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I use pineapple juice as a binder on ribs

Thankyou. Found the answers I was looking for.

Be careful, it melted my plastic table.

I’ve been doing this for years on my 22” Weber kettles… I made my own by cutting the bottom out of a stainless steel salad bowl.

Malcolm you’re a legend! Respect!

More reviews please

Hey Malcolm, how do you test the internal thermometer of your pit, if your controller is a digital reading? I own a new ZGrills Multitasker Smoker. I want to learn a way to calibrate/determine how true is the Internal air temperature inside the pit based on what the controller is set at (i.e.- 250°). Thanks

When I see the final trims I keep thinking to myself NOOO. I do understand the ribs are for competition. But dang the flavor that is tossed awasy

Trust the Science

Years ago when I started cooking on a Brinkman charcoal smoker, I found that using briquettes tended to block my airflow coming in the bottom. The sand and clay residue was a real pain. I used lump and the ash was light and fluffy and didn’t affect the airflow.

Goodness I use spoon amount of pineapple juice in meat it's work like meat goes down while BBQ but , that much pineapple will destroy meat

very informative and helpful. Especially about that air flow and temps getting out of control. On My WSM one time that happened to me. too much air got in when I was taking out a pork butt. temps got out of control.

I have a RV works same way , great cooker

I have found the opposite. Lump burns low temp and briquettes burn hot.

Good

The enzymes that tenderize in pineapple live in the pineapple rinde aka the skin not in the fruit meat or juice

Is there a particular salt to use or just any salt will do?

DON'T BUY THE MEATER!!! CONNECTIVITY is next to impossible to maintain. And God forbid you need customer service! They only have an online chat and it is PAINFULLY SLOW to get anything to happen. 5 minutes between responses. No phone number to call. Bottom line: This company needs to go out of business yesterday.

Only negative is your apparatus have smoked flavor... What if you don't want it that times?? You want to taste the seasoning we put on the meats

Never use briquettes - I don’t want sawdust with chemicals (what’s in briquettes) to cook my food I use lump regularly and if I can find it, actual wood logs in my Argentine style grill

2:51 Many of those dial stick thermometers can be calibrated by grabbing the nut on the back of the dial with a pair of pliers. Dip it and twist the face while grabbing the nut with the pliers. Twist till it sits at 212°

The instructions say do not place near hot surface. Does that include the grill on a gas BBQ?

I just bought a homemade drum smoker off of Facebook Marketplace and it has a stainless steel cooking grate and it uses magnets to cover the holes and that's how you adjust the temperature and it works like a dream and it's so simple

I buy a cheap, mesquite, lump that last longer than Kingsford briquettes.

It absolutely will cook 2 steaks within its alloted operational window. I took it out tonight and cooked 2 steaks without any issues. Though, when I was cooking the 2nd one, I got distracted watching CZcams and accidentally overcooked it.

First use i put it on Home Depot plastic table, no problems grilling no bubbles, no softness. Maybe you guys used a real pos thin plastic table so you need to test again. Burgers came out great with my dogs. Trying some St Louis comp style ribs today. Happy memorial day!🎉

Gouga did it first

Made in America People I wish someone told me about them. Smokin Brothers makes great pellet Grills as well as the Heat Wave Technology. Works on any grill. Check on Smokin Brothers pellet Grills. Gods Blessings 🙏

Royal Oak comes from Doniphan Missouri lumber mills.

Yes, salt will condensed flavors, but will eventually send you to doctors for high BP. The pineapple is so effective a tenderizer, it will mush chicken quick but give you good nutrition to boot. So on steaks (0r chicken) use sprinkle of salt with pineapple(cooked/canned pineapple don't do much) to get best of both worlds. Or try ACV, garlic/lime juice,...even some sugar or anything else with enzymes. Hence why most marinades batches include something sugar and small amount of salt in them😊 Yummm

I've been using the Boil Boss for 5 years! It's a must have for crawfish boils.

Good to know from y’all 😊🙏

Those are not good looking crawfish. Don't look like they came from a good farm in Louisiana. Not sure where y'all got those but y'all need a new purveyor. They're pale.

I love your accent. I can listen to it all day. The southern accent is the best.

Wait I don’t want my protein breaking down

Can you add a second probe to the same app without buying the 4 pack?

Great informative video!

I clicked on this when I saw Melcom!👍!

It’s refreshing to see a no BS review. Good work, guys.

Do this experiment with a tougher cut than a ribeye come on

Good video guys, thank you!

Melindas is no joke, eating some right now and wow.

I've done it for years, yes it works. Just don't overdo it or you'll get mushy steak. About 45 minutes and no more.

Great stuff! I’m definitely gonna try the pineapple. That steak 🥩 looked like it practically melts in your mouth.🍍

No salt?

So when smoking meat charcoal and for bbq lump…right?

2x or sometimes 3x the price of other drum smokers... I am not sure if this it is really worth the investment.

Hunsaker smokers are superior

Thanks for the advice

I have a stupid question. When the BBQ is over, how do you “turn off” the smoker? How do you put out the fire in the charcoal? Just close off all the air openings?