Pellet smoker sucks hard .How can you even try to lie . You sell this pellet BS . There are stupid people but it doesn't mean you should lie to them . CROOK!
@@FrozenGrapes-y4b Hey there! Thanks for your comment. Sorry to hear that you think we are a scam. We have been in business since 2009 and we continue to persist precisely because we have an absolute dedication to integrity. We're audited yearly, have done several 3rd party audits of the auction bidding itself, and we're an A+ accredited business with the BBB. However we understand that there may be skeptics, so that’s why all customers are entitled to a 100% no-questions-asked refund on their first purchase of bids. Hope to see you around soon!
Dealdash is a scam, clearly. Don't sully your good name with it. There are plenty of OTHER , legitimate sponsors out there. It presents itself like eBay crossed with a casino, but its mostly a barrage of fees and nonsense invested in that "deal" just to wind up with pallet junk from Amazon "dashed" to you in the end. Dealdash, scamming since 2009!
I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).
I've watched 5 hours of rib, brisket, and BBQ content on youtube over the past few days. This episode on your channel was a special one. Thanks for doing this for us to watch.
Great video as always only one criticism. I was hoping you would make two identical ribs, one on each smoker to see the difference purely between the cooking method.
When I worked at a BBQ restaurant 15 years ago we used a Fast Eddy rotisserie and his rib rub. The smokers were built 30 minutes away in Ponca City, OK. The ribs were phenomenal!
Jeremy, the fact that after years of making barbecue, you still do the "MMMMMM" after a first bite of a good piece of meat is magical. That feeling never goes away.
not even when your doctor tells you that you are suffering from heart disease, stroke, high blood pressure, high cholesterol, smaller penis, and have to takes pills the rest of your life to not die due to animal fats clogging your arteries? Glad I'm mentally strong enough to not eat low vibrational plates of dead animals like everyone else.
I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).
"do you want to ruin your whole day?" is a great example of an offset. did a brisket on the offset the other day and ended up literally geting nothing done for 12 hours.
Really like the pellet experiments you’ve been doing. They are both informative and entertaining. Would love to see a LSG pellet smoker with a 50/50 blend of pellets and LSG wood chips compare to an offset.
Thanks so much, guys. I learned a lot; thought I had ribs down but there’s always more to consider. I’m a Weber Smokey Mountain guy looking to add a pellet grill, so these recent videos have been a great resource. Now I want ribs!
Fast Eddy is my all time bbq mentor/hero. I have taken two of his very first classes offered by Cookshack in Ponca City. I was so impressed that at the end of the first class, I purchased one the FEC100 smokers that we used in class, back in earyl 2000 and it is still kicking out lip smacking bbq. Since then, I have also bought the PG1000 pellet grill that I use for both smoking meat as well as grill burgers, sausage, etc. I even drove to Kansas City a few years later and purchased a truckload of Eddy's specialized pellets from his personal home. His championship rub is one of a kind....a winner. You picked the best pellet smoker pitmasters for this challenge. Thanks to you both for this side-by-side comparison.
BBQ Legend: Fast Eddy. My first smoker was a Cook Shack Smokette. I used his techniques and recipes. Now using a Kamado Joe Big Joe 3 and Yoder YS640S. Use the Smokette as a holding oven (21-years old and still rocking strong @ 145 F).
I have an older Amerique from Cookshack as well as FEC100 and Lone Star Grills pellet grill. I prefer my pellet units for BBQ meats but like to use the Amerique for casseroles and such and also as a holding oven.
Jeremy, please ensure that you get to meet Johnny Trigg before not too much longer. He's currently 83, I think he's retired from the competition scene but even guys like Myron Mixon and Tuffy Stone bow down to Johnny Trigg.
Good video. Offset is still tastier... BUT only if WELL tended...baby sit all day. My pellet smoker is a compromise... but gives tasty consistent flavor and Faster.
as someone who started on a weber kettle, moved to a cheap offset, then to pellet grill, now back to a charcoal grill - im just intrigued by the workings of different BBQs and that pellet looks like a whole nother world! would love to know more about it and how it works
I have one of the first Fast Eddy Cookshack pellet smokers and it's been wonderful. I think Eddy still does some schools down at the Cookshack factory, so you could attend a school and get some hands-on time on the pellet cookers at one of those.
