Is Having Bark on Your Smoking Wood Good or Bad? | Ep 22
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- I answer viewer questions in this Q&A Thursday Chat Vlog.
Click "Show More" below to open the description box for more info!
Questions asked in this Thursday Chat:
1:27 How can I get US made products sent to the Netherlands?
3:53 Should I buy a Yoder offset or buy locally in the Netherlands?
6:29 What exactly is barbeque?
9:00 Does freezing meat hurt the flavor, texture, and tenderness?
11:33 How would you cook a pork belly on your smoker?
13:16 What fuel do you prefer to use on the WSM? Lump or briquettes?
14:57 Whats the best way to get the soot off the charcoal while cooking?
15:53 Have you ever used a Char Griller Smokin Pro? If not, what would you recommend as a good smoker for someone on a budget?
17:48 What are your thoughts on using 12" logs in your WSM instead of chunk wood?
18:58 How much time do you save when using the Texas Crutch?
22:54 What are your top 3 side dishes for a family BBQ?
23:48 What are your thoughts on having bark on your smoking wood?
26:20 Do you have any suggestions for keeping your grill grates clean when using them in the Winter?
28:36 What is the best cut of beef ribs that has meat on them?
30:50 After you shoot a video, how much time does it take to edit and upload?
38:15 What is cold smoking and how to you do it?
39:38 Can you use apple and cherry wood on a propane grill BBQ?
40:58 Have you ever done a whole hog on your Wichita?
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TH-cam Channels Mentioned:
Cookin with Surfin Sapo
/ cookinwithsurfinsapo
Babyback Maniac
/ @babybackmaniac
Ballistic BBQ
/ sd4547
MooseDownUnder
/ mounty27
SmokeyGoodness
/ smokeygoodness
Keith Bettag
/ @keithbettag598
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Products Mentioned (not available from Amazon):
Deep Ellum Brewery
www.deepellumbr...
Cajun Rocket Pot
www.cajunrocket...
Texas Pepper Jelly
www.texaspeppe...
Oakridge BBQ Rubs
www.oakridgebb...
Yoder Smokers
www.YoderSmoker...
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ThermoWorks Affiliate Links
Smoke - www.thermoworks...
Thermapen Mk4 - www.thermoworks...
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Amazon Affiliate Links:
Char Griller Smokin Pro
amzn.to/2mx8NgN
Pit Barrel Cooker
amzn.to/2jiT26S
Maverick ET-733:
amzn.to/29n5NP4
Weber Smokey Mountain 22.5 inch:
amzn.to/29n5qUK
Canon G40 Camcorder:
amzn.to/1UgGuee
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If I have helped you, please help keep me coming to you: PayPal.Me/TroyC...
Thank you very much for the support!!!
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I've worked in restaurants my whole life. Recently got an old "broken" aluminum food warming cabinet. Turned it into a gas smoker and made ribs, brisket, and smoked some sausage yesterday.
The cabinet itself is absolutely perfect for cooking as it holds standard size full and half sheet pans. Salvaged a side burner off an old grill for my heat, and we have unlimited pecan wood too from the backyard. Doing a turkey tomorrow.
The brisket had good flavor but needs work, I've never cooked a brisket though either. The ribs were the best I've ever made, bar none. Obviously the smoked italian sausage was great as well.
Hi Troy. Thanks for taking your time to answer everyone's questions. Here's mine: When you open your cooker to spritz, wrap, or whatever, you lose heat. When you close it back up, do you ever have to make any vent adjustments to get it back to the temp that it was at? How long does it typically take for the cooker to return to temp? I have a WSM and find myself adjusting vents after taking the lid off, but I think if I were more patient it would return on its own. Thanks!
That is a fantastic question John!!! I appreciate it and will add it to my list for you. Thanks much!
Troy, I really appreciate the way you list all the questions with links so I can go right to the questions that interest me most. Well done brother!
Hey Keith, I appreciate the feedback. Glad you enjoy having that info in the description box and I truly appreciate your support brother!!! Cheers, Troy
Dan has to be the nicest guy on youtube. My son's cub scout leader said the same thing about bark on a tree being the protection. Never really crossed my mind before that but it's totally true.
Thanks for the shout out. Have a great weekend, brother.
Yep, Dan is a great guy and wonderful friend. I hope to be able to hang out with him later this Summer! Thanks for the support Justin!!! Keep that smoke rollin' brother!
Hey Troy just watched this video; good stuff as always. I heard one of the questions regarding a Char-Griller Smoking Pro grill and wanted to respond. I've had one for about nine years and everything you said about it is true. At the time I bought it, I really didn't know much about grills and I thought the offset style grill looked really cool. Its not very thick and has major quality issues that will leak smoke like crazy. Also, it doesn't hold heat well nor does it hold a steady temp over time but it has been great to learn how to manage these things so that when I upgrade, I'll have the skills needed as well as a better appreciation for my new grill. Over the past year, I've learned a lot more about grills from guys like you, Justin, and several others. Keep up the great videos.
Hi Steve, I appreciate the feedback on the Char-Griller. Those cheaper grills and smokers are fabulous to learn on, but eventually, you will want to upgrade. And you are right, you will already have the basic skills needed to turn out some fantastic BBQ when you upgrade. Keep that smoke rollin' brother!!! Thanks for watching!
another bbq master who drinks on the job! Good Man!!!
Enjoyed hearing you talk about the editing T-roy...Its a labor of love isn't it haha!! Nice job!
