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Пікірлер
@Furn427 24 күн бұрын
"I'm sure your wife will understand". I felt that.
@dariusmurry3190 Ай бұрын
I wish you would have videoed the cook!!
@TexicanaBBQConsulting Ай бұрын
There are short of it on my instagram texicanabbqconsulting 😉
@vinram8560 2 ай бұрын
Which brand offset smoker seems to be the most popular among Texas pitmasters?
@TexicanaBBQConsulting 2 ай бұрын
Moberg J&r oyler Centex etc
@davedelainey6235 2 ай бұрын
I’ve just seen your content, very interesting! I look forward to seeing more of your content! Thank you 🎉
@TexicanaBBQConsulting 2 ай бұрын
@@davedelainey6235 thanks Dave appreciated see you soon
@Nameless-x9r 2 ай бұрын
Ok where can I buy one
@TexicanaBBQConsulting 2 ай бұрын
The very same one in the video is in Austin Texas send your contacts to my email [email protected] and I’ll hook you up…
@tonystites2134 3 ай бұрын
If I build a smoker and sale it, with out being a certified welder can I get in trouble?
@TexicanaBBQConsulting 2 ай бұрын
@@tonystites2134 probably not
@tonystites2134 3 ай бұрын
If I build a smoker and sale it, with out being a certified welder can I get in trouble?
@tipsychicken9511 3 ай бұрын
Great design!
@SmokmasterP 3 ай бұрын
Mobgergena all day long! My dream to cook on one!
@davidgarcia-diaz2102 4 ай бұрын
Boss man!
@socalducky 4 ай бұрын
Great video thanks Max!!!
@TexicanaBBQConsulting 4 ай бұрын
@@socalducky thanks buddy anytime!!
@kj1721 4 ай бұрын
Very nice
@ctGONZOles 4 ай бұрын
On the hot and fast cooks do you find it’s harder to get rich smoke flavor since fire is so hot/combustion is too clean?
@TexicanaBBQConsulting 4 ай бұрын
A well smoked brisket usually doesn’t have an overpowering smoke taste what can happen with H&F could have a braised aftertaste if don’t manage it right
@BbqMikeG 5 ай бұрын
Harper parked each of those pits in front of their dads house, my neighbor, and I got to see them before they were delivered. They are way more impressive to see in real life. I also live down wind from their family barbecues and the food smells amazing.
@therichieboy 5 ай бұрын
A beautiful machine and useful reference video for my build. Thanks!
@TexicanaBBQConsulting 5 ай бұрын
Anytime if you need any advice shoot me a message on instagram texicanabbqconsulting Ciao Max
@therichieboy 5 ай бұрын
@@TexicanaBBQConsulting I just quit Instagram but I may rejoin. Quick question now you mention it: is this kind of project doable with a stick welder, or am I asking for trouble?
@TexicanaBBQConsulting 5 ай бұрын
@@therichieboy I don’t recommend it. If you are super talented welder is doable . problem is that with heat metal expands and that kind of constant friction with time that can cause problems.
@therichieboy 5 ай бұрын
@@TexicanaBBQConsulting ? You don't recommend welding at all? Yeah, I can stick weld ok- I just don't have mig available.
@TexicanaBBQConsulting 5 ай бұрын
@@therichieboy if is you only option give it a try but yea i do not recommend it…
@BUNANDBONES 5 ай бұрын
in the video 16:44 youre seasoning a offset smoker, is this smoker indoors under a canopy? if so what restaurant is this? i only ask as id like to do the same with a 1000 galon smoker in the uk.
@TexicanaBBQConsulting 5 ай бұрын
In Texas a lot of restaurants keep smoke under a canopy or nothing at all. Rules and regulations vary in each county some are more restrictive some less. On my experience in Europe are more restrictions the health department most likely won’t allow you to keep it under a canopy…
@MichaelDoan2344 5 ай бұрын
Can you build a 2000 gallon smoker?
@TexicanaBBQConsulting 5 ай бұрын
Propane tank are usually 1 k
@roip75 6 ай бұрын
Quindi, il miglior modo per cuocere al bbq un brisket o altro pezzo di anteriore di manzo (reale, cappello del prete), non particolarmente marezzato, come lo sono per la maggiore le carni reperibili sul mercato italiano (escluse ovviamente selezioni particolari di importazione) è l' " hot and fast" 135-150° C 3 ore + 180° altre 3 ore in foil , con un ridotto resting, diciamo 2-3 ore...
