I thank you and appreciate you filming your cook. Personally, this would be over my head. It being the 4th of July, 100 degree heat, having to continuously manage 4 fires in 4 different pits in 100 degree heat, preparing other food dishes, preparing your house for the party, time deadlines, guests coming over, fireworks, etc and you and your daughter still made the effort to film this day, THANK YOU!
@@hankt2792 Wow, I need you for a PR agent ! Thank you for your kind words. You know I am blessed in that my wife is a true partner. She is up at 4 am, there she is in the wrap, she decorated the house, and so much more. She knows how to throw a great party. Without her I would be cooking a pack of hotdogs on the gas grill and calling myself a bbq pit master. Thank you for watching. I appreciate your comments.
Going from a backyard cook to feed your family, to a 19 rack cook is an entirely different ball-game. Glad it was you and not me this time lol. But really, from what you've show us with your process, I'd say you did very well for your first time around a cook this size. Cheers sir
Thank you for watching and for your comment. I definitely went to the learning tree on this cook. I did learn a lot and hopefully a few people who watch this video will have a few points to consider as they ramp up their own cooks. What is the biggest cook you have done ?
You DEFINITELY had a lot going on with multiple Cookers. My max is 25 slabs in my WSM 22 w/extension barrel and hanging rack. Full disclosure: I made a larger charcoal basket to accommodate longer volume cooks. I got the WSM up to 275 before I hang the slabs. The addition of all that meat will stem the temp and I made my adjustment on the dampers. Once I got locked in, I didn't have to bother them until they were done. Took about 5-5 1/2 hours.
You know looking back I could have loaded more on the barrel cooker. I did not have enough hooks to double hook more ribs. I think you had the right idea. Did you run into challenges with all the prep of the ribs or saucing the the ribs ?
Wow. I believe you did great. We all know the commitment it takes to manage 4 cookers in the summer heat. The true compliment to the pitmaster is watching your hard work disappear one bite at a time. I've only ever cooked 2 racks at one time. Nice job!
Thank you for watching and your kind words. I was pleased that the ribs went so fast. I think I got four ribs out of it. I learned so much in this cook. The ability to scale it up really caught me off guard. Good bbq life lesson for me.
Recently subscribed, great video. Love how you documented your game plan and set up a schedule. You admitted your mistakes and learned from them. Props for handling three pits too!!! I’ve cooked for a friend’s birthday party three years in a row with a lone star cabinet. What I’ve learned is to skip the wrap and just go low and slow, rotate ribs so they develop color evenly, and spritz with liquid mixture of choice. Then sauce when desired tenderness is achieved. I saved myself so much labor. Looking forward to more content.
Thank you for watching. I have never done no wrap ribs. Other than hitting them with spritz are there other secrets to keeping them tender ? How do you like the Lone Starz smoker ? Those smokers always look so well build.
Awesome cook Bro. I love it. It is something about running multiple cookers of different styles all at one time. I would love to have been your taste tester. Awesome job!!👍🏾
I watched your videos as I tended the fires. When you were talking about how tired you were in your 28 hour cook… I just nodded in agreement. Love your content. Love your style of videos.
To tackle a cook like that is very impressive especially considering the amount of ribs and the four different types of smokers being used. Certainly several extra pairs of hands definitely helps especially in the wrapping part of the cook. I sent my green light into Tyler on the build of my Shirley 24x42 on a modified. trailer. I’m nervously excited. Just to let you know you have help me along with others to get through the long wait. Keep the videos coming. Please and Thank you
I think that is awesome on you ordering the Shirley. If you are getting a smoker that big I guess you are planning on doing your own big cooks. When I look back at the video I could have used up the top rack of the Shirley and not had to use one of the other smokers. I was just nervous about the top shelf. In hindsight I did not have to be nervous. It cooked great on the top shelf. Thank you for watching and commenting. I hope the wait is not too long on your Shirley.
Thank you for watching. It turned out I was over my head pretty quick. Lucky I had family. I am looking forward to watching your videos on your new smokers. You have an impressive collection on your own porch.
Well done, that was a great cook. I was asked to cook ribs for friends at work that turned into 13 St Louis racks that I had to finish before 1pm. I had my YS640 then which made it easier but I still had to rush to get them done in time to leave for work. The one thing I took away from that cook was not to try to finish so close to when we eat. Now I finish a couple hours early and hold the meat either in a cooler or cambro. So much easier and less stress. The pellet grill made my cook easier than managing 3 stick burners and a barrel I can’t imagine doing that. Nice job!
Thank you for watching and commenting. I really underestimated my time on this cook. I started at 4 am for a 2 pm party. I thought I had all the time in the world. I would have been so envious of your smoker as I was sweating away. I don’t own any pellet smokers and I wonder about that decision as I am spending hours cooking. How do you like your Yoder ?
