How to Master a Fully Loaded BBQ Pit | Everything you need to know
ฝัง
- เผยแพร่เมื่อ 16 มิ.ย. 2023
- Grab some popcorn and a cold drink! Today we're taking on the mother of all Smokes for the backyard BBQ Pitmaster! In this video, I'm going to show you, step by step, how to prepare, time, monitor, and rest each protein. They're all different and all require different treatment. If you want to be labeled as a true BBQ Pitmaster, and feel like one, watch this video and use what you learn on your next big cook. Smoke on!!!
If you are interested in supporting the channel and are in need of some BBQ supplies, here is the link to my Amazon Storefront. I'm working to get everything you may need into my store. However, let me know if something is missing and I'll fix that real quick! Thanks and SMOKE ON!
www.amazon.com/shop/reviewhowto
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Come check us out at American Smoke Carnivores on Facebook. It's great food and BBQ oriented group. I'll see you there!
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I hope you enjoy this video. Please feel free to let me know if you have any questions.
If you haven't, please smash the LIKE for me and I would really appreciate you as a subscriber. Thanks!!!
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Sitting at work watching this video is making me hungry
It’s better than working! 😅
I have the same pit. Super helpful as I tried a full pit several weeks ago and had to learn that the temp drops off - also positioning of the protein is important. Thanks for the pointers. I know now how to make the next cook better.
That’s what it’s all about! Keep. Getting. Better.
Thanks for watching and Smoke on!!!
Yes, long video, but an awesome video! Nice job! I have the same smoker, and have been inspired to smoke a fully loaded chamber. Nice job!
Such a long video! Epic fun though. Thanks for watching and smoke on!!!
Great tips & tricks. A wise man with a workable plan -
You know what they say, even a blind squirrel finds a nut sometimes.😂 no, you’re absolutely right. To be successful at barbecue. You have to make a plan. Thanks for watching and for leaving a comment. Smoke on!!!
Everything looks amazing, you nailed it and this video does help and it's very much appreciated!! For us BBQ Fanatics it's a sweet an very satisfying feeling knowing ya killed and brother you killed it 🫡🤘😎🔥💯 Smoke On!!
I appreciate that. Thanks for taking the time to watch my video. Smoke on!!!
Incredible & looks so yummy 😊😊😊😊😊
Thank you!
Hey Sir, you did the damn thing!!! Watched the whole thing and enjoyed it! May have to replace my 7yr masterbuilt electric smoker. That PitBoss got the space I need these days!
Bbq ambitions always grow with experience. Thanks for watching! Smoke on!!!
Solid. Just ordered the Pit Boss. Looking forward to cooking up some good BBQ.
Excellent! Come share your cook with us over at American Smoke Carnivores on Facebook. I’m on there daily.
Thanks for watching and Smoke on!!!
Holy crap!! Just watched the entire video and what a banger! You nailed every piece of protein! Very impressive and I bet it was tasty!
It was a marathon! I enjoyed every minute. Thanks for watching brother! Smoke on!!!
Great video. I have always wondered about where is the best place to place the brisket. Bottom, top, middle. Thanks again for information. Well done 🎉
I’m typically aiming for second or third shelf from the bottom. Thanks for watching! Smoke on!!!
Bro, you are a BBQ smoking machine. Love the video, especially at the end of the results you've obtained.
Thanks for watching, brother! Come check out my Facebook group sometime. American Smoke Carnivores. I’m in there daily.
Smoke on!!!
Love your videos. I've watched every one you've posted about brisket and used it to make an amazing brisket this weekend along with some incredible smoked wings and sausage for my daughters graduation party. I employed so many tips that I found here on your channel. Everything came out within the time plan and I got rave reviews. Thank you.
There’s almost nothing better than seeing someone try your BBQ and be blown away. Sounds like your the BBQ hero in your group. Good on you man!
Thanks for supporting the channel. Smoke on!!!
Awesome Cook. ❤
Thank you! Thanks for watching! Smoke on!!!
