Oh now I want to know the Stanley Robinson inside joke!

I wonder if some of the bitterness was manufacturing oils burning off or something similar. Dunno if a scrub or a high heat empty run would would have helped.

Wonder if the off flavor you got was from not washing it before use. Still has the machine oil from production on it?

I loved the comedy in this episode.

Perhaps open vent, and try wood dust placed outside around water tray? Maybe put layer of oil in water tray to prevent dripped juice/oil from burning? Also, preheat the smoker so wood is smoking first?

I want to thank you for the video you did on the Arden indoor smoker awhile back. I love being able to smoke indoors, and use it all the time! I can see why GE picked it up👍😊

Jeremy... Loved the video. STANLEY? What INSIDE joke are we NOT getting here? LOL. Loved your ASIDES in this video. Makes you come off just a little less stuffy -- not that you are stuffy because you're not -- but by giving us just a little peek of your history, you ended up peeling back a tiny layer of Jeremy that we did not know about before and that's always a good thing because DAMN DUDE... We all really like you and wished you lived next door. Great job!

I've used a dutch oven, wood chips on the bottom, cake pan on top of that (the water/drip pan), and the food on a wire rack above. Kinda the same as this - except all parts usable for other things. Stovetop for the first 10-15 minutes to get the chips going, then finish in the oven for things like roasts/whole chickens. Decent enough if you don't have outdoor space. Flavour was good with just salt/pepper/smoke. Nice sized roast was med/med rare all the way though, and no char spots since the pan fully covered the bottom. Small redesigns could make this much better!

Thank you for this information and Happy Thanksgiving 😎

Get Entered to Win an AWESOME Offset Smoker go.getenteredtowin.com/madscientistbbq Deadline to enter is 11/22/23 @ 11:59 PM PST

Jeremy, your family and friends are so cute. My kids are all adults now and it's great to see you at a younger stage. This was a funny and wonderful video!

Did you do a pre-burn to get all of the factory gunk burned off? Looks like you went from the wrapper to the fire.

Just put a thanksgiving brisket on the offset and I come in to see this lmao

I'd like to see it tried again with the vent open to not have the smoldering smoke ruination.

I bought a cheap offset smoker on amazon and honestly I love it. It let me get started learning to run an offset for only a few hundred dollars, and I've been cooking on it all summer. I would not be able to get by on something this small, I need enough room for 2-3 tri-tips or a similar amount of other beef cuts like brisket or chuck, since that's what I need to make myself a pot of chili once a week (about 4.2 to 5.5lb of beef). I don't smoke to completion, I pull after the first 3-4 hours and then rest before refrigerating until I have time several days later (every sunday with meat typically smoked on thursday when there isn't a holiday like thanksgiving this week). This gives me maximum smoke flavor but i preserve the meat from rendering down the fat and drying out, so that when I slice it into small cubes and add it to my chili pot it releases all that fat and smoke flavor into the pot with everything else. The end result is absolutely fantastic, and the meat doesn't totally shred in the chili generally, giving you just enough sturdiness that they fall apart in your mouth with ease. I really want a better smoker that's got thicker metal so it holds heat better, but at least for now I have something that works which I won't feel bad about using until it rusts through from use. I already ordered a replacement grill for the fire box since the one that holds the coals off the bottom of mine is already warped from heat to the point I'm having trouble getting it in and out, and the thickness of the metal is down past the halfway point from heat rusting in several spots. THIS thing though, that's a very unique way to make a small at home smoker, I would have never considered something like this as an option but i'm glad you made this video. It seems decent for making some okay food even if you're not gonna get good bark or anything with all that humidity, but definitely not the best thing in the world. You can fix some of that bitter flavor when you mix it into other food rather than eating it straight lol

I appreciate the non BBQ snob review lol. Gives a good reference for people like you said in apartments or large cities looking to try something different

Happy Thanksgiving!! Not surrounded by a Shirley! lol

Could you wet the chips? That oily film is bio-oil/creosote, it's why you can get chimney fires in wood fires. The natural oils and volatiles are driven off and burn but not all of them, the oil merely evaporates at low temp and condenses in the chimney {in this case, the lid}

Would love to see you try those smoking pecan pecan shell wood pellets in your pellet smoker

Nothing like starting the day with a MSB video!! Hope you have a happy thanksgiving!