That’s true for most smoking bbq for 10+ hours on top of raising a family and having a career is not worth it. Either way as long as the food is good that is all that really matters. For me if I want really good bbq I’ll go to one of the local bbq spots that put out better brisket than I can ever do myself.
Very nice to see this comparison. I do Kamado and pellet ribs. My favorite are the Kamado less air flow I dont wrap using the sloroller a little wood with the B n B charcoal. I do 2 racks one salt n pepper and one same rub with bourbon bbq sauce glaze heavy.
The Yoder influence: I'm using a smoke tube on my pellet grill. I am using the pellets you recommend. I am smoking a Volcano Shank today from Porter Road. I've learned more about smoking and using my pellet smoker from you than all others. I'm convinced for me a pellet smoker is best for me. Most of all by watching your videos, I know what is going on with my cooks when I check the progress of my cooks. Thanks for not only being a professional teacher, but a cooking teacher as well.
I cook on my pellet smoker and love it. I totally agree that the stick burner gives a much richer smoke profile. The science sure is there to back it up. Worth mentioning, for many people the stronger smoke is a bit much and prefer a more subtle smoke. I love my pellet smoker but soon retiring and with more time on my hands would love to try my hand at an offset. Your videos are great information for a guy like me who loves to understand the science behind both.
What a great and relaxing video. I loved the soundtrack and the close-ups. I've had a pellet grill for 5 years now. I wanted the oven like ease and it hasn't disappointed.
Such a cool video! It goes to show all the ones out there that say offset is so much superior to a pellet smoker isn't always the case. Which I realize it took a world class pro to prove it, but there are some good BBQ that comes off a pellet smoker.
I inquired with Cookshack on the Flavor Enhancer Ed Maurin showed with the PG1000I. It is an accessory for the PG1000/PG1000I and can be used with pellets, wood chunks and charcoal. Per the info I obtained, it is not yet shown on the website, but can be ordered by phone with Cookshack for these models, and is designated as PM016.
This was a great video! Cookshack makes incredible smokers. We have a huge FEC 750 that we use for company cooks. Two weeks ago we smoked 15 briskets on Cook Shack. It has a rotes sire and we put them fat side down at 190 for 12 hours. Then 250 for 3 more hours. Fat drips down on one below. They urn our perfect every time. My point is when we had a huge wood fired off set it worked us to death all night long.. Eddy is a legend and his reputation speaks for itself. Jeremy you did a really cool thing here. Down home with all the drama. Just two guys having good time. Thank you!
I noticed that neither of you used the brown sugar, butter, honey, rub mixture when you wrapped your ribs. I've done the wrap with and without and the only difference i really noticed was a butch of liquid extra liquid in the foil and needed to let the ribs tack back up after opening when used the mixture. I'm also curious to see a 3 way comparison: offset, pellet, and gravity feed.
I've always wanted to see this show down! Guys did an excellent job of comparing, discussing advantages/disadvantages or each method. This glove on the spice bottle is now in my process.
Love that Eddy does the char. I've always done 3-2-grill instead of 3-2-1. Nothing against any other method but that is what I first had as a kid 40 years ago and I don't think it can be beat
Couldn't agree more with the smoker preference/comparison. And hence, why everyone should have both 😊 And I'm sure in just a few short years, Emma will come to love the BBQ WAY more than McDs.😉
Thanks for putting this video together. This is so great. I just bought a Pellet grill and found the same thing. With a Pellet Grill, i get better flavor, more convenience. With my conventional charcoal grill + indirect heat grilling, I get more smokey flavor in my ribs, but i have to slave away all day
Good to see Eddy. He used to participate in the Pellet Heads website. He helped me with a lot of struggles I had early on. Super nice and helpful. I wish there was a good forum to chat with him again!
Each smoker has its time and place. I use my Workhorse 1975 when I have a free day. My Cookshack pg500 on lazy days. Lastly my Gateway drum when I have no time. All different but are great under different circumstances.
