This vid should be mandatory viewing for anyone new to the BBQ arena. It features well respected experts who relate the value of their years of experience. You're doing a great job, Mike. Thanks for producing this vid.
Thank you very much, Tom! This is a special video and I hope it reaches many, many, people. These guys were sooo gracious to team up for this video and you can just feel how heartfelt their advice is. They are passionate about BBQ and also passionate about sharing their “learnings” so we can all keep having fun and turning out some great food.
Greg, I feel really good about what we all did here. Cheers to you, Russ, Ry, and Justin for sharing your experiences that will help the whole community increase their enjoyment factor when it comes to outdoor cooking/bbq! Its all about building each other up instead of tearing each other apart :)
I enjoyed your video. I'm 67 and beenBBQing as long as I can remember. Helped my Dad build a brick BBQ pit when I was 12 and it still works today. My biggest mistake was trying to many different techniques and not remembering what I did. Family and friends would say "Will you make that again." and I'd have no idea what I did. Thanks for the video.
What Ry was talking about touches on an absolute truth. And all of these guys are making the same point, and that is that barbecuing is a little science and a whole lot art. It takes time to develope your own style and at some point you learn to trust the instincts that you have acquired. I've only been at it for about 5 years and it's starting to get more consistent for me.
Justin has a great point about meat grades and price. You can usually find whole prime packers at Costco for less than they will sell just the point of a choice brisket.
Thanks for putting this stuff out there. I have done a lot with my weber kettle, in the ways of smoking, but only recently got a Pit Boss Vertical Series 4. This has been great for me!
You're absolutely right that Smoking stuff is fun, I get annoyed the work week gets in the way!😂😂 I also learned that there are no rules apart from how you yourself determine what's right
Very nice video. New to pellet smokers/grills but not the smoking world. Got the Pit Boss Austin XL for my birthday. Absolutely love it. Yea it needed some little tweaks but what bbq doesnt. Trial and error. Im getting into my groove and killing it with some amazing meats. I usto over smoke, not hard to do. 3hr max(ish) is where i sit. Pull and wrap. Throw back on. Never looked back. I need to get my feet wet on trying to create the bark on a brisket.
Great video!I have a few tips to add to this wonderful video, learn to shop sales, and don’t always fear the manager special bin. Some places pride them selves on fresh cut steaks every day. And any leftover from the day before get sold at a reduced price. Because a local grocery store that cuts fresh meat daily had choice delmonico ribeye on sale for 9 dollars a pound, yesterday’s steaks were 5 dollars a pound on manager special. My 3rd tip is to set aside time in your week to just go to stores you don’t normally go to, you will find wonderful foods and spices!
Julian, that is awesome advice. I especially like the one about going to stores you don’t normally go to. I am guilty of going to the same grocery store and “settling” for whatever they happen to have. Thanks for stopping by and taking the time to share a few tips.
Great info! I’ve been cooking on fire most of my life and I love cooking. And eating. 😁 I got a pellet grill about a year ago and I’ve been having a great time with it. It’s hard to go wrong as long as you don’t over-season or over-cook. We bought a half a beef this fall, and I’m working my way up to the brisket! 😃
Hey Mike! This video was on point big time. Thanks to the other cooks who brought their experiences to your video. Yesterday was my first cook on vertical PB Pro Series. I did a rack of baby back and a rack of spare ribs. I had the pit temp set for 250 and I was shooting for 4hrs. However, it was extremely windy (18MPH) and I kept obsessing when I would see the temps drop to 230-240. I was opening the chimney more to try and get the temps up but like you said, it fluctuated back up once the auger did its thing. I knew I would have to adjust my time and I pulled and wrapped them at the 3:45 mark for another hour. Man, I was worried by my wife tried both racks and was killing them;-) Both of us went back for seconds. Love all your videos on the vertical and I'm looking to do some chickens, next. Great job!
Doug, thank you so much! I really love getting the camera out and making these videos on the weekends. In a strange way this bbq thing is how I unwind from the Monday thru Friday gig. I’ll keep pumping out the videos as long as you guys keep watching 😁
@@WeekendWarriorBBQ good deal man I'm all about all things q I run a stick burner and love it I'm gonna be getting a pellet smoker soon. Keep up the good work and I'll keep watching.
Just found your video and I wanted to say how great it is man! Wonderful job and some excellent advice that I am going to take to heart (especially freaking out about the temp fluctuations, I'm guilty there). Anyways, great job putting this together and many thanks to you and the other Pro's you enlisted here!
Thanks, Buford! We really wanted to put out some content that would be relevant & helpful to the entire backyard bbq community, regardless of what type of smoker or experience level. It was a lot of fun working with those guys :)
John, thank you very much! Comments like that keep me going! You guys & gals have been so kind to me and I strive to repay you all with the best content possible!
Great mistakes video...I've hit them all...I can especially relate to the over smoking...one time way back when I was smoking some baby backs..I invited my daughter and son-in-law over for dinner...she took one bite and said Dad, where are you taking us for dinner these suck....lol.ouch...
Thanks, CJ! I couldn’t have done it without theses guys. As you know, these things take months of planning with everyone being busy working on their own content for their channels. Seeing this go from an idea on my whiteboard to an actual video that’s out there for all to see... it’s amazing 😁
Tip #5 is one that should be talked about more! I have seen so many videos of just shaking on layers and layers of this rub and that. It's excessive, you can't taste all that complexity and at some point you're taking away from the meat.
I used to think the more smoke rolling out of the stack, the better! Took me YEARS to learn that was a mistake. Too much rub is something I still struggle with... You're right, you get those new rubs and you're are all excited about them. Result? Minimal smoke flavor and over-salted meat.
