I made a tri-tip the other day and I lit the smoke tube on both sides to get extra smoke. It was amazing how much smoke flavor I was able to get into the tri-tip. I put the tri-tip in my Yoder when it was cold after getting the smoke tube started and then started up my Yoder YS640S @ 200 degrees. Best tri-tip I ever made.
If you are one to say you don't notice the smoke flavor after smoking meat on your pellet grill try taking a shower and changing your clothes while the meat is resting. Makes a huge difference to eat the food after you've washed your face and changed your clothes.
Excellent job! Memphis guy here for the past 29 years and doing BBQ for the whole time. Started out doing Memphis style cooking and now I do a mixture of mostly Texas style with some Memphis thrown in. Working with a high end pit from Gator Pit of Texas and just ordered my second pit from them. Its a large upright with an offset firebox on one side, a damper to close it to use a 'Smoke Daddy' pellet box on the other side. (Best of both worlds!) ( Start your Brisket on sticks in the evening, switch over to pellets and go to bed, and finish your cook in the morning! Or do the whole cook on pellets, or the whole cook on sticks... Best of both! ) While everybody loves a good bark on their meat, I agree that salt and pepper go a long way. Too many people underestimate the power of just salt and pepper. I was watching your end result to see how the meat came off the bone. You nailed it!!! I'm more of a dry rib guy with sauce on the side, but when cooking for others I always sauce a rack or two as you have to please your guests. My pit is in the final stages of the build and should be going to paint in the next week or so. Then its crated up and shipped to me. This will be my first experience with a pellet pit so I do appreciate the tips from someone who obviously knows his stuff... Again, Great Cook guy!
I just bought my first pellet grill yesterday and I am totally uneducated on pellet smokers great video it clears up al lot of questions for me thanks!
Awesome congrats! This video will be helpful as well: 12 Common Mistakes - Beginner Pellet Grill Owners Make th-cam.com/video/X3h_KluRy5g/w-d-xo.html 🍻
@@steveandrushko75 i just bought a pellet grill too..at first i was a lil confused,??? Couple hours later,, i couldnt believe how simple it was...but yes. Great tips...
Awesome tips! I've found that whether I'm cooking on a pellet smoker or kamado I can normally taste the smoke when eating that day. When I eat the leftovers the next few days I can taste quite a bit more smoke on the food. I think this is from being around the smoke while cooking and you get kind of used to it. Anyways, great video!
@@RumandCook big hint. Go shower and change your clothes after cooking before you eat. Usually best while you're resting your meat. Makes a HUGE difference
This is my first time using a pellet grill. Trying to learn before I get those pork butts on there. I feel the exact same way you do about Thanksgiving food. I attribute it to being so tired of cooking it all day, that it just doesn't taste that good to me the day of. But leftovers? AWESOME.
I think you are also getting the "stew effect" For some reason- a stew or a braise is ALWAYS better the second day... same with home made pasta sauce. I don't even serve my pasta sauce the day it's done (from fresh tomato to completed sauce... it's a multi day day affair) It sits in my fridge for 24 hours before I use it... I've noticed a similar effect with smoked meat.
Found your channel day before Mother's day, Brined the spachcock chicken. air chilled in refrigerator first thing in the morning. Broke out the Yoder for first time this year. Spent 3 hours prepping and cleaning it for cook off. Had friends over for the day, i did add the smoke tube for the first time with this cook off. Placed on lower middle rack, set temp at 275 for 45 minutes, then raised to 315 for 1 hour. Placed 1/2 cube butter and sprig of rosemary in a small aluminum pan. Brushed Chicken with melted butter on finish, turned off heat and let set for 10 minutes. This was my best bird ever. I really appreciate the skill you have with the Yoder. I have had my Yoder for 8 years and needed more information for better results. I'm very appreciative of you departing your knowledge to this novice! Keep em coming! I'll be watching..🌵🫕🦞😀 🐓
I use tons of different types of rubs and never once had anyone complain about the amount of smoke on my pellet grill. Matter of fact I've had more people thanking me because they don't feel sick the next day from eating overly smoked meat.
@@brianhallman5168 true that… some people lay that smoke on way too much. But now we have the whole clean smoke dirty smoke trip out which is basically leveling the playing field for the pellet grills. The trend is switching to more “cooked” foods instead of “smoked”.
Great video. I’ve been doing a traditional 321 method for years but I I’m gonna give this a try. Have you ever done a 50/50 mix of pellets and wood chips in your smoke tube? I find it enhances the smoke flavor.
Good video. Beware of Mesquite. Can be bitter and and have a strong taste on an offset. We have lots of Mesquite down here in parts of Texas, very little used. Good for flame kissing steaks.
First you have no worries with mesquite being bitter on a pellet smoker. Second and most importantly bitter mesquite is from it not being cured long enough. Takes no less than 3 yrs. When done right the bark should slide right off. And it will have a sweet smell when split. (Thus it's true name in south Texas, honey mesquite) Never use the bark if you're are using a offset. Where it truly shines is burned down to coals, then shoveled into a pit for direct grilling. Hard to beat the smell of animal fat dripping into mesquite coals.
Being a Texas boy, ive grilled and bbq'd since birth, but I've never used a pellet smoker.. I cooked at whole chicken and found a recipe for "sausage burnt ends".. Well i overcooked the sausage. The chicken was juicy and all, but i wanted more smoke.. Hints why I'm here..
Thank you so much for this video. I have to say, this has the best production value of any one-man show I have ever seen. I would love to know your setup, I assume you have a nice PTZ. Your zooms and pulls were very slick. I guess you have a phone or tablet to control them. Very nice. I did learn some stuff about smoking which I am new to. I do know a lot about video production and you are doing great at that as well.
I’ve been experimenting with using a small metal smoke box with a few pieces of charcoal plus real wood chips/chunks added to the same location you use your smoke tube. It helped with a small shoulder I cooked on my YS640S a few weeks back. I’ve never tried going no binder or rub on pork. That’s an interesting concept.
Interesting. I wonder how the charcoal heat affects the probe temp calculations. Love my rubs, but def not as Smokey when you do that. Thanks for watching! 🍻
Good suggestions and I look forward to doing a comparison of s&p only with a complex rub to see if I notice the difference. I also use a smoke tube and mix pellets with wood chips. Seems to help amp up the smoke flavor a bit.
I have an old Traeger and was thinking of getting a new pellet smoker. But lately I’ve wondered if I really want a pellet smoker just because you don’t get as much smoke. I think I’d rather have something that gives me more of an offset flavor like the El Patron from Lone Star Grillz. Thanks for the tips.
Well Traeger’s aren’t known for the most spoke to begin with and if you used their pellets it’s even worse. Lots of other options that will give you better results. The El Patron looks interesting though. 🍻
I am subscribed to a few bbq channels and you are the first person to see this and it makes perfect sense. I have a habit of over seasoning meat with different rubs. My thought has always been more rub more flavor but you saying that the rub can block the smoke flavor from getting in their makes perfect sense. Less rub next time I cook, great tip!!
