects the probe temp calculations. Love my rubs, but def not as Smokey when you do that. Thanks for watching! 🍻
Being a Texas boy, ive grilled and bbq'd since birth, but I've never used a pellet smoker.. I cooked at whole chicken and found a recipe for "sausage burnt ends".. Well i overcooked the sausage. The chicken was juicy and all, but i wanted more smoke.. Hints why I'm here..
I am subscribed to a few bbq channels and you are the first person to see this and it makes perfect sense. I have a habit of over seasoning meat with different rubs. My thought has always been more rub more flavor but you saying that the rub can block the smoke flavor from getting in their makes perfect sense. Less rub next time I cook, great tip!!
Yep it can certainly block some smoke. Don’t get me wrong, I like rubs like the next person, but for max smoke flavor this is super helpful. The more I have it with just a few basic flavors, the more I like it. Thanks for watching! 🍻
I use tons of different types of rubs and never once had anyone complain about the amount of smoke on my pellet grill. Matter of fact I've had more people thanking me because they don't feel sick the next day from eating overly smoked meat.
@@brianhallman5168 true that… some people lay that smoke on way too much. But now we have the whole clean smoke dirty smoke trip out which is basically leveling the playing field for the pellet grills. The trend is switching to more “cooked” foods instead of “smoked”.
If you are one to say you don't notice the smoke flavor after smoking meat on your pellet grill try taking a shower and changing your clothes while the meat is resting. Makes a huge difference to eat the food after you've washed your face and changed your clothes.
I remember kid growing up My dad was best Que - er cook - Back when only charcoal - And they didn’t have rubs marinades - His go to white vinegar ( breaks tissue down) and water A-little added sugar and basted it whole time queing it up . And added whatever spices float ya. Towards end cooked the barbeque sauce on - let caramelize - Then hit it again Of course with your favorite sauce. 😊
@@RumandCook Hey my brother, new barbecue here got a device that you might want to check out.Its called smokai and it’s a smoke infuser that runs off a adjustable air pump and can be mounted on grills
Interesting. That’s a direct rip off of a product from Komodo Kamado. They sell one for their grills and I have it. Here is a video from Dennis on it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tJsesndfbUE.htmlsi=O2bPllghEwz2HBBq 🍻
@@RumandCook this one’s made in New Zealand I like it because the smallest one they make will you smoke for 12 to 13 hours the biggest one they make will infuse smoke for for 20 to 22 hours I saw a guy that made a barbecue smoker out of a household oven
Thank you so much for this video. I have to say, this has the best production value of any one-man show I have ever seen. I would love to know your setup, I assume you have a nice PTZ. Your zooms and pulls were very slick. I guess you have a phone or tablet to control them. Very nice. I did learn some stuff about smoking which I am new to. I do know a lot about video production and you are doing great at that as well.
Condensation aka moisture attracts smoke. Learned that from meathead's book, highly recommend read on the science behind smoking bbq. You put your meat on cold it will attract more smoke.
@@RumandCook Great tips by the way. Running the pellet smoker lower to create an inconsistent burn to provide more smoke flavor is a good idea. I bought a pellet smoker since I don't have as much time to tend to my stick burners fire for hours.
How does the pellet tube affect the temp in the grill? Does it make the grill run hotter? Does it prevent the burner from running as much or possibly go out because the controller is not calling for more pellets?
i am a new owner of a Traeger smoker. your helped tremendously with your instruction. thank you ! because your a rum/coke drinker, do you have suggestions on brands of rum you prefer ?
I like your tips only question I have is I am a firm believer in cooking by internal temps not time I tract the time but go by temp what would you call the best rib cooked tomp to be like 203- 208 ish? ( I am a new pellet grill cook)
Unfortunately, there isn’t a perfect temp. It more comes down to feel of the meat. I’ve had ribs finished at 185 and some at 205. You can use tips from this video. They apply to both smokers: 11 Secrets to Amazing Spare Ribs on a Kamado Joe | Rum and Cook ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ochE_kVeHmw.html 🍻
I find your appreciation for pecan wood amusing. Pecan wood was said to be a preferred wood for smoking meat in the north american portion of the "spanish main" Buccan is is the root carrib indian word (supposedly) for the frame used to smoke meat in the carribean way. A Buccaneer is one who smokes meat over a bucann... and became a name for pirate or privateteer who worked the waters of the gulf of mexico... who may or may not have been guys who turned to crime on the high seas as a way to make ends meet. And here you are... enjoying your rum and smoking meat. 😂 A modern day buccaneer perhaps?
