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Get Jimmy's BBQ
เข้าร่วมเมื่อ 17 ก.พ. 2013
BBQ is a passion of mine. This channel is dedicated to helping others improve their skills and take the frustration out outdoor cooking. I cook on all types of cookers. It is my goal and hope that there is something for everyone. Thank you for stopping by. Grab your self a drink and let’s talk bbq!
Spare Ribs on the Tahoma 900
This video contains footage during my meal prep for Super Bowl Sunday. This video mainly focuses on the prep and cook of the spare ribs I prepared for my family and guests. This may take on a “Memphis” style rib on my new “Tahoma 900”
www.getjimmysbbq.com
www.getjimmysbbq.com
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Tomahawk and the Tahoma 900
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Doing some sear action on the Tahoma 900. We are preparing what I believe to be is the steak of “steaks”, the mighty “Tomahawk”! We are shooting for an internal temp of 140 -145 degrees. We seasoned the meat with Jimmy’s products. www.getjimmysbbq.com
Smoked Turkey on the 900
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This video is a tutorial on cooking boneless turkey breast on the Tahoma 900. Simple Injection: 1 cup lemon juice 1 cup Water 1 stick of butter 2 tablespoons granulated garlic 1/8 cup kosher salt Heat mixture until butter is melted, then inject into meat.
Tahoma 900
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Oklahoma Joe’s Tahoma 900 Walk Around. Getting familiar with cool features of this awesome new cooker.
Baby backs on the Joe’
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This video documents the time that I have ever cooked baby back ribs on my Oklahoma Joe smoker. In this video I tried out Budweiser’s marinades that I found at Sam’s Club.
Wild Game on the Weber
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Hot Fast ribs on the Weber Kettle
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Ribs made easy on the Weber 22” kettle grill. I trimmed two slabs of pork spareribs “St Louis” style. My Weber Kettle is outfitted with the “Kettle Zone” cooking system. You will see in this video how I cooked two slabs in 1.5 hrs. One hour in wrapped, flipping 30 minutes into the cook. 15 minutes wrapped, then at least 15-20 minutes to rest before slicing.
The Pit Boss Grills App
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3-2-1 Ribs on the Treager
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First Treager Cook
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Century 885 Unboxing
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My First Treager
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Texas Style Ribs on the “Joe”
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This video # 3 on fire management. We are doing Texas style bbq ribs on the Oklahoma Joe “Highland”.
Simple Tri-Tip On the “Joe”
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Brisket on the Oklahoma Joe (Fire Management Pt 2)
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I was blowen away by how LARGE your splits are. They should be half or a quarter of that size for girth and a total of 6 to 8 inches in total length. Essentially your length should be 2 inches less than the width of the opening of your firebox. Smoke should be almost invisible coming out of the stack. With as large splits you are putting on. You are getting incomplete burn of the wood. You must have had an incredible coal bed when you were done with your cook.
I totally appreciate the awesome feedback. It is logical but not as one would think. The splits were not intended for the basket, that is why they look too big. The basket helps get the most out the split (Heat). The split burns, breaks down into embers which does make a good coal bed, then into very little ash when completely burned up. The “trick” is to know when to add a “split” to minimize temperature swings and when not to when approaching the end of the cook. That is what I was trying to share in this video. I am truly grateful for the feedback and tips for success. Hey, keep em’ burning 🔥
@@getjimmysbbq I have the fire box for my Oklahoma Joe. One of the best upgrades you can buy. I have some great ribs come off that smoker. Sourcing wood here in southern California is tough. So I end up buying from Walmart or home Depot wood chunks which is not economical.
I have been contemplating the acquisition of an offset smoker. However, it has come to my attention that these devices are prone to leakage. I am curious to understand the potential impact of this leakage on the overall cooking performance.
There is no perfect cooker. I say go for it. Get very familiar with it and enjoy cranking out some awesome bbq. 🔥🍗🍖
As the cover included inside the box ?
Yes, the cover came with the cooker.
You're brave to have all that wood so close to the house. Breeding grounds for the wrong visitors
You are very correct but I burn through it. It doesn’t sit for very long.
wish you would have done a step by step
No problem, we can do that. Thank you for checking us out.
