Good god this looks amazing. I have the Traeger 575 pro. The top shelf is too small for brisket so it has to go on the main shelf. I’m thinking of trying overnight brisket. With the fire pit directly in the centre. Would you advise placing the brisket more to the side so it’s not directly over the main heat? Looking for some epic tips. A fellow UK smoker.
I just got a Timberline and an looking forward to cooking a brisket, curious how long into it before you got the low pellet warning, and did you need to add pellets or did one hopper fill take care of the cook ?
Thanks for watching. The pellet warning came on a little quick but that was only because the pellets dip and get stuck up the side. If that makes sense lol. I kept eye on it and as it got lower they all fell down ok. And sorry it was a while ago but I’m pretty sure the one hopper was all that I used.
@@mtsklar it’s the first thing I did mate. If yours does same as mine they will ride up left side until weight drops them down. It’s a little annoying because pellet sensor isn’t as accurate as would like but still can’t help love it lol
Smoke flavour was good. I don’t think there would be a difference between the two if I’m honest as they both work the same way and have the same technology. Unless I have missed something I have found through experience that the more you fill up the pit the better the smoke overall. Putting a brisket on a big pit like this is always going to give less smoke profile than putting it into a smaller one. (Cook chamber) I definitely am happy with this though and if I hadn’t of won this but was buying it. I wouldn’t change my mind I would of still gone for the timberline xl. Loving the extras that comes with it
Hi. I have a question about how well this grill maintained consistent temps. Did it fluctuate much during this cook? I have heard that Traeger can fluctuate a bit, has that the case with the Timberline XL?
Thanks for watching the video. When I checked on my phone throughout the night and the temperatures were all spot-on so it seemed to do the job pretty well. When I have done other cooks I haven’t noticed any fluctuations but next cook I’ll keep eye out for it and let you know
Another beautiful cook Skinny. How would you rate the Yeti?. What model of Yeti is it?. Does it keep everything lovely and warm and for how long?. Could you cook lots of BBQ food (chicken, ribs, etc) in advance of a big party of people coming round, wrap it in tin foil and towels, store it in the Yeti and it would still be nice and warm hours later ready to serve up?. Been looking at the Yeti to do exactly that IF it will do it. Any advice would be appreciated as always. Thanks for bearing the cold and bringing us another great video.
Hey buddy. Thanks again for watching. I really like the yeti it’s a trunda 45. I was worried it would of been to small but it was perfect size. In answer to your other question, I honestly haven’t done anything like that because I’ve got a few barbecues I kinda have things cooking on different barbecues for different times. The only thing I would really let rest for a period is brisket and pork butts. 2-4 hours brisket and 1-2 for pork. I think if you try to do with chicken, it would ruin it. I think it’s just more about getting the timings right for food, especially with a big party. I know I can pull my brisket off or pork and while that’s resting in a cooler be able to do ribs and 90% of the time if you get a lot of food out and you start the chicken chicken is done in 35 to 45 minutes so it all kind of works out well. I don’t know if that was any help at all LOL
@@Soulriderpowder not necessarily. There are so many benefits to them both. I like cooking with them both for example steak. Low smoke on Traeger then finish on sear with kamado. I have said that the kamado is the best all rounder bbq in the past but if I had to choose now if you told me o could only have one and get rid of the rest. I would keep the Traeger
From a Texan, you Sir have done well!!!
Keep up the good work!
Thanks so much brother 👊🏻👊🏻👊🏻
I have been out the game for few months due to a separation but back to it soon
Great cook. Great red Yeti too!
Thanks mate. Always wanted yeti coolers as well lol
Smashing!
Great video again, i feel a ribs comparison coming along, kamado, pellet and offset would be a great range video. Keep it up :)
That’s a really good idea mate. I’ll do this
Nice to see some uk content- where did you find your brisket and what sort of price was it?
Good god this looks amazing. I have the Traeger 575 pro. The top shelf is too small for brisket so it has to go on the main shelf. I’m thinking of trying overnight brisket. With the fire pit directly in the centre. Would you advise placing the brisket more to the side so it’s not directly over the main heat? Looking for some epic tips. A fellow UK smoker.
I just got a Timberline and an looking forward to cooking a brisket, curious how long into it before you got the low pellet warning, and did you need to add pellets or did one hopper fill take care of the cook ?
