@@kevz2474 Thanks for watching I appreciate it. Maybe I should give being a comedian a try lol. Glad you got some enjoyment from it. Have a good weekend cheers 🍻
Yes I understand that but when I did the ice bath test on the thermometer they was way off. Cheap thermometer from amazon. I bought new ones but the threads on them are to small for the holes that’s there. Thanks for watching I appreciate it.
The temp gauges on mine are usually off between 50-100 degrees compared to my digital temp gauge!! I recently calibrated the 2 gauges so that the left side one shows the lower grate temp & the right side shows the upper grate temp. Got them within 5 degrees of my digital gauge. Perfect !
Thanks for watching I appreciate it. That’s a great idea. I bought some new temp gages and they were to small for my holes. So I just be sticking with my digital Thermometer.
It was fun to watch, I would put another probe in your thing and have it on the rack and you can see the difference from rack level to the gauge on front.
Thanks for watching I appreciate it. Good possibility I put the baffle down to where I think the heat and smoke circulate right up the front side of it where the gauges are. But it might not be making it up that far.
WORRO01 Thanks for watching John I appreciate it. That’s my favorite stick burner and it’s got plenty of room. I can put 6 pork butts on the bottom and 5 racks of ribs on the top rack.
@@offthewallsbbqmore4821 Nice! Have you seen that newer smoker/grill Masterbuilt is putting out,, the gravity series? My brother got one back in January and loves it. He cooks on it all the time. And of course his Rec Tec, he really loves that thing. Have an awesome Easter my friend, may The Good Lord bless you and your family and friends.
WORRO01 No sir I have not seen it. But I have seen that old country pits put out a gravity feed. But it’s little out of my price range. Happy Easter to you and your family
Yes it was chicken wings that I put on after I got my ribs off. They was on their own pan and never touched the ribs. I had to watch the video again make sure I didn’t do and cross contamination. But they stayed separate and was put on the Rec Teq not the old country pit. Thanks for watching I appreciate it.
I have had that same smoker for a couple of years. Done aoot of cooks on it. It a really nice smoker. Great looking food there! Can you please make so.e more videos with this smoker?
What was the same of that sauce that you wrapped the ribs with? Im glad you had the probe in there because as you pointed out those gauges were taking a big day off lol. Nice vid, nice shirt. I love watching vids on my lazy saturdays.
Hey Wall...... how do you have your side damper set during your cook? The 1 where the handle on the far side of your grill that controls heat and smoke entering the food chamber?
Thanks for watching I appreciate it. I use a magnet and a chain hooked to it. I raise it up about 1 inch and see if it gets to the temp I want. If not I open it up another 1/4 inch and so on till I get it to the temperature I’m looking for. Generally one inch is enough but in colder weather I’ve had it open about 2 inches just to get to 250
Thanx Bruh for the fast response. I showl have the same grill but the handle always drops bc it's a manufacture defect the way it's built. I paused the vid and saw the chain but couldn't tell how you had it rigged. I'm headed 2 a hardware store 1st thing in the a.m.😅 BRRRRRRRRILIANT!!!!
Great looking slide off the bone ribs and beans bro! I really like that smoker. I like the way the rack slides out like an oven. TFS! Stay safe and healthy my friend!
DaBomb Smokes Thanks for watching I appreciate it. It’s my favorite stick burner it’s got a baffle plate between the firebox and cooking chamber. That way if it’s hit enough I can open it up more. And close it if gets to hot
Kendrick Neely Thanks for watching I appreciate it. When I first got it I did. But not in the last 3-4 years. If I let it cool off to much it will over shoot when I add more wood. I keep a real close eye on it when I use it. A stick burner will get out of control quick if not careful.
Off the Walls BBQ & More I ask because I recently purchased one and I’m still learning it. What temp do you cook and about what temp do you add another stick of wood?
I added a chain on the side to control the baffle. That helps a lot. Plus I find that I have to leave the side door open just a little to get better airflow.
I go about 250 and add a stick of wood every 45 minutes I and hour. Try not to let my temp get under 225. Set the log on the side of the firebox to heat it up. It will light faster and not smolder as much
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
OMG this vid has me cracking TF UP lol
@@kevz2474 Thanks for watching I appreciate it. Maybe I should give being a comedian a try lol. Glad you got some enjoyment from it. Have a good weekend cheers 🍻
Also helps to clean the probe side of the temp gauge. A lot of build up and it won’t read properly.
I use splits in my 22 kettle all the time. Makes a nice fire pit, and then I cook over the coals.
Thanks for watching I appreciate it. That’s a damn fine idea. Never thought of that. Might try it out one day
Wish it was made with thicker gauge steel. Good smoker.
Thanks for watching I appreciate it. I would have to say I agree with you 100%
The difference between the grate level & where your probs are is why it reads differently.
Yes I understand that but when I did the ice bath test on the thermometer they was way off. Cheap thermometer from amazon. I bought new ones but the threads on them are to small for the holes that’s there. Thanks for watching I appreciate it.
The temp gauges on mine are usually off between 50-100 degrees compared to my digital temp gauge!! I recently calibrated the 2 gauges so that the left side one shows the lower grate temp & the right side shows the upper grate temp. Got them within 5 degrees of my digital gauge. Perfect !