Thanks for the great vid man. I just bought a pellet smoker and I've been having a hard time with it. The advise was very encouraging and it was reassuring to know I don't have to follow "rules" so closely. Subscribed because of this vid👍
I like the mistake you brought up in particular. I have done the same thing. I covered my meats in the rub. I thought it would help. WRONG! I’ve now learned that less is more. I just do a light coating of rub now and it’s a huge difference. The meats tastes way better now plus it has a better smoke flavor. Plus I made my own injection for pork butt and now there is a ton of flavor throughout my pork. One big thing I’d say about smoking meats is you never stop learning something new or different. Thanks.
What an awesome video I subscribe to all five of your guys. The advice they gave was priceless. Overseas in your meat could be a catastrophe Great point Brouther Well as good meat clean blue smoke all great points.
You nailed it Mike, it’s not supposed to be a job, it’s put the smoker on, grab a cold one and sit back and let the smoker do the work. Your videos are awesome , Thanks and Happy Smokin New Year.
Thank you, Rob! One of the things that motivated me to make this video was all of the negative comments I get on my videos from people who say I don’t follow all of their rules. Happy smoking New Year to you as well! Thank you for watching 😁
Weekend Warrior BBQ That is total BS , you have taught me so much and I look forward to many more videos and info, like the old guy said, “ the more you do , the better you get” . Don’t let those negatives slow ya down. Cheers 🍺
Love your videos man thanks for all the content. The edits seemed a bit rougher on this video when you were talking. Keep up the great work. Love the content!
Thank you! Yeah I’m trying to figure out the camera settings now that the cover on my Pergola is down. The lighting this time of year is tough with the sun being lower but I’ll get it figured out.
Great video all 5 of those mistakes I have made thinking because I Watch so many video online and read about and guess I still made them but now I cook grill and smoke the way I like and what feels right to me I do all my smoking on a offsite
Walked away with whole new outlook. Guilty of all of the above. Making it your own makes so much sense. Slowly breaking all these bad habits. Great 👍 video. I am subscribed to all of y’all plus more. I think sometimes too much info can get into your head(plus add alcohol related🤪lol)
Thank you, Jon! I agree with you... information overload sometimes. I thought it would be fun to get some different content creators involved because these are mistakes we’ve all made regardless of experience level. And nothing better than enjoying a few “wobbly pops” while the smoker is running 😁
Great line up of allstars brother!! Your channel is killing it!! 10K in no time!! Keep up the good work and congrats on all the success!! Love all the tips, im guilty of all of them. lol
Should have a glass in your hand to complete the Julian from Trailer Park Boys look, I dig it, man! Good info here, been following Greg at Ballistic BBQ for a while and Justin, aka Babyback Maniac, has always been entertaining as well as informative in his videos and very cordial over at Kamado Guru. You, sir, have earned a new subscriber.
Thank you! I’ve been watching those guys for a long time too so it was really exciting to be able to work with them. And as far as the Trailer Park Boys, that is hilarious. I’ve had a lot of comments that I look like Kenny Powers, Bam Magera, and the Big Boss Man... this one is a first.
ive been cooking and bbqing for 20 plus years myself. i came across the whole remove the membrane from the ribs i tried it. came out good but i missed pulling it off after i bbqed and chewing on it I don't remove it anymore. cook what you like dont let people tell you what they say is good. eat what you like not what other like.
Weekend Warrior!?! You did a Great job on this!! These guys are my favorite All Star Backyard BBQ Players I'm always subscribe to daily!! Good looking out!¡
Thank you! I really, really wanted to deliver some great content for you all on this topic and I had this crazy idea to get my BBQ hero’s involved. The stars aligned and they all loved the idea of teaming up to make this special video. 😁
Thanks, Scott! It was a real honor to work with those guys. One of those videos where you sit back and feel really good about putting out content that everyone can relate to and for those just getting started, maybe we can help them get off to a great start.
What the hell? Greg is standing out in a t-shirt with all the greenery behind him and your in the snow. Could that be mistake #6? LOL Great video. Looking forward to episode #2.
😂😂😂. Believe me, as I was filming that I was thinking the same thing... I’m standing out in the snow freezing my you know what off and Greg looks like he is paradise lol. Mistake # 6 Dont move to the Midwest 🤣🤣🤣
Thanks for making these videos. My wife is urging me to buy a pellet smoker but cost is an issue with the holidays upon us. Also a little scared that I dont know what the hell I am doing....lol
Hey man, love the content. Keep on teaching us newbies. Totally random question though. I also built a pergola with the toja grid system. I’ve been looking to find some options for privacy on the sides of my pergola. At 0:29 in the video, over your shoulder you have what looks like a beige fabric privacy screen over your right shoulder. Where did you get that?? Does it roll up and down? It is basically exactly what I have been looking for for like a year. Thanks man.
Well, no wonder I haven't been seeing your videos, You are now the Weekend Warrior. Sorry about that Mike. I'll need to play my aarp card on that one. I really can identify with all of these smoking mistakes. Anyone who wants to be a backyard pitmaster will too until he figures it out. Maybe that person will come across this video and be able to save himself some cuts of meat. lol I'll add one which is happening right now. Allow enough time to finish IN TIME. Now that it's Standard Time again, dark comes early. Nice job on the video brother and Kudos to all four of our heroes that we have learned from.
