Offset Smoker FIRST COOK | Pitmaster Kenny Tran TheSmoKINGribs.com w Harry SlapYoDaddyBBQ.com
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- Опубліковано 30 вер 2024
- #HarrySoo #SlapYoDaddyBBQ #TheSmoKINGrib
3/15/24 Sorry for the glitchy background music as I was victim to scammers who revoked the music copyright to hijack the revenue to themselves. I had to replace the music and that messed up the monologue.
COLLAB w Pitmaster Kenny Tran, my alumni, with his first cook (and black belt tips) on his new JJ reverse flow smoker from Texas.
Music Info: Kitchen - by SoulProdMusic.
Music Link: bit.ly/2MhzxAi
thesmokingribs....
Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to like, subscribe, and hit the Notification Bell for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
These neighbors have no idea who bestows their presence
*This*
OMG ! That is an AWESOME BBQ PIT !!!!! Love the way the shelves slide out. A lot of thought went into this grill. Congratulations to the owner. 👍👍🔥
Right on
@@SlapYoDaddyBBQ Did you take welding class?
I hope everyone appreciates the enormous amount of work and effort that goes into your cooks. Pit and food look amazing. looks to have a somewhat insulated firebox?
Yes it is
Where is the blueberry cornbread? I struggle to find a better BBQ place in orange county than his!
Thank you. You’re too kind!
Subbed the fuuck out of this channel. 🔥🔥🔥🔥🔥
Kenny & Harry are the best! Look forward to checking out that pit sometime. Looks very impressive!
Love the content. The music is annoying. I'm fine with the comments and the real ambience of the surroundings.
That tortilla test is super clever
Thanks Bryan. I also use white bread. Just use whatever is cheaper. You can get a day-old white bread loaf in the grocery store for a buck!
Just an all around great video, Harry! Friends helping friends! What its all about!
Absolutely!
That's an impressive looking pit. The food that was prepared on it looks awesome. Cheers, Harry! 👍👍✌️
Cheers Dwayne! Awesome reverse smoker!
Wat kind wood l
That's a great looking pit. I really like this trailer style that has swing out walls to make a large roof area to get out of the sun and rain. I notice we don't see reverse flow as much as we did a few years ago. But again great looking pit. 👍😁🔥
Thank you. I agree. I’ve been catering for a very long time. This pit fits what we need for now… I love all pits and the diff designs out there. Bbq is fun!
I'll miss the Cadillac smoker!!!! That thing looks money!!! Johnny
I miss helping out on the catering gigs. Good group of people and Kenny is so methodical with everything. Taught me a lot.
Lots of work and a lot of fun to help out!
@@SlapYoDaddyBBQ yes it is. I'm also a Harry Soo alumni!!! *bbq sign*!!!
I'd recommend the class to anyone!
BBQ TOFU... YAY
Said no heterosexual male EVER
What's that move with the knuckles at 3:19? Why does he do that?
It helps flatten out the point for shaping. Good luck.
We flatten the meat so it's easier to trim when it's flat.
Awesome pit! I love your content. I've learned a lot on this channel
Glad you enjoy it!
Is there a house forsale next to you ? I'll move in today. 👍
Lol
Does the guy / company that built that smoker have a website??
Pits by JJ out of Houston.
That bad boy can spread a lot of barbecue love…..
Love going to Francisco's, go a lot for their plate ribs.
Nice rig!! Hello from Idaho.
I like this guy but he needs better sound…. ;)
Thanks for stopping by Stacey. I'll have to get better gear than my phone!
Neighbors happy with that out front?
It’s stored in warehouse when not in use.
I love the DOG forking down the BBQ every time!! @Harry: You should give him a graphic of 4-paws or 5-paws!!
what a great idea for a Mr. Beans approved paw stamp on the food he tastes. I've been told he needs his own channel! :-)
You must have good neighbors.
What a great smoker design! The roof is such a cool feature👍😊
I think so too!
Awesome Pit , lots of envy. I use $180 electric smoker and my brisket , ribs, turkey etc. come out excellent every single time. If the fam love it then its perfect.
Sounds great! Always use the smoker, method, recipe that brings joy. There is no right or wrong. As long as you are spreading BBQ love, you can boil your meats and char it on the grill and I'll eat it if it's to spread love and kindness. Your energy, love, and sincere intent is much more important how hoity toity your technique is. :-)
The best pits. Pits by jj in Houston Texas
Agree! Got to have a big wallet also!
This dudes attitude is awesome! 😎👍
Calm, collected and concise. Would love to learn more from him!
Thank you kindly.
More to come!
The technic, the pit, all just wow. Love the little dog at the end, just adorable, lol.
Thank you very much!
