Didn't read the comments. I thought the audio from other videos was inferior. Placing audio over the video was a great choice, especially for a one man operation. The cooking is the content. Find a way to record it with simplicity. That means tripod and manual focus. As I recently learned, Gopro is a powerful tool. Keep going. You will get there.
Hi. Looks great, but I suggest you adjust your flat cutting angle to 90 degrees against the grain. The way you're doing it doesn't give the best results since you're not at the correct angle. Just a friendly suggestion. Good luck
Great looking pit and brisket! I wanted to comment on your video techniques. I much prefer to see the full landscape view versus the portrait mode you did in part 1. Also it's much better when you have your camera or phone on a tripod to keep the video steady. If you're using a phone you can get an inexpensive tripod with a cell phone holder that would do the trick. I think recording the commentary after worked out fine and might be the way for you to go when you have background noise but I don't think it's a big deal to have kids or dogs or whatever in the background unless it gets really loud. You might be able to use ear buds for your sound if you're using your cell phone. However, I've read that air pods may not work with the Apple video and you might need to use a different video app for recording with Air Pods. Good job on your videos even the hand held videos are relatively steady and you captured it well.
Thank you! I ordered a tripod so hopefully that helps. My other videos I turned the camera so it records in 9x16. I tried editing the others to 9x16 but then it cuts off too much. I’ll probably just remake the video so it’s better quality. Thank you for your advice!!
I have two of them one is a Alto-Shaam and the other is a Cres Cor. I have them both in the garage. The Cres Cor is a full size and is taller than my refrigerator, and the Alto-Shaam requires a 20amp plug so the garage made the most sense for me.
Hey man I m sorry if your replying to my comment but I m not seeing it in the feed. Idk what going on I see 12 comments but only count like 7 I can see.
Yeah it’s being weird for some reason I can see in my notifications that you asked me a question because I can read the first part of it but when I click on the question it doesn’t take me to the comment. This question here is the only one I can actually see and respond to
@UCb4OV5SzIgBcZrIl04xJ-QQ They have come out good so far. I don’t really worry about the time it takes. I will say that it takes at least a 1/3 longer in this pit then on my Lang. Probably because the Lang is a reverse flow and a lot smaller. I was thinking of doing the first 4 hours at 225 then move to 250 to get to the stall then once wrapped being around 275-300. I watch more for the bark to form and then if it starts to get too dark on the point I shield with foil. The other thing is rotating them so the same one doesn’t get blasted with heat. Usually though by the time I’m close to having a good bark I’m also near the time I need to wrap and that’s when I start watching the temps. 2 thoughts I have though is that I live in south Florida so my natural air here is much more humid then let’s say out west so that may help me. Also I am able to rest them for 12 hours in a warming cabinet at 150 degrees and when I started doing that they came out way better.
@@jcbbq7468 thanks man I had a Lang 48 lol natural progression I guess haha. Cool yea I don’t know why that happens been trying figure it out for about a year plus now. I have done it very similar to your video cook starting at 250 and working up from there so I don’t know why that mushy point happens. I need to get a warmer too I normally let it rest in the garage till it get to 145-150 so maybe an hr to hr and half. I would love to rest it that long. I was raised in Melbourne, Fl man so def familiar with Fl. I live in North AL now for work. Do you have an IG?
@@jcbbq7468 Do you get more smoke flavor with the 500 vs your Lang? Also did you upgrade to the 500 for more space or did you feel like traditional flow is better than reverse? Brisket looks great BTW.
Video was perfect very short but made me very hunger,keep up the good work.
Awesome smoke ring and bend great cook, bet it taste fantastic..
Perfect bend and pull apart. I bet it was delicious.
Cheers!
Didn't read the comments. I thought the audio from other videos was inferior. Placing audio over the video was a great choice, especially for a one man operation. The cooking is the content. Find a way to record it with simplicity. That means tripod and manual focus. As I recently learned, Gopro is a powerful tool.
