I’m with Morrison in the fave being a reverse sear by low & slow followed by a raging hot sear. Absolutely delicious results … top video gents
@mattm6803
3 жыл бұрын
Great recap. There's also grilling right on the coals.
@TheExplorder
3 жыл бұрын
Caveman style! Ideal for steak!
@mcd0ndal
3 жыл бұрын
I need to try caveman style with a steak one of these days
@HannibalAfricanus
3 жыл бұрын
This guy deserves a Nobel for spreading BBQ knowledge around the world.
@PITMASTERX
3 жыл бұрын
😇😇😇
@jeffofstad5454
3 жыл бұрын
i found out about your channel on you tube about a week ago and subscribed then. keep up the good work! i have learned more from you than anybody else.
@PITMASTERX
3 жыл бұрын
Thanks Jeff, welcome to the channel
@TMac0925
3 жыл бұрын
I cold smoke salmon quite a bit. I’m not a big pellet smoker fan but the Amazing tube filled with pellets works great for cold smoking. Fill it with pellets, light one end, let it burn for about a minute, then blow it out. It will slowly burn back the pellets with hardly any heat. Learned from ATBBQ cold smoking salmon video. Works perfectly and very easy. I would also like to see you do some offset cooks. I do all of the BBQ techniques using an offset. Thanks for all the great videos.
@markschaap2668
2 жыл бұрын
Absolutely love this stuff. Very much fun to watch and learn
@RiazUddin-sk3uw
3 жыл бұрын
Love this kinda video. Do more, Roel!
@PITMASTERX
3 жыл бұрын
Excellent
@simcha2000
3 жыл бұрын
Top video! Meer van zulke met technieken erin zijn wat mij betreft welkom! 👍🏼
@PITMASTERX
3 жыл бұрын
Top, gaan we doen
@darylducholke4059
3 жыл бұрын
Great information and great video quality...watched on LG OLED...amazing:)!
@jackthecanuck6736
3 жыл бұрын
Yes, technique information is invaluable. Many of us cook on weekends only. We don't have the time to gain the experience of a pitmaster. I also find the information on temperature to be valuable. The temp of the fire & the internal temp of the meat. Thanks for everything that you share with us.
@dadssmokehouse
3 жыл бұрын
The great thing about BBQ is that you are always learning new skills and mastering new techniques.
@yvelf
3 жыл бұрын
Excellent vid!!! Great description about each type of cooking! Now, how bout you cook meat submerged in butter???
@johnkessels87
3 жыл бұрын
100C butter?
@IFSAWidowmaker
3 жыл бұрын
So great to see Roel go back to do technique. Love this channel.
@kridder6268
3 жыл бұрын
Very interesting. Morrison answered honestly and he’s 100% correct on making mistakes.
@bbqbill8201
3 жыл бұрын
You nailed it! After 400 packer briskets, low and slow, I STILL have a lot to learn. Making mistakes is part of the school of life, which includes the best BBQ.
@rockeyoliver7254
3 жыл бұрын
Loved this video! Very educational!
@parttimegodxx
3 жыл бұрын
Thank you Kamado Joe!!!
@peterlubke8231
3 жыл бұрын
I love these instructional techniques videos. They are informative and entertaining. I’m keen to try some cold smoking after watching the first part.
@choparapusatyanageswarrao1555
3 жыл бұрын
Wow brilliant thanks! Amazing and scientific!!!
@stevenla359
3 жыл бұрын
Roel do you cook on an offset that requires wood and fire management? I would love to see you cook something. Or even do a pellet smoker vs offset. Great content as alway, keep it up. Ps love your outros
@Catechuman23
3 жыл бұрын
What is the outro, before "keep on grilling"? Lol I've been trying to figure it out for months at this point.
@leroysuzanscheijven-kuijst9370
3 жыл бұрын
@@Catechuman23 he says "eet smakelijk" in dutch, it means enjoy your meal 👍😜
@petermyers479
3 жыл бұрын
Very informative video, thank you.
@donhughes8465
3 жыл бұрын
Enjoyed this video greatly, thank you!
