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Would the same apply where you have essentially ‘ruined’ the seasoning? I’ve got the new Karbon steel for the KJ and I think I’ve had it too hot, so now there are a few bubbles and quite a bit of baked on food from the last cook. I’m conscious that if I just light it up and go for cooking again, I’m just making the mess worse. Cheers

Can you use some soft sandpaper?

You can't argue with success. I run my WSM a bit differently, top vent wide open and moderate all three bottom vents to achieve the desired temperature. Minion works OK for me, but those ribs looked delicious. It's the results that count. I wish I could get ribs that size.

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Good to see you guys, looking forward to watching your videos 🔥👍🔥👍🔥👍🔥

Glad you're back. My favourite BBQ videos. Thank you

Looks tremendous mate! That smoke ring was on point!

Very helpful thank you

Great info

You took the plancha and made it useable again. Now I’ve got to do it. Thanks for showing me how it’s done.

Great job cooking those briskets you did the Texas tradition of low & slow. Greetings from San Antonio, Texas. I just happened to drive by Franklin's Barbecue in Austin, Texas a few weeks ago and your briskets looks like Franklin's & mine our Texas style smoking. Keep on cooking & blessings. 🙏

Hi guys, how you all doing? Missing your videos, will you be doing any videos soon?

Thanks for this. Step by step and easy to follow. Only thing I haven't tried is beef ribs. Will try your method on my 18 WSM as soon as I can find beef plate ribs. Also impressed you use all the right temp equipment. Shows your not just some amateur. Cheers from Canada.

Great video. Ours are a little more off the cuff. lol Matt and Alex from Drumbovision.

Thanks forbthe video and I agree with you completely. I don't prefer the minion method at all. I uses 2x the charcoal I usually would. Have a great day, Cheers

dang, you need some learning...and proper respect for the cook out. Enjoy the Jambo! I'm borrowing one for my nieces wedding. The Pit did great last night! Jambo Pits are stupid easy to maintain heat. -Texan

Looks good for UK brisket to be fair! Do you normally use USDA/Aussie? I've Had some horrors from grass fed brisket before, but just ordered a point from Ollie.

Need to know when u guys can do a pop up show again. We went to your Swindon pop up , was the best ever 👍👍

I’d try it. Especially being a hot food in cold weather Tell fernbark to get a video out lol 😂 Take care

Being from Texas I have never opened a pit this many times during a cook I’m my life. That being said the cook looked great man and you didn’t an amazing job.

If you were to use this method using briquettes instead of lump, would they have to be stacked against each other properly .?

Looks fantastic. What temp did you cook at mate?

What size is your cooker please??

ho ho ho, thanks guys

It's a good look for Ed, can he keep it all year round?

May I add, never poke the brisket as the bark is the seal that keeps the moisture in. I’m not a fan of wrapping a brisket as you will loose some moisture also. FYI

Enjoyed your live stream today well done guys.

Hi guys.

Don't know how to get back on

❤️❤️❤️❤️❤️❤️ Let's do this ❤️❤️❤️❤️

Edd that's some serious tin foil. Could use that for roofing! Lol. Whos / what is it pls?

Cheers from Houston Tx USA i got the Webber fired up now 🍻

Haha 🤣 You said reach around.

Charcoal stacking game is strong. Respect.

Newbie question , only got lumpwood ?

Is formal uniform compulsory?

Legends

Is this safe for vegans?

Great idea, I'm in! Will I be able to follow along with both low n slow and hot n fast on the day?

To also cater for the non smoker/bbq owners is a brilliant idea.. 👏👏👏

Once cooked and carved, how long can you you keep it for?

Great vid, I prefer injecting to brining

I’ll order one thanks. Delivery on Xmas day. Cheers. Hope y’all keeping well and thanks for the videos. Please do ‘bbq’d boiled egg’ next.

Hello Mr. Ed! Great video and good instruction on your Jambo Pits Backyard Model smoker! With great help from a buddy we just towed one from Fort Worth to Alabama last week, and we will soon see how it performs. I am thinking good. Very very good.

Provolone cheese is the gold standard. I haven;t found a UK source. Even Amamzon only lists Italy importers. English cheddar, though a thing of beauty, doesn't do the melting thing so well. I've been using Double Gloucestershire for my melting needs. Works great on Philly Cheesesteaks and nachos.

Did you let them rest?

How do you find the smoke flavor on that Jambo pit? I have the same smoker and i find that food is lacking of smoke flavor

Superb, just what I was waiting for. Will deffo be trying this. Thanks.

love a chefs treat straight from the grill...

Tickle me chicken.