Phil, thank you so much. These guys have been my hero’s for a long time too and they paved the way for all of us. I really like your advice!!! Time management is a must! :)
Hi Mike still loving your videos use them all the time for smoking up great tasty meals. I just have question for you in relation to the Pit Boss its seems that when i've been smoking for about 4-5 hours the smoke starts to come up through the hopper? so I have to clean out the burn pot and then its all good again. Have you ever come across that problem?? Greeting from downunder
Hi, Jeppe. I have noticed the same thing. It is less noticeable on a full hopper. As long as you don’t have fire going back into the hopper it’s probably not a big deal.
When I got my Yoder, I went crazy because it didn’t hold the temperature super-constant. I joined a Facebook group to see what other people were getting. One guy said this: get a roll of electrical tape and put a two inch piece over the display. Set the damn thing and don’t worry about the temperature!
Hi, Zee. The pellet smokers that are out there today burn so clean that’s it’s hard to over smoke something. They basically take the human error out of it. With that said, you still need to test/experiment to make sure you aren’t overdoing it for your taste. Personally, I think 4-5 hours is the perfect amount of smoke before I wrap in foil.
It’s these square things that fold open and has a bunch of slices in it with words sometimes memes aka pictures. I’d advise you to stay away from because they can cut you if your not careful. 🍺
Hey !! Great video. Love the content. I’m new to smoking meat only a year in to it but having a blast. My in-laws surprised me yesterday and brought over 2 racks of ribs and a pork belly. My wife volunteered me to smoke it. I’m happy to do it but I’m nervous about mixing meats. I usually just do one type at a time any advice would be welcome. Thanks
I dont like to mix meats either... but you would be fine to put them all in. That pork belly dripping down onto the ribs might add some awesome flavor that you wouldnt get otherwise
HEY MIKE, that was a awesome video my friend, I really learned a lot and the video show great detail of the things that the mistakes that we can make, but sometimes I don't even think about it until I watch a video like yours, love the you tubers you picked out, but I still can out cook them. LOL!!!! AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!
Do a video on how you're supposed to *announce when you change your channel name* lol! Yeah but good stuff here Mike. Very creative getting the big dogs input. Nicely done!
Hello let me tell you my mistake. I have a pellet smoker. And I bought cheap off brand pellets....never again. They didn't make good smoke and the flavor they gave wasn't a good smoke flavor at all
Weekend Warrior BBQ we had wind chills well below zero last week. Today 54 above. I’d like in the fifties for turkey day. Debating if I want to use the Pit Boss or old stand by. The WSM.
I love your hoodie bro, where'd you get that at? Good tips on smoking for beginners or veterans alike. I've wanted to bash my head against the wall so many times. It's hard to swallow to put as much effort into something as smoking takes and the finished product ain't up to expectations. There's probably a special place in hell waiting for me for all the foul language iv dropped over making these mistakes. My biggest problem was I was taking it too serious. Once I just started having fun doing it, miraculously my food started getting better but it took a while, I'm a pretty competitive person by nature. It used to be like I was in the kingsford championship every time I fired up my smoker, and as a result, I hated even doing it.
Hi, Nolan. Check out the website M00nshot. They have some of the best hoodies and shirts. And I totally agree with you... taking it too seriously is a big mistake. Have fun and learn as you go :)
@@WeekendWarriorBBQ thanks man! I'll check em out. I know I ain't the only one that's screwed the pooch on a cookout, but when your food is shit, you know it. Hopefully everyone has friends as understanding as I do. They just keep eating and give it hell. I guess if they're mouths are too full to complain it's a sign it ain't that bad, I'm just always shooting for perfect even though I know it ain't gonna happen. Same recipe , same cook time two different days gives different results.
Ok, so here is what hit home for me.... #1: never was one to follow the rules as long as the end result was the same #2: AMEN Brother! Temp of the pit & temp of the meat will drive you crazy! Go for average temp on the pit and PROBE, PROBE, PROBE the meat!!!!
Hi, Ken! I don’t know how to answer that other than saying, the stars aligned and I am really grateful to have worked with these creators. I really learned a lot from them. 😁
I have not but I remember a few comments from people about it. I think it has to do with pellets not falling into the hopper... check to see if the pellets are low in the hopper. I try to keep mine above the level where it starts to slope. I’m sorry I can’t remember the exact issue but it was not a product failure... just something to do with the pellets
Weekend Warrior BBQ that sounds good. I took the whole hopped apart to clear them all out and then smoked the rest. It seems like it is good now. I’ve had that and a flashing display for the internal temp displaying 0.3.0 I appreciate you getting back to me and the pellet advice. Thanks Mike!
@@titan9772 Here is the comment about it... go check out my pellet sifting video if you havent seen it yet. "The “er1” is different than “erl” which is not in the manual. Trying to save you the time and frustration if you ever run into it. An “erl” error occurs when dust gets into the burn pot instead of pellets. I did a test run without the flame tamer and doors open and noticed that sometimes not enough pellets get in the burn pot. Also, when there are enough pellets it is a clean burn, when there are dust mixed then lots of white smoke. Google “erl” error for more info. It seems I don’t get the error when I cook at 225 or 250, but can get it at 275. It may also have something to do with going from 225 to 275, the system may be trying to get to 275 and putting too much pellet to get there and throws the temp off. So it’s confusing, I see the error as both not enough or too much pellet in the burn pot. I hope you don’t encounter this error, but just in case you know now. Fix is to unplug and re-start and monitor with gradual increases in temp.