Been running a Traeger since 2009. Traeger pellets used to have way more smoke. Now I know that they got "caught" putting oils in the pellets, but I don't care. If the oils came from the same tree, then so what? Now we just had crappy pellets. Things I have done to get more smoke flavor in a pellet grill: 1. Put the meat in during the unit igniting. Bigger smoke flavor and yes smoke ring too. 2. Run the unit on smoke or at around 165 for about an hour on ribs, more for bigger pieces of meat. 3. Run the unit on a lower temp in general. 4. DON'T wrap in foil. You steam the smoke off the meat. Use butcher paper and stop making overcooked mushy steamed meat. 5. I've put a cast iron smoke box with a piece of real wood and two hot briquettes leaning on it. Burning extra pellets just gives more of the same. You want the flavor of an offset, you are going to have to burn wood, which over time from stick to ash produces way more aromatic compounds than a pellet. In the end the pellet grill is great at the top notes of the type of wood, but it lacks the bit where a wood split is slowly combusted. Adding a lot more of the pellet being ignited is adding more of the two note BBQ you get from a pellet grill. there are other accessories that straddle the firepot that hold real wood to get those compounds everybody wants to taste. I don't think extra pellets burning slow is what you are looking for. It's amusing for a little bit and then it isn't. I can look at meat or smell it and you can tell it's been cooked on a pellet grill. It has a peculiar flavor. I have a brand new Traeger but beside it, I have an offset. The pellet grill does excellent on smaller cuts of meat and snacks like shotgun shells or atomic buffalo turds and baked beans. The offset is the champ on bigger pieces of meat, but I still finish them in the Traeger because of temperature controls and programmability. Try the smoking box with real wood and use a briquette or two for ignition. I've also added some charcoal for even broader flavor. Seriously, ditch the Texas crutch and preserve the smoky bark. Butcher paper rules.
I can put food side by side and you can taste what comes off of my offset. Unfortunately, you aren’t going to get that flavor from a pellet grill. That being said, using some of these tricks goes a long way. If you are still using Traeger pellets, I highly recommend you try bear mountain or lumberjack. Night and day difference. Thanks for watching. 🍻
@@RumandCook I have lumberjack, but old Traeger in the older grills gave off way more smoke. Newer higher end grills like the Timberline with the D2 controllers seems to give less smoke. Taste is good though. I use cheap heating pellets to finish big pieces of meat.$7 for 40lbs. From the offset into the Traeger and run a program to reach internal temps and then hold. I want to try Knotty Wood Pellets, but can’t get them where I live. Like I said, you can burn real wood in a pellet grill for better flavor. The only problem is if there is too much extra heat and you are using a PID, it might not want to drop pellets. I had a setting whereby it didn’t check the temps, just dropped pellets by time and that’s how I would get by the issue. Either that or run a low temp burn on the wood chunk opposite or away from the temperature probe in the grill.
I agree with all you mentioned except for one. Alot of smoke means dirty smoke, I don't agree. The color of smoke determines dirty or clean smoke in my opinion.
Very true, but normally when you can see a ton of smoke it has a white color to it. When it’s blue you see a lot less of it. A smoke tube burns dirty white smoke. Thanks for watching! 🍻
Depends what you are coming from. You can put more smoke flavor in on a Kamado or offset, but if you’ve never had a smoker you won’t miss it. Most people don’t understand some of these concepts and end up with little smoke flavor. 🍻
@Rum and Cook Thank you for reaching out! I'm coming from an S&S on my Weber. Smoke has never been an issue, but temp control is a bear, as you need to constantly play with the vents. I like your smoke tube suggestion. Father's day is upon us, and my wife gave me the green light, so here it goes. Yours is my favorite grilling channel !
