Hearing how you got started took me back to that time on spring break when we were barbecuing in the community garden and got DPS called on us for having a fire 🤣
Hah. I work for an FD. So many people calling in fires for people grilling like bosses. I’d rather have them error in caution though than not call at all.
Hey! I'm one of the designers of the Burch Barrel. Great job on this video! It's super exciting to see people using and enjoying the Burch Barrel. Feel free to comment on this post if you have something you wish were different about the Burch Barrel. We already have a bunch of ideas in the works and we're always looking for more feedback.
Jeremy, your story about cooking chicken with butter and lowry's was a huge point of nostalgia for me. Growing up my Dad used to cook leg quarters over direct heat while constantly basting with butter, a bunch of bqq spices, poultry seasoning, and beer. My siblings and I called it "secret sauce" because for a long time he would generally not divulge that exact mix of spices. At the time, pretty much no one was bbq-ing chicken that way with the approach of slathering red sauce on it, leading to gross rubbery skin, being the more common one. He passed away in the early 80s, but thankfully shortly before that he put his recipe to paper - I still have the 3x5 index card with the amounts and instructions typed out on an old manual typewriter. Over the years, I've often cooked his "secret sauce chicken" recipe and (as you pointed out) pulling that kind of cook off over a direct coal fire is challenging to say the least. And, I learned that you can't just take the easy way out and do an indirect cook - it just doesn't give the same flavor. However, when done right, it's unlike anything else - and Dad was a master at it. BUT, it's generally the most stressful 45 minutes running a grill that I can imagine. Anyways, as soon as you started describing "how you got started" it was very familiar (I guess in a way, it's also kind of "how I got started") and instantly struck a chord with me. This Burch Barrel might just be the thing that be able to do Dad's Secret Sauce chicken but with a little less stress. And, as you mentioned, it has a lot of other applications, including Pork Steaks (another one of Dad's favorites, I grew up in St. Louis and Pork Steaks were around here long before most anywhere else) or even Charlie Vergos’ Rendezvous style Ribs - cooked at 350 degrees 2-3 feet above the coals. I'll definitely be checking this product out and thanks for pointing it out -- and for the trip down memory lane. If you want the recipe, let me know!
Man I got one of these about 3 weeks ago and I'm addicted. So much fun to cook on and so versatile. Did salmon on it last night and it was without a doubt the best salmon I've had in my life. I am in Florida and mine has been outdoors in torrential rain and some pretty humid heat. Only hint of rust is around the vent knobs. Getting the cover for it so I don't have to worry about that anymore. I haven't touched my pellet grill since I got it.
So glad you like the Barrel Brian! Feel free to give us a call if you ever run into any issues or have any questions! Thanks for sharing your experience!
Same here. We've had a blast this first weekend as it arrived Friday. I have a few different woods coming to cook with. Currently only hickory here which is putting a hold on my beef experiments since I don't particularly like beef over hickory. The only complaint is that the combo of the finish and how tight it fits together make taking the lid off and on a bit of a pain, but after some adjustments plus some heat, the grill slides a little better. You just have to wear a glove and push the grill arms into place instead of twisting the lid.
I bought a Burch Barrel last year for my cottage. We love it. Great to cook on and after dinner throw on a log or two so the kids can make s’mores. You can also buy a cover for it to protect it even better. Important for our Canadian winters. People should also know that each leg is adjustable so it can be set up anywhere and still be leveled. I highly recommend this product. Oh. And love your videos. Can’t wait to see what else you do on the Burch Barrel. Keep up the great content.
That “fat smoke” you mentioned is why I think UDS style smokers are so popular. I’ve seen this innovative grill advertised before. Thanks for showing us that it has real substance and is not just gimmick. Also smoke naturally rises, a lot of money, time and other resources are spent in the barbecue industry trying to make smoke go sideways. This Burch Grill, Drum, Bullet and other vertical smokers are effective because smoke is supposed to go up.
Exactly the reason why I love my UDS, relatively cheap, tons of cooking space and the fat dripping in the hot coals makes for amazing flavour. I just wish it was a bit more economical on the charcoal, might want to look into insulating it.
That looks to be EXACTLY what I need for authentic jerk chicken & beef / pork tenderloins! I only own offset smokers, no grills. Strongly marinated chicken pieces like wings, thighs, & quarters in offset smokers is simply underwhelming, regardless of how high I crank the temps to crisp things up. This thing looks awesome! Perfect for “low & slow” grilling, as well as having backyard fires legally in my city that only allows open fires for cooking use on a cooking appliance.
Yeah, those proteins you mentioned just cook better on a higher heat or reverse sear imho. Have a MB1050. I'll do wings at 250 for 30 and then 425 for 45. Little baking powder with the s&p helps them crisp. Chicken across the board is better at traditional higher heat for me. I'll do chicken halves at 375 and finish at 425 to crisp. Just like the results better than low and slow.
I bought one of these bad boys, and I can definitely say the quality of the craftsmanship is definitely there. The components structure and manufacture quality is excellent. Assembly is easy, however I did have to make some modifications to mine to get it to work properly. First the notches in the lid had to be trimmed in order to grab the grill grate ring pins Correctly. And the inside lip of the lid and the top outer lip of the barrel had to be sanded smooth on the mating surfaces between the barrel and the lid. They came from the factory painted with a textured paint, that made it extremely difficult to twist the lid to engage the pins while it was resting on the barrel. The two textured painted surfaces were like trying to rub two pieces of 80 grit sandpaper together. Other than that, so far, I have no complaints. If I only had one additional gripe, it’s that it does not come with any kind of cover. (I did purchase a cover and it like everything else, is of superb quality.) Also, do NOT Touch your hand to the side like Jeremy did, especially if the lid has been on for a while with a fire inside. I measured the outside of the barrel at over 200°, which definitely will burn your hand.
