@@rogerschrotenboer2166 The brand is cold Borniak, manufactured in Poland, but they have distributors in many countries. The model is BBDS-150 - made from stainless steel and heats up to 150 C.
Please review more of these, there is a big difference in price between some of the different smokers, I wonder how they each perform compared to one another.
My first smoker was a Masterbuilt electric, I still have it and while I dont often use it, it is a great electric smoker and has smoked a lot of meat, prime rib rack, rack of pork, turkeys, hams, jerky, etc. My favorite smokes on it was the prime rib rack and the rack of pork and a lamb chop rack.
It's the person behind the pit that matters. Long ago, in ancient times, they didn't have the technology like they did today, but they still made great BBQ. The sausages, chicken and ribs look great. Cheers, Roel! ✌️
Ill never forget the smell in the air the first time I fired up my first smoker (Masterbuilt Electric). I eventually gave up on it pretty quick in favor of a Primo, but to this day, the hickory smell that came off the electric was amazing. Perhaps I didnt give the electric a good enough chance..
I started by bbq journey with a Masterbuilt electric smoker. It made great bbq, but eventually the connections eroded due to the heat and I had to take it apart and fix it. After that happened for the fourth time I stopped fixing it and bought a traditional offset pit.
I have a propane Master Built smoker but I don't use it much. I often times just smoke stuff on my Weber propane grill, using a smoker box. I have an Australian Shepard puppy who is 9 months old. My son has spent a lot of time training Leo and he is incredibly well trained.
Time to make a comparison cook, A B test, cooking briskets between this electric smoker and a stick burner. Or even a kamado type grill or a pellet grill.
Wat een geweldig resultaat, ik heb het filmpje geloof ik inmiddels 20 keer gezien, jullie zijn toppers, altijd geweldig om naar te kijken. Ik had een elektrische smoker al op mijn verlanglijstje staan maar nu komt ie er zeker 😁😁
I have had an electric smoker for years. Mine is simple with no electric thermostat - just a heat knob to control the temperature - and an external smoke generator running on an aquarium air pump. It still works really well though and cost less than half the price you mention. I mainly use mine for cold smoking - it is brilliant for that! - but also do hot smoking occasionally. Not so much in the winter though as it spins my electricity meter up to warp speeds 😄 If money was no object I would definitely get the fully automatic version - they even come with apps nowadays so you can monitor everything on your phone - but there is some charm in the 'old fashioned' way too. As the steel cabinet on these things are very often completely uninsulated (the door on mine is funnily enough insulated) I am considering making a a little insulated house for the smoker to sit in, making it easier to keep it cool for cold smoking in the summer, and cheaper to do hot smoking in the winter.
Yes. My 2 German Sheppards are as crazy as Eva. Would you recommend a smoker like this before you get a Kamado? Because I have a Weber, I can grill on that anyway...
Nice device! Anyone can use it which makes this very convenient. However, real BBQ enthusiasts (like me) prefer wood/charcoal with or without smokewood at all times. Fire, combustion, flames, smoke. That’s real BBQ
They definitely work better than expected but they are not the evolution of smoking, i'm sticking with charcoal and wood. However if I ever move back into an apt that doesn't allow a traditional grill or smoker I have my Masterbuilt. 😉
These cabinet smokers are great in my experience if you hang the meat like you would in a barrel smoker more than using the grates. If you hang bacon or sausage, they are awesome.
Sorry, if you plug it in, you have a gizmo/gadget. Here in Texas, the offset stick burner is the preferred choice of smoker. It delivers the most flavor and requires the most skill. If you ever get a real offset barbecue pit, Roel( like an Old Country Barbecue Pit), then you can join the men's team and earn the title of "pitmaster," jonga.
Agree completely. Here in Australia wood burning offsets are becoming more and more popular, and more affordable, and with very good reason. I think if you're time poor a kamado, gravity fed charcoal, or pellet are an ok but not ideal second, and wouldn't waste my time or money on electric or gas cabinet ovens. Even a kettle or bullet smoker would be better.
