Clean Smoke vs Dirty Smoke on Offset Smoker | Thursday Chat Ep 7

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I answer viewer questions in this Q&A Chat video Episode 7. Click "Show More" below to open the description box for more info!
Questions answered in this video:
1:36 My Oklahoma Joe smoker is running too hot. What do I do?
2:50 I'm struggling with smoking poultry. Can you help?
4:51 Dirty smoke vs Clean smoke - What's the big deal?
6:24 What is a good Turkey rub?
8:39 How do I keep my pit temps up when adding meat to the smoker?
11:54 Why do you put butter on your ribs?
13:11 What is your favorite holiday?
14:45 What is your favorite RU-vid channel to watch?
17:33 Do you attend BBQ Competitions?
20:30 Do you have a favorite BBQ sauce?
22:33 Do you accept recipes from viewers?
23:26 Do you use beard oil? And what beard trimmer do you use?
24:19 Do you cook Thanksgiving dinner? And what is your favorite holiday dish?
25:36 Have you ever used a Himalayan salt block?
26:17 What is your day job?
27:05 What is the meaning of life?
28:07 Do you make money on RU-vid?
33:17 Besides on RU-vid what do you do as a day job?
============================================
RU-vid Channels mentioned in this video and a few that weren't:
The Colt 45 show
/ @coltalvarez96
Paivi Project
/ @paiviproject
MrKnap2755
/ mrknap2755
Keith Bettag
/ @keithbettag598
Southern Coastal Cooking
/ haftafish8780
Louisiana Cajun Recipes
/ 007bondjb
Smoky Ribs BBQ & Southern Cuisine
/ smokyribs1
Smokey Goodness
/ smokeygoodness
Ballistic BBQ
/ sd4547
Big Meat Sunday
/ bigmeatsunday
TheWolfePit
/ thewolfepit
Aim'em and Claim'em Smokers
/ centraltexasgrilling
Cookin with Surfin Sapo
/ cookinwithsurfinsapo
Booger500us
/ booger500us
Tango Joe
/ @tangojoe9694
TangoSpiceCompany
/ tangospicecompany
www.tangospice....
Tom's Test Kitchen
/ tdjtx
Elton's BBQ-pit
/ @eltonsbbq-pit
Ken's Home Cocktails
/ channel
Grill Warrior
/ @grillwarrior
Tim-Bucks BBQ Sauce
tim-bucks.com/
El Rabbits BBQ
/ elrabbitsbbq
=======================================
Amazon Affiliate Links:
Weber Smokey Mountain 22.5 inch:
amzn.to/29n5qUK
Weber Charcoal Chimney Starter:
amzn.to/29rrV8q
River Country Thermometer:
amzn.to/29nVRSt
Smoking Chunks Hickory:
amzn.to/29nWBa0
Maverick ET-733:
amzn.to/29n5NP4
Grill Beast Gloves:
amzn.to/29rsQpi
ThermoWorks Super-Fast Thermapen:
amzn.to/29iDtao
Canon G40 Camcorder:
amzn.to/1UgGuee
Wahl Home Barber Kit
amzn.to/2eW0yn3
==================================================
Get your T-ROY COOKS App here:
Apple Devices
itunes.apple.c...
Android Devices:
play.google.co...
==================================================
Please help support T-ROY COOKS
www.paypal.me/...
Thank you very much for the support!!!
==================================================
Follow T-ROY COOKS on Social Media:
Facebook:
/ troycooksgoodfood
Twitter:
/ t_roy_cooks
Periscope:
www.periscope....
Pinterest:
/ spacecowboytx
Instagram:
/ troy_cooks
Website:
www.TroyCooks.com
Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Опубликовано:

4 окт 2024

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Комментарии : 230

@220Rick 8 лет назад

Thanks T-Roy for all you do and your goodness does shine through!!!

@TROYCOOKS 8 лет назад

Thanks Rick, I truly appreciate that brother!

@davehume4431 6 лет назад

As a network engineer myself, i had such a huge smile on my face when you let us know your background. Love your vids T-Roy, you are my #1 go-to as someone who is learning to smoke, so thanks for your invaluable information!! cheers

@TROYCOOKS 6 лет назад

Hey David, thanks so much for the kind words and for the support!!! I do have a techie background, but enjoy the simple life and I am enjoying being retired. Hope you have a wonderful summer of some fine BBQ!!! Cheers!!

@SmokyRibsBBQ 8 лет назад

Another great Q & A Troy! Great questions, and awesome answers brother! You and me have a lot in common Troy! Cheers brother, and thanks for the mentions and links, I sure appreciate it!

@TROYCOOKS 8 лет назад

Yes, we do have quite a bit in common Rus. I'm always happy to show love to my fellow RU-vidr brothers & sisters out there. I really enjoyed your Q&A video also and I hope you'll do more of them. Have a fabulous weekend brother!

@cannedSardina 7 лет назад

Hey T-roy! Been watching you for a fews yrs man. Really love the videos. Funds finally allowed me to purchase a WSM 22.5in and I just had my first smoke, a couple racks of st louis style. I basically mocked your smokes (besides that i used stubbs) and man did they come out great! That you for the inspiration and being one of my favorite channels. BTW my wife loves you to. Take care man.

