The target audience is me who has been craving a good, smoked brisket or beef rib, fantasizing about having a smoker like my grandpa, knowing it is entirely impractical for me
Hell yeah! I am the same way man. Got back from a trip to dallas where I had some amazing bbq and needed to figure something out - a few rabbit holes later and here we are. Hope this helps satisfy your craving!
@@austinmcdow7946 if you are the target audience than this video is not for you. Guy can’t lite a fire properly, maintain a clean burn, or avoid turning your food into bitter ash. Reply if you want real info on how to run a proper bbq. 🇺🇸
A other way with the bigger 22" and up, is to use the "snake" technique. Start a ring on several briquettes around the rim of your grill and leave a " hole" in your ring. Place lit charcoal at one end of the hole and let the coals light around the rim, your smoking area is now the center with your pan incthe middle.
No as long as you maintain temperatures its ok! Because of the structure of smoker though smoke has to be a bit cleaner so you have to keep an extra eye on fire to make sure its burning clean.
No, pellets are a specific type of fuel that are used in a pellet grill. Pellet grills are usually electric grills that heat up small wooden pellets which provide the smoke flavor. This is just plain ol' charcoal smoking with wood chunks.
Just curious, but I have a hard time keeping my kettle at 225 with half that amount of fuel. Takes about an hour to come down to temp. I use a basket and fire bricks so maybe that helps substantially with efficiency, but from my experience on kettles looks to me like your setup would hold at about 350-400ish for a couple hours before coming down to smoking levels. Just an observation as most beginners don't think about the time it takes to get your fire at the right temp for smoking.
Ben, use an extra probe thermometer to gauge your grill temp where the food is at as opposed to the built in one on the lid. You will see a big difference in temp.
Hey bud I know this is going to make the bbq “experts” freak out but if you fire gets to hot here’s a dirty little secret… Just poor a little bit of water on the flames to cool it down instantly 😉
All this works but make sure you let whatever wood you’re doing soak in some water for a little bit or they will burn pretty quick right on top of the coals
Lol made a smoked broth, which I put into an ice cube tray, froze, and added to dishes for a lil smokiness. And that was a beer i wouldnt drink into the pan for some moisture during smoking.
Am i the only idiot that cant seem to get the coals in a chimney to ash over? Every damn video i watch is only using 2 starters. Im using almkst all of them to only get 1/3 of them to actually ash over
DO NOT USE WOOD. ONLY CHARCOAL PREFERABLY LUMP CHARCOAL. Get it lit then adjust to your desired temp. If you see smoke you will taste smoke and not in a good way. A lean fire, meaning less fuel more oxygen is the ideal cooking situation
@@dglesterhardunkichud4017 Bruh. The fire is made of wood. I’m saying that your instructions make the food taste like creosote. No need to add green wood or even kiln dried wood. The charcoal is wood that has had all the creosote burned off to leave the nice sweet taste of a natural wood fire. Try it out, then get back to me.
@@dglesterhardunkichud4017 so you are proving my point. If you add the wood first then let it burn off it’s gone and you are just relying on the coals. Try it. Just cook using only lump charcoal. Run a clean fire, taste your food, tell me it has no smoke flavor. Try it and get back to me.
I smoked some chicken and used the extra parts (neck and spine) to make a smoked chicken stock, which I put in ice cube tray in the freezer. Then you can just add to dishes to have a true smokey flavor thats not the liquid smoke nonsense.
@@nunyabidness2143 of course! Always try to respond. Let me know how it goes! Theyre amazing for tacos. Sear the chicken/steak, add cube at the end, you get that flame grilled street taco flavor
Yeah dude im not acting like I invented it. People have been making chicken parm for decades too yet ya still see recipes dont you, ya miserable knowitall comment troll.
Using wood chunks will always run your fire to rich (meaning to much fuel, not enough oxygen) and it will never be light blue and wispy but I’m sure you already knew that rookie.
The target audience is me who has been craving a good, smoked brisket or beef rib, fantasizing about having a smoker like my grandpa, knowing it is entirely impractical for me
Hell yeah! I am the same way man. Got back from a trip to dallas where I had some amazing bbq and needed to figure something out - a few rabbit holes later and here we are. Hope this helps satisfy your craving!
