Smoker Build Series Ep. 8 Biscuit Test? | Chuds BBQ
Вставка
- Опубліковано 18 вер 2024
- Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: chudsbbq
►Full list of things I use and recommend:
www.chudsbbq.c...
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
madeincookware...
►Made In Carbon Steel Set
madeincookware...
►Made In Wok
madeincookware...
Knives
_________________________________________
►8" Chef’s Knife
madeincookware...
►6" Nikiri
madeincookware...
►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
amzn.to/2YbOqYf
Meat Processing
_________________________________________
►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
weberinc.sjv.i...
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8....
►Deep Fryer
amzn.to/3aOYISS
►Vitamix Blender
www.tkqlhce.co...
►Kitchenaid Mixer
amzn.to/2IrAFir
►Food Processor
amzn.to/389w3Go
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharco...
►Wagyu Tallow
amzn.to/3laAWak
►Dough Conditioner
amzn.to/3YBWNZh
►High Temp Cheese
amzn.to/37W8MsR
►Pink Salt
amzn.to/2MYdPxY
►Sodium Citrate
amzn.to/3f3Zqw1
►Hog Casings
amzn.to/2Ccn4Ze
►Sheep casings
amzn.to/323XOgX
Small Cooking Tools
_________________________________________
►Pepper Cannon
www.mannkitche...
►Instant Read Thermometer
www.thermoworks...
►Flame Thrower
amzn.to/2VQKwVR
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoke Generator
amzn.to/3KkUxOy
►Injector
amzn.to/34wtJIr
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
Welding Tools
_________________________________________
►Blowtorch
amzn.to/2W25lLk
►Welder
amzn.to/3RRGghP
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
Camera Gear
_________________________________________
►Camera
amzn.to/3JToTuG
►Camera Lens
amzn.to/3lchQTK
►Tripod
amzn.to/3x3He0J
►Drone
amzn.to/2V7VIwK
I know the build series doesn’t perform as well as others, but I absolutely love it!!
I agree with you on that. I loved watching the build. It’s going to be fun watching this reverse flow cook some great looking bbq!
Love the build series!!
I’m loving this series!
Dude as a tiny channel doing a build series as my first series on UA-cam it’s refreshing to read this comment. I knew the algo wasn’t going to spew me across UA-cam. But I figured if the true bbq fans would appreciate it it’s worth doing. 🤘
@@MeatNGreetBBQjust started following you yesterday evening! Solid content!
At the end of episodes 1-7 i wanted to build my own reverse flow smoker, i even sourced the 24" pipe and talked to my Machine shop shop buddy about a price to CNC cut the rest of the parts. Now after this episode i just want to make a BLT😆
Gotta love your wife (?) rocking the 2001: A Space Odyssey sweatshirt. Fantastic build Bradley. You are a true craftsman. If you could, put a price tag on that smoker, not that you're going to sell it or anything. I'd just be curious what that one would cost retail.
It’s his girlfriend. Don’t rush the guy.
@@brandonin_ny My bad, sorry for the presumption. She's now an ever present in his videos and live streams, and I think he's made a wise choice. She is right at home in front of the camera and does a great job of adding depth to his content.
Bradley, that pit looks incredible! Man, I gotta say, I was pretty skeptical when you first showed the pit all rusted and explained what you were going for, but the final product looked so good! You were 100% right on that one, man.
Love the secret goldies jab. Lol
Your front neighbor is heavily into recycling ♻️😂
The rust/oil finish looks awesome! And the bacon test.........brilliant!
Knocking it out of the park again! Well done Mr. Robinson
Thank you Bradley! Watching your build has been a long, strange, entertaining and educational trip!🎉🎉 I’ve got a whole chicken on the Weber kettle and an awesome margarita in my cup. Life is beautiful at the moment! If I could only keep my wife from turning on the e news!
Can't wait to see the brisket cook-off with your traditional offset versus this beast of a reverse flow. Great work on the build!
A lot of WORK and welding to make that pit, awesome job
Never was a big fan of the reverse flow, but if anyone can make a fan out of me it's The Chud! One modification to consider - steam injection!
Lol…that only works in Canada 😏
@@Jim-qx2mx LOL!!! OK so you know the video I am talking about. Dude - I think it will work anywhere and it really needs to be tested!
Don’t forget to wear the foil hat. You don’t want anyone reading your thoughts while you experiment.
@@Jim-qx2mx 😆😆😆
I like the reverse flow style smokers. Heat seems more even and a little heat off the plate under the food doesn't hurt either
Loved this series. Awesome pit.
Congrats on 300K!!!! Much deserved after all the hard work, can’t wair for the 500K video….hopefully soon after all these collabs! Keep up the amazing work sir!!!
