Dave's Ohio BBQ & More
Dave's Ohio BBQ & More
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Comments

  • Oscar
    Oscar 3 minutes ago

    How is the paint holding up?

  • Cooking with Josh and Babe

    Nice thorough review. Great job.

  • Tom Horsman
    Tom Horsman 12 hours ago

    That’s interesting Dave!

  • John Manthey
    John Manthey 15 hours ago

    You and Mike at culinary cookhouse. He has Pit Boss and you with Louisiana did this. Both by Danson. Must be good stuff.

    • John Manthey
      John Manthey 11 hours ago

      Dave's Ohio BBQ & More You bet

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 15 hours ago

      John Manthey it is. And I think they sent us each a bottle since we promote their cookers.

  • Pull My Pork BBQ
    Pull My Pork BBQ 16 hours ago

    Thanks for the review, I need to grab some of that grill cleaner to aid in cleaning all my smokers and grills. Seems to work great on the grease and grit. Great review.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 15 hours ago

      Pull My Pork BBQ I like it a lot. They also make a Pit Boss version of the spray (99% sure it’s the same stuff)

  • Joe's BBQ House
    Joe's BBQ House 2 days ago

    That's an awesome tip.. Thanks for sharing this with us..

  • Jo Ellen Polite
    Jo Ellen Polite 2 days ago

    Thank you. I was intimidated by thought of deep cleaning my grill. I even bought replacement parts to avoid it. Your clip has inspired me to clean my old parts and save my new parts for later down the road. Great tips, explanations on why you do what you do and lastly the recipe for the environmentally safe cleaner. You rock!

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 2 days ago

      Jo Ellen Polite thanks for watching. I appreciate it. Now go clean your grill!!! 😃

  • arael13
    arael13 3 days ago

    Thanks much man . Well done .

  • John Manthey
    John Manthey 5 days ago

    Really neat idea

  • GreenhornBBQbeer
    GreenhornBBQbeer 5 days ago

    Thats a great idea. It must be dry in Ohio? We have alot of humidity here near the ocean (SoCal) and I have to keep them well inside or else. Cheers!

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 5 days ago

      GreenhornBBQbeer not super dry, as long as I keep the bucket lids snapped shut, they do alright in the garage.

  • Jim Clark
    Jim Clark 5 days ago

    Now i must try that Dave thanks

  • RSG
    RSG 5 days ago

    I love magnets! How do they work?

  • Papa C’s BBQ & Kitchen

    Very cool idea Dave!

  • The Gallery Backyard BBQ

    That's a good job Dave 👌👍👌

  • Bottlecap Barbeque
    Bottlecap Barbeque 5 days ago

    Look at you getting all fancy! lol. You see pellet markers, I see Christmas gifts. Thanks for sharing!

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 5 days ago

      Would make a great gift. I actually first did this process making wine glasses for my wife a few years ago.

  • Russell Cooks
    Russell Cooks 5 days ago

    What part of Ohio you at Dave?

  • B A
    B A 6 days ago

    That’s way too much to clean your grill. Just get a griddle Blackstone and be a lot easier and faster to clean

  • Travis Doyle
    Travis Doyle 9 days ago

    Looks great, anything you would do different next time. Maybe leave it in the brine a few extra days or different wood to smoke? The best part is if it all goes south your only out $25 bucks, my dogs have ended up with some really tasty treats due to experimental barbecuing.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 9 days ago

      Travis Doyle I might go 7 days on the cure, and possibly up the flavors a bit, but it’s pretty darn good the way it is. Thanks for watching

  • Nou Jai Yang
    Nou Jai Yang 12 days ago

    i get what you mean by using what you have around if there's a lot. end result still comes out tasty so doesn't matter

  • Atlas Supreme
    Atlas Supreme 17 days ago

    Fantastic video, Dave!!! Perfectly executed!

  • Brad
    Brad 18 days ago

    I have several Weber Grills, some are complete & some for parts. Nothing better than a Weber!!!

  • Harmon Heat
    Harmon Heat 18 days ago

    You got that thing sparkling!

