Smoker Rig Refit Ep2
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- čas přidán 24. 01. 2019
- Finally a little update for y'all: Part 2 of our smoker refit.
We'd love to hear from you, so put your 2 cents below in the comment section.
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I think you all are doing an awesome job on one heck of a smoker. Anyone would be proud to own something like what you have created. Hope you have a great time cooking and making people happy. God bless.
Those rails are great! I would maybe backfill the open cuts on the radius using alumiweld rods if TIG not available or if it melts. It is a cool design. As they say, necessity is the mother of invention!
Great project and video. Please ask your lady friend (and long haired guys) to pin their hair back when using rotating tools, like the grinder. I guess 41 years of safety training made to do it!!! See you when you put out another video.
It was so funny to be part of this very motivated team! Thanks a lot , and I´m waiting for the next session to finalize the electrical work. Keep free from short circuit!
Thanks for being such a valuable member of our team, Stefan!
I have enjoyed your build and videos.
Thank you
Very exciting to hear news from your project, love to see new version finished. Thank you for sharing your amazing story. God bless you and your family
Thanks for your blessings and kind words Carsten! Come summer hopefully there'll be a lot more to share with you guys.
Thanks for the great video! Good luck with the rest of the project and this season of BBQ! All that hard work will pay off!
Hey from a Texas boy, you dam Germans look pretty dam Texan, I like what yall doin..if you're BBQ taste as good as it looks in the videos you guys will be successful..keep it up..and I'm a true to the wood smoker as well..
Thank you man!
The farmer's shop would be like a playground for me.
I am from Texas and would be right proud of that there pit.
Thanks Keith! That means a lot!
Great Job! The one thing you may have done already that i would suggest is to get the trailer weight with it fully loaded. Make sure those axles can handle that amount. I also hope the trailer has a breaking system.
Excellent series guys... WELL DONE AND KEEP THEM COMING
Awesome job on the trailer rig
Thanks Chuck!
Been waiting on this. You guys are going to have a great 2019. Each video reaffirms my pride in your journey. Wishing you great luck in 2019....from Texas! Keep the videos coming, its how I stay up with you guys.
Thanks man! Greatly appreciated!
I've loved your series of videos on your build and start-up of your business. You've inspired me to attempt a smoker build myself and I'm stealing many of your ideas. I just purchased a used tank yesterday and will be starting soon on my build. I too am a big fan of Franklin BBQ and try and emulate most of what I do to his styles. Best of luck on your 2.0 build and the upcoming season. MJ's Smokehouse
Thanks Mike! That really means a lot. Make sure to send us some photos of your build progress!
keep up the great work. i have an off set smoker also. would love a trailer like yours !
I wish you guys had more videos, this is just so good. Greetings from Texas.
Thanks Akio!
Another great video Jonas!
Awesome video can’t wait for the next one
You guys planning on doin chicken, beef an pork ribs and sausages? Brisket is great but you need more on menu how about pork butts when doin your briskets they take about the same time! I'm from Texas San Antonio Texas to be exact and I have to say you guys did a hell of a good job on that smoker! Awesome set up hope your business gets goin good enough that you think about comi over to the states an doin some BBQ COOKOFFS CONTEST!
Thanks Man! Really appreciate your kind words. We do ribs and sausages for catering gigs, but keep it streamlined for large scale events. Planning on doing more videos on the barbecue itself over the summer. Thanks for your support!
Can’t wait until May to see the finished product. It looks so cool!
Thanks Gib! We'll keep y'all posted as best we can.
awesomeness of all videos. please wear safety goggle when chopping trees. thanks.
Nice work! Best wishes for success!!
Well done, a well explained and executed project.
Thanks Steve!
I adore your channel and I have no issue with how infrequently your videos arrive.
Good creative cooking content is like good BBQ - its done when its done!
Congratulations to you guys for living your dreams. It is my dream one day to start a BBQ business based here in Europe (where wood is crazy expensive!) and it is motivating to see you, your family, and your friends having a great time.
Enjoyed seeing the video at the end of the tree. All the luck in the world to you guys!
Thanks Mark! Those are some very kind words! Much appreciated. Where are you based?
@@jonasfreitag I am based in the UK, where oak is abundant and the prices are steep! The weather is too cold and windy for outdoor cooking just yet, but in a few months I will have the smoker out and be spending the sunny months perfecting my Texas style!
Wood is expensive everywhere cutting and splitting not fun it's ok to use wood for smoke flavors and gas or electric for heat
looks awesome !!!
The roll-up doors are a great idea.
Thanks Joe! Glad to hear you like the idea.
