@LoneBullBBQ awesome video. I just got back home from texas and bar a was my last stop before driving back to florida. I wish i was able to have spent more time there but caleb was my cutter and i enjoyed my short conversation with him. Alec showed me around the pit room. I met cooper but he was busy with lunch service. Great respecful video. Keep at it.
Central Florida here too- still cleaning up moss & small branches . Just got back from Louisiana myself Monday and have already gotten 3 racks of st louis ribs, a chicken, and a brisket. Only gone a week but obviously missed my stick burner 🤣😁👍👍@@Smoke_N_EmbersBBQ
Huh...so this is the cold smoke process. And it requires dried out wood AND really green wood, and really big pieces on top. I'll just say this, after watching this and Jeremy's vid: after further review, I just cannot see myself duplicating this at home....but if I had a massive smoker and ran a business, I could see the rationale for doing this, because it's a VERY efficient way to use burning materials. I mean gosh, that's a really smart way to go about doing it, Im really impressed, and appreciate your detailed vids on it (and their willingness to show the process...cuz they know their execution is so detailed that its hard for just anyone to reproduce lol). And the detail on wrapping, jeez, that's so brilliantly simple, yet necessary for efficient operation of the BBQ joint. Boy I need to try this place! Tnx
Gimme a week. My next video will be my modified Bar A process with about a 6 hour cold smoke on the 100# Texas Smoke King. Spoiler, I don't use MatchLight charcoal or build anywhere near a large a fire for the cold smoke.
@@LoneBullBBQ Cool, tnx! Yeah, the complaints about the Matchlight have an easy fix: don't use Matchlight lol. Im CERTAIN a cold smoke process can be created for small home smokers.
Hey Marc - I really enjoyed watching this! BTW - Jeremy hasn't returned any of my messages either so don't be offended LOL. You got a lot of things right here, including the fact that my video wasn't intended to be a complete tutorial on cold smoking in your back yard. As you guessed, we start with about 25 hours of footage and as Michelangelo once said "I just have to chisel away the superfluous material" to produce the less than an hour video that you see. FWIW - I did recreate this cook in my backyard (there's a video on the channel about it), and I didn't have the same problems Jeremy did. So while I'm guessing you already filmed your cook, here are a few pointers: 1) The match-light is just to start the fire. Cooper and Caleb don't use 1/3 of a bag to start a fire big enough to burn all night in a 1000 gallon Centex, and Jeremy shouldn't have used that much to start the much smaller fire in his Solution offset. In fact the match-light isn't the important part of the formula, but his overuse kind of made his video about that instead of the long cooler period with dirty smoke which makes the Bar-A-BBQ method unique. 2) The colder smoking process is an exercise in limiting airflow. Do not set your smoker under a giant exhaust fan that pulls air; 3) Jeremy might have been on to something with his observation about the firebox. My firebox on my Yoder Durango 24 is a square insulated firebox - a very different beast than the round firebox both you and Jeremy have. It's going to be very difficult for you to create a flat bottom on which the sideways splits can sit that will block airflow, which could be part of the key. If you have the opportunity to try laying some firebrick down on the bottom and up the sides to simulate an insulated flat bottomed firebox I think you will get better results. Beyond that - you've already got the talent, experience, and access to Cooper and Caleb to get you through. But if you ever get stuck and I can help, I promise to return your DM!
We moved to Hot Springs, AR when I was a teenager but I was a Memphian long enough to gain a deep appreciation of BBQ (and Jerry Lawler). Went to college in Jonesboro so I spent quite a bit of time back in Memphis then. This was all in the 70s and 80s.
Thanks! Next up will be a full brisket. Might do some tri tips again this week too. My wife is going on a trip this week so it'll be just me, the dogs and the smoker this weekend. Who knows what'll happen?