I never let meats come up to room temperature. Always from the fridge. I'll rub and put back in the fridge for an hour before my cook. Makes for a nice smoke ring 💨💍
For sure no. 1, to many different ways to cook... fat cap up, down, wrap it, don't,wrap it No. 2, the temp of the meat, not sure if the probe I was using was any good, kept checking the temp with a couple of probes, getting different readings ,not sure what to trust
Here is my question I have a camp chef pellet smoker I did a boston butt today I pulled it off at 160 wrapped my meat that part took around 5 hours. my meat came to a 195 internal temp around 2 hours later after letting it sit for about 30 minutes I shredded the meat the bone came out clean for my binder I used mustard with a apple type barbecue rub and my meat had a great smoke ring but absolutely no smoke flavor it tasted like just pork I cooked in the oven what am I doing wrong here it seems anytime I cook any kind of pork I'm not getting any smoke flavor help me!!! And also I have no bark on my meat I cooked at a temp between 235 and 250.
This is a common issue with pellet smokers. I would try a couple things: First, try the pellets made by Lumberjack. Second, if you use a lot of seasoning, cut back on it… it’s possible that the seasoning is overpowering the smoke flavor. 3rd, try dry brining it in the refrigerator overnight. It will develop a sticky surface and is believed by some to help the smoke stick to the meat.
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This vid should be mandatory viewing for anyone new to the BBQ arena. It features well respected experts who relate the value of their years of experience.
You're doing a great job, Mike. Thanks for producing this vid.
Thank you very much, Tom! This is a special video and I hope it reaches many, many, people. These guys were sooo gracious to team up for this video and you can just feel how heartfelt their advice is. They are passionate about BBQ and also passionate about sharing their “learnings” so we can all keep having fun and turning out some great food.
I really appreciate you asking me to be a part of this. Have a great weekend, my friend.
Likewise, Justin! You guys are awesome.
Baby Back Maniac is some of the best BBQ content on TH-cam!!!
The video turned out fantastic Mike! Thanks again for the invite brother!
Greg, I feel really good about what we all did here. Cheers to you, Russ, Ry, and Justin for sharing your experiences that will help the whole community increase their enjoyment factor when it comes to outdoor cooking/bbq!
Its all about building each other up instead of tearing each other apart :)
I enjoyed your video. I'm 67 and beenBBQing as long as I can remember. Helped my Dad build a brick BBQ pit when I was 12 and it still works today. My biggest mistake was trying to many different techniques and not remembering what I did. Family and friends would say "Will you make that again." and I'd have no idea what I did. Thanks for the video.
Thanks for inviting me to be part of this Mike! Turned out great 👍
You're welcome, Russ! Thank you for participating and sharing some very valuable knowledge. :)
What Ry was talking about touches on an absolute truth. And all of these guys are making the same point, and that is that barbecuing is a little science and a whole lot art. It takes time to develope your own style and at some point you learn to trust the instincts that you have acquired. I've only been at it for about 5 years and it's starting to get more consistent for me.
I like that, “A little science and a whole lot of art”
Thanks for contributing, David! 😁
I love that Chopper Read has a BBQ TH-cam channel.
Top stuff in all seriousness mate. Love your work.
Justin has a great point about meat grades and price. You can usually find whole prime packers at Costco for less than they will sell just the point of a choice brisket.
Great idea! Thanks for rounding up these experts (and yourself) - learned a few new things! Cheers!
Glad you enjoyed it!
Excellent watch Mike. appreciate you taking the time and lining up these heavy hitters.
Thank you, Tommy! It was an honor and a privilege to work with these guys.
Thanks for putting this stuff out there. I have done a lot with my weber kettle, in the ways of smoking, but only recently got a Pit Boss Vertical Series 4. This has been great for me!
You're welcome, Andrew!
You're absolutely right that Smoking stuff is fun, I get annoyed the work week gets in the way!😂😂 I also learned that there are no rules apart from how you yourself determine what's right
You nailed it, Ian!
Very nice video. New to pellet smokers/grills but not the smoking world. Got the Pit Boss Austin XL for my birthday. Absolutely love it. Yea it needed some little tweaks but what bbq doesnt. Trial and error. Im getting into my groove and killing it with some amazing meats. I usto over smoke, not hard to do. 3hr max(ish) is where i sit. Pull and wrap. Throw back on. Never looked back. I need to get my feet wet on trying to create the bark on a brisket.
Totally agree with all 5 of these. Great video.
Thank you 😁
Great video!I have a few tips to add to this wonderful video, learn to shop sales, and don’t always fear the manager special bin. Some places pride them selves on fresh cut steaks every day. And any leftover from the day before get sold at a reduced price. Because a local grocery store that cuts fresh meat daily had choice delmonico ribeye on sale for 9 dollars a pound, yesterday’s steaks were 5 dollars a pound on manager special. My 3rd tip is to set aside time in your week to just go to stores you don’t normally go to, you will find wonderful foods and spices!
Julian, that is awesome advice. I especially like the one about going to stores you don’t normally go to. I am guilty of going to the same grocery store and “settling” for whatever they happen to have. Thanks for stopping by and taking the time to share a few tips.
Weekend Warrior BBQ your welcome fine sir! And thank you for producing content!
Great info! I’ve been cooking on fire most of my life and I love cooking. And eating. 😁 I got a pellet grill about a year ago and I’ve been having a great time with it. It’s hard to go wrong as long as you don’t over-season or over-cook.
We bought a half a beef this fall, and I’m working my way up to the brisket! 😃
Excellent content. I'm not a griller (yet) but I felt like I learned a lot from you 5. Thanks for the information.
Thank you! Hopefully this helps a lot of people get off to a great start in their outdoor cooking/BBQ journey.
