Starting Something New at the Resort…

[@MadScientistBBQ]

Hey Matt, I’d be happy to come out and cook with you. Just let me know. We can cook whatever you’re itching to try.

[@geraldraber4375]

This would be awesome seeing you two cook some briskets.

[@jamesgunn5358]

yesss this guy

[@thomasvillarreal2413]

This would be a legit to see, and get Brad to tag along too!

[@XxdiggitxX]

Get ahold of this guy Matt I was going to drop his name as a rec. I binge watch both yalls content

[@MadScientistBBQ]

@@thomasvillarreal2413 100%

[@scark00]

Matt buy fire brick and put it on the floor of the burn box. Like a fire place it will protect the base metal.

[@Jacobtheunwise]

Smart thinking

[@OU-BoomerSooner]

He could even line the fire box side walls with fire brick . Good advice

[@MrNoldacre]

Also build a grate with expanded metal so air can flow under the coals.

[@JBGecko13yt]

I make an expanded metal box for mine to allow airflow and ash collection

[@TOF3290]

Couldn't agree more. This is like an amazing shell for a Smoker/BBQ. Few tweaks this could be a monster.

[@ChudsBbq]

You Know I'm Down To Cook Some Meat! That Smoker Looks A little Rough, But I've Cooked On Worse.

[@SmokinNWBBQ]

Do it! Come on @OffTheRanch, we want to see Brad on your channel!

[@OffTheRanch]

Yessssss let’s do it!!!

[@jasonkinley9419]

Brad is the best!!!

[@nolan33]

@@OffTheRanch OH PLEASE MAKE THIS HAPPEN! I love when my favorite youtubers from different genres get together! PLEASE!!!

[@saschasingsong5868]

@@OffTheRanch I wrote Brad on Instagram that you need a smoker and you buy that thing there.. :D

[@columbiariverdetailing1943]

Low and slow for brisket, that heat inlet pipe is perfect size. You are amoking not grilling. Different woods will creat different smoke flavor profiles. Apple for a sweet mile flavor. Mesquite for a strong bold flavor. Pecan is a good blend. When doing brisket you will want to do 240 degress for roughly 16 hours. It may stall out for the last few hours dont worry be patient. What is stalling out? Its when the meat being smokwd stays at a certain temp for a time. Once it reaches around 155-165 wrap it in paper not foil. You can use foil but i dont like to. Until it reaches internal temp of 200. Then place in cooler for 2-3 hours allowing it to rest For brisket i use apple and pecan wood brings a great smoke profile to the meat.

[@columbiariverdetailing1943]

If you want I'd love to show you how to do it. I will be down visiting family in Abilene this month. And wouldn't mind driving out to show you some tips and tricks. Once you get hooked theres no end of possibilities with smoking meats.

[@muhammadzharfan5360]

matt need to see these!

[@JoeTurmoil]

This guy about summed it up Matt. This is the right way. Season how you like, invest in a "Meater" thermometer. Don't give up if you mess up the the first couple. Welcome to middle age patience and trial and error.

[@Deadcntr]

A traditional Texas brisket is just seasoned with salt, pepper and Garlic powder. I like to smoke Brisket with a combination of oak and hickory woods.

[@randogame4438]

@johnnybstewart With all the dead oaks they've cleared he should have TONS for smoking if he hasn't already burned it all.

[@martinschroeder8130]

This felt a lot like an old school off the ranch video, I love all the new stuff going on, but this was a very nice change of pace. Felt a lot like the old days.

[@JohnSmith-is4pt]

Yeah he should create another channel for his ugly car burnout thing he likes.

[@Go2scout]

@@JohnSmith-is4pt 🤣🤣🤣🤣🤣🤣

[@silentepsilon888]

i still miss the old Off The Ranch channel name.

[@jerrychastain8567]

Jeremy Yoder at MadScientist BBQ would be your best bet in my opinion. He has done catering and taught many bbq classes and has a great reputation. Super great guy.

[@HyphenDude]

He even offered to come out an cook with him. That would be an offer Matt shouldn't refuse.

[@someyoungguy6990]

Can we smell a sweet BBQ colab cooking up in our future...?

[@gregroseberry2953]

Let me know if you need tasters………..with the MadScientist working the smoker until Matt gets comfortable with it. 😂

[@danulmer5031]

Hey Matt, check out Meat Church. He’s in Texas and has a smoking/bbq school

[@Hi-TechHillbilly]

The best BBQ content anywhere!

[@chevyman30504]

I was about to post the same thing.

[@Christophersanchez1326]

😁 Franklin BBQ.

[@matthewmason2348]

This needs to happen!

[@jonasgeez2140]

Meat church is 🔥

[@zacharyrager2315]

Use firebrick around the sides and bottom of the firebox, it is used as a refractory to keep heat in the fire, and also protect the metal bottom.