Thanks for watching I appreciate it. That’s a great idea. I bought some new temp gages and they were to small for my holes. So I just be sticking with my digital Thermometer.
I have the flowmaster model. I added some gasket sealers and it really helped with my Temps. Great video sir thank for taking the time to make it.
Thanks for watching I appreciate it. And thank you for taking the time to watch it sir. Cheers 🍻
Good looking Rib Racks Brother! I prefer the wrapped ones too! 👊🏼
Ric’s BBQ & Specialties Thanks Ric I appreciate you watching. Yep wrapped is the way to go
It was fun to watch, I would put another probe in your thing and have it on the rack and you can see the difference from rack level to the gauge on front.
Thanks for watching I appreciate it. Great idea I will definitely try that out
I don’t think the gauges are off, it’s where they are that’s a different temperature
Thanks for watching I appreciate it. Good possibility I put the baffle down to where I think the heat and smoke circulate right up the front side of it where the gauges are. But it might not be making it up that far.
I love that shirt
Thanks for watching I appreciate it.
Buddy buddy buddy!! Them ribs looked phenomenal! Good job. Loved that smoker too! Thumbs up video ~John
WORRO01 Thanks for watching John I appreciate it. That’s my favorite stick burner and it’s got plenty of room. I can put 6 pork butts on the bottom and 5 racks of ribs on the top rack.
@@offthewallsbbqmore4821 Nice! Have you seen that newer smoker/grill Masterbuilt is putting out,, the gravity series? My brother got one back in January and loves it. He cooks on it all the time. And of course his Rec Tec, he really loves that thing. Have an awesome Easter my friend, may The Good Lord bless you and your family and friends.
WORRO01 No sir I have not seen it. But I have seen that old country pits put out a gravity feed. But it’s little out of my price range. Happy Easter to you and your family
Was that raw chicken beside the ribs
Yes it was chicken wings that I put on after I got my ribs off. They was on their own pan and never touched the ribs. I had to watch the video again make sure I didn’t do and cross contamination. But they stayed separate and was put on the Rec Teq not the old country pit. Thanks for watching I appreciate it.
Good lookin’ ribs! That smoker is a tank!
Meaty Mike Thank you I appreciate you watching. Yeah it’s not to bad does a great job
Those ribs look great! But I really wanna try the peaches in the beans.
Muxall Open IoT Thanks for watching I appreciate it. Oh it’s the best!! I’ve tried it with apples but peaches is the best
I have had that same smoker for a couple of years. Done aoot of cooks on it. It a really nice smoker. Great looking food there! Can you please make so.e more videos with this smoker?
Thanks for watching I appreciate it. I can do more on it. Just mainly use it for large cooks. But I’ll make a few videos using it.
What was the same of that sauce that you wrapped the ribs with? Im glad you had the probe in there because as you pointed out those gauges were taking a big day off lol. Nice vid, nice shirt. I love watching vids on my lazy saturdays.
D's Que Backyard BBQ Thank you for watching I appreciate it. It’s called tiger sauce. Yeah those gages been off since I got it.
Hey Wall...... how do you have your side damper set during your cook? The 1 where the handle on the far side of your grill that controls heat and smoke entering the food chamber?
Thanks for watching I appreciate it. I use a magnet and a chain hooked to it. I raise it up about 1 inch and see if it gets to the temp I want. If not I open it up another 1/4 inch and so on till I get it to the temperature I’m looking for. Generally one inch is enough but in colder weather I’ve had it open about 2 inches just to get to 250
Thanx Bruh for the fast response. I showl have the same grill but the handle always drops bc it's a manufacture defect the way it's built. I paused the vid and saw the chain but couldn't tell how you had it rigged. I'm headed 2 a hardware store 1st thing in the a.m.😅 BRRRRRRRRILIANT!!!!
Glad to help brother. Have a great night and weekend
Did you do any modifications to it
Thanks for watching I appreciate it. Not really just added the chain so I could adjust the baffle plate
Great looking slide off the bone ribs and beans bro!
I really like that smoker. I like the way the rack slides out like an oven.
TFS! Stay safe and healthy my friend!
DaBomb Smokes Thanks for watching I appreciate it. It’s my favorite stick burner it’s got a baffle plate between the firebox and cooking chamber. That way if it’s hit enough I can open it up more. And close it if gets to hot
Do you ever have any fire management issues?
Kendrick Neely Thanks for watching I appreciate it. When I first got it I did. But not in the last 3-4 years. If I let it cool off to much it will over shoot when I add more wood. I keep a real close eye on it when I use it. A stick burner will get out of control quick if not careful.
Off the Walls BBQ & More I ask because I recently purchased one and I’m still learning it. What temp do you cook and about what temp do you add another stick of wood?
I added a chain on the side to control the baffle. That helps a lot. Plus I find that I have to leave the side door open just a little to get better airflow.
I go about 250 and add a stick of wood every 45 minutes I and hour. Try not to let my temp get under 225. Set the log on the side of the firebox to heat it up. It will light faster and not smolder as much
Off the Walls BBQ & More thanks for the info
Hello 😷🙏
Tim 502 Thanks for watching I appreciate it.