'i just enjoy being efficient' says every German ever. HAHAAHA. I LOVE THIS. Germans came to Texas and helped invent the BBQ we know today. You guys brought it back to the old world. Perfect reciprocation. Good shit. Cheers!
I'm glad yall were able to complete this project and very proud that Germany is able to experience Texas bbq. Can't get any better with Texas bbq and the place where the best Bier in the world is made.
Hay y’all congratulations on your smoker build! I’m a native Texan and I Love brisket! But you guys make some of the best sausage on Earth! And when you smoke it native Germans will think their eating something new! And those giant Angelin saddleback pigs got to have massive spare ribs and shoulder pork butts! Good Cooking 🔥
Great job! Love to see the art of smoking and barbecue spread to Germany. IF I saw this rig, I wouldnt think twice that it was an American rig setting up at a county fair. Wish you guys all the best!
Well done, I am from Texas, and this really warms my heart to know that no matter what country in the world you are from ,every school kid, or adult can be shown an image of the state of Texas and it's immediately recognizable. Texas really is the greatest state in the United States, it's culture, it's hospitality, it's freedoms, and it's food. One thing I would recommend to you that would complete your image is that you outfit your crew with authentic black cowboy hats and boots. This will immediately draw the attention of patrons and also you MUST have a homade Texas Apple cider vinegar based bbq sauce recipe to dip that brisket in and to mop on the pork ribs, chicken and anything else that requires a sauce during cooking.
Thanks Tony! Those are some very kind words. People over here wouldn’t be able to identify the state outline of Texas if their life depended on it, so we're not using it in any of our imagery.We do have the hats though and people love them!
Great series. Gives a very realistic view of what it takes to build a festival size smoker and start a business. The do’s and don’ts are all included. Well done and hope to see you at an event sometime.
Guys, I am from Texas and am quite proud of what you have accomplished. Keep your heads up, keep after it, you will succeed and do well. I look forward to more posts. Your fan in Texas
Thoroughly impressed with the vision and the determination to see this thing through. With no sources in your country, you , YOU made it happen. That's determination and an excellent work ethic. I couldn't tear myself away from watching this to completion. Enjoy your untapped German market for some of the best meat in the world.
I stumbled upon your video and wow it was very impressive. As a fellow B-B-Q pitmaster back in the states, you should be very proud of your setup, you did it well. Keep the BBQ flowing and you will have everyone hooked sooner than you think!
As a native TEXAN and current resident of Austin, watching this series was pure enjoyment! It is gratifying to see someone with that kind of vision bring their concept to reality. I am so glad that you had such a good experience when you visited us! I am proud to see that a taste of TEXAS made its way that far around the world! I would be quite interested in any updates regarding your business, especially in the crazy world of COVID-19 (sigh). Regardless, from a native TEXAN I wish y'all the very best!
Just watched all of the three part series and I must say it is very informational. I like how you go into detail about the smoker build. It helps out people like myself who want do something like this as well. Thanks guys and good luck.
I worked in concession and bbq business for 15 years in America , Nascar , horse racetracks the big and small ones , concerts , festivals and Baseball. I hope you guys are still going , you had great idea and love for BBQ. I would love to hear from you again , as in Update video
It was great watching all 3 videos, kudos to you and your partners for a job very well done! I prepare and smoke my brisket the Aaron Franklin way and all my friends and family love it. Continued good luck to you.
Very nice build. Being that there is so much German influence here in Texas, my paternal great grandparents being part of that influence, it makes me smile to see you take some Texas and add it to the culture there in Germany. Good luck in your future endeavors.
Great story. Thank you, We slice our brisket a little thinner here in the states, but I bet you already figured that out. What a dream smoker. I loved it.
Jeff Easter thanks Jeff! That meant a lot to us. Now that we’re receiving so many great and heartwarming comments about the series, we’re working to get some more content out to you guys, so stay tuned.
Great videos, good to see the American tradition of BBQ making it to Europe. I wish you guys all the best in your business. If i ever find myself in Germany I'll have to hope that you are at a public event so i can try some of that delicious looking brisket!
I’m a native Texan and absolutely enjoyed your video series on the build. You guys did a great job and you make Texas proud by sharing our culture. Keep up the great work.