Wow. I watched this show because l’m thinking about a pit boss . Omg what a show , you did awesome man. I absolutely loved it. You should get commission because you sold me on this smoker
Thanks
Robert Down Under
Thanks a bunch Robert. You just made my year! Happy New Year and Smoke on!!!
That food looks great
It was! Thanks for watching. Smoke on!!!
Wow awesome ❤❤
Thank you!
Got a new Pit Boss vertical smoker showing up tomorrow, so just self-smarting myself on my new favorite BBQ-themed TH-cam channel. I've used cheapo electric smokers over the years, with MEH results. Figured I'd step it up and do it right. Thanks for the many inspirations.
Welcome to the channel! There is a learning curve but these smokers produce awesome BBQ.
Thanks for watching and smoke on!!!
This looks dang good and heck ya pit boss nation!!!!!!! Also Craig's had a dang good lineup his jalapeño one is fire it blends really well with his aps seasoning to give it alittle kick..keep up the good work
I love me some jalapeño! I’ll look into it. Thanks for watching! Smoke on!!!
@@TheAmericanSmoke keep it up
Nice video great cook and bbq just ordered a pit boss copperhead
Thanks. Come over to my Facebook group sometime. American Smoke Carnivores. I’m on there daily
How did you get that skin on the chicken at 250 and what’s your smoke stack set open to? I’ve heard you want to try an keep the chamber on the dryer side to help bark? Is this true?
No tricks on the skin. Nothing beyond what you saw. Just a slow rendering of the fat beneath the skin to produce a tender bite.
It is my opinion, that more moisture in the chamber produces the superior bark. I always keep water in my water pan. Unless making jerky.
@@TheAmericanSmoke what would you say is the biggest difference between an electric Masterbuilt that uses chips an that pit boss pellet you have? Other than the limited 275 temperature on Masterbuilt.
Very, very good job. Yummy
Thanks! I appreciate you watching my video. Happy New Year! Smoke on!!!
Good video man I've been thinking about getting one of those smokers
This machine produces great barbecue. And it’s on the cheaper end. Thanks for watching. Smoke on!!!
Everything looked great. Thanks for the shout-out. Now you need to do a what to do with leftovers video. One thing I like to do is dice up some brisket with some potato and eggs covered with cheese on my griddle.
I was going to make that video after this one, but I was completely out of want to. Gave most away to friends and neighbors.
@@TheAmericanSmoke I wish I was your neighbor. 😄
Looking to get into smoking. Great video. Just subbed and liked. Thanks for the content!
Your very welcome! Smoke on!!!
I really appreciate your videos, I been looking at one of these smokers for awhile and you have really showed the abilities, pros and cons of this pit. I lost my mom a couple weeks ago and your channel has been great therapy to say the least. I don't normally comment much but just wanted to give you a big thanks and looking forward to getting one of these soon! That brisket looked so good!
I am very sorry for your loss. Keep learning and living my friend! Smoke on!!!
Sorry for your loss! I have had this smoker for two years. Love it!
Nice to hear you have same trouble with control panel. I had mine never reaching selected temp, ending with meat constantly drying out. I have inquired pitboss and they sent me new temp probe and control panel. Now the temp is steady as a rock.
That’s similar to the process I went through. That’s the best part of Pit Boss, that 5 year warranty. Hard to beat
I like scoring the membrane, when i smoke ribs they always seem to want to fall apart the membrane helps it retain some structural integrity
Right. And scoring let’s smoke and salt into the backside of the ribs. It’s a win win.
Very good
Thanks for watching! Smoke on!!!
Impressive
Thanks! Smoke on!!!
Great job on managing all the meats on your vertical. It can get tricky at times.
Thanks! You’re definitely right about that. It all comes down to planning and knowing what to do when things don’t go to plan.
Thanks for watching! Smoke on!!!
Thanks for the video just in time for independence day! I'm doing a full pit and have referenced your video several times. Thanks for sharing your pellet brand, I like the lumberjack brand personally.
Happy Independence Day! I hope your cook turns out awesome.
Thanks for watching! Smoke on!!!
