Nailed it again, I love your Videos since ages, I like the shorts and stuff too, but These long in depth Videos to OG bbq using a offset is a different Level. All the Best Guys! If you ever Do a BBQ Seminar, Workshop or something I would defo come if it is in english Not dutch😅 Cheers from your German Neihgboor
Put a water pan on the fire box in the cooking chamber. Moist smoke penitrates better than dry. In addition, you will have a more constant temperature. No temperature spikes and dips.
I agree. The plate to put the water pan is kinda blocking the hot air to go up right out of the fire box chamber, creating a beam of hot air underneath the plate.
That is a seriously large offset for a BBQ enthousiast. Great for a big party. Although the lid stays up on your smoker, I prefer a counterweight... especially on 8mil steel. My mate own a smaller 8 mil offset and that one has a flat cooktop integrated in the firebox lid. That would have been a great addition IMO. I hope tyou'll sell a lot of these smokers. People who seek a smaller model could have a look at NetteLette smokers.
You had a internal temperature of 98! So high I have never seen before! Is there a difference if I choose 92, 95 or like in your case 98??? Thank you so much, greetings Bernd 👍
So this is what is needed. An inline valve from the smoke chamber. To the fire box. So you can close the fire chamber off. To the smoke chamber. Because everytime you add new wood. Either ashes go into smoke chamber. Or the fire may boil over into the smoke chamber. I would like a dollar. For everyone. You make with this feature.
Ziet er goed uit Roel, vraagje: zou je een keer een reverse sear kunnen laten zien op een offset? Ik ben wel overtuigd dat ik voor een offset wil gaan, maar ik weet nog niet watvoor accesoires ik erop wil om ervoor te zorgen dat het net zo veelzijdig is als een kamado is, met het voordeel dat je op hout stookt en een veel grotere rooksmaak aan je vlees kan geven. Ben benieuwd. Je zou het evt ook in een reactie op dit bericht mogen uitleggen. Ik ben alleen geen voorstander van een plancha.
The wind will blow that door open. It’s best to secure it. Not to mention that it’s unsafe around children. If you are selling them. If it’s your personal unit, do as you please 🙏🏾
My wife just would not let me buy this thing. 😢 Something about having 8 different grills being enough and something about I would not need a second smoker. 😒 She just does not understand that somkers are created unequally... 🙄
@@PITMASTERX : 😄 Mate, I have an extraordinary wife. She does not have many shoes, loves to watch football (which I don't like), is a fantastic cook, etc. But she is not perfect. She does not like BBQ much...
I love you man, but butts or pigs absolutely need at least a 30 minute rest. Before the rest, pour your rodney scott vinegar sauce over it and you will be close!🙂
@@RRWerken Ok if you want learning. first a Binder is NOT needed and adds nothing to the cook. all it does is allow spice to adhere to cold meat. let your meat temper and sweat a bit and no binder needed. your spice will stick just fine. It absolutely does not make your crust thicker. Aluminum foil will steam the meat and make is mushy. it will destroy your bark. use paper instead. it does much the same but does not destroy the bark. UNLESS you dont want bark. then foil works fine to speed up the cook. Finally Resting matter a lot. to rest let the meat cool down to about 160F. then hold. Holding is the key
Nailed it again, I love your Videos since ages, I like the shorts and stuff too, but These long in depth Videos to OG bbq using a offset is a different Level.
All the Best Guys!
If you ever Do a BBQ Seminar, Workshop or something I would defo come if it is in english Not dutch😅
Cheers from your German Neihgboor
Put a water pan on the fire box in the cooking chamber. Moist smoke penitrates better than dry. In addition, you will have a more constant temperature. No temperature spikes and dips.
I agree. The plate to put the water pan is kinda blocking the hot air to go up right out of the fire box chamber, creating a beam of hot air underneath the plate.
That is a seriously large offset for a BBQ enthousiast. Great for a big party. Although the lid stays up on your smoker, I prefer a counterweight... especially on 8mil steel. My mate own a smaller 8 mil offset and that one has a flat cooktop integrated in the firebox lid. That would have been a great addition IMO. I hope tyou'll sell a lot of these smokers. People who seek a smaller model could have a look at NetteLette smokers.
Love all these shows. Food. Cooking. Info.
Thanks Brother. Just got my Masterbuilt XT and my pork necks are on there as I write this comment. It will be legendary
Pitmaster X, This is fantastic! I subscribed right away!
Your BBQ is goals I swear.
Texas bbq mostly uses post oak. We have been for many years. Great smoke flavor. And burns a long time.
Nice video, the new off set smoker looks realy great Roel. See the cobwebs are still arround 🙂 Your spiders have been busy sirr hahaha.