@phillipcarey6412
3 жыл бұрын
Excellent video, and inspiring me to have a go at smoking some cheese. Keep up the great work guys
@PITMASTERX
3 жыл бұрын
Excellent
@smokehousestu9614
3 жыл бұрын
You can get great results from smoked cheese, I've done both ways eg 2 pieces of lumpwood and soaked chips then using dust in a smoke tube, the latter is definitely easier keeping temps down. Another tip is to start early in morning or in cooler months of year when ambient temp is lower. I have a wsm so used ice water in the water bowl. Don't try cheese smoked straight away as it will be too bitter, but pat dry and ideally vacuum seal, but normal sealed bags are OK for a couple of weeks in fridge this allows time for smoke to mellow and be evenly distributed through cheese, mature hard cheese like cheddar works really well. I've used cherry, apple and oak chips or dust with great effect. Looking to try cold smoking salmon and possibly bacon. Good luck
@Fuartianer
3 жыл бұрын
These are the basics to rule the bbq. I need more!
@BinManSays87
3 жыл бұрын
I'll fully agree with your comment about it doesn't matter what BBQ you have because I've only got a little Weber go anywhere and yes I only tend to cook for myself on it and yes I may struggle with bigger cuts of meat but I can kill it on that lil grill and yes I'm just using it to learn on as I really want to build a offset smoker out of a old fort truck gas cylinder
@Texas-Bob
3 жыл бұрын
Great video, and you’re right it’s a learning experience every time you grill or smoke. So many variables you have to constantly watch. I do wish you would show the F when you mention the C. Lot of us Americans have to pause the video, go find a conversion chart so we know what temperature you’re talking about. Don’t judge us…
@ElcomeSoft
3 жыл бұрын
I feel the same way when I watch American videos :) It got to the point where I have 125-300F converted to C in 25F increments written down on my fridge and have memorised some of the common conversions (225-250F = 107-121C)
@ajtnecniv6677
3 жыл бұрын
Thank you for sharing bro! 👍
@TheJonnieredeyez
3 жыл бұрын
Thanks gents. Keep on Grilling.
@skx02
3 жыл бұрын
Amazing video guys :D
@deheerschappij
3 жыл бұрын
Awesome vid guys!!
@McGrumpyMan
3 жыл бұрын
Love thse we videos. I BBQ all the time and want to learn more!
@bartclan
3 жыл бұрын
Bravo! Well done!
@abulferr
3 жыл бұрын
This video is the video I’ve been waiting for, now I understand BBQ more… here in Jordan BBQ is grilling most of the time, other techniques aren’t used!!!
@JuanGutierrez-vm3iz
3 жыл бұрын
Great video about different type or technique to BBQ thnks
@daveevans7438
3 жыл бұрын
Great video.... Love the information, and explanation... As mentioned by others on this comment train How about a offset smoker video.... Ribs, brisket, chicken. You know, the three basic food groups 😜
@johnwick7175
3 жыл бұрын
I was wondering if we could have a video on how to know when it's time to stop grilling the steak? To hit medium / medium rare etc 😅
@Partytime60
2 жыл бұрын
Best video for beginner.... Thx
@ginganuts8159
3 жыл бұрын
Loving the videos and content. Cold smoking: what if your ambient temperure starts much higher then the 24 degrees celsius? example in mid 30's
@jasoninseattlewa79
3 жыл бұрын
Remember to have fun with it.
@erwinamesz7642
3 жыл бұрын
Nice video Roel!
@PITMASTERX
3 жыл бұрын
Thanks Erwin
@royv9019
3 жыл бұрын
Thanks once again guys! One question. I see your Kamado joe kettle in the background. How would you compare this one to the Weber summit E6? Thanks a bunch!
@MrAirtaz
3 жыл бұрын
Snake method. Learn it. Love it. Live it.
@marinusbeimers7293
3 жыл бұрын
Top video very informative well done
@davidmorton9635
3 жыл бұрын
Hi. As a suggestion, have you put the Pitmaster X spin on cooking beer can burgers?
@spacedoutcowboy8621
3 жыл бұрын
Here on the Left Coast we use a tube that can be filled with wood chips or pellets .light one end and you get cold smoke. Much easier than your method, these tubes will give off smoke for 6 hours if desired....Amazon has plenty....also wet chips can give an acrid smoke...
@bbqbill8201
3 жыл бұрын
The two flavor profiles of low and slow smoked beef bark, and "cowboy" style grilling with rendered fat dripping on hot coals far below are what make Aaron Franklin and Toosie Tomanetz the best in Texas.
@BurtonNL
3 жыл бұрын
Hee Roel. Leuke video!! Ff een vraag, wat vind je van de vuur en rook houtskool..? Zitten daar ook goede grote stukken bij.?