@TROYCOOKS 7 лет назад

Hey Joe, I'm so excited for you brother!!! That WSM is a cooking machine! I am so happy that I could help inspire your cooks. I truly appreciate the support and please give your wife a hug for me. Keep that smoke rollin' brother!

@MrEhole 8 лет назад

Another great Thursday chat Troy. I look forward to them. Thank you so much for the compound butter idea!

@TROYCOOKS 8 лет назад

Glad I could help brother!! I appreciate your question and I'm sure you will love using compound butter on your poultry.

@BallisticBBQ 8 лет назад

Great chat Troy. I feel the same way about the "favorite channel" question. Tough to name just one.

@TROYCOOKS 8 лет назад

It really is tough Greg. There are so many good channel out there. I appreciate you stopping by brother! Have a wonderful week!

@stevemitchell3601 7 лет назад

Love these Thursday chats! Appreciate you sharing your knowledge .

@TROYCOOKS 7 лет назад

Hey Steve, I appreciate the feedback brother. I'm really enjoying doing these Q&A videos too. Have a wonderful weekend!!!

@jennifermcmillan9518 7 лет назад

Hey Troy. Love your vids. On poultry, brine, brine, brine. I will brine a turkey for 3 days. Smoke at 300 degrees til done. I do the butter compound under the skin as well without melting it. Succulent, savory turkey every time. Also, being in Austin you should try Austin's Own. Best Texas BBQ sauce I've tried. Will try your guy in Dallas. I live in Mansfield Tx so it's easy.

@lincoln6g 8 лет назад

awesome Thursday chat Troy..thanx for the feedback

@TROYCOOKS 8 лет назад

I appreciate you asking the question brother! And thanks for the support! Cheers, Troy

@lumpyq6385 8 лет назад

Another great Thursday Chat Troy! You mentioned James from Aim'em and Claim'em a couple of times, you are right about him. Man can he Cook, one of my favorite Guys to watch.Redundancy is difficult but you handle it well, you know you will get that because people are in a hurry and don't read everything. It's human nature.Yes, Cheers to Keith Bettag, great Guy for sure.

@keithbettag598 8 лет назад

thanx lumpy

@dougrundell947 8 лет назад

To keep temp up while opening your pit, Mr. BBQ says to add a few fire bricks. They will retain heat and taste good with a lot of sauce.

@TROYCOOKS 8 лет назад

Hey Doug, I appreciate the input brother!!! And thanks for watching!

@christophershelton7272 8 лет назад

Another great video T-Roy. Thanks for all your doing. Cheers

@TROYCOOKS 8 лет назад

I truly appreciate that Christopher. Glad you are enjoying these videos brother!

@Amylynnskitchen 8 лет назад

Awesome Q & A video Troy! I really enjoy your chat videos... so much great information my dear friend! Hope your weekend is going well. Wishing you a blessed day...

@TROYCOOKS 8 лет назад

Hi Amy, I appreciate that very much! Glad you are enjoying these chat videos. I'm really having fun interacting with my viewers. Wishing you a blessed week also Amy. Keep smiling my dear friend! Cheers, Troy

@SmokeyGoodness 8 лет назад

These Q&A videos are great, Troy. 35 minutes just flew by.

@TROYCOOKS 8 лет назад

Thanks for that Dan. Glad you are enjoying these Q&A videos brother. Keep that smoke rollin'!!!!!

@SouthernCoastalCookingTM 8 лет назад

Thanks so much for the shot out man I feel the same way about your channel. I get ask about BBQ sauces as well, and I'm like you I have so many around the house it's hard to even use them all same goes for rubs. Oh yeah and wahl makes some good clippers lol

@TROYCOOKS 8 лет назад

Yes indeed, I am in the same boat Joe. My pantry is stuffed! Yeah, I do like the Wahl clippers. I appreciate you watching brother!

@NoHippieBBQCooking 8 лет назад

nice answer to the meaning of life

@TROYCOOKS 8 лет назад

Thanks Lyle, not too bad for spur of the moment! LOL

@eltonsbbq-pit 8 лет назад

Thanks for yet another fine production Troy! Kjetil & Cheers to ya!!

@TROYCOOKS 8 лет назад

Thanks Kjetil and I appreciate you offering to do that WSM video in the cold. Cheers brother!

@eltonsbbq-pit 8 лет назад

Well.. since i live in Norway and we do get some real winter here it's my pleasure.. Cheers brother!

@SouthernCoastalCookingTM 8 лет назад

Yeah you are right about the salt blocks they have to be high quality

@TROYCOOKS 8 лет назад

Hey Joe, I decided the salt blocks were too much trouble. I'm like a bull in a China shop, so I'd need a block that was 4 inches thick! LOL

@easybackyardbbq 8 лет назад

Good q&a. With your offset smoker did you do any modifications with it our does it hold heat even across the grate. I was so happy with joy to hear you give thanks to God. I live and raise my family to love and serve the good Lord. Keep up the great work

@TROYCOOKS 8 лет назад

Thanks for the question Ashley. I will add it to the list!!! God bless!!!

@mrwinfield38 7 лет назад

You might be a barbeque genius it don't even know it good advice thanks brother.