You can definitely smoke a brisket on a Weber kettle. There is quite a large community of people that do low and slow cooking on the Kettle. I would love to see a video of you using one. and comparing it to an offset smoker. I don't think I have seen many decent comparisons on the interwebs.
Brisket is tough unwrapped on a kettle unless you have the 26". You can still make amazing brisket on a 22" kettle, but you're going to have to wrap it.
Have you seen chud bbq’s videos recently? I think in the last 3-4 months he did a brisket on the Webber kettle. I don’t remember if he discussed the difference in taste vs offset but he did compare the process and it came out damn good looking.
LOL... In South Carolina they specialize in making BBQ pits with a hole in the ground and cinder blocks. I think we get a little too caught up in our toys... People have been cooking great food with simple fire for a long time.
@@bacaliboy when I first started my foray into barbecue all I had was my 18" Weber Kettle and I tried everything I could with it. I managed to make some good brisket burnt ends using the kettle. Mind you, I had only had a small 3 lb point cut, but using the snake method with wood chunks and a water pan as my set up worked pretty well whenever I did anything BBQ. I just always had to be mindful of my meat size, spacing, and air control. Extremely tedious cook, with LOTS of check-ins and well timed spraying, but end result was really good. Really wish I had written down the sauce I made for it. Still have yet to replicate it.
Quick Pork Steak video. Very underrated chunk of meat. Or grill up some homemade sausage now that you got a lesson lol. Reverse sear ribeye or prime rib. A few options lol
Prime rib roast! This thing will be a machine for that IMO. Or something using the hook on the underside of the grill.. Or dutch oven on the bottom and something else on the top that combine when they are done...
My wife bought me a burch barrel smoker for Christmas, and been using it throughout end of March and all through April, it is a lot of fun using Smoked our easter ham on it and it was amazing, with all the fat dripping and coming back up in the smoke, I was alittle worried about the spiral ham being too big and lifted a little ways away, but it turned out perfect, I can't wait to smoke a brisket on the burch barrel this coming Memorial Day Like you, I have a lot of smokers, I have 6 smokers lined up along the deck, and 8 more stored in the barn, my wife says I have an obsession
I cook marinated pork belly strips over charcoal and have had the fire department over to investigate the smoke signals I was making when moving the lid on and off to choke the flames. LOL…also when the fat causes a flare up, it’s a mad scramble to move the meat off the flame. This Burch barrel looks like the ideal way to control the distance of the meat of the heat quickly.
I love fat smoke, my last cook hanging 12 tri tips in the WSM for 60 people, no wood, all charcoal, PBC style. Tri tips were severely pre-trimmed from Costco (literally no outside fat) so hung a couple chicken halves with all that beef, really helped with fat rendering into the coals. Probably my favorite way to cook with the WSM. Everyone must have liked it as I'm hired for next year.
So, i am waiting for your Prime rib video, I just did one last week with my Burch Barrel and it came out amazing, kept it at 250 F until internal temp was 120 F. Used some Cherry Wood to smoke it at the end seasoned with Duck Fat and salt and pepper and Herbs de Provence. Took it in the house set aside for 1 hour, then lathered it up with butter and put in a 500 F oven for 10 mins. perfect medium rare. My friends were fighting over the outside crust.... I love this Grill.
Glad to see the fast reupload that is back up to your normal quality standards. Thank you for continuing to entertain and enlighten us on how to BBQ better.
A simple minded non-genius here who has been watching and following since I discovered you. All if any advice is a direction to work on, thank you for what you do.
Most kettle, egg, and barrel cookers fail on one of the issues below. A failure of any of these can ruin a cook, and Burch Barrel seems to be the first to tackle everything. Great engineering guys. Independent control of temperature of burning chamber and cooking chamber. * hot clean fire, get the exact type of smoke you want. * control the exact temp of the cooking vessel. control height of floor of firebox. thermometer at level of food easily refuel mid-cook. shunt the initial dirty smoke away from food when adding new wood/fuel. flavor from both fat-smoke and wood-smoke. oxygen control.
I bought one at the BBQ HQ event. Just cooked Korean Kalbi, asparagus and avocado. My wife LOVED it. What more does a man need to hear? Thank you Burch Barrel!!
Would love to see a video on your experience smoking a brisket/ribs/whole chicken with the Burch Barrel. Tips and pointers with fire management, lump vs briquettes vs wood.
My god I wish I could get any one of the grills he has!! I’m trying to rig up a grate in my wood stove so I can try and grill on it cause I’m tired of being hungry and not having good food!! I’m a disabled Vet and nearly all my income goes to medications and doctors nowadays and I haven’t had a grill in 15 years which makes watching these channels even harder Life doesn’t need to be this damn hard folks!
The Pit Barrel Cooker gives great fat smoke with almost set-and-forget ease, for about $800 less. More flexibility and control with the Burch Barrel, I suppose, but my PBC does an amazing job with everything I throw at it.
