Troy, loved your question and answer video. I was going to ask you what I have been doing wrong because I have such a difficult time in getting the thin blue smoke on my 18.5 WSM and Weber Kettle. You answered my question and now I don't feel so bad. I have noticed that in about the third hour of a cook, if add a wood chunk I do get some blue smoke but by that time the meat is probably not going to absorb any more smoke flavor. Sort of a catch 22 I guess. Anyway love your videos and your time and effort in making them. Cheer from Las Vegas, NV
Always a fan of the chats and definitely appreciate the tips concerning the 14.5" WSM. I keep thinking I'm going to buy a bigger one, but that cooker continues to produce amazing results.
T-ROY , I just retired from 46 years of trucking and have always enjoyed all sorts of BBQ and smoked dishes all across our beautiful country and love me some Cajun food as well. My word to you is that your style is so cool like hanging out with a friend that you've known for years. I just discovered your channel a few weeks ago and have already done a few of your teachings such as smoked pork butt/ pulled pork that I took over to my next door neighbor on Memorial Day for a lunch with a bunch of retirees that are mostly Veterans. Let me just say, there were no leftovers lol. I will be checking your channel out every time the little bell alert shows you got a new one and will be catching up with your past video. Sorry about being long winded but that's how I roll. God bless and two thumbs up 👍👍
Thank you for the input T-Roy I've found the gasket kit prevents air from coming into the door preventing my temps from rising closer to 275 . Now I can fine tune my temp all based off the vents
T-Roy, thanks for answering my question, I really appreciate you taking the time! I watch a lot of BBQ smoking videos and I would say your success is attributed to your great advice, relaxing knowledge filled videos, and being a genuinely nice guy. Cheers to you, your continued success, and another 200k subscribers! Happy belated Bday!
I know I have a ton of questions for you, but right now I only want to say thank you for spreading all your knowledge about BBQ and cooking. I used a Weber kettle last summer and winter just because of your videos. I just recently bought a 22.5" Smokey Mountain, and have done ribs, chicken, baked beans and my very first brisket jut last week. All came out amazing! Thanks brother, you're the best! If you can teach me to do it...anyone can learn it HAHA!! I also try to cook responsibly! haha
Happy late Birthday brother Troy- 52 and retired-boy did I ever take the wrong fork in the road....Question - what do you do with the left over meats and what is your process for freezing them?
Hey T-Roy. Cheers! Love all the videos. I've never seen you use a blower system on your WSM. Have you ever used them? Had good or bad experiences? If you haven't would you? Why or why not?
Just done my first cook on my wsm in the uk in December! 👍🏼 Followed your burnt ends recipe and it’s awesome. Bit difficult to keep the temps holding when it’s -1 C outside but I did it!
Hey T-Roy great video. I’ve been smoking meat for a few years now on an old school pit ( concrete blocks and plywood, build a fire and shovel coals) and a Weber kettle. Got me a cheap smoker (dynaglo) as a gift. And it does ok. The old block smoker tastes better in my opinion. Any thoughts? No briquettes wood only!
I think he can get a 10 or 12 pound packer on the 14.5. They're hard to find but not impossible, I got a 9 pound packer this last weekend. I have an 18.5 and cook 16 pound packers when I can't find smaller. What does Harry Soo do on his 18.5, like 20 pound?
Hey T-Roy, commenting wile watching (I’m behind reality by 20 min to an hour...) but on WSM being leakproof, nope (agreeing with you). I’ve got the 18 and while it is wonderful to cook on, it has always leaked. I can still control the heat with the vents, but it does leak . Anyone questioning this should serve on a submarine. They are “water tolerant”, not water-proof. Just sayin’! And while watching, am +2 on you, year-wise. Still need to say “Hi” personally sometime, since you’re right up the road. I understand your general reluctance.
I have stick burner and barrel now. My LSG meat tastes like fine wine. The smoke/meat flavor is smooth and clean. The meat on my Barrel House tastes like the greasy corner diner grill hasn't been cleaned in forever even on my brand new barrel. It is still a savory flavor from the Barrel House and not disagreeable at all. It just hits your taste buds harder and heavier than the offset.