[@nullrout556]

This for sure. Lining with firebrick will vastly help heat retention and make the firebox last much longer.

[@adriathompson4651]

Mad Scientist BBQ is for SURE who you need! His food is incredible and a great teacher🙌

[@marvindebot3264]

Line that firebox with firebricks and get some fireplace door seal for the doors. Apart from that, it's a nice smoker. Oh, and get a second thermometer so you can see the temp at both ends.

[@someyoungguy6990]

I love this community! Half the folks are calling out just about every BBQ specialist they know the rest are giving free tips or are specialists themselves, and now we have at least one awesome collaboration to look forward to. All because some nice guy we all like bought a BBQ and made a fire.

[@vangoghaway626]

Texans ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

[@LeviathanPits]

Welcome to the wonderful world of offsets Matt, the rabbit hole runs deep... We've got a fairly in-depth quick-start guide on our webpage if you want to speed run your first cook. But here are a few crucial tips I can give: 1. Salt, pepper and garlic for seasoning to start with (best to nail this down before you start experimenting with rubs). 2. Use appropriately sized well-seasoned (dry) hardwood splits. Oak, cherry, hickory and pecan are great choices. 3. You want the wood fully on fire, not smouldering, which will in turn give you barely visible smoke from the chimney - too much thick white smoke will impart a bitter and acrid flavour on the food. 4. Cook your food to the correct internal temperature/feel vs a set time.

[@Wolfhound.]

temp for sure but the huge ones are type of wood and it being super dry he needs to stock up now on some good dry wood ... just wait till he learns that the wood he uses is like a seasoning some like certain types of wood because of the flavor im more of a hickory person

[@garymyers6638]

oh oh oh oh oh you need to have a yearly BBQ cook off at the ranch. You have massive open areas for parking and contestants and visitors and judges and TexMex bands. Imagine how great that will smell (and taste). Wining the yearly Demo Ranch BBQ Trophy will be a tradition. You can judge the meats in categories and you can also judge smokers and grills and creative welding, etc. OH boy. Know what I mean?

[@jiminauburn5073]

That would be a great event. He could open up down by the river for people to camp out and then either find space down there to hold the cook off, or up top. Would be an easy thing to raise some more funds, like the eclipse.

[@moose3177]

Give awards for taste and best smoker design

[@dragoonoly3084]

I think you need to have a BBQ contest at the Desperado.

[@randogame4438]

HECK YEAH!!!

[@tiktok11150]

And not a chili contest. Overdone.

[@DWSOutdoors]

THIS!

[@74jojo]

Perhaps contact that famous record book and shoot for some world record of some sort? 🤓😉

[@rustbucket9318]

Awesome idea. I would sign up immediately.

[@MariJayneMaven]

My husband received his shirt with dirt yesterday! @Matt Thank you, I am officially the best wife in the universe! 😅

[@patriciasolecosta7124]

I love that you picked local seller and that it is a smaller one because it gives way to a customized DIY as you discover your personal needs.

[@JoeSykes-z2v]

CHUD'S BBQ!!!!!!!!! Don't mess with buying something that you have to make do. Bradley is the man and he can fix you up with the perfect pit!

[@Samcro1971]

Hello Matt, here’s some basic starter information on smoking brisket. Most common firewood used for smoking here in Texas is post Oak. A Texas brisket Seasoning is usually just mixture of salt and pepper. You want to get the smoker up to about 250° before, placing the brisket. keep an eye on the temperature of the brisket . Once the brisket hits a temperature of 165° you want to pull the brisket and wrap it in either foil or butcher paper as tight as you can. Put back in the smoker and keep it in there until It hits a temperature of 205°, once it hits that temperature you pull it and let it rest for about two hours preferably in a cooler that’s insulated. Those are just the basics. There is a lot more to learn, but this get you started on your way

[@jonscobey2212]

When you see the thick white smoke billowing out, is when you know you need more air flow, and with a big pit like that you are going to want to start your fire at least an hour before you put any meat on, you want the cook chamber walls to be warm, that will be your sign it's ready. The 1/4 inch steel is an excellent insulator and will prevent it from cooling off to fast, leading to high fluctuations in heat.

[@jonscobey2212]

Mad scientist bbq is an excellent bbq guide and had alot of useful videos

[@theconner92]

Number 1 rule is, cook by temp not by time. So get a meat probe and periodically check temperature of your meat until it is at the temperature you want. do not cook your meat by the amount of hours. Every smoker is different. You will undercook or overcook if you go by time.

[@Sk1m_Beeble]

Absolutely, too many people get caught up in "time and temp"

[@BritishEmpire_1]

Hmmmm I always thought it was Cook by beer's kinda explens a lot to be honest hahahaha but it's always eatable anyway hahahaha

[@wily4422]

Commenting because I can't like this twice.