Yep it can certainly block some smoke. Don’t get me wrong, I like rubs like the next person, but for max smoke flavor this is super helpful. The more I have it with just a few basic flavors, the more I like it. Thanks for watching! 🍻
I remember kid growing up My dad was best Que - er cook - Back when only charcoal - And they didn’t have rubs marinades - His go to white vinegar ( breaks tissue down) and water A-little added sugar and basted it whole time queing it up . And added whatever spices float ya. Towards end cooked the barbeque sauce on - let caramelize - Then hit it again Of course with your favorite sauce. 😊
@@RumandCook Hey my brother, new barbecue here got a device that you might want to check out.Its called smokai and it’s a smoke infuser that runs off a adjustable air pump and can be mounted on grills
Interesting. That’s a direct rip off of a product from Komodo Kamado. They sell one for their grills and I have it. Here is a video from Dennis on it: th-cam.com/video/tJsesndfbUE/w-d-xo.htmlsi=O2bPllghEwz2HBBq 🍻
@@RumandCook this one’s made in New Zealand I like it because the smallest one they make will you smoke for 12 to 13 hours the biggest one they make will infuse smoke for for 20 to 22 hours I saw a guy that made a barbecue smoker out of a household oven
0:58 (1) lose the binder 2:23 (2) don't use a rub??? What are you crazy 😉 2:52 (3) use more pepper (2:1 pepper:salt) 5:06 (4) put back in the bottom rack of the fridge (meat section?) after putting on your rub or salt/pepper for 15+ minutes 5:51 (5) pellet brand matters. His favorite = bear mountain
Great tips, I'm pretty new at smoking and so all the tips are things I will start using or doing rather than the long and tedious as well as expensive trial and error that a new person may have to deal with. Adding the smoke tube is a big help, thanks from the high country of Colorado !
Condensation aka moisture attracts smoke. Learned that from meathead's book, highly recommend read on the science behind smoking bbq. You put your meat on cold it will attract more smoke.
@@RumandCook Great tips by the way. Running the pellet smoker lower to create an inconsistent burn to provide more smoke flavor is a good idea. I bought a pellet smoker since I don't have as much time to tend to my stick burners fire for hours.
i am a new owner of a Traeger smoker. your helped tremendously with your instruction. thank you ! because your a rum/coke drinker, do you have suggestions on brands of rum you prefer ?
The idea behind the binder is to help with bark or I thought it was..but I agree you don't really need it to create a good bark. I have found some pellets are better at creating bark than others as well. Kind of weird
Nah it’s really just for your seasoning. Bark is formed by the amount of seasoning, time, and air movement over the meat. Pellets are all made different so you will def see a difference in the quality of bark and flavor. Some use bark as well for a different flavor source as well. Thanks for watching! 🍻
I find your appreciation for pecan wood amusing. Pecan wood was said to be a preferred wood for smoking meat in the north american portion of the "spanish main" Buccan is is the root carrib indian word (supposedly) for the frame used to smoke meat in the carribean way. A Buccaneer is one who smokes meat over a bucann... and became a name for pirate or privateteer who worked the waters of the gulf of mexico... who may or may not have been guys who turned to crime on the high seas as a way to make ends meet. And here you are... enjoying your rum and smoking meat. 😂 A modern day buccaneer perhaps?
Depends what you are coming from. You can put more smoke flavor in on a Kamado or offset, but if you’ve never had a smoker you won’t miss it. Most people don’t understand some of these concepts and end up with little smoke flavor. 🍻
@Rum and Cook Thank you for reaching out! I'm coming from an S&S on my Weber. Smoke has never been an issue, but temp control is a bear, as you need to constantly play with the vents. I like your smoke tube suggestion. Father's day is upon us, and my wife gave me the green light, so here it goes. Yours is my favorite grilling channel !
I also echo the comments of other TH-camrs- your videos stand out in the plethora of pellet smoker video’s on TH-cam. Some questions: 1) I just bought a Traeger Timberline 850-that has a super smoke option, so not sure if that is equivalent to using a smoking tube. 2) Your recap said 2 hours at 200 with smoke tube, then went another 2.5 hours at 275 without smoke tube, then wrap for 20 minutes, keeping the temperature at 225. Did you mean to say in the second step, 2.5 hours at 225 without smoke tube?, 3) A friend with a pellet smoker recommended an all day smoke at 180, spritzing along the way, until temp is about 200 to 205-no wrap. I’ll be trying that. Do you have an opinion on whether a wrap, however brief, is more desirable? Does it make the ribs more juicy or tender? 4) You didn’t mention temperature or meat at completion-what’s ideal in your experience? 5) Does resting the ribs after smoking really make a difference on meat that is so thin? I see the reason on brisket, but not ribs so much.
Thanks, I appreciate that. Super smoke don’t replace the tube. Second step was at 275 I don’t wrap much anymore. I have a video on the topic where I compare wrapped vs unwrapped. All meat should rest a minimum of 10-15 mins. The meat relaxes as it cools. 🍻
I like your tips only question I have is I am a firm believer in cooking by internal temps not time I tract the time but go by temp what would you call the best rib cooked tomp to be like 203- 208 ish? ( I am a new pellet grill cook)
Unfortunately, there isn’t a perfect temp. It more comes down to feel of the meat. I’ve had ribs finished at 185 and some at 205. You can use tips from this video. They apply to both smokers: 11 Secrets to Amazing Spare Ribs on a Kamado Joe | Rum and Cook th-cam.com/video/ochE_kVeHmw/w-d-xo.html 🍻
How does the pellet tube affect the temp in the grill? Does it make the grill run hotter? Does it prevent the burner from running as much or possibly go out because the controller is not calling for more pellets?
Jake, I was with you till the pellet tube and flame thrower. I’m coming from a WSM…. I’d prefer leaving things simple. I’d tell folks get a WSM and get lots of clean smoke. Or… put wood chips in that tube.
I had a WSM for years. They are more of a one trick pony. Pellet tubes work well, a pellet grill has a fan constantly circulating air and helping the tube burn clean. Wood chips burn too fast. 🍻
Been running a Traeger since 2009. Traeger pellets used to have way more smoke. Now I know that they got "caught" putting oils in the pellets, but I don't care. If the oils came from the same tree, then so what? Now we just had crappy pellets. Things I have done to get more smoke flavor in a pellet grill: 1. Put the meat in during the unit igniting. Bigger smoke flavor and yes smoke ring too. 2. Run the unit on smoke or at around 165 for about an hour on ribs, more for bigger pieces of meat. 3. Run the unit on a lower temp in general. 4. DON'T wrap in foil. You steam the smoke off the meat. Use butcher paper and stop making overcooked mushy steamed meat. 5. I've put a cast iron smoke box with a piece of real wood and two hot briquettes leaning on it. Burning extra pellets just gives more of the same. You want the flavor of an offset, you are going to have to burn wood, which over time from stick to ash produces way more aromatic compounds than a pellet. In the end the pellet grill is great at the top notes of the type of wood, but it lacks the bit where a wood split is slowly combusted. Adding a lot more of the pellet being ignited is adding more of the two note BBQ you get from a pellet grill. there are other accessories that straddle the firepot that hold real wood to get those compounds everybody wants to taste. I don't think extra pellets burning slow is what you are looking for. It's amusing for a little bit and then it isn't. I can look at meat or smell it and you can tell it's been cooked on a pellet grill. It has a peculiar flavor. I have a brand new Traeger but beside it, I have an offset. The pellet grill does excellent on smaller cuts of meat and snacks like shotgun shells or atomic buffalo turds and baked beans. The offset is the champ on bigger pieces of meat, but I still finish them in the Traeger because of temperature controls and programmability. Try the smoking box with real wood and use a briquette or two for ignition. I've also added some charcoal for even broader flavor. Seriously, ditch the Texas crutch and preserve the smoky bark. Butcher paper rules.
I can put food side by side and you can taste what comes off of my offset. Unfortunately, you aren’t going to get that flavor from a pellet grill. That being said, using some of these tricks goes a long way. If you are still using Traeger pellets, I highly recommend you try bear mountain or lumberjack. Night and day difference. Thanks for watching. 🍻
@@RumandCook I have lumberjack, but old Traeger in the older grills gave off way more smoke. Newer higher end grills like the Timberline with the D2 controllers seems to give less smoke. Taste is good though. I use cheap heating pellets to finish big pieces of meat.$7 for 40lbs. From the offset into the Traeger and run a program to reach internal temps and then hold. I want to try Knotty Wood Pellets, but can’t get them where I live. Like I said, you can burn real wood in a pellet grill for better flavor. The only problem is if there is too much extra heat and you are using a PID, it might not want to drop pellets. I had a setting whereby it didn’t check the temps, just dropped pellets by time and that’s how I would get by the issue. Either that or run a low temp burn on the wood chunk opposite or away from the temperature probe in the grill.
