Thank you! I just need to add some lights and we're good! I appreciate you!

Haha! My man! I'm glad to help. You know what though? I'm pretty sure cooking food like this is intimidating to MOST people. You, my friend, weren't afraid to try! That's awesome! Keep it up! I've got several videos on my channel and most of them focus on fire management. It just gets easier and easier with practice, and the barbeque gets better and better. Thanks for the comment and keep on smokin!

You're very welcome! I'm glad my video was helpful. I've got several others on my channel, most of them focus on fire management so if you have a chance, please check it out. I'd love to know what you think. Thank you for your comment and God bless you too!

Hey Scott! I moved a couple of months ago and I've been working on setting up a new outdoor cooking pad, and i just finished it today! Thanks for asking! I made this video for you. kzbin.info3Ax2cg4SX3s?feature=share

WOW!!! I can't even tell you how much your comment means to me. Thank you! I'm really glad my video helped you that much, and your feedback motivates me to keep working on making better videos. I'm honored to be part of your barbeque journey. Please keep me posted! Thank you!

Thank you Scott! Glad you think so. I appreciate the feedback!

Yes, you can burn coal in the main cooking chamber. Place the food directly over the coal for faster direct heat cooking or place the coal on one side and place the food on the other side for slower indirect heat cooking. Just be careful not to use too much or the temperature will be too high. Thanks for the question!

Yeah, it's hard to show in the video but I'm working on that. I've got a new video coming soon where I demonstrate how to get ribs to the level of tenderness that you prefer. Thanks for watching!

😢😢😢😢😢

That's a good question! The brisket is going to dictate how long you can smoke it. Personally, I have the best success when I smoke a brisket for 5 to 6 hours at 225(ish) and then wrap in aluminum foil, then keep cooking at 250(ish) until it hits 205. The danger you'll run into by cooking for too long is that it will dry out. I do the 5 to 6 hour then wrap method on briskets of 14 to 20 pounds and they cook for a total of 10 to 12 hours, then rest for a minimum 3 hours and they come out perfect every time. Hope that helps! Please let me know what you end up doing. Thanks!

LOL!!! It's going fast my friend!

The thick smoke was intentional, to make it easier to see any smoke leaking from under the lid. You can see a little bit coming from the backside where the largest gap was, but that's about it. Huge improvement. Check my channel if you'd like to see the process for installation. Thanks!

@@TonyToneBBQ will do

Sounds good! Thanks for watching!

Thank you so much!

Thank you! I've gotta get the long video put together. Whole pigs are tricky on KZbin. I'm not allowed to show too much. Even this video got flagged right after I posted it but I submitted a request for review and KZbin released it. My plan is to create two videos. One video that covers the bases, and another video that covers the details that will be accessible by private link instead of public. Stay tuned my friend! Thanks for your support!

Thank you, Dwyane! I really appreciate your comment! Smoke on my friend!

I'm glad you think so!

Thanks Mikey! Dang! That sounds awesome! So, what would you say made the biggest difference? Was it the Lawry's or the Pork Lard? Personally, I prefer leaving ribs without sauce and then having sauce as an optional side. Lawry's is one of my favorite seasonings and I think it gets often overlooked. Thanks for the tip!

@@TonyToneBBQ I fully agree with you on that...I usually do both cause the others in my house like them saucy so everyone wins lol. I think it was a little bit of both...I've done ribs with salt/ pepper and the smoked lard a couple times and they were good. Was the first time I had them with the seasoning salt and it upped the flavor quite a bit. I got the idea from watching a brisket video where they used two parts black pepper, one part salt and one part of Lawry's so i thought to myself why can't this be done with ribs

Thanks for your comment Randolph! Yes, please let me know how things go on your next cook. I appreciate you!

I love it!!! ...in six days the Lord made heaven and earth, the sea, and all that in them is, including the Weber Kettle, and rested the seventh day, enjoying some delicious barbeque... 🙂 It really is an amazing cooking tool. Thank you so much for your comment!

