You guys need to do a video on the whole wood process for beginners how to keep your heat right and how to smoke from start to finish the whole 🔥 process

3:50 to get to the point or just look at the description.

Really useful video

Love this content, thanks dude.

You're crazy bro $75 for a thermometer that's Highway...........screw it give me 2!

Ok I must be stupid I can’t find the link for the smoker and would like more info. Also must have missed previous vids on the smoker design itself

Wonderful video! I just bought the Treager Pro 34 as it was on sale! I am smoking for my first time. Decided to do roughly 18lbs of Pork butts and followed the rub he made as well. However; he cooks at 250 and I’ve set mine for 225 due to people I know and things I’ve read. Is one temp preferred over the other or will mine just take a little longer?

Living out East our oak tends to be from white or red oaks trees. For all practical purposes they are the same in the flavor they impart. Where they do differ is in their heat output with white oak burning hotter. This gets back to your comments on fire control having a big effect on the smoke's flavor. When I can't find oak I use hickory for brisket. Because it is stronger than oak and can cover up the beefiness I cut back on the hickory and mix it with some cherry wood. While it doesn't taste like oak the cherry lightens up the flavor of the hickory resulting in more of a medium smoke.

Love your videos, but you kill me with how you pronounce “Brazos”. The brazos river is in Texas, and Texans pronounce it as braz-us.

Nice Queen reference!

Give me your feedback on a semi insulated firebox on a 250 gallon offset smoker. Thanks

That's was a dead on Alex Jones impersonation

Nice Alex Jones impression. lol

Shoutout Bucees!

LSG is the best smoker at the price point

You came a LONG WAY BRO

Ive tried the 321 method, thats a no go. We have friends that swear by it and bring it to an annual camping trip, and most seem to like it. Its basically smokey crock pot ribs. Nasty

Interesting. The 2 pros loved 1 and 2, the panel loved number 3.

I tried this last night and my chicken took 3 hours to cook?? Traeger pellet grill. Unsure what happened there…

They are pronounced moyehas

imagine your last name is odor

Does it matter if the meat floats and is no longer in the brine ? I did a brisket once and it grew some mold and I had to throw it away .

Saw your video about comparing pitts and spitts to the camp chef woodwind, woodwind beat it due to the smoke box, but I just noticed pitts and spitts is starting to sell a smokebox on their website capable with the pellet smokers

Thanks for covering the G2 so thoroughly, Jeremy. In terms of the insulated box, did you think the smoke profile was compromised at all due to excessive efficiency? This is my only concern before pulling the trigger on this pit.

I like his style and he's good on camera.

What's up brother...big fan...I'm so happy you got into your roots of the old country....I bought my pecos bbq smoker due to your old vids....I would love to see videos of the old country vs Franklin and workhorse and goldee smokers....I know old country still falls behind on the craftsmanship of the others....but man I'm curious to see the brisket and other result differences.....also...because of your new vids...I've kinda been leaning on purchasing a workhorse....once again...love your vids...keep up the good work brotha

Big barbecue grill is garbage about one is garbage

What kind of smoker you got?

Only way? Brah,duh... Porcelain coated cast iron Dutch oven I got from the thrift store for 6 bucks! Just saying, no ash no thousand dollar grill.

Yes this is real good. I didn't use all that butter but followed everything else to the T. Thanks

Get to the F'n point my guy!

I’m getting ready to smoke my first brisket. I’m glad I found this video.

Revisiting this gem.....

Getting my 12 yr old son one of them pellet smoker … 👍 warming rack 🤨

10:13 😅😅😅 you forgot to edit out the fart! Lol😅😅😅

The Gen 2 brazos vs this is the real question. Esp if you make the Gen 2 brazos stack taller.

I’d much rather spend the extra coin on the solution

I would love a video on buy bigger off-sets on a trailer for catering/pop-ups. 250, 500, 1,000 gal smoker. What brand to choose, how much food they can do ect. I know thats a more selective video for not a lot of people but i would love to watch it. One of my goals is so do it a little on the side. I am about to outgrow my lonestar 32in smoker. thanks.

Have you had the opportunity to try a Lang smoker?? I'd really like to see YOUR take. I've got the 36". Thank you for your great content!

Are you using crystal kosher salt or Mortons

We want to see you go down to Demolition Ranch and teach Matt how to run a fire, trim cuts and nail some great Q

Thank you for another great review! Have you ever tested a Yoder Loaded Wichita?? If so, any thoughts you can share? Thanks!

Why no spacer between firebox and cook chamber to utilize entire cook chamber ???

I recently became a first-time OKJ owner by making a quick road trip north of the Red River to purchase a beautifully restored original 1/4" thick Oklahoma Joe's 14" offset smoker (I believe cira '96) for less than half the msrp of the brand new lesser quality OKJ. I'm looking forward to giving it a new home for decades to come! An original OKJ + restored in OK + purchased in OK = OKJ³ 🔥🪵

I have the baffle and tuning plates for my okj highland. I use it when Im making a bunch of ribs or pork butts because they are more forgiving than a brisket, and the even heat lets me put way more food in the chamber. I leave it out when I do a brisket, and swear loudly every 15 min when I have to mess with my fire for 16 hours.

I love Buc-ee's! Can you do a review on the smaller one? The Pecos I think it's called?

Don't talk your wife out of her opinions, she will eventually stop giving honest ones.

Great vid! Aspiring KZfaqr here and I learned most of what I know about BBQ from you! Thank you for the content!

So where is _your_ pit to be found?

I bet if you left that upper grate out, it would cook better, since it's holding so much heat above the meat.