Great tips, and the ribs turned out great. I have got a video suggestion for you. Put your favorite rub such as the Grill Mates Memphis on a rack of ribs and make another with S&P, and see which tastes more smoky. I had heard many people, including experienced ones such as Chud bbq, state that fine ground spices prevent smoke penetration to the meat. I had once taken the question to Meathead, he happens to think the opposite being true. Meat absorbs smoke thru a very thin layer, however the fine ground rub forms a mass that will absorb a great amount of smoke. While you do that though, keep the sprtitzing light, as it washes away smoke. It does not help cooling and wetting the surface to allow for smoke to adhere, when at the same time the smoke is washed away. This can be demonstrated when spritzing meat in a foil boat, you'd see the bottom of the meat is much smokier, cause spritzing washes away the smoke on the top surface, that flows in a liquid to the bottom.
My ReqTeq has an "extreme smoke mode" where as I set it at 180 deg and it smokes like a chimney!! I usually do that for a hour or two depending on the cut of meat and it seems to solve the smoke flavor issue!!
After spending untold $$$$ on the next great rub we have went to a simple salt,pepper,garlic rub. Works on everything . Wish we had figured this out years ago
That video wasn’t really about cooking so I didn’t include that. Temp more applies to grilling. When it comes to smoking meat it’s a combination of temp and feel. Ribs are typically done between 190-205. The big thing is the meat should feel nice and tender with the meat probe or using a toothpick. Another way is to pick up the ribs from the middle and you should be able to pick up around 2” with the end bones still touching the grate. 🍻
I agree with all you mentioned except for one. Alot of smoke means dirty smoke, I don't agree. The color of smoke determines dirty or clean smoke in my opinion.
Very true, but normally when you can see a ton of smoke it has a white color to it. When it’s blue you see a lot less of it. A smoke tube burns dirty white smoke. Thanks for watching! 🍻
Also new to smoking ribs, I have looked at a lot of video's, this has to be the best. As an example, most cover their ribs with rub, you can't see the meat, how does the smoke get to the meat, like you said, it can't, so many good tips, well done. Wrapping, all the video i watched, they wrap, with brown sugar, butter, what's your opinion on this type of wrap?
Thanks! I going to do a full break down on ribs soon. I’m not a huge fan of super sweet ribs so I don’t wrap with butter and sugar. I will add some apple cider vinegar and a bit of honey to a bbq sauce and wrap them. Turn out good and not too sweet. Thanks for watching! 🍻
Thanks, glad you found it useful. There is a link in the description under the products in video area. I have a discount code as well. Thanks for watching! 🍻
Ciao jake,complimenti come al solito per il bellissimo video e il buon contenuto di informazioni utili💪👍 Ti volevo chiedere se potevi fare un video dove spieghi la differenza fra foil e carta ha bbq (batch papper?🙄)e su come avvolgere la carne. Ti chiedo questo perché lo scorso fine settimana c’è mancato poco che rovinassi 8kg di pulledpork 😞😞😞ho usato la carta al posto dell alluminiò e la carne non saliva di temperatura….dai 70 ai 80 gradi celsius in 4 ore….ho capito poi che era avvolta male e il vapore usciva ed infatti la carne non era morbida….🙈🙈🙈
Thanks! I can see what I can do, but the basics are paper is used to preserve bark and let the meat breath better. Commonly used on a brisket or ribs. For a pork butt you want to always use foil to keep all the moisture inside the meat. Need to wrap it as tight as possible. Hope this helps! 🍻
I just finished my bag of bear mountain and I had an ungodly amount of temperature spikes I'd set it to 300 to get it go to 250 and it wouldn't hold that very well i was constantly opening the hood upping to keep it with in 15 degrees. I switched to the royal oak pure charcoal it's holding temperature within 3 to 5 degrees of the desired temperature also lumber jack held temp really well . Maybe I had a bad bag idk
I never had that issue. Are you running on a Yoder? I’d check my temp swings video, it maybe helpful. A Yoder is looking at 4 minute averages. If you keep open and closing it, you will not setup right and you will def chase temps. I’d also make sure your pit probe is clean. I’m working on a turkey vid right now and within 10 at 225 with no issues. They run very similarly to a lumberjack. I’ve run both a fair amount. Hope that helps! 🍻
Love your videos! And yes i am a beginner smoker. Stupid question from a beginner, but im just making sure… your salt and pepper mixture was 2:1 but may i ask if the ratio is 2 parts pepper to 1 part salt or the reverse?
Hi, great video. My question is I have a ZGrill Multitasker pellet smoker with a super smoke setting. Haven't used this setting yet as it's a new smoker for me. If I'm using super smoke the first few hours, should I be using a smoke tube? Advice and opinion for anyone that has used this type setting on a pellet smoker. Thanks
I’m not sure how much hype super smoke mode is. All pellet grills make more smoke at 180. I’d give it a shot without, and with to see which you like better. 🍻
@@RumandCook on this smoker the super smoke button put the temp at 160°. I suppose I can shoot for 1 hour then go up to 200 for an hour or 2, then wrap and finish the cook as my first trial without the smoke tube.
Interesting fact: hardwood home heating pellets are typically oak, at around $5 for a 40 pound bag. Grilling pellets are around $18 for a 20 pound bag. I always use hardwood heating pellets in my pellet grill. It actually makes grilling cheaper than using an electric oven, if you can believe that (& it’s true). Now, 20 years ago I wouldn’t have done that because stove pellet manufacturers used to put binders in the pellets. They don’t now. It’s literally the same pellets, upcharged exponentially. Unless you want to use wood other than oak. Then you either have to pay the high price for those pellets, or find some sticks of the wood you want, soak it, & set it on top of the pellet fire diffuser so it smokes as you cook. Just a hack on the cheap. 😉
I'd suggest not filling the tube as full. Acrid smoke is something to always avoid. I have been a fire box smoker for 10 years (KC, now Michigan) any northerners watching buy the 640 thermal blanket. After purchasing a ys640 I would suggest only filling the tube 1/4 or half (depending on closeness to the diffuser plate). However you have to deal with the ash with pellets... Fill the tube quarters at a time. Knock out the ash, and refill if needed. Nice videos Rum and Cook for starters transferring to offset to pellet.
A few hours of a smoker tube won’t hurt anything on most smokes. I spent many years being overly worried about dirty smoke. It’s not as bad as people make it out to be. Watch some Jirby videos. They run more dirty smoke than anyone and won #1 in Texas monthly. Mad Scientist BBQ also did a video on dirty smoke and discovered he was wrong. I ran it more than I would have like being new to an offset and was surprised with the results. On a Yoder 25 or 30% of the smoke with a smoke tube is perfectly fine. You won’t get an acrid taste. Of course if you push 50% you definitely run that risk for sure. Thanks for watching! 🍻
They aren’t the same in smoking woods, very different in fact. Pecan is very light and slightly fruity. Hickory is more powerful and a few steps up as far as intensity. 🍻
If you use the torch and light the smoke tube in the middle it will burn in both directions and add double the smoke in half the time. That 4 hr. smoke tube will burn out in 2 hrs. approx.
you mentioned raising temp to 275 & then said 225 for the last 2 1/2 hours???? which temp is correct? #2 Which side do you recommend putting on the grill & do you flip them during the process???
Thanks so much, very helpful tips! May I ask what brand of spray bottle that is that you used to spray the water/a.c.v. on the meat? It looks like a really good one.
