First Cook on the Goldee's Offset Smoker | Mad Scientist BBQ
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- Опубликовано: 28 сен 2023
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SOMEONE IN THE COMMENTS IS IMPERSONATING ME TO SCAM PEOPLE. DO NOT GIVE ANYONE IN THE COMMENTS ANY PERSONAL INFO. IF YOU WIN A SMOKER FROM ME, YOU WOULD BE CONTACTED DIRECTLY.
Do it in the reverse way and it's the best!
This was totally like me feeding my little girl too. She loves daddy's bbq as long as it's not red and "way too hot". She's got me wrapped around her finger and I literally make a special cut for her with every bbq I do because she's so worth it and definitely my best customer.
I did the same for my girls. I'd like to think that makes us good (or at least special) Dads.
Lol I did the same for my Daughters Birthday. She wanted somehig super delicious and I couldn't resist. I did a tone of research and made something very special. I will say if was the best thing I ever made. and she loved it
@@eynki that will be a great memory
Same here . Live it up brothers . It's good memories. Mines moving out next year to start her own life .
Just had my first child a baby girl 3 weeks ago, I can’t wait to BBQ for her and take her fishing 🥰
all I could think of was the 10.00 price tag on the chicken and 40.00 of butter:-) LOL. Nice review and cook
It seems so intuitive to separate the firebox from the cooking chamber. In Goldee's own video, they explained that this design enables the use of the whole grill at a consistent temperature. I will be very interested to see you do a fully loaded rack and a comparison to the other smokers.
I didn’t even watch this yet, but already a thumbs up because I’ve been wanting your review of this for a while! Thank you!
#MADSCIENTISTBBQ
Brother! This is By FAR! The BEST BBQ video Y’all have made thus far! LOVE how this channel is so Family Friendly!
May God continue to Bless Your Family and this RUclips Channel!
#BBQFAMILY❤🙏🏼
Love your stuff.... but as a dad, I'm happy seeing you and your daughter on camera. ❤
Could watch this dude talk about offset smokers for hours and not get bored. Dude is a savant at the offset.
Can’t wait for full review. Always enjoy your pit reviews. Wife hates when I watch them….I always want the pit!
Been on a low-carb diet for the past seven years and I will tell you from personal experience the best butter is Vital Farms. It's the best of the best
your daughter is absolutely adorable lol. I have a 7 year old and a 4 year old so I know the feeling of satisfaction when they like your cooking. nothing beats it.
What a beautiful family. Love your videos Jeremy!
That chicken looks amazing. I’ve been waiting for a review of this smoker. I can’t wait to see more.
Good video. Loved the bit with your daughter... I blinked and my daughter is in double digits now. Enjoy those years, they are precious and go by fast.
Thank you for the beautiful video as usual, How about Goldees , TMG and the Workhorse 1975? that would be great. Thanks
I've been doing the butter trick for a while. I add fresh Garlic to it as well. Talk about awesome. Best chicken ever.
Thank you. This is so cool. Awesome food and a bit of that family, which is awesome. Thank you sir. Looks amazing! Until next time
I just got my first offset. I will be trying this 👍 awesome!
Thanks cuz definitely going to try this thanks for sharing ❤
I'm new here, so hello everyone. I started seeing this channel in my suggestions and clicked on this one. So glad I did. I'm a Chef that likes to watch and learn about food even after a long day in the kitchen, lol. This is awesome. New subscriber for sure!
Hanging with your daughter snackin was great to see. Love the channel.
Best bbq videos out there!
Yum! Looks fantastic!
Jeremy, I built a pit similar to the Goldee’s but I used a 125 gal LP tank for my cook chamber. I live in Louisville so if you’d like to see it or cook on it, let me know. It’s on a trailer and has a folding smoke stack and I’ve cooked 10 briskets at once on it.
Still have the WHP1975t, I think a lot of your viewers would cross shop with that pit and would benefit from the comparison.
Btw, very cute taste tester. She reminds me of mine at that age. New RUclips star in the making. 😀
Nothing better than when the kids love the food that comes off the pit!
Looks Delicious Jeremy! I've been doing that with turkey breast since I saw Franklin doing that with turkey breast.
It's a great technique!
I’m going to try this chicken,looks delicious
I watch ⌚ all your videos I think this was by far the best with you and your family 👪 again God Bless 🙏 thank you
Lil Emma is adorable ❤❤❤
Daughter was the star! So adorable
I was hoping you’d get ahold of one of these! I really like the design and appreciate the direction these builds are going.
Would love to see you cook on a Lonestar Grillz and a Gator Pitt!
