What’s the Difference Between Regular Offset and Reverse Flow? | Ep 37
I answer viewer questions in this Q&A Thursday Chat Vlog.
Click “Show More” below to open the description box for more info!
1:33 With these longer chats, how to you make a beer last that long?
2:06 What was the defining moment on YouTube that you saw huge subscriber growth? Was there one thing in particular?
4:27 I’ve seen online that the Wichita has temp issues side to side mainly due to the design. Do you experience that at all?
6:19 How often do you tend your fire on an overnight cook?
7:43 How often do you grill out?
8:55 Do you have any favorite quick meals you like to put together during the week where you are more crunched for time?
9:32 If cooking a brisket under a pork butt, won’t the drippings from the pork wash off the rub on the brisket at the beginning of the cook?
11:09 Will the drippings from the pork butt have an adverse effect on the flavor of the brisket being cooked underneath?
11:38 Also wondering if it would be safe having raw meat drippings falling onto meat being cooked on the bottom rack before having reached a safe internal temp?
12:49 Where are the gas grill cooking videos?
14:11 I tried smoking skinless boneless chicken breast for the first time and it tasted like chicken flavored saw dust, dry as can be. Any pointers to what I did wrong?
17:20 I live in a condo and am not able to have a gas grill, just electric. Is there anyway you are able to smoke using an electric grill?
18:57 What is your preferred method of maintaining your knives?
20:08 What’s your input on offset vertical smokers and over under pits?
21:22 I have a 14 inch WSM and am looking to upgrade to a bigger smoker. What would you recommend?
22:48 Have you ever thought about getting an insulated cabinet or gravity feed smoker?
24:28 You have smoked all three kinds of briskets from Lobel’s. Can you please let us know which one you liked the best? USDA Prime, Natural Prime, or Wagyu?
26:10 Do I need to use the charcoal ring that comes with the WSM?
27:04 Do you coat the entire smoker with oil on the outside or just the firebox?
27:59 Should I wait until I start seeing rust or paint flaking off? Or should I apply a coat of oil now?
28:50 I was wondering if you could possibly do an Austrailian style BBQ?
29:25 Can you explain the difference between a regular offset and a reverse flow offset?
33:15 What is Kosher beef and why is it so expensive?
34:11 I just heard about brisket, East Texas style, and as I understand it, it is boiled for several hours before it is put on the grill. Have you done brisket this way? And if not, could you do it and share your experience?
35:16 At what point did you realize that your YouTube channel was gonna be successful?
37:02 Can you bake a cake on your BBQ?
37:28 You have talked of maybe getting a bigger offset smoker. In getting a larger offset, what is the real need? Is it ease of use? How might one judge the size smoker that they might invest in?
39:54 When cooking brisket, do you place the bigger end towards the firebox or the thinner end?
41:31 If you had to choose one type of meat to eat for the rest of your life, what would that be?
42:15 Do you ever smoke any fish? And, if so, could you have a show of it?
43:20 Could you do a video when you make taco meat on the WSM?
44:06 Do you think brining a chicken before smoking on my WSM would be of benefit? Do you think it would affect the smoke penetration at all?
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Youtube Channels Mentioned:
Justin – Baby Back Maniac
https://www.youtube.com/channel/UCgFM3RsJ6Low9nX_OlS8_JA
Jason – GQue BBQ
https://www.youtube.com/user/BBQGQue
TheHollarBBQ
https://www.youtube.com/channel/UC9YQK394ErVUG8GYozOAsUw
Kondrla’s Kitchen
https://www.youtube.com/channel/UCy3BF2Chy8bMS9ugBJQJqhQ
MOOSEDOWNUNDER
https://www.youtube.com/channel/UCxAHc0sXcy6AXNdQiXPmH7w
Elton’s BBQ-pit
https://www.youtube.com/channel/UCRIn3wtNwv6pGBI2SDYTC_A
Rich’s River Smokers West Virginia
https://www.youtube.com/channel/UCOCsOAHfHHB2KEdM2vCH7MQ
Southern Coastal Cooking
https://www.youtube.com/user/haftafish8780
Sous Vide Everything
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
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Get your T-ROY COOKS App here:
Apple Devices
https://itunes.apple.com/us/app/troy-cooks/id1031242972?ls=1&mt=8
Android Devices:
https://play.google.com/store/apps/details?id=com.bf.app87eab8
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Products Mentioned (not available from Amazon):
Yoder Smokers
http://www.yodersmokers.com/
Butler Cooking Wood
Shop Smoking Wood & BBQ Wood | ButlerWood
Heaven Made Products:
http://www.heavenmadeproducts.com/
Promo Code: Troy20 to get 20% off!!!!
Stump’s Smokers
Lobel’s of New York
http://www.lobels.com/
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Amazon Affiliate Links:
Stovetop Smoker
http://amzn.to/2sU7UBj
Amazen Pellet Tube Smoker 12″
http://amzn.to/2sZ0FrS
Mr. Bar-B-Q Wood Chip Smoker Box
http://amzn.to/2rG8y1L
29件のコメント
Thanks Troy! Love your vids. Keep 'Em coming.
Hey T Roy!!! I was wondering something. I've smoked briskets, chickens, and so on so forth. BUT!! I've never smoked any spare ribs. I wanna try a few slabs maybe for the 4th coming up. My question is, I see everyone turning them into the "St Louis" cut, but is it ok to leave that top bone in? Would it hurt anything or just burn completely? Cheers my friend!!