Beautifully cooked tomahawk steak! Perfectly pink on the inside - great job! 🙂
What’s up “Mile High”? Many thanks for checking us out and hey, keep em’ burning 🔥
Can I contact you in having troubles with my tahoma 900
Sure! Email me and I will give my contact information. get.jimmys.bbq@gmail.com
I'm pretty sure those smokers and their electronics are not meant to be stored or used in the pouring rain. Pellets don't like water either.
No doubt! I’m not cooking anything in the rain unless I’m using some type of cover. The rain didn’t have anything to do with the controller not updating or locking the controller. I’ve been caught in the rain with no issues.
Does the food taste more like what it would from a pellet grill or an offset smoker?
Offset all the way my friend.
Great overview. Would really like an in-depth video on grease management and cleaning/maintenance. This seems to be the thing that bites people in the rear during real-world ownership. Thanks and subbed.
You are absolutely correct! I do have a maintenance video in the works. Thank you for watching and sharing. Keep em’ burning 🔥
'Promo SM'
I'm having issues with after my cook the smoker will burn through the whole hopper of charcoal
What’s up? There are several contributing factors. Type of fuel, lump/briquettes, and size of fuel. When I used the Kingsford I did use the whole hopper but the larger briquettes jammed up and did not fall and burn up.
@getjimmysbbq5349 when I close my damper and turn the smoker off. I'll wake up the next morning and the charcoal was all burnt and in the pan
awesome looking steak. nice job. i love my tahoma 900 new sub here
Wow! Thank you for checking us out. I’m a new subscriber now as well! Hey keep em’ burning 🔥
Hey Jimmy it’s good to see your video on the Tohoma grill. A few years ago you sent me some of your delicious BBQ sauce and a tee shirt to Palmdale California. That sauce was spot on my wife loved it my favorite was the spicy flavor. Im considering that grill . You make fantastic content, keep up the great videos, you are the man!!!
What is up my friend? Many thanks for the support, keep em’ burning 🔥
Lol I had to check the payback speed setting …it’s sounds like your talking in slow motion….x1.75 playback and you sound normal
lol, I usually get the opposite, I tend to talk too fast. Thank you 🙏🏼 for checking out the video.
2:55 ….it’s the opposite of what you said….flat side is for searing ( more grate to meat contact) and the peak side is for smoking (less surface contact which allows more smoke penetration)
You mentioned outting a grill lava lock (gasket) around the grill door. Was it not sealed up well enough? If you are worried about gaps or smoke/heat escaping, won't it also escape out the holes where the probe wires go in on the sides?
I didn’t like the amount of smoke that was escaping from the seal. I added some extra security. Not much smoke escapes from the probe openings. Thank you for checking out the video.
I really dont like how they designed that shoot with how easy the charcoal bridges off. Seems like it would be an easy design fix though if they would just replace that hard 90 that it keeps getting caught on with something more angled.
I’m thinking that the engineers were attempting to control the fee without mechanical assistance. Just my thoughts.
Looks good
Thank you, thank you, thank you 🙏🏼
Have you had any issues with snuffing out the coals after a cook? I've noticed this smoker doesn't have a fan door or an air shut off for the smokestack.
I'm really appreciate your video! I really like your honest and detailed presentation! It is helping me a lot in my decision to buy one of these grills!
Thank you Nick! I’m very passionate about barbecuing and doing my best to share the possibilities of getting good quality bbq without breaking the bank. I’ve done several cooks my Tahoma, chicken, ribs, pork butt, turkey breast, breast and grilled steak and beef short ribs. This cooker did not disappoint. More videos are on the way. If you do get one, keep an eye on your fuel. Keep em’ burning 🔥
Nice Grill! Check out our upgrade for the grease bucket!
Thank you for the heads up, I’ll definitely look into it.
At the bottom of the hopper I saw on the same model elsewhere there is a fire brick , did you take yours out ?
No sir! That has a function, radiates heat
Just subbed!! Please do a brisket low and slow on here as I want to buy this unit but wanna see a good bark and tender brisket 🤙🏾
I got you bro, no problem! Will do.
Also, are you referring to the FireBlack high temp gasket?
Not sure the name of the gasket material. I’ve purchased it from Amazon several times, not very expensive, about 8-9 bucks for 15 ft
Wow! That’s a TON of wood! Is all of that wood behind you just for your offset or do you also use it for firewood?
