Harry, I'm a big fan! I understand the simplicity of a palette smoker. But, would be awsome to show the simplicity of a smokey mountain too.

What up Harry... I was wondering where the link is for the food borne pathogens/contamination scientific article? Enjoy your videos... Thanks

Hey Harry, I got two questions for you. Have you ever hanged smoked some meat on the Weber Smokey mountain? When you put the lid of the WSM down do you align it with the door or opposite of it? I am just curious about that little detail whether it does something different or it doesn’t really matter.

What temperature is the oven and how long do you cook it for? This is not helpful without that information.

I tried this last night on a 20 lb. brisket. Very tasty but very dry. Followed directions to a "T." What happened?

What was your timing? I see you had it in the oven 2-3 hours. How long did it smoke at 275? What temp was it when you pulled it? How long did you rest for?

What’s eye of round vs top or bottom round? Same cut just the top and bottom of the muscle?

Where can I get one of these?

Nice pit

My husband and I don't drink coffee (or alcohol). Could you please recommend a good substitute? Thanks.

Apple and hickory like the wood says. SF/

It's not a truck stop

Harry, I love how you explain everything perfectly. You don’t leave out any detail and the details matter thank you.

I tried the Beef Broth, Sulphate, MSG, & Umami (disodium inosinate & disodium guanylate) injection. That Brisket had the best flavor it was balanced with smoke and Umami. I'm doing the same thing today for our JUL 4th party on Saturday the 6th. Thank you soooo much for providing these video tips. Happy JUL 4th to you and Mr. Beans From Texas!

Great video, do u cook them to 200 for a better texture?

If I may add my own "Black Belt" tip... don't add the carrots at the beginning... hold the carrots until after pressure cooking is done; add them to the sauce during reducing. The carrots only need to cook about 15-20 minutes while reducing the sauce, and they will come out 'al dente' and flavorful (as opposed to mushy if they went through the pressure cook). Just my two cents.

Love this episode and glad you did showdown I’m going to try both.

I'm blown away by how little wood you use for the smoker. As a beginner I throw on new chunks every hour like the instructions say but I will definitely try this method. That wood will last for a 8 hour pork butt?

Looks awesome. Hope you have a Happy 4th of July. Cheers, Harry! 👍🏻👍🏻✌️

Thank you!

Happy independence day!🎉 Great looking tacos!!!

Waygu beef cheeks. Now we’re talking. Awesome vid

GREAT VIDEO HARRY!

Mr. Beans soooo Cute!

Are we using the 18 or 22 in this video? I think i will look into getting the gasket. I like the idea of setting the probe in the hole as opposed t have to run it to a clip on the top or bottom of grate

The oil in the waterpan is not Hazerdous Waste

CW could be somuch more powerful if he stopped contradicting himself

There are some incredible minds in the competitive bbq group. It's really interesting listening to your experiences from all your experimentation. Congratulations on your drive to success, I'm looking forward to hearing your thoughts about easy-style at-home BBQ. It's cool to get your perspectives on things like pellet grills & differences in amount/style of seasoning. Thank you

I am planning to cook a brisket 1st time but I noticed you didn't put a time limit on how long in the oven at 275 uncovered..is this until you get a nice bark? then wrap it ? I also notice you had a pan below does that have water in it ? once wrapped how long in the oven ..until skewer goes through smoothly i watched one vid you recommended cerlery seed(I think) for a smoke ring vs pink salt which I have

Nice unit, I see they sell a wood chunk cage thats over the burn pot, wood chunks slide down so you get real wood flavor, I bet pecan shell pellets in the hopper and post oak wood chunks in the cage over fire pot wood be a good combination, post oak is pretty mild

Awesome

In honor of the film itself

This looks like a HARD sell as a smoker. I have to move it a certain distance, cover it and I guess regulate my temps down below??? Smoking in a pellet or an offset is a skill already, there are some videos but you need to get good at your personal cooker regardless. How tf am I suppose to get this thing down? Squeeze those ribs harder because I'm going to make them better on a grill half that price with a quarter of the effort.

Commerical that happens to be grilling ribs

Please go back to making longer cooking videos. We miss them

Those ribs looked tough as a boot

Live fire for the win!

Love the content. The music is annoying. I'm fine with the comments and the real ambience of the surroundings.

Wonderful, how long did the pineapple was grilled for??

Awesome !!!

If 6 hours is too long, your temp is too high.

This is really good. The only times I've had great success microwaving brisket leftovers on high was when it was a fatty piece and I literally just microwaved a few seconds, until it started sizzling.

Did a brisket last week and used your campbells beef consomme trick, and it soaked in nice, and everyone said wow what a taste. Nice little help to rejuvenate it before wrapping and a mild flavor enhancer. I took the credit and never told them i learned it from you. Thanks for your videos.

Silly question the wood you put on top is it plain wood or hickory/ apple wood

The north doesn’t have good bbq. Dave is a chain .

I got the colossal set they are great

Ffs. You need to clean yer Bbqs. Manky as. Great methods. However ill no be eating aff your grill😢

Can these principles work on a offset or regular grill

What is the exact measurements for the tub as I’m a new cook and need exact measurements so that I don’t mess up the rub

I would like to see a video like this for competition bbq also