@@adamparisi745 yeah, I'm not for shortcuts when I'm cooking for family and friends. If you're looking for easy-peasy and just want something to call "barbecue" that delivers an alright experience, the ceramics, pellet grills and electric smokers will suffice but I like people to go away with a memorable experience. I have friends come in from all over Europe and Canada who've seen my barbecue posts and go "I want THAT!" I'm proud to say I've delivered and it's not unusual for people to show up from afar knowing I'm doing a cook. Cheers for not being the "put another shrimp on the barbie" guy. I had a friend in Vancouver who's originally from Sydney and he spent some cash to ship an Old Country "Pecos" up to Canada. He hasn't shut up since. Lol. Hope y'all are doing okay down under, the news here about Australia is getting disturbing with the covid-crackdowns you're having to endure. ✌
Ive just started using my Bradley digital electric smoker and i love it. Is it possible for you to do more recipes for these smokers with details on exact temps, amount of smoke and times? I would love to see more!
Crazy dogs run rampant in my house, well my 2 anyways. 13 year old Boston Terrier, and 1.5 year old French Bulldog. Love your channel and all the ideas you help inspire me to do with my cookers.
I have a rather low end electric smoker, but I agree with everything you said about yours. Although, I think you looks to have better smoke control. Still, I love the electric, and it is probably what I’ll continue to use.
@@rogerschrotenboer2166 There is a link for it, but maybe the shipping might be expensive depends on what side of the pond you are on. Plenty examples in the US.
My first smoker was electric. It did a decent job on ribs and pork butt. It was small so I couldn't get a full Packard brisket in it. I have a twelve year old beagle named Jethro.
Wow that's awesome result!! Looks tasty .. but I think it's less fun compared to fire ore charcoal.. We have 2 dog's Charlie with 2.5 kilo and Marly with 50 kilo.. some of best tings in live has paws😍
Smokes very well but not the same crust or maillard effect. I am not saying this electric smoker is bad. On the contrary, I think it did an amazing job. Just a very different result to cooking on a rack or plate above charcoal. I see the best use for electric smokers is to exactly quantify the amount of smoke you want in your meat, (cold or warm smoking) then take it out and cook it in a more traditional method over charcoal or other means.
To answer your question, yes we have 2 dogs, one is a 13 year old Maltese x shitz Zu named Neo, and a crazy 9 month old shaggy labradoodle, his name is Bear, and yes he's a bundle of fun being only a puppy, but he's a 38kg puppy, love BBQ being Australian its a staple in the summer and spring 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘PS you need to try kangaroo meat
I have a very nice electric smoker and love it. Max temp it can reach is 325F (163C) and crispy skin just doesn't happen at that temp; needs to be hotter IMO. Still tastes great but the skin is a little rubbery :-/ Looks like this unit operates under 300F (149C)? Curious what your trick was to get it crispy
Try a fat (Mayo, butter) on the skin or corn starch. Plus a dry brine at least 24hrs before hand. All that will dry out the skin and help a good crisp skin
Pour boiling water over the skin repeatedly until it tightens up and then put it in the smoker. This is the technique that is used to get Peking duck super crispy
Dry brine the whole chicken for over 24 hours such as bear has suggested, then brush with clarified butter and start by cooking in the kitchen oven set at 475 F for about 15 to 20 minutes in order to crisp up the skin, then move it to your smoker. Some people finish in the oven instead but that makes it difficult to control the final cooking temperature. Beware that regular butter will burn at high temperature.
@@CoolJay77 the reason most people dont cook at high heat first is cause your sealing the meat from taking in any smoke so usually you would do it last.
@@higashi6969 It is true that cold surface takes better smoke. But with chicken, I find satisfactory result in smoking chicken out of the oven. Heavy smoke can overwhelm the chicken. But I use stick burner. YMMV based on the type of smoker. Sealing the surface is not an issue, as smoke does not penetrate deep into the surface. There is nothing wrong with getting into high heat last, as long as you are able to manage to end the cooking process while the breast is at your desired temperature , without getting it dry.
My blue merle Aussie, Indy, is a complete crazy girl and keeps us laughing. If we didn’t live so far away ( Texas )… Indy prob would enjoy playing with Ava. Lol 😀
Hi, I've a Borniak since many years and it is a very great Smoker for many things. What I've never see in the many times I used it is a Smoke Ring. That's something which is normally not possible with such an electric Smoker. How did you achieved that?
@@nevermore0 Thank you for the hint 👍 but it makes no difference. I've four other smokers (offset, ceramic, charcoal) all of them generates great smoke rings. The electric does not and I've learn that it have to do with the fact that the smoke comes from a smoke generator, means it is not coming from the heat source. There are many explanation regarding this on the Bradley Smoker TH-cam channel.