I noticed that it’s daylight when you were warming up your pit. so how long did you let your brisket cook for? what was the start to Finnish time.
About 8 hours
Your millionth subscriber should get that smoker. Or me I wish I was the one with the smoker. My truck can tow that thang
I'm ahead of you when Kenny wants to let his $30K pit go!
On my second Lang. They are awesome but not for people that want to use their phone to manage it from the couch.
LOL! Hard to run an offset from the couch!
Where can I get a bbq trailer like that one
My wife won't let me get a flame thrower but what if I need to do a burn-in? I think I should get one anyway. I mean all I have to do is tell her to calm down, right? Ha!
Man, that's a helluva rig!
Great content as always, Harry!
I don't know if you have a Harbor Freight near you but that's where I got mine at. It cost about $30 and hooks to a propane tank.
Go for it!
@@thebeardedone7502 - I think we have one nearby. If not, I know that the Ace near our house has them. But yeah, that's the kind that I want that my wife says that I can't have. So I sort of accidentally caught the house on fire once and she just can't let me live that down. Ha! (I really did. Oops!)
I've got a LANG offset smoker . Works great . It's a 36 " back yard model. Stoking the firebox is key, then like Harry Soo said , a log per hour . I also mix in chunks of pecan, post oak or apple depending on the meat cooking . Shelves slide out and trays drop down for storage.
You're right. The Lang is considered by many to be the best reverse flow offset smoker. I've used it twice and I love it.
If any of you are in the Midwest or East coast, Lang bbq from Nahunta , Georgia makes every kind of offset smoker .From individual @36 "s , to massive commercial trailer styles . They were the first guys on the block.Mine is entirely 1/4" cold rolled steel. It's like a tank .600pounds .
Thank you. Wish you all the best on your pit. Gotta give the new guys a shot too ya know? Lol
ALOHA!! BRAH THA BBQ LOOKED ONO!!!
Mahalo!
I assume the shades on the pit is on a lever so you can tow it. Really nice setup.
The wings are collapsible and are locked for transit.
That pit is a damn Cadillac. If it had an air mattress, I would never come inside.
LOL! It's a beast! Lovable and huggable, if you like live fire, meat, and smoke!
Is This a 500 Gallon Pit?
I'm guessing more like 1,000 gal. It's rolled steel and not a propane tank.
how much was that pit?
Way beyond my puny budget. I think close to $30,000
The pit was alright but the real star of this video was the Previa!!!
Lol come see her in person… she looks pretty alright. Haha
It's my retirement project car and took me a year to find this 30-year old vintage with 120K miles. It's the world's only supercharged mid-engine 75 degree incline RWD 7-seater! I restoring it back to factory spec scouring junk yard finding replacement parts.
So was that a catering job or just a test cook and he's feeding the neighborhood for free?
First cook and to spread BBQ love to his neighbors! Kenny is an awesome human being spreading BBQ love! All that goes around comes around!
Looks like a copy of the Lang
raise your voice man
Some beautiful pieces of meat 🤩🤩
Yes it was! So good!
Is there a pork tri/chicken.just say tri tip we all know its beef
You’d be surprised that some ppl don’t know. But am glad you do. Not everyone is into bbq like you and me…
That looked like an awesome awesome grill. I wish you'd come to my neighborhood.❤❤❤❤
Everything looking great. However, this is why I always insist that someone using gloves does not mean everything will be clean. He is touching the meat, the handle, wood and everything in between and then using the same gloves to remove the tortillas.
How fast where you able to recoup your return on investment
Pride of ownership!
Very nice outfit!
"... Harry's alumni ..." Kenny worked for Harry?
Hey Pat, he was my student and was an engineer. After my class, he told me he was going to mortgage his home, leave his engineering job, rely on his wife for insurance, and open a BBQ restaurant. I told Kenny he was crazy. Eight years later after countless 16 hour days of blood, sweat, and meat, he has the #1 BBQ joint in Orange County. I'm not so brave and kept my IT job so I live vicariously through my Padawan Kenny who has BBQ sauce instead of blood in his veins.
@@SlapYoDaddyBBQ I'm an engineer, too, but think running a restaurant is harder than engineering!
Great looking food and pit! Would love to see you do a show with the folks that built it!
I will hit up JJ to do a collab. Here is another pit builder friend of mine in Houston - ua-cam.com/video/2IkUdGKDv7U/v-deo.html
Really, really 👍🏽. Do have a European contact?
Sorry I don't have an EU contact for offset pits. I was in Spoga Gafa Cologne a few weeks ago and saw many nice EU pits and some were offset smokers.
Thanks for smoke an tell.
Love the rig.
You bet!
Heat rises ? 😂👍
How is that only 5000 lb my smoker is 5000 lb and no roof?
Sound a little light then with a roof?
