This vid should be mandatory viewing for anyone new to the BBQ arena. It features well respected experts who relate the value of their years of experience. You're doing a great job, Mike. Thanks for producing this vid.

I really appreciate you asking me to be a part of this. Have a great weekend, my friend.

The video turned out fantastic Mike! Thanks again for the invite brother!

What Ry was talking about touches on an absolute truth. And all of these guys are making the same point, and that is that barbecuing is a little science and a whole lot art. It takes time to develope your own style and at some point you learn to trust the instincts that you have acquired. I've only been at it for about 5 years and it's starting to get more consistent for me.

I enjoyed your video. I'm 67 and beenBBQing as long as I can remember. Helped my Dad build a brick BBQ pit when I was 12 and it still works today. My biggest mistake was trying to many different techniques and not remembering what I did. Family and friends would say "Will you make that again." and I'd have no idea what I did. Thanks for the video.

Thanks for inviting me to be part of this Mike! Turned out great 👍

Do you have a Pit Boss Vertical Smoker? Check out my 5 tips for beginners video right here: kzfaq.info/get/bejne/nZlnpch0xturfX0.html

Justin has a great point about meat grades and price. You can usually find whole prime packers at Costco for less than they will sell just the point of a choice brisket.

I love that Chopper Read has a BBQ KZfaq channel. Top stuff in all seriousness mate. Love your work.

You're absolutely right that Smoking stuff is fun, I get annoyed the work week gets in the way!😂😂 I also learned that there are no rules apart from how you yourself determine what's right

Tip #5 is one that should be talked about more! I have seen so many videos of just shaking on layers and layers of this rub and that. It's excessive, you can't taste all that complexity and at some point you're taking away from the meat.

Great video!I have a few tips to add to this wonderful video, learn to shop sales, and don’t always fear the manager special bin. Some places pride them selves on fresh cut steaks every day. And any leftover from the day before get sold at a reduced price. Because a local grocery store that cuts fresh meat daily had choice delmonico ribeye on sale for 9 dollars a pound, yesterday’s steaks were 5 dollars a pound on manager special. My 3rd tip is to set aside time in your week to just go to stores you don’t normally go to, you will find wonderful foods and spices!

Hey Mike! This video was on point big time. Thanks to the other cooks who brought their experiences to your video. Yesterday was my first cook on vertical PB Pro Series. I did a rack of baby back and a rack of spare ribs. I had the pit temp set for 250 and I was shooting for 4hrs. However, it was extremely windy (18MPH) and I kept obsessing when I would see the temps drop to 230-240. I was opening the chimney more to try and get the temps up but like you said, it fluctuated back up once the auger did its thing. I knew I would have to adjust my time and I pulled and wrapped them at the 3:45 mark for another hour. Man, I was worried by my wife tried both racks and was killing them;-) Both of us went back for seconds. Love all your videos on the vertical and I'm looking to do some chickens, next. Great job!

I used to think the more smoke rolling out of the stack, the better! Took me YEARS to learn that was a mistake. Too much rub is something I still struggle with... You're right, you get those new rubs and you're are all excited about them. Result? Minimal smoke flavor and over-salted meat.

Here is a little humour, “ Don’t rub me the wrong way or I’ll smoke ya” . Cheers and Happy New Year Everyone.

Great mistakes video...I've hit them all...I can especially relate to the over smoking...one time way back when I was smoking some baby backs..I invited my daughter and son-in-law over for dinner...she took one bite and said Dad, where are you taking us for dinner these suck....lol.ouch...

Excellent watch Mike. appreciate you taking the time and lining up these heavy hitters.

Love that first tip, completely agree! Get so aggravated when I hear people say you need to do it one way.

Man your channel is great I try to watch every episode.

Totally agree with all 5 of these. Great video.

Very nice video. New to pellet smokers/grills but not the smoking world. Got the Pit Boss Austin XL for my birthday. Absolutely love it. Yea it needed some little tweaks but what bbq doesnt. Trial and error. Im getting into my groove and killing it with some amazing meats. I usto over smoke, not hard to do. 3hr max(ish) is where i sit. Pull and wrap. Throw back on. Never looked back. I need to get my feet wet on trying to create the bark on a brisket.

Great idea! Thanks for rounding up these experts (and yourself) - learned a few new things! Cheers!

Great info! I’ve been cooking on fire most of my life and I love cooking. And eating. 😁 I got a pellet grill about a year ago and I’ve been having a great time with it. It’s hard to go wrong as long as you don’t over-season or over-cook. We bought a half a beef this fall, and I’m working my way up to the brisket! 😃

What the hell? Greg is standing out in a t-shirt with all the greenery behind him and your in the snow. Could that be mistake #6? LOL Great video. Looking forward to episode #2.