@@CorsinM You are correct Corsin. However you can add some hacks in order to create a smoke ring such as celery seeds or pink curing salt., Morton's Tender Quick and so forth. Aaron Franklin calls them fake smoke rings. Has such a hack been used in this vdeo? Your guess is as good as mine. Shshhhh.. No one needs to know. LOL
I love to BBQ, and my current bbq is most likely the cheapest kettle you can find and controlling the temperature to smoke is really hard with no means of controlling the airflow at the bottom. Saving up for the kamado joe kettle since it seems like a very good allrounder. And this has me woundering, how does a purposely build smoker compare to "improvised" smoking on eg. a kettle grill? My dog her name is Ziggy! Bearded Collie pup of 19 weeks, has her crazy and calm moments like Eva!
That amazing waw PitmasterX you are great cooking anything, but can I ask for one thing it is any way that I would see you cooking together with Guga from USA both of you are great doing experiments and magnificent food God bless you and your family and friends
you guys are awsome I really enjoy watching your videos they give good ideas on my BBQ Smoking experience. We have a 70lb American Bully. he's a bit crazy
Tell your sponsor to fix the product page on the english site. 404 error. Looks great for "always" good food. Although i just like the adventure of the manly way.
That's the best looking electric smoker I've seen and it looks like it produces great BBQ. Cheers brother Roel!!!!
T-ROY chillin in the backyard grillin, watching TH-cam! Lol love your videos man
@@MrArock47 I appreciate the love Aaron!!! Cheers brother!
What brand is that smoker ? What’s the specific model??
@@rogerschrotenboer2166 The brand is cold Borniak, manufactured in Poland, but they have distributors in many countries. The model is BBDS-150 - made from stainless steel and heats up to 150 C.
Please review more of these, there is a big difference in price between some of the different smokers, I wonder how they each perform compared to one another.
My first smoker was a Masterbuilt electric, I still have it and while I dont often use it, it is a great electric smoker and has smoked a lot of meat, prime rib rack, rack of pork, turkeys, hams, jerky, etc. My favorite smokes on it was the prime rib rack and the rack of pork and a lamb chop rack.
It's the person behind the pit that matters. Long ago, in ancient times, they didn't have the technology like they did today, but they still made great BBQ. The sausages, chicken and ribs look great. Cheers, Roel! ✌️
Ill never forget the smell in the air the first time I fired up my first smoker (Masterbuilt Electric). I eventually gave up on it pretty quick in favor of a Primo, but to this day, the hickory smell that came off the electric was amazing. Perhaps I didnt give the electric a good enough chance..
Leuk ding Roel maar vind toch leuker om heerlijk buiten met hout en kolen te werken. Heb 2 honden genaamd Fire en Smoke
With all the wood you have there, you need to get an offset and make your smoker collection complete.
Cheers
I started by bbq journey with a Masterbuilt electric smoker. It made great bbq, but eventually the connections eroded due to the heat and I had to take it apart and fix it. After that happened for the fourth time I stopped fixing it and bought a traditional offset pit.
This describes my smoke bbq journey as well…lol
I live in China and use an electric smoker. I love how consistent it is. It does make it easier to smoke as it reduces the variables.
I have a propane Master Built smoker but I don't use it much. I often times just smoke stuff on my Weber propane grill, using a smoker box. I have an Australian Shepard puppy who is 9 months old. My son has spent a lot of time training Leo and he is incredibly well trained.
My doggy is an american bulldog and only gets crazy when the smoker is on
Time to make a comparison cook, A B test, cooking briskets between this electric smoker and a stick burner. Or even a kamado type grill or a pellet grill.
Wat een geweldig resultaat, ik heb het filmpje geloof ik inmiddels 20 keer gezien, jullie zijn toppers, altijd geweldig om naar te kijken. Ik had een elektrische smoker al op mijn verlanglijstje staan maar nu komt ie er zeker 😁😁
I have had an electric smoker for years. Mine is simple with no electric thermostat - just a heat knob to control the temperature - and an external smoke generator running on an aquarium air pump. It still works really well though and cost less than half the price you mention. I mainly use mine for cold smoking - it is brilliant for that! - but also do hot smoking occasionally. Not so much in the winter though as it spins my electricity meter up to warp speeds 😄 If money was no object I would definitely get the fully automatic version - they even come with apps nowadays so you can monitor everything on your phone - but there is some charm in the 'old fashioned' way too. As the steel cabinet on these things are very often completely uninsulated (the door on mine is funnily enough insulated) I am considering making a a little insulated house for the smoker to sit in, making it easier to keep it cool for cold smoking in the summer, and cheaper to do hot smoking in the winter.