T-Roy, I recently found your videos when I was getting ready for this years Meat-a-paloosa that I host at my house every year on memorial day. With your laid back style and toasting others, you would fit in perfect up here in Wisconsin where beer goes with everything. Looking forward to any videos you might do on smoking sausages, brats or other great tailgate food. From some of the best tailgating territory in the country, cheers. Stxman
Pre congrats on 200k...ill be here for that. Im going to be getting a highland offset soon. I know im going to seal the gaps with high temp silicone. But i was wondering if i really needed to get the gasket for the door. But i agree i dont think ill need too. I have a chargriller barrel grill with out the smoker box attachment. Ive had it for 7 yrs now and i use it as a smoker and for grilling and smoke has always come out the doors and never thought twice because my food still came out great. Least my family and friends say so. Cheers TRoy. Have a beer on me bud.
T. Roy, Cheers!, finally broke down and added a WSM 18 inch, primarily from watching you and Komsomol on You Tunbe so thank you! What mods would you suggest as I want to do brisket, butts, etc.??
Hey T-Roy. Love your videos. My question is. I just got a webber kettle iev been doing some off set cooking and grilling. I want to attempt a brisket but I don't think iev figured out temp control quite yet can you give me some tips.
Hey Troy, I know Harry Soo is a great bbqer ( not sure if that’s a word) but I hear so many people talk about true bbq is cooking with wood in an offset. How do you think he’s done so well cooking with the wsm? Cheers t-roy
T-Roy! You are my inspiration! I live up by Lake Texoma, in Denison. I got a 14 inch WSM, in January and totally enloy it. My question is would I benifit more from upgrading to a larger WSM, or step up to an offset, or maybe a pellet smoker?
Great chat Troy ! To whoever asked about the spritzing I believe Troy , Justin and James have a video or two about the subject. Hope you see this and it helps. Cheers
Hey T-ROY. Big hello and a bigger Cheers from us here in London UK. Recently found your channel and I'm a big fan ALREADY, Man you certainly know how to work the grill. I am just starting out and would love to know your recommendations as to what would be a good Smoker/Grill to start out with. Looking forward to hearing back from you thanks in advance buddy. Dale
Hello from Texas!!! Thanks for the support! I would suggest you get a Weber Smokey Mountain if you’ll be smoking more than grilling. You can remove the midsection and cook directly over the coals if you want to grill something. If you’ll be grilling more, then I’d suggest the Weber Kettle which you can also use as a smoker, but smoked meat won’t have as good of a flavor as that smoked on The WSM.
Hey T Roy! Cheers To Ya!!! I’m getting ready to build an offender with a 500 gallon tank. How do I figure how long the stack should be? If you don’t know for sure who can I ask. Thanks. Keep on cookin!
Hey T-Roy cheers. I have a Oklahoma Joes off set smoker with gas combo grill. I’m new to smoking meat and learned some valuable lessons from your videos. Question, sometimes the food taste too much like smoke, any advice?
Hello Mr. T-Roy. Tried my 1st brisket on the Weber kettle. The point was juicy and nice but the flat was a bit dry. I saw a technique where a guy foil wrapped the flat when it was at wrap temp and then brought the point up. When the point was at wrap temp, he wrapped the whole thing. What do you think?
Hey T-Roy! Awesome channel and congrats on 100 episodes of your Tuesday chats. I have a question for you. I recently bought a Weber kettle. What accessories or gadgets would you recommend to buy next for that specific grill? I've already smoked some baby backs on it and I'm looking forward to trying some new meats on it. Keep up the great content my man!
Hey T-Roy, another nice Q&A. Question; What do you think on layering rubs? Does it really make a difference compared to one rub with all in one? Cheers
Great video T -Roy. Always a pleasure enjoying your chat and food dishes. By the way we just did our recent video at Franklin's BBQ. Could you check out that video and let us know your thoughts. Thank you and as always can't wait til your next video.
Still watching... we should talk. We are about 85-90% agreement, mostly on cooking. Smoke types and sources, I need to share a liquid-infused argument with you. I think it would be educational, for both of us.
