I Cooked Beef Ribs On A Crappy $60 BBQ & This Happened! | Temu
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- Опубликовано: 1 июл 2024
- I ordered a $60 BBQ Smoker from Temu to see what a cheap BBQ can do.
Well, I found out! In this experiment, I cooked up a nice rack of Beef Back Ribs, using a little hicory to add smoke. Stand By!!!
Johnnie's Hickory Sauce Recipe
To a large pot add:
2 cups water
1 1/2 cup tomato puree
1/2 cup vegetable oil
1/2 cup finely minced onion
1 tablespoon white vinegar
2 tablespoons soy sauce
2 1/2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke (hickory)
2 1/2 tablespoons tomato paste
1 teaspoon garlic paste
1 teaspoons cayenne pepper
1/2 teaspoons celery seed
1 teaspoon salt
Whisk ingredients together over high heat, bringing it to a boil. Whisk for about three minutes, then reduce heat to simmer stirring occasionally. For about three hours, watching the sauce reduce. Once the sauce is reduction is close to that of apple sauce, turn up the heat and whisk until the color darkens to a rich red.
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The conclusion is although the thermometer is marked Fahrenheit, it is reading Celsius.
It's confusing to us Canadians, who went Metric, in 1976.
@@dwaynewladyka577 LOL! Americans are stubborn by nature. They pushed to switch in the 70s here, but it didn't take.
@BallisticBBQ Wouldn't it be easier to use measurements that go by 10s? My older siblings were in school before the metric system came in, and after it came in. I think that going by 10s is better.
I figured that was the case!
@@BallisticBBQ I graduated high-school in '83, majored in physics/EE, and spent my entire career in pharma (a good part of it as a metrologist). It's 16.1 degrees in my living room right now. I buy gas and milk by the gallon and meat by the pound - that's about it. All of my measuring devices are metric.
If you drill 4-5 holes in the lower tray and fill that with some small rocks. Then fill the rest with dirt and plant some herbs at the top. It would make a nice backyard herb garden conversation piece.
Best idea for this thing yet!
Good idea, but not sure how long it would last in the harsh SoCal weather. Toss a toss in a kitchen garbage bag and use it for trash under the patio?
lol right ?
@@BallisticBBQ Or Greg,take it to Jamaica and see if they can make a drum from it lmao
@@chrisbrown456@chrisbrown456 This is great idea, but it is way too thin! LOL! Honestly, the only thing that would work is to throw in a tall kitchen bag and use it as a s small trash can!
We can cook on anything. I love seeing people use different techniques and rudimentary or crappy equipment, and still produce good bbq. Loved the video. I would love to see you do more on this thing.
It’s good to know for only $60 you can smoke ribs… or circumcise a gnat! 😂
LOL! Next video! Gnat circumcisions!
I have one of these and I love it...Smoking BBQ or just grilling it does it all for me...Done some epic cooks on it including Beef Rib...Brisket and Pork Shoulder...🙂
Man, I have to defend that style of water smoker. I own one of those smokers only much larger. Same style, same design and I've used it several times mostly on low and slow pork shoulder with amazing results. Now to be fair mine is much larger, it has 4 racks and any one would easily handle a large pork shoulder. Also mine is not made cheaply, I paid almost 300 dollars, but the design is solid. The temp on its own runs at 250 to 275 with no air controls. Only the damper on top. It's a water smoker and for what it is made for it rocks
Good old Temu! Fun video, I think another cook on it would be a good idea.
I started with cheap pits. If you can make good que on a cheap pit, you can cook on anything. Once I got my custom offset, it became so much easier. Cheers from Texas
I learned on a 60$ wal-mart vertical smoker. Thats where I learned about the water bowl. I did ribs, briskets and all kinds of stuff for years. Now I use a full size vertical wood smoker. Its a production to get that setup but man when you do, it can pump out tons of meat at a time. Sometimes I miss my little smoker that I could setup and tear down in minutes.