I've been watching you on and off for at least a couple of years and I feel like you're trying to find your place in the Barbeque world, but I truly believe all the research and experiences you're showed are a true testament to your greatness in delivering back to back great great food...💪
Owing two pelltsmokers and one of set i can't decide. I love the set and forget of the pellet smoker, but i love the true wood fire smoke of the off set. Iff i am in a jiffy i use the pellet smoket, but if i have the time i will always use the off set.
i just got a new chinese Traeger ironwood xl and have to say it is by far the best grill, offset/charcoal/pellet of what i have ever used. just saying its really good along with the griddle.
Great video! Both technologies work depends on the pit master and experience Grilling is the true common sense of Science! That's what makes grilling a sacred art and fun! Thank you to the both of your Guys and testers!
Everyone sleeps on the vertical water smokers like WSMs and I would argue you can produce offset quality with a convenience factor somewhere between a pellet and an offset.
I am a huge fan of cabinet smokers, esp Pitmaker, Lonestar Grillz, Backwoods from a capacity perspective. For the WSM - it is in my estimation the best bang for the buck smoker/cooker in existence. For what it can't do at capacity, it brings in beginners and rewards the experienced.
The best glaze I've ever had on Ribs was Stubbs smokey mesquite sauce. Awesome stuff!! I do the 2-2-1 method and use apple and cherry wood to smoke and glaze in the last hour after wrapping. When I wrap in foil I add brown sugar, apple Juice and butter.
Nice! Watching some contests where drum smokers are kicking ass. Reminds me of Harry Soo pulling a couple of WSM 'drums' out of his minivan and winning a ton. I think a good experiment, especially when 'fat smoking' comes into the equation.
super cool video! the kiddo is so cute: "Yummm!" 😂 possibly the most joyous segment of the vid. Thanks for putting this together, it was a great watch and gave me some ideas for my next rib cook 👍🏻
I've cooked on every smoker but a offset, and I love the food I make, but almost every time I get food from a business or person using an offset I feel like I have to find a way to step up. I do love the idea of the charred bottom
Used to have an FEC 100. Great unit. Now I use a CampChef but with the smoke daddy diffuser. Makes a world of difference for smoke profile. Had a Lang 60 and can make comparable smoke flavour with the pellet now.
I have not tried the Smoke Daddy. I have used cast iron smoke box for wood chunks sitting over the fire box of my older FEC100, and that, for me, provided improved smoke flavor profile. I have read that some FEC100 owners have used a PA026 Smoke Enhancer accessory box that slides over the firebox and can hold pellets or wood chunks. In watching this video, Ed added pellets to "supercharge" the PG1000I "flavor enhancer". I would guess that enhancer could also use wood chunks with or without pellets in it as well and be pretty accessible to add more later in the cook, if desired.
One of the nice things about the pellet grill is you get verv consistent results. With that said, I added a Weber Smokey Mountain to my collection of outdoor cookers and I prefer baby backs on the WSM. More smoke flavor. Loved the video. Good to see the genuine reactions as they try each rib. I still don't have an offset smoker but maybe someday when i have a larger patio for sll of these :)
I have a couple of pellets and a couple of charcoal units. I would like to add a WSM. I like the idea of hanging ribs in it. I am not sure if I have the patience for a true offset. I think the charcoal units give me enough "tinkering" cooking time.
Offset is definitely skill level based... it is ALWAYS one of my fallback smokers to go to on a weekend or like this 4th of July coming up, it is always more enjoyable to use.... I have an Oklahoma Joe 3 in 1 so I can use the gas for some quick grilling, or the offset to enjoy some good smoking... I also have a Yoder YS640 that I enjoy cooking on during the week for some quick steaks or even some good brisket.. and I have a Gateway Drum which is my favorite and absolute go to for ribs, whole chicken and specifically Pork Shoulders❤❤❤
Jeremy & Erica, it’s Kaya. Excellent video, as usual! The best part was the special guest appearance at the end! My girl would probably pick Mc D’s over my stuff too, but I am definitely not cranking out anything close to what you guys are, so I guess it’s ok 😅
I used to cook on a kamado and it turned out some good BBQ but it always lacked surface area. I just bought a Traeger Ironwood 650 and ordered some quality (Lumber Jack) pellets. Can't wait to get back into cooking without babysitting it in the FL heat
Top video mate. We have winter coming up, time for the Pellet Grill, always seem to battle with smoke. Offset in winter is a big job all the time trying to keep Temps just right. Thanks again fir the top videos, they are always entertaining.