This looks so good! I've always preferred the patina look
Nice series! The rust patina actually made sense after you talked through it. I know with brass, once the surface develops a nice patina, that surface oxidation protects the rest of the metal from corrosion. I’m guessing something similar happens with iron/steel (although seasoning with oil is still probably mandatory)!
With that said, I would be very tempted to build a pit… although I think for my cooking needs, one half the size you made would be perfect. But, for now, I’ll keep on using the propane vertical smoker I have. I need to get way more use out of it before I decide to upgrade!
That is an AMAZING color on the pit. Definitely what I would want if I had the option.
"As long as I stay two strips of bacon in, I should be fine..." We Americans will use anything but the metric system for measurement! LOL! Great build and great series!
First brisket on the reverse flow. This is gonna be the video 😋
There is nothing like a BLT from the smoker🎉!!
Very nicely done. I would cook on this pit all the time.
That pit looks awesome bring on the briskets!
Can you imagine being Brad's neighbor? The aromas wafting through the neighborhood must be intoxicating.
Awesome looking pit! Love the build series, and def can’t wait to see more!
Reverse flows are responsive to how level they are. If I make the opposite side from the firebox slightly elevated, it will cook very evenly as the heat runs across the baffle plate to the open end quicker and then runs back across the food slower as the heat is traveling slightly downhill back towards the stack.
Thanks for another great video. The bacon test seems genius!
Congrats on 300k sir!
Really liking the idea of a reverse flow more and more. Great job Tex.
Ready to see a compare contrast brisket smoke on that reverse flow versus your traditional offset!
Awesome build, love the bacon test
I have thoroughly enjoyed this series.. Everything has come along nicely. I believe you will also be surprised with the performance of the reverse flow. Cooking on a Lang for years!!
I really enjoyed this build just because I have a reverse flow lol can't wait to see you load it up and get to cooking some slabs of meat . 😊😊😊😊
Great video! I also like the rusty pit look
Bradley does it radly.
Nice work dude.
Just baught a welder and in the process of build smoke eat. Thank you for inspiration. Making great food
Looking forward to the conventional/reverse flow cookoff. For those of us who have to pick, which?
Me too.
Reverse flow 😁
Loved the end result’s of that AWESOME pit and of course the bacon 🥓 made it that much better!
Very cool, Bradley. Congrats on the new smoker.
If you ever want to trek out to the middle of the state, I'd love for you to give my custom built (in Chile) reverse flow with smoke box. Of course, I like it. But I designed and paid for it, so of course I would.
Ready to see how this thing does cooking a brisket! Would like to see if you get different results from Jeremy. 🐄
Great series, not sure if you will see this comment or not but a way to mitigate water and fluids running down the baffle plate and into the fire box is simple. You can cut a 1.5” tall piece of plate and weld it across the left side of the baffle (front to back) to create a damn. Then drill a hole in the baffle directly above the drain hole and run a piece of pipe from the baffle to the drain plug. This way all your grease, water and other fluids stay on the baffle plate only and drain straight out to the catch bucket.
Love the idea of the bacon test. I will be using this to test my next pit build.
That seasoning over the oxide looks good. Good idea with the bacon test.
Remember Brad , pull out your bottom grades, and you can use the baffle as a flat top cooktop works great for stirfry or even breakfast in the morning.
it'll get kinda gross lol
@@twistedsphere far from it.
I build RFS smokers and it’s how to take care it.
Been cooking on mine for over 6 years.
@@dubehigh seriously? I figured it'd get grimy with soot and grease and whatnot. that's pretty cool!
@@twistedsphere
I mean, you're gonna get grease on that baffle plate one way or another. Cooking directly on it just means you'll get grease on it more directly too. Actually a pretty cool idea to cook on it imo.
@@copper4eva yes, if properly done it will be like a coating on a cast iron pan, none stick surface.
It’s awesome for like doing chicken/beef/pork stir fry.
Breakfast is great in it. I make breakfast burritos or omelets, fry bacon sausage hash browns.
Just cleaned the offset Monday after holiday cooking! Oh and the direct cooker! My Rib Cooker
Hoping there is a reverse flow smoker cook series in our future!!! Really want to know you thoughts on reverse vs traditional offset. Great job as always!
Absolutely EXCELLENT series. Want to sell it!!!
Awesome Mr.Chuddly! Righteous build!
this build serie is super!! .. the bacon test.."briliant!":)
I recently got my first offset and did the biscuit test and my wife loved them. Now she wants to fire up the pit just to put biscuits in it and use it as a biscuit oven.
That's a fun way to patina your pit, reminds me of the rust bluing process but skipping the copper sulphate and heating the grease instead
Great video! I really want to know your thoughts on Standard Flow VS Reverse. Jeremy says the bottom shelf nukes briskets but I think you could cook at lower temps on RF, have even temps and cook as well. Keen to see what you find :)
Reverse flow boot snake sounds great!