Yes it is a labor of love Jason. I actually find it relaxing and enjoy the editing part. But it sure does take a long time to edit and tweak everything trying to get the video just right. I do love it though!!! Thanks for the feedback brother!! Glad you are enjoying these chats! I appreciate the support!
Troy, I was fascinated by your description of your editing process, from start to finish! I find myself doing several re-takes of my intro and outro also... When in the process of cooking, it's tough to do retakes though! LOL! I take a week of on and off editing before I'm satisfied enough to upload to TH-cam. Thanks for the very enjoyable and informative video!
Hey John, I think all of us who do TH-cam cooking videos are all doing about the same with regards to our shooting and editing. I love having extra takes for my opening and ending scenes, but once the cooking starts, it's hard to do retakes like you say. LOL It's all good fun though! Glad you enjoyed the chat and I truly appreciate the support!!! Have a wonderful weekend my friend!
I enjoyed that part too, Troy. Geeky, but useful! Thanks! ~brian
Thanks for taking the time to make these Thursday Chats Troy. They sure are great for an amateur like myself looking for insight from veterans! Good timing on the Bark question too, I need to refill my fuel supply and was just wondering about that myself. Have a great weekend brother!
Thanks for the feedback Tim. I'm happy if I have helped you with your cooking skills brother. Have a great weekend!
Great chat Troy. Enjoyed the comments on making and posting videos. I learned some things from them. Subscribing for the first time ever on TH-cam. Cheers from Las Vegas
I'm always happy to help if I can Oren. Thank you very much for the support!! I am honored to be your 1st!!!
I use wood, with bark, on my 150 gallon smoker. It burns off quick. People never complain, and I cater.
Screw that chargriller, and get a 22" Weber kettle to start with.
Old video I know, but the bit about the freezing aged meat, or any meat, making it dryer and tough isn’t necessarily true. Freezer burn is a whole mother subject (and auto defrosting freezers can speed up freezer burn), but generally, meat stored in the freezer should continue the molecular break down and actually make it more tender. Freezing shouldn’t affect moisture if it’s packaged correctly.
When I butcher large game and cannot age the meat before I freeze it (I mark the packaging with aged or not aged) I’ll typically let it age in the freezer a year or more so it’ll become tender. If you have an auto defrosting freezer you have to make sure that meat you plan on aging in the freezer isn’t touching the freezer walls, as they are heated to defrost and can cause freezer burn as it heats and refreezes.
Love your three sides, Troy! Classics for sure. You are sure diplomatic in describing the Texas Crutch and your thoughts on it. I have taken note, and thank you for that. I used to look down on that, and still never use it, but your description sure showed me how to be polite about it :) Nice info and response on the bark of the wood. Excellent description. Bark does add a lot of sharpness to the smoke. Thanks for another great and informative session. I admire you for taking the time to do this, Troy. You are dong a huge service to the YT BBQ and Coking community. Rock On!
Thanks very much John. I truly appreciate the kind words and support brother. Rock On!!!!
Keep posting great videos, man! Broke in my WSM today with some nice ribs and really appreciate all the inspiration I get from you.
Thanks very much Martin. I'm always happy to help a brother out. Your food will keep tasting better and better with each cook on that WSM, so keep that smoke rollin' bro!!!!
Another superb Thursday Chat, Troy... I'm late to the party again. Been sitting outside waiting for the wind to stop howling so that I could light the coals (it never did, of course) and I realized, "Hey, it's Thursday" so I decided the wind wins the battle again and flew like the wind down here to watch. It's good to know I'm not alone on the bark. I imagine it *would* be a harsher smoke that no one wants their food to absorb. And yea, the edit is usually the 2nd half of a typical "broadcast day". Sometimes it takes me longer to edit than it did to record the hours-long cook. But it's still FUN!
I appreciate the support Dan. Maybe you should build some sort of wind screen on your porch? Ya know, put up some of that green see thru material like they have around tennis courts? I bet that would work for you brother! I do love the editing part, but it does usually take me 3-4 times the amount of time to edit. It's all good fun!!! Enjoy your weekend my friend! Cheers, Troy
Hey Troy! Enjoyed this episode brother! When you were asked the editing question and as I listen to your reply, it could have been me answering that, because that's exactly what I would have said lol! After four and half years of TH-cam, doing the intro is still the hardest and takes the longest for me. Once I start the cook, I have very little if any retakes, and I normally nail the taste test within the first 3 tries lol, and sometimes I get it on the first one. I would never make it on TV because my biggest problem is stumbling over my own words! Take care brother! Cheers!
Yep, I totally understand where you're coming from Rus. You and I are a lot alike it sounds like. I really do enjoy the editing part, but it does take a lot longer than actually shooting the video. Thanks for watching brother!!! I'd still love to visit you sometime and you are always welcome at my house brother! Hope to see you soon my friend! Cheers, Troy
weber kettle grills work great for low and slow. put the charcoal on one side and cook on the other. Bottom vents wide open, and top open just a crack. it will hold a temp of 225 to 250 for hours. use wood chunks for smoke. cheers...😎
I appreciate the feedback David! Thanks buddy!
I really enjoy the Thursday chat videos, and I always read through all the comments as well. There are a lot of other viewers out there that have valuable tips and advice to share. I have a question for you - have you ever made a stuffed meatloaf? If so, what did you use for filling, and would anything be gained by cooking it on a smoker?
Thanks very much! Yes, a lot of my followers do leave great feeback in the comments. I appreciate the question and will add it to my list!
