Made your mistake twice. Sold my 18 twice…. Need to find my 3rd…

Do you have a link for the handles you have installed on the 18 wsm?

Nice cook mate, been thinking of buying the bronco pro or the gateway drum smoker, the bronco comes with better accessories as standard, thicker steel for better heat retention, your videos gave me some insight into which one to buy. 👍😋🥩

Grill marks on point. You must like those steaks pretty well done. I like 130 -134 degrees

Totally impressed with those chops, and equally impressed with your ability to talk sixty miles per hour!

I have noticed it is harder to keep the temps in the lower range with the 22.5 compared to the 18. I am going to put less charcoal in it for my next cook.

The correct pronunciation is "wash your sister sauce".

What are the dimensions of the grates? I can't seem to find that spec on the site. Thanks!

Loved the adjustment at 6:55 lol

Hi Brian! New sub here, and hello from Elk River MN!! I've been binge watching some of your older videos and really enjoy the channel. 'Hope you continue to make more soon.

Definitely vacuum every time. We had a grill you didn't NEED to vacuum every time, and one where we DO. Better to just keep it clean.

There’s nothing you can do to fix a pork loin in my opinion it sucks dick

This is the perfect way to ruin your turkey!

I roast my chicken on the Weber using reglar Kingsford coals (ready in 5 minutes) (i always use lighter fluid because it works fukin great) my chickens ready in 30-40 minutes. Tender and good and no brine! I have all vents wide open. It runs at about 280-300 deg. I top then chicken with Stubbs sweet heat!

Do you think it matters fat up or down in a barrel smoker? I usually do Texas style in my offset with fat up. About to do my first brisket on my O.K. joe pro. Not sure what side to cook it on. Thanks ahead of time.

Removable charcoal great is a plus when it eventually gets burned out. Just drop in a fresh grate instead of having to somehow repair or replace the entire charcoal basket. You can use some wire to secure the grate so it doesn't dump out when emptying. Great video.

No offense but their prices are sky high and you can get a Trager for far less that is just as good , and probably even better. If I came home and said honey I just spent 3500$ on a pellet grill, She would tell me to go have my head examined and not in an nice way.

It's a shame how much these have gone up in price.

Always trust a guy in crocs and cargo shorts to smoke you some meat 🏁

Just put one together. Can't wait to try it out. ( If this is the second,what's the coolest thing you've ever seen?)

Oldie butt Gooooodie!!

Picked up one of these from being neglected in someone's backyard for $25. Cleaned it up its a sold 8/10 condition wise at minimum. Hell it came with a full barrel of coal and the way its priced nowadays, I basically paid for the coal and the grill was free. Whats funny is the guy I bought it from had just got a traeger and was all gung-ho about it. I think he will grow to realize that he should have kept the performer, or at least asked for a lil bit more than $25.

My chicken came out rubbery. So disappointing. My fault, not the video's fault. Anyone know what I did wrong? Anyone know how to improve it, like simmer it in broth or something?

Hey Brian....like these (old) videos. You mentioned having clogging issues with spritz bottles; if you soak your spritz bottle components in vinegar/apple cider vinegar, they should clear right up. Looking forward to more cooking vids on your channel, bro.

Just started watching your videos and you gave me great tips on hanging ribs! also just found the raspberry chipotle today at my local bbq shop so looking forward to trying it tonight!

Do a 5 year review. Just a thought

You throw the kitty litter on after you cook, correct?

You should be proud of your cooking method and great looking food, but, that flag you have on your garage is a disgrace to AMERICAN CITIZENS, it is a kick in the balls.

You never showed how you set up your charcoal and where you stared the fire.

Going to try this this Friday/Saturday. Looks good!

Do you think it's better with the baffle plate or not? Taste, performance, etc? Thanks. Love the vids, man!

Question: how do either of the Webers here compare to the similar Cuisinart models?

I appreciate you sharing all your knowledge. Definitely the best channel for drum smokers. I just got the Bronco Pro today. I ran it with my thermopro, and I actually felt like the thermostat the Bronco came with was actually pretty accurate. I have 2 Teltrues in my Big Phil smoker, the one on my OKJ seemed pretty close in comparison. Do you prefer the results with or without the diffuser better? And what about hanging vs cooking on the rack? And thanks ahead of time.

Any way to add wood during the middle of a cook without removing the cooking rack and deflector plate?

I don't see how the slow n sear maintains a consistent temp as it gets wider/more fuel as it burns towards the center. Same with the minion method. Are you adjusting vents as you go?

lump is life

That’s not much of a hang or pull on the flat. Dry flat is disaster. The idea of getting the two muscles on a packer brisket is such a risk.

Aj Styles can smoke ! Took a double take . Nice job pal!

Made this and my wife and kids loved it

No spritz? Ribs look great!

can I do this with babybacks?

Figured this out myself after fumbling with a stupid lighter, then I saw your video. Thanks for informing the world.

Dan "Tailgaters" Woods food truck is down the street from my house. Everything he makes is outstanding. The rub is great too. Good video.

Super happy with the 22. Yes, temps spike when you open it, but it's easy to fix. Just don't leave it open for too long. On the upside, huge space. Very comfortable to work with.

I want one like that How much is the price?

Just tried this and it turned out awesome! Thanks Brian!

YUM - barrel smokers look sweet

Eyyo, loved the video! The Pulled Pork looked amazing! Seriously got my mouth watering! I'm from Canada, so I'm glad to see others BBQing in the snow, Its the right thing to do :) I just picked up a used Oklahoma Joe Bronco for 100$ the other day and im going to try and use it for the first time doing Pulled Pork. Do you set both your intake dials to 2-3 or only the one the air comes in through?

Another pointer that's more practical than a whole chicken is to do thighs and drumsticks, A whole chicken cooked looks good but for me the dark meat stands out and can take more cooking than breast even brined. I've foune that a probe in a whole chicken in the breast that reaches 160F-165 is fine FOR THE BREAST. If you pull it and your thighs are maximum 165F you're in for chewy chicken. I like to take thighs/drums up to about 175F for the textures or even higher. You'd really have to royally Fk up to ruin the dark meat, it's soo much more flavor and forgiving. That's why ai almost never do a whole chicken 😂

Don't forget if you want smoke flavor on a pellet grill you need a smoker tube, while the smoke and smell seems legit and the smoke ring the fact is pellet grills burn pellets as the heat source and are VERY efficient and almost completely combust. The smoke flavor you get from snd sort of pellet, wood chip etc is due to the incomplete combustion. I was disappointed going from and offset charcoal smoker to a pot boss and before I knew the mechanics I thought the hopper was just a source for the pellets to smoke like an offset but the pellets are the heat source. I still like my pit boss but in retrospect for smoking i would have got one of those Charbroil gravity fed charcoal grills. I supplement my smoking meats with my masterbuilt electric smoker and use hickory off cuts from over hanging branches that i cut into coins and let age for a year. Anyways I need to fire up/plug in either the pitboss or electric smoker because i been soo busy this Summer I haven't smoked sny types of meat and I always talk about how im going to on my next day off but family and kids always have to ruin my plans. Damn you Hobby Lobby and shopping with this Mrs 😂😂