@josejesus6124 6 ай бұрын
🤔…………… he can work for NASA
@DEzWayEDU 7 ай бұрын
Holy fuck. The pit is on fire. 🤣🤣🤣🤣
@bbqsundae 7 ай бұрын
Cost, size and weight are rediculous for the yield and inconsistent product.
@hammbone1612 7 ай бұрын
Great stuff dude
@gabrielcostallatferreira4567 8 ай бұрын
Max, how are you!! ? great video buddy!!!could you please let me know de salsa tannata souce recipe detais and sour cream souce detais please?😊 cheers from ribeirao preto brazil
@TexicanaBBQConsulting 8 ай бұрын
Nice you should go and visit Murillo at true bomb smoker in Ribeirao! Just search come fare la salsa tonnata. Is a very popular dish in North of Italy
@jordanbabcock9349 8 ай бұрын
So it's an extra 1,000+ pounds for no reason? That 200# door does nothing to help 😂
@TexicanaBBQConsulting 8 ай бұрын
😆😆
@metal75801 9 ай бұрын
How did you find center on the place the chimney was welded?
@jake9613 10 ай бұрын
Never had a problem with them for brisket nor noticed any thing wrong unless it wasn't evac'd properly.
@davidmuniz4762 10 ай бұрын
Heading there tomorrow. Looking forward to it 😀
@TexicanaBBQConsulting 10 ай бұрын
Awesome Zdavid, i will be there make sure you say hi
@mikewalter6183 10 ай бұрын
I’d gladly drive from Missouri to buy one of these. Awesome Fabricator! Sonny…You’re a Guru!!! Thanks for the Video.
@NoxapaterBBQ 10 ай бұрын
Awesome
@bqthird 11 ай бұрын
Wiggle, wiggle, wiggle wiggle, wiggle, wiggle, wiggle
@bqthird 11 ай бұрын
Get down James Brown!
@DrunkenChefBbq 11 ай бұрын
what up what up Tappin in to show support🫡
@Roaring.On.Carnivore. 11 ай бұрын
👍🏽
@edwolf8803 11 ай бұрын
Do you have plans for the 100 gall??
@allopez316 11 ай бұрын
Thank you for your videos… great stuff! How can i hold a brisket that has been cooked to rest for a next day event that will be over 12 hour hold? Would appreciate a response. Thanks
@TexicanaBBQConsulting 11 ай бұрын
Usually best way is a food warmer kept at 150ish F or a cooler with some hot water inside if you subscribe to my instagram profile texicanabbqconsulting there lots of content about that.
@carnold.knowledge 11 ай бұрын
I love “Terry’s Black”
@TexicanaBBQConsulting 11 ай бұрын
One of my favorite place…
@SmokyBuns 11 ай бұрын
I’ve got an Ace up my sleeve, located in Austin, TX. Internet just wait ;)
@JavierLopez-ht7xe 11 ай бұрын
Moberg all day! 👊
@joseloredo9936 Жыл бұрын
How much?
@TexicanaBBQConsulting Жыл бұрын
I would email Moberg smokers…
@Roaring.On.Carnivore. Жыл бұрын
Smoking
@aliyassen985 Жыл бұрын
😂😂😂😂😂😂❤❤
@That1CoolChick Жыл бұрын
😂😂😂😂😂 AHAHAHAHAH MMMAHLLBURGGH 😭😭😭
@bryce89x30 Жыл бұрын
Absolutely beautiful! Moberg!
@Robyrizla Жыл бұрын
32 brisket 😍
@raymondjensen4603 Жыл бұрын
How well does it run
@TexicanaBBQConsulting Жыл бұрын
Great, definitely one of my favorite…
@thenomenclature7243 Жыл бұрын
It's a giant UDS laid vertically. 👍
@davidalcala6772 Жыл бұрын
You my friend have my repect
@alexdsilva2728 Жыл бұрын
Love the foil technique, notes taken 🤌
@SuperPhoReal Жыл бұрын
Aluminum foil isn’t meant to be used to cook foods. That shit is cancerous. Use a hickory or maple boards. It’ll give the meat a more pleasant aroma.
@user-ew4qj9bg7q Жыл бұрын
Pepper crusted.....yum
@narbekalantarians6269 Жыл бұрын
That's an awesome looking pit
@TexicanaBBQConsulting Жыл бұрын
Yes indeed my friend…