110 C is 230 F maybe the thermometer is in C insread of F. Great video.
I would love to see more cooks on this bbq. I have one that I have for years and have not done much on it other than hanging sausages to smoke. It’s a different brand but the build is the same and it too was inexpensive. Have to go with the budget ya know. I like when pros show us budget tools that all can use given that often the fancy gear is unattainable to many of us. A series on this unit would be the dream, but I’m not going to push it. :). Tfs
I like the idea, and will at least do one more video. Advise for someone on a tight budget would be a used Weber Kettle for sure!
Cool video!! I always like these type of videos
Really enjoyed this!
Looks good. Thanks for your honesty about the cooker
Cooked better than expected, but I'm guessing a longer cook would be very challenging!
When I was much younger, I got one of these cheap cookers. Yeah it was frustrating to use. Out of frustration I remember taking two of my mom's old ceramic planter pots and making a smoker out of that using the grates from the cheap cooker. The result was surprisingly good and it kept smoking pretty consistently. 15 years later and I have a backyard of a half a dozen smokers/grills. But my go to seems to be my Weber Kettle.
I would love to see another cook on that one, it reminds me of the BBQ's we cobbled together from old filing cabinets and barrels.
Glad you did the video. I've been wondering if that company had good quality products for the cheap price they had now I know.
great review, hope to see more about crappy stuff to stay away from. Thanks for the vid!
More videos please
You sure can make any cooker work😂 I like your use of the burger sauce. That looks delicious👍😊
Hey brother, that looks like a very interesting cook lol. When I saw the wide-open area down below, I thought the same thing you did that it was gonna be a raging fire the whole time lol. Anyway, I hope you’re doing well. God bless you. I’m headed over to wash your burger video now. Cheers 🍻
I’ll have to try that sauce.
The sauce is amazing. I wish I had thinned it a bit for this cook, but man... The sauce is a keeper!
Well, what the heck, I watched the entire video because... umm, because... it's informative! Word on the street is that Temu is all about getting your info when you buy something and then doing who knows what with it. Thanks for the video.
Great video as always Greg and nice to see you trying out some new ideas! Seeing what some of the worst products you could buy to cook with!
I worked in the refinery industry . I Traveled all over !! If i was there for more than 2 days,I would buy one of those! They might last a week ortwo !
I used an even worse one for a decade. I used it so much I burned a hole in the charcoal pan. The one I had didn't have a vent on the top so the only way to control the heas exiting was to pop out the the round thermometer and leave it blocking the hole a bit to control the flow. The bottom was fully open with no way to regulate the input and the was one door that you might be able to shovel coals into. It had way less options than the one in the video. So here is what I did:
1. Drill holes in the lower pan to let air in. Mine didn't come with a grate and when I added one, it just took up space.
2. Don't use the water pan. You can put the pan in to deflect, but don't put water in it. Water is a heat regulator and a heat buffer but it uses energy (and fuel) to hold temps under 225.
3. Put an empty large soup, apple juice or bean can with the top and bottom cut out on one side of the pan. Add alyer of briquettes for heat control, then add a layer of charcoal for flavor (70% briquette/30% charcoal) and then use big wood chunks on the top. Heat up about 7-10 briquettes in a chimney and drop them in the empty can. To start the process, lift the can and the hot briquettes will start the fire.
Using the above method will produce a bit of smoke when it starts. If you have a large piece of meat that can handle or you want a touch of dirty smoke place it in immediately or wait about 20 minutes. The fire burns from one side to the other and produces a flavor that is a mixture of wood with a kiss of charcoal. The briquettes just regulate the heat and last longer than charcoal.
Mine would settle down and run for 3 hours at 225. Once you go over 150 internal, wrap the meat and throw in more briquettes and operate it like that until the internal temp you want is met. Like I said, I would regulate the heat by covering the thermomete hole, with the thermometer at different percentages.
I wouldn't buy one of these new because I'm sure there are a lot for sale second hand by people that give up after two uses or so. My first cook was so dirty you couldn't chew the skin on the chicken and the sausage came out like pepperoni. I don't give up. This thing is like the space shuttle. Once it's lit, you are hanging on for the ride. If I find a cheap one, I'll bring it home. I still have an offset and pellet grill, but this thing is great for pulled pork and beef ribs and mine lived between the two, until I killed it.
