In this video, Jeremiah primes and cooks pork butt on a brand new Spider-22. The video includes Spider-22's assembly, priming process, and a cook from start to finish.
I’m going wait until after the summer because I’m sure a lot of bbq guys are going to give this a try and I’ll see what they say before buying this myself but from what I seen so far this is very interesting and has my full intention I hope it succeeds. I
Looks really good! I'm interested to see how the unused pellets are removed for changing flavors and such. Videos are good and will help your sales for sure.
Truly a beautiful invention. Unfortunately I live in Italy, on the spidergrills site I saw that you only ship to the USA and Canada, too bad it's a really nice device that I'd like to try.
@@SpiderGrills would love to get one for Dad for Father's day, any sales and I would love one for the 26weber kettle, any chance of that happening, my Dad is going to do a RUclips channel
Wow this thing is such a neat product....such an affordable way to have a pellet grill. I am considering one of these. Does this work with the premium kettle too? The ash catcher has that ring at the bottom that I guess has to be removed somehow?
Just ordered one and I’m excited to get it. My only question is I see the port for the grill temp but is there a port for monitoring the food as well? Or do I have to buy a secondary device to do so? Thanks!
You guys really need to get this product to big influencers your videos are to short and lack detail for the bbq nerds like me to trust this product!!!!
@@SpiderGrills Here is a video I did doing pulled pork on a GMG. ruclips.net/video/FcidHl7YV6w/видео.html . Before people will buy they need to see hard data. Like how many pellets will the grill hold and what is your pellet burn rate? Temperature charts can tell you a lot. I use them to not just monitor the food but also how well does the grill hold temperature. Also when you took the butt off the grill and started to shred it you jumped right to finished food. The shredding is the true test of the cook and to be honest, the roast seemed to lack moisture and where was the blade bone? You have to sell real benefits and not gloss over the details.
@@learntobbq I would say that the grill holds about 10-15 lbs of pellets. I did a shoulder at 250 for 12 hours and even though I added more pellets near the end to be safe I think I probably could have finished with the first load. The outside temperature was 32 degrees and the Spider held the grill between 250 and 260 all night long - it was wonderful to actually sleep rather than spending the night tending a fire.
@@dogsop Here is a chart that was done about 10 years ago. www.smokingmeatforums.com/media/pellet-consumption-performance-png.217734/ I believe the data has not changed much for the only thing that helps reduce feed rate was how well the grill was insulated. A Weber Kettle is a great grill but insulation is not one of its strengths. Also one of the big battles right now is the new pellet grills, like the Weber SmokeFire is that claim they can get to 600F and can really sear a steak. Your product market is BBQ enthusiasts. These are people that know their stuff and are looking at unique products that can do things beyond the norm. Rec Tec, GMG and Camp chef are three companies that have done a great job of catering to this market. I would find your niche and then drive it home.
@@SpiderGrills No what temperature did you cook the butt at? I think you said 175F but that seems a little low. It would be cool to see how it does in the 225F to 300F range. Also if you use one of the ThermoWorks thermometers like smoke or signals you could actually chart the cook.
100%. I’ve had my Spider for almost two years and have done 100+ cooks on it and literally just realized while watching this video that I’ve been inserting the drip tube in the drip hole rather than the hole on the edge. Mind blown.
So very Innovative! Love it!
I’m going wait until after the summer because I’m sure a lot of bbq guys are going to give this a try and I’ll see what they say before buying this myself but from what I seen so far this is very interesting and has my full intention I hope it succeeds. I
Looks really good! I'm interested to see how the unused pellets are removed for changing flavors and such. Videos are good and will help your sales for sure.
glctrains7 we suggest a shop vac or turning the unit over and dumping into a bucket.
Getting ready to cook my first butt with the Spider-22 this weekend!
How did it go?
@@king-zr1bu went well!
Truly a beautiful invention. Unfortunately I live in Italy, on the spidergrills site I saw that you only ship to the USA and Canada, too bad it's a really nice device that I'd like to try.