[@GoodJobCasey]

And buy a GOOD meat probe. Get something from Thermoworks. Get the Smoke X. Itll do everything you need and more. Buy once, cry once. Getting a good thermometer (especially for someone new to cooking) is the difference between a good cook, and jerky.

[@Easy_Skanking]

No, the first rule is to cook to tenderness, then temperature. I've had pork butt be ready and tender as low as 190F and as high as 209F. Definitely not by time, agreed.

[@TxCassandraOoOo]

It was so fun meeting you at NRA! My 5 year old daughter asked if you were the man I watch on my phone! Thanks for all the great content!

[@JeffreyKelley]

I’m 32 and I’ve been in my brisket smoking era for about 8 years. Your starter smoker is my endgame smoker lol My starter was a 55 gallon metal barrel I cut the top off of and drilled some holes for air flow. It worked. It cost less than $50. I smoked hundreds of pounds of meat on that thing and it was great.

[@Christopher_R]

Right? Smoking meat has been done for centuries. It’s not as complicated as some people make it. The pros are crazy with how particular they get, but a pork shoulder falls apart even if it’s smoked “badly” 😂

[@brianbrinegar6086]

Truth....

[@84notch1]

Can't go wrong with a "Ugly Drum Smoker"! I used one for a few years and loved using it

[@Stackali]

damn, you started early.

[@bryoncarlson297]

i use a custom made smoker from a filing cabinet and an old air tank attached to a shortened boat trailer

[@Thebakedbaker413]

You know Matt's a good salesman when he can sell yall dirt, cheers!

[@OREZ22]

A good smoker I would recommend getting is a pellet filled traeger they are nice.

[@davidh0809]

Matt, are you forgetting the guys who encased the 5 ton. In tubing? Or the high school? You know people who weld! Draw out your own smoker and have them build it for you.

[@buddynva]

Line the bottom and sides of the firebox with fire brick

[@ME_ME.....................1.1]

Yes they hold twmp like crazy

[@TheAnnoyingBoss]

Man canned canola oil is like a lightbulb level invention except for doing man things like grillin dem meats boi

[@frankclark1663]

Recommend Mad Scientist BBQ (Jeremy Yoder’s channel). He has biochemistry degree and still very easy to follow. Excellent teacher and so personable. GREAT CHANNEL for someone starting out or an already seasoned cook.

[@zx1100a1]

DON'T As for seals for your smoke chamber doors. DONT try to fit gasket material for a tighter seal. The old guy did a real good job of sealing them wothout any gaskets. If you try to get them to seal tighter with that stuff, you will have to re-hang the doors to accommodate the gasket thickness. Here's what I did: I picked up some 500⁰ degree black silicone in a tube from the Blue big box place. With a cool grill, I put wax paper around the opening and taped it in place. With the lid up, clean and prep the perimeter surface of the door so the silicone will stick good. Put a small bead of the high temp black silicone around the edge of the doors. Close the lid and let it squeeze out a bit. It will find its level, then you got to wait while it completely cures. Cut off any squeeze out, remove the wax paper and BOOM💥 nicely sealed. Depending on what protein you are working with, moisture can build up on the inside of the door and drip a little. If the silicone ever comes loose it's very easy to reapply.

[@robburg473]

Competitive BBQ'er/pitmaster here.... Matt, you NEED a wider chimney on the smoker! That one will give very little airflow, which is one of the most important parts of smoking. For that size smoker, I'd go for at least a 5"-6" diameter exhaust hole and pipe. Good thing is, it looks like you can just cut around that one and weld/bolt a larger one after cutting a bigger hole. You'll want to cook almost entirely on wood, using the charcoal just to get the first logs started. And you'll want that wood burning cleanly, a nice flowing flame the whole time, none of the smoldering BS.

[@bobfromtexas3819]

You can grab the brisket at Sams, Cryovac, fold the brisket, if it's stiff, it's old, if it's fairly malleable, is tender, it's fresher and will cook well. You can have the huge amount of fat taken off the brisket, same price though, beats having to trim it at home and they are faster. Ready to use when get home. Good luck, keep posting Matt, thanks for letting us join!! PROVECHO!!!

[@bobkelly3454]

I’d definitely pick up some high temp gasket to seal around those doors. No matter what, a smoker that size will take a long time to come up to temp. That said, the tighter it’s sealed, the quicker it will warm and the easier it will be to maintain temp.

[@TheMicro4]

Lol I know the feeling. I also have a short attention span and frequently make Sous Vide pork lol It takes 20 hours…

[@jewelsvern9581]

Don’t use automotive chemicals and adhesives! How much carcinogens and cancers do you want?