@@myporchbbq I sold the pellet smoker last year to put towards my Lang. I liked the Yoder a lot, it’s built like a tank. It has a 20 lb hopper so overnight cooks were never a problem. I used it when I cooked for a lot of people. Next month we are having 23 people over for a bbq and I’ll miss it then for sure but I like using the Lang more tending to the fire.
@@Jeeptj1300 75 slabs! Oh my word… hopefully you have an army to help you. I can’t imagine cooking that much food. That is on another level of bbq. Hopefully people are helping with the expenses. What is the most you have cooked at your house ?
I have an old barrel house cooker (BHC) for just ribs. They call it the ribonator. Nothing beats it. (I have a Lang 36", too - which I love). The Barrel house cooker gets you a bit of charcoal flavor. Just amazing. Very similar to your Joe barrel cooker. That is sweet.
There is something about drums and ribs. One of my “go to” bbq combinations. I don’t do videos on it because the drum is set it and forget it. Thanks for watching.
You did a great job with a large cook! I subscribed to your channel over my curiosity of your Shirley. I have cooked a lot of pork shoulders but never that many ribs. After watching your video I can only think of one way to streamline the cooking process and that’s a Pit Barrel Cooker PBX. One set and forget it cooker would have carried the load. They produce sufficient quality for feeding the masses. Thank you for sharing your experience. It gave me a lot to think about should I ever attempt such a daunting challenge.
You have a great point. I should have loaded up the drum cooker more. I ran out of hooks. I went to the metal outlet store and bought some 304 stainless rod and am going to make some more hooks. Are you thinking about a Shirley ? They are a great smoker. What are you currently cooking on ?
@@myporchbbq I currently use the original Pit Barrel and a large drum smoker. I have wanted to try an offset smoker for a long time but am undecided between the traditional flow and the reverse flow. I hear negative things about reverse flow smokers but found your cooks on the Shirley very enticing. Do you have any words of wisdom?
@papajsbbq4520 I appreciate you responding back. I get asked the question about reverse flow regularly. I don’t think the difference is as severe as the internet likes to make it. Many offsets come with tuning plates. The tuning plates serve the same purpose as the reverse flow plate of evening out heat distribution. I do not run any of my smokers as open flow. I think for a backyard smoker the smaller size means you end up with too much hot zone without some kind of deflector. The reverse flow does run hotter so they cook faster. The smoke profile is as subtle or as strong as you want to make it. Smoking Dad BBQ did a great video on reverse flow versus straight flow. I think it comes down to the builder. The builders tend to advocate a certain style because that’s what they make. It’s like as a Ford person what they think about Chevy. Find the quality you want. Are you wanting pure custom smoker, quality mass produced( Horizon, Meadow Creek, Old Country Pits), or big box China products. My advice is find the right size. Then the fight fuel type. Do you want a pure stick burner or do you want a charcoal smoker you add wood chucks to ? Depending on that question you narrow down the choices. Then it comes down to style. Pipe or cabinet, horizontal or vertical. It’s a lot to think about but then that’s what makes it so much fun. Thanks for watching
I appreciate the information and advice. I think I need to consider some of the options that you have mentioned here and try to decide what would fit my needs the best. This has been very helpful and I appreciate the advice. Keep the great videos coming!
The Bronco Pro now that is a rib cooking machine. There is something about ribs cooked in a drum. I hope they turn out great. I appreciate you watching the video.
Awesome cook! I'm interested in a reverse flow at some point. Just wondering if you notice a difference in the flavor and depth of smoke with the OKJ Bronco verses a reverse flow?
My experience with the drum is that it provides a milder smoke profile than the stick burners. Reverse flow smoke profile is not much different than a traditional flow. Many smokers have tuning plates so you still end up with some protection from the initial smoke from the firebox. Reverse flow cooks faster than a drum and has more convection so the bark tends to be more distinct. However, the ability to set it and forget it on a drum makes any difference negligible. To me it depends on if you want to play with the fire. The exception is brisket. I am not a big fan of drum cooked brisket. Not enough air flow to create a crusty bark. Thanks for watching and your question.
I will give that a try when we are not cooking so many. In a class I went to with Tuffy Stone he mentioned browning butter and basting with it. Thanks for watching.
I thank you and appreciate you filming your cook. Personally, this would be over my head. It being the 4th of July, 100 degree heat, having to continuously manage 4 fires in 4 different pits in 100 degree heat, preparing other food dishes, preparing your house for the party, time deadlines, guests coming over, fireworks, etc and you and your daughter still made the effort to film this day, THANK YOU!
