Subscribed, I actually love the way you do things - filming your first attempts to me is far more entertaining than the old guys who've done it 1000 times.
Haha I love it! Thank you. Those guys make it look so easy, I expose the pain of it lol. I’m going to try smoked salsa for the first time soon. Trying to find new things to do! Thanks for subscribing! It’s really appreciated!
Just bought a house so splashed out and bought a Weber last week. Can’t wait to do this in mine. U have a real genuine feel to ur vids! Keep at it! Cheers from an Aussie livin in Japan!
Thank you! I’m getting ready to cure my first pork belly for bacon. I’m going to probably try one smoked and one unsmoked. Your video was a big help to me! Where did get your electric grill/meat temperature probe?
I do that mostly now as well. I only really close up the bottoms when I need low heat. I started using what Ive learned as a firefighter and put it towards operating a bbq.
@@TRDoutdoors it’s all trial and error, bud. Nothing better than smoking a pork butt or brisket on a Saturday and doing some fire management with a 12 pack of Busch heavy.
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Bahahaha..I loved it..I know my first time at making bacon..the horror that it was.
Keep on rolling!
Lol, I’m glad you enjoyed it! Next I gotta do a pork belly curing video. It should be less painful😂
Just threw my first pork belly on the Weber! Thx for the vid and info. Hopefully it turns out great!
Bro let me know when the bacon is done. Looks absolutely amazing.
Subscribed, I actually love the way you do things - filming your first attempts to me is far more entertaining than the old guys who've done it 1000 times.
Haha I love it! Thank you. Those guys make it look so easy, I expose the pain of it lol. I’m going to try smoked salsa for the first time soon. Trying to find new things to do! Thanks for subscribing! It’s really appreciated!
Just bought a house so splashed out and bought a Weber last week. Can’t wait to do this in mine.
U have a real genuine feel to ur vids! Keep at it! Cheers from an Aussie livin in Japan!
I really appreciate that! And congrats on the Weber. Homemade bacon is a must!! I apologize that I didn’t film my pork rib cook today. I meant to!
Thank you! I’m getting ready to cure my first pork belly for bacon. I’m going to probably try one smoked and one unsmoked. Your video was a big help to me!
Where did get your electric grill/meat temperature probe?
I'm glad I could help! you will love the smoked pork belly! Here's a link for amazon for that thermo pro thermometer. amzn.to/3dIxekq
I always found it was way easier to just leave your bottom vents wide open and make all of your adjustments with the top vent.
I do that mostly now as well. I only really close up the bottoms when I need low heat. I started using what Ive learned as a firefighter and put it towards operating a bbq.
@@TRDoutdoors it’s all trial and error, bud. Nothing better than smoking a pork butt or brisket on a Saturday and doing some fire management with a 12 pack of Busch heavy.
@@tommclarty17 very heavy on the Busch! Busch ice if ya can get it!
Also the name, Ray Finkle, I love it! Laces in or laces out?
@@TRDoutdoors they were in!