Great video as always, I like how you self rate your cook and are honest, some people you watch have never done anything but a perfect cook every time or at least that is what they want you to believe.
Another excellent and candid production. I believe the unique smell you cited at the start of the video is caused by the drippings (fats, proteins, sugars and rub ingredients) landing directly on the fire and deflector plate over an extended period. I'm convinced this is the reason, along with being self-basting because they hang vertically, that so many drum smoker owners says they make the best ribs.
Awesome Video! When I smoke, I place a aluminum pan with water or a mixture of water and vinegar to put a little moisture in the air with the smoke which makes the meat very juicy and tender.
thanks! they were pretty good... had a few more for dinner that night after resting in the oven at low temps and the flavor was there... tweak that temp down a little next time
thanks... I appreciate that... I do try to represent the real world of backyard bbq. tough to get it perfect every time... especially with the 1st runs on new smokers
@@Searedandsmoked I'm thinking about upgrading to the pro and selling the smaller one. If you had to pick one... the recteq or the bronco, which would you choose?
You've made a fan: because I find your videos a great mix of "to the point" and some personality, dude you need a dog. Had a question, but you answered it in your vid Saying good bye to two grills.
you will notice the bottom does cook faster. a lot of people smoke them for 2-3 hours, then wrap in foil and finish them hanging or horizontal, which works pretty good
Great video! I just bought a Bronco Pro that should be delivered soon. I'm curious if since this video you've tried hanging ribs directly over the coals without the deflector plate? If so, any difference in texture/taste?
i generally use the deflector, but I think you would find the taste similar. the deflector spreads out the heat a little.... but you will still find hot zones even with the deflector.
Great video! Would it be possible to know how the smoker does on fuel? Does it use a lot of briquettes / coals? I have a WSM and I'm considering moving to the Bronco Pro, as the WSM consumes a lot of fuel. Thank you!
Yes, I could have pulled them a little sooner, or just smoked at a lower temperature. The skinny ends were a little dry. They cooked pretty fast at those higher temps that day.
thanks chris! well, the ribs I did on the 700 came out better overall, but I do like the charcoal / wood smoked flavor on these better. I think I just need to tweak the temperature on these next time. I do still have the bull and plan on working in a few more cooks. It might sell it in the spring? Little torn on that decision right now. Thanks for watching!
So does hanging the ribs produce a different flavor or real result verses smoking on the BGE? I have a Vision Kamado now and love the food that comes off of it so I'm trying to justify the expense of a owning a drum smoker also so what are your thoughts on it, drum vs Kamado? I really enjoy the down to earth feel of your videos so keep'em coming...
Thanks Michael! It is a different flavor than a green egg when you have the temp a little higher and you are hanging over fire. little bit more of a charred flavor to it. Would not say better or worse... just different. I still think the Kamado's are hard to beat. I think the main upside with this smoker so far the capacity for hanging a lot of ribs and chickens and I was quite impressed by the results for the wings too. The wings were some of the best I have ever had off a grill. Pork Butt is probably up next for testing...
yeah.... you would definitely have to finish them on the hooks at that point, which is OK to do. Just want to be careful not to overcook and have them fall
I have the reg Bronco. I’ve done 7 spare ribs on single cook, not st Louie cut. No need to finish on racks. I didn’t use heat deflector. They turned out great. Took under 4 hours. The heat deflector and some foil is great for larger cuts like brisket or pork butt, also sensitive items like chicken or duck. 2 weeks ago, I left ribs on hook, took out to sauce, and back on hanger to finish.
I was looking at a bronco along with a wsm and uds but that 18 size was a bit small so I saw this model but the shot up to I think like 700 when I could get a wsm 22 for 450 what’s your take on my options
so i like the build and the standard accessories the bronco pro comes with, such as the rods and hooks for hanging. I also like the tight build of it, versus the crappy door and the multiple pieces of the WSM. The lid and hinge work great and are very easy to work with. You can also roll this guy around without any accessories. I have fond temperature control very easy as well, I cannot speak for the WSM. So far I really like this model. I do need to use it more though for a final verdict on the super long cooks.
I have the OJD Bronco non pro and it came with the meat hooks and hangers. I have done briskets on it as well. I recommend the OKJ drum over anything right now.
Great video as always, I like how you self rate your cook and are honest, some people you watch have never done anything but a perfect cook every time or at least that is what they want you to believe.
thanks curtis! I'll try to keep it "real" as always!
Another excellent and candid production. I believe the unique smell you cited at the start of the video is caused by the drippings (fats, proteins, sugars and rub ingredients) landing directly on the fire and deflector plate over an extended period. I'm convinced this is the reason, along with being self-basting because they hang vertically, that so many drum smoker owners says they make the best ribs.
thanks... I was happy for a first attempt
Awesome Video! When I smoke, I place a aluminum pan with water or a mixture of water and vinegar to put a little moisture in the air with the smoke which makes the meat very juicy and tender.
I like the candid take on the cook. Still looks like some good eating.
thanks! they were pretty good... had a few more for dinner that night after resting in the oven at low temps and the flavor was there... tweak that temp down a little next time
From one Iowa pitmaster to another Iowa pitmaster great job Ribs 👀 delicious
thanks.... you are too kind! if this covid stuff ever clears up, we should shoot a video together
@@Searedandsmoked I’m down with that
@@ThyronMathews let’s keep that on the radar for summer... i really think that would be fun
Ribs on a drum smoker can’t be beat. Good video!
they are definitely some of the best... especially for how fast they cook too
Totally agree. I think ribs should be smoked that way and I will from now on. The flavor is incredible.
