9 Slabs of Ribs and 5 Pork Butts on the Ole Hickory Pits Ace MM (Plenty room to spare!) 4K
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- Опубліковано 21 сер 2024
- This video gives an up close look into what makes the Ole Hickory Pits Ace MM an awesome competition smoker!
#dskigrillz #olehickorypit #smokedribsandbutts
I love it when you use that Ole Hickory, thats my favorite smoker you use, you should do more videos with it!
Love when you do cooks on the Ole hickory,, I enjoy em all but this cooker is my favorite
Outstanding video ribs look amazing pork butts grape bark .
Thanks my friend!!! I need to grasp some of the mop sauce from you soon!!
Love your videos man.... Been watching you for hours 😂😂
That’s too cool!! Thanks for the support!!
Awesome video, well detail, and smooth style.
So this was the first video I have seen of you and I do have to say wonderful work. I really appreciate all that hard work and effort you put into making this video. Thank you 🙏🏻
Thank you Grant!!
Getting up on those subscribers! 🎉 hope you are doing well old friend , love your videos 👍
Another great video Brother
Thank you Brother. Have a good evening.
Well done, enjoyed the content so much and so valuable. Much better than those who lot's of subs.
Great job Dski!.
Thanks Wayne!!
🔥🔥🔥fire content as always! Keep it coming!
Hey Dski, halfway through the cook when you're adding charcoal and wood do you wait for the new fuel to catch fire before closing the door or is it okay to close up immediately? Was concerned about keeping clean smoke to the meat. That Ole Hickory smoker is special. Thanks for sharing another wonderful video, you are definitely my favorite you tube Pit Master. P.S. you use the perfect amount of brown sugar on those ribs, just how I like it. 👍🏾❤️🔥⚗️ Take care 🙏🏽
Having to add charcoal does make dirty smoke… this is why I love the LoneStar Grillz insulated Vertical smoker with T plates set up in the snake pattern because theres no adding to it, just light and forget
Hi Tyanna. I recommend keeping the door open until the new fuel begins to catch. It will definitely help eliminate the white smoke that can come when adding new fuel. Thanks for the great question.
I see partially thru the video u had to pull off that sweater & show off them guns ( muscles ) while @ The Old Hickory Ace MM...That Old Hickory Ace MM is basically a BIG Oversized Pellet Smoker in my opinion..In stead of pellets ; u.use wood chunks r the rite size wood splits...I
I can say that it's A BEAST..As always keep up the good work Dski...Love what u do👍👍
LOL....Need to work on them guns. I have fallen off tremendously on the exercise. Thanks brother!
I'm also noticing the clean shave my brother 👍🏽if you don't mind me asking what do you shave with, how often do you shave and do you go with or against the grain 👍🏽👍🏽
I use the "Pit Bull Shaver at least three times a week.
👍🏾👍🏾👍🏾
Bbq cooking MOSHEEN!
Any videos comparing your offset to the ole hickory but specifically in regards to smoke flavor an bark?a heads up brisket video would be great
I will make this happen in 2023. Happy New Year 🎊
@@DskiGrillz my man!!! I appreciate what you do!!
@@MadHouseBBQnyc Thank you. Be sure to join my premiere video taking place in about 20 minutes. Happy New Year!
What is the difference between the regular charcoal versus the professional charcoal...I enjoy the content...
The main difference is hotter temps, longer burn times, and in most cases, less ash. It really does make a considerable difference when doing hot and fast cooks like searing, and low and slow cooks where longer burn times are needed, like cooking briskets. Hope this helps.
@Dski Grillz thanks it help me alot..
I watch a good deal of your content. How many grills and smokers do you have? Santa Maria, Workhorse, LSG trailer, this one, a large kettle I think I've seen.
13 in total. I believe I have somewhat of an issue…lol. Thanks so much for checking out the video.
@@DskiGrillz I'm well on my way but I am actually trying to sell my LSG Santa Maria. It's a fun cooker but unless I start getting some caterings, then I'm probably never going to use it. I have an offset LSG but have a Workhorse on the way in about 6 months. I'm looking at a Kamado Joe 3. I have a Traeger pellet smoker. I share your "issue."
@@DyaTrill I don’t feel so bad now. I found myself also cooking less on my Santa Maria grill. I really enjoy the live fire cooking but it’s not practical for most cooking situations. I’m glad you share my issue. Have a good week and an awesome holiday season.
What’s the reasoning behind adding butter and brown sugar to the bone side of the pork ribs? I’ve never seen it done this way before.
Lol 😆 me either
Great question. As the butter melts from the heat it will settle on the top of the ribs which allows the flavor from the butter and brown sugar to soak in on the meat side. What I didn’t share is that I always put the ribs back on the grill meat side down. It works perfect every time. Thanks for checking out the video.
Can u do sum more videos using the Gateway Drum Smoker?? Hvnt seen it in actin awhile
I was literally thinking the same thing. I need to get it back in the rotation. That drum is special!
Why didn’t you just use all three bottom racks, putting three on a track without crowding.
I probably should have. Mental block..lol
Did the juice from the pork butts drip down on the ribs and leave marks in the bark? I have a Weber Smoky Mountain and have noticed that happening from time to time.
Some dripping but zero effect to the bark formed on the ribs. Great point though. Thanks for checking out the video James.
How much does this unit run I'm interested in getting one but I've seen videos where the brisket doesn't get a smoke ring is that what you notice
I haven't noticed this. I cook briskets fat cap down on the ole hickory and get amazing defined smoke rings. I wonder if the other videos you have seen are cooking it fat cap up...maybe that's the difference. The unit runs around 6 to 7k. Thanks for checking out the video.
@Dski Grillz ok good to know i cook fat side down as well but im going to look into one keep the vids rolling
I’m making pork loin for a large group 190 ppl
They also want hamburgers I’m gonna smoke those too. How much meat will I lose in each cook do u think ?
That’s a lot of people. Sounds like a lot of work. Are you asking how much meat will you use in lbs? Or how much will be loss during the cooking process?
@@DskiGrillz during the cooking process. Like do you think I’ll lose 30 percent of weight in a pork loin?
Hamburgers I was gonna make 8 oz Pattie’s
@@MrIowahawks77 Gotcha. With the hamburgers you can expect 30 to 40% loss due to the high fat content. 8oz patties should give you 1/4” lb burgers once completed. As for the pork loin, luckily this is a lot leaner than hamburgers so I would anticipate a loss of only 15 to 20% max. Hope this helps. Let me know how everything goes. Thanks
@@DskiGrillz awesome!! It does help thank you so much. I will let you know
How much is this smoker?
Not sure now but around 4K about 4 years ago.
Where can i get a sprtizer like that?
Amazon for around $20. It works very well. Search bbq spritzers and you should find it. Thanks
whats the price on that pit?
If i remember correctly, it was around 6k.
@@DskiGrillz Its a Beauty
That Pitt really looks nice. I have a Lonestar grill of Pitt and Spitts pellet grill and also a green egg. Would it be worth my investment to look at one of the old hickories?
It’s an awesome grill but you have the best of the best in stick burners, Kamado grill, and pellet grill. Now if you have a grill purchasing issue like me, maybe you should add the Ole Hickory to your arsenal as well…lol
Thank you for your reply keep up the good work and I think you’re right. I just can’t stop buying nice smokers and I do like the best.