[@patriciasolecosta7124]

I love that you picked local seller and that it is a smaller one because it gives way to a customized DIY as you discover your personal needs. I am from Argentina and learned very quickly from my father that a grill/smoker is the way to cook. The best advice my father gave me that has never failed me is to MEVER Cook your meats directly over the flames or heat of the coal, but off to the side instead. He also used cedar, rosewood, and pinewood chips.

[@jimrustle643]

A bot stole the first part of your comment and reposted it.

[@patriciasolecosta7124]

@@jimrustle643 I bother myself not with those that don’t have dignity and self respect, I just pray for them.

[@chaselenz1265]

Simplest thing ever. Trim your brisket to have 1/4" max fat and squared up. Rub is equal parts salt pepper garlic powder, coat all surfaces till you think there is too much then put some more. 225°F cook temp fat side down unwrapped till you hit the stall around 170°F. Texas crutch foil wrap until you hit 204°F. Pull it and stick it in a cooler to rest for as long as you need until time to serve. Best central Texas brisket you can get, all the rest is fluff.

[@sharonshade4437]

I am now invested in the BBQ renovation. “We renovated an abandoned smoker!” Yes, I am here for it! 😅

[@opwards]

You asked so here is my method. I keep it simple with the rubs. Salt, pepper and garlic powder. Pre heat to 250F. It helps if the brisket is room temp before you start so your pit temps dont drop so much initially. Bang your meat in with a thermometer in it (a wireless one is handy but wired is fine.). You are going to want to smoke it until the brisket is 165 internal temp. Spritzing occasionally. At 165 wrap it with foil or butchers paper like a meaty christmas present and back into the smoker. Your brisket is done at around 205f internal temp or when it probes with a skewer like a hot knife into butter! Remember with bbq you are always cooking to internal temp not time!!!! Except st luis cut pork ribs. There is a pretty time proven method for that based on time. You are about to embark on a hobby that will become an obsession and you will have multiple smokers before too long lol. Rome wasnt built in a day brother but stick at it! You will love it. You will never be able to go to a bbq restaraunt after this! Its never as good as fresh off your own pit! Best of luck with it brother. PS I think a COLAB with Arnie Tex would be a great idea for this chanel! If you havnt seen him, check out his chanel.

[@opwards]

i forgot a crutial tip. Rub your brisket with mustard first. This helps your rub stick. You wont taste the mustard. It just acts like a glue for your rub

[@beanperry]

Getting your first smoker is an exciting day. Learning how it works is so much fun. Every smoker is different, so everyone you get is a learning curve

[@phyllisroark8526]

I would move my truck away from the box. That smoke will get into everything. Have a event, BBQ cook off and then everyone will come to you and you can learn from the best.

[@alanaragon4126]

Make sure once you get it to temp you will throw your brisket on and your temp will lower significantly due to the meat being cold and stealing heat from the smoker. Do not get scared and start opening everything wide open to get temp up because your snoker will go wild and it will be hard to control it again. Just let it do irs thing. The heat will slowly ckimp back up when the meat begins to warm up. Also, you want to cook with good and dry wood. Academy and walmart are good places to get wood. If you throw wood from any tree and not completely dehydrated you will get dirty smoke and your meat will turn out kind of bitter and in some cases cause heartburn.for brisket i recomend hickory, mesquite or oak. You will get more heat from mesquite but i like hickory for flavor more. Let me know if you have any more inquiries. Love your videos! I need to make it out to the resort sometime. Not too far from me in arlington tx👍 take care

[@kyda7972]

Good advice for your garden barbecue, but I've worked with smokers this size and up and it only lowers when you go from completely empty to full of cold meat. And not significantly anyway.

[@DPRyan-vd5pp]

I love my Traeger!!! Used traditional grills my whole adult life, I’m 51…and got a Traeger 2 months ago, what a game changer!!

[@charlesurrea1451]

That size rig should be able to do 200 people easy. Looks like your doors could use some stove gasket

[@ThrawnFett123]

This is what I was thinking too. Least for the main cook area. He's not losing enough smoke to matter, but it would help draft it out the chimney for a more even cook

[@STRAKAZulu]

Looked like it could fit two at most....

[@Bmk0017]

@@STRAKAZuluthat thing will fit 9-10 briskets all day long. It looks like at least a 350 gallon tank which means his cooking surface is about 3500 square inches. I have a pit boss with 700 square inches that I’ve cooked 2 briskets on before.

[@DooodyTube]

@@Bmk0017 I think you missed his humor. The original comment that he could "do 200 people easy", and he came back with "two at most". He's right, too, it would fit at most 2 people.

[@geoffreywood5808]

Keep the air intake slightly open, and the exhaust vent about half open. That pulls the heat/smoke through. You regulate the temp by adjusting these openings. I find it helps to aim the intake vent towards any breezes. Opening the intake and restricting the chimney will build up heat faster. Don’t worry about “leaking” smoke, that shows you are getting good smoke infusion.