Also new to smoking ribs, I have looked at a lot of video's, this has to be the best. As an example, most cover their ribs with rub, you can't see the meat, how does the smoke get to the meat, like you said, it can't, so many good tips, well done. Wrapping, all the video i watched, they wrap, with brown sugar, butter, what's your opinion on this type of wrap?
Thanks! I going to do a full break down on ribs soon. I’m not a huge fan of super sweet ribs so I don’t wrap with butter and sugar. I will add some apple cider vinegar and a bit of honey to a bbq sauce and wrap them. Turn out good and not too sweet. Thanks for watching! 🍻
Thanks, glad you found it useful. There is a link in the description under the products in video area. I have a discount code as well. Thanks for watching! 🍻
Love your videos! And yes i am a beginner smoker. Stupid question from a beginner, but im just making sure… your salt and pepper mixture was 2:1 but may i ask if the ratio is 2 parts pepper to 1 part salt or the reverse?
Thanks so much, very helpful tips! May I ask what brand of spray bottle that is that you used to spray the water/a.c.v. on the meat? It looks like a really good one.
No prob! I can’t recall the brand, but there should be a link in the description. If not look lower and I have an Amazon store. It is listed there for sure. Thanks for watching! 🍻
Great channel! So the pellet smoker looks like it's working pretty good for you , do you still have your workhorse offset smoker? I bet you don't use it as much there pretty time consuming a lot of work
Thanks! I still have the workhorse, I just closed down my Offset Rookie channel that was dedicated to offset. The WH will start to make an appearance on this channel. Actually filming a brisket video on it today. All depends on my mood, pellet is certainly a lot less work and I use it a lot during the week. Thanks for watching! 🍻
@@RumandCook I guess the big tip is rest it at 140 after you bring the brisket temp down to 140 for about six or eight hours most people don't have an oven that goes down to 140 or 150 The pit Boss 1600 goes down to 150 I think that would be kind of awesome then you could rest it in your pellet smoker wrapped without bringing it in the house for 8 hours just makes things a lot easier I think maybe your Yoder goes to 150 you should try it
You can put it in your oven at 165 or whatever your lowest is as well. My oven will go down to 155 so I usually use that and leave it overnight. Pellet grill will work as well though! 🍻
Interesting fact: hardwood home heating pellets are typically oak, at around $5 for a 40 pound bag. Grilling pellets are around $18 for a 20 pound bag. I always use hardwood heating pellets in my pellet grill. It actually makes grilling cheaper than using an electric oven, if you can believe that (& it’s true). Now, 20 years ago I wouldn’t have done that because stove pellet manufacturers used to put binders in the pellets. They don’t now. It’s literally the same pellets, upcharged exponentially. Unless you want to use wood other than oak. Then you either have to pay the high price for those pellets, or find some sticks of the wood you want, soak it, & set it on top of the pellet fire diffuser so it smokes as you cook. Just a hack on the cheap. 😉
I just finished my bag of bear mountain and I had an ungodly amount of temperature spikes I'd set it to 300 to get it go to 250 and it wouldn't hold that very well i was constantly opening the hood upping to keep it with in 15 degrees. I switched to the royal oak pure charcoal it's holding temperature within 3 to 5 degrees of the desired temperature also lumber jack held temp really well . Maybe I had a bad bag idk
I never had that issue. Are you running on a Yoder? I’d check my temp swings video, it maybe helpful. A Yoder is looking at 4 minute averages. If you keep open and closing it, you will not setup right and you will def chase temps. I’d also make sure your pit probe is clean. I’m working on a turkey vid right now and within 10 at 225 with no issues. They run very similarly to a lumberjack. I’ve run both a fair amount. Hope that helps! 🍻
This is very helpful and just in time. My ribs are coming out of the refrigerator in about 4 hours. I was surprised at how easy the membrane came off compared to the struggle you experienced in your other rib video. Does this indicate anything about the quality or taste? Also, when did you sauce up the one rib? Was it just before wrapping? I don't plan to wrap at all since I'm following your hot and fast suggestions, but just curious. Thanks for the great video.
