Glad you’re still on here really enjoy your videos man
@LeviTimko7 ай бұрын
Same. Just found the channel
@LeviTimko7 ай бұрын
Just got a new-to-me IVS. Can't wait to try all your tips and tricks.
@FatEsBBQ7 ай бұрын
Awesome!!!
@FatEsBBQ6 ай бұрын
Let me know when you get it! Feel free to post on my FB page some photos!
@clinteastwood758 ай бұрын
I love the depth of your videos, brother. Stay blessed!
@Westsideauditor14698 ай бұрын
Good to see you back, if you're back....LOL!!! I finally moved out here to San Antonio, so i just might be hitting you to hire you to make a couple of briskets for me.
@FatEsBBQ8 ай бұрын
you know it! lol
@BackyardSmokeMasterBBQ8 ай бұрын
Great instructional video. I didn’t know that Franklin has charcoal.
@praetorxyn8 ай бұрын
I'd love to have that pit, thanks for being one of the few making videos about it. But damn, you must have a good source of wood, as if every cook takes that much fuel that would cost me a fortune in wood and charcoal lmao.
@FatEsBBQ8 ай бұрын
Honestly the way I set it will do about 24 hours. Briskets are “usually” done about 18-21 hours. So I just set it out his way as a just in case safety thing.
@sandycantu68308 ай бұрын
A lot of good information. Thank you ❤
@gregmyers91048 ай бұрын
Thanks!
@FatEsBBQ8 ай бұрын
Wow thank you very much!!
@moeesco368 ай бұрын
Great video, brother. Have you seen the pellet version of the ISV? Looks pretty good.
@FatEsBBQ8 ай бұрын
I have. I’m hoping to get my hands on one soon. Gatta talk to the wife and see what she says.
@XPrezObamaX8 ай бұрын
Nice video, not long enough tbh ;)... Keep doing what ur doing!
@MichaelGivens0076 ай бұрын
I picked up a used one after watching your videos. I still am in the learning curve - how often do you open your doors and check the meat? What temp changes or spikes do you experience? How do you keep the temp stead during open and closing the doors?
@FatEsBBQ6 ай бұрын
I usually only check meat 2-3 times during the cook depending on the bark. But it’s okay to open a little more often if you need to. Just don’t open every single hour lol. And to keep the temp from fluctuating, I don’t keep my doors open long at all. Maybe 30 seconds every time I open other than at the end when I’m refilling water pans and checking for doneness. I rarely get spikes. Usually highest it goes is like 250 during a cook if I am set at 225.
@alexlivingstone73008 ай бұрын
You don't wrap your briskets but you have foil to wrap your briskets? @8:43 and then @18:30. Conflicting or am I missing something lol
@FatEsBBQ8 ай бұрын
Yes sorry that’s a great question. I do not wrap my briskets during the cook at all. I will wrap them in foil when they are done and let them rest and storage. I can see how thats conflicting lol. So sorry about the confusion. What I mean is I do not cook them with foil or butcher paper if I don’t have to. If for some reason the bark is turning black or charring due to a temperature spike, then I will wrap in butcher paper to protect it as damage control. But I have not had to do that with the IVS. With my offset, I have had to do that every once in a blue moon. On a perfect cook for me, it would be no wrapping at all throughout the entire cook. Then when it’s done, I wrap in foil to store it and rest for about 4 hours. Hope that clears it up.
@prestonbuffington9548 ай бұрын
Are the temps. the same side to side, and top to bottom? Do you think the side to side temps. would be better if you used the charcoal basket from the WSM located at the center of the fire box?
@FatEsBBQ8 ай бұрын
It’s all the same. No uneven temps. Every section is at 225 like an oven. It’s awesome!
@prestonbuffington9548 ай бұрын
@@FatEsBBQ Thx for the swift reply, have a great day.
@rickyl04Ай бұрын
How’s the flavor cooking brisket? Do you get an offset smoker flavor?
@FatEsBBQ29 күн бұрын
With my setup of mixture of wood and post oak coals yes I absolutely get a great smoke profile. Offset will always give even more, but it’s gotten to the point where the smoke flavor is absolutely incredible. If you only use charcoal, no the smoke profile will not be very strong at all. Use the mixture and use the competition post oak coals and you will have a great flavor.