[@tbrayden3694]

My dad used a small charcoal grill with charcoal and mesquite chips. The key was setting the vents on either side of the lid just right. Best smoked pink burgers I’ve ever tasted.

[@dustinkeith8279]

Throw that wire brush away !!!!!!! There is a lot of other ways to clean your grill/smoker but the wire bristles will break off and once your grill is seasoned the wire will stick to the season and get in your food and can possible kill your or seriously injure some one I personally use a wooden paddle

[@tinareaume7484]

Dogs can eat them off the ground, too. Terrible way for your pet to die.

[@samuelgarrod8327]

I'll throw a wire brush away if you throw your guns away. I know which is the most dangerous.

[@karoufox9135]

we cleaned our grill with a wire brush once, burgers were full of little wires. never again!

[@joshuas390]

@@samuelgarrod8327wtf?

[@F32_PDX]

​@samuelgarrod8327 you're in the wrong place bud

[@BigDillBrewing]

Aaron Franklin has an awesome KZbin series (and MasterClass series) on smoking. Aaron is the GOAT

[@ChuckThier]

This plus his book "Franklin Barbecue" will set you on the right path.

[@skewbertoescobaresq2327]

Or collab with Bradley "Chuds BBQ". He's the man

[@TheScott240]

Matt, I work at a huge steel fab shop. And on the last Thursday of every month we do some kind of food, we have done a lot of smoked briskets. We will have guys show up around 10pm and cook all night so that our smoked briskets will be done by 11am the next morning, our lunch hour

[@mlc5460]

For those commenting about Brad from Chuds BBQ. Matt knows who he is. Brad built him a smoker already and it sat in his shop for 6 months or so. Based on the content in this video, it was never picked up or delivered for some reason. I think Brad even wanted to collab with him on how to run the smoker and trim/cook a brisket.

[@jsully23]

That would be a great collab. Love Brad’s videos

[@mattsmith4993]

Does he have a video about that? What is the video title?

[@killer0034]

this needs more likes that smoker would be a nice smoker for the resort

[@richbertolozzi829]

That’s too bad - Chuds is my favorite BBQ channel on KZbin

[@daltonsband]

It would have been a good idea, seeing as he's exposing some knowledge gap about smoking, facepalm.

[@tylerlang9881]

Use post oak wood for cooking Matt. Post oak is the way for Texas style BBQ. You are right on the canola oil. I would recommend buying in a bottle and getting a spray bottle, it will make life easier and be more cost affective. I have watched Meat Church on KZbin for years. He also is in Texas. A collaboration video would be awesome! Maybe you can get him out and he can show you the ropes! That would be awesome!

[@Brando_Magnifico]

You can also use a paint brush with the oil

[@MrChrisdavie]

Canola oil is literally (not figuratively) toxic poison.

[@stevennihipali3607]

I used a spray bottle also. Sam Antonio bbq/ smoking is just the normal from by understanding​@@Brando_Magnifico

[@texas_stone_lets_go_brandon]

New careful using just oak. It can produce a very strong acidic flavor if not careful

[@mitchmoore44]

Welcome to the club brother! Lump charcoal is how I start mine with a chimney, the chunks of wood to keep it going and smoking. Also, I used big green egg felt they use to seal their grills. It's super sticky and seals well and used that on my doors.

[@corvairfanatic7106]

Don't weld the grate in the bottom of the barrel, just set it in there so you can take it out to clean it. Line the box with fire brick as much as possible. Don't put gaskets on the doors yet, the metal will relax with heat cycles. Stop using charcoal lighter or your grill will taste like it. Cover the handles of the burn box with silicone or get a bunch of hot mitts. Install extra hooks and hangers for equipment and gear. Might wanna consider keeping a leveler or installing one as well.

[@TheGraffiti600rr]

These make a ton of dollars 😅

[@KameraShy]

Brake clean works to start charcoal fires.

[@I-Teee]

My starter smoker was $180 and I started with sausage and ribs. Matt’s like “yep $2800 and I’m doing brisket” and proceeds to leave the doors open 😂. I love this channel.

[@johnnyblue07]

I think Matt is confusing the science of grilling (direct heat) with smoking (indirect heat). He kept opening the lids on the smoker like it somehow needed more air to reach higher temps, as if he's grilling something.

[@Brittniekk]

Smoked my first brisket for 16 hours over night in a torrential rainstorm and it was the best/most fun thing I’ve ever done. Even with a short attention span, these are definitely worth it!

