Відео

Bubba burgers original bro. Cant go wrong. Grill some corn 🌽 in shuck, let the corn sit in bag of water for 20 min, then cook for 20 min turning each side every 5. Delicious 🤤

What temperature is ready?

FANTASTIC!! Thank you. i am making 24 of these today for my fireworks cookout. First time I have tried Bubba Burgers so I didn't want to screw it up!

Cleaning grates with wire is very dangerous Will Robinson

Great video!

I like your shirt,😊 its cool

I really enjoy watching your videos with the voice over, great job dude! New myself to the grill and smoker, so its not only helpful but entertaining too

Love the channel! I’m curious. Do you covet the milll scale or does it just stay out in the elements. I admit I don’t know the best practices with maintaining the beautiful offsets! Thanks for all you share on your channel

"Sometimes you invite someone to cookout who doesn't like to eat meat. And I don't want to serve anything I wouldn't eat myself." That's why I looked up this video. You're a thoughtful host. My beyond burgers actually turned out pretty good. But I'd prefer one of your bubba burgers if you offer :-)

Very nice cook! Looks delicious! Cheers!

I have over 60 hours logged with CGPT and I can certainly say that so called AI is nothing more than a glorified chat bot at this point. Nothing that I have seen can replace or even mimic human craftiness, ingenuity and creativity.

Its easy......nail the burger to a board.....cook as usual......throw the burger away and eat the board!

Great video, thanks!

Really nice. Those are really good meat for frozen patties.

Beautiful smoker, way overpriced IMO. I bought a Workhorse 1975 for 2800 bucks about 4 years ago. You can’t find a pit that gives you more for your money than a Workhorse, even with today’s prices.

My brand-X smoker is 25 years old. 1/4" steel throughout and has probably cooked 1,000 pounds of meat over the years. I paid $200 for it brand new. No rust at all. I just hit it inside and out with PAM every 3 or 4 cooks. It stays outside under a carport and when we have a driving rain it gets wet, and I live in a very humid area. I don't understand why people have rust issues like they do but maybe it's the particular steel used. Anyway, a little rust and having to keep a bucket for grease are non-issues in the big picture. Enjoy your smoker.

Cutting cross grain is important for a great bite, eliminating stringy chews, which will make it seem more tender.

Beautiful smoker, congrats!

This is a disaster

You were definitely more descriptive than the other videos I ran across so far

I live 15min away from where they make these and I had never heard of them until your video. 😅

Good looking out on that salt intake. I see tons of creators doubling up without thinking about a healthy and tasty cook.

Very interesting.

Try Boiled Linseed Oil to season the outside of the smoker. It’s lasts at least a couple of months for me.

Big money😂

I prefer propane. It’s a cleaning burning heat source. Taste the meat not the heat

Would love to hear you thoughts on the MGrills M16.

Weber all the way ! $140 gets it done for my family

Great job brother.👍😎

Thanks for the insights.

Thanks for this video. I"ve recently trashed my old Weber kettle and now have a Lone Star Grillz santa maria that I love. It is time to replace my offest and this Mill Scale 94 is on my short list. As a long time off set user I'm like you in that I want to get what I want and not "settle". Appreciate your honest and matter of fact evaluation. Enjoy your smoker!

Very nice smoker, I especially like the palancha.... Not sure if that's how you spell it but the little griddle over your fire box is very nice. I'm going to have to get up propane griddle and mount it to my trailer I have a pull-behind smoker

🔥🔥🔥

How much $ for this model as specd?

Even backyard pit or even catering people use these for catering too. I’ve seen it you made a good choice. There’s nothing like a custom offset there’s no no other way to do food as far as I’m concerned and I know a lot of people think the same way.

Do not put linseed oil on it because when it drip into your food and it’s poisonous here, anybody says it’s not a good idea just keep using beef, hollow, and stuff

All smokers have that same problem with the firebox you just gotta keep rubbing it down and if your grease thing is a problem, put a ball valve on it and put your bucket inside your chamber at night

Nice video. I have a LS 24X48 offset. I spray the entire smoker with a 50/50 oil water mixture and my smoker has zero rust. It's uncovered on my patio for 5+ years. Try this on your smoker with most of your attention on the fire box before & during the cook. I hope this help with your rust problem...

The price per square inch of cooking surface is a deal breaker for me. They're definitely great pits, no question about it. But them and all the other pit makers are capitalizing on the BBQ boom happening right now. And I don't blame them. But I can wait until it all dies down and prices become more reasonable before stepping off into a bigger smoker.

diggity dang that looks yummy! Love the peacefulness of your backyard

Turned out great brother, joined your family.

Love your honest reviews! I enjoy watching your process as you learn (Im learning too!) more so than "the professional youtube channels

Chicken breasts are hard to smoke and just cook in general without drying out. Will have to give the butter bath a try. Thanks for sharing! Cheers!

Nice !

I built my own 24x48 smoker and oversized my firebox quite a bit. It's a square firebox, but I laid 2.5" thick firebrick on the base so the bottom doesn't get hot from the coals to burn off the oil, and it all keeps a nice polymerized oil coating. It's funny about wait times, I built one smoker from a 100lb propane tank which was a lot to maintain, took a few years to realize I needed something more. Spent a couple years finding good deals on steel plate and a big enough steel tank. Bought a plasma cutter to process all the steel, spent a year and half on and off building, researching and designing. Overall building my 94 gallon was a 3 year journey and hours of work.

good vid dood!!!

@burntfoodcookout, nice video! I own a first-run version of the 94. The day I brought it home, I had the same frame of mind regarding the grease drain. I took a pipe threader to it within the week and put on a nice stainless 1 1/2" ball valve. I don't have that hooky thingy you have; I would grind that off and thread that drain pipe. I'd happily send you my pipe threader; it is just sitting in the garage.

I have had a Mill Scale 94 gallon for 8 months now. I cooked on a starter smoker which I sold, then purchased a professional grade smoker out of Houston . The Mill Scale knocks smoking brisket out of the park for me. It is fantastic and am amazed how well it operates. Thanks for the great video!.

Great video. Funny and informative. 👍🏼👍🏼👍🏼