Thank you so much for watching, I truly appreciate it. You can find my Signature BBQ rub www.cookingwithkirby.com/product-page/california-dream-signature-bbq-seasoning
Thanks for this. I have this smoker myself and just finished assembling this year's edition. Was wondering whether or not we could get to temperature using charcoal. Really helps a lot.
How's it goin Mr. J, that chain method worked pretty good. It gave me a solid 3+ hours of steady cook time. I didn't have to mess with the vents and smoke stack either, it dialed in at 263-264 the whole 3 hours. Thank you brotha, I hope it works for you.
Thank you Todd, I actually need to work on the smoke box. I dont think they designed this smoker to cook longer than 6 hours. I am actually going to do a video on the charcoal rack you did, I will be sure to shout you out that gave me the inspiration to make this smoker cook longer than 6 hours. My plans are a brisket, 6 hours isnt enough. So as long as I can remove the ash without removing the heat source, I should be good. but will need to do my own measurements and stuff for this smoker. I hope you and Sassy have a wonderful Thanksgiving brotha, be safe and eat well my friend.
This is my rib cooker brotha, it does a really great job on them. I learned BBQ on an offset a long time ago. I love the process of using a stick burner. 250 - 275 is my temps I like to cook at. The food comes out great.
@@CookingwithKirby thanks man, that's great to know. I do ribs often, probably more than my wife would like me too lol and I like to do them right around 270 -275
Thank you Michael, its really easy, just get to know the feel of the ribs. You can over cook them really easy, but once you get it down. They come out great.
Thanks Bro, I learned how to do BBQ on an offset like this. It's pretty fun to do. Next is Brisket, but I need to mod the smoke box for it. Wish me luck lol. I hope you have a great Thanksgiving brotha.
Thanks Kirby. My smoker is on it's way, so your video is a great help. I have had the regular Char-Griller (non smoker) and have made many great BBQ's (slow cook 1/2 meat & 1/2 heat) but taking it to the next level. Great luck with your weight loss. My wife is on Keto which - as Samuel Jackson says in Pulp Fiction - pretty much makes the rest of the family on Keto, and has had great success. Have you used monkfruit sweeteners in your sauce yet? Keep up the great work. I have plenty of back videos of yours to watch!
Kirby, lovely bbqing sundrenched chap!! Learning so much on this wonderful tutorial and technique. Incredible cook, this is a celebration in every way. A lotta time, love and effort put into both. Congrats on weight loss, Kirby!, but i always thought ur amazing just as u are. Love to fam!
Thank you Mona, I appreciate it my friend. I am comfortable with myself being chubby. I just wanted to slim down a it. I hope you have a wonderful week Mona. Stay beautiful my friend.
Those bones look good Kirby! That offset seems to hold temps pretty well. There are keto sauces and rubs that seem ok, never tried them but congrats on your weight loss and keep on going. Have a great weekend brother!
Thanks Bro, I liked how that charcoal set up worked on this cook. I am trying to figure out how im going to do a brisket on it. I am still working on something where I can remove the ash after 6 hours. Have a great weekend brotha, I know its snowy out there but there is always Hot Chocolate lol.
Sweet Baby Rays is one of my favorite sauces for ribs and chicken. It gives a beautiful glaze on the food. I hope all is well Heather, stay beautiful my friend!
amzn.to/3vEBvw2 Hey Kenneth, this is the lining I have on the barrel lid. When I put it together, I just used High temp silicone from Auto Zone where the bolts and screws go.
Brotha Joe, these ribs were lip smacking good. The kids tore the one with Sweet Baby Rays up. Thank you Joe, I hope you have a great week and Happy Thanksgiving to you and the fam.
I'm smoking ribs for the first time today. I have a Longhorn Oklahoma Joe's (gas, charcoal, smoker) wish me luck!! I'm using the chain method (Charcoal then wood chunks). The only thing I don't have is the extra digital thermometer.
Hows it goin brotha, that chain method gave me 3 solid hours of cook time at 260ish degrees. It stayed 263 - 265 the whole time. It will definitely be my go to way for a long cook like that. An extra probe to monitor the temp is not needed, just look to make sure the stock thermometer is reading about 325. Heat rises up, so the reading will be hotter than where the food is.