@TheAmericanSmoke I'll tag you in some shorts as the cook gets going. Brisket has been dry brining in Dan-O's seasoning since 5 this morning, going on tonight around 7 or 8 pm.
@DaveJ-BCMA nice! Are you in my Facebook group? American Smoke Carnivores.
Come share in there.
Can't underscore enough the importance of a clean grease drain. I narrowly averted a grease fire because mine plugged up mid cook! Your recommendations worked perfectly!
CLEAN THAT GREASE DRAIN!
@TheAmericanSmoke I don't do Facebook anymore. Too much of a black hole for my time
Picking up my first smoker this week, the Pit Boss 6-Series Elite Vertical Smoker. As a complete beginner I really appreciate this video and how you showed everything start to finish. Glad I found your channel. Subscribed!
Glad I could help! Thanks for watching!
WOW good video
I appreciate that! Thanks for watching. Smoke on!!!
I was going to say that you must have won the darned lottery actually buying all of that meat at a retail store. Luckily i raise 100% of the meat I process. glad you were able to snag the "discount" butts. If they were in the cooler at that price, you did nothing wrong at all! I do "large" cooks very often, But usually it is more like 20 racks or 10 briskets at a time, I don't often mix and match different cuts and I never mix and match proteins. Not saying there is a darned thing wrong with it but i simply don't have that type of need in what I do.
That’s so cool brother. Thanks for watching. Your welcome to come share your BBQ wisdom in my Facebook Group. American Smoke Carnivores.
Smoke on!!!
Your videos are very informative and helpful! How does the Pit Boss Pro smoker compare to the Woodwind Pro? I'm curious about the warm up time, smoke flavor/profile differences, pros/cons, etc. Since you have experience with both, I think you would have a lot of good info to share. This might even be good for a comparison video!
I’m actually planning on making that exact video. In need more experience with the Camp Chef.
Thanks for watching and smoke on!!!
Great video nice sharing the best recipe worth trying I like and listen well thank you for sharing the video good luck full support 👍❤️💙🥰🙏🌹
Thanks for the support! Smoke on!!!
I’m liking your channel! New fan. I’ll be back!
Awesome! Thanks for watching!
I ran 4 briskets in my pit boss vertical a few weeks ago. I was surprised how well it did. Do still wish i had a big offset. But the pit boss made the smoke so easy.
Yeah, I feel like if your smoking 4 briskets, an offset is in your future. I know I’ll have one eventually as well.
We’re you hosting a party or catering or what?
@@TheAmericanSmoke It was a graduation party. Not going to do 4 on it at once again. It ran them but wasn't fun. Also had 4 pork butts on my 1150 pit boss at same time.
@Jeffdoeswhat bbq hero status… GRANTED!
I have the same model smoker I find that the probe is a bit inconsistent is there another product you recommend?
Are you referring to the meat probe from the control panel or the internal thermostat?
Alright Zach I need your best Brisket start to finish- in laws coming over and want to impress!!
This is a great method. Less time and still awesome. The important thing with any brisket cook is timing. Always give yourself extra time.
You win 🏆 😂
😂❤️
As usual fantastic. I have a HUGE bbq coming up for 60 people and yes all being done on the Pit Boss vertical from Lowe’s. Doing brisket ribs and pulled pork. Chicken lollipops on the grill though. You have given me so much inspiration and information that I know I can do this. I want to thank you for showing me how to manage this. And yes it is all about timing and making sure you have your temps rights. I am doing this on June 24 and will let you know how it comes out. I am going to smoke on! Happy Father’s Day man. And thank you again.
Yes sir! Thank you!
Let me know if I can help.
Happy Father’s Day and Smoke on!!!
Great video. Question what rack is your water pan sitting on? It appears the pan is sitting on the black drip pan directly. Yes? Also DO you think I could put 4 10lb spiral hams at do one smoke for those hams?
I’m using the factory water pan on this video and it’s fitted onto its designated groove at the bottom of the chamber.
And you could get 4 hams into this smoker. May take some figuring , but it could be done.
