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I had old gas grill and put ribs on the none heat side and used a foil pan and used hickory chips and smoked ribs...

I'm upset I can't hit like 5 times. Thanks for the knowledge

I have the same Weber grill and absolutely love it! Thanks for the great tips

First, thank you! I've been adding the meat as soon as the wood ignites. Secondly, where did you get that flannel? That thing is nice! Lol

Can I used wood chips on a propane grill? And can I use loaf pan put my wood chips it’s foil do I need cover my wood chips using loaf pan

I've always wanted to learn how to add smoke flavor using wood chips..Thank you so much for this video and i can't wait to try it!!!!

400 bots dont know how to cook with charcoal nor smoke.

Please can you tell us the name and model of pizza oven used in this video?

I smoked some beef neckbones with hickory chips yesterday. It was delicious!!!!

I’ve been getting to used to cooking with instant light charcoal bc my step dad always uses it but really wanna use wood

She sounds like Megan marckle from suits

Apple woods cool.

Are the wood chips over fire at 225-250 degrees?

🎉👍👍

You forgot peach

Texas here, Mesquite is everywhere too and it's what I use the most. Pecan is a nice alternative for a lighter flavor

Hay thanks!

Great video my brother, ps u look like a uni bomber

Removing the music would have made her voice clearer

Hey Brad, thanks for the insight! I am new to smoking foods, but this video definitely provided great descriptions of the different flavors that I don't have to test out in trial and error. Again, thank you!

What if you need to replace the piece of wood?

You explain this so well... Thank you for taking your time in explaining and great details. Your videos are a tremendous help. 🙏 ❤

Where do you buy that smoker tube at 2:12 ?

Can you use the firewood that sit outside of gas stations in a grill?

Well done video.

I cook my ribs on a Weber 325 three burner grille at a constant 275 degrees using the left hand burner to produce heat and placing the ribs on the right side with the center and right burner off. I put a box containing wood chips directly on top of the flavorizing bars--below the frilling surface--but there is not enough heat to get the chips up to the temperature at which they ignite and produce smoke. I don't understand hiow I casn get the chips to ignite without raising the cooking temperature above 275 to avoid cooking the ribs too fast. What can I do to get the chips to produce smoke?

If I don't like much smoke flavor I use a pellet grill

Thank you!

i love western !

Which flavor is best for grilling vegetables like eggplant?

Love his voice

She is beautiful ❤

I bought a gas grill with a smoker box and rotisserie 20 years ago. Wish they still made them like that. So much versatility and convenience on one package.

I have a dessert pear tree I cut down. It was supposed to be a dwarf but ended up being thirty feet. Is it good to use for smoking meat?

I have used them in the past. did not notice much difference IMO. Get a stick burner if authentic smoke flavor is important to you.

Hot, the fire too

Hi Brad, I’d like to keep my fire down to 200-225. Could I just put 6 brickets into the kettle and then 2 3 chunks of hickory? I just wonder if 6 is enough

I plan on using it on the ball park beef hotdogs that will be in a caste iron 9×13 with 2 cups of water sitting on a wire rack cooked on a charcoal grill for 15 minutes. The holes go up or down and how many holes

UNSUBCRIBED 🖐

Where would allspice (Jamaican pimento-used for traditional jerk) fall on this spectrum?

Too much bla bla👎👎👎🤑🤑🤑

I’m gonna try to do this with wood only, no charcoal. Any tips?

Good video ,lots of good information . When I watched the video , patience was the first word that came to mind. The way you waited till the coals where ready and the way you waited till the hickory chunk had burned as give off clean smoke. I have a Primo XL smoker. I use lump charcoal for longer cooks. One tip I got from one of the Primo how do video's was wrapping your wood chunk in Aluminum foil and punch some holes in the foil . I place the chunks on top of the charcoal near where I lite the charcoal. The foil gives a slower release of clean smoke.

I like the Sam Elliot voice

I know it's a personal preference, but I don't know anyone who likes blood coming out of their meat when they cut into it.

I fogured this out 20 years ago jist with a little piece of foil. Make a little sleve and toss it anywhere close tk the heat. Simple stuff that people think is some breakthrough. Pay attention to me. Im an expert. Hahaha participation trophies strike again

Such a fantastic video! I am very happy to have learned so much in such a little time. Now to smoke all these fish i caught,a Happy cooking!

Very helpful thank you!

You skipped peach

What no Cheery LOL