Відео

I think the Costco ones are perfect for me, I do prefer the meat to just fall right off that bone. If anything the craft ones cold have been left on the smoker for another half hour to an hour. But this is how I serve them to my customers so they get the full experience of biting meat off a bone and acting like a cave man/woman.

Iv now had both on a few different occasions. If I’m going for a show stopper then it’s the craft ribs. I would however say it’s really hard to eat a full rib due to how fatty they actually are. If I’m sharing them out then it’s Costco for sure as each person can get a rib and it doesn’t break the bank.

@@MoK86 probs more like the 6th. But the 4rth one at my new house and the first one I have ever created content for since launching fire and smoke at the start of the year. It’s basically a bbq showcase to my friends and family

@@Fireandsmoke101 no no brother I’m questioning the word 4rth. It’s just 4th no R needed

Thank you, the fiancé watches them and often asks who is this guy talking lol . If I spoke with my local dialect no one would ever understand anything so I have to slow things down and be as polite as possible.

Like wise Evan, honestly that bbq you served was outstanding. You gave us so many great BBQ bites that I’m going to try most of them at home. ❤️🔥💨🏴󠁧󠁢󠁳󠁣󠁴󠁿

@@stevenstove6222 thanks mate, it just goes to show how far bbq actually reaches. Plus up where you are, I can’t imagine many other people can produce as good bbq as you can.

@Fireandsmoke101 haha I'm a bit of a back yard celeb around here haha but I'm really enjoying ur content and I was taken back by the state of your oklahoma joe after seeing it done up to begin with well done. Cool chimneys too.

@@stevenstove6222 thanks mate. I was a bit apprehensive about buying it but as I mentioned in the video. It was a steal. 30 quid and van rental for a few hours so about 80 total. I thought it was fecked tbh but the steel guys I work with said it was surface rust just to go at it with some sanding pads. I have to say I was pretty pleased with how it came out as well. The chimneys are cool and iv actually managed to move on a fair few now. If anything my brands out there getting spoken about.

@@johnhopkins6921 John I believe the guys are coming back next year and should be doing the same if not a similar event at prosmoke. I heard they sold out in less than half an hour. After attending the event I could see why. I haven’t experienced anything like that before plus I also got to pick the guys brains regarding content creating. So win win for me.

Thanks for your kind comments. I have actually got one lined up for this Saturday, please note though, my chudd box is a full size replica as you cant get them this big in the UK. Im doing a full host of 8-10 half chickens. Not sure when it will get edited and uploaded but I am aiming for next week. Or are you looking for a spec and walk through video ?

Tony, I will be honest I have never done ribs without a binder before. But what you are saying makes sense as all we want is that rub to stick to the outside. I'm doing a bunch of ribs tomorrow for customer boxes and dinner. ( I wont mess around with my customer ribs but I will try your method of salt, then the binder on the outside on my own rack ). Thanks for the tip.

@@Fireandsmoke101 that’s definitely the way ……..side by side testing and finding your own way There’s so many opinions out there it’s hard to get through them all. I’d be interested in your conclusions 😊👍

@@tonyeden8381 I will let you know how they turn out, I'm always up for trying new things.

@@markmaclarty3775 thanks for your nice words. I think they now call them oaklahoma joe highland offset smokers. But this one is so old that it doesn’t fall under that umbrella. It’s pre highland spec. Also no problem at all. If you have any specific questions on your restoration please ask. All you need to do is make sure any rust you clear out hasn’t gotten right through the steel or created an holes. If it has you need to be able to weld or know a welder. The big smokers are epic and allot easier to run but very unsuitable for smaller cooks. I’d suggest start small get the hang of it then upgrade in time.

@Fireandsmoke101 no problem. It's always good to see how a fellow scot manages cooks in variety of weather conditions we have up here, so always stay tuned. Think I'm a touch further north than you by the sound of the accent haha. Cheers bud, I had a few small holes in the firebox basket but for the time being I'm just laying tin foil down then putting my fire grate ontop of that, does the job just it is by no way a long term fix, plus the steel is to thin to weld unfortunately. But she does the job, had some good cooks so far this year. Yeah a big smoker is probably a pipe dream. But a Oklahoma joe is definitely next on the purchase list when the time is right. Thanks for taking the time to reply.

@@markmaclarty3775 I will always make the time to reply to comments. If I can. What cooker are you using just now and how far north are you? I’m in Hamilton 15 mins south of glasgow. So down hear 4 seasons in a single hour so I have found myself outside cooking in a downpour and the snow before 😂

@Fireandsmoke101 just an old off set that I got from a friend, was rusted away slightly but had a few cooks this year and it has been lovley. I am up near Inverness bud so I feel your pain with the weather haha. Only really been cooking this Summer but I do plan to cook through the colder months too, which will be challenging to try and keep those temps steady. Did you go straight in from the Oklahoma or were you cooking low and slow on another rig prior?