Thanks for the comment. Next week I'll be able to provide better information as I finally figured out my ThermoWorks Signals as it wasn't holding a charge. I've got three ambient temperature probes I'll be using inside the smoker during the next cook so I can provide more accurate information on the temps across the cooking area.
yeh. love jeremy. hes reason i bought 600# offset but i knew he stepped in it when he lit that matchlight and immediatly slammed the doors🤣. myron mixen woulda had fun with that. jeremys helped me a lot. hes still young. ill let it slide 😊. love your first cook👍
Well made video… With that stated do you believe you will get into their method on pork ribs? The fella that dyed his red for some reason fell / tripped really short on that process. In my opinion allot of these people making videos leave things out kinda makes me wonder if it’s all about getting a paycheck. Barbecue is not the only subject, it’s in a lot videos these days where they trying to sell you something or leave links on purchasing something.
jeremey didn’t do the extensive research, he simply could’ve reached out to them firsthand. overall the method is meant for 1,000 gallon pits. especially centex, they pull so efficiently and slowly if made to do so
I do not have it but Caleb talks about it at 26:30. He stated its the same base they use for their hashbrown casserole. I'll see if I can get more info on it next time I'm down there.
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@LoneBullBBQ awesome video. I just got back home from texas and bar a was my last stop before driving back to florida. I wish i was able to have spent more time there but caleb was my cutter and i enjoyed my short conversation with him. Alec showed me around the pit room. I met cooper but he was busy with lunch service. Great respecful video. Keep at it.
Thanks for stopping by and the comment. Hope all is well with you there in Florida and Helene didn't cause you any damage.
@LoneBullBBQ my area wasn't impacted thankfully. I'm in central Florida. Looking forward to your next video buddy.
Central Florida here too- still cleaning up moss & small branches . Just got back from Louisiana myself Monday and have already gotten 3 racks of st louis ribs, a chicken, and a brisket. Only gone a week but obviously missed my stick burner 🤣😁👍👍@@Smoke_N_EmbersBBQ
Huh...so this is the cold smoke process. And it requires dried out wood AND really green wood, and really big pieces on top.
I'll just say this, after watching this and Jeremy's vid: after further review, I just cannot see myself duplicating this at home....but if I had a massive smoker and ran a business, I could see the rationale for doing this, because it's a VERY efficient way to use burning materials. I mean gosh, that's a really smart way to go about doing it, Im really impressed, and appreciate your detailed vids on it (and their willingness to show the process...cuz they know their execution is so detailed that its hard for just anyone to reproduce lol). And the detail on wrapping, jeez, that's so brilliantly simple, yet necessary for efficient operation of the BBQ joint. Boy I need to try this place! Tnx
Gimme a week. My next video will be my modified Bar A process with about a 6 hour cold smoke on the 100# Texas Smoke King. Spoiler, I don't use MatchLight charcoal or build anywhere near a large a fire for the cold smoke.
@@LoneBullBBQ Cool, tnx! Yeah, the complaints about the Matchlight have an easy fix: don't use Matchlight lol. Im CERTAIN a cold smoke process can be created for small home smokers.
@@LoneBullBBQ maaannnn… so looking forward to seeing it!!
Hey Marc - I really enjoyed watching this! BTW - Jeremy hasn't returned any of my messages either so don't be offended LOL. You got a lot of things right here, including the fact that my video wasn't intended to be a complete tutorial on cold smoking in your back yard. As you guessed, we start with about 25 hours of footage and as Michelangelo once said "I just have to chisel away the superfluous material" to produce the less than an hour video that you see.