Fun episode Greg. Those cheapo smokers are good for smoking trout and other fish, and also cheese. I learned my lesson when I used my WSM to smoke a bunch of trout, I had a helluva time getting the fish odor out of the WSM, ended up building a big wood fire and burning it clean. I now have a cheapo bullet smoker I paid $5 for at a yard sale that I used for stinky smokes for fish and cheese etc. When I smoke fish and cheese I just use a small amount of charcoal and some wood chips.
With your skills, you could cook in a coffee can and it would come out amazing!
LOL! Thank you, Dave! Cheers, Brother!
I got a very similar one at a garage sale that was new in box for $5 that was yellow and was a giveaway from a winery. I used rolled up aluminum foil around the pan on the bottom leaving an inch and a half gap for air flow. I’ve used it as overflow for cooking pork ribs when there’s not enough room on my kettle. Oh you should look for Pepper Plant bbq sauce from San Luis Obispo for beef despite the name it not really spicy, but they do make hot sauces. I think one of the bbq sauce ingredients that sets it apart is Tamarind.
I had a similar piece of crap cooker like that years ago and the charcoal had a hard time burning because there were no holes in the pan to allow air in from the bottom of the pan, so I drilled holes in the pan and got much better heat. One thing about that old cooker though, it would not double as a knife like yours does haha.
Some holes would definitely do the trick Rus. I was thinking that huge gap alone would do the trick, but I was wrong. Yeah, I'm going to carve my Thanksgiving turkey with the lid in the future!
That was a great video! Hey, it showed you get a good meal from anything! Just have to put the time and know what you are doing! Again, great video! I will stick with my weber?😂
i really like the company, i ordered the same one, but what i did to make it more dirable is placed a thin coating of vermiculite i took some old pizza stone and covered the whole inside, it works perfectly, ive had it bow for 2 years and still goin strong.
Greg, I started with something similar…an E.C.B. (El Cheapo Brinkman) $40.00. Did the suggested mods to it. It was better suited as a cold smoker than a hot one. I used a tube smoker in the fire box and put ice in the water pan. It did make tasty hams & bologna, the only problem was I was adding 5-7 briquettes every 15 mins just to keep the temp even. I learned about temp control with it. It succumbed to central TX weather & rusted away.
Would love to see another cook on yours. Perhaps a cold smoked salmon?
GR8 cook Greg and I couldn't agree more, just find a garage sale Weber kettle, can be had for $50 and can't go wrong with it! ~Chris
I’d like to see another cook, just out of curiosity.
I think I'll do one more.
Looks good to me!!
I started with a water smoker from THE big box store many years ago... patience was key, and it taught me to enjoy the low and slow lifestyle. I now use an offset stick burner, but hey, you have to start somewhere.
Sounds like you were on the same path as me. Had a little water smoker, then a New Braunfels Black Diamond offset. Yes, if you can master temps on lesser smokers once you get a nice one, it's a cake walk!
@BallisticBBQ bingo! Have a great day and keep on cooking!
I bought a very similar unit to see if I wanted to invest in a drum. My charcoal pan was identical except it had half a dozen 3/4” ish holes for airflow. Never showed more than 240°f. But it did a decent job and I use it occasionally to hang ribs. I spent less than $100 so I guess I got my moneys worth.
The best thing it has done is reverse searing. Had party. Put about 25 ribeyes on Blazin Pellet grill about 200°. Took them off around 110°. Only had bottom ring with hot pan of coals Grate 10” above. Finished beef to whatever degree guests wanted. Most mediums but few well or med rare.
They were excellent and I still laugh about $500 worth of prime on $100 ChiCom cooker.
I learned how to make BBQ at Myron Mixon's house in Unadilla GA, I remember Myron saying that he could win a BBQ competition cooking on a garbage can lid.
I think the Temu smoker is in the garbage can category, however, it does have a water tray.
I have a cheap vertical offset smoker made by Dyna-Glo, I paid $220 for it five years ago, as long as I put a tray of water on the bottom rack I can make consistently good ribs on a cheap smoker.
