In this video, you ask about where you fit in this niche. As someone who has watched your channel for a couple years now, what I appreciate the most about your channel is the “demystification” you offer. Sometimes it can be intimidating to first get into cooking, while each step into new cuisine, methods etc, can also be overwhelming. Anyways, when I finish watching one of your videos and I think to myself “hmmm, that didn’t look too hard...yeah, I could do that”...that’s a successful video and the niche you do really well in.

Pellet smokers CAN produce really good products that come very close to offsets but I find there are a few things you need to do if you want to get as close as possible that might not be obvious. Water pans and spraying, moisture helps smoke stick. Have an extra low temp period in the beginning to really give the meat time to grab smoke before the bark starts setting (ex. I start my briskets overnight at 180 then turn up to 225-275 in the morning). An extra smoke tube filled with pellets that you light with a torch, set in the chamber, then blow out the flame after a few minutes, will add more smoke. Experiment with different pellet brands, some almost burn too clean which can reduce the smoke flavor. Trim off any silver skin, and if the meat is well marbled, any surface fat or at least score to let more smoke in. (leave caps on leaner meat like a brisket flat for ex.) Just some tips from someone who switched to a pellet cooker after getting busy with having a kid and went through a lot of trial and error to get close to the flavor I was used to on my regular smoker.

Ok... one more note. You can easily pull the membrane off the back of the raw rack of ribs. Cut one corner and pull off with a paper towel. It usually comes off in one piece. It's also oddly satisfying to do. Smoke does not penetrate that membrane as well. I keep my ribs over the water in the bottom of the smoker.

Good to see you do something that hits home to me. All three of the cuts you did looked really good! There is nothing wrong with a pellet smoker. I've owned a few, and expecting a really nice one this month. It's very much welcomed here in the south during the extreme hot months of summer coming soon.

One thing I can offer for beginners on pellet grills...wrap the drip tray in tin foil to make cleanup easy and sift the pellets before you add them to the hopper to reduce chance of flare-ups and dust building up in the auger track and burn box. P.S. remove the membrane on ribs...most people find it off-putting to take a bite and pull away with a big sheet of membrane.

Let me know when you're ready for a wood powered offset! Ill gladly teach you my ways and a solid discount on a pit 😉

I use a pellet grill smoker. I dont care what anyone says, you learn it and you can put your meat up to pro comp meat BUT you got to buy high quality meat. protip, dry brine your meat overnight, then baste your sauce lightly throught the smoking, youll get pro smoke rings and perfect burnt crust you want. RESTING YOUR MEAT IS KEY.

hey man, THANKS for your previous RICE TIP, add water to your first knuckle tip. i've been making rice all the time now thanks to that tip you shared! rice is great in many ways & it goes w/nearly everything.

I enjoyed the sandwich series and would love to see a french fries version

Great video, I been watching a ton of smoking video ever since I got my WSM and you cover a lot of the key points for smoking. Great job.

One of the best BBQ tutorials that I have seen in a long time. The methodology is plain and clear, but room for innovation. Smoking is an art and this is a great way to break it down. Super! I have used an off-set and a direct charcoal grill for years, but I agree that the pellet smoker is great technology and my finished products have been as good as any of the old types of smoker/grill I have used. Thanks

I just stared smoking a few weeks ago. Purchased a pellet vertical smoker. So far I have done side &back ribs, pork shoulder, chicken breasts and some veggies (corn, asparagus, red and green pepper). All turned out amazing

I see you avoided saying “let those flavors get to know each other”. I’m sure Andrew wouldn’t sue, he seems like a cool dude.

I really enjoyed this video, man. Been a subscriber for a while but just saw this video for the first time. A “low and slow” approach to describing this process and making it less complex! Thanks again!

Can’t go wrong with the good ole Dalmatian rub. I smoke beef on oak or a 50/50 blend of oak/pecan. For pork I go apple (have plenty after felling a tree in the years) and poultry is generally pecan or hickory. I don’t do sauce but i say enjoy it how you like it! I stoke the fire all day as an excuse to relax and enjoy a few brews - “I’m busy cooking tomorrow’s dinner!!”

