6 years ago

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

1:33 With these longer chats, how to you make a beer last that long?
2:06 What was the defining moment on YouTube that you saw huge subscriber growth? Was there one thing in particular?
4:27 I've seen online that the Wichita has temp issues side to side mainly due to the design. Do you experience that at all?
6:19 How often do you tend your fire on an overnight cook?
7:43 How often do you grill out?
8:55 Do you have any favorite quick meals you like to put together during the week where you are more crunched for time?
9:32 If cooking a brisket under a pork butt, won't the drippings from the pork wash off the rub on the brisket at the beginning of the cook?
11:09 Will the drippings from the pork butt have an adverse effect on the flavor of the brisket being cooked underneath?
11:38 Also wondering if it would be safe having raw meat drippings falling onto meat being cooked on the bottom rack before having reached a safe internal temp?
12:49 Where are the gas grill cooking videos?
14:11 I tried smoking skinless boneless chicken breast for the first time and it tasted like chicken flavored saw dust, dry as can be. Any pointers to what I did wrong?
17:20 I live in a condo and am not able to have a gas grill, just electric. Is there anyway you are able to smoke using an electric grill?
18:57 What is your preferred method of maintaining your knives?
20:08 What's your input on offset vertical smokers and over under pits?
21:22 I have a 14 inch WSM and am looking to upgrade to a bigger smoker. What would you recommend?
22:48 Have you ever thought about getting an insulated cabinet or gravity feed smoker?
24:28 You have smoked all three kinds of briskets from Lobel's. Can you please let us know which one you liked the best? USDA Prime, Natural Prime, or Wagyu?
26:10 Do I need to use the charcoal ring that comes with the WSM?
27:04 Do you coat the entire smoker with oil on the outside or just the firebox?
27:59 Should I wait until I start seeing rust or paint flaking off? Or should I apply a coat of oil now?
28:50 I was wondering if you could possibly do an Austrailian style BBQ?
29:25 Can you explain the difference between a regular offset and a reverse flow offset?
33:15 What is Kosher beef and why is it so expensive?
34:11 I just heard about brisket, East Texas style, and as I understand it, it is boiled for several hours before it is put on the grill. Have you done brisket this way? And if not, could you do it and share your experience?
35:16 At what point did you realize that your YouTube channel was gonna be successful?
37:02 Can you bake a cake on your BBQ?
37:28 You have talked of maybe getting a bigger offset smoker. In getting a larger offset, what is the real need? Is it ease of use? How might one judge the size smoker that they might invest in?
39:54 When cooking brisket, do you place the bigger end towards the firebox or the thinner end?
41:31 If you had to choose one type of meat to eat for the rest of your life, what would that be?
42:15 Do you ever smoke any fish? And, if so, could you have a show of it?
43:20 Could you do a video when you make taco meat on the WSM?
44:06 Do you think brining a chicken before smoking on my WSM would be of benefit? Do you think it would affect the smoke penetration at all?