Відео

Hey J! I definitely did a burn in on this thing. I like to get anything that may be left from the factory burned off on top of sealing it with oil at the same time. I like lavalock gaskets for the price and the function. They seem to hold up well. You may need some type of adhesive for it over time, but the gaskets are cool. Good luck with the purchase! I ended up giving this to my nephew long ago because he wanted a nice, easy to use beginner type of smoker. I will confess that I kept the wsm mainly because I have temp control attachments for it so I can't tell you what shape this thing is in currently. I was impressed while I had it though!

I appreciate it! I lucked out and didn't mess them up 😊

I appreciate it 🙏 Good luck on your smoker journey

Yeah it was a good concept. They just should have executed the small details better. By small, I mean all of the electronics 😆 But seriously, I loved it when it worked. I just got tired of figuring out how to patch it up and so I let it go after a while.

PAULIE!!! The weather did seem somewhat more tolerable. I guess because the windchill is what made it feel so low and not the actual temp. The flavor on the ribs was great! I cooked a bit hot and so it didn't tenderize how I'd like but overall it was above average. Loving the pizza reviews btw. Between you and Dash I think I have a good 50 vids to catch up on in my watch later list. Hope you are staying warm. How did that National title feel? Too bad Jim is leaving.

@@dsquebackyardbbq217 thanks! Weather is ok here right now,...snow is melting way. The Natty was fun, but life goes on!

😭😭😅😅😅 yeah what's the song... know when to hold em, know when to fold em. Factor in the price of those pellets for the cook and that cut of meat gets REALLY expensive in the winter 😆

Yes sir! I tried out a new to me charcoal Cowboy all natural wood briquette. Either I overcompensated with the starter fire or they ran hot but between those and the ivs hovering around 280-290 the whole time, those ribs were ready just under 3 hrs. Stay warm bro Ken! Safe to assume we won't hear a ton from you until this arctic crap is over?

Well hey I'm glad you came back! You hit the nail on the head. The biggest difference is that they don't make accessories and mods for this like wsm. Operating it manually I prefer the one dial over 3 at the bottom of the wsm. And don't get me wrong I really like the wsm. It's just that this one is easier and more budget friendly. Thanks for the review! I'm glad you like it

Just saw that someone else asked the same question and you answered. Thnx again!

I don't use that water pan or the chute so I am glad that I got the caps. It does let out heat if you don't. I've seem the steam coming up from it

@@dsquebackyardbbq217yes sir, I’m not a fan of cooking with water. I was wondering how I was going to cap the water intake at the top of the cooker so I was glad to learn from you that there’s an option to cover it. I hope you’re able to make more videos, you’re informative. Thank you sir!!

@spenjackson45 Definitely understand. My style of cooking makes using water unnecessary most of the time. Truthfully I only ever consider water anymore when dealing with pork, but most of the time I don't use it. If I do I use a foil pan or something. Easier clean up. I definitely want to hear about your new toy once it comes in so please keep me posted on how you like it!

Thank you for checking it out! It was delicious. I'll have to do it again and capture a little more on camera. Have a great day!

Thanks!

I hope that you find what you need! This is a decent home smoker. Fairly easy to manage. Thanks for watching!

I'm glad it helped! I bought so many that I am just trying to share the experience for anyone thinking about something that I've had. I hope that it is everything that you need it to be!

update. the thermostat is at least 50 deg off from my temp probe. next if you put water in the bowl dont fill it past 1/2 way, if your doing a normal smoke it will hold around 225 easy and for hours, or I have to use ALOT of coal to get it over 225. I switched to sand it burns hotter so I have the lower damper at 2.25 ish vs water 3 - 4

Much better than I anticipated. First off I cooked way hotter than normal. But the bacon sort of melted away with bites like delicious steak fat. I'll definitely be doing another! May have to see if you can come in and perfect the technique!

Man you know Paulie too!!! I'm in good company for sure! Yeah it is tough watching him leave but he is a great young guy with a good head and good heart. His mom and family did a wonderful job over there. The army is going to love him. I'm pretty far down on the totem pole (spelling) of folks that he will have time to call but when we write I'll definitely relay the message!

Hey!! You rock with Ken?!?! Yeah he is the cooler one. I'm the more mellow slower paced jazz guy that wishes I had the energy to rock out 😂 Thanks for the support. Hopefully we can swap some ideas in this little bbq world!!

That rub actually surprised me. It may be a regular rotation player moving forward. Thank you for checking out the vid. TWICE! lol definitely gonna be trying that bacon stuffed brisket again. I'll post if I get a different result

Hey Paulie😃ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻

It was super sturdy when I used it. I hardly use that smoker that I bought it for anymore. But when I do it is extremely reliable and took a lot of abuse from me. Hasn't missed a beat.

I thought about you through the panic as it cooked hot and fast lol I was surprised with the outcome. Very happy. When temps hit almost 320 I was about to sound the alarms 😆 You made it look to easy and stress free with your Gateway vid. (Think it was the gateway)

@@dsquebackyardbbq217 it goes against our nature to cook that fast but that badboy looked good, I’m wondering if the key is to rotate the meat regularly, sometimes the PBX got up to 350, I was concerned because it doesn’t have a defused plate like the Gateway

@bjsbackyardbuckeyebbq5820 man 350 is cooking. Darn near record time. I couldn't remember your temp. I know it was high but your end result looked great

@@dsquebackyardbbq217I tried to keep the Gateway at 300, frankly that Brisket looks like you’ve been cooking hot n fast like a veteran

Glad it helped! They happen at the wrong time!!

