I want to thank you for an outstanding presentation. 20 min. ago i ordered the charbroil big easy 3 in 1. from HSN as my fathers day present to myself. After i got my confirmation i went on youtube looking for some info. Luckily i viewed yours. I couldn't be happier.
your Southern accent gives you instant credibility with me on issues related to smoking and grilling. Do you know how hot the lot setting would be for smoking ribs? I am trying to dial in a 3-2-1 method but want to keep the temps at 200-225 F.
This is great BBQ for a novice. Pro's, Its almost impossible to bern or dry out your chicken or beef. Coms with a easy to understand cooking guide. Strong grill heavy duty stainless steel tub is well built .Cons, the quantity of the materials that make up the outer body are flimsy. Week hinges on the lid. The ceramic paint started falling off the out side after the first use, couldn't take the heat, though it had no effect on the outcome of the BBQ. Ive had mine about 4 years, still cook's great but looks like to been to hell and back. Vary difficult to control slow cook temperature. On low with the lid closed your still pushing 400f. Not a true slow cook BBQ. Carne asada cooks in 10 to 14 minimal on high. Chicken leg meat cooks in 18 min on high, with lid open. Even faster if the lid is closed. All things aside, it cooks really good. BBQing made easy.
Just a few thoughts, when the ribs are done the bone stick out so after the second hour you wrap them in foil, and go much longer. The wood chips are soaked for ten minutes before putting in the hopper. Later you will discover 1/4 hickory to 3/4's apple wood.
I bought it 6 years ago the electric stat went out so i have to pull out the steel part and light it but i want a new one and can't find it anywhere i love it don't want to have to buy anything else
Just got my hubby The Big Easy a few days ago. So far we've done chicken and even fish (SO GOOD!). Got my ribs ready to smoke for tonights supper. THANK YOU Ricky for showing me how to do ribs. Hopefully mine will come out just a great as yours. P.S. I THINK I'm going to try brushing a little bbq sauce on the ribs for the last 15 minutes or so. Wish me luck! lol
Thanks for the video I’m very excited and scared to deal with propane but so long as they’re stored outside they’re supposed to be much safer and I know it will smoke it better than the electric since the electricity in my apt bldg is not amplified enough to handle 1500 watt electric smokers I have no choice but to go with the gas propane smokers
I was a little disappointed you cut the film before eating ,but anything that looked that good ,just about had to be good . New sub too >>>Very disappointed LOL
You can soak the chips for about 1/2 hour before you start. When you start your smoker make sure it’s on high with the top cover open. Then close it, leave it on high for 10-15 minutes. You’ll begin to see and smell the chips. When chips are wet they take longer to catch fire and last longer. You can mix them up or even add them in their compartment. When dry they’ll start and burn quicker. After about 10 minutes I’ll add the ribs or chicken and close the top. After about 5 minutes or so I’ll lower the temperature to low. If you have a chicken in the cage 1 hour and you can check it. Most likely it’s cooked. Same with the ribs which I always hang on the cage. If you like your meat or poultry more crunchy you can turn your propane off and allow the food to drip inside while absorbing more of the wood chips that are still smoking inside.
You can add the thermometer for about $10. I did that last year. It's a simple and great cooker. I usually cook at lowest setting, which about 300-325F. I cooked rib and char siu regularly.
Terry Meyers in reality if ribs are tough, they aren't cooked long enough, not too long. i love how everyone has an opinion. Give him a break. It was his first cook
I want to thank you for an outstanding presentation.
20 min. ago i ordered the charbroil big easy 3 in 1. from HSN as my fathers day present to myself.
After i got my confirmation i went on youtube looking for some info.
Luckily i viewed yours. I couldn't be happier.
We absolutely love this grill! We have had ours for several months now and it ALL the time. Highly recommend this grill...
Piano and some smoked ribs Ricky, that's a perfect match! Thanks for sharing!
your Southern accent gives you instant credibility with me on issues related to smoking and grilling. Do you know how hot the lot setting would be for smoking ribs? I am trying to dial in a 3-2-1 method but want to keep the temps at 200-225 F.
Excellent demonstration video...thanks!
GOT ME THE BIG EASY, LOOKING FORWARD TO SMOKING SOME RIBS. GREAT VIDEO, CUTE 🐕
I got mine as gift and LOVE it. Im looking to start making vids as i been in owner for 2+ years and really love it
This is great BBQ for a novice. Pro's, Its almost impossible to bern or dry out your chicken or beef. Coms with a easy to understand cooking guide. Strong grill heavy duty stainless steel tub is well built .Cons, the quantity of the materials that make up the outer body are flimsy. Week hinges on the lid. The ceramic paint started falling off the out side after the first use, couldn't take the heat, though it had no effect on the outcome of the BBQ. Ive had mine about 4 years, still cook's great but looks like to been to hell and back. Vary difficult to control slow cook temperature. On low with the lid closed your still pushing 400f. Not a true slow cook BBQ. Carne asada cooks in 10 to 14 minimal on high. Chicken leg meat cooks in 18 min on high, with lid open. Even faster if the lid is closed. All things aside, it cooks really good. BBQing made easy.