You gave up your parking spot in LA so you could put your smoker there haha what a legend. 😂

Anyone else yelling "Place them VERTICAL!" through the whole cook?

Absolutely lost it at "CHICKEN!" hahaha! great vid dude!

“Before you make a decision whether this is right for you” you have to be pulling my leg 🤣 😂

When a veg steamer is sold as a smoker.... LOL 🙂Someone is laughing all the way to the bank!! 🙂

If you are looking for a cheap way to smoke a rack of ribs or small amounts of meat, get a cheap kettle grille and look into the snake or minion method. I have found the snake method really effective with small, cut down chunks of hickory or pecan, about the size of a cigarette lighter. Oak seems to be a bit acrid with this method, but others may find oak to be great. Keep cookin

that moisture on the lid could be a creosote from the wood dust. that would definitely give an off putting flavor on the outside of the ribs. it's not really even smoking the wood, it's kind of "vaping" the wood with the moisture from the ribs being in the same chamber.

I wanna see you try one of those ninja electric smokers.

love it my kids thought every thing was chicken also ,now the grand kids do the same

My aunt cooks ribs on something similar. It ain't no real bbq but she can put the right seasonings on it to get a great taste. These are a good option for people in apartments that don't allow grills or in my aunts case she just don't want to go thru the hassle of actually smoking ribs in a wood smoker.

The colder the weather, the better time I have grilling 🍺

I just entered! Loved the content! - Heath Jones I have been wanting a workhorse on a trailer. Was thinking about buying a goldees and putting it on a trailer.

Any plans with making your own bbq rubs , i know there is a bunch out there but i bet you could create something good based on your experience with so many different bbq cooks and the many different rubs you have used .

Easy to calibrate thermometers... there's a small spot to adjust with a wrench under the dial. Ice water is the easiest to set it to 32, but boiling at 212 works too.

More curious: what'd ya do with the ones you took off? Traditional smoked on another one you have?

Jeremy, Do you use the Large or the Ex- Large Nitrate and liner gloves? I am not sure which ones to order. Thank you in advance.

Try it again but add pellets and preheat first maybe even come coals to keep that temp high

Thanks fof being honest!!

I wonder if you drilled a few holes in the bottom part to get some air to draw in if it would help at all?

Listening now !

I think it is more suited for lighter meats like fish, chicken, shellfish, and that sort. I used to work in a restaurant where they did tea smoked mussels (in an oven), this would be perfect for that.

This guy is up there with the coffee snobs when it comes to smokers.

Shaft.. He's one bad mother... LOL... Great idea for a video. That was a fun one. One thing I hate... burping up dirty smoke. LOL..... Great video guys

Did you wash the pot before use? If not, I would imagine that's where the bitterness is coming from. Great content as always!

My buddy had a paradise apple tree that he cut into wood chunks for me to smoke with but it still has the bark on it….is this ok still to use?

Wonder if rolling the ribs up and pinning them with a toothick woulda worked on the whole rack having the bones in a vertical orientation.

Great vid. Kind of humorous. 😅

stand the ribs on the edge. curve around the pan. maybe use twine to hole in place?

Burnt maple syrup is probably the added flavor to the dirty smoke. Rehydrated powders maple syrup burning in the bottom of the pan.

Gladiis Knight pips, glad eye stumbled across u site. ROCK ON, CHILDREN

**when you know the ribs are bad** daughter takes a bite: "chicken!" 🤔

Thanks for the test anyway, got to try to find out.

