Відео

Clever idea about using the paper bag the charcoal comes in.

Right Chearn lol great video!

I just got my smoker yesterday. It will be delivered this Saturday. I'm really excited. I did get to see it at Lowes and did the paper test; the seal was okay, but I would like it a bit tighter. I'm wondering if you got any updates on if this voids the warranty? Because the latch was the only downside to me since it felt a little weak.

Have u had problems with big temperature changes with ur smoker. Recently I was smoking some pork at 200 and my smoker would drop down to like 130 and then spike up to 375

150-155 for chicken????????? I thought it was 165???

So what's the correct temp to light a candle?

Hahaha I have those same spray bottles!

I love mine!

No idea how that comment went on your video, when I was literally on another video and your wasn't even open. I had watched it a few hours ago. Lol 😂

I love that you shared the flop as well as the successes!

I think this will be my smoker of choice. Been looking for something with a propane secondary. There's just some days we want to quickly burn a few burgers, vs. a long smoke.

I'm trying a burn-off cycle for my brand new smoker. I'm concerned there might be too much smoke leaking out the sides as I was getting it to temp. After about 20 min that has subsided. Do you think I have an airflow issue or, is that normal on start-up?

Does using the aluminum pan affect the temps inside the chamber? I just picked up my first smoker ( same vertical one you have) and am having issues with temps throughout the chamber and I'm not sure if there is a problem or if it's just a learning curve for me. I did some wings and I had them on a cooling rack on top of a baking sheet to try and control any mess. I hung a probe from the rack above my wings. I set the controller to 250, according to the heat sensor she ran nicely at 250, but my probe was reading 190. After my cook, I ran it at the exact same 250 setting with nothing but the water pan (with water) and the probe held around 245. Any tips? Should I just run the controller temp at whatever is required to achieve my desired cook temp at the probe? Thanks in advance for any and all advice!

Try the kinders turkey brine kit.

Did my ribs this way, different rub and sauces, but the added stuff into the aluminum foil wrap was the same... they were awesome, 1st rack I've smoked! thanks for the great videos!

My smoke tube lit back up with flames after blowing it out 15 minutes later. How do you eliminate this from happening?

Great video. I have always wondered about where is the best place to place the brisket. Bottom, top, middle. Thanks again for information. Well done 🎉

B&B is probably the worst you can buy.

Thank you so much for this video! I’m a newbie and always use charcoal. “Different animal”. Very good info!

Just last week got the same unit you have in video. It just didnt work. When i say it didnt work, it didnt work at all. Returned it and purchased the larger unit Monday of this week. Used it today and it almost burned down. Luckly i caught it in time. The auger unit just continually ran. It caused the auger pellets to catch fire and burned into the hopper. It was very scary. Luckly i moved the unit away from house.

Appreciate this. Just put mine together and about to do the burn in. Subscribed ✅ 🤝

Thanks

great video thanks for teaching us newbies.

Awesome video! Thanks! New Pit Boss owner and new subscriber from British Columbia, Canada 🇨🇦

How many pounds was the brisket in this video?

How many pounds was this brisket?

Very informational, thank you

I just put a decent amount of smoke on them in the smoker but not cook them. Then I have a dedicated jug of peanut oil just for the wings and I deep fry them. Yes, its two steps and a little more work but you will be amazed at the results. Another benefit that I've found? After about two or three batches in the deep fryer just about anything you fry in that oil will have a nice smoky flavor to it.

Nice video great cook and bbq just ordered a pit boss copperhead

THANK YOU!!! I''ve been saying that about competition cooks for a very long time. I'd NEVER try to replicate what the competition pit masters do. I don't like extra crunchy bark, darkness of the bark, etc. I care about the flavor and juiciness of the meat. coarse salt, and coarse ground pepper is all you need. And smoke of course.

Nice video. Helpful tips for sure.

WOW!!! Great video and I have surely messed up more than you ever will!! I have had pretty good success with this method and my wife loves the wings done this way. I'm using a Recteq 1250. I even deep fried a few smoked wings and that wasn't to bad either! Take care and have a great summer!!

Great tips. I think the first two options are what I need. I just feel like a pellet "smoker" should be more than just an outdoor oven...which is what I feel like I currently have. I have a Z Grill and it only makes smoke on the "smoke" setting...anything higher and there's virtually none, which is extremely frustrating.

Any issues with ash build up on long cooks? My pk360 build up some much ash on long cooks it chokes out the fire

Solid. Just ordered the Pit Boss. Looking forward to cooking up some good BBQ.

I been using that Awesome stuff for over a decade i mostly use it on horrible car interior works great for smokers cars

corporate has come down from nap management ♥

My green mountain Daniel Boone finally took a dump . Got the 24 woodwind pro only concern after I put it together is the hotspot . Thinking it makes the bottom rack useless with baby backs . I knew the green mountain like a glove and I used the hotspot to my advantage one I figured it was on the end right side. Woodwind looks like you can’t do that since it’s essentially in the middle .

Nice video dude! I wanted to try this based on something I saw on tik tok, and your UA-cam video is EXACTLY what I was looking for. Subscribing to your page bro!

Thank you for showing fails and that we are not the only ones who don’t get it right the first time. You rock and you have helped me with my smoker. Smoking since April of this year. Thank you

Definitely here for it all bro. It's all about learning and I feel like I've learned more from you than anyone. Much appreciated!

Lol, bro I just tried wings on a Weber for the first time. Wasn't crispy either. The video comes out soon.

Besides the ash tray, where else should I vacuum for ashes on a PB vertical?

I’d eat ‘em 😏😏😏

Mine did not work either! I tried this method and they did not turn out very well.

Thanks for putting that content out even though it didnt go as planned. This helps anyone trying out this method.

Dude!!! You deserve two or three hundred thousand more subscribers! You really do a great job on your videos. Energetic, entertaining, informative, enjoyable, humorous, and inspiring! Wish you much success and I thank you for you hard work. 👍

Probably should’ve checked the temp when it hit 400°.

Love the video! U could try dry brining them with salt in the fridge overnight. That's what I do when I plan on smoking chicken. Even low and slow I still get crispy skin!

Always good to see the occasional mistake. Oh well, if you don't try different things you'll never progress.