Really appreciate your video on this, answered a lot of questions. Great job.
Facing the grill at the bottom right there is a peep hole to check for ignition. Safer than standing over it to see if it is ignited.
Just a few thoughts, when the ribs are done the bone stick out so after the second hour you wrap them in foil, and go much longer. The wood chips are soaked for ten minutes before putting in the hopper. Later you will discover 1/4 hickory to 3/4's apple wood.
Great overview. All the way through prep and final outcome. Have you cooked another rack? Have you learned anything new since your first try?
Pretty Pup !! Nice video and those ribs look great .
oh yah taste grate
They're Smithfields, so they have to be good. We Virginians don't play around with pork.
That look gooood man!! Love the finish touch of the plate!!
Great video and those ribs look good
Ever try putting beans in the bottom? They may need to be parboiled unless you are slow cooking the meat. I'm hungry now lol
Ribs look awesome. I know Grady enjoyed them as well. Thank u. Great Video.
If you want them to fall off the bone. Smoke half time in grill then finish other half time in oven wrapped in foil @ 275.
Thanks, man. Just the video I needed to cook some ribs for tomorrow.
Mmm!! It seems very good the result *_* good lunch!! Also to Grady ahahahah!!!
I bought it 6 years ago the electric stat went out so i have to pull out the steel part and light it but i want a new one and can't find it anywhere i love it don't want to have to buy anything else
I just got a big easy from my father but the one he got me does not have a huge lid like that. What's the difference? Thanks
Just got my hubby The Big Easy a few days ago. So far we've done chicken and even fish (SO GOOD!). Got my ribs ready to smoke for tonights supper. THANK YOU Ricky for showing me how to do ribs. Hopefully mine will come out just a great as yours. P.S. I THINK I'm going to try brushing a little bbq sauce on the ribs for the last 15 minutes or so. Wish me luck! lol
Any leftovers from 5 years ago? 😂
@@OKFrax-ys2op HAHAHHA..nope sorry!
does it slow cook well
@@tomtricks6838 honestly, this was 5 years ago. We've upgraded to a Kamado Joe..BEST!!!!
@@kimasp7482 $2000 omg
Thanks for the video I’m very excited and scared to deal with propane but so long as they’re stored outside they’re supposed to be much safer and I know it will smoke it better than the electric since the electricity in my apt bldg is not amplified enough to handle 1500 watt electric smokers I have no choice but to go with the gas propane smokers
Did you get a pink smoke ring?
Looks great!!
I was a little disappointed you cut the film before eating ,but anything that looked that good ,just about had to be good . New sub too >>>Very disappointed LOL
I want one but they're no longer available.
I'm sad
check bestbuy and walmart canada, I bought mine last week from BB canada.
I just bought one from Amazon. Arrived today 2/11/20
Thanks for the vid. Much appreciated!!
How do I assemble it I have one I'm trying to put together any suggestions
Why do they recommend you season the liner of the cooler if the food never touches it
Was it your own personal preference to put the oil on the inside like that?
It's recommended as its a way to season the barrel as you'd season cast iron.
you have to season the inside and the meat racks, just like Grandma's ole cast iron.... super good...
+Andy Perry That too, but primarily to get rid of smells that would come from residues left on the metal during the manufacturing process.
Does it make a difference if you soak the chips?
it takes longer to smoke. Do not soak them
how many times can u smoke off one tank?
lots of times
Did you soak the wood chips in water before using them?
You can soak the chips for about 1/2 hour before you start. When you start your smoker make sure it’s on high with the top cover open. Then close it, leave it on high for 10-15 minutes. You’ll begin to see and smell the chips. When chips are wet they take longer to catch fire and last longer. You can mix them up or even add them in their compartment. When dry they’ll start and burn quicker. After about 10 minutes I’ll add the ribs or chicken and close the top. After about 5 minutes or so I’ll lower the temperature to low. If you have a chicken in the cage 1 hour and you can check it. Most likely it’s cooked. Same with the ribs which I always hang on the cage. If you like your meat or poultry more crunchy you can turn your propane off and allow the food to drip inside while absorbing more of the wood chips that are still smoking inside.
Time to get an "instant" read digital thermometer.
Hey bub...ever try any squirrel in there?
Dang nambit yall needa burn uff all daht ahhull afta ya done seasun'd it
I love mine
Flame is *not* at the bottom. Actually only round the top rim
Has anyone cooked a turkey on this grill?
No thermometer
You can add the thermometer for about $10. I did that last year. It's a simple and great cooker. I usually cook at lowest setting, which about 300-325F. I cooked rib and char siu regularly.
Looks good but i have no freaking idea what the hell this guy is saying. Is he speaking in English?
cooked them too long, tougher than a boot., way to go dork.
Terry Meyers in reality if ribs are tough, they aren't cooked long enough, not too long. i love how everyone has an opinion. Give him a break. It was his first cook
Where's your video genius