Awesome Cook. That chicken looked perfect. Nowhere near burnt. I call that a BBQ Kiss. I could almost taste it. Great Mop sauce profile also. Thanks for sharing.
Your dish looks fantastic! I admire your direct heat cooking style, especially those pork steaks-they looked incredibly delicious! Do you offer preordering through Hotplate? It'd ensure I don't miss out on enjoying your dishes, whether for a special meal or event.
We love @ChudsBbq ChudBox if I bought anymore BBQs She would kill me. Love the shop and also must visit again pick up some rubs. Great place to hang out for a few hours talking BBQ too. Not met you before but know Oliver he a good ol boy. Always good to meet up at the festivals too. Hopefully meet up with you one day as I also love to talk BBQ 😂👍
That’s 100% the plan! Rather than getting a burn barrel, I’m going to burn wood down in my offset firebox, and shovel it out of there. Save buying a new piece of equipment and damaging the floor. Can’t wait!
I tried direct heat last weekend on my WSM after watching Bradley’s videos and the taste was amazing. I am however tempted by a Chud Box. What would be the difference between the two?
Great video. Thanks for sharing. I do have a question though. How is this any different than grilling over charcoal, like on my Weber kettle? With the Chud Box you are grilling over charcoal are you not?
Yeah, but about 18” away from the charcoal itself. With a weber, and most grills - you’re obviously quite close. With a direct heat style pit like this, it’s more similar so an enclosed asado grill at its highest level
@whonose7114 you can definitely achieve similar results. I think it’s more above convenience, access to the charcoal below, ease of airflow management etc. I think you can achieve the same outcome, though!
It's really a difference I have 2 custom made versions of these. And the flavor is different than a normal charcoal grill where the food is directly above the charcoal.
I've just watched Brad's video on it, I can see there's a difference in the distance between coals and grill. But I can (and do) achieve that by taking the water pan out of my WSM and cooking on the lower rack. Not knocking this for those that need one, and I'll keep my eye on the recipes.
@th1107 the height difference between the grate and the charcoal is the main difference. Typically At least 18” on a direct heat pit. A Weber is an inch or so
great channel clever young man but dump the gloves you will never see a old school butcher or any top michelin star chef use them come on your better than that leave the gloves to the yanks and the wallys
I’m not an old school butcher or a Michelin star chef, and nor do I want to be. I do have a camera I constantly handle, and inconvenient access to a sink in the garden while shooting. I get the environmental concern, which is why I wear biodegradable for frequent use - and nitrile only when handling hot food. If it’s just a visual /aesthetic concern you have…gloves are not that big of a deal to the viewer to have to look at, but they make my life far easier and cleaner.
Find out why the Chud Box isnt the same as a regular grill
ua-cam.com/video/Eok6CCv8gRI/v-deo.htmlsi=L8KaejB_3A7ZToWT
Beautiful Looking Bird!! Cannot Beat The Direct Heat!
Unfortunately at near 2.5 grand I can cook direct on my webber... they're all the same. Looked like a nice cook up.
As a Brazilian we cook mostly direct heat… and that look delicious !! spot on Sir🫡 🤤 .. not be shy on the sauce 😅
Verdade. O melhor jeito de acertar na pele do frango é o calor direto. Mas no smoker também fica bom
Awesome Cook. That chicken looked perfect. Nowhere near burnt. I call that a BBQ Kiss. I could almost taste it. Great Mop sauce profile also. Thanks for sharing.
You might want to look into Santa Maria Style (California Style) but use only large grain Salt, Pepper, Garlic. (no need of a mop)
First tried I direct heat BBQ at Snows BBQ and others. Fantastic flavour.
Your dish looks fantastic! I admire your direct heat cooking style, especially those pork steaks-they looked incredibly delicious! Do you offer preordering through Hotplate? It'd ensure I don't miss out on enjoying your dishes, whether for a special meal or event.
Looks fantastic. I love direct heat cooking, and those pork steaks you did were great too. Good to see you bringing out some more content 👍🏻
Chud buds rise up!
We love @ChudsBbq ChudBox if I bought anymore BBQs She would kill me. Love the shop and also must visit again pick up some rubs. Great place to hang out for a few hours talking BBQ too. Not met you before but know Oliver he a good ol boy. Always good to meet up at the festivals too.
Hopefully meet up with you one day as I also love to talk BBQ 😂👍
What's the distance between the coals and the meat? 17" give or take?