Troy, just send Peter in the Netherlands a few links for BBQ Rubs recipes. Then he can make his own, and kinda play around with them and adjust to his personal taste, etc. He can even just take a basic all-purpose rub like an Adobo and add some, pepper, paprika, chili powder, cayenne, cumin or whatever to adjust for whatever meats he's smoking/grilling and to his taste. I use various rubs, but for the most part, this is what I do. He shouldn't have any trouble finding then ingredients.
Great feedback George. I did send Peter a link to Amazing Ribs site where there are quite a few rub recipes he can play with. Thanks again buddy!
Well done my friend. All my best...
DUDE THANK YOU... I grill pretty dam bad ass... recently I started trying smoking my food in my offset and noticed ALOT of smoke and my meat wasn't up to my expectations... NO TREE BARK ON THE WOOD lol thank you man
T-Roy, really anjoy this new Thursday chat you got going, been a fan for a while, just flying under the radar. Really appreciate the genuine responses, I actually started smoking meat a couple of years ago, and thanks to you, I have become quite the go to bbq man, to that I say Thank you. You also look like the kind of guy one could chat through a whole brisket session and not even feel the time fly by, maybe one day, keep up the good work, always looking forward to you videos! Take care buddy! Cheers from Brownsville Tx, or as I like to refer to it as the real South Texas, lol!
Awe bro, you are in the deep South part of Texas!!! I truly appreciate the support and feedback David. It pleases me to hear that I have helped you with your cooks. That is the main reason I do these videos is to help others. Believe it or not, I'm really not much of a talker off camera! LOL Cheers brother!
Flanken style ribs are cut from the short ribs. Need ribs? Ask if they will de-bone a ribeye.
Great feedback Andrew!!! I appreciate it bro!
Sorry, but I gotta say the chargriller offsets work just fine. I have one and a friend of mine has the smaller version of mine and both work well. I've cooked all kinds of things in it, including using my rotisserie in it to smoke roast beef. The only issue I run into is having to put a towel on it in the winter to help hold in heat better. It cooks food evenly and has always been easy to control. Unfortunately I can't afford $1000+ smokers, no matter how much I love BBQ and smoking foods. Love your channel but had to say something for my smoker that has done me right thus far.
No worries Max, I truly appreciate your feedback and if your Chargiller offset works fine for you, then that's all that really matters. Keep that smoke rollin' my friend!!!
T-ROY COOKS As much as possible! This guy smokes 365 days a year. Keep up the good work!
Hey Troy, another good Thursday chat! I asked awhile back if you've tried Kingsford professional. I picked up a bag and using it tonight. Doing Chivettas chicken. It's a Buffalo/western New York staple. Really fine marinade. I'd love to send you a bottle. Let me know if I can do that! I'll be sure to let you know how the Kingsford professional briquettes worked out.
Hey Matthew, I have tried that professional Kingsford and it does burn a little hotter and has a little less ash. It also lasts just a bit longer. I think I'll stick with the regular Kingsford Blue though since I'm used to how it burns. Yeah, I can get that Chivettas locally, so I'm good man. I appreciate the offer though!
Solid youtube advice man thanks!
Thanks for the insight Troy on how you publish your videos, I had no idea.....You really put a lot of work in this, so I appreciate it more as a fan bud......Thanks so much for your efforts and continued success......And I will continue to be here on Thursday and everyday for that matter, just to see what you have available......Thanks again....
I truly appreciate the support brother. Yes, it is a lot of work, but it is fun!!! Plus, I get to interact with all of you out there and get to meet other TH-camrs from time to time. Good times!!! Cheers brother!
Troy. Love the channel. cheers! More of a PSA than a question. But here goes. Encourage weber owners to register their grills. I had the handle on the lid of my 22" kettle break. Grill was over 7 years old. After a 3 min conversation with a weber rep, on a Sunday morning nonetheless, I had a new lid on the way. It arrived 3 days later! A lot of weber stuff carries awesome warranties. Have a great week T-roy
Great tip!! I appreciate the info. Weber does have a great warranty. Cheers, Troy
I too appreciated your discussion of editing and publishing video. One thing I've realized is uploads are much faster on my PC with Ethernet cable, but that using WiFi from my Ipad took an hour for a 9 minute video. I also never thought of the many servers throughout the world. Great tip about waiting to make it public!
Glad to help you out and I appreciate your support!!!
Hey T-Roy, I recently came across your channel and can't stop watching so thank you for doing what you do. I have two questions for you in regards to your WSM. 1. Which size do you have? 2. What kind of gasket do you recommend for sealing a WSM? I'm looking to get one in the near future and I want to make sure I have it set up right from the get go. Thanks again and cheers!
Hey Jeff, I'm glad you are enjoying my channel and I truly appreciate the support brother! I own the 22.5 inch WSM. And I have not added any sort of gasket material to mine. It will leak a little smoke when I first start cooking on it, but after about 30 mins, everything is fine. I really don't think you need to add gasket material, but if you think you do, there are lots of options you can get from Amazon. Pretty much any high temp gasket material should work for you.
T-ROY COOKS thanks for the reply. I thought I saw some type of gasket on the side door of the smoker in one of your videos which is why I asked. Anyway, watching your videos has made me crave brisket more so than usual so I'm going to have to do one in the next couple of weeks and I won't be wrapping it. Have a great week!
I did install a Stainless Steel door from Cajun Bandit onto my WSM, but there is no gasket material. Have fun cooking up that brisket brother!!! It's gonna be a great Summer of BBQ!!!