No bro, I have a bbq food truck business. That wood is for my big offset smoker. I have a 330 gallon reverse flow smoker.
@@getjimmysbbq Ah! Ok, that makes more sense. Thank you so much for this video. I think it’s the most informative orientation video I’ve seen so far on the Tahoma. I currently have a Char-Griller Gravity 980 that I modded to run with my FireBoard 2 Pro. It works well, but I’m very tempted to buy a Tahoma. The design looks so much better, even if it is a bit smaller. And I also understand what you mean by having the charcoal get stuck or bridge in the hopper. That’s happened to me several times on my 980. Usually I don’t notice it until I have just finished checking on the meat and had opened the lid and then I’m waiting for the temp to come back up to the setpoint. If it takes longer than a few minutes then I know I probably have a bridging issue. Looking forward to watching more of your videos, my friend! Keep smoking!
I have a problem with my kingsford charcoal burning too fast. What kinda charcoal can I buy to have them burn for a long time
Yep! The Kingsford briquettes are too small. The Walmart in my area sells “jealous devil XL and “cowboy” briquettes charcoal. B&B makes a good briquette charcoal as well. Royal Oak has a 50 % larger charcoal briquette too. If you can get your hands on any of these, I’m sure you will have better results. Keep em’ burning 🔥
I know a bit late to the party, but did this new PID controller help with the temp swings? My Austin XL has 25 degree temp swings, and I know other PID controllers have basically brought it down to 5 degrees
Greetings! I just put on another PID controller a few days ago. No, it did not and never will due to the construction of the cooker. There are a couple of aftermarket options that will help with that issue.
I just bought the Pit Boss 1150 Pro 3. What does it have that the Pro 2 doesn't ?
Greetings and congratulations on your new purchase. There are several new cool features on your cooker which include: VST (variable smoke technology), LCD touchscreen interface, straight cooking grates, improved pellet removal, and ash removal just to highlight a few of the awesome improvements . I’m more than confident that you will enjoy cooking on your new Pit Boss. Keep em’ burning 🔥
Your smoke is far too thick. Shouldnt be smoking like that and its because the wood 'splits' you're using and way too big for that fire box, its choking the fire
I see everyone putting the stones in after the charcoal is lit.... Why not just drop in the whole rack all the way put together after the charcoal is lit?
Do you still use the kettle zone and how has it lasted? Could you fit a drip pan and how do you clean the stones? Thanks
Greetings! Yes yes yes! I still use my “Kettle Zone”. In my personal opinion, this is the best accessory for the 22” Weber kettle. The stones are durable. I do scrape them off before each cook. I use a metal putty knife for the job. Cooking with the “Kettle Zone” makes things go a lot faster. Check out this video th-cam.com/video/NALWY69w76U/w-d-xo.htmlsi=QPjWmMOBNnu1bdL1. I cooked a rack of ribs in 1 1/2 hours
I assume you have no HOA.
What size were the nuts that you used for the bolts in the hopper?
What’s going on Ryan? I will get that information for you ASAP. I keep a container of various fasteners. I happened to have a few that fit but I will get you the correct size.
@@getjimmysbbq thank you!
Hey Ryan, 9mm nut 🔩. Sorry for the delay and thank you for checking us out. Keep em’ burning 🔥
You can use a citrus based cleaner like gril safe or simple green to clean all of that grease out of the smoker. I also line my Highland with foil for easy clean up.
I've had mine since 2016.
Hello. You need to get a better drain/ drip pipe welded on. The air is shooting up from that pipe.
What’s up webstar? Hey thanks for the heads up. I never paid any attention to that because the seals were so worn out. I’ve replaced the seals. I do need to upload that video. Thanks again bro. Keep em’ burning 🔥
The happiest day of my life was getting rid of my off-sets. Both Brinkman + Oklahoma Joe. Too much bad smoke + temp swings. Ya get the fire just right but not for long. Heating splits + all is a ritual for me. I now have a Weber kettle 22 inch. as well as the rotisserie add on + i'm happy. I through away more costly meat than i care to remember.
