It is always great to see a guy who is humble enough to admit a simple mistake. It says a lot that you kept the first video on here. Nobody is an expert the first time, failure is part of learning. Rock on!
hahah, dude....no worries. much respect for the redo and owning up. We all make mistakes, literally seen people pull down videos, and repost with edits, so I can appreciate transparency on your part. Cook on brother!!!
I've been backyard bbqing/smoking for 30 plus years & I still make mistakes. Time, ingredients, equipment, alcohol lol!, etc.... It happens. The main thing is own up to it & move on. Like your channel btw.
Massive respect to someone that admits their mistakes and is willing to consider new perspectives. Props! I just got a cylinder and cant wait to start trying it!
I used a creamer bruleee butane torch for about 30 seconds. It flamed up for a while, maybe a minute, then let it go. Used it to cold smoke cheese. Worked great. Then, used it on my gas grill worked great for big thick ribeyes. Then used it in by barrel and smoked bacon for 4 hours. Lots of smoke. Love it.
I haven't read how much heat you got with the 1st video you made (comments wise) but after seeing this vid, my hats off to the way you handled it. My hats off to you and your production team bro! Cheers!
Great job. A true man you are not ashamed when you failed the last time. I’ve messed some ribs up by over cooking them a month ago and it was for all the guys at work too, because I was trying a different way to use my WSM hoping to compensate for the cold weather we get in Canada. Everyone said they were good but I told everyone I F***ed up on them.
I appreciate your honesty. Most presenters would simply hide behind the clutter and distraction to move on to the next video. That being said.... there is nothing like real charcoal (not Kingsford Briquets) and real wood for flavor on a grill. Takes time . But worth the time
Heads up if you still use a starter cube to light You can use a “clicker torch” just lay it down where you want it and hold the flame to the opening and hit it and different angles By doing this you can get it running much faster and blow it out after 30 seconds to a minute
I'm diggin what your doing. The first video is very clear how easy it is to make a mistake it's why we're here in the first place. Keep it up and never be afraid to get something wrong.
HOLY SHIT, dude. I bought a tube smoker (because all I have is this option) and started looking for recipes. Saw your first video and I felt HORRIBLE. Then I saw this video. WOW. You're a good dude. I appreciate your trial and error. And your honesty. And I'm subscribing. Good Grillin'!
One tip when gas grill smoking you will want to plug the holes in the side with tinfoil. Keeps more smoke in. More smoke more flavor. Otherwise you lose most of your smoke.
I picked up a smoker tube at Target last week on sale for $7.00. Didn't know how it worked but couldn't pass it up for that price. This was one of the first videos I came across while trying to learn how to use the thing. I followed the recipe more or less, Paul Newman's olive oil vinaigrette with some extra lemon juice for the marinade (overnight), made my own rub with stuff I had around the house, and glazed them with Boss Sauce for the last 15 or so minutes. The wings were killer. The smoker tube worked better than I ever could have imagined. I own a Weber Q so the setup is a bit different. There is only one burner so I had to set it up for indirect cooking which is a piece of cake (the info is on their website). Thanks so much for the video and helping my first foray into smoked BBQ successful.
Thank you, I feel more confident in trying out this tube I just got….with no instructions. I went back and watched part one first so part two made a lot of sense.
I am an offset charcoal and wood smoker guy but I am thinking of getting a pellet smoker too for winter time cooks here in Maine. The cold and ocean wind would make it hard to get temps in my big off set. My only complaint with pellet smokers is that you can't get that same depth of smoke flavor that I am used to from the offset. I thought of using a pellet tube in addition on a pellet smoker. What has been your experience do this? Does it help some?
Great job correcting the previous vid. It's all about learning. QUESTION :Using this in a pellet smoker, how long will the smoke tube smoke the pellets?
Easy way to light these, spray some spray cooking oil on a paper towel. Lay a dry paper towel on top. Fold it up and place it under the tube. Light it on fire. That'll start the pellets going easily.
