Thanks for Tips 😊

Thank you, just what I needed!

What a brilliant video.

I see the point but u only have 10 peace of charcoal lol

Why not use some cooking oil? I would of let the paper and lumbs soak like I do when I use a chimney .

Do I have a bag like that

Brilliant video, found this very helpful even with a few cooks already under my belt!!

Looks great! What did you use for fire fuel?

Thanks Brother

Solid vid ty 🤙

Too much paper means too much ash flying and falling on your food

Perfect. Great tutorial

Thank you for the help

Ok, so I just use the chimney.

overcooked POS. good grief. notice he duz not show any cutting of that abortion? hahah

ah... this guy should be cooking armadillo...yes? wtf. gdillegals

1) come puoi parlare di trattare al meglio una bistecca cosi prestogiosa ,avendo la griglia così sporca?! 2) non era meglio mettere meno bricchetti negli angoli e usare due porta carbone in modo da sporcare la griglia centrale solamente?3) la griglia deve essere in ghisa hai pure un bbq con GBS. Piccola tips metti prima il burro poi il pepe nero e non farlo arrivare ad incendiare,mettine di meno😉 cit : the italian pitmaster 😂

Thank you

Oh, that's Finland for sure :D

very helpful, thank you

Ahhhhh I was too late

Maybe add a tomato sauce or something in your mix so it's not dry inside

Those looked amazing. I'm posting from America and I wanted to say thank you for labeling the temperature conversions from Celsius to Fahrenheit. I look forward to seeing more from you!

Don’t even have to do all that 😂

I’m looking into the offset smoker you have, how does the smoker preform? I would really love to see a review on it. Showing hotspots and other info that you would think would be helpful. Thanks

Good BBQ Chef...Thanks!

The chimney starter is much quicker as it's concentrated heat.

Great video.. Always had a problem with the rubbery skin when offset smoking.. Will give this a try

Any one else mistake the mushroom we saw at the beginning and end for a tiny rotisserie chicken?

You cut the best part of the chicken off 🤪

Mate your doing too much fucking around, theres way better methods. salt n pepper steak before any cook for starters

Just found this and it’s an Excellent Video, I will invest in a Weber and try this reverse grill Thank You

Pitt Master, you are definitely on the way that is an excellent job young man.

Thanks mate..first time charcoal BBQ borrowed from my mate but left the chimney behind out of ignorance...you've given me hope that it is still possible to commence without

Thanks for this. I got the Georgia XXL (we like the smoking tower for fish). It's nice to find a channel that isn't US based (I'm in the Netherlands).

I like your videos man. haven’t seen any new ones for a year that’s too bad. hope alls well!

Looks like genuine joy on your face after that first taste 👀. Nice video 👍🏿

I think you done a really good job. I’ll be trying this soon. Thanks for the tip on the crispy skin.

Grills are not for lazy people you got to love to cook.

Short sweet to the point, great video.

Good idea using bottom of grill for kindling, excellent technique it worked for me!

Hello Bro. Are you still alive and well? Why no more videos?

you can use chips pellets chucks or limbs.. The smoke is the flavor the heat you can use charcoal..

You just gained a fan. Beautiful stake bro

Do you put the lid while you wait? Or leave it open ?

Bravo! The best idea goes to you my friend! You create a chimney starter out of the grill bottom and it works!

Looks good. Happy wife, happy life lol

Very Simple

How many minutes where you were searing each side