Everything turned out great. I ran into two problems while cooking. 1st was that I should've had an extra thermometer for the grill where the ribs were. 2nd was I put too much charcoal and wood in the smoker. I never took into account that my grill was much smaller than yours. But overall not to bad for my first time using a smoker.
Any cheap analog one you can find at home depot or walmart. I dont like to rely on the wireless ones, sometimes they disconnect and you have issues reconnecting with the app. Analog will be consistent. Thats just a personal preference.The one I have is just a cheap one I found on Amazon for like $20. ThermoPro and Inkbird are some good brands, but they are pricey.
Yes sir, anything I put BBQ sauce on, I spritz with apple juice. You can also use Apple cider vinegar mixed with water. But apple juice helps leave the sugary bark on the ribs. Brisket I spritz with red wine and beef broth. Something like pulled pork, I will usually dilute the apple juice with water or just water alone. It is not a must do, water is all you need to use to moisten the bark, preventing it from getting too dry on you.
@@aaronchurchill1289 I didnt install it, I dont plan on using the warming rack. Im using this smoker soley for long cooks. I got some planned coming soon. Next is a pork butt and possibly a brisket afterwards.
Man I was gonna buy this rub but I just couldn't. $8 for the rub I'm down. But $8.40 for shipping. 💀💀 Can't do that lol. Great videos tho. Thank you man!
Sorry to hear brotha, but the 8.40 goes to the USPS. I dont make a penny off of that. I dont make much selling these rubs either, I do it to share the flavors I have spent so many years developing on it. I spent many days trying to develop a Mexican BBQ seasoning, this has seen many versions. Honestly this came about me trying to share my food recipes to people, that is its main goal. I have a coupon code "FATPANTS10" for a 10% discount. I actually lost money selling more than 1 bottle because I didn't know the postal service. This is my first time being a vendor of some sort outside of a building. But like I said, its about sharing something I feel that I created great. I dont mind discounting my product to allow someone to experience it, but there are costs to things at the end of the day. I do appreciate the feedback, but the shipping is not me honestly. You can order up to 70lbs with that $8.40. Thanks brotha.
Thank you so much for watching, I truly appreciate it. You can find my Signature BBQ rub www.cookingwithkirby.com/product-page/california-dream-signature-bbq-seasoning
Did you reach you weight loss goal.
Thanks for this. I have this smoker myself and just finished assembling this year's edition. Was wondering whether or not we could get to temperature using charcoal. Really helps a lot.
I just bought my first offset smoker. This was very informative!
I’ve never thought of using the hot box like that with a chain fire. Smart that prolly cuts out a lot of fire management work
What liquid is in that pan under the grate?
Water
dope video just smoked my first rack of ribs much appreciated
Love this vid. Will try that method with my offset smoker.
How's it goin Mr. J, that chain method worked pretty good. It gave me a solid 3+ hours of steady cook time. I didn't have to mess with the vents and smoke stack either, it dialed in at 263-264 the whole 3 hours. Thank you brotha, I hope it works for you.
Nice looking color on them ribs, and cool rub. I also like how you did the fire box coals.
Thank you Todd, I actually need to work on the smoke box. I dont think they designed this smoker to cook longer than 6 hours. I am actually going to do a video on the charcoal rack you did, I will be sure to shout you out that gave me the inspiration to make this smoker cook longer than 6 hours. My plans are a brisket, 6 hours isnt enough. So as long as I can remove the ash without removing the heat source, I should be good. but will need to do my own measurements and stuff for this smoker. I hope you and Sassy have a wonderful Thanksgiving brotha, be safe and eat well my friend.
Love sweet baby ray’s. Use it every time I make ribs
Them ribs turned out awesome brother! Looks like tons of flavor going on.
Thanks Broski's!
Thanks for sharing, I've been looking at this smoker after I found a couple of your videos, I believe you have sold me on it lol
This is my rib cooker brotha, it does a really great job on them. I learned BBQ on an offset a long time ago. I love the process of using a stick burner. 250 - 275 is my temps I like to cook at. The food comes out great.
@@CookingwithKirby thanks man, that's great to know. I do ribs often, probably more than my wife would like me too lol and I like to do them right around 270 -275
Thanks for the info will try this method. Nice ribs 👍👍👍
Thank you Michael, its really easy, just get to know the feel of the ribs. You can over cook them really easy, but once you get it down. They come out great.
