Nice video! I have been looking at this model for a while. I think it offers a lot of features for the price. I’m trying decide if I should go with the PR60 for the extra cooking space. Since you have had yours for a while, do you wish you had more space to cook on or do you think the 42 is good? Thanks!
Hey Ed, thanks for watching. I think PR42 has plenty of space especally with the second tier rack. Before i bought it i thought it look small watching videos ,it does not do it justice. When i got it i was surprise because it look bigger than i thought. If you go to my PR42 playlist you will see my cooks and how much meat i put on. God bless
Mr. Toby with this minion method wouldn't you get a lot of raw charcoal briquette taste in the meat since it is constantly burning new coals? Just curious.
Hey braket..That's a myth . Minion method has been around for centuries.. look at how the weber kettle is ran for long cooks.. .. thanks for watching. I have different smokers and I run mostly minion for years.
@@pitmastertoby2598 I love the B&B stuff. I confirmed today that only after the first chimney does the white smoke happen. After that the charcoal slowly spreads in my Kamado. I just figured each new coal that lit in the minion method was as dirty as the chimney start. I was wrong. Thank you Sir for being open to training a Jr. pit master 👍🏻
Man! That pit is a beast and a beauty! Thanks for sharing!
I was very please how well it perform. Thanks for watching.
Love your content. I have the PR 42 as well. It doesn’t look like it needs a fan system at all. What do you think??? Keep up the good work.
💪🏻💪🏻💪🏻
I think this maybe the next pit for me!
It's good one.
If you put that wood under the coals it will smolder and smoke longer. Pro tip.
Thank you,
Looks like you’ve got a new toy!! Good looking smoker!!
Hey James so far i like it..
A Year has gone by are you still happy with your cooker?
Oh yes
Nice video! I have been looking at this model for a while. I think it offers a lot of features for the price. I’m trying decide if I should go with the PR60 for the extra cooking space. Since you have had yours for a while, do you wish you had more space to cook on or do you think the 42 is good? Thanks!
Hey Ed, thanks for watching. I think PR42 has plenty of space especally with the second tier rack. Before i bought it i thought it look small watching videos ,it does not do it justice. When i got it i was surprise because it look bigger than i thought.
If you go to my PR42 playlist you will see my cooks and how much meat i put on. God bless
I have the pr60 i would get the pr60. And get the charcoal pullout
Hey ED, the PR42, holds alot meat. It's the perfect size to maneuver. Check out my Playlist in PR42.
Hey ED, it also depends on how much you cook.
Mr. Toby with this minion method wouldn't you get a lot of raw charcoal briquette taste in the meat since it is constantly burning new coals? Just curious.
Hey braket..That's a myth .
Minion method has been around for centuries.. look at how the weber kettle is ran for long cooks.. .. thanks for watching. I have different smokers and I run mostly minion for years.
I would recommend using good material. I mainly use B&B lump are briquettes, char-logs, blues hog , royal oak lump are my go to in that order
@@pitmastertoby2598 I love the B&B stuff. I confirmed today that only after the first chimney does the white smoke happen. After that the charcoal slowly spreads in my Kamado. I just figured each new coal that lit in the minion method was as dirty as the chimney start. I was wrong. Thank you Sir for being open to training a Jr. pit master 👍🏻
@@bracketengineer thank you for the kind words. Smoke on brother
Do you have charcoal tray that pulls out?
Yes
How much was the upgrade for the extra wheels?
I believe it was $200