Thanks for watching! Smoke on!!!
It all looks fantastic. thanks for getting this video out before 4th of July. What model Pit Boss is that?
Thank you! Thanks for watching. This is the series 4. Pro Series. From Lowes.
Smoke on!!!
This is awesome my man! I have a couple questions for you about the smoker.
I have been looking at this exact model at Lowe’s for awhile. I went yesterday to look at it in person. I noticed the screw that keeps the ash pot tight kept getting hung up and wouldn’t let the ash point go back in flush. Do you have any issues?
Also I heard you mention that you had a new control panel. Did the original one go out on you?
The issue with the burn pot is a common one. I have it. Push it all the way in, without much force, then lift up and push in. There may also need to be a wiggle and perhaps a small jiggle.
My unit started having temp control issues so I started by replacing the internal thermostat and then eventually the control panel. I made a video for both. Luckily, the 5 year warranty and the awesome customer service with Pit Boss made it very easy and at no cost to me.
Thanks for watching and smoke on!!!
Excellent video mate, love the longer ones! You nailed everything, you and the PB are beasts! Looks like you 'kinda like your big hopper' 😂👍👍
That hopper has me so spoiled. I have trouble using my camp chef because I forget to check the hopper.
Thanks for watching! Smoke on!!!
Good video New sub
Welcome to the channel! Thanks for watching and smoke on!!!
Nice, I think using foil pans for the wrapped meats would have saved on mess since you are just utilizing heat for them now. Cookie sheet drip pan since you already foil bottom,....looks fantastic, I swear I can smell it. Good Eating there. 👍Nice.
One of the best smells there is! Thanks for watching!
One tip: After wrapping you can stick those proteins in your oven if you need more space.
💯 thanks for watching and for the tip! Smoke on!!!
Excellent vid! Honest and “real”.
Thank you! Thanks for watching and smoke on!!!
Great job with this entire cook, everything looks delicious!
Thank you! The flavor was surprisingly good on everything. Thanks for watching.
Smoke on!!!
You’re welcome and I bet it was! I had to subscribe after this great full length cook!
@aliocleveland7833 thanks for the sub and welcome to the channel!
do you have to refill the water pan during this whole process?
Definitely
Allsom 👍
Thanks! Smoke on!!!
That looks amazing, inspiring to think about how I want to do my July 4th cook. That's a lot of meat - out of curiosity, how many people would that feed?
Between 20 and 30 comfortably.
Thanks for watching! Smoke on!!!
You must be REALLY REALLY hungry 🤣🤣🤣
Always! Smoke on!!!
Curious. Are you refilling the water pan as you cook?
Yes. I refill as needed
Nice cook great insights. I have the insert for the 3 burner Spirit and love it. There is plenty of room for me. The grease system works flawlessly.
Sounds like you got everything you need to make some killer Q! Thanks for watching! Smoke on!!!
Own two vertical smokers, one offset and looking to buy another. Needless to say the wife isn’t exactly thrilled😂
At least she is well fed! Smoke on!!!
Wow!!
Nice job there pardner,,,
Really like the way you tossed it all back in to reset the bark.
Great idea!
Great presentation and please keep up the great work!!
All the best.
Bill
😎👍
Thanks for watching Bill! Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily.
Smoke on!!!
28:16 so what did u have your temp probe and smoker set over night?
Smoker was set at 250 the entire cook. It struggled with those large cuts in there for a while, but eventually regulated.
Great cook buddy...man all the time that went into this was well thought out to a newbie ..just got a new the pitboss copperhead for father's day..well-done my American friend..!
Thank you! God Bless and Smoke on!!!
How do you like your Meaters? I just got the 4 pack for my birthday and haven't tried them yet.
All Meater products are at the top of the market. Very high quality. Only problem is the don’t transmit if wrapped in foil so plan accordingly on meats that require a foil wrap.
Thanks for watching! Smoke on!!!
Thank you for being so awesome. I love how your videos are clean and full of life. You are my first smoker person I’ve subscribed too. Definitely will be watching all of your videos. Just bought my first smoker today. The same on as yours in this video. Can’t wait to start. Thanks so much for the inspiration.
