I Taught Guga How to Use an Offset Smoker

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[@GugaFoods]

Jeremy thank you so much for not only teaching me how to run and offset and cook an awesome brisket but most important being an awesome friend. You my friend are the BEST!

[@MadScientistBBQ]

Thanks buddy! I think I learned more in our time together than I ever expected. You’re truly a great guy and great creator. Keep up the good work and thanks for having us down to Florida!

[@michaelstewart9366]

Giving Guga another way to cook meat might be dangerous.

[@TheRealPapaBearChris]

@@michaelstewart9366 Let the experiments begin!

[@CaMaMorro]

Now kith 🕊️

[@kblazy]

Guga you're looking great btw

[@snare97]

love how calm guga was during this shoot - he’s such a cool guy and super fun and i’m glad to see that he carries charisma even when he’s dialed back

[@MadScientistBBQ]

Tremendous guy. Truly a great dude

[@khaavren3]

And he's totally respectful to his guests. you never need to put someone else down to lift yourself up.

[@ningen1980]

That is the attitude of a student who is truly willing to learn.

[@melvingibson4525]

​@MadScientistBBQ he is a good dude. Doing collabs with smaller channels than him isn't necessarily going to benefit but he's doing it a lot lately too help everyone else out. What a good dude

[@NikoBellaKhouf2]

​@@melvingibson4525well, some of those smaller channels might have subscribers who haven't seen Guga

[@joshsos5541]

I love seeing some of my favorite internet chefs get together and make amazing looking food!! I couldn’t imaging the price tag on that brisket! 😮

[@yowmemperor]

I was about to post the exact same comment! Love this

[@legendaryjimbob7685]

Would be cheaper than 0,1 pound steak at Salt bae's restaurant

[@almartiniii1541]

And better!

[@MadScientistBBQ]

Haha I knew if we were cooking with Guga he would have something amazing.

[@ek9sanchez]

They run like 300-350 ! You can get that exact brisket from grand western steaks ! Cooked one last week myself 😊

[@jedicouncil66]

Great collaboration, so generous of you to give him the smoker. He will probably do some insane experiments on it!

[@MadScientistBBQ]

I hope he does! Excited to see what he does it

[@TomManning-cs4el]

😂😂😂😂 generous to give Rich people a gift

[@cmaterick]

@@TomManning-cs4elYes because when people work hard and make some money, they no longer deserve to be treated like human beings and should be punished incessantly by internet trolls for their success.

[@definitefenrir6598]

@@TomManning-cs4el You got some issues bud

[@TomManning-cs4el]

@@definitefenrir6598 just you keyboard coward

[@khaldounal-nuaimi3594]

Honestly this video gave the same energy as three kids enjoying and exploring their Christmas gifts. Just put a huge smile on my face! Good for you guys

[@BillyBatson89]

Love seeing Joe, Jeremy, and Guga collaborate like this!

[@TROYCOOKS]

Awesome video and I'm so happy Guga learned how to use an offset. Cool seeing Joe helping out too!!!! That brisket looked top notch Texas style!! Cheers guys!!!!!!!!!!

[@shadowort2287]

Can you really call it Texas style since it had other spices?

[@elipolancojr3219]

Awesome how this group of friends love to collaborate with each other. No ego so cool to see. Such a great video.

[@MadScientistBBQ]

It helps when you have amazing guys like joe and Guga to film with

[@PWCVegas]

I just made my first brisket. Took over 40 hours. I did low Temps and kept all the fat on it following your video and another person's video who left everything on it... Blew everyone's mind on how delicious it was... I've never had anything better! Thank you

[@DZ4295DBW]

40hrs? Lol what

[@PWCVegas]

@DZ4295DBW sounds crazy... but yes smoked 180ish for 10 hours upped it at 200 for 6 hours Then 250 for 4 Then, I wrapped it for another 4 Rested it at 150 for 16ish hours Amazing

[@jrf9198]

Bro way to long you wasted pellets or wood. Cook hotter. Start at 225 then crank it up to 275. To finish

[@PWCVegas]

@jrf9198 probably... but I had work for most of it and it still came out as the best brisket I've ever had

[@brandonin_ny]

@@jrf9198you gotta be careful giving out general temps like that. Temps depend on the specific smoker and specifically what size it is. I have to cook with much lower temps on my backyard smoker than I do my 500g.

[@enyceofnyc]

You two guys are my absolute favorite bbq KZbinrs. Seriously. Your commitment to experimentation and your humility stand out among the rest. In my opinion, you guys + Harry Soo are the best teachers. Thanks guys. Please do more content together.