Up here in the north Midwest, south of Canada, barbecue basically just means you put barbecue sauce or rub on it and it's cooked on a grill so it has a least just a little grease flame char or smokey flavor. I lived in Texas for a part of my youth (Dallas area, so mostly a city boy), but that aside you might be surprised how well seemingly local know-how travels these days. On the other hand, you're making it happen too... Appreciate that.
Growing up in Louisiana, we thought the same of bbq. It was meat grilled and a sauce slathered on it. LOL I appreciate the support!!!
T-Rooooooy!! Love your content man! Keep the smoke rollin'!
You ever rip some Black Ops on your briskets? One of my favorites. I bet on the Wichita, it would be lights out.
Thanks John, I recently did a video using Black Ops. I love all of the Oakridge BBQ rubs. Yes, the brisket turns out really nice on the Wichita when using that Black Ops!!! Keep the smoke rollin' brother!!! Cheers, Troy
Great episode of the thursday chat again T-Roy. Cheers!!
I appreciate the feedback and support Ben. Have a great weekend brother and keep that smoke rollin'!!!!!
I don’t like smoking would with the bark I like center cut wood for smoking. I’ve always thought that would with bark gives off dirty smoke. In my opinion. And as far as an affordable smoker get on marketplace and don’t purchase the first thing that comes long unless it’s a real good deal. I found a 22 inch WSM for $25 on marketplace and it’s in great shape for that kind of money I put $200 worth of extra parts on it to have they customized WSM for only about $225 total I didn’t need all the fancy mod parts to make it work I highly suggest watching marketplace before you pull the trigger on a smoker. If you watch it for a few months you’ll eventually find a good deal. I don’t think you’ll find one for $25 cheap but you’ll find something around $150-$200 easy!
You can clean up somebody else’s mess and start over from scratch with a used smoker and get a hell of a deal buying use.
Love what you're doing bud!! Enjoying your videos 👍🏻
I appreciate the feedback Bradley!!! Thanks very much for the support buddy! Cheers, Troy
Another great Thursday chat T-Roy. I look forward to them every week. I have a question I know u commonly use commercial rubs but have you ever tried killer hogs bbq rub on ribs. Cheers brother.
Thanks William, I appreciate the feedback my friend. I will add your question to the list! Cheers, Troy
HEY T-ROY HOW YA DOIN .I JUST GOT DONE SMOKIN A USDA RIBEYE ON MY WSM. I CUT IT 9" WIDE SMOKED IT TO 125 THEN WRAPED IT TILL IT GOT TO 131 DEGREES IT CAME OUT GREAT.I WENT BACK TO YOUR VIDEO FROM 3 YEARS AGO WHEN YOU DID YOURS .THE REST OF THE MEAT I SLICED INTO 10 STEAKS CANT WAIT TO GRILL THEM UP .THANKS AGAIN FOR YOUR VIDEOS THERE ALOT OF HELP.I ALSO PUT A LAVA LOCK DOOR ON MY WSM BIG DIFFERENCE IN HOLDING THE HEAT IN. TALK TO SOON THANKS BRO.
Glad I could help inspire your cooking Johnny!!! I know that ribeye was some fine eating!!
It’s not bitter or anything but you have to move it around sometimes for it to burn through the bark
Troy, still loving the Thursday Chat Videos. A wealth of information in everyone of them. You're doing the Lord's work brother. Cheers to ya. Now for my question. When you plan on cooking Chicken or Turkey whether it be grilled or smoked do you do a brine and if so which do you prefer? Wet or dry brine? Thanks for the videos.
Howdy, I appreciate the feedback and I'm glad you enjoy these chats. I will add your question to my list!! Thanks, Troy
Just to add a comment. I've smoked turkeys for over 30 years on outdoor smokers. My bride wouldn't have it any other way. I don't brine them, and use about a 14 - 15 lb. bird +/-. Large birds (20 lb.) may need an over night smoke. Bought the 18" WSM back in November. I'd suggest a quality bird. Fresh is better, but if not, I use a Butterball turkey. I find that cheaper or less quality birds just don't work as well. I smoke several turkeys a year. The bride's card club love 'em once a year. Just my two cents :-)
Dang. Why the lines through my text? How do I edit this out? Sorry.
22 episodes already. Time sure goes fast. I have learned a lot watching you keep up the good work!
I know, right? Time surely does fly when you're having fun. I appreciate the support!! Cheers, Troy
Second Thursday chat I have watched. Pretty addicting!
Thank you very much Vincent. Glad you are enjoying these chats and I truly appreciate the support! Cheers my friend!
Thanks for the chat Troy brother! Keep up the good work man.
Hey Ritchie, thank you very much brother!!!
Howdy partner!
Yeah that Yoder Wichita is pricy over here in Europe.. In Norway a wichita costs 4100 usd! They are assembled in US and shipped so thats why they double their price.. But it is an awesome smoker.. But i am gonna get me one some day..
I would recomend that european bbq'ers check Amazon.co.uk to see if bbq-products can be bought from there.. just a tip...
Another great q & a with good answers as always.. can't belive its no22 already.. haha (cool tshirt btw!)
Regarding coldsmoking; Cold smoking are typically done between 20 to 30 °C (68 to 86 °F).
Anyway;
Have a great one brother!
Cheers
Hey there my brother Kjetil, I was actually thinking you'd know a lot more about cold smoking since I've seen you doing it on video. I appreciate the feedback and I'm sure it will help those who read the comments. Cheers to ya brother!!!
That is my goal aswell.. try to spread the knowledge and experience of the art of BBQ and smoking..