No prob! I can’t recall the brand, but there should be a link in the description. If not look lower and I have an Amazon store. It is listed there for sure. Thanks for watching! 🍻
Great channel! So the pellet smoker looks like it's working pretty good for you , do you still have your workhorse offset smoker? I bet you don't use it as much there pretty time consuming a lot of work
Thanks! I still have the workhorse, I just closed down my Offset Rookie channel that was dedicated to offset. The WH will start to make an appearance on this channel. Actually filming a brisket video on it today. All depends on my mood, pellet is certainly a lot less work and I use it a lot during the week. Thanks for watching! 🍻
@@RumandCook I guess the big tip is rest it at 140 after you bring the brisket temp down to 140 for about six or eight hours most people don't have an oven that goes down to 140 or 150 The pit Boss 1600 goes down to 150 I think that would be kind of awesome then you could rest it in your pellet smoker wrapped without bringing it in the house for 8 hours just makes things a lot easier I think maybe your Yoder goes to 150 you should try it
You can put it in your oven at 165 or whatever your lowest is as well. My oven will go down to 155 so I usually use that and leave it overnight. Pellet grill will work as well though! 🍻
Really depends what you are comparing it to. I have a Kamado and an offset and they aren’t going to match that level of smoke. However, if you use a good quality pellet and use some of the tips in this video I can get great results. 🍻
This is very helpful and just in time. My ribs are coming out of the refrigerator in about 4 hours. I was surprised at how easy the membrane came off compared to the struggle you experienced in your other rib video. Does this indicate anything about the quality or taste? Also, when did you sauce up the one rib? Was it just before wrapping? I don't plan to wrap at all since I'm following your hot and fast suggestions, but just curious. Thanks for the great video.
Glad you found it helpful. The membrane is hit and miss. Sometimes it comes off easy sometimes it’s a pain. I haven’t found a pattern to it. I added sauce in with the wrap. There is enough moisture that the sauce won’t burn. Good luck! 🍻
According to some big names out of Texas this is true. Helps better a better bark that attracts more smoke. This is why people do 2-1 and 3-1 pepper/salt. 🍻
Mesquite is typically heavier than Hickory, but it really depends what you are smoking. Poultry sucks up smoke quick. I like a 20/30min smoke of mesquite on my steaks and then I grill them like normal. Thanks for watching! 🍻
SEE? That's what I'm talking about!!! All these different rubs, with 10's of spices, or more... it's like a chemistry experiment. I don't want a chemistry experiment with my BBQ. What's the point of smoking if you're going to cover it up with an exotic rub or something. Just use coarse salt and ground black pepper!! Smoking is to pay honor to the meat. The smoke flavor IS the compliment to the natural flavor of the meat. Not some big rub with multiple flavors that all clash, and destroy the flavor of the meat and the smoke. Good on ya for turning to basics.
▶ *Free Download!* - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com
What if … instead of water, since you’re smoking on Pecan … spritz with Bourbon? Bourbon Pecan Ribs, better than pie
I’m sure that would be tasty! 🍻
I made a tri-tip the other day and I lit the smoke tube on both sides to get extra smoke. It was amazing how much smoke flavor I was able to get into the tri-tip. I put the tri-tip in my Yoder when it was cold after getting the smoke tube started and then started up my Yoder YS640S @ 200 degrees. Best tri-tip I ever made.
Sounds delicious! 🍻
If you are one to say you don't notice the smoke flavor after smoking meat on your pellet grill try taking a shower and changing your clothes while the meat is resting. Makes a huge difference to eat the food after you've washed your face and changed your clothes.
For a minute I thought you were calling me stinky! Good tip! 🍻
@@RumandCook 🤣
I don’t know, lol but i’ll give that a try
You are absolutely correct
Absolutely correct.
I've used Bear Mountain for a while now and I mix Oak and Mesquite 50/50. Great flavor.
Sounds good 🍻
You pack a lot of info in your videos. Definitely worth saving, especially for a beginner.
Thanks, appreciate that! 🍻
Excellent job! Memphis guy here for the past 29 years and doing BBQ for the whole time. Started out doing Memphis style cooking and now I do a mixture of mostly Texas style with some Memphis thrown in. Working with a high end pit from Gator Pit of Texas and just ordered my second pit from them. Its a large upright with an offset firebox on one side, a damper to close it to use a 'Smoke Daddy' pellet box on the other side. (Best of both worlds!) ( Start your Brisket on sticks in the evening, switch over to pellets and go to bed, and finish your cook in the morning! Or do the whole cook on pellets, or the whole cook on sticks... Best of both! ) While everybody loves a good bark on their meat, I agree that salt and pepper go a long way. Too many people underestimate the power of just salt and pepper. I was watching your end result to see how the meat came off the bone. You nailed it!!! I'm more of a dry rib guy with sauce on the side, but when cooking for others I always sauce a rack or two as you have to please your guests. My pit is in the final stages of the build and should be going to paint in the next week or so. Then its crated up and shipped to me. This will be my first experience with a pellet pit so I do appreciate the tips from someone who obviously knows his stuff... Again, Great Cook guy!
Thank you sir. I appreciate it. Sounds like a cool setup. 🍻
I just bought my first pellet grill yesterday and I am totally uneducated on pellet smokers great video it clears up al lot of questions for me thanks!
Awesome congrats! This video will be helpful as well: 12 Common Mistakes - Beginner Pellet Grill Owners Make
th-cam.com/video/X3h_KluRy5g/w-d-xo.html 🍻
@@steveandrushko75 i just bought a pellet grill too..at first i was a lil confused,??? Couple hours later,, i couldnt believe how simple it was...but yes. Great tips...
I recently created a tips guide: www.pelletgrillsecrets.com sign up for my newsletter and you’ll get it for free. 🍻
Recteq pellets are really good, in my opinion. Red oak, white oak and hickory blend. Works well on everything for me so far
Awesome tips! I've found that whether I'm cooking on a pellet smoker or kamado I can normally taste the smoke when eating that day. When I eat the leftovers the next few days I can taste quite a bit more smoke on the food. I think this is from being around the smoke while cooking and you get kind of used to it. Anyways, great video!
Thanks, yeah I’m not sure what causes that. I notice that as well from time to time. Thanks for watching. 🍻
@@RumandCook big hint. Go shower and change your clothes after cooking before you eat. Usually best while you're resting your meat. Makes a HUGE difference
This is my first time using a pellet grill. Trying to learn before I get those pork butts on there. I feel the exact same way you do about Thanksgiving food. I attribute it to being so tired of cooking it all day, that it just doesn't taste that good to me the day of. But leftovers? AWESOME.
I think you are also getting the "stew effect"
For some reason- a stew or a braise is ALWAYS better the second day... same with home made pasta sauce.
I don't even serve my pasta sauce the day it's done (from fresh tomato to completed sauce... it's a multi day day affair)
It sits in my fridge for 24 hours before I use it...
I've noticed a similar effect with smoked meat.
Found your channel day before Mother's day, Brined the spachcock chicken. air chilled in refrigerator first thing in the morning. Broke out the Yoder for first time this year. Spent 3 hours prepping and cleaning it for cook off. Had friends over for the day, i did add the smoke tube for the first time with this cook off. Placed on lower middle rack, set temp at 275 for 45 minutes, then raised to 315 for 1 hour. Placed 1/2 cube butter and sprig of rosemary in a small aluminum pan. Brushed Chicken with melted butter on finish, turned off heat and let set for 10 minutes. This was my best bird ever. I really appreciate the skill you have with the Yoder. I have had my Yoder for 8 years and needed more information for better results. I'm very appreciative of you departing your knowledge to this novice! Keep em coming! I'll be watching..🌵🫕🦞😀 🐓
Congrats, sounds like a great cook! 🍻
The pellet folks drive me insane with “how do I get more smoke?”.. then they use three rubs on their cuts. Hahahaha. Glad you pointed that out!
The rub market is strong 😂. Thanks for watching. 🍻
Agreed salt pepper and granulated garlic for me 👍
😊😊😊
I use tons of different types of rubs and never once had anyone complain about the amount of smoke on my pellet grill. Matter of fact I've had more people thanking me because they don't feel sick the next day from eating overly smoked meat.
