Відео

Try the rib hangers for wsm

I have a WSM and kettles that did not come with thermometers. I usually use a probe with a clip, since my wsm came with holes for the probe. I put it as close to the center as possible. I had been looking for the little grommet some people put on their probe, so they can just stick the probe in the hole without attaching to the grate, but I'm kind of changing my mind. I was always suspicious of the amount of heat that comes up the side. I've thought about getting an automatic temperature control. Sometimes I like to finish off at a higher temp, and that's been hit or miss on my WSM

Buy Cajun. Don't be a pussy.

Cajun is kick ass with a jumalya type meal. Cajun is good on just a bun too. ❤

I bought a can of this to try. It is June 2024. Expiration is June 2025; so still good for a year. I opened it up and it was congealed. Like a less firm Cranberry sauce out of a can. I didn't even see any beans in it! I warmed it up to make sure. Yes, there were some beans, but the high majority was a flavorless juice. I would definitely avoid this product from my experience. Thans for your review! I had to see if someone else got "beans" or congealed sludge like I got. You got lucky! At least you got flavorless beans instead of flavorless sludge!

T he Doller Tree in my area has them for $1.25 per can. They are good according to my taste and standards. Everyone has likes and dislikes for me to sit here and say they are the best is all up to your own opinion. As for me, I like them and for the money at a just a $1.25 they are well worth the buy. You try and decide.

this was great and directly answered my question, thanks so much

I love this product.... but it seems like Costco stop carrying it ! ( at lease in Florida ) they only have the Kirkland brand burnt end 😒... they don't come with sauce, they're dry and its not really smoked !!.. does anyone know if Costco will bring these back?

Very nice video. Good review. I just tried this product myself and I agree with the points you made regarding the inconsistency of the product. Some pieces were incredibly tender, moist, and delicious while others were tough and stringy. The sauce was tasty enough. I made some buttered rice and had it with that. Personally I won’t be buying this product again.

Thank you! So simple but I never thought of this! I kept hosing it down but it still looks dirty 😝 Going to get me a brush today!

not for me , i tried them , i will stay with the Bush Family

Chris thank you for compiling all these different sources of information! Great video!

Have never had this problem bc always clean smoker and store in garage after each use,. But am curious if just drilling a hole thru the base section would solve pronb for one kept outside?

Did research a while back and concluded the same after contacting Alcoa. Love what you do with indepth videos!

Ovens have hot spots, which means the variations in the 'sponge test', are within the margin of error of the oven... and basically meaningless. Also, Harry Soo is a known idiot, and I blocked his channel long ago.

THANK YOU!!!!! I'm sending this to my anal retentive Wife! She's been up my ass for years about this subject. I told her it doesn't matter. This video might have saved a marriage! 😁😁

Reminds me of this Monty Python sketch www.google.com/search?q=monty+python+beans&ie=UTF-8&oe=UTF-8&hl=en-ca&client=safari#fpstate=ive&vld=cid:e2a9616f,vid:mhdO_bYby1U,st:0

I always assumed the shiny side was more non stick when wrapped around food.

Chef Jean Pierrre will use foil, but he doesn't allow contact with the food, so he will put parchment paper between foil and food. Check out his UA-cam channel. 56 years in the business and he is amazing and funny. Just a suggestion for another perspective. He loves butter and says onyo instead of onion and also loves the Maillard reaction. Happy Cooking.

I've got a t-shirt for the last couple of years including this year this year's t-shirt is very nice I like the design but it doesn't seem as heavy duty as the other ears have been. It doesn't matter

I agree with your assessment that the difference is entirely negligible. About the only thing I can think of that could account for any difference is that with heat, there will be infrared radiation being emitted from the food and reflected back by the foil. I suppose it's possible that the dull surface reflects less of the IR radiation than the shiny side, but that, again, is probably negligible. Maybe the greater the heat of the item being cooked, the greater the reflected heat, and this becomes a loop. But this has been tested enough to not warrant that next step in testing.

Which way round is best for making a foil hat? 😉

Why is one side shiny and one side dull? It’s part of the manufacturing process. The rollers that the foil comes off makes one side change. I’m not sure if the dull or shiny side is against the roller during manufacturing.

I just got this. What do you think if I put it in my microwave oven and bake it or toast it which one would you do? I’m gonna make this in the next 20 minutes.😅

Does anyone else make baked beans from scratch anymore? I put traditional Boston baked bean pots on the lower shelf of my WSM no canned beans here…

How could you control low temp with that much fuel in the basket.

Good design! Looks like an old-timey carnival poster. Happy 20th anniversary, Smoke Day.

My bags melting & burning at 250 degrees before it even got preheated, any insight?????

To be perfectly honest, I haven’t cooked a whole lot of meats so far on my 18, but I have done both pork ribs a few times and 2 pork loin roasts, both with pretty great results. Every cook so far I’ve done at 275-300+. The last rib cook I can say that I did have a few ribs at the end of the smaller spare racks (I cut the full racks in half so I can try different sauces). Every rib cook I have also not wrapped the ribs at all. I would say that is the most likely reason for the burnt ribs, but the rest of the meat was perfect.

EZ when you can store your grill under cover

How does a Thermomter just STOP working? This is so infuriating.

Best video ever! So helpful. I think I have finally figured out why my meat is hit and miss as far as tenderness. I always blamed it on the cooking. I'm going to pay more attention to how I cut it now. Thank you!