I use a Chargriller Akorn currently, it's not bad for smoking but I have set a few racks of ribs on fire with flare ups. I'm hoping to save up for a small offset after I get my car paid off.
I like the challenge here. I believe that both an offset and pellet smoker make a great rib. However I personally love cherry splits paired with my rib smokes. BTW, love your content! The Journeyman BBQ
4:38 Protip: Those Lawry's seasoning bottles are *plastic*. If you get stuff all over them, you can seal the lid and rinse in the sink. Dry it off, and it can go right back in the cupboard. No need for a glove.
"You take the championship and i'll take that win [having your wife choose your cooking over others']" is really the win we husbands/dads are looking for. Good man right here. :D
I've got a Masterbuilt Gravity Feed that I use B&B Oak charcoal. I love it! Like the pellet grill, it's so convenient. But all of those racks looked amazing!
Use the promo code MADSCIENTIST for 100 free bids with your first bid pack purchase at dealdash.com/MadScientist
Mate I love your vids, but recently the Audio has been terrible. Anyway great content. Aussie from Brisvagus.
Pellet smoker sucks hard .How can you even try to lie . You sell this pellet BS . There are stupid people but it doesn't mean you should lie to them . CROOK!
Dealdash is a scam. Are you fine with promoting a company that scams people?
@@FrozenGrapes-y4b Hey there! Thanks for your comment. Sorry to hear that you think we are a scam. We have been in business since 2009 and we continue to persist precisely because we have an absolute dedication to integrity. We're audited yearly, have done several 3rd party audits of the auction bidding itself, and we're an A+ accredited business with the BBB. However we understand that there may be skeptics, so that’s why all customers are entitled to a 100% no-questions-asked refund on their first purchase of bids. Hope to see you around soon!
Dealdash is a scam, clearly. Don't sully your good name with it. There are plenty of OTHER , legitimate sponsors out there. It presents itself like eBay crossed with a casino, but its mostly a barrage of fees and nonsense invested in that "deal" just to wind up with pallet junk from Amazon "dashed" to you in the end. Dealdash, scamming since 2009!
Eddy is excellent on camera. Great voice and tempo. Also, the ribs look phenomenal.
Putting a glove on the seasoning bottle is life changing. Instant sub.
I worked in restaurants for 15yrs and never once thought of that. Genius!
Or a piece of foil works too
I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).
who knew
I always slide the seasoning bottle in a cheap sandwich bag. The ones you have to fold, not zip.
A few years ago I made ribs for dinner and my son (maybe 5 at the time) said "Dad, you're the best chef, except for McDonalds". I feel you
That's why you don't have kids 😂
I've watched 5 hours of rib, brisket, and BBQ content on youtube over the past few days. This episode on your channel was a special one. Thanks for doing this for us to watch.
The glove wrap at 4.30. Of course! Head slap. Love it.
Great video as always only one criticism. I was hoping you would make two identical ribs, one on each smoker to see the difference purely between the cooking method.
I feel the same.
Agree!
Agree
I mean, as a science guy, aren’t you supposed to test one variable at a time?
Samsies
Should have been a blind study so no one could sway their opinion
And eat it raw, maybe just smoke it because if you're meant to eat meat you would eat it bloody and raw.
I don't know why your replies are about humans being carnivores but I agree
Agree. Just knowing which one is which could sway someone's opinion.
That’s the problem with most meat comparison videos. Nobody is doing blind taste tests.
@@godjhaka7376
Lmaoooo if that's the case. Don't use anything involving fiire.
Great so see Eddy on the show. We bought a Cookshack Fast Eddy for our restaurant back around 2005. Still cooking strong!
Hello, what are/were your impressions of the Cookshack grill? And if I might ask, how much did it cost? Thanks!
Great to see fast Eddy out there rockin' the ribs and keeping his game moving forward.
When I worked at a BBQ restaurant 15 years ago we used a Fast Eddy rotisserie and his rib rub. The smokers were built 30 minutes away in Ponca City, OK. The ribs were phenomenal!
Jeremy, the fact that after years of making barbecue, you still do the "MMMMMM" after a first bite of a good piece of meat is magical. That feeling never goes away.
not even when your doctor tells you that you are suffering from heart disease, stroke, high blood pressure, high cholesterol, smaller penis, and have to takes pills the rest of your life to not die due to animal fats clogging your arteries? Glad I'm mentally strong enough to not eat low vibrational plates of dead animals like everyone else.
