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Brent Eamer
Brent Eamer
10 years ago

I never did the foil wrap at the end, (newbie smoker here), mine is a propane which is kinda overkill for one guy, so this looks perfect for one person. Bagged mesquite is a little pricy up here, but worth it. I was eating an apple when I started watching, felt like pulling a bag of Jerky out by the end

DanielBoone
DanielBoone
10 years ago
Reply to  Brent Eamer

I have the same problem here in Oregon Brent.

Good BBQ/Smoking wood in anything other than Alder can be expensive/difficult to source.

I found the foil packet method works well with pellets as well as chips.

A 20lb or 40lb bag of mesquite pellets for a pellet smoker is often way cheaper per pound than buying those little bags smoking chips.

Dave
Dave
10 years ago

I think I might have to go grab one of these now. Thanks for the video Jack. Even on the holiday weekend you think of your audience. I appreciate all you do and hope your memorial day has been a good one! Dave from AZ

Ben
Ben
10 years ago

Sweet setup. Do you marinade or just dry rub? Have you raised black australorps before? Your hybrids are intriguing.

Shannon
Shannon
10 years ago

Jack, off topic, can I ask you about venomous snakes?
I’m watching the new show on Animal planet called American River Renegades, where it films 4 or 5 men who make their living on different rivers in the USA, when it came to the Louisiana man Mike, the show was saying he had 7 species of deadly snakes to contend with, growing up in East Texas and not being a snake lover I thought we only had 4 deadly snakes in the USA, Rattlers, Coral, Copperheads and Cotton Mouths. Am I missing some or is it just TV over dramatizing?
I know there are a bunch different types of rattlers but I have never seen a rattler in the swamp, to tell the truth I have never seen a rattler down here in my neck of the woods and have never heard of anyone killing one, are their really 3 types of rattlers in the Mississippi Delta swamp? or am I missing something?
Thanks!
Shannon

Shannon
Shannon
10 years ago

The river guy didn’t say it was the narrator, so I guessed it right LOL total BS to make it sound good for TV LOL!

Chris Potts
Chris Potts
10 years ago

Great minds think alike…I did a slab of ribs and a pork butt with my smokenator today.

I am still very happy with mine. I have actual been meaning to email you an update about it. I have done 6 pork butts, 10 chickens, and one slab of ribs. I have no complaints.

Chris

Damian P
Damian P
10 years ago

Appreciate the video, Jack. I’ve been jockeying a small cheap grill for the past two years. Time to upgrade. Found your video quite helpful and hunger inducing. And yes, Keith Snow’s Low & Slow is where it’s at. As a matter of fact it’s time for me to order some more.

Gary
Gary
10 years ago

Enjoyed the video. Have been thinking about getting the Weber Kettle. This made the decision to get one easy.

Great coverage of your livestock.

Smoky Hills
Smoky Hills
10 years ago

Jack,
I noticed you’ve got a Commercial Char Broil grill. I recently bough a two burner version. Any grilling advice for the grills? I haven’t cook on the grill a lot, but my hamburgers, and steaks come out great. I grilled chicken and found I had a hell of a time getting my grill to a proper cooking temperature. Any pointers? Thanks man.

Smoky Hills
Smoky Hills
10 years ago
Reply to  Smoky Hills

I just searched your podcast as I remembered an episode (1212) about grilling. I’ll check it out to see if you’ve spoke on your specific grill. Either way, thank you for what you do, bud.

pam
pam
10 years ago

tried watching this video on new computer without flash, so used closed caption. Hilarious !!!!! They can’t translate Smokenator. ” Civil war been over 40 years.” Try it out!

k2kidd
k2kidd
10 years ago

Any particular place to buy the smokenator? Amazon has a huge shipping fee attached.

k2kidd
k2kidd
10 years ago
Reply to  k2kidd

Of course now I see the “buy now” link on the smokinator website

mrlenja
mrlenja
10 years ago

My ribs experience: As a Building Inspector, when on a Final Inspection on a big chain restaurant, I always asked the kitchen mgr how they get the ribs fall off the bone tender. Most say they pressure cook them in advance. Grill and sauce them when the order comes up to get them hot. Most people never know.

Our favorite method we use at home. I got this one from a guy who tows a big BBQ behind his truck and does moderate size events. Timing is like your method, but instead of wrapping them in foil, put them in a pan with a can of any cheap beer. Cover with foil. They continue to steam and get more tender. They’ll stay that way for a long time if dinner has staggered times. Just before serving, throw them on the grill for a bit, sauce them if you want, and serve tender ribs. The beer gives a earthy hoppy flavor I like.

My 2 cents.