Very interesting Roel. I am considering an electric smoker or a pellet smoker and this really helps making a decision!:D
Yes. My 2 German Sheppards are as crazy as Eva. Would you recommend a smoker like this before you get a Kamado? Because I have a Weber, I can grill on that anyway...
I use a masterbuilt electric smoker and have never had smoke ring.. ever
Add Morton's Tender Quick to the rub. Your guests will not know.
Nice device! Anyone can use it which makes this very convenient. However, real BBQ enthusiasts (like me) prefer wood/charcoal with or without smokewood at all times. Fire, combustion, flames, smoke. That’s real BBQ
It's an oven
They definitely work better than expected but they are not the evolution of smoking, i'm sticking with charcoal and wood. However if I ever move back into an apt that doesn't allow a traditional grill or smoker I have my Masterbuilt. 😉
These look brilliant, ive got one arriving soon which im looking forward to putting through its paces
These cabinet smokers are great in my experience if you hang the meat like you would in a barrel smoker more than using the grates. If you hang bacon or sausage, they are awesome.
Well it does take wood. Just like you said in the beginning with the wood box. It’s still a smoker just a easier way like the pellet grill.
The beef ribs, sausages and the chicken leg quarters look SO VERY GOOD!! Makes me want some, so much.
Sorry, if you plug it in, you have a gizmo/gadget. Here in Texas, the offset stick burner is the preferred choice of smoker. It delivers the most flavor and requires the most skill. If you ever get a real offset barbecue pit, Roel( like an Old Country Barbecue Pit), then you can join the men's team and earn the title of "pitmaster," jonga.
Agree completely. Here in Australia wood burning offsets are becoming more and more popular, and more affordable, and with very good reason. I think if you're time poor a kamado, gravity fed charcoal, or pellet are an ok but not ideal second, and wouldn't waste my time or money on electric or gas cabinet ovens. Even a kettle or bullet smoker would be better.
@@adamparisi745 yeah, I'm not for shortcuts when I'm cooking for family and friends. If you're looking for easy-peasy and just want something to call "barbecue" that delivers an alright experience, the ceramics, pellet grills and electric smokers will suffice but I like people to go away with a memorable experience. I have friends come in from all over Europe and Canada who've seen my barbecue posts and go "I want THAT!" I'm proud to say I've delivered and it's not unusual for people to show up from afar knowing I'm doing a cook. Cheers for not being the "put another shrimp on the barbie" guy. I had a friend in Vancouver who's originally from Sydney and he spent some cash to ship an Old Country "Pecos" up to Canada. He hasn't shut up since. Lol. Hope y'all are doing okay down under, the news here about Australia is getting disturbing with the covid-crackdowns you're having to endure. ✌
Ive just started using my Bradley digital electric smoker and i love it. Is it possible for you to do more recipes for these smokers with details on exact temps, amount of smoke and times? I would love to see more!
Crazy dogs run rampant in my house, well my 2 anyways. 13 year old Boston Terrier, and 1.5 year old French Bulldog. Love your channel and all the ideas you help inspire me to do with my cookers.
YES!
I have a rather low end electric smoker, but I agree with everything you said about yours. Although, I think you looks to have better smoke control. Still, I love the electric, and it is probably what I’ll continue to use.
I have an electric smoker. Stupid easy!! Everything comes out great.
That dog is CUTIE.
A fine smoker for cold smoking.
I like that smoker design. I would love to see this in the US.
Nice shoes Roel. Just got a pair of those air max 90s
My dog is the most relaxed in the world. 5 year old lady called Abby who is a chow chow
Interesting contraption!! What is the watts consumption?? Amps?? Voltage?? Thanks
I'm about to get my first smoker for Christmas and was actually not interested in an electric version. This video just changed my mind entirely!
You will love this one for sure
I never heard the brand name!!??? What is it???
