วีดีโอ

It's been 5 years but lose those pellets. They are cheap for a reason. Sniff the smoke coming out. It doesn't smell like I want my food to taste and doesn't burn the nose. No burn no smoke flavor on the food. Period.

You are cooking in the center of the grill. Do you have the grates opened or closed during the cooking process

looks sooooooo goooodd

155 is better for chicken breasts given you hold it there atleast a minute

I open the sear plate. To the brown it then I closed it to finish it off

Just like at. Love it ❤

What was your grill temperature set at?

i know this nigga did not just add dr. pepper

It looked brand new good job on the grill

Good video young man. Thanks for it. Going to try your method tomorrow.

What was your total cook time?

We just got our pit boss today. Thanks for posting this! It helped out.🎉

What is in your homemade rub there, Grillbilly? Looking gooood!

How’s that wireless thermo still working? Held up good?

I got the same smoker. So basically once it hits 165 you add the Dr Pepper, then wrap it and cook til 205?

I was talking with my wife last night about barbecuing some meat loaves today. I guess my iPad was listening to me because this popped up in my feed. Cool video. Thanks.

Thank you for the great ideas.

you need to buy some probes. 1 for meat. 1 for cooker temp.

Did you say your pork loin roast was done in 1/2 & hour at 225°?

Welcome

Sir I love your enthusiasm! But that is how you cook chicken not steak 🤣 great video btw

How long did this whole cook take?

Do you recommend using the smoking stone or no please? Thank you ☺️

This guy makes a pizza like a 5 year old.

You're a good man cooking those steaks to medium well for your wife..... although ii did make me cringe to watch those good cuts of meat go to waste like that. Maybe next time get her a pork chop or a chicken breast and then grill those steaks for yourself with some pinkness in the middle like they were meant to be. lol...

The best BBQ I have ever had was in West Virginia, Trail 12 bbq in Gilbert. Ya'll have some beautiful country there in WV

Under armour hat this dude is a dad

I did leg quarters and the greasy skin caused a huge grease fire on mine just now. Chicken was gone lol.

Nice homie!

Does anyone know if you can do two zone cooking in Akorn?

Did you spice up the veggies?

Me and the wife are gonna try our whole chicken today on my new Laredo 1000 Pit Boss Pellet grill! Gonna use your seasoning! Gonna be using the Classic pellets! Very Informative video for a beginner!

On those PitBoss Always Hotter On Right Hand Side In My Opinion. But looks Good.

Nice work man, what kind of paint did you use to restore your grill? Also, the seals you used? I have an old acorn and would like to restore mine, you restored yours like it came out of the shelf. Awesome work.

Here's a tip your smoker is already hot when your done cooking so why not go ahead and clean the grates then instead of preheating the grill opening it, clean grates, losing the preheat as your doing..this way your not wasting heat and more pellets to clean it..

Love it! I always have that one steak that's not quite done! Funny! 🤨👍

what kinda temp was this smoked at initially?

You don’t want “that smoke 💨 rolling out of there” you want a clear slightly blue 💨. The whiter your smoke the more bad tasting compounds are being released from the wood. You can ask any pit master and they will tell you the key to making any smoked food be it brisket or sausage taste the best is a well oxygenated fire that produces “clean smoke 💨 “.

What ingredients do you use for bbq sauce?

3 minutes a side at that temp with the lid down would of done it for me. Great score with that grill, fixed it up real good and does the job nicely.

nicely done

Nice! What seal is that?

New Sub here!! That brisket looked amazing! Thanks for making this great video! Keep up the great work! Smoke on, brother!

Just came across this video, in Fayetteville WV here. Keep it up buddy

Give me a bite of that. Lol no it looked really good and I absolutely love my Akorn

I use to think the green eggs was just hype and they were only popular because they are expensive and I thought they was for sure ugly but Praise God for the little Green Egg because when I can grill a steak as good or better than Texas Roadhouse then you better check out what I'm using because I'm not a good cook at all.

Looks very good. Can't go wrong with Johnsonville for an everyday brat. I enjoy the Friecracker also. They just are not available often around here. Just got a pellet grill and after an initial seasoning, brats are ging to be my first cook on it to learn the cooker and be a quick cook for a bbq cook. Seasoning the brats with spg seems a bit unnecessary to me. All you are doing is coating the skin, IMO. The condiments you made up sound very good, but I go simple, mustard, onions or saurkraut. Onions might be a New York style onion sauce. Which takes an hour or so to prepare.

Nice cook my man!

Pit Boss sure has even temp all across the table

bacon wrapped jalepenos are the bomb!!