Відео

@kenth.832 yes! SPG is my go to with beef. Use any rub you like!

@@ericstuehrmann9496 thank YOU!

@LowellTaylor-vn4ly it won't look as pretty but yea I bet you could!!

@@CassCooking your not looking for pretty as long as it works.

@LowellTaylor-vn4ly it won't burn as evenly either. Lump burns hotter, so your temps will be higher. I'd use it for poultry or if you're smoking salmon or something like that.

@@turbocut sounds like you made out like a bandit! Well done!

@@thecreator1341 thank you!

@@Roccopaul73 salmon I usually do indirect. I feel hotter and faster methods produce a better result when it comes to salmon

@sasquatch6829 yea buddy! 😎

@@CassCooking thanks for the basic tutorial sincerely. I ended up kinda going wild and going wings near the burn, two pork T’chops then a brisket I’m the back…. First time. Haha I fed myself and my neighbors and their kid… brisket isn’t done yet… so I grabbed more wings and we’re doing that while we wait. I am pleasantly surprised how well this works….. now I have an old ass Webber… three of the 4-circle vents on the bottom….. so that’s interesting. And I have put the lid vent opposite of my burn the whole time… idk. I’m not mad about ANYTHING I’ve eaten today. Haha!

@@sasquatch6829 my man! That's what it's all about. If you and your family/friends/neighbors enjoy the food, you're winning!! Cheers! 🍻

@@CassCooking thanks man. I’m defeated and yet encouraged. Non-pro tip…. Yea make some wings…. Shoot for the moon but be willing to miss… maybe we’lll have brisket tomorrow man. I’m so smoked out I need to sleep… I’m going to pull all small things. And eat what I can… I mean I’m stuffed already… I may close things off and just let the rest of that go. I actually need to lay down (I have vertigo from time to time) I’m going to damp slightly, pull my chop, wings….. Let that brisket ride it out… see what happens. Meh. Worst case I just pissed 30 bucks into the gutter…. Based on taste… I don’t think that will be true. Vertigo is a heck of a thing man. Thankfully this method will not yield something inedible I’m pretty sure. I’ll just tamp it down a little and let it run it’s course…

@@CassCooking mmmm I just learned why you do NOT need to soak your wood… 🙄 Second run much better. Less acrid. All a learning process.

@georgeaguirre9426 you'll make it look easy too with practice! Best of luck, and thanks for the support!

@@everetthunt6140 thank YOU! 😎

@heatseeker_ on a weber it isn't super important, any vent location is fine!! 🇺🇸😎

@@CassCooking thx man. Love your content. I'll have to get me a weber

@heatseeker_ I appreciate your support! Webers are amazingly versatile and great cookers for many different methods!

@revolution51 it's just all around a good pal.

@tonypleaseloveme i never use Lighter fluid in my pits!! Royal oak tumble weeds. Try em out!

@danieljohnson2568 probably!! I'll give it the ol college try!

@@dondiesel1100 thank you. You've opened my eyes. That's a very good point you've made there. I'll stop immediately.

@@amospulley3442 what do you mean?

@matthewlogsdon502 I just keep an eye on how the meat is looking/feeling. I also check periodically with a quick read thermometer pen. Hope that helps!

@michaelhrivnak1719 you can most certainly do this. You would most certainly use fewer coals or wood. However, guessing the right amount of coals or wood to use with this method is hard. Every piece of meat is different and cooks differently. Sometimes, it takes longer and sometimes sooner. It's hard to add more coals with this method when u realize you didn't use enough and the meat is not at the temperature you want it at! So to avoid trouble, I just set it up and forget it! If I don't use all the coals during a cook, I can let them stay in the grill and use them for a future cook. Hope that helps! Thanks for your support!

@@sheilahtaylor3005 I can certainly give that a shot! Thanks for the suggestion!

@ehad26 no such thing as a stupid question! And no, I use royal oak tumbleweeds to light all my fires! Hope that helps!

@@CassCooking thank you.

@@brotherbuddha3594 uncovered until you get good color/ bark or until the IT reaches 155-160. Whichever comes first. Then wrap it until done!

@@HungLikeScrat caaaaalm downnnnnn mannnnnn 😂😂 this smoker is LONG gone. Watch more of the channel lol

@@CassCooking I can't stand smoker abuse. Lol. I had a cheap $100 Brinkmann that lasted 29 years. I just retired it this summer. I bought a new OKJ Highland to replace it. I'm gonna make it last the rest of my life. I was only interested in the jerky video.

