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thanks for the knot.

Getting ready to pull two of these out of the fridge in the next day or so, let them rest overnight to get the pellicle and then smoke em up, slice and vac bag. I just did a batch of chicken brats and chicken bologna, don't laugh, it's great for sandwiches. Been busy all summer canning tomatoes and any thing I can. What part of the state are you in ? I'm down in "Spamtown". aka Austin.

It was amazing!!! So delicious. Thank you for sharing!

Trying this tomorrow!

🔥

Great video Sir!

girls are beautiful hey...not canadian bacon..think about it..thanks for sharing

Looks amazing, the only thing I’m missing is a smoker. Nicely washed down with beer at the end 👍🏻👏🏻👏🏻

Hi, thanks for your video, I bought a 22'' WSM, when I start to install it, i thought the ash tray goes inside, since I was following the 14'' instructions by mistake; I just seasoned my smoker with the ashtray inside; do you think it will work properly? I googled some stuff but no clear answer. Thanks man

DUDE! Tried your process for the 4th of July. Best thing that came off my SMW! Half of the chunkies did not make it to the table. I finished with Rufas Teague Whisky Maple, Brown Sugar and drippings. Tender, salty sweet goodness. Thanks for your video.

If you're resting in a cooler, I've found that one hour isn't enough time for it to rest. That method usually can take up to 4-5 hours to rest

I'm going to try this on a pork shoulder, for buckboard bacon.

Great video. Thank you for showing how to truss the lion. I always had trouble doing this.

Audio cuts out for me. Still cool video!

Mouth literally watering watching the closeups of the finished product.

Welp, I know what I’m doing tomorrow

That was awesome!

I cooked 2 lbs of bacon 🥓 in mine. Done ✅

You mentioned uses for it. Don’t forget PIZZA ...!!

That's exactly what I did. I slid the smoker on it's legs to scuff the bottom center points. If don't put the swivels directly on center, the smoker won't roll properly, if at all. Every once in a while, I have to retighten the legs as they loosen up, causing the swivels to flair outwards. Then it won't roll straight.

So Krieger was having a sale on pork loin $0.98 a lb. I bought a 7 pounder and did this. I give you a 10! That turned out so awesome. Thank you.😀

Chipotle,,and paprika was added and not added to the list so when was that?

Yep, Easter eggbake with a side of lefse and red beers. Great video.

Going to give this a try!

Need to punch holes.

This worked perfectly. Thank you very much.

Nice! So easy and obvious. Why didn’t I think of that? Definitely need the wheels.

Another mod to go with this is a flat bar supports between the legs to stop them from splaying out sideways. Just 3 flat bar drilled and fitted between the castor and the underside of the legs.

Great video! That's the first bbq sauce that looks like the one I've been making w/ketchup and grape soda base. i like the idea of your liquid gold so I'm gunna give it a try! Now to go see if I can get the rust out of my firebox door so I can open it again...:)

Hey man that was a really nice looking sirloin. I’m getting ready to smoke sirloin this week and I found your video very helpful seeing as I have never smoked sirloin before. I’ve smoked many different types of meats. Your smoke was very simple and I think that is the way to go. Just wanted you to know that I subbed to your channel. I see it’s been about eight months since you put out anything and I’m looking forward to watching some of your videos and hopefully you’ll have something new out soon. Cheers my friend!🍻

where did those northerly canuckistans get oranges from in the 1800's?

Is it really that tender after only an hour and a half at 127 degrees? I’ve heard of people doing it for 7 or 8 hours but never so short a time. Looked really awesome...

Take off you Hoser.. ♥

Nice and creamy! Love it

You could try mixing the salt with the flour , salt kills yeast. Great video. Pizza made my mouth water.

Dude that’s awesome! Heading to Home Depot

Greetings from tx. Glad to see another informative bbq channel. Keep it up

I was just thinking about this today. I was looking at cajun bandit's stuff and I was thinking that I could do this way cheaper.

God Bless America Tnx

Wow! That was awesome! Nice lookin Pizza!!

Love gettin dirty. I'll have to try it barefoot. :)

I wish my meat slicer sounded like yours. Love your music and video

Awesome tip with the salt and garlic!

Love my sous vide cooker! For an alternative to using the torch that might be faster, get that cast iron pan super hot and drop the roast on it for a minute on each side. It'll will give you a really nice quick sear, plus if you save that bag juice you can use it to de-glaze the pan and get a flavorful sauce.

Looks delicious.Nice scenery behind you. You can't beat af good smoked meatloaf. Keep smokiing!

looks good, your right sweet jesus

I was going to ask -- MN much?! Then I saw your name -LOL! You had me at "day" and "bag". No one says it like you guys say it in MN! Precious! Great video.

That is some amazing looking Salmon!

This looks so delicious and easy to make. I'm going to buy some pork loin and try this. By the way, we Canadians call it 'back bacon', not Canadian bacon. But if that's what they call it in the US, that's fine by me. Take care, eh!