[@2nd-place]

Traegers are stupid simple. I love them. It's like 69% prep work such as trimming the fat and squaring up the meat and mixing up your binder and applying your rub to that and 10% spraying and wrapping stalls in the middle and 20% resting and cutting or saucing at the end, and 1% setting up the smoker. I just have the Pro 575 which is on the smaller side and it has enough room to at least cook 5 racks of ribs, maybe 6. Definitely more if I use a vertical rack. And a large 20lb packer brisket with room for ribs on the side. Can't really see the point in any normal person needing more than this, even if they have a house full of people over. Bigger ones are mainly for people like Matt running a business or for competitions.

[@Sk1m_Beeble]

Goldang microwave smoker lol

[@grievousangel7742]

That custom smoker looks like something Mark would have made... Also the way everyone leaned forward in unison when the pew pew was unveiled made me snortlaugh.

[@JulieClark-o3s]

Agree! Mad Scientist BBQ!! Wonderful educational channel.

[@jaywest4102]

Why isn’t the underground vault called the MatCave?

[@Grynslvr2]

When he was renovating the mansion, I always thought he should have a Matt Pole from the upstairs to the garage, so he could get to his Matt Mobiles. I guess kids are a concern though.

[@1979augistine]

Nananana nah nah !

[@sujiks9517]

😂😂

[@nickmendez5546]

That flat spot on top of the Firebox would be good for cooking pots and pans. Corn, beans, etc.

[@nickmendez5546]

Well damn. I should watch the whole video before I comment.

[@terrancestrube3477]

Hell Yeah! Thanks for taking us on your first smoking journey.

[@932goldengates]

Definitely using mesquite wood for smoking is a good choice. Apple, cherry, and other fruit wood are also very good to mix in. Have fun!

[@MrPeterson74]

With an offset smoker like this, you will want to use wood splits for the fire. Once you get a good fire going, set the next set of splits on top of the fire box to get them ready to put inside when the temp starts dropping off. Thats the other thing that the top of the fire box is supposed to be used for. Heating up wood splits as you go. Dries them out if there's any water in them and keeps them warmed up so they don't have as far to travel heat wise when you put them on top of the coals you already built up.

[@nathanfarringer7492]

I don't have a ton of experience, but last summer I made the best barbecue I've ever had (Pulled pork). What I learned - Mustard is a great binder. Lower temp for longer does not mean better barbecue. I did a few butt's at 180 and the were okay, but my last one I ramped to 225 and that was enough to get the rub to turn into a nic e black bark (carmelized). Temp is definitely key, and wrap it in paper from 180 on. Lastly, let it sit a minimum of 1 hour and a max of 3 before serving to prevent it from drying out. Pour juices back into meat - that's flavor, don't you dare waste it!!! Also sprayed it with 50/50 water apple vinegar mix every 45 minutes until wrapped. Good luck

[@ethankeeling4214]

Nobody is a fannypack guy until the guy wears one. Then it's a must have. Trust me. Been backpacking with one for the last 10 years.

[@rockkhound943]

Lmao nope , uncomfortable, not practical for most working folks an your going to be made fun of by everyone .

[@ethankeeling4214]

@@rockkhound943 I agree to an extent. Yes I've been made fun of but if you find the right one for you, you can rock it and honestly, when you've got space for something you wouldn't normally bring it is kind of nice. But it comes down to preference.

[@rockkhound943]

@@ethankeeling4214 if it works for you , keep rocking it doo . I ain't poking fun

[@devonnile7978]

low balling the guy and then showing up in a 100k+ truck is a power move 🤣

[@tanianigelwade8935]

MATT YOUR ARE THE SAME AGE GROUP AS OUR TWO KID'S. YOUR IN YOUR PRIME YEARS. MISS THE DIGGING. DON'T GO CRAZY. YOU have the perfect place for camping trips. Open the paddocks put portable toilets and shower. XOXO

[@jjmorgan75]

You should look up Jeremy Yoder, mad scientist bbq. He’s fantastic at teaching tips and tricks.

[@jramos17100]

Look into smoker gaskets for your doors to help with smoke leaking out. It also helps keep air from getting in so you can keep the humidity consistent.

[@anitariley2681]

Amazon has everything!

[@nicholasross3921]

I like this kind of content just as much as the rest haven’t seen off the ranch in a while

[@loganc1839]

Matt, checkout mad scientist BBQ!! That guy is a genius when it comes to BBQ and will definitely show you how it’s done!

[@porkchopfrenzii2390]

Have Chuds bbq come down there to show u the ropes brother. He does it right ✅️

[@jonasgeez2140]

Heck yea I just said a chud box

[@blahblahblahblech]

A Chuds/ Matt episode would be sweet! Bradley will definitely get you pointed in the right direction

[@RobertsMind]

Another great video Matt. You can get fire bricks to line the inside of the box to help insulate the box for your fire inside which will let more heat get into the smoker from the firebox. Keep the great content coming man.

