I’ve never thought of leaving the chip loader sticking out. That actually sounds like a great idea. I must try this. Those ribs look absolutely amazing. Job well done sir.
Hey I’m kind of a newbie in the bbq world and wanted to ask you a question. When you refill the wood tray, do you remove the black chips that are left inside the smoker or do you just leave them there? Smoked a brisket once and didn’t like the bark (could maybe be because I opened the smoker too much). Your channel is helping me a lot in my smoking journey, epic video!!!
I leave the black chips in just because some of them are usually still lit and they help smolder the news ones I put in. If your struggling to get good bark , try leaving the the chip loader out for 30 minutes at a time. That should allow enough air into the smoker to dry out the bark a little more and that should make the bark get darker. Do keep an eye on it though because that will ignite the chips and then you have a fire inside your smoker. Only do this every so often because the more you do this , more likely the chip burst into flames.
I’m not sure if you know it or not, but your videos are a game changer bro. Thank you!!!
Thanks a lot
I’ve never thought of leaving the chip loader sticking out. That actually sounds like a great idea. I must try this. Those ribs look absolutely amazing. Job well done sir.
Nice, excellent results! Thanks
Thanks
Thank you sir! all your hard work is much appreciated!!!!❤
Thank you for watching !!
I going to try the wood chip trick. Nice video!
Newbie question, if you let them rest for an hour. How do you heat them back up to eat?
What temp did you run , these look amazing
Thank you will smith❤
😂
Is that a 30 inch or 40 inch Masterbuilt?
30 inch
Hey I’m kind of a newbie in the bbq world and wanted to ask you a question. When you refill the wood tray, do you remove the black chips that are left inside the smoker or do you just leave them there? Smoked a brisket once and didn’t like the bark (could maybe be because I opened the smoker too much). Your channel is helping me a lot in my smoking journey, epic video!!!
I leave the black chips in just because some of them are usually still lit and they help smolder the news ones I put in. If your struggling to get good bark , try leaving the the chip loader out for 30 minutes at a time. That should allow enough air into the smoker to dry out the bark a little more and that should make the bark get darker. Do keep an eye on it though because that will ignite the chips and then you have a fire inside your smoker. Only do this every so often because the more you do this , more likely the chip burst into flames.
@@wiinoob64 thanks a lot bro will try!!
No problem, good luck !!
Do you add liquid to the water pan for this recipe?
Appreciate your tips on developing a bark
Nope , the only time I add water is when I wrap and want to finish the cook
Hi I like your videos when are you going to do one in Spanish
Bendicion , Tal vez un dia haha
God bless you make more videos and keep doing a good job❤
How often did you refill your wood chips
Every 30-40 minutes
Can I add another set of ribs in there? Or will this only work for one set of Dino ribs. Thank you !!
Yeah def , this thing can fit like 3-4 of them
How often did you add wood chips during the smoke?
About every 30-40minutes
@@wiinoob64 nice I’m going to give it a try, thanks for posting!
Your welcome 👍
Is it better to season over night? Or right before smoking?
I think overnight , I find the food is more to flavorful
@@wiinoob64 thanks! But the Morton’s goes on right before the cook right?
Yes, the curing salt definitely right before cooking
@@wiinoob64 you’re awesome thanks!
The silver skin is on the bottom.