Question T Roy...I'm a newbie-ish bbq'er....my cooks have improved a lot since I've gotten a hold of fire/heat control on my little cruddy setup...my food tastes great/has a good smoke ring but the bark is lacking. I try to aim for 250deg....what might I be doing wrong?
Oh yeah ,I got the chargriller off set,cooked 2 time's n gave it away... Skin is too thin n like u said it takes a lot of fuel!! I'm a Kamado man now,my kamander us the shiznet, after u learned how to control the heat , being a old Weber Guy!? LOVE your vids HOSS!!! I'm in South Florida n it's ....HOTTTT!!
Been wanting to start my own YT cooking channel. You aspired me to do so. I like your style . But I want to do both cooking in the kitchen and the backyard. What advice would you give for me to be successful on UA-cam ? Should I stick to in house or outside or a combination of the two? Or keep it one focus? Your thoughts?
Hi T-Roy, your videos are excellent congrats for the good job! My neighbor said those flakes falling from the kettle’s dome to the barbecue help to get a tasty meat. To my knowledge that might be polluting the meat. What is your opinion on this?
This is probably a stupid question but what if you were wanting to cook your beef ribs fast could you boil them first then put them on the grill with some smoke
Well shoot, great video Troy. What's your favorite jambalaya or gumbo or dirty rice. :) Also what does mama Jean have that you want to try? Cheer brother!
Hey Troy hows it going. Been a while since I’ve left a comment but I really need some help. I just bought a Camp Chef XT and after getting the run around from the company I’m hoping u have an answer. My smoker will not hold temp on the low setting (160) nor will it hold on anything below 330. I have to keep opening the lid and it seems like it’s dumping to much pellets and burning them all At once. Any idea what’s going on or suggestions? Thanks and cheers brother!
Hey T-Roy, question, have you done a brisket on the PBC, I know you have done several rib videos and pork butt videos,but was wondering about brisket! Cheers T-Roy!
Hey kinda new to slow smoking you're videos really help me in trying new things I'm interested in a new purchase of the whichita but how many cooks have you had on your lonestar is it getting seasoned well?
T-Roy! I love your channel and you're probably my fav youtube BBQ guy. You've taught me a lot! I'm primarily a Kamado guy these days and I've been wondering if you've ever tried using only good in your ceramic grill? I know its typically frowned upon, but I'm curious if its possible and what the consequences would be vs charcoal + wood chunks. Thanks for your great content. I wanna come to your next crawfish boil :)
Hey Troy, Do you notice if the cook time changes with the amount of meat you have on the smoker? I did 7 full packer briskets on my reverse flow and they were done in less time than it usually takes for me to do 1.
Hey t-Roy I love the videos and all that you do. I have a Weber Smokey Mountain 22 and an offset cooker and I was wondering what are your thoughts on the kamado Joe 18 in
Hi Troy, love the chats (live and recorded)! Do you really need to spritz the meat in a WSM? Doesn't the water pan already ensure there is enough moisture?
When I start the charcoal (KIngsford Original Blue) on my WSM 18.5, Arbor Fab fuel tray, minion method, ambient temp 50°F-70°F), it takes about 1.5 hours to reach 225°F. Hot water in the water pan, all vents open all the way. I usually start with 20 lit coals in the middle of the coals in the base. Is this a normal amount of time or am I doing something wrong? Also, is there any special way you add new lit coals to the existing fire, or just toss them in through the open door? I still prefer the original format of the chats, since the live version consumes a lot of time with 'hiTroys' and shout-outs which makes the content sort of chopped up and hard or follow. Thanks, and Cheers to All, and I still always watch the videos no matter what, but i'd prefer more direct info, less chit-chat.
Hey T-Roy, Cheers Brother. I am a new subscriber and really enjoy your channel. I have a question about types of wood. Would recommend using more than one type of wood at one time for brisket? I've used oak and Mesquite together because I have a lot at my disposal but id like your opinion on what wood is best for low and slow brisket. Thanks and be safe.
