Tony Sash uh ree’s

I make smoked meatloaf at least once a month...I like how you Sautee the onions n pepper...I do that as well ,I also do a batch of portobello mushroom all diced up...I do 50/50 ground pork and ground beef...I may have to try using some Ritz crackers along with or instead of bread crumbs

what size is that aluminum tray to catch grease dripping?

Great info, thanks!

You've never done Pisang Goreng? You're missing out.

You have a link for the racks. Thanks

Oil the outside brother

slow & sear. You can accomplish the same thing with a small hotel pan for the water and 2 disposable aluminum containers flattened for the indirect heat. All for under $10.00 cheers

Please , Brian stop telling people about a welder’s brush to clean grates very very dangerous!!

Man I've got a wsm but I want a bronco now since it seems way more weatherproof

WOW! I really enjoyed this video! You absolutely slayed it bud!

What are the length and width

So you don't have to flip the spatchcock?

I did two yesterday started them at 9pm on Friday night. I didn't want wrap them but I did the last couple of hours just to get finished before a get to gether... Both were excellent ..just outstanding .. I used bad byrans and meat church honey hot ..

I’m going to cook something on this little grill for the very first time, and these videos give me all the confidence and inspiration that I will need ✌🏾😋

Man, those turned out great 👍🏾

Man, that thing looks good 👍🏾 😋 ✌🏾

The banana for scale.

Very nice work! I like the detailed walk through you made it look easy, I love my WSM I’m also a big fan of Blues Hogs, I appreciate the comparison between the temp probe and the lid temp gauge, 30° is a big difference🫡

Hello, where did you get that thermometer holder? That thing is real cool

Is that a stock webber grate? Or did you get a stainless steel one.

That’s a bad ass smoke ring

Any good alternatives for the Member's Mark cleaner for those of us who don't have a Sam's Club membership?

Wait, what? At the beginning you said "today, smoking is going to save lives"??? What are you even talking about??? And I'm glad that $10 pellet smoker tube fixed your $$$$ smoker! BRILLIANT!

I love the WSM 18” a man needs his smoker!!!

Really nice pit. Everything looks pretty solid. The only thing that looks less than heavy duty is the handle. What are your thoughts? Thanks.

He bought both. He doesn't know the answer.

Hey Brian, does the scent free cat litter help maintain an even temperature in the Gateway?

For the scraping get yourself a piece 6 inch x 6 inch aluminum flashing or any thin bendable metal. Works like a charm.

Is the temp dial really that bad ok the Oklahoma Joe and off that much? Man I was going to get one of these but if the temp dial doesn’t work what’s the point :/

I have the 18 inch and it works great. But I find when I do ribs or brisket it’s really tight to fit the meat on the rack. I will be buying the 22 inch for that reason

Have you tried smoking without the heat deflector to get the grease fog like in the PBC??

Lipton onion soup mix Salt pepper , thyme Just a bit of w sauce Then smoke for 2 hours You forgot the smoked onions 🧅 , grilled tomatoes,🍅 lettuce 🥬 Mayo, mustard, catsup.

Got my bronco at a Walmart on sale for $50 in January of 2017. Absolutely love it. Should of bought the other 2 they had left. Working on building my own barrel smoker now

So the basket for the briskets are all include with the purchase.

What do you mean the 22 is hard to manage? They’re basically set it and forget it no? Does it require frequent vent adjustment or just takes a while to warm up?

Why do people use a baffle plate..? For me myself I like the meat cooking directly over the charcoal and the juices falling onto the charcoal gives amazing flavor that can't be beat

You, sir save my night. Thanks for the helpful tip.

Thanks

Smoking chicken in the snow, wearing camo crocs...most Minnesota goddam thing I've seen in a while. Just need a Hamms or Oly....

Excellent video. Basically same process I follow to do an annual deep clean on my Weber Performer. Well maybe every two years. Weber Kettle’s forever!

I soak my burgers in brandy for a day Mix bacon 🥓 crackers , spice/herbs

Those looked overcooked

I know this post is probably way too old for you to respond to, but what the heck. I’ll give it a try. When you’re cleaning your Bronco Pro, you can’t just lift and turn over the barrel to empty out the water like you do with your Gateway due to the weight, right? Do you have a method that doesn’t make you have to wrestle with the drum to empty it?

zero smoked. baked chicken. shoulda just cooked it in your oven.

Thanks, I thought I could possibly do this but came here to double check. Big save

My first WSM was 18. It was great. I have a 22 now and also like it. The lighter weight of the 18” parts makes it easier to manage. The food capacity can be a bit of a drawback. I like that the 22” I can fit a lot of food onto a the single top grate. It definitely burns more fuel, but it also cooks more food using that fuel so it’s not an apples to apples comparison with the same amount of food in each. If the 18” is enough cooking space for you, it’s the better choice… but if you want the occasional big cook, the 22” is the way to go.

Great right to the point

Can I do the same with a pit barrel cooker?

Yeah and please do share the break down of a chicken lol.. i "cut" mines the same way lol