Great content! Big fan of your products- it's the only charcoal I use for pork, beef, and poultry! I would consider a better mic for the overview-seemed a bit muffled/ "breathy." Looking forward to the next video!
Oh, no doubt about it. Out normal mic wasn’t working right so we used a backup. We now have good working mics again. I actually appreciate the feedback, thank you!
You had me until you let them wallow in that grease fire. IMHO, that just gives an off flavor from the burning fat. When are we going to see a full wagyu brisket hung in that Cotton Gin?
I can’t argue with that, it just looked so cool for the video. It was on,y in the fire for about 5-10 seconds before we put it out. Hey, I like that idea! 🤔🤔🤔
Great content, like seeing inside with the action!!!
Thanks so much, glad you enjoyed!
Hang smoking tomahawk steaks by drilling a hole through the bone for the hooks? I love Your style!! Bloody GENIUS!!
LOL, thank you so much! Ummm, nobody ever uses the word genius and me in the same sentence so thanks for that! lol
@@FOGOcharcoal 😆😆same here!
WOWZERS!!! Drop that chop! Great fire pic and looks insanely delicious
Oh, the chop was dropped! Dropped it like it’s hot.
Love the idea of searing on the deflector plate!
Yes sir! It was a last minute line of scrimmage play call!
Nice job Cptn Ron! Looks incredible!
Thanks Chris, we are so glad that you liked it!
Sinply the best n happy new year thanks for continue grilling
Thanks! We really appreciate the support!!!
Great video!! Really enjoyed watching. 👍👍
That means the world to us!
Oh yeah!!!
I knew you'd like this one Zach!
Be careful with that buddy 😂 I know that was fun brother and like doing that kind of cook! That cotton gin smoker looks awesome.
Yes sir, it was and it is! This was definitely a fun one!
Amazing Uncle Ron!!!
We appreciate you Jer! Are you Ron’s nephew??😉🤣
@@FOGOcharcoal LOL. 2nd removed!!!
Cool idea!
Thank you! I can't lie, we borrowed the idea from #TeamFOGO member, Craig Tabor!
Awesome video guys.
Thanks TJ! When are coming down to do a video with us?
@@FOGOcharcoal I’ll be in Daytona over spring break! 🙌🏻
Have you ever done a brisket or pork butt on the Cotton Gin?
Heck yes. They turn out amazing too. You see more and more being used in comps.
Great content! Big fan of your products- it's the only charcoal I use for pork, beef, and poultry! I would consider a better mic for the overview-seemed a bit muffled/ "breathy." Looking forward to the next video!
Oh, no doubt about it. Out normal mic wasn’t working right so we used a backup. We now have good working mics again. I actually appreciate the feedback, thank you!
Yes sir, like Ron said, technical difficulties but we think we have it worked out now. Thanks for tuning in and for being part of the #FOGOFamily
Get a MEATER+ best probe out there, wireless so you don’t need to keep checking. Gives external temp as well
We actually have one but didn’t remember to bring it that day! 🤷🏼♂️🤷🏼♂️
@@FOGOcharcoal 👍
You had me until you let them wallow in that grease fire. IMHO, that just gives an off flavor from the burning fat. When are we going to see a full wagyu brisket hung in that Cotton Gin?
I can’t argue with that, it just looked so cool for the video. It was on,y in the fire for about 5-10 seconds before we put it out. Hey, I like that idea! 🤔🤔🤔
You are absolutely right Steve! We just couldn’t resist the fire show.🔥
Is this made in china?
The Grill? 100% made in the good old U.S. of A.!!! The charcoal is produced in El Salvador.
@@FOGOcharcoal Great. Very rare these days to find US made products.