I have moved now to a new house (hence the lack of new content) and we have new double wall ovens that have a warming mode at 150 now. :)

Not sure to be honest with you, you'd have to check the website.

Yeah. I was still learning back then. (always learning). This was probably my 3rd or 4th cook on it.

I took the cheap one out that came with it and put a Tel-Tru thermometer in it. They're pricy at $50 but they're way more accurate and hold up to being outdoors VERY well.

It's a common theme you see for military style hats. Terry and I are both in the Navy and we wear our uniform flags on our right sleeve. Thanks for watching. New content coming soon.

I think honey would probably crystallize and harden just like any melted sugar and one would taste pretty awful after 6-8 hours of heat, and two, create too much of a barrier for smoke to penetrate the meat.

@@SmokinBeausBBQ ah ok that makes sense. I was watching the video and I was just thinking that maybe honey could do the same but also give you some of the sweet in a sweet a smokey bbq way.

Now I use them for sausage making.

My husband. He also does the editing.

Does a good job keep up the good work

Thank you love!

Thank you so much!

I do. The rack has a few slots in it but since I cook with the door wide open at all times, and regulate heat solely with the amount of wood on the fire, I get MUCH better airflow and fire control without it. It's 1/4" steel and I clean it out and oil the hell out of it after every cook. Some people say that cooking on the bottom of the fire box will prematurely degrade the steel. That's true if it's thinner steel and if you don't clean/oil it every time you use it. Mine still looks nice and new on the inside (with a heavy seasoning) and is showing zero signs of wear on the bottom even after several hundred hours of fires in it.

@@SmokinBeausBBQ awesome thanks. I'm getting my Brazos delivered this Saturday and I was thinking of doing the same thing. I think I will!

Yeah dude! So go on Amazon or go to Costco and get about 3 big double packs of PAM spray. Coat the entire inside and outside of both boxes super heavy and drippy. Light you a fire and get that cook chamber up to about 450-500 and let it cook. This will smoke and smell awful as the oil gets well past it's smoking point. As your chambers dry out, continue to coat it more and more. Especially the outside of the firebox. Once you're done, let your fire go out completely and let the smoker cool off. Scrape all coals and ashes out with a scraper and an old paint brush. Then coat the inside of the fire box super heavy with PAM. When you light your next fire, it'll polymerize and season the inside of your firebox and lid. The cook box, I only did once. And then spot season if it I need to after 6 month cleanings. The fire box, I clean and respray heavily like that after every cook and cover the smoker with a canvass cover with all the fresh oil in it.

Thank you and miss you guys ❤️

I chose this one for the longevity factor of having 1/4" steel. This is my first upgraded smoker from several Okie Joe's smokers. I would 1000000000% recommend going for the Brazos if you intend on not having to buy a smoker for many years. Between the 1/4" steel, the way I care for it, and the cover I bought for it. I fully expect it to last 12+ years.

IDK. This cook never went above 250.

I'm not sure what I did diffrent but I did a 20lb in 9 hours yesterday and it came out perfect...225 for 2hr 250 for 2hr and 275 till wrap at 170 internal.... BTW GMG pellet smoker

Caliber Gourmet Tactical Molle Apron Outdoor Durable Camping BBQ Adjustable Apron, Bottle Opener, Pockets, Reusable Carabiner www.amazon.com/dp/B072N9Z6ZQ/ref=cm_sw_r_apan_glt_fabc_Q7TP8A366SFRN0EJNJX9

@@SmokinBeausBBQ Nice thank you!!

Just as good. Sorry for the late reply. I actually just smoked one at home in VA a couple days ago, wrapped it in paper and cellophane, chilled it, and brought it all the way to my others house in Oklahoma. Two days later, we took the plastic wrap off of it, reheated it in a 200 degree oven for 4 hours and rested it for another 3 at 170. It was absolutely just as good as any other one I've ever made.

I buy it in bulk. Plus, with adding extra tallow to it, I don't want it to find it's way out in the pan or oven. I want it to all stay in the wrap with the meat. So I use extra paper.