I drain it after the cooks. Filter out the solids and store the oil in the original containers in my basement until i am ready to use it again. I don't fry enough to warrant leaving it in the fryer.

Thank you so much! This is what it is about. It's all about family and memories!

Yeah I would still buy it. Not knowing much about the char-griller that you mentioned it is hard for me to compare, but I can tell a little about this one. The stack on it is removable as well. You can place it behind and add the deflection plates for reverse flow, or remove the plates and move the stack to the side for traditional offset smoking. The metal is as decent as the bronco. The leaks don't really bother my cooking much especially with a cheap gasket from Amazon. It sounds like you get a lot with the CG so my frugal nature may go toward the cheaper one if most things are the same. But I have ZERO regrets with the longhorn. I've started downsizing a lot of smokers and this will be one of the few with a permanent home here. How long until you come back to the states?

@@dsquebackyardbbq217 ...thank You,...I really appreciate the reply.

@PaulieDetmurds I hope you find what you are looking for and it lines up with what you need! Can't wait for your reveal vid on what you get!

Gotta love how the meat swells up on those things! Makes it feel worth spending that much on them!

Hey Ken😃ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻

You are gonna love that thing. That f boss holds temp better than all of the other big 3 imo. F Board comes in 2nd but their UI on the app is much better. You will be controlling your temps while on those catrike rides now lol! Are you still selling your ivs? Someone mentioned they were in the market on my newest short. Didn't know exactly for what. They just said an ivs

It's why she doesn't take me anywhere. My way of staying home on grocery nights 😅

Come on! You didn't have someone dry ice a cow for you and ship it over??? How had the trip been? I feel like it's been forever since we've spoken. What's new? How much longer you gonna be there?

I just checked your page and you have been posting this whole time... I'm subbed with the alert bell checked but I haven't gotten a single notice about them. I have some catching up to do!

@@dsquebackyardbbq217 Hey, ...thanks! Looking forward to more of your vids! Thank You again!

@@dsquebackyardbbq217 lol,..no, I didn't. This half year trip has been great, but trust me, the food quality is not even close to the USA! Come home Aug 14-ish

@@dsquebackyardbbq217 All good! Thank You!

They are great smokers. You will love one. My buddy on here was selling one a while back. Not sure if he still is or not. What kind are you interested in

Thanks man! The taste definitely wasn't the worst thing that I've ever had either. Now if we can just do something about those prices 😆

Hahaha 😆 I did it off camera. My pinch isn't as smooth as yours!

To me you will be hard pressed to get the exact same magnitude of flavor from an IVS or kamado that you would with an offset. Offsets give you the most flavor and the biggest sense of accomplishment because you have to tame the fire imo. However, you have to tame the fire so that means you are refueling with a new split every 30 mins to 1 hr depending on your pit size and quality. That's a lot of work and by all accounts how I started my smoking journey. After I pressed on from just weber kettle and other grills the first true smoker that I bought was the cheapest one from Walmart because I didn't know any better. I wouldn't change the learning experience but I might have at least started with a oklahoma joe longhorn if I were going store brand. As far as kamado vs lsg, in both you are getting super efficient cookers that will hold temp once you dial them in correctly. On both if you overshoot it is a challenge to bring the temps down quickly but it can be done. IMO the difference is capacity mostly. Second would be fuel options. And then obviously price tag. They both are super efficient tho. I like them all tbh. I will say that each have turned out some great food.

Hey BJ! Yeah kind like a lot of us I've just been quietly cooking in the background. Have to actively remember to pick up a phone/camera. I am super impressed with the rub. There is a touch of jalapeño but flavorful enough to where my wife who doesn't like a ton of spice to still enjoy. I'm thinking of selling my two guru ultras. I have the two fire boards, two flame boss 500s and the gurus. The fire bs get most of the action because they have the built in battery. I have love for guru as the originators but for some reason I can't stay connected to them as easy as I can with the fire b and f boss. Been thinning the smokers that use them as well. (May part with one or two of the 18" wsm) That was a ton of talking lol How have things been your way? Still enjoying that pk? Anything new coming? I have about 20nseconds of the rib cook that I'll post. They turned out well!

@@dsquebackyardbbq217 not a lot, continue to cook too lazy to video record, purchased the venom by spider grills for one of the kettles really impressed when combined with slow n sear, that rub sounds similar to the garlic jalapeño by heath riles, adds a nice kick as long as i go light with it, goal this summer is to cook on every smoker and grill, so far kong, kettle and 18 wsm getting all the play, planning a good size one this weekend, just need to get the camera out

@bjsbackyardbuckeyebbq5820 given your line up that should be a fun journey with lots to see. You have me googling more product now. I've never heard of that attachment. This is why you can't be taking breaks from posting vids! You are the gadget guy!

@@dsquebackyardbbq217 lol I could say that about you, lol I think we’ve cover most technology advancements lol between the two of us, all that’s left is perfecting the craft,

@@dsquebackyardbbq217 gave my neighbor a rack of maple bourbon baby backs he said his wife started in on them (who doesn’t eat meat) and he had to get with it before she ate them all, one of my grandkids told me I should go into competition and a brother from church ask if I was selling food based on my Facebook post those incidents keep us cooking that’s the gratification 👏🏾🫶🏽👍