Your channel positively distinguishes itself from all the others because you show the real side of cooking. Thinks don’t always go 100% as planned.

I’m going to purchase the 42 here shortly myself. These cookers seem more user friendly than a $3K offset.

EXCELLENT VIDEO!!!! VERY SURPRISED MORE PEOPLE DONT HAVE A KK!!!

Always remove membrane and after the crutch take them out of foil or paper and put your sauce if you like and put them back in for 20 or so minutes to set the sauce. The best way to tell if they are perfect is push a toothpick into the meat. If it goes in easy your done.

If you had that much trouble telling the difference between reliable brands, maybe there really isn't that much. I use Bear Mountain because it's dirt cheap at WinCo Foods, and it works fine. I've bought other brands a couple of times, and they worked fine too.

That dry "waste" that over dried you can crumble up and use on salads and in cassaroles like au gratin potatoes, etc.

I go to London Broil for my jerky and the idea of "cure" to preserve the jerky for more than a week or two has NEVER entered my thoughts. Three pounds a jerky might last me a week or two if I "hide" some from myself in the freezer or in the back of the fridge.

Where can I find that T-shirt? 😅

I like to use eye of round, sirloin, or bottom round. Correct amount of pink cure number 1 per lbs of meat. I mix up my own bbq sauce with that added and mairinate 12-24hours then smoke at 165-180f till is reduced in size by half. I either use a vaccum sealer bag or gallon freezer bag.

Some great tips to start into making beef jerky. Do they sell a kit that has carolina reaper? 😉

I love making jerky on my Yoder. I usually make my own marinade, but I am going to try the PS Seasoning next time. Thanks for the video!

I tend to go old school and i brine my wings in salt and brown sugar overnight. Then wash, dry, add olive oil and then seasoning. Let them sit. For like 2-4 hrs on the counter letting the seasoning soak in. The oil crisps the skin. The brine keeps the moisture in. And keeps the meat pinkish.

Thank you for making such a great video. I’m new to pellet smokers and you just saved me a lot of time and money. Along with other knowledge I have obtained. This should be a promising adventure.

After watching different compression between this guns and all other, i decided to go with the cheap one, $55 which should be as good... well, it wasn't )) I endup getting su v and later it's bigger brother. Yes, they worth the money ))

Also keep in mind that the higher smoke you set the grill for, the bigger the temp swing.

Good info! Just got a pit boss, coming from barrel smoker. Thanks alot. Cheers...🍻

You mentioned PBW a couple times in this video but never used it. Is there another video where you use the PBW and show the results?

Good demo. I prefer doing a reverse sear. Put in an oven at 275° for about 45 minutes until internal temp of 110° sear in hot cast iron pan with avocado oil or some other high heat oil, reduce heat add butter and herbs, saute for a couple of minutes, rest for 10 minutes. Can be adapted to a grill as well.

As soon as you said my name is “Rum and Coke” I immediately hit subscribe 😊 cheers!

Awesome video, I did plate ribs on my Weber kettle, totally ruined them. Under done and tough, probe read 205. I just picked up a used Kamato, excited for a revenge cook lol. I will be following this cook. Love your content, very relatable and easy to follow.

Your damper is closed during the whole cook?

Need some video of your dogs. Love your videos, our dog helps me grill. Not tried Porter Road but have grilled many dino ribs from Costco

Beef short plate ribs, aka dino ribs. I would argue the best meat period.

It's a good video, thanks for it. But man, I get so tired of the generic, open license "hard rock" music used by basically every single cooking channel that's kinda geared towards guys.

Look Good Jake

What if that charcoal you use?

Bought a meat slicer and a 6lb prime rib. Followed your instructions and it took just under 6 hours to cook. Delicious!

I checked my oven temp on 170 and it was swinging from 140 to over 200 consistently. Not sure I trust that

Very nice

I’m shocked it stayed on while you smoked it. Porter road is pretty much the only company that leaves that on. Now you know for next time. Other then they great cook

Fully agree. People get hysterical about dirty smoke. I’ve seen very good pit masters use a bit of dirty smoke as an advantage

Keepin' it real is the best and most reliable way to go. Nice video.

when you set your temperatures, is it in the dome or at the grill surface? Do you put the probe on the grill grate?

I spray armor oil on my grills.....zero exterior rust.

I'm sure it is delicious. The most flavorful part is that layer of fat where the seasoning and smoke lie. Whenever I decide to leave the fat cap on, I trim it to 1/4" or so but I also densely score down to the silver skin underneath the fat which often can be thick and leathery. Some parts, I trim further down to the silver skin. I think, removing all the silver skin is the best bet if serving to guests, the ribs have plenty of intramuscular fat for a rich flavor.

$75 shipping on a $100 rack of ribs. 🤔

Thanks so much for doing this video. I got one of these for Christmas and just finished putting it together. I was wondering if the Stainless Steel Charcoal Basket Grill is worth the investment.

I had that same experience with short ribs from Porter Road. First time I did them, I didn't trim that top fat cap and they came out like monster looking ribs with great bark but it was mostly that fat on the top. Second time, trimmed that part off and damn, they came out excellent. Glad you put this out to show I was not alone in doing that. Thanks!

Omg that looks great! Have you seen the new wood chips that fit in the pellet grill? The ones that you mix with the pellets? Maybe you can try them out and let us know! Thank you for everything!

Those are some pretty good looking dino ribs!

I START AT 180 FOR SMIKE 1 HR TO 1.5 THAN BUMP UP TO 225 FOR REST OF COOK

Hey, it looks delicious to me! 👍

What is the vinegar sauce you mention with the pork? Thanks!

Hey how is it going ?? I’m waiting for you to make the best pork belly video!!!

Why no water pan on this cook for the yoder? Also did you find the 2 hrs at 200, 225, and 250 better than 2 hrs at 180 and 200 shown in your previous linked video?

I think I would have carved out more of the deckle. YMMV

Thank you !

Ha ha ha ha...I knew it was going to be the Yoder! The ol' stick burner purest don't like to admit defeat here in the comment section. LOL

So it's not a flame thrower? What a bummer

Although they look really good, not something that I would try. I like to stay strictly with the smoker. I love how you try different methods of smoking