Wauw! Geweldig! Water loopt letterlijk m'n mond uit!!😮😂😂
You had a internal temperature of 98! So high I have never seen before! Is there a difference if I choose 92, 95 or like in your case 98??? Thank you so much, greetings Bernd 👍
Watching this makes me want to ignore sleep and go BBQ some pork.
With an endless supply of hardwood in my backyard may I ask what a cord hardwood costs in the Netherlands ? It’s a bbq question lol ✌🇨🇦
What exactly is a pork neck? I've seen you cook this several times, in America I wouldn't know what to call it at a meat market
I think Franklin's pit firebox is also 8mm thick
THANKS FOR THE SECRETS
Looks good friend!
🙋🏻♂️ Hey Pitmasterx‼️ this is a very super gorgeous pulled pork 🤤🤤🤤 👊🏻🐷Pig power🍷
19:59 Is EVERYTHING ❤❤❤❤, that’s what I came to see👌🏾👌🏾👌🏾👌🏾🔥🔥🔥🔥
The wrap was really important because you went uncomfortably high on the finished temperature
Use oak and cherry or pecan.
So this is what is needed. An inline valve from the smoke chamber. To the fire box. So you can close the fire chamber off. To the smoke chamber.
Because everytime you add new wood. Either ashes go into smoke chamber. Or the fire may boil over into the smoke chamber.
I would like a dollar. For everyone. You make with this feature.
Ziet er goed uit Roel, vraagje: zou je een keer een reverse sear kunnen laten zien op een offset? Ik ben wel overtuigd dat ik voor een offset wil gaan, maar ik weet nog niet watvoor accesoires ik erop wil om ervoor te zorgen dat het net zo veelzijdig is als een kamado is, met het voordeel dat je op hout stookt en een veel grotere rooksmaak aan je vlees kan geven.
Ben benieuwd. Je zou het evt ook in een reactie op dit bericht mogen uitleggen. Ik ben alleen geen voorstander van een plancha.
Goeie vraag, gaan we doen
Do they ship to the USA
Leuke smoker
Where did you get that awesome aluminum foil?
aluminiumfolie.nl
*Pitmaster X ----> Pulled Pork Wizard*
CHECK PROK
then wrap it and continue cookiung!
Where did you buy the thick aluminium foil?
Costco
Which gloves are those?
www.bol.com/nl/nl/p/moesta-heatpro-hittebestendige-handschoen-m-anthracite-set-van-2/9300000174240446/?referrer=socialshare_pdp_www
The wind will blow that door open. It’s best to secure it. Not to mention that it’s unsafe around children. If you are selling them. If it’s your personal unit, do as you please 🙏🏾
You said these were pork necks, then you said money muscle. What exactly were you cooking, pork necks or pork butts? By the way "Where's Morrison "???
Necks. He says it at least 6 times.
@@g54b95 Pork necks don't contain the money muscle though, hence the confusion.
Vraag waar kan je die handschoen kopen
Zelfde vraag! De grijze dan :) @PITMASTERX
vegan or vegetarian food tasty for me sir
wtf is that jackalope thing on your wood rack lol
Dutch snipe.
My wife just would not let me buy this thing. 😢
Something about having 8 different grills being enough and something about I would not need a second smoker. 😒
She just does not understand that somkers are created unequally... 🙄
The trick is comparing it to the collection of shoes she has
@@PITMASTERX :
😄
Mate, I have an extraordinary wife. She does not have many shoes, loves to watch football (which I don't like), is a fantastic cook, etc.
But she is not perfect. She does not like BBQ much...
I love you man, but butts or pigs absolutely need at least a 30 minute rest. Before the rest, pour your rodney scott vinegar sauce over it and you will be close!🙂
Pigs have necks?
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
My girlfriend misses Morrison even though she hates my cooking videos. 🤔
where the fuck is that smoke going?
Covered patio. It's not an enclosed space.
What the hell is pooled powk
How low can you go, using CGI?
absolutely disgusting
use binder for thicker crust? common do better. No need to rest? FFS, and aluminum foil crutch......I lost a LOT of respect for you and this channel
What would you have done differently then? (Learning purposes)
@@RRWerken Ok if you want learning. first a Binder is NOT needed and adds nothing to the cook. all it does is allow spice to adhere to cold meat. let your meat temper and sweat a bit and no binder needed. your spice will stick just fine. It absolutely does not make your crust thicker. Aluminum foil will steam the meat and make is mushy. it will destroy your bark. use paper instead. it does much the same but does not destroy the bark. UNLESS you dont want bark. then foil works fine to speed up the cook. Finally Resting matter a lot. to rest let the meat cool down to about 160F. then hold. Holding is the key
@@eynki Thanks!
Wearing loose socks to bed = best possible sleep quality 🟤🟤
Thx Obama