@@rogerschrotenboer2166 There is a link for it, but maybe the shipping might be expensive depends on what side of the pond you are on. Plenty examples in the US.
My first smoker was electric. It did a decent job on ribs and pork butt. It was small so I couldn't get a full Packard brisket in it. I have a twelve year old beagle named Jethro.
Wow that's awesome result!! Looks tasty .. but I think it's less fun compared to fire ore charcoal..
We have 2 dog's Charlie with 2.5 kilo and Marly with 50 kilo.. some of best tings in live has paws😍
Couple of my friends have electric smoker and live them
Good looking cooker. I was not to crazy about my Masterbuilt electric smoker.
Smokes very well but not the same crust or maillard effect.
I am not saying this electric smoker is bad. On the contrary, I think it did an amazing job. Just a very different result to cooking on a rack or plate above charcoal.
I see the best use for electric smokers is to exactly quantify the amount of smoke you want in your meat, (cold or warm smoking) then take it out and cook it in a more traditional method over charcoal or other means.
"how much can we make a Video look, like we were forced to say all the things?" Roel:"Hold my Beef Ribs"
To answer your question, yes we have 2 dogs, one is a 13 year old Maltese x shitz Zu named Neo, and a crazy 9 month old shaggy labradoodle, his name is Bear, and yes he's a bundle of fun being only a puppy, but he's a 38kg puppy, love BBQ being Australian its a staple in the summer and spring 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘PS you need to try kangaroo meat
Brisket next for the electric smoker?
I have a 70 pound Labrador Retriever named Lord Argos The Terrible.
I have the chubby 3400 backwoods smoker it’s same but with charcoal ill bet that tast better than the eletra one
I have a very nice electric smoker and love it. Max temp it can reach is 325F (163C) and crispy skin just doesn't happen at that temp; needs to be hotter IMO. Still tastes great but the skin is a little rubbery :-/ Looks like this unit operates under 300F (149C)? Curious what your trick was to get it crispy
Try a fat (Mayo, butter) on the skin or corn starch. Plus a dry brine at least 24hrs before hand. All that will dry out the skin and help a good crisp skin
Pour boiling water over the skin repeatedly until it tightens up and then put it in the smoker. This is the technique that is used to get Peking duck super crispy
Dry brine the whole chicken for over 24 hours such as bear has suggested, then brush with clarified butter and start by cooking in the kitchen oven set at 475 F for about 15 to 20 minutes in order to crisp up the skin, then move it to your smoker. Some people finish in the oven instead but that makes it difficult to control the final cooking temperature.
Beware that regular butter will burn at high temperature.
@@CoolJay77 the reason most people dont cook at high heat first is cause your sealing the meat from taking in any smoke so usually you would do it last.
@@higashi6969 It is true that cold surface takes better smoke. But with chicken, I find satisfactory result in smoking chicken out of the oven. Heavy smoke can overwhelm
the chicken. But I use stick burner. YMMV based on the type of smoker. Sealing the surface is not an issue, as smoke does not penetrate deep into the surface.
There is nothing wrong with getting into high heat last, as long as you are able to manage to end the cooking process while the breast is at your desired temperature , without
getting it dry.
I want one so bad
Make a brisket on it next
Hey Roel, yeahh my french bulldog is very crazy, but cute at the same time!! Love your video's!!
Isn’t a pellet smoker also electric? I know mine is
All the electricity does with a pellet smoker is start the fan, auger, and hot rod. The cook is still fire.
Casino Jackpot??? or Chicken Jackpot??? Tough call both are good.
Snappy sausage the best
My blue merle Aussie, Indy, is a complete crazy girl and keeps us laughing. If we didn’t live so far away ( Texas )… Indy prob would enjoy playing with Ava. Lol 😀
Should have made some on wood and had morrison taste test
Is "wooster sauce" Worcestershire sauce?
Kechap Manis is back! I love your videos but please can you do more cooking on fire? How about an offset smoker?
yeah but..........is it better than Herb master Morrisons Mustard chicken?????
@Morrison Hulshof you tell him man. We demand a cook off lol
Hi, I've a Borniak since many years and it is a very great Smoker for many things. What I've never see in the many times I used it is a Smoke Ring. That's something which is normally not possible with such an electric Smoker. How did you achieved that?
Do you spray your meat? Smoke sticks to the meat better when you spray it.
