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First - congrats on inheriting an amazing smoker! I just filmed my "1.5 years later" video which will be posting soon, and sneak preview - it's one of my favorite smokers still. From what it sounds like in your smoker situation, unfortunately you're in for the manual labor of chipping, poking, scraping and cleaning. If you're able to remove the little iron grate that holds the charcoal it might make it a bit easier, but in similar experiences I've had elsewhere, I had to go the long way 'round as well. Let me know how it turns out and when you get that thing crankin! Thanks for the support.

1/2 cup tomato paste! If it's easier I put the ingredients list in the description - let me know if you try it and if you liked it!!

@@SaucyRossyBBQ thank you so much!! Chud is hilarious

@@danielcustar2713 hey thank you very much!!

Twas a good one

I know!! And so far I’d say I’ve enjoyed them all-no bad seasonings so far. This is the most fun eating challenge 😂

I said the exact same thing 😂😂. It looked delicious, and Chud as always is doing the most out here 😂

@@lordsaunderssmokehouse For Real he does go the extra mile 😂 but I still enjoy it too. I still learn something about cooking and that’s always a plus to me

@@zachbrown8421 absolutely. I learned a ton watching his videos

Thank you anina!! It was so rich and decadent, and Liz was perfect as always. lol

Thanks for the comment! Yes, I definitely swapped out the stem and I am able to get more accurate readings. I have a 6" stem in there, though I am debating changing yet again for an 8," just to see how it compares to the 6." What I've found so far is that the average temps seem to be the same as my digital internal probe, but, after it's been cooking for a while. So, while I don't relish the loss of grill space using the 8," I'm curious to see if I get more similar temps faster, if that makes sense.

@@lordsaunderssmokehouse I just ordered revived a Tel Tru 6in because my temps were reading in the low 180s to mid 220s. I put in a Meater probe and found out I was well over 350F

Thank you man! Trim the outer fat and twine it up when you cook it-it’s what I’ll do next time. Lot of fun to cook.

I do! I always have a little bit of rendered tallow around that I’ve smoked and prepared, but, I do love the wagyu tallow that I use as well.

Yeah dude, it was an experience for sure. Next time I’ll take it a little further in the cook but I ran out of time 😂🍖

The charcoal chimney had only charcoal, but I added wood chunks to the “chunk box” every hour or so.

So I've definitely loaded it up with briskets and ribs, and it handled it like a champ - surprisingly even cooking overall. That said, I'm a bit neurotic so I did move a few things around to ensure further evenness, but I was as usual very pleased with the box. It just makes everything so well - the only caveat with it is that it will cook faster than you are used to if you have a pellet or offset, so you have to be mindful of that. Thanks for your comment!

@@lordsaunderssmokehouse are you running a thermalworks billows or something similar to regulate temps? I’ll be picking one up this weekend because of your video. Hopefully the next time you load it up you can make a video about it.

@@chrisrobinson3771 that’s awesome!! I really hope you enjoy it as much as I do-I use it all the dang time. I’m not using a temp regulator yet, but it’s on my list. I wanted to have some time to get to learn the box before I added the fan to it, so currently I’m using it “raw,” but I’ll be getting one soon in the near future. Let me know how it goes for you!!

You’ve hit right on the head!! This are some titans both moving on and being eliminated. Such much suspense! And Thanks man, this is a dang blast!

Thank you very much!! This is a fun series to do.

LMFAO!! This is a genius and niche joke 😂😂😂😂👏🏼👏🏼👏🏼

I was not ready for the glory of the bacon rib 😂😂. The problem with them is that you want to eat more but you can’t. And same on the smoker-it’s one of my all time favorites

That Fiesta Extra Fancy Brisket Rub pulling out a major upset!!

I mean, is there anything better than wagyu with kosher salt and 16 mesh ground pepper? 😂 I hear you on the Choice meats-I’m just surprised at how juicy these have been recently. Historically for me they’ve been noticeably dryer than the Prime-but hey- I’ll take it!! The cost savings makes this type of experimentation possible. Thanks for watching and your comment!!

I know right?! I couldn't believe it!

Thank you Chef - I am totally surprised as well. And it was hard too - all of the rubs were absolutely delicious. And if you're ever in texas we're cooking together, my friend. I bet we'd feast!!

@@lordsaunderssmokehouse Bro that would be awesome man. And yes sir we would definately eat good💪🔥

All good, my brother - thanks for watching the posted version!!

Briquettes for sure. I know that some people use lump, but most use briquettes as anecdotally some have said the lump can get stuck. Briquettes have been working great!

@@lordsaunderssmokehouse thanks! If I lose Jeremy's contest this month I'm buying myself one of these as a consolation prize. Lol

@@christopherjohnson8536 haha! I know what you mean. You will not regret it at all, and I have loved mine at every step of the way. It’s one of my favorite smokers ever. And, if you want something a little more involved you can get the Brazos - though if you do go with the Brazos I’d get the Deluxe one for about the same prices as the Gravity Fed. It’s a win win!

@@lordsaunderssmokehouse I already have the brazos dlx! Love that pit!