@ Troy cooksThank you so much for the answer I just started my UA-cam channel under skinners farm and I was wrong about the brand it’s a Oklahoma Joe sorry but thanks for all the great videos I had sent you a message a while back about me and the boys winning the chili cook off.. your channel is outstanding sorry for the long comment
Hey Troy 😇 Have you seen Greg’s New Video at Ballistic BBQ ? He made a Mad Cow Cheese Burger in his LSG Off Set It Was Amazing. 🍔😆 You could make that on Your LSG 20”x36 “. Cheers My Friend 🍻
Tuesday chat with T-Roy .. the T C Dub T .. Brisket Master? Yes .. yes he is .. let's do us a smoked turkey next vid brother and make that Mama Jean dressing .. PBR is cold mang, waiting on y'all, cheers!
Debating between the WSM 22.5 or a Pit Barrel Cooker. My only concern with the PBC is not having the space for a whole brisket. What are your thoughts?
Tyrel Morris A 15lb one will fit tight but remember that it’s going to do some major shrinking pretty quickly. Obviously you can hang as large of one as you want and them place it in the rack as soon as the shrinkage occurs. I bet even the largest one wouldn’t have to hang more than an hour before it shrank to easily fit the grate. I have the PBC and my son in law has the WSM. For whatever reason the PBC will keep a steady temp a good bit longer than the WSM. For a backyard cook who wants something that’s going to do ribs, butts, chicken & beef without constantly tending a fire the PBC is hard to beat. My only gripe is that they’ve stopped building them here in the USA in favor of Communist China. That’s a non issue for many but it matters to me.
Hell yea t Roy u r Kick-Ass my favorite food and a cold one get r done hoss yep need do a bear meat clean and cook a stew be great I no u probably make it badass yep .....
Troy, loved your question and answer video. I was going to ask you what I have been doing wrong because I have such a difficult time in getting the thin blue smoke on my 18.5 WSM and Weber Kettle. You answered my question and now I don't feel so bad. I have noticed that in about the third hour of a cook, if add a wood chunk I do get some blue smoke but by that time the meat is probably not going to absorb any more smoke flavor. Sort of a catch 22 I guess. Anyway love your videos and your time and effort in making them. Cheer from Las Vegas, NV
Hey Robert, glad I was able to help a brother out!!!! Keep that smoke rollin!!!
Always a fan of the chats and definitely appreciate the tips concerning the 14.5" WSM. I keep thinking I'm going to buy a bigger one, but that cooker continues to produce amazing results.
I'm with ya brother!!! All of the WSM's are wonderful!!! Cheers!!!
@@TROYCOOKS cheers to ya
T-ROY , I just retired from 46 years of trucking and have always enjoyed all sorts of BBQ and smoked dishes all across our beautiful country and love me some Cajun food as well. My word to you is that your style is so cool like hanging out with a friend that you've known for years. I just discovered your channel a few weeks ago and have already done a few of your teachings such as smoked pork butt/ pulled pork that I took over to my next door neighbor on Memorial Day for a lunch with a bunch of retirees that are mostly Veterans. Let me just say, there were no leftovers lol. I will be checking your channel out every time the little bell alert shows you got a new one and will be catching up with your past video. Sorry about being long winded but that's how I roll. God bless and two thumbs up 👍👍
Hey Paul, Thanks for the kind words and I truly appreciate the support!!! Cheers brother!
Thank you for the input T-Roy I've found the gasket kit prevents air from coming into the door preventing my temps from rising closer to 275 . Now I can fine tune my temp all based off the vents
FYI Troy, your video and audio on this chat is incredible....Like your sitting out on my patio.....
Thanks Jay Bird, I appreciate the feedback brother! Cheers!!!
I always enjoy the questions and answers. They really help me. You deserve more than 200,000 subs. Great channel. CHEERS.
T-Roy, thanks for answering my question, I really appreciate you taking the time! I watch a lot of BBQ smoking videos and I would say your success is attributed to your great advice, relaxing knowledge filled videos, and being a genuinely nice guy. Cheers to you, your continued success, and another 200k subscribers! Happy belated Bday!
Thanks for taking the time to add timestamps for questions.
Thanks for the great videos!!! My 4 year old walks around singing your intro song!!!😎😎😎😎
Awe, that's too sweet!!! Much love!!!
Troy, thanks for all the great info!
