If you’d like more info about the offset smoker in this video, click this link and you will find videos and info about the Solution Offset which has now been unlocked from my Patreon: You’ll find photos and videos of the pit in use, as well as some of the first customers to receive their order. Patrons have reserved the first two batches of smokers. If you’re interested in reserving a spot to purchase when the next batch is available, you’ll find the information to do so at the link.
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Filmed and edited by Eliot Delgado.
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Fancy lighting.. and Black attire?? ok. YOU GAVE UP on the diet? looks like it. this guy was quite fit then he started stuffing his face with bbq. good grief. dont talk about your need to lose weight again on camera, junior… you're not serious. to be this sloppy in your early 30's?? IS a tell of a unhappy person. get your act together. get a $$ sponsor . sheesh.
Greetings from Ireland where it's constantly damp! My smoker was poorly stored (long story) for about 2 years and has quite a bit of rust etc. Nothing that can't be fixed. Am I best to deep clean, rust remove, etc then season and maintain going forward as per this video? The elements are always a problem here. Love your channel!
Make sure the spray oil you get does NOT have flour in it! Some of them do, and are made for baking.
would it be a good idea to fire a small basket of charcoal inside next to the exhaust to cure it?
Is it me? Or does this channel suck rocks now. I feel like he has run out of content.
When I seasoned my 84' Lang trailer, I put canola oil in a paint sprayer. Same concept but saved a ton of time and effort. Little thought. Keep up the good content!
Thank you Jeremy for your videos and dedication to teaching others about great barbecue!
Interesting… I avoid cooking spray like Pam because of the soy lectins – Not that there is anything wrong that to ingest, but because on glass baking dishes, or metal baking pans, etc. you end up with this sticky residue that is like droplets of hardened glue. Well I guess know I know why…. The dish, pot, bakeware is hot enough for a non-stick surface, but not hot enough to fully polymerize. But then again, you don’t really need that for bakeware that you are going to wash after you use it.
So…Pam for the outside of your smoker – Good! For bakeware or cookware …Bad!
Excelente ahumador!! Saludos desde Costa Rica 🇨🇷 Pura ❤Vida 🇨🇷
Any possibilities that a retrofit baffle can be purchased for offsets smokers with same diameter?
Thanks,
Ron
Can you use this method for a Pellet Grill (Traeger)?
I have a crappy offset but I had to keep spraying it about 4 or 5 times during each cook. Eventually I just came to the conclusion if I spayed it at the end of the cook and let the coals polymerize it that it did just as good to protect it.
Great video as usual!!! Many of my BBQ community are desperately waiting for you to do the first real guide on how to heat up bbq leftovers the right way without getting soggy bark with the sous vide method. PLEASE PLEASE PLEASE CAN YOU DO IT ASAP?????!!!!
Time for a 1975 vs Franklin vs Goldee's vs TMG vs FatStack (jk) vs The Solution battle
I have used that technique a couple times without fail. I do have one question; what cigar was that you lit up? I am a cigar enthusiast
Curious if you should remove the grates from the cooking chamber or not?… Guess it might be ok to oil them up and heat them up, too?
I’ve previously used a high temp oil (grape) with a paint brush. Pam, or any spray isn’t readily available in the UK so is the paintbrush idea viable?
As always awesome information Jeremy! 🔥
Need me one of those Tel-tru's you got there, hard.
nice stogie!
PAM will never polymerize on racks, handles, legs, etc. that don't get hot. Why not just use boiled linseed oil (Workhorse Pits does) or even Tung oil on all exterior surfaces?
@MadScientistbbq…I need one of the solution smokers for testing please 😂