Well done! "Bumps in the road do not take away from the beauty of the destination!" As a Texan, I appreciate you, and your respect for my culture. God bless you and your family.
It really makes me happy to see young people getting out and taking chances on a new business. What I really enjoy is the problem solving and not giving up. Great job.
I'm from Houston, Texas, and just wanted to leave a comment even though your video is over a year old now... Superb job with the smoker build, I hope your business is still going great! You have me curious what kind of hardwood you are able to get in Germany, and how the flavor differs from the Q you've had in Texas. As I'm sure you already know, we use primarily Post Oak, with perhaps some Pecan (my favorite actually) and even Hickory sometimes. And I can only imagine how wonderful your real German sausage must taste after being in that smoker for an hour or so! You know we love our brisket in Texas, but heck, throw in some pork ribs, some whole chickens, some turkey breasts, it all tastes wonderful out of the smoker! Thanks for sharing your video, it was an enjoyable watch!
Again extremely proud of you for taking the chance so many people have these great ideas but they don't take that chance again proud of y'all ao MUCH thumbs up my friends
Excellent 3 part series! That's quite a rig you built from scratch. Congratulations on a fine job......that just goes to show that good ole German engineering is still alive and well.
I was wondering when the beer would show up in the videos. lol All that wonderful hard work really paid off. This smoker looks amazing, and the brisket looks delicious.
WOW what a pleasure it was to watch your video's. It really makes me feel good to see you bring American food to your country . I as an southern American domiciled on the Mississippi gulf coast enjoy Texas style BBQ as well as many other BBQ favorites. Although Smoked Brisket is a great dish, Chicken and pork fair well on the smoker also. Another great Texas favorite is Pork Boudin sausages that are great smoked. Maybe if you expand your menu a bit that would help increase your business . Great job and I wish you great success in your business venture.
Congratulations on your build and beginning your adventure into great barbecue. Glad to see you overcome the small setbacks on the project and the travel of the trailer. Stay true to the roots of the barbecue like you're doing and you are surely going to a success in your area. Can't wait for my next vacation overseas to come see you guys and taste the greatness!
Thanks for the series. An old advertising campaign for Texas tourism was" Come visit Texas. A whole other country". Congrats on your enterprise. You guys look good in cowboy hats.
As a native Texan, I have to say, Great Job! Too bad about the death wobble on the trailers maiden voyage, but glad everyone is okay. Persevere my friend, and it will all work out well for you. You've made Texas proud.
Fantastic Ambassadors for our State! Here's to a Lifetime of bringing Brisket Happiness to all across Germany! Much Love to you guys from the Lone Star State! Keep us posted and why do I see a restaurant in your future....?
Thanks Tim! We go back and forth on the restaurant. Kinda enjoying the freedom that the trailer gives us. At least for now. Thanks for you kind words and support!
just started watching the build videos. so awesome and strange seeing local places here in Texas in the videos. first thing on this video is the GMG t-shirt
Great 3 part series!! Just remember...if you aren’t learning then you’re doing it wrong! BBQ isn’t an exact science no matter where you live. Keep up the good work and I’m sure you’re business will do well!
I just did a Franklin style brisket for the 4th of July, Aaron Franklin is a genius, and for you guys to do what you have done is absolutely impressive. I really like your rig, and enjoyed watching all the hard work you put into it. I wish you all the best, and could only hope to run into you guys the next time I am in Europe. From Seattle Washington USA, great job guys!
Congratulations on the success of your business, vision and determination! I’m from Texas and built a trailer something like yours about ten years ago and have dragged it thousands of miles and fed thousands of people too. Putting smiles on folks face when they taste legit brisket never gets old.
You and your team that built this smoker are very driven and part visionary, I wandered into your project and was impressed with every aspect. I'm glad to see all parties and cooker came out unscathed. I'm subscribed now and will follow your channel. Congratulations on a job well done.
Awesome build. Awesome videos. But what I love the most is your ability to narrate the fine points of the build without blabbing on about nonsense. Best of luck to you and your business. I need to plan a trip to Germany just to have Texas bbq in Germany!
Thanks Elliot! That means a lot. We hate it too when people go off on side tangents and waste their viewers time so we tried to keeping it lean and informative, kind of with this guy in mind who has a tank sitting in his back yard and was always thinking on some day welding it into an offset smoker. By what you're saying, it sounds like we have accomplished that objective. Where working on making more videos for you guys, and will try to keep it straight to the point. Thanks again!
