วีดีโอ

Yep that’s it for sure

great video nice easy recipe, Thank you so much

Thank You Thank You 😊

Nice video bro, but I am struggling with my lil grill. I use mine first fishing and camping so no charcoal chimney. I usually use matchlite but it the coals don't get very hot and it take awhile for food to cook...

I cannot agree with you more about removing some of the fat on New York Strips

Great review! Buying one today!

Thank you for the information. I never know the temperature of my grill because I have a small one that does not measure the temp. Now I know i can buy something that will measure the temp for me. This is a big help for me.

Great video, man. Appreciate you. I'm not sure if it was just me or your mic, but I could barely hear you. Thanks again.

Anthony my Brother. Ditch that Charcoal J here from the Home of Barbecue Memphis by way of Chicago. Charcoal is a Carcinogen. Which causes cancer we didn't use that Hundred years ago. I am getting a Yoder Pellet Grill which is competition grade pellet Grill. Made in America most grills are made in China and people will buy many Grills in their lifetime this grill lasts forever. Wood pellets are organic and clean smoke. Enjoy Gods Blessings 🙏

Great video

Just bought this rub. I gotta say that every single rub ive bought hasnt satisfied me yet. Hope this one is different

Someone just won Gift Giver of the Year! We hope you give us another try soon.

Lol 160° filet would be some over priced dog food

No mention of the Dampers/Vents!👎

Thanks so much for the breakdown in this video. My mistake was immediately putting the charcoal on the grill. I also have made the mistake in not having a thermometer for the grill and food.

I've just discovered your channel i love the mellow vibe i like to bbq when im in Poland 🇵🇱 but nothing serious if you could i would welcome any advice on good bbq equipment to buy or make. Thank you

Enjoyed your review very much. MY Comp Pro will be delivered tomorrow. I have studies the assembly quite a bit. Looking forward to putting it to use.

160s???? WTF First you HARD SEAR THE STEAK ON HIGH HEAT THEN TURN IT DOWN TO FINISH IT AND YOU TAKE IT OFF AT 125 and let rest for 5 mins WTF IS 160 it isnt Chicken man u ruined the best cut of meat!!!.

I like your video. I have a regular Smokey Joe as well as a 22" kettle. Used the kettle for all kinds of grilling for 45 years. Got the Smokey Joe for the smaller cookouts. I love them both.

❤

Thank u

Thank you!

Good video, 5 minutes per side over direct heat sounds about right

I’m smoking a chicken today on my Ninja Wood Fire Grill. That’s why I’m here. Great video!💕

This is good... but I'm a visual learner; I always appreciate examples and what things that are being mentioned look like, as it's happening.

Three years later and still helpful

When you said chimney I was like yes…I been cooking on coals since I was a teen and I’m to now and I agree with everything you said. I watched several videos that all the comments was more about race and not bbq. I truly appreciate your video. You spitting knowledge and not anything else. Race or culture has nothing to do with science. Keep up the good content.

This is such a great video thank you so much exclamation point exactly what I needed to see

Awesome video.. subscribed 💯

Awesome chow!

Bro you should’ve used a real plat or at least use the cutting board, don’t cut the steak on paper plate just don’t seem right and not as good for the video

1

As a newbie, having a temp gauge is great advice! Thanks so much. Everything was very helpful.

I have one also to start my pop up business with. I’m going on my third month also lol. I seem to keep a consistent temp when my firebox door is open slightly versus using the vent door and definitely not letting the ashes build up in your coal bed. Great video, thanks.

Great video! I am excited to try it today!! This may be a silly question but does any of the charcoal flavor deep inside the foil?🤷🏽‍♂️🤞🏽

Dude The Wire you have on top of your lid goes to the side and the lid could slide right in there. Keep it off the ground.

My brother in grilling, have you ever butterflied a chicken or turkey? It's easy with a lot of benefits. Cut out the backbone (save for stock if you want) and open the chicken up like a book. It cooks faster, white and dark meat are done at the same time, it's easier to season the cavity (cuz there isn't a cavity anymore) and it exposes aaaalllllll of the skin to heat in order to crisp it up. It works like a charm for turkeys too. It's a simple technique that takes a lot of problems right out of the equation. Anyway, I really like your informative content. Cheers and happy spring-time. Oh, and with the backbone out, the bird becomes really easy to carve.

Great tips, I wish you were my neighbor. Subbed and looking forward to more great info. Thanks.

Thank u soooo much! I use all these techniques but never understood how to properly adjust the vents. I got it now! Thanks 🥩🍔🌭

Thank you😊

❤❤ Thanks for sharing just getting ready to grill mine. Great video with great resolution and sound production❤❤

Do you leave the side vents open during cooking?

give your off set away. you do not know how to use it

Great video!!

One of my favorites

Maybe for a sandwich

Pool guy, has probably never had a good steak Ever. 🤧

125 its out. Rare

Thanks for this bruh

Have you thought about getting a ceramic kamado-style grill? I suspect you'd do very well with one of those!