Thanks for watching. The pellet warning came on a little quick but that was only because the pellets dip and get stuck up the side.
If that makes sense lol. I kept eye on it and as it got lower they all fell down ok. And sorry it was a while ago but I’m pretty sure the one hopper was all that I used.
@@skinnyboybbquk ...yes, i am temped to take the screen out to see if the pellets flow better
@@mtsklar it’s the first thing I did mate. If yours does same as mine they will ride up left side until weight drops them down. It’s a little annoying because pellet sensor isn’t as accurate as would like but still can’t help love it lol
How was the smoke flavor? Ove heard its stronger on the Timberline than the Ironwood. Trying to decide of its worth the money...
Smoke flavour was good. I don’t think there would be a difference between the two if I’m honest as they both work the same way and have the same technology.
Unless I have missed something
I have found through experience that the more you fill up the pit the better the smoke overall. Putting a brisket on a big pit like this is always going to give less smoke profile than putting it into a smaller one. (Cook chamber)
I definitely am happy with this though and if I hadn’t of won this but was buying it. I wouldn’t change my mind I would of still gone for the timberline xl. Loving the extras that comes with it
Very interesting....okay, thanks. Maybe the comparison was with the previous Ironwood, without the Supersmoke setting.
Awesome 👌
Thanks mate
Hi. I have a question about how well this grill maintained consistent temps. Did it fluctuate much during this cook? I have heard that Traeger can fluctuate a bit, has that the case with the Timberline XL?
Thanks for watching the video. When I checked on my phone throughout the night and the temperatures were all spot-on so it seemed to do the job pretty well. When I have done other cooks I haven’t noticed any fluctuations but next cook I’ll keep eye out for it and let you know
Another beautiful cook Skinny. How would you rate the Yeti?. What model of Yeti is it?. Does it keep everything lovely and warm and for how long?. Could you cook lots of BBQ food (chicken, ribs, etc) in advance of a big party of people coming round, wrap it in tin foil and towels, store it in the Yeti and it would still be nice and warm hours later ready to serve up?. Been looking at the Yeti to do exactly that IF it will do it. Any advice would be appreciated as always. Thanks for bearing the cold and bringing us another great video.
Hey buddy. Thanks again for watching.
I really like the yeti it’s a trunda 45. I was worried it would of been to small but it was perfect size.
In answer to your other question, I honestly haven’t done anything like that because I’ve got a few barbecues I kinda have things cooking on different barbecues for different times. The only thing I would really let rest for a period is brisket and pork butts. 2-4 hours brisket and 1-2 for pork.
I think if you try to do with chicken, it would ruin it. I think it’s just more about getting the timings right for food, especially with a big party. I know I can pull my brisket off or pork and while that’s resting in a cooler be able to do ribs and 90% of the time if you get a lot of food out and you start the chicken chicken is done in 35 to 45 minutes so it all kind of works out well. I don’t know if that was any help at all LOL
Email me on skinnyboybbqltd@outlook.com or reach me through instagram channel and I will help plan ect with you
I’m in hospital again having a toe amputated this time, keep it up buddy, we met last time I was in hospital
Oh no buddy hope your ok
I’m good thanks
Still no smoke ring. Maybe when they cost 5K.
No no there was a good smoke ring on this one. Think it’s the lighting and camera. Defo there
Was this using the super smoke setting?
Yes it was
is there ice in the cooler? I feel stupid asking this ;) Thx
Don’t worry. No ice in it. Just the brisket wrapped and then in the towel
So if I need to choose only one which one should I get?
I would suggest the XL. I’m actually thinking about getting another
@@skinnyboybbquk any traeger?
@@skinnyboybbquk so u would take traeger vs Kamado and other grill
@@Soulriderpowder not necessarily.
There are so many benefits to them both.
I like cooking with them both for example steak. Low smoke on Traeger then finish on sear with kamado.
I have said that the kamado is the best all rounder bbq in the past but if I had to choose now if you told me o could only have one and get rid of the rest. I would keep the Traeger
For a super smoke the ring looks 💩
If you’re bothered by that then I get your point. The flavour was on point
@@skinnyboybbquk that wasn’t a dig just an observation as I use an offset not pellet smoker
@@benobrien9230 don’t worry buddy I didn’t take it as a dig.
I got offset as well bud they are a lot better. Sorry if my reply was defensive lol
🤣 Iv been thinking of getting a timberline do you think there worth the money