@@HungLikeScrat that's great! OKJs are great smokers. I have that and the char griller XD grand champ. Also currently building a trailer offset smoker. None of those smokers will last my lifetime. They get WAY too much use. Thanks for the support and smoke on! 🇺🇸

@CassCooking are you recording the trailer offset build? I can't weld for s**t, and I don't have a welder, but I love watching smoker builds, even though that's something I'll probably rollin! I'd definitely watch that! I use my smoker at least once a week in the fall, winter, and spring; maybe once a week or every couple weeks in the summer. Unless I'm sick or something else is going on, my weekends involve firing up the smoker. Keep that smoke rollin!

@HungLikeScrat unfortunately I am not!! I'm taking plenty of pictures tho. Maybe I'll make a small compilation video explaining what I did. It's been a BEAR building this thing. Bought it from some dude in Tennessee "sight unseen" and BOY was it terrible. Drove it all the way back up to illinois and it broke the axel on the way up. Had to have it welded back together PROPERLY just to get it home lol it's been a huge project. Can't wait to finish it. It is NOT pretty by any means, but it'll make me money and get the job done lol!!

@stephenbaker7499 PABST BLUE RIBBON... ALWAYS!! 😎🇺🇸 Thanks for the support!

@@CassCooking seriously I've been cooking on a Weber kettle grill for 30 or 40 years, I did not think it was possible to manipulate that grill in the way you did this is really going to open up more cooking options on a relatively inexpensive grill well done sir. I subscribed by the way looking forward to more stuff. 👍

@stephenbaker7499 appreciate your support my friend!! 🇺🇸😎🤘🏼

@@alexanderh1890 yeehaw!! 🤠🇺🇸

@adamjohnston9273 I always put more chips than I think I'll need. Sometimes, it's not ready to wrap until all the chips have already been burnt. That's just how she goes sometimes. Im not worried about it!

@shanecoxsey2929 ohhh no! Yea I make sure I don't buy some weird kind of briquettes when I resupply. I have to make sure I'm buying the regular ones for the snake to be consistent! 😬

Came back from running a couple errands and she was at 300... Just shut the vents down and moved it to the shady/breezy part of the yard and it leveled it out 🤙🏻

@@shanecoxsey2929 excellent! Keep on smokin! 🤘🏼😎

Well brother... You made a believer outta me. I've grown up on the Central Coast where the Trip tip cut originated. We grill it over Red Oak to 140 with no complaints and I'll be damned smoking it to 203 made it taste just like a smoked brisket 🍻

@@shanecoxsey2929 glad to hear you enjoyed it! 😎🇺🇸🍻

@user-wc1ft6jv8r BBQ is a lifestyle, not a season! 😎🇺🇸

@@curtrudable I don't usually

@curtrudable but there are probes you can buy that you can use at grate level! I like the Inkbird IBT6XS and got mine on Amazon.

Thanks

@@MM-wp3jh I had to Google that 😂😂

@@coryanderson7581 I plan on putting more out soon after I figure out a software issue with my editor. Thanks for your support!

@@kylestrange4494 I have a reverse seared tri tip video also. You should check it out! Both methods produce an amazing tri tip. It's how you like it! Thanks for the support!

@cutigerjames9931 I wish I had a dollar for every comment that asked this question lol In offset smokers you want the smoke to flow so that it passes over and under the meat you're cooking. With a weber, you can certainly do opposite the coals. I always put the vents over where they're burning, I feel this makes the coals burn "cleaner" and more consistent.... either way is fine. The webers are designed in a way where the whole chamber fills with smoke before exiting, regardless of vent positioning. Hope that helps! Thanks for the question!

@frankieclams1 I rarely use probes anymore but I do like the heater probe! Thanks for your support!

@@Beachbear54 dang! I never tried filet with this method. Sorry it didn't work out for you. I'll have to try that to see what results I get! Thanks for your support!

@@gregorystatt5562 love it!! Thanks for the support!!

@@jimmyblair7597 thank you!! Appreciate your support

@@allieGirl146 right. No "cool" zone. It's a way to keep consistent lower temperatures for smoking. You can not "sear" the meat this way.