Thank you! I’ve come to accept the fact that not everyone is going to be a fan. Most of those thumbs down come within the first minute of posting the video so you know they don’t even watch it lol
Man now I’m more excited to make smoked salsa again. Can’t wait to try out adding smoked salt and pepper. Also didn’t think to add garlic. Got so many peppers growing this year so it’s gonna be fun to experiment
Have you done breakfast burritos on thw combo yet? My family has challenged me to make some this long weekend? Also any advice regarding using upper rack on smoker side?
Mine smoked a lot during cool down as well and that is normal. As far as the error code, I never had that issue but check to make sure your chimney cap is at least half way open
@@WeekendWarriorBBQ ok. Cool. I keep the stack open all the way since it came broken. Waiting for pitboss to ship me a new one. Any new video's coming soon?
Can’t believe this hasn’t occurred to me. Garden is done here in New York as its in the 20s-40s but we had tons of peppers tomatoes and onions this year. Might get some from the store and try this out before next year!
HEY MIKE, man that was a awesome video my friend, that Smoke Roasted Salsa looked amazing and all of the smoked ingredients that you put in it were right on point, you had my mouth watering the whole time you were making it, so thanks a lot buddy. LOL!!! AWESOME JOB. GOD BLESS YOU.!!!
I'm about to so smoked salsa this week. I'll be altering this a bit but will add a tablespoon of honey. Looks good. Always enjoy your videos. Keep em coming.
I was just looking for a general idea after unexpected bounty. This is perfect. Everything else was paid for and dumb. I just needed a time and temp. This was the most accurate. Based one where you are at, 3-5 hours at 230 until caramelized on top. Cut the top off the whole bulb of garlic. Put it on its own on the smoker beside the tray of matters. The aromatics still do their jam.
Hehe love your shirt :) love that this uses tomatoes from your garden ! Love the extra step of the smoking...makes such a difference. I know this one might be a little too spicy for me but this looks absolutely delicious!! I love it restaurant style like this too. Now I want some salsa..actually now I want to make some salsa ;) Yummy !!
Awesome video! I am definitely trying this recipe! I was able to find the charcoal pellets at my local Walmart they just got them in, I can't wait to try them! Your shirt is hilarious!
Oh man good idea!! Gonna try this smoked salsa. Love your channel! Have you tried to make your own pastrami? Grab a corned beef, rub it down with coriander, black pepper, etc and smoke. You can make an incredible hot pastrami sandwich!!!
I'm starting a Pastrami video today. I'm going to do it from scratch so it needs to brine for about a week. Video should be out hopefully by the end of next week :)
@@WeekendWarriorBBQ Awesome!! I am definitely looking forward to it. I cheated and purchased a corned beef from Costco. I am looking forward to seeing the "brining" process. I'm sure the final product will be AMAZING! Good luck Weekend Warrior BBQ!
Hi Lizzy. There is enough moisture coming out of the vegetables that you don’t need to put water in the pan if you don’t want to. The important thing to think about is you don’t want a water pan that has a bunch of old grease or drippings in it. Once the smoker heats up that stuff will burn and infuse your veggies with that terrible flavor.
Mike, go to Walmart and get yourself some Pit Boss charcoal flavored pellets. They produce a much more smoky flavor. You can also smoke at a lower temperature but I find that 275 degrees works great with those pellets.
@@mikemurray7840 Yeah, I think most of their pellets are a little weak in smoke flavor but Pellet smokers/grills arent really known for their great smoke flavor. The best pellets I've used from Pit Boss are the Hickory and Charcoal. Ive used the Lumberjack Brand which a lot of people like but couldnt really tell much of a difference. You could also get one of those wood chip smoke boxes and put it in there for stronger smoke but I think the charcoal flavored pellets might give you what you are looking for.
Dammit! In your preview I couldn’t figure out what the answer was to what you were making. I was stuck on a meet. So I was trying to look at all the vegetables and squinting my eyes trying to see which meat you had. It did not dawn on me that you were roasting vegetables to make salsa. Awesome stuff!
Hi! Can you smoke a turkey 😁👍 I have the Pit Boss vertical stacker Pro series. So far I've done Butt, ribs, loin, and briskets. Looking forward to smoking the Mac and cheese you made. But one I would like to see is Turkey smoke before Thanksgiving. Thanks!
Hey Buckeye that almost looks like my Ninja blender. I see you use my favorite Louisiana style hot sauce. Good stuff on your breakfast eggs. Put some more spicy cheese on top melt it again and chuck the sour cream. Nice that you didn’t put that green paste goop on them.