Great video. How much time per pound did it end up being? Have never cooked at 175 and looking forward to it but nervous on time to allot.
Any chance of a PID controller in the near future??
i need 1 of these on my channel//
How profound, just pulled a Boston Butt from the freezer to do this weekend.
Yes!
How many times did you have to refuel with pellets, and do you have a brand you recommend with the 🕷️
I refilled with pellets before I turned in for the night just in case. That was the only time. And we recommend Cookin' Pellets!
@@SpiderGrills would love to get one for Dad for Father's day, any sales and I would love one for the 26weber kettle, any chance of that happening, my Dad is going to do a RUclips channel
Wow this thing is such a neat product....such an affordable way to have a pellet grill. I am considering one of these. Does this work with the premium kettle too? The ash catcher has that ring at the bottom that I guess has to be removed somehow?
SNeal5966 it does! It works for the original, Master Touch, and Premium!
Just ordered one and I’m excited to get it. My only question is I see the port for the grill temp but is there a port for monitoring the food as well? Or do I have to buy a secondary device to do so? Thanks!
You’ll need a secondary device.
You guys really need to get this product to big influencers your videos are to short and lack detail for the bbq nerds like me to trust this product!!!!
Product looks super cool!
What more would you like to see for future videos?
@@SpiderGrills Here is a video I did doing pulled pork on a GMG. ruclips.net/video/FcidHl7YV6w/видео.html . Before people will buy they need to see hard data. Like how many pellets will the grill hold and what is your pellet burn rate? Temperature charts can tell you a lot. I use them to not just monitor the food but also how well does the grill hold temperature. Also when you took the butt off the grill and started to shred it you jumped right to finished food. The shredding is the true test of the cook and to be honest, the roast seemed to lack moisture and where was the blade bone? You have to sell real benefits and not gloss over the details.
@@learntobbq I would say that the grill holds about 10-15 lbs of pellets. I did a shoulder at 250 for 12 hours and even though I added more pellets near the end to be safe I think I probably could have finished with the first load. The outside temperature was 32 degrees and the Spider held the grill between 250 and 260 all night long - it was wonderful to actually sleep rather than spending the night tending a fire.
@@dogsop Here is a chart that was done about 10 years ago. www.smokingmeatforums.com/media/pellet-consumption-performance-png.217734/ I believe the data has not changed much for the only thing that helps reduce feed rate was how well the grill was insulated. A Weber Kettle is a great grill but insulation is not one of its strengths. Also one of the big battles right now is the new pellet grills, like the Weber SmokeFire is that claim they can get to 600F and can really sear a steak. Your product market is BBQ enthusiasts. These are people that know their stuff and are looking at unique products that can do things beyond the norm. Rec Tec, GMG and Camp chef are three companies that have done a great job of catering to this market. I would find your niche and then drive it home.
So what was the final cooking temperature? Also how often did you have to add pellets and does the grill tell you when pellets need to be added?
Final temp was about 205. We didn't have to add pellets. A hopper will make it through a long cook. There's no alert system, just keep an eye on it.
@@SpiderGrills No what temperature did you cook the butt at? I think you said 175F but that seems a little low. It would be cool to see how it does in the 225F to 300F range. Also if you use one of the ThermoWorks thermometers like smoke or signals you could actually chart the cook.
Learn to BBQ ah! Yes. 175 to give it a good smoke and make it through the night. Pumped it to 250 in the morning to get it ready for lunch.
Do you leave unused pellets in the hopper or do you dump them back into bag or storage container?
Leave them in!
@@SpiderGrills did you add more pellets during the cook?
@@lware1 no clue. This was years ago. 😅 but one round of pellets will last about 12 hours or more!
You guys need to make better instructions regarding hanging the drip tube. Only this video so far had a clear view of the right way to hang it.
100%. I’ve had my Spider for almost two years and have done 100+ cooks on it and literally just realized while watching this video that I’ve been inserting the drip tube in the drip hole rather than the hole on the edge. Mind blown.