Always look forward to your Tuesday question and answers!
Peace out my friend ✌️
Thanks and cheers back to ya brother!!!
I know I have a ton of questions for you, but right now I only want to say thank you for spreading all your knowledge about BBQ and cooking. I used a Weber kettle last summer and winter just because of your videos. I just recently bought a 22.5" Smokey Mountain, and have done ribs, chicken, baked beans and my very first brisket jut last week. All came out amazing! Thanks brother, you're the best! If you can teach me to do it...anyone can learn it HAHA!! I also try to cook responsibly! haha
I'm glad you're having fun cooking up some fine BBQ!! Thanks for the kind words too! Cheers!!!
Hey T-Roy Nice video ! I follow you now for a few months and I have to say , you are a great guy ! All the best to you and keep up the good work!!
I appreciate the love Eldo!!! Cheers to ya brother and keep that smoke rollin'!!!!
Nothing better than cooking and jamming! Love your channel man!
Oh yeah ,I've stayed in denham springs too, worked at McDonald's when I was a teenager there!! It's different now!! It grew
Happy late Birthday brother Troy- 52 and retired-boy did I ever take the wrong fork in the road....Question - what do you do with the left over meats and what is your process for freezing them?
Hey T-Roy. Cheers! Love all the videos. I've never seen you use a blower system on your WSM. Have you ever used them? Had good or bad experiences? If you haven't would you? Why or why not?
I get a kind of thin blue smoke when doing a brisket on the Weber kettle when I put the wood chunks UNDER the coals.
Just done my first cook on my wsm in the uk in December! 👍🏼 Followed your burnt ends recipe and it’s awesome. Bit difficult to keep the temps holding when it’s -1 C outside but I did it!
Great little chat. Watching at my desk. Cheers brother.
Hey T-Roy great video. I’ve been smoking meat for a few years now on an old school pit ( concrete blocks and plywood, build a fire and shovel coals) and a Weber kettle. Got me a cheap smoker (dynaglo) as a gift. And it does ok. The old block smoker tastes better in my opinion. Any thoughts? No briquettes wood only!
Thanks for the question brother!!!! And thanks for watching!!! Cheers
I think he can get a 10 or 12 pound packer on the 14.5. They're hard to find but not impossible, I got a 9 pound packer this last weekend. I have an 18.5 and cook 16 pound packers when I can't find smaller. What does Harry Soo do on his 18.5, like 20 pound?
Hey T-Roy, commenting wile watching (I’m behind reality by 20 min to an hour...) but on WSM being leakproof, nope (agreeing with you). I’ve got the 18 and while it is wonderful to cook on, it has always leaked. I can still control the heat with the vents, but it does leak . Anyone questioning this should serve on a submarine. They are “water tolerant”, not water-proof. Just sayin’!
And while watching, am +2 on you, year-wise. Still need to say “Hi” personally sometime, since you’re right up the road. I understand your general reluctance.
I have stick burner and barrel now. My LSG meat tastes like fine wine. The smoke/meat flavor is smooth and clean. The meat on my Barrel House tastes like the greasy corner diner grill hasn't been cleaned in forever even on my brand new barrel. It is still a savory flavor from the Barrel House and not disagreeable at all. It just hits your taste buds harder and heavier than the offset.
T-Roy, I recently found your videos when I was getting ready for this years Meat-a-paloosa that I host at my house every year on memorial day. With your laid back style and toasting others, you would fit in perfect up here in Wisconsin where beer goes with everything. Looking forward to any videos you might do on smoking sausages, brats or other great tailgate food. From some of the best tailgating territory in the country, cheers.
Stxman
That crawfish boil video was awesome. Have you ever smoked oysters? Thanks for the great videos.
Chris
Thanks for the question!!!! Cheers!!!
Happy Belated Birthday T-Roy! Love the weekly chat videos, cheers brother!
Pre congrats on 200k...ill be here for that. Im going to be getting a highland offset soon. I know im going to seal the gaps with high temp silicone. But i was wondering if i really needed to get the gasket for the door. But i agree i dont think ill need too. I have a chargriller barrel grill with out the smoker box attachment. Ive had it for 7 yrs now and i use it as a smoker and for grilling and smoke has always come out the doors and never thought twice because my food still came out great. Least my family and friends say so. Cheers TRoy. Have a beer on me bud.
