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Wood Chip Smoker Box Order Link More Info

This is the Brinkmann Electric Diver. It is one of the best and most affordable electric smokers on the market. It’s great because it uses no gas or charcoal and uses electricity as a heat source. The operation is therefore less expensive and keeps the flue gas temperature constant. Wood and liquids can be added to give smoked meat and unbelievable taste! I can highly recommend the Brinkmann electric smoker! Please subscribe to the IrixGuy Adventure Channel () and enjoy all my smoke videos from the grill! Please share this video with others!

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Yoder Wichita

BBQ with Franklin: The wood

Which types of wood are best suited for which types of meat? Aaron describes properties and wood strategies for your optimal smoke. This episode was sponsored by Austin Food’s Weinfest video shot by Wood Spot at Harley’s Firewood. Thanks, Harley! Music: “Greenville Girl” (Keyton / Makowski) Vox / Bass – Massive Gold Makowski Drums / Rusty ole ‘Milkcan – Kory Cook Bari Sax / Barnyard Skronk – Thad Scott Guitar / Dobro / Barnyard Skronk – Big Jeff Recorded / mixed by Dale X Allen Licorice Tree Records, 2008

Yoder Wichita

Yoder Wichita

Smoking Meat – Part 1

http://www.survivalnewsonline.com – SnoMan slaughtered a pig and cured the side meat, and now he shows you how to smoke it. He uses hardwoods, including poplars, to start the fire, using oak as a base and flavoring it with crabapple, but declares that any fruit wood is suitable. He shows his smokehouse and how to make a long cold smoke.

Yoder Wichita

3-2-1 method

SmokingPit.com – The Yoder Wichita Wood Smoker Review 1. Look – Video 1 by

http://www.SmokingPit.com – This video shows the first glimpse of the wood-fired smoker Yoder Wichita. This is a competitive distiller. I had it equipped with the BBQ Guru CycberQ II thermal management system.

Yoder Wichita

Smoked Spare Ribs -The 3-2-1 method

We smoke a St. Louis trimmed plate with replacement ribs using the 3-2-1 method. This includes three steps that we describe in the video. I use Wolfe’s bold friction (http://tinyurl.com/yde6zhe) and my lime BBQ sauce. It is Kansas City Style and available at http://barbequesaucerecipe.net/. They broke off the production of the Pan Saver bags I used, instead I simply wrap them in foil. [email protected] I experimented with the timing. I smoke another 3 hours at 225F. Then things change. After placing in foil, the ribs are cooked for an additional hour to 1.5 hours. Then unwind, coat with sauce and place on the grill to put the sauce. I used my hot burner at about 800F on my grill to quickly set the sauce and add some color. The knife is a RH Forschner 47543, now manufactured by Victorinox, 12 inches, 10 would be better.

Yoder Wichita

SmokingPit.com – VLOG – Building an Efficient Fire – Yoder Wichita and Holzpits.mp4

http://www.SmokingPit.com – Fight the bitter taste of your flesh. This video focuses on building an efficient fire in your woodpile that creates a thin blue smoke instead of the swirling, creosote-filled white smoke that ruins the taste of your smoked meat. BBQ it right!

3-2-1 method

I’m building my first Ugly Drum Smoker (UDS). from start to finish!

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Salting, curing and smoking your own meat

We give the show a bit more flavor by showing you how the ancients cured the meat. Tim Farmer goes back to Bill Dixon’s smokehouse in Harlan County. With pork on the butcher block you will find tricks for salt, sugar and cold smoke technology. Subscribe to the Kentucky Afield channel: http://www.youtube.com/subscription_center?add_user=kyafieldfeature=ivannotation_id=annotation_984203

Yoder Wichita

So choose the right wood chips and the right taste for a barbecue

Barbeques Galore Wood Chips, Chunks and Lump Charcoal http://www.bbqgalore.com/barbecue-grill-accessories-tools/wood-chips-chunks-logs-charcoal.html Using wood shavings and chunks while grilling can make the perfect smoke Add flavor to your meat. Which wood should you use and should you use chips or chunks? With Barbeques Galore, you know what flavor of wood is best for different types of meat, and how to prepare wood chips before grilling to achieve the perfect result every time.

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Dean Cornett – smokehouse meat preservation – save electricity !!

There is frost in December and the people of the Kentucky hills are getting ready for the winter, with some preparations they have made since the presidency of Thomas Jefferson. One of the most important is the preparation of pork, as shown here.

Yoder Wichita

Rotisserie Smoker Pendant Mounted AZ BBQ Outfitters

This is a rotisserie smoker with 6 compartments. Smoker Box is 3/16 steel plate Fire Box is 1/4 inch steel plate with two 24 inch 5 inch chrome exhaust stacks. Has a 1/4 HP Dayton Rotisserie engine. Sitting on a 3500-pound axle. Has 15-inch chrome wheels, Fire Box as a clean shoot and Smoker Box has grease drain valve.

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Smoked rib eye steak on the smoker from Masterbuilt

Hickory Smoked Rib Eye Steak on the smoker from Masterbuilt. In this video, I’ll try an experiment with smoking rib eye steak before I put it on the grill to char the outside. The smoky flavor was very good throughout the steak, but what I found out about that is to change a few things next time. Next time I would smoke the steaks for only half an hour and then quickly fry the outside of the steak. By smoking for 1 hour, the steaks were between a medium good and a good one, and I prefer that my steaks are rather medium sized. Therefore, I think that reducing the smoking time to half an hour should do the trick to pollute this smoking challenge.

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