I want to second Jeremy's point of view about fun being a big part of cooking. I used to have a pellet grill and then got a Kamado Joe Jr. for hot and fast cooking. I found I enjoyed lighting the fire, tending the coals, etc., so much that I bought its big brother. I gave the pellet grill away. Nothing is perfect and nothing is terrible. I'm sure a lot of people have fun with their pellet grills. But for me, the added tasks and the results are beyond compare. Not sure I want one of these gizmos but I understand the attraction. And of course I'm eager to see what Jeremy does with it.
I cooked half chickens as my first cook, but went with pork butt over straight hickory wood the next night. Didn't cook whole butts since it was the first cook and I wanted to check the flavors. Turned out exactly asi wanted. However, wrapping or misting becomes more important on smaller pieces of pork due to the drier atmosphere. So far, we've ate well and REALLY enjoyed sitting around the fire and drinking/socializing. Much more interesting than just a fire pit.
Jeremy, great video and you have answered a lot of my questions concerning the Birch Barrel. Please get to the 1975, my next purchase, and I actually spoke with JD for about 30 minutes, super great guy!
Besides the advantage of controlling the temperature by adjusting the distance from the heat, this has a huge cool factor. It is cool to play with, and cool to the eye. Also coolest grill to circle around with kids to grill marshmallows.
@@MadScientistBBQ So, quite close to an Oklahoma joe Bronco? Very close. I'd be interested to see if a OKJ Bronco could burn with wood splits like this. Perhaps not enough air flow?
Definitely has a cool contraption factor, and a great video review as always. I don't want to call it a gimmick, because I'm sure it makes good food, and I don't want to be rude. But IMHO for the price I don't see this replacing a kettle or barrel or fire pit. I have no problem getting great briskets on my kettle or OKJ Bronco either. And I would have to cover it up, and I can only imagine the size of the wasp nests that would grow in the large, probably black, teepee in my backyard. ;) I also see a lot of parts to replace eventually. That's just me, if this gets someone into the craft, I hope they sell a ton of them.👍 Thanks for continuing to put out great content.
Hey there! Thanks for sharing your opinion, we appreciate the feedback! If you were to ever have any issues with your grill, we've got an amazing customer service team and great warranty that are happy to help and replace any parts! That being said, the product isn't for everyone. We think it's pretty rad though.
The cooking surface looks fairly small in diameter. The grip handle for locking the grill height looks cheap and flimsy. And the $1,200 price tag is ridiculous. You can modify a drum smoker or a WSM for less than a $100. There are Argentina tripod grills that only need and ash pan and a lid. By the way, is there a grate on the bottom to collect the ash and keep it away from the hot coals? I think the cons outweigh the pros. Good idea but needs improvement and better pricing. Thanks for the review
looks like they combined a weber and an old cowboy cast iron set up. Looks cool but for your average Joe who gets one or two grills and with the 1200$ I just dont see this product.
Hi Craig! The grill grate is 18'', and the Barrel is awesome because its versatility allows you to grill, bake in a Dutch oven at the bottom, and even cook on the coals all at the same time if you're ambitious! The pistol grip slider has lasted many a cold Montana winters with absolutely no issues, so we can ensure that it's not cheap or flimsy. The coal pan should catch most of your ash, but every couple months or so we like to take a Shopvac to the bottom. You can defiantly modify a drum smoker, let us know how that works out for you, thanks for the feedback!
It's a kamado with the added benefit of easy access to the fire. That's the one thing I wish I had in my kamado. If I want to tend the fire and I'm setup for indirect and I'm doing low and slow I have to take everything out to get to the fire. I'm not a fan of metal grills though. Ceramic doesn't rust.
Last year I got me my first barrel smoker/grill. I love it! It took me a few cooks on it to really dial it in but I can say I smoke or it smokes better meat with it than the offset. I do like the idea of this smoker but I don’t like the TP style rig it’s set up with. Too much “extras”..
Any plans to make one of these in a larger size? More surface area and height would be awesome. Might need a compound pulley system to make the lift easier though, especially if you're making something heavy like a whole turkey or a brisket.
We've got lots of plans in the works! But in the meantime, it's worth mentioning that you can cook in multiple spaces within the Barrel (on the coals while food is on the grill grate, in a Dutch oven at the bottom of the barrel while you're cooking). Let us know if you have any questions about this, thanks for the feedback!
i almost feel like some type of spacer would be ideal ... something to allow you to flip and temp check your food, while still keeping distance from the heat. it seems like the only way to open the lid is to drop it to its lowest setting. it doesnt seem like you had many issues just now, but say you had flare up when you dropped it to flip and temp check, with a a couple steaks that you may have already seared first , it could be slightly detrimental. otherwise, i love the versatility !
You can open the lid at whatever your coal pan setting height is! If there is a flare up, you just lock in the grate to the lid and lift out of the way - then you have full accessibility to adjust your coal pan/flare up!
I can imagine adding some variable height barrel cooker properties by putting same diameter flexible duct hose type contraption between the grill and the chamber. In case you're craving some of Tootsies pork steaks.
When I first saw this grill I just started chuckling at the ridiculousness. I will say, you always lay out the pros and cons, and you got me interested in this thing. I didn't realize at first you could raise the grate as well as the lid, nice feature. It does seem like a fun tool to use.
Wouldn't this be about the same concept as using a good egg cooker and adding an extra rack higher for separation? The (huge) benefit I see with this cooker is being able to pull the food to add charcoal, but it is a trade off verses an egg cooker b/c the fuel burn rate will be much higher as you are basically exposing the charcoal to open air. Fun to watch nonetheless.
