Video

This just feels like two brits who haven't got the slightest clue what this piece of kit is for. It's supposed to go for 5-18 hours with racks of ribs, pork butts, briskets, etc. You can do sausages, but they'll be Texas-style smoked sausages, and they need to be on for hours as well. A pellet smoker is not a replacement for a charcoal grill where you use direct heat for 10-20 minutes hot and fast-cooks.

Amateur acting like professional

I have the Pro 22, question, when is the "Smoker" setting used? I been following several videos talking about temperatures but not a single one of them mentioned the "Smoke" setting, just need to know when to use that setting.

Between not liking olives and not liking fish, the guy has some serious problems with food

Beautiful

Whoever trimmed that brisket is evil

Useful tips thanks very much 👍

Fantastic thank you x

Very bad pizza

Never heard of fried bread made with lard! The only way, and tastiest, is with the fat from the bacon. Who agrees with me?

I have a Puls 2000 and tried this recept out, really good will do it again, PLEASE, PLEASE do more cooking with the Puls I live in Switzerland and enjoy your videos, O used to live in Morecambe and visited Hayes a lot, a really great place Also, keep up the good work yoe both are a great team. Thanks.

OMG please rotisserie the turkey on that beautiful grill. so much juicier.

i‘m owner of a 5 Pizza … this video is about „how not to cook the pizza right“.

Don’t need a cover?

Should be pulled at 50c

Tips fall off with gentle use.

old video, but still love it!

That tutorial was perfect, thank you. Very easy to follow, really cute.

Wtf is that?!? Why didn’t the brisket have any fat, and why would it only cook for like 5-6 hours. And how is a brisket lean?!? Please for the love of god leave barbecue to the Americans

Bro you are duing itt so fast I can even Doo one thing

My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again.👍👍

Thank you from Australia

don t like it when the star sit in the tree and you don t see the last tip of the Christmas tree

I always told myself that I would only use a charcoal grill, After purchasing this Weber Spirt 2 I will never go back to charcoal! Great grill!

Thank you! I could not get it to lean back without this help! 😂

Would love to know the hardiness zone of the plants you show.

if you like your food to taste like wet burnt bark then wet your chips, if not use proper wood chunks. There is a good reason for why offsets and industrial smokers are kings of this - wood needs to burn at a specific temperature to produce the best smoke (thin blue, barely visible and not white, billowing with unburnt hydrocarbons - all sorts of nasty stuff). Also if albumin has come out you have overshot your fish temps, sorry top chef. Next time take it off at 54 instead of 64...

Frenches mustard on Baby back ribs sounds (and looks) yucky!

It would have been nice to know the weight of the chicken. A 4 lb chicken will cook a lot faster than a 6lb chicken....

Whoops chicken should not be cooked over the top of other food

Does anyone know of a way to tilt this type of parasol? I've bought it but didn't realise it didn't have an inbuilt tilt function. Any ideas?

Never says please when he’s asking for something to be handed to him. Not a biggy, but good manners cost nothing!

over cooked

Wait, you can turn the knob and gas will come out? No safety? In this day and age?

Hygiene! lol

Thank you Hayes Garden World, Through this video I got the idea to use trees branches as support for peas

nice

You should crisp up skin first then turn off center burner. Skin looks terrible.

Loved how he showed how to work on pizza dough. Falling in the pool was the icing on the cake! 👏 👏

Can you explain how tarragon tastes? Can I also use chopped parsley with this? Thanks.

Excellent! Most videos on this topic suggest the same plants. So I really appreciated your mores unique options!

Sorry this is poor. Bring back Richard!

really missed your channels cooking videos!

Always great to watch Galton cook, so enthusiastic

I never start with garlic. Same goes for basil. Its flavour gets destroyed by heat. Add garlic in the last 10 minute and basil seconds before serving

these look awesome , how much charcoal and wood chips did you use , did you have to top up , my last few times using my smoker have been a disaster and I've struggled keeping the temp up I really want to master it . thanks

Where can i get that pump?

Very helpful tips for someone new to using Gas bbq

you managed to make the bread super boring.

That brisket is far from done 😂