Wow . made everybody so happy! Hope you do good. Nice video
Yes, thank you
Beautiful custom pit smoker, wwooooooowwww ✌🙋♂️🥋🤠🤦
It sure is! Glad Kenny let me play with it!
Always loved u Harry Soo ❤, tks my friend 😋
Always welcome
Damn sick pit Kenny!!!
Great looking pit! What kind of wood was being used?
White oak.
Nice Pit. When I first saw the picture I thought it was a Shirley Fabrication.
imagine being one of the neighbors. I would have to invite myself to the party.😂
When you have a craving for excellent BBQ, you can drop by Kenny's restaurant! thesmokingribs.com/
Wowwwwwww 🥲 that's the most beautiful smoker I've ever seen!!!!
Dang. Jose be the butcher and the builder. Crazy! 😂
Wow really nice BBQ Pit 🔥food looks amazing wish I was a neighbor 🏃
So good
That’s funny people spray the meat
Standard pitmaster technique to get bark, smoke ring, and flavors
Nice pit. Thanks for the video Harry
You bet
HARD NO ONCE THEY SAID "CALIFORNIA"
Guns up from a Red Raider Class of 86
Damn that’s a lot of food.We’re you at I’m hungry 😂
Saw this video and I had to try the restaurant. Best BBQ I ever had. ❤
When Kenny told me he was inspired to quit his engineering job and open a BBQ joint after my class, I told him he was crazy. That was 9 years ago. Now, he is having fun and doing what he loves. The lesson I learned from Kenny is to do what your heart tells you and not your brain!
@@SlapYoDaddyBBQ oh you were spot on with the crazy. Maybe you have to be a little crazy to make “Crazy Good BBQ” 🍖
His catering service is incredibly good also. He provides something you can’t get anywhere else right to your doorstop. Incredibly professional service at a fair price and you are spot on about putting his heart into it. He most definitely has a passion for it.
✌️
That's a beautiful smoker
Super nice and I am glad I have friends like Kenny who will let me cook on it whenever I get an itch to cook on a reverse offset!
Great video again harry. That is an awesome pit. You should have a throw down with Winnies drogon and kennies new pot. That would be a good video 😀😀
What a great idea. Kenny also has a 500 gal offset in addition to his new reverse flow. I noticed different fire management techniques needed as we did not have enough time in the first cook to figure it all out. Kenny has done several cooks so I'll film a follow-up video, if there is interest, to learn what he is doing to finetune fire management for his reverse flow
@@SlapYoDaddyBBQ yes Harry always interest
She ain’t ready to run 72 hours straight with this Dragon 1976. Hahahaha
Why am I here when I cant even boil an egg?
Rome was not built in one day. Take a baby step and boil an egg! Soon you will be a black belt pitmaster after watching a few of my 500 videos!
You could have invited Myron lol
LOL!
Damn... that's a sweet pit. Insanely jealous.
Me too!
That smoked tofu is a great idea. How long does it need to get a good flavor?
Up to you how long… the longer you smoke it, the more dehydrated it gets. 1-3 hours @250 should suffice.
@@kennytran553 thank you so much. I will definitely try it.
that bbq is badass... but whos rocking the MINT condition PREVIA!!!! i grew up in one!!!
It took me a year to find a supercharged one with leather captain chairs and dual moon roofs with 120K miles. Am doing my post IT retirement project to bring it back up to factory spec. I raised my kids in one before I sold it after their Mom died of cancer and I was a single parent with a 2 year old and 4 year old. I regretted selling it so when I retired, I decided to find one, all the way from Cleveland and drove it back to Los Angeles.
@@SlapYoDaddyBBQ i grew up in FL, parents got one new in 91 when i was 2. I drove it in high school it still had 370k miles, ended up trading it in to a local dealer who was running a "clunker deal" got 4 grand for it on trade in lol
@@nickneff6926 Wow! 370K on the original motor? Way to go. I'm sure it brought back great memories to see one again!
@@SlapYoDaddyBBQ indeed thanks so much yes original motor it was all Florida miles but the AC was pure hell to maintain lol
@@nickneff6926 Just spent $600 to have the aluminum AC hoses refabricated as full of pin hole leaks due to salt damage as my Previa was from Ohio. I flew out to Cleveland and drove it back to Los Angles via Dallas, Austin, San Antonio, El Paso so I could visit friends and Lubbock (my alma mater is Texas Tech) and eat at as many BBQ joints I could find on the way! Also had an opportunity to help in Operation BBQ relief for the tornado victims in Kentucky - ua-cam.com/video/WN4xFze2LF0/v-deo.html
God bless you brother and much success on. They way. 🎉
I can see that you not only take pride in your business, but maybe more importantly you care …
I appreciate that! Thank you.
