Texicana BBQ consulting

[@adamdavidschmitz8311]

Really happy to have you back, Max! Looking forward to watching your journey continue!

[@TexicanaBBQConsulting]

Appreciated

[@hankt2792]

Thank you for sharing your hard earned knowledge and experience with us. I now make consistantly good smoked meats from what I learned from you.

[@TexicanaBBQConsulting]

Awesome, keep it up

[@JohnnyQuirozII]

Max, good to see you back in my feed! When I started my bbq journey to learn how to cook good bbq for my family, your videos really helped me out the most to understand what the hell I was doing. Now I’m confident enough to smoke a brisket for the holidays to feed a bunch of people and it’s been creating great memories. My son is four years old now and he loves to help me bbq. He gets more excited about the fire really.. but I can’t wait to pass on what I’ve learned from you, to him. You will forever be a legend in our family and I wish you all the blessings and treasures that the world has waiting for you. Thank you for sharing your passion on KZbin.

[@TexicanaBBQConsulting]

Really appreciated, sincerely!

[@myclassmate7588]

I have a workhorse pits 1975, its easy to Burn a clean fire in it. I get a smoke ring consistently however, it lacks smoke flavor. Many people (that i trust) say there could be more smoke flavor. Ive cooked with hickory oak and mesquite. None of the wood I use is kiln dried. Any ideas what the issue is?

[@TexicanaBBQConsulting]

Happens often especially with very efficient smoker, cold smoke the brisket for 3 hours at 170/180 heavy smoke smokestack 3/4 shut run a heavy white smoke , meat very cold do not spritz the meat with any liquid after 3h of cold smoking start your normal cook , that should do…

[@myclassmate7588]

Thank you sir!