Glad you found it helpful. The membrane is hit and miss. Sometimes it comes off easy sometimes it’s a pain. I haven’t found a pattern to it. I added sauce in with the wrap. There is enough moisture that the sauce won’t burn. Good luck! 🍻
Really depends what you are comparing it to. I have a Kamado and an offset and they aren’t going to match that level of smoke. However, if you use a good quality pellet and use some of the tips in this video I can get great results. 🍻
According to some big names out of Texas this is true. Helps better a better bark that attracts more smoke. This is why people do 2-1 and 3-1 pepper/salt. 🍻
Mesquite is typically heavier than Hickory, but it really depends what you are smoking. Poultry sucks up smoke quick. I like a 20/30min smoke of mesquite on my steaks and then I grill them like normal. Thanks for watching! 🍻
If you don't have a torch, you can use 90% rubbing alcohol. Soak a few handfuls in alcohol for 20-25 mins, pour them on top of your loaded smoke tube, lay it on it's side and light it. Let it burn for like 10-20 mins and you're good to go! All honestly. Not my idea.. Read this on a random Amazon review for a smoke tube lol
you want more smoke? use a smoke tube or two itll do the job. I have to tell you the truth I have a hard hard time telling the difference when I use all these different woods and yes I use actually the same pellets you do BUT i cant see a big difference in the taste? I gues my taster is bad ????????? anyway nice posts enjoyed watching you keep it up WHOOPS POSTED BEFROE YOU TALKED ABOUT THE SMOKE TUBE.I usually do the 3 2 1 method???? whata ya think of that? I have to let mine run awhile before i can lay em down and put it in the grill.
Taste wise, not so much on a pellet grill between say oak and hickory, more about a heavier smoke. Pecan will be lighter and sweeter and Cherry adds a lot of color and some sweetness. If you follow some of these steps, you will notice more smoke, really cold meet and low temps have the biggest impact outside of the smoker tube. Thanks for watching! 🍻
Thankyou man. Those fuking flies are torturing you dude. Btw, I’m 43 years old and I’ve cooked food that can absolutely win awards and I didn’t know pepper attracted smoke. Awesome.
I have a pellet smoker but fine that going through all these motions to get more smoke flavor out of your pellet smoke defeats the purpose. Why? It will never taste better than an offset stick smoker not matter what method you use or the money spent.
I didn’t say anything about an offset or trying to beat one. These are easy steps to improve the smoke flavor on a pellet grill. If you want to turn it on and do nothing, you do you, but many are willing to do a few extra things to improve the results.
@@RumandCook You didn't have to. The offset Stick Smoker is what the pellet smoker is striving to be. But no matter how many tip, tricks and advise, its all redundant. I own both and Pellets for the present will never replace Charcoal and Sticks for authentic Smoke flavor and currently its not even close. So these advise pertaining to pellets smokers on you tube are all becoming repetitive and redundant all for the sake of a Like....
@rogerdjs I love closed minded people that comment just to hear themself speak. I own an offset as well, but clearly your not capable of understanding that many only have a pellet grill and are looking for ways to improve their BBQ. In fact, most who enjoy BBQ are always trying to improve. 144k people have watched the video so obviously it’s a topic that interests people. Your approval is not required, but thanks for sharing your wisdom. I look forward to the next time you look at a video just to comment some negative BS.
@@RumandCook I speak by experience having owned Pellet smokers of every variant. In today's society, sometimes the truth hurts and denial sets in. Spending money to try and correct design flaws just doesn't make sense, especially when an offset smoker is the answer for true smoke flavor. In the end Charcoal and real wood flavor winds hands down and can not be disputed.
@rogerdjs you are so caught up in defending your position that you are completely missing the point. Maybe you should look through a few videos to see what’s on my patio. I have an offset and a bunch of other things. No one is saying an offset isn’t better flavor, open your eyes.
Ive had good luck with pit boss, I just bought a smokin brothers grill so I’m gonna give their pellets a try, I had never heard of them until recently. Apparently they are doing great
You’d get a bit more smoke, but I think a smoke tube works well, because there are fans in a pellet grill keeping the tube burning with a fair amount of smoke. 🍻
The secret to moist ribs is searing prior to smoking. Why do I not see this done? You shouldn't have to cut them at all. Work with bbq joints in the south, and you see much different processes, with better results. NO SAUCE WHILE COOKING EITHER.