[@LGSImmortal]

" I have a short attention span." Proceeds to smoke a brisket which is an 18 hour cook LOL

[@es0411]

Lighter Fluid is the 13th deadly sin

[@kellyclasen1667]

Thanks,Matt for the update on the vault. I completely forgot about the vault so thank you for the little tour.

[@Spartan-gd6jd]

Hey Matt I just finished up my swear in for the us army! I ship out to bootcamp today.

[@MrGoesBoom]

Thanks for serving, best of luck in boot!

[@Taocat1]

Hooah

[@steventerhune9283]

Thank you for your survice. Dont get too nervous your gonna love the army. Boot camp aint that hard. Your gonna do great

[@DebR57]

@Spartan-gd6jd, Thanks for your service, best of luck

[@Spartan-gd6jd]

@@DebR57 no thanks necessary but I appreciate it.

[@Bigginz_TV]

Best person i have learned from is Mad Scientist BBQ here on YT! Dude makes some great stuff!

[@bigdaddychester]

Jeremy is a beast, great channel to learn from

[@YotaDude08]

I should walk over and tell Jeremy to contact Matt.

[@Aaron-vh1zx]

Fire brick in the firebox and tank base are a good investment. I also suggest firehose strips around the doors to help seal it all up. Best of luck!

[@johnquave5237]

Mad Scientist BBQ has a lot of great videos on this stuff. Jeremy Yoder

[@JeremyMcMahan]

Came here to say this. Yes, Matt, "jeremy yoder mad scientist bbq" ... I wouldn't be shocked if he'd do a collab with you!

[@MXP90DL]

Can't go wrong watching him.

[@johnquave5237]

That’d would be an awesome collab!

[@Bortnm]

I came looking for the referrals - there's gotta be good bbq youtubers who can come out and teach a man a few things

[@littlecowboys797]

Do a collab with Mad Scientist BBQ! He designs offsets, cooks on all types of offsets. Two great KZbinrs.

[@blakehornung661]

I use wood and charcoal together keeps the heat and smoke more consistent. I get about a quarter inch ring when doing tritip haven’t done brisket yet. I don’t have the time. Good luck. Have fun learn what woods you like. Don’t get discouraged if you aren’t a huge fan of the first 10 just keep changing things till ya figure it out

[@WhatDemocracy]

Should get a few telescopes... make a small observatory.. bet at night you can see all the stars out there.

[@MrGoesBoom]

Oh yeah, place is large and remote enough I bet the lack of light pollution makes the night sky amazing...the heat in Texas would likely kill me but thinking about that makes me wanna visit even more

[@Jacobtheunwise]

A observatory could also look awesome and if made tall enough can be a lookout

[@user-McGiver]

@@Jacobtheunwise yeah! throw some radars on it too... lol

[@Dennisdewengel]

Always a good time opening the app with a new video! Time for a cold drink and watch this

[@noaher45marler39]

Hey Matt, I am 20 years old and work for a shop called Goodworks Fabrication. I have been with them for 3 years and we have built 4 very nice smokers like the one you have. We have learned a lot from building them and researching and a big thing is airflow and how much air can get through the tank. If it isn’t drawing enough heat you can cut the smoke stake and make it bigger which will help get it hotter in there.

[@davidwood9436]

Bro! Real wood or lump charcoal only......that crap with starter fluid will transfer the chemical taste to the food. Also, lump charcoal is hard to get started, use a propane torch on it.

[@DuckshotProductions]

Exactly right. I have a weed burner style torch to start a fire directly from wood and i run it long enough to get the whole smoker up to temp of 200 in about 20 min. just make sure the torch/burner stays lit! otherwise you'll fill it with propane and be in for a surprise explosion when you relight it.

[@notabot3375]

Looking for this comment. Since it's Matt, the torch needs to be massive.

[@mlc5460]

That’s not true at all. By the time anything goes on the smoker the lighter fluid is long gone. Johnny at Goldees starts his fires with lighter fluid and they are #1 on the Texas Monthly BBQ list.

[@rockkhound943]

​@@mlc5460well he's poisoning folks . Those chemicals absorb into the walls of the smoker . That's a lazy way . No flammable liquids at all .... never

[@SaltySouthTexan]

@@mlc5460But he doesn’t use Charcoal briquettes which contain Borax which is rat poison. I’d NEVER use Charcoal Briquettes. Lump charcoal or real dried and aged wood. Use a fire starter to get it going, no need for nasty after taste lighter fluid

[@christopherjohnson8536]

Jeremy from mad scientist bbq would be a great choice

[@AllanWorks]

smoked brisket recipe: coarse salt, coarse black pepper, garlic powder, onion powder, red pepper. pat brisket dry, coat heavy with above seasoning but go light on the red pepper, let sit in the fridge overnight, take out of the fridge let sit at room temp for 30 min, smoke at 225f fat side up until internal temp reaches 160f, wrap with aluminum foil or red butchers paper, put back in the smoker until internal temp hits 210f. enjoy with fresh horseradish or st. elmo's horseradish. times vary on size and temp stability but usually works out to 1.5 hours per lb. also I recommend using apple wood and seasoned red oak.

