Thanks, I use mustard as a binder, add pepper and everything but the bagel seasoning.
@bigvisk11256 ай бұрын
looking good
@msladebeatz6 ай бұрын
Hey man great content!! im in the 336 as well!! Where do you source your wood from? Keep up the great work!!!!!
@SmokeMasterD6 ай бұрын
Thanks man. I made a video about getting cheap wood if you want to check it out. The truth is I usually just keep an eye out on Facebook. I used to have a guy but he died. kzbin.info/www/bejne/r16tiqqsea2ha5o
@msladebeatz6 ай бұрын
@@SmokeMasterD ok. Sorry to hear that. I'll check out the video. Keep up the great work man!
@waynec31216 ай бұрын
Butt or shoulder is my favorite to smoke and eat
@C_hoops58Ай бұрын
Agree.
@michellemcmillian61666 ай бұрын
Great Job sorry I missed it
@SmokeMasterD6 ай бұрын
I'm sure I'll do it again sometime 😊
@davidpearson80436 ай бұрын
Love a picnic. Do you find that you need the wood splits in the cooking chamber to block the heat?
@SmokeMasterD6 ай бұрын
In my last cook video with the ribs, I learned that it was at least necessary right by the firebox.
@Thomasxtr6 ай бұрын
Maybe you can block a few of the holes in the baffle to correct it instead of using the logs. Should give you even temps across if you get it right.
@davidpearson80436 ай бұрын
@@Thomasxtrthat’s a good idea. I’d try magnets.
@Thomasxtr6 ай бұрын
Or maybe a small piece of thin sheet metal with the same hole pattern punched out laid against the baffle. Then slide the sheet to eclipse the holes as much or little as you need to get perfect temps.
@MikelHodgson4 ай бұрын
Been following your content closely with the blue smoker as I am on the fence with that vs the workhorse. Are you pretty happy with it and how it is working so far?
@SmokeMasterD4 ай бұрын
I am pretty happy with it. I like the way it performs. Workhorse will likely give you a cleaner fit and finish, but I think the blue smoke smoker will do just as well performance-wise once you get a little experience on it.