Видео

Thanks it looks amazing ! Is the recipe somewhere ?

Thanks... great results from your recipe

If you only had a great marinade to soak in overnight, you would have the best you ever ate!

Temp?

Did you use the snake method? What temp?

I finally got my replacement control module working - kind of. Apparently, I have all the connections done correctly, and IF I leave the module partly out of the hole (halfway snapped in), the device sometimes turns on - at least it makes the correct noise and the screen is active. HOWEVER, if I have the module fully installed (snapped in tigihtly), the device will NOT work. I believe that there is s short that is only engaged when the wires are gathered and snugged up in their space. In other words - The function to turn "ON" may work f the module is partially pushed into place, but not when it's fully installed.

Getting ready to throw one on the Pit Boss tonight and found your video. Don't listen to the haters. That's exactly the way we like our meat as well. That looks perfect and still juicy and tender, which is great for a london broil. And I always fail at seeing which way the grain is going because I am usually too hungry from smelling the meat and just cut it up and chow down. It's all ending up chewed up in my mouth anyways. LOL! Thanks for the video!!

Not tender enough. 225 longer cook!

Got some on the Pitboss now. Love these cuts. I maranade mine in Allegro Hickory smoke most of the time. Just salt and pepper tonight! Thanks for posting. Ill try this recipe! 🫡

Upgrade your control panel and PID. Find the one YOU LIKE!!😅😅

Why spend money on a grill with a p setting when your forced to compromise your temp for more smoke? Doesnt a smoke tube do a better job at adding smoke flavoring? Also you dont have to compromise your heat setting? Im in the market and the cost isnt a deal breaker for me. However theres grills with better features but dont have the p setting.

Thank you ❤

Low & slow with either pecan, hickory, or mesquite depending on your flavor preference. Wrap that bad boy in butcher’s paper with beef tallow on top after half way through cooking, finish another 1hr, let it rest 2-3hrs and man…👌

I never knew the heating rod could even go bad. I take a small metal brush to mine every few cooks when I clean out the grill. Just a few light brushes with it, I assumed it would need to be cleaned from build up

Adding creole seasoning distorts the taste of the bratwursts.

Just 2 1/2 pounds That doesn’t do but 2 burgers. Those will be thin burgers.

Happy Father's Day! Thanks for the video!

I wondered what common failures they could have before I bought mine the other week. Only thing I found was auger motors!? Nothing was on the shelfs for spare parts either? Thank you for letting the people know how to keep the flame lit! 🔥👍

Were you cruising at 30,000 feet, hanging on to the wing when you recorded this? Holy shit! Get the marbles out of your mouth.

What was the total cook time for these burgers?

Silver Queen 🤤 Good choice

Where is the fuse for ignition

Does this also lessen the amount of smoke when you start the BBQ?

I keep losing power. I've tried 3 cords. It will work for an hour with the new cord and then dies again and will not power up. Could this be the issue?

True on the Bud!!!

add a egg next time and fresh herbs

You've got a good dog. Mine would've inhaled that burger within 4 milliseconds of it hitting the ground 😂

Saw another guy use salt and vinegar brine to remove the slime and smoked with the skin on and the skin pulled right off after a while smoking

i use a yoshi mat on my pit boss minimal clean up and fantastic flavor highly recommend it

The manual advises you to use higher p-setting if you are in a hotter climate (higher ambient temperatures) and advises you to use lower p-setting if you are in a colder climate with colder ambient temperatures. Great - I understand that. The PROBLEM is that it doesn't give you ANY HINT as to what the recommended P-setting should be at which ambient temperatures. I'm in Vegas, it's May and our temps are already reaching mid to high 80's. Some summer and we will have them as high as 110+. I guess that makes me lucky because I can safely use higher p-settings and have more smoke, but I still don't know whether I should go straight for p-7 or try p-5/p-6 because I definitely don't want the fire to go out. In any case - thank you for the video, you did a much better demonstration than Pit Boss's manual does.

I just wanted to let you no your volume is very low i put mine up to max still could not here you sO I do not no how long to cook it or what temp there is not no info below please let us no

Your showing was very good but you need to do one thing to it. Who ever is taping this need to put up the volume I had my on max an still could not hear you to well

I’m getting ready to do the burn off, I’m in the lowcountry too!

Nice job!

I have this identical smoker and I think my heat rod is out in mine. Do you have any info on parts I need on order? IThis video is certainly helpful for temporary use. Great video & thankyou!

Perfect!! I have a GSD too man. I swear he knows when the smoker or grill is done!! ❤

Im gonna do this but imma add a twist and move the center piece over and char the dogs and burgers a little bit

American/Lithuanian company, Chinese-manufactured, lowest quality steel. And guess what, they ALWAYS sell at a 50-70% discount. This knife is as Japanese as John Wayne.

Can I do that to a big horn smoker pellet smoker my rod died today

Overcooked.

I've read that book and starred at it for minutes lol. I've watched a few videos and your explains helps alot for me to understand all the aspects. I believe the setting is also to prevent it from going out. It has alot to do with outside temp which I believe what the book shows but doesn't explain. . From what I gathered you use the settings to accommodate the temp outside and what temp you want it at. At first I thought close the cap thinking it would hold smoke more which it probably does to a point but if it's open the grill loses heat fast inturn makes the grill fire more often which creates more smoke using that function. Playing around with all of it to figure out your best experience I guess. The last thing you want is it to run out. Thanks for the video makes me look into it further

Hi BUMMERS. Glad to have you back. 🙂

Did you take the rope mesh wrap off from around the sirloin tip before you rub the seasoning? I thought I saw it at the beginning and the one I bought has it on it. So are you removing that?

Looks good! NY strip is one of my favorite steaks to cook.

People crap on the Huusk knife but somebody gave one to my dad and he really likes his. He is a knife snob too. It takes an edge and keeps it

My backside has got a hole in it but i wouldn't stick my finger in that anymore than this weird looking thing.

😂😂😂😂😂😂😂😂😂

Why would you do that anyway

What temp did you cook them at?