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BBQ Smoker Beginner Biggest Mistakes Series 1| Smoker Mistakes To Avoid!

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We all off as a beginner, with this series I'm trying to help people avoid the Biggest Beginner BBQ Smoker mistakes I made. Using a smoker is a lot of fun but bbq can lead to a lot of challenges, by reducing the mistake I made, you should have better results from the beginning.
Mistakes Playlist: • Biggest Beginner BBQ S...
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Опубликовано:

5 сен 2024

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Комментарии : 51

@ComparisonCooking 3 года назад

The BBQ Journal: www.amazon.com/dp/B08M83XGSW?ref=ppx_pop_mob_ap_share

@ComparisonCooking 3 года назад

responded

@richardofsylmar 3 года назад

Thank you. I have watched a lot of videos on smoking but have yet to hear of this valuable information. Tomorrow I pick up my first offset smoker.

@ComparisonCooking 3 года назад

Sweet! Glad you found the video helpful. Feel free to join our Facebook group to keep us posted on your smoking!

@sprig6043 3 года назад

I'm still searching. I'm.obssessed

@GrillSergeant 3 года назад

Did someone say mis-steaks!? Awesome video Kev!

@ComparisonCooking 3 года назад

😂😂 you know me 👍👊

@sannidaily 3 года назад

Your video is very nice!! I really like it!! Thanks for sharing it!!

@ComparisonCooking 3 года назад

Thank you!

@user-in7jk2pc9r 3 года назад

LoL! Described how I was when I first started ... exactly 😂 Good times, Good times

@ComparisonCooking 3 года назад

We all start at that same spot, haha. Good times for sure!

@AdrianLGreen 3 года назад

Great advice!!!

@ComparisonCooking 3 года назад

Thank you!

@no_chefs_here3194 3 года назад

great points!! even outside the smoker, grill etc: practice cooking outside the comfort zone to get better👍👍

@ComparisonCooking 3 года назад

So true!

@SmokingDadBBQ 3 года назад

100% agree on rotating proteins to help build overall skill. I am also the only serious brisket eater in my family … but I’ve found the whole packer cooks better than small portions so what I’ve found works great is to cook it all snd then vacuum seal small portions and freeze them. Using the sous vide to reheat it’s 95% as good a month later which is handy for nachos, chilli or just a plain old brisket fix I am craving

@ComparisonCooking 3 года назад

From all the comments, that still seems like the general consensus way to do it, cook full and sous vide leftovers. I just like the excuse to smell the smoke rolling in the backyard!

@LilSpudAntonE 2 года назад

Nice Teaching skills! Thanks! ' Makes a lot of sense ' should be the name of your channel!

@ComparisonCooking 2 года назад

Thank you! I like it!

@LilSpudAntonE 2 года назад

@@ComparisonCooking Welcome!

@darind4920 3 года назад

I always cook a full packer but if I don't have company then I will freeze about half of it. The frozen half usually ends up in some kinda chili or pulled beef for tacos/sandwiches a week or two later. Took me lots of pounds of thrown-out brisket before I started doing that.

@ComparisonCooking 3 года назад

Yeah it’s painful to throw it out but sometimes you think you are going to eat it in the next couple days, then you are like nahhh can’t do anymore and just end up tossing it. Painful to do, but it happens. My favorite is either dicing it up and sprinkling it through Mac n cheese with drizzled bbq sauce or ramen noodles drained topped with a fried egg, drizzled bbq sauce.

@srmehta123 3 года назад

Can you make a video on what to smoke outside of the regular pork butt, brisket, ribs rotation I am stuck in?

@ComparisonCooking 3 года назад

Definitely, will pick up the ingredients tonight and record tomorrow. Might have 1 or two videos scheduled to release before that, but I’ve got you 👍👊

@blink555 3 года назад

Good video! Always finish meat in the oven (put smoke on it then take it off) to save wood. Never thrown away meat - either give away the extra or freeze it for later.

@ComparisonCooking 3 года назад

100% accurate, I’m normally loading up my neighbors. They love it when they smell the smoker going!

@meatthecookk.2227 3 года назад

Definitely agree not good to start with multiple proteins when starting especially and agree use oven to help finish cooks when needed, great video Kevin.

@ComparisonCooking 3 года назад

I think people are afraid to get the oven going while using the smoker, and it causes issues in something that could make their cooking experience so much better! Thanks for watching Matt!

@thegalleryBBQ 3 года назад

WOW.... Amazing lessons for all. Great job.

@ComparisonCooking 3 года назад

Thank you Boss!

@eastcoasttony836 3 года назад

Great video! You just described every one!!!

@ComparisonCooking 3 года назад

Thank you!! Its a frustrating beginning process.

@TeoOktoberfest 3 года назад

Great work bro 👍 👍 👍

@ComparisonCooking 3 года назад

Thank you 👍👊👊

@davidhill8318 2 года назад

I always put ribs on the top rack,chicken only on the main rack.once the chicken is done,burgers and brats are last because of the grease they produce.then im done!

@ComparisonCooking 2 года назад

Smart way to do it.

@cooldaddy1973 3 года назад

What are some suggested oven temperatures for finishing off the different proteins?

@ComparisonCooking 3 года назад

If I have a bunch of hours to go, 4-8 before my 2 hour rest before company arrives, I’ll go 250-275. If I have 2-4 hours until my rest, I might go 300-350.

@snnave1 3 года назад

More like Cooke the entire brisket then vac pack and freeze it. Makes easy meal later

@ComparisonCooking 3 года назад

That’s the smart way to do it for sure!

@GaryORiveraSr 3 года назад

That was my first thought. Smoke it all, portion it out and vacuum seal it.

@kaiyadaddy 3 года назад

Would you separate the flat and the point and cook each on different occasions? Or slice it down the middle so each cook had a point and flat?

@ComparisonCooking 3 года назад

I have historically done it where I separate the point and the flat. Recently, I’ve seen Harry Soo slice it down the middle, so I want to try that method. He’s the king of briskets so I’ll give it a try

@kaiyadaddy 3 года назад

@@ComparisonCooking I'm going to try that. Thank you. Love your channel. Helped me enjoy and better understand smoking on an offset.

@robatch5027 3 года назад

Great video. Question: If the brisket needs to keep going but you want to pull off the chicken for appetizers, could you throw it on the rack in the firebox to crisp up the skin? Or would that let the fire in the cook chamber drop and ruin the brisket anyway?

@genepage8134 3 года назад

I wouldn't. You run the risk of burning your chicken.

@ComparisonCooking 3 года назад

I would relocate it completely not to mess with the temps for the brisket or potentially burn the crap out of your chicken. If brisket was pulled and you wanted 5 minutes of direct flame you can probably get away with that, just be careful to keep a close eye, burns quick.

@ComparisonCooking 3 года назад

Thanks for watching 👍👊👊

@robatch5027 3 года назад

Makes sense. Thanks for making these great videos!