Відео

That kind of roll....you grill on the sides.

Looking to do this Christmas - is there a site for the recipe? 250 for two hours and then another 10 with glaze of it - right

Im making it and will be adding Baileys

I know the reason why you wont find it stateside. Don't buy it!

supposed to freeze the grinder for a while before using it. Also, refrigerate meat after cutting and before grinding.

Thank you for sharing this. Would you have any issues making this the day before and heating it up day of Thanksgiving?

Im doing 2 on weds this way. You need a meat fork brother!

So many of you folks never show your smoker temp screen, wonder why.

What temp

Looks great! What is the main difference between the savanna and the Austin xl?

i love my savanna which was also my first pellet grill no one ever mentions how fast they use pellets though..

Hmm... I'll do half and half. Start slow and low then kick it up. I don't trust brisket cooked THAT fast.

It almost made me cry seeing you put all that time into this and not eat the fat. The way you scored it makes it render up perfectly. Hit it with a Searzall for a few seconds to give it a little bit of texture. In any case, well done!

I had no idea that Pitboss made a drum smoker

Hi Jon...for sure this will be tried on New Years Day. I never thought of smoking sauerkraut, but it has my mouth watering. Thanks Jon!!!

These look amazing, underrated channel. Subbed !

Pork steaks

You ditched us Lockhart owners 😢

Morning Jon...glad to see you back. Funny, I just bought myself a small grinder last week, as I want to have mot=re control over my meats, and to make my own blends. Burgers looked awesome, and I never tought about throwing the tomatoes and onions on at the same time. Looking forward to the next video

Dang that burger looks delicious Jon! Digging that sauce too! Great to see you back! Nicely done! Cheers buddy!

I'm kinda new to the pellet game but I've found imo the treager pellets are trash. Been using bear mountain and I'm extremely satisfied

looks pretty fatty to be honest, although I will say that I found the fat doesn't matter as much on the smoker as compared to the dehydrator for some reason, maybe because its getting flavoured with smoke when rendering instead of just rendering grease flavour? my favourite cut is eye of round for leaness. I typically go to my butcher because they know what I'm looking for. if buying from a grocery store, I go to a cheap one thats going to buy lower quality meat (that translate to less fat marbling and a leaner cut) I started on a dehydrator 27yrs ago and have graduated to my pit boss series 5. can fit 20lbs if I hang the strips from wood skewers . I've easily done over 1000 lbs over the years. I run the smoker at 200 for the first hour to let it sweat out a bit then drop it to the smoke setting for 2 hours then set my smoker to 175 (for some reason my pitboss won't do 175. every other setting is bang on, but 175 on my smoker gives me 165) 5-8 hours usually.

What's the temp

Got one going right now. Used bacon instead of sausage (wife isn't a big fan of sausage) Also threw some sweet and smoky rub into the eggs. Can't wait!!!!

I probably let it sit for 2 hours or until the internal temperature is below 150F.

I have a question. After its done being smoked at 140, do you heat it up more? Ive done this before but it cools down really quick. Would it hurt to nuke it for a minute to get the meat hot?

Fellow Mountaineer that lives in Pittsburgh now. Going to give these a shot this weekend! Let’s Go Mountaineers!

These are called Francheezies in Chicago

Just an update here...I have been having issues with poor quality of my PB Champion from rust to warped hinges and grills and the flu stack and controller stick. Oh yeah the gasket was leaking so bad and burning it too had to be replaced and trying to get company support even under warranty was a huge hassle. So bad in fact I had to file a formal complaint with the Better Business Bureau here. I regret falling for the hype surrounding this smoker and paying such an extravagant fee for a cheaply made unit. Very disappointed. Going back to the Pit Barrel.

Could you do this on an electric smoker? 🤔

What knives are you using ??

Lost me at who love's these? Obviously a rye chip

Looks great, I always smoke my brikets with the fat side up. I have found that keeps my briskets more moist.

Just got my new Pit Boss today and this looks like a great first Salmon recipe! Do you leave the grates open or closed when cooking?

I living in San Diego so you can easily get tri-tips and usually at $4.00 a pound if done right it's like having a great cut of steak affordably!

What temperature did you put it on , I have that same pellet grill

Loved your binder choice. Tried it tonight and they turned out great!

Hi Jon...i's been a busy month. Had my left knee replaced, not smoked anything!!!! I have always loved pork tenderloins. Any plans on a pop up? Have a good one!

Looks absolutely amazing! A5 is one if those funny things whereby you can cook it med-rare, but it still looks medium or even medium well on the inside - there is so much intramuscular fat that when it renders it looks gray!

Wanna have more length 😂

2 words….. Hell Yah

This is an old video but im glad i came across it. I use it to make bfast burritos my fam and i eat what we can and we roll more up to freeze for later 😁

Got the Lexington last year, and have been slowly learning to use it. Got a T Bone the other day. Gonna try this either tomorrow or Monday.

"About 3 tablespoons of bourbon.." proceeds to pour ~1-1.5 cups of bourbon

Where do you buy all beef kielbasa? Without pork casings.

Looks very tasty!🙂

I committed yesterday Jon not sure what happened but that looks delicious! Pork tenderloin smoked are outstanding and with that sauce….yummy! Cheers buddy!

I can’t stand canned corn. I like tasting the corn, not the can.

🤘🏻😎🤘🏻 Awesome stuff, dude Looks delicious

Question, have you ever used the top to smoke a brisket? i just purchased a Lockhart, and I want to do a brisket but it looks like the lower cabinet cooks well and also uses less pellets. But i wonder if there's a different on how the cook will come out if the top chamber is used for a brisket.