Nice job on the pit and as far as towing goes , if someone else hasn't already mentioned it there are sway bars that can help prevent that oscillation if you do have an unbalanced load. Good luck with your business and nice looking smoke ring on that meat.
What a great story of an "idea" & the sort of mentality & drive to see it through!! The engineering involved in a project like this is immence , then the engineers hat comes off & the chefs hat goes on !! Plus the business /marketing / advertising etc etc!! Congrats to you & your team I hope you are a hugh success!! Cheers Chris ( Australia)
Jacob from Texas here, awesome job, your adopted Texas pride is awesome! we Texans hold our barbecue to a pretty high standard, and our state even higher than that, and you made me proud!
Left out of my previous comment (about the flopping roof panels), the primary reason for the first 3 to 5 hours of cook time in the smoker being done "nekkid" (naked, no wrap but with seasoning) is to make sure you "get the BARK", the "crust", or commonly referred to as "outside" on the meat ! This is best achieved at a slightly hotter temp closer to the fire box for the first couple of hours of cooking, then let your fire/temp die down to desired cooking temp. This serves several purposes; 1. to absorb that delectable "smoke flavor", and to seal in the "juicy" ! Many local folks here in our great state of TEXAS love what we call "burnt ends" or the crusty / kind of burnt ends of the brisket which has a "smoky / crunchy-crusty texture ----- YUMMMM !! As you will learn, a "brisket" is commonly INconsistent in its quality and the wrapping for a couple hours in tin-foil will assure a tender texture when otherwise you can end up with a "tough" cut of meat regardless of how you cook it ! Regarding your "mis-hap" while towing the trailer, sounds to me like you had tooo much "ass-weight" on it, i.e. your "center of gravity" was not correct and most likely tooo far back toward the end of the trailer making it "ass heavy". That will "fish-tail" (make you swerve) it EVERY damn time at or about 35+ MPS (55 to 60 K) ---- OUCH ! I might also suggest a "dry rub" seasoning made out of several dry powder spices ! Its called "ADKINS Bar B Q Rub" and is made here close to Dallas, TEXAS. It comes in a clear plastic bag and you sprinkle it on pretty heavy, let it marinade for a while, then put it in the smoker. One ingredient it contains is "brown sugar" and thats what helps make a good flavorful "crust" AND the "burnt ends" !
Excellent hands on project with a great outcome. Glad you are bringing BBQ to Germany, I live in USA but have deep family German roots. Proud of you all.
Fantastic job on the smoker trailer, so sorry to hear about the crash of your van I hope you business takes off and does great for you, your videos were very enjoyable to watch. Good luck.
Fantastic job, excellent attention to detail in true German fashion! 😍👌❤️ Hope you be blessed with great cooking instinct and skills because smoker is only half the battle. I love all the neat accessories, your aprons, the barrel, butcher paper with your logo etc. Wish you all the good luck and a happy future for your business. Like any other small business, it will always be a relentless amount of hard work and frustrations, peppered (or should I say salt and peppered 😊 )with many happy moments.
Really enjoyed this, my grandparents were from Kiel and we were also with the Air Force at Sembach, but now live in San Antonio Texas in the middle of the German/Czech meat market style BBQ kingdom. Super job on both the videos and the project!
Absolutely awesome series! I enjoyed it so much! I am an amateur pit builder here in Canada and can relate so much to your experience and admiration of Aaron Franklin styleVery well done on the video, the build, the brisket, and the business!!
Love the series of the build! I’m from Texas and lived in Germany 7 1/2 years in late 80’s and early 90’s. I wish you would have been there then! One thing, (please take this as constructive criticism and not being mean), start slicing on the flat first; when you reach the intersection of the point and flat, rotate the brisket 90deg and slice across the grain again. Hope to see more of your adventures on CZcams!! 👍🏼🔥
Thanks a lot for your comment. Be assured that we have fixed our brisket slicing since the filming of this video. Your input is much appreciated and we’re working on more content for you guys to watch, dissect, comment on and hopefully enjoy!
Greetings from Texas! Another suggestion. When you get to the point, consider cutting it into 1" squares and making a batch of burnt ends. I guarantee it will be a big hit. Good job on the build. Very well thought out.
