Apple and cherry wood gives it that sweet kiss! Here in Texas I cook on mesquite. But here lately I’ve burn cooking on my pit boss. Master mix apple , mesquite, pellets! Lips be smacking!
Over smoked food is from gettin dirty smoke meaning your wood aint burning efficiently; you make adjustments (open intake more, preheat wood on firebox, add more charcoal for the base etc)
@@UrbanFishermanYou suppose to use the door as an intake, its getting too much oxygen; you leave the door slightly cracked open; that way you wont be burning thru so much wood and you will still get that thin blue smoke… Nice pit though
Apple and cherry wood gives it that sweet kiss! Here in Texas I cook on mesquite. But here lately I’ve burn cooking on my pit boss. Master mix apple , mesquite, pellets! Lips be smacking!
Been wanting to try that Master mix. Thanks 👍🏽
Lookin good and simple. Dont bother with the nasayers. Thats good bbq
Thanks 👍🏽
Nice fire. I live at 4500 ft. 10+. Winds at all times. Love a gentle fire when possible😊
Yes and thanks for your support.
Man bro your puppy is sooo cute!!
Thank you!!
Okay thanks stay safe young King !
Will do
I like your pit set up. Let the chicken out to run around a little bit. Don’t leave him cage stuff, his whole life.
Thank you. The cage stays open all day and night so she can come in and out as she will.
What farmer's market do you sell? You're barbecue at.I would like to try some
Palmetto Bay Farmer's Market. Will be reopening in October Under New Management
Sweet smoker I like the idea of welding right on to an axle gonna do it for my next build.
Thanks 👍
Looks delicious 😋
Thank you 👍🏽
Where did you get the pit, its damn near like my dream smoker!
Facebook Marketplace
Great job of explaining fire management bro.
Glad you liked it
We need to get rid of that word "Little" in business, Small dollars turn to big dollars.
🙏🏾 Amen
Yes sir, thank
Yes sir 🙏🏾
Take that caption off, it’s TOO annoying, u act like ppl can’t hear or something, who wanna see them letters popping around, knock it off
Will do thanks
I'm Scared I'd Over Smoke all the meat so I'd get a burn barrel to burn all the wood down and add it to the Fire box... Less worries in my mind
Sounds good, but I've never had a problem. Smoke flavor is perfect. Possibly because I always leave the door open. Thanks 👍🏽
@@UrbanFisherman I noticed that you keep the door open honestly I thought it was just for video purposes...
Over smoked food is from gettin dirty smoke meaning your wood aint burning efficiently; you make adjustments (open intake more, preheat wood on firebox, add more charcoal for the base etc)
We still have that servant mentality
Thanks for your support
Never seen a setup like that kind of weird
She gets the job done. Thanks
You act like you scared to show the ribs
I will do a rib video
You know what you doing shit, show them ribs more💪🏾
Will do thanks
What size BBQ tank is that
Not sure, but I wish it was bigger. If I had to guess, either 50 gallons or 75.
Do you leave your firebox door open the entire cook?
Yes, it has no intake
@@UrbanFishermanYou suppose to use the door as an intake, its getting too much oxygen; you leave the door slightly cracked open; that way you wont be burning thru so much wood and you will still get that thin blue smoke… Nice pit though
Aye homie less talking and more doing... You got a wife if you want to hear yourself talk
Will do thanks 👍🏽
Like myron mixon says. Can do great bbq with a trash can. Too much youtube bs
Thanks
Offset Smoking is real bbq fam, fym? Lol
It’s not to safe set lit charcoals by propane tanks 😮
He likes to get a bang out of life 😂🤣💣💣💣💣💥💥💥💥🤯
Those tanks have been empty for years. Thanks 👍🏽
You know they make combo grills that have charcoal and propane 😅
It was done from a safe distance!