Hard to have a backyard comparisons and not include these in the mix
I can attest to this recipe. Very good. I am going to try the melted butter tip next time.
Haven’t watched a video in a hot minute. Loved this video hope all is well man keep crushing it
I tried this method for chicken after watching your first video on it. Total gamechanger!!!! It is so good!!!! It's how I always do chicken now. And I'm sure it tastes even better on an offset. I have a WSM.
Just got my WSM 3 weeks ago, have done 2 cooks so far….I love it!!! I didn’t want an offset, too much baby sitting.
Trying this tonight on my Backwoods 3400. Not going to use the water pan.
Love Kerrygold. mostly because its my grandmas favorite
Great video, beautiful family. I have an Emma too who is my official taste tester. Looking forward to trying this process. Keep up the great work.
I bought the stuff to try this out. Hoping to do it tomorrow. My only concern is being able to keep my temp that low in my smoker. I have several different smokers to choose from to cook this in so now I just have to decide which one would probably work the best.
Great Video!
Thanks for what you do. Can’t wait to see a full review. How about goldees , tmg and the 1075
When does the Mad Scientist backyard smoker mark 1 come out?
Good ole brisket! 🔥👌🏼
Would be nice to see the fatstack 120 in your comparison.
Looks soo good! Going to try this this weekend, wish me luck!
I would like to see it compared vs the 1975 if at all possible.
Agree, the 75, the volunteer and the m&m
Would love to see the head to head cook off involve Pork Butt and or Baby Back Ribs. Thanks for the reviews! Making a move from Pellet to off set so you have been my shopping guide! Thanks again!
That’s interesting that you’re going from pellet to offset. I am about to go full circle: Old Offset + Weber kettle-Weber SM-Pit Barrel Cooker-Pellet and am SO ready to get back to stick burning! Happy journey, friend!👍
Would love to see the Millscale 94 in the cook off.
Me too!
I learnt sumpin . I never thought about doing chicken in butter like you did here .
Ribs, pork shoulder, brisket, ox tail
wow they really thought of a lot small details that make a big difference as far as control goes. looking forward to seeing how it stacks up over time but my guess is u will have more consistent control w this unit.
Brisket, Ribs, Try tip, and Turkey breast! I am very interested to get one of these myself! I am currently on a Webber and a Pitboss 850 pro and have been really looking into getting more serious with my grilling/smoking!
Biscuit test comparison! With a LOT of biscuits - the denser the better.
Also, fire management for each for long cooks. Curious how that fire box design effects fire management to hold temps.
Mine is on the way, can’t wait!!
You spent to much for it
Havent clicked on one of your videos that quick in quite a while
I want one of those
Love the content and the comparison between back yard smokers. Do you have any experience with LSG smokers and how they stack up against the other ones you’ve used?
Sweet - and different - cooker Jeremy. - The chicken looked as good as it can get - any chicken that reminds you of lobster is a real bargain.
- The cook-off will be very interesting (I'm guessing not a huge difference between any of these superior units). - Cheers!
Incredible as always!! Give Tallow vs Butter a try.
Looks delicious and moist. What do you do with the used butter? Because the chicken was cooked to temp, can you cool the butter and reuse as normal with a slight chicken flavor?
Your daughter is gorgeous. Thanks for including her. Oh and the chicken looked wonderful too.
Flange gradations top notch
Jeremy just a quick question please….my buddy chopped up some apple wood chunks for me to use on my WSM but it still has the bark on it, it also has some spots of green moss looking stuff on the bark but it’s very minor, nothing crazy…that being said it was just cut up, it needs to dry out for 6-12 months…are they ok and safe to use?? Also he told me the exact tree is called a “paradise apple tree” is this normal apple wood? Ok to use? THANKS! Love the channel!!
OMG! she's so cute! she needs to be the official taste tester for every vid!
And once again a wonderful cook. If you ever need a taste tester let me know. I'm just a couple hours away in Nashville TN 😁.
Very good video
I'd like to see a short segment biscuit or toast test the next video. One of the key features is the amount of usable cooking area in the Goldee's smoker. Since pork ribs takes up a lot of surface area and is relatively inexpensive, you can fill the smoker wall to wall to see how even the smoker cooks. Cook something easy while trying to figure out a new smoker
Very generous of the owner to let you borrow it
What I want to see is a "tour" of the whole pit. Does it have baffles/deflectors, where does the smoke enter/exit the pit, I have an offset that is seriously burned out and I am cutting off and replacing the firebox. I have artistic liberty in front of me and I really like this design but I want to turn the firebox open to the front rather than on the end. The elbow pipe they use would make that an easy(?) modification. (In my particular case, the wind is almost always north/south, turning the fire box to the front will significantly, (hopefully), reduce some of the wind influence.) Are the smoke entry & exit points, more or less on centerline to the grates or above or below?
