Testing the Pitmaster X offset Smoker with Pulled Pork for the first time

Рет қаралды 31,203

Күн бұрын

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00:00 - intro
00:24 - pork neck
00:43 - PitmasterX offset smoker
01:25 - fire it up
02:17 - prepair pork neck
04:11 - seasoning
05:39 - PitmasterX offset smoker
06:55 - smoke pork neck
09:22 - first check
10:24 - oak or beach wood?
10:45 - answer questions views
16:16 - check prok
17:03 - wrap it
18:10 - continue cookiung
19:07 - fully cooked
21:23 - taste test
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KEYWORDS: BBQ,Barbecue,smoked,food,pitmasterx,how to bbq right,offset smoker,kamadojoe,pellet smoker,chuds bbq,barbecue method,3 2 1 method,texas crutch,roel westra,PitmasterX Offset Smoker,smoking meat,fire management,seasoning,cooking,temperature control,pulled pork,texas bbq,I found the Secret to Perfect BBQ Pulled Pork,smoked pulled pork,pork neck,how to bbq,texas ribs,spare ribs,baby back ribs,pork ribs,rib recipe,juicy ribs,tender ribs
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Пікірлер: 62

@TheTimeFlyzShow 20 күн бұрын

Your BBQ is goals I swear.

@user-yv3lf6dn1o 21 күн бұрын

Love all these shows. Food. Cooking. Info.

@IOSALive 28 күн бұрын

Pitmaster X, This is fantastic! I subscribed right away!

@And-un6sx 28 күн бұрын

Nailed it again, I love your Videos since ages, I like the shorts and stuff too, but These long in depth Videos to OG bbq using a offset is a different Level. All the Best Guys! If you ever Do a BBQ Seminar, Workshop or something I would defo come if it is in english Not dutch😅 Cheers from your German Neihgboor

@hidde3064 26 күн бұрын

Thanks Brother. Just got my Masterbuilt XT and my pork necks are on there as I write this comment. It will be legendary

@jimerickson9945 28 күн бұрын

Put a water pan on the fire box in the cooking chamber. Moist smoke penitrates better than dry. In addition, you will have a more constant temperature. No temperature spikes and dips.

@barbarianropes5586 28 күн бұрын

I agree. The plate to put the water pan is kinda blocking the hot air to go up right out of the fire box chamber, creating a beam of hot air underneath the plate.

@hillbillybbq 28 күн бұрын

Looks good friend!

@eldridgehenry2 28 күн бұрын

THANKS FOR THE SECRETS

@arockalypsgaming 28 күн бұрын

Watching this makes me want to ignore sleep and go BBQ some pork.

@markwindholz816 27 күн бұрын

Texas bbq mostly uses post oak. We have been for many years. Great smoke flavor. And burns a long time.

@thisguy2755 24 күн бұрын

That is a seriously large offset for a BBQ enthousiast. Great for a big party. Although the lid stays up on your smoker, I prefer a counterweight... especially on 8mil steel. My mate own a smaller 8 mil offset and that one has a flat cooktop integrated in the firebox lid. That would have been a great addition IMO. I hope tyou'll sell a lot of these smokers. People who seek a smaller model could have a look at NetteLette smokers.

@dres-bbq3569 28 күн бұрын

Nice video, the new off set smoker looks realy great Roel. See the cobwebs are still arround 🙂 Your spiders have been busy sirr hahaha.

@TreinMachinist 28 күн бұрын

Wauw! Geweldig! Water loopt letterlijk m'n mond uit!!😮😂😂

@onvogmasaj 27 күн бұрын

CHECK PROK

@KingGeneral21 27 күн бұрын

I think Franklin's pit firebox is also 8mm thick

@upnorth6722 28 күн бұрын

With an endless supply of hardwood in my backyard may I ask what a cord hardwood costs in the Netherlands ? It’s a bbq question lol ✌🇨🇦

@beka4780 28 күн бұрын

You had a internal temperature of 98! So high I have never seen before! Is there a difference if I choose 92, 95 or like in your case 98??? Thank you so much, greetings Bernd 👍

@brifo5779 27 күн бұрын

🙋🏻‍♂️ Hey Pitmasterx‼️ this is a very super gorgeous pulled pork 🤤🤤🤤 👊🏻🐷Pig power🍷

@ronaldforsythe1248 28 күн бұрын

Do they ship to the USA

@ronsimpson143 28 күн бұрын

Use oak and cherry or pecan.

@jwilson811 26 күн бұрын

What exactly is a pork neck? I've seen you cook this several times, in America I wouldn't know what to call it at a meat market

@emilesmoker9567 27 күн бұрын

Leuke smoker

@RPIdemon 27 күн бұрын

The wrap was really important because you went uncomfortably high on the finished temperature

@HIMTHOTHY_Da1 22 күн бұрын

19:59 Is EVERYTHING ❤❤❤❤, that’s what I came to see👌🏾👌🏾👌🏾👌🏾🔥🔥🔥🔥

@jamesbrandon8520 27 күн бұрын

Where did you get that awesome aluminum foil?