  • crazy monkey
    crazy monkey 19 days ago

    I love curing my own bacon, smoking it, and especially eating it. It’s fun to do. I’m thinking about getting one of those “amaze-n” maze pellet cold smoke generators so i can get more smoke on the bacon. I smoke it in the smoker like you did and I’m just not happy with the three hours of smoke I get. If I can get eight hours or so, THAT would be awesome. But I enjoyed your video as always and glad you were able to even the score with your long time buddy. Those “burdens” can be hard to carry after all these years. I’m sure it’s nice to finally have that monkey off your back.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 18 days ago

      I was thinking of and Amaze-n tube as well to add to the pellet smoker for more smoke, I think I saw something like that on The Cooking with Jack channel

  • John Knapp
    John Knapp 19 days ago

    Making Bacon, Nice narrative nice product, I'll bet it tastes good too. You have to try making buckboad bacon, with pork butt. What Times Breakfast.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 19 days ago

      John Knapp buckboad bacon? I never heard of it. I’ll have to look into that. Thanks.

  • Papa C’s BBQ & Kitchen

    Great videos and some good ideas here!

  • Kelvin's Kitchen
    Kelvin's Kitchen 19 days ago

    Wow, the Bacon looks great. Better than store bought.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 19 days ago

      Kelvin's Kitchen definitely. And you can slice it as thin or thick as you want. Thanks for watching

  • Heavy Metal Bar-B-Que

    Great Vid.....smart idea to do! People can save a lot of money if they just took the time. And it's so much better than what we get at the grocery store! 👍

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 19 days ago

      So much better and I slice it thick too, which I like.

    • John Knapp
      John Knapp 19 days ago

      Is that the Bells of St Mary, I was tired when I checked you vid out.

  • MICHAEL RIZZI
    MICHAEL RIZZI 19 days ago

    What a great informative video Sir! Totally worth it!! Awesome stuff! Thanks!

  • John Manthey
    John Manthey 19 days ago

    That looks really good. Sam’s has Wright brand thick cut for $17.99 for two pounds. Home made at $4 with better flavor is really reasonable. Thank you.

  • Matthew C
    Matthew C 19 days ago

    St. Dave, Patron Saint of Carnivore's.

  • Debbie Reeves
    Debbie Reeves 22 days ago

    Awesome thanks! I'm looking for ways to use my paper recycling 😊

  • Michigan Rootz
    Michigan Rootz 23 days ago

    Great comparison thanks

  • nespith
    nespith 23 days ago

    Roughly how long on the cool side though? I don't have a thermometer.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 5 days ago

      That's a tough one. it really depends on how hot your grill is. you can do it by feel. Spread your index finger an thumb apart and press on the flesh that connects them. when the steak fells about the same firmness as that it should be about medium, softer is less done, firmer is more

  • Stephen Hirschhorn
    Stephen Hirschhorn 24 days ago

    Seems like you like the one that doesn't work as well and is more money.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 20 days ago

      It seems that way, but both thermometers have enough range to go anywhere in my house, and the Thermaworks has much better build quality, plus its easier to control

  • Pull My Pork BBQ
    Pull My Pork BBQ 25 days ago

    Great looking brisket, never tried smoking one on two smokers but after watching this video I'm gonna have to give that a try.

  • stephen frank
    stephen frank 25 days ago

    What if you split the point and flat before smoking it ???

  • Bob Barron
    Bob Barron 25 days ago

    Hello from another Ohio BBQ guy. I usually take my brisket to about 165 F internal (about 4-5 hours) and then wrap it in two layers of butcher paper and throw it back on to take it to 205F. It comes out incredibly juicy and tender with a good smoke ring and great smoke flavor. My thought is, "why am I putting it back on the smoker after it is wrapped?" I really should be able to take the wrapped brisket and put it in a 250 F oven to finish since it is not going to absorb any more smoke after it is wrapped. Unfortunately, I don't have a pellet grill. I have a modified El Cheapo Brinkmann and a modified Oklahoma Joe. Any thoughts on the smoker to oven gambit?

