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I live in France and I have had a BJ2 for 3 years. Before I had Webers, but the BJ2 has changed my way of cooking... It's cooler than with the Weber, especially as soon as you know how to start it properly and adjust the temperature. I am still amazed at how well the temperature holds, especially for long cooking times ! And, when our friends see "the beast", they are surprised and amazed to eat very nice dishes ! In short, a very very good purchase !!!

They look 🤤 thanks for the info ❤

We eat them for snacks and sometimes as a quick lunch here in Austria, they are called Cabanossi here. Really good stuff, especially after some hard work.

How long did u cook it for?

Thanks for the recipe. I too use baked beans in my chili and have done for 30 years lol.

I've been sitting on a wagyu Picanha in my freezer for a bit now. Haven't had the right opportunity to cook it. It's too much for me, my wife, and our 3 year old just to have for dinner but not enough for more than 5-6 people lol. Thanks for this video because this is what I think I'm going to do whenever I get the chance.

Roll them in foil will not allow the fat to leak same as if they were in sausage casings

Just seeing the bottle, my mouth waters 😂 It's one of my favorites!

One thing…you used Cure #1 but didn’t let the beef stick cure…??? Cure #1 needs 12-24 hours to cure, before smoking.

Does the mayo add a nicer texture and flavour ?

Looks good

Thanks for the wonderful video, getting right into the topic, and a huge thanks for not ruining it with crappy background music.

Nice pit man….you still have your fast Eddie cook shack?

I also bought this smoker, it's a big disappointment

Great job on the Christmas Ham. Keep up the great videos and recipes. Fred. Merry Christmas and a Happy New Year !!!

Thank you for sharing this recipe will be trying this out be safe everyone

Great choice!!🔥

Great video! I’ve had the SNS Kamado for about 3 years and if I ever get another Kamado, it will likely be the Big Joe 3. Looking forward to future videos with this cooker!

I'm going to try this for Thanksgiving tomorrow!

Really? You put peeled/de-shelled eggs back into a potentially salmonella contaminated cardboard egg carton? 😮

You lost me @ green chilies 🤮

Your mom is not going to be happy with the mess you’re making in her kitchen!

Happy Thanksgiving! Great video! Will be doing a spatchcocked bird on the smoker for Thanksgiving dinner. What was your total cook time?

Could you use a dehydrator for this as well or would that not work because of how thick the rolls are? Great recipe, thank you for sharing.

Thanks for the video!

Needs cilantro

According to your first recipe and this recipe you are right on with the ingrediencies for a fantastic chili soup that the whole family can enjoy. Down here in Texas they squeal "this ain't chili cause chili doesn't have beans in it" and I tell them that's fine I will eat your share thank you . Fred.

Love the camera !

Bro, hear me out… Should have called these “Slawsausges” lol

Really good review! I just ordered a Hunsaker 55 and anxiously await its arrival. It was great to see a well used, well loved cooker in this review!

Sorry if its a dumb question but how do you keep spiders and other critters out? I'm looking for the same setup.

Yes, I found a few bags at Wal Mart and bought one to try out in my new Z Grilles 700. At first there was a temp flare, but the controller remedied that. The clean smoke was a welcome sight.. What i didn't like was all the 'dust" from the wood pellets when I emptied the hopper.

Excellent sharing and now I'm your new subscriber please stay connected and have a great day ❤️

My grandpa made the best sauerkraut! Every fall he'd make a huge 50 gallon crock of it. His secret was freshly minced garlic when he bruised the cabbage.

Wow! I would've never thought to smoke salmon like this! That's brilliant!

Gotta give this a try, thanks for sharing. Fred.

Great Job.. 👍🏽

When I was a campfire girl back in the 1960s (haha old!) we made this too. I earned some best flair for my sausage making with my mom watching. I was 9! It’s good. My mom was skeptical but she ate most of it! Thanks. I’d been looking for this recipe forever. I used the oven. Exactly same ingredients and process.

Thanks for the video it would help if you showed us how to reset the unit for people who don't have the owners manual.

Rub some oil or that clarified butter on knife before scoring

Really appreciate the video, but the camera angle makes it impossible to see what you're actually unscrewing, etc.

Do not deep fry one nor use a oven Smoke Rotissier is the thing > I STLL REBRINE THEM

Only way it gets better is SMOKE ROTISSIER TURKEY YUM be sure to brine it for about at less 3 day

Did you have the vents fully open the whole time?

Nice , thx for the overal, give a very good idea of were to start and end ... thx..😇🤘

Tip: If you put a quarter on the vent hole with a golf ball sized stone on the quarter it increases the pressure cooker performance of the cooker and keeps your food more moist. It also decreases actual cook times by increasing the internal pressure.

Great video. You took the time to explain alot of the issues with the SmokeFire. I had the same issues. It speaks volumes that Weber discountinued the Smokefire and came out with something completely different. They abandoned most of the unique design notes from the Smokefire for a more conventional pellet grill and guess what, there are alot less issues. Actually I haven't heard of any from Searwood owners. Give them credit for trying something new, but it seems they did zero testing on the Smokefire and if they did, they ignored the results.

Looks delicious .... Gonna try this on my offset....

what do you call the basket and where can i find one

What is the purpose of heating the brine?