I did bro, good catch. It pays to read the manual lol. Hey, keep em’ burning 🔥

Thank you Dave. Yep, I enjoy fishing just as much as cooking out doors

Thank you Benjamin!

Wow! I’m honored to have a heavy hitter check us out! What’s up sergeant!!! Thank you for the compliments, it means a lot coming from you. I really dig what you got going on. Keep it up 👍🏼. I’m trying to catch up with you!!! lol 😝. Keep em’ burning 🔥!

@@getjimmysbbq Ha! Keep at it bro! I'm just happy to meet another Brunswick owner on here!

Right on✊, I am a proud subscriber! 🧐

What’s up Pickles? This cooker is perfect for the small cooks. A big money saver with regards to operating costs. I love the technology and the performance. This bad boy is a rockstar!

What’s up Mark? Thank you for checking us out. In my personal opinion, I feel pellet is the way to go. Especially if one is new to barbecuing.

What is up? Thank you for checking us out. You will not be disappointed. Pit Boss has added some really nice features. Much success with your next cook!

Did you ever upgrade to the Brunswick?

WOW! That explains why there is never any grease in the grease catcher. Good catch! lol 😂 wow

@@getjimmysbbq yeah I hope you didn't think I was being a smart-ass I just wanted to point it out to you

@@getjimmysbbq I wanted the Brunswick but you can't find it. So I bought the Pro Series 4 version 2 it has a lot of the improvements that the Brunswick has

What’s up pro_? No, I didn’t think that at all. That was a good catch. My buddy bought the same cooker that you have. His was damaged pretty bad out of the box. He had to wait for replacement. Hey, I wish you much success with your next cook. Let’s keep them pits burning 🔥

lol 😝, hey bro, the initial taste caught me by surprise. The vertical cookers do an awesome job smoking meat. The pellet grill that I have is nowhere close to the vertical smokers. No contest! I am sold on the verticals. Thank you for checking us out.

What’s up Mike? You are going to love it. I think it is awesome!

I ordered one as well. Scheduled delivery for Dec. 15 or 16. Cant wait!

What’s up Brian? Hey bro, thank you for checking us out. I’m confident that you are going to very happy to have this beast in your cooking arsenal. I wish much success with your next cook!

What’s up John? Yes! I love the new interface. I never in my wildest dreams that I would own a cooker that sends me text messages. The Brunswick is an awesome meat maker.

@@getjimmysbbq I’m just a 78 year old back yard kind of guy. Just got into the pellet grill bit a little over a year and a half ago. I’ve had a WSM Smokey Mountain for 11 years. The pellet grills/smokers are nice and convenient. Easy to use. Keep up the good work. I’ll be watching.

Same here. I got into the pellet game two years ago. More so out of curiosity. I’m a charcoal/stick burner but I do love the convenience and low cost of operation. Perfect platform for beginners. Thank you John for checking us out. We will keep videos coming.

What is up? I know your frustration all too well. I’ve seen other people take a “C” and compress the center of the ash ring. I opted not to do that.

@@getjimmysbbq I broke the plastic housing just trying to pry the tray out so I could use a C-clamp to depress the steel plate, haven't even used this smoker yet, O well it only gets better from here...I hope?

What’s up Big Mike! Thank you for checking us out and many thanks for the compliment. ✊

That sounds awesome! I will give that a try. What were you cooking!

@@getjimmysbbq Boston Butt

Right on ✊ I was made aware of that much much later after the video was posted. Good catch Alex 👍🏼

What is the the going on! Nope! None! The Brunswick is a great cooker. I have cooked all kinds of foods pies, pizza, cobblers, and variety of meats as well. I love it! It certainly is an awesome machine. I will be uploading an video soon.

@@getjimmysbbq ok, nice!! Just asking cause I know a lot of people are having some hiccups with it here and there.

