Added: 3 years ago
From: scottydaq
Views: 24,831
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  • Needs more food porn!

  • Great vid! Your little girl is a ham! LOL! Reminds me of our little one! My little girl screams at the top of her lungs, and runs like Forest Gump if there is a bug near her though! They sure are entertaining to say the least!

  • @flatliner35

    Thanks!

    She sure is!

  • Man, just put those ribbies on the wsm for six hours and leave it alone, quit fucking with it, it's so annoying to watch you open the lid and extend the cooking time. And where the hell are your wood chunks/chips, you trying to smoke entirely with kingsford? Ribs are the easiest thing in the world to do, don't ever try a brisket unless you can chill the fuck out and lay it on the smoker for a day.

  • @mrpicky510

    Yeah the vid would be very interesting with the lid on the whole time.

    The chunks were buried in the coals.

    I've done many briskets. If it makes you feel better, I do those overnight...same as butts...so the lid is on for the whole cook. :D

    I just watched a couple secs of your vids. Dude... Mesquite on a smoker???? Wow.

    It's all good though, do what you want.

  • @scottydaq Sorry bro I must have been in a foul mood that day. I didn't mean to be so vicious. I guess I'm taking BBQ to seriously. You know how it can be though. Sorry I was s dick

  • @mrpicky510

    No problem dude. Come over to BBQCentral if you're not already there. One of the most free speech BBQ forums out there.

    :)

  • I think after 5 minutes into this he's had a few beers.....That's the problem with smoking....I'm drunk by the time it's done.

  • so you said about 225 but for how long did the cook ... did I miss that?

  • @quickspit Yeah, I guess I didn't say huh? Spares take around 5-6 hours. When you pick them up and the rack is almost going break in half, they're done! Or you can put a toothpick in between the bones and it should feel like it's going into warm butter.

    Thanks

  • Yeah but more than a thousand do it the right way. The water smoker way not the so called sand way lol.

  • Who puts sand in their WATER pan? That's not smoking, it's called a water smoker not a sand smoker! You're taking away the true meaning of what this smoker is. You're worried about the mess-up? Come on BBQ man it's a smoker it's not gonna be pretty after using it so much and it's just water. All you got to do is dump and wipe it, remember that it's not going to be a beauty pageant smoker ever after using it more than once. But your ribs sure look good though makin' me hungry for some kansas ribs

  • @777shaye777

    "Who puts sand in their WATER pan"? - THOUSANDS!?!?!

    You may wanna do a little more research about the WSM.

    The water is nothing but a heat sink. It doesn't add ANY moisture to the product. Using sand makes for a better heat sink, and makes it a breeze to clean up when you throw down a couple layers of foil on top.

    Thanks for the comments though :) Shoot me a Message and I'll send you some links about it. ;)

  • MI nuevo numero uno, felicidades.

    My new number one, congratulations.

  • Look's pretty fuckin' good buddy

  • Cook that rat bastard squirrel!

  • @78k5 actually its a chipmonk

  • You won't find a smoke ring like that at no BBQ chain restaurant .

  • ribs look good!!!

  • put some bug blood on the ribs

  • nice choice with the bok choy! i usually do asparagus i maranate in soy sauce, oil, salt and pepper and a lot of garlic...try that some time, cuz i'm deffinatly trying the bok choy!

  • try raping your asparagus in bacon first it's good!!!

  • jesus that fnished product looked great. cant wait to use mine this weekend

  • I'm watching your video to learn how to use the WSM. Mine is still in the box. I figured I would learn from a pro!!! Thanks Scotty!!

  • I use sand in the pan covered with foil. Water is too messy to clean up afterwards.

  • 5 stars for the cute baby girl !!

  • Great vid!!!

  • Good looking ribs. Just ordered my WSM, can't wait.

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