Used 22" Weber Kettle for the win. I can smoke, grill, sear and air fry on my old trusty kettle. Plus there are so many accessories available and their warranty can't be beat. Not to mention the hundreds of tutorial videos available for anything you may want to cook on it. I would NOT recommend going with any cheaper brands. There are Weber kettle knockoffs out there and they all really suck in my opinion. The only exception is the SNS Kettle which is a premium kettle but at a premium price (and it's pretty awesome).
Again, for someone on a budget looking for a all-in-one outdoor cooker, get a used Weber Kettle.
Great review! Good points made.
Knew this cook would turn out fine from the beginning of the video. The El Cheapo Brinkmann was a legendary cooker for about 39 bux, which this is obviously based on. Wish you could still get them. They were a little better built than this and always turned out excellent bbq in my experience.
Years ago, I actually had a Brinkman that was similar to that. It had a 3/4" hole to vent fresh air to the charcoal. I cooked a lot of good BBQ on that. But I would say it was a better quality than that one.
I had a Brinkman. Used it for years. I would drill a in the fire pan. But it served the purpose.
hey there, nice cook and ribs came out yummy, i just had brewakfast and am savoring em now lol. So i was gonna suggest Tri Tip on those,i have had different versions of that kind of cooker and it is great for portable or taking on the road and 3-4 hours is what they are best at. They can be difficult on the knees and the food more than that. Tri Tip and Babybacks come out wonderful though. Hello from Virginia,no longer in SoCal.
I do like how it can break down into a smaller grill. Maybe good for tailgating with cooking stuff that gets done fast like burgers, dogs, brats, and sausage. Maybe pour a couple cans of beer in the water tray?
We have cooked on a clean shovel over a fire on many job sites so this is luxury..lol
I agree with you
I considered purchasing something cheaper on Temu and had the sense to question if I trusted what was being peddled to me. I didn't make the purchase, because the products remind me of cheap things the Harriet Carter catalog sold for years via mail order. I want to touch products of value to discern whether they are quality or just garbage (always question online purchases) . Your BBQ is always on point and you should always cook on nice quality equipment for your show. For me, its only a deal if its decently built.
Too funny, my BBQ journey started with an El Cheapo Brinkman and quickly got discouraged, and actually stopped. In hindsight, I wish I had bought a used Weber kettle. Good times.
I have a similar smoker but its electric so it stays around 275 depending on how I open the door. It works great
I always suggest Char-Griller barrel smoker to newbies. They're relatively cheap.
Sure seems like cut resistant gloves should be sent in the package as part of an accessory packet.
It would be kinda cool doing a whole segment on cheap inexpensive smokers and grills
My go to is my 20 year old WEBER! CAN'T fail!!!
I made a Temu account and several days later I start getting spam calls everyday. I learned my lesson and I will never download a Chinese app again.
I haven't been getting called, but the email spam is out of control!
I have an old brinkman I turned into achicken cooker. Got it for 25 bucks at wal-mart.
i have a larson jr its the same as the cheap job you got from temu i paid around $80 for it here in australia an i find that you can get the temp right with the lower door and remove the water bowl and use a foil tray with water on the lower rack
I'll give that a try on the next cook. Thanks!
Only works in the hands of an experienced pit master.Well done sir.Have to to say I`m quite scared of those foreign materials though.
.. I have one , different brand .. use mine as a pit BBQ great for chicken .. enjoy WW
Greg! How are things mate?
I would love to see you do a brisket or chicken wings smoked on this Temu bad boy!
Much love from Australia Greg! 🇦🇺
Doing well, brother! I was thinking this would be the last cook, but I've had several requests for a second now, so I think I'm up for at least one more. Cheers!
That's a fun experiment!
There's probably a small target customer pool for these but you are right, they are not even worth it. The big issue with these small cheap cookers is that it will cost you a lot in coal for cooking just a little bit of meat. Not worth all the effort and cost. As you mentioned, an used kettle will get you much farther and you can almost get them for free.
If you're "happy with the way the ribs turned out" that does validate the cooker.