Hey Mike! This video was on point big time. Thanks to the other cooks who brought their experiences to your video. Yesterday was my first cook on vertical PB Pro Series. I did a rack of baby back and a rack of spare ribs. I had the pit temp set for 250 and I was shooting for 4hrs. However, it was extremely windy (18MPH) and I kept obsessing when I would see the temps drop to 230-240. I was opening the chimney more to try and get the temps up but like you said, it fluctuated back up once the auger did its thing. I knew I would have to adjust my time and I pulled and wrapped them at the 3:45 mark for another hour. Man, I was worried by my wife tried both racks and was killing them;-) Both of us went back for seconds. Love all your videos on the vertical and I'm looking to do some chickens, next.
Great job!
Great list of all my mistakes! lol. Really great suggestions. Just came across your vids, so I'll be subscribing. Love Ry and the Maniac. Cheers
Great video! "Rules are meant to be broken!" I've battled with every one of these!
Man your channel is great I try to watch every episode.
Doug, thank you so much! I really love getting the camera out and making these videos on the weekends. In a strange way this bbq thing is how I unwind from the Monday thru Friday gig. I’ll keep pumping out the videos as long as you guys keep watching 😁
@@WeekendWarriorBBQ good deal man I'm all about all things q I run a stick burner and love it I'm gonna be getting a pellet smoker soon. Keep up the good work and I'll keep watching.
Agreed, just starting to get into this channel, great content.
Cool video, love all the advise the BIG DOGS gave us!🤘
Thanks, Joe!
That was fun! Thanks for including me :)
I couldn’t have done it without your help, Ry! Thanks again!
Cooking with RY!!! Sir you are the Man 💪
You’re awesome Ry!
Awesome video all around, thanks for putting it together Mike 👍
Thank you very much! I couldn't have done it without those guys. Thanks for checking it out.
Just found your video and I wanted to say how great it is man! Wonderful job and some excellent advice that I am going to take to heart (especially freaking out about the temp fluctuations, I'm guilty there). Anyways, great job putting this together and many thanks to you and the other Pro's you enlisted here!
Thank you!
Love the sharing and working together, spot on.
This video was awesome dude!
Those are my BBQ heroes!
Subscribed!
Thanks, Buford! We really wanted to put out some content that would be relevant & helpful to the entire backyard bbq community, regardless of what type of smoker or experience level. It was a lot of fun working with those guys :)
Love that first tip, completely agree! Get so aggravated when I hear people say you need to do it one way.
Exactly! Ry hit that one clear out of the park. :)
Really appreciate this video Mike. Great stuff, always looking forward for the pop up showing a new video from ya. Thanks Mike!
John, thank you very much! Comments like that keep me going! You guys & gals have been so kind to me and I strive to repay you all with the best content possible!
Weekend Warrior BBQ I’m following every smoke you do, none have disappointed. You’re doing great!
John Bevers thank you, John! I won’t let you down!
Best video for guys learning. Thank you
Great mistakes video...I've hit them all...I can especially relate to the over smoking...one time way back when I was smoking some baby backs..I invited my daughter and son-in-law over for dinner...she took one bite and said Dad, where are you taking us for dinner these suck....lol.ouch...
Man I dig this video Mike! Great group of pit masters for sure. You’re doing awesome brother keep up the good work.
Thanks, CJ! I couldn’t have done it without theses guys. As you know, these things take months of planning with everyone being busy working on their own content for their channels. Seeing this go from an idea on my whiteboard to an actual video that’s out there for all to see... it’s amazing 😁
Tip #5 is one that should be talked about more! I have seen so many videos of just shaking on layers and layers of this rub and that. It's excessive, you can't taste all that complexity and at some point you're taking away from the meat.
Thank you for this video I just learned a lot
Great advice from top content providers, thanks Mike
You’re welcome, Tomassz! It was truly an honor and privilege to work with these guys.
Wow! Thank you for sharing links to these other TH-camrs.
1st time viewer, never seen any of you guys before! Thanks for the info, because I was so caught on being exact on all the “How To” videos out there!
Thanks, Chris!
I used to think the more smoke rolling out of the stack, the better! Took me YEARS to learn that was a mistake. Too much rub is something I still struggle with... You're right, you get those new rubs and you're are all excited about them. Result? Minimal smoke flavor and over-salted meat.
Great video man . cheers to everyone . 🍻🍻🍻🍻🍻🍻
Thanks for the great vid man. I just bought a pellet smoker and I've been having a hard time with it. The advise was very encouraging and it was reassuring to know I don't have to follow "rules" so closely. Subscribed because of this vid👍
I like the mistake you brought up in particular. I have done the same thing. I covered my meats in the rub. I thought it would help. WRONG! I’ve now learned that less is more. I just do a light coating of rub now and it’s a huge difference. The meats tastes way better now plus it has a better smoke flavor. Plus I made my own injection for pork butt and now there is a ton of flavor throughout my pork.
One big thing I’d say about smoking meats is you never stop learning something new or different. Thanks.
Rich Olson you nailed it. The lighter the better on most meats.
You should do a review on meat probe thermometers. It's one of the main tools that new/old smokers seem to always have in their arsenal.
What an awesome video I subscribe to all five of your guys. The advice they gave was priceless. Overseas in your meat could be a catastrophe Great point Brouther Well as good meat clean blue smoke all great points.
Thank you, T!
You nailed it Mike, it’s not supposed to be a job, it’s put the smoker on, grab a cold one and sit back and let the smoker do the work. Your videos are awesome , Thanks and Happy Smokin New Year.
