Thank you.

Thank you!!!

Thank you!

Thank you!

Lol!!! Thanks

🤣🤣🤣

Thank you!

It is JW. Really a treat!!

You might want to check out whole chuck roll for pulled beef. There around 28lbs and I see them cut them into 4 and 5 pieces to speed up cooks.

@@johnknapp6328 Thanks John! I’ll check it out. Sounds delicious.

Congrats 🎉

Lol! That’s the day I’m waiting on DeWayne. A few more gigs will hopefully get me close!

Thanks!!

Thank you!!

@@DskiGrillz Man those ribs and sausage looks outstanding. Save me about 3 slabs 😁

@@samuelgainey8336 LOL!!! Thanks

Never made my own sausage Tyrus. That would be rewarding. I need to do some research. Have a good weekend!

I need to take the time to learn how. I have a friend at work who makes his own sausage. It's delicious.

Thank you brother!

Thanks Richard!

Thanks Jerry!

I agree with that.

I used post oak and pecan. The blend was amazing! Thanks for checking out the video.

I’ve already shot a video where I did an up close look but haven’t shot a cooking video yet. I will post the up close sometime this week. Great question. Been tied up with the 1975 Workhorse Pits the last few weeks.

@@DskiGrillz That's understandable. So many cool toys, so little time. :)

Earl Campbell Smoked Sausage. Beef and Pork.

Wow!!! I bet! I remember when making my decision looking at Shirley Fab. I bet that’s an awesome rig!!! Don’t make me question my purchase, My wife will kill me if I get another smoker…lol

@@DskiGrillz hahaha I know what you mean. My wife freaked out when I wanted the Shirley 2 years after getting the LSG. But once I drove her an hour away to someone that had one locally she saw exactly what I was talking about. The Shirlet bots overbuild everything. I don't even see how they make money with all extra details and extra material they use. Take for the example. My fenders wouldn't dent if I hit them with a sledge hammer. Heck the evenstainless shelf is thick thick material.

I bought it from Amazon, check it out. www.amazon.com/Agri-Pro-Enterprises-Iowa-751374834011/dp/B003IL6CSM/ref=sr_1_10?crid=3TDM5VECA26OV&keywords=bbq+sprayer+bottle+for+smoker&qid=1660407353&sprefix=bbq+sprayer%2Caps%2C95&sr=8-10

Earl Campbell brand sausage. I bought a mix of beef and pork. Thanks for checking out the video.

Lonestar may be a little bit more smokey than the ole hickory pits but not by much. Both grills are awesome and put out great final products.

Between 225 and 250 the entire cook.

For events I cut them prior to serving. If the event is on a large scale I will cook them, let them rest and vacuum seal them for freshness. The day of the event I will load them in foil trays to reheat then cut them for serving. Hope this helps.

How do you store ribs/sausage 8f the event is the next day? What's that process?

@@fisherofmen9941 I store the meat on a foil tray with a lid the night before. The next day I put them in the trailer and transport to the event. Once on-site I fire up the smoker a few hours in advance and reheat at around 225 to 250!with the lids still closed. Hope this helps.

Thanks. I generally use 21"x13" foil trays and with the ribs already cut , I cover them and get the smoker up to 250- to 300 degrees. They turn out nicely that way and right before serving I remove the lids and let the smoke roll over them one final time! Good stuff!!

Thanks cook for my family nothing big. But friends want me to cook for them. Nice to know you don't hold you cards close to you. Thanks for teaching.

Hello Lois. I have very little expertise in pellet smokers but many of my friends own Rec Tec grills and aware by them being the best. I will do some research and see what I find though. I’m wanting a pellet smoker my self for ease of use but it’s definitely not in the near future.

@@DskiGrillz Smokefire. The flavor it puts out tops anything on the market. I’ve had food off Traegers, Louisiana, Pit Boss, Green Mountain (have one) and Smokefire. The Weber tops all in flavor

@@DskiGrillz Smokefire. The flavor it puts out tops anything on the market. I’ve had food off Traegers, Louisiana, Pit Boss, Green Mountain (have one) and Smokefire. The Weber tops all in flavor

Thank you. Here’s a video I did a few years back on beef ribs. I hope you enjoy it! kzfaq.info/get/bejne/qL6an8tkq8DTd2Q.html

Sorry for the late respones...right at 20k

I didn't see the exact one but I purchased from Amazon and this one looks very similar. www.amazon.com/Beewarm-Sprayer-33-82-Ounce-Cleaning-Solutions/dp/B07Q7ZH16M/ref=sr_1_28?crid=2IQ9MOK27XC2Y&keywords=bbq+spritzer+sprayer&qid=1655658714&sprefix=BBQ+spritz%2Caps%2C106&sr=8-28

Hey Rev, By placing the butter and brown sugar on the backside, it penetrates the back of the ribs then as its heated, oozes down to the top side. This gives you flavor thru and thru on the ribs! Sorry I didn’t see you!

I believe my wife picked them up at a store called “Home Goods” if not, I believe they are stocked at Walmart as well.

@@DskiGrillz thank you for responding..

@@DskiGrillz how many grills or smokers do you have

@@michaelanderson1449 I have 11 grills/smokers. I believe I’m finally done..lol

@@DskiGrillz I have 8 I was going to buy another last week..my wife said NO..I told her let make a deal u buy no more shoes I want buy another grill...lololol

Apple Cider Vinegar and water. Trade secret 🤫

@@DskiGrillz thank you, I always here, but have never used it lol

I couldn’t say as I’ve never cooked on a reverse flow smoker. I’ve heard great things from them though. Hopefully someone will chime in that has experienced both. Great question!

@@DskiGrillz thanks for the reply

For ribs I use a mix of water, apple juice and apple cider vinegar. Thanks for checking out the video Cliff.

About 75 to 80 people. Thanks for checking out the video

Yes. Made six slabs of ribs and 18 smoked sausages last night on it. I will post a cook on the ole hickory soon.

@@DskiGrillz I have had the old hickory JW for a year now it has taken my bar b q to another level

St. Louis Style...

Earl Campbell beef and pork smoked sausage. I bought a mix of both.

Lonestargrillz.com is where I purchased it from.

Around 72-75. Figure 4 people per slab to be on the safe side.

@@DskiGrillz is that like 3 bones per person?

@@MrIowahawks77 That’s correct. Of course some people eat more but it will generally even out since some eat less.

I agree. Getting that perfect bite is what it’s all about! Thanks for checking out the video.

Yes… That’s the reason for the large cooks. Thanks for checking out the video.

@@DskiGrillz amazing work my friend. How do you do this all alone. That’s tone of work. I do it on the side it’s super intensive work

@@MrIowahawks77 I agree. I sometimes get extremely beat down after these types of cooks but I truly enjoy it so I push on..Thanks as always for checking out the video!

@@DskiGrillz you do such an amazing job and inspire me To keep trying to get bigger and better. Thank you for always sharing your videos. Do you still use your ole hickory. Did a graduation a week ago. I was tired for a week after

@@MrIowahawks77 I haven’t used it in months now. I have to slow down and give it some love. It’s a wonderful smoker. I’ve been really caught up with the offset smokers as of late.

I know...It's crazy! I had a large catering event this past Thursday and we able to get sixteen 23 x 13" trays in the vertical smoker. I also got three more trays in the warming oven. This trailer is stocked with capacity!. Happy Fathers Day!

It’s for a catering event for 300 people!! Lots of work…I was very tired afterwards.