That fire box looks like it needs a large pot of Texas Red Chilli sitting on it every time it drops below 50 degrees in Texas we like to take out the chilli pot . Hot chilli and cold beer
Sounds like a great idea!
Hi yall! :P Are you guys planning on visiting near Eindhoven Netherlands this year?(+-100 km over the border) love the idea and the videos and would love to give your guys food a try.
Any particular event we should look into over there?
shit escalated quickly
Need more vids guys!!!! More cooking and event vids
Thanks Man! We'll keep that in mind!
Try using solar panel for your electricity giving you more power when needed and giving summer has a lot sunshine. Would ye be calling by Ireland by any chance with your BBQ.
No plans for Ireland at the moment! Any events you would think are worth going for?
Solar is a great idea, but comes with some added investment obviously. Maybe for next season.
Great video once again. Thx. Did you consider making more efficient use of the merc van rather than putting everything in the trailer? Another question is did you consider the weight distribution on the trailer and are you still OK with the max weight of the trailer? Just curious. Otherwise amazing work. Well done and enjoy the BBQ season.
Hi Rob and thanks for your questions! We did consider the total weight and distribution for the trailer. As for the van, we still need it to haul drinks and a refrigerator to events but are thinking on getting a different tow vehicle in the med term, as this is really low on power for towing a heavy trailer like this.
Hey guys. Great job, you are pulling here! Really amazing. Shows the huge amount of work that have to be done, before you can hit the road.
Wondering, how do you keep your meet cold enough, from when you leave home, and until you put in the smoker? Du you rub it at home, and then vacuum packeting it, or du you wait until you ar at the sight? Do you only have brisket, or do you also have puled pork?
Hey Paw! Excellent question. Really depends on the situation. Sometimes we smoke at our base where we can take the meat directly from cold storage. We then transport the cooked product hot in thermoboxes to the event (usually same or next day). For multiday events we either rent cold storage at the event or if its only a short drive we transport the uncooked beef in mobile coolers from our base to the the events. As per Franklins instructions we usually let the beef warm up to room temperature before throwing it on the cooker and will sometimes deliberately let that happen when transporting.
You have inspired me to the point where Im thinking about doing something similar. I got the skills of metal working, wondering about the actual bbq sales part. DO You sell on markets oer do catering or how do you finance this?
Mostly larger events. With our style of cooking its really difficult to turn a profit on low numbers so catering events would have to be in excess of 100 people for us to make sense. Would love to give you more details and lessons learned. If you're interested, call the number on our website and we'll talk.
Hi guys, just a question, why not use roll-up style doors, like the ones used in malls for shops when they roll them down... box in the back corner, a small 10Nm motor, rolls it out... steel and sturdy...
I'm afraid they would be quite heavy and not the prettiest, but something I have to look into. Thank you for the suggestion!
HI im from the netherlands and i like your awesome smoker design.
now i have a traditional square box smoker ,and im going to build an bbq smoker like this for party's and events on my farm.
where can i find info for the air flow and stuff?
franklins was a inspiration for u guys?
thanks for the great video's!
mit freundlichen grüßen
Gerko jager
Hi Gerko! Yeah, Franklin was a great source of inspiration for us. Highly recommend buying his book. Where is your farm located?
Small inverter generator easy cheap quiet power or a higher capacity lithium battery bank.
Have to look into how much that would set us back.
Hallo Jonas,
Wie haltet ihr euer Fleisch kalt, wenn ihr es zu den Festivals fahrt oder General wie transportiert ihr euer Fleisch?
Hi Luis! Das ist eine sehr gute Frage. Wenn es irgend geht lassen wir das Fleisch direkt zum Event anliefern und mieten dort Kühlinfrastruktur. Wenn nicht hilft uns im Moment nur die Kühlbox. Ein eigener Kühltransporter wäre ideal aber im Moment nicht im Budget.
Hey Jonas, you never stated what your side are ? Lol
What woods are you using to smoke with?
Mostly oak. When oak is not available we resort to beech.
@@jonasfreitag My friend, blow your customers away. Spend a dime/time on-line and try to find some Mesquite and pecan wood. You can thank me later! From a born and raised Texan ;-)
I hope you make better bbq than the Taste of Texas restaurants here in the U.S. Actually most bbq places in the U.S. that use Texas in their names that are not actually in Texas have very poor bbq. I wish you well.
:-D You're absolutely right. Walked into a "Best Texas BBQ" place in Colorado last year and came out very disappointed.
Heard good things about the Taste of Texas Steakhouse in Houston that owns the .com domain though.