Thanks Greg! - Like so many "devices" from China - it appears to be somewhat functional on a first-use basis.
I'd like to see a hot and fast plus a low and slow (1/2 brisket? or a whole chicken?) cook and to see how it stands up over a period of time, before you put it to the curb.
Different fuel combinations could yield very different results - (thinking some pellets?). - Cheers!
Cooking, weight, and height are still using imperial in this (70 year old) Canadian house. - Haha
Stick with imperial Garry! Don't let them win!!! LOL! Yeah, a lot of the stuff coming from China are knock-offs looking like quality, but once you peel the onion you see the truth. I'll do at least one more cook on this thing. Thanks!
Just seeing TEMU raised lots of red flags for me. Thanks for going through the effort.
It was a fun video for me to shoot. If I keep just one person from buying this thing, I'm happy.
My takeaway is a pitmaster with your level of expertise could make great ribs in a trash can. If a beginner tried to make BBQ in that cooker I believe the cooker would also end up in the trash can! 😆
I think one more cook with this would be interesting and a long cook i wouldn't risk it
Thank you, Jeff. I'm chewing on the idea. Cheers!
I used to cook with a grill on cinder blocks in my backyard.
Everything was free.
My brisket was cooked in a hole in the ground after being on the grill.
Way to go!
I'd watch another cook on it
How did the handle hold up? Did it ever get real hot? I figured it took longer to get hot because it was so things. It was competing with the outside temperature. If it was a more solid base and siding, the heat Would trap itself inside the thick walls.
Yes, only the bottom section got real hot, so the handles held up fine.
Should’ve grabbed some bbq sauce off Temu too! 😅
Hahaha, Just last week I bought a nice Weber kettle for $70 and saved over $200 from what I was going to pay. Now, I spent over $100 on charcoal and accessories! Facebook marketplace baby!😎👍
That's the way to go brother!
I've used a Brinkmann water pan smoker grill for many many years (and still do). My decades old Brinkmann is probably better built than the Temu smoker. Honestly I've had no issues barbequing with a water smoker. You figure out the science pretty quick. For instance I know exactly how many beers it takes to cook a pork shoulder.
I owned a Brinkmann water smoker many years ago, and the quality was WAYYYYY better than this thing! Cheers!
Interesting concept for a video, brave actually. I would scrap it out though...
Do more of these because it’s more than I can afford.
Thank you, Bob. If you're truly on a budget, I'd stick with a used Weber kettle. Cheers!
Always just go with kosher salt and fresh ground black pepper.
I’ve been cooking on one for years until it actually rusted out and that’s when I got my first pallet
Greg would honestly love to see you come up with a creative burger using this thing on your other channel
I could do that... I was thinking with the top level removed it would make a decent little grill, with a new grate added.
I'm looking for a new grill / smoker. I want American made. Tired of the garbage. But I don't want to take out a car loan for one. I was buying Charbroil but they only lasted 2-3 yrs. plus weren't sealed up well enough for control. Any ideas?
I have had a Aeber Kettle and Smoky Mtn for years now. And I've thought over and over about buying a Yoder YS740 or a Master built Gravity Series or even a big heavy expensive stuck burner but I always just think how easy and affordable the Weber stuff is. I can cook or smoke just about anything on those 2 pieces of equipment so why spend more money.
A lot of people may think ordering from Amazon will give you a better product than Temu or Ali Express. The fact is that if the same item is made in China, or from the same country, the quality would be the same except for the delivery time. Amazon sellers get their stuff wholesale for the same country (China, where else) and ship it to America, then this “buyer” of items coming from China becomes the “seller” in America and marks it up to make a profit defending the higher price it with good “repackaging” and speed of delivery (because it’s already coming from America, toward your address). Unless it’s made in America, it may be a piece of crap whichever online store you buy it from.