I’m glad you found the channel. Thanks for the support. Make sure to share the channel with your friends. That helps me out a ton.
Thanks for watching! Smoke on!!!
Definitely looking great can almost taste it from here in Montana.
Thank you! Beautiful state.
do you like that Pitboss pro verticle?
The pro series vertical has been a great unit for me. I’ve had to make a few adjustments along the way but I’ve made killer Q the entire time. I’ve got an entire playlist dedicated to this unit. Make sure to check it out.
Thanks for watching! Smoke on!!!
I have the Pit Boss Lockhart. I really don’t like firing it up to just cook one rack of ribs or something like that. If I am going to fire it up, it’s getting filled up. One thing about anything BBQ is that it can be warmed back up a after being frozen and just as delicious. I like to do some chicken and ribs in lower part and briskets and pork butts in the top. I can usually get 2 batches of chicken thighs and legs done and one batch of ribs by the time the stuff in the top is done.
How many beers is that?
@@TheAmericanSmoke not much of a beer guy, but my bottle of Jack takes on a hurting!!
I hear that!
Thanks for the share. Looking at a vertical myself, you are selling me on it.
Glad to help! Thanks for watching! Smoke on!!!
Just bought my first electric wood chip smoker and ran across your videos and great tips for first timers like me
Thanks for watching!
Dude!!!!! Yes!!! This is what I've been looking for!!
Taking notes!!! 😎😁
I’m glad I can help. Thanks for watching!!!
Thank you so much, I just received my Pitt Boss Blue Hammertone today and assemble it. This video was so helpful and I look forward to seasoning my smoker and to me first cook.
Thanks for watching! Come over to my Facebook group sometime. American Smoke Carnivores. It’s a great group. Happy New Year and Smoke on!!!
@@TheAmericanSmoke I will and thanks a million!
After you season everything and wrap in plastic wrap, where do you put it and what is the purpose? Are you basically marinating?
Everything went to that cooler with ice. The purpose is to get everything done at once. Otherwise you’ll need to season each piece separately before it goes into the pit. That’s a lot of messes to clean up.
But yes, there is also a benefit to letting the rub sit on the meat for a more flavorful bite.
Thanks for watching! Great question
You rock!! I’ve watched several videos and you’re my fav. I just bought a vertical and am intimidated to do my first but you inspire me to jump in!
@alliancerealtylouisvilleky203 you can’t fake experience. Get in there and get you some! Smoke on!!!
😂😂😂😂 they friend was confused when they went looking for that meat 😂😂😂. No that doesn't make you a bad person.
😂😂☠️☠️ I can hear the conversation between them. Thanks for watching! Smoke on!!!
The cutting board wasn't cleaned after each protein? Any concern about cross contamination?
Not with them all being cooked past 165. Any bacteria that may transfer is long gone by the time these meats leave the smoker. However, that’s just my practice. I advise you to seek out and follow all FDA recommendations and guidelines as you see fit.
Thanks for watching! Smoke on!!!
What temp probe are you using ?
ThermoWorks Thermapen ONE. It’s the best! There is a link to one on the description of this video. Thanks for watching! Smoke on!!!
This is really helpful
I sure hope so! It was a lot of work but a lot of fun to make. Thanks for watching!
Hola amigo, muy buen canal, me quedo apoyando 🔔saludos de cocina con brasas 👋👋👋👋👋
Gracias! Smoke on!!!
I alway preheat the water/juice befor I put in on the water pan
I add hot water when I refill. Helps to reduce chamber temp fluctuations.
Thanks for watching and smoke on!!!
I've never had a vertical pellet smoker, though I do have a horizontal one. I've heard that vertical pellet grills are much better than horizontal ones in leaving a smoke flavor, so I'm surprised you've still used a smoke tube in the smoker. On another note, I just recently bought a vertical smoker, but mine is a charcoal one. I'm hoping to try it out soon.