[@fatsackafat1476]

Love all of the colabs with the BBQ families!

[@MadScientistBBQ]

It’s been really fun!

[@bryanparsons7207]

Awesome colab and I love the more natural way Guga was talking and asking questions. I'd love to see more of this on both your channels

[@broysbbq]

This is one fantastic video! So much knowledge shared - so many amazing fire management tips!

[@micahmunroe]

Yes!!! Guga finally has an offset! I cannot wait to see the experiments he comes up with! Great video you guys

[@Jonbob836]

the collabs are awesome! BBQ is all about sharing great food with great people!

[@MG-G2G]

The quality of you work and your passion deserves more. I will keep spreading the word. Thank you.

[@micahbarcalow8067]

I love collaboration videos. Great work, both of you. What a fun experience!

[@cybernode33]

As a former Qstoves user, I've got to say, my switch to Asmoke has been nothing short of a revelation. The precision I get with the digital controller in maintaining my desired cooking temperature is something I never experienced with Qstoves. The versatility of Asmoke, allowing me to grill, smoke, roast, and even bake, is simply unmatched. The flavor enhancement from using different flavored wood pellets is a game-changer. The convenience is unbeatable too. The automated temperature control and pellet feeding make it so much easier to use, especially during outings. Plus, the fact that it's battery-powered and portable, means I can use it just about anywhere. The Asmoke Essential has truly changed the way I do my outings. #Asmoke.

[@RugahRay]

i love this jeremy yoder, joe kim, bradley Roberson, aaron franklin, snows and now guga!!! im inspired. i watch you guy everyday im a student and it would be a honor to meet you guys 🫶🏿

[@joshdavies4025]

Absolutely loved this video guys! 2 of my favourite you tube channels collab and create an amazing video love it guys !!

[@alfieboy4022]

What a collab! That brisket looked incredible, I bet it was a real treat to cook a piece of meat that beautiful.

[@AlphaProto]

Guga will put this new skill to good use.

[@MadScientistBBQ]

I hope so!

[@BeerforBreakfastFactsforSnacks]

Love both of you guys. I love all my BBQs I own. I learn so much from both of you guys. Cheers!

[@lonestarsmoked]

Your videos have really improved with all the different angles and great editing. Some day i'll get on your level. Keep it up!

[@NorthernThaiGardenGuy]

Fun stuff! Great job Jeremy, Joe and Guga! Congrats on your new offset!

[@CWO-J]

Good show guys! LOVE the collaboration between you two. Great partnership!

[@ryanfarrugia2774]

I like how Jeremy went from preaching (for years) about keeping a clean fire/smoke at all times, to now having "dirty smoke" on all his cooks! He knows he's a great cook but is humble enough to keep an open mind and willing to learn new things.

[@skfboiler]

Someone, please explain the concept of having dirty smoke now during this cook.

[@Brandon-yq1tm]

@@skfboiler after a few tests he found that having a dirty smoke at the beginning of a smoke or after wrapping doesn't negatively affect the taste of the meat.

[@kevinprzy4539]

what is dirty smoke? @@Brandon-yq1tm

[@BibleBreakout]

Jirby strikes again

[@BibleBreakout]

@@skfboiler”dirty smoke” is the white smoke that exists when wood initially burns. As wood blackens and dries the smoke becomes “blue”. White smoke increases the bitterness. The idea is overload with white smoke for the first 4 hours and then back off to reduce the bitterness while maximizing the smoke flavor.

[@ffwoozy49]

Love this colab need more! Crazy the amount of knowledge in this video!

[@MadScientistBBQ]

Glad you enjoyed it!

[@MidwestMotor]

NO WAY!!!!! I can't believe you hooked up with Guga!!! I was just watching some of his videos earlier! I loved the hot burgers he made where even the buns were hot! You both have the best food channels! Thanks!

[@jasonnored6131]

It's great to see you guys collaborate. You both do great work and Jeremy your videos are the reason I bought an offset smoker. It's not as nice as yours, but it does alright.

[@dallhoc2895]

Jeremy, have you tried the offset for smoke, and then the pellet grill for heat. I tried this this past summer in 112-degree Tx heat. It turned out great. I save wood and time with this method.

[@311DaveR]

Two of my Favs!!! Awesome. You both are the BEST! Love you both

[@timpindell8178]

Jeremy you are killing it. Embers TV, the colabs with everyone, it's epic to see the BBQ community all coming together in an approachable format to pass skill on. Thanks to @GugaFoods 1for always supporting smaller channels.

