Should you Deep Clean Your WSM? | Ep 58

I answer viewer questions in this Q&A Thursday Chat Vlog.
Click "Show More" below to open the description box for more info!

3:31 I cannot get prime or wagyu brisket. I can only get Choice. Do you have any tips for cooking? Inject or not? Where to probe?
6:46 What to do with the aftermath of a long brisket cook. I'm always perplexed about how to get rid of the fatty water pan?
7:46 What's your take on the Myron Mixon stick burner water cooker?
8:57 When are you available to be on the Hot Seat T-Roy?
10:26 I was wondering if your going to do a brisket and some burnt ends?
12:13 Are you using the standard charcoal ring that comes with the WSM or did you upgrade to a larger one from Cajun Bandit ? If so, how much difference does it make?
14:18 Does ordering products from your affiliate links help support your channel?
15:46 How'd the smokiness of the briskets you had from the Mak pellet grill compare to those cooked on your Yoder?
16:55 When cooking a brisket at 225 to 250 how fast will a brisket cook?
17:39 The beard is looking good. How long have you had a beard for?
18:41 I was wondering if you have any thoughts on the sous vide method integrated with bbq? Have you ever tried it?
20:44 When I was in Texas last year, I got introduced to Hot Guts and loved them. So juicy and delicious. Have you ever tried making your own?
22:08 Not a "bbq" question, but where did you get the epic flamingo tropical shirt?
23:22 Was Wondering if you ever tried any Country Boy Brewing beer?
24:14 My question is in your last Thursday chat you mentioned 4-6 cooks before you can maintain temps. Do you ever really clean out the cooker with soap and water or just clean out the pit and the water pan?
26:18 I'm finding that the wood chunks im using are burning out within an hour or so of putting them in my WSM. I want to maximize the chunk flavour that's going into my meat. Any ideas?
28:46 Do you do multiple Cooks in a day and video them all?
Or do you just do one at a time?
30:39 Can you tell me where you get your beer holder from and are they any good?
31:48 Troy,over all the cooks you can remember doing through the years, how many times can u remember using Worcershire sauce as a binder instead of mustard?
33:02 In your opinion should a temp probe be placed between the meat and the coals or between the meat and cooler side of the pit. Also do you take into consideration the grate temp as well as the dome temp?
36:00 What do you think is the single best accessory for the Weber Kettle and why?
37:09 I am planning to purchase a Lang reverse flow offset smoker (48" patio model). I'm trying to decide what my first cook on it should be. What do you think would be best?
38:38 I've been cooking butterflied (spatchcocked) chicken in practice for Thanksgiving. It seems lots of videos instruct you to flip the bird three or four time. What is your take on this?

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YouTube Channels Mentioned:

Rich's River Smokers West Virginia
https://www.youtube.com/channel/UCOCsOAHfHHB2KEdM2vCH7MQ

Baby Back Maniac
https://www.youtube.com/channel/UCgFM3RsJ6Low9nX_OlS8_JA

Hobo Nichol BBQ
https://www.youtube.com/channel/UCPi7Rvxx7SlC0SuT1rTtqbQ

Ballistic BBQ
https://www.youtube.com/user/sd4547

Mother's BBQ
https://www.youtube.com/user/mothersbbq

Adrenaline Barbecue Company
https://www.youtube.com/channel/UC2kWUd9CXbrBGVfRk-py0eQ

Sous Vide Everything
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

Onion's Smoke Shack
https://www.youtube.com/user/TheJohnnyMannion
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Products not available on Amazon

Slow 'N Sear Affiliate Link:
http://abcbarbecue.com?afmc=1h

Cajun Bandit:
http://www.cajunbandit.com/
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ThermoWorks Affiliate Links:

Smoke - http://www.thermoworks.com/Smoke?tw=TROYCOOKS
Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=TROYCOOKS
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