I know this is an old video but I couldn't help but notice that in both videos, your gas grill seemed hotter (you mentioned the salmon was a bit overcooked, and the wings were definitely a bit charred). Good chance the built-in thermometer on your gas grill is reading under temp (most built-in dial thermometers seem to have accuracy issues). Probably wouldn't hurt to throw a probe on the grate and see what temps are closer to the heat source. You may not even have this grill anymore, or you may have figured this out already but I figured it was worth mentioning. I do appreciate the side by side comparisons doing one on the pellet and one on the gas, most of the tube reviews I see are just like "look! more smoke! it works!". I once heard the saying "the only way to make great barbeque is to make bad barbeque first" and I don't think anyone is an exception to this... I know I've screwed a few things up in the past, and I'm sure Ill screw more stuff up in the future, it's part of the learning process!
Do you ever use it for high to medium high heat grilling to give your food a smokey kiss or is it one of those situations where it feels like a waste because the food is done in 20 to 30 minutes?
Just a question for you all. I have a pellet grill and people have told me to use a smoke tube with my grill. Then what is the point of the pellet grill smoker?. Granted I am new to this style of BBQ cooking.
I am sure that somewhere you've mentioned what hardwood you used but also I'd suggest you do another test with ONLY salt as your seasoning. This will help in determining just how much smoke each method imparts. I recently rolled some hickory pellets into some heavy duty foil, about the size of a corn cob, torched it to start the smoke and it smoked for more than 2 hours! I grilled/smoked some chicken legs, thighs and a New York Strip that all tasted amazing! My time on the grill was about an hour. I did not log the Temps it I am sure it was close to 300. The strip was frozen and the chicken, in a thaw. Outcome?... A lot of hickory smoke but not over powering. Lowering Temps would easily allow for more smoke as a matter of time I think? Note, This is the first video I've seen of yours and I apologize if you've already tested in the manner in which I suggested!
Did you keep the grill at 270 for the whole 90mi, or did you turn it down? I have a tube but haven’t really worked with it yet and would love to try it out with chicken.
Love the Grill Grates. I used mine today in my Weber Go Anywhere itty bitty grill to grill a great ribeye. Delish! Like your channel and had a couple of shots with you. I appreciate your more or less rule of thumb approach. Not so rigid. I look forward to watching your channel.
Please align that whiskey barrel keg display correctly. I don't have OCD (yet) but the visual of the spout and lettering off center with the base has got me doing flip-flops over here 😅
My two favorite foods are plenty and more! And although the ones on the pellet grill looks better I like the crispiness of the gas grill. I also noticed with my personal experience the more sugars you have in your rubs, the darker they seem to get. I just ordered a Smok tube as they were sold out at my local big box store, and this weekend I’m doing a 10 pound Boston butt, I am using heifer dust was a little slap your mama white label for a little extra kick. 225-250 heat range for a 8hr cook and let it rest an hour before pulling it apart and serving, so yeah, it’s gonna be a long night. Are usually rub the meat down, covered in cellophane and refrigerate overnight or 24 hours then let it get to room temperature before I toss it on the grill Just found this channel by the way and I really like it. Thank you for the open forum, never used to smoke tube before, but I’ll let it all know how it turns out good bad, or indifferent.
Our pellets burn up in about a half hour we have to keep refilling it. Is this normal or are we doing something wrong. Do you have the tube over heat or indirect? thanks
Funny I’d think everyone would think the pellet smoker would do better? 🤔 I’m sure the smoker puts a lot more smoke flavor in are use an electric smoker myself I love it
Props and Kudo's for being able to own up to something you feel was a mistake. This is something that a lot of people are not able to do. This action really says alot about your character sir!! Your food looks great by the way keep doin what cha doin sir!!
I have one and didn't notice ANY extra smoking flavor. I smell more like smoke than the food, this is a pellet smoker. So far, nothing beats a real charcoal smoker grill.
I just bought one because I’m not satisfied with the smoke on my pit boss. I’ve tried all types of ribs and different pellets too. My immediate fix is to smoke on the pellet grill one hour and charcoal for an hour and then go back to the pellet to wrap and finish. That has worked best so far. I’m trying the tube next.
Hey new subscriber to your channel. I appreciate the uniqueness of your channel. It brings a great compliment to the BBQ channels that are more instructional.
After looking at both set of wings i would have to say that the best looking ones in my opinion would have to be the ones that are cooked with the pellet smoker grill not the propane grill.. but its only my opinion and preference ... keep on smoking
I am soooo glad I watched this second video. I have just ordered the same tube and having viewed the first video, I was concerned about my purchase. And while watching it, I wondered just why you hadn't blown out the flame. Looking forward to making smoked salmon this weekend. Not the way you make it, but as lox. Wish me lox....