  • Mitchell Cox
    Mitchell Cox 25 days ago

    good vid, thanks for the info.

  • Tomas Valdez
    Tomas Valdez 26 days ago

    On it.

  • PiDGE IAM
    PiDGE IAM 27 days ago

    Hey Dave just a “tryin to keep new freak” and decided to watch this after I cleaned my bbq. Do you have any recommendations for cast iron propane/nat.gas grill surfaces? I applaud your nit picking, I’m the same when it comes to tools and equipment. Others may laugh, but a little maintenance goes a long way. -Pidge

    • PiDGE IAM
      PiDGE IAM 27 days ago

      Dave's Ohio BBQ & More b

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 27 days ago

      PiDGE IAM I haven’t had cast iron grates in a long time, but I seem to remember that scraping them down and piling them while still hot helped slow do the rust. Thanks for watching.

  • Papa C’s BBQ & Kitchen

    Good video Dave and the pork cops looked great!

  • Papa C’s BBQ & Kitchen

    Just subbed up. Cool cook and great idea. That’s a nice pellet cooker! Good stuff!

  • George Mollohan
    George Mollohan 29 days ago

    Really happy I stumbled upon your channel!

  • RaleighSmoke
    RaleighSmoke Month ago

    Surprised it cooked so fast. Looked good. Nice Tundra. 🍻

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      RaleighSmoke thanks. I was pushing 275 or higher. Had a Tacoma, my head hit the roof every time I went over a bump. Had to go bigger

  • Jim Clark
    Jim Clark Month ago

    Works for me Dave Thanks

  • Andy Hendershot
    Andy Hendershot Month ago

    Great overview. I have this model and love it. Only thing I disagree with is that handle DOES get quite hot when cooking at higher temps. I’ve also found that I can’t leave utensils on the front shelf as they also get really hot.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Andy Hendershot I totally agree. When I made the video I had only cooked on it once or twice, and not at high temp, so the handle was fine. Since then I did a hotter cook and the handle was roasting. Thanks for watching.

  • Matthew O'Neill
    Matthew O'Neill Month ago

    spray some brake cleaner and scrub with a wire brush, then hit it with the brake cleaner again. Then do the soap and water.

  • jason
    jason Month ago

    Dave that's an amazing idea!!! What abouts are you in Ohio? I see your from NE Ohio i am as well 30 minutes south of Cleveland. How do your like you pellet smoker, would you buy that brand again?? Thanks Jason

  • Bush MasterKush 619

    Suppose to use the griddle blocks to clean grill

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Bush MasterKush 619 yup, but many people recommend them for griddled as well. Thanks for watching.

  • Russell Cooks
    Russell Cooks Month ago

    Good looking brisket brother, im also in Ohio. O-H

  • Tom Horsman
    Tom Horsman Month ago

    Nicely done Dave!

  • RSG
    RSG Month ago

    Nice.

  • Tom Pride
    Tom Pride Month ago

    I got thermopro 07 and love it

  • Matthew C
    Matthew C Month ago

    Seems very convenient, great video. The brisket looks really nice.

  • crazy monkey
    crazy monkey Month ago

    Very nice and I’d love to eat that brisket for u. Looked amazing.

  • The RICH Flavor
    The RICH Flavor Month ago

    Awesome brisket! That smoke ring was really nice! Thanks for the video.

  • Heavy Metal Bar-B-Que

    Dave...I just started watching. This is awesome.......I wanted to do the same thing!!! Your results will influence my thoughts on trying it. I believe this may be my new method of choice going forward. I'll be back after finishing watching!