@@godjhaka7376 “low vibrational plates” is next left schizo
I have a Cookshack Fast Eddy FEC100. I also have a wood chunk accessory. The smoke intensity is indistinguishable from an offset smoker.
Agreed
Been on an offset wood smoker for a couple years because of this channel. Practicing, perfecting, feasting. I appreciate your work. Keep it up!
I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).
Pellet smokers and their features/technology have come a long way in the last 5 years.
This might be my favorite video of yours Mr Mad Scientist! Love it with your family and Eddy!
Never seen a pellet smoker with a warming drawer. Very impressive
"do you want to ruin your whole day?" is a great example of an offset. did a brisket on the offset the other day and ended up literally geting nothing done for 12 hours.
Really like the pellet experiments you’ve been doing. They are both informative and entertaining. Would love to see a LSG pellet smoker with a 50/50 blend of pellets and LSG wood chips compare to an offset.
This
I agree, please review the LSG pellet & the Yoder pellet
Thanks so much, guys. I learned a lot; thought I had ribs down but there’s always more to consider. I’m a Weber Smokey Mountain guy looking to add a pellet grill, so these recent videos have been a great resource. Now I want ribs!
Pellet grill are donzo Master Built ended them you can run cheap charcoal lump or even wood. Treager is going bye bye
Interesting! Eddy's definitely a legend. It certainly cemented in that it is the cook not the cooker
I'm an old person , And you are correct, and that's been the case since the dawn Of time... Another case in point It's the driver, not the car.
@@rodneypratt4324 Tale as old as time. Respect, my friend.
Fast Eddy is my all time bbq mentor/hero. I have taken two of his very first classes offered by Cookshack in Ponca City. I was so impressed that at the end of the first class, I purchased one the FEC100 smokers that we used in class, back in earyl 2000 and it is still kicking out lip smacking bbq. Since then, I have also bought the PG1000 pellet grill that I use for both smoking meat as well as grill burgers, sausage, etc. I even drove to Kansas City a few years later and purchased a truckload of Eddy's specialized pellets from his personal home. His championship rub is one of a kind....a winner. You picked the best pellet smoker pitmasters for this challenge. Thanks to you both for this side-by-side comparison.
We might well have been in the same class, and I also have an early FEC100.
BBQ Legend: Fast Eddy. My first smoker was a Cook Shack Smokette. I used his techniques and recipes. Now using a Kamado Joe Big Joe 3 and Yoder YS640S. Use the Smokette as a holding oven (21-years old and still rocking strong @ 145 F).
I have an older Amerique from Cookshack as well as FEC100 and Lone Star Grills pellet grill. I prefer my pellet units for BBQ meats but like to use the Amerique for casseroles and such and also as a holding oven.
Jeremy, please ensure that you get to meet Johnny Trigg before not too much longer. He's currently 83, I think he's retired from the competition scene but even guys like Myron Mixon and Tuffy Stone bow down to Johnny Trigg.
Good video. Offset is still tastier... BUT only if WELL tended...baby sit all day. My pellet smoker is a compromise... but gives tasty consistent flavor and Faster.
as someone who started on a weber kettle, moved to a cheap offset, then to pellet grill, now back to a charcoal grill - im just intrigued by the workings of different BBQs and that pellet looks like a whole nother world! would love to know more about it and how it works
I have one of the first Fast Eddy Cookshack pellet smokers and it's been wonderful. I think Eddy still does some schools down at the Cookshack factory, so you could attend a school and get some hands-on time on the pellet cookers at one of those.
Last thing you gotta try is a gravity charcoal bbq
I really respect how honest this video is. All of them looked amazing
I don't think you "RUIN your day" it just depends on your mindset. Putting out great bbq is worth the time to me.
That’s true for most smoking bbq for 10+ hours on top of raising a family and having a career is not worth it. Either way as long as the food is good that is all that really matters.
For me if I want really good bbq I’ll go to one of the local bbq spots that put out better brisket than I can ever do myself.