T. Roy, Cheers!, finally broke down and added a WSM 18 inch, primarily from watching you and Komsomol on You Tunbe so thank you! What mods would you suggest as I want to do brisket, butts, etc.??
Love the shades, I had a pair of some nice sunglasses which were lost in the waves of Hawaii.... sad day. Cheers Troy, I love your chats!!
Hey T-Roy. Love your videos. My question is. I just got a webber kettle iev been doing some off set cooking and grilling. I want to attempt a brisket but I don't think iev figured out temp control quite yet can you give me some tips.
Hey Troy, I know Harry Soo is a great bbqer ( not sure if that’s a word) but I hear so many people talk about true bbq is cooking with wood in an offset. How do you think he’s done so well cooking with the wsm? Cheers t-roy
T-Roy! You are my inspiration! I live up by Lake Texoma, in Denison. I got a 14 inch WSM, in January and totally enloy it. My question is would I benifit more from upgrading to a larger WSM, or step up to an offset, or maybe a pellet smoker?
Your cooking reminds me of home in the Dallas area. People freak when I apply your process here in Ohio. Teaching what I learn. 👍🍺😎
I bet they do!!! But, if they taste the food, I am betting they love all of the flavors they get with each bite.
Great chat Troy ! To whoever asked about the spritzing I believe Troy , Justin and James have a video or two about the subject. Hope you see this and it helps. Cheers
Absolutely
Hey T-ROY.
Big hello and a bigger Cheers from us here in London UK.
Recently found your channel and I'm a big fan ALREADY, Man you certainly know how to work the grill.
I am just starting out and would love to know your recommendations as to what would be a good Smoker/Grill to start out with. Looking forward to hearing back from you thanks in advance buddy.
Dale
Hello from Texas!!! Thanks for the support! I would suggest you get a Weber Smokey Mountain if you’ll be smoking more than grilling. You can remove the midsection and cook directly over the coals if you want to grill something. If you’ll be grilling more, then I’d suggest the Weber Kettle which you can also use as a smoker, but smoked meat won’t have as good of a flavor as that smoked on The WSM.
Hey T Roy! Cheers To Ya!!! I’m getting ready to build an offender with a 500 gallon tank. How do I figure how long the stack should be? If you don’t know for sure who can I ask. Thanks. Keep on cookin!
Hey T-Roy cheers. I have a Oklahoma Joes off set smoker with gas combo grill. I’m new to smoking meat and learned some valuable lessons from your videos. Question, sometimes the food taste too much like smoke, any advice?
Hello Mr. T-Roy. Tried my 1st brisket on the Weber kettle. The point was juicy and nice but the flat was a bit dry. I saw a technique where a guy foil wrapped the flat when it was at wrap temp and then brought the point up. When the point was at wrap temp, he wrapped the whole thing. What do you think?
Hey T-Roy! Awesome channel and congrats on 100 episodes of your Tuesday chats. I have a question for you. I recently bought a Weber kettle. What accessories or gadgets would you recommend to buy next for that specific grill? I've already smoked some baby backs on it and I'm looking forward to trying some new meats on it. Keep up the great content my man!
Hey T-Roy, another nice Q&A. Question; What do you think on layering rubs? Does it really make a difference compared to one rub with all in one? Cheers
Tomorrow is D-DAY! You should do a T Roy salute!!! Would be cool. Just like you cook.. Cool and smooth!! Love you man!
Great video T -Roy. Always a pleasure enjoying your chat and food dishes. By the way we just did our recent video at Franklin's BBQ. Could you check out that video and let us know your thoughts. Thank you and as always can't wait til your next video.
Still watching... we should talk. We are about 85-90% agreement, mostly on cooking. Smoke types and sources, I need to share a liquid-infused argument with you. I think it would be educational, for both of us.
Question T Roy...I'm a newbie-ish bbq'er....my cooks have improved a lot since I've gotten a hold of fire/heat control on my little cruddy setup...my food tastes great/has a good smoke ring but the bark is lacking. I try to aim for 250deg....what might I be doing wrong?