To solve your roof flutter in transit, add some roof purlins.Wood pieces that span width of the roof panels which will stiffen the panels and reduce flex. They can be attached to the rafters and screwed down like you did with the metal support pieces. Also add some anti sway bars to your trailer hitch that will dramatically reduce that tail wagging. You should be able to find them at the trailers sales businesses. I will look for the next time we come to Germany. We have family in Hamburg and Duisberg.
Hey Russ! Thanks for your suggestions! We would love to have you over to eat some of our Q and take a look at our rig in person. If DuisbUrg is the place you're family is at, thats only about an hour away. Hamburg more like 5.
I'm from Texas and VERY proud of what you have done! You learned from the best. Aaron Franklin is World Famous. Wish you great success!
'i just enjoy being efficient' says every German ever. HAHAAHA. I LOVE THIS. Germans came to Texas and helped invent the BBQ we know today. You guys brought it back to the old world. Perfect reciprocation. Good shit. Cheers!
Thanks Man! Appreciate it!
All three videos were so enjoyable to watch...outstanding job!!
Thanks Arnold! Really appreciate it!
Thanks Arnold! We hope to publish some more videos later this summer.
Looking forward to it!
Arnold Garza I think this was a first class design and build. I take my hat of to you sirs
I’m not sure which impressed me more - your great smoker build or your videos on CZcams so that anyone in the world can see it! Great job guys!
Thanks! That really means a lot!
I totally enjoyed all three of your videos, your cooked trailer is second to none that I've ever seen in Texas.
Thanks Thomas! That's a very humbling compliment. Check out our new refit videos to see how we're trying to further improve it.
I'm glad yall were able to complete this project and very proud that Germany is able to experience Texas bbq. Can't get any better with Texas bbq and the place where the best Bier in the world is made.
Hay y’all congratulations on your smoker build! I’m a native Texan and I Love brisket! But you guys make some of the best sausage on Earth! And when you smoke it native Germans will think their eating something new! And those giant Angelin saddleback pigs got to have massive spare ribs and shoulder pork butts! Good Cooking 🔥
Some people really deserve success. You guys are of that kind! I am shoked by your skills and perseverance.
Thanks Paul! Means a lot!
Great job! Love to see the art of smoking and barbecue spread to Germany. IF I saw this rig, I wouldnt think twice that it was an American rig setting up at a county fair. Wish you guys all the best!
Thanks Matt! That means a lot!
Well done, I am from Texas, and this really warms my heart to know that no matter what country in the world you are from ,every school kid, or adult can be shown an image of the state of Texas and it's immediately recognizable. Texas really is the greatest state in the United States, it's culture, it's hospitality, it's freedoms, and it's food. One thing I would recommend to you that would complete your image is that you outfit your crew with authentic black cowboy hats and boots. This will immediately draw the attention of patrons and also you MUST have a homade Texas Apple cider vinegar based bbq sauce recipe to dip that brisket in and to mop on the pork ribs, chicken and anything else that requires a sauce during cooking.
Thanks Tony! Those are some very kind words. People over here wouldn’t be able to identify the state outline of Texas if their life depended on it, so we're not using it in any of our imagery.We do have the hats though and people love them!
How fortunate you are to so many friends and family to have assisted in the build. Well done!
Very fortunate indeed. Thanks!
Great series. Gives a very realistic view of what it takes to build a festival size smoker and start a business. The do’s and don’ts are all included. Well done and hope to see you at an event sometime.
As a Texan, with German heritage, this warms my heart!!!
Makes us proud to hear a Texan say that.
Im from South Texas and I just want to say thanks for taking Texas bbq to Germany. ur videos were great and ur briskets looked amazing.
Guys, I am from Texas and am quite proud of what you have accomplished. Keep your heads up, keep after it, you will succeed and do well. I look forward to more posts.
Your fan in Texas
Thanks Man! It makes us proud to hear that. Where working on getting a new video out to you guys. Hopefully be able to upload it this coming weekend.
Great videos. Glad to know I can get a taste of home whenever I'm in Germany. This Texan is jealous of your rig.
Love the "Don't Mess Wjth Texas" trash barrel.