New subscriber (because of this video). I'm all for what you said in the beginning of this video. Let's all learn and contribute. Could you please try to use your grill (cold) and smoke some cheese with that tube? I just purchased one and will be doing the same.
Yo, the wings lookin 🔥 my dude. It's good to have a community and two way conversation/interaction with people you provide content for. 100% I wouldn't wanna watch anyone who really didn't. The gas grill ones look tastier IMO because you gotta get a little char on chicken... I don't have a gas grill but I do have a smoker. Mines got an electric heating element in it and I did some easy DIY mods to make it the best smoker it can be. I use a pellet tube as well and put boss competition blend pellets. I also use chips and chunks, sometimes water pan sometimes not... Every situation depends. I went to college to become a chef, decided to pursue other talents of mine but cooking is something I've learned a great deal in, from teachers, OGs, cooking competitions, restaurants, interwebs and best of all... My own ideas couples with trial and error. So, for all the people that got a bit out of pocket to you for misusing a smoking tube... I'm sorry I have to be that guy but they aren't out here adding content or being humble like you and they aren't qualified to rip you like that when they make mistakes too... Internet people are weak bruh, keep doing you. Where do I find the suicide wing sauce? I'd like to try it. Also, to add charring on my wings ido it over a couple pieces of lump charcoal in my smoker... Get em going good and hot in a pan on one rack and putting my next rack a couple inches above the coals I can get a nice charred skin in places on the skin in only a matter of a minute or two... Do this after smoking... If done before smoking, it cooks the meat and your smoke can't permeate the chicken... Thus ending up in charged wings with creosote sauce😉 To all those pros that brought to your attention, your misuse of the smoker tube the last time... I found this out by trial and error and I went to school to cook. Let's see what y'all got? Last 2 tips my dude. After they're smoked and charred a smidge... Crispy: For 1-1.5 minutes Toss em in 350° PEANUT (if allergic or don't enjoy peanut oils price tag, any other cooking oil will work aside from olive oil. But peanut oil works fastest and gives the best crisp.) ^^^Thats the Crispy Wing KiNG Sauce: Add 1 - 2 tbsp of salted or unsalted real sweet cream butter to each of those pans of sauce. I usually do 2tbsp in 3-5 cups of wing sauce... Fat helps intense hot pepper spice go away quicker, it doesn't kill the spice. The butter helps the sauce adhere to the wing as well because it's a fat and can easily be absorbed into fried food, charred food and smoked food... Plus it adds the most amazing flavor profile to hot sauces of all types... Do what you did plus add my extra tips above to the same batch and it's simply bliss... I've got about 300 wing sauce recipes I can share with you if you want. I worked at a restaurant that serves gourmet wings and has been on Diners, Drive-ins, and Dives before... I know all the recipes by heart cuz it was required in the kitchen... Awesome content!!! Keep it coming! Thanks for your videos -KiNG
2 vids in and i already love your channel, also good tip for your racks, oil them with something or spray some pam on them, the chicken won't stick lol
Glad you showed us how to do it right. I've got a Pellet Grill and wondered why I never got chicken like you had from the gas grill. Do you think I could use that Smoking Tube and still get about same performance / results as a gas grill? Just curious. Also, I like your attitude. Subbed.
I use it on my pellet grill also because there is light smoke anyway. Also people are ruthless on RUclips comments. They were killing you on last video.
It is always great to see a guy who is humble enough to admit a simple mistake. It says a lot that you kept the first video on here. Nobody is an expert the first time, failure is part of learning. Rock on!
Thanks buddy
something to try add a 1/2 x 1/2 x 6" stick{I used Cherry} put the stick in add the pellets around the stick and light, more smoke it worked for me
hahah, dude....no worries. much respect for the redo and owning up. We all make mistakes, literally seen people pull down videos, and repost with edits, so I can appreciate transparency on your part. Cook on brother!!!
Laying down foil on the counter top to keep the ole lady happy is much more important than blowing out the tube for smoke! Great video!