@@hankt2792 Wow, I need you for a PR agent ! Thank you for your kind words. You know I am blessed in that my wife is a true partner. She is up at 4 am, there she is in the wrap, she decorated the house, and so much more. She knows how to throw a great party. Without her I would be cooking a pack of hotdogs on the gas grill and calling myself a bbq pit master. Thank you for watching. I appreciate your comments.
Going from a backyard cook to feed your family, to a 19 rack cook is an entirely different ball-game. Glad it was you and not me this time lol. But really, from what you've show us with your process, I'd say you did very well for your first time around a cook this size. Cheers sir
Thank you for watching and for your comment. I definitely went to the learning tree on this cook. I did learn a lot and hopefully a few people who watch this video will have a few points to consider as they ramp up their own cooks. What is the biggest cook you have done ?
You DEFINITELY had a lot going on with multiple Cookers. My max is 25 slabs in my WSM 22 w/extension barrel and hanging rack. Full disclosure: I made a larger charcoal basket to accommodate longer volume cooks. I got the WSM up to 275 before I hang the slabs. The addition of all that meat will stem the temp and I made my adjustment on the dampers. Once I got locked in, I didn't have to bother them until they were done. Took about 5-5 1/2 hours.
You know looking back I could have loaded more on the barrel cooker. I did not have enough hooks to double hook more ribs. I think you had the right idea. Did you run into challenges with all the prep of the ribs or saucing the the ribs ?
Wow. I believe you did great. We all know the commitment it takes to manage 4 cookers in the summer heat. The true compliment to the pitmaster is watching your hard work disappear one bite at a time. I've only ever cooked 2 racks at one time. Nice job!
Thank you for watching and your kind words. I was pleased that the ribs went so fast. I think I got four ribs out of it. I learned so much in this cook. The ability to scale it up really caught me off guard. Good bbq life lesson for me.
Recently subscribed, great video. Love how you documented your game plan and set up a schedule. You admitted your mistakes and learned from them. Props for handling three pits too!!!
I’ve cooked for a friend’s birthday party three years in a row with a lone star cabinet. What I’ve learned is to skip the wrap and just go low and slow, rotate ribs so they develop color evenly, and spritz with liquid mixture of choice. Then sauce when desired tenderness is achieved.
I saved myself so much labor.
Looking forward to more content.
Thank you for watching. I have never done no wrap ribs. Other than hitting them with spritz are there other secrets to keeping them tender ?
How do you like the Lone Starz smoker ? Those smokers always look so well build.
Awesome cook Bro. I love it. It is something about running multiple cookers of different styles all at one time. I would love to have been your taste tester. Awesome job!!👍🏾
I watched your videos as I tended the fires. When you were talking about how tired you were in your 28 hour cook… I just nodded in agreement. Love your content. Love your style of videos.
@myporchbbq Thanks Bro. I love watching yours too. I stay on the lookout for you to post one.
To tackle a cook like that is very impressive especially considering the amount of ribs and the four different types of smokers being used. Certainly several extra pairs of hands definitely helps especially in the wrapping part of the cook. I sent my green light into Tyler on the build of my Shirley 24x42 on a modified. trailer. I’m nervously excited. Just to let you know you have help me along with others to get through the long wait. Keep the videos coming. Please and Thank you
I think that is awesome on you ordering the Shirley. If you are getting a smoker that big I guess you are planning on doing your own big cooks. When I look back at the video I could have used up the top rack of the Shirley and not had to use one of the other smokers. I was just nervous about the top shelf. In hindsight I did not have to be nervous. It cooked great on the top shelf. Thank you for watching and commenting. I hope the wait is not too long on your Shirley.
Wow, that's a lot of work. I know everyone appreciated your hard work. I think I've only ever done 5 or 6 racks at a time.
Thank you for watching. It turned out I was over my head pretty quick. Lucky I had family. I am looking forward to watching your videos on your new smokers. You have an impressive collection on your own porch.
Well done, that was a great cook. I was asked to cook ribs for friends at work that turned into 13 St Louis racks that I had to finish before 1pm. I had my YS640 then which made it easier but I still had to rush to get them done in time to leave for work. The one thing I took away from that cook was not to try to finish so close to when we eat. Now I finish a couple hours early and hold the meat either in a cooler or cambro. So much easier and less stress. The pellet grill made my cook easier than managing 3 stick burners and a barrel I can’t imagine doing that. Nice job!
Thank you for watching and commenting. I really underestimated my time on this cook. I started at 4 am for a 2 pm party. I thought I had all the time in the world. I would have been so envious of your smoker as I was sweating away. I don’t own any pellet smokers and I wonder about that decision as I am spending hours cooking. How do you like your Yoder ?
