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Definitely there are different charcoals.

Good comparison Zach.

Great idea to compare charcoal, Zach! 👍👍

Good to know, thanks!👍😊

Good comparison Zach! Cheers brother 🔥🍻🔥🍻🔥

Smoking my first butt tomorrow and I feel more confident thanks to your helpful video! Thanks!

My favourite poultry by a mile

Beautiful axe

Glad to see ya back brotha! Definitely on my radar to do this winter

Missed you brother ! Sounds like a great combination will have to try this one !

Welcome back! Turkey looked amazing and love those gravity fed smokers! Cheers!!

Bro.....this turkey breast looks crazy delicious.....and it will definitely make some delightful sandwiches....yes indeed. Cheers 🍻

Nice looking turkey breast, Zach! Welcome back!👍😋

Welcome back!! Smoked Turkey breast is my absolute favorite!!

I been planning on doing a turkey breast. Perfect timing on watching this video.. great looking BOOB Zach..

Turned out fantastic Zach! Definitely getting that time of year! Glad to see ya back!! Cheers brother 🍻🍻

Born and raised here in KC there are several good bbq joints here with different vibes and different styles just depends on what your used to and what your feeling it’s kind of a melting pot. Love Texas BBQ as well been to a few of them down there some famous and some not. There is one that really sticks out that I went to in Lano called Coopers man that Brisket on that day was amazing and the Texas style beans were a nice change.

I had the best Buffalo wings of my life at Huey's outside of Memphis. Was this where you were?

O wow she's wet lol see wat you did there

Finally a good guy making easy not confusing bbq ... Cheers brother 🙌

All right son I see you

I use that same brand of injector liquid every year for my turkey. my preferred method to smoke is on a pellet grill, fill the hopper and can cook for hours without worrying about having to check fuel.

Looks really good!!! Your shredded and looks like you possibly chopped the pork about as rough as I like it. A lot of guys pull it but leave the strands too long. That's good if you don't intend on serving it on a bun. But if the bark is well seasoned, that should be minced to be well distributed when added to the rest of the meat that's chopped as well, ...... so you don't have to add any more rub or seasonings. Perfect chop length and dice in your pan. I enjoyed the video you produced, and the pork by the looks of it. Thanks for producing and sharing. 👍👍👍👍👍🍺🍺🍺🍺🍺🇺🇸🇺🇸🇺🇸🇺🇸

Nice Zach 🍻 🔥🔥🔥

👏✌️👍🔥🔥

Nice Zach!🍻🍺

Nice job, Zach!🔥💪🔥💪🔥

Dang, those look incredible!! 🔥

Really nice! My mouth is watering.

Great video, thanks! New subscriber.

I use ok Joe Highland for now

I love mine perfect for taller people I'm 6ft.

Any tips using a temp controller

Bro the scientific cut scenes tripped me out. I should have only smoked half.

Can't wait to try this for thanksgiving. GIG 'EM!!

do you think bricks are need on a brazos thicker metal?

If an axe doesn't have a wood handle I dont want it😅

Awesome, any reason why you use foil when you have pink butcher paper / have you tried and how'd you find it? Got a 20lber coming up for a party and I'm feeling the pressure ho boy. Barrel smoker be my game

I was wondering if you could take two barrel smokers like that and make an indirect smoker if that makes sense with cold smoke

Does spritzing help attract smoke to the meat?

B&B mesquite lump is my go to. I'm down in South Texas, just stumbled upon your channel. Enjoyed your video. Just a question, have you removed the baffle from your smoker? I removed mine first thing after my purchase. Added a stack extension and because of this, I quit burning the point of my briskets. My entire smoker is within 5° now as opposed to 30° difference with the baffle.

NO NO NO.

If you are looking for more places for the next trip. I would suggest BBs Lawnside BBQ. They have good burnt ends, multiple sauces, and a thing called a BBQ sundae (that's not a dessert). They also have good live local blues music in the evenings, gets a little loud but if you go during the day, you could do a video.

how many hours all up

Mouthwatering 🤤

You can add salt and pepper!

Dano's cooked an untrimmed brisket to perfection. I've done well enough, but I cheat a little. I have a smaller vertical smoker and 1/2 cook it with a catch tray under to catch the rendered fat. Then take it out, trim it, yes it trims a lot better warm, and then back in with a new catch tray. When 90% there ~180-185, the catch tray comes off and depending on how thick or thin, I crank up the heat a shade. But look for dano's "cooking an untrimmed brisket". Its defintely possible. He did an 18lb one. I never went past 12. Only me and my son ate meat.

I've been using one for 5 years. She's a bute

do you use fire bricks in the fire chamber and the smoker barrel?

Love these videos!!!!!