Thanks. I do a lot of BBQ ribs, its always good to mix up to something dry with herbs!

Thanks man! Cant complain. Happy new year!

I like em nice and red! Happy new year!

Thanks man! Cant complain, nice and red! HAppy new Year

Glad it tasted good and was cooked right. The problem with flat, is that it’s just a flat. Never enough fat and always feels almost too dry

Yep! Root beer is also unreal. Happy new year!

That’s awesome! Congrats you’re going to enjoy it

Its great in the fall/spring with the heat deflector. I haven't really had to do much to mine other than clean out the ash. I run it when I'm out by the grill or smoking for a few hours, so I use it pretty often.

Thanks man, Merry Christmas to you too!

Same to you! Merry Christmas!

Haha oh boy. Hopefully the grill was salvageable. These were great. Can’t beat the kettle for smoked ribs but this will definitely do if I only have a gasser

The salt content I like on my meat is about 1/2 tsp to 1tsp kosher per lb of meat. I tend to let it absorb for about 2 hours especially on venison. I have 4 more backstraps for this year so I’ll try over salting and rinsing. 👽

Interesting I’ve never tried those. Gonna have to order them for testing

Fairly similar tbh. I feel wood chips put out stronger smoke, however the gas grill has a lot more air flow than your pellet machine. So they probably even out to appx the same, however the pellet grill will obviously hold temp easier

I never really use the gasser for smoking but great to know I can use it in a pinch

Awesome! Yeah I’m really liking this one.

Honestly, not really. A scale is pretty necessary especially when you are scaling up or down based on how much meat you have. However, in this recipe I can tell you 45g garlic is about a head of garlic, and ginger is about an inch and a half of a ginger root

Hard dislike

Thanks man! Ya know I was going to leave it up at hunting camp, but I really like it a lot. Its my go to propane grill now!

I always keep it wrapped right from the smoker. If I can fit the meat into my toaster oven, I usually do that at 120-140 for 3-6 hours. Anything that doesn’t fit gets put into a pre warmed cooler wrapped in towels. I’ve kept full briskets 7 hours or so like that

@ Awesome! Thank you 😊👍👍

I’m definitely not opposed to getting a chamber vax. It’s just the prices that put me off!

Agreed! I have a full prime one in my freezer just waiting for the right reason to smoke her up

Worth trying! I’m always a fan of some cinnamon

Not adjustable, and it looks about a quarter inch cuts

That’s correct

It really is pretty fantastic. Wings are always perfect on it

That would be a steal for 750. Definitely recommend it if you find a good priced one

@UFOBBQ there's a couple on there for 1k with no cart right now. I'm patient...

Thanks! Fresh oysters are amazing

Oh they’re awesome. My fiancee had never had them before but I got her to try some raw ones at a bar years ago and she’s hooked

Good luck! It’s a great fish

That’s awesome! I’m actually doing about 8 lbs of whitetail jerky tonight

After salting? Until the salt is absorbed. Usually an hour does it. Once you apply your rub you can smoke right away. I usually put it back into the fridge to relax before I run it but it’s certainly good to go

you definitely should! results were way better than i expected!

On the pellet grill, it works surprisingly well. Better than just running at 400. Highly recommend trying it out!

honestly it really works. I thought it was internet nonsense, but I'm a convert. Also no cats in this house, that would be brisket the black lab. and yes she is always looking for me to give her food.

@@UFOBBQ the fluffy tail made me think it was a cat. I guess one of my silver labs have that same longer hair on his tail.

You should give this a try on the pellet grill. Surprisingly better wings than just running at 400.

Low and slow is definitely the way to go. Might as well use an oven if you’re running at high temps

Thanks bud! Hope your thanksgiving is awesome!

Absolutely. The rub here is just adding flavor, not doing anything to improve the skins crispiness.

@ awesome, thank you! Will be using the tips in this video for my Turkeys! I hadn’t found anyone who started at a lower temp then raised it which was my plan so thank you again

You got it! Good luck!

I have a video somewhere on smoking turkey breasts. But in general same methodology as a full bird. Defrost it. brine it. apply your rub and start smoking at 180 for an hour or so. Then bump to a higher temp and pull it around 155-160. Oh and add butter towards the end of the cook!

@ Great, thanks!! Do you think it’s worth injecting?

I haven't injected in quite a while to be honest. a 24 hour brine will do the same thing and is a bit easier. I would be careful injecting those frozen birds. They might be frozen in a brine solution. If so, your best bet is to either just cook them without added salt, or wet brine so that equilibrium gets your salt level right. Injecting salt could be a problem

@@UFOBBQ Over-salting is definitely something to consider. Wet brine is probably safest bet. Thanks. Looking forward to your next Grilla vid.

Thanks! Can’t complain at all. One of the best gobblers I’ve cooked

Awesome! Glad this was helpful. Stay tuned I have a full turkey on the grilla coming soon!

i love it. gator poppers are always one of my favorite when i head down to the florida area.

Hippo is definitely on my list. I’ve heard it’s fantastic

Yep can’t complain it’s surprisingly good

I’ve bought it fresh down in Florida, and it’s definitely better that way. But here I bought it on wild fork. Pretty affordable and straight to your door!

@@UFOBBQ appreciate the info!

thats a great deal. and well worth it for 8$. hope you like it!