FWIW - I did recreate this cook in my backyard (there's a video on the channel about it), and I didn't have the same problems Jeremy did. So while I'm guessing you already filmed your cook, here are a few pointers: 1) The match-light is just to start the fire. Cooper and Caleb don't use 1/3 of a bag to start a fire big enough to burn all night in a 1000 gallon Centex, and Jeremy shouldn't have used that much to start the much smaller fire in his Solution offset. In fact the match-light isn't the important part of the formula, but his overuse kind of made his video about that instead of the long cooler period with dirty smoke which makes the Bar-A-BBQ method unique. 2) The colder smoking process is an exercise in limiting airflow. Do not set your smoker under a giant exhaust fan that pulls air; 3) Jeremy might have been on to something with his observation about the firebox. My firebox on my Yoder Durango 24 is a square insulated firebox - a very different beast than the round firebox both you and Jeremy have. It's going to be very difficult for you to create a flat bottom on which the sideways splits can sit that will block airflow, which could be part of the key. If you have the opportunity to try laying some firebrick down on the bottom and up the sides to simulate an insulated flat bottomed firebox I think you will get better results.
Beyond that - you've already got the talent, experience, and access to Cooper and Caleb to get you through. But if you ever get stuck and I can help, I promise to return your DM!
Born in Memphis? Kool! I worked construction at LeBonher children’s hospital in 2000 & Tupelo NMMC 1988-1999 😊. Love the people there!
We moved to Hot Springs, AR when I was a teenager but I was a Memphian long enough to gain a deep appreciation of BBQ (and Jerry Lawler). Went to college in Jonesboro so I spent quite a bit of time back in Memphis then. This was all in the 70s and 80s.
Thanks for the video - look forward to seeing your cook on your new 100 gallon
Thanks! Next up will be a full brisket. Might do some tri tips again this week too. My wife is going on a trip this week so it'll be just me, the dogs and the smoker this weekend. Who knows what'll happen?
@@LoneBullBBQ outstanding!
lookin forward to videos. some fine lookin bbq
Yeah that Bar A group knows how to put out a plate of food.
Mannnnn, I need to get my rear out to Texas, geeze, hungry from AZ. I subscribed brother.
Great video! they have been on my list to try! shoot i live 20 minutes from there, just haven't made it over!! i will very soon!
When he seasoned the brisket was it pepper salt then season all? If so what kind of salt?
Great video!
Me watching your cooks is what I will be basing my decision on going with this pit or the Goldees
Thanks for the comment. Next week I'll be able to provide better information as I finally figured out my ThermoWorks Signals as it wasn't holding a charge. I've got three ambient temperature probes I'll be using inside the smoker during the next cook so I can provide more accurate information on the temps across the cooking area.
@@LoneBullBBQ sounds good and looking forward to it
Nice viewpoint! 👍🏼👍🏼
ps. love bar a too. and vegan guys. vids
Great Job! New sub & look forward to seeing more from ya!
Thanks for the sub!
yeh. love jeremy. hes reason i bought 600# offset
but i knew he stepped in it when he lit that matchlight and immediatly slammed the doors🤣. myron mixen woulda had fun with that. jeremys helped me a lot. hes still young. ill let it slide
😊. love your first cook👍
Well made video… With that stated do you believe you will get into their method on pork ribs? The fella that dyed his red for some reason fell / tripped really short on that process. In my opinion allot of these people making videos leave things out kinda makes me wonder if it’s all about getting a paycheck. Barbecue is not the only subject, it’s in a lot videos these days where they trying to sell you something or leave links on purchasing something.
jeremey didn’t do the extensive research, he simply could’ve reached out to them firsthand.
overall the method is meant for 1,000 gallon pits.
especially centex, they pull so efficiently and slowly if made to do so
Can you publish the recipe for the Mac and cheese please. I'll be watching for it.
I do not have it but Caleb talks about it at 26:30. He stated its the same base they use for their hashbrown casserole. I'll see if I can get more info on it next time I'm down there.
Thanks. I'm sure a lot of people that don’t travel, that way would appreciate more info than is in the video.
Great job! Keep it going!
Thanks! will do
Thank you. New sub.
myron woulda said. read the damn directions son😊
Heh I can hear him saying that!
Jeremy Yoder doesn’t respond to anybody. Too big for the small guys.