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Woohoo!

Martins is absolutely delicious!

@@SouthernsBBQ Top tier!!

Good question. It hasn’t shown any signs of cracking yet.

I saw that in his most recent book, Franklin Smoke. It’s not in the video, but I put my charcoal chimney over the top of my Kamado in lieu of HVAC pipe.

@SouthernsBBQ ohhhh interesting, good idea. So did you find the smoke flavour was different? I tend to burn a pretty small fire in my kamado when I'm doing low and slow and add wood chunks hourly or so. Burns nice and clean instead of smoldering. But I wonder if a stack would make a difference. I'll try my charcoal chimney next time.

@@jlaw3255 The smoke flavor was exactly what I've been hoping for from my Kamado. With the fire in the bottom, the upside down ash can, two layers of ceramics, a water pan, and the chimney on top, the smoke rivals what we get on our offset. But it's a lot of work for very little food by comparison to its 350 gallon companion.

@SouthernsBBQ haha a lot of work indeed. At least I have a Big Joe!

@@jlaw3255 Amen. Mine is a Classic II, so I can't fit more than one or two proteins comfortably.

That's awesome! Right as I figured this out, my buddy bought a 350 gallon offset. I mostly cook with him on that now. What kind of offset do you have?

Thank you for the kind words!

You know, I have a balcony to work on. If I had a yard, I'd just buy an offset smoker. So, while I'm cooking on my balcony, I do this. When I'm at my buddy's place, we cook on his 350 gallon offset.

@@SouthernsBBQ no excuse for a dirty Q!

Not on the lids. We’ve since installed TruTel gauges. We mostly rely on ambient probes we attach to the grate for temp where the meat is actually sitting.

What do they recommend?

@SouthernsBBQ for one, the charcoal basket is meant to be used as your chimney starter. You're supposed to have plenty of air flow and be able to see the grates around your charcoal. Fire rises so you want to light it at the lowest point. You give it 10-15 mins then you rake the charcoal all around to make it light evenly. I literally didn't see you do any of this properly. Hope this helps!

@@detroyt232323 thanks! I’ve long abandoned the method in this video. Now I mostly smoke bbq with wood in my Kamado.

@SouthernsBBQ how does that work btw? Got a bunch of oak been meaning to try it.

@@detroyt232323 I'm working on a video about that now, actually. Are you on a kamado of some sort?

You know, I haven’t experimented with MSG since this video. But I’d start small. Maybe 1/8 to 1/4 your salt. It also depends on what you’re seasoning and the flavor profile you’re going for.

Why do you say that?

It does the job don’t it

@@theTCburrito it does

Meat probe in an ambient probe holder.

Do you need a jacket while you’re in the fridge that long? 😄

@@SouthernsBBQ yes….. you put the jar of sauce in the fridge for 3 weeks and it gets tasty…….

If you're gonna smoke you don't have too. Just wait until a few of them are lit. If you're gonna grill and sear meat, yes.

@@METRIKVX ok so I put my charcoal lit a corner put wood chunk on top and let it go? I thought the coal burning/lightens up was bad smoke

@@-Flabbergasted- Usually you'll see bad smoke when you put on the heat deflector but it should go away within a few minutes.

I’ve got a new, all-wood method now. Maybe I’ll do a video on it soon. Just did ribs with nothing but blue wood smoke.

​@SouthernsBBQ you managed an all wood smoke in a kamado? Did you make a video?

Wouah?

The Hobbits love it.

You know them?!

Love that you’re iterating on the recipe! How much do add of each?

@@SouthernsBBQ I just typically eyeball it, but next time I make it, I’ll get some measurements.

@@SouthernsBBQ and of course autocorrect messed up the word spices.

“To taste” or “until the spirits of pit masters gone-by tell me to stop” are my favorite measurements.

Can’t go wrong with that. I did a batch with the following ingredients: Ketchup Apple cider Vinegar Worcestershire Sauce One purple onion Half a vadila onion One jalapeños, seeded Fresh garlic Olive oil Light brown sugar Honey Salt Pepper Ground mustard Cumin Thyme Cayenne pepper Smoked paprika Chili powder Oregano Sage I also would make pulled pork in a slow cooker using boneless pork chops. In that slow cooker, I’d add fresh garlic, the other half of the onion, and the seasoned pork with just enough water to cover the pork, and cook on high for about 2-3 hours, then turn it to low for a total of 8 hours. Add some of the sauce after 5-6 hours.

Rooster shower?

@@SouthernsBBQ worchestshire

@@michaeleckler1394 🤣 That’s good

@@SouthernsBBQ I followed your recipe, everyone loved it!! Hats off from South Louisiana!

@@michaeleckler1394 so cool! I’m glad it served you well. What was the main course?

Good shout. It was not intentional. Most of it was rendered fat from previous burgers, and I just haven’t found a safe way to clear the oil between burgers. Open to any suggestions.

@@SouthernsBBQ hi there In my case whenever I have extra oil from previous cooking I use it instead of new oil in other meals I am eventually preparing. This way I don’t waste anything and at the same time add more flavor to that other dish. Of course that I use as little as necessary and also it does not apply for used deep frying oil. Actually I do not deep fry anything at all so I don’t have that problem. As a last note, my family thinks that this method is gross but they never complained about my food rsrsrs

@@leonardozobaran2258 That makes perfect sense to me. We reuse tallow and lard that cook off of meat. The draw of cast iron is to have a “seasoned” pan, which is almost exactly what you’re talking about.

Thanks so much! We’ll see how it turns out. Used a new spritz today, too.

Thanks so much! Liquid smoke will certainly do the trick. Sometimes I’ll even sneak in a bit of bourbon.

Thanks!

My thoughts, exactly.

Say what?! How did you check the pH? Saving the butter till later is genius.

I make a Carolina Reaper Mustard Sauce. It’s my favorite.

@@cydrych Carolina Reaper Mustard Sauce? Do tell!

@@SouthernsBBQ I’ll make a video and post it sometime this summer.

@@cydrych please do! Can’t wait to see it.

Promosm?

😍 thanks for doing this

@@chodlk You’re welcome! Thanks for suggesting it.