‘Bout to do em again tomorrow with some burgers, lol!

Man thank you so much bro! Stay in touch in the comments man, I love talking to people who show the channel love.

You know I will, fam!

Man I don’t trip on em. Every time I get a negative comment I go their channel, and every single time it’s empty, lol! You never see put masters and competition winners like Poppa Joe say anything negative. They don’t have tome, because they’re too busy killing the game on their own channel.

How did I get a 10 on the video and a 2 on the grilling? It’s literally a video of me grilling, lmao! Nah it’s all good man I get it. I have this thing where any time I do a cook where not everything went perfect but the food still came out great I leave the hiccups in the video and talk about what I think I did wrong and how I’ll fix it next time. It keeps things real, and encourages people that are new to the game. Nobody gets it perfect every single time, they just edit that part out. 😉 Thanks for the feedback brother!

Thanks! Be sure to check out the follow-up video where I show how to fix the sticking problem.

I leave them on for my wife, man. She loves those little things for some reason, lol! We don’t have a dog, and JI just buy stock when I need it.

@@RonOnTheGrill I'm going to try your recipe this weekend. I'm in the middle of a 6-7 hour beef ribs smoke. It's very time consuming but I encourage you try making your own chicken stock once. I'll admit Swanson & Better than Bouillon make life a lot simpler.

@@TJ-zl3tx are you talking about the big dyno ribs man? I’ve done those once or twice, they were fantastic. In fact I have a video on it.

@@RonOnTheGrill I'll ck it out today. Costco was only selling them sliced rather than whole. I'm not sure how much it reduces cook time.

If you’re talking about the chimney handle, warning Heard, man. Yeah I should really wear a glove or something.

@RonOnTheGrill KNOW KNOW : NO NO: THE DOME HANDLE : EYE THOUGHT I SAW IT LOSE???🤔😵‍💫😵🥴 MEE ? Got a bag & box og SS 1/4 20 &&& PAN WASHERS == STROMG STABLE & CAN CLEAN E 👌 Z ( P.S. DRILLED OUT THE RIVITS TOO :: EXCEPT THE TOP VENT: DRILLED THRU & GO A COUPLR ( = FEW ) temp gages & DEAD center ( with 1/4 20 threaded stem ) Reads the exhaust~ to compare wit the ' anointed mounted gages~ from WEBER?) HOPE 👌🙏🔥 YOU HAVE safe & good grilling = smoking too 😀😃😄😁😆😅🤣😂 OKAY?🤝

Oh, ok!! Guess what, you were right! One of the bolts nuts came off on another cook and fell into the grill. Luckily I have two kettles so I was able to just grab the other one. Sharp eye man!

@@RonOnTheGrill OUR lord moves in mysterious ways! 🛐✝️☦️☯️✡️🔯☮️

@@Eric_D_Blair He does indeed, man.

James, what a great story man! I have two right now. I’m actually thinking of handing one down to my baby brother. He’s a smoking pit master machine, man! But he doesn’t do any grilling at all. He has to cook a LOT Of food to make firing up that huge pit worth it. Thanks James! can’t keep both of my kettles busy enough since it’s just me and my wife, and I’ve been thinking of getting myself a WSM anyway.

I know man, I hate it, lol! It gets in my way when I hang it there. I've seen some kind of aftermarket holder out there that attaches to the lid. I may have to get one of those. Thanks for the good word brother.

Hey thanks Lincoln, I appreciate it man.

Hey Molly! How are things on your end?

Thanks my friend! Good to see ya man.

Wow, you got a lot of free time, lol! I had two packages of wings each with 16 wings in them. That’s where I got the number from. I ate a couple of them that I pulled off. I’m terribly sorry, I should have gone back in and changed the number in the title. 😂😂😂

Hey thanks Dan! I’ll be paying you a visit later today man.

It’s the only way brother!

Wuddup Big Steppa! I like that, lol!

Lets go!

‘Prechate cha man! Yeah those tend to be a big hit. I’ve done them 3 or 4 times now.

Yes indeed!

Sounds good!

Thanks man! Yeah, you gotta cut the stalk off one of them and then line them all up with that one for one big cut. Makes them all come out exactly the same length.

Good stuff man! I don’t mind getting advice from someone who actually knows what they’re talking about, lol!

Easily man! Thanks for the view.

All of that sounds delicious! I've done smoked bell peppers too here on the channel. Thanks for the great comment!

I appreciate your like. AND your honesty. What would you like to see man?

@@RonOnTheGrill honestly?...potatoes. any kind

I have a video for grilled Sweet Potato Fries Ie as already planning to include in this series. Be looking for it!

Thanks Robin, I appreciate the comment. Thanks for watching!

Yeah, it’s a real game changer. Learned that from Spinelli @allwingseverything

Thanks! Glad it helped, and so appreciate you watching and commenting.

All charcoal burns itself out sis. Charcoal doesn’t burn forever. As I said in the video the problem was that I had some previously used charcoal in the mix. Charcoal can be re-used but it won’t burn as long or as hot. That was the cause of things cooling off sooner than expected. But as you can see, all it took was a simple adjustment of pushing all the coals to one side and opening the vents to increase the temp and finish off those last few wings. They were great!

Thanks!

He did!

Thanks man! It was so good man. Never thought Bologna could taste that good, lol!

the 3 set i have is called BBQ n serve

Good to know man, thanks! I definitely want to do more fish, so once I’m doing it on a regular basis l definitely check this thing out!

@tizhead I’ll check it out, thanks!

I’ve never used it, so I can’t really say. Wish I had more info for you.

Well, most bbqers will tell you to never cook according to time. It’s never that exact, even in the oven inside. The most reliable number you have is internal temperature. Every protein has a minimal safe internal temperature where it’s safe to eat. This is the temperature where any remaining bacteria are killed. For pork that’s 145 degrees. Once you’ve reached that temperature it’s a matter of preference. If you’re smoking low and slow for example, most people want their ribs somewhere around 200 degrees internally. When cooking directly over the coals we don’t expect ribs to be falling off the bone, even if we cook them to 200 degrees internal. So it’s a matter of preference there. When I cook them this way anything over 180 is good. I usually do go to around 200 degrees though. Buy a good instant read thermometer, it’ll be your best friend. I have a link to the one I use in the description. It’s in my amazon store.

Thank you brother!

Cool, thanks man. Would you mind posting a link to one of your grilling/bbq videos, so I can go to your channel and watch a few? I’m always trying to level up.

​​@@RonOnTheGrill Ha Ha, Ha Ha cool 🤔 First time watching your content. Very nice 👍🏿 Level Up 💯

@@Bill_Sawyer thanks brother!

Thanks my friend!

Thanks Dan!

WAHGWAN !!!

Thanks buddy!

It took me a minute to come around to the "bones" in stuff man, that's the way my wife likes it. I stopped by your channel man, lots of good looking grub over there!

@@RonOnTheGrill thank you

Thanks Dan!

Man, believe it or not I grilled some Salmon yesterday! I burned the skin, lol! But I just pulled it off and the salmon was amazing. So yeah, one level man, one level! 🤣

And that Salmon is gonna take just minutes to get done brother. I’d be checking temp no longer than 2 minutes in.

Oh I like that one! Lefties are always right, lol!

By the way, I do the same thing when I'm grilling indirect. But when you're grilling directly over the coals-especially covering the whole grill-you need to stick to one layer of charcoal. The more layers you have the more heat they produce.

Man I need to do it again myself soon. My wife LOVES fish with the bones in it like that, lol! I’m not a fan of the bones but I love the fish.

Thanks! I'm glad you liked it.