@@markmaclarty3775 amazing mate, nothing better than a free cooker. Just a we bit further north then 🏴󠁧󠁢󠁳󠁣󠁴󠁿 I actually started cooking low and slow on an Asda bbq. It features in a few of my videos, iv still got the old girl and still use it from time to time even though I now have upgrades. Iv done 12 hour briskets on it before and I feature a 8 hour beef rib step by step guide video. The Joe came a bit later on when I decided I needed more cooking space and wanted to cook just using wood, fire and smoke. If you have a cheaper offset a Joe will be super easy for you to run. The cheap supermarket offsets are by far the hardest of all the pits to run.

@@B3n.bhoyfn thanks Ben

Thanks for the continued support, our first production run lasted around 3 weeks before we sold out so I’m certain you were one of the first to order. Our full size chudd replica is another one of our custom builds, designed by me and built by a team of welders. I really need to finalise the edit on the introduction to our full size chudd pit video. So far we have had a few enquiries on building them for others but nothing serious.

@@Fireandsmoke101 - Thanks. I’ve had a Chud Box clone made by a guy in Bolton with accessories made for me by a guy in Yorkshire.

@@David_BondyI actually spoke to Bradley from chudds directly about creating a replica and he was all for it. We also discussed patients on his designs about restrictions in copy cats but in reality it’s a square box so not much he can do about it. Bradley just loves the fact that all of these square pits are originally known as “chudd” boxes. So either way his name and brand is still out there. Send across some pictures if you have it already as I would love to see what you have come up with.

@@Fireandsmoke101 - I’m just waiting for some bits from Mat at Meat City and I will send some. I think it’s great that we all call them Chud Boxes!!

@@David_Bondy ahh your getting yours built by those guys. Heard great things about them. Can’t wait to see the final product.

@@Baldbbquk thanks mate. I got this one custom built for me and the channel. It should be able to do whatever I need it to do. If your starting out, look at some of the lower end models or second hand so your not spending a fortune.

@@davegommer101 as I’m suing it for food purposes it’s best just to stick with cooking oils. Thanks for the suggestion though.

@@j0hnb0y1000 I would love to say yes but the answer is no. A few ppl were not able to make it so we threw together some takeaway boxes and got those delivered around. Nothing worse than left over bbq that ends up in the bin.

@@Fireandsmoke101 I keep seeing brisket tacos with leftover. Sounds like a plan!

@@j0hnb0y1000 I will be honest brisket tacos are amazing. We use spare brisket for everything in the house. Brisket topped smoked pattys, brisket topped mac and cheese, brisket burgers we have even had our brisket in spring roles and samosas. It’s just that versatile 😂. I’m always a fan of putting on more brisket than you need(as it takes 12 hours) and stocking up the freezer. Nothing better than having that brisket on hand 🤤

@@Fireandsmoke101 I've just picked up a Weber Summit Kamado so I'll be trying a brisket asap. Keep up the great content pal. Look forward to the next video

⁠​⁠@@j0hnb0y1000amazing, keep me posted on how you do. The first cook on a new cooker is always the trickiest.

Thank you so much. Any specific questions please let me us know.

Hi Mark, thanks for the positive comments🔥 We had it in the oven at its lowest setting which for me works out about the 170F. A tiny bit over what’s ideal but we use what we have on hand. If you do try it be sure to let us know how it turns out.

@Fireandsmoke101 brilliant thank you. I'm very new to it all, managed a decent pork burnt ends and pulled pork but nothing really long like these. Plus the closest Costco is over an hour away (Aberdeen) so may have to find an alternative that won't bankrupt me haha. Did manage to get a St Louis cut from famrfoods I'm looking forward to trying if you have any tips?

@@markmaclarty3775 if you have a Costco account they do online delivery for the butcher section aswell. Another good option could be to befriend a local craft butcher place and just work on getting discounts. Or ask them to trim it the way you want it and only pay for exactly what you’re going to cook. I unfortunately don’t cook pork so won’t be able to help in that department sorry.

@Fireandsmoke101 ah yeah thats a good shout ill have a look into an account. I do have a local butcher, I'll maybe give them a wee shout too. No worries mate thanks for the tips with the Brisket 👍🏻👌🏻

Thanks Jay, Have you tried to make your own yet ?

Thank you! Cheers!

Thanks berta. Experimented with allot of briskets over the past year. I find due to the aggressive heat that comes from the oaklahoma joe the best way to finish it is fully wrap as it gives me the most consistent briskets time after time.

I appreciate it, they are delicious.

Mate go away why are u hating

Thank you 😋

Thank you so much. It’s one of our go to weekend cooks. It feeds allot of people.