I’m going to do my best to provide a honest and thorough review. I’ve had mine about 1 1/2 years

@@getjimmysbbq question, when turning off the smoker completely, do you wait till the fan stops blowing or can you just hit the power button and everything shuts off? Still new to the whole vertical pellet smoking. Just asking questions before I get my hands on one of these.

Yep! You get two of them.

Yep, there are magnets but not too strong, just right in my opinion. Only the door with the working handle has the working rods. The other door has a lip on it. That is what keeps it secured. Thank you for checking out the video!

Yep! Everything. What’s up “WCF”? Thank you for checking us out.

@@getjimmysbbq ok thanks I think I got a defective unit auger won't turn in ignite we shall see but thanks for the reply.

No problem. I hope that issue gets resolved for you quickly

Yes but I use hardwood pellets such as the “Competition Bend” by Pit Boss or 50/50 hickory/oak blend by Smoke House sold at Sam’s Club. I have tried other blends, for me the two I mentioned worked the best for me. I prefer a strong smoke profile.

Hey what’s up Sean? A couple of things. First, I use a cooling rack. I set the pan with the meat in it covered with foil on a baker’s cooling rack. Second, I don’t use coolers to rest my briskets.

@@getjimmysbbq my bad thanks for responding I didn’t notice my typo but my question should’ve said “cook time” what was the time duration for your brisket. I must say it looked fantastic my brother

What’s up bro? That was a pretty big brisket. That bad boy was over 20 pounds. Giving the cooler outside temperature and temp setting, it took in the neighborhood of 8-9 hours.

So I just did my burn off and first smoke 1 whole chicken and a few swordfish steals my question is have you used a smoke tube to enhance the smoke I just purchased one

What’s up Alex? That video is on the way but to answer your question, 8 if you are using all 4 shelves. You will have to keep an eye on the ribs on the bottom shelf because they are so close to the heat that will cook faster. Thank you for checking us out and much success with your next cook!

@@getjimmysbbq 8 ribs kk thanks yea will wait for new video

Hey what’s up bro? I have a couple of questions for you. First, what type of pellets were you using? Second, what was the weather for you? Those two things play a very important roll in cooking on pellet cookers.

@@getjimmysbbq B&B Competition Pellets, the weather was probably in the 90ies so the unit did not have to struggle to keep Temp. My Chuck had a smoke ring but smoke flavor just was not to my liking. I'll figure out the unit though.

B&B is a great brand, in fact one of my favorites. We usually most “Competition” blends are a mixture of one hardwood and a couple fruit woods. I do agree with this choice for long cooks. However, you sound like you prefer a stronger mole profile in your meat. That is me as well. I recommend trying Sam’s club “Smokehouse” or the “50/50” hickory/ oak blend, or some other kind of blend with more hardwood. Your cooking temperature is fine. I must confess that I don’t cook that low. I’m around 250ish when I’m doing bbq. Give those pellets a try and let me know what you think.

@@getjimmysbbq Will do, Like I said I've only cooked on this smoker once, and like all smokers I gotta learn it.

What’s up Brett? The charcoal smoker will yield a much stronger smoke flavor than the pellet smoker but I am very pleased with results that I have been getting from the vertical smokers by Pit Boss that I own.

@@getjimmysbbq Thanks for the reply. I think I'm gonna get one! Loved watching your video.

My pleasure. That’s what we are all about. We love any and all things to do with bbq.

@@getjimmysbbq picked up the Pit Boss Series 4 Version 2 today.

Nice! I just fired up my new 1150 proS2 for the first time (the burn off)

lol 😝, thanks J. W.

Your face when you took that first bite says it all 😊

What is up Rick? It wasn’t bad for that cook. I was using the “Competition” blend, the outside temperature was 50-ish, and I had the cooker set to 250 degrees. I will say this. For extreme cold weather cooking I did go with a 50/50 hickory/oak blend.

Haah! lol 😂 thank you, thank you, thank you