I think it is a really cool grill and I would buy it after they modify it a little...First the need somekind of screen that will prevent animal jumping,ping inside the firebox when the tray I up and second...the rust on those bolts stopped me instantly from buy it right now...I live in Saint Augustine,Florida and my Weber Summit 670 and my Weber kettle are rusting and so are my Bikes hardware, I had to replace all the bolts to titanium to stop the rust and corrosion. We just moved to Florida from Long Island,NY and I had no rusting or corrosion with of my grills and always outdoors and not covered. Ill wait and see if they modify the hardware and install some kind of safety...Thanx for the video and your time
Happy to finally see a worth while video on the Burch barrel, been thinking about one: there just isn’t much info about them out there. Trust me , I have searched. Looks like a great grill,but I want more info. Good job, thanks
I love how you mentioned the Carnivore Diet and Paul Saladino. My fave is Dr Ken D Berry and the carnivore diet has literally saved my life this year. 💜💜
Loving all these new bbq inventions. Wonder what's next on the list. Also, if your neighbor ever moves out, let me know. I'll move in and bother you everyday when you cook lol.
First brisket I ever cook was on a Weber kettle. Bed of charcoal ond couple of chucks of wood. Covered the charcoal and wood with tinfoil and added 4 or f charcoal and a wood chunk every 45 minutes or so. 10 hrs later one of my best tasting cook. Fell apart and so sweet.
Hearing how you got started took me back to that time on spring break when we were barbecuing in the community garden and got DPS called on us for having a fire 🤣
Dude I forgot about that
Hah. I work for an FD. So many people calling in fires for people grilling like bosses. I’d rather have them error in caution though than not call at all.
Hey! I'm one of the designers of the Burch Barrel. Great job on this video! It's super exciting to see people using and enjoying the Burch Barrel. Feel free to comment on this post if you have something you wish were different about the Burch Barrel. We already have a bunch of ideas in the works and we're always looking for more feedback.
Wow. You should be extremely proud. So hard to see true innovation in this market.
A rotisserie sleeve would be nice.
Thanks Alex! You rock!
Great design! I would add more hanging options than the single hook in the lid. Maybe optional hanging bars to lock onto the lid instead of the grill.
I wish these were made in the USA. I’d pay more to have it domestically produced.
Jeremy, your story about cooking chicken with butter and lowry's was a huge point of nostalgia for me. Growing up my Dad used to cook leg quarters over direct heat while constantly basting with butter, a bunch of bqq spices, poultry seasoning, and beer. My siblings and I called it "secret sauce" because for a long time he would generally not divulge that exact mix of spices. At the time, pretty much no one was bbq-ing chicken that way with the approach of slathering red sauce on it, leading to gross rubbery skin, being the more common one.
He passed away in the early 80s, but thankfully shortly before that he put his recipe to paper - I still have the 3x5 index card with the amounts and instructions typed out on an old manual typewriter. Over the years, I've often cooked his "secret sauce chicken" recipe and (as you pointed out) pulling that kind of cook off over a direct coal fire is challenging to say the least. And, I learned that you can't just take the easy way out and do an indirect cook - it just doesn't give the same flavor. However, when done right, it's unlike anything else - and Dad was a master at it. BUT, it's generally the most stressful 45 minutes running a grill that I can imagine.
Anyways, as soon as you started describing "how you got started" it was very familiar (I guess in a way, it's also kind of "how I got started") and instantly struck a chord with me. This Burch Barrel might just be the thing that be able to do Dad's Secret Sauce chicken but with a little less stress. And, as you mentioned, it has a lot of other applications, including Pork Steaks (another one of Dad's favorites, I grew up in St. Louis and Pork Steaks were around here long before most anywhere else) or even Charlie Vergos’ Rendezvous style Ribs - cooked at 350 degrees 2-3 feet above the coals.
I'll definitely be checking this product out and thanks for pointing it out -- and for the trip down memory lane. If you want the recipe, let me know!
This man has grills and smokers everywhere but not one grill tool. Respect the flex!
Man I got one of these about 3 weeks ago and I'm addicted. So much fun to cook on and so versatile. Did salmon on it last night and it was without a doubt the best salmon I've had in my life. I am in Florida and mine has been outdoors in torrential rain and some pretty humid heat. Only hint of rust is around the vent knobs. Getting the cover for it so I don't have to worry about that anymore. I haven't touched my pellet grill since I got it.
How does the meat come out? Is it nice and tender?
@@johnnyfeathers2567 that's entirely up to you but if you do your part yes
So glad you like the Barrel Brian! Feel free to give us a call if you ever run into any issues or have any questions! Thanks for sharing your experience!
Same here. We've had a blast this first weekend as it arrived Friday. I have a few different woods coming to cook with. Currently only hickory here which is putting a hold on my beef experiments since I don't particularly like beef over hickory.
The only complaint is that the combo of the finish and how tight it fits together make taking the lid off and on a bit of a pain, but after some adjustments plus some heat, the grill slides a little better. You just have to wear a glove and push the grill arms into place instead of twisting the lid.
I bought a Burch Barrel last year for my cottage. We love it. Great to cook on and after dinner throw on a log or two so the kids can make s’mores. You can also buy a cover for it to protect it even better. Important for our Canadian winters. People should also know that each leg is adjustable so it can be set up anywhere and still be leveled. I highly recommend this product. Oh. And love your videos. Can’t wait to see what else you do on the Burch Barrel. Keep up the great content.
