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Thanks for subscribing and for the kind words!

Thank you!

It’s a good point….the reason I use it is for open fire cooking. It allows me to cook tri tips at the right temp and also sear it. It’s mainly open fire cooking that has a thermostat (which is just you raising and lowering the grate).

Thanks for watching! watch the long form and see how I smoked it!

@@TheCheck01 Thanks for watching!

Thanks for watching and the great comment!

You’re my kind of people! Thanks for watching !

Thanks!

Thanks for watching and for the nice comments! Hope the video helped in some way!

This may be the best comment I’ve ever gotten on a short! Thanks!

Well said! Thanks for watching!

Are you referring to the fact that the holes are kind of shaped like the letter “P”? That shape is intentional, but your vent blades are supposed to cover the entire hole when closed. At least as far as I know. Mine do. Make sure you have installed the blades correctly. Do they all 3 fall short of covering the entire vent hole? It’s hard to give you ideas of what the problem is without seeing it. Sorry!

Glad to hear! I whole heartedly agree! Thanks for watching!

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Thanks for watching and for the kind comment! Come anytime!

Thank you! Thanks for watching!

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It’s a great question. Maybe there’s manufacturing issues?? I don’t know. Thanks for watching!

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Thanks for watching! Great info! When you wrap the smoke and sizzle, do you wrap the entire thing or just the drip pan part?

@@grumpysgreatoutdoors The drip pan and up the drip pan side of the divider. I don't bother wrapping the charcoal side as I really don't care about normal use metal discoloration, I just want grease cleanup to be easier.

Thanks for watching! That’s a great question and something I struggled with at first too. But it’s not bad at all actually. Keeping in mind that most, if not all, of the charcoal will be gone, you can grasp the top of the barrier of the smoke and sizzle and lift it straight up. I just have a foil pan there handy and pour the contents into it since it has higher edges. You have to pay attention while you’re doing it but it’s not bad. In actuality, you can just put a small pan of water on that area of the smoke and sizzle and solve the problem that way too!

Yes it is! Each brisket is different and cooks differently it seems. But that’s also what makes them so good! Thanks for watching!

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Thanks for watching and the kind comment!

Thanks for watching! I think it will help save on charcoal as well. I know kettles can be expensive but if you look on Facebook marketplace you'll be surprised what you can find sometimes! Thanks again and happy smoking!

Thanks for watching and great question! You can do either! Here’s the deal….people will leave it in the fridge until right before it goes on the smoker because you get a better smoke ring when you put it in the smoker cold like that. Smoke rings have zero taste though…lol. But they do look cool! Ha! It’s much easier to leave beef out without concern than it is pork (or especially chicken!) for food safety purposes but if you left it out 30 minutes while waiting on the temp to stabilize you’d be fine. You’ll hear folks say “leave it out til it gets to room temp”….thats like 70°. That’s a looonng time to leave something out. In all actuality, it doesn’t matter if you leave it out or not. It will still take hours to smoke. The only real difference is the smoke ring factor and a smoke ring is hard to see on a pork butt anyway! I have a few vids showing the smoke and sizzle but none related to whether you should leave your pork butt out for a certain amount of time. It’s just personal preference! However, it’s always best to wait until the smoker gets to temp before you put the butt on…otherwise you get some rancid smoke on there while the smoker is acclimating itself. Hope this helps!

I like it!

I would just be careful with that scraped spot rusting. As moisture (steam) escapes the vent you might develop some rust there. Maybe hit it with some rustoleum or something.

Good question! If you put it above the food the temp will still be a bit high just because heat rises and it will always be hotter at the top of the dome. The other downside of the thermometer being above the food is that you won’t get the smoke flavor you’re looking for in your meat as the smoke will evacuate straight up as opposed to across the grill and up. But the short answer is the temp will be closer to grate level accuracy but definitely not reliable for cooking purposes. Thanks for watching!

I’m glad you like it! I hope it helps. Thanks for the kind words!

Thank you for watching and the kind comments! I did use a new rub and that part of the video got left on the cutting room floor, as they say. Not because it wasn’t a good rub, it was actually really good. I had someone edit this video for me and he does a great job. I don’t think I did a good job of describing it in the video so he cut that out. The rub was from Gulf Coast Smoke and it’s called Southern Hospitality. Really good! Thanks again!

Fair question. I own a Smokenator…well, I ownED one…..gave it to my son and he’s moved away. I’ll see if I can get him to bring it to me one day and I’ll do a video on it. I’m guessing it’s because it’s a bit of an older device and folks have moved on from it. I have clamped my lid before but just using smoker gasket works great for me. But if you’re having success clamping then good for you! Whatever works best for you! Thanks for watching!

lol, I didn’t even notice! Apologies! Thanks for watching!

Thanks for watching and for your kind words! I hope the video was of benefit to you!

Thanks for watching! That analogy just felt right. Glad you get it!

It’s one of my favorites for sure!

Thanks for watching and the kind comments. I agree 100%, it is a great grill!

First, thanks for subscribing. I greatly appreciate that. I agree, the taste of charcoal and wood is unbeatable. I’m not perfect at it but I love doing it and trying new things. Thanks again!

So you think cutting meat immediately produces the same result as letting the meat rest? You should do a video showing that! Do 2 briskets and cut one immediately and let the other rest and see if the first one is drier.

Solid point. Thanks for watching!

Thanks for watching another one Sheila! Glad they have helped!

Glad you watched and that you found it helpful!

That’s fantastic! Congrats! I’m glad the video helped. Thanks for watching!

Thanks for watching! Wind is my biggest challenge as well, as I mentioned in the video. And I agree with you, the opposite way with the vents is a perfectly viable way to control temps. I just like the convection factor of leaving the top vent open as much as possible. Mesquite is a great choice in wood as well! Thanks again for watching and commenting with good perspective!

First, thanks for watching! Secondly, you weren’t supposed to notice that paddle being off a bit. lol. I have since fixed it. It was just the one and all good now. I clean mine out really well once a year, especially the underside of the lid. You get a lot of smoke residue build up on it and I don’t like that stuff flaking off onto my food. Thanks again for watching!

Thanks for watching! You’re right, it’s amazing what a little bit of water can do!

Thanks for watching! Just go to www.grumpysgreatoutdoors.com and put your name and email address in and it will get sent straight to your email. Thanks again!

I couldn’t agree more! Thanks for watching!