Just a suggestion. Next time put the onion and garlic in about 45 mins prior then put the rest of the veg. I tried this after seeing you video and the garlic was super soft and the onion was super tender.
I’m afraid I don’t understand why would someone not like this video??? 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👍🏻
Thank you! I’ve come to accept the fact that not everyone is going to be a fan. Most of those thumbs down come within the first minute of posting the video so you know they don’t even watch it lol
Man now I’m more excited to make smoked salsa again. Can’t wait to try out adding smoked salt and pepper. Also didn’t think to add garlic. Got so many peppers growing this year so it’s gonna be fun to experiment
Outstanding
Great idea to smoke the ingredients first. It looks awesome.
Thank you, Randy!
Mike you rock!
Thank you, Patrick 😎
Looks very good. Gonna make some this weekend.
Have you done breakfast burritos on thw combo yet? My family has challenged me to make some this long weekend? Also any advice regarding using upper rack on smoker side?
Have had ERL code pop up on my kc combo a couple of times?? Any advise? Also the smoker smokes alot when going into cooldown mode. Is this normal?
Mine smoked a lot during cool down as well and that is normal. As far as the error code, I never had that issue but check to make sure your chimney cap is at least half way open
@@WeekendWarriorBBQ ok. Cool. I keep the stack open all the way since it came broken. Waiting for pitboss to ship me a new one. Any new video's coming soon?
I made the smoked salsa recipe and came out awesome! I smoked and roasted everything on my kamado and man it came out fantastic.
Can’t believe this hasn’t occurred to me. Garden is done here in New York as its in the 20s-40s but we had tons of peppers tomatoes and onions this year. Might get some from the store and try this out before next year!
I'm here to tell you that it made the most amazing salsa. Smoke roasting those veggies intensified their flavor and that hint of smoke was awesome.
I can't thank you enough for this video.. I bet those nachos was amazing. I'm definitely going to be trying this recipe out. Thanks
Thanks, Joe! This salsa didn’t last long... I just have made a double batch.
HEY MIKE, man that was a awesome video my friend, that Smoke Roasted Salsa looked amazing and all of the smoked ingredients that you put in it were right on point, you had my mouth watering the whole time you were making it, so thanks a lot buddy. LOL!!! AWESOME JOB. GOD BLESS YOU.!!!
I'm about to so smoked salsa this week. I'll be altering this a bit but will add a tablespoon of honey. Looks good. Always enjoy your videos. Keep em coming.
I gotta try that, thanks Mike!
It’s really good! No cilantro for you of course 😁
What type of wood did you use “pellets” flavor ?
We are going to need a big bowl of that for the Backyard Boogie 😆
Mike, Mike, Mike why did you put that hot sauce in that amazing salsa you made!
As I said, don’t use this as an exact recipe 😁
This looks so tasty and I love that you smoked the chips and cheese too - yum!!!......Your shirt is pretty awesome 😆
Thank you, Alicia :)
Love your videos man 🤘🏻 constantly watching for tips and what to smoke next 😂
Thank you, Cole! I won’t let you down 😎
Hi how's it going? Hope all is well. I was just thinking about making smoked salsa. Great video. Have a great week. Thank you
Thanks, Stepanie! Things are going great. Smoked salsa is fantastic this time of year when everything is in season. Enjoy :)
Looks so good ! I want some refried beans and some guacamole to dip into as well !
Mmmmmm
I was just looking for a general idea after unexpected bounty.
This is perfect. Everything else was paid for and dumb.
I just needed a time and temp. This was the most accurate.
Based one where you are at, 3-5 hours at 230 until caramelized on top.
Cut the top off the whole bulb of garlic. Put it on its own on the smoker beside the tray of matters. The aromatics still do their jam.
Hehe love your shirt :) love that this uses tomatoes from your garden ! Love the extra step of the smoking...makes such a difference. I know this one might be a little too spicy for me but this looks absolutely delicious!! I love it restaurant style like this too. Now I want some salsa..actually now I want to make some salsa ;) Yummy !!
Awesome video! I am definitely trying this recipe! I was able to find the charcoal pellets at my local Walmart they just got them in, I can't wait to try them! Your shirt is hilarious!
I make onions cry 😂. You will love this salsa... nice and smoky and spicy
Love it! Could you make a smoked queso soon??
Yesssss! You da man!
😎
Oh man good idea!! Gonna try this smoked salsa. Love your channel!