Thoroughly impressed with the vision and the determination to see this thing through. With no sources in your country, you , YOU made it happen. That's determination and an excellent work ethic. I couldn't tear myself away from watching this to completion. Enjoy your untapped German market for some of the best meat in the world.
Thank you Sir! Those are some very kind words.
We, as Americans, have the best of both worlds if we visit these guy's! Fresh German beer and Texas cooking. I leave tomorrow!!!
That's right! Let us know when you're coming!
As a native Texan I would like to say "Damn good job people"! Great creativity, and I wish you success in your business venture.
Excellant work guys! Thanks for sharing the process of the build over the 3 videos. Good luck for the future.
Thanks Jonathan! Appreciate it!
Great videos guys, much respect for all the hard work put in by all involved. "Living the BBQ Dream" !!! Cheers..
Thanks Matthew! Appreciate it.
I stumbled upon your video and wow it was very impressive. As a fellow B-B-Q pitmaster back in the states, you should be very proud of your setup, you did it well. Keep the BBQ flowing and you will have everyone hooked sooner than you think!
Hey Jim, your comment means a lot coming from a fellow pit master! We’ll do our best!
As a native TEXAN and current resident of Austin, watching this series was pure enjoyment! It is gratifying to see someone with that kind of vision bring their concept to reality. I am so glad that you had such a good experience when you visited us! I am proud to see that a taste of TEXAS made its way that far around the world! I would be quite interested in any updates regarding your business, especially in the crazy world of COVID-19 (sigh). Regardless, from a native TEXAN I wish y'all the very best!
Just watched all of the three part series and I must say it is very informational. I like how you go into detail about the smoker build. It helps out people like myself who want do something like this as well. Thanks guys and good luck.
alex ram thanks Alex! That’s exactly the kind of people we had in mind when we made those videos. Glad to hear you liked them!
Thanks for representing Texas in Germany. Looks good, keep up the good work.
Loved your build. You guys put alot of heart into your project!! It came out awesome!!
Thanks Man! For watching and for taking the time to comment.
Great job👍 Simple documentation but very inspiring for those want to start small business. Im glad you didn't stop whenever you faces challenges.
Thanks Kenneth! Get up, dust yourself off and try again. Thats the spirit.
Congrats, well done and wish you every success, From Sunny South Africa.
Fantastic! I enjoyed watching your journey unfold. Congratulations on a job well done.
I worked in concession and bbq business for 15 years in America , Nascar , horse racetracks the big and small ones , concerts , festivals and Baseball. I hope you guys are still going , you had great idea and love for BBQ. I would love to hear from you again , as in Update video
It was great watching all 3 videos, kudos to you and your partners for a job very well done! I prepare and smoke my brisket the Aaron Franklin way and all my friends and family love it. Continued good luck to you.
As a born and raised Texan, great job!!
My German family would approve of your rig. :)
Very nice build. Being that there is so much German influence here in Texas, my paternal great grandparents being part of that influence, it makes me smile to see you take some Texas and add it to the culture there in Germany.
Good luck in your future endeavors.
Thanks!
@@jonasfreitag
Any time. Y'all keep up the good work, and keep the German pallets hungry for good BBQ.
Great story. Thank you, We slice our brisket a little thinner here in the states, but I bet you already figured that out. What a dream smoker. I loved it.
Jeff Easter thanks Jeff! That meant a lot to us. Now that we’re receiving so many great and heartwarming comments about the series, we’re working to get some more content out to you guys, so stay tuned.
Great videos, good to see the American tradition of BBQ making it to Europe. I wish you guys all the best in your business. If i ever find myself in Germany I'll have to hope that you are at a public event so i can try some of that delicious looking brisket!
Make sure to hit us up when you're in the area!
I’m a native Texan and absolutely enjoyed your video series on the build. You guys did a great job and you make Texas proud by sharing our culture. Keep up the great work.
Thanks Walker! It's been a very rewarding experience so far.
As a texas resident I am rooting for yall
super cool build, glad you took the time to document it. I wish you luck and happy BBQ'ing!
Thanks!
Well done! "Bumps in the road do not take away from the beauty of the destination!" As a Texan, I appreciate you, and your respect for my culture. God bless you and your family.
So Awesome!1 Great Build! Always Cool to see someone from another Country Doing Something Like this and Vice Versa.
Thank you Sir!