Hey T-Roy how do we submit questions to be answered on Thursday's?
Bro I have installed a 5" River Country long stem thermometer on my 22 WSM per your indications. It looks great. Can't wait to taste it in my next smoking session. I appreciate your input. All da best
Hey T-Roy – You ever smoke venison? Or wild hog? Thanks. Great Channel
T-Roy I just got a brand new Webber Smokey Mountain do I need to season it?
Definitely a longtime subscriber. Love the good details brother!
Bro, just wanted to know if you put some coating of paint or other stuff on the exposed inner side of the drilled hole fore you screwed your 5" River Country. Thks in advance for your kind reply
T-Roy – I'm new to the channel and love all the info – Do you use a digital thermometer with your smoker – if so which one do you recommend?
T-Roy, when doing the minion method, is there any concern with having unlit charcoal in the smoker at the same time as the food you're cooking? I've always read that you want the charcoal to ash over before cooking with it but with the minion method, you can't do that, obviously. Is there a particular type of charcoal I should be using for that method that is safe? I could be mistaken but i thought the reason for having it ash over had something to do with the chemicals they use while making the charcoal. Thanks for the help here.
Thks T-Roy. All the best
Troy- Keep up the great videos! Have you considered purchasing a large amount of meat from Lobel's when they have their free shipping specials and freezing the meat? I have and have not been able to tell that the meat has been frozen. Was wondering if, in your opinion, this is bad practice for such a high quality piece of meat? Thanks, cheers and keep up the great work!
Hey T-Roy. love the videos. I'm picking up a corned beef brisket and a regular brisket from Lobel's for a party. I'm guessing the corned beef will be around 9-10 lbs. and the brisket around 12 lbs. and i'd like to cook em both on my WSM 22.5. Just want to get your thoughts on which one goes on the upper/lower rack? and how much cook time am I adding by cooking both simultaneously.
Hey T-Roy, I love your work man, thank you for doing what you do – I particularly enjoyed your recent collaboration with baby back maniac, some great videos. I would like to ask a question if I may – have you done any rotisserie cooking? I have the Weber attachment for my kettle and I love it but I'm always open to inspiration and would love to know if you've played with this. I haven't seen any on your videos I've checked out to date. Peace love & BBQ bro 👍🔥
+Wolfgang Hood Nobody likes chicken-flavored sawdust. There are actually three elements that people evaluate to determine their satisfaction with cooked meat: doneness, moistness, and flavor. With lean meats, doneness and moistness are inversely proportional – meaning that the more done the meat is (the higher the internal temp that you cook it to), the drier that it will be. The third consideration is flavor, and the more pleasing and pronounced it is, the more leeway we have in moisture and doneness (this is the reason that many will eat a spicy, smoked jerky by choice, when they would not choose to do so if it were simply dried unseasoned in a food dehydrator).
All this being said, you want to keep the chicken moist and cook it close to a minimal safe doneness while producing a significant, pleasing flavor. The USDA regulation minimum safe internal temperature for chicken is 165 degrees F. To preserve moisture in this extremely lean meat, I would either marinate/inject it and cook it low and slow until it hits about 155 degrees internal (the internal temp will briefly continue to climb after the meat is removed from the heat; this is known as carryover). A water pan and/or spritzing the meat would help. Probably the best alternative would be to increase the temp and reduce cooking time, while adding oil and seasonings to the meat.
You can do all of these things for under $2 (at least in my area) by simply marinating the skinless breasts in Italian dressing in a ziplock bag for one to three days and then grilling over medium-high heat until it hits 155-160 degrees F internal. You can add a golf ball to fist-sized chunk of wood for smoke, if you like (yes, it still makes a difference; even on a cook of less than 30 minutes). If you don't like Italian dressing, just use olive oil and any spices or rubs that you may like. Give it a try and let me know how much your results improve.
Loved the question on the beer! Slowly over time building up subscribers…nice to know how it worked for you. I feel better now 🙂 Great answers and installemtn.
I always inject creole butter in boneless breast and bastes sweet baby ray steakhouse marinade and sauce
Nice Q & A. I've found that for chicken switching from metal grills to ceramic kamado always keeps my chicken moist.
I'M ON BOARD ROY. HAVE ONE ON ME. ITS HOT HERE TOO TN.
Great videos! Great explanation on the two different types of flow smokers, appreciate the info keep up the great work!
Good video! I subscribed an look forward to the next one. Great explanation of offset vs reverse flow. Thanks.
Kosher or Halal is when the animal is prayed to put in a state of peace and the animal is killed in an instant with no pain. This keeps the fight or flight chemicals and hormones out of the meat. Making it much healthier for human consumption
HOOK'EM Troy! Thanks for the videos and BBQ knowledge. Keep them coming
Reverse flow or offset traditional which do you prefer
For taco meat (ground beef) just smoke it like you would a meatloaf and break it apart afterward. Works great.
He answers the question at the 30 minute mark.
Thanks for all your videos. Anytime I have a question, I come find you, you alway have the answer I’m looking for!
Do you have any idea how awesome you are for timestamping these questions? Massive respect + sub
Did you ever do the “boiled brisket” pre cook? 🇨🇦Northern Neighbour. Thanks for sharing your know how. Edits for the second beer? 😁