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So the claim is that charcoal is something capable of taking the world by storm… dude my electric stove works just fine so unless your charcoal cures cancer or something I think you’re overselling it slightly.

Nice!

Nice information!

Good tip!

Really wish Walmart had Holtens burgers and some other types that places like Win Dixie and Harvey's has

Hebrew National makes THE BEST hotdogs. 😋🤤💯

Hands down Dorchmocker cello wrap hot dogs are the best their is they double in size when their done on the grill .....and charcoal only.......get rid of the propain .. Dorchmocker. Try one ...u know what to do with that Oscar Mayer crap ....do u know what they put in them ??

I’m gonna have to try this out.

Is there an oven gasket type gasket to use on the BGE similar to the KJ one?

Guys got more green eggs than a barn yard hen.

Sabrett hands down!

Nice point. Good air flow is imperative!

I like his take on it. I love a slight chew but still clean bone and that’s how I feel a perfectly cooked rib should be. On the other hand, I’m still not mad when it’s falling apart while you’re trying to cut it, just feels more like pulled pork. Undercooked ribs though, now that’s a crime lol

The food always tastes like lighter fluid when people use it! Can’t be good for you!

Again,,,,Caspers hotdogs are by far the best normal type hotdog out there. You can only get them at a few places like costco and 2 other spots i forget. And of course at caspers;] California thing maybe idk.

Caspers hotdogs r my favorite ❤😊

Wait where is 2,3,4 and 5

Does PUBLIX sell FOGO charcoal, and Sabrett hotdogs?

Great tips!

I love using a shop vac to get rid of all the extra charcoal gunk after each cook. I normally do it the next day or when the egg is cool.

This is the guy I was looking for to show me how to change the gasket!! Just got a bunch of new smoking toys from Thermoworks and need a new seal to try out this Signals & Billows combo I got.

Nice!

Hebrew very good ball park good nathan's good

The beauty of BBQ is it’s all about trial and error. Never lose courage, keep on burning, next time’s only going to be that much better! No pit master was born a pit master, everyone has to acquire the skills and knowledge just like the next person, but with passion you can set that fire a blaze! BBQ’ing for 20 years, better every day, never quit, feel the heat!

God, I hate when people touch their food together like they are doing a toast with wine glasses. Senseless.

Zoom out on the charcoal next time couldn’t see anything. Good channel! Great content

My favorite is Casper’s, not sure if you can get them outside of Oakland

I'm definitely using your method this weekend! What temp did you keep the egg at ?

Which one had less microplastics in it, theyll get my business

Fogo 2

I tried some turkey franks, what a mistake!

Who are you?? What is your name??

No bro…bbq cook at low temp for a long time.come off the bone tender and not over cook..

Yum all you want but when you read what they shoved into your dog, you either care or you don't. Sodium erythorbate and sodium nitrite or food flavorings, Potassium lactate, Sorbitol which is in the winning dog. Yeah! I'm going with 100% kosher beef, A spice blend that dates back to 1905, water, 2% or less of salt, spice, distilled vinegar powder, paprika, cultured celery powder, garlic powder, cherry powder, and sea salt. Out of all these, Hebrew's did the job right using only plain healthy food additives.

I use the butane torch that I bought for doing dabs, lights my royal oak charcoal up wicked fast. That said, I REALLY love those little tumbleweed, they work extremely well.

Hope you're paying my people correctly 🇳🇮

Excellent video, Herr Captain! From personal experience, I can attest that your average BS grocery store block pepper jack makes amazing smoked cheese. Also, aged gouda. OMG. Smoked aged gouda. Transcendent. And you haven't lived until you've successfully smoked Cotswold cheese.

All that talking and I never got to see the product in action .

Thanks but no thanks ..Lighter fluid is faster

When the meat on a rib pulls back from the bone at the ends its done this isnt rocket science

Not trolling just truly curious, wouldn't lighter fluid burn off before you but meat on the grill?

do you buy a 1st or 2nd cut brisket. looks like 2nd cut since u cut all the fat off..... ??? thnx! also, couldnt tell if the foil went all then way under the meat when u wrapped it.

Time to move out of the city and enjoy what all you guys do! Thanks for all the instructions!

Bolonga

The people who disagree have no clue that this one of the most well respected guys in the cuemunity