วีดีโอ

100 percent

How do you start the fire, torch? In SoCal we use mesquite lump as a base.

@@YesItsMario lighter fluid, card board, or newspaper works. Or you can use smaller pieces to get the fire going.

I find that you use the charcoal for the heat and the word for the flavor.. if you only use wood, your initial step is to turn them down to coals anyway. This just skips that step.

Torch is the best way to go

Amazon rabbit hole it was. lol

Thanks Bro

Get something to allow you to open and close the heat deflector when you want if it isn’t already something they added to it by now.

You didn’t taste it much. Feels like it helped keep the meat nice and juicy

You will love it.

Thank you!!

I will try to find another for you.

torch or charcoal chimney

I’m pretty sure he said Blackstone at least twice.

100 percent on the money. I got from Walmart a while back to hold me over until more knives came in. It has held up pretty well.

At this point in time, I still wonder why this is not common knowledge but I realize it depends on how and where you grew up. Good point.. I might just do that

No nubs!!!!

Thank you for the tip. I do take my ring off and wash it afterwards cuz I learned the hard way. Lol.

Good point. Thank you for watching

About 20 bricks and the basket was from a a masterbuilt electric charcoal smoker.

Thanks 👍🏾

The only thing I don’t like is it’s not fuel efficient. Other than that, it’s a champ.

Since the heat is coming from the bottom, I run fat down

Yeah. Same design concept.

I agree. I was still fairly new to trimming during this video.

Yes! That is facts. I love the flavor this smoker brings.

😎

I see it’s the wife… lady please let him do his thing. He has one very beautiful voice.

Hands down B&B lump

🤣🤣🤣🤣🤣🤣

Thank you for listening!

it kept the energy up. It was great.

It is seems to be similar to the Pecos offset

Thanks!

Thank you for watching. The biggest con for me is heat retention. It is not efficient at all.so you will be feeding the monster. I tent to do hotter temps and get really good results and the food is done faster. So I open it up and try to get 275 to 300 and get er done.

All depends on the size. But I am thinking 6 with both racks in

@@CharlieMaveric 👍👍 I’m looking to get a smoker that I can fit more than one brisket. And it seems like old country bbq pits has a couple of smokers with that capacity

@@superb9151 oh yeah. They have so,e really great smokers. This one is super versatile as well. I love smoking ribs on this bad boy.

I have done that on another podcast. Pass the Remote. And more talk to come in January about Disney dropping him.

🤣🤣

Well this is just one place I post content. I’m heavier on other platforms.

You are so welcome!

That was my wife in the background as I sang.

🙏🏿🙏🏿🙏🏿

That build quality is epic

Oh Hellz yeah.

I did not keep one on there all the time but I do now since this has been a very very rainy year. I also keep under a gazebo when cooking cuz I kept getting caught in the rain. Just keep it oiled up and cure it when you can and it will stay pretty for a long long time.

its all about what works best I say. As long as the people love it is what matters most

Well said Charlie

Anytime bro! Man I love this thing.. There are some things that I would change about the build but for what it is, its a very versatile .

You got that right! 💪🏿💪🏿💪🏿

Oh yeah!!! Itis worthy

Anytime, Brother CJ. Sooo many good sammiches. My wife used some for a pasta bake and I put some in my morning Ramen .. oh man!! I am going to try to do one like a roast with some carrots and potatoes so I can put over some jasmine rice next time

Thank you 😋

Thank you 😋

Thank you 😋

Thank you 😋