    • Heavy Metal Bar-B-Que
      Heavy Metal Bar-B-Que Month ago

      I think this is the most convenient way to do a brisket! I see you got a couple thumbs down from the traditionalist out there? LLLLL. Back in January I did a brisket for 5 hours in a WSM and then finished it in my oven. I got 7 thumbs down for that one! LLLLLL. But it was sooo good and juicy ....it Rocked! The thing is......once the meat reaches 135 it's really got all the smoke it needs to form the ring. And if someone isn't that good at fire management of an offset which can be adding additional bad smoke onto the meat which will not be good. So why not place it in a Pellet where it's a guaranteed clean burn smoke? I just did a brisket on my stick burner and sat there for 11 hours feeding logs.........not everyone has that kind of time these days......so why not use a set and forget! Your brisket looked Great! Thanks for your Vids! 🔥👍🍺

  • williamhoodtn
    williamhoodtn Month ago

    Just sold my 1999 Genesis 1000 grill (Red with wood shelf). Mine was in very good shape. Sold it for $100 to a collector who will love it and use it. Very good LP gas grill and worth the investment. I've moved on to a Pit Boss Pro Series 1100 pellet grill and love it.

    • beatmaker50
      beatmaker50 27 days ago

      Hey, I didn't buy yours, but I also just purchased a 1999 Genesis 1000 Redhead with the wood shelves. Mine is in a bit rougher shape and I'm in the process of restoring it. It'll sit on the patio with my 6 other Weber grills lol. Needed an older Weber gasser to round out my collection. Enjoy that Pit Boss!

  • maleekay
    maleekay Month ago

    Great mods. Subbed and liked

  • RedbirdsJunkie
    RedbirdsJunkie Month ago

    Can you use the barbecue probe as a second meat probe? Or can you buy a second meat probe and plug it into the barbecue port?

  • Genar Beard
    Genar Beard Month ago

    I bought a Louisiana Grill but it won't hold temperature. No support. Very disappointed. Won't make this mistake again.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      That’s disappointing. Mines still under warranty. Maybe that made a difference

    • Genar Beard
      Genar Beard Month ago

      I would welcome with open arms any info or solution. I loved my grill till it won't get under 300 degrees evening I put it on 180. But corporate keeps passing the buck and saying they are busy with other complaints. I just know I won't be dealing with them again and I am not the kind of guy that can spend $900.00 on a smoker/ grill that can't be fixed.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Genar Beard are you sure you don’t work for another pellet grill manufacturer, just trying to get some bad press out there? I had an issue with a probe, called, got right through, super friendly, sent out the new probe no questions asked.. sorry you didn’t have the same experience

  • Mark Walsh
    Mark Walsh Month ago

    try Lagunitas Daytime IPA - 4% ABV, 98 Calories, 3g carbs and doesn't taste like sugar like Seltzer. Really wish there were other good tasting beers at 3g carbs

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Mark Walsh if I see it I’ll try, but I have never tried an IPA that I like. Not my style of beer.

  • Joe's BBQ House
    Joe's BBQ House Month ago

    That's an excellent idea..! Nice job..

  • Grill Sergeant
    Grill Sergeant Month ago

    That's awesome! I'm going to attempt wedding a custom argentine grill attachment for my 22" kettle. At least you are using mig...my rig is a OLD school Oxy/Acetylene setup. lol

  • Wayne
    Wayne Month ago

    Great video I to was gifted a Black Stone that was only used twice and was covered but it was left outside and the GA humidity got to it extremely helpful video thanks again for posting the video.

  • Grill Sergeant
    Grill Sergeant Month ago

    Great video! Love the WSM! Subscribed. Cheers!

  • ckalnicki
    ckalnicki Month ago

    Do not use metal brushes on your grill plates. Dangerous.

  • Kurt Buchholz
    Kurt Buchholz Month ago

    I want the ability to smoke either 2 - 20lb turkeys or 3 - 15 lb turkeys at the same time. Is there enough clearance in this smoker to do that?

  • RaleighSmoke
    RaleighSmoke Month ago

    Nice mod, Dave. 🍻

  • Russyl Royer
    Russyl Royer Month ago

    Lot of grill for the money. surprised you didn't get the cold smoker box that goes with it.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Russyl Royer I thought about it. Might be an add on somewhere down the road. Thanks for watching

  • andante
    andante Month ago

    Good info and good vid.

  • Tom Horsman
    Tom Horsman Month ago

    Nice job Dave!