You mentioned that you'll be doing a biscuit test on the Goldee's smoker.
I suggest making a pan of live fire sausage gravy to go with the biscuits. For the life of me I can't figure out why people don't make Biscuits and Gravy when doing this test. Cast iron, open flame cooking and biscuits straight off the smoker, tough to beat!
Cheers
Have you tried the Karubecue inverted flame contraption yet? Seems like a well thought out different approach to real,wood fire with a fan assist.
Your daughter is growing so fast and such a cutie,how old is she again? I was thinking she was born about the same time as my oldest daughter. Awesome video I’m gonna go get some chicken breast next weekend.😂 I still have that Shirley Fab reverse flow that we talked about putting up to the test against a traditional if you ever want to do that comparison video . Hey I know you don’t need mine to do it but it’d be cool for me lol and I don’t live to far from Louisville!?!
Crazy- I was wondering just this morning if you had cooked on one of these yet then saw the video!
RIBS!!!!
Emma is so adorable! Y'all need to have another 5 or 6 kids like her.
Are there “dead zones” in the left side corners due to a flat end chamber with no collector? Probably get an air vortex from the elbow on top of the firebox. But do you get good airflow and full combustion deep into the firebox? Air comes in the door and out the top. But does air get to the back of the box?
Dang I want some of the chicken and now I really want one of those smokers 😂 thanks for sharing with us.
It seems like they need a slightly larger cook area for this to work "perfectly". Separating the firebox from the cook area with a simple elbow tube is a good step in the right direction so that the cook area stays consistent..at least more consistent than current offsets. I'd like to see what Chud thinks about this and if he starts to attempt a concept as well.
Can't wait to see the shootout!
Making this right now, but added a bunch of sliced onions and garlic to the butter beforehand. 😊
155F is far higher than I'd go with this method. For chicken, 150 F is food safe after just 1 minute. Since you're smoking, there's zero concern about that temperature.
The only thing to be concerned about is texture which can get a bit weird below 145F. So I would have aimed for 148 F so that you get maximum juiciness with optimal texture.
The thing to note is that with this method of cooking, it would have been safe to eat even if you'd gone to only 135 F. It just would have had a disgusting texture. The USDA has an excellent guide for food safety and time a temperature if you want more details on this.
Did you get your workhorse 1975?
The 3 way cook off will be cool.
Would be nice if you had the Workhorse Pits 1975 for your upcoming comparison.
Thats a cool looking put. Those elbows give it a sleek look.
Wow Emma looks just like her Momma!
Jeremy. Would opening air flow to max help get good color on the chicken?
You have a beautiful family; you are for sure blessed! Now to the pit. I can tell it has minimal cooking area. It's almost a Dr Suess design lol. I am intrigued on how it cooks against the other pits you are putting it up against!
Kids don’t hold back. That was good chicken!
Good job it has been a while since I cooked some chicken Brest never cooked in butter like that but I will try
Love your back yard out side cooking area with the wood stack going to build us a out door kitchen with eating area for my smokers and Blackstone I hope to be able to cook some day like you for my great grandkids got 2 and 16 grandkids my wife and I are 70 yrs young
What benefit or change do you expect when you close the damper?
LETS GET ITTTTT
I was wondering when you were going to do a review on the goldee pit
Does M&M make the pit based on Goldees design? Thats cool if so. M&M seems like best in business right now.
Seems like a bad ass smoker. Do a brisket without water pan and with water pan.
I haven’t read all of the comments, but was wondering if saving the butter is ok ?
Looks delicious and I’m thinking of doing this cook, just wonder about the cost effectiveness with the butter..thanks for showing us this method
If you can’t afford butter go hungry
Is there anything you can do/use with the butter you cooked in? Or do you need to pitch it?
I'm getting ready to do this on a 250 gal tank with the exception of an 8" elbow in and the same 6" out im curious i was planning on not doing a collector because the propane tank has a cap that will help si.ilar to a collector in my mind do you have any thoughts on that and the 8" elbow from the fire box i should say the fire box is going to be an old wood stove im using and is slightly under sized based on so.e things I read its 33" long 17 tall and 16" wide thats why I'm considering 8" instead or 6 thoughts welcome.
Do you have a pit of similar size that has a scoop baffle to compare to these smokers?
Gotta try a brisket cook. It’s the hardest thing todo well.
I thought you ordered a Workhorse pits 1975 a while back. Looking to see a cook off between Goldees vs Franklin vs Workhorse.