You enjoy what you do, fun watching. Im a Georgia boy, been smoking all my life like my Daddy and GrandDaddy. Its fun to watch how something that, traditionally in this country came from the south, has spread and evolved like it has. Im very traditional with my smokes not alot of difference between what I do and what was done generations before. I still do ground pits on occasion for whole hog. I say all this to compliment you. Your smokes look really good and there's no doubt the flavors are big. There's a simplicity to your smokes that relatable and not all fancied up. Its also interesting how much charcoal you use. Dont use it much myself. Keep smoking and remember to always take in one breath of each new smoke when you first fire up...it brings good luck and keeps your fire true.
Hey CJ, I just found your channel and really have enjoyed it. I bought a Char Griller offset smoker last weekend and watched your video on making modifications, and then found this vid. The pork shoulder looks awesome and I'm looking forward to using your recipe. Thanks for the great vids.- Mark
Just picked up a Louisiana Grill Black Label 800. You are my Masterclass Instructor! Great videos great content. Thanks for taking the time to create. PS hello from Kamloops BC!
I am calling that BBQ "Little Kent" ~ We have made this recipe 20 times now, and it always comes out amazing. Kirby, I need to try that!!! The juice is loose. Good video CJ!
another great video.. is there any reason why you cook with the fat cap down? I always thought it was better to cook with it up so the fat flavors the meat.. Love youe videos.. especially the upgrade video for the grand champ.. goona do all that after I get my new one.. thanks!!!!!!
Looking good.. I'm looking into buying a offset. I already own a Kamado Joe. My thing is the vents, if you have it at 250 is it accurate like let's say the temp goes down to 170 and you add charcoal will it go back to 250? Have you heard of LavaLock bbq controller?
Hi cj, i just bought a char griller a few weeks ago because it was a steal... left outside all year @ lowes, so it had some rust and only $50, i have resanded and re oiled and seasoned....i have smoked with electric, propane, and pellet smokers in the past but never charcoal....ill be honest i am a little intimidated by keeping temps on long cooks (12 to 14 hours) im looking forward to the challenge....any advise on the temp control? Also people have told me the taste of "real" smoked food will be superior to the other methods I've tried....whats your thoughts on that? Thank you for your time sir....im sure ill be watching more videos as i learn to smoke on this.
When you use these offsets, they require a lot of attention. Nothing to be intimidated by though. Just keep an eye on the fire and dampers. You’ll dial in the temps as you go. There will be spikes and it’s a learning curve, but you’ll get it. You’ll get true smoke flavor with it. More than other cookers for sure.
I seen the bag you are using in this video of briquettes. I cannot get that around me anymore. Crazy right? Have you used the ridge charcoal at all? And if yes, how does it compare?
Hey Brother! The end product and pan of shredded pork had me drooling! I can't argue with that! 👍 Now get ready..........You know I'm gonna give You a hard time about the fire management. But to be honest, these pits Should be used as "Charcoal" smokers and using wood chunks for the flavor. Trying to maintain an all wood fire in these Pits isn't worth the effort. Great call to use charcoal! Great cook and Vid! 👍 Metal On! \🔥/
Absolutely amazing video. I’m doing my first pork butt (bone in) right now. I’ve reviewed ALOT of videos and yours seems to be the most forward with the least amount of BS I can’t wait to see how it turns out. No ambient probé but my thermo. Is pretty on point still !!
Shes a juicy porksalicious beauty, CJBear.. absolutely a foodie lovefest🥰😍 just need a crusty loaf of bread and red onion.. baby! Hello Charlie! We love you puppy 🥰🐶❤❤ Great Vid, CJ. Lotsa love to family Sir.💋💋
You enjoy what you do, fun watching. Im a Georgia boy, been smoking all my life like my Daddy and GrandDaddy. Its fun to watch how something that, traditionally in this country came from the south, has spread and evolved like it has. Im very traditional with my smokes not alot of difference between what I do and what was done generations before. I still do ground pits on occasion for whole hog. I say all this to compliment you. Your smokes look really good and there's no doubt the flavors are big. There's a simplicity to your smokes that relatable and not all fancied up. Its also interesting how much charcoal you use. Dont use it much myself. Keep smoking and remember to always take in one breath of each new smoke when you first fire up...it brings good luck and keeps your fire true.
Hey I’m just seeing this now! Really appreciate you taking the time to comment. Take care!
The grill gun is my new favorite toy. I absolutely love how fast it lights coals up.
Yes! Mine too!
Hey CJ, I just found your channel and really have enjoyed it. I bought a Char Griller offset smoker last weekend and watched your video on making modifications, and then found this vid. The pork shoulder looks awesome and I'm looking forward to using your recipe. Thanks for the great vids.- Mark
Thank you! Cheers
Nice cook CJ. Very informative and a Pork Picnic ls what my next cook will be.
Can't go wrong with the Grand Champ.
Thank you!
Good job ...love my chargriller bro...
Thanks!!
Bro, you have the best f***king narration! Love the videos!
Just picked up a Louisiana Grill Black Label 800. You are my Masterclass Instructor! Great videos great content. Thanks for taking the time to create.
PS hello from Kamloops BC!
Hey thanks! Appreciate you watching!
Nice video my man. I'm loving that new smoker.
Thanks Ben! Cheers
Hell yea brotha! Good stuff
Thank brother! Cheers
CHARLIE !
🐶KENT!🐶
Awesome cook.....looked delicious!
