THIS is why you have an offset smoker | Smoke North Carlisle Gen 2 rib rack capacity test
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Smoked St Louis ribs are made to be shared with friends and family… so in my opinion an offset smoker should be able to make …
I like how you think. Problem: Wife is upset that you have more grills in the backyard than the hardware store. Valentine’s Day is coming. Solution: cook all the ribs. Don’t even count, or consider how much your family can eat, go really big to impress this woman. Then, Leave her with the ribs and go sledding. How can she be mad while enjoying a quiet afternoon with this many ribs?! 😂
She seems like a nice supportive lady, but her coming around the corner and yelling at you last week has to go on some sort of hilight reel.
Huzzah! Just brought my Kamado out of winter storage and…Oh my GOD what`s that green mold? I swear I cleaned the thing well before putting it away ☹Any tips on Spring cleaning ?
Sounds like you will soon abandon, the Kamado Joe Siri’s, is that right?
Love the video. I was wondering how much extra wood after you finish heating the chamber did you go through in the winter vs summer?
This is a beautiful smoker. But holy lord the accessories are crazy expensive. Nice video as always sir
Well Damn. Bought a Big Joe 3 last month and now I want an offset. Wife is going to kill me.
Ok North Americans – it’s pronounced “Wooster-shur”. You guys are making it harder than it should be 😅
Pit Barrel can smoke multiple racks of ribs with no issue for a fraction of the cost of a good offset.
Fantastic James I bet your friend were blown away Cheers
Thats what you call putting your smoker to work! Great cook James. 🍻
I think you could put 20 racks on that smoker 😎
Now that you have a top shelf, could you make 1 brisket per shelf and see if it has an effect on the temp difference/bark and amount of smoke?
Also, if you show messeges of your neighbors, could you just say neighbors right next to it instead of writing it down at the bottom of the screen in full sentence? If you have a big ass TV you'll have to navigate between 2 different places of text which takes a while to navigate when screens become bigger.
Something to consider when you say "I'm not worried about eveness of cooking left to right, up and down" remember that when you tested the air/ smoke was flowing freely because your smoker wasn't loaded with food, while with food the airflow is restricted a little so I'm curious as to how even the heat is when the smoker is loaded up.
Would you mind including in your comments the recipe for that mop sauce? I'm missing a few things from the video such as how many cloves of garlic to add. Thanks.
Use the Ikea Rib Holder and you can triple the capacity
That’s a lot of ribs! They look fantastic!
James, when Sarah asks what in the heck your going to do with 10 racks of ribs, you say giving them to the neighbors and friends. Then you calmly tell her the real issue is what to do with the 16 racks coming off the Huron. 😁
That's a great Idea using the store bought hard wood to heat soak the pit. I use charcoal and cook wood at the beginning but you really have to watch your temp cause when the charcoal is gone and it's just the wood coals, you can get a large drop in temp.
Your way could be a real money saver, especially during the cold months.
Any difference in the cook between top and bottom racks?
Great video James. Capacity 2.0!!!!! Very impressive!
What temperature are you running?
Ten racks of ribs, sure wish I lived near you as I would be right over. That looked impressive to see so many racks cooking at once and the smell must of been out of this world. I try your mop sauce too and I add a little more heat myself too. I am wondering if this smoke might be too big for a family of two without inviting the whole neighborhood over.
Nice job James!!
I wish that one of those racks came
to my house lol … Road trip across the border to NJ (US)
Cheers James,
Brad.
The only thing missing on this pit seems to be a slide out bottom shelf, making it easier for loading and unloading or applying your sauce and or mops.
I’d be hard pressed not to consider a Carlisle over a Millscale. Great pit, great cook!