Very nice to see this comparison. I do Kamado and pellet ribs. My favorite are the Kamado less air flow I dont wrap using the sloroller a little wood with the B n B charcoal. I do 2 racks one salt n pepper and one same rub with bourbon bbq sauce glaze heavy.
The Yoder influence: I'm using a smoke tube on my pellet grill. I am using the pellets you recommend. I am smoking a Volcano Shank today from Porter Road. I've learned more about smoking and using my pellet smoker from you than all others. I'm convinced for me a pellet smoker is best for me. Most of all by watching your videos, I know what is going on with my cooks when I check the progress of my cooks. Thanks for not only being a professional teacher, but a cooking teacher as well.
I cook on my pellet smoker and love it. I totally agree that the stick burner gives a much richer smoke profile. The science sure is there to back it up. Worth mentioning, for many people the stronger smoke is a bit much and prefer a more subtle smoke. I love my pellet smoker but soon retiring and with more time on my hands would love to try my hand at an offset. Your videos are great information for a guy like me who loves to understand the science behind both.
What a great and relaxing video. I loved the soundtrack and the close-ups. I've had a pellet grill for 5 years now. I wanted the oven like ease and it hasn't disappointed.
Eddy is great on camera! Sensational looking ribs all round. Great pellet cooker too, I love the warming drawer
Such a cool video! It goes to show all the ones out there that say offset is so much superior to a pellet smoker isn't always the case. Which I realize it took a world class pro to prove it, but there are some good BBQ that comes off a pellet smoker.
I was hesitant but I love my pellet more or less set it and forget about it for a couple of hours no worries
I inquired with Cookshack on the Flavor Enhancer Ed Maurin showed with the PG1000I. It is an accessory for the PG1000/PG1000I and can be used with pellets, wood chunks and charcoal. Per the info I obtained, it is not yet shown on the website, but can be ordered by phone with Cookshack for these models, and is designated as PM016.
I purchased the Fast Eddy's PG500 back in 2016 and love it, still smoking strong. It replaced my original Traeger and my GM Daniel Boone.
This was a great video! Cookshack makes incredible smokers. We have a huge FEC 750 that we use for company cooks. Two weeks ago we smoked 15 briskets on Cook Shack. It has a rotes sire and we put them fat side down at 190 for 12 hours. Then 250 for 3 more hours. Fat drips down on one below. They urn our perfect every time. My point is when we had a huge wood fired off set it worked us to death all night long.. Eddy is a legend and his reputation speaks for itself. Jeremy you did a really cool thing here. Down home with all the drama. Just two guys having good time. Thank you!
I noticed that neither of you used the brown sugar, butter, honey, rub mixture when you wrapped your ribs. I've done the wrap with and without and the only difference i really noticed was a butch of liquid extra liquid in the foil and needed to let the ribs tack back up after opening when used the mixture. I'm also curious to see a 3 way comparison: offset, pellet, and gravity feed.
I'm kind of a snob about pellet guys, but Eddy had a lot of gems in this video, and I was clearly to quick to judge a book by its cover.
Dude. Eddy is the man in front of the camera. Great guest. Have him come back
Thanks for bringing him on it . Helped me stayed on the video because he is like history.
I've always wanted to see this show down! Guys did an excellent job of comparing, discussing advantages/disadvantages or each method. This glove on the spice bottle is now in my process.
Not gonna lie- that glove on rub bottle trick is amazing. I’ve been making such a mess all these years!
Learned ya a little something something today. Nice
Love that Eddy does the char. I've always done 3-2-grill instead of 3-2-1. Nothing against any other method but that is what I first had as a kid 40 years ago and I don't think it can be beat
Couldn't agree more with the smoker preference/comparison. And hence, why everyone should have both 😊 And I'm sure in just a few short years, Emma will come to love the BBQ WAY more than McDs.😉
The glove trick is cool! I always just used cling wrap, but will have to give this a try.
Thanks for putting this video together. This is so great. I just bought a Pellet grill and found the same thing. With a Pellet Grill, i get better flavor, more convenience. With my conventional charcoal grill + indirect heat grilling, I get more smokey flavor in my ribs, but i have to slave away all day
Loved this! Always great to see Eddy sharing his knowledge. This was a great duo video.
I will have to use that tip for the seasoning bottle. It literally blew my mind when I heard it.
