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Word of advice. Avocado oil is not what you want to use because of its high smoke point of over 600 degrees. Avocado oil is exactly what you wanna cook with but not season with. You want oil with a low smoke point. Like flax seed oil, bacon fat etc. You are trying to burn a layer onto the griddle to season it. Avocado oil won't let you do that.

Working on my Webber smoke fire is a part-time job.

The flats are my favorite.

Cotton glove. 😅

Im gonna try this. It looks so good. Im just getting into smoking so im trying to find some cool recipes.

Thats basicly everything but clean o.O

Okay so I had to comment on this....After watching your video a few weeks ago I ordered the rib basket. I already own the Weber Kettle with the rotisserie so it made sense. For perspective I've been a back yard smoker for many years and I have, or have had, every kind of smoker imageable and yet I've not tried this. Let me tell ya, those are the best dang Ribs I've made in a while! I thought I made some excellent ribs but these are amazing. You're dead on with the SPG blend too, and light is the key. You don't need all that junk on the meat! I ran mine at 350* for about 2.25 hrs. w/ some Hickory and Apple chunks. No Sauce. Best Ribs ever! Well done Sir.

It's nice but it's also very expensive and it won't cook any better barbecue than a $100 Drum smoker

Looks great. I started watching you when researching cook shack. Is there anything you didn’t like about it specifically? Enjoy your videos.

Great session! That looked delicious! Thanks for the video!

They look great! I'm a flapper man as well, lol.

Nice knife 🔪!!

Keep it up!

Get sheet magnetic like people use on refrigerators to write things on and cut pieces to cover the holes and that will shut your smoker down saving coals.

Thanks, appreciate real life video.

That looked like clarified butter you put down before the hashbrowns.

not a bad video if you speed it up 1.5.

I just pulled the trigger and got mine with their small Memorial Day sale.... Question....how do you CLEAN this thing? Since it is carbon steel...you don't want to leave water drops on it to cause rust...so, curious how you've been cleaning yours. Thank you in advance, CC

Never thought of making burgers out of brats! Trying this for sure!

Hi do you need to wash it first new out of the box? Before using it for the first time? It has like oil on it thanks

Wow! That sounds delicious.

This is the perfect diameter for Filipino lumpia

Ingredient list with amounts please

You'd might not care for my scrambled eggs but they're delicious. An ex taught me to start the eggs frying and as the whites start to set up, busy the yolks and scramble it all up. Add S/P to taste. I love the texture!

i prefer having my eggs warm , not cold like yours

One way I came up with on my own is to make deviled-pickled eggs. I got the idea from watching someone do deep-fried pickled eggs, where they deep-fried the halves. I pickle the halves for a couple days and save the yolks aside to make the filling. This gives them more pickled surface area.

We have been buying beef bacon from Porter Road for several years. Takes a bit of practice to get it crispy and not burn it.

Love the video! Watching you and Ry, I am seriously thinking of investing in a Hunsaker smoker. Question: can the Hunsaker hold stable low temps in the 150 - 200 F range? I would love to use it for smoking jerky but everything I am seeing seems to indicate that it prefers to hold at 275 F. Just wondering what your experience has been in terms of temp range and versatility. Thanks!

These are great pellets. They are water resistant too. Not water proof as Heath Riles and others say. Left a couple of bags in pickup 3 nights of rain. They were solid brick. They mix well with oak, hickory, pecan, mesquite, others too. Hope you had good eclipse. We went south 60 miles to Gatesville, Texas. Right on centerline. Had 4 minutes and 33 seconds of totality. Great time.

Very good

Buckeye Lake... Say Hi to the Bill and Billy Hoskinson from me! The SRC crew on TH-cam! I`m new to the smoker world and seen your video. Going to try it!!!!

I clicked on the links for the rotisserie ring. But, I do not see the cage for holding the ribs. Do you have a link for that?

Thanks so much for your great video it's my first time buying beef bacon so I was curious..

The thing about Weber's Smokefire pellet grill is that - It's a Grill - Not a smoker. A grill because it's open to the direct heat. It's not a conventional pellet smoker because it doesn't have the big greese diverter / heat shield. That's why the holes are in the bottom, it's a trade off. I actually think the ash drawer is awesome, but yeah the ash absorbs most of the grease. You can use it like a pellet smoker but it's a different animal. For one thing you definitely have to put a large foil pan (cookie sheet, something) under the meat on those flavor bars to block the direct heat. In my opinion the Weber is much better for grilling steaks and burgers, not so much for long, low and slow cooks.

@ 6:48 Just an observation I had seen on another Webber review is that I thought the internal temperature probe was way to close to the fire pot. Therefore it would always read hotter than the grill area

I’m fired up about these.

Were you not happy w Cookshack pellet grill? I’m on the fence of buying one. I liked your walkthrough video but seems like you got rid of it

Great job ! You really nailed these. I love Killer Hoggs products. Next time, do only salt and pepper. You will be amazed. Thanks for the video

p.s. - I speak Puppy and the little guy barking in the back ground is saying...... " Please Ohhhhhhh Please for the love of God and all that is Canine & Holy... Give me a Taste... Just a Taste... I'm going CraCra and my PavLov Thingy is Causing Me To Drown On My SALIVA PLEASE GIVE Me some buddy friend amigo"... 🤔🤔🤔🪖🪖🪖✨✨Yeapers that little guy is having a Hell of a Time with your NAPOLEON ROTISssss👍😂✌️ out....

As my Cousin & Brother Tim Allen would say..... " Ahhh, Uhhh, Ehhhhh Ehhhhh, Arggggg, Ugggg, Uggg, Ooooo"... That There little Rotisserie is a GEM BuQeyeBBQ !!! It's a very modern Set-It-&-Forget-It by Ron Popeil.... I'm getting it... Better than straight up bbq and aLot safer ref food burn👍🪖🙏👍👍👍

These look really good bud! I like that rib rack! Great cook!

Could you do one in grams ?

Which one does taste better, the smokey or regular stock? I really appreciate if you reply my question Thanks

jalapena! 🤣😂

Howdy, Brother! I'll give this a try for sure. My only "hope" is to allow the eggs to marinate for a few day longer. Not an easy task for such a delicious, health bite. Thank you and Drive-On, Cowboy! 🤠

Would crab boil work ??

Looks great, and not overly complicated. Good vid. Pickled eggs are awesome.

Thanks man🤙

Where is the recipe??

looks great.