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Filmed and edited by Erica Yoder
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That meat looks burnt, yeche!
Darrell and I are over here drooling! lol!
Let the camera lady eat! Lol😅
GOOOOOD ONE!!
Have you tried The one and only barbecue dipping for everything (Wang K-BBQ Dipping Sauce)
You can thank me later love your stuff
What type of smoker is that?? Im a big fan and strated smoking 5 years ago with the help of your videos bud! Thanks again for everything you do🫶🫶
I’ve been sayin Bar-Uh instead of Bar – A this whole time??? Great video sir!
Wrong video to watch when you’re starving and haven’t even had lunch
Hi handsome. Would you create a few videos with @MarriedtoBBQ? I would like to see both you smoken some tasty beef together. I've added a link to her youtube channel. Your subscribers would love to see the two of you together. Great channel
Is rhat offset smoker available in Canada? Thanks
55 BURGERS 55 FRIES 55 TACOS 55 PIES 55 COKES 100 TATER TOTS 100 PIZZAS 100 TENDERS 100 MEATBALLS 100 COFFEES 55 WINGS 55 SHAKES 55 PANCAKES 55 PASTAS 55 PEPPERS AND 155 TATERS
I’m curious to know where do you buy a pit like this ? Or did ya modify the bypass stack?
225? Is that cold smoking ?
What was the average temperature difference between the top rack and the bottom rack? How long did the pork ribs cook for on the top rack?
That beef rib poke at 8:30!!!😋
Erica, Jeremy tells his timing well however it is not clear the temperature range at which the "cold" smoking is done? Any chance the temperatures can be made more clear with an overlay or voice over?
Your method was not cold smoke in any fashion!
So now you’re selling two different smokers?
What kind of seasoning are you using?
You have to try the David Ong No Lost Sleep method. YouTube it my man.
$5500 for that smoker is ridiculous
Only thing Matchlight is good for is starting campfires …