I like the mistake you brought up in particular. I have done the same thing. I covered my meats in the rub. I thought it would help. WRONG! I’ve now learned that less is more. I just do a light coating of rub now and it’s a huge difference. The meats tastes way better now plus it has a better smoke flavor. Plus I made my own injection for pork butt and now there is a ton of flavor throughout my pork. One big thing I’d say about smoking meats is you never stop learning something new or different. Thanks.

That was fun! Thanks for including me :)

You nailed it Mike, it’s not supposed to be a job, it’s put the smoker on, grab a cold one and sit back and let the smoker do the work. Your videos are awesome , Thanks and Happy Smokin New Year.

Great video! "Rules are meant to be broken!" I've battled with every one of these!

Should have a glass in your hand to complete the Julian from Trailer Park Boys look, I dig it, man! Good info here, been following Greg at Ballistic BBQ for a while and Justin, aka Babyback Maniac, has always been entertaining as well as informative in his videos and very cordial over at Kamado Guru. You, sir, have earned a new subscriber.

Excellent content. I'm not a griller (yet) but I felt like I learned a lot from you 5. Thanks for the information.

Man I dig this video Mike! Great group of pit masters for sure. You’re doing awesome brother keep up the good work.

Thanks for putting this stuff out there. I have done a lot with my weber kettle, in the ways of smoking, but only recently got a Pit Boss Vertical Series 4. This has been great for me!

Walked away with whole new outlook. Guilty of all of the above. Making it your own makes so much sense. Slowly breaking all these bad habits. Great 👍 video. I am subscribed to all of y’all plus more. I think sometimes too much info can get into your head(plus add alcohol related🤪lol)

You should do a review on meat probe thermometers. It's one of the main tools that new/old smokers seem to always have in their arsenal.

Great list of all my mistakes! lol. Really great suggestions. Just came across your vids, so I'll be subscribing. Love Ry and the Maniac. Cheers

1st time viewer, never seen any of you guys before! Thanks for the info, because I was so caught on being exact on all the “How To” videos out there!

Really appreciate this video Mike. Great stuff, always looking forward for the pop up showing a new video from ya. Thanks Mike!

Cool video, love all the advise the BIG DOGS gave us!🤘

ive been cooking and bbqing for 20 plus years myself. i came across the whole remove the membrane from the ribs i tried it. came out good but i missed pulling it off after i bbqed and chewing on it I don't remove it anymore. cook what you like dont let people tell you what they say is good. eat what you like not what other like.

Just found your video and I wanted to say how great it is man! Wonderful job and some excellent advice that I am going to take to heart (especially freaking out about the temp fluctuations, I'm guilty there). Anyways, great job putting this together and many thanks to you and the other Pro's you enlisted here!

Thanks for the great vid man. I just bought a pellet smoker and I've been having a hard time with it. The advise was very encouraging and it was reassuring to know I don't have to follow "rules" so closely. Subscribed because of this vid👍

Great guest list!

Thanks for making these videos. My wife is urging me to buy a pellet smoker but cost is an issue with the holidays upon us. Also a little scared that I dont know what the hell I am doing....lol

I liked Ry's advice, I hate rules!

Weekend Warrior!?! You did a Great job on this!! These guys are my favorite All Star Backyard BBQ Players I'm always subscribe to daily!! Good looking out!¡

Down here in the south this stuff is in our DNA.

Well, no wonder I haven't been seeing your videos, You are now the Weekend Warrior. Sorry about that Mike. I'll need to play my aarp card on that one. I really can identify with all of these smoking mistakes. Anyone who wants to be a backyard pitmaster will too until he figures it out. Maybe that person will come across this video and be able to save himself some cuts of meat. lol I'll add one which is happening right now. Allow enough time to finish IN TIME. Now that it's Standard Time again, dark comes early. Nice job on the video brother and Kudos to all four of our heroes that we have learned from.

Best video for guys learning. Thank you

What works for one might not work for others. Just do your own thing and works best for you

Love your videos man thanks for all the content. The edits seemed a bit rougher on this video when you were talking. Keep up the great work. Love the content!

This video was awesome dude! Those are my BBQ heroes! Subscribed!

Awesome video all around, thanks for putting it together Mike 👍

When I got my Yoder, I went crazy because it didn’t hold the temperature super-constant. I joined a Facebook group to see what other people were getting. One guy said this: get a roll of electrical tape and put a two inch piece over the display. Set the damn thing and don’t worry about the temperature!

What an awesome video I subscribe to all five of your guys. The advice they gave was priceless. Overseas in your meat could be a catastrophe Great point Brouther Well as good meat clean blue smoke all great points.

Wow! Thank you for sharing links to these other KZfaqrs.

Love the sharing and working together, spot on.

Great advice from top content providers, thanks Mike

Great video man . cheers to everyone . 🍻🍻🍻🍻🍻🍻

Thank you for this video I just learned a lot

Ok, so here is what hit home for me.... #1: never was one to follow the rules as long as the end result was the same #2: AMEN Brother! Temp of the pit & temp of the meat will drive you crazy! Go for average temp on the pit and PROBE, PROBE, PROBE the meat!!!!