I've been backyard bbqing/smoking for 30 plus years & I still make mistakes. Time, ingredients, equipment, alcohol lol!, etc.... It happens. The main thing is own up to it & move on. Like your channel btw.
I still make mistakes as well.
Massive respect to someone that admits their mistakes and is willing to consider new perspectives. Props! I just got a cylinder and cant wait to start trying it!
4:07 "Nothing but the cheapest for my crew." Love it! Thanks for the video!
I used a creamer bruleee butane torch for about 30 seconds. It flamed up for a while, maybe a minute, then let it go. Used it to cold smoke cheese. Worked great. Then, used it on my gas grill worked great for big thick ribeyes. Then used it in by barrel and smoked bacon for 4 hours. Lots of smoke. Love it.
😂 "nothing but the cheapest ". Great line Sir and thanks for your review. I'll have to try it .
I haven't read how much heat you got with the 1st video you made (comments wise) but after seeing this vid, my hats off to the way you handled it. My hats off to you and your production team bro! Cheers!
Video starts @ 2:09
Great job. A true man you are not ashamed when you failed the last time. I’ve messed some ribs up by over cooking them a month ago and it was for all the guys at work too, because I was trying a different way to use my WSM hoping to compensate for the cold weather we get in Canada. Everyone said they were good but I told everyone I F***ed up on them.
Lol, I've definitely been there, you wonder if people are just trying to be nice or genuinely don't know well enough to know you messed up.
I appreciate your honesty. Most presenters would simply hide behind the clutter and distraction to move on to the next video. That being said.... there is nothing like real charcoal (not Kingsford Briquets) and real wood for flavor on a grill. Takes time . But worth the time
Heads up if you still use a starter cube to light
You can use a “clicker torch” just lay it down where you want it and hold the flame to the opening and hit it and different angles
By doing this you can get it running much faster and blow it out after 30 seconds to a minute
I'm diggin what your doing. The first video is very clear how easy it is to make a mistake it's why we're here in the first place. Keep it up and never be afraid to get something wrong.
I use two tubes on long cooks like brisket or butt on my pellet grill. Really improves the smoke flavor.
HOLY SHIT, dude. I bought a tube smoker (because all I have is this option) and started looking for recipes. Saw your first video and I felt HORRIBLE. Then I saw this video. WOW. You're a good dude. I appreciate your trial and error. And your honesty. And I'm subscribing. Good Grillin'!
One tip when gas grill smoking you will want to plug the holes in the side with tinfoil. Keeps more smoke in. More smoke more flavor. Otherwise you lose most of your smoke.
Can you use wood chips in the tube?
I like this guy... he is honest with himself and not afraid to admit he makes mistakes. I learned somethings from this.... thank you!
I picked up a smoker tube at Target last week on sale for $7.00. Didn't know how it worked but couldn't pass it up for that price. This was one of the first videos I came across while trying to learn how to use the thing. I followed the recipe more or less, Paul Newman's olive oil vinaigrette with some extra lemon juice for the marinade (overnight), made my own rub with stuff I had around the house, and glazed them with Boss Sauce for the last 15 or so minutes. The wings were killer. The smoker tube worked better than I ever could have imagined. I own a Weber Q so the setup is a bit different. There is only one burner so I had to set it up for indirect cooking which is a piece of cake (the info is on their website). Thanks so much for the video and helping my first foray into smoked BBQ successful.
BTW Go Raiders!
Thank you, I feel more confident in trying out this tube I just got….with no instructions. I went back and watched part one first so part two made a lot of sense.
Does the tube and pellets ever produce bad smoke that is undesirable?
Did everyone like the gas grill over the pellet more because of the difference in smoke flavor OR the crispiness of the chicken?
I am an offset charcoal and wood smoker guy but I am thinking of getting a pellet smoker too for winter time cooks here in Maine. The cold and ocean wind would make it hard to get temps in my big off set. My only complaint with pellet smokers is that you can't get that same depth of smoke flavor that I am used to from the offset. I thought of using a pellet tube in addition on a pellet smoker. What has been your experience do this? Does it help some?
I have to ask my kids this a lot:
DID YOU READ THE INSTRUCTIONS??
Usually when things go wrong the answer is “no.”
I read the instructions when all else fails.
Great job correcting the previous vid. It's all about learning. QUESTION :Using this in a pellet smoker, how long will the smoke tube smoke the pellets?
