I just subscribed. I love videos like yours. I’m new to cooking barbecue and any real advice is greatly appreciated. I’m gonna check out some more of your videos, thank you!
Love it! Thanks for passing this on for others. When I first started smoking, I too fell into the idea of SMOOOOOKE. But realized after I made the most bitter meat on the planet I messed up somehow. I learned pretty quick. 💯
Nice smoker, and great advice! I hear people say they dont like smoked meat and I say you haven't had it done right. I have done a video on this myself and i am a new subscriber!
I always suggest certain types of wood.That burn longer would like oak and post.Oak normally burn longer than wood like cherry and apple.If you're maintaining the temp between two twenty five and two fifty it should hold for a while
Now there's someone who can help, now it's up to you...TO LEARN...THAT'S NO JOKE...I'M SOLID SOUTHERN BOY, IN MY WORLD HE'S A GOOD OLE BOY, JUST HOPE HE LIKES YOU ENOUGH TO HANG AROUND AND LEARN...
Nope. Because u still would have enough substantial heat from your original fire. So you're not starting over. You're introducing new wood to an older fire pushes past the original burn process so whatever smoke u get from the new piece of wood is not super heavy and white. But don't add too much new wood at once or you will end up with a nice amount of dirty smoke mid cook
Hi there, thanks for the vid, I gave it a like. What you're sayin' was very popular 2-3 years ago but you might take a look at some of Jirby's vids. This is the new school. It seems those old rules about dirty smoke aren't quite correct. You don't want to deliberately cook with dirty smoke, but if you have dirty smoke in the beginning, it's not something you need to stress about. The smoke will clear up as you cook and the splits heat up and the meat will be fine at the end. You don't want to cook with dirty smoke the WHOLE cook, or do it deliberately, but some dirty smoke in the beginning is okay and even beneficial in the short term. Check out Jirby's vids. "It's not that big a deal," he says over and over again. #1 in Texas Monthly. Here's one: th-cam.com/video/yYPeiEvLSyI/w-d-xo.html Thanks again
Oh, but I've run into the new school format and understand it quite well. The "dirty smoke" concept is still a thing. The old or traditional rules, especially in low and slow smoking, hold up pretty sturdy. It also depends on the cooker as well. There is no "new school" there technically isn't an "old school". These are simply different techniques. I've seen the result of both. And the traditional techniques win every single time. Dirty smoke is indeed a thing. And there's no way around that science. It's a big deal if you're trying to be putting out the best results. It's not a big deal if you're just trying new things. Sorry, my guy. I want the best version of my bbq. Not mediocre
Yes, I'll just watch that video. And once again. Hes doing a different technique that is specific for beginning at the start of the fire and smoke. I do not wait 2 hours to get my temp up. My temp gets up in about 30 minutes and then I put my meat on. Everything is cooked evenly It's simply a different method it might work for him. But I do respect the different take on it. Hes utilizing the fire management by burning super hot from the start with beef tallow. That negates the concept burning clean. Almost like a cheat code. But that concept is not new. Matter of fact hot burning a old tradition from the Mississippi Delta style bbq. Its actually used more in the midwest. Burning tallow because it allows the fire to get hotter. And because the fire starts off hotter than normal, it does not matter if the smoke is white. Because he is already using tallow to increase the heat immediately instead of allowing the wood to ember, which is the traditional way to do it again. If it works for him, it works for him. But that doesn't mean that there's a new school lol. What he's doing is a very old technique. But remember my quick tip videos aren't for folks that no the cheat code. I'm teaching traditional methods for simplicity purposes to those that wanna become better pitmasters. The tallow burning or "hot bbq" technique has too much room for error for beginners. Jirby even states in that video where you can go wrong. I appreciate the comment. But my video is still relevant as is his. 2 different techniques
In that case, the firebox is already super hot when you're adding fresh wood.So the smoke normally still holds pretty well.Ain't you don't have to worry about the dirty smoke. But. There are acceptance a lot of times people add too much fresh wood And that can create a whole new smoke that you don't want
Good advice..for people who want to learn.
Teach the people man! I've talked about it myself in a video or two. One of the best things I've learned in my journey to keep leveling up my skills.
That is a good tip. Most people do not pay attention to the color of the smoke. Keep up the good work.
great video ! first time watching..I like your style and I just subscribed . I'm bout to check out some of your other vids.
Welcome aboard!
Tell me about Mulberry. I've never heard of using that particular wood ever. Great advice great looking smoke.
I just subscribed. I love videos like yours. I’m new to cooking barbecue and any real advice is greatly appreciated. I’m gonna check out some more of your videos, thank you!
Love it! Thanks for passing this on for others. When I first started smoking, I too fell into the idea of SMOOOOOKE. But realized after I made the most bitter meat on the planet I messed up somehow. I learned pretty quick. 💯
Thankyou Sir, it really made a difference when I Cook my ribs on my Webber.😋😋😋
Man, I have had so much bad barbecue where it tastes like I'm eating a campfire instead of brisket or ribs. This has got to be the reason why.
IS THIS CHARCOAL GOIO TO EAT IS IT HARMFUL TO YOUR BODY IS IT HEALTHY FOR SOMEBODY TO EAT
Not sure if we should eat charcoal
Thank you for the info brother
Damn i need that info i have made that mistake putting the meat on to early
Nice smoker, and great advice! I hear people say they dont like smoked meat and I say you haven't had it done right. I have done a video on this myself and i am a new subscriber!