Looks very pretty and tasty, Love this Drum smoker.
its definitely one of my favorites right now
Great video. You are doing a great job.
thanks eric!
very nice video. Ribs are great when hung. I have a PBC and when I do ribs they always are great. Keep up the the good work. Enjoy your videos.
thanks bill... I will keep making them will I have time!
Great job on the ribs!!!!
thanks man!
Great video
Awesome video and cook! I also have the Bronco Pro and love it! Looking forward to seeing more videos! 🍻
thanks! definitely a fun and easy to use for a charcoal smoker... really enjoyed playing with it so far
I like your videos, you don’t try to come across like you’re the best at this, mistakes happen for me it’s just weekend beer drinking kinda fun.
thanks... I appreciate that... I do try to represent the real world of backyard bbq. tough to get it perfect every time... especially with the 1st runs on new smokers
Is there any issues with the ribs being over cooked on the lower end near the diffuser?
I think they definitely get a little hotter down there, from my experience. Overall though it does a real nice job
The bronco puts out the best ribs in my opinion.
It's a fun smoker.... I need to use it more
@@Searedandsmoked I'm thinking about upgrading to the pro and selling the smaller one.
If you had to pick one... the recteq or the bronco, which would you choose?
You've made a fan: because I find your videos a great mix of "to the point" and some personality, dude you need a dog.
Had a question, but you answered it in your vid Saying good bye to two grills.
thanks... i appreciate the love... thanks fir watching!
You've Sold Me on the Bronco ...
I still have it... its a nice rig... really easy to control temp and very versatile
Doesn't the bottom of the hanging ribs cook much faster. Wouldn't that dry it out?
you will notice the bottom does cook faster. a lot of people smoke them for 2-3 hours, then wrap in foil and finish them hanging or horizontal, which works pretty good
Great video! I just bought a Bronco Pro that should be delivered soon. I'm curious if since this video you've tried hanging ribs directly over the coals without the deflector plate? If so, any difference in texture/taste?
i generally use the deflector, but I think you would find the taste similar. the deflector spreads out the heat a little.... but you will still find hot zones even with the deflector.
Great video! Would it be possible to know how the smoker does on fuel? Does it use a lot of briquettes / coals?
I have a WSM and I'm considering moving to the Bronco Pro, as the WSM consumes a lot of fuel.
Thank you!
I will try to run that experiment for you soon... I need to do it anyway
Hi really interesting ! Did below part of the ribs was dry ? They are quite close to the heat...
Yes, I could have pulled them a little sooner, or just smoked at a lower temperature. The skinny ends were a little dry. They cooked pretty fast at those higher temps that day.
Nice video. How do you compare those ribs with the ones off the RT 700? Do you still have your Bull?
thanks chris! well, the ribs I did on the 700 came out better overall, but I do like the charcoal / wood smoked flavor on these better. I think I just need to tweak the temperature on these next time. I do still have the bull and plan on working in a few more cooks. It might sell it in the spring? Little torn on that decision right now. Thanks for watching!
So does hanging the ribs produce a different flavor or real result verses smoking on the BGE? I have a Vision Kamado now and love the food that comes off of it so I'm trying to justify the expense of a owning a drum smoker also so what are your thoughts on it, drum vs Kamado? I really enjoy the down to earth feel of your videos so keep'em coming...
Thanks Michael! It is a different flavor than a green egg when you have the temp a little higher and you are hanging over fire. little bit more of a charred flavor to it. Would not say better or worse... just different. I still think the Kamado's are hard to beat. I think the main upside with this smoker so far the capacity for hanging a lot of ribs and chickens and I was quite impressed by the results for the wings too. The wings were some of the best I have ever had off a grill. Pork Butt is probably up next for testing...
How about some more cooks on the yellow barrel?
request noted : ) ... any particular cook you are looking for?
Question I have is that there are 9 hooks, rack wont hold that many slabs so how do we NOT pull them off the hooks?
yeah.... you would definitely have to finish them on the hooks at that point, which is OK to do. Just want to be careful not to overcook and have them fall
I have the reg Bronco. I’ve done 7 spare ribs on single cook, not st Louie cut. No need to finish on racks. I didn’t use heat deflector. They turned out great. Took under 4 hours. The heat deflector and some foil is great for larger cuts like brisket or pork butt, also sensitive items like chicken or duck. 2 weeks ago, I left ribs on hook, took out to sauce, and back on hanger to finish.
Forgot, instead of removing the membrane, score the membrane long ways (about 3 cuts), pierce hook through membrane and the meat won’t fall
I was looking at a bronco along with a wsm and uds but that 18 size was a bit small so I saw this model but the shot up to I think like 700 when I could get a wsm 22 for 450 what’s your take on my options
so i like the build and the standard accessories the bronco pro comes with, such as the rods and hooks for hanging. I also like the tight build of it, versus the crappy door and the multiple pieces of the WSM. The lid and hinge work great and are very easy to work with. You can also roll this guy around without any accessories. I have fond temperature control very easy as well, I cannot speak for the WSM. So far I really like this model. I do need to use it more though for a final verdict on the super long cooks.
I have the OJD Bronco non pro and it came with the meat hooks and hangers. I have done briskets on it as well. I recommend the OKJ drum over anything right now.
Did you seal the seam between barrels? Thanks
I did not seal anything... just bolted together like the instructions say. no additional stuff needed so far
Take a hammer and break those big chunks up, he’ll that’s what I do .
Shit video was going good until you mentioned watered down wanna be beer!!see ya!
see ya! bye