[@vindoll6237]

Love love the crossovers! Love it when other channels I watch get together! 🎉

[@canuckinsk]

Unreal that he has done brisket in a microwave but not an offset!

[@michaeldefranco1003]

Thank you guys so much. Best tutorial on offset smoking. Thank you

[@nilemg13]

Jeremy and Joe are the best!, Thank you guys! awesome vid

[@lizomkhize]

Guga: "Sorry, we're no longer friends." Also Guga: "Goodbye friend."

[@KoryBrooks]

Ive offset some Tri Tip with decent results, but my cheap tiny box cant fit brisket lol The collabs are amazing, Ive been watching you for a year and Guga for a couple years, and I still learn something new every time.

[@MadScientistBBQ]

I was in the same situation for a long time. Just remember the principles you get from watching people will apply to any pit. You could probably do a brisket point and get great results!

[@KoryBrooks]

@@MadScientistBBQ Cut down a brisket, I see what you are saying, I should try that. I was already looking at the 1957 smoker and am getting excited all over again like I did a year ago, The cold weather is here again!

[@s7ts]

i like the way he explained trimming the brisket, not letting it go to waste and let it shine somewhere else

[@ElitistMagi]

This was a very awesome video. Thank you both.

[@OrionsAnvil]

Great video. The wagu looks amazing. Nice to see Joe in this one he's got a great channel as well.

[@RPINCo]

Two of my favorite KZbinrs. At the same time, you two are awwkkkkkkward together on camera lol

[@alexanderrhodes9642]

If you’re ever doing a master class in a Fl I would love to attend. You’ve taught me so much already and as a current teacher looking to leave, I would welcome any invite on starting in the bbq catering field.

[@80HDs]

I always thought Jeremy was a big dude. Guga is a absolute UNIT of a human being! Awesome video guys! Two of my favourite KZbinrs! Thank you! 🤘😁

[@TwoTapChris]

Could i suggest playing the background music little lower. It's kinda distracting with headphones

[@user-oo1mz9cj4s]

Two of my favourite KZbinrs. Its truely Christmas.

[@Nvlutey27]

Guga brings people together, such a good guy.

[@RyTrapp0]

Ayy, the colab that's been needing to happen, here it finally is!

[@saaskwatch5537]

Way to talk about the fire without showing the fire. Amazing. Very educational! Good thing most of us already know how to lay a fire.

[@joshuarosenblatt]

This is epic! Two of my favorite KZbinrs. 🤘

[@debbiep268]

I remember years ago, before wagyu was heard of, and English butchers were selling Wagyu steaks. it was slightly more expensive then the normal rib eyes I use to get, but was the same weight, plus I read the reviews and everyone was 5 star and people saying it was the nest steak ever. So tried it. it was just like this one with the marbling of fat all the way through. It was gorgeous. reallly melt in the mouth, and the flavour was really nice. Blew the rib eye out out of the way. Not long after it was discontinued. I cant afford the other Wagyu on the market. Btw, love guga and you have my sub now :)

[@PeterVietor]

Love this! Got me into smoking. Great channel, keep it up

[@alkinsel416]

Heart droped when Guga added the salt😂

[@markbritton844]

This was a great video and im thankful to find Guga!

[@BigAlsBBQ]

Really enjoyed the video, hope you guys do more videos together although not sure what was going on with the sound, maybe Guga’s palace is too big 😂😂😂

[@adamstevenson2485]

I’m so glad y’all teamed up my two top meat cooking heroes!! On one video 👌

[@nelsong.villalobos4090]

Love it! Good job Jeremy!

[@raybaker8726]

Gugas natural msg recipe is a go to. So much I have requests for it. I prefer an offset smoker. Cant have one where im at now. Offset gives alot of flavor!

[@hennyvincent420]

So happy about this collab ❤

[@josephcampbell9239]

Jeremy! What did you expect you raided Guga's fridge, wagyu all the way around. Thanks you guys for another amazing video.

[@1tr1ck]

I take my hat off to guga. 4.5 million subs and never cook3ed on an offset. Well done sir !

[@kaybrink]

I was looking at 1975 offset a couple of weeks ago. nice to see it in action

[@1NIGHTMAREGAMER]

unexpected begining sound i was looking for second video playing

[@JB-dg8de]

Really curious as to whether you guys put the brisket straight into the holding oven or let the temp drop before holding.