Thank for sharing Stuart! So glad you're loving your Barrel, let us know if you ever have any questions or concerns!
If you watched this a few minutes ago, I apologize. I had to correct a mistake we made on the video. I hope you enjoy the corrected version
yeah watched but your upload speed is fantastic thnx for your efforts :)
@@numan8775 😂 I uploaded it, saw the black screen and was like, “well that’s not good”
@@MadScientistBBQ first I thought it was a joke but then realized after watching all black screen lol.. No worries u rock!
@@numan8775 would have been a funnier joke if it was the screen that you get when your internet goes out 😂
@@MadScientistBBQ lol! Actually I was waiting a turning circle middle of my screen. Clicked play/pause button several times.
I love the callback to Super Troopers
“That little guy? I wouldn’t worry about that little guy.”
The grill looks awesome
😂😂
I immediately came to the comments when he said that.
That “fat smoke” you mentioned is why I think UDS style smokers are so popular.
I’ve seen this innovative grill advertised before. Thanks for showing us that it has real substance and is not just gimmick.
Also smoke naturally rises, a lot of money, time and other resources are spent in the barbecue industry trying to make smoke go sideways. This Burch Grill, Drum, Bullet and other vertical smokers are effective because smoke is supposed to go up.
Exactly the reason why I love my UDS, relatively cheap, tons of cooking space and the fat dripping in the hot coals makes for amazing flavour.
I just wish it was a bit more economical on the charcoal, might want to look into insulating it.
Great info! We appreciate you sharing your perspective on this!!
Fantastic concept, crazy price. To attract this grill segment, they have to think about launching it on the market with a realistic price tag.
That looks to be EXACTLY what I need for authentic jerk chicken & beef / pork tenderloins! I only own offset smokers, no grills. Strongly marinated chicken pieces like wings, thighs, & quarters in offset smokers is simply underwhelming, regardless of how high I crank the temps to crisp things up. This thing looks awesome! Perfect for “low & slow” grilling, as well as having backyard fires legally in my city that only allows open fires for cooking use on a cooking appliance.
Yeah, those proteins you mentioned just cook better on a higher heat or reverse sear imho. Have a MB1050. I'll do wings at 250 for 30 and then 425 for 45. Little baking powder with the s&p helps them crisp. Chicken across the board is better at traditional higher heat for me. I'll do chicken halves at 375 and finish at 425 to crisp. Just like the results better than low and slow.
This thing would be perfect for jerk chicken.
I bought one of these bad boys, and I can definitely say the quality of the craftsmanship is definitely there. The components structure and manufacture quality is excellent. Assembly is easy, however I did have to make some modifications to mine to get it to work properly. First the notches in the lid had to be trimmed in order to grab the grill grate ring pins Correctly. And the inside lip of the lid and the top outer lip of the barrel had to be sanded smooth on the mating surfaces between the barrel and the lid. They came from the factory painted with a textured paint, that made it extremely difficult to twist the lid to engage the pins while it was resting on the barrel. The two textured painted surfaces were like trying to rub two pieces of 80 grit sandpaper together. Other than that, so far, I have no complaints. If I only had one additional gripe, it’s that it does not come with any kind of cover. (I did purchase a cover and it like everything else, is of superb quality.) Also, do NOT Touch your hand to the side like Jeremy did, especially if the lid has been on for a while with a fire inside. I measured the outside of the barrel at over 200°, which definitely will burn your hand.
You can definitely smoke a brisket on a Weber kettle. There is quite a large community of people that do low and slow cooking on the Kettle.
I would love to see a video of you using one. and comparing it to an offset smoker. I don't think I have seen many decent comparisons on the interwebs.
Brisket is tough unwrapped on a kettle unless you have the 26". You can still make amazing brisket on a 22" kettle, but you're going to have to wrap it.
Have you seen chud bbq’s videos recently? I think in the last 3-4 months he did a brisket on the Webber kettle. I don’t remember if he discussed the difference in taste vs offset but he did compare the process and it came out damn good looking.
LOL... In South Carolina they specialize in making BBQ pits with a hole in the ground and cinder blocks. I think we get a little too caught up in our toys... People have been cooking great food with simple fire for a long time.
@@emmgeevideo They do that in Maryland too
@@bacaliboy when I first started my foray into barbecue all I had was my 18" Weber Kettle and I tried everything I could with it. I managed to make some good brisket burnt ends using the kettle. Mind you, I had only had a small 3 lb point cut, but using the snake method with wood chunks and a water pan as my set up worked pretty well whenever I did anything BBQ. I just always had to be mindful of my meat size, spacing, and air control. Extremely tedious cook, with LOTS of check-ins and well timed spraying, but end result was really good. Really wish I had written down the sauce I made for it. Still have yet to replicate it.
What do you want to see on this grill next? Brisket? Beef ribs? Let me know
Quick Pork Steak video. Very underrated chunk of meat. Or grill up some homemade sausage now that you got a lesson lol. Reverse sear ribeye or prime rib. A few options lol
@@krisbabic89 DEFINITELY doing pork steaks
Prime rib roast! This thing will be a machine for that IMO. Or something using the hook on the underside of the grill.. Or dutch oven on the bottom and something else on the top that combine when they are done...
Brisket and pork shoulder.
