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Getting my new Weber searwood in a few days. Bought jealous devil and knotty wood pellets to try out first will let you guys know which I like better and if I try different ones

love me some sweet breads

This was a great review.

Nice green screen! lol I doubt Guga is tall enough to reach those “knives” on the wall.

Tell the viewers it’s calf pancreas

first time viewer, newly subscribed. that was the best endorsement I have ever seen.

This method is not considered direct heat , Direst heat is the oldschool way lol , then uncles be out here with that hat and then Sandles on with a bear in they hand lol

No one like the almond pellets plain. No sale. Lol

Traegar says on their website that all their pellets are a blend of alder or oak with favor added. They aren’t hiding anything.

What a great Alex jones impression!

I'm about to try this using the butt from a wild boar I'm going to smoke the butt first, then use the pulled meat for the chili. Except, the wild boar butt was not cheap, had to hunt it, and I paid a butcher to process and package it.

I'm saving for a Old Country G2, seems to be the best built offset for under $2k

Mine been sitting at 145 since midnight, almost noon, time to eat

Looks amazing! Maybe a good use for a Chud press? 🍻

Fast Eddy and the Real Deal. How can you go wrong? Highly enjoyable.

greetings from downunder! Tks for the tip mate. Did my first brisket following your advice and it was a smashing success.

Currently following your recipe with 2 8lbs pork shoulders. I’m about 6 hours in and cant wait! Smells so freaking good 😂

Love this, I want to talk to you about my St. Louis rotisserie ribs. Thai inspired glaze, they’re damn good!

Thanks for making the video brother! I know it sure helped me I have only been smoking brisket since last year, with no instruction!

Looks like ball sacks

FYI If you boil it in milk before grilling, it takes away that mineral taste..

We are definitely trying this method this weekend! Random question….what is the classic country music playing in the background? It’s straight fire! 🔥

Love them

First cook was a success, thank you! Lots to learn and improve!

Just ate the sandwich this past week and was actually pretty good. Little heavy on the sauce but I didn’t throw any of it away lol

I have used a Pit Boss vertical pellet smoker for 4 years, and when I saw a WSM 18 for $20 at a yard sale, I added that to my fleet of outdoor cookers. The Weber Smokey Mountain is great for sane day smokes like ribs and sides dishes, but for overnight smokes, I still love the pellet smoker. Convenience matters!

It would have been cool to have seen the thermal imaging of the Brazos before and after the mods. As for the baffle plate, I would just drill a dozen 1/2" holes and gone for the best of both worlds. In any case, looks like the mods worked well! Good job.

FRANKLIN IS STILL THE BEST OFFSET SMOKER 😊😊😊😊😊

Ok, I've said this in almost every video of yours. I love your videos! But I definitely disagree with the whole "just salt and pepper." I honestly think it yields a boring flavor profile and, similar to how you like to tend a fire, I enjoy building a unique flavor. Second, I started with 3-2-1 ribs. Then I tried the more "sophisticated" methods and lots of variations. At the end of the day, my family just kept asking for the 3-2-1 version, so that's what I cook now. Third, the ribs at 3 hours of smoke are plenty smoky and have great color. Honestly, I wouldn't want them much smokier as it would mask the pork flavor. And fourth, I use the Hey Grill Hey method. The first 3 hours are at a very low temperature. I usually go for 200F on my WSM. Then go 225 once I wrap. They're not overcooked and everything is the perfect texture for me and my family. Truly, I think the only reason the 3-2-1 method gets flack is because big time BBQ guys (such as yourself) absolutely HATE that something can be standardized. They think every cook has to be different and can't be so simple. Like anything else, if something is so good, eventually someone complains about it.

i'm aware of my name. hard pass on this "meat". the lemon thing scares me. 😱

Jeremy, I've been researching offset smokers and appreciate your content on reviews and learning from your cooking experience. Unless I am missing something, the FatStack brand and owner you are promoting here have left several consumers and possibly "Subscribers" high and dry. Not sure what the owner of FatStack situation is, but with several consumers getting scammed in what seems like a Ponzi scheme, why pimp his brand? To protect your own credibility and channel, why do you still have this video up promoting this company?

Soo, noone, is going to mention the Membrane ,Silverskin on the inside of the rack???. Tell Me if I am wrong. That all future rib prep videos have dressed ribs. I e bone in no silver or membrane? Am I just crazy?

Does anyone know the make\model of the pellet smoker? I’ve never seen one with a smoke box for wood chunks. The belly turned out amazing as well

Here in the UK our local beef choices are very different, everything is grass fed/finished & dry aging is much more common. Some of our heritage breeds taste suuuper beefy, but they have a lot less intramuscular fat, I'd say just a little more than a USDA choice. The dry aged brisket I get looks way more aged. Gnarled & naaasty, it looks dry-af before it even hits the grates but it has hardly any stall. I start it at 275 & wind it right down to 225 after a couple of hours. It's definitely different. I inject the flat with tallow from the trim at ~90 mins and it's good. It has basically zero stall, pull it at 190 & hold it at 165 for 2+ hours & it's pretty tender. Not as tender as USDA Prime but it's super beefy, I like the dry age funk though - not everyone does.

How about generic Costco brand pellets? Any good? PS what smoke level should you set for a brisket on a Woodwind Pro?

Jeremy, beef ribs, my fav. Do comment why you don’t cut in to 3 bones so that bark is on 3 sides before you cook. The bark looks great but just on one side. Looks great anyway, just curious.

Wow, this is a masterpiece! Absolutely brilliant! 🎉 👄👄👄🍌🍌🍌

someone get a "so" counter going

I went to my butcher & asked for the fattiest brisket he had. He frowned & told me he has no fatty brisket, he has one pretty lean brisket. Bad news for sure, but I'm just learning to cook on my new offset - so I'm not expecting great things anyway. So, I bought some tallow to inject & I'm going to give it a try tomorrow. See if I can't save this sad looking brisket.

The backside is not an entrance lol

Great smoker but I smoke on a $60 Americana grill with absolute amazing results. So if you’re slathering over smokers like this you can’t afford, flip your thinking and get good on cheap gear.

I did not know if my comment was added. But I was wondering if you cook the brisket with the fat side up the entire time before you wrapped it.

Spare Ribs: ** Smoker Temp 230 degrees** 1) 3hrs in smoke 2) 1.5hrs in wrap 3) 30min glaze

Chicken thighs are the best part of the chicken. I don't get why everyone flocks to the tasteless and dry breast.,

Curious if you still like the Vevor food warmer. I have one in my Amazon cart right now but thought it wise to ask an experienced user.

Thanks man!