Thanks for spreading the Texas BBQ legacy.
It really makes me happy to see young people getting out and taking chances on a new business. What I really enjoy is the problem solving and not giving up. Great job.
Thanks Roger! That means a lot!
I'm from Houston, Texas, and just wanted to leave a comment even though your video is over a year old now... Superb job with the smoker build, I hope your business is still going great! You have me curious what kind of hardwood you are able to get in Germany, and how the flavor differs from the Q you've had in Texas. As I'm sure you already know, we use primarily Post Oak, with perhaps some Pecan (my favorite actually) and even Hickory sometimes. And I can only imagine how wonderful your real German sausage must taste after being in that smoker for an hour or so! You know we love our brisket in Texas, but heck, throw in some pork ribs, some whole chickens, some turkey breasts, it all tastes wonderful out of the smoker! Thanks for sharing your video, it was an enjoyable watch!
Thanks Dean!
Again extremely proud of you for taking the chance so many people have these great ideas but they don't take that chance again proud of y'all ao MUCH thumbs up my friends
Excellent 3 part series! That's quite a rig you built from scratch. Congratulations on a fine job......that just goes to show that good ole German engineering is still alive and well.
Being born in Germany and raised in Central Texasi can honestly say you done an outstanding job, might have to come try your brisket.
You might! Texans are always very welcome!
Never worry if customers will come, you should worry that you may never make enough! Way to spread the joy of BBQ.
Houston, Texas saying awsome build guys. Thanks for sharing our tradition with the rest of the world. Throw in a pot of beans and you nailed it.
I was wondering when the beer would show up in the videos. lol All that wonderful hard work really paid off. This smoker looks amazing, and the brisket looks delicious.
Thanks Kevin! Appreciate you taking the time to comment and your kind words.
German engineering & Texas BBQ. It's a match made in heaven! Great video, the build is awesome!
Thank you! We tend to agree.
Great job on the smoker, best of luck to you all!
I just binge watched your 3 videos, Excellent!!
Very impressive!!
I wish you, your friends and family all the best!
Thanks man! Much appreciated!
Folllowed your dream. Very proud from South Carolina USA
Great build. Try some ribs on the smoker, with other meats and some side dishes like beans to try to make a one stop shop
Nice Job!!! As a BBQ guy in the U.S. looks like you did well and are having a blast.
From San Antonio Texas, you did great. Thanks for the video.
Amazing build, this 3 part video series was a breath of fresh air on CZcams!!
Thanks Craig! That means a lot!
You guys took Texas to a hole new level very amazing and gave me great ideas great way to praise Texas bbq
Thank you so much!
WOW what a pleasure it was to watch your video's. It really makes me feel good to see you bring American food to your country . I as an southern American domiciled on the Mississippi gulf coast enjoy Texas style BBQ as well as many other BBQ favorites. Although Smoked Brisket is a great dish, Chicken and pork fair well on the smoker also. Another great Texas favorite is Pork Boudin sausages that are great smoked.
Maybe if you expand your menu a bit that would help increase your business . Great job and I wish you great success in your business venture.
Hi Frank! Thanks for your suggestions. For now were trying to keep things pretty streamlined, but might expand our menu later down the road.
Enjoyed the video, We build ,We brake ,We learn, Been a Bar B Quin for decades. Later from Texas.usa.
Thats right!
Congratulations on your build and beginning your adventure into great barbecue. Glad to see you overcome the small setbacks on the project and the travel of the trailer. Stay true to the roots of the barbecue like you're doing and you are surely going to a success in your area. Can't wait for my next vacation overseas to come see you guys and taste the greatness!
We'd love to have you! Thanks for your kind words and for taking the time to comment.
Thanks for the series. An old advertising campaign for Texas tourism was" Come visit Texas. A whole other country". Congrats on your enterprise. You guys look good in cowboy hats.
Thanks Dave!
Absolutely amazing.. Y'all did awesome on the build.. Loved the videos and bbq looked delicious..
You
did a great job. I enjoyed all 3 videos. Love your honesty.
Appreciate that Gary!
Awesome work! Enjoyed the series and look forward to more videos. Good luck with the business
Thanks Jamie!
Way to go guys keep moving forward he got great food with a great concept in a great country enjoy well done
Thanks!