Have you tried to make your own pastrami? Grab a corned beef, rub it down with coriander, black pepper, etc and smoke. You can make an incredible hot pastrami sandwich!!!
Thank you, Benjamin! I haven’t made my own pastrami yet and that sounds like a fantastic idea!
I'm starting a Pastrami video today. I'm going to do it from scratch so it needs to brine for about a week. Video should be out hopefully by the end of next week :)
@@WeekendWarriorBBQ Awesome!! I am definitely looking forward to it. I cheated and purchased a corned beef from Costco. I am looking forward to seeing the "brining" process. I'm sure the final product will be AMAZING! Good luck Weekend Warrior BBQ!
I'd like to see your thoughts when you use good quality pellets from Lumberjack or Bear Mountain.
Other than that great video!
Nice like how chunky it came out.. Let’s salsa it up in Cleveland
Thanks Rob D! Looking forward to Chillin & Grilling with you in a couple weeks!
It’s gonna be a no cilantro party I hear!
Merry or marry mmm which one costs you
wow~~ looks so useful~~ thanks for sharing~👍❤️👍❤️ have a good day~👍❤️👍❤️👍❤️
No lime?
Hi Mike, I realize you made this video many years ago but I have a question for you…. Did you put water in the smoker‘s water pan?
Hi Lizzy. There is enough moisture coming out of the vegetables that you don’t need to put water in the pan if you don’t want to. The important thing to think about is you don’t want a water pan that has a bunch of old grease or drippings in it. Once the smoker heats up that stuff will burn and infuse your veggies with that terrible flavor.
I'm finding I dont get much smoke flavor with my PB Vertical Smoker. Any tips? I'm using PB Classic pellets
Mike, go to Walmart and get yourself some Pit Boss charcoal flavored pellets. They produce a much more smoky flavor. You can also smoke at a lower temperature but I find that 275 degrees works great with those pellets.
Appreciate the quick reply!
Have you had any issues with smoke flavor as far as the other pit boss pellets?
@@mikemurray7840 Yeah, I think most of their pellets are a little weak in smoke flavor but Pellet smokers/grills arent really known for their great smoke flavor. The best pellets I've used from Pit Boss are the Hickory and Charcoal. Ive used the Lumberjack Brand which a lot of people like but couldnt really tell much of a difference. You could also get one of those wood chip smoke boxes and put it in there for stronger smoke but I think the charcoal flavored pellets might give you what you are looking for.
Dammit! In your preview I couldn’t figure out what the answer was to what you were making. I was stuck on a meet. So I was trying to look at all the vegetables and squinting my eyes trying to see which meat you had.
It did not dawn on me that you were roasting vegetables to make salsa. Awesome stuff!
Hahaha! Time for me to clean the glass on the smoker.
Hi! Can you smoke a turkey 😁👍 I have the Pit Boss vertical stacker Pro series. So far I've done Butt, ribs, loin, and briskets. Looking forward to smoking the Mac and cheese you made. But one I would like to see is Turkey smoke before Thanksgiving. Thanks!
Hi, Ray! I am planning a turkey video soon (way before Thanksgiving) so we can all get a practice round in. Stay tuned
@@WeekendWarriorBBQ awesome! Can't wait to see your video on it. 🤘👍
Hey Buckeye that almost looks like my Ninja blender. I see you use my favorite Louisiana style hot sauce. Good stuff on your breakfast eggs. Put some more spicy cheese on top melt it again and chuck the sour cream. Nice that you didn’t put that green paste goop on them.
That is a ninja blender. 😁 by green paste goop do you mean guacamole?
Wowwwwww
😎 thank you
I use white onions. I feel yellow onions make your salsa very sweet. It will taste as if u added sugar.
Just a suggestion. Next time put the onion and garlic in about 45 mins prior then put the rest of the veg. I tried this after seeing you video and the garlic was super soft and the onion was super tender.
Love smoking salsa ingredients, definitely a whole different level of flavor. Not yo nacho Mike!! :)
Agreed. Roasting the veggies is a must for me...it really brings out the flavor. Add some smoke to the mix and wow!
I bet it will be nice after sitting in the fridge overnight
For sure! It’s always better a day or two later!
Hey Mike, if you make onions cry, guess what?? I make hot peppers sweat.
😂 that is funny. I feel like the Chuck Norris jokes are appropriate here
@@WeekendWarriorBBQ thanks and yes I agree
Where is the “copper” look of the smoker?
Always get my Salsa made Onion free, I'm allergic to them