Looking good. Once you referenced Ken Rollins you had me! Years ago when I lived in San Louis Obispo a friend and I got introduced to potato skins at a little place called Spikes. It’s probably not even there anymore as this was in the early 80s. Been a fan ever since. Got to give this a try!
You make great videos warrior, I’m a huge fan. Keep up the great videos. I learn a lot from your videos. I’d like to know your opinion of Char-Broil grills and products?
What is the lowest remperature this smoker has? (the temp of the "smoke" setting)? would you recoomend this for cold-smoking such as cheese or fish, or is the temp too high?
Hi, Henry. It has a range of 150 degrees to 450 degrees. The temp is too high for cold smoking so when I want to cold smoke, I use a pellet smoker tube instead of turning the smoker on.
@@WeekendWarriorBBQ Thanks very much! One more question... does the Pit Boss machine run fan only? (sometimes using a smoker tube can get quite acrid and unpleasent without airflow) Loving the vids :-)
This is the one complaint I have about it... it does not run fan only. I have thought about adding a small battery powered fan or disconnecting the power to the auger but I totally agree with you on the airflow
I think with the rotisserie,the meat will cook out even and great compared to just sitting on the grate. Its just like cooking in an oven but with smokey flavoring and juicy. Also thinking of doing it on a pitboss 4 but don't know where to position the rotisserie. Comments and suggestions accepted.
Cool. Mine did. Do you do a high heat burn off when done with a cook before shutdown procedures? That’s where my shut down happened. You must be on time off with all the recent videos.
@@johnmanthey2683 Yeah, I've been stuck at home since March 15th and the weather finally broke so I've been outside creating a ton of content :) I do a quick burn off after each cook just to burn up all of the leftover water in the pan
OK here’s how I see it 2 to 3 years down the road you’ll be about 300 pounds heavier with a full beard breathing heavy making mouth sounds when you eat cooking on about a $10,000 Yoder stick burner with your own line of barbecue rubs😂😂😂 just kidding you make hella good videos👏🏻👏🏻👏🏻👍🏻
@@nickhall8319 I wonder if it could be the chimney cap. In the winter I dial mine down to help retain heat. In the summer I open it up a little over half way
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Looking good. Once you referenced Ken Rollins you had me! Years ago when I lived in San Louis Obispo a friend and I got introduced to potato skins at a little place called Spikes. It’s probably not even there anymore as this was in the early 80s. Been a fan ever since. Got to give this a try!
Trying these today as a side for dinner.
A few crabby ones and a few with bacon / cheddar!
Gotta have bacon!!
Always look like you got nice weather you cant be In Maryland lol....skins look good great video
You know two things got me to your channel, looking up smoker tips, and the fact that i thought you were Bam Margera from the thumbnail.
🤣🤣🤣. I get that one a lot. Bam, Big Boss Man, Kenny Powers and the You Betcha guy seem to be the most common.
Ha ha ha the left over routine was hilarious. Cheers Spuds.
Thank you. A little bit of humor is always nice. 😎
These were awesome. Gotta try em with some pulled pork!!
Finally potatoe skins...i covered mine n canola oil and some sea salt. Really helped favor ...
Couple of those with a green salad... great summer dinner if ya ask me : ]
Another good video and another great shirt!
I could eat now, please deliver directly to Melbourne Australia. Thanks mate.
Hello Melbourne Australia :) Thanks for checking it out Deb!
looked frigin awesome thumbs up shared
Ooo man and I just did some smoked ribs on my broken kettle Weber .
You make great videos warrior, I’m a huge fan. Keep up the great videos. I learn a lot from your videos. I’d like to know your opinion of Char-Broil grills and products?
Thank you. I don’t own anything from Char-Broil but I have certainly heard of them. My perception of the brand is that they are budget friendly
The Lebowski shirt makes this video even better! Keep on smoking brotha!
Those look awesome!
Thank you Mike. What I love about potato skins is that they are just the transport device... you can put anything you like in there
Hmm, I have some brisket in the freezer 🤔
You just had to use crab. Can’t unsee it and will probably be at the store when they open to try it 😂
Very Nice dude!! Nice!
Thank you!
Taco meat loaded with cheese o yea baby that’s some good groceries
They look delicious
Thank you! If you like seafood it is amazing in a potato skin
I can run down to the piers and get fresh lobster and scallops so that's where my thoughts are
That’s going to be the best potato skin ever! Fresh
good, congrats
What is the lowest remperature this smoker has? (the temp of the "smoke" setting)? would you recoomend this for cold-smoking such as cheese or fish, or is the temp too high?
I believe the temp on smoke setting when I use it , is around 120 to 130
Hi, Henry. It has a range of 150 degrees to 450 degrees. The temp is too high for cold smoking so when I want to cold smoke, I use a pellet smoker tube instead of turning the smoker on.
@@WeekendWarriorBBQ Thanks very much! One more question... does the Pit Boss machine run fan only? (sometimes using a smoker tube can get quite acrid and unpleasent without airflow)
Loving the vids :-)
This is the one complaint I have about it... it does not run fan only. I have thought about adding a small battery powered fan or disconnecting the power to the auger but I totally agree with you on the airflow
Have you tried modifying your vertical smoker with a rotisserie?
I have thought about doing that. I’m planning on buying a larger vertical smoker this summer and I might try it with my older one.
I think with the rotisserie,the meat will cook out even and great compared to just sitting on the grate. Its just like cooking in an oven but with smokey flavoring and juicy. Also thinking of doing it on a pitboss 4 but don't know where to position the rotisserie. Comments and suggestions accepted.
Pitboss 5 by the way...correction
Party at Mike's!
how far up from the bottom do you have your water pan
It’s in the very bottom position just above the heat deflector
400 you don’t shut down? Mine overheated and did a shut down on me. Now those really looked good as made. Good going Buckeye.
It hasn’t shut down on me yet
Cool. Mine did. Do you do a high heat burn off when done with a cook before shutdown procedures? That’s where my shut down happened. You must be on time off with all the recent videos.
@@johnmanthey2683 Yeah, I've been stuck at home since March 15th and the weather finally broke so I've been outside creating a ton of content :) I do a quick burn off after each cook just to burn up all of the leftover water in the pan
OK here’s how I see it 2 to 3 years down the road you’ll be about 300 pounds heavier with a full beard breathing heavy making mouth sounds when you eat cooking on about a $10,000 Yoder stick burner with your own line of barbecue rubs😂😂😂 just kidding you make hella good videos👏🏻👏🏻👏🏻👍🏻
🤣🤣🤣. That was pretty dang funny. Thanks for making me laugh
Have you had any issues with temp spikes with your pit boss? Mine hit 400 yesterday when I had it set to 225
Not that I have noticed but I don’t monitor my pit temp at all. I just set it and let it roll smoke. The only temp I monitor is the meat.
Weekend Warrior BBQ usually I’m the same, but the temp was almost double. It’s not putting out nearly as much smoke at 400 as what I wanted at 225.
@@nickhall8319 I wonder if it could be the chimney cap. In the winter I dial mine down to help retain heat. In the summer I open it up a little over half way
Looks awesome! Unfortunately, I’m allergic to crustaceans.
Thank you, Bill!
The beeping noise is from your phone too close to the mic equipment
Never seen crab meat in potato skins...
Mike looks yummy. Time to degrease that door lol.
You are right about that.
You probably make a mean twice baked potato
Yeah twice baked potatoes is one of my specialties 😁
@@WeekendWarriorBBQ I been wanting to try that....maybe next
Or spam
I do like spam :)