Part number for the new fan?

Sire looks great Mark and now I'm in search of a collar!

So, after 2 years - only 5 comments? I was going to try it as I thought this might catch on. Can't find anyone else doing it. Hey, Mark! Didn't hear you on how it turned out. Every repeat this recipe?

This looks awesome! Great Video. Maybe put a little oil on top before cutting and it should make the knife slide better. I am going to try this! Thanks....

Really enjoyed working with you and Craig in Kansas City MISSOURI this weekend! Thanksgiving in June!❤😂2024!💜💚❤💙🧡🖤💛♥️🙏🏾💃🏿🙏🏾

Great job! I am committed to trying this and your video is the best I have seen. You are naturally organized. This video will be helpful for rookies like me as a reference for a step by step process to help us learn how to accomplish this task. Thanks for your effort.

Thank you so much I’m part of a collective cooking group.wish I’d done this last week need to debone the whole leg for the meat any other suggestions? For next years group.

Thanks for this, I found it to be helpful!

Why is one probe running much higher than the other?

Does the jam nut install with the tabs facing in towards the firebox wall or out towards the basket?

But what about a backyard Ole Hickory for cooking just one brisket or just a couple of racks of ribs? Is the CTO too big?

A reverse blood eagle. Ragnar would be proud.

YOU NEED TO BRING ON ASHLEY TO BLESS THAT SANDWICH!!!

Oh Yeah! Great looking Sandwich Brother! I need to come out and try one🔥

Xlnt info, thanks!

How much is shipping to mesquite tx

It will be my next smoker for sure.

James Hetfield with no tattoos

🏆

❤ Thank you!! ❤

There were a lot of ties Saturday night. Just like yall said a lot of good cooks and big names there.

Just too small, you will always wish you had bigger

Where are you

Now I've seen everything.

Did not know you cling wrap was heat resistant

Heck yea BNO knocked it out the park at the SHED

Great video man! I bought a bunch of chicken legs cause they where very cheap at the store but I found I had trouble cutting it up into manageable pieces, this was a quick and easy tutorial on how to do so! Appreciated

Aluminum reactive pan might not be best for the salt, cure and meat?.

Your line work is impeccable

Excellent walk-through! I really liked how you call out what you're doing with your heat during the different phases (a lot of recipes/videos skip that). Thanks for putting this together. -Terrence

Would have been fun to see you try a piece.

Were is mine

Aww you didn’t even take a bite :(

where can I buy it? want to have it shipped to europe

Love it! Thanks!

Man mark thanks! I show been trying to find one local here. But of course no luck so I will be using that tip lol

Way too much trimming man. Taking too much fat too. Minimal up front. Everything else can be trimmed easily at the end .

That cure...do they have it in APPLE? I'm not crazy about alot of the Chipotle or barbecue flavings. Are there nitrites and nitrates in it?

good vid dood!!!!!

Yum yum gimme some.👍💪🇺🇸

Gr8 video! I appreciate the info 😁😎

People who kill and eat hogs are-------------------------the right kind of people.

Why don't you taste it at the different stages? Fry up a strip and see if it's too salty. I understand that if you know, but you can also cut a few corners or streamline the process if you taste along the way. Hey thanks for this, very informative.

'Promo sm'

There’s no ribs on the tenderloin.

It’s so good

Thank you sooooo much

Thank you so much for telling us where to find this. I’ve been looking all over the place for this cut, including many online stores. And I have an Aldi about a mile from my house! Ha ha thanks again!

I tried to do this on my Chubby 3400. Never could get it seated correct. Ended up just buying another stock gasket from Backwoods. Sure would be nice if they came with a quality gasket in the first place.