@@brianhallman5168 true that… some people lay that smoke on way too much. But now we have the whole clean smoke dirty smoke trip out which is basically leveling the playing field for the pellet grills. The trend is switching to more “cooked” foods instead of “smoked”.
Great video. I’ve been doing a traditional 321 method for years but I I’m gonna give this a try. Have you ever done a 50/50 mix of pellets and wood chips in your smoke tube? I find it enhances the smoke flavor.
Thanks, will definitely improve your ribs I think. I haven’t used chips yet, but it’s on the list. Have some bags waiting to be used. 🍻
Good video. Beware of Mesquite. Can be bitter and and have a strong taste on an offset. We have lots of Mesquite down here in parts of Texas, very little used. Good for flame kissing steaks.
First you have no worries with mesquite being bitter on a pellet smoker. Second and most importantly bitter mesquite is from it not being cured long enough. Takes no less than 3 yrs. When done right the bark should slide right off. And it will have a sweet smell when split. (Thus it's true name in south Texas, honey mesquite) Never use the bark if you're are using a offset. Where it truly shines is burned down to coals, then shoveled into a pit for direct grilling. Hard to beat the smell of animal fat dripping into mesquite coals.
Being a Texas boy, ive grilled and bbq'd since birth, but I've never used a pellet smoker..
I cooked at whole chicken and found a recipe for "sausage burnt ends"..
Well i overcooked the sausage. The chicken was juicy and all, but i wanted more smoke.. Hints why I'm here..
I have a few videos on the topic. Check out my latest brisket video. You aren’t going to be as good as an offset, but a smoke tube is super helpful. 🍻
Thanks for sharing your recommendations, can't wait to try this !
Good luck! 🍻
Thank you so much for this video. I have to say, this has the best production value of any one-man show I have ever seen. I would love to know your setup, I assume you have a nice PTZ. Your zooms and pulls were very slick. I guess you have a phone or tablet to control them. Very nice. I did learn some stuff about smoking which I am new to. I do know a lot about video production and you are doing great at that as well.
Thanks for the kind comments. It’s Edelkrone stuff and 2 DSLRs. Self taught so learning that process as well. Glad you found it helpful! 🍻
Great video. Also i use a water pan the moisture helps attract smoke.
Yep that is helpful as well. 🍻
I’ve been experimenting with using a small metal smoke box with a few pieces of charcoal plus real wood chips/chunks added to the same location you use your smoke tube. It helped with a small shoulder I cooked on my YS640S a few weeks back. I’ve never tried going no binder or rub on pork. That’s an interesting concept.
Interesting. I wonder how the charcoal heat affects the probe temp calculations.
Love my rubs, but def not as Smokey when you do that. Thanks for watching! 🍻
I’ve tried the chip box as well, with charcoal as well.
Hard to keep it lit.
Tried a hand held torch as well, still couldn’t keep it lit.
Good suggestions and I look forward to doing a comparison of s&p only with a complex rub to see if I notice the difference.
I also use a smoke tube and mix pellets with wood chips. Seems to help amp up the smoke flavor a bit.
I did the comparison on my Offset Rookie channel before I shut it down and I could taste the difference on my offset.
Yeah tube def adds some smoke. 🍻
I have an old Traeger and was thinking of getting a new pellet smoker. But lately I’ve wondered if I really want a pellet smoker just because you don’t get as much smoke. I think I’d rather have something that gives me more of an offset flavor like the El Patron from Lone Star Grillz. Thanks for the tips.
Well Traeger’s aren’t known for the most spoke to begin with and if you used their pellets it’s even worse. Lots of other options that will give you better results. The El Patron looks interesting though. 🍻
Excellent presentation and information
Thanks, glad you found it useful. 🍻
thank you jake!
🍻
I am subscribed to a few bbq channels and you are the first person to see this and it makes perfect sense. I have a habit of over seasoning meat with different rubs. My thought has always been more rub more flavor but you saying that the rub can block the smoke flavor from getting in their makes perfect sense. Less rub next time I cook, great tip!!
Yep it can certainly block some smoke. Don’t get me wrong, I like rubs like the next person, but for max smoke flavor this is super helpful. The more I have it with just a few basic flavors, the more I like it. Thanks for watching! 🍻
I remember kid growing up My dad was best Que - er cook - Back when only charcoal - And they didn’t have rubs marinades - His go to white vinegar ( breaks tissue down) and water A-little added sugar and basted it whole time queing it up . And added whatever spices float ya. Towards end cooked the barbeque sauce on - let caramelize - Then hit it again Of course with your favorite sauce. 😊
Love me some good bbq sauce. 🍻
@@RumandCook
Hey my brother, new barbecue here got a device that you might want to check out.Its called smokai and it’s a smoke infuser that runs off a adjustable air pump and can be mounted on grills
Interesting. That’s a direct rip off of a product from Komodo Kamado. They sell one for their grills and I have it.
Here is a video from Dennis on it: th-cam.com/video/tJsesndfbUE/w-d-xo.htmlsi=O2bPllghEwz2HBBq
🍻
@@RumandCook this one’s made in New Zealand I like it because the smallest one they make will you smoke for 12 to 13 hours the biggest one they make will infuse smoke for for 20 to 22 hours I saw a guy that made a barbecue smoker out of a household oven
0:58 (1) lose the binder
2:23 (2) don't use a rub??? What are you crazy 😉
2:52 (3) use more pepper (2:1 pepper:salt)
5:06 (4) put back in the bottom rack of the fridge (meat section?) after putting on your rub or salt/pepper for 15+ minutes
5:51 (5) pellet brand matters. His favorite = bear mountain
That’s only 5 😜 🍻
I love the bear mountain bourbon blend pellets
Tip #6 is God tier. Learn your woods. I like a strong smoke on my ribs but also a touch of sweet so I do 1 part mesquite 2 parts pecan.
Thanks. Sounds tasty! 🍻
Dude is serious See all the grills 😊 👍🏻👍🏻
I might have a problem 🤣🍻
LOL
Good problem too have 💯🤣
Great tips, I'm pretty new at smoking and so all the tips are things I will start using or doing rather than the long and tedious as well as expensive trial and error that a new person may have to deal with. Adding the smoke tube is a big help, thanks from the high country of Colorado
!
Quite welcome. Thanks for watching! 🍻
First time watching, thanks for tips.
No prob! 🍻
Good cook, great advice, time we’ll spent! 🐷🐷🐷🐷🐷 rates a 5 on the pig scale! Stay safe & keep cooking!
😂 I like your scale. Hahah 🍻
Great content. Thank you
Thanks for watching! 🍻
Lone Star Grillz has mixed pellets with wood chips. This combination is said to have an offset flavor.
Yeah I’ve seen that. I’m sure it has some good flavor, but there is no replacement for a large wood burning fire in my book. 🍻
Excellent ! Thank you...
No prob. Happy to help. 🍻
You've actually managed to figure out a couple of the secrets that the Rendezvous uses to do the OG Memphis Dry rib.
Good video. Beware of Mesquite in an offset smoked. Can be very bitter and off tasting. Down here in Texas very few people
Yeah seems parts of Texas love mesquite and some done. I like it on beef like steaks, but it’s a quick smoke. 🍻
I spy a Wusthof Classic Ikon carver! I love my Ikon series of Wusthofs and how incredibly sharp they are. Great video!
Thanks. Yes sir, I picked up a large block and stocked it up with Ikons 😀
Condensation aka moisture attracts smoke. Learned that from meathead's book, highly recommend read on the science behind smoking bbq. You put your meat on cold it will attract more smoke.
Yep for sure. That’s two of these tips. 🍻
@@RumandCook Great tips by the way. Running the pellet smoker lower to create an inconsistent burn to provide more smoke flavor is a good idea.