Thank you, Rob! One of the things that motivated me to make this video was all of the negative comments I get on my videos from people who say I don’t follow all of their rules. Happy smoking New Year to you as well! Thank you for watching 😁
Weekend Warrior BBQ That is total BS , you have taught me so much and I look forward to many more videos and info, like the old guy said, “ the more you do , the better you get” . Don’t let those negatives slow ya down. Cheers 🍺
🍺 🍺 Cheers
Here is a little humour, “ Don’t rub me the wrong way or I’ll smoke ya” . Cheers and Happy New Year Everyone.
I love it. Maybe a new t-shirt for the show
Love your videos man thanks for all the content. The edits seemed a bit rougher on this video when you were talking. Keep up the great work. Love the content!
Thank you! Yeah I’m trying to figure out the camera settings now that the cover on my Pergola is down. The lighting this time of year is tough with the sun being lower but I’ll get it figured out.
Wow! Great video, great talent, great information. Thank you for making this video.
Great video all 5 of those mistakes I have made thinking because I Watch so many video online and read about and guess I still made them but now I cook grill and smoke the way I like and what feels right to me I do all my smoking on a offsite
You nailed it Brian!
Walked away with whole new outlook. Guilty of all of the above. Making it your own makes so much sense. Slowly breaking all these bad habits. Great 👍 video. I am subscribed to all of y’all plus more. I think sometimes too much info can get into your head(plus add alcohol related🤪lol)
Thank you, Jon! I agree with you... information overload sometimes. I thought it would be fun to get some different content creators involved because these are mistakes we’ve all made regardless of experience level. And nothing better than enjoying a few “wobbly pops” while the smoker is running 😁
Great line up of allstars brother!! Your channel is killing it!! 10K in no time!! Keep up the good work and congrats on all the success!! Love all the tips, im guilty of all of them. lol
Thank you, James! This was a fun video to put together and will hopefully help a lot of people.
Should have a glass in your hand to complete the Julian from Trailer Park Boys look, I dig it, man! Good info here, been following Greg at Ballistic BBQ for a while and Justin, aka Babyback Maniac, has always been entertaining as well as informative in his videos and very cordial over at Kamado Guru. You, sir, have earned a new subscriber.
Thank you! I’ve been watching those guys for a long time too so it was really exciting to be able to work with them. And as far as the Trailer Park Boys, that is hilarious. I’ve had a lot of comments that I look like Kenny Powers, Bam Magera, and the Big Boss Man... this one is a first.
ive been cooking and bbqing for 20 plus years myself. i came across the whole remove the membrane from the ribs i tried it. came out good but i missed pulling it off after i bbqed and chewing on it I don't remove it anymore. cook what you like dont let people tell you what they say is good. eat what you like not what other like.
Thank you! I have recently started to leave the membrane on and actually prefer it that way too.
Weekend Warrior!?! You did a Great job on this!! These guys are my favorite All Star Backyard BBQ Players I'm always subscribe to daily!! Good looking out!¡
Thank you! I really, really wanted to deliver some great content for you all on this topic and I had this crazy idea to get my BBQ hero’s involved. The stars aligned and they all loved the idea of teaming up to make this special video. 😁
Fantastic video. Thank you.
Glad you enjoyed it!
Very nice video and information bro. I really enjoyed it. Sorry I haven't been around in a while. Didn't realize you changed your channel name.
Thanks, Scott! It was a real honor to work with those guys. One of those videos where you sit back and feel really good about putting out content that everyone can relate to and for those just getting started, maybe we can help them get off to a great start.
What the hell? Greg is standing out in a t-shirt with all the greenery behind him and your in the snow. Could that be mistake #6? LOL
Great video. Looking forward to episode #2.
😂😂😂. Believe me, as I was filming that I was thinking the same thing... I’m standing out in the snow freezing my you know what off and Greg looks like he is paradise lol. Mistake # 6 Dont move to the Midwest 🤣🤣🤣
Mistake #6 not moving next door to Greg 🤣
Why do you think my pellet smoker goes way too high I'll have it set for 225 and it will shoot to 325
@@michaelesposito1514 That sounds like a pretty big temp swing. I would call Pit Boss and make sure there isnt something wrong with the temp probe.
Great guest list!
Thank you! There is nothing better than a great collaboration that delivers relevant content for the viewers.
Great Video All Good info by the Best Bbq'rs out there.
Thank you, John. I would have loved to have gotten Troy involved... maybe we can do a sequel. 😁
Thanks for making these videos. My wife is urging me to buy a pellet smoker but cost is an issue with the holidays upon us. Also a little scared that I dont know what the hell I am doing....lol
You're welcome. Pellet smokers are great for beginners. You wont over-smoke anything and you don't have to manage a fire. It makes it very enjoyable.
Hey man, love the content. Keep on teaching us newbies. Totally random question though. I also built a pergola with the toja grid system. I’ve been looking to find some options for privacy on the sides of my pergola. At 0:29 in the video, over your shoulder you have what looks like a beige fabric privacy screen over your right shoulder. Where did you get that?? Does it roll up and down? It is basically exactly what I have been looking for for like a year. Thanks man.
Thanks, Derek. Its a Coolaroo Outback Exterior Roller Shade. I bought it at Lowes :)
Well, no wonder I haven't been seeing your videos, You are now the Weekend Warrior. Sorry about that Mike. I'll need to play my aarp card on that one. I really can identify with all of these smoking mistakes. Anyone who wants to be a backyard pitmaster will too until he figures it out. Maybe that person will come across this video and be able to save himself some cuts of meat. lol I'll add one which is happening right now. Allow enough time to finish IN TIME. Now that it's Standard Time again, dark comes early. Nice job on the video brother and Kudos to all four of our heroes that we have learned from.