Pellet Grills used to be a rarity here in the UK, but they are becoming more common. I've cooked on one since 2011; I've also had a Weber Kettle, and a Kamado, but they ended up being given to friends, simply because I found myself opting for the ease of pellets. I agree with what you say about competition BBQ; but yes, for results against effort, the pellet grill is hard to beat. I now cook all my larger cuts of meat - pulled pork, brisket, etc - the day before, to avoid (a) having to get up at stupid o'clock in the morning (b) worrying about whether it will be done on time. Rather than lose out on flavour, I actually found that pulled pork develops more flavour from a night or two in the fridge, and is easy to reheat gently.

OMG! Great and timely video - thanks! I just got a cheap offset smoker (cos) from my neighbor who was moving and didn't want it. You've inspired me to do pork ribs soon. I've been practicing with chicken thighs getting my fire management down for a 2 hour cook. We must be on the same wavelength, your ramen video came out while I was doing ramen at home. I'm thinking of using my miso tare on the chicken thighs in the smoker at some point.

This is one of the best videos explaining smoking meats I've watched. Thank you.

Very helpful things I hadn't thought of! Bran new to smoking, I've used mine just twice, hamburgers and steaks so basically using it as a grill. But DYING to use it for the real deal. Thank you! I'm going to watch more of your videos!

I saw in he beginning the brisket placement was off to me but I never doubted any of your recipes or techniques. I am going to a triple meat smoke soon like you. Keep up the great work!

Having previously been a Traeger+ user, I must say, my switch to Asmoke has been a game changer. The precise temperature control, thanks to the FlameTech patent, has taken my smoking skills to another level. The flavor imparted by the wood pellets is rich and distinct, and the versatility of the grill is simply unmatched. I've used it for grilling, smoking, roasting, and even baking. The convenience of the app for remote temperature adjustment and recipe sharing is a huge plus. And the fact that it's portable and battery-powered means I can take it on all my outdoor adventures. Definitely prefer Asmoke over Traeger now due to the enhanced flavor and convenience. #Asmoke.

Great video! Thanks for sharing your tips specifically for pellet grilling!

Thanks for your guide in my learning

I'm absolutely thrilled to see you doing some backyard BBQ. You have an amazing channel that I've learned alot from and I can't wait to see more BBQ on your channel. This was a great video. Thanks

Nothing wrong with a Pellet Grill. I have a several different types of grill, and tend to use the pellet during the week when I don't have time to baby the grill. Keep up the great content.

good job bro...your video is so simple to understand and well structured😀👍

Thank you, I think I will pick up my first Pellet Smoker today. Wish me luck!

Hey I have the same smoker, there is a small hole covered by a silver piece right above the pellet box. You can put the temperature probes through there.

This is a great video Mike. I got into cooking because of learning to use the grill, and expanded from there. That short rib looked INSANE. Thanks for making such great content as always.

Love your video so clearly explained

I have an air fryer included in my convection toaster oven. I like to use it on my baked potatoes for no longer 5 minutes at the very end of baking. If you rub the baked potato with olive oil first, it's almost like eating a potato chip on the outside. Just wanted to give you a heads-up if you haven't tried it yet. My daughter (who's usually a picky eater) says she thinks it look good. I use a small piece of tin foil (underneath while it's cooking.) I pre-cut with scissors so I don't slice my hands up.

When cutting it looked like you were cutting with the grain, at least the clips included in the video. With brisket it's especially important to cut the brisket between the flat and the point, and then cut across the grain. You may have been disappointed in the brisket because of the cut that you made and not because of the quality of the cook.

My mouth was watering the whole time.

Awesome! Your right always learning

I enjoyed this video. Thanks for uploading! Subbed!

Great work and great video thanks a lot

i seen you put a box of water in the grill, i do that when im smoking my meat to keep some moisture in there. i put small apple wood chips in my water, all the smoke outs ive been to, ive never seen anyone else use water on their smoker, now that io seen you do it, im glad ive been doing it. im far from pro cook,, but i do love my grills and my food.

Bro, I worked at Calypso Cafe down the street from Porter Road Butcher on Gallatin Rd before our location shut down after the Tornado tore up East Nashville and downtown. I miss that meat! Great Butcher!!!

What a great video! Thank a lot ^-^

i like the salt pepper garlic powder mix :D

Great vid as always

First time seeing your channel. Great info thanks for sharing. Liked and Followed.