Great question!!! I'll add it to the list for ya!! Cheers Chris!!!!
Oh yeah ,I got the chargriller off set,cooked 2 time's n gave it away... Skin is too thin n like u said it takes a lot of fuel!! I'm a Kamado man now,my kamander us the shiznet, after u learned how to control the heat , being a old Weber Guy!? LOVE your vids HOSS!!! I'm in South Florida n it's ....HOTTTT!!
Been wanting to start my own YT cooking channel. You aspired me to do so. I like your style . But I want to do both cooking in the kitchen and the backyard. What advice would you give for me to be successful on UA-cam ? Should I stick to in house or outside or a combination of the two? Or keep it one focus? Your thoughts?
Hi T-Roy, your videos are excellent congrats for the good job! My neighbor said those flakes falling from the kettle’s dome to the barbecue help to get a tasty meat. To my knowledge that might be polluting the meat. What is your opinion on this?
This is probably a stupid question but what if you were wanting to cook your beef ribs fast could you boil them first then put them on the grill with some smoke
Another great video, thank you sir.
Well shoot, great video Troy. What's your favorite jambalaya or gumbo or dirty rice. :) Also what does mama Jean have that you want to try? Cheer brother!
Great question Pickles!!! Thanks for watching brother!!! Cheers!!!
Hey Troy hows it going. Been a while since I’ve left a comment but I really need some help. I just bought a Camp Chef XT and after getting the run around from the company I’m hoping u have an answer. My smoker will not hold temp on the low setting (160) nor will it hold on anything below 330. I have to keep opening the lid and it seems like it’s dumping to much pellets and burning them all
At once. Any idea what’s going on or suggestions? Thanks and cheers brother!
Hey T-Roy, question, have you done a brisket on the PBC, I know you have done several rib videos and pork butt videos,but was wondering about brisket! Cheers T-Roy!
Great question, thanks for watching and asking the question!
Hey kinda new to slow smoking you're videos really help me in trying new things I'm interested in a new purchase of the whichita but how many cooks have you had on your lonestar is it getting seasoned well?
I love intro song :D I watched all of WSM series and its great!! greetings from Poland
Thank you very much!!! Cheers from Austin, TX!!!!
T-Roy! I love your channel and you're probably my fav youtube BBQ guy. You've taught me a lot! I'm primarily a Kamado guy these days and I've been wondering if you've ever tried using only good in your ceramic grill? I know its typically frowned upon, but I'm curious if its possible and what the consequences would be vs charcoal + wood chunks. Thanks for your great content. I wanna come to your next crawfish boil :)
"Breaks my heart to see all that" ""CHEERS""
haha good ol t roy.
Yeah, I reckon that shouldn’t have gotten a cheers.
Hey Troy,
Do you notice if the cook time changes with the amount of meat you have on the smoker? I did 7 full packer briskets on my reverse flow and they were done in less time than it usually takes for me to do 1.
😊😎
Hey t-Roy I love the videos and all that you do. I have a Weber Smokey Mountain 22 and an offset cooker and I was wondering what are your thoughts on the kamado Joe 18 in
Hi Troy, love the chats (live and recorded)! Do you really need to spritz the meat in a WSM? Doesn't the water pan already ensure there is enough moisture?
You're in Austin, right? Any video tailgating plans for LSU - UT in September? I'll watch you.
When I start the charcoal (KIngsford Original Blue) on my WSM 18.5, Arbor Fab fuel tray, minion method, ambient temp 50°F-70°F), it takes about 1.5 hours to reach 225°F. Hot water in the water pan, all vents open all the way. I usually start with 20 lit coals in the middle of the coals in the base. Is this a normal amount of time or am I doing something wrong? Also, is there any special way you add new lit coals to the existing fire, or just toss them in through the open door?
I still prefer the original format of the chats, since the live version consumes a lot of time with 'hiTroys' and shout-outs which makes the content sort of chopped up and hard or follow.
Thanks, and Cheers to All, and I still always watch the videos no matter what, but i'd prefer more direct info, less chit-chat.
Congrats on 100 QandA
Thanks Tabey!!