@@codytriesstuff Thanks! I hope so too! And now I got summer plans for at least one day
@@austinmcdow7946 if you are the target audience than this video is not for you. Guy can’t lite a fire properly, maintain a clean burn, or avoid turning your food into bitter ash. Reply if you want real info on how to run a proper bbq. 🇺🇸
Don't call me a jabroni Cody.
Im sorry Jack. I take it back.
You might even want to empty all the crap out of your grill 1st so down the road the new ashes won't choke your air off. Rookie..... ;)
I power washed the whole thing last wk. For you - this video is taking place right now. For me this was almost a year ago.
It works really well actually 😅 not even looking for a smoker anymore, got rings on my first go 💪🏾
Grandpappy & uncle Mitch 😂😂
You look as similarly to Markiplier as legally permissible
A other way with the bigger 22" and up, is to use the "snake" technique. Start a ring on several briquettes around the rim of your grill and leave a " hole" in your ring. Place lit charcoal at one end of the hole and let the coals light around the rim, your smoking area is now the center with your pan incthe middle.
Why, so I can get burned on every corner of the grill checking on the food?
Even you were coughing from all the smoke, no good bud. Nooooo good.
Use the other half beer as an excuse to start drinking I want to BBQ with this guy!!
Markiplier?
You had me at Jabroni…
Love it 😂 but what's that pot full of nonsense you're smoking???
Great work. Hilarious.
Smoked chicken broth! I smoke it, freeze it in ice cube tray, add it to dishes instead of gross liquid smoke.
Thank you for commenting!
@@codytriesstuff great idea! Not nonsense 😂
Smoked many awesome briskets on my weber.
Does this take longer to smoke then recipes will say it will for people who have their shit together and own actual smokers?
No as long as you maintain temperatures its ok! Because of the structure of smoker though smoke has to be a bit cleaner so you have to keep an extra eye on fire to make sure its burning clean.
I’ve smoked hams and pork belly (for bacon) on my kettle grill; works great! Gonna try to do a turkey next.
Thats my plan for thanksgiving also!
Gna try sounds like a real pro! Don’t listen to anything this guy tells you to do and your food will be great!
why add the water?
How long will those coals stay hot ?
Calling people a jobroni for not having a smoker but then you dont even smoke any meat like a real man.....
Lol half of beer and other half to start drinking lol
Jababroni, I forgot that great word!
Hopefully you will answer my question. I'm a beginner and my question is if that method is called Charcoal+Pellet grilling?
No, pellets are a specific type of fuel that are used in a pellet grill. Pellet grills are usually electric grills that heat up small wooden pellets which provide the smoke flavor.
This is just plain ol' charcoal smoking with wood chunks.
Old school !
The best school!
As an excuse to start drinking.
Do I need an excuse now?
Also, are you smoking soup?
what is size your kettle grill ?
Excuse to start drinking.... classic
Just curious, but I have a hard time keeping my kettle at 225 with half that amount of fuel. Takes about an hour to come down to temp. I use a basket and fire bricks so maybe that helps substantially with efficiency, but from my experience on kettles looks to me like your setup would hold at about 350-400ish for a couple hours before coming down to smoking levels. Just an observation as most beginners don't think about the time it takes to get your fire at the right temp for smoking.
Love seeing fellow kettle users though, keep on grilling 👌
Ben, use an extra probe thermometer to gauge your grill temp where the food is at as opposed to the built in one on the lid. You will see a big difference in temp.
Hey bud I know this is going to make the bbq “experts” freak out but if you fire gets to hot here’s a dirty little secret… Just poor a little bit of water on the flames to cool it down instantly 😉
Lmao cheers
Or use the snake method
All this works but make sure you let whatever wood you’re doing soak in some water for a little bit or they will burn pretty quick right on top of the coals
Good call!
Absolutely not lol.
Negative 😂
Dude literally put a pot of soup in to smoke, and filled a pan with monster energy drink?? Interesting moves sir
Lol made a smoked broth, which I put into an ice cube tray, froze, and added to dishes for a lil smokiness. And that was a beer i wouldnt drink into the pan for some moisture during smoking.
This guy is the very “uncle Mitch” “jabroney” he claims not to be 😂 don’t listen to any of his advice your food will taste awful
what does the empty tray do?
The beer from it steams and adds moisture to the meat
Keeps your meats moist😉
Excuse to drink haha
Snake method is the way to go fellas trust
Both work I like this because it is way more similar in design to an offset smoker
Am i the only idiot that cant seem to get the coals in a chimney to ash over? Every damn video i watch is only using 2 starters. Im using almkst all of them to only get 1/3 of them to actually ash over
Do you let the coals sit for 20 min?
