Video

this is how i cook ribs on my santa maria, i have them high for about an hour to get smoke on them, then lower them down closer tot he heat and keep flipping em. soemtimes i want a real tender one, and ill cook em slow and wrap in foil, but the fam prefers the more bite in the grilled ones

Yes, where's the recipe?

Hey Steve, have you tried the Bandera Vertical Smoker? I'm curious if vertical smokers outperform conventional offsets.

Question what does the tahoma self feed smoker do with the bad smoke when igniting the charcoal as it adds more and more charcoal to the cook?

Great video. Would not have tried this on these because they are expensive and low and slow works well. Seems like the hot hold might be useful here for all the reasons you do it for other cuts.

Biggest peace of junk i have ever purchased. Temperature doesn't work at all . Stays at 400 to 500 degrees even when set on low

mmmmm beef ribs

yea those are baby back ribs not spare ribs

This looks amazing. Thank you for doing this experiment.

That's a great experiment Steve. I'm a fan of the grilled flavor. Wood chunks under the coals would have done the trick.

Is the smoke diffuser on for this?

They went meat side up after wrap on the blues hog channel. Not sure what difference that would've had on your final result. But curious as to why you changed this step?

And this sausage is from where???? Come on…

I wish ribs were steak sized lol

Good way to ruin ribs is putting maple on them. Blues Hog products are my fave too.

I like to smoke weed

People been cooking ribs like this for years

Do you have any recommendations for binders that are dry aside from mustard?

What phone are you using with the Tahoma 900?

With so many modifications made, how do you really know which ones did/didn't make a noticeable difference?

"2 year warranty" "Built to last" Hahah ok

Would love to see you try an only wood in the tahoma. Just make the wood chunks in small chunks..

Are you cooling them down in ice water to smoke them again? They’ll come out with a more smoky flavor?

Ballistic BBQ used a Lone Star Grillz pellet smoker. The auger was designed to be able to handle the right size wood chips. The company and the actually CEO encourage the use of a 50/50 mix for maximum smoke flavor. Lone star grills sell the woods chips perferred to use.

Looks delicious!

I have a longhorn reverse flow, recently saw this video, was going to move my stack to the far side, away from the firebox. Do I want to remove the tuning plates?? Or leave them in?

I have a longhorn reverse flow, recently saw this video, was going to move my stack to the far side, away from the firebox. Do I want to remove the tuning plates?? Or leave them in?

Cool 👍

Not a single drop of juice came out of that squeeze lol

Where's the drainage for grease?

Where does one get a heating chest?

It appears that you may not have extensive experience with the drum smoker.

Do Oklahoma Joe bosses read these comments? I ask one thing. I am an OJ owner. The problem is the firebox is no good. I am about to go into my third Firebox. Instead I am getting one from the OJ site I am getting one built with 1/4 inch steel. Please make your fire boxes out of at least 3/16 steel. I cant believe the cost is that much different. It is the only complaint I have with your pits. Build one called the extended model or something. Or make a replacement 1/4 inch firebox

don't put wood chips in a pellet smoker. the thinner side of the chips get caught between the auger and the the side of the tube and jam it. This broke my smoker.

I use butchers paper

I just bought one I was literally at the store to get some fire startera that were 23 bucks and I just said he'll why not 30 more bucks I get this thing

you just answered my question... thanks for your video!

Her feet are stunning! 😮

What’s crazy is gym Jordan calling the other side crazy

Looks delicious 😋

Excellent

Five Stars!!

That 1st raw brisket was beautiful. Prettiest brisket ive ever seen

Man if you don’t get your cubed potatoes out of here🤦🏿‍♂️

This is well made and produced

Could you taste the smoke on the deep fried wings?

We collectively need to stop calling things burnt ends - simply because they cube shaped

Made this on mother's day, thanks for the video and web page links.

Not super related.. but I was dismayed when Dick's Sporting Good stopped selling Lumber Jack Pellets (I always used their "Competion Blend" and loved it). Anyway fast-forward a year later and I found them for sale at a local place and it's crazy but they've been dissapointing in my recent cooks! Like even in a pork belly which usually soaks up that smoke there was hardly any smoke flavor..Did they change something?? The pellets are a little smaller now too so I hope they didn't change anything in their manufacturing process. Anyway.. during their absence I switched to "Bear Mountain" Gourmet pellets from Costco.. and I have to say they have been great! No problem getting smoke flavor to the pork bellies, pork Butts, and briskets now with them. Just saying.

That looks like a pretty good unit. There are only couple leading gravity smokers of this style.