  • Jim Clark
    Jim Clark Month ago

    Very cool Thanks Dave

  • John Manthey
    John Manthey Month ago

    Neat idea

  • John Manthey
    John Manthey Month ago

    My Pit Boss Copperhead 5 vertical holds 60 pounds of pellets.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      I’d imagine they behave just like the wood they are made from. Some would burn hotter or faster than others.

    • John Manthey
      John Manthey Month ago

      Have you, or is it just me, different pellets seem to burn faster than others. I’m using Pit Boss fruitwood blend today. They seem to burn faster than the competition blend.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      John Manthey nice. This one will too (with the extension I built!) 😂

  • John Manthey
    John Manthey Month ago

    Where is Cleveland Whiskey? That a local distillery?

    • John Manthey
      John Manthey Month ago

      Cool. I’ll have to have my nephew check it out for when I get home next.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      John Manthey yup. I’ve never been, but they sent me stickers.

  • edgewaterluv
    edgewaterluv Month ago

    Thank you Dave I had read the cleaning instructions that came with the grill and I was like there has to be something to help me clean this grill that is safe and won't damage it besides just using the metal brushes. I had already thought about using vinegar and was tempted to mix it with peroxide as it's a great cleaning agent mixed in equal parts. I used your cleaning mix instead and was surprised to see how really well it worked. It took me 7 hours to clean my grill from top to bottom it had not been deep cleaned since we started using it in 2010. I started complaining to my mother we were going to have a fire if we didn't clean it and then she said well I have the Weber Manual if you want to read it and tackle the job. Jeez that would have helped so many years ago and I would not have waited that long to deep clean it if it were mine. Needless to say my father has been gone from this world since 2007 and I'm divorced so we have no men in our life to help us so it's all up to me to take care of all the Man chores for both of us as my Mom is 74 and is no longer able.

  • TheMoistMango :
    TheMoistMango : Month ago

    You do know that vinegar and baking soda is chemicals right?

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      TheMoistMango : I do. Should have said toxic chemical. That’s for watching.

  • Jonathan Alvarez
    Jonathan Alvarez Month ago

    Great lesson! But man, that autofocus 😫

  • Wilbert Cubias
    Wilbert Cubias Month ago

    Awesome review!

  • Joe Smo
    Joe Smo Month ago

    Very good tip on the over-salting. Margarine going in the trash. 🎼 Hello mutter, hello butter here I am in camp grenader 🎼

  • Greenid Guy
    Greenid Guy Month ago

    I followed your directions last night and my pork chops came out awesome, thank you!

  • Lewis Andrews
    Lewis Andrews Month ago

    I love how there are over 200k of us not knowing how to clean the BBQ . Good work cheers

  • Robert Lozano
    Robert Lozano Month ago

    Hello Dave. Can you be a little bit more specific about the rivets you used to install the control panel? I would like to get some as I broke the little plastic grommets needed to keep this in place Thank you! Robert

  • Vektorer
    Vektorer Month ago

    I took mine (seasonal floor model) home from Costco last November. I have yet to try the internal meat probe as I use a 6-probe Bluetooth unit. I’ve had 1 grease fire. My fault. DON’T place aluminum foil beneath the grates. All kinds of good results. Ribs: St.Louis cut & babybacks. Pork shoulder.. Pastrami brined for 4 weeks. Chicken ala Malcom Reed. Armadillo Eggs! The Costco department manager let it go (fully assembled) out the door for $500. Mine came with the cold smoke cabinet. Nice! I recommend this pellet grill. More power to ya if your able to find one marked-down this Fall.

  • bart tehe
    bart tehe Month ago

    so how many hours total?

  • Little bit of everything

    Great video man, good job!

  • Coach Kevin Watson

    Can you recommend a thermometer for a home built smokehouse door?

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Coach Kevin Watson i think they are all basically the same, they just have different color dial faces. The only option you’ll have to consider is if you want a short or long stem. I got mine from 4thegrill.com. Good selection.