Great line up of allstars brother!! Your channel is killing it!! 10K in no time!! Keep up the good work and congrats on all the success!! Love all the tips, im guilty of all of them. lol

Wow! Great video, great talent, great information. Thank you for making this video.

Hello let me tell you my mistake. I have a pellet smoker. And I bought cheap off brand pellets....never again. They didn't make good smoke and the flavor they gave wasn't a good smoke flavor at all

Meeting of the minds ! Great days to you Mike !

When it comes to ribs, I've tried both membrane off and on. When cooked long enough it doesn't seem to make a difference.

Hey man, love the content. Keep on teaching us newbies. Totally random question though. I also built a pergola with the toja grid system. I’ve been looking to find some options for privacy on the sides of my pergola. At 0:29 in the video, over your shoulder you have what looks like a beige fabric privacy screen over your right shoulder. Where did you get that?? Does it roll up and down? It is basically exactly what I have been looking for for like a year. Thanks man.

I never let meats come up to room temperature. Always from the fridge. I'll rub and put back in the fridge for an hour before my cook. Makes for a nice smoke ring 💨💍

Prime Brisket at Sams is $3.26 way better than Costco. This is Dirty Jersey prices so adjust as needed but yeah Sams has a amazing price on brisket.

Love the hoodie brother! Always thought The Great Outdoors was underrated. Keep up the great work!

The Mount Rushmore of KZfaq BBQ creators.

Very nice video and information bro. I really enjoyed it. Sorry I haven't been around in a while. Didn't realize you changed your channel name.

If Jim Rome cooked bbq, lol. Great video!

What are these “books” that were mentioned in the video? Is that like an app??? 😂😂😂😂 great video!

Do a video on how you're supposed to *announce when you change your channel name* lol! Yeah but good stuff here Mike. Very creative getting the big dogs input. Nicely done!

GREAT VID

Great Video All Good info by the Best Bbq'rs out there.

Great video all 5 of those mistakes I have made thinking because I Watch so many video online and read about and guess I still made them but now I cook grill and smoke the way I like and what feels right to me I do all my smoking on a offsite

Fantastic video. Thank you.

HEY MIKE, that was a awesome video my friend, I really learned a lot and the video show great detail of the things that the mistakes that we can make, but sometimes I don't even think about it until I watch a video like yours, love the you tubers you picked out, but I still can out cook them. LOL!!!! AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!

Nice thanks, I seen those guys bunch of videos , :) thank you

Hi Mike still loving your videos use them all the time for smoking up great tasty meals. I just have question for you in relation to the Pit Boss its seems that when i've been smoking for about 4-5 hours the smoke starts to come up through the hopper? so I have to clean out the burn pot and then its all good again. Have you ever come across that problem?? Greeting from downunder

I love your hoodie bro, where'd you get that at? Good tips on smoking for beginners or veterans alike. I've wanted to bash my head against the wall so many times. It's hard to swallow to put as much effort into something as smoking takes and the finished product ain't up to expectations. There's probably a special place in hell waiting for me for all the foul language iv dropped over making these mistakes. My biggest problem was I was taking it too serious. Once I just started having fun doing it, miraculously my food started getting better but it took a while, I'm a pretty competitive person by nature. It used to be like I was in the kingsford championship every time I fired up my smoker, and as a result, I hated even doing it.

For sure no. 1, to many different ways to cook... fat cap up, down, wrap it, don't,wrap it No. 2, the temp of the meat, not sure if the probe I was using was any good, kept checking the temp with a couple of probes, getting different readings ,not sure what to trust

Question about over smoking. If you are using a pellet smoker how does it not over smoke the meat ect

What great tips or don't do,s lol.

Took the time to Sub to the channels hopefully these can make us all better

Great info. New sub. Thanks for sharing

Hi From Brisbane Australia, Love your vids - just brought this smoker. Has anyone ever told you that you look like Julian from trailer park boys?

How did You get all those Guys to do that?!?! Guess I need to start watching!

Hey Buckeye, looks like you have a touch of snow.

Hey !! Great video. Love the content. I’m new to smoking meat only a year in to it but having a blast. My in-laws surprised me yesterday and brought over 2 racks of ribs and a pork belly. My wife volunteered me to smoke it. I’m happy to do it but I’m nervous about mixing meats. I usually just do one type at a time any advice would be welcome. Thanks

Hey nice job!

👏

We need grill sergeant and Go girl go

1 dollar pound brisket? Fuck was that 50 years ago. Just payed 8 dollars a pound..

mike. how hot does this get on the OUTSIDE i have an idea to put stickers on this and obviously dont want them to melt or get ruined thanks

This dude must be Ron swansons brother lmao

Mistake #6: spending too much time studying mistakes instead of getting out there and smoking. Lol practice makes perfect, let's eat!

Can you smoke chili?