[@AllanWorks]

you spray pork, not brisket. you want a brisket that doesn't have too thick of a fat cap, the fat looks white, and is somewhat even in thickness. you can use charcoal to start the smoker, use oak to keep it going, and fruitwood for flavor. i use grapeseed oil but canola is good. i would recommend adding an air damper to control temp.

[@4nine522]

Digging in Matt’s hole video soon, please. Thank you 😊

[@johnsmith-jq1uc]

obv

[@Judep4237]

Excuse me 😳

[@Zantides]

Is that some onlyfans project he's got going? lol

[@justsomeguy6474]

@@Zantides Don't judge. ;)

[@michaelmain1990]

Gotta get deep in that hole 😂

[@jjseibert]

Avocado oil, canola burns off, and gets sticky. Get a couple bags of cowboy charcoal, helps you learn how to build and control your fire

[@jimdreger4626]

Next purchase, a set of magnetic trailer lights. Keep them handy for when you pick up a new, or haul a friend's trailer that happens to be without lights. A small investment to keep you safe and legal (for the most part).

[@arthaskins]

Mad Scientist BBQ. Best videos and training. Great KZbinr.

[@izzibizzi308]

Rope courses would be fun to have at resort

[@MrPeterson74]

Yep, but expensive to get business insurance for. Plus the paperwork insurance will require from you on each participant can be a pain. If you're good with all that, then yeah, its a definite draw.

[@PooButter420]

Hey Matt, when you're trying to get the fire up to temp you should crack the inlet and not leave it open. A cracked open air inlet moves the air better for the fire. It's like running a wood stove. Closing it will slow the burn and opening it all the way lets out heat and prevents the air from being sucked into the fire and out the exhaust.

[@mlc5460]

Just imagine if there was a bbq KZbinr in Austin who already made you a pit that must not have ever been picked up or delivered…

[@TexasRedneck]

Oh this is interesting

[@721pjm]

Wait, what?

[@RKHarm24]

CHUD's BBQ me thinks.

[@OffTheRanch]

Dude is it Chud! Someone else commented that. Is this for real???

[@MadScientistBBQ]

@@OffTheRanch Chud would certainly be a great guy to learn from. I’d also be happy to come out and do a bbq boot camp with you if you’re interested.

[@willhikearizona]

I really like my pellet smoker, its a pit boss, it is mostly automatic. I can run it for 12 hours at 200 degrees and not run out of pellets.

[@Christopher_R]

I use pellets in a non-pellet smoker. It works. Smoke is smoke…

[@michaelclark8036]

Matt…advice…the cook top over the fire box, get a cover made so rain can’t sit on it. Best decision you will ever make if you plan to cook on it. Season that top too, Like a blackstone 👍🏼 happy smoking

[@painwithoutsuffering]

3:23 felt that voice crack lmao

[@farrisfcs39]

Do a collab with Mad Scientist BBQ!

[@anthonymartinez5144]

You need to get the charcoal up off the floor, even the makeshift one you put in, so air can get underneath it. Needs to be a heavy duty grate because the heat will warp it. And please research what type of wood to use because some will give your meat a bitter taste and so just plain ain't good for you. Cherry, apple, hickory, Mesquite are a few good ones to use. And yes, using a stick burner like that, you have to babysit it the whole time, can't just set it and forget it like a pellet smoker, but that's part of the fun. 38 year old dad of 3 here, welcome to the club Matt.

[@joeladuke9460]

Plaster of Paris is an excellent pourable and spreadable refractory material you could line the firebox with.

[@chrisstafford6910]

Madscientist bbq for sure!

[@AndToTheRepublic4WhichItStands]

Matt you can spray a rusty grill with vinegar and let it dry and keep doing that over and over till the rust is gone. Shouldn't take but a few sprays. Look up some vids on it.

[@Eatongee]

Need lights in the bunker that can run a local battery that's actually in the room.

[@MrGoesBoom]

or some sort of hand crank/capacitor system

[@Tuck-Shop]

Torches with batteries allows for light inside the room that can also be taken out.

[@Eatongee]

@@Tuck-Shop I meant that if he is going to replace the ceiling lights anyway, he should choose a low voltage LED setup that can run on battery power as well, without the use of a generator.

[@user-McGiver]

lithium batteries go ''Boom''....

[@tondaty]

Thats the reason why they work only half way ... I believe he was mentioning it shortly after instalation of the bunker itself. Half is for grid and the other is for low voltage from batery in case of power outage