    • Coach Kevin Watson
      Coach Kevin Watson Month ago

      @Dave's Ohio BBQ & More Thank you! any specific one?

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Coach Kevin Watson Tel-tru. They aren’t the cheapest, but they are good.

  • spydermonkey212
    spydermonkey212 Month ago

    Awesome. I'm looking into this as an alternate however the 45 I see is $269

  • Drew Tyrrell
    Drew Tyrrell Month ago

    I just purchased this from Costco yesterday. Challenging to put together without help but it didn't take long. It's a beast....175lbs plus. I had a PitBoss and they're not even close to each other in quality. The biggest benefit I see is the length of the auger. This one is short so it appears to be very easy to clean up if it clogs. The PitBoss on the other hand was a nightmare. Did salmon and steak last night - at 375-400 degrees. It burns through a full hopper in less than 30 minutes. The lid handle was hot as hell....hotter than I can handle. But the results were good.

  • KSSaint
    KSSaint Month ago

    This is really a no brainer....out of the 3 most important categories, TP-08S clearly wins 2 out of 3....range and price, and ties the Smoke in accuracy (yes, I'm mindful that the the Smoke can be calibrated)......really, the Smoke is not a better unit. The only other important category which should be considered is durability. I wonder how will these 2 units compare....say, 3 years from now? I really do not consider functionality as important...I figured out my TP in about 3-4 minutes once I watched the video

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      True. Built quality is definitely superior on the Smoke, plus I like how you can track the temp on your phone ( for an extra cost)

  • Jim Clark
    Jim Clark 2 months ago

    Hey Dave that blue cheese is for us will try this weekend Thanks for the video.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 2 months ago

      Jim Clark it’s good. I even got my 11 year old daughter hooked on it. She’s a steak fiend. Thanks for watching.

  • Jim Crookston
    Jim Crookston 2 months ago

    Steaks looked great. That horseradish sauce goes great on fries!

  • John Manthey
    John Manthey 2 months ago

    Dave, I’m originally from west side of Cleveland. Went last two years college at Capital University in Columbus. Since relocated to SoDak. Where are you at roughly? Like the horse radish butter. Right up my taste buds. Nice.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 2 months ago

      John Manthey used to live near Capital, while I was going to CCAD. I live between Cleveland and Akron.

  • RaleighSmoke
    RaleighSmoke 2 months ago

    Great vid, Dave! The compound butters are awesome addition. I’m with you on horseradish. 🥩 🔥

  • Matthew C
    Matthew C 2 months ago

    Letting the steak rest is definitely a test of self control. Dave, if your neighbor's house ever goes up for sale, please let all of us know.

  • Genar Beard
    Genar Beard 2 months ago

    I am sorry I bought one. Will not hold low temp. No help and no customer service.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Jameel Ziadie I was using my own thermometer. The lid thermometer is always going to be a slightly different than the internal. Different heights. I use a thermoworks smoke to check.

    • Jameel Z
      Jameel Z Month ago

      Dave's Ohio BBQ & More How did you catch the difference? Were you using your own thermometer to test that, or just going off the temp gauge on the lid?

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More Month ago

      Jameel Ziadie the temperature of the cooking area was higher than the thermometer was reading. Said 275 on the screen, it was actually closer to 310. They sent me a new probe, no questions asked.

    • Jameel Z
      Jameel Z Month ago

      Dave's Ohio BBQ & More What issue did you have? I was thinking about buying one. Just curious what to look out for.

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 2 months ago

      Genar Beard Did you actually call the customer help number? I had a issue, the were quick and courteous. Had it fixed in no time.

  • Hy Braverman
    Hy Braverman 2 months ago

    what kind of cleaner? tx

    • Dave's Ohio BBQ & More
      Dave's Ohio BBQ & More 2 months ago

      Hy Braverman simple green works well. I prefer some sort of non toxic stuff. There are all sort of brands to choose from.

  • J G
    J G 2 months ago

    0:29 WSM is all ya ever need along with say a Weber kettle :)

  • The Williams Way
    The Williams Way 2 months ago

    Excellent video Dave, very helpful!!!