I bought a pellet smoker since I don't have as much time to tend to my stick burners fire for hours.
i am a new owner of a Traeger smoker. your helped tremendously with your instruction. thank you ! because your a rum/coke drinker, do you have suggestions on brands of rum you prefer ?
Congrats, happy to help! I am a die hard Appleton Estates guy. They have multiple levels, but even the one with the white and green label is good. 🍻
Great tips. I just discovered you a few days ago. New subscriber!
Thanks, glad you found them helpful. Thanks for subscribing! 🍻
The idea behind the binder is to help with bark or I thought it was..but I agree you don't really need it to create a good bark. I have found some pellets are better at creating bark than others as well. Kind of weird
Nah it’s really just for your seasoning. Bark is formed by the amount of seasoning, time, and air movement over the meat. Pellets are all made different so you will def see a difference in the quality of bark and flavor. Some use bark as well for a different flavor source as well.
Thanks for watching! 🍻
I put an aluminum foil ball in my smoker tube about half way to limit smoke time.
That’s a good idea. Then you don’t have to babysit it.
Great video. What is your favorite rum? Yoder 640S here. LOVE IT!
Thanks! I’m an Appleton Estates guy. Thanks for watching 🍻
@@RumandCook I LOVE Flor de Cana 18 yo..good stuff
Cool thanks for sharing.
I find your appreciation for pecan wood amusing.
Pecan wood was said to be a preferred wood for smoking meat in the north american portion of the "spanish main"
Buccan is is the root carrib indian word (supposedly) for the frame used to smoke meat in the carribean way.
A Buccaneer is one who smokes meat over a bucann... and became a name for pirate or privateteer who worked the waters of the gulf of mexico... who may or may not have been guys who turned to crime on the high seas as a way to make ends meet. And here you are... enjoying your rum and smoking meat. 😂
A modern day buccaneer perhaps?
🤣🤣 That’s some funny stuff right there. 🍻
This is a great video! Im debating over getting a pellet grill. My biggest hurdle is hearing so often that the lack of smoke taste is so common.
Depends what you are coming from. You can put more smoke flavor in on a Kamado or offset, but if you’ve never had a smoker you won’t miss it. Most people don’t understand some of these concepts and end up with little smoke flavor. 🍻
@Rum and Cook Thank you for reaching out! I'm coming from an S&S on my Weber. Smoke has never been an issue, but temp control is a bear, as you need to constantly play with the vents. I like your smoke tube suggestion. Father's day is upon us, and my wife gave me the green light, so here it goes. Yours is my favorite grilling channel !
Awesome congrats. Thanks for watching! Appreciate it. 🍻
MAK 2 star General puts the most out the most smoke! 5k though!
I also echo the comments of other TH-camrs- your videos stand out in the plethora of pellet smoker video’s on TH-cam. Some questions: 1) I just bought a Traeger Timberline 850-that has a super smoke option, so not sure if that is equivalent to using a smoking tube. 2) Your recap said 2 hours at 200 with smoke tube, then went another 2.5 hours at 275 without smoke tube, then wrap for 20 minutes, keeping the temperature at 225. Did you mean to say in the second step, 2.5 hours at 225 without smoke tube?, 3) A friend with a pellet smoker recommended an all day smoke at 180, spritzing along the way, until temp is about 200 to 205-no wrap. I’ll be trying that. Do you have an opinion on whether a wrap, however brief, is more desirable? Does it make the ribs more juicy or tender? 4) You didn’t mention temperature or meat at completion-what’s ideal in your experience? 5) Does resting the ribs after smoking really make a difference on meat that is so thin? I see the reason on brisket, but not ribs so much.
Thanks, I appreciate that.
Super smoke don’t replace the tube.
Second step was at 275
I don’t wrap much anymore. I have a video on the topic where I compare wrapped vs unwrapped.
All meat should rest a minimum of 10-15 mins. The meat relaxes as it cools.
🍻
I like your tips only question I have is I am a firm believer in cooking by internal temps not time I tract the time but go by temp what would you call the best rib cooked tomp to be like 203- 208 ish?
( I am a new pellet grill cook)
Unfortunately, there isn’t a perfect temp. It more comes down to feel of the meat. I’ve had ribs finished at 185 and some at 205.
You can use tips from this video. They apply to both smokers: 11 Secrets to Amazing Spare Ribs on a Kamado Joe | Rum and Cook
th-cam.com/video/ochE_kVeHmw/w-d-xo.html
🍻
@@RumandCook gothca thanks
I have the navigator pit boss// miss the smoke from a stick burner
Tough to match a stick burner but these tricks will help you get more smoke. 🍻
How does the pellet tube affect the temp in the grill? Does it make the grill run hotter? Does it prevent the burner from running as much or possibly go out because the controller is not calling for more pellets?
Nope doesn’t affect the cook in anyway except adding more smoke. 🍻
Jake, I was with you till the pellet tube and flame thrower. I’m coming from a WSM…. I’d prefer leaving things simple. I’d tell folks get a WSM and get lots of clean smoke. Or… put wood chips in that tube.
I had a WSM for years. They are more of a one trick pony. Pellet tubes work well, a pellet grill has a fan constantly circulating air and helping the tube burn clean. Wood chips burn too fast. 🍻
Been running a Traeger since 2009. Traeger pellets used to have way more smoke. Now I know that they got "caught" putting oils in the pellets, but I don't care. If the oils came from the same tree, then so what? Now we just had crappy pellets.
Things I have done to get more smoke flavor in a pellet grill:
1. Put the meat in during the unit igniting. Bigger smoke flavor and yes smoke ring too.
2. Run the unit on smoke or at around 165 for about an hour on ribs, more for bigger pieces of meat.
3. Run the unit on a lower temp in general.
4. DON'T wrap in foil. You steam the smoke off the meat. Use butcher paper and stop making overcooked mushy steamed meat.
5. I've put a cast iron smoke box with a piece of real wood and two hot briquettes leaning on it. Burning extra pellets just gives more of the same. You want the flavor of an offset, you are going to have to burn wood, which over time from stick to ash produces way more aromatic compounds than a pellet.
In the end the pellet grill is great at the top notes of the type of wood, but it lacks the bit where a wood split is slowly combusted. Adding a lot more of the pellet being ignited is adding more of the two note BBQ you get from a pellet grill. there are other accessories that straddle the firepot that hold real wood to get those compounds everybody wants to taste. I don't think extra pellets burning slow is what you are looking for. It's amusing for a little bit and then it isn't. I can look at meat or smell it and you can tell it's been cooked on a pellet grill. It has a peculiar flavor.
I have a brand new Traeger but beside it, I have an offset. The pellet grill does excellent on smaller cuts of meat and snacks like shotgun shells or atomic buffalo turds and baked beans. The offset is the champ on bigger pieces of meat, but I still finish them in the Traeger because of temperature controls and programmability.
Try the smoking box with real wood and use a briquette or two for ignition. I've also added some charcoal for even broader flavor. Seriously, ditch the Texas crutch and preserve the smoky bark. Butcher paper rules.
I can put food side by side and you can taste what comes off of my offset. Unfortunately, you aren’t going to get that flavor from a pellet grill.
That being said, using some of these tricks goes a long way.
If you are still using Traeger pellets, I highly recommend you try bear mountain or lumberjack. Night and day difference.
Thanks for watching. 🍻
@@RumandCook I have lumberjack, but old Traeger in the older grills gave off way more smoke. Newer higher end grills like the Timberline with the D2 controllers seems to give less smoke. Taste is good though. I use cheap heating pellets to finish big pieces of meat.$7 for 40lbs. From the offset into the Traeger and run a program to reach internal temps and then hold. I want to try Knotty Wood Pellets, but can’t get them where I live. Like I said, you can burn real wood in a pellet grill for better flavor. The only problem is if there is too much extra heat and you are using a PID, it might not want to drop pellets. I had a setting whereby it didn’t check the temps, just dropped pellets by time and that’s how I would get by the issue. Either that or run a low temp burn on the wood chunk opposite or away from the temperature probe in the grill.