@@Iridtube yeah I agree with that! I’ve tried a strip loin with awesome results before
I can see a Chud Chimney in the background lol NICE 👍 Great Vid Jeremy thanks
The trick you shared about tossing fat in the fire box of an offset makes even more sense now.
My wife bought me a burch barrel smoker for Christmas, and been using it throughout end of March and all through April, it is a lot of fun using
Smoked our easter ham on it and it was amazing, with all the fat dripping and coming back up in the smoke, I was alittle worried about the spiral ham being too big and lifted a little ways away, but it turned out perfect, I can't wait to smoke a brisket on the burch barrel this coming Memorial Day
Like you, I have a lot of smokers, I have 6 smokers lined up along the deck, and 8 more stored in the barn, my wife says I have an obsession
Awesome Super Troopers reference at 15:35!!!!!! Love it!! That chicken, wow!
I like the super troopers reference.
"That little guy, I wouldn't worry about that little guy"
I cook marinated pork belly strips over charcoal and have had the fire department over to investigate the smoke signals I was making when moving the lid on and off to choke the flames. LOL…also when the fat causes a flare up, it’s a mad scramble to move the meat off the flame. This Burch barrel looks like the ideal way to control the distance of the meat of the heat quickly.
What a fantastic choice of book. Paul Saladino is amazing
Best dog
I love fat smoke, my last cook hanging 12 tri tips in the WSM for 60 people, no wood, all charcoal, PBC style. Tri tips were severely pre-trimmed from Costco (literally no outside fat) so hung a couple chicken halves with all that beef, really helped with fat rendering into the coals. Probably my favorite way to cook with the WSM. Everyone must have liked it as I'm hired for next year.
Was that a Super Trooper reference? And the cotton gloves under the rubber/latex gloves have been a game-changer
Really appreciate the Super Trooper reference. Great vid too.
So, i am waiting for your Prime rib video, I just did one last week with my Burch Barrel and it came out amazing, kept it at 250 F until internal temp was 120 F. Used some Cherry Wood to smoke it at the end seasoned with Duck Fat and salt and pepper and Herbs de Provence. Took it in the house set aside for 1 hour, then lathered it up with butter and put in a 500 F oven for 10 mins. perfect medium rare. My friends were fighting over the outside crust.... I love this Grill.
Don't know if it was intentional or not but love the Super Troopers reference lol. "That little guy??? Don't worry about that little guy."
The versatility really reminds me of a Hasty Bake smoker/grill. Love being able to adjust the coals up and down.
Thanks for the feedback!
A hasty bake, a chuck wagon style over the fire grill, and a santa maria grill gave birth to the Burch Barrel! Haha.
Love my Hasty Bake! Hoping to grab a Burch Barrel soon!
Glad to see the fast reupload that is back up to your normal quality standards. Thank you for continuing to entertain and enlighten us on how to BBQ better.
Thanks! I appreciate the support. 👍🏻
That lid concept to regulate smoke is really cool.
Would like to see the details of loading fuel, lighting and ash management. Thanks
A simple minded non-genius here who has been watching and following since I discovered you. All if any advice is a direction to work on, thank you for what you do.
*S
I recently got my Burch Barrel, it's the most fun I've had cooking.
All i heard was WorkHorse 1975 lol. Cannot wait for that video!!!! This grill looks legit, little clunky but legit!! As always great vids Jer!
Was just checking those out online. Would like to see that vid also
As an aside, I always dig the background music selection you pick, Jeremy 👍
The Burch Barrel is a game changer - happy to see more and more people are learning about it!
Thanks, Ariel!
Most kettle, egg, and barrel cookers fail on one of the issues below. A failure of any of these can ruin a cook, and Burch Barrel seems to be the first to tackle everything. Great engineering guys.
Independent control of temperature of burning chamber and cooking chamber.
* hot clean fire, get the exact type of smoke you want.
* control the exact temp of the cooking vessel.
control height of floor of firebox.
thermometer at level of food
easily refuel mid-cook.
shunt the initial dirty smoke away from food when adding new wood/fuel.
flavor from both fat-smoke and wood-smoke.
oxygen control.
That little guy... I wouldn't worry about the little guy.
Great line from a funny movie. Glad you used it in your video. Made me laugh.
I fully agree, the Burch Barrel is absolutely AMAZING! I fell in love with it when I seen it at the BBQ HQ event! Can’t wait to get one!
Thank you.
Yeah man they are just a lot of fun to play with
@@MadScientistBBQ truly versatile
I also saw this at the same event and came really close to buying one!
I bought one at the BBQ HQ event. Just cooked Korean Kalbi, asparagus and avocado. My wife LOVED it. What more does a man need to hear? Thank you Burch Barrel!!
So good watching this video the first time, I’m going rewatch it!! Thanks Sir!
Would love to see a video on your experience smoking a brisket/ribs/whole chicken with the Burch Barrel. Tips and pointers with fire management, lump vs briquettes vs wood.
Cant wait to see the Workhorse 1975 vid. I have a Primitive Pits 250 on order which is the parent company.
that thing is cool! I used cook professionally on a Santa Maria grill. I did a lot of chicken and a lot of tri-tip.
I hope we can get these in Australia one day! It looks like so much fun
My god I wish I could get any one of the grills he has!! I’m trying to rig up a grate in my wood stove so I can try and grill on it cause I’m tired of being hungry and not having good food!! I’m a disabled Vet and nearly all my income goes to medications and doctors nowadays and I haven’t had a grill in 15 years which makes watching these channels even harder
Life doesn’t need to be this damn hard folks!
