Hey all! Have a wonderful and safe long weekend! If you’re interested in any of the Chefs Temp products, check them out here: www.chefstemp.com and use code: AKBBQ25 for 25% off your order! I appreciate you all, and your support, so much! -Darrin
BTU IS BTU IS BTU! don’t feel bad about finishing in the oven one single bit. You’re so correct no further smoke can reach the butts or meat once wrapped
@@AshKickinBBQ I know a lot of people that finish in the oven.. The smoke is done at around 140* wrap and oven finish is just fine no difference I can see or taste.
Congratulations on the completion grilling. That pulled pork sandwich looks so delicious. I want to order your rub soon. Have a wonderful weekend and get some rest.
Just threw 2 butts in an hour ago, your video came in clutch. I’ve always thought about finishing them in the oven once wrapped, I’ll be doing it now that you said you did the same haha
@@RicardoZ590 I go back and forth on that, burgers, yes. Pulled pork sandos, not usually. And especially not when I’ve slept 9 hours in two days and trying to get a video done on a Sunday night 😂.
@@AshKickinBBQ ok you get a pass bro! Just keep these videos coming! Love the CTO- most likely buy mine from Tyler next year God willing! Love to see more details on the cooker, you do a great job of showing the split sizes etc. thanks again!
@@RicardoZ590 haha I appreciate it man! And good deal, if you need Tyler’s email feel free to drop me an email and I’ll get that to you. Is there anything else you want to see more in depth? I’m going to be doing a brisket cook on it for next weeks video I think, so I’d be happy to cover any details you want to see. I also have a babyback rib, and pork belly video coming on it as well.
@@AshKickinBBQ Wow! All sounds great! Wondering since it’s an insulated cooker, how briskets and butts would smoke unwrapped the whole cook at say a lower temp? Also chicken quarters or halves at a higher temp to get the skin crispy and not rubbery like say smokin at 300 degrees? Would be nice to know how that upper temp limit switch reacts the closer you get to the max temp which is I think 325 or 350? I’m sure anything you do will be great these are just a few of my interests.
@@RicardoZ590 chicken halves are defintely on my list, I could do a no wrapped butt for sure. As far as pushing the high limit switch, it just pops and you have to reset it, nothing too amazing there, but I defintely wouldn’t make it a habit just due to my OCD lol. I’ll see if I can get some of these questions answered for ya brother 👍🏼.
Hey Darrin.. in your own personal opinion how does the smoked meats taste on the Ole Hickory CTO vs the Camp Chef Woodwind Pro. Are they both pretty much the same in flavor or is one better than the other? I ask because I am still saving for my Camp Chef Woodwind Pro and I don't want to make a bad choice for a new smoker.
@@jamesscanlon44 in my opinion, the Ole Hickory is far better. But you’re comparing a $1,600 cooker (the camp chef) to the $12,000 smoker (the ole hickory). That being said, the quality off the Camp Chef is still great if the Ole Hickory isn’t an option for you!
@@AshKickinBBQ Darrin.. thank you so much for your reply. For now I guess I will go with the Camp Chef Woodwind Pro as I really don't my wife to kick me to the dog house for spending too much money. Hehe
I want to buy the ChefsTemp ProTemp Plus - The Next Generation Wireless Smart Meat Thermometer but I can't find the dimensions of the thermometer anywhere. I want to know the insertion size of the needle and the size after the insertion mark. I don't understand why they don't put that identification. I don't usually buy things without knowing the measurements.
Hey I was able to find this information on their website: Measures both the internal meat temperature and the ambient temperature close to the food Made with stainless steel and heat resistant zirconia ceramic Size: 125×28×7 mm (4.92×1.10×0.27 inch) for Regular, 95×28×7 mm (3.74×1.10×0.27 inch) for Mini Diameter: 6mm for Regular, 5.5mm for Mini Max internal temp: 212°F (100°C) Max ambient temp: 662°F (350°C) Accurate: ±1°F (0.5°C) Stay powered for 30 hours after a full charge
Hey all! Have a wonderful and safe long weekend! If you’re interested in any of the Chefs Temp products, check them out here: www.chefstemp.com and use code: AKBBQ25 for 25% off your order! I appreciate you all, and your support, so much! -Darrin
Good night TH-cam Jim Ross
BTU IS BTU IS BTU! don’t feel bad about finishing in the oven one single bit. You’re so correct no further smoke can reach the butts or meat once wrapped
Thanks brother!
@@AshKickinBBQ I know a lot of people that finish in the oven.. The smoke is done at around 140* wrap and oven finish is just fine no difference I can see or taste.
That sandwich looks fantastic!!! ❤
Great vid bro. Thanks for recipe!!
Duke's mayo is the best, great video. Everything looks delicious.
Thank you!
Congratulations on the completion grilling. That pulled pork sandwich looks so delicious. I want to order your rub soon. Have a wonderful weekend and get some rest.