Phil, thank you so much. These guys have been my hero’s for a long time too and they paved the way for all of us. I really like your advice!!! Time management is a must! :)
Love the hoodie brother! Always thought The Great Outdoors was underrated. Keep up the great work!
Thank you. That is still one of my favorite movies... that and Uncle Buck
@@WeekendWarriorBBQ Completely agree
I need this hoodie. Great video btw lol
I liked Ry's advice, I hate rules!
👍👍👍
When it comes to ribs, I've tried both membrane off and on. When cooked long enough it doesn't seem to make a difference.
I agree. The membrane actually does break down if cooked at a higher temp or cooked long enough. No one has ever complained when I’ve left it on.
Nice thanks, I seen those guys bunch of videos , :) thank you
Hi Mike still loving your videos use them all the time for smoking up great tasty meals. I just have question for you in relation to the Pit Boss its seems that when i've been smoking for about 4-5 hours the smoke starts to come up through the hopper? so I have to clean out the burn pot and then its all good again. Have you ever come across that problem??
Greeting from downunder
Hi, Jeppe. I have noticed the same thing. It is less noticeable on a full hopper. As long as you don’t have fire going back into the hopper it’s probably not a big deal.
@@WeekendWarriorBBQ Ok mike thanks mate
Great info. New sub. Thanks for sharing
Thank you, Michael! We thought it would be fun to create the video we wished we all had back when we were starting out. :)
When I got my Yoder, I went crazy because it didn’t hold the temperature super-constant. I joined a Facebook group to see what other people were getting. One guy said this: get a roll of electrical tape and put a two inch piece over the display. Set the damn thing and don’t worry about the temperature!
I like that!
What works for one might not work for others. Just do your own thing and works best for you
Meeting of the minds ! Great days to you Mike !
Thank you, Bubba!
Question about over smoking. If you are using a pellet smoker how does it not over smoke the meat ect
Hi, Zee. The pellet smokers that are out there today burn so clean that’s it’s hard to over smoke something. They basically take the human error out of it. With that said, you still need to test/experiment to make sure you aren’t overdoing it for your taste. Personally, I think 4-5 hours is the perfect amount of smoke before I wrap in foil.
What are these “books” that were mentioned in the video? Is that like an app??? 😂😂😂😂 great video!
🤣🤣🤣 thank you!
It’s these square things that fold open and has a bunch of slices in it with words sometimes memes aka pictures. I’d advise you to stay away from because they can cut you if your not careful. 🍺
Down here in the south this stuff is in our DNA.
Hey !! Great video. Love the content. I’m new to smoking meat only a year in to it but having a blast. My in-laws surprised me yesterday and brought over 2 racks of ribs and a pork belly. My wife volunteered me to smoke it. I’m happy to do it but I’m nervous about mixing meats. I usually just do one type at a time any advice would be welcome. Thanks
I dont like to mix meats either... but you would be fine to put them all in. That pork belly dripping down onto the ribs might add some awesome flavor that you wouldnt get otherwise
If Jim Rome cooked bbq, lol. Great video!
GREAT VID
HEY MIKE, that was a awesome video my friend, I really learned a lot and the video show great detail of the things that the mistakes that we can make, but sometimes I don't even think about it until I watch a video like yours, love the you tubers you picked out, but I still can out cook them. LOL!!!! AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!
Thanks, Joe! You made me laugh so hard I spit out a sip of my beer 😂. Inside jokes are the best
Hi From Brisbane Australia, Love your vids - just brought this smoker. Has anyone ever told you that you look like Julian from trailer park boys?
Thank you very much Phil!
Give me a rum and coke 😎. I get that a lot and think it’s hilarious.
Hey nice job!
Thank you, Paul! 😁
Do a video on how you're supposed to *announce when you change your channel name* lol! Yeah but good stuff here Mike. Very creative getting the big dogs input. Nicely done!
lol. C'mon... not announcing it threw the thumbs down gang off for a couple videos :)
Hello let me tell you my mistake. I have a pellet smoker. And I bought cheap off brand pellets....never again. They didn't make good smoke and the flavor they gave wasn't a good smoke flavor at all
That’s a good one! I did that earlier this summer and it made the meat taste weird... makes me wonder if they used so kind of binder! Thanks, Ronnie!
Hey Buckeye, looks like you have a touch of snow.
John, we got a little touch of snow last weekend. We got a ton of snow this week and I hope it doesn’t melt before my next video.
Weekend Warrior BBQ we had wind chills well below zero last week. Today 54 above. I’d like in the fifties for turkey day. Debating if I want to use the Pit Boss or old stand by. The WSM.
John Manthey you gotta go with the one you trust the most 😁
Weekend Warrior BBQ you’re a real help Mike
Prime Brisket at Sams is $3.26 way better than Costco. This is Dirty Jersey prices so adjust as needed but yeah Sams has a amazing price on brisket.
I love your hoodie bro, where'd you get that at? Good tips on smoking for beginners or veterans alike. I've wanted to bash my head against the wall so many times. It's hard to swallow to put as much effort into something as smoking takes and the finished product ain't up to expectations. There's probably a special place in hell waiting for me for all the foul language iv dropped over making these mistakes. My biggest problem was I was taking it too serious. Once I just started having fun doing it, miraculously my food started getting better but it took a while, I'm a pretty competitive person by nature. It used to be like I was in the kingsford championship every time I fired up my smoker, and as a result, I hated even doing it.
Hi, Nolan. Check out the website M00nshot. They have some of the best hoodies and shirts.