Only recommendation is to use hot water instead of cold beer. Regulates the temperature better
Great tip but now I dont have an excuse to start drinking
🤣😭👍🏿
Bear in mind the charcoal your using (lump) burns at a hotter temp and is difficult to burn evenly
Wrong
Does the wood that you put on coal have to be dry or wet?
I've been using dry for years. Wet wood is going to steam more than smoke.
DO NOT USE WOOD. ONLY CHARCOAL PREFERABLY LUMP CHARCOAL. Get it lit then adjust to your desired temp. If you see smoke you will taste smoke and not in a good way. A lean fire, meaning less fuel more oxygen is the ideal cooking situation
@@dglesterhardunkichud4017 what have I said that is incorrect ?
@@dglesterhardunkichud4017 Bruh. The fire is made of wood. I’m saying that your instructions make the food taste like creosote. No need to add green wood or even kiln dried wood. The charcoal is wood that has had all the creosote burned off to leave the nice sweet taste of a natural wood fire. Try it out, then get back to me.
@@dglesterhardunkichud4017 so you are proving my point. If you add the wood first then let it burn off it’s gone and you are just relying on the coals. Try it. Just cook using only lump charcoal. Run a clean fire, taste your food, tell me it has no smoke flavor. Try it and get back to me.
Did you smoke some soup?
Chicken stock! I freeze it and then add it to sauces and stuff like liquid smoke
Good idea. Never thought of that.
You had me until you put a pot of broccoli cheese soup on the grill instead of meat.
Its broth im smoking, so I can freeze and add to dishes later
Why waste beer! Just fricking use water ya dunce.
Why be a rude piece of shit Jacob you chode???
Unfortunately I'm a Jabroni but now I'm half jabroni
Is this guy trying to make smoked soup?
Smoked chicken stock, which I freeze to add to sauces instead of shit liquid smoke
Are you smoking soup? What the hell was in the grill?
I smoked some chicken and used the extra parts (neck and spine) to make a smoked chicken stock, which I put in ice cube tray in the freezer. Then you can just add to dishes to have a true smokey flavor thats not the liquid smoke nonsense.
@@codytriesstuff I've never thought of trying that but am now. Thanks for responding
@@nunyabidness2143 of course! Always try to respond. Let me know how it goes! Theyre amazing for tacos. Sear the chicken/steak, add cube at the end, you get that flame grilled street taco flavor
Way too much blue smoke
All this effort, and you are not smoking meat???
Not this time. Im smoking a broth which I freeze in an ice cube tray and add to dishes for quick smokey flavor.
taking the beer advice. thanks
edit: just got drunk, forgot about the fish
That's not a chiminea
Correct
are bronies still a thing???
Psst…people have been doing this for decades. And clean out the ashes from the last BBQ so you don’t choke off the fire, noob.
Yeah dude im not acting like I invented it. People have been making chicken parm for decades too yet ya still see recipes dont you, ya miserable knowitall comment troll.
Hows it gonna choke off the fire when you can clearly see the vent holes open mr observant?
Hes smoking soup bhahahaa😅
Smoking chicken broth to freeze it and use in sauces
Who smokes soup?
Its a smoked broth. I make it then freeze it in an ice cube tray and add one to dishes like its an actually good liquid smoke.
Its a good idea and I will not be convinced otherwise
Creative ppl.
The only jabrony is this guy. Can’t even run a clean fire. 😂😂😂
Annoying.
A clean lean fire will have no smoke at all think of smoke as a seasoning like salt you do not want to much or your food will taste horrible
It will still have smoke dude its just clear and whispy with a blue tint. Aaron Franklin > Alex Canto
@@codytriesstuff ya and your dumpster fire is anything but light blue and whispy
Using wood chunks will always run your fire to rich (meaning to much fuel, not enough oxygen) and it will never be light blue and wispy but I’m sure you already knew that rookie.
@@alexcanto4009 i mean, you can see it coming out of the ventilation holes as exactly that
@@codytriesstuff sry bro your doing it wrong it’s that simple. Learn to control your fire less fuel more oxygen
Coughing cuz he has no idea how to control a fire. I would not recommend taking any of his advice seriously 👎
All of that is wrong. Just light I fire get it to the desired temp. Start cooking, guy watched to many RUclips videos