Good to see Fast Eddy again! I'm from KC and have his smokers, and have met him several times. Great guy, and great tips!
Great video as always Jeremy! I would love to see you do a similar comparison, but with Harry Soo and one of his WSM’s.
Good to see Eddy. He used to participate in the Pellet Heads website. He helped me with a lot of struggles I had early on. Super nice and helpful. I wish there was a good forum to chat with him again!
Each smoker has its time and place. I use my Workhorse 1975 when I have a free day. My Cookshack pg500 on lazy days. Lastly my Gateway drum when I have no time. All different but are great under different circumstances.
I've been watching you on and off for at least a couple of years and I feel like you're trying to find your place in the Barbeque world, but I truly believe all the research and experiences you're showed are a true testament to your greatness in delivering back to back great great food...💪
Chicken marinade m 2 cups vegetable oil, 3/4 cup Worcester, 3/4 cup soy , 2TBS ground mustard . 3 cloves garlic. Salt & pepper.
Eddy was excellent!! Great video! You can tell how experienced he is without him shoving it in your face
He kind of did shove it in his face and was very egotistical lol
Owing two pelltsmokers and one of set i can't decide. I love the set and forget of the pellet smoker, but i love the true wood fire smoke of the off set. Iff i am in a jiffy i use the pellet smoket, but if i have the time i will always use the off set.
i just got a new chinese Traeger ironwood xl and have to say it is by far the best grill, offset/charcoal/pellet of what i have ever used. just saying its really good along with the griddle.
The glove trick on the spice containers was worth the price of admission for me alone! Thanks😊
Great video! Both technologies work depends on the pit master and experience Grilling is the true common sense of Science! That's what makes grilling a sacred art and fun! Thank you to the both of your Guys and testers!
This was your best video ever! The two of you are a perfect Yin and Yang. And the ribs looked great!
Once again the offset remains the champion. I have an offset and I had a pellet grill. I still own my offset. Cheers!
That seems to be a great pellet grill. Hopefully you can also demonstrate a Cookshack pellet grill with the wood chunk accessory.
Got damn that glove around the seasoning shaker.. so brilliant and I never thought of it 😆
Everyone sleeps on the vertical water smokers like WSMs and I would argue you can produce offset quality with a convenience factor somewhere between a pellet and an offset.
I am a huge fan of cabinet smokers, esp Pitmaker, Lonestar Grillz, Backwoods from a capacity perspective. For the WSM - it is in my estimation the best bang for the buck smoker/cooker in existence. For what it can't do at capacity, it brings in beginners and rewards the experienced.
The best glaze I've ever had on Ribs was Stubbs smokey mesquite sauce. Awesome stuff!! I do the 2-2-1 method and use apple and cherry wood to smoke and glaze in the last hour after wrapping. When I wrap in foil I add brown sugar, apple Juice and butter.
I just tried this, and it didn't work 😢
gotta love two bbq passionate men having a friendly comp. 🔥
Always enjoy watching your videos! Learned a lot over the years. I truly appreciate you Jeremy!
You gotta bring this guy back!
Fast Eddy on tv bbq shows several times. So cool to have him on your channel.
Great video but the best part was the ending where the girl wanted McDonalds. I got a good chuckle out of that, thanks!
Nice! Watching some contests where drum smokers are kicking ass. Reminds me of Harry Soo pulling a couple of WSM 'drums' out of his minivan and winning a ton. I think a good experiment, especially when 'fat smoking' comes into the equation.
Jeremy, have you ever tried Chicago Packing Lard instead of tallow for your rib cook? Would you consider trying it for a video and see what you think?
"I want McDonald's" Ouch! I think I want a pellet grill!
super cool video! the kiddo is so cute: "Yummm!" 😂 possibly the most joyous segment of the vid. Thanks for putting this together, it was a great watch and gave me some ideas for my next rib cook 👍🏻
This will be interesting, considering Eddie is using a $4,700 pellet grill.. Putting a glove on the seasoning bottle is life changing. Instant sub..
I’m gonna play a song we can all relate. My heart don’t need that tallow😢. This is a great BBQ video thank you!!