I’ve not heard that about the smoke flavor. I like the added kick of smoke I get from the tube though.
Is that a MasterCraft smoke you have?
@@TheAmericanSmoke It's a Masterbuilt 40 inch Digital Charcoal smoker. I managed to get it at a great price, essentially paid a third of the price! 😁 Excited to try it out soon thinking of doing something similar to what you did in your video. Before getting this charcoal smoker I found I was looking at getting a pellet vertical smoker, but think I would be disappointed if it didn't leave a stronger flavor of smoke compared to a horizontal pellet smoker.
I think you will get good flavor with that charcoal smoker. Come share your cooks with us over at my Facebook group. American Smoke Carnivores. It’s a good group. I’m in there daily
What is the smoke tube, and how do you use it?
I got the perfect answer for you!
th-cam.com/video/IGJ_p_qJB5o/w-d-xo.html
Smoke on!!!
It is the A‑MAZE‑N Expanding Smoker Tube. I use to smoke meat on our gas grill.
@brianjohnson8072 yes!
Thanks for the response 👍
You bet!
How much time did you budget for time on the chicken ? Ty
I allowed for at least 5 hrs since I cooked them at a lower and slower temp.
@@TheAmericanSmoke ty much and great video!
Smoke on!!!
Great video. I’m am still uncertain on my feelings for these PitBoss pellet units. They seem to be somewhat unreliable. I’ve had 3 cooks messed up because of the unit breaking down. I would like to see a video how you recover a cook like this when the Pit quits working during the cook.
Your not going to find a perfect unit. Even traditional offset stick burners are going to burn out sometimes.
The best advice is to continue to learn your unit.
When it comes to recovering a cook after a malfunction, that depends on the malfunction.
Most problems I’ve had have been fixed by a shut down and restart. But, that’s not always the case. I’ve not had one, but auger jams require a removal of the auger to fix. In those instances, moving the protein to the oven is your best bet. Until you get things up and running again.
Regular maintenance will prevent most problems.
Thanks for watching! Smoke on!!!
@@TheAmericanSmoke
Thank you for the reply and the advice. I enjoy watching your videos and the information you provide. Keep up the good work.
@JM-hp7fc smoke on!!!
What type of smoker do you have here?
This is the Pit Boss Pro Series 4. Sold at Lowe’s
Looking at replacing a failing 8yr old GMG pellet smoker with a new vertical smoker. Either a PB like yours or The new Grilla Grills Mammoth. So I’ve been watching a lot of channels with these smokers.
Personal preference here but one thing I noticed in this video is you wrapped your pork butt in paper. I like to foil wrap my pork butt or even put them in foil pans and cover with foil when they hit the stall. They will create a ton of juice that is excellent mixed back in with your pulled pork. You will lose a lot of that if wrapped in paper. Like I said personal preference not a written rule.
Looked amazing and I’m really liking the PB.
It’s a trade off between keeping rendered fat or maintaining a better bark.
Thanks for watching! Smoke on!!!
@@TheAmericanSmoke I get it! Got a freezer full of pork butts I just got on sale for .97¢/lb. Soon as I get a new smoker I know what’s first!
@corey1788 nice!
What about cross-contamination between poultry beef and pork. I would at least have put foil down each time. Other than that I love what you’re doing.
Everything is being cooked to Internal temp above what bacteria can survive, with the later proteins being placed in the lower chamber. No risk.
Thanks for watching! Smoke on!!!
awesome cook... you made it look easy
thanks
Thank you for watching! Smoke on!!!
@@TheAmericanSmoke I just got an old country gravity fed smoker. Gonna be fun to load it up like this. Hope my cook turns out as well as yours did on the Pit Boss Pro
@@rayharris5452 stick to time and temp. You got this.
@@TheAmericanSmoke will do
You did awesome
Very good video. Thank you.
Yes sir! Thanks for watching. Smoke on!!!
Bro I absolutely love this video. I happen to have a loaded pit as I watch you. I would have given you 12 thumbs zup if I could
I appreciate all that BBQ love! Thanks for watching and for all the support.
