Dan - thanks for watching! I'm editing a build process video now, geez that was tough filming lol. Please let me know when you get it and what you think! I'm loving mine and just trying to think of different things to cook! lol
Awesome video and nice cook love a bit of pulled pork. The smoker looked like it performed well I do like the idea of a gravity feed. As for a cooking idea how about some baked puddings or pie 🥧
Hey Rob, I have been following you f roa while now and really enjoy your videos. I was wondering if you have done much with the wifi application and phone app? Does it work well or a few bugs to work out? I have applied for the ambassador program and excited to hear back, how long did it take you to get a response from Chargriller?
I saw that Gravity 980 at Lowes. Looked pretty awesome. On another note, what are your thoughts on cooking with mesquite wood? It is always a bad day when you are running low on Uncle Steve's!! I myself am almost out of Jealous Devil. Great video Rob. I enjoyed it.
Hey Josh! Nice - it's out of stock most places, so good to see it starting to come in stock. I'm not a fan of mesquite (or hickory) really.. too strong. I'll mostly use cherry, apple or pecan seems like lately. Get those JD videos uploaded man!
The Only thing that sandwich needs is some vinegar based coleslaw. Have you ever made Smoked Garlic? Take Garlic, cut the tops off. Cut Tin Foil in 6 inch strips, them cut those in half to give you 6x6 pieces. cup each top cut off Garlic in the tin Foil, form a cup, the drizzle a little Olive oil over each package, then smoke them on smoker, I do mine at 325 for 1 hour, still slice-able, at 1;15 to 1;20 it is soft and squeezable and delicious
Awesome vid Rob! That looks like a great setup! I know you didn’t have much wood left, but how was the smoke flavor? Pellet smoker vibes meets real BBQ 🙌🏼
Hey Ryan! I ran out and got some apple wood at lunch time lol.. smoke flavor was great, smoke ring was great! Taste was awesome, and I attended all my meetings (virtual) at work today! lol
Thanks Mario! I started using Jealous Devil because one bag lasted me twice as long as things like Royal Oak - it ends up being cheaper! Some others have asked me to try the blue bag though, so i'll probably do that soon since you're asking as well.
@@RobsBackyardBBQ I bet. I use fogo every now and then and it lasts a lot longer than briquettes and other lump. I haven't tried JD yet. I'll look into it for sure
Hey Andre - thanks for watching man! I have not tried that. I just use Jealous Devil since they sponsor the channel and I've found it's the best vs. other lump out there
Great video. Thanks for making it I'm very interested in that cooker and am curious if you could add the smoking chunks into the fuel hopper along with the charcoal.
Thank you for checking it out! You can add chunks in the hopper along with the charcoal, however, I've been just adding to the ash pan where it burns up because then I can control when the wood hits. For instance, if I cook ribs for 6hrs and the ribs are wrapped in that 2nd half of the cook, i'd be wasting any hopper chunks that burned up while it was wrapped anyway. :)
Hey Jon - thanks for watching! I'm just using the usual scrapers and things. I've done a few cooks so I should probably put some olive oil back on the grates again to keep em slippery.
@@RobsBackyardBBQ when you say the usual things, a typical wire brush doesn't mess them up? I know they are frowned upon these days but I haven't found anything that works better.
@@jonathane984 Yep, well, i'm using char-griller's wire brush they sell at tractor supply. It's "looped" wire so you don't have anything coming off it. I have a couple older "real" wire brushes that i'll use as well - don't tell anyone!
Hey man - I noticed a little bit when I was burning it in, but haven't noticed it after that. I chalked it up the the charcoal i'm using since its ash is probably finer than some others?
Hey Anthony, thanks for watching man! This one was mostly just testing the stability of the temp and length of time the hopper would hold out before adding more charcoal at 250 all day long. It had a pretty good bark on it with the low temps all day and overall a real fun, easy cook! I do normally wrap when the stall hits. I think next time I'll plan it out a little more and creep it up to 275 for a nice no-wrap during a work day and it should be done with time to spare for dinner! Thanks again!
@@RobsBackyardBBQ working through the stall with no wrap is excruciating! But well worth it...I like to keep my smoker temp at 225 though...sometimes takes up to 18hrs depending on how big the shoulder is. Found all my tips/tricks on “amazingribs.com”...their Memphis dust recipe is all I’ve ever used on pork!
Hey there - thanks for watching! Yep, you def get the charcoal flavor since that's the main heat source, but you also get the wood flavor that you put in the ask pan. For this one I used cherry at first, then apple wood.