As a native Texan, I have to say, Great Job! Too bad about the death wobble on the trailers maiden voyage, but glad everyone is okay. Persevere my friend, and it will all work out well for you. You've made Texas proud.
Fantastic Ambassadors for our State! Here's to a Lifetime of bringing Brisket Happiness to all across Germany! Much Love to you guys from the Lone Star State! Keep us posted and why do I see a restaurant in your future....?
Thanks Tim! We go back and forth on the restaurant. Kinda enjoying the freedom that the trailer gives us. At least for now. Thanks for you kind words and support!
"If you build it they will come." Amazing job, well done.
Fellow Texas here, Excellent work and I Loved the videos. Best of luck moving forward.
Thanks man! Appreciate your support!
just started watching the build videos. so awesome and strange seeing local places here in Texas in the videos. first thing on this video is the GMG t-shirt
Great 3 part series!! Just remember...if you aren’t learning then you’re doing it wrong! BBQ isn’t an exact science no matter where you live. Keep up the good work and I’m sure you’re business will do well!
From another chef and smoker lover great job guys
I just did a Franklin style brisket for the 4th of July, Aaron Franklin is a genius, and for you guys to do what you have done is absolutely impressive. I really like your rig, and enjoyed watching all the hard work you put into it. I wish you all the best, and could only hope to run into you guys the next time I am in Europe. From Seattle Washington USA, great job guys!
Congratulations on the success of your business, vision and determination! I’m from Texas and built a trailer something like yours about ten years ago and have dragged it thousands of miles and fed thousands of people too. Putting smiles on folks face when they taste legit brisket never gets old.
Could not have put it any better, Eric! Thats exactly right. Thanks for watching all the videos and for your comment. It means the world to me!
You and your team that built this smoker are very driven and part visionary, I wandered into your project and was impressed with every aspect. I'm glad to see all parties and cooker came out unscathed. I'm subscribed now and will follow your channel.
Congratulations on a job well done.
Thanks John! Those are some very kind words. Thanks for your support!
Hope the business flourishes, very fun to watch.
Thanks Gabriel!
You guys are awesome!!! Keep up the good work and promote your business!
Donna Porterfield thanks Donna!
Wow!!! Great job!!👍👍
Excellent video and design work! Good luck with your venture!!
Thanks Russ!
Awesome build. Awesome videos. But what I love the most is your ability to narrate the fine points of the build without blabbing on about nonsense. Best of luck to you and your business. I need to plan a trip to Germany just to have Texas bbq in Germany!
Totally agree! Great, informative narration throughout !
Thanks Elliot! That means a lot. We hate it too when people go off on side tangents and waste their viewers time so we tried to keeping it lean and informative, kind of with this guy in mind who has a tank sitting in his back yard and was always thinking on some day welding it into an offset smoker. By what you're saying, it sounds like we have accomplished that objective. Where working on making more videos for you guys, and will try to keep it straight to the point. Thanks again!
Nice job on the pit and as far as towing goes , if someone else hasn't already mentioned it there are sway bars that can help prevent that oscillation if you do have an unbalanced load. Good luck with your business and nice looking smoke ring on that meat.
What a great story of an "idea" & the sort of mentality & drive to see it through!! The engineering involved in a project like this is immence , then the engineers hat comes off & the chefs hat goes on !! Plus the business /marketing / advertising etc etc!! Congrats to you & your team I hope you are a hugh success!!
Cheers Chris ( Australia)
I love to see someone succeeding. The smoker looks amazing! Great videos. Thanks for sharing.
Jacob from Texas here, awesome job, your adopted Texas pride is awesome! we Texans hold our barbecue to a pretty high standard, and our state even higher than that, and you made me proud!
Thanks Jacob! Appreciate that!
Awesome build and you truly are visionaries
Thanks Jimmy!