The Pit Barrel Cooker gives great fat smoke with almost set-and-forget ease, for about $800 less. More flexibility and control with the Burch Barrel, I suppose, but my PBC does an amazing job with everything I throw at it.
However, if you make a fire pit out of your pbc you'll look like a hobo. 😂 One with delicious food, but a hobo none the less.
I was thinking something similar. I have the PBJ, and would go with standard PBC for price point.
Man I can use this thing for my deer stand and cook lunch at the same time not bad love your videos thanks God Bless
Great video Jeremy. As always. Thanks for all the great content. Also love the Chud chimney in the background!
I love cooking on my burch barrel. Best steaks ive ever made, have been made on it so far.
I want to second Jeremy's point of view about fun being a big part of cooking. I used to have a pellet grill and then got a Kamado Joe Jr. for hot and fast cooking. I found I enjoyed lighting the fire, tending the coals, etc., so much that I bought its big brother. I gave the pellet grill away. Nothing is perfect and nothing is terrible. I'm sure a lot of people have fun with their pellet grills. But for me, the added tasks and the results are beyond compare. Not sure I want one of these gizmos but I understand the attraction. And of course I'm eager to see what Jeremy does with it.
Heck ya! The fun aspect is so important! Thanks for sharing!!
I cooked half chickens as my first cook, but went with pork butt over straight hickory wood the next night. Didn't cook whole butts since it was the first cook and I wanted to check the flavors. Turned out exactly asi wanted. However, wrapping or misting becomes more important on smaller pieces of pork due to the drier atmosphere.
So far, we've ate well and REALLY enjoyed sitting around the fire and drinking/socializing. Much more interesting than just a fire pit.
Santa Maria style elevator thing, nothing new but new approach to it, which I like!
Please add the big box store gravity smoker to your collection. Do an ultimate grill cook-off!
Jeremy, great video and you have answered a lot of my questions concerning the Birch Barrel. Please get to the 1975, my next purchase, and I actually spoke with JD for about 30 minutes, super great guy!
Besides the advantage of controlling the temperature by adjusting the distance from the heat, this has a huge cool factor.
It is cool to play with, and cool to the eye. Also coolest grill to circle around with kids to grill marshmallows.
Thanks for the great feedback!
I bbq on my solo yukon fire pit but this is similar but better
Basically an UDS with a cooking grate and lid you can elevate. Neat.
Also can do high heat searing
@@MadScientistBBQ So, quite close to an Oklahoma joe Bronco? Very close. I'd be interested to see if a OKJ Bronco could burn with wood splits like this. Perhaps not enough air flow?
Definitely has a cool contraption factor, and a great video review as always. I don't want to call it a gimmick, because I'm sure it makes good food, and I don't want to be rude. But IMHO for the price I don't see this replacing a kettle or barrel or fire pit. I have no problem getting great briskets on my kettle or OKJ Bronco either.
And I would have to cover it up, and I can only imagine the size of the wasp nests that would grow in the large, probably black, teepee in my backyard. ;) I also see a lot of parts to replace eventually.
That's just me, if this gets someone into the craft, I hope they sell a ton of them.👍 Thanks for continuing to put out great content.
Hey there! Thanks for sharing your opinion, we appreciate the feedback! If you were to ever have any issues with your grill, we've got an amazing customer service team and great warranty that are happy to help and replace any parts! That being said, the product isn't for everyone. We think it's pretty rad though.
As always, great video. Love the Burch Barrel!!
Love chicken thighs. I cook them with indirect heat until the end. This cooker looks cool.
Since a year in use by The Bearded Butchers
Can’t wait to see the brisket on this grill!
Man! Best line In a while Jeremy. “That little guy, I wouldn’t worry about that little guy!’
Ifykyk
The fact that you talked about starting cooking using a similar style grill , I would buy one off the story you told lol
Nice to be able to adjust the heat without choking the fire. Escaping sparks and embers are something you'd have to be careful with.
We thought of that too...that's why our Burch Barrel Stockman's Gloves are awesome!
When you started to mention our ancestor- thought you were going to snap into Liver King.
Can’t wait to see the workhorse pit review
This thing is like a hybrid of Portuguese asado style cooking (hanging meat) and a pit barrel.
The cooking surface looks fairly small in diameter. The grip handle for locking the grill height looks cheap and flimsy. And the $1,200 price tag is ridiculous. You can modify a drum smoker or a WSM for less than a $100. There are Argentina tripod grills that only need and ash pan and a lid. By the way, is there a grate on the bottom to collect the ash and keep it away from the hot coals? I think the cons outweigh the pros. Good idea but needs improvement and better pricing.
Thanks for the review
Agreed
looks like they combined a weber and an old cowboy cast iron set up. Looks cool but for your average Joe who gets one or two grills and with the 1200$ I just dont see this product.
@@92bagder kinda has an egg vibe to
Hi Craig! The grill grate is 18'', and the Barrel is awesome because its versatility allows you to grill, bake in a Dutch oven at the bottom, and even cook on the coals all at the same time if you're ambitious! The pistol grip slider has lasted many a cold Montana winters with absolutely no issues, so we can ensure that it's not cheap or flimsy. The coal pan should catch most of your ash, but every couple months or so we like to take a Shopvac to the bottom. You can defiantly modify a drum smoker, let us know how that works out for you, thanks for the feedback!
@@92bagder It's not for everyone!
