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Do your pork ribs stay pink inside or have some pink? I smoked at 250 for like 6 hours and pork was pink inside.
@Rico's Place yes it did and there was recession
The pink you see might be from the smoke. Did the meat pull away from the bone easily?
"Ohhh Wiggles, ohhhh Wiggles! ...... stupid dog........" lmao ////// His shirt looks like he wandered onto a paintball range unarmed
Thanks for watching,
I've been a follower of your videos since the shorts and boots.
Thanks man, I am trying to do more videos
I just want to know what's in the coffee...lol! He keeps grabbing that hot ass handle. We all know it's hot right.
Hahah. Yeah I wanted there to be a burn count lol. Great vid though!!
these things happen
I looked for a video for a while. Had to figure it out the hard way. Thanks for the video. You do kettle cooking?
@David 419 when it comes to beans, simple is better. Look at a few recipes and build your own, I will try to find my recipe and do a lot this week.
You ever do trail beans, I had it a couple times, it was so good. Going to get my kettle Saturday. Any good tips
I do, what would you like to know, I will do video for you, thanks for watching
was that bologna they were eating
Yes, I smoked a whole bologna, thanks for watching
This man is a god damn legend.
thanks for watching man
Hey Rico, not to tell u how to cook but I tried Oak one time and I couldn't stand it. I thought the flavor was very mild and bitter. Personally I like Mesquite with anything beef. Hickory with Chicken & BBQ Sauce. Apple or Maplewood with pork and turkey. Alder with salmon & fish. Peach with seafood (shrimp/lobster/prawns, etc) and cherry with just about anything. But I won't use oak ever again. So, let me ask u this, do u use red, white or post oak and which is your favorite? Is there really a difference? I used white and I hated it. Also, u should plant more trees to replace the ones u burn up. :) Bye.
it really depends on the oak, i prefer almond and mesquite, thanks for watching
Thanks for the smoker primer, your video taught me more than any I have seen so far. I just started smoking a few days ago, and this is the video I needed to see. Thanks for the tips and pointers, no one else is doing that. No one seems to realize that if they give a guy the basics, we can probably figure out the rest later on.
Thank you for the information Rico, I just started smoking this year and you advise is the most informative, it helped me a lot. I had a lot problem on keeping the to keep the heat going. I have a Char-Broil offset smoker and just learning it, I learned a lot about building the fire in the main cooking chamber after I smoked chicken breasts and had my fire in the firebox it worked out good. I just had problems keeping my temperature up. What is your feedback on using wood chunks and chips.
Never close my stack damper! You want to smoke with clean smoke! If the temp is to low add more wood but never close the stack damper because you get all the foul smoke that can't escape smoking your food. Impacting a horrible flavor! What What guage steel is that Ok smoker! Need at least 1/4" to avoid the drastic temp changes from one end to the other. That is what I do, but, up to you! Thank you!
M Ladd Sounds good to me boss! =)
Thank you so much
Shirt is shit and ur hat lost in that then the story of the bbq sounds wrong but sorry
how lonk to smoke a few split chickens
Maybe under 2 hours, 250 degrees in the smoker. Must check the internal temp of chuckles.
I live in Australia I see all that meat and see gold because meat is very expensive here
I agree with you meat is very expensive
I found wind direction has a lot to do with how the fire burns. If it is blowing into the fire box end the fire seems to burn hotter than if it is blowing from another direction.
Good point, i have had to turn the smoker around in different directions before. Tried smoking in cold winsy weather once and it was difficult
How long do you let your wood cure before you smoke with it
I try to use would that is fully seasoned and dry. Most woukd you buy should be ready to use. I bought some almond wood once that was still green, it did not work well. Just make sure the wood is fully dried andcut should be good
What is an indian steak?
top job man ime making a offset smoker thanks for the vid mate
Glad you enjoyed it, let me know how it turns out
Rico! I know this video from a while ago - BUT - GREAT stuff!!!
My guy "UNCLE RICO!!!!!
Nice video I'm looking at different styles on smoking mea I like your way of showing how to do it and use your own techniques
Glad the video was helpful, keep on watching!
Everyone has a crazy uncle and this man is in cowboy boots and shorts. I can't get enough of this video lol. Uncle Rico. Seriously the Que looks great and you know what you're doing with that smoker. I've only done tri tip once and it was good but super hard to find in Athens, GA.