Great video T-roy. Thanks for answering my question once again, actually headed to my butcher shop tonight to get me some Pork belly and some Oxtails! Cheers and have fun rolling smoke this weekend.
Thanks Austin, I sure will brother!!! Sounds like you will be having a fun weekend too!!! Cheers brother!!
GOOD! It don't really hurt any thing from the same tree and its wood. Never had a bitter taste unless from hickory and the bark falls off any way.. i leave mine on he hee i'am a tight wad, i make em! Never bought a pit. I've made em out of some drilling casing, some from barrels, blocks, bricks, stone, dig out pits, and even metal trash cans. Hey it makes a gr8 smoker. cooks just as good I don't need a fancy 2500 dollar smoker But u do, ur in public he heee cheers bro
I like those pits made from cinder blocks. I may have to build me one of those sometimes when I have more room. I appreciate you watching!! Yeah, I do love my Yoder, but if I had to, I could get by with a homemade pit. I appreciate the feedback brother!!! Cheers!!!
Thanks T-Roy for another great video, plus nice photo bomb from your pup....lol
Thanks for watching Kent. I am glad you enjoyed the video. My dogs are camera hounds!!! LOL
I'm a new subscriber, and I love your videos! Keep up the good work!
Thank you very much!! I appreciate the support!
T-ROY MY MAN!! Love these Thursday chats!! I really look forward to them. Is it possible if you can do a video on how to properly slice a brisket from start to finish? Keep me posted on it. Thanks again partner!
Ah, now that is a great question Maddog!!! Sure man, I can definitely do a video on that. I appreciate the suggestion!
Another great episode Troy. Love these chats on Thursday. Keep up the good work brother #riverlife
I appreciate that brother, many thanks!!!
T-ROY COOKS still listening for my questions but I understand u hit lots of them much love #riverlife
Hey Mr Troy I'm new to smoking been doing it for a yr on my vertical propane smoker and getting a offset smoker , my question is how much wood to maintain a long fuel I've watch alot of your video's to make sense of the basic, practice makes perfect is the best way to learn. ty for your advice and keep the video's coming
Thank you for the question Miguel. I will add it to my list for you!!! Cheers buddy!
Hey Troy.... I found your channel this past Saturday and just wanted to say I really like your videos. I'm new to smoking and look forward to future videos and tips! I will probably have questions too! God bless!!
Hey Louis, thank you very much for the support!!! God Bless you also my friend!! Cheers, Troy
Good stuff Troy. I found the behind the scenes editing info you shared very interesting.
Hey Jeremy, glad you enjoyed the chat brother. I'm always happy to share what I know with my followers. Cheers bro!!
Hi T-Roy, Another great thursday chat.Hi to karen and the kiddies. Have a great weekend and i will see you next week . God Bless! XXOO
Hi Sandra, thank you very much! God Bless you also my friend!!! Have a wonderful weekend!
I use bark-on for heating up the pit. I also use it in a fire prep barrel and or firepit in order to generate coals for my firebox. Other than that, bark is a huge no-no. Bark-on wood when added directly to your firebox will create an intense bitter and or dirty flavor to your work of art and will virtually ruin the meat. Thats my two cents. Smoke on friends
Great video good information on the topic a little bit of stuff about that you tube I think this guy knows the stuff he also knows how to BBQ I'm glad I found this channel cheers T-Roy
Another good one Troy! On the PBC price, I think I paid $300 for mine. I have to dig out my receipt. Great info on the TH-cam Server. Looking forward to a Whole Hog on your Wichita.
Hey Lumpy, I misspoke. The actual price is $299. Glad you enjoyed the chat brother!!! I appreciate you watching!
Hay Troy nice chat. Got some questions for you brooo. If I were shopping for a middle grade smoker (500-700) what would be the min metal thickness? What do you know about the yoda Cheyenne? And if u had a top 10 of spices and seasonings in your arsenal for BBQ what would you rec besides salt and pepper. Oh and if one were to visit Austin what BBQ place would u rec? I was thinking of the salt lick,I can't wait all day for franklins
Thanks for the support Martin. And thanks for the question brother!!! I will add it to my list! Yes, I do need to try that line of beers!!! Much appreciated!
Hi T-roy. Nice to see the Netherlands represented in your video's. You're world famous now haha! Also, loved how you tried to pronounce the name haha
Oakridge BBQ Rubs is available on Amazon, I usually order this in Spain and my favourite rub so far!
Great info Stephan, I was not aware they were sold on Amazon. Thanks for the feedback!!!
My man good videos bro
Hey Troy Lou from Jersey here once again! Your chats are truly addicting and I get so excited when I get that notification that your chat is up.Thanks for answering my kamado question awhile back I appreciate it but I still haven't decided on what I'm gonna get just yet. A question I have for you is in reguards to injecting brisket. I loved your 3 brisket cook with the youtubers and noticed that the preferred brisket as far as taste (smokiness) was the naked brisket but you did make the comment that it was not not as moist as the 2 wrapped ones. This has been my findings as well. I am a fan of injecting but weather I do it or not to a brisket I am going to cook naked it always seems to just be not as tender as when I wrap it. Is it just me or should the extra moisture help break down the meat. Lol or am I doing something wrong? Any help you can give me would be great... you just can't beat the bark on a naked brisket... ps I am comming to Austin soon and have already preordered some franklin BBQ. Can't wait! Keeps the great cooks and chats commin!
Hey Louis, I'm always happy to help if I can brother. And I will add your question to my list!!! Enjoy your trip to Austin!
Good info here! Love that you sat down to talk with us.