I’ve only done a couple tests, but I haven’t noticed a difference on wood chips vs pellets. Still early in the testing though. I agree quality pellets matter. I have a few videos on that topic. 🍻
This is just me venting... A pellet grill is NOT a smoker. It's a grill that uses flavored pellets to give meat a certain flavor. Yes, you get a little smoke flavor. If you want more smoke flavor, use a SMOKER. The cook is totally different. I now step down off my soapbox...lol. Great looking ribs by the way. I do cook both ways, with a smoker and a pellet grill. Just depends on my time and what I'm cooking.
Haha venting is allowed 😃. Using these steps, I’ve been able to get some pretty good smoke flavor. That being said I also own a Kamado and an offset. Thanks for watching. 🍻
Says someone who hasn’t a clue. I love people who feel the need to comment on a video when they have absolutely no experience and start stating facts like they do. You don’t know what you are talking about. 🍻
Awesome tips! I've found that whether I'm cooking on a pellet smoker or kamado I can normally taste the smoke when eating that day. When I eat the leftovers the next few days I can taste quite a bit more smoke on the food. I think this is from being around the smoke while cooking and you get kind of used to it. Anyways, great video!
@@RumandCook big hint. Go shower and change your clothes after cooking before you eat. Usually best while you're resting your meat. Makes a HUGE difference
This is my first time using a pellet grill. Trying to learn before I get those pork butts on there. I feel the exact same way you do about Thanksgiving food. I attribute it to being so tired of cooking it all day, that it just doesn't taste that good to me the day of. But leftovers? AWESOME.
I think you are also getting the "stew effect" For some reason- a stew or a braise is ALWAYS better the second day... same with home made pasta sauce. I don't even serve my pasta sauce the day it's done (from fresh tomato to completed sauce... it's a multi day day affair) It sits in my fridge for 24 hours before I use it... I've noticed a similar effect with smoked meat.
I made a tri-tip the other day and I lit the smoke tube on both sides to get extra smoke. It was amazing how much smoke flavor I was able to get into the tri-tip. I put the tri-tip in my Yoder when it was cold after getting the smoke tube started and then started up my Yoder YS640S @ 200 degrees. Best tri-tip I ever made.
0:58 (1) lose the binder 2:23 (2) don't use a rub??? What are you crazy 😉 2:52 (3) use more pepper (2:1 pepper:salt) 5:06 (4) put back in the bottom rack of the fridge (meat section?) after putting on your rub or salt/pepper for 15+ minutes 5:51 (5) pellet brand matters. His favorite = bear mountain
Great video. I’ve been doing a traditional 321 method for years but I I’m gonna give this a try. Have you ever done a 50/50 mix of pellets and wood chips in your smoke tube? I find it enhances the smoke flavor.
Excellent job! Memphis guy here for the past 29 years and doing BBQ for the whole time. Started out doing Memphis style cooking and now I do a mixture of mostly Texas style with some Memphis thrown in. Working with a high end pit from Gator Pit of Texas and just ordered my second pit from them. Its a large upright with an offset firebox on one side, a damper to close it to use a 'Smoke Daddy' pellet box on the other side. (Best of both worlds!) ( Start your Brisket on sticks in the evening, switch over to pellets and go to bed, and finish your cook in the morning! Or do the whole cook on pellets, or the whole cook on sticks... Best of both! ) While everybody loves a good bark on their meat, I agree that salt and pepper go a long way. Too many people underestimate the power of just salt and pepper. I was watching your end result to see how the meat came off the bone. You nailed it!!! I'm more of a dry rib guy with sauce on the side, but when cooking for others I always sauce a rack or two as you have to please your guests. My pit is in the final stages of the build and should be going to paint in the next week or so. Then its crated up and shipped to me. This will be my first experience with a pellet pit so I do appreciate the tips from someone who obviously knows his stuff... Again, Great Cook guy!