Looking good mate, Bradley at chuds BBQ is my favourite, glad your enjoying your chud box. !!
Nicely done! Looks fantastic
Cheers, Drew - still getting used to it! Can't beat that flavour.
My favourite way to cook chicken
Nice cook!! Gonna have that mop sauce a try!
Let me know If you do!
Nice job
Great video mate, that chicken looked unreal! Glad to have you back! 🔥
Appreciate it! Chicken was great!
Spot on. Can't beat that!
Looks perfect to me!
What’s the distance from grate to the bottom where the coals sit?
could buy an offset smoker for the price of that chud box. but for some reason i would still love one lol
Been wanting to burn wood down (burn barrel) and do a whole hog style cook on one. Can’t beat that flavor. NICE looking chicken.
That’s 100% the plan! Rather than getting a burn barrel, I’m going to burn wood down in my offset firebox, and shovel it out of there. Save buying a new piece of equipment and damaging the floor. Can’t wait!
Another example of white the best way to cook chicken is separating white and dark. Breast and thigh never cook at the same rate needed
Lol i remember when youbweighed everything. You're a pro now that's why. The eyeballing king!!
Ma don’t stop!! I love mop sauce
I tried direct heat last weekend on my WSM after watching Bradley’s videos and the taste was amazing. I am however tempted by a Chud Box. What would be the difference between the two?
$2k + shipping out of your wallet is one major difference.
Damn that looks amazing. I gotta try this recipe
Dang, that looks good! 😋
👍Great job
jealous! have a great time cooking on that
Thank you, I will!
Got here so early, chicken is still raw!!!
😂😂😂
Have you tried making pastor tacos? That be a great video.
Awesome!
Thank you! Cheers!
Do you have measurements for that mop sauce?
Unfortunately not. Just a case of tasting and adjusting regularly.
Great video. Thanks for sharing. I do have a question though. How is this any different than grilling over charcoal, like on my Weber kettle? With the Chud Box you are grilling over charcoal are you not?
Yeah, but about 18” away from the charcoal itself. With a weber, and most grills - you’re obviously quite close. With a direct heat style pit like this, it’s more similar so an enclosed asado grill at its highest level
So would it be like using a Weber Smokey Mountain with no water pan?
@whonose7114 you can definitely achieve similar results. I think it’s more above convenience, access to the charcoal below, ease of airflow management etc. I think you can achieve the same outcome, though!
@@WilsonsBBQ
👍 I've got a ProQ Frontier so will give it a go on there
Looks great!! But you only need one tumbleweed to light your charcoal, my guy 😂
Not these ones, they’re terrible 😩
@@WilsonsBBQ Royal oak ones are 🔥 also what do you think about the new insulated firebox on the old country gen II smoker?
Are there boot snakes in the UK?
non-venomous boot snakes here
Enjoy your braai pal.
Dark meat came out beautifully! , but No review on the breast meat? Hard to believe it doesn’t eat like chalk.
Hungry.
🐔
🔥
Umm. It's just a charcoal grill right? Why spend $2000 for just a charcoal grill? Did I miss something? I'm confused.
It's really a difference I have 2 custom made versions of these. And the flavor is different than a normal charcoal grill where the food is directly above the charcoal.
Agree. Completely different flavour profile.
But you can put the food above the charcoal on a Weber kettle. Can you elaborate on why this is different please?
I've just watched Brad's video on it, I can see there's a difference in the distance between coals and grill. But I can (and do) achieve that by taking the water pan out of my WSM and cooking on the lower rack.
Not knocking this for those that need one, and I'll keep my eye on the recipes.
@th1107 the height difference between the grate and the charcoal is the main difference. Typically At least 18” on a direct heat pit. A Weber is an inch or so
💞 "Promo SM"
great channel clever young man but dump the gloves you will never see a old school butcher or any top michelin star chef use them come on your better than that leave the gloves to the yanks and the wallys
I’m not an old school butcher or a Michelin star chef, and nor do I want to be. I do have a camera I constantly handle, and inconvenient access to a sink in the garden while shooting. I get the environmental concern, which is why I wear biodegradable for frequent use - and nitrile only when handling hot food. If it’s just a visual /aesthetic concern you have…gloves are not that big of a deal to the viewer to have to look at, but they make my life far easier and cleaner.
like i said a wally
@@WilsonsBBQ
You sound like a really intelligent person yourself…
cant be as i subscribe @@WilsonsBBQ
@@philsmith9964just stop. You’re making a fool of yourself. You sound like a child.