How To Keep Your Kamado SAFE In Winter! Today I will show you how to overcome common winter and cold weather Kamado issues like a frozen shut dome or vent cap as well as tweaks to starting up and shutting down your Kamado in the cold winter weather that will help keep your Kamado safe…
Wilderness – Our special Knives and Cookware – Make sure that you have the … source
Smoked chicken seasoned with TX brisket rub from How to bbq right #howtobbqright #teamh2q #killerhogsbbq #thegoodcharcoal #chemicalfreecharcoal source
Meat Church BBQ seasonings are created in small batch right here in Texas. They are made with the best ingredients and are the … source
Make yourself a pulled pork sandwich or pulled pork taco topped with extra BBQ sauce, or serve it as a savory side. This slow cooker pork is an easy, crowd-pleasing recipe! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ INGREDIENTS FOR BBQ Pulled Pork: ►1 large onion ►6-7 lbs Pork Shoulder Chuck Roast ►1 Tbsp salt ►1 tsp black…
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do you use food-safe glove material due to the hot food/liquid? serious question lol
Great mentor!
Perfect training and explanation
He needs a beard net cause ugh
Good training very clear instructions and good tone id love to learn from this man
Joe Yim…. good to see you man.
Starting to like your videos straight to the point and great tips for me and your trainee gj pitmaster
🎉 Love you guys for this good team work
💪
You sound like a very good teacher/trainer, for teaching someone who's new. I worked in a smoke pit at a pretty large scale texas BBQ restaurant in MN, 2 six-feet smokers, and 1 thirty foot smoker. It took me a long time to fully understand working in that pit, I learned a lot. We had a pretty consistent and constant rotation going on the smokers, and ran them 24 hours a day, 6 1/2 days a week.
Knowledge sharing. Teamwork makes the dream work.