Thanks for watching!! I love tri tip, you need to find a butcher back there that will get them for you
Thank you, be getting my Yoder Cheyenne offset smoker by 5-2020... I am senions
Let me know how the Yoder works
Great video good info..
Thanks for watching
I have the same smoker thank you for the tips 😊 I was wondering what is the best way to cook a hole chicken I planning on cooking 3 of them on this smoker
@Misty86 let me know how it turns out, send a pic firstname.lastname@example.org
Ok thank you so much
Just cut them in half, i would leave the back bone, unless you just want to cut it out
@Rico's Place I was thinking of cutting the backbone out do you think that would help it cook faster
I just spice them up with your favorite rub. Put them in the smoker breast side up. Rotate the chickens each time you check and baste
Thank you , I am going get Yoder Cheyenne by 3/2020...
Thank you. I have a new "Joe" and I have used it already 2 or 3 times. Mine runs about 250 where the food sits when the lid thermometer is reading about 320. So about 70 degrees high give or take. Hope that helps someone out a brisket would take about 1000 hours if I tried to run 225 on that thermometer
Thank for the info, glad your watching
Hope you and your family have a wonderful and Happy New Year !!
Thank you sir, yours two, I think I will die a couple videos this weekend
Great video, I laughed all the way to the end. What more can you ask for, cowboy hat , boots , short pants. Of course there's Dutch, disappeared riding off into the sunset.Hope you guys have a great, safe and Happy New year to you and your families.The real thing. Thanks for sharing.
Glad you enjoyed, thanks for watching
YOUR VID'S THE BOMB !! I too am self taught, up here in Ok. In the case of offset smok'in, trial and error is pleasure and pain all rolled into one. I have an old Brinkman, that looks identical to your Ok Joe's. The thing weighs about #300!! Old pig iron. I have not mastered that light blue smoke either. I prefer Hickory, and thought maybe that was the difference. I know folks here who use mesquite and swear by it. I dunno. I like the use of the charcoal chimney. Saves time and energy. Thanks again for the input. Sorry about the Longhorns !!
Appreciate your watching
Also let beginners know that they should make sure to clean the ashes out of their fire box as soon as possible after cooking because if the ash gets wet, it corrodes the metal extremely fast and your firebox will rust out way before its time. This happened to me with my first mid-grade smoker within 5 years/
That's a good suggestion
Finally! Great video, everything I was looking for. Thank You!
Have a great Holliday
Glad uou enjoyed it, i need to make more like it!
Smoking definitely depends on your pit. Some pits eat the hell out of logs & others can come up & smoke great with a few splits of wood. I love the way you Smoke. I do the same, I don’t care about clean smoke vs dirty smoke, etc. Control that heat & your meat will come out great. Be careful with your wood you use also. We use a lot of Pecan, Mesquite & Oak for beef. We’ll add just a tad of Hickory for pork & Chicken. Hickory does not go well w/ Beef. Makes your lips numb & has an off flavor. For those learning, do it your way but listen to the tips that many of these good smokers give out. Love that off-set cooker!!
Love you comment, keep on kooking, grilling, and smokin
Smoke stack/exhaust should always be wide open. Control your temp by adjusting intake vents. Too much wood also in that size firebox. Recommended a charcoal basket also. Greatly helps in fire management and more consistent temps
Is that really just coffee ?
I am sure it has some baileys and kaluah in it!!!! Thanks for watching!
Great vid> Smaller pcs of wood allow you to get the proper smoke. More flame less smoke> =tending it more often
The louder you shout the more authority you carry. Not.
reduce your fuel size and you will get blue smoke! Dont burn bark either it makes lots of white smoke. Cool video!!!
Leroy Jankins thanks for watching, I will try your suggestion for clean smoke,
He's awesome. Best video tutorial I've watched in months. Great work
tony akalue thanks for watching, sorry it took me so long to reply, glad you enjoyed
Dam rico jaja cowboy boots hat a hippi shirt and some.shorta that look more like under wear jaja u rock
U telling me that u need more than half an hour to finish that coffee?????....and try to clean the grill first....omg
Thanks for watching, let me know how your first smoke goes.