@@nevermore0 Thank you for the hint 👍 but it makes no difference. I've four other smokers (offset, ceramic, charcoal) all of them generates great smoke rings. The electric does not and I've learn that it have to do with the fact that the smoke comes from a smoke generator, means it is not coming from the heat source. There are many explanation regarding this on the Bradley Smoker TH-cam channel.
@@CorsinM You are correct Corsin. However you can add some hacks in order to create a smoke ring such as celery seeds or pink curing salt., Morton's Tender Quick and so forth. Aaron Franklin calls them fake smoke rings. Has such a hack been used in this vdeo? Your guess is as good as mine. Shshhhh.. No one needs to know. LOL
I have gotten a smoke ring, but i cheat. I keep the chip tray port and to vent completely open and use an a-maze-n tube with pellets for smoke.
Can you try do brisket
Can you install this type of smoker inside a garden house(houten tuinhuis)? Or is de boel gonna fly in de fik?
Does it work work pellets?
I love to BBQ, and my current bbq is most likely the cheapest kettle you can find and controlling the temperature to smoke is really hard with no means of controlling the airflow at the bottom. Saving up for the kamado joe kettle since it seems like a very good allrounder. And this has me woundering, how does a purposely build smoker compare to "improvised" smoking on eg. a kettle grill?
My dog her name is Ziggy! Bearded Collie pup of 19 weeks, has her crazy and calm moments like Eva!
We have a three year old Belgian Malinois just as crazy and love's the meat we cook on our Napoleon gas grill.
Of course it can cause I do.
You got the evolution wrong... Electric smokers have been around much, much longer than pellet smokers.
I like playing with fire
I can't get a smoke ring, what wood do I use to get that? It's my 2nd cook and there's nothing...
Great video......I don't think the dog wants to dance......I think it wants some of those ribs and sausage!! LOL
The boss in electronic smokers, but (coughs loudly) 'offset smoker wood fired" ;-)
you are one step away to the dark side and buying an Air fryer hahaha
Can this be used inside
Gotta try that 👍🏾🙏🏾
The short answer is “yes”... The long answer is “yes, obviously”
Leuk, maar ik zal denk ik toch het vuurtje missen...
Did you find it held the same intensity of smoke flavor?
How do you get that nice smoke ring? I didn't think you could get one with an electric?
I second your question to Roel.
@@danielploy9143 I'm using a Masterbuilt and the food comes out great but no ring.
And now put solar on the roof and you have even free energy!
Yes
Gonna smoke some beef back ribs this weekend.
Omg. I'm done. I'm getting an electric smoker. Or get a Traeger Smoker
End stage! They’ve been around forever!
Don’t think raddler is generally a non-alcoholic beer, but traditionally a mix of beer and lemonade…?
That amazing waw PitmasterX you are great cooking anything, but can I ask for one thing it is any way that I would see you cooking together with Guga from USA both of you are great doing experiments and magnificent food God bless you and your family and friends
Wauw Nice smoker 🍗🥩🤙🏾💪🏾 we’ve got a Rottweiler just as hungry and wild as you’re 🐶🙃🤟🏽
Hai friend, today you did something different..I like the Beef
you don't have the recipes for for the chicken. you get a "page not found"
Keep on fussing the dog! All of that looked very yummy. My bro swears by his electric smoker.
Cute dog
Thanks
I use an electric.. and my food comes out amazing. Smoke rings are almost impossible.. that rings are just looks anywya
Great... 2 Sausages, 1 Chicken Leg and 2 Ribs for me, please.
Is this a sponsored video?
Did you have to keep dipping the sausage in the sauce making it look rude 🤣🤣
Electric smoker/bbq.... HERESY I tell you.. HERESY!!! 😁
What’s the smoker ? What’s the specific model what time is it?
Type
@@rogerschrotenboer2166 it's Borniak Brand, model BBDS-150
War Chester Shire Sauce. Now say it all together.
Made in Poland 🤙🏼
you guys are awsome I really enjoy watching your videos they give good ideas on my BBQ Smoking experience. We have a 70lb American Bully. he's a bit crazy
Which model from Borniak is this one?
It's Borniak BBDS-150
Tell your sponsor to fix the product page on the english site. 404 error. Looks great for "always" good food. Although i just like the adventure of the manly way.