Put them twelve to eighteen inches over a good bed of campfire coals and you'll probably get better results. We do appreciate you taking the hit for us Jeremy.

How do you not put out a smoked turkey video the day before thanksgiving 😅

I think it would work great if you flip the unit upside down with the snake method. This would leave at least a 1 inch gap between the kettle and the ring. You will have full usage of the grate as well.

I would like to see this given more chances with some changes.

I think I would just use a small Weber with charcoal at that point... plus you don't have to burn gas.

How condescending he is about this thing working in the first 5 minutes had me rolling so hard. I love it

Lol.. got to try everythings at least once😅

Chicken 🤣 what a fun video!

The mask. Was my favorite movie growing up.

Is there an ingredient list on the wood saw dust maybe that’s where you’re getting the chemical smell/ taste

There's no telling what's in that sawdust. I would try it with some fresh chips or a few pellets.

Camera Wife: "Don't open the video with a humble brag this time." Yodimane:"Absolutely not."

Is the thermometer for internal meat temp?

Need to do an ECB episode!

Where did u get that apron from??😊

Next is the Ninja Woodfire Grill & Smoker for the brisket test.

Did you wash it out after you opened it? Sometimes there's treatment chemicals on the inside of cheap cookware.

Maybe a burn off first would have helped? Could be "the chips," maybe real chips would help and allowing it to get to temp first as well?

Bro - between takes did you clean that things before you started the cook?

Idk about useing that indoor with wood dust/chips in it. Unless i had a strong vent system over my stove. Useing it indoors seems like an easy way to get monoxide posioning. Probably not death but, im sure someone would accompish that feat

My next-door neighbor came from Jamacia he would BBQ on a 60-dollar smoker grill and made some of the most amazing food I have ever tasted and I have been to many of the premier BBQ joints. His Chicken, ribs, and pulled pork were crazy good. He used a cast iron pan on the grill with aromatics elevating the BBQ while it smoked on a fire of briskets and oak and hickory chips and some Jamaican herbs and spices It seems skill and talent can compensate for low-cost equipment.

I'd like to see you try it again with the upper vent open?

(Turns cameras off) “oh my god these are the best ribs I’ve had in my life! Omnomnomnom!!!”

That chemical/paint smell could be the same aromatics you would find from turpentine, which is a distilled product from wood heating, as opposed to burning.

If it was larger, id be eatin smoked turkey or ham for the holidays!

The family’s excitement over going to Disneyland was crazier than she anticipated.

Lab smokers puts out a pretty decent looking product at a reasonable price, I’d like to see you do a review on one of those!!!

This grill would be more suitable to steam vegetables with, not grilling

how it do with biscuits?

Jeremy did you season the grill like a smoker.

Stanley Robinson lolol

A link to the smoker would be great!!!!

I'm going to spam this comment, but I scrolled through all your videos and I didn't see any content for standard vertical smokers. Fire managent tips would be great! Whether using the propane to help control heat or using adding charcoal, to burning wood splits. Thanks boss

Get a cheap kettle and do a little series. Full smoker setup for under $100

I bet its good for baking bread!

You should have put the ribs in a roll standing on the side.

Would be nice to hear some shaft style music on the next intro 😂

Chuds bbq is Bradley Robinson my guy.

Anybody know who makes his apron?

Test a big chief smoker

you should really try the ninja smoker and see how you like that

I would like to get qualified for the smoker. But I can't even afford to buy one of your mugs. So good luck to the winner and you gotta get video thank you

as soon as you said it had a chemically smell I immediately wondered if you had washed it before you used it since there could be oils and crap on it from the manufacturing process. I did not see any indication that you did wash it, and it does say in the directions to wash it, but it's in the "care" section under the "important safety information".

maybe manufacturing oils? is there a burn off recommended?

lets ask the hard questions though..... whats better, that or a cheap pellet smoker?

What was the price?

kinda reminds me of a tiny Orion smoker.

Off pudding = drink! Lol