@PITMASTERX 25 күн бұрын

aluminiumfolie.nl

@MrRebar15 28 күн бұрын

*Pitmaster X ----> Pulled Pork Wizard*

@PredatorAndPreyNL 28 күн бұрын

Where did you buy the thick aluminium foil?

@scottcarlson1203 26 күн бұрын

Costco

@MrSeadawg123 23 күн бұрын

So this is what is needed. An inline valve from the smoke chamber. To the fire box. So you can close the fire chamber off. To the smoke chamber. Because everytime you add new wood. Either ashes go into smoke chamber. Or the fire may boil over into the smoke chamber. I would like a dollar. For everyone. You make with this feature.

@soumynonareverse7807 26 күн бұрын

Ziet er goed uit Roel, vraagje: zou je een keer een reverse sear kunnen laten zien op een offset? Ik ben wel overtuigd dat ik voor een offset wil gaan, maar ik weet nog niet watvoor accesoires ik erop wil om ervoor te zorgen dat het net zo veelzijdig is als een kamado is, met het voordeel dat je op hout stookt en een veel grotere rooksmaak aan je vlees kan geven. Ben benieuwd. Je zou het evt ook in een reactie op dit bericht mogen uitleggen. Ik ben alleen geen voorstander van een plancha.

@PITMASTERX 25 күн бұрын

Goeie vraag, gaan we doen

@JaapVandeVen 28 күн бұрын

Which gloves are those?

@PITMASTERX 25 күн бұрын

www.bol.com/nl/nl/p/moesta-heatpro-hittebestendige-handschoen-m-anthracite-set-van-2/9300000174240446/?referrer=socialshare_pdp_www

@billholland2076 28 күн бұрын

🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯

@emilesmoker9567 27 күн бұрын

Vraag waar kan je die handschoen kopen

@zwijsennico 21 күн бұрын

Zelfde vraag! De grijze dan :) @PITMASTERX

@jomommajokes5836 28 күн бұрын

wtf is that jackalope thing on your wood rack lol

@g54b95 27 күн бұрын

Dutch snipe.

@smokinjoeprestwood5889 27 күн бұрын

You said these were pork necks, then you said money muscle. What exactly were you cooking, pork necks or pork butts? By the way "Where's Morrison "???

@g54b95 27 күн бұрын

Necks. He says it at least 6 times.

@ashcosmo3854 27 күн бұрын

@@g54b95 Pork necks don't contain the money muscle though, hence the confusion.

@AngryManSki 27 күн бұрын

The wind will blow that door open. It’s best to secure it. Not to mention that it’s unsafe around children. If you are selling them. If it’s your personal unit, do as you please 🙏🏾

@g54b95 27 күн бұрын

Pigs have necks?

@DimasFajar-ns4vb 28 күн бұрын

vegan or vegetarian food tasty for me sir

@zefirvirginia 28 күн бұрын

where the fuck is that smoke going?

@g54b95 27 күн бұрын

Covered patio. It's not an enclosed space.

@murgel2006 27 күн бұрын

My wife just would not let me buy this thing. 😢 Something about having 8 different grills being enough and something about I would not need a second smoker. 😒 She just does not understand that somkers are created unequally... 🙄

@PITMASTERX 25 күн бұрын

The trick is comparing it to the collection of shoes she has

@murgel2006 25 күн бұрын

@@PITMASTERX : 😄 Mate, I have an extraordinary wife. She does not have many shoes, loves to watch football (which I don't like), is a fantastic cook, etc. But she is not perfect. She does not like BBQ much...

@user-cs3im2ey4v 28 күн бұрын

My girlfriend misses Morrison even though she hates my cooking videos. 🤔

@Sam-mu5xh 17 күн бұрын

I love you man, but butts or pigs absolutely need at least a 30 minute rest. Before the rest, pour your rodney scott vinegar sauce over it and you will be close!🙂

@user-cs3im2ey4v 28 күн бұрын

What the hell is pooled powk

@zefirvirginia 28 күн бұрын

How low can you go, using CGI?

@mighttridim9561 27 күн бұрын

absolutely disgusting

@eynki 28 күн бұрын

use binder for thicker crust? common do better. No need to rest? FFS, and aluminum foil crutch......I lost a LOT of respect for you and this channel

@RRWerken 27 күн бұрын

What would you have done differently then? (Learning purposes)

@eynki 27 күн бұрын

@@RRWerken Ok if you want learning. first a Binder is NOT needed and adds nothing to the cook. all it does is allow spice to adhere to cold meat. let your meat temper and sweat a bit and no binder needed. your spice will stick just fine. It absolutely does not make your crust thicker. Aluminum foil will steam the meat and make is mushy. it will destroy your bark. use paper instead. it does much the same but does not destroy the bark. UNLESS you dont want bark. then foil works fine to speed up the cook. Finally Resting matter a lot. to rest let the meat cool down to about 160F. then hold. Holding is the key

@RRWerken 26 күн бұрын

@@eynki Thanks!