Left out of my previous comment (about the flopping roof panels), the primary reason for the first 3 to 5 hours of cook time in the smoker being done "nekkid" (naked, no wrap but with seasoning) is to make sure you "get the BARK", the "crust", or commonly referred to as "outside" on the meat ! This is best achieved at a slightly hotter temp closer to the fire box for the first couple of hours of cooking, then let your fire/temp die down to desired cooking temp. This serves several purposes; 1. to absorb that delectable "smoke flavor", and to seal in the "juicy" ! Many local folks here in our great state of TEXAS love what we call "burnt ends" or the crusty / kind of burnt ends of the brisket which has a "smoky / crunchy-crusty texture ----- YUMMMM !! As you will learn, a "brisket" is commonly INconsistent in its quality and the wrapping for a couple hours in tin-foil will assure a tender texture when otherwise you can end up with a "tough" cut of meat regardless of how you cook it ! Regarding your "mis-hap" while towing the trailer, sounds to me like you had tooo much "ass-weight" on it, i.e. your "center of gravity" was not correct and most likely tooo far back toward the end of the trailer making it "ass heavy". That will "fish-tail" (make you swerve) it EVERY damn time at or about 35+ MPS (55 to 60 K) ---- OUCH ! I might also suggest a "dry rub" seasoning made out of several dry powder spices ! Its called "ADKINS Bar B Q Rub" and is made here close to Dallas, TEXAS. It comes in a clear plastic bag and you sprinkle it on pretty heavy, let it marinade for a while, then put it in the smoker. One ingredient it contains is "brown sugar" and thats what helps make a good flavorful "crust" AND the "burnt ends" !
Excellent hands on project with a great outcome.
Glad you are bringing BBQ to Germany, I live in USA but have deep family German roots.
Proud of you all.
Thanks Daniel!
So sad that you got an accident. But great to hear that you didn’t stop. Great job.
Thanks Ricardo!
Nice documentary!!! Very cool making off!! Great Job
Fantastic job on the smoker trailer, so sorry to hear about the crash of your van I hope you business takes off and does great for you, your videos were very enjoyable to watch. Good luck.
Fantastic job, excellent attention to detail in true German fashion! 😍👌❤️ Hope you be blessed with great cooking instinct and skills because smoker is only half the battle. I love all the neat accessories, your aprons, the barrel, butcher paper with your logo etc. Wish you all the good luck and a happy future for your business. Like any other small business, it will always be a relentless amount of hard work and frustrations, peppered (or should I say salt and peppered 😊 )with many happy moments.
Thanks Udaya! Some very true words there. Appreciate your support!
Really enjoyed this, my grandparents were from Kiel and we were also with the Air Force at Sembach, but now live in San Antonio Texas in the middle of the German/Czech meat market style BBQ kingdom. Super job on both the videos and the project!
Thanks Bob!
Absolutely awesome series! I enjoyed it so much! I am an amateur pit builder here in Canada and can relate so much to your experience and admiration of Aaron Franklin styleVery well done on the video, the build, the brisket, and the business!!
Thanks man! That means a lot!
Love the series of the build! I’m from Texas and lived in Germany 7 1/2 years in late 80’s and early 90’s. I wish you would have been there then! One thing, (please take this as constructive criticism and not being mean), start slicing on the flat first; when you reach the intersection of the point and flat, rotate the brisket 90deg and slice across the grain again. Hope to see more of your adventures on CZcams!! 👍🏼🔥
Thanks a lot for your comment. Be assured that we have fixed our brisket slicing since the filming of this video. Your input is much appreciated and we’re working on more content for you guys to watch, dissect, comment on and hopefully enjoy!
Greetings from Texas! Another suggestion. When you get to the point, consider cutting it into 1" squares and making a batch of burnt ends. I guarantee it will be a big hit. Good job on the build. Very well thought out.
robertintexas I totally agree with the burnt ends.
I am a native Texan From German immigrant's and I got a real kick out of these videos.
Tr1hawaii you’re absolutely right on how to cut the beef always against the grain
To solve your roof flutter in transit, add some roof purlins.Wood pieces that span width of the roof panels which will stiffen the panels and reduce flex. They can be attached to the rafters and screwed down like you did with the metal support pieces. Also add some anti sway bars to your trailer hitch that will dramatically reduce that tail wagging. You should be able to find them at the trailers sales businesses. I will look for the next time we come to Germany. We have family in Hamburg and Duisberg.
Hey Russ! Thanks for your suggestions! We would love to have you over to eat some of our Q and take a look at our rig in person. If DuisbUrg is the place you're family is at, thats only about an hour away. Hamburg more like 5.
Awesome video series. Great work. I wish you success. Would love to visit your trailer if I ever get to Germany.
Nice job! The smoke ring looked spot on.
Thanks Jack!