👍✌ 👋🖐👋🖐👋
I see your subscription going up boss! Been with you since you had under 1K sub!!
Thanks much for your support. It means a lot to me. Let me know of you have questions or a topic you want me to get more into
@@SlapYoDaddyBBQ still waiting on your lechon black belt tip for crispy skin and succulent interior. Lol. Traditional version and your version of your best bbq skill applied.
BBQ pork belly… I dont see any in your archive. You know we Asians love pork belly. I like to see your take on it.
Love the pit and your neighbors are lucky
Harry i follow you all the time, I'm in Irvine now at my daughter's house. We are from south Carolina, I would really like to meet you.
Hey Mindo, welcome to California. Hope you are coming some Carolina hog in Irvine for your daughter and family. You're more than welcome to attend my classes or visit me on my travels which I post on social media!
slap-yo-daddy-bbq.myshopify.com/collections/syd-bbq-classes
The sacrificial tortillas🤣😂😅 my mom would like a word with you!! Sike jk.. congrats on that behemoth of a smoker set up🍻🤤😎👊
Never want to get in trouble w Mama. Some disountwd old white bread also works well. I save the toasted Tortillas chips to go w salsa so they are not wasted. Also to make mulitas and vampiros
👍👍👍
How are you getting by the city codes for not having a commissary kitchen and not having a enclosed trailer to protect from contamination????
Kenny owns The Smoking Pit, a top barbecue restaurant, in Garden Grove, CA. The prep happens in a commercial kitchen.
So he doesn't sell food from that trailer to the public?
@@lt4rocious400 catering only to private parties. Not a food truck
Copy thxs i only asked cause i have a open trailer here n az and im running into problems with permits because of contamination they say
@@lt4rocious400 best of luck. I know how challenging it is when you have a Health Dept that has little love for the small business operators who are just trying to make a living. Most of my friends who do trailers spend a ton of money getting the trailer certified. I'm hearing $50K - $60K for a top rig. I'm going to do a video to showcase how they got their rig from idea to construction to certification to turning a profit.
so add rub as well as oyster sauce to tofu? I missed the rub part about to start my tofu in an hr
oh and how long you smoke the tofu?
Yes, the oyster sauce and BBQ rub works well for tofu. I would smoke the tofu for about an hour until it warms up to internal 160F. Spritz a little oil to help the tofu brown also.
@@SlapYoDaddyBBQ well it didnt turn out very well. I did it about 2.5hrs and some with meat church holy cow was OK. Meat church honey hog tasted like weird fish lol. But it may be the tofu brand too.
GREAT job guys
Thanks for stopping by!
Were this is located at?
Kenny's restaurant is in Garden Grove, Calif.
thesmokingribs.com/
Really!...I’m so surprised that it’s hotter on top!...what a brilliant observation!....never in my wildest imagination would I think that it would be hotter on top in a metal tube. Amazing
Sick burn! Well done!
Great video Harry
Glad you enjoyed it
I am in awe. My jaw is on the floor
LOL! You can do like me and have friends who have $30,000 pits that they allow you to play with!
My next bucket list is to find a friend with a Bentley as I always wanted to drive one!
Pre-cook Sous Vide
ua-cam.com/video/9DRnt_zJtyU/v-deo.html
Always like seeing new pits and new ideas. I am thinking of taking up welding so I can customize my own cooker. That top is fantastic. It is either 90 degrees or raining when I do most of my cooks. A roof over my head would be wonderful!!! Thanks for sharing.
Go for it Jim!
I need someone like Kenny to live near me 👍
Awww thanks. Where do you live?
Ridgeland, Mississippi, too far😋
When I first saw this Dave Klose pit with a roof I said man I'm going to add one to mine. Wait It's not a Klose pit ? The detail of construction are preaty similar except for the stack front and rear, does that make it a reverse flow ? Are there tunning plates on the bottom to form the tunnel ?
The maker is Pits by JJ. Please see video description
Wow Great Video! I've learned a lot from your videos and everyone says I make the best ribs they've ever tasted... Thanks to you. I'm very intrigued about the Tofu... Does he slice it first or just smoke it whole as a brick?
Keep making these great videos.
Thanks
It depends on the firmness of the tofu. For less firm ones, I grill the whole block on a foil sheet. For very firm tofu, you can cut into steaks. Also can cook in a pan with sauce. Tofu absorbs the flavors of the ingredients you add and is very neutral. Try it in the pit and you may like it. Or you can use it to terrorize your guests who don't like your BBQ that you'll serve them tofu! :-)
😁
Who came first, Smoke Queen or Smo King? They're both BBQ royalty. 😁
Kenny first. Winnie afterwards. Both passionate and skilled at their craft! True artisans