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There are some incredible minds in the competitive bbq group. It's really interesting listening to your experiences from all your experimentation. Congratulations on your drive to success, I'm looking forward to hearing your thoughts about easy-style at-home BBQ. It's cool to get your perspectives on things like pellet grills & differences in amount/style of seasoning. Thank you

I am planning to cook a brisket 1st time but I noticed you didn't put a time limit on how long in the oven at 275 uncovered..is this until you get a nice bark? then wrap it ? I also notice you had a pan below does that have water in it ? once wrapped how long in the oven ..until skewer goes through smoothly i watched one vid you recommended cerlery seed(I think) for a smoke ring vs pink salt which I have

Nice unit, I see they sell a wood chunk cage thats over the burn pot, wood chunks slide down so you get real wood flavor, I bet pecan shell pellets in the hopper and post oak wood chunks in the cage over fire pot wood be a good combination, post oak is pretty mild

Awesome

In honor of the film itself

This looks like a HARD sell as a smoker. I have to move it a certain distance, cover it and I guess regulate my temps down below??? Smoking in a pellet or an offset is a skill already, there are some videos but you need to get good at your personal cooker regardless. How tf am I suppose to get this thing down? Squeeze those ribs harder because I'm going to make them better on a grill half that price with a quarter of the effort.

Commerical that happens to be grilling ribs

Please go back to making longer cooking videos. We miss them

Those ribs looked tough as a boot

Live fire for the win!

Love the content. The music is annoying. I'm fine with the comments and the real ambience of the surroundings.

Wonderful, how long did the pineapple was grilled for??

Awesome !!!

If 6 hours is too long, your temp is too high.

This is really good. The only times I've had great success microwaving brisket leftovers on high was when it was a fatty piece and I literally just microwaved a few seconds, until it started sizzling.

Did a brisket last week and used your campbells beef consomme trick, and it soaked in nice, and everyone said wow what a taste. Nice little help to rejuvenate it before wrapping and a mild flavor enhancer. I took the credit and never told them i learned it from you. Thanks for your videos.

Silly question the wood you put on top is it plain wood or hickory/ apple wood

The north doesn’t have good bbq. Dave is a chain .

I got the colossal set they are great

Ffs. You need to clean yer Bbqs. Manky as. Great methods. However ill no be eating aff your grill😢

Can these principles work on a offset or regular grill

What is the exact measurements for the tub as I’m a new cook and need exact measurements so that I don’t mess up the rub

I would like to see a video like this for competition bbq also

That pizza looks delicious

I won't be cooking competition, but I enjoy these tutorial videos. As a side note, those trimmings look they would be incredible hamburgers.

Good luck Harry! Love your videos…

After sharing Harry’s style bbq ribs, our friends, relatives and neighbors have routinely said they’re the best they’ve ever eaten. Thanks, Harry!

Is there a reason you choose to use the WSM 18 vs WSM 22?

Omg u da bomb. Mmmmmm

Glad to see you dispelling myths… I’ll give your other methods a go!

It was a joy cooking with you Harry! This grill is the real deal!

Looks awesome. Cheers, Harry! 👍🏻👍🏻✌️

Beautiful grill👍😊

Certainly interested in this type of grill! Looking to expand from pellet, propane and indirect. THANK YOU HARRY

Howdy Harry. Great to see the new grill finally. Looking forward to seeing you cook on it and teaching folks how to cook live fire. Stay cool this summer. 😅

Can you leave it on while searing a steak?

Here is my food review of Panther City BBQ: I ate there today at 12:00 pm. Overall, they are good but overrated and over-priced. I am aware that they are ranked #10 by Texas Monthly but I know several other places that are better: Cattleack, Terry Blacks, 10-50, Pecan Lodge, Black Smoke (Garland), and Slow Bone. I ordered 3/4 lb Brisket, 1/2 lb of ribs, and 4 jalepeno poppers (burnt ends). The jalepeno poppers are the best I have had in my entire life and are better than the jalepeno poppers from 10-50. The ribs were ok, but just ok. However, the brisket was disappointing. First of all, the brisket was definitely cold which does not make sense because I ordered at 12:00 pm (they opened at 11:00 am) so there really is no excuse for being cold. I could kinda understand if it was 3-4:00 pm-ish and they are about to close and they are running out of inventory, but that was clearly not the case. Second, it did not look like 3/4 pounds, but to be fair, they cut their meat THICKER than most places so maybe i can give them a pass, or the benefit of the doubt. And third, there were parts of the brisket that was “mushy”. Funny thing about the word “mushy” is that until today, I really had no idea what “mushy” meant as it pertains to meat, but I found out today. Parts of the meat kinda melts in your mouth like mashed potatoes and kinda dissolves. I know some people describe good bbq as “melts in your mouth” but I know they dont mean it THAT way. And lastly, the food was over-priced. I paid $64.41. I am not a big guy at all, but for that amount of money I better have a styrofoam plate of leftovers or be stumbling to my truck from gluttony. I am not saying Panther City is bad, but it is over-priced and over-rated.

That’s groovy Mr Harry.

Tomahawk looks beautifully cooked, but I could never eat it with heavy seasoning and chimichuri sauce. I’m a purest. At most I’ll season with salt. Awesome bbq. I’d be cooking on that thing day in night if I hade one.

STOP JUST A MOMENT....Ok, for a "How-To" video this just suks. Grand Champion??? C'mon man, have some pity on us "small folks"!! So this summer someone had an almost perfect 14" Smokey Mountain at the curb. Of course I snagged it not knowing how it worked. I was hoping your video could help me out but I guess I was wrong. First off, mine didn't come with the coal chimney or grates but I figured I can get those off of Ebay for cheap. Second, you don't show anywhere in your video where the wood chips go or how many you should use. Third, what is up with the aluminum foil wrapped water pan with no water? I have that but am not too sure how to use it properly for smoking. Lastly, can't I just cook whatever I'm smoking completely in this thing or do I always have to "finish" my meat on another grill? You would think when you are reviewing a small little smoker like this that you would KNOW you are dealing with novices and newbies! I have no disrespect toward you my man but please, put some more effort into your videos if you are trying to educate us on a type of grill. Especially the first tier smokers for us new to the art! Peace.

If it says 300 on that its way below on the core temp, heat rises so its not accurate

Will be interesting to see how it stacks up against the competition.

This looks interesting. Definitely getting.

On thermoworks website there is no such thing. Is this just clickbait?

Can't go wrong with BBQ in Lockhart...Kreuz or Smitty's

If it's canadian its gotta be prime Alberta beef it's key that it comes from Alberta

Keep spreading the love Harry! I’ve made your 3-2-1 ribs for Father’s Day the last two years and they’re always a massive hit the meat falls right off the bone. Tomorrow I’ll be doing two racks of ribs and I’m going to try this method on an 11lb brisket I can’t wait to see how it turns out!

i rarely see the difference between competition bbq meat and backyard bbq meat, that presentation was insane.

I mustve missed it but how long did you cook it for?

There’s nothing online about this. Do you have any details, Harry?