@ChrisLoXFB 7 лет назад

Thanks for the info, Troy. You're a boss! I will season under the skin for my Thanksgiving turkey.

@lupeaguero3692 8 лет назад

good advise Troy keep up the good work man, waiting for a hole hog or goat BBQ.

@TROYCOOKS 8 лет назад

Thanks Lupe! Yeah, I do need to cook a whole hog and a goat. Thanks for reminding me brother! Cheers, Troy

@Booger500us 8 лет назад

Ah my sweet face T-roy, another great informative session indeed. I wish everybody could meet you in person to see you are the real deal . Great job mon ami, Hi to my Karebear :) love y'all

@TROYCOOKS 8 лет назад

Howdy my precious Booger!!! You are the real deal also my friend. I appreciate the kind words, but most of all I appreciate your friendship. Much love to you and Tom and I look forward to hanging out with both of you again soon!!!! Love ya!

@MiniatureCookingwithChing 8 лет назад

Excellent!!! Great video!! Thanks for sharing and keep in touch my friend..

@TROYCOOKS 8 лет назад

Hey Ching, great to see you here! I appreciate you watching my friend!

@timkamholz1009 8 лет назад

Troy you are the best my friend. Maybe I'll try a video when I get my smoker.

@TROYCOOKS 8 лет назад

I really hope you do some videos Tim. I'd love to see how you do your cooks brother! Have a great weekend!

@timkamholz1009 8 лет назад

Maybe this winter, But cold in N. ILL.

@AppleHater2012 8 лет назад

As usual, another great episode Troy!!

@TROYCOOKS 8 лет назад

Thanks for the feedback Todd. I appreciate the support brother!

@jacktupp9584 7 лет назад

Economics 101 - Cut out the middle-man unless you are the middle-man. Happy New Year! Make BBQ Great Again!

@west 8 лет назад

I don't usually comment, but I do watch every one of your videos :) Interesting that you're a network engineer. My wife and I were trying to guess what your vocation was a few weeks back. Also, thanks a bunch for taking the time to put in the links to specific points of the video. Super helpful!

@TROYCOOKS 8 лет назад

Hi Logan, feel free to comment anytime my friend. I think you are one of the few that actually look at the description box! LOL I pray that you and your family all have a beautiful Thanksgiving and Christmas!!! Much love to all of you!!! Cheers, Troy

@west 8 лет назад

Thanks! Same to you and yours. I do use the description box a good bit. Tried out some of that Texas Pepper Jelly (ordered some Rib Candy and tried out the pepper jelly while I was at it) and that's good stuff!

@TROYCOOKS 7 лет назад

Glad you like the TPJ and Rib Candy. I wouldn't steer you wrong brother! That is some good stuff!

@MOOSEDOWNUNDER 8 лет назад

Awesome dog, butter and herbs.

@TROYCOOKS 8 лет назад

Butter for sure Moose. It makes everything taste better! LOL

@americanfisherman9781 7 лет назад

I really enjoy your videos! Keep it up!

@ChefJohnPolitteItsOnlyFood 8 лет назад

Thanks Troy

@TROYCOOKS 8 лет назад

Hey John, thanks for watching brother! Have a great weekend!

@DWsSouthernCookingBBQ 8 лет назад

I just wanted to say hey Troy! I really did enjoy the video and love the questionare. Keep up the great work. Sorry but I don't have any questions for you but I'm sure I can come up with a few in the future, thanks again and take care my friend!

@TROYCOOKS 8 лет назад

Howdy DW, glad you enjoyed the Q&A video. I'm having a lot of fun doing these and the people seem to like them. Hope all is well on your end brother!! Cheers!!!

@markmccauley7597 8 лет назад

TRoy. Love your channel. Would like for you to show the question in the description at the start of your video...

@TROYCOOKS 8 лет назад

Hi Mark, I appreciate the support brother. If you are suggesting that I list the questions at the bottom of the screen in the video, I am working on that, but it is a lot of work to do that. All of the questions are already listed in the description.

@chimpartwork 8 лет назад

Great thoughts Troy, with a nice philosophical ending. We pretty much share the same opinion on the meaning of life. Got another question for ya, but this one isn't that philosophical though. Do you have a favorite (local) restaurant/food truck? If so, what's your favorite thing about it? Cheers Troy, have a great weekend!

@TROYCOOKS 8 лет назад

Hey Paul, thanks brother!! Glad you enjoyed my answers. I appreciate the question and will add it to the list for you. Have a wonderful weekend!

@ryanz76 8 лет назад

You do a great job on the videos, I always tune in. Keep it up. 👌🏼😁

@TROYCOOKS 8 лет назад

Hi Ryan, thank you very much! I'm glad you are enjoying these videos and I appreciate the feedback. Have a great weekend my friend!