Do you need to have the actual grill on to have the smoker tube produce smoke flavor?
Wish I had a neighbor like you. Honest and sincere.
What do you know about good smoke vs bad smoke with cylinders???
Easy way to light these, spray some spray cooking oil on a paper towel. Lay a dry paper towel on top. Fold it up and place it under the tube. Light it on fire. That'll start the pellets going easily.
"We've all cooked crappy stuff, all cooked awesome stuff! So true! Hope to see you throw more videos out brother.
Do I just cook with the tube or do I add a lil heat from the bottom with charcoal?
How is the smoke tube lit? Do the gas grill burners need to be turned on?
Great video. What is the metal plate things over the grates on the gas grill and where did you buy them? Thx
Thanks for watching, those are Grill Grates: www.grillgrate.com/ I did another video reviewing them!
I bought a smoke tube as well. Seems like it only produces white dirty smoke. Are you getting thin blue or Same? White smoke
have cooked on a weber using a smoker tube for smoke?
Are those after market grate covers? I like those.
I know this is an old video but I couldn't help but notice that in both videos, your gas grill seemed hotter (you mentioned the salmon was a bit overcooked, and the wings were definitely a bit charred). Good chance the built-in thermometer on your gas grill is reading under temp (most built-in dial thermometers seem to have accuracy issues). Probably wouldn't hurt to throw a probe on the grate and see what temps are closer to the heat source. You may not even have this grill anymore, or you may have figured this out already but I figured it was worth mentioning. I do appreciate the side by side comparisons doing one on the pellet and one on the gas, most of the tube reviews I see are just like "look! more smoke! it works!". I once heard the saying "the only way to make great barbeque is to make bad barbeque first" and I don't think anyone is an exception to this... I know I've screwed a few things up in the past, and I'm sure Ill screw more stuff up in the future, it's part of the learning process!
Do you ever use it for high to medium high heat grilling to give your food a smokey kiss or is it one of those situations where it feels like a waste because the food is done in 20 to 30 minutes?
i gotta say i like your style. humble but quality production.
Just a question for you all. I have a pellet grill and people have told me to use a smoke tube with my grill. Then what is the point of the pellet grill smoker?. Granted I am new to this style of BBQ cooking.
If you have a pellet grill, you should know it holds consistent temps. I guess a gas grill does too but I don't fool with propane!
I am sure that somewhere you've mentioned what hardwood you used but also I'd suggest you do another test with ONLY salt as your seasoning.
This will help in determining just how much smoke each method imparts.
I recently rolled some hickory pellets into some heavy duty foil, about the size of a corn cob, torched it to start the smoke and it smoked for more than 2 hours! I grilled/smoked some chicken legs, thighs and a New York Strip that all tasted amazing!
My time on the grill was about an hour.
I did not log the Temps it I am sure it was close to 300. The strip was frozen and the chicken, in a thaw.
Outcome?... A lot of hickory smoke but not over powering.
Lowering Temps would easily allow for more smoke as a matter of time I think?
Note, This is the first video I've seen of yours and I apologize if you've already tested in the manner in which I suggested!
Try the tube in the pellet smoker as well
Thanks for the info , about using pellet tube.
Does the tube have to be full? Or can I do just half of the tube?
From cold and wet England, I watch your video with great happiness - a genuine guy who does stuff honestly. And love the background music!
Did you keep the grill at 270 for the whole 90mi, or did you turn it down? I have a tube but haven’t really worked with it yet and would love to try it out with chicken.
Love the Grill Grates. I used mine today in my Weber Go Anywhere itty bitty grill to grill a great ribeye. Delish! Like your channel and had a couple of shots with you. I appreciate your more or less rule of thumb approach. Not so rigid. I look forward to watching your channel.
Thznk you for the review. I live in Thailand and trying to figure out what to buy or not is hard...
Please align that whiskey barrel keg display correctly. I don't have OCD (yet) but the visual of the spout and lettering off center with the base has got me doing flip-flops over here 😅
Okay so do I leave the fire on when the tube is in there? So do I just use it like a normal gas grill except with the tube in there???
I enjoyed seeing the result and appreciate your transparency as far as the smoke tube goes.
Thanks brother!
