This will be on my Pitboss today, Thanks!

You gotta trim the fat off before cooking

Tuck your wing tips under the bird. They won't burn.

I just order mine Weber summit water is coming out of my mouth watching your video’s keep up the good Work verry inspiring 👍👍👍👍

Great review, even though I don’t have one I think the Weber 26in kettle with a slow n sear is hands down the best deal out there. I personally have a pk360 and love it.

I'm trying learn this since my husband passed away. Thank you. I feel a bit more encouraged now.

These ribs look incredible. I like your keep it simple motto. Might try the half and half apple juice and bourbon which sounds great. How long did it take to cook these ribs? Edit: nvm as soon as I submitted my comment you said “after 4 hours” lol. Great vid!

Looks pretty promising for cold smoking cheese just waiting to do that

This video was nice I was wanting to try and smoke a block of cheese I got a pit boss which I love it

You dont mention temperature I'm new to the oklahoma joe like your model I noticed a probe wire? It's definitely different from what I'm use to smoking with I used a brinkman model Help me out Great video Thanks

Hey boo boo how bout a picnic basket

Saw one today at Lowe's for 220....heading back tomorrow to get it

My p setting wont display. Is there a reset or does it go back to the p4 default setting when unplugged?? Anything helps. Thanks

Love it!!! Straight and simple enjoy the process stop bitching about every single thing and do your best!!! Not rocket science or competition bbq. I think you did great 👍

That thing looks so so good ✌🏾😋

I’m so so happy, that was a light powdered snow 😮 ✌🏾

We're to get the rub and spices

Dude great video, but has anyone ever told you, you should do voice acting. I would listen to you read audio books all day! lol

Every pit boss classic that I ever saw at Walmart, they were all black. I didn’t see not a one with a copper door.

Have you thought of adding mesh wire under basket to help retain the coals longer? Good vid.

What thermometer is that? Mine is way too slow for readings. Yours seemed very quick!

About 5 years ago me and my wife met some good friends in Ontario. He had that special grill and would cook us these. Never had them before we all loved now every time we see him (ever year or so) he always brings me a box of these from Ontario... They are the best....

Useless video

How do you get your pitboy to constantly smoke like that? I have the XL of this and it smokes (heavily) every 15 minutes and then it disappears for 15 mins.

so If I want to smoke something low and slow on P5 I should keep it on the smoke setting and just change the p setting? or should I put it to 225 and the p setting at 5

Do you have a foil pan in there?

How can you tell if you have apple wood?

Texan here no washyoursister sauce, just salt, pepper, garlic or meat church rub, fat cap up at 225 for 12 hours, your welcome.

Can you control the smoke at 250?

Over done

I think I got it now lol. So when I want to use the smoker. Have it on smoke for like 10 mins grill open. Then turn to my desire temp?

Wow Great video

Yes took me a while not smoking to know the lower the “p” setting the higher the temp and less smoke one day I just ran it from zero and clocked the temps as I changed every 30 minutes

I see that you're using the smoker on a wooden deck. Have you ever had any close calls as far as almost setting fire to your deck or is it very safe to use on a wooden deck?

100% great comparison video much love, thank you.

I'll pay you to say, "Every other block, there's a creep. You can always tell a creep"

What does your temp run from the probe to the temp on top of the smoker how far off also I bought the heat plate for the bottom of mine

Those are pork ribs 😅

Sounds like John B. Wells of Ark Midnight. Formerly on coast to coast

I smoke everything on my Oklahoma Joe turkey taste great

Thanks for keeping it short sweet and to the point. Hate videos with windbags that like to hear themselves talk. Great video

I miss this channel

Rules number one: don’t ever set up your grill on top of any wooden surface.

So, when I do this my temps are a lot higher. Is it because you have those pans catching the drippings that it's keeping the temps around 250-260? Or are you closing the damper on the stack some?

Fantastic video...yes it helped me out and most definitely subscribed. Thanks Paul!!

The neighbor said what are you going to burn now 😂😂

This is 100% not how you reverse-sear a steak. I dislike that I even watched this.

No….i honestly dislike my WSM

WHY $2,000

The instructions make it appear that, the first thing you do, is hit the P button, but THEN comes the hopper priming procedure. Which is first? I've never turned the grill on yet. Brand new.