@macEboy 8 лет назад

Fantastic chat session Mr. Troy. I found the white vs. light blue smoke interesting. Mac

@TROYCOOKS 8 лет назад

Thank you very much Mac. I'm glad I could help you out with your cooking. And I appreciate the support and feedback brother!! Cheers, Troy

@HA295 8 лет назад

Hey T-ROY You always look great, just keep on smiling 😉 I'm been in Norway on winter exercise, in the Arctic cirkel three times. And on one of these tours, one of my young Sargent made a Bearnaise sauce in a tent 😆 minus 42 degrees Celsius, and it went well, Hands down to Kjetil, it's not a easy task too make a great barbecue under those conditions, I'm really enjoying, to watch your channel / videos So love to Karen and you from Denmark Henning André

@TROYCOOKS 8 лет назад

Hey Henning, I bet that was a feat making the sauce in those cold temps. I was excited to hear Kjetil offer to shoot a video on his WSM in the extreme cold and I'm looking forward to seeing his video. He's a great friend and I'm hoping to meet him one day. I've never been up to Norway. I'm thinking I would want to go during the Summer though? LOL I appreciate the support Henning and thank you very much for the kind words. Be safe brother!

@HA295 8 лет назад

Yes, but Kenneth ( the Sargeant ) he did it all good. In fact he still come by from time to time and we'll cook together 😊 I have a question about the WSM 22" I seriously consider to perchance the WSM I was looking at the Tim-Bucks ribs and you were using the upper racks for the to ribs. My family is bick and they always come in clusters 😁 So could I put thre ore four ribs on the top rack and perhaps the same quantity on the lower rack, I know that its going to have some influence on the airflow and smoke. But what would you consider as appropriate, to get some good results. Post script As I told you, all my children five of them, too of them whit sons in low 😊 one with a boyfriend, my mother in law and a kind of walk in of my friends, here on Sunday, because it's my birthday on Monday, And I will try to grill 6 lbs of Beef, 6 lbs of lamb, mostly back bone and leg. Finally 3 lbs of pork. As back up. I have some brontusaurus steaks (Black Angus) 1.2 lbs four of them. 8 lbs of Creme potatoes, whit cheese, garlic and onions. Same amount of potatoes just cooked in water, which will be served with Bearnaise sauce 😉 If some of it goes well, I will take a picture of all of us, and send it to you, Please say hello to Karen from Isabella my daughter, she will attempt to bake the pecan nut pie, Keep up the good work T-ROY we love you over here 😆 Henning André

@TMan4775 8 лет назад

Love your Q&A Troy, keep it going brother. Wow, a cyber security/network engineer! I would have never guessed that. I was thinking something way different, but I guess you get a lot of that. Again Troy, keep it up, love everything you do.

@TROYCOOKS 8 лет назад

Hi Tom, I appreciate the support brother. And yes, I do get that a lot! LOL

@BensBQ 8 лет назад

Great thursday chat again T-Roy, but the question is: what hangs in the tree behind you? Is that a caravan? Enjoy your week!

@TROYCOOKS 8 лет назад

Hey Ben, I was wondering when someone would ask that question! LOL I will add it to the list. Thanks brother!

@BensBQ 8 лет назад

I ask me for weeks off :-D

@TheWolfePit 8 лет назад

Good responsible info Troy!! lol

@TROYCOOKS 8 лет назад

Thanks Larry, I appreciate you doing what you do too brother! Have a fabulous weekend!

@keithbettag598 8 лет назад

hey troy,,,,,damn dude,,,u put me in with a lot of big channels ther bro,,,,i am honored,,,,,,ya know what i say,,,,nobody has more fun in the kitchen than keith,,,,,,i am really liking this type of vid guy,,,,we can all learn a lot from it----not gonna ask a question cause i already know the answer,,,,,lolololol----hav a great weekend buddy,,,,,even if i do call u sunday, lol

@TROYCOOKS 8 лет назад

You deserve a lot more subs that what you have Keith. I always look forward to your videos, even the rant videos!!! LOL BTW, I just ordered an Iberico Pork Tenderloin. It should be arriving next week, so stay tuned for that cook! Feel free to call me anytime brother. You know I always enjoy talkin' to ya! Much love to you and Terry!!! Have a great weekend Keith!

@MU-xh8fu 8 лет назад

The vertical smoker temps dropping could be fixed by adding meat when it's 15+ degrees hotter.

@TROYCOOKS 8 лет назад

Hey Mikey, thanks for the input brother!

@paulmcvicar9648 7 лет назад

Love your channel. Keep going!

@TROYCOOKS 7 лет назад

Thanks Paul and I appreciate your support brother.

@simplynatalies 8 лет назад

Nice weather you got there.

@TROYCOOKS 8 лет назад

Hey Nataly, that rain brought in some much needed cooler temps. I love this time of the year! Thanks for watching!!!

@PaiviProject 7 лет назад

Hello T-Roy. Great episode and many of my other questions were answered and thanks you for answering mine. I like Christmas too all the lights and ambience ! Without a doubt I would take your warm Christmas temperatures over ours any day. I grew up watching Northern Lights, we lived away from the city and when it was dark it was Really dark and you can see them so well. As a kid me and my friend use to just lay on the snow and watch them. They are absolutely incredible and I hope one day you would get to see them too. Ron wants to go back to Finland to see them also. Well thanks again T-Roy and I hope you stuffed your belly full last night ! :)) and big thanks for mentioned my name & channel ! :D

@TROYCOOKS 7 лет назад

Hi Paivi, I appreciated you asking that question. Yes, I am stuffed after yesterday's feast!!! LOL Hope you and Ron had a wonderful Thanksgiving also. Laying in the snow watching the Northern lights sounds like a lot of fun. I'm sure I will be able to see them in the future. Have a wonderful weekend Paivi!!!