Do you put the smoke stick over the burner, or on the cold end?
Nice job man - awesome that you took your ego out of it (unlike a lot of you-tubers) - admitted you were wrong and put out another vid. Subscribed!
My two favorite foods are plenty and more! And although the ones on the pellet grill looks better I like the crispiness of the gas grill. I also noticed with my personal experience the more sugars you have in your rubs, the darker they seem to get. I just ordered a Smok tube as they were sold out at my local big box store, and this weekend I’m doing a 10 pound Boston butt, I am using heifer dust was a little slap your mama white label for a little extra kick.
225-250 heat range for a 8hr cook and let it rest an hour before pulling it apart and serving, so yeah, it’s gonna be a long night. Are usually rub the meat down, covered in cellophane and refrigerate overnight or 24 hours then let it get to room temperature before I toss it on the grill
Just found this channel by the way and I really like it. Thank you for the open forum, never used to smoke tube before, but I’ll let it all know how it turns out good bad, or indifferent.
It's good to see that you admitted to the mistake, we all make them. Great video!
Blue (clean smoke) vs. White (dirty smoke) ?!?! Any thoughts anybody?!?!
Thanks for the follow up vid. You can also use the tube in your pellet grill for additional smoke flavor. Keep up the great work!
Our pellets burn up in about a half hour we have to keep refilling it. Is this normal or are we doing something wrong. Do you have the tube over heat or indirect? thanks
What temperature , setting (high, medium, low), was the gas grill on?
I just bought one of these for supplemental smoke on my pellet smoker... for the food I tend to have longer smoke times...
Thanks for the tips. Chicken looked delicious. Today using my smoker tube for the first time slow Q’n ribs on the old charcoal Weber.
Funny I’d think everyone would think the pellet smoker would do better? 🤔 I’m sure the smoker puts a lot more smoke flavor in are use an electric smoker myself I love it
Bro this channel is niceeee definitely subscribing I like what you’re doing
Props and Kudo's for being able to own up to something you feel was a mistake. This is something that a lot of people are not able to do. This action really says alot about your character sir!! Your food looks great by the way keep doin what cha doin sir!!
Humility is a uncommon thing anymore. Great video Sir
Highly recommend adding the pellet tube to the pellet grill!
Have you used the tube on the pellet grill?
I’m liking your channel content etc but amazon link to this product isn’t working
Thanks for the heads up brother, will update!
I have one and didn't notice ANY extra smoking flavor. I smell more like smoke than the food, this is a pellet smoker. So far, nothing beats a real charcoal smoker grill.
METRIK thanks I will try it
METRIK excellent thanks!
From my experience, I use wood chips in mine and all of my foods have a nice smoke flavor..
Thank you for the update! These things really work! Now go cold xmoke cheese, and spices with it!
Great video! I got a smoke tube on order. Can't afford a legit smoker. What's your favorite whiskey!
I just bought one because I’m not satisfied with the smoke on my pit boss. I’ve tried all types of ribs and different pellets too.
My immediate fix is to smoke on the pellet grill one hour and charcoal for an hour and then go back to the pellet to wrap and finish. That has worked best so far. I’m trying the tube next.
New SUB! first video of yours ive watched. your my kind of people. owning mistakes is how we grow . peace!
Hey new subscriber to your channel. I appreciate the uniqueness of your channel. It brings a great compliment to the BBQ channels that are more instructional.
After looking at both set of wings i would have to say that the best looking ones in my opinion would have to be the ones that are cooked with the pellet smoker grill not the propane grill.. but its only my opinion and preference ... keep on smoking
Thanks for the info! I saw this on Amazon and was curious how it worked. You got me sold, thanks!
I am soooo glad I watched this second video. I have just ordered the same tube and having viewed the first video, I was concerned about my purchase. And while watching it, I wondered just why you hadn't blown out the flame. Looking forward to making smoked salmon this weekend. Not the way you make it, but as lox. Wish me lox....
New subscriber (because of this video). I'm all for what you said in the beginning of this video. Let's all learn and contribute. Could you please try to use your grill (cold) and smoke some cheese with that tube? I just purchased one and will be doing the same.
Great community mindset. I share your vision and happy to be following. Glad to come across your Channel today.
Yo, the wings lookin 🔥 my dude.
