7 ай бұрын
Жыл бұрын
2 жыл бұрын
2 жыл бұрын
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@goodllookin1722 23 сағат бұрын
Hm hm hm 😂
@goodllookin1722 23 сағат бұрын
I love smoking ribs and bake beans at the same time
@goodllookin1722 23 сағат бұрын
I’m hungry 🤤
@kenoliver3250 Күн бұрын
Still leaking on the back
@jimpettitt3229 2 күн бұрын
Great cook Tony catching up on your vids 👌 tri tip here in oz down under isnt available often atleast not in supermarkets. The name of the differant cuts differs by name. I cook bolar and topside roast the same, bloody awesome mate. Loved the ending you're enjoying the work take care mate 👍
@TicklesMyPickle1 3 күн бұрын
Another tip is the material used to make the smoker. A thicker walled smoker will hold temps at a constant rate better than thin walled material. Also having an insulated fire box will help with temps and how much wood you will use during a cook. There are a ton of tips to help with temperature staying constant.
@MoandPapaw-qe1ts 3 күн бұрын
Until they are done.
@Danielsontsc1 3 күн бұрын
Orion smoker 1 hr. 15 minutes... Best ribs ever!
@TonyToneBBQ 22 сағат бұрын
The Orion is a pretty interesting rig. I'm glad you're happy with it!
@AbisayTrevino 3 күн бұрын
Why is it always pork pork why not beef ribs pork is easy
@goodllookin1722 23 сағат бұрын
Beef ribs are to dry, not enough fat
@TonyToneBBQ 22 сағат бұрын
I do have a couple of videos that feature beef ribs. One of them I posted a few months ago that included Beef Plate "Dino" Ribs, along with Lamb Shank, Chuck and Pork Ribs. I do cook up some Beef Back Ribs now and then, but it's hard to find them with enough meat on them to make them worth smoking so I usually direct heat grill to rare/medium-rare. They come out super tasty, especially if you go crazy with seasonings and sauces but they can be tough so I prefer to keep them on the rare side. Here's a link if you want to check out the vid with the big Beef Plate Ribs. They were CRAZY good! kzbin.info/www/bejne/kHvEd6mbhZh9msksi=ELf9B-u_V6h2GAfQ
@jacobrowlett7296 4 күн бұрын
Thanks for this. I have the same exact smoker
@TonyToneBBQ 22 сағат бұрын
You're welcome! I do a lot of videos using this rig so if you haven't yet, please consider subscribing and checking out my channel. Thanks!
@rogerjohnson7667 4 күн бұрын
Hey Tony have you tried the LavaLock baffle?
@TonyToneBBQ 22 сағат бұрын
Yes I have and I recently uploaded videos on it. I'm now using it on ALL offset cooks. It made a huge difference in temperature management and heat distribution. Do you have one? Or are you considering getting one? I liked it so much that I asked the company that makes them to let me be an affiliate. If you're thinking of ordering one, visit SmokerMods.com and use code TonyTony10 to get a 10% discount. Here's one of the videos I've recently posted... kzbin.info/www/bejne/qGPEpommh9qNh6s
@bleezham 4 күн бұрын
How cold was it outside?
@TonyToneBBQ 22 сағат бұрын
Great question! It was 55 degrees and sunny at the time of filming this. As you can see, the smoker was partially shaded but mostly getting sunlight. The same principles apply in colder temperatures, just need to compensate by burning a little more wood. I'd use slightly larger splits. More surface area burning gives more off more heat.
@ericanderson735 4 күн бұрын
Pellet smoker are just way to convenient and so much less work and maintenance I’ll never go back.
@TicklesMyPickle1 3 күн бұрын
A pellet smoker will not produce the same quality of BBQ as an offset smoker using wood. I have a pellet, charcoal, and offset wood smoker and the pellet is my least favorite to use when BBQing.
@THECREATOR1099 3 күн бұрын
@@TicklesMyPickle1I feel like the pellets taste different too
@TonyToneBBQ 3 күн бұрын
Pellet smokers are convenient, as long as they work properly, but in my opinion the finished product never comes out as great as it does burning wood in an offset. Plus, I feel like the soul of barbeque is lost. I get the convenience factor though.
@HenryMPittman 4 күн бұрын
Thank you so much 💯
@TonyToneBBQ 3 күн бұрын
You're welcome!
@darrellm.9622 4 күн бұрын
Thanks for the information
@jerrypredmore8793 4 күн бұрын
I always love your maintaining temperature videos. I learn something everyday time I review one and some I’ve seen several times. Thanks Tony
@ingsalinasipn 5 күн бұрын
Why did you unatached the smoker charl griller
@fwbcarl 5 күн бұрын
What are they doing while distracting us with this news.
@andrelangston3608 5 күн бұрын
Where did you get the original temperature gauges from? I’ve been looking everywhere
@GavinandAlex 5 күн бұрын
Thanks Jonah Hill
@jimpettitt3229 5 күн бұрын
Cooking ribs in Victoria Australia love you vids down to earth but professional using a Hark chubby off set great stuff 👍 and cheers 🍻
@efrembrown10 6 күн бұрын
Great Video ,That looks Awesome,another Great Cook
@fusionproductionsinc 6 күн бұрын
Thank you for allowing me to make my own decision....normally I just blindly follow the pack into the dark recesses. AND I can enjoy myself when cooking as well? You have changed my life. BTW.....can I watch TV after 11 or go in the pool right after I eat.