@PaiviProject 7 лет назад

T-ROY COOKS Hey T-Roy. Well we are bit in a late train over here. I worked all day yesterday finishing my video and Ron just popped the bird in the smoker today...It's all good ! Thanks so much and have a great day.

@JMF_Productions 8 лет назад

Man I learn something new on these videos every week. Really enjoy them, bro. I got another one for ya; cold smoking.... I'd like to try some cheese and breakfast sausage this winter. Have you ever cold smoked meats/cheeses and do you have any advice about times / temps / fuel?

@TROYCOOKS 8 лет назад

Hey Jared, I'm glad you are liking these videos. I will add your question to the list brother! Thanks for the support!

@ColtAlvarez96 8 лет назад

Thanks t roy for answering my question I really do appreciate it if I have anymore question I will let you know if I run into any more problems but thank you and god bless and have a wonderful rest of your day

@TROYCOOKS 8 лет назад

I appreciate the question and am glad that I could answer it for you. Hope you have a wonderful day as well. Thanks again!!!!

@ColtAlvarez96 8 лет назад

anytime t roy

@HeavyMetalBarBQue 8 лет назад

Hey Brother!…a question off of a question You just got. To eliminate that dirty smoke, Your subscriber was talking about…. do You ever pre burn the wood before putting it in the offset? Rock On!….. I love this stuff!!!! \m/

@TROYCOOKS 8 лет назад

Ah, that is a great question. I will add it to the list. Thanks brother!!!

@daviddooley9682 2 года назад

T-Roy how ya doing brotha. Fellow Texan (David) here from Tomball: I use an old country vertical smoker; not to mistake it with the gravity fed just their vertical smoker ( purchased from Academy ). I heard you say every time you add a log you will get some white smoke until the log catches and starts to burn; I used to worry about that and thank you for answering that. Have you ever cooked on one or similar. My method is to used charcoal ( minion method at first ) until bed is really going good and then adding wood logs. Love watching all your videos but, I tend to use a lot of wood and seem to have to keep feeding it often. Still learning fire management using wood. ( Probably silly question to ask but, just curious gonna ask anyways ). Have you ever done a cook with just charcoal and wood chunks and added charcoal but not logs to keep fire going in a similar smoker as mine and if so did it compare to using logs to maintain heat and was taste good or just ok?

@TROYCOOKS 2 года назад

Hey David, I've never used a vertical type smoker, but they should act close to the same as a regular offset. I can tell you that the cookers I have seen at Academy are beginner level and will use more fuel than a well built pit. You may need to seal up some leaks with high temp tape or gasket material. I do use briquettes sometimes to start a bed of coals and then add wood splits once I have a bed going and it works fine for me. I have thick metal on my pit and just using briquettes or lump with wood chunks will not get it hot enough to smoke meat unless you are wanting to make cold smoked fish or jerky. And you'd use quite a bit of charcoal to keep temps in an offset. Wood is the best source for fuel and will give a much better flavor. If you want to use briquettes and wood chunks, I'd suggest you get a Weber Smokey Mountain which actually produces the closest flavor to an offset IMO. Hope that helps and Merry Christmas to you!!! Cheers brother!!!!!

@Brian-ld9wk 4 года назад

Cheers Troy. Question where did you get that Kingsford hat?

@Juanelo1946 8 лет назад

Troy, what kind of camera are you using? LOL!! Please DON'T answer that! I love this series! I enjoy listening while doing other tasks. It's like attending culinary classes without tuition! I appreciate what you do!

@TROYCOOKS 8 лет назад

Very funny John!!! Thanks for putting a smile on my face my friend. I appreciate your comedic videos also. All my best to you and Ms. Lulu!!!

@ThyronMathews 8 лет назад

so what is your input on pellet smokers also electric smokers? do you think that's Real BBQ or is it attempt to copy The Original BBQ. looking forward the answered I use a lot of different grills but would like to have your input on those questions feel free to tell me like it is LOL. thanks so much for taking the time out to ask my question T&T BBQ God bless you and God bless America

@TROYCOOKS 8 лет назад

Hey there Big T!!!! Thanks for the question brother. I will add it to the list! Wishing you a wonderful weekend also. God Bless you too brother!

@aaronlunzmann6534 8 лет назад

Keep it up! I use your cooks as a reference often. Question on wood selection and size. Turkey time is upon us. What would you recommend for wood selection. I've been thinking about using some pecan or possibly Apple or hickory. As far as wood size (lol) what size of chunks would you recommend for a ugly drum smoker? Large chunks or smaller 1" thick chunks. Thanks!

@TROYCOOKS 8 лет назад

Thanks Aaron, I appreciate the support buddy. I'm glad I have helped you with your cooks. That is why I do these videos. And thanks for the question. I will add it to the list! Cheers, Troy

@ryanmagnum330 5 лет назад

Came here to learn how to get a clean burn...but stayed for the rest.

@a075923 8 лет назад

From a Clorox retiree, owner of Kingsford, great looking hat!