Thank you so much!
Great work on the competition!
Thank you!
Congratulations on your BBQ competition success! Have a great Labor Day weekend, brother.
Thanks bro, have a safe and great weekend!
Congrats on the wins!
Thank you!
Nicely done!!
@@elmo582 thank you!
First off, congratulations on your competition results! Second, thank you for sharing your knowledge with us. Third, get some 😴!
Thanks for the nice comment!
Just threw 2 butts in an hour ago, your video came in clutch. I’ve always thought about finishing them in the oven once wrapped, I’ll be doing it now that you said you did the same haha
Highly recommend toasting that bun!
@@RicardoZ590 I go back and forth on that, burgers, yes. Pulled pork sandos, not usually. And especially not when I’ve slept 9 hours in two days and trying to get a video done on a Sunday night 😂.
@@AshKickinBBQ ok you get a pass bro! Just keep these videos coming! Love the CTO- most likely buy mine from Tyler next year God willing!
Love to see more details on the cooker, you do a great job of showing the split sizes etc. thanks again!
@@RicardoZ590 haha I appreciate it man! And good deal, if you need Tyler’s email feel free to drop me an email and I’ll get that to you.
Is there anything else you want to see more in depth? I’m going to be doing a brisket cook on it for next weeks video I think, so I’d be happy to cover any details you want to see. I also have a babyback rib, and pork belly video coming on it as well.
@@AshKickinBBQ Wow! All sounds great! Wondering since it’s an insulated cooker, how briskets and butts would smoke unwrapped the whole cook at say a lower temp? Also chicken quarters or halves at a higher temp to get the skin crispy and not rubbery like say smokin at 300 degrees? Would be nice to know how that upper temp limit switch reacts the closer you get to the max temp which is I think 325 or 350?
I’m sure anything you do will be great these are just a few of my interests.
@@RicardoZ590 chicken halves are defintely on my list, I could do a no wrapped butt for sure. As far as pushing the high limit switch, it just pops and you have to reset it, nothing too amazing there, but I defintely wouldn’t make it a habit just due to my OCD lol. I’ll see if I can get some of these questions answered for ya brother 👍🏼.
what did you cook with at competition?
Two Gateway Drums and a pellet, usually cook on 4 Gateway Drums.
Quick question about the wood splits. Do you have to let them burn all the way down to ash or can you stop the burning process someway. Thanks
If you shut it down, they’ll eventually extinguish. However, because I keep it in my garage, I do remove any leftovers and hose them down.
Hey Darrin.. in your own personal opinion how does the smoked meats taste on the Ole Hickory CTO vs the Camp Chef Woodwind Pro. Are they both pretty much the same in flavor or is one better than the other? I ask because I am still saving for my Camp Chef Woodwind Pro and I don't want to make a bad choice for a new smoker.
@@jamesscanlon44 in my opinion, the Ole Hickory is far better. But you’re comparing a $1,600 cooker (the camp chef) to the $12,000 smoker (the ole hickory). That being said, the quality off the Camp Chef is still great if the Ole Hickory isn’t an option for you!
@@AshKickinBBQ Darrin.. thank you so much for your reply. For now I guess I will go with the Camp Chef Woodwind Pro as I really don't my wife to kick me to the dog house for spending too much money. Hehe
I want to buy the ChefsTemp ProTemp Plus - The Next Generation Wireless Smart Meat Thermometer but I can't find the dimensions of the thermometer anywhere. I want to know the insertion size of the needle and the size after the insertion mark. I don't understand why they don't put that identification. I don't usually buy things without knowing the measurements.
Hey I was able to find this information on their website:
Measures both the internal meat temperature and the ambient temperature close to the food
Made with stainless steel and heat resistant zirconia ceramic
Size: 125×28×7 mm (4.92×1.10×0.27 inch) for Regular, 95×28×7 mm (3.74×1.10×0.27 inch) for Mini
Diameter: 6mm for Regular, 5.5mm for Mini
Max internal temp: 212°F (100°C)
Max ambient temp: 662°F (350°C)
Accurate: ±1°F (0.5°C)
Stay powered for 30 hours after a full charge
Hope that helps, don’t forget to use code: AKBBQ25 to save 25% on your order :)
Not worried of losing any moisture with the lid open on a really hot pan?
@@watsonrk1 zero percent chance you’re losing moisture lol
ribs food Jim Ross ATL 😮😮😮😮😊😊
Not gonna lie Jim, I don’t know what this means
I just put it in the oven after wrapping at 275. Ain’t no point in putting it back on the smoker and wasting fuel
That’s what I did lol.
its hot and you have a sweater on
@@luismurillo3226 yeah, inside my house, where it’s 68°. Outside was a t-shirt. I’m glad my wardrobe was all you picked up in this video 😑😂
next hes gonna ask what kind of boxers you use @AshKickinBBQ