It's good fun brother!!! My fans really enjoy these chats and I do too!!! I appreciate you watching!
Hey Troy quick question. To soak or not to soak. I see a lot of people say to soak wood chips and chunks before using them. But I watch many you tubers including you and it's not clear if you are using soaked wood or dry wood. I know it may be an editing thing no one really wants to watch wood soak in a bucket :) but I am just wondering the pro's and con's of soaking.
Great question Chris, I will add it to my list to help others understand my answer as well. Much appreciated buddy!
Awesome video man
Thank you very much! I appreciate the support and feedback!
i have not had the experience of bitter bark smoke. i like it. apple and cherry bark is great...anyone else?
T-Roy, what's up bud? Hey brother man I have a question for you . I just got into the dedicated smoker level. I purchased what I could afford and got a Oklahoma joe. I did a few mods to help it out like welded the fire box and firebox to the smoker I also added a dryer extension to get the smoke to grate level and made make shift heat deflector plate. I just did my first rack of ribs the other day. I noticed that it didn't leak smoke as much as some others, but my question is how do I get my smoker to keep temp steady? Should I leave the smoke stack open all the way?
Hey brother, I appreciate your question and will add it to my list!! Cheers bro!
There's nothing wrong with the Char Grill's Acorn Kamado. It's a great less expensive green egg. Thanks for having me over. Do you have a cowboy hat?
Yep, most of the Kamado type cookers will cook fine. I was speaking of the metal grills they make. And yes, I do have a cowboy hat! LOL
T-ROY COOKS ya your right, their mettle grills are kinda cheesy, I had a Brinkmann horizontal offset for 25 years, it finally rotted out. Had a lot of good cooks on it, many 4th of July's party's. Really heavy metal, someone told me once they used oil pipe to make them. Your a nice guy Roy, you and Karen. I enjoy your chats but keep cookin guy and don't give any fat to Karen she hates that shit. Lol.
Hey Troy, love your channel. question-what size smoke exhaust pipe O.D & I.D is on your Wichita. I recently purchased a different brand offset, and it's very similar. however they downsized smoke exhaust pipe. It's only 3 in O.D. and 2 7/8 in. I.D. Everything I cook is very smoky. I've watched tons of videos on heat and fire management (including yours), and did everything right especially last cook making sure I had good seasoned wood, blue thin smoke, clean burning fire, (1 or 2 pcs at time) dampers open. Tended it throughout. It's my opinion that there is more smoke coming in the cook chamber than the 2 7/8 in pipe can exhaust. Everything pretty much like your setup. Your thoughts?
Hi Irvin, I appreciate the question and I will get you that answer.
Great as always! What's up with the beard flying on your left side #stylish
Ha!!! Are you talking about my dog Lucy sitting behind me to my left? LOL
Freezer burn will get anything after a while, even vacuum sealed stuff, though not nearly as fast. Water can slowly evaporate even below freezing and become displaced, so you can get weird dehydrated tough spots in food that cook and can even smell different from fresh food. Ice crystal formation, expansion, and fat displacement might also play a role in breaking down the spurge-like natural chewy and tender texture... Sorry, I'm a scientist, so I can wander off like that sometimes... lol
No worries man, I appreciate your feedback and input. I'm sure it will help others who read through the comments.
AS always an excellent Q&A! Troy I can only get pork shoulders that are about 2 pounds (no bone, but seems to include at least part of the money muscle). I have a Weber kettle that I can control the temp on. How would you recommend slow cooking such a small piece of pork?
I'm sippin' some wine and doing a reverse sear on a pair of two inch thick Ribeye steaks while watching this video :)
BTY: Freezing meat forces a lot of the natural liquids out of it :(
Hey John, thank you very much! Glad you are enjoying these chats buddy. I will add your question to my list. And having some wine while cooking steaks and watching some T-ROY COOKS videos sounds like a fantastic relaxing evening!! Good times!! I appreciate the support!
They cut like butter :)
Hey T-Roy, love the channel, I've been learning so much going through your videos! Do you notice a flavor difference between lump and briquette charcoal?
Do you think it would be possible to make a higher-airflow conversion and run a WSM on just wood chunks?
Thanks for the support! I'm happy you are enjoying the chats. I have never tried using lump in the WSM, but have wanted to give it a try. There is a slight difference in the flavor between briquettes and lump because briquettes have filler to help bind the coal and wood together. Lump is just wood.
Great video again Troy. Love the oakridge BBQ shirt, I'll be smoking a brisket this week with the black ops rub so I'm getting pretty excited! Also I have all the yeti products except that can holster you have there on your videos. I swear by them but I'm curious if that keeps your can as cold as the first sip to the last? Thanks Troy,
Thanks brother, glad you enjoy these chats. Yes, I do love all of the Oakridge BBQ products. And yes, the koozie does keep that beer can cold. I'm not sure if it's as cold as when I first pop the top, but it's still really cold when I take that last swig!!! Cheers brother!
Hey Troy, liking that shirt. Y'all having this hot weather like we are here in Ga. we sure didn't have much of a winter. Your doing very well with these q&a videos. Enjoy seeing you grow. You will be at that 100,000 before long. Does answering all these comments ever wear you out. When you started TH-cam did you do a lot of this sub for sub stuff. Alrighty my friend I'll be quite now lol. You have a blessed weekend my friend
very good pints about trying to buy things local. I am looking forward to seeing you try some things on the old school Weber kettle
Thanks Joe, I really do need to get a Weber kettle. I can't believe I don't have one yet. Heck, after cooking on all these fancy cookers, I probably won't be able to cook on that kettle? LOL I appreciate you watching brother!!! All my best to you and your family! God Bless!!!