@TROYCOOKS 8 лет назад

Thanks Mike, told ya I'd get me a hat! LOL

@Bbque79 8 лет назад

Hey Troy great chat. Its nice to learn more about you. I have a question for you where is K-Ray he has been missing for a while.I really enjoy your channel your a straight shooter.

@TROYCOOKS 8 лет назад

Thank you very much! I'm really enjoying doing these chat sessions with everyone. I will add your question to the list! Thanks!

@sandy-k1n 8 лет назад

Hi T-Roy, I see you got some rain today.. good for the plants. I don't see lucy today guess she is hiding inside from the rain. LOL! Thanks for the great Info as usual. Have a great Weekend and God Bless.Question: Whats your favorite Thanksgiving pie? This is funny cause you answered my question in the video.LOL! Pecan Pie.

@TROYCOOKS 8 лет назад

Hey Sandra, both Lucy and Fifi were getting a hair cut. But you are right, they don't like to go outside when it is raining. Pecan pie is my favorite, but I also love a good sweet potato pie and apple pie, the kind with the crumbles on top! LOL God Bless you also and thanks for watching!

@StlAbe 6 лет назад

The thin blue smoke dosnt happen until all of the wood is completely burned black & close to amber

@martinflores7354 8 лет назад

You should open a BBQ lace down there. I would travel from Dallas to eat some of your brisket.

@TROYCOOKS 8 лет назад

Hey Martin, I have thought about it, but it's too much work. Plus, you have to deal with the Food & Health department. You would love my brisket though! LOL I appreciate you watching brother!

@byronchandler5000 8 лет назад

Hi, Troy. Another great chat video as always. What are the best tools to use for burgers ore steaks? Have a good day, good buddy.

@TROYCOOKS 8 лет назад

Thanks for answering that Matthew. I appreciate it brother!

@TROYCOOKS 8 лет назад

Thank you very much Byron. Wishing you a great day as well buddy!

@CommaLa2024 8 лет назад

Who maintains that beautiful yard of yours and Karen's? It always puts me in such a calm mood.

@TROYCOOKS 8 лет назад

I have a local guy named Francisco that keeps my yard looking good. I'm glad you enjoy seeing our backyard oasis in my videos. Karen and I really enjoy hanging out back. Thanks Syd!!!

@donaltemus3565 8 лет назад

T-Roy you are the man

@TROYCOOKS 8 лет назад

Thanks brother!!!! I appreciate the support! Cheers, Troy

@RivetGardener 8 лет назад

Another great meeting with you! My wife says you should come over and just hang out!

@TROYCOOKS 8 лет назад

Thanks John, I do travel around the country, so tell your wife I just may show up at your door someday! I'd love to hang out with both of you and eat some of those fine dishes I've seen you make on your channel. Cheers!!

@PatrickTheBaptiser 7 лет назад

I was cooking a whole chicken on a 22 inch Weber grill at 350 degrees. I put a small cherry chunk on the charcoals, but I gotta lot of white smoke for 15 minutes. Only after that time do I get the blue smoke. How do I get the blue smoke longer? Also, I had the top vent completely open.

@kenairockband 4 года назад

I’m interested in your thoughts on the pellet tube smokers. If they let off whit smoke; is it good or bad?

@MrFabianPeq 8 лет назад

Can you make a video cooking a choice brisket vs a prime? Or cooking 2 briskets fat side up vs fat side down?

@TROYCOOKS 8 лет назад

Hey Fabian, I just shot a video doing 2 briskets this past weekend. Both were Prime, but I treated them differently to see what the difference in the bark was at the end. That video should be coming up within the next few weeks.

@munirfernandez7555 8 лет назад

troy = cia agent that knows how to smoke.... jajajajajajajaja. thanks for this video, one question regarding smoke type (clean or dirty) and some tips when using chips? in Dominican republic the bbq industry is not that advanced and we don't get chunks unless I order them online, this is the reason for my question. thanks for the answer. have a nice day....

@TROYCOOKS 8 лет назад

I'm glad I could help answer your question Munir. I appreciate you asking it buddy!!! Happy smoking!!!

@BabyBackManiac 8 лет назад

Thanks brother. Love these. I have a question for next time (or whenever). You're audio is pretty good but I can't see a lav mic. How is your mic situation set up?

@TROYCOOKS 8 лет назад

Hey Justin, I appreciate your support brother! I do not wear a lav mic. I will add your question to the list and see what I can do to explain my setup. Thanks for the question brother!!!

@BabyBackManiac 8 лет назад

Any time, brother.

@edwinterry6182 7 лет назад

Do you clean you grill and water pan. I have a smoky mountain smoker and I have been clean it after every use and I was wondered if not clean it make a difference in the taste of you meat

@kellyrouse8979 5 лет назад

Hi troy how do I stop my chunks catching on fire. I have a gasmate smoker so the chunks sit directly over the flame

@slotter111 7 лет назад

Hey T-Roy, I’m just getting started and have a small offset smoker, I’m getting a lot of white smoke which seems to suggest the fire is being starved but if I open up the vents the temp goes up too high for low and slow. Any advice would be greatly received, love your vids trying to go through them all Steve from uk

@richierich6231 7 лет назад

Troy. Before cooking what did you do? Love the channel.

