Finally a man with enough sense not to wear flipflops when cooking with fire!

at what temp and for how long can you expect this smoker to...smoke? I bought mine the other day and seemed like I got a decent hour and a half before the coals went out.

Thanks for the history lesson!!

Instacart has Rest.Depot as a selection. This is the 2X I have not been able to get Maple leaf farms Duck Breast, heavy ones over 1# each. I have to call instacart customer service! What good is it if they don't have the product?? I'm retired and disabled, and home delivery is a blessing even if I have to buy it in quantity!! Thats the cost of doing business!! If they have it!!

What snake did you run? 2x3?

Weber is overpriced and their quality is nowhere near what it once was. Go with SNS grills. A far superior product in every respect.

We’re in Seattle. We just finished roasting a 25 lb box of Hatch Chili’s we got from the Hatch Chili Store. I can see now that 25 lbs is not going to be nearly enough for our family to last for a year. Next year we’ll do 100lbs

Memphian here. Cozy Corner is my favorite spot for BBQ. Glad you enjoyed it. The family who owns and operates the restaurant are wonderful people. The gentleman behind the counter, Sean, is a great guy. And it’s always a happy place to go. Thanks for posting.

What an awesome run through history! Great job!

I'm a beef OG doesn't have to be on onion. That's only for the big beef. Reg beef is great too

There is nothing like a north shore beef

Welcome back kid , been a north shore 3 way addict for over 45 years , started eating these at the original Mikes, maybe you younger guys don’t remember it, the place was a small building in Everett next to Mikes today, no seats just a counter around the place , big automatic slicer, the floor was the original parking lot, I’m talking 70’s and 80’s , BIG SHOUT OUT,, King Authors, then Mike’s .. love your videos…. Also Bill and Bobs .. Lynn, and Woburn

Any problem with using that in the grass?

I’ve had a 18” for 8 years, and I love it. Every once in a while, I wish it was a little bigger, about once every two years. I need to find a “gently used” one on Facebook. I wouldn’t use the 22.5” every time, but I would use it.

Listening to advice on grill/smoker selection from a guy who does his shopping for the same at L's or HD is as brilliant as thinking Brandon & his ho could improve things over the predecessor!

I'm waiting for a 26 in wsm

WAY 2 THICK , DISGRACE TO NEW ENGLAND

Angus and Choice are different categories. Top round and bottom round are probably both Choice from US grocery stores. Angus is the breed, like Longhorn, Holstien, Pedmontese, Highland, Wagyu...Choice is the grade (American grading system) which has Prime, Choice, Select, and Standard. Also, Commercial, Utility, Cutter, & Canner, but you wouldn't find those in any regular grocery stores. Select is the lowest grade I've ever seen. I've seen select only at discount stores, like Cash n Carry, Winco, and Grocery Outlet. Lower grades get processed into pre-processed frozen or canned products, all the way down to dog food.

Damn ! Looks great !

The Char Griller table top firebox is a great option for portability and flexibility. Cook almost anything in it. Fits three full slabs of ribs or a pork shoulder. Steaks or whole chicken. Smokey Joe just isn’t up to it. Direct or indirect. I love it.

Omg this is legit😋😋😋👌👌👌

Thank you - nice and simple!

Buzzy's next to the old jail in boston was my go-to place before it closed and they made the jail a hotel.

Beef is way too thick. You really need a meat slicer for this sandwich. Wrong mayo as you pointed out. Being generous giving yourself an 8.

Great video, I've got five smokers including this one and like you mentioned putting foil in the vents to regulate temps. An absolute necessity.

I appreciate the tour. Thank you!!!

On the premium 22in can you put the spin grate in it?

O M G not for Me I have no interest in that I can do everything I want to in the comfort of my home🤣🤣😎💯

🤣🤣🤣🤣🤣and My Wife thinks I’m crazy I have 3 to offset and one grill thank you for the information 🤣😎💯

Thank you for the information i’m always looking for deals when it comes to cut some meat😎💯

You cut the Amgus with the grain instead of against.

There is no such 5ing as Angus vs Choice. Angus is a breed. Choice is a quality category for all breeds.

Mexico frequently used wood is mesquite, which is very hard and it is known to burn hot and for long period of time. I wouldn’t be surprised if the made in Mexico products had mesquite lump charcoal.

I can smell this video lol But your end step is losing some of the flavor of your Hatch. Ice bath….pull from heat, drop in ice bath. You’ll thank me later…. 😊 Ice bath shrinks meat from skin. Comes right off. All of it

Angus is a breed of cattle. Choice is a grade of beef. Your Angus bottom round roast was obviously choice grade as it literally says choice on the label🙄. How can you possibly not know this 🙄

Glad to see you back!!!

Great video. What I used to do years ago was make the salsa and put it in a aluminum disposable pan, put it on the grill and smoke it that way. Stirring every once in awhile. Everyone loved that stuff. Couldn't keep it around very long.

Osmo action 4?

HE'S BACK!!!!!!

North shore? There’s roast beef places all over New England.

Welcome back. I am going to try this, maybe on the kattle or the smokefire. I tend to hand cut my salsa though, but I'm stupid like that.

Foil Boat Garlic

Just smoked a brisket for 12 hours on that s**ty lil red charcoal grill and i do have respect for myself 😂👀

Ahhh man he's back glad to see you again i miss the charcoal challenges, i know you have some in the making. B&B forever!!!!!

TRICK QUESTION? WHAT THE DIFFERENTS BETWEEN SALSA AND PICANTE SAUCE.? NONE > except salsa is thicker. than Picante sauce.. You have to remember? THE THICKER OR CHUNKIER IT IS> THE FASTER, IT GOES. I MAKE MINE THIN

The man. The myth. The legend. He's back!

It's been a while, good to see ya. Salsa sounds good about now after watching yours, thanks for the idea

Also i like the taste better using DRIED ONION > NOT FRESH! BUT DRY ONIONS! Now you will have to put beer into as the dried onions soaks it up YUMMY.. The beer help cut down on the LONG BURN IN YOUR SALSAS or PICANTE SAUCES. Make the hot much more likable I like mine extra HOT 🔥🔥