Awhile back I was looking for info on how to run my WSM at low temps, 150 degrees or slightly lower for cold smoking bacon, don't wanna render the fat. My online query took me to VWB where I got all the answers I needed. A smaller snake with less charcoal, and one guy said to run some practice burns with no food. Well I can do that! First time, fire was too small and went out, temps barely hit 135, but now I got it and can reproduce my results. Thanks VWB!

Here's an idea for an experiment, based on my experience a couple of weeks ago. I was tasked with helping to make an oven-baked brisket for passover. But someone else saw that the briskets at costco were really expensive and instead got a two-pack of costco tri-tips (about half the price). So I said what the heck, just pretended they were brisket flats, cooked for around 3 hours at 350 in a foil covered pan. Then sliced them, put them back in the liquid, cooked for another 45 minutes or so without foil (this let the liquids thicken up). This is my standard oven-based way of cooking a brisket. Each one was coated with packet of onion soup mix, then dumped in jar of chili sauce, can of cranberries in jelly. And sure enough, they were indistinguishable from a brisket. Fall apart tender, delicious. It could be interesting to treat a tri-tip like a brisket flat and see how it does on the wsm (taken to the typical brisket temp, 190+). The worst case is that you'd get something like a slightly drier brisket, but edible with sauce. But when done in the oven (submerged in liquids), it comes out fully moist and delicious.

I have the 22" WSM cooker, and the lowest temp I can usually get is around 235-240 measured at the top grate, so have always cooked at 235-250 or so for "low-n-slow". I used to fret about not being able to get down to 225, but my BBQ was turning out great, so I stopped worrying about it lol. Now this video and the other comments are making me feel even better about it. :)

I've been using around 275-ish° for some time. Intrinsically, I thought below 250° just seemed too low. I do have a comment on your comment of "people were bragging about cooking at 210°…." I was very amused with that. I"m about to talk photography here so if this is not your cup of tea, you have my permission to ignore. About 15 years ago I got started with HDR (High Dynamic Range) Photography. The basic idea is that if you're outdoors on a bright day, the camera can capture the very bright areas OR the very dark areas of shadow; but not both. So, what you can do is to take multiple shots at different shutter speeds and combine them in the computer to get the best of both worlds. The idea, expressed in length to make it easy to see what's going on, is if the eye can see a dynamic range of (say) 30", you need three images, each of 12" so there is some overlap for your images, for the whole final image. [Unfortunately, a number of folks got the idea to up the saturation of the image and thought that that made HDR extra special. (I thought it made my teeth hurt looking at these images). And that made a lot of folks think that HDR was dreadful photography. No, it was just a bad implementation of a great tool.] Meanwhile, on the photographic forums, people were "bragging" that they took nine photos at 1/2 stop apart and got X photo. As I explained above, that's way more than necessary, but these folks were taking images that only filled up their hard drives, and did NOT get a better image. Alas, ignorance was bliss and people were bragging about their silly technique and their dreadful photos. FWIW, my wife gave me my best review when one day she came into my office and said that the photo I was working on looked like she was looking out a window. There was no over-saturation, and that was done with just three images. Meanwhile, I'll be doing a brisket in the next week or two and that will be done at around 250-275-ish°. Here's to great food!

Glad I’m not the only one who thought 225º was just a bit too low. Living in western PA and smoking year round, I try to run at 275º because of the temperature loss when the ambient temperature outside is in the 40’s - 50’s and/or windy. I liked the result and kept it. Ironically I’m running baby backs today and they will be at 250º AND I’m removing the water pan! Chris you should run a video on water pan (if you haven’t already). I’m not even going to place a heat shield in its place. Heck if the Pit Barrel guys can do it then why can’t we? Plus big advantage is, I don’t have to work about my ribs falling in to the fire.

Chris, I agree. I tend to have better outcomes in the 250-275 range.

Chris…Im with you on that 250-275 range. That range seems to give me the best of all worlds.

Same camps as you. 300-325 for poultry and 275 for everything else. Just seems to work better.

My old friend I agree on your findings, cooking 250 to 275 is my normal range. I cook brisket and pork butt hot and fast anymore.

My WSM seems to settle in at around 275. So I let it do it's thing. I agree with all the reasons you mentioned as to why I like cooking at 275 vs. say 225. As well as I feel the fat renders off better.

I learned from you that I've been smoking my chicken way too slow, which I'm guessing is the reason why the skin always turned out rubbery. Will bump cooking temp up to 350 next time. Thanks so much.

I think another advantage to cooking hotter is it allows the cooker more airflow. To me this gives a better smoke flavor. It also seems to render fat better.

I never cook below 250 nowadays. I will usually start off my brisket at 250, and after 9 hours, if it looks like I wont get the cook done in time, I will bump it up to 275. That being said, I really like to get my fat cap as rendered as possible, so I really try not to go up to 275 unless its absolutely necessary for timing.

I used to obsess about maintaining 225 and it was eventually not fun anymore. Just as you say in the video, you can push through the stall on a big pork shoulder by running a little hotter. Now I aim for 250 plus or minus about 20 degrees.

I usually run at about 250 +/- a bit in either direction, but the target is generally 250. Did a brisket style tri tip Friday, and ran it at 250, until wrapped then let the temp climb. But maybe I'll give 275 a try next run. Thanks for the videos.

I am going to obtain two WSM 22 cookers! I don't care what my wife says! I need my cookers damn it!!!

Smoke em if you got em. Those are cool shirts.

....well, I baked the "dickeys" ribs at 350 as the instructions said for 1/2hrs. I must say they are good I can taste the rub with every chew. The only thing is they were chewy. I spit out more then I swallowed... I think I will buy more but this time see how they do on the grill. Thanks