Great vid 🤘🏼😎🤘🏼

Great video im from Texas, I offset smoke and pellet smoke. You do whatever works for you, I think you did a fantastic job with this video. I will say add more pepper!!!! lol

I’m gonna smoke some ribs on the Webber this weekend. You cant go wrong with a webber

That looked delish!

A lot of things wrong with this video. Pull the membrane off your ribs so more smoke can get to the meat and the membrane is not good. It usually comes off with one good pull. Don't put your temp probes between the door and barrel of the smoker. There is a little tab on the side that temp probe goes through and doesn't damage them. If they get damaged then the temp will not read correctly. You needed to wait longer for more bark on the brisket and plate ribs. Looks like you were waiting for a temp to wrap at rather than the look of the bark. Typically you are looking for a darker brown, almost black bark. More salt and pepper helps develop the bark too. Looked pretty light going on the smoker it didn't look like you added more. Can't quite tell but the way you described the brisket it could be because of the way you sliced it. Grain on a brisket runs two different ways but you separated the flat and point with your first slice so I'm pretty sure you cut it correctly.

What I have learned in my time of cooking brisket (thanks to Mad Scientist BBQ) is cook your brisket to 205 then let it drop to 180 on the counter then move it to the cooler till 145. This will keep it from cooking more during the rest period!

Not bad for a New Yorker. The only two mistakes you made was: 1. temping the beef ribs when you did. At that point of the cook you're really only concerned about color. Once you hit the color you want then you can temp if you're unsure. 2. pull the membrane off pork ribs always.

Thank You

You can automate stick burners and charcoal smokers with a controller. I use the Thermoworks signals. Price, but it's an awesome piece of kit and turned my charcoal smoker into a set and forget deal.

That bite of the rib looked so good lol I’m smoking my first batch and watching this

Oh my it all looked delish. I could see the difference in the brisket but still Im sure it was very tasty. Were you happy with the apple pellets? Thanks Mike. Good vid.

Great intro to backyard BBQ. One suggestion, if your meat is at your finished temp, do not put it in a cooler right away because it will cook more. You should let it rest for a good 30 minutes first and then when the temp is coming down put it in a cooler. You taught me a lot about sour dough, so I was interested when I came across this video. 😀

I love the knife that you were using! Could you give us some links? Amazing video as always, thank you!

Mike thank you. As always great content! At 3:33 you slide over an outdoor prep table. Did you buy that or make it?

I just finished my lunch and I'm drooling at those ribs. 😂

Great video,keep it up!🥜

That yeti had to have been a nightmare to clean after.

I'm definitely more on the hardcore barbecue kind of circuit but I will also tell you that there's not a damn thing wrong with spraying meat or using a sauce if that's what you like. Barbecue is all about cooking for your people, and that's exactly what Mike is up to here. Great video to get people into smoking and investigating this beautiful world of cooking (btw I love my burnt ends so there's no damn way I would spray meat if you held me at gunpoint, but that's my yankee turned southern spirit coming out)

Check out Char Griller auto kamado, great flavor of lump or charcoal with the controller of pellet grills, you can put 2 chimney full of lump in the charcoal basket and go 2 days with out adding more fuel

they all look so yummy

I have always wanted to BBQ. I live in Texas too. We are known for brisket.

The salt and pepper mix is so simple and such a smart idea lol, do you ever try using cold smoke to cook?

Just my opinion, and I can understand why some people might like the chew of the membrane on pork ribs, but I always peel that off before cooking.

Looks really good. Hoping to pick up a smoker pretty soon. My question is after allowing the meat to rest for a few hrs isn't it cold? I'm use to hot meat off the grill.

Please take us on your journey to perfection. I am also traveling down that same road.

looks freakin’ amazing. OMG!

There are companies that make controller systems for charcoal grills/smokers so you don't have to babysit them. I've used Flameboss before and they're just about as simple as a pellet grill. Just set the temp and light a couple coals and you're good to go.

This was good what was the Round about cost for your pellet smoker and all the Gadgets ie thermometer-pellets etc 🙏🏾✌🏾

Hi, congratulations for your channel, really enjoy watching your videos, get some real inspiration! But I also have a doubt related to this video: when the meat rests for so long, consequently it cools down to room temperature. Isn't a problem to eat "cold" meat? It always happens to me (sometimes I even put it into the microwave just before eating, not sure about that...)