@roo4159 6 күн бұрын
I just got one of these smokers from family for Xmas. Have watched most of your videos and only yesterday made the fire box mod with an old grill plate. Looking forward to using timber for smoke instead of chips as get loads of white smoke . I will also be sealing aswell after watching that video. Happy smoking from Australia! Hope you have some new content soon.
@hooks210 7 күн бұрын
Which option is it for this bbq pit? Sorry if I misses it the video but not sure which 1 to choose on the website
@KGSellingPhilly 7 күн бұрын
How’s the bark with the new grate to regulate the temperature? Do you notice a significant difference? I’m considering purchasing it but am concerned about that aspect
@dumitrughenciu868 8 күн бұрын
Hi,could you please tell where did you got the temperature gauges?.Thank you.
@TonyToneBBQ 8 күн бұрын
I purchased them from the Char-Griller website, but I just checked and it appears they are no longer available. When looking for an aftermarket gauge to use, please note that the gauge is not intended to thread into the threaded hole. The gauge that the Grand Champ comes with just drops into the hole and is secured with a wing nut. You just have to manually center the gauge in the hole. The thread width of the gauges I purchased are only 1/4-inch, maybe 3/8-inch. I recommend trying this one... amzn.to/3ZUjXfH
@johnwonderland-hw9lo 9 күн бұрын
You really made it simple. It is true that it's an art you will learn as you go to keep the 225-250 range. The heavy metal smokers will hold heat better than a thin walled smoker as the one I have to learn before I move up to the pro model. Great Videos Tony!
@alextanchez6705 9 күн бұрын
Thanks for this video Tony! I like your approach and since the family enjoys baby back ribs I'll give it a go with much smaller ribs. I remember trying St.Louis cut and they turned out like your 4 hour ribs.. I'd like to see how each rib cut results in what you accomplished here in 6 hours. Gonna experiment, and I also like your comment about how its not necessary to have a $5k setup, i have a Masterbuilt 800, but now really like the way you did it with this offset, thank you!
@sharonshaw2352 10 күн бұрын
Dude, your ears! Good grief, cover them! Otherwise thank you so much for the information!
@mendez4047 10 күн бұрын
What’s the dimensions of only the firebox?
@jimholloway1785 10 күн бұрын
I would like to get some of those Char-griller gauges you have that shows the temps in the different area. I have a Char-griller 980 and love and would like to add at least one gauge that shows the temps. If you have a part number or Amazon link that would be great. Still watching the video and I really like how it starts with you explaining the use of coal and wood and placement. Can't wait to see how those ribs turn out.
@dougstrickley6673 11 күн бұрын
Excellent advice. Did my first smoke ever this Christmas and it turned out great!
@sketch.808z 11 күн бұрын
5:53 words to live by ifykyk😅
@ghod666 11 күн бұрын
I just got this smoker for Xmas. My wife treated me and I decided my first cook is going to be prime rib roast. First I need to build it, and season it. You have everything I could possibly need to start my cooking journey with my new grand champ. Great content brother, keep it coming.
@jonathanfranco4512 11 күн бұрын
This was a really good video!!! This really helps me get more comfortable. With my offset, see you just chill and not stress yourself out. Thanks
@salty8752 11 күн бұрын
1:23 dog
@user-hs7ps3egdkdkd 11 күн бұрын
I adore this guy.
@Pululu-o1o 12 күн бұрын
Bonjour comment ont peut trouver ça je besoin de ça dans quel magasin ou site
@lesterg46sawwood 12 күн бұрын
Thanks Tony for the help. I know now what I didn't do right. I did have enough hot Coles to start the next splits. they just set there and smoked. Next time I will put a large lite lump charcoal to help light the splits. I had a 6lb brisket that I cooked for 10 hours. It came out ok but the bark was to dry and hard. I had to cut some of it off on the ends and just chopped it up. Again thanks for the help.
@georgemcculloch2935 12 күн бұрын
Your drilling method, not good.
@MikeWassenaar-d6p 12 күн бұрын
It looks like you put the grill grates on with the bottom on top. Am I seeing that correctly and if so, why?
@GregH12345 13 күн бұрын
Remember Tony, Toni, Tone?
@FairGameNY 13 күн бұрын
Lemme get one of them sausages!
@FairGameNY 13 күн бұрын
I like this, gonna try it out! Good looking out!
@joshuamaziarz7913 13 күн бұрын
Just smoked one this way and it was amazing! I love your channel. You use the same smoker so you have been a really big help.
@jaimepainortiz 13 күн бұрын
Looks Like it would shred apart honestly.
@lamarallen3691 13 күн бұрын
Is that white oak?
@MikeWassenaar-d6p 13 күн бұрын
Do you have any other oil recommendations? I can only buy peanut oil by the gallon and I don’t know what I would do with the rest, unless you have some recommendations.
@TonyToneBBQ 13 күн бұрын
Avocado, peanut and sunflower are the best with the highest smoke point, but most vegetable oils are good enough. Thanks for the question!