It's good to have a community and two way conversation/interaction with people you provide content for. 100%
I wouldn't wanna watch anyone who really didn't.
The gas grill ones look tastier IMO because you gotta get a little char on chicken...
I don't have a gas grill but I do have a smoker. Mines got an electric heating element in it and I did some easy DIY mods to make it the best smoker it can be.
I use a pellet tube as well and put boss competition blend pellets.
I also use chips and chunks, sometimes water pan sometimes not...
Every situation depends.
I went to college to become a chef, decided to pursue other talents of mine but cooking is something I've learned a great deal in, from teachers, OGs, cooking competitions, restaurants, interwebs and best of all... My own ideas couples with trial and error.
So, for all the people that got a bit out of pocket to you for misusing a smoking tube... I'm sorry I have to be that guy but they aren't out here adding content or being humble like you and they aren't qualified to rip you like that when they make mistakes too... Internet people are weak bruh, keep doing you.
Where do I find the suicide wing sauce? I'd like to try it.
Also, to add charring on my wings ido it over a couple pieces of lump charcoal in my smoker...
Get em going good and hot in a pan on one rack and putting my next rack a couple inches above the coals I can get a nice charred skin in places on the skin in only a matter of a minute or two... Do this after smoking... If done before smoking, it cooks the meat and your smoke can't permeate the chicken... Thus ending up in charged wings with creosote sauce😉
To all those pros that brought to your attention, your misuse of the smoker tube the last time... I found this out by trial and error and I went to school to cook. Let's see what y'all got?
Last 2 tips my dude.
After they're smoked and charred a smidge...
Crispy:
For 1-1.5 minutes Toss em in 350° PEANUT (if allergic or don't enjoy peanut oils price tag, any other cooking oil will work aside from olive oil. But peanut oil works fastest and gives the best crisp.)
^^^Thats the Crispy Wing KiNG
Sauce:
Add 1 - 2 tbsp of salted or unsalted real sweet cream butter to each of those pans of sauce. I usually do 2tbsp in 3-5 cups of wing sauce...
Fat helps intense hot pepper spice go away quicker, it doesn't kill the spice.
The butter helps the sauce adhere to the wing as well because it's a fat and can easily be absorbed into fried food, charred food and smoked food...
Plus it adds the most amazing flavor profile to hot sauces of all types...
Do what you did plus add my extra tips above to the same batch and it's simply bliss...
I've got about 300 wing sauce recipes I can share with you if you want. I worked at a restaurant that serves gourmet wings and has been on Diners, Drive-ins, and Dives before... I know all the recipes by heart cuz it was required in the kitchen...
Awesome content!!! Keep it coming!
Thanks for your videos
-KiNG
Hey bro coming across this and sharpening my grill skills...
Thanks for sharing! 🤘
Thanks bud for an honest review!
Love your honesty......Keep up the good work bro!
2 vids in and i already love your channel, also good tip for your racks, oil them with something or spray some pam on them, the chicken won't stick lol
WHY DO THEY CALL IT RUB ? It works best if u rub it in.
Glad you showed us how to do it right. I've got a Pellet Grill and wondered why I never got chicken like you had from the gas grill. Do you think I could use that Smoking Tube and still get about same performance / results as a gas grill? Just curious. Also, I like your attitude. Subbed.
sounds like a bunch of hank hills in here
Great video. Glad you did the follow up!
It bugs me sooooooo much u didn't mix wings in bowl
You are doing a first class production. Very professional.
just discovered your channel. Saw the first video. Enjoyed your honesty in the second. Going to get a pellet tube
I just got mine it's awesome. Cold smoked salmon and cheese and then baby backs and wings solid 12 dollar purchase
Nice honest review Bro'. Keep ploughing the vid's out.
Great vid! Love the honest update.
I love your video... but the background music is killing me... LOL
What is that old saying, "If the music is too loud... you're too old"... guess so
that's salmon recipe looks outstanding I think I'm going to give it a shot
WOW! A youtuber that cooks great food, tries new things, and admits when he screws up? Instant subscribe, like, bell...if I could do more I would.
I see you posted this on 420. happy smoking. blaze it!
I use it on my pellet grill also because there is light smoke anyway. Also people are ruthless on RUclips comments. They were killing you on last video.