The idea behind the binder is to help with bark or I thought it was..but I agree you don't really need it to create a good bark. I have found some pellets are better at creating bark than others as well. Kind of weird
Nah it’s really just for your seasoning. Bark is formed by the amount of seasoning, time, and air movement over the meat. Pellets are all made different so you will def see a difference in the quality of bark and flavor. Some use bark as well for a different flavor source as well. Thanks for watching! 🍻
I'd suggest not filling the tube as full. Acrid smoke is something to always avoid. I have been a fire box smoker for 10 years (KC, now Michigan) any northerners watching buy the 640 thermal blanket. After purchasing a ys640 I would suggest only filling the tube 1/4 or half (depending on closeness to the diffuser plate). However you have to deal with the ash with pellets... Fill the tube quarters at a time. Knock out the ash, and refill if needed. Nice videos Rum and Cook for starters transferring to offset to pellet.
A few hours of a smoker tube won’t hurt anything on most smokes. I spent many years being overly worried about dirty smoke. It’s not as bad as people make it out to be. Watch some Jirby videos. They run more dirty smoke than anyone and won #1 in Texas monthly. Mad Scientist BBQ also did a video on dirty smoke and discovered he was wrong. I ran it more than I would have like being new to an offset and was surprised with the results. On a Yoder 25 or 30% of the smoke with a smoke tube is perfectly fine. You won’t get an acrid taste. Of course if you push 50% you definitely run that risk for sure. Thanks for watching! 🍻
Good suggestions and I look forward to doing a comparison of s&p only with a complex rub to see if I notice the difference. I also use a smoke tube and mix pellets with wood chips. Seems to help amp up the smoke flavor a bit.
I also echo the comments of other RU-vidrs- your videos stand out in the plethora of pellet smoker video’s on RU-vid. Some questions: 1) I just bought a Traeger Timberline 850-that has a super smoke option, so not sure if that is equivalent to using a smoking tube. 2) Your recap said 2 hours at 200 with smoke tube, then went another 2.5 hours at 275 without smoke tube, then wrap for 20 minutes, keeping the temperature at 225. Did you mean to say in the second step, 2.5 hours at 225 without smoke tube?, 3) A friend with a pellet smoker recommended an all day smoke at 180, spritzing along the way, until temp is about 200 to 205-no wrap. I’ll be trying that. Do you have an opinion on whether a wrap, however brief, is more desirable? Does it make the ribs more juicy or tender? 4) You didn’t mention temperature or meat at completion-what’s ideal in your experience? 5) Does resting the ribs after smoking really make a difference on meat that is so thin? I see the reason on brisket, but not ribs so much.
Thanks, I appreciate that. Super smoke don’t replace the tube. Second step was at 275 I don’t wrap much anymore. I have a video on the topic where I compare wrapped vs unwrapped. All meat should rest a minimum of 10-15 mins. The meat relaxes as it cools. 🍻
I don't understand why the smoke tube. Is it not a pellet smoker? Is it not in the name? I had a Masterbuilt smoker, and it was fantastic. After four years of constant use, I decided to jump to a pellet smoker/grill. Studied up on them did my research and bought a pit boss Austin xl...... What a joke... worked with my pellet smoker for at least a year.... what a piece of garbage... sold it and went back to a Masterbuilt. Great tips in this video. But you could skip several of those tips and just buy a smoker that uses real wood for smoking.
The challenge is that a pellet smoker has a very small fire. The higher the temp, the cleaner the fire. There are vast differences between pellet grills and pellets in general. A good pellet grill, with good pellets, and the right technique can produce great food. Like anything else there is a learning curve and it’s not as set it and forget it people believe. 🍻
I have an old Traeger and was thinking of getting a new pellet smoker. But lately I’ve wondered if I really want a pellet smoker just because you don’t get as much smoke. I think I’d rather have something that gives me more of an offset flavor like the El Patron from Lone Star Grillz. Thanks for the tips.
Well Traeger’s aren’t known for the most spoke to begin with and if you used their pellets it’s even worse. Lots of other options that will give you better results. The El Patron looks interesting though. 🍻
Just call it "Where's Your Sister Sauce".It's close enough everyone knows what you are saying but they get a laugh out of it and think it's a joke, not that you can't say it.