Hey Michael! I appreciate your comment and thanks for the question! Ash buildup can really vary, depending on the type of wood and other factors. If I'm getting a lot of ash piling up and getting in the way of airflow, I just use a long screwdriver to smash it down. Ash compacts down very easily. I've done 16 hour cooks just by smashing down the ash. Give that a try and let me know how it goes. Thanks!

Hahahaha! A lifetime of practice my brother!

Super cool lighter! Right? It's made by JetPro. I have an Amazon page where I keep my favorite stuff that I use, including this lighter. Here's a link: www.amazon.com/shop/tonytonebbq Thanks for watching!

@@TonyToneBBQ Thanks brother

@@hazman440 you're welcome!

Sure was! I've done a couple videos with The Judge. More coming soon! Thanks for watching!

Oh yeah. I've seen them. I have a Judge. Love it

@@tdawg5253 I'm glad to hear that!

Yes, Sir!

She's the best! She's 15 now and has completed her first culinary class. She's very interested in becoming a chef and she currently cooks the family dinner at least twice a week. Thanks!

@@TonyToneBBQ oh that's awesome! I have a 16 year old and she loves to cook

LOL! Yup. A little bark doesn't bother me, especially on Oak. I'll only make some effort to remove the bark if I'm concerned about a high concentration of toxins in the bark, especially if the wood comes from orchards, but usually I just won't use wood like that at all.

Yes, just a sheet of aluminum foil. I lay that down with the edges turned up slightly, just to catch drips. Makes clean up a TON easier. Thanks for asking!

@@TonyToneBBQ perfect, I'm doing the same thing now. I've learned so much from your content! And by the way, I love the name. Anybody I've met with the name Tony, I've always called them Tony Tone. Always

Thanks David! Yes, it's missing on this one. Seems like everyone loses them. I'll need to grab one. Very hand to have. I appreciate your comment and thanks for watching! There will definitely be more Kettle videos coming.

Yes! I agree! I need to pick up a new of of those. Thanks for watching!

Right! I love cooking with an offset but I could cook on a Weber Kettle EVERY DAY. Thanks for watching!

Hahaha!!! Spice has been my life since I was a little kid so, it takes a lot to get me sweating. LOL! I do get a bit carried away though. I make salsa for parties and no mater how hard I try to make it mild, everyone is burning. Thanks for comment my friend! I appreciate you!

Thank you!

Nice! That's awesome! 22 years old and still good as new. Not many tools last that long nowadays. Thanks for the info!

Yes! I really appreciate how quick the process can be using a Weber Kettle too. Thanks for the comment!

That's a good question! If the wood comes from an orchard, like most Cherry does, I'd keep the bark to a minimum. Most of my cooks are with Oak, and a lot of the time the bark falls off on it's own but I don't try too hard to get rid of the rest. To play it safe, it's best to remove as much as possible.

@@TonyToneBBQ a lot of the mesquite wood in stores in the coastal bend of South Texas has bark on it still. And trimmed my live oak trees over a year ago and they still have bark on them. As long as the fire is fully combusted and no smoke, could I use that? I read an article saying that live oak is totally fine to use. But should I try and get the bark off or not necessary 🤔

@@micahlantz905 well... the only real problem that I've heard of when it comes to burning bark is the potential risk of toxins being released into the smoke. As far as affecting the flavor of the cook, bark has never caused an issue for me because there just isn't enough to make a difference. From the research I've done, it seems toxins can enter the bark from pesticides and other environmental sources, especially in wood from orchards. I think it's important to consider your wood sources and take whatever precautions you deem necessary. I burn a lot of Oak, Hickory, Mesquite and Apple and I typically only remove the bark if it's thick and loose. I'm also making sure my wood always burning properly, and not smoldering, which makes for a better chemical composition within the smoke. So I can't really tell you weather or not you should remove the bark from the wood you cook with, but you should do whatever you find to be the safest. This one is a difficult question to give a straight answer on and I hope this helps. Please let me know. Thanks!