I got the spider venow. I like the flavor of charcoal and wood with the simplicity of a temperature control. I always found the pellets were to weak on smoke flavor to me. I also tried smoke tubes while using the pellet grills.
I have a Weber 26 charcoal and also a kamado joe ceramic grill. I love to cook and smoke on charcoal grills but sometimes I like the convenience of the pellet. Just set the temp and have no worries. Venom is awesome too , I may get one for my 26
Nice video. I was thinking about getting a new kettle and adding the Slider 22 but after seeing what it did to the grill I’m not going to do that. Thanks for the video.
@@lumber-jackha5123 Do you cook your brisket to USDA beef temp? Never heard of pink brisket. Mine are around 200 probably when I pull them but it is more off of feel than temp.
I got the spider venow. I like the flavor of charcoal and wood with the simplicity of a temperature control. I always found the pellets were to weak on smoke flavor to me. I also tried smoke tubes while using the pellet grills.
I have a Weber 26 charcoal and also a kamado joe ceramic grill. I love to cook and smoke on charcoal grills but sometimes I like the convenience of the pellet. Just set the temp and have no worries. Venom is awesome too , I may get one for my 26
Nice video. I was thinking about getting a new kettle and adding the Slider 22 but after seeing what it did to the grill I’m not going to do that.
Thanks for the video.
Thank you! It cleaned out very easy with a sponge and pink stuff, no big deal. But it's better to use with an older grill in case it gets messed up.
Awesomeness 👌
Thank you !!
You have to let the auger prime first.
Did some test runs before this, removed the oils/ residue from the factory
It’s over cooked, it’s roast beef now. It should be pink inside.
Depends on the preference. Everyone you ask will say that 203-208 is the temp
@@romanianredneckbbq my point is don’t spend all that money on A brisket when all you want is roast beef, it’s much cheaper.
Tell us you don't know how to make brisket, without telling us you don't know how to make brisket. 😂
@@Heavy-C yea okay what ever you say!
@@lumber-jackha5123 Do you cook your brisket to USDA beef temp? Never heard of pink brisket. Mine are around 200 probably when I pull them but it is more off of feel than temp.
You should use foil not paper, it drys the meat.
That's right. Used the paper on the last 4-5 briskets and I like the actual foil more than paper.
Cook something Romanian.
I will try