@@christopherjohnson8536 niiiiice. And same obviously. Love that damn thing

Yessir!!! Heavy hitters and under dogs-this contest has it all!! 😂🍖🔥🪵💨

Thanks a lot!! The next round will be posted on Sunday. 👊🏼👊🏼

Thank you so much! I was looking for something like this when I was caught the BBQ bug, so I really hope it helps someone out. Thanks for the comment and support!! 🖤🖤🍖🤘🏼🤘🏼

Thank you for the kind words (Both beef ribs were absolutely delicious), and thanks for your comment about the flavors. So I thought a lot about it before we started the tournament to make it as even as possible, and once thing that stuck out in my mind was the concept of "why do things often taste better in restaurants?" and that's often due to salt. Restaurants add more salt than most people use etc, so it excites the palette more. I didn't want a rub to lose simply because the blindness of the test didn't give me the "salt excite." The other consideration was that a lot of seasonings are expecting a base coat of S&P to be in conjunction with their rubs, so it felt like a safe bet. So how do we truly know? Tough to say which is truly correct, but your point is very valid. I'll give it some more consideration so that we keep things as true to the spice creator as possible. Thanks again for your comment, my friend.

@@lordsaunderssmokehouse thank u for ur response back. I truely appreciate, understand and respect ur points aswell. Good luck with the rest of the tournament. I definitly will be watching. Respect💪

@@DrunkenChefBbqSame, my brother. Keep the good content coming as you have been.

I totally agree with Drunken chef. You're changing the flavor profile of the seasoning. It was meant to be used without salt. How about you do the taste again without adding the salt and seeing the difference! I think you'll agree.

@@markwindholz816 Thanks for your comment, man. I totally see your point along with DrunkenChef, and I don't disagree necessarily. I'm still up in the air for consideration on the next up in the competition - it's weighing on me lol. For this round, I knew the beef rub well enough and know that it is made to be added to a base coat of salt in order for the flavor to come through properly. The Anything Rub was more salty (not too salty) on its own by comparison, would stand on its own and definitely would have had an unfair edge over the beef rub, so in an effort to even it out I added the salt. You make good points, and I'm still thinking through how we move through the next rounds.Thanks again for the support.

Absolutely right, and thanks for the support! Round 1 test was super fun, and I think using a salt-similar philosophy will help further equalize the contest. See you next week!

Hell yeah dud! Can't wait to see your Round 2 video!

Fiesta Rub? As in the brand or the taco seasoning? 😂 We know we had to leave a few out, and that was one of them unfortunately.

Yea the brand. One of my faves.

@@BarHRanch they’re great. We’ll have to add them in next time

@@BarHRanch you’re in luck. I was short one rub, so I looked for the Fiesta Brisket Rub at the store and it was there. It’ll be added to the list 👍🏼

@@lordsaunderssmokehousehell yes

Thanks for the comment!! I agree with you - beef ribs aren't necessarily cheap either, so we're using the Choice grade two packs from Costco, which is about the same price as one Prime brisket. Not cheap, but a way to get four seasonings tested "for the price of one." I'm really looking forward to see who will win - I've been dying to do this for a long time.

That’s awesome man. My local Costco doesn’t have the beef Dino ribs, just the beef ribs with little to no meat on them so that’s awesome for you man. I’m going to go with Meat Church Holy cow, but I wouldn’t be surprised if something with MSG won as it adds so much flavor to any meat! Good luck!

@@rodawg25 I know what you mean - I love Costco but it's hit or miss sometimes even in regions that carries the cuts. Thanks for the support!!

Yooooo what up what up?? I don't know how I WASN'T subbed to you, but I fixed that quick. Thanks for the comment and for checking out the tourney - on my end I've gotta try that Mexican corn you posted. That ish looks delicious.

@@lordsaunderssmokehouse i appreciate u connecting and the view 🫡

@@DrunkenChefBbqmy pleasure. I'm catching up on a bunch now lol

YES!! There are some great rubs on here - I'm so stoked to try everything out. Most of the seasonings on my side of the bracket are ones I've never had before, so I'm excited to see what kind of flavors are out there. Absolutely stoked about the tournament - let's do this!!!

Thank you!!

My pleasure! Enjoy!!

So I would say that realistically you can get three in there properly - you could probably shove 5 in there, but I'm not sure I'd recommend it. That said, you *might* be able to get some smaller ones in there front to back, but I don't think 16 lb full packer briskets could go front to back. But now that you've said that, I'm going to see what I can do front to back 🤣

@lordsaunderssmokehouse oh wow. I may not consider this at all then. I was thinking I could get 3 per shelf in there, at minimum 2 per shelf, considering there is 3 shelves. I'm always cooking big volume, so to only fit 5 comfortably means that unless I'm just bored at home cooking singles for my family, this won't really benefit me at all.

@@Stewmiester86 I could be wrong about that as I'm always looking for ways to do more volume, but I think yeah, 3-5 briskets is going to be the max.

Thank you sir!

You’re on!! I’ve got just the place for them! 😂

Thank you!! It’s such an awesome meat to smoke.