You can also buy pellet trays for a regular BBQ so you can have several hours of smoke with your regular grill. 😀

Some will sacrifice some of the amazing-ness of the bark to collect the juices from the roast... and the debate keeps going on, butcher paper vs foil!!! Great video for the home cooks!!!

Beautiful!!!!! Execution!!! My friend you know what you’re doing!! 😉👍

Did you forget to peel the membrane off of the ribs

Could you do a video on wooden kitchen utensils and dishes? I see you use them a lot, also for meats and other wet ingredients (wooden bowls). Won't the wood suck up that moisture/ bacteria? I've been curious about the safety of wooden kitchenware but there is almost no video about it on youtube. Would like to hear your opinion and tips! :)

I need someone who will cook for my! looks so @&* good!!

I like this Brother Greens Channel

13::05 Just Awesome Wow

Keep up the good work, i'm really enjoying this so far half way in rn. Hope you're having a good day!

firebox in my Camp Chef is pretty much dead center. Are you sure your fire is off to the left? Overall I great video, especially for the new folks just getting into it. My Camp Chef is the 2nd pellet smoker for me, and I like much more than my first one. But yeah... take the membrane off before seasoning up your ribs.

I really feel like people severely over cmplicate BBQ. Also i really feel people put far too much stock into BBQ competitions. Just saying. Your end product look amazing! I love the way you took the fat trimmings and used it in the sauce, very nice, gonna try it! Ya lost me with the butcher paper though. I dont think you really explained that well. Not hating, im just not sure the reasoning behind it. Thank you for the tempurature specifics, this is why i watched your video. I was looking for that specific info. I am an ameture at best and looking to learn what i can. I subscribed to your channel based on this video alone, something tells me i wont be dissapointed! Keep doing what your doing, I like it!!

Love your series. I'm an avid enthusiast of the smoked meat arts. I have this one note people should be aware of. You mention cutting wood or using 'raw wood'. If one does use a stick-burner you should use wood that's been seasoned for a year or more.

Thanks for the Beginner video! Is the Porter Road coupon still available? I could not locate it. Thanks!

I would like a link for the smoker you use, thank you.🤟🤟🤟

Great video! As a beginner who really enjoys smoked meat, any model recommendations for a good pellet grill? I’m looking for something that can really bring out the smoke flavour

"that's the membrane, not much you can do about that"...yea, you can pull the membrane before cooking it. Surprised he didn't mention it while prepping the meat.

I was in Ace Hardware today (too expensive to buy from them) but was eying the Trager’s today. I have an offset that I love but those dudes appeal to my lazy side! 😂

One of my personal Life Mantras? Every expert was a beginner at one/some point in time... even Picasso and Einstein, right? Made that one up myself, a long time ago. Note my name, lol. It gives the grace-factor and kicks in the patience for yourself and for others. Love and prayers to you and yours, from your eternal sister in Christ somewhere near Seattle. ⚘🙏❤🙏⚘

Where I live is hard to get fatty pieces of meat (even with similar meat cuts tipically used in american bbq) and it's easy to dry them out. What's the trick to make leaner meat be tender and moist ?

I wanna try that meat company one day and compare prices to my local store cause some of the stuff like 2 chicken breast for 20 bucks is a bit much lol but I'm sure the quality is great so based on the website the ribs and some other items might be worth buying in bulk cause the price ain't bad and if it's frozen stick em back in the freezer lol

Yummy 💖🌷

I cant find my place in the bbq world either yet. There's soooo many different styles and ways to do so. Its hard to learn everything lol it definitely takes years to perfect your own bbq style

Chef John cries inside without the Cayenne.

if you want to impress your partners parents for dinner, smoked meats is a great way! Always balance it out too, cant go wrong with some simple steamed vegetables but some people might find it boring too I guess.

Should have demonstrated with a vertical smoker. For a beginner they are cheaper and the process is the basis of smoking.

I'd love to know the thermometers/probes used in This video. I did check the gear link but it only had the infared thermometer

A great artist is never fully satisfied....😊

Why did you not hold back the thinner ribs and put in the smoker later, so the meat is all done at the same time?

Smoked brisket is very hard to master!