@TROYCOOKS 7 лет назад

Hey Richie, thanks for the question brother. I will add it to the list!

@moonlit61 5 лет назад

When I get my smoke to clear up if I need more wood how do I add it while I’m cooking to keep from getting bad smoke that’s been my biggest problem

@nickolaszinsmeister523 7 лет назад

Hi buddy ,How do I remove the creosote from my new smoker treat I smoldered in ?Please hold me I'm so bummed

@sergeymagel8715 8 лет назад

*Goodly Vlog. Pleasant Evening.*

@TROYCOOKS 8 лет назад

Hi Sergey, thank you very much! Pleasant evening to you as well. Cheers, Troy

@leslieadams1965 4 года назад

Troy. I have a helotes pit in my small back yard. When I get it going, the smoke goes in my neighbors’ back door. They say they like it. But they like it until they don’t like it. I’m thinking of making a long tube to add to the chimney and lay the tube in the green ring we have in my back. What are your thought?

@TROYCOOKS 4 года назад

Extending the stack will help the air draw and put the exhaust where you want it. You may need to close the intake vent more to compensate for more draw.

@leslieadams1965 4 года назад

Thank ya t-roy

@TosTinManEasyCooking 8 лет назад

Good video Troy! How did you come up with the "T-Roy cooks responsibly" thing?

@TROYCOOKS 8 лет назад

Thanks for the question! That's actually a great one!!! I will add it to the list. Keep the smoke rollin' brother!!!

@cjhayes7666 8 лет назад

Hey Troy got a question about the Weber smokey mountain do you ever use a A.T.C. automatic temperature control on the Weber . And keep up the good work for people like me in Wisconsin that love to learn to cook as good as you guys down south any favorite recipes sent my way would be appreciated ......subscriber for life thanks buddy

@TROYCOOKS 8 лет назад

Thanks CJ, I appreciate the support brother!!! I will add your question to the list! Cheers, Troy

@sixeight6 6 лет назад

How long does a bag of 18pound of charcoal last when ur smoking??

@zachm745 8 лет назад

yeti beer cooler awesome brother. i have one too

@TROYCOOKS 8 лет назад

Yes indeed, I love mine!

@zachm745 8 лет назад

T-ROY could you possibly make some cast iron dutch oven or cast iron skillet cooking video?

@TROYCOOKS 8 лет назад

I have quite a few videos of me cooking in a cast iron skillet. I do have a dutch oven that I need to fire up soon, so stay tuned brother!

@steveelliott9163 7 лет назад

so you don't wanna smoldering your wood in your fire box? should there be a fire in the fire box all the time? I like to keep it 225 250 I am a new smoker please help

@scottmeger3952 8 лет назад

Hey Troy, love the videos, do you have a favourite tequila? And Other than Amazon do you know any websites to buy replacement parts for weber grills. If you do hopefully they ship to Canada. Keep up the good work!

@TROYCOOKS 7 лет назад

Thank you very much for the support Scott. I will add your questions to the list!

@kvtpwr 8 лет назад

Good vid Troy bro. Real informative man keep it up. What do/did you do for a living?

@TROYCOOKS 8 лет назад

Hey Ritchie, thank you very much brother!!! I have already answered that question about what I do for work. I'm a network engineer by day and a TV cook at night! LOL

@kvtpwr 8 лет назад

Oh shux sorry about that Troy but thanks anyway bro!

@curt47203 6 лет назад

thinking about doing bacon wrap chicken breast and wings for the up coming football season you have any recipes?

@wolfeman51 7 лет назад

T-Roy have you cooked a Prime Rib Roast on U-Tube?? I looked thru all your posts an didn't find one. If you haven't could you do one. Thanks Wolfe

@TROYCOOKS 7 лет назад

Hey Larry, I appreciate the question and I will add that to the list for you. You are the same Larry that has the WolfePit right? Did you create a different account so you could comment incognito? LOL

@wolfeman51 7 лет назад

No T-Roy I'm not that Wolfe. I'm an Ole German man from north central Texas. LOL

@TROYCOOKS 7 лет назад

Ah, ok....good to know!!! So, you're just up the road from me! Cool!!!

@jeffreylee02 8 лет назад

Might make sense to have a link for FAQ's? And a list of videos?

@jeffreylee02 8 лет назад

Heading out to KC also. Any thoughts on where good eats are out there? Been to Jack's Stack and loved the burnt ends.

@TROYCOOKS 8 лет назад

Thanks for the feedback Jeff!! I am not familiar with KC, so I would not be able to recommend any eating places there. I appreciate you watching and hope you have a safe trip!!!

@a075923 8 лет назад

Might try Jones Bar B Q on Kansas HWY 32. Great hole in the wall place. Just west is Roscoe's (great burnt ends)

@bradymcphail9690 8 лет назад

Troy, have you tested high heat fast cook method vs. low and slow for brisket as well as pork? do you prefer large chunks of wood, say 1/2 gal milk container size or rather 2"x 2" size chunks? thanks bro, Brady from sunny SoCal btw- I've designed 4 grill/smokers I'd like for you to review one when I get them completed. would you be willing?