[@tommanning7337]

BADASS!!!!! Two of my favorite KZbinrs

[@bradfordcustoms7588]

My 2 favorite channels. Great video fellas.

[@billystpaul8907]

Guga going old school. Nice watching my favorite BBQ guys make a great Brisket...

[@dantom3266]

Thanks Jeremy! It's great to see another person like Guga learn about offset smoking. Just comes to show you that everyone has their own technique in how to barbeque and they all open to learning more techniques. This video also helped me conclude what smoker I'm going to buy (Workhorse 1969) thanks for your other video on this btw!. I did want to ask why a water pan was not used in this case. Was it because you were in Florida and the humidity was high?

[@nicklopez3413]

I cooked a brisket in the ground wrapped in agave leaves like traditional barbacoa and it turned out amazing. Probably damn near 1000 degrees when I put it in the pit and stayed for 10 hours overnight, and then sat in an ice chest for 3 hours. First brisket I’ve ever made and the best/juiciest brisket I’ve ever had by far.

[@rossjardine195]

I think its great to see a meat cooking master seems like a big kid ,getting taught by other true experts.

[@dennystrat7216]

Guga taught me how to grill beef, you taught me how to smoke beef. I love this collab!

[@roymarron7622]

Great video!!! A little suggestion is to bring the volume up, it was way to low, I have headphones and I barely hear the audio.

[@jd14985]

Amazingly Awesome! That’s what y’all are! Do it again!!!

[@niko2492]

Awesome video love the vibe!

[@ZmannR2]

I feel like a wormhole has opened up! Two of my favorite BBQ/meat focused dudes on the web!!

[@LeviathanPits]

The collab we all needed!

[@pb6270]

Learning cooking technique can be a long grueling process and this video shows that!

[@cuppasandpuppas]

Oh wow, no binder before seasoning! I thought that was a pretty necessary step. Learned something new today!

[@cloverking9660]

Oh look, 3 of my BBQ uncles having a chat together....... This is awesome!

[@JamesJones-cx5pk]

I can't believe Uncle Jeremy taught Nephew Guga how to use an offset for the first time. 😪

[@joedaponte2979]

Thanks for the great videos !!

[@chuck_d-gf9hx]

super cool colab, very informative great video guys!!!

[@brianhorst5860]

We need to know where the brisket came from!!!!! I know it is out of my price range, but i have to know. I might save up my money and get one. It must be done!

[@greeneyesfromohio4103]

I have applewood chunks my buddy gave me but it still has the bark on it, can I still use it for smoking? He said it was called a “Paradise apple tree”….that work for smoking?

[@sidesw1pe]

Awesome collab, really enjoyed 😁👍

[@cjcoleman7372]

It would be nice to have you do some type of testing with smokers/grills that don't cost as much as a used car. I would love to have any of the high end smoker's, but those are really made for the competition guy (basically), retired and cooks couple of times a mth, or the look at what i have, guy. Sorry.. no offense. I feel that there are guys like myself who want a quality built and cool looking version in the $1000 +/- ballpark. The couple to few times a yr I cook but I still take it all seriously. I just looked, and this 1975 is a $4500 gril, and I won't spend that much for no more than I cook. To be clear, I am not knocking anyone who would, and it's not because I can't afford it. Trust me, I get why someone would, though.

[@user-ho1yn6ms7y]

The duo I hadn’t even thought of, but now realize I had! 😂

[@L.Scott_Music]

Some time ago I commented on Jeremy's channel that I'd love to see he and Guga get together. They probably had the idea already but, wow, this is great. So, this wish came true. Now to get the wish working on the lotto!

[@GameOn0827]

They've done a video together previously. I believe he was part of the crew that cooked the whole cow.

[@Alx28516]

You guys are awesome!!

[@fatsackafat1476]

Shout out to ChudsBBQ! That's a rookie move!

[@TheGraceConnection]

It's literally on point!

[@TheGraceConnection]

Turn on Joe and you're good to go!

[@tongietonks]

That’s a good brand, have used before. Love the effort guys 👌🏽

[@javiergarzon4735]

I’ve never seen Guga that serious, even the masters can still learn.

[@tyler48049]

Do a review/cook on the new Old country G2 offset

[@bigedsbbq3785]

Unexpected learning moments are the best!

[@DaveCosley]

Another great collab!!!

[@neoextream007]

I love reverse offset but offset it good too

[@jjackson6928]

Excellent!

[@tyler48049]

You should do a review/test cook on the new old country G2 pit.