Well if it's such a piece of crap, I was thinking of saying "give it to someone you don't like" but then I thought nah, I don't need another cooker 😂
You get what you pay for. It's like other things you buy, like shoes. If you get cheap shoes, they won't last. Try another cook on it, and see what happens. The ribs do look good. Cheers, Greg! 👍🏻👍🏻✌️
Thank you , Dwayne. Yeah, I kinda' want to try another, longer cook. This was fun for me, just waiting to see what happened. Funny, the cooker was out in the light rain we are having right now, and the thermometer is filled with water! LOL!
Sup greg, temu is hit or miss, mostly miss lol,my kids and grandkids buy😶, think better off getting a $30 water smoker at home Depot, and give $30 to random homeless person🤷, best tip used kettle grill👍, so glad you had the courage to do this bro👍, guarantee some chemicals in that dont want? Plastics? Love it🤣😂, tyvm tc
What's sad is that I bought my favorite Weber kettle from a Walgreen's 25 years ago for $60.
I still have a Weber I bought in the 80s! They didn't cost much and last forever. Cheers!
Chicken wings would be fun!
one more vid on this thing
Only a pro could punk that off😄
Nice job Greg. ……..pork butt next, if it’ll fit, then toss it😉
it would be kind of cool if you put a spin and try to change some things and see if you can improve the quality of the cooker. i know you cant change the thickness of the metal but like maybe get new handles, seal up the doors a little better. stuff like that would be a cool video.
Great idea, Sam!
Lol, this is definitely a video which makes me want to buy American made products... I'm really glad you stuck with it and made the video.
I want to see how a long cook would go, but I wouldn't want to subject you to any more of Temu garbage. ;)
I'm thinking I'm up for one more cook on this POS! Cheers, Brian!
Memories (or are they nightmares?) of that horrible Brinkman Smoke 'N grill I had from about 15 years ago are flooding back. I remember having to constantly fight that thing hour after hour just to get it to do something. I finally tossed it into the back of a garbage truck that the driver walked away from for a moment. Be gone, cheap grills! 🤣
I had the same Brinkmann Dan! Yes, memories!!! LOL!
True meanig of low and slow. 🤣
The temp gauge may have been labeled wrong and was actually Celsius, 110 = 230 Fahrenheit? Yes try another slow cook with a small boston butt 4 to 5 lbs.
Yes, you are correct.
How would you compare this to a cheap Brinkmann bullet?
I actually owned a cheap Brinkmann Bullet in the 80s. It was way better than this thing. I'll see if I can get my hands on one.
To cook just need heat. But like anything having good tools makes the process better. Anything sns is absolutely not budget as was said in video😊. They are opposite
Yeah, that thing is a POS and should be sold for much less if they insist on making them. Brinkman made a much better one and I had one in the early 1990's. The only real difference was the Brinkman was made more stout and had a little better air control, but pretty much the same otherwise.
So, I totally agree, if you are trying to learn...... buy a Weber kettle for another $40. I have several grills/ smokers and I have had three Weber's over the years. I still use one often even though I have a BGE, a pellet, an offset and others. Great tool to learn on. Good review Greg.
For poor ass people like me that $60 BBQ is awesome.
Just checked my local Craigslist and saw a 22" kettle for $30. I bought the KitchenAid mixer used to make the buns in this video for $20 at an estate sale! Buy used brand name products, brother.
@@BallisticBBQ Nice, thank you for the response. I move a lot and I enjoy watching BBQ videos.
They probably looked you up and saw you were a content creator, so they took the chance on the opportunity that you might make content from their product.
Oh, I for sure want to see another cook on this thing. I guess I'm a glutton for punishment as long as it isn't me being punished...LOL
Maybe a third video blowing it up at the desert?
@@BallisticBBQ Oh, you know that would get mega views. People love to see things go BOOM
Just goes to show you that good quality food can come off a POS pit. Great job
Or, maybe I got luck? LOL! I'll try a longer low n slow and see what happens. Cheers, Ryan!
Hmm, I wonder how long it would take for that grill to rust through?🤔
I'm thinking not long. It is the thinest metal I have ever seen on a smoker.
You should make a brick pit and review it ! They don't have to be permanent. Just a bunch of bricks with a board on top.
I love that idea!
That “pit” just doesn’t give me the fizz, at all.😄
I'm not fizzing either!