T-ROY. Do you have any experience with a pellet smoker? I'm thinking of buying the Traeger BRONSON 20 GRILL within the next week.
Hey there, I have never cooked on a pellet smoker, but my neighbor had an older Traeger that he cooked on and I did get to taste some of his cooking. It was mighty fine eating!! And Traeger is a well known brand for pellet cookers, so I think you'd be fine choosing that Bronson 20 as long as the options it comes with will satisfy your needs. Go for it!! Cheers, Troy
Hey ya Troy, another amazing installment of Thursday chats with Troy! My question is when you're using your WSM and smoking a pork butt, fat cap up or down? Have you tried both ways? Do you use butcher paper or foil and if so at what temp? do you recomend pulling the pork out of foil for the last few degrees so the bark will crisp back up or is that not necissary? Thank you so very much my friend, God bless you and Karen and cheers to you my friend.
Great question Rusty!! I will add it to the list brother! Thanks!!!!
What type of wood goes well With the meat U smoke? Can U mix different woods to get a unique smoke flavors for the meats Ur grilling
T-Roy!!! Quick question: I'm about to buy a WSM.. Do you recommend the BBQ guru? Thoughts on it? Thanks.. Love the videos
Hey Chris, the BBQ Guru is great if you need to monitor temps remotely, but the WSM will maintain temps consistantly without needing the fan that comes with the Guru. I'd suggest you get a ThermoWorks Smoke or Maverick ET-733 instead of the Guru if you are just wanting to monitor temps remotely. Now, if you are cooking in cold weather a lot, the Guru may be of some help to you and that fan will help keep temps up in the WSM. I have the Guru, but rarely use it, and when I do, I rarely use the fan.
Awesome Troy!! Thanks for the quick reply. I live in Socal so I don't have to deal with cold weather too often.. I will check out the products you mentioned! Thanks again
Hey Troy, love your videos, between you and Baby Back Maniac, I'm getting pretty inspired to hone my BBQing skills and grill way more often. Tough to do in the Seattle rain though. Anyway, I'm curious how you decide which grill you're going to use for any given cook? Or, more importantly, which grill to buy next! I have an inferred gas grill which is nice for quick dinners after work and also a Weber Summit Charcoal that I love for its versatility but that doesn't stop me from drooling over about a dozen other grills that I'd like to see in my back yard. As someone who owns many grills, how do you pick which one you want to use?
Great question Jake! I will add it to my list for you. And thanks for the support! It pleases me to know that I have helped inspire your cooks. Keep that smoke rollin' brother!! Cheers, Troy
Greetings from California, T-ROY. Costco has USDA Prime Brisket on sale for $2.99/pound so I bought a whole packer one that has been vacuum sealed. Problem is: it's just me and my wife. Do you have any tips on storing and reheating cooked brisket (I figured this brisket will last us about 1 to 2 weeks). Thanks for all you do teaching us about BBQ. We really appreciate it! -Phillip T.
Hey Phillip, I appreciate the support. Sounds like you need a quick answer, so here it goes!!! I vacuum seal my leftover brisket and freeze it. I let it thaw out in the fridge a day before I'm wanting to reheat it. I prefer to use brisket in chili or perhaps a stew type dish. If you want to slice it, just reheat the slices in a little butter or oil on your stovetop to get a nice crispy outside and warm the slices through. You can also chop up the brisket and throw it in some bbq sauce and reheat it on the stovetop for chopped beef samiches. Hope that helps brother!!! Enjoy that brisket!!! Prime is awesome!
T-Roy quick question for you. I'm building a UDS and plan seasoning it Saturday night to use on Sunday but would like to know what oil you recommend? Thanks & keep up the great videos.
Hey Rick, thanks for the question brother. I like to use a high temp oil such as Peanut oil or Grape seed oil. But, if those are too pricey for you, just use regular Vegetable oil. Congrats on the new smoker and I'm sure you will enjoy the meat that comes off of it!! Keep that smoke rollin' brother!
Hey Troy, I hope you are well. I always enjoy your presentations. Question: When will you feature some wild game for a cook? A feature on venison, or bear would be much appreciated. Thanks, man.
Thanks for the question Big Mark!!! All is well on my end brother. I appreciate you asking! Cheers, Troy
I'm totally new to the world of smoking with wood. I've always used those charcoal briquets. I'm retired now and live in Central KY where just about everyone has a true smoker. At the back of my property are untouched woods with tons of oak trees. Is it ok to collect the fallen wood (branches, etc) for smoking? Please advise! Much appreciated!
Hey George, you can definitely use the fallen branches and wood, but it is best to let it cure or air dry for about 6 months before using it for smoking wood. If the wood is still green, it will give a bitter smoke flavor to your meat. I love the flavor of oak wood used for smoking meat. Happy cooking my friend and enjoy your retirement!!
hey Troy! I think most bbq joints down there smoke with the bark on or are you just referring to adding a chunk to charcoal for this?
Hey Nate, my wood supplier also supplies local BBQ joints and they do leave bark on most of the wood, at least on one side. Where I find that I get that bitter smoke is when I put a whole log on my pit and the bark is all around it. Usually, if the bark is only on one side of a split log, I don't have that issue. I reckon I should have clarified that during my video, but that's what happens when you are shooting off the cuff like I do. Sometimes, things don't come to your mind until after you finish the shoot. LOL I appreciate you watching brother!!! Keep that smoke rollin'!!!!!!!
