That millscale is a big upgrade from the cinderblock smoker in episode 1 😂 love this style of video where you're just going off and speaking your mind while you're cooking. Very unique and appreciated in the YT bbq community 🙏
Love the channel brother. I'm a new subscriber and love your philosophy, if it's good it's good. Trying out new flavors opens up a lot of doors. Keep up the great work and I wish you much success.
My favorite bbq video of all time. Along with being fun, it taught or reminded me of something essential: have fun, try different things, there’s no such thing as The Method for good bbq. Glad I watched this before making ribs today. I relaxed, had a beer or two, and was really happy with the results.
Your killing it! Enjoying the video style. Too many people out there acting like it goes as planned every cook the fun is figuring it out along the way.
I have to admit that my cooks have improved exponentially since i listened to you and stopped obsessing over dirty smoke and running my pit with the damper fully opened and most of the time my firebox door open too. My temps across the pit are staying way more even this way too so once again, I really appreciate your insight on this. I fell into the max airflow/dirty smoke trap and it was hindering my performance big time
The way you present your videos makes this one of the best channels. No professionalism, no B.S. Just go with it and if you don't like it too bad LOL. Great video man loving the channel
Love how he encourages people to do their own thing. It takes 1 million racks of ribs to get great at it that’s the secret. Make mistakes and find your own way
Good ish again man. A little confused by the damper talk, but I’m sure it get clearer on down the road. My guess is that you’re trapping in more smoke, not necessarily “heat”. Eh, doesn’t matter. I only have 1 question tho, what’s your secret? Loved the Easter Egg sound effect from the editor. WoogyBooga, indeed!
This is an honest question cause I’m trying to learn. In your video you said the back wall is cooler than the door and you put the thicker part of the ribs in that direction. Wouldn’t you want to have the thickest part towards the door then to cook more evenly? Or is it because the bone “carries” heat and helps to cook it “from the inside”? New subscriber, loving your videos….and I will be trying this today, July 4th.
What was your process to take it up to 275? Did you open the dampener more? Or add more wood at once? I struggle to get up and maintain a new temp once I’m kinda cruisin along
Love ur content I have been experimenting with my 100 gallon Sonny Moberg backyard smoker, its very similar in quality to Mills Scales. You gave me some good points to consider in fire management with ur ribs. Thanks
I did a smoked meatloaf. Used coarse black pepper, and Lowry's. I can't have a ton of sodium. It was a fire rub! Doing ribs next. Best all around , store bought, rub I've found is Killer Hogs by Malcolm Reed. Followed by Eat BBQ black label.
I'm new to your channel. Loved this video. It did go against everything out there in a lot of parts but I love that you inspire people to just get creative. I might have missed it but what's your Riby BBQ Sauce. Is that a special one you make or something you buy? Thank you again
I always thought the same thing. It’s not what ingredients u cook with. Some people just have that touch that anything they cook is really good. U can follow a recipe to the dot and u are never gonna replicate it.
I do appreciate different styles. It can get boring doing the 'standard bbq rub.' I've recently done korean style bulgogi ribs, chinese char siu ribs, molasses, brown sugar and honey ribs. all were great. Mix it up!
Haha the way you manage your fire is like completely opposite from what everyone has been teaching out the recent years, and i like it. Whats the flavour profile compared to a really clean burning fire? Im guessing its more comparable with cooking on a WSM or something like that than a standard clean burning offset?
The brisket was great don't get me wrong...but the pork hash or I think you called it Kennedale stew when I was there...omg it's what I smelt when I walked up and by far the best side I've ever tasted. Do a video on that please!?!
They look good I’m just curious as to why you think if the temps the same why damper opened will cook slower than damper partially closed.Is 250* not 250* either way?
Jirby BBQ Just curious I smoke with my top damper all the way open and control temps with fuel and air from bottom,I still get great smoke flavor.In theory I would actually think it might cook quicker,isn’t that the idea behind convection cooking hot air moving around the food?Im doing some pork loins later this week I will try both ways to see if there is any and what difference might be in the finished product.All 4 of them weigh within 1 ounce of each other so weight shouldn’t be an issue.Love the fact that you cook until the fat is rendered properly and have the look and feel you want before wrapping.Idea for rub find some Black Hawaiian Sea Salt and give it a try,it’s been great on my pork so far.
Stefan Theard That was my point convection is usually faster than normal,but he was saying he thought it was slower with the damper open and the air flowing,than with it partially closed and trapping the heat in.He answered me so I made a second post you can go read it if you want.🔥👍
Is this video edited out of sequence? Shouldn't you get the fire going before you put the ribs on the grill? Also why would you use a bad smelling lighter fluid and have the ribs subjected to all that nastiness? You lost me dude.
Can you clarify why you put the thicker side towards the cooler wall? Wouldn’t the thinner side be better towards the cooler wall? Still fckin wit Jirby!