Great tips, and the ribs turned out great. I have got a video suggestion for you. Put your favorite rub such as the Grill Mates Memphis on a rack of ribs and make another with S&P, and see which tastes more smoky. I had heard many people, including experienced ones such as Chud bbq, state that fine ground spices prevent smoke penetration to the meat. I had once taken the question to Meathead, he happens to think the opposite being true.
Meat absorbs smoke thru a very thin layer, however the fine ground rub forms a mass that will absorb a great amount of smoke. While you do that though, keep the sprtitzing light, as it washes away smoke. It does not help cooling and wetting the surface to allow for smoke to adhere, when at the same time the smoke is washed away. This can be demonstrated when spritzing meat in a foil boat, you'd see the bottom of the meat is much smokier, cause spritzing washes away the smoke on the top surface, that flows in a liquid to the bottom.
Interesting sounds like I’ll have to give it a shot. Thanks for sharing! 🍻
My ReqTeq has an "extreme smoke mode" where as I set it at 180 deg and it smokes like a chimney!! I usually do that for a hour or two depending on the cut of meat and it seems to solve the smoke flavor issue!!
Yeah most will smoke well at 180. Been playing with 160 lately. 🍻
After spending untold $$$$ on the next great rub we have went to a simple salt,pepper,garlic rub. Works on everything . Wish we had figured this out years ago
I hear ya! 🍻
Trying it today!
Good luck! 🍻
Great video. Thanks for the tips. I'm about to try smoke tubes for more flavor on my ribs....also gonna try my first brisket ever this weekend.
Good luck!
I was just curious, on your mistakes video u said cook to meat temp but on this video I didn’t see you check temp once, what was the final cook temp ?
That video wasn’t really about cooking so I didn’t include that. Temp more applies to grilling. When it comes to smoking meat it’s a combination of temp and feel.
Ribs are typically done between 190-205. The big thing is the meat should feel nice and tender with the meat probe or using a toothpick. Another way is to pick up the ribs from the middle and you should be able to pick up around 2” with the end bones still touching the grate. 🍻
I agree with all you mentioned except for one. Alot of smoke means dirty smoke, I don't agree. The color of smoke determines dirty or clean smoke in my opinion.
Very true, but normally when you can see a ton of smoke it has a white color to it. When it’s blue you see a lot less of it. A smoke tube burns dirty white smoke.
Thanks for watching! 🍻
I agree about the so called "dirty smoke" How is are the pellets being burned in a tube dirtier that the one bein burned in the smoker pellet box?
Not bragging here ,Jay saying ,My Z Gril has a super smoke setting on it to where I can get stick burner smoke at any temp I want
We will have to agree to disagree lol. I have a stick burner and the flavor is night and day difference between any pellet grill or a Kamado. 🍻
Also new to smoking ribs, I have looked at a lot of video's, this has to be the best. As an example, most cover their ribs with rub, you can't see the meat, how does the smoke get to the meat, like you said, it can't, so many good tips, well done. Wrapping, all the video i watched, they wrap, with brown sugar, butter, what's your opinion on this type of wrap?
Thanks! I going to do a full break down on ribs soon. I’m not a huge fan of super sweet ribs so I don’t wrap with butter and sugar. I will add some apple cider vinegar and a bit of honey to a bbq sauce and wrap them. Turn out good and not too sweet. Thanks for watching! 🍻
Great video and very helpful.
Can I have link or name of your wooden cutting board? I really liked it.
Thanks, glad you found it useful. There is a link in the description under the products in video area. I have a discount code as well.
Thanks for watching! 🍻
I haven’t watched it all yet, but the easiest answer is wet wood or charcoal on top of the fire diffuser plate.
Smoke tube is one of them. 🍻
Ciao jake,complimenti come al solito per il bellissimo video e il buon contenuto di informazioni utili💪👍
Ti volevo chiedere se potevi fare un video dove spieghi la differenza fra foil e carta ha bbq (batch papper?🙄)e su come avvolgere la carne. Ti chiedo questo perché lo scorso fine settimana c’è mancato poco che rovinassi 8kg di pulledpork 😞😞😞ho usato la carta al posto dell alluminiò e la carne non saliva di temperatura….dai 70 ai 80 gradi celsius in 4 ore….ho capito poi che era avvolta male e il vapore usciva ed infatti la carne non era morbida….🙈🙈🙈
Thanks! I can see what I can do, but the basics are paper is used to preserve bark and let the meat breath better. Commonly used on a brisket or ribs. For a pork butt you want to always use foil to keep all the moisture inside the meat. Need to wrap it as tight as possible. Hope this helps! 🍻
I wanted to see the bone... How clean did it look?
lol anyone can get a clean bone, just overcook it. It was clean though. 🍻
I just finished my bag of bear mountain and I had an ungodly amount of temperature spikes I'd set it to 300 to get it go to 250 and it wouldn't hold that very well i was constantly opening the hood upping to keep it with in 15 degrees. I switched to the royal oak pure charcoal it's holding temperature within 3 to 5 degrees of the desired temperature also lumber jack held temp really well . Maybe I had a bad bag idk
I never had that issue. Are you running on a Yoder? I’d check my temp swings video, it maybe helpful.
A Yoder is looking at 4 minute averages. If you keep open and closing it, you will not setup right and you will def chase temps. I’d also make sure your pit probe is clean.
I’m working on a turkey vid right now and within 10 at 225 with no issues. They run very similarly to a lumberjack. I’ve run both a fair amount.
Hope that helps! 🍻
Love your videos! And yes i am a beginner smoker. Stupid question from a beginner, but im just making sure… your salt and pepper mixture was 2:1 but may i ask if the ratio is 2 parts pepper to 1 part salt or the reverse?
Thanks! No stupid questions 😀. Always more pepper. You can even go 3-1 if you like. Good luck! 🍻
Yes he is doing 2 pepper to 1 salt
Hi, great video. My question is I have a ZGrill Multitasker pellet smoker with a super smoke setting. Haven't used this setting yet as it's a new smoker for me. If I'm using super smoke the first few hours, should I be using a smoke tube? Advice and opinion for anyone that has used this type setting on a pellet smoker. Thanks
I’m not sure how much hype super smoke mode is. All pellet grills make more smoke at 180. I’d give it a shot without, and with to see which you like better. 🍻
@@RumandCook on this smoker the super smoke button put the temp at 160°. I suppose I can shoot for 1 hour then go up to 200 for an hour or 2, then wrap and finish the cook as my first trial without the smoke tube.
@cotto22 really depends what you are smoking. I’d go longer on a brisket or pork butt at 160. 🍻
Interesting fact: hardwood home heating pellets are typically oak, at around $5 for a 40 pound bag.
Grilling pellets are around $18 for a 20 pound bag.
I always use hardwood heating pellets in my pellet grill. It actually makes grilling cheaper than using an electric oven, if you can believe that (& it’s true).
Now, 20 years ago I wouldn’t have done that because stove pellet manufacturers used to put binders in the pellets.
They don’t now. It’s literally the same pellets, upcharged exponentially.
Unless you want to use wood other than oak. Then you either have to pay the high price for those pellets, or find some sticks of the wood you want, soak it, & set it on top of the pellet fire diffuser so it smokes as you cook.
Just a hack on the cheap. 😉
Just like anything else there are huge differences in quality, even amongst bbq pellets. 🍻
nice
I'd suggest not filling the tube as full. Acrid smoke is something to always avoid. I have been a fire box smoker for 10 years (KC, now Michigan) any northerners watching buy the 640 thermal blanket. After purchasing a ys640 I would suggest only filling the tube 1/4 or half (depending on closeness to the diffuser plate). However you have to deal with the ash with pellets... Fill the tube quarters at a time. Knock out the ash, and refill if needed. Nice videos Rum and Cook for starters transferring to offset to pellet.