@TROYCOOKS 8 лет назад

Hey Brady, I appreciate the support brother!!! I will add your question to the list. As for the grill/smoker, Karen said I cannot have anymore pits. She won't even let me get a Weber Kettle!!! LOL I do appreciate the offer though. Cheers to you from sunny Austin!!!!

@blueridgebbq6117 7 лет назад

Good video my friend! I'm working on getting more videos up here to join the club.

@TROYCOOKS 7 лет назад

Thanks brother, I'd love to see you doing more videos. Hope you have a great weekend and keep that smoke rollin' brother! Cheers, Troy

@moonlit61 5 лет назад

How do you add wood to keep it from getting bad smoke

@chasehall3373 8 лет назад

Id like to see your version of a Mac n Cheese!

@TROYCOOKS 8 лет назад

Hey Chase, I've made several recipes for Mac n Cheese on my channel. It is about time I make another one though. It's been at least 2 yrs! LOL I think my favorite Mac n Cheese was this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--21CNV5gpq8.html

@traxxmike 8 лет назад

Hey T-Roy how's it goin brother? I've been trying to find a good video on how to make smoked salmon on an offset grill. My uncle once brought a bag of smoked salmon belly when we visited him in Seattle and it was awesome. It was only small pieces and he had it in a paper bag so I'm guessing it was closer to jerky than smoked fish. Any suggestions would be great Mikey B

@TROYCOOKS 8 лет назад

Hey Mike, I have only cooked Salmon once on my offset. I placed it on the firebox end of my cooking chamber and let it smoke at 275F. I don't remember how long it took, perhaps 15-20 mins? I put salt/pepper on it and basted it with a butter herb combo. It did turn out very well.

@traxxmike 7 лет назад

T-ROY COOKS awesome thanks bud, I'll give that a try

@Thrashtildeath19 7 лет назад

hey man i just used my offset smoker for the first time last week and made some beef jerky.. it was a hit regardless of being thicker and chewier than i wanted it but i used some applewood chips and it gave a really nice smoke flavor.. i was slightly concerned that it wasn't always giving off smoke but it was still maintaining a temp of about 150-160 and i wasn't sure if i should just leave it alone or poke around the charcoal in the firebox.. any suggestions? thanks

@blondyjohnson 7 лет назад

just done my second cook (disappointing) on my home built reverse flow smoker and the pork shoulder still tasted over smoked. i started with briquettes and added splits of oak when the temp started to drop, also i wrapped it in foil at 90 mins and cooked for another 3 hours but the taste was still bitter. not as bitter as my first cook but not good enough not to end up in the bin. is it possible to use oak logs to keep the temperature up or should i use briquettes all the way through. getting a bit disheartened now but dont want to give up. thanks for any help on my issues

@bogillespie3648 6 лет назад

I want to know how to clean the kingsford Sierra smoker. After I smoked my first Turkey there was a thick black all on the inside almost looked like paint. I scrapped a little piece off an stuck the tip of my tongue. It tasted smokey and had a bitter taste. What is that and how can i get rid of it?

@TROYCOOKS 6 лет назад

You want to leave that black buildup on the inside of the smoker Bo. It acts like an insulating barrier for your smoker. If you see part of it getting flaky, just use a grill grate brush to lightly scrape off the flakes, but leave the carbon buildup on the inside as much as possible.

@mattcovington779 8 лет назад

Hey Troy, great video brother! Hope you are doing well!

@TROYCOOKS 8 лет назад

Howdy Matt, thank you very much brother! I'm doing great and I hope you are doing well also! Cheers, Troy

@sandytoes2382 7 лет назад

What type of fruit is that over your left shoulder, lemon ? Thanks.

@TROYCOOKS 7 лет назад

Hey Sandy, I have a mandarin tree and a lemon tree behind me. I appreciate you asking!

@jakeedinger4547 7 лет назад

Mr. Troy do you use cast iron on the grill?

@TROYCOOKS 7 лет назад

Yes I do, all the time! It works great!

@josephlugo8338 7 лет назад

Hey T Roy, i use an Oklahoma Joe offset smoker with briquette charcoal and im having issues with them burning to fast. i keep the vents about a quarter inch open amd temps bounce between 225-275. how can i keep the briquettes from burning to quick? cause im going thru roughly 1 m a half to 2 bags per smoke. thanks t roy!

@TROYCOOKS 7 лет назад

Hey Joseph, why don't you use real wood in your offset? It would be more cost effective if you did? Plus, it would smell fabulous and give your meat a much better flavor! You didn't mention what brand of briquette you are using, but I only use Kingsford. I find that it has the longest burn time among briquette charcoal. You can try using a Minion type method in your firebox and see if that helps also, but I'm not sure you'll be able to generate 225F when using that method in an offset.

@josephlugo8338 7 лет назад

T-ROY COOKS I use the Royal Oak briquettes. ibe used Kingsford with same results. Its hard to find wood in our area (Yuma Arizona) but i plan on trying that next time as my cousin is bringing me oak from California. Thanks T-ROY !

@timkamholz1009 8 лет назад

Troy do you ever cook with just charcoal, no wood

@TROYCOOKS 8 лет назад

I will add that question to the list Tim. Thanks brother!

@timkamholz1009 8 лет назад

Thanks Troy