Over 30 years, smoking on my Country Clubber, and I have always put my brisket on the opposite side of the heat reflector! In this video, I see the recommended placement is over the heat shield. Even us experienced old timers, keep learning with this good training guide!
I have 15 apple trees . So of course I like to use the apple wood that I have pruned from the trees. I have never seen the competion charcoal. I wonder where I can buy it ?
Because air heats and moves thru fairly quickly, it doesn't have time to cool off like in big offsets. And because the charcoal keeps the chamber warm (verses having to pull heat in from an outside firebox) they stay warm. They perform incredibly well in the cold. We have tons of customers in places like Duluth, the UP and even Canada who use it all winter long.
Is it advised to line the heat shield to keep it clean from the grease dripping on it during a long smoke? Or maybe use a pan ? Just bought a Legacy 132 last night.
This is a fantastic video. Thanks for posting it. Also, what kind of gloves do you use for handling cold coals or other non-heated surfaces (light blue gloves worn in the video)?
very interested in getting a HB....do you have a full size hear shield that covers entire charcoal grate? I smoke 4 ribs per session and need to use entire cooking space as indirect cooking...thanks
My problem is that I cannot keep only two handfuls of charcoals lit. The entire bed of coals takes off. I've even tested it by starting off with only two handfuls and then literally closing all the vents and putting the lid down. Pulled the drain bar out and closed that too. The entire bed of coals still takes off and I end up shoveling coals out to get the temp down. So what I've been having to do is just light a little bit and then add some in as needed when the fire starts to die down every 30-45 minutes. Not ideal but it's the only thing I can do to keep the temp down. Any suggestions?
@@HastyBakeGrills I'm cooking on an older model Legacy. I've watched the fire management videos and followed instruction, but no luck with only keeping two handfuls at a time lit. I start with two handfuls let but it always takes off, like it's getting too much oxygen, which is why I literally close everything off but I suppose it's still getting air from somewhere?
@@richardshavney5405 being an older model, there might be some air sneaking in there. You might try cleaning the firedoor jam really well and adding some felt gasket? Lowering the firebox almost completely into the ash pile (and always maintaining some ash in the pan) could also help. Also make sure your hood seats completely. Our hood adjustment video might help in verifying that it's correct.
Good god, I just want to help you guys with these videos... the picture is 2 stops overexposed, audio has an echo like it's inside a dumpster. Eyes and ears...burning...ouch Great info though, if a person can actually handle 30 minutes of the pain.
Over 30 years, smoking on my Country Clubber, and I have always put my brisket on the opposite side of the heat reflector! In this video, I see the recommended placement is over the heat shield. Even us experienced old timers, keep learning with this good training guide!
Great video presentation. Thanks! Saw your grill on Cowboy Kent Rollins.
I’m going to buy a Legacy for myself this Christmas to replace my two Weber grills. Kent Rollins recommended your product.
always trust Kent! ;)
@@HastyBakeGrills do you guys do a Black Friday sale with your grills or accessories?
@@jerichofawkes1911 we have in the past. not sure what will be on sale this year, but something will be!
@@HastyBakeGrills thanks again for the response. I’m going to grabbing me a Legacy either way!
Great video, thanks for posting it! The wood section is very informative, really appreciate it!
Thanks for letting us know!
Anybody here from cowboy Kent Rollins?
lots of folks!
Great class!!!
Peach wood is amazing!
Just got my legacy. Thanks for such a well built American made grill.
Just smoked my first pork shoulder. 7 hours in and looking great. Definitely need to watch more videos on fire/heat control.
@@ntme6506 congrats! Love it!
I have 15 apple trees . So of course I like to use the apple wood that I have pruned from the trees. I have never seen the competion charcoal. I wonder where I can buy it ?
IF you're local, the Tulsa Grill Store. Most Ace Hardwares carry it as well.
The Energizer Bunny of BBQ! Dang you have to listen fast on this one. Pretty sure he wore down my resistance though. Gonna need to get one of these…
good video. How efficient are these in cold weather. I live in Ohio and Dec thru Feb can be extremely cold.
Because air heats and moves thru fairly quickly, it doesn't have time to cool off like in big offsets. And because the charcoal keeps the chamber warm (verses having to pull heat in from an outside firebox) they stay warm. They perform incredibly well in the cold. We have tons of customers in places like Duluth, the UP and even Canada who use it all winter long.
Is it advised to line the heat shield to keep it clean from the grease dripping on it during a long smoke? Or maybe use a pan ? Just bought a Legacy 132 last night.
Not required, but definitely makes clean up easier!
This is a fantastic video. Thanks for posting it. Also, what kind of gloves do you use for handling cold coals or other non-heated surfaces (light blue gloves worn in the video)?
We normally use any 4+ mil nitrile gloves, and add a cotton liner underneath when handling hot food!
very interested in getting a HB....do you have a full size hear shield that covers entire charcoal grate? I smoke 4 ribs per session and need to use entire cooking space as indirect cooking...thanks
Give us a call at the factory. We have some we've made that we can sell you over the phone!
Fantastic 101! Thanks guys
Glad it helped!
My problem is that I cannot keep only two handfuls of charcoals lit. The entire bed of coals takes off. I've even tested it by starting off with only two handfuls and then literally closing all the vents and putting the lid down. Pulled the drain bar out and closed that too. The entire bed of coals still takes off and I end up shoveling coals out to get the temp down. So what I've been having to do is just light a little bit and then add some in as needed when the fire starts to die down every 30-45 minutes. Not ideal but it's the only thing I can do to keep the temp down. Any suggestions?
What model are you cooking in? Have you watched our fire management series?
@@HastyBakeGrills I'm cooking on an older model Legacy. I've watched the fire management videos and followed instruction, but no luck with only keeping two handfuls at a time lit. I start with two handfuls let but it always takes off, like it's getting too much oxygen, which is why I literally close everything off but I suppose it's still getting air from somewhere?
@@richardshavney5405 being an older model, there might be some air sneaking in there. You might try cleaning the firedoor jam really well and adding some felt gasket? Lowering the firebox almost completely into the ash pile (and always maintaining some ash in the pan) could also help. Also make sure your hood seats completely. Our hood adjustment video might help in verifying that it's correct.
@@richardshavney5405 What brand of fuel are you using?
Indeed, very complete and truly 101
Good info
Can you run 2 heat shields and have the whole grill grate be indirect?
I was wondering the same thing
you can!
Can you make a video on how to get the most out of the hasty-bake 369 portable grill?
Very informative video! Thanks for putting this out for us grilling green horns...
Hey there! The 369 has actually been discontinued and replaced with the HB250. Most of the concepts will translate to the 369 from the HB250 videos.
Good god, I just want to help you guys with these videos... the picture is 2 stops overexposed, audio has an echo like it's inside a dumpster. Eyes and ears...burning...ouch
Great info though, if a person can actually handle 30 minutes of the pain.
Over priced grills