Nice one brother man 🔥👍🔥 11:33
That patina turned out awesome. That's totally how I would want mine to look if I had one. I was very skeptical at first, but looks amazing.
That would be my dream smoker there, really nice job..
Very cool series. Turned out great...well done!
Phuuuuu.... what a SCREAMER bro!!!
Great stuff Bradley, you inspired me to make my own offset, almost done sourcing materials and shortly I’ll start. One question, sorry if it’s already been answered, but how does the grease go down into the bucket if the plate is welded under the grates? Thanks and keep the content coming!!!
The smoker looks awesome!
I have seen some beautiful things here on the inter-webs, but this my brother, is BEAUTIFUL! Kudos!
Just got done watching the latest Arnie tex video and the Chud box was mentioned being used at Teddy's BBQ restaurant. Nice!
Nice build on your reverse flow pit. Your radiant heat problem could be alleviated with a water pan sitting on the smoke channel and under the cooking shelf next to the firebox wall. Test this theory with some more bacon. A 1/3 size hotel pan should fit. You could build one that fits better after you get answers from a bacon test. Good luck , Chuck, GA
Hello from Belize. You are now my most favorite channel. Am addicted and it was hard to unseat The Bearded Butchers. Im inspired to finally get cutting and welding my own.
That's a freaking awesome pit
Can't wait for you to do a brisket on it 💪🏻
That 2001: A Space Odyssey sweater though! 🔥
Also smoker is looking awesome!
Sick 2001 sweater!
Brad! Wow! Awesome work dude!
I really like the rust patina.
What an awesome sweater!
I can't wait for my Camp Chef Woodwind Pro 24" to arrive in Canada! - Coming soon I'm told! - Cheers!
LOOKS GREAT BACON IS ALWAYS A PLUS
Aww the official furry taste tester, bless her x
Bro, can’t wait to see a brisket come out that thang
Dude you rock love the podcast I have learned alot from you
That is a beautiful piece of rusted metal.
Awesome 👍🇺🇸👍
bacon test is best test!
I love that “strip of bacon” is now a unit of measurement! Also, do you think the heat from the firebox being directly under the stack and heating the exhaust would help with airflow?
Completely unrelated to the video but. You have guided me to making a non leather brisket and I must thank you. My trim still needs some work but at least it tastes good.
9:48 - yeah, I’m gonna need to know where she got that sweater
Bradley, not germain HOWEVER, I used your foil boat on my latest brisket and it was AMAZING! Thank you. 👏👏
you should convert the rust to rust blueing. all you need is steam and a micro wire brush wheel for your grinder to polish. its how they restore and seal old firearms & its an easy process I would love to see a "gunmetal finish" on a smoker & as a Texan, I think you're almost obligated to be the first to do it.
I LOVE that your measurement unit is “two strips of bacon” from the door to get away from the cold spot.
Super awesome job . Two thumbs up buddy.
Hey man, love the new pit build! loooookin good. I was wondering if you have ever cooked beef shank steaks. I have seen them in packs of 4-6 at costco and want to give it a whirl. Any tips?
Nice way to finish a sweet build
Bradley, Have you ever considered using CoreTen, or another Weathering Steel? The will make a rust that becomes a protective coating and has that Deep Red look you are looking for. It’s a little more difficult to work with, but it might be worth looking into.
Looks really nice
great series! looks like a great smoker. what are the plans with it? will it sit where the ole workhorse has been?
Maybe the mad scientist was wrong about the radiant heat super heating the bottom rack. Those are pretty even temps across the grates there. Maybe an aluminum baffle plate on 1 inch spacer right at the firebox would even it out even more. You definitely added more usable real estate vs a typical offset.
I find the stick burners awesome but hard to use for me in this wheelchair. It’s looks amazing and I would buy it 🍺
You guys... You served yourself quite good!
This thing is beautiful. I have no need for one so big but damnit I want one
Really enjoyed watching this build series! Wondering about thoughts/ideas on adding strategic holes to the baffle plate. Have seen them start smaller closer to the fire box and then increase in size as it goes. Does that noticeably change things with heat and/or smoke on the under side of the meat? Thanks.
Love the channel! Learned so much! Question about this reverse flow smoker… you put the grease drain at the bottom of the main pipe- BUT with the baffle plate fully installed ABOVE the drain hole- how does the grease get down to the drain area?
gets the woman to make the sandwich. stay strong king
Great set of videos,and enjoyed the series you did on the pit you made nIce to see u use Brooke in your videos , pretty face helps that’s what my wife says Great job!!!!!!!!
Would you get better consistency throughout if you partially insulated the back of the firebox that connects to the chamber?
I was not expecting bacon to be the first cook on this smoker 😂😂😂
Where have I been all your life?! F a biscuit test! Night-a-plz!
Absolutely Awesome