Smoking Meat On A Regular Grill (with Charcoal)
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If you dig this video, you might like some of my longform stuff – https://www.youtube.com/watch?v=Wy8-EMPVs5M&t=638s&ab_channel=OmnivorousAdam
I like the part where the ribs were done😅
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Bbq basics love it
For even better temp control; foil the rack below the aluminum tray.
No water use 100% applejuice with no added sugars. Trust me, it'll make your ribs so much better
You're using briquettes. Opinion and advice is already invalidated. Learn to use proper lump charcoal and wood. Then again I doubt you can comprehend that because you tried copying Joshua Wissman and failed.
How long do u smoke something like that for in that
Love how he didn’t show us the ribs.
I sure think adding that much lit charcoal will lead to a runaway fire that is hard to keep 220-250f. There is just to much fire burning at once to tame that beast. Lighting 4 or 5 briquettes and placing them on one side only will start a minion method and it will sit like a rock at good temps. Or do the snake method which is even better!
One piece of wood is not enough
Tossing wood on coals makes dirty smoke; ya need a FIRE!
The holes are open too wide that’ll be too hot for smoking
Only there is no secondary combustion
Why the pan of water at the bottom?
Nah get a off set smoker
Chimney of fully lit charcoal, and fully open vents??You smoking or grilling?
I do the same except without the bricks…I’m gonna try this…just need the right type bricks.
Did you know? If you lick your finger exactly at 11:42 p.m., it will be wet at that time!
i hope these are food graded bricks who can hold these kinds of temperatures… regular bricks contain toxic chemicals that will release as gas when you heat them up to extreme temperatures (like fire does) and can even explode. So do urself a favour and buy the right ones
Youtubers who have absolutely no clue about construction work should just stay away from these kind of videos since they put others in extreme danger.
Before you do all that clean it
Nice………@sdbceylon8836
Damn clean your grill…
It works, but a purpose built smoker is a whole another beast. Me and my brother made one from an oil drum lol. Some of the best smoked meats I've ever had.
Nice work brother 🤘
I bought the Weber Summit Kamado, and I couldn’t be happier with it. I can do a low and slow for 12 hours and still have coals left over. I’ve been cocking on it every single day since I’ve gotten it, from veggies to meats.
You want that thin blue smoke…. Not billowing white smoke. Let it run wait for the smoke to thin blue then add meat.❤
Why water ? 1st time i see water used
Why did you put water in there? My guy, wrap it in butcher paper or foil and spray it once every few hours with a little apple cider vinegar.
Gonna teach you how to BBQ like a texan.
All that charcoal is going to be VERY hard to control temps if you want to keep it between 250-275
I’ve heard to make sure you aren’t using just regular bricks because if they have moisture in them then the brick will explode because of the water inside of it expanding into steam