Thanks for the videos. Did a brisket on my Weber using the snake method as you described and also followed your 3 part mastering beef brisket videos and it turned out great. I couldn't be more pleased. I used redgum chunks for smoke. I now have the confidence to fork out a bit extra to get a better quality piece of meat without the fear of stuffing it up too badly
Good video. Hardwood absorbs very little water. Personally I thinks it’s a waste of time, Plus it can cool down your charcoal. Like I said, good video. 👍
Hi Martin, firstly want to say that I love your restaurant and I can’t wait to go again over the Christmas holidays. Your American BBQ Restaurant is definitely the best that I have ever been to and that says allot considering I have tried so many in Melbourne and Sydney not to mention throughout the USA trying many more over the last 20 years. I am a GAS BBQ man and have wanted to try cooking on wood and Coal for a long time and your videos have inspired me to try. Which one would you recommend between the Weber and the bullet smoker for me to buy ? I would really appreciate your opinion and assistance. Thank you. Looking forward to hearing back from you and watching your future videos. JJ
Jason Farrugia hey there, I love a kettle BBQ, they are so versatile, hot and fast and low and slow, it does both. If you want just a smoker get a bullet as they are easy and need little effort to maintain temp. My personal choice would be a kettle. ;) Marty
Hi I am a gill/bbq newbie and have a question about snake/minion method (lit charcoal + unlit charcoal). When I cook with 100% lit charcoal, food come out great and taste good! But every time I tried lit charcoal+unlit charcoal method, it leaves unpleasant after taste (taste like smoke when unlit charcoal start to burn). Am I doing something wrong?
Thanks for the videos. Did a brisket on my Weber using the snake method as you described and also followed your 3 part mastering beef brisket videos and it turned out great. I couldn't be more pleased. I used redgum chunks for smoke. I now have the confidence to fork out a bit extra to get a better quality piece of meat without the fear of stuffing it up too badly
Ben McClurg awesome, I am glad these vids have helped ;)
Good video. Hardwood absorbs very little water. Personally I thinks it’s a waste of time, Plus it can cool down your charcoal. Like I said, good video. 👍
Nice, thank you
This is the video that I’ve been searching for.Why so few views?
Spread the word brother - Martin
@@RedGumBBQ and I shall
Which method burns longer?
Great!
Thx m8, newby here.
Good video / Super Merci
Hi Martin, firstly want to say that I love your restaurant and I can’t wait to go again over the Christmas holidays. Your American BBQ Restaurant is definitely the best that I have ever been to and that says allot considering I have tried so many in Melbourne and Sydney not to mention throughout the USA trying many more over the last 20 years. I am a GAS BBQ man and have wanted to try cooking on wood and Coal for a long time and your videos have inspired me to try. Which one would you recommend between the Weber and the bullet smoker for me to buy ? I would really appreciate your opinion and assistance. Thank you. Looking forward to hearing back from you and watching your future videos. JJ
Jason Farrugia hey there, I love a kettle BBQ, they are so versatile, hot and fast and low and slow, it does both. If you want just a smoker get a bullet as they are easy and need little effort to maintain temp. My personal choice would be a kettle. ;) Marty
Martin Goffin Thank you 😉
I like 👍
Hi
I am a gill/bbq newbie and have a question about snake/minion method (lit charcoal + unlit charcoal).
When I cook with 100% lit charcoal, food come out great and taste good! But every time I tried lit charcoal+unlit charcoal method, it leaves unpleasant after taste (taste like smoke when unlit charcoal start to burn). Am I doing something wrong?
Depends on the quality of coal worse quality means more additives which will give an off taste