Dude...from start to finish...you got this now! Awesome music...which is important to me...and delicious looking chicken for y'all...and outstanding editing and flow as always. Bring on more grill and smoke videos Bud! Hope y'all had a great Easter!
Glad I came across your video. I'm just learning too. I love the process of offset smoking. Have some cold beers and keep a fire going and have some great food at the end of it.
Practice makes perfect and looks like you’re getting the hang of it… one suggestion is when you have the fire already going set the next piece of split on top of fire box to get it warm and when it’s time to throw it in it will catch on right away over all good job
I’m gonna give you my two sense. I run Lump charcoal it burns hotter and makes a better coal bed. Also with a thin smoker like that your fire management is key your gonna have big temperature swings. So I suggest you to use splits that are 8 inches long and no more than 2 inches thick. Also run the fire box door wide open with the intake valves opened all the way open. If you need to adjust the temp just slowly close the door. And alway preheat your next splits just leave them on top the firebox once it’s closed it will get them warm so they’ll catch faster and once you put a new log on make sure it’s catches a good fire before you close the door back down. And as far as spraying chicken that’s a short cook no need for it really. Just run a small water tray inside the smoker and that will give you moisture that way. Only spray on long cooks really. Good luck and keep learning anymore questions feel free to ask
@@BURNWOODCHRONICLES your welcome bro. One thing about the bbq world most people will tell you everything you need to know with in reason to help you achieve the perfect bbq. I have 5 smokers and I love them all lol
Hey big dawg... I see you learning from your last video great job... To get a better smoke flow through your chamber cover where you see smoke come out when you got your fire going with foil paper... When you cooking on a cheap smoker you lose heat through out the cook... It's nothing wrong with what you cooking on you just have to understand it... Cheap pits are made out of sheet metal real smoker's are made out of heavy metal which will hold heat compared to sheet metal so you have to find ways to hold all your heat in... And you can close your smoke stack a little to get more smoke through the chamber since it's a cheaper pit... once again it's nothing wrong with cheaper pits I have 3 $50 pits and 1 true smoker.. and for all of them you have to use different techniques to maintain a proper fire and smoke flow... Once you understand what type of material your cooking with or have to operate it then you will know what you're working with and everything is up from there.. love your videos keep up your great work on both channels
Two ingredients....lol, I was going to guess one of them was BBQ sauce. I think maybe your temp probe was reading Celsius, that is why it looked low. jk.
Dude...from start to finish...you got this now! Awesome music...which is important to me...and delicious looking chicken for y'all...and outstanding editing and flow as always. Bring on more grill and smoke videos Bud! Hope y'all had a great Easter!
Thank you Sir! It was pretty good. I appreciate the kind words.
Glad I came across your video. I'm just learning too. I love the process of offset smoking. Have some cold beers and keep a fire going and have some great food at the end of it.
Heck yeah man!
Hey man! Nice job! I started learning offset smoking on the same Royal Gourmet. It’s great to learn on and you’ll make some great food as well.
It's not a bad little grill. I want to smoke everything now haha
Chicken looks awesome 🔥👍
Thank you. I turned out pretty good!
Practice makes perfect and looks like you’re getting the hang of it… one suggestion is when you have the fire already going set the next piece of split on top of fire box to get it warm and when it’s time to throw it in it will catch on right away over all good job
Good tip. Thanks!
I’m gonna give you my two sense. I run Lump charcoal it burns hotter and makes a better coal bed. Also with a thin smoker like that your fire management is key your gonna have big temperature swings. So I suggest you to use splits that are 8 inches long and no more than 2 inches thick. Also run the fire box door wide open with the intake valves opened all the way open. If you need to adjust the temp just slowly close the door. And alway preheat your next splits just leave them on top the firebox once it’s closed it will get them warm so they’ll catch faster and once you put a new log on make sure it’s catches a good fire before you close the door back down. And as far as spraying chicken that’s a short cook no need for it really. Just run a small water tray inside the smoker and that will give you moisture that way. Only spray on long cooks really. Good luck and keep learning anymore questions feel free to ask
Thanks for all your tips!!
@@BURNWOODCHRONICLES your welcome bro. One thing about the bbq world most people will tell you everything you need to know with in reason to help you achieve the perfect bbq. I have 5 smokers and I love them all lol
Holy 💩
Hey big dawg... I see you learning from your last video great job... To get a better smoke flow through your chamber cover where you see smoke come out when you got your fire going with foil paper... When you cooking on a cheap smoker you lose heat through out the cook... It's nothing wrong with what you cooking on you just have to understand it... Cheap pits are made out of sheet metal real smoker's are made out of heavy metal which will hold heat compared to sheet metal so you have to find ways to hold all your heat in... And you can close your smoke stack a little to get more smoke through the chamber since it's a cheaper pit... once again it's nothing wrong with cheaper pits I have 3 $50 pits and 1 true smoker.. and for all of them you have to use different techniques to maintain a proper fire and smoke flow... Once you understand what type of material your cooking with or have to operate it then you will know what you're working with and everything is up from there.. love your videos keep up your great work on both channels
Thank you for the tips man! I really appreciate it. Today I'm doing ribs. Let's hope all goes well!!
Practice makes perfect. Cook every piece of meat in the freezer on that cooker until u the cooker become 1. Looking good
I like that way of thinking. Thanks for watching!
Two ingredients....lol, I was going to guess one of them was BBQ sauce.
I think maybe your temp probe was reading Celsius, that is why it looked low. jk.
I've tried to make my own bbq sauce and it just turns out terrible every time. Cheat to win sometimes haha. I need a real thermometer