Pulled Pork: Tip Top Temp
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- Опубліковано 8 вер 2024
- In this video I use the latest and greatest version of the TipTopTemp to make Pulled Pork On the Oklahoma Joes Highland Smoker. The TipTopTemp is a temperature control device that uses no batteries or electricity, and combine that with the Oklahoma Joes Highland Smoker you have a winning combination for a delicious Pulled Pork.
#pork #pulledpork #bbq #porkrecipe
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I like the bricks .. I put 3 or 4 of the thickest square paver stones I could find in the bottom of my cook chamber doing jerky. Really helps when opening and closing the door fiddling with jerky racks etc.
That is called thermal mass, always a great idea, I like the different ways people come up with for heat retention. Thanks for the support and watching.
Picked up a tip the other day. Drain your juice into a container, refrigerate or freeze to separate the fat, skim the fat,then add juice to meat, minus the fat
O yeah that good stuff right there brother. It goes great to make a stellar gravy. Thanks for the support and commenting
Good to see the highland getting some love. Still got mine as well. Gonna have to try my tip top temp with it
Honestly one of the best smokers that I have ever bought for the money, it’s a cooking machine. Thanks for the support and commenting.
Tip top temp T3 is a beast for Weber kettle ribs too! Tame the heat spikes of the wood chips very well. Also, love how it goes wide open after opening the lid to get the temps back up quickly.
It’s so stupid simple that I laugh when I use it. Thanks for the support and watching.
@@meatcranium4280 a similar thing was used via chain connection on the warm morning wood stoves.
@@meatcranium4280 , Im the say way about the TTT, I now want to use alot more since I know my settings on my weber kettle!!!!!
This is the EXACT video I was looking for, subscribed and can't wait for more vids!
Thanks I appreciate it. Feel free to look around. Lol
I use the tip-top-temp on my UDS snd I love how easy it is to set and maintain the temperature. I can effectively smoke for 14 hours on one load of lump charcoal.
Lol so you never even needed the TTT. Good review
Looking good
It was probably one of my best to date. Thanks for the support.
I just spent 15 dollars on a muffler reducer from 5 to 3 inches. SInce it is stainless steel. I bought stainless steel 1/2 inch rod. Had it welded to hold inside my grill flu. And you use a FN CAN LOL. Smacked myself in the head after this...
Lol
That looks so awesome! Cheers, Chris! ✌️
Thanks mane. Cheers to you
Very cool.. I need one to fit my Weber 26" 😁 .. Watched a few ads for ya today. 👍
I do appreciate that. This works fantastic on the Weber. Thanks for the support and watching brother.
Love the new tip top! I have a cheap Char griller offset,it's not great but it works. What's with the stone slate in the fire box do ? love your videos!
Thank you,
Brad.
NJ
The stone bricks keep coals from going down the holes and I use them to do the snake method as well. Thanks for the support and commenting.
@@meatcranium4280 that's cool .
I was watching this guy on UA-cam and did a pork brisket . Maybe look into that, I think you would probably do great job!
Glad your feeling better and back to work.
keep the faith brother!
Brad.
Been watching a bunch of videos on the TTT. Shutting those dampers down really seems to reduce air flow so much that it affects the combustion and causes the wood to smolder and put off an undesirable smoke. From your observation, did your wood stay burning with a flame? Just based on what I'm seeing (granted I can't see what's coming out of the stack), it might be worth putting in the work and baby sitting with a good healthy fire for the first 4 to 6 hours then when you are ready to wrap and finish, then put on the TTT. Just some thoughts. Thanks for the video! Keep em comin! Looking at picking one of these up to play around with. Looks fun. Shoulder looks great.
Through using this a lot, I have discovered that cracking the intake does help however they say that it’s not needed. I get a clean burn after the initial 10-15 minutes of putting on a fresh split, you can put the splits on top of the grill to warm them up and thAt will cut down on the initial smoke. Thanks for the support and commenting
I GOTTA put the alarm on for your videos
Yes you do mister. Shame on you!! LOL. Thanks for the support and watching brother.
@@meatcranium4280 it's a done deal. I will miss no more
@@dutchvelcamp5425 right on
Nice! Can you please do a grilled/smoked skin on pork belly video? It will be really appreciated. Thanks in advance.
The new TTT looks great! Question, would you let brisket ride no spraying as well if its injected with apple juice too? I'm a noob on brisket and haven't been able to do one I liked :(
I do not endorse injecting brisket. Every brisket that I have ever injected has came out horrible. Definitely spray. Thanks for the support and commenting.
How do you know how to place the dial sticker in the right place to Coincide with the table on their website.
When it’s closed put it on as your looking at a clock with the 12 up top or put the 12 at the 9 o clock. I put it up top cause it’s personally easier for me. Thanks for the support and commenting.
What ounce can did you use for the smoke stack?
A regular 15 0z can, Peas and green beans work fine as well. Lol
show a video of the ttt actually working, moving on its own.
I have. Multiple videos
Do you need a can to put the TTT over the chimney or can you just put the TTT right on the chimney
I have the same question. Was this answer?
@@absolut.0818 I was told to use a can in put it in the chimney with the tip top temp
Can it fit an OC Wrangler
Should, I don’t see why not.
Try papaya juice for a tenderizer.
Isn't that smoke a little dirty tho ?
Only when I add a new log, but it clears up quickly,
Really? Jalapeno rub?
O Yeah!! Brotha it is absolutely incredible. Lol.
@@meatcranium4280 I've had Mango and Habanero sauce on chicken it rocks! you might like that.
@@brad4527 Sounds like a winner
@@dutchvelcamp5425 Bro.... it's amazing!!!!!
@@brad4527 Definitely on the list
Lots of dirty smoke using this method...I typically run my chimney wide open on the Highland
It was only temporary when I put on another log, however the vast majority of the time it burned clean. The TTT basically ran wide open the whole time. Thanks for the support and commenting.