rwalters
Quintessential Chatty Farker
As always, fantastic video! And as a fellow MAK owner, I completely agree with your assessment re: the smoke profile produced by a MAK... it's no joke... clean, pleasant and very present
As always, fantastic video! And as a fellow MAK owner, I completely agree with your assessment re: the smoke profile produced by a MAK... it's no joke... clean, pleasant and very present
Everything looks incredible. Thanks for you time. But a serious question. When you opened the smoker it had so much whiterish (sp?) smoke. Do pellet smokers do this normally?
Great video! I usually hate watching streaming videos, but I've really enjoyed all the ones you've posted on here. Great information and fun to watch. I laugh, I learn, I even share the links. Please keep it up.
Getting very technical here, but which picture profile are you using on the 80D? I couldn't tell the difference in either briskets. Did you shoot it flat and color grade it?
Great job on the video! :clap2: New to the DFW area and wanted to ask about your Wagyu cook. Where did you get your packers and how much were they? Was there really that much difference in the taste between the Wagyu and a prime?
Thanks!
This SPG&O brisket was cooked on a stick burner with hickory, hot and fast @300. Wrapped in BP at @165 Got a smoke ring, juicy, lighter bark as hot and clean all wood fire entire cook.
Funny thing is it tasted like Smoked Beef.
This SPG&O brisket was cooked on a stick burner with hickory, hot and fast @300. Wrapped in BP at @165 Got a smoke ring, juicy, lighter bark as hot and clean all wood fire entire cook.
Funny thing is it tasted like Smoked Beef.