If you are a beginner , will you belie🎉ve this guy, or anyone? The reason why we use olive oil is so The oil penetraits your meat and it carry you garlic and rub into your meat. This is why you punch holes in your meat so your meat can get that thin olive oil down into your meats through the pours of your meats. This guy never truly marinated his ribs. You don't need 20 secrets to cook. Lol It's all about your heat . This guy is cooking with a smoke tub. If you smoke you smoke. The heat from smoke is different. If you cook with wood or pellets you are cooking with heat. Facts when you smoke with a traiger 1300 it only let's you cook with smoke 100 percent or heat 100 percent. You don't need secret to smoke food. If you smoke food you set up your grill to smoke. If you are cooking with heat you set your grill up for heat. You can't truly cook with heat then add smoke in a tube. Lol two totally different processes. Secondly if you are going to smoke ribs purchase the correct ribs. You don't smoke spare ribs with no meat on the ribs. You can't see the tiny smoke ring the meat is so thin. SL style rib has thick meat on the bone. You only smoke SL cuts of rib so you can get a thick smoke ring on your food. My smoke ring will be the size of his entire rib thickness. 3 steps or secrets. Use olive oil to marinate your meats. Mustard is a binder, olive oil is a thin marinate to take your rubs into the meat to add flavor deep in your meats. This is why on your McCormack marinate instructions it says add olive oil. Lol Decide if your smoking your food or cooking with heat. Low and slow smoke Heat hot and fast Two different processes. If you tried to bake a cake in a crock pot then put it in the oven to finish it.
Wow, it’s rare that I see a comment so many misleading “facts”. There isn’t a pellet smoker on the market where you can choose heat or smoke and you are referring the best marketed, yet one of the worst performing units on the market. I’ve owned 3 Traegers, there are many better performing products on the market. The only caveat here is as it gets hotter it burns a cleaning fire so there is less smoke. Rather then address your other points, I suggest you get out of bubble, open your mind a bit and learn more about the craft. That’s what BBQ is all about. You’ll end up stepping up your game at the same time. 🍻 Start by doing some research on Spare Ribs. It’s the most common rib at nearly every BBQ joint in Texas.
That video wasn’t really about cooking so I didn’t include that. Temp more applies to grilling. When it comes to smoking meat it’s a combination of temp and feel. Ribs are typically done between 190-205. The big thing is the meat should feel nice and tender with the meat probe or using a toothpick. Another way is to pick up the ribs from the middle and you should be able to pick up around 2” with the end bones still touching the grate. 🍻
If you are seeing a bunch of white smoke out of an offset then it’s a dirty fire as well. It’s not uncommon to run slightly dirty in the beginning, but after a few hours you run a much cleaner fire and you will only see light blue smoke, if you can see the smoke at all.
They aren’t the same in smoking woods, very different in fact. Pecan is very light and slightly fruity. Hickory is more powerful and a few steps up as far as intensity. 🍻
Ciao jake,complimenti come al solito per il bellissimo video e il buon contenuto di informazioni utili💪👍 Ti volevo chiedere se potevi fare un video dove spieghi la differenza fra foil e carta ha bbq (batch papper?🙄)e su come avvolgere la carne. Ti chiedo questo perché lo scorso fine settimana c’è mancato poco che rovinassi 8kg di pulledpork 😞😞😞ho usato la carta al posto dell alluminiò e la carne non saliva di temperatura….dai 70 ai 80 gradi celsius in 4 ore….ho capito poi che era avvolta male e il vapore usciva ed infatti la carne non era morbida….🙈🙈🙈
Thanks! I can see what I can do, but the basics are paper is used to preserve bark and let the meat breath better. Commonly used on a brisket or ribs. For a pork butt you want to always use foil to keep all the moisture inside the meat. Need to wrap it as tight as possible. Hope this helps! 🍻
You know so much about pellet grills you can’t even tell the brand properly. I have an offset and a Kamado and have probably done 10x the cooks you have done in the last 20 years. You only make yourself look silly when you make comments that clearly show you have no idea what you are talking about. Don’t let the 🚪 hit you on the way out. 🍻
Did I hurt your feelings? , ha ha ha ha ha. pit Boss makes a pellet smoker. And we were specifically talking about pellet smokers pellet smokers suck. I realize you need to invent content for your channel. To make money, you fool.