@@myporchbbq I sold the pellet smoker last year to put towards my Lang. I liked the Yoder a lot, it’s built like a tank. It has a 20 lb hopper so overnight cooks were never a problem. I used it when I cooked for a lot of people. Next month we are having 23 people over for a bbq and I’ll miss it then for sure but I like using the Lang more tending to the fire.
Hopefully you are not doing 19 racks of ribs for your party :)
GREAT LOOKING COOK , ALL THE FOOD LOOKED GREAT , WE COOK 75 SLABS ON OUR SHIRLEY TRAILER RIG FOR ALABAMA FOOTBALL GAMES ITS ALOT OF WORK
@@Jeeptj1300 75 slabs! Oh my word… hopefully you have an army to help you. I can’t imagine cooking that much food. That is on another level of bbq. Hopefully people are helping with the expenses. What is the most you have cooked at your house ?
I have an old barrel house cooker (BHC) for just ribs. They call it the ribonator. Nothing beats it. (I have a Lang 36", too - which I love). The Barrel house cooker gets you a bit of charcoal flavor. Just amazing. Very similar to your Joe barrel cooker. That is sweet.
There is something about drums and ribs. One of my “go to” bbq combinations. I don’t do videos on it because the drum is set it and forget it. Thanks for watching.
You did a great job with a large cook! I subscribed to your channel over my curiosity of your Shirley. I have cooked a lot of pork shoulders but never that many ribs. After watching your video I can only think of one way to streamline the cooking process and that’s a Pit Barrel Cooker PBX. One set and forget it cooker would have carried the load. They produce sufficient quality for feeding the masses. Thank you for sharing your experience. It gave me a lot to think about should I ever attempt such a daunting challenge.
You have a great point. I should have loaded up the drum cooker more. I ran out of hooks. I went to the metal outlet store and bought some 304 stainless rod and am going to make some more hooks. Are you thinking about a Shirley ? They are a great smoker. What are you currently cooking on ?
@@myporchbbq
I currently use the original Pit Barrel and a large drum smoker. I have wanted to try an offset smoker for a long time but am undecided between the traditional flow and the reverse flow. I hear negative things about reverse flow smokers but found your cooks on the Shirley very enticing. Do you have any words of wisdom?
@papajsbbq4520 I appreciate you responding back. I get asked the question about reverse flow regularly. I don’t think the difference is as severe as the internet likes to make it. Many offsets come with tuning plates. The tuning plates serve the same purpose as the reverse flow plate of evening out heat distribution. I do not run any of my smokers as open flow. I think for a backyard smoker the smaller size means you end up with too much hot zone without some kind of deflector. The reverse flow does run hotter so they cook faster. The smoke profile is as subtle or as strong as you want to make it. Smoking Dad BBQ did a great video on reverse flow versus straight flow. I think it comes down to the builder. The builders tend to advocate a certain style because that’s what they make. It’s like as a Ford person what they think about Chevy. Find the quality you want. Are you wanting pure custom smoker, quality mass produced( Horizon, Meadow Creek, Old Country Pits), or big box China products.
My advice is find the right size. Then the fight fuel type. Do you want a pure stick burner or do you want a charcoal smoker you add wood chucks to ? Depending on that question you narrow down the choices. Then it comes down to style. Pipe or cabinet, horizontal or vertical. It’s a lot to think about but then that’s what makes it so much fun. Thanks for watching
I appreciate the information and advice. I think I need to consider some of the options that you have mentioned here and try to decide what would fit my needs the best. This has been very helpful and I appreciate the advice. Keep the great videos coming!
Nice slabs! I'm fixin to do 9 racks in my Bronco pro one of these days.
The Bronco Pro now that is a rib cooking machine. There is something about ribs cooked in a drum. I hope they turn out great. I appreciate you watching the video.
Awesome cook! I'm interested in a reverse flow at some point. Just wondering if you notice a difference in the flavor and depth of smoke with the OKJ Bronco verses a reverse flow?
My experience with the drum is that it provides a milder smoke profile than the stick burners. Reverse flow smoke profile is not much different than a traditional flow. Many smokers have tuning plates so you still end up with some protection from the initial smoke from the firebox. Reverse flow cooks faster than a drum and has more convection so the bark tends to be more distinct. However, the ability to set it and forget it on a drum makes any difference negligible. To me it depends on if you want to play with the fire. The exception is brisket. I am not a big fan of drum cooked brisket. Not enough air flow to create a crusty bark. Thanks for watching and your question.
Great job! I dont like those rib racks either.
Trty using genuine butter instead of that parkay crap
I will give that a try when we are not cooking so many. In a class I went to with Tuffy Stone he mentioned browning butter and basting with it. Thanks for watching.