A few hours of a smoker tube won’t hurt anything on most smokes. I spent many years being overly worried about dirty smoke. It’s not as bad as people make it out to be.
Watch some Jirby videos. They run more dirty smoke than anyone and won #1 in Texas monthly. Mad Scientist BBQ also did a video on dirty smoke and discovered he was wrong.
I ran it more than I would have like being new to an offset and was surprised with the results. On a Yoder 25 or 30% of the smoke with a smoke tube is perfectly fine. You won’t get an acrid taste.
Of course if you push 50% you definitely run that risk for sure. Thanks for watching! 🍻
Pellet grills...the Easy Bake oven of BBQ.
I own lots including an offset. You’d be surprised what you can turn out on a pellet grill when you know what you are doing. 🍻
"Play with some wood"... secret number 6
😂
Half and half apple cider vinegar and water for binder and spritz
Yep that would work for sure. I never use a binder anymore. 🍻
Pecan and hickory are they Zack same thing Hickory has a shagbark tree and a smooth bar tree, also known as pig nut or pecan
They aren’t the same in smoking woods, very different in fact. Pecan is very light and slightly fruity. Hickory is more powerful and a few steps up as far as intensity. 🍻
Tip 12. Don't wrap until 170 or greater, after the protein can no longer absorb smoke flavor and your ring stops penetrating.
Good stuff. 🍻
Mesquite is all I use on beef and deer.
I used to use a ton of that, but have experimented over the last few years and surprisingly enough really like Oak and Pecan as well. 🍻
on the 80/20 principal, what's the 20% of the things that make 80% of the difference. What the things that matter the most
I’d say quality pellets, lower temps, smoke tube, and cold meat. 🍻
@@RumandCook nice! Thank you
Is there an advantage to your spray bottle vs. a windex type bottle? Finer mist?
Not really. The mist is fully adjustable though. I do like the pump action though so I can just pull the trigger and spray away. 🍻
The extra added taste of Ammonia D is the game changer for me!
Thoughts on why not remove membrane. Wouldn’t you get more smoke penetration?
On St. Louis style it doesn’t cover the whole back. I prefer to leave it on to keep the moisture in. I remove it on baby backs though. 🍻
What sprayer are you using to spray the ribs
Link is in the description or my Amazon store. Works well. 🍻
If you use the torch and light the smoke tube in the middle it will burn in both directions and add double the smoke in half the time. That 4 hr. smoke tube will burn out in 2 hrs. approx.
Hrmmm interesting tip. Thanks! 🍻
you mentioned raising temp to 275 & then said 225 for the last 2 1/2 hours???? which temp is correct? #2 Which side do you recommend putting on the grill & do you flip them during the process???
Sorry 275 for last 2.5. I put them in the middle and do not flip. 🍻
Why'd you leave the membrane on?
On St. Louis it’s perfectly fine, it helps to hold the juices in. I remove it for baby backs. 🍻
@7:15 play with some wood!
🤣🤣🍻
Thanks so much, very helpful tips! May I ask what brand of spray bottle that is that you used to spray the water/a.c.v. on the meat? It looks like a really good one.
No prob! I can’t recall the brand, but there should be a link in the description. If not look lower and I have an Amazon store. It is listed there for sure. Thanks for watching! 🍻
@@RumandCook Okay, will do, thanks!
No prob!
What size is your cutting board? I am aware of the link.
Mine is the 36” thanks! 🍻
what knife are you using? I am looking for a good knife to cut meat, such as the one in your video with the jagged edge.
That is a Wusthof Classic Ikon 10" Super Slicer. 🍻
Great video! Just purchased my first pellet grill. Somewhat disappointed by the level of smoke on my butt. I will try your techniques.
Congrats! These will definitely help. 🍻
Get a few smoke tubes. I did after having my pellet grill for a week. Was able to add a darker color bark on my briskets. They are worth it!
Great channel!
So the pellet smoker looks like it's working pretty good for you ,
do you still have your workhorse offset smoker?
I bet you don't use it as much there pretty time consuming a lot of work
Thanks! I still have the workhorse, I just closed down my Offset Rookie channel that was dedicated to offset. The WH will start to make an appearance on this channel. Actually filming a brisket video on it today.
All depends on my mood, pellet is certainly a lot less work and I use it a lot during the week.
Thanks for watching! 🍻
@@RumandCook I guess the big tip is rest it at 140 after you bring the brisket temp down to 140 for about six or eight hours most people don't have an oven that goes down to 140 or 150 The pit Boss 1600 goes down to 150 I think that would be kind of awesome then you could rest it in your pellet smoker wrapped without bringing it in the house for 8 hours just makes things a lot easier
I think maybe your Yoder goes to 150 you should try it
You can put it in your oven at 165 or whatever your lowest is as well. My oven will go down to 155 so I usually use that and leave it overnight. Pellet grill will work as well though! 🍻
Why would you get "dirty smoke" from the same pellets being burned in the smoker?
Because it’s not burning clean. In the firebox there is a fire burning. In a tube it’s smoldering.
I've had 2 Yoders now and sold each of them after a month or two. They just don't produce enough smoke even with a tube.
Really depends what you are comparing it to. I have a Kamado and an offset and they aren’t going to match that level of smoke. However, if you use a good quality pellet and use some of the tips in this video I can get great results. 🍻
I seen a guy use hot water that made the fat soft and made rub stick to it, think it was jirby at goldees
I rarely use anything. It will stick just fine. I used to use binders though. 🍻
This is very helpful and just in time. My ribs are coming out of the refrigerator in about 4 hours. I was surprised at how easy the membrane came off compared to the struggle you experienced in your other rib video. Does this indicate anything about the quality or taste? Also, when did you sauce up the one rib? Was it just before wrapping? I don't plan to wrap at all since I'm following your hot and fast suggestions, but just curious. Thanks for the great video.
Glad you found it helpful. The membrane is hit and miss. Sometimes it comes off easy sometimes it’s a pain. I haven’t found a pattern to it.
I added sauce in with the wrap. There is enough moisture that the sauce won’t burn.
Good luck! 🍻
How about sword fish steaks?
Unfortunately, neither of us eat much fish. Unique idea though!
My tube goes out how do you keep it lit?
Light it longer and let it stay lit for a few minutes. 🍻
You did not remove the “silver”?
Not on St. Louis style ribs, only baby backs. Helps retain moisture. 🍻
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Pepper attracts smoke😮. Where is that study?
According to some big names out of Texas this is true. Helps better a better bark that attracts more smoke. This is why people do 2-1 and 3-1 pepper/salt. 🍻
2:1 pepper to salt?
Yep twice the pepper. 🍻
@@RumandCook 👍
Pecan cherry and peach wood are my favorites...Hickory is too strong, mesquite is a little lighter than Hickory imo..
Mesquite is typically heavier than Hickory, but it really depends what you are smoking. Poultry sucks up smoke quick.
I like a 20/30min smoke of mesquite on my steaks and then I grill them like normal. Thanks for watching! 🍻
SEE? That's what I'm talking about!!! All these different rubs, with 10's of spices, or more... it's like a chemistry experiment. I don't want a chemistry experiment with my BBQ. What's the point of smoking if you're going to cover it up with an exotic rub or something. Just use coarse salt and ground black pepper!! Smoking is to pay honor to the meat. The smoke flavor IS the compliment to the natural flavor of the meat. Not some big rub with multiple flavors that all clash, and destroy the flavor of the meat and the smoke. Good on ya for turning to basics.
Thanks! 🍻
@@RumandCook OH AND.... Worcestershire: woor-stir-sheer lol ... well... at least... here in Texas that's how it's pronounced.