Brandon G Cooking & Outdoors

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@wait4dl 3 ай бұрын

what temp did you pull the meat ad wrap?

@brandongcookingoutdoors8532 3 ай бұрын

@@wait4dl if I wrap it is usually around 160. But I also want to make sure the bark is set before the wrap also.

@gregkeppel310 5 ай бұрын

BBQ and mid 70 porn music

@dondechello 6 ай бұрын

I’m stuck between this Brazos DLX and the insulted gen 2. If it’s worth spending the extra money to not have to worry about maintaining the fire box the whole cook, I’ll spend the money

@brandongcookingoutdoors8532 6 ай бұрын

@@dondechello I actually just saw the new one today at a store. It seemed really nice. It was 1900 bucks. If you got it go for it. If not the one I have works great. Even with the insulated fire box you are going to burn wood at the same rate. You just won’t have as much temperature variance. Either way you will enjoy them.

@dondechello 6 ай бұрын

@@brandongcookingoutdoors8532 yeah I agree it’s pricy! The way I look at it, if it’s going to make a difference and won’t have me wanting more, it’s worth spending the extra few hundred or so

@brandongcookingoutdoors8532 6 ай бұрын

@@dondechello I agree with that!

@BIGGxDAWG210 7 ай бұрын

I just got one, got the updated version, love it

@TheMooleytuna 9 ай бұрын

Nothing worse than hearing someone smacking their lips... Great video.....

@JohnSmith-_-- Жыл бұрын

I just subscribed. Make more videos please 😊

@brandongcookingoutdoors8532 Жыл бұрын

I’m going to start back up after the holidays. I have been cooking a bunch, just haven’t been recording.

@rayharris5452 Жыл бұрын

Absolutely great cook. I saw the same test with Goldies, Franklin and Volunteer. Your Brazos biscuits were more even across the pit. What temp did you run

@brandongcookingoutdoors8532 Жыл бұрын

I think it was about 275

@matthewking6936 Жыл бұрын

Are you a Firefighter for Nashville Fire Department?

@brandongcookingoutdoors8532 Жыл бұрын

Yes sir

@brandongcookingoutdoors8532 Жыл бұрын

I am on the ambulance

@rayharris5452 Жыл бұрын

As you know each style pit has its pluses, offsets give you a little deeper smoke flavor and color, but require more fuel for longer cooks. Four to five hrs at 250 degrees is great on a 1/4 inch offset and a basket full of charcoal briquettes. You may get a little bit more with good lump. Great Cook, wish I could taste those ribs!!!

@brandongcookingoutdoors8532 Жыл бұрын

They were good!! The basket gives about 4-5 hrs which is good for most cooks of smaller stuff. It’s also good if you are trying to get a few hrs of sleep for a longer cook.

@Lemonlollipop01 Жыл бұрын

Love this video. Reminds me so much of me and my kids working together.

@cms123tube Жыл бұрын

Good video ! I'm now convinced if I go the Brazos route, I'm going to go DLX. How many briskets can you cook at one time on Brazos DLX ... Thanks !

@brandongcookingoutdoors8532 Жыл бұрын

Probably 3 at most. Depends on the size. 2 or one would be the best option

@scottcarter9975 Жыл бұрын

Brandon what do you think about the guys who remove the baffle from the Brazos? Like RaleighSmoke. I'd value your opinion. Scott

@brandongcookingoutdoors8532 Жыл бұрын

I don’t think it would hurt anything. It might even help maybe. I just haven’t gotten around to messing with it. Most pits do not have that. If they do it is angled up not down on fancy ones.

@scottcarter9975 Жыл бұрын

Thx Brandon. I believe I will try it. Biscuits before and after. Will report.

@scottcarter9975 Жыл бұрын

Wow. Water directly in the smoke chamber. That's genius. I'm off to buy a ball valve for my DLX right now. Thanks!

@webstar12712 Жыл бұрын

Email address? I have the same cooker.

@brandonmorris5209 Жыл бұрын

What's up with the sticker residue on the left side of the door?

@cameronquinney2025 Жыл бұрын

What size drain valve is on there ?

@brandongcookingoutdoors8532 Жыл бұрын

1 1/4”

@raytrout8272 Жыл бұрын

Looks great! Brandon do you oil down your outside of your pit like mineral oil or something to keep it in good shape

@brandongcookingoutdoors8532 Жыл бұрын

I just use spray oil every now and again!

@raytrout8272 Жыл бұрын

I like your videos I like tuning plates carries the heat past the meat

@brandongcookingoutdoors8532 Жыл бұрын

Thanks for watching!!

@philipzivnuska7321 Жыл бұрын

1. Bad audio 2. No mention of the wood used. 3. No mention of the temperatures used. 4. No mention of the times of cooking. 5. No mention of the management of the fire. No mention of the distribution of heat in the cooker. That makes this video useless. You can do better than this.

@spenjackson Жыл бұрын

Brother, really enjoying your channel! I think I'm fixing to make the jump on the Brazos DLX...

@brandongcookingoutdoors8532 Жыл бұрын

Thanks for watching. I’m about to start filming again. I have been lazy with it lately. I really enjoy my smoker. I think it’s about the best entry level stick burner.

@knuterockknee Жыл бұрын

Too. Uch smoke

@luknichols9028 2 жыл бұрын

What kind of cap do you have on your grease drain? I just ordered this smoker and looking to cap it somehow

@brandongcookingoutdoors8532 2 жыл бұрын

It’s a drain valve I bought at a hardware store

@agenttaz 2 ай бұрын

What size did you get I need to get one?