Keep going. You will get there.
That came out looking fantastic!
Great looking brisket!
Hi. Looks great, but I suggest you adjust your flat cutting angle to 90 degrees against the grain. The way you're doing it doesn't give the best results since you're not at the correct angle. Just a friendly suggestion. Good luck
Thanks for the good advice!
Looks good 👍🏼, what brand of knife is that?
Great looking pit and brisket! I wanted to comment on your video techniques. I much prefer to see the full landscape view versus the portrait mode you did in part 1. Also it's much better when you have your camera or phone on a tripod to keep the video steady. If you're using a phone you can get an inexpensive tripod with a cell phone holder that would do the trick. I think recording the commentary after worked out fine and might be the way for you to go when you have background noise but I don't think it's a big deal to have kids or dogs or whatever in the background unless it gets really loud. You might be able to use ear buds for your sound if you're using your cell phone. However, I've read that air pods may not work with the Apple video and you might need to use a different video app for recording with Air Pods. Good job on your videos even the hand held videos are relatively steady and you captured it well.
Thank you! I ordered a tripod so hopefully that helps. My other videos I turned the camera so it records in 9x16. I tried editing the others to 9x16 but then it cuts off too much. I’ll probably just remake the video so it’s better quality. Thank you for your advice!!
Looks good!!!
Thank you!
Looks good man. You like that pit you bought?
Yes! I love it!!
DAM JUST CAME ACROSS YOUR VIDEO KILLER SMOKE RING JUST SUB TO YOUR CHANNEL MY BROTHER
Thank you!!
Looks great! What kind of proofing oven do you have? Also, where do you have it located?
I have two of them one is a Alto-Shaam and the other is a Cres Cor. I have them both in the garage. The Cres Cor is a full size and is taller than my refrigerator, and the Alto-Shaam requires a 20amp plug so the garage made the most sense for me.
Hey man I m sorry if your replying to my comment but I m not seeing it in the feed. Idk what going on I see 12 comments but only count like 7 I can see.
Yeah it’s being weird for some reason I can see in my notifications that you asked me a question because I can read the first part of it but when I click on the question it doesn’t take me to the comment. This question here is the only one I can actually see and respond to
@@jcbbq7468 I will try on another one if your videos the brisket cook one. Thanks
@UCb4OV5SzIgBcZrIl04xJ-QQ They have come out good so far. I don’t really worry about the time it takes. I will say that it takes at least a 1/3 longer in this pit then on my Lang. Probably because the Lang is a reverse flow and a lot smaller. I was thinking of doing the first 4 hours at 225 then move to 250 to get to the stall then once wrapped being around 275-300. I watch more for the bark to form and then if it starts to get too dark on the point I shield with foil. The other thing is rotating them so the same one doesn’t get blasted with heat. Usually though by the time I’m close to having a good bark I’m also near the time I need to wrap and that’s when I start watching the temps. 2 thoughts I have though is that I live in south Florida so my natural air here is much more humid then let’s say out west so that may help me. Also I am able to rest them for 12 hours in a warming cabinet at 150 degrees and when I started doing that they came out way better.
@@jcbbq7468 thanks man I had a Lang 48 lol natural progression I guess haha. Cool yea I don’t know why that happens been trying figure it out for about a year plus now. I have done it very similar to your video cook starting at 250 and working up from there so I don’t know why that mushy point happens. I need to get a warmer too I normally let it rest in the garage till it get to 145-150 so maybe an hr to hr and half. I would love to rest it that long. I was raised in Melbourne, Fl man so def familiar with Fl. I live in North AL now for work. Do you have an IG?
@@jcbbq7468 Do you get more smoke flavor with the 500 vs your Lang? Also did you upgrade to the 500 for more space or did you feel like traditional flow is better than reverse? Brisket looks great BTW.
Great looking brisket 😋