And I totally agree with you... taking it too seriously is a big mistake. Have fun and learn as you go :)
@@WeekendWarriorBBQ thanks man! I'll check em out. I know I ain't the only one that's screwed the pooch on a cookout, but when your food is shit, you know it. Hopefully everyone has friends as understanding as I do. They just keep eating and give it hell. I guess if they're mouths are too full to complain it's a sign it ain't that bad, I'm just always shooting for perfect even though I know it ain't gonna happen. Same recipe , same cook time two different days gives different results.
The Mount Rushmore of TH-cam BBQ creators.
Ok, so here is what hit home for me....
#1: never was one to follow the rules as long as the end result was the same
#2: AMEN Brother! Temp of the pit & temp of the meat will drive you crazy! Go for average temp on the pit and PROBE, PROBE, PROBE the meat!!!!
How did You get all those Guys to do that?!?! Guess I need to start watching!
Hi, Ken! I don’t know how to answer that other than saying, the stars aligned and I am really grateful to have worked with these creators. I really learned a lot from them. 😁
Where's Troy
mike. how hot does this get on the OUTSIDE i have an idea to put stickers on this and obviously dont want them to melt or get ruined
thanks
If you put the stickers on the hopper part of the smoke I think you will be fine. Its gets pretty hot around the pit
@@WeekendWarriorBBQ so like on door or on side pretty hot then? well to hot for the stickers
I’m guessing too hot for the stickers
@@WeekendWarriorBBQ thanks bud
Hi Mike, have you ever gotten the ERL on your smoker display?
I have not but I remember a few comments from people about it. I think it has to do with pellets not falling into the hopper... check to see if the pellets are low in the hopper. I try to keep mine above the level where it starts to slope. I’m sorry I can’t remember the exact issue but it was not a product failure... just something to do with the pellets
Weekend Warrior BBQ that sounds good. I took the whole hopped apart to clear them all out and then smoked the rest. It seems like it is good now. I’ve had that and a flashing display for the internal temp displaying 0.3.0
I appreciate you getting back to me and the pellet advice. Thanks Mike!
John Bevers your welcome John. I’ll try to find the comment and let you know what they said it was
Weekend Warrior BBQ that’s be awesome, I appreciate you!
@@titan9772 Here is the comment about it... go check out my pellet sifting video if you havent seen it yet.
"The “er1” is different than “erl” which is not in the manual. Trying to save you the time and frustration if you ever run into it. An “erl” error occurs when dust gets into the burn pot instead of pellets. I did a test run without the flame tamer and doors open and noticed that sometimes not enough pellets get in the burn pot. Also, when there are enough pellets it is a clean burn, when there are dust mixed then lots of white smoke. Google “erl” error for more info. It seems I don’t get the error when I cook at 225 or 250, but can get it at 275. It may also have something to do with going from 225 to 275, the system may be trying to get to 275 and putting too much pellet to get there and throws the temp off. So it’s confusing, I see the error as both not enough or too much pellet in the burn pot. I hope you don’t encounter this error, but just in case you know now. Fix is to unplug and re-start and monitor with gradual increases in temp.
What great tips or don't do,s lol.
Took the time to Sub to the channels hopefully these can make us all better
Thank you so much, Ian! These guys took the time to work with a small channel like mine and delivered some amazing content.
@@WeekendWarriorBBQ I'm thinking of starting my own but not sure how to go about it
The best thing to do is just do it. You’ll figure it out as you go just like me 😁
@@WeekendWarriorBBQ Thanks Mike!
If/when you get started let me know and we’ll talk. :)
I never let meats come up to room temperature. Always from the fridge. I'll rub and put back in the fridge for an hour before my cook. Makes for a nice smoke ring 💨💍
For sure no. 1, to many different ways to cook... fat cap up, down, wrap it, don't,wrap it
No. 2, the temp of the meat, not sure if the probe I was using was any good, kept checking the temp with a couple of probes, getting different readings ,not sure what to trust
Can you smoke chili?
You sure can. Check this out: th-cam.com/video/GKNk0tLGEpc/w-d-xo.html
@@WeekendWarriorBBQ Hell yeah. Thanks.
James Nave I cant wait to try that one myself 😁
@@WeekendWarriorBBQ I look forward to seeing your video.
👏
Here is my question I have a camp chef pellet smoker I did a boston butt today I pulled it off at 160 wrapped my meat that part took around 5 hours. my meat came to a 195 internal temp around 2 hours later after letting it sit for about 30 minutes I shredded the meat the bone came out clean for my binder I used mustard with a apple type barbecue rub and my meat had a great smoke ring but absolutely no smoke flavor it tasted like just pork I cooked in the oven what am I doing wrong here it seems anytime I cook any kind of pork I'm not getting any smoke flavor help me!!! And also I have no bark on my meat I cooked at a temp between 235 and 250.
This is a common issue with pellet smokers. I would try a couple things: First, try the pellets made by Lumberjack. Second, if you use a lot of seasoning, cut back on it… it’s possible that the seasoning is overpowering the smoke flavor. 3rd, try dry brining it in the refrigerator overnight. It will develop a sticky surface and is believed by some to help the smoke stick to the meat.
@@WeekendWarriorBBQ I have tried all except the dry brine will give that a go next time
I just used that technique a couple weeks ago in this video: I think it helps th-cam.com/video/FPdvXNg9080/w-d-xo.html
Rule 1 there are no rules! 2 rule cook too your taste.
We need grill sergeant and Go girl go
This dude must be Ron swansons brother lmao
My name is Lon F’n Swanson
@@WeekendWarriorBBQ legend status 😂