@Kenzie_13 2 жыл бұрын

That thing is huge

@Kenzie_13 2 жыл бұрын

Wait did he shoot that

@brandongcookingoutdoors8532 2 жыл бұрын

Yes he did

@duanewhittle2992 2 жыл бұрын

Thanks for posting. Great to see a Dad and his kids having fun. I’ve been experimenting with my brazos by moving the tuning plate around. It moved my hot spot from the middle to the end, but at least within 10 degrees.

@paulagaines7456 2 жыл бұрын

Love it! Y’all are so much alike and Papaw too😊

@joshuahernandez2867 2 жыл бұрын

I have the same model dlx.I took out the tuning plate because it threw my temps way off.

@robertdewitt625 2 жыл бұрын

I've seen a few videos on stack extension including Jeremy Yoder and according to Franklins bbq the stack should be 3/4 the length of the cook chamber, measured from the bottom to top of stack. All had great success.

@siliilith 2 жыл бұрын

Great cook! Thanks for sharing. You inspired me to smoke up some bologna

@brandongcookingoutdoors8532 2 жыл бұрын

Let me know if you like the Bologna when you do. It is one of my favorite things on the smoker!!!

@tinstaaflh3042 2 жыл бұрын

Use the sprayer that you misted the meat with and mist your butcher paper. Makes life a whole lot easier when wrapping

@alejandromchurin116 2 жыл бұрын

Great details & steps. Thank you for sharing.

@igotJesus88 2 жыл бұрын

Mine did the same thing. Put the heat deflector in the middle of the chamber. Works perfectly.

@brianportnoy5795 8 ай бұрын

When you move the tuning plate to the middle where is the hotspot?

@jinn1074 2 жыл бұрын

🙏 𝓅𝓇o𝓂o𝓈𝓂

@bettysue9239 2 жыл бұрын

Looks good

@bettysue9239 2 жыл бұрын

Video of homemade bread

@TRIPLEBsBBQ 2 жыл бұрын

Good to see ya back at it

@brandongcookingoutdoors8532 2 жыл бұрын

Thanks for watching! We have been doing a lot of cooking just not much filming. We will keep them going!

@rawjan39 2 жыл бұрын

@@brandongcookingoutdoors8532 Did you stop using the basket

@brandongcookingoutdoors8532 2 жыл бұрын

No I still use it sometimes

@rawjan39 2 жыл бұрын

@@brandongcookingoutdoors8532 k . Man , thanks for taking your time out to make these videos. They’re helpful

@jeffstrains4014 2 жыл бұрын

How long do you get running splits? I am curious how much help you get from that thick steel. I have had a similar sized unit for I guess 11 or so years "11 to 14 gauge I guess" they will keep you busy playing with the fire box. The guy moved away this year but for the past 3 years I have been using a 300 gallon smoker. Friend of mine out riding bikes on a Sunday in the country passed a house with a smoker for sale in the yard they went back home that same way to stop and look at it. He paid 1800 for this barn kept smoker on a trailer. Those units will spoil you because you have to work hard to over heat it, Once heated up 2 hours could load the box with wood and was good for 10 to 11 hours holding 235 to 180. I have considered getting once of these seems to be best bang for your buck, but in the long run I am going to find myself a large smoker just easier IMO. Like your channel a lot of good info keep them coming

@brandongcookingoutdoors8532 2 жыл бұрын

You stay busy working the fire. Probably about every 30 min to an hour depending on the wood. I typically try to run smaller splits for better control of the temps. Thanks for watching!

@jasonbussey100 2 жыл бұрын

Glad to see another video from you Sir! The bigger channels are ok but I REALLY enjoy channels like yours: regular guys just piddling around with fire. Looking forward to more. Also, golf videos……I’d watch!!

@brandongcookingoutdoors8532 2 жыл бұрын

Thank you for watching!!!! I’m going to start filming quite a bit more.

@Gladiator1972 2 жыл бұрын

Doesn't the white smoke lead to bitter taste?

@brandongcookingoutdoors8532 2 жыл бұрын

It can if you let it go for very long. Sometimes with the first hour to two you have to keep messing with the air flow. It usually settles down after that.

@rogerjohnson4998 2 жыл бұрын

Looking to put a counter weight on my Brazos. Could you tell me what size tubing is on yours

@brandongcookingoutdoors8532 2 жыл бұрын

It came on mine. I think it is probably about 3” tubing

@NateF34R 3 жыл бұрын

remove baffle plate and 36 in on stackkk

@minituck04 3 жыл бұрын

You remind me of Bill Dance. LOL> been researching the DLX. Love your vids. Keep up the great content

@brandongcookingoutdoors8532 3 жыл бұрын

Thank you for watching. I like my DLX a lot. I’m about to get it back out and fire it up. I will be making some mor vids here soon. I think I’m going to cut back the baffle plate to allow the heat to enter the chamber sooner.

@daniellozano969 3 жыл бұрын

Great video bud...I have a suggestion...they using Kingsford 100% all natural hard wood...I've noticed that it lasts longer than other brands and I use the coal on my slow n sear kettle and food comes out great 👍 👌

@brandongcookingoutdoors8532 3 жыл бұрын

Thanks for the info. I will give it a try.