First Cook On The Reverse Flow Smoker! | Chuds BBQ
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love you videos, do more whisky stuf
Hey Chud. My name is Edward I'm from south Africa. Well done on you channel and your recent build. We love to watch you all the time. Please tell me if you have ever done "skilpadjies" in your smoker. I have and they are super *deliciouse*!! Please look it up and do a video on it if you dont mind👌
Going to have to try this! You & Jeremy need to have Brooke and Erica do a smoke off. We would like to see who has learned more for you guys.
Mornings love the channel, what do you mean smells? I just got some bb ribs and there is an slight smell, but no slime
Since she sId the mustard kinda lost itxs bite. Maybe you should try adding just a smidge of ground mustard to the mix. Just a suggestion brother chud.
Wondering if you would ever experiment with grinding smoked brisket in with raw pork for a sausage? I'm imagining regular sausage consistency studded with bits of bark and tender brisket 🤔
After building my first reverse flow smoker, I'll never go back to an offset. I just started a 250gal reverse flow build. They're extremely versatile, smoke with them, and if you want to, you can load up the heat plate with wood coals or charcoal and use the bottom rack as one giant grill.
Bradley, just a curious question if you have tried to make a gyro meat sausage?
I would have thought that high of a temp on baby backs would have been too high.
I now want honey mustard ribs…. And a reverse flow 🤣
Big fan, love your videos, but will you please stop with the disgusting sexual innuendos? Makes me wanna not watch anymore.
Does the reverse flow grill have tuning plates??
the billy madison reference caught me so off guard I snorted beer so thanks for that 😆
Could the reverse flow smoker be kinda a hybrid of an offset and direct heat? Ribs,chicken, pork steaks and so on but maybe not so much brisket?
#saltfirst
I think I can sense a reverse flow vs normal flow foilboat brisket comparison coming.
Love Brooke’s shirt 💁🏻♂️
Hey Chud bud just watched ur cleaning of ur backyard pit yeah I know it was a year ago, probably not the only time I’ve watched it. I watch all ur videos thank you for goin public with your cooking sausage making skills I’ve learned
A lot, and I was wondering if you plan on building a new backyard smoker? And if I could buy your oldie. I’d buy a new one buuuuuttttt you know anyway love ur videos and your buddies videos too
Me looking at this video while smoking some babybacks, turkey wings and chicken wings on my reverse flow 😊😊😊😊
I wonder if you used mustard powder if the sauce to make it stronger flavor would carry over stronger at the end?
I got a snake in my BOOT!!!
Welcome to reverse flow cooking. Baby backs 2 hours. 17 pound brisket 5 hours, no stall.
well now i know what i am cooking this weekend😃
For father's day I'm going to just cook meat on all my various cookers while I sit outside by my firepit drinking bourbon and beers. This, will now be the rib course. Especially since I can play with my tiny cask iron sauce pot and mops. Looking forward to more cooks on the new smoker.
Love reverse flow smokers. I’ve used them for years now.
Pro-tip- place a pan with tallow underneath a brisket on the baffle plate. Then slice fat trimmings and freeze them overnight then about 3 hours into the cook place them on the top rack above the brisket and they’ll rain down heaven and end up in the pan below. Then when foil boating take the pan out and use the drippings. Keep at it my guy!
Reverse flow is inspiring. Thanks for sharing with us!
Smoked babybacks recently. Not terrible, but nowhere near spares in flavor/texture. That portion that is basically lean pork loin meat is just dry and bland af, even if you brine, season, smoke and sauce the crap out of it.
Great video Chud! Looking forwards to see how the brisket or butt goes!
I just smoke on my Weber kettle, and the membrane renders nicely. Doesn't block any flavors like people claim. Always tender. Always smoky. Always tasty.
Interesting, I wonder how it cooks on the upper grates? Have to do one show for us on that level, ribs again so we can see the difference between upper and lower. Anyway, always good stuff, and hi to Brooke.
I told you Brad. RFS is the way to go.
That’s why it’s the best selling smoker I had.
Smoke on Bro 😎
A definite gobble gobble yum yum from me – so simple and easy. The reverse offset looks good too
can you let me know if any houses close to you go on the market?
Beauty bud.
Brooke: “You should try chick-fil-a sauce ribs”
Brad: “I did that once!”
Brooke: “Really??”
Brad: “Nope”
😂😂😂