Dude.... with the shaker condom tip.... like you said, worth the watch on its own! lol
I've cooked on every smoker but a offset, and I love the food I make, but almost every time I get food from a business or person using an offset I feel like I have to find a way to step up. I do love the idea of the charred bottom
Used to have an FEC 100. Great unit. Now I use a CampChef but with the smoke daddy diffuser. Makes a world of difference for smoke profile. Had a Lang 60 and can make comparable smoke flavour with the pellet now.
I have not tried the Smoke Daddy. I have used cast iron smoke box for wood chunks sitting over the fire box of my older FEC100, and that, for me, provided improved smoke flavor profile. I have read that some FEC100 owners have used a PA026 Smoke Enhancer accessory box that slides over the firebox and can hold pellets or wood chunks. In watching this video, Ed added pellets to "supercharge" the PG1000I "flavor enhancer". I would guess that enhancer could also use wood chunks with or without pellets in it as well and be pretty accessible to add more later in the cook, if desired.
As a correction to my above post, the PA026 Smoke Enhancer for FEC100 sits on top of the firebox, not slides in over it.
One of the nice things about the pellet grill is you get verv consistent results.
With that said, I added a Weber Smokey Mountain to my collection of outdoor cookers and I prefer baby backs on the WSM. More smoke flavor.
Loved the video. Good to see the genuine reactions as they try each rib.
I still don't have an offset smoker but maybe someday when i have a larger patio for sll of these :)
I have a couple of pellets and a couple of charcoal units. I would like to add a WSM. I like the idea of hanging ribs in it. I am not sure if I have the patience for a true offset. I think the charcoal units give me enough "tinkering" cooking time.
Offset is definitely skill level based... it is ALWAYS one of my fallback smokers to go to on a weekend or like this 4th of July coming up, it is always more enjoyable to use.... I have an Oklahoma Joe 3 in 1 so I can use the gas for some quick grilling, or the offset to enjoy some good smoking... I also have a Yoder YS640 that I enjoy cooking on during the week for some quick steaks or even some good brisket.. and I have a Gateway Drum which is my favorite and absolute go to for ribs, whole chicken and specifically Pork Shoulders❤❤❤
When he said do you Wana ruin your whole day..no..then offset isn't for you. That's the dang truth
I think pellet girls are not real smoking authentic just because it's like a set it and forget it deal smoking with an offset gives the whole factor
Jeremy & Erica, it’s Kaya. Excellent video, as usual! The best part was the special guest appearance at the end! My girl would probably pick Mc D’s over my stuff too, but I am definitely not cranking out anything close to what you guys are, so I guess it’s ok 😅
I used to cook on a kamado and it turned out some good BBQ but it always lacked surface area. I just bought a Traeger Ironwood 650 and ordered some quality (Lumber Jack) pellets. Can't wait to get back into cooking without babysitting it in the FL heat
Great video. Those looked awesome. Maybe some more vids with eddy and the pellet cooker?
He maneuvered like a politician when he talked past his rub ingredients
Top video mate. We have winter coming up, time for the Pellet Grill, always seem to battle with smoke. Offset in winter is a big job all the time trying to keep Temps just right. Thanks again fir the top videos, they are always entertaining.
I know you said don’t use the good stuff, but try Firestone & Robertson whiskey glaze. The hint of vanilla under notes makes a difference
I use a Chargriller Akorn currently, it's not bad for smoking but I have set a few racks of ribs on fire with flare ups. I'm hoping to save up for a small offset after I get my car paid off.
I like the challenge here. I believe that both an offset and pellet smoker make a great rib. However I personally love cherry splits paired with my rib smokes. BTW, love your content!
The Journeyman BBQ
I’m regularly inspired by your videos! Thanks for continuing to develop your craft for all to see 😀
4:38 Protip: Those Lawry's seasoning bottles are *plastic*. If you get stuff all over them, you can seal the lid and rinse in the sink. Dry it off, and it can go right back in the cupboard. No need for a glove.
OMG the glove on the shaker, best advice all year! Thank you
"You take the championship and i'll take that win [having your wife choose your cooking over others']" is really the win we husbands/dads are looking for. Good man right here. :D
I've got a Masterbuilt Gravity Feed that I use B&B Oak charcoal. I love it! Like the pellet grill, it's so convenient. But all of those racks looked amazing!
I'm definitely trying the smoking the glaze thing. That's a great idea!! Good stuff guys !!