Thanks brother! Cheers
I am calling that BBQ "Little Kent" ~ We have made this recipe 20 times now, and it always comes out amazing. Kirby, I need to try that!!! The juice is loose. Good video CJ!
Ill get you some, send your address on IG.
It’s the best for sure. And it will now be known as Lil’Kent!
That offset is bad ass bro! Awesome pulled pork.
Thanks brother! Cheers
Good stuff brotha, Im with Josh, call it Little Kent.
Thanks my brother!
Ooooh man! That’s some mighty fine dining you got going there CJ! Love that Kosmo killer honey bee rub! It’s my go to rub! Great cook!
Definitely! Thanks much!
Man that pork looked amazing.
Thank you!!
Awesome video man! What’s the steel thickness on the XD? Does it hold temps pretty well?
Hey thanks brother. I think it’s 1/8th. And yes it does. Sold build for sure. And it’s heavy af.
“Tight like a tiger!”, nice Dead reference! 🧟♂️🧟♀️🧟
Lol
another great video.. is there any reason why you cook with the fat cap down? I always thought it was better to cook with it up so the fat flavors the meat.. Love youe videos.. especially the upgrade video for the grand champ.. goona do all that after I get my new one.. thanks!!!!!!
Hey CJ.....I am doing thae Boston butt Sunday. I could use some good tips and time for my royal gourmet offset smoker.
Mouth watering
Thanks!
How long did you let it rest?
Looks delicious man! I haven't made that in a long time.
Thanks brother!
Looking good.. I'm looking into buying a offset. I already own a Kamado Joe. My thing is the vents, if you have it at 250 is it accurate like let's say the temp goes down to 170 and you add charcoal will it go back to 250? Have you heard of LavaLock bbq controller?
That cali herbs 😁😁😂😜gotta love it...up here in oregon we got some good herbs and spices as well...hey great video man keep it up
Lol!! Thanks brother. Cheers
@@CjsQue no prob...hey I finally picked my xd grand yesterday I'm gonna put it together today can't wait
Do you think the grand champ XD is a good quality offset smoker welbilt sturdy metal thick enough to last for a good while
Looking at it as an introductory for me to start with
Yes I do. Probably one of the best entry level offsets you can get.
Thank you I appreciate the input very much and your videos are very well done
How close are the shelves can you just use one
Hi cj, i just bought a char griller a few weeks ago because it was a steal... left outside all year @ lowes, so it had some rust and only $50, i have resanded and re oiled and seasoned....i have smoked with electric, propane, and pellet smokers in the past but never charcoal....ill be honest i am a little intimidated by keeping temps on long cooks (12 to 14 hours) im looking forward to the challenge....any advise on the temp control?
Also people have told me the taste of "real" smoked food will be superior to the other methods I've tried....whats your thoughts on that?
Thank you for your time sir....im sure ill be watching more videos as i learn to smoke on this.
When you use these offsets, they require a lot of attention. Nothing to be intimidated by though. Just keep an eye on the fire and dampers. You’ll dial in the temps as you go. There will be spikes and it’s a learning curve, but you’ll get it. You’ll get true smoke flavor with it. More than other cookers for sure.
Some great looking pork CJ!
Thank you!!
I am here for the BBQ wisdom "If you don't want to splash, go slow with the bone"
Lmao! I’m am wise for sure...🤣
I seen the bag you are using in this video of briquettes. I cannot get that around me anymore. Crazy right? Have you used the ridge charcoal at all? And if yes, how does it compare?
I haven’t tried that brand before. I either use royal oak or Kingsford blue.
Hey CJ thank you for making me hungry :-) That looks magically delicious, a "BIG" thumbs up :-) ROCK ON!!!!!!!
Thanks Fred! 🤘🏻
What was your total smoke time?
I think 7-8 hours. I don’t really remember of hand.
Hey Brother! The end product and pan of shredded pork had me drooling! I can't argue with that! 👍
Now get ready..........You know I'm gonna give You a hard time about the fire management. But to be honest, these pits
Should be used as "Charcoal" smokers and using wood chunks for the flavor. Trying to maintain an all wood fire in these Pits
isn't worth the effort. Great call to use charcoal! Great cook and Vid! 👍 Metal On! \🔥/
Yessir! Always look forward to your thoughts and comments. I agree with you that it’s a pain. Appreciate ya stopping by brother! Cheers
Butt came out amazing brother, not gonna lie that grill looks pretty badass.
Thanks brother! I dig it.
Absolutely amazing video. I’m doing my first pork butt (bone in) right now. I’ve reviewed ALOT of videos and yours seems to be the most forward with the least amount of BS I can’t wait to see how it turns out. No ambient probé but my thermo. Is pretty on point still !!
Appreciate it! Cheers!
Lol nevermind he answered questiom
Lol
I'm impressed with that smoker bro! Now I wanna make a pork butt lol
Lol! Yessir!
@@CjsQue I would have taken out the top rack for the entire cook since it was a tight fit. Great job on the cook.
I’ll smoke it for 6 hours wrap it up then throw it in the oven the rest of the way...
same with brisket...
Yeah, heat is heat when it’s wrapped! Have a good one!
Shes a juicy porksalicious beauty, CJBear.. absolutely a foodie lovefest🥰😍 just need a crusty loaf of bread and red onion.. baby! Hello Charlie! We love you puppy 🥰🐶❤❤ Great Vid, CJ. Lotsa love to family Sir.💋💋
Thanks much Miss Mona! Hope all is well and you’re having a great day!