Right on
yeah i just started learning about the colour of smoke. I like a blue smoke.
Nicely done 👍
How do you get that good smoke to last a long time?
I always suggest certain types of wood.That burn longer would like oak and post.Oak normally burn longer than wood like cherry and apple.If you're maintaining the temp between two twenty five and two fifty it should hold for a while
Now there's someone who can help, now it's up to you...TO LEARN...THAT'S NO JOKE...I'M SOLID SOUTHERN BOY, IN MY WORLD HE'S A GOOD OLE BOY, JUST HOPE HE LIKES YOU ENOUGH TO HANG AROUND AND LEARN...
Huh? What are you talking about
😂@@Secondcitysmoke
What do you do when your temperature is going down and you add new wood you're gonna get dirty smoke again but ur meat is already on the grill
Nope. Because u still would have enough substantial heat from your original fire. So you're not starting over. You're introducing new wood to an older fire pushes past the original burn process so whatever smoke u get from the new piece of wood is not super heavy and white. But don't add too much new wood at once or you will end up with a nice amount of dirty smoke mid cook
@@Secondcitysmoke I see. Thanks for the info!
Hi there, thanks for the vid, I gave it a like. What you're sayin' was very popular 2-3 years ago but you might take a look at some of Jirby's vids. This is the new school. It seems those old rules about dirty smoke aren't quite correct. You don't want to deliberately cook with dirty smoke, but if you have dirty smoke in the beginning, it's not something you need to stress about. The smoke will clear up as you cook and the splits heat up and the meat will be fine at the end. You don't want to cook with dirty smoke the WHOLE cook, or do it deliberately, but some dirty smoke in the beginning is okay and even beneficial in the short term. Check out Jirby's vids. "It's not that big a deal," he says over and over again. #1 in Texas Monthly. Here's one: th-cam.com/video/yYPeiEvLSyI/w-d-xo.html Thanks again
Oh, but I've run into the new school format and understand it quite well. The "dirty smoke" concept is still a thing. The old or traditional rules, especially in low and slow smoking, hold up pretty sturdy. It also depends on the cooker as well. There is no "new school" there technically isn't an "old school". These are simply different techniques. I've seen the result of both. And the traditional techniques win every single time. Dirty smoke is indeed a thing. And there's no way around that science. It's a big deal if you're trying to be putting out the best results. It's not a big deal if you're just trying new things. Sorry, my guy. I want the best version of my bbq. Not mediocre
Yes, I'll just watch that video. And once again. Hes doing a different technique that is specific for beginning at the start of the fire and smoke. I do not wait 2 hours to get my temp up. My temp gets up in about 30 minutes and then I put my meat on. Everything is cooked evenly It's simply a different method it might work for him. But I do respect the different take on it. Hes utilizing the fire management by burning super hot from the start with beef tallow. That negates the concept burning clean. Almost like a cheat code. But that concept is not new. Matter of fact hot burning a old tradition from the Mississippi Delta style bbq. Its actually used more in the midwest. Burning tallow because it allows the fire to get hotter. And because the fire starts off hotter than normal, it does not matter if the smoke is white. Because he is already using tallow to increase the heat immediately instead of allowing the wood to ember, which is the traditional way to do it again. If it works for him, it works for him. But that doesn't mean that there's a new school lol. What he's doing is a very old technique. But remember my quick tip videos aren't for folks that no the cheat code. I'm teaching traditional methods for simplicity purposes to those that wanna become better pitmasters. The tallow burning or "hot bbq" technique has too much room for error for beginners. Jirby even states in that video where you can go wrong. I appreciate the comment. But my video is still relevant as is his. 2 different techniques
@@Secondcitysmoke Very good - thanks for your reply!
So what do you do when you need fresh wood for more smoke? Leave the lid open until it’s clear (not cooking the meat that whole time)?
In that case, the firebox is already super hot when you're adding fresh wood.So the smoke normally still holds pretty well.Ain't you don't have to worry about the dirty smoke. But.
There are acceptance a lot of times people add too much fresh wood And that can create a whole new smoke that you don't want
@@Secondcitysmoke That's very helpful. thank you!
@@Secondcitysmoke just realized I responded on the wrong account, that OneofaKimeCreations is me. Thanks again!
Thanks for the tip brother
Thank you for the tip.
These God loving people can cook
thanks , i think this is my problem with acidic creosote flavored meats, after packing my smoker box, ill leave the lid open for a bit to temper it
Yes let that wood burn til it cleans. Seeing alot of smoke doesn't create a good smoked meat and and beware if you see black smoke
New to smoking
Thank you for this valuable information
No wonder the meat can be a bit bitter and too smoky profile
Hope you enjoy
Thanks for the info Big Bro 💪🏾
What do you do when your in the middle of smoking and you need to add more wood to maintain the temp? Thanks
Nothing. Just add more wood. The embers you have left should be hot enough to maintain. So any new wood is getting high temps right off top!
Nice video my guy.
Thanks!
Thank you SIR!
You are welcome!
Thank you for sharing this. 👍👍
🫡👍🏼