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Can you give me your the inside dimensions of your cinder blocks BBQ, thank you!

Buffalo sauce for the win, can't beat the original

11:39 "but you can see right there..." See what? I don't see anything,

How much charcoal did it take?

That is one shiny new kettle.

I just see Shia LaBeouf cooking a hog.

Why have ya'll turned comments off on your video about your "charlog" product. I have a question about the product that i would like to ask there but cannot because you have comments turned off. Furthermore I am always somewhat distrustful of someone selling a product turning off comments- makes me think the seller is hiding something.

screw the grill she's the one that's smokin!

2 blocks at a time fellas come on now!

wow!!! Perfection!!!! Well done my friend. Truly enjoyed all 3 videos.

Who's up for galvanized metal poisoning

Galvanized is poisonous when heated

Great video! I followed this video and it turned out wonderful!

How high should the cooking grate be above the coals?

My other thing is I understand you’re trying to do fire control but if you’re putting your calls and each corner of the pit, there’s nothing directly under the pig, so why can’t you let that drip in the grass but even if there was calls under there wouldn’t it be better that the juice goes into the Kohl’s and creates that extra flavour as it hits there and burns up Because I’ve never had a fire I’ve done it both ways the same way you’re doing it with the corner calls but I use wood not charcoal and I’ve even done it where the whole entire pit on there like they do in South Carolina where the entire pit has Kohl’s underneath it there’s a thin layerand I’ve always let the juice drop on. It never had a fire.

But I don’t understand there’s not much smoke getting into the meat side because you’ve got it tinfoil blocking the meat side so you’re only gonna get a little bit of flavour on the skin but not a lot and how come you don’t have a second pit where is burning wood and creating cools for you that you can shovel the pool underneath the pig each corner that’s my next questionbut I do mine. I have the same thing you have but I shovel clothes in there continuously throughout the day and secondary pit burning so it creates more clothes and you’re not really getting a whole lot of smoke in there like icy.

Not only was galvanized tin used to cover the hog, it looks like that grate is galvanized fence panel. Wtf were y'all thinking? This three part vid is how NOT to smoke a hog. If I showed up to this pig picking, saw that grate and tin, I'd turn around and leave. YOU CANNOT COOK WITH GALVANIZED METAL! The fact that a charcoal company doesn't know that makes me question the quality of your product. I'd take this series of vids down and try again with a properly made pit, expanded metal and a couple of refrigerator boxes ..

Just so you know, as an ex health inspector myself, id shut you down for using galvanized metal. Even at 300 degrees it off gasses VERY bad for you. Not a good look for a charcoal company....

Im an executive chef with a degree and from Charleston SC. First off, the galvanized tin is a no go. Use a refrigerator box or two sprayed with pam as a cover. Second on the first layer if bricks you must leave air holes. Works much better. Nice pit, for someone who doesn't do this for a living....

Dam. Thank Sir for all 3 videos. Big help.

Good thing you used lump, there briquettes have gone downhill, go back to old formula

You Fine baby!

I've found I don't need to flip them. That convection heat gets all sides crispy.

Now I'm hungry.

Where's the meat ???????

Really appreciated the bird’s commentary on the injection process.

You gentlemen should have done better research.... Galvanized steel can be highly toxic when heated. Generally, the manufacturer coats the galvanized steel with zinc coating for protection while manufacturing. This zinc will release when you heat the steel. The zinc fume is highly toxic for humans and animals to inhale. Even inhaling this zinc fume can cause instant medical issues.

Excellent, I plan on doing this for a rehersal dinner next year.

Good evening brother. I raise pigs myself. We followed your videos and made the oven. I fed over 60 people today with lots of leftovers. This has been such an inspiration. I want to let you know that I am extremely grateful for teaching me.

U Did A Good Job

I really love the B & B lump coal.

🔥🔥🔥

Galvanized metal isn't food safe at ALL when heated. Yikes.

Good video, good editing. Been doing pellet grill for over the last 3 years, my Weber has been sitting there, cleaned out and waiting to be used the entire time. Im heading back to the weber and going to use the vortex method next week with some single cut pork ribs. Got some suckle busters clucker dust i like using, but my family was from the west coast and we like that teriyaki taste a little more than our midwest counterparts here in Iowa do, so a little heat from the clucker dust then glazed with some Yoshidas gourmet sauce should allow a little sweet and spice to it. Here's looking to next weekend!

You lost me at add sugar we use salt and spices in Europe but gotta get them addicted somehow lool

Wow he pronounced Cilantro just the right way in Spanish! Btw this recipe looks amazing i can't way to try it out.

I love you 😘💕❤️ ❤❤❤❤heart ❤❤❤❤❤❤❤❤❤

Not the foil 🤦🏻‍♂️

BBQ the bird chirping in the background.

It e dry has Home Depot Togo go😢 DIY

Is the skin crunchy when you cook like this?

Didn't understand where you said you can get that injector at?

This type of cooker works great, I've used several variations of it over the years. Then I discovered a Caja China. (not sure if I spelled that right) Made of plywood, with a steel tray for coals and a grate that goes around the hog, it will cook a 75 lb pig with about 10-15 lbs of charcoal. Not a smoker, it roasts the meat perfectly, and the grate makes flipping it over easy. Check it out. If you use one once you will never cook a whole hog any other way. BTW: Sea salt the skin. Best chicharrone ever!

Your camera man does very poorly.

I like the idea of getting the drumettes closer to the vortex, I’ve done this method before but never thought about that

WOW!!! THAT WAS GREAT TO WATCH.