Dang it bro they look great. I'm still getting use to my offset. Makes me want to go smoke some right now.
Thanks Bro, I learned how to do BBQ on an offset like this. It's pretty fun to do. Next is Brisket, but I need to mod the smoke box for it. Wish me luck lol. I hope you have a great Thanksgiving brotha.
@@CookingwithKirby Awesome. I hope y'all have a Blessed and Happy Thanksgiving as well.
Hey buddy I just bought this exact smoker, what mods are going to have to make for brisket?
@@nateacgd1122 That's great bro. You could always add a Flame Boss that would help monitor and maintain the temperature.
That was an Honest review i enjoy all your vids keep em going and as always keep the smoke stank lite
Looks so delicious 😋
Great looking ribs Kirby. Yes sir nothing wrong with Sweet Baby Ray's I use it often but I do change it up from time to time..
Thank you Mikey, Stubbs is some good sauce to. I like their spicy one, that goes great on pork.
Your rub came today man. I can't wait to try it.
I hope you enjoy it Trevor, let me know what you think of it. I hope you had a great weekend brotha!
HAVE A GREAT HAPPY THANKSGIVING W/ FAMILY💕💖💕
Thank you Alicia, I hope you and the family have a wonderful Thanksgiving. Be blessed my friend.
@@CookingwithKirby THANKS so much. You too🤗
Mucho blessings!
The 2 scoops you put in there first, whats the name of it
Thanks Kirby. My smoker is on it's way, so your video is a great help. I have had the regular Char-Griller (non smoker) and have made many great BBQ's (slow cook 1/2 meat & 1/2 heat) but taking it to the next level. Great luck with your weight loss. My wife is on Keto which - as Samuel Jackson says in Pulp Fiction - pretty much makes the rest of the family on Keto, and has had great success. Have you used monkfruit sweeteners in your sauce yet? Keep up the great work. I have plenty of back videos of yours to watch!
Great video sir those look amazing thank you for sharing
Thank you Dub G, I hope the tips help. Wish you and your loved ones a great weekend and a happy 4th.
Kirby, lovely bbqing sundrenched chap!! Learning so much on this wonderful tutorial and technique. Incredible cook, this is a celebration in every way. A lotta time, love and effort put into both. Congrats on weight loss, Kirby!, but i always thought ur amazing just as u are. Love to fam!
Thank you Mona, I appreciate it my friend. I am comfortable with myself being chubby. I just wanted to slim down a it. I hope you have a wonderful week Mona. Stay beautiful my friend.
Those bones look good Kirby! That offset seems to hold temps pretty well. There are keto sauces and rubs that seem ok, never tried them but congrats on your weight loss and keep on going. Have a great weekend brother!
Thanks Bro, I liked how that charcoal set up worked on this cook. I am trying to figure out how im going to do a brisket on it. I am still working on something where I can remove the ash after 6 hours. Have a great weekend brotha, I know its snowy out there but there is always Hot Chocolate lol.
Delicious! Yup sweet baby rays is a good bbq sauce
Sweet Baby Rays is one of my favorite sauces for ribs and chicken. It gives a beautiful glaze on the food. I hope all is well Heather, stay beautiful my friend!
I am sure going to try! Thanks for sharing! (I can't find your rub?)
Great ideal.
What size gaskets you use on that grill
amzn.to/3vEBvw2 Hey Kenneth, this is the lining I have on the barrel lid. When I put it together, I just used High temp silicone from Auto Zone where the bolts and screws go.
Competition looking ribs Kirby! Yummylisious!
Brotha Joe, these ribs were lip smacking good. The kids tore the one with Sweet Baby Rays up. Thank you Joe, I hope you have a great week and Happy Thanksgiving to you and the fam.
Them ribs look mighty fine brotha... That rub gave them a nice color... I like!👍👍
Thank you Luis, not competition ribs but some good backyard ribs. Nice and tender and had a great flavor.
I'm smoking ribs for the first time today. I have a Longhorn Oklahoma Joe's (gas, charcoal, smoker) wish me luck!! I'm using the chain method (Charcoal then wood chunks). The only thing I don't have is the extra digital thermometer.