Good luck on your cook! Smoke on!!!
Incredible video!
Thank you. I really appreciate that. Thanks for watching! Smoke on!!!
Nice explanation on the sweetness on pork.
I love sweet on pork, but not on my beef. Thanks for watching and smoke on!!!
10:1 I say u were at H.E.B.
Give me my money
Great job.
I appreciate that. This was a tuff cook. Thanks for watching! Smoke on!!!
Love the flag board. Homemade ???
The butts are already hot
Thanks! I bought that flag and put it up myself. I’ve been really pleased with it. Thanks for watching! Smoke on!!!
Looks like u was at meijers. The ribs have the same label as the Ines I get and I only get my meat from pur meijers.
It’s probably owned by the same company. We don’t have that store around me though. Thanks for watching! Smoke on!!!
After I wrote that I started thinking lol I'm in ohio I use meijers. I think your Florida or carolinas??? Just by the veiw I'm guessing. Any ways. I need your help. I use the same pellets as you and smoker. I get decent smoke but I don't seem to get enough smoke flavor that I am looking for it's really mild. I'm definitely happy with it it's amazing. But I would like to get a little more smoke. I do have the smoke tube. Don't wanna use that a lot as it caught fire my last time so I wanna make it fool proof as I set it and forget it at times. What pellets produce more smoke and still taste grea? I saw a video you done but can't seem to find it now. Any advice for me. Thanks again I love your channel
@downintheshed2449 one good way to get more smoke flavor from you PitBoss to mix charcoal pellets into your hopper. You can also add in some wood chips into your pellet tube. Just make sure your protein isn’t dripping fat onto your pellet tube.
@TheAmericanSmoke Thanks for responding. When I did have the tube ignite I had my pit just full of proteins. So it was a bit hard to move away from drippings. I use the champ blend along with the apple I have a 40lb bag of champ mixed with a 20lb bag of apple and man I tell you what it's so dang good. I will invest in pecan wood chunks as I seen your using them for the large cook you've done. Also grabbing some awesome. Thanks again boss!
@downintheshed2449 anytime! Smoke on!!!
Impressive cook.
Thanks! This was a fun one for sure.
Thanks for watching & smoke on!!!
My 1st attempt at brisket, 2 pork shoulders and 2 chickens turned out great. Taste was amazing. My wife is a chef but I do the grilling. Thx for all the advice. Smoking is now our favorite. Wife bought me the copperhead onyx edition and we use the competition blend. Wife made up the seasoning of salt , pepper, and garlic only. Didn’t need anything else. Taste was amazing.
Excellent! Salt, Pepper, Smoke! That’s really all you need. Everything else is just for variety.
I’m still stoked to hear your big cook turned out so well. Come share your cooks in my Facebook group sometime. American Smoke Carnivores. I’m in there daily.
Thanks for watching! Smoke on!!!
What's the point of using a smoke tube in the smoker?
Most people are let down by the amount of smoke flavor that pellet smokers impart onto the food. Smoke tubes help add a little kick of Smokey goodness.
I recently made this video on the subject.
th-cam.com/video/7KPjpFST0So/w-d-xo.htmlsi=d2XtCPZKBUb3ClAL
Thanks for watching!!!
Man, that was awesome! I can't wait till Thanksgiving and Christmas. I'm gonna load up my Pit Boss vertical. Thanks for the video.
Killer video! Did you buy an aftermarket gasket for that smoker door? I have the same one and have a major leak
That is a common issue with the more recently produced versions. Most people are using high heat gaskets to fill in the gap.
Was this for demonstration, or was a family dinner
Purely for demonstration. I provided my friends and neighbors with bbq plates afterwards.
It would be impossible to make a video like this with people around.
Thanks for watching!
do American Smoke got a buddy in the meat department?
Score! :-D
I need me a butcher on my friends list! I just got lucky here! Thanks for watching. Smoke on!!!
Why is it so many people skip the process of rinsing and rubbing out all the dirt and grime off the raw meat and drying it down before they bind it and season
I suppose it’s a matter of preference.