Nice too see u not knock what other types of grills/smoker people use. I see this all the time , just BS. OFFSET/stick burners are time consuming and a major learning curve and not everyone has the patience to go that route. I've seen some damn good results off pellet/disk chip type smokers. Ya know to each their own what your able to handle. My set up is a offset, and two barrel stye grills . One large and a smaller one. Which gives me the flexibility to do multi level cooks depending on my needs. Keep up the good work 🥩🍗🌭
I just never found the need to bash other cooking methods, there are places in the world that use a shovel and a hole in the ground to make delicious food. Doesn’t really matter what you use, just make great bbq! I just got a Weber Smokey Mountain, so I’m entering into the barrel arena, looking forward using it!
Thank you, comments like this keep me going 👍👊👊. You can do all of the above, know a lot of people that do. They’ll add bricks in the main chamber to help maintain heat also. Biggest thing when adding charcoal/fuel in the main chamber is lining it with a tinfoil tray or tinfoil on the bottom for easy clean up. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EvC_iFO0uOU.html
Like number 89, plz be frnd! Those are some good points Kevin! Like you say, learn the cooker, don’t be enamored of a particular hero and just be you. Also take notes! I’m no horsman so my cookers also get beaten up but it gives them charm hah. Hope y’all are doing well and have a great week!
Hey man, I was watching some of ur old videos, and I saw that you had the perfect wood. I have problems with finding the perfect ones to fit my smoker. Do you have any suggestions on where to buy from
Would you mind doing an updated fire management video showing the charcoal and split concept? I suspect it will be similar to the Mad Scientist BBQ video on this topic, but more examples are always helpful, and I suspect you will lean into the wood a little more than Jeremy does, which I would like to see.
Sounds like a plan, I'll put it on the list and will get to it in the next few weeks. What do you mean lean it to the wood, so I can hit that topic better?
I meant that you might place a higher emphasis on using wood to replenish the coal bed, and only adding charcoal when wood becomes too tricky of an option for whatever reason. (so a mostly wood burning fire) The Mad Scientist BBQ video I referred to before was using an extremely tiny and cheaply made offset, and he effectively teaches you to run it like a weber kettle; add coal when the heat goes too low, and add tiny splits for flavor and, yes, to extend the life of the coal base. I would say he leans into the charcoal for fuel in that video. whereas your last fire management tutorial leans into wood. . . Sorry for the confusing expression, mate. :P
@@nickmarkham3743 ahhhh, I gotcha. That’s a good point. I thought you were referencing his big smoker wood only videos, forgot about the charcoal one he did. Yes, that’s actually a great video topic. The right splits size to keep your wood going. Thanks for the idea!
Yeah, the right size wood and when to add charcoal, if at all. Jeremy did that video using a small offset, where charcoal really should be your main heat source; but we're working with medium sized pits -- your stockades, longhorns, and grand champs -- where running all wood fires are actually doable, but apparently not always optimal. That's what I'm curious to see from you. Where's that middle ground. (and with that OK Joe's charcoal basket, you might be able to really show the full range; all coal, all wood, and the inbetweens. ) Really looking forward to it, mate!
This firebox was big enough where I didn't experience it right away, but most of the home depot pits, the paint will eventually chip off, and you can either keep spray can oiling it or repaint with high temp paint.
That smoker exploded in popularity last year. My Friend over at the Gallery Backyard video did a ton of videos on it. He liked it a lot. There were definitely some issues with the unit because it burned so hot, some people complained about it all the time and others just worked with what they got. They were cooking on it so much that it burned it down pretty quickly. If you find it for a good price it will last you a couple a years. Check out his channel/facebook group to get all the info you want on it. Thanks for watching.