Hows it goin brotha, that chain method gave me 3 solid hours of cook time at 260ish degrees. It stayed 263 - 265 the whole time. It will definitely be my go to way for a long cook like that. An extra probe to monitor the temp is not needed, just look to make sure the stock thermometer is reading about 325. Heat rises up, so the reading will be hotter than where the food is.
Everything turned out great. I ran into two problems while cooking. 1st was that I should've had an extra thermometer for the grill where the ribs were. 2nd was I put too much charcoal and wood in the smoker. I never took into account that my grill was much smaller than yours. But overall not to bad for my first time using a smoker.
@@victoryfordinner-kqva804- the lit charcoal was about half or less of a chimney. Try that next time.
yeah, trying that next time. Thanks. What digital thermometer do you recommend to put on a grill grate by the food?
Any cheap analog one you can find at home depot or walmart. I dont like to rely on the wireless ones, sometimes they disconnect and you have issues reconnecting with the app. Analog will be consistent. Thats just a personal preference.The one I have is just a cheap one I found on Amazon for like $20. ThermoPro and Inkbird are some good brands, but they are pricey.
Happy Thanksgiving to you and your family.
Thank you Stephanie, I wish you and the family a wonderful Thanksgiving. Be blessed and eat good, stay beautiful my friend!
What does adding coke do for the flava
Adds a sweet flavor to the ribs. I like to use coke or dr pepper.
Is that a water pan u have in there boss
I had pans in there, not sure if I had water in them.
Couldnt afford to smoke in Cali had to move to Tennessee 🤣
hey brother so you sprayed it with apple juice?
Yes sir, anything I put BBQ sauce on, I spritz with apple juice. You can also use Apple cider vinegar mixed with water. But apple juice helps leave the sugary bark on the ribs. Brisket I spritz with red wine and beef broth. Something like pulled pork, I will usually dilute the apple juice with water or just water alone. It is not a must do, water is all you need to use to moisten the bark, preventing it from getting too dry on you.
@@CookingwithKirby love the fast reply. great ill try it this 4th of july, thank you good sir.
Are you related to David or Robert Kirby? The video was a champ.
Should pre light your charcoal when you add more , burns off the dirty smoke and stuff
Nice rib cook Kirby ! Beautiful color on the non keto rack ! I’ll take mine leaded, you can have the unleaded rack ! ...Lol
haha good deal. Thanks Kent, have a great vacay brotha. Ill be watching.
Hi Kirby lets get into this.
Hey Fefe!
S
Why did you choose the champ over the competition?
?
Hey Aaron, it was $120 difference. I just wanted a small offset again. It was on sell for $169 at home depot.
Aaron churchill do you ever use the warming rack? Thanks for the reply and I look forward to your next cool!
@@aaronchurchill1289 I didnt install it, I dont plan on using the warming rack. Im using this smoker soley for long cooks. I got some planned coming soon. Next is a pork butt and possibly a brisket afterwards.
Man I was gonna buy this rub but I just couldn't. $8 for the rub I'm down. But $8.40 for shipping. 💀💀 Can't do that lol. Great videos tho. Thank you man!
Sorry to hear brotha, but the 8.40 goes to the USPS. I dont make a penny off of that. I dont make much selling these rubs either, I do it to share the flavors I have spent so many years developing on it. I spent many days trying to develop a Mexican BBQ seasoning, this has seen many versions. Honestly this came about me trying to share my food recipes to people, that is its main goal. I have a coupon code "FATPANTS10" for a 10% discount. I actually lost money selling more than 1 bottle because I didn't know the postal service. This is my first time being a vendor of some sort outside of a building. But like I said, its about sharing something I feel that I created great. I dont mind discounting my product to allow someone to experience it, but there are costs to things at the end of the day. I do appreciate the feedback, but the shipping is not me honestly. You can order up to 70lbs with that $8.40. Thanks brotha.
Those look good, definately need fat pants on cause you probably cant stop eating them.
Thank you Cooking 1.5, I agree with you on that one. The family ate well.
I'm sure eating ribs you will meet your ideal weight 🤣
Dude for keto it actually is lol. Baby backs are more leaner meat, so honestly its less fat.