Weber smokey mountain can do santa maria style too, just no goofy tripod thing to turn the whole pit into a trapeze act
It's a kamado with the added benefit of easy access to the fire. That's the one thing I wish I had in my kamado. If I want to tend the fire and I'm setup for indirect and I'm doing low and slow I have to take everything out to get to the fire.
I'm not a fan of metal grills though. Ceramic doesn't rust.
Last year I got me my first barrel smoker/grill. I love it! It took me a few cooks on it to really dial it in but I can say I smoke or it smokes better meat with it than the offset. I do like the idea of this smoker but I don’t like the TP style rig it’s set up with. Too much “extras”..
Ok, I’m sold! Great video Jeremy, those are about the best-looking chicken thighs I’ve seen 🤙🤙
Hahah! That's great.
About time someone reviewed this. Thank you.
👍🏻
Any plans to make one of these in a larger size? More surface area and height would be awesome. Might need a compound pulley system to make the lift easier though, especially if you're making something heavy like a whole turkey or a brisket.
We've got lots of plans in the works! But in the meantime, it's worth mentioning that you can cook in multiple spaces within the Barrel (on the coals while food is on the grill grate, in a Dutch oven at the bottom of the barrel while you're cooking). Let us know if you have any questions about this, thanks for the feedback!
i almost feel like some type of spacer would be ideal ... something to allow you to flip and temp check your food, while still keeping distance from the heat. it seems like the only way to open the lid is to drop it to its lowest setting. it doesnt seem like you had many issues just now, but say you had flare up when you dropped it to flip and temp check, with a a couple steaks that you may have already seared first , it could be slightly detrimental. otherwise, i love the versatility !
You can open the lid at whatever your coal pan setting height is! If there is a flare up, you just lock in the grate to the lid and lift out of the way - then you have full accessibility to adjust your coal pan/flare up!
When he said "Cowboy Style", I subscribed.
I just put my burch barrel together, a friend gave it to me!
I can imagine adding some variable height barrel cooker properties by putting same diameter flexible duct hose type contraption between the grill and the chamber. In case you're craving some of Tootsies pork steaks.
Loved the super troopers ref bud. Hahaha. Great video as always
When I first saw this grill I just started chuckling at the ridiculousness. I will say, you always lay out the pros and cons, and you got me interested in this thing. I didn't realize at first you could raise the grate as well as the lid, nice feature. It does seem like a fun tool to use.
This grill should just be called the Engineer Special.
Wouldn't this be about the same concept as using a good egg cooker and adding an extra rack higher for separation? The (huge) benefit I see with this cooker is being able to pull the food to add charcoal, but it is a trade off verses an egg cooker b/c the fuel burn rate will be much higher as you are basically exposing the charcoal to open air. Fun to watch nonetheless.
I think it is a really cool grill and I would buy it after they modify it a little...First the need somekind of screen that will prevent animal jumping,ping inside the firebox when the tray I up and second...the rust on those bolts stopped me instantly from buy it right now...I live in Saint Augustine,Florida and my Weber Summit 670 and my Weber kettle are rusting and so are my Bikes hardware, I had to replace all the bolts to titanium to stop the rust and corrosion. We just moved to Florida from Long Island,NY and I had no rusting or corrosion with of my grills and always outdoors and not covered. Ill wait and see if they modify the hardware and install some kind of safety...Thanx for the video and your time
I like it. Unique things are what I cook on. I am not if I would ever use this as I have like 6 Santa Maria grills but this is cool.
Happy to finally see a worth while video on the Burch barrel, been thinking about one: there just isn’t much info about them out there. Trust me , I have searched. Looks like a great grill,but I want more info. Good job, thanks
Texas emblem and he said sammin. We say salmon. Just playing. Love that grill.
I love how you mentioned the Carnivore Diet and Paul Saladino. My fave is Dr Ken D Berry and the carnivore diet has literally saved my life this year. 💜💜
They should add marks on the legs so you can take notes for consistent cooks.
If I was your brother I would probably become a carnivore too 😂
Loving all these new bbq inventions. Wonder what's next on the list. Also, if your neighbor ever moves out, let me know. I'll move in and bother you everyday when you cook lol.
Who knows. People have been cooking meat with fire forever and will continue to do so forever. We are always in search of a better tool
Haha!
The super troopers quote was the culmination of this video for me. 😂
Meow what’s so funny about that?
I just ordered one for my son. I told him my only requirement was inviting me over for dinner once he's mastered the cooker.
First brisket I ever cook was on a Weber kettle. Bed of charcoal ond couple of chucks of wood. Covered the charcoal and wood with tinfoil and added 4 or f charcoal and a wood chunk every 45 minutes or so. 10 hrs later one of my best tasting cook. Fell apart and so sweet.
Sounds great! I bet you could make an incredible brisket on the Barrel!
What makes this grill so special man please
Very cool. I look forward to seeing what you cook on it next👍
Thanks! Any suggestions?
@@MadScientistBBQ it would be hilarious if you cooked wildebeest😂. I'd be interested to see how you'd cook a pork butt on this.
O.m.g..
That would be my FAVORITE toy.! Have a wsms24 and love it...but that one looks amazing. Thanks for another great video
yeah if seen it @ bearded butchers realy nice grill
Wow that things pretty neat!
Lol…I can tell when you genuinely like the results of a cook….sending brotherly love from Santa Clarita
Wonder how it holds up to the wind and weather but does look like a lot of fun