What’s up Pete! Hey bro I totally understand the frustration. I’ve been at this for a while. I made up my mind to get serious about barbecuing in the late 1990s. I did not have TH-cam University at my fingertips. I learned from trial and error. I too had to chuck away some good meat but I stuck with it. I had a Weber and a big 5 burner gas grill in my arsenal at the time. I still do by the way, lol. I will confess, my Weber sees the most action. Stick with it my friend, sounds like you are. You are using what works best for you (the Weber!) I have some “Weber” videos that I need to post. Thank you for checking us out and hey, “Keep em’ burning!” 🔥
Yo when did this happen? I want all of this
Hey bro I’m just now posting this video, this took place just after Thanksgiving. We’re doing this type stuff all the time. You and the fam are always welcome bro.
@@getjimmysbbq yeah bro I gotta get a taste of all of that stuff. Maybe not all at once though
Thanks for the video. I had the exact same problem removing the bottom of my hopper also. Stripped a couple of the Phillips head due to them being so tight. I had to reslot the head with a thin cutting blade on my Milwaukee cordless die grinder. Even when replacing with new screws those couple of threaded holes were very tight
I know Pit Boss advertises as bluetooth AND wi-fi. Do you know if the wi-fi is only when you're on your network wi-fi OR can you connect to the grill from anywhere remotely? I love long cooks, but hate being locked down at the house for 12 hours and may need to run out for this or that. Thanks in advance.
What’s up Chris? Well I have not had any success with the new app. I really wish they had left it alone. I’m frustrated. I do not have the remote access to my cooler. I have not been able to use it via Wi-Fi. I’m back to going back and forth to the cooker. Things were better with the “ Smoke it” app. Thank you for watching. Keep ‘em’ burning 🔥
@chrisbarnhardt I know it's been 11 months, but to answer your question. Yes, you can control your grill from anywhere in the world via wifi as long as you have the app and an internet connection.
dang, look at that smoke ring...that looks so amazing...my only question: where did the snow come from?? haha keep up the great work sir!
What is up “J”? I merged two videos, both in cold weather. I wanted show how awesome the “Kettle Zone” is. Thank you for checking us out. Keep em’ burning 🔥
family eating well. love to see it. thats crazy how much you fit in the weber using that kettle zone attachment. going to have to check that out
It is a must have if you own a Weber. One can get much done in a short amount of time. I love it!
I was thinking about picking up a Brunswick for brisket can you give me the green light I know they're all good but is it pretty decent for the money appreciate anything you got thanks
What smoker do you like the best for brisket
What is Up Ray? Yes! I still have my Big Brunswick. I’ll never get rid of it. When cooking brisket, the 1150 PS2 is the best far as flavor goes. I’m not impressed with the Treager, I was very disappointed with the performance.
Looks awesome do you still have the Brunswick is it working out okay
I'm Very Disappointed that your cooking anything other than the Brunswick. And for this reason I'm Out!!
What’s up Dave? Hey bro my curiosity got the best of me. I got a good deal on it but very disappointed with the performance. In my opinion Pit Boss got it right. Much much better smoke flavor than the Treager. Pit Boss is a bigger bang for the buck hands down.
@getjimmysbbq5349 OK, I guess I'll start watching your Videos again. Lol
@getjimmysbbq5349 I just purchased a Pitboss Brunswick Platinum smoker last week at Walmart for $497. Can't to try it out. I upgraded from a Masterbuilt.
Awesome deal! I’m pretty sure you’re going to enjoy cooking on that beast.
Gorgeous
Thank you Tom! Keep em’ burning 🔥
What cut of beef ribs were those? Don’t look like a plate rib?
What’s up Jason? Hey bro I think these are ribs that were cut off a rib roast. This same place was passing off bone in ribeye cuts as cowboy steaks, “tomahawk” steaks. To their defense. I did not specify when I placed the order. I was looking for the thicker cuts. I’m in northern Indiana. Beef ribs are a seasonal item. Hey thank you for checking out the video. Keep em’ burning 🔥
Too much dirty smoke bro, in my opinion. But my opinion don’t matter, long as it tastes good to you.
What’s up Quintin? Hey bro in this video, my focus was on keeping a fire going without the huge temperature swings. There is a third video on fire management, “Texas Style Ribs”. In that video I do incorporate a few more tips that may help in keeping steady temp and a much cleaner burning fire. I was attempting to teach the basic operation of this type of cooker in baby steps without being too technical. I have a good friend who was very frustrated with trying to cook on his offset smoker. Thank you for the feedback. Keep em’ burning 🔥