Oh an experiment. Not pizza. I feel like you’re trying to branch out 😂 oh those are looking good. I never remember to do the spritz 🤷🏻♀️ wow really pouring down. It’s good that it turned out good. Good to know. Baffle stays on. Thanks for sharing your experiment.
I have only used this smoker maybe 4 times. My fat face is too worried about eating pizza! LOL Baffle is back on as I type this! Thank You F! Really appreciate Ya!
Just like tuning plates and fire bricks the baffle is to help distribute the heat more evenly Rather than all the heat rising straight up at the join from the firebox and creating a hot spot
I kind of touched on that in the opening. It is going back on. Some of the big channels out there swear by it's removal, and I always doubted it would make it better. It doesn't! Thanks Sir!
@@PaulieDetmurds well we all know how backwards most of the big channels are. With the heat rising at the box join, it becomes more difficult to get directed smoke/flow to the stack, thus it backs up. We both understand the dynamics of heat flow from source to exhaust🤜🏼💥🤛🏼
You always impress me! Good experiment thanks for sharing
Thank You Sherry! I so appreciate that!
Thanks for sharing the experiment!🍻
Thanks as always Cappy!
Kuya Paulie thank you for sharing always support you
Salamat Ate!
Valid experiment, Paulie! And I'm impressed that you cut down your own cherrywood!
Imma trying Sir!
*Thank you for sharing this video. Wish you good health. Full **8:18*
Thank You so very much!
Maybe you could make some Chicken Adobo for us some day?
Love the recipe that my wife brought back from South Korea back in the 1990s!
I have made the Filipino version many times, but maybe I will do a special video of The Little Lady making it! Great to see ya again Thomas!
Looked good. I would use the baffle, I think.
I just wanted to try it once. Everyone always wants to mod things. I want to use as intended most times. Thank You!
Nice experiment, Mr Paulie. The lighting seems to be a little issue, get some soccer field lights put up. 🤣🤣👍🍺💯
It was worth trying! Thanks Ron!
Oh an experiment. Not pizza. I feel like you’re trying to branch out 😂 oh those are looking good. I never remember to do the spritz 🤷🏻♀️ wow really pouring down. It’s good that it turned out good. Good to know. Baffle stays on. Thanks for sharing your experiment.
I have only used this smoker maybe 4 times. My fat face is too worried about eating pizza! LOL Baffle is back on as I type this! Thank You F! Really appreciate Ya!
Nice cook. I always like seeing your Grand Champion. Missed this one. I was out of town all weekend.
@@whitepinesbbq6880 ...Thank You,...baffle is BACK IN THERE! LOL
Those ribs look Fantastic! So Delicious! I love that you cut your own cherrywood. That is very cool. 🥰💞👍🏻
The Little Lady didn't want that tree there anymore, ...LOL , so I had to cut it down! Thank You!
Well done , my husband likes to grill also.
It's so good!
Just like tuning plates and fire bricks the baffle is to help distribute the heat more evenly Rather than all the heat rising straight up at the join from the firebox and creating a hot spot
I kind of touched on that in the opening. It is going back on. Some of the big channels out there swear by it's removal, and I always doubted it would make it better. It doesn't! Thanks Sir!
@@PaulieDetmurds well we all know how backwards most of the big channels are. With the heat rising at the box join, it becomes more difficult to get directed smoke/flow to the stack, thus it backs up. We both understand the dynamics of heat flow from source to exhaust🤜🏼💥🤛🏼
@@2AChef-n-BBQ Spot on perfectly "said"!