Thanks for watching, I appreciate it
Great info, i just got the same Smoker/ Grill in great shape for $300. Haven't used it yet but i'm excited to try it out. I'm in NC lots of good smoking here. My Grandpap lived in Marana Az. Thanks for the tips Brad from Raleigh NC.
I can't seem to regulate temp unless I keep the firebox open, and i know that's not correct. Any suggestions? I've adjusted both the side box and top valve.
I fill chimney starter with charcoal...when those are hot i pour into the firebox and add wood. I use Char Griller Competition smoker. Here is the link. www.homedepot.com/p/Char-Griller-1012-sq-in-Competition-Pro-Offset-Charcoal-or-Wood-Smoker-in-Black-8125/206282469
Jeff Cafarella hi, what smoker do you have? Do you use wood or charcoal? Are you using a minion box? I just did wings on Sunday, and I had to have the door open!
Won't closing the air inlet smolder the fire instead of raising the temperature?
jerryees thanks for watching!
jerryees I may have done it backwards, thought I did it correctly
I just buyed a smoker I don’t know how to use it . I’m afraid of the fire how do I keep the temperature set can you give me feed back thank you love your Hanes boxers 😂
I really did appreciate the fact that you try to do something nice for those who don’t know how to use an offset smoker or starting out smoking for the first time. However, your information was really really really wrong! Please get on two amazing ribs.com and actually learn how to operate and use the different types of smokers out there. And then once you’re knowledgeable enough, please come back in your little cowboy way and put some How to videos out
I don’t know about meeting up, but I do love the fact that you actually pay attention to what you put out here and you actually answer people who are messaging you! But I would love to give you some tips and pointers on how to make smoking and/or getting a good smoker to make your life better! Everybody needs meat in their diet! Lots of meat
David Reynolds i appreciate the suggestion, never ssid i was an expert, perh as ps we can meet up and you can show me in person
How well built is the okehom joe pit
matthew johnson the joe is a good smoker for the money, it should be heavier gauge steel, doors could seal better, but all in all its a good pit, its a great starter pit, there are a lot of videos of modifications that should be done to it, i have not done any to mine, i just le out rned bow to use mine with the minor issues my "joe" has, hope that helps
You can't keep consistent temp if you keep opening the doors! Really?
my sweetness you are 100% correct. "If you're looking, you aren't cooking!" Thanks for watching
Thank for the information I’m new at the bbq this was a big help looking forward to your next video!
Terrell Wright editing dome today, thanks for watching
How much did you pay for your Oklahoma Joe? Do you occasionally oil it with a vegetable oil or lard to keep it from rusting. I have always wanted one of those off-set smokers ever since I watched Steven Reichlin use one. I almost bought the Oklahoma Joe Combination smoker with three propane burners all in one. But I couldn't afford it, so I opted for a Masterbuilt 30 inch propane vertical smoker which was only $129---which works very nicely! Maybe next summer I will get an off-set. Thanks for the video. I learned a lot for future reference. :)
Gary Mikels I should oil it, I have never done it though, I think I paid 300 for of 4 years ago. It is a good smoker for the money, it has some issues with but you can RU-clip what modifications should be done to it. I I still have not done anything to it. If you canRU-clip find an used one could probably save some money. I really could not afford it but I got the bullet and pulled the trigger and bought it
Love the Iron Man coffee mug classic. LOL
Wolfgang Hood found them at a dollar store, should have bought them all, thanks for watching
when in doubt use the hanes underwear as a hot pad handle grabber. LOL classic LOL
The beginning was a backwoods as hell, which ain’t ever a bad thing. Great vid, keep em coming!
Hey Bruce glad you enjoyed, please make sure you are subscribed!!
I have the same exact smoker, I also put water in aluminum pans in the meat area. However, (long story short) my common sense told me to put the pans of water close as possible against the side where the heat comes in, plus make the pans tall enough to help block the flames, which in turn heats up that water, and disperses it in that food chamber. I also double or triple up the aluminum pans which water goes in. I also had to get a galvanized bucket and hang from the end of smoker to the right so all drippings fall in it and not make mess on ground. Just a little American Injinuity of only High School education.
Hey Rico, don't know if you've noticed or if someone else may have pointed this out, but I run an electronic thermometer in my box and it is consistently 50 degrees cooler than the temp gauge that came with the OK Joe's. Worth noting.