Supposedly ( I haven't tested it) a water pan up against the firebox opening (acting as a baffle as well as adding moisture) will give you temps within 10 degrees across the chamber.
Rice lake Wi. here.. i just picked up one of these offsets at a yard sale for 50 bucks. i am getting to old for the offset baby sitting but for the price i hade to grab it. lol
I see you put your gasket on your door.. does that work better than on the tank part of the smoker? I put mine on the tank part and it leaks a lot !!!!
Great video. I do think they got overly done. Nothing wrong with it I just like them to stay stuck on the bone during the bites. Just personal opinion that all.
@@brianrohm6757 theres still burning wood chips though isn't there? We can't have grills because we are not able to pull them the state required distance from the apartment, which is 13 feet I believe, without being on the steep slope going into the ponds
Hi. I've been thinking about adding the Highlander to my Arsenal. I have a Camp Chef pellet smoker, and I have a kamado smoker and Grill, a gas grill, and the Weber of course, I think everybody has a Weber charcoal grill. But I don't have an offset yet, and I'm thinking about getting this one for the price and the food seems to come out good on it.
It is what it is, and that's it bro ..... EZ for everybody to do.... thanks for making it EZ for usall bro.. much luv.... cant spell good but I tried...lol ... I can cook tho...🤣🤣🤣😅
A lil high on the temp for the first part. The best I have ever made was 190° for 3 hrs with smoke, 225° wrapped for next 2 hrs, 225° out of the foil and coated for the last hour. Fucking epic.
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Great job! Ribs looking amazing! I could almost taste them.
Excellent ! , I tried this with my new Oklahoma Joe's Smoker , Best Ribs I ever ate , Thank You !
Your accent and vocabulary is awesome.
Wow looks great. We have the same smoker. Thanks for sharing
your videos are great man! ribs look killer
Dude, best vid I've seen on ribs yet!!! No stupid music and stupid jokes and stupid gratuitous face shots.
The one at the end wasn't stupid!!!
Supposedly ( I haven't tested it) a water pan up against the firebox opening (acting as a baffle as well as adding moisture) will give you temps within 10 degrees across the chamber.
Great presentation!
Great stuff, bro!!
I've never tried the 321 method before going to be smoking some ribs tomorrow and using the 321 method hoping that turn just as good
Just got the Oklahoma Joe and can't wait to get cookin
Loved the Wolf howl
Delicious looking ribs, I have used the 3,2,1 method. Did not taste a difference but great video, btw I own a Highland as well.
Love my Oklahoma Joe Highland! Looks great!
Thanks for watching
Rice lake Wi. here.. i just picked up one of these offsets at a yard sale for 50 bucks. i am getting to old for the offset baby sitting but for the price i hade to grab it. lol
Nice work brother!
Thanks bud
Looks good 👍
I see you put your gasket on your door.. does that work better than on the tank part of the smoker? I put mine on the tank part and it leaks a lot !!!!
Great video. I do think they got overly done. Nothing wrong with it I just like them to stay stuck on the bone during the bites. Just personal opinion that all.
Nice "fall off the bone" :-)
You make me want a smoker! Unfortunately I can't even have a gas or charcoal grill at my apartment
You'll have to get one someday. You can make almost anything in them.
Maybe an electric smoker at an apartment is allowed
@@brianrohm6757 theres still burning wood chips though isn't there? We can't have grills because we are not able to pull them the state required distance from the apartment, which is 13 feet I believe, without being on the steep slope going into the ponds
Trying your recipe now.
Bout get me that reverse smoker thank you for video but I have a question what’s the best wood to smoke with for ribs and chicken
Hickory wood
What’s the spray ratio of apple juice to apple cider vinegar?
I gotta try the butter and brown sugar in the wrap.
Nice lookin Bones!
Thanks bud and thanks for watching
I do the same but I add a little honey and use squeeze parkay
Ok my Wisconsin Brotha ! Looks Good ! ! ! Now I'm going to have to smoke some slabs ! ! !
He is from the great state of Cali.
@@DanielVargas-tt9ch Good Stuff !
I am from SC, but also in Cali now !
Lol I'm not from Cali
Hi. I've been thinking about adding the Highlander to my Arsenal. I have a Camp Chef pellet smoker, and I have a kamado smoker and Grill, a gas grill, and the Weber of course, I think everybody has a Weber charcoal grill. But I don't have an offset yet, and I'm thinking about getting this one for the price and the food seems to come out good on it.
Yes, they're a great offset to learn on
My longhorn reverse flow is awesome with all my BBQ.
Keep it low and slow man.
Wow. You had me drooling.
Thanks bud and thanks for watching
What do you recommend to maintaining your temperature ?
Lol lots of baby sitting
It is what it is, and that's it bro ..... EZ for everybody to do.... thanks for making it EZ for usall bro..
much luv.... cant spell good but I tried...lol ... I can cook tho...🤣🤣🤣😅
Beef or pork?
How much Apple juice and Apple cider vinegar did you mix together
50/50
@@Northwoods thanks brother thanks For the video and the reply back
North Woods Wisconsin you mix it 50/50 when or at what time do I spray my ribs
What did you use for smoke?
Hickory
2-2-1 for babybacks
WHAT TEMPS??
I said what temp in the first minute of the video
are you related with UFC fighter Nate Diaz
Lol no sir
Nice job! How could you do all that smoking and not drink any beer! 😉🤣
Lol maybe I should have included the behind the scenes shots
A lil high on the temp for the first part. The best I have ever made was 190° for 3 hrs with smoke, 225° wrapped for next 2 hrs, 225° out of the foil and coated for the last hour. Fucking epic.
The point of the 190° is too allow more smoke into the meat.
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