Right on T-Roy ♨️👍😎
Would you recommend barrel House smoker or pit barrel smoker?
Have you ever tried dry or wet brining, a brisket before smoking?
Hey T-Roy, Cheers Brother. I am a new subscriber and really enjoy your channel. I have a question about types of wood. Would recommend using more than one type of wood at one time for brisket? I've used oak and Mesquite together because I have a lot at my disposal but id like your opinion on what wood is best for low and slow brisket. Thanks and be safe.
@ Troy cooksThank you so much for the answer I just started my UA-cam channel under skinners farm and I was wrong about the brand it’s a Oklahoma Joe sorry but thanks for all the great videos I had sent you a message a while back about me and the boys winning the chili cook off.. your channel is outstanding sorry for the long comment
Hi thank you. I love your hat and shirt. Do you have T-Roy merchandise?
Hey Steph, yes I do! I usually put a link to my Shopify store in the description of my videos. Thanks and tell William hello!!!
Thank you. He says hi back and cheers
Hey Troy 😇 Have you seen Greg’s New Video at Ballistic BBQ ? He made a Mad Cow Cheese Burger in his LSG Off Set It Was Amazing. 🍔😆 You could make that on Your LSG 20”x36 “. Cheers My Friend 🍻
I have not seen Greg's video yet, but I will check it out! Thanks Mick!!! Cheers to ya brother!
Tuesday chat with T-Roy .. the T C Dub T .. Brisket Master? Yes .. yes he is .. let's do us a smoked turkey next vid brother and make that Mama Jean dressing .. PBR is cold mang, waiting on y'all, cheers!
Sounds great John!!! Cheers brother!
Just looked up the price of Randolph aviator glasses,whoo boy,over $200 for a pair
My dog literally ate the last pair of high dollar shades I purchased. He crapped plastic & lens pieces for two days. Cheap shades from here on out.
Cheers Troy, How many days a week do you eat BBQ
Debating between the WSM 22.5 or a Pit Barrel Cooker. My only concern with the PBC is not having the space for a whole brisket. What are your thoughts?
A whole packer about 12lbs will fit on the PBC. I just don’t try to hang them. I lay them on the supplied grate.
And that’s what I want, to lay it on the grate. But 12lbs seems small and I usually find briskets from 15-18lbs.
Tyrel Morris A 15lb one will fit tight but remember that it’s going to do some major shrinking pretty quickly. Obviously you can hang as large of one as you want and them place it in the rack as soon as the shrinkage occurs. I bet even the largest one wouldn’t have to hang more than an hour before it shrank to easily fit the grate. I have the PBC and my son in law has the WSM. For whatever reason the PBC will keep a steady temp a good bit longer than the WSM. For a backyard cook who wants something that’s going to do ribs, butts, chicken & beef without constantly tending a fire the PBC is hard to beat. My only gripe is that they’ve stopped building them here in the USA in favor of Communist China. That’s a non issue for many but it matters to me.
A good brewery out in Ft worth is Rhar and sons 👍
Question T-Roy. What is the one cook that always seems to give you a hard time and what is the one cook you can nail every time? Cheers man.
great video man
Happy Father's Day!
Thank you very much Marie!!!
I use to call my husband "T-ROY.
T-Roy which is your favorite smoker?
If you want some good aviators look at American Optical. They are what the astronauts use. Also are polarized and are cheaper.
Thanks for the info Matt!!! I'll check them out!
Yeah we almost drowned here in oklahoma and more rain still coming
Brother TROYYYYYYYYYY....you can help me outty, I'll go for a Blonde beer that loves you long time...BooYaaaaaaa.....hAAAAAAAA.....Cheers brother!
Hell yea t Roy u r Kick-Ass my favorite food and a cold one get r done hoss yep need do a bear meat clean and cook a stew be great I no u probably make it badass yep .....
Never brag about your success .
Just pull the flat earlier. Duh lol
What is WSM?
Weber Smokey Mountain
What are you thoughts on the new Webber kettle master touch premium. They released it first in UK.
My WSM (18.5)is a rock at 250 all day. WBU T-Roy?
Yep, mine too!!!!