Well that sucks. I just bought a beginner smoker and planned on using the giant abundance odd oak on my property for flavor. Now i need to buy a draw knife to remove all the bark...
Hello my Brother! I have a question, how long you been cooking and what age you started cooking?
Troy - This is somewhat urgent. I heard you mention Texas Rib Candy in this video and have seen you use it in past videos. You make it sound like its the bomb and I would like to try to get my hands on some. I will be in Austin visiting a friend in a couple of weeks and am wondering if you know of a place in Austin to buy some, or if it's only available online.
I fell in love with BBQ while living in Dallas from 2009-2013 and had a hard time finding good BBQ when I moved to Denver in 2013. Your videos (along with several other channels) inspired me to buy my 14.5" WSM and, more recently, my Kamado Joe. Thank you for all you do and for taking the time to answer all of these questions.
I'm trying to find out for you Ryan.
Thanks Troy. I was hoping that you had a source locally that carried it
instead of only buying it online. No need for you to do a bunch of
legwork for me, I can contact the manufacturer.
Thanks again!
Hey Ryan, I have not heard back from the owner Craig Sherry, but I believe BBQ Outfitters carries his Rib Candy. It is a local Texas store where folks can buy grills, pits, sauces, rubs, etc.
Thanks I'll give BBQ Outfitters a call. Thanks for your help!
beef ribs, the meat on top in ribeye, so you get them when ribeye steaks go on sale. they don't like giving get you the ribeye meat on top those ribs
Thanks for rockin' the Oakridge BBQ shirt, T-Roy!
You bet, just trying to let my fans know how much I love Oakridge BBQ rubs, plus the shirt is very comfortable!!! I appreciate you watching!
Thanks, Troy. I always enjoy watching your videos. We've got a lot of them cross-posted on the website. Shoot me a PM sometime. I've got something new you might want to play around with....
Thanks for the great answer!
Thanks for asking the question Philo. Glad I could help you out buddy! Cheers, Troy
Hey T-Roy, I love your Thursday chat and I have a question for you. I really enjoy watching your videos especially when you cook steaks, I live in San Antonio and at our local HEB they sell a seasoning from the Bolner's Fiesta brand called Uncle Chris' Steak Seasoning. Just wanted to see if you've ever tried Uncle Chris and if you haven't I'll be more than happy to send you some. Cheers!!
Thanks very much for the feedback Steven. Glad you are enjoying these chats. I have Uncle Chris' in my pantry and it is some pretty tasty seasoning. I mainly use it for a fajita marinade though.
I want to see the video of baby back making the WSM into a PBC
You got photobombed at 3:43. Anyway, really like your videos they are easy to follow. Thanks
Thanks troy!!
You bet Joe, I appreciate the support brother!!!
Hey Troy! I'm a long time subscriber. Love your channel! I'm looking at getting an offset pit. What do you recommend? I'm looking at yoder, meadow creek and gator pit. Any thoughts would be appreciated.
Thanks
Dave
Hi Dave, I remember you buddy!!! You don't usually comment, but it's nice to know you are still a supporter of my channel and I truly appreciate it. Thanks for the question. I will add it to the list for you! Cheers, Troy
Hey there T Roy. I am new to your channel and have not seen all of your videos yet so I apologize if this question has been asked. I am interested in getting a stick burner and I am wondering were do you get your wood. I see stuff for sale at the grocery store and some times at the hardware store but heard that because if the way they dry it it burns hot and fast. any suggestions?
Hi Daniel, I truly appreciate the support and I'm glad you found my channel. I think I have answered your question, but I will add it to my list again for you. Hope you have a fabulous week!!! See ya Thursday!!!!
T-Roy:
Love your videos. Have you ever smoked white flesh fish (for example walley or striper as opposed to pink flesh fish like salmon or steelhead)? I get beautiful results smoking salmon, but I can't seem to get good results with non-oily fish like striper. Any tips?
Thanks,
Jim from Virginia
Hi Jim, I appreciate the question buddy. I will add it to the list!! Thank you very much for the support!
Great episode brother, Baked beans hay? i have never made them T'Roy, to be honest It's an American side. I'm gonna google it and see what recipes are out there. Just editing a vid on homemade Aussie Fried Bunny. I gave you a shout out from Down Under mate, will be up Sunday. Have a good Sabbath, ATB Moose
Hey brother, I show how I make my homemade baked beans in this video: th-cam.com/video/2pwXF7Jks6w/w-d-xo.html
I appreciate the shoutout and will be looking for your new video. Cheers brother!!!
I should have known better mate, lol. Ill check it out. Awesome. Cheers Moose
Hey T roy, love you're QA videos. hope u don't mind me buttin in , but to the guy who needs a outdoor sink, I picked up a plastic concreate mixier tub at lowes for 7 bucks, u just need a good table and 5 gall. bucket for water and u got yourself a sink.
Hey Chris, I appreciate the feedback brother!!! This is like an open forum environment, so if you ever have any good advice or tips, feel free to leave them in the comments of my videos. I'm sure it will help others out there!!! Cheers, Troy
Hey Troy loved the video, I live in Ireland, Sounds like you were talking about Black Pudding! Its great! Problem is since the good stuff's made using blood (lesser sometimes hemoglobin powder) there're all sorts of laws stopping its import >.< I think Haggis is another product you'll have to travel to try properly
Yes, it was black pudding I was trying to remember. And yes, Haggis is another one like that. We just can't get that stuff here in the US. I appreciate the feedback and thanks for watching!