@tenoredave
3 жыл бұрын
They should send you a custom kamado and name it Komado Roel
@PITMASTERX
3 жыл бұрын
😅
@MaryJane-qc6pb
3 жыл бұрын
Add red wine to the water, when doing meat!!! white if fish? Do not try cold smoke if it is +5C or more. Old fridge and separate smoke station. Gett biuld 45x45x45cm, inside huge 36 hour coldsmoke baffell, ring.You can make deep smoky if you shut down the fridge after 1 hour and kick it up after 1 hour. For cheese this is the best! If no fridge +2->+7C is the best for cold smoke. Try cheese that has lot of fat
@josipjuric8643
3 жыл бұрын
Avatar of BBQ: The master of all four techniques
@ElcomeSoft
3 жыл бұрын
For your cold smoke on the Kettle Joe, would the Sloroller be of benefit? It'll move the food/drink/spices a little further away, block that radiation heat and the smoke could 'roll' over it a little more. That has piqued my interest. I've thought about doing this on my Weber Compact Kettle but never got around to trying yet!
@stevendellacqua9256
3 жыл бұрын
Love the videos, but would love to see more videos cooking with an all wood fire, especially on a good quality offset smoker.
@PITMASTERX
3 жыл бұрын
Planning an assado cross in August
@MaryJane-qc6pb
3 жыл бұрын
I like 90-91c. not so much smoke but it is smooth, for salmon it is the best. At the end, You just have to get it at the right spot that you like it. Me 1,5kg salmon,about 3 hour on the smoke 15-20 min under grill at the ownen. That tip helpsthe ladys when the potatoes +++ are ready
@bnbrenovatie
2 жыл бұрын
Leuk, doe meer van deze techniek filmpjes
@koenmagermans727
3 жыл бұрын
Top uitleg. (Great explanation)
@murraywhalen6523
3 жыл бұрын
Keep doing more of these vids please..
@PITMASTERX
3 жыл бұрын
I will
@tkmmusician
3 жыл бұрын
Absolutely....more technique videos. And keep using KJ!
@santogervais4343
3 жыл бұрын
You guy are awesome
@paul_gradenwitz
3 жыл бұрын
Will see if I can use some of this advice tomorrow with sheep meat in the Gobi desert.🥩🍗
@PITMASTERX
3 жыл бұрын
Nice
@HammamOrabi89
3 жыл бұрын
Roel, Thanks for the review of all bbq methods. I smoked a lamb shoulder on 95C for 6 hrs till it hit 75C (indirect), it was juicy and tender, but did not fall off the bones! Any idea why?
@ossiespower8484
3 жыл бұрын
Is there also a video how to keep ure bbq clean after a bbq like the metal rack (rooster) just some house hold bbq clean tips and tricks
@andrettski8686
3 жыл бұрын
My wife likes it low and slow just like my chicken thighs or ribs. #5 it's all about the seasoning.
@timthompson847
3 жыл бұрын
probably I grill at a lower temp for small pieces of meat at about 300 degrees the most and smoke large pieces of meat with an offset stick burner at 250-275 degrees.
@bakkiekoffie2081
3 жыл бұрын
This would be so much better if the other dude would present this. He seems authentic, which is really cool.
@900schutter
3 жыл бұрын
do you have a final verdict on the kettlejoe? i am having doubts between a cheap auplex kamado or the kettlejoe. same price range but with the kettlejoe you have the full range of kamado joe parts that you could work with.
@PITMASTERX
3 жыл бұрын
Kettle joe for sure, but I will make a three month review so we have some cooking sessions under our belt
@mikkole1
3 жыл бұрын
thats one way to do cold smoking but its easier with a cold smoke generator like proq.
@notmedude
3 жыл бұрын
I wonder if this grill can replace the classic kamado joe.
@alexanderguzowski6658
3 жыл бұрын
Hey Roel, ik zou graag deze test willen zien: ipv breadcrumbs als een korstlaag, aardappel. Zeg maar net zoals de buiten kant van tatertots (gratedpotatoes) en dan de steak in de frituur. Dan heb je zeg maar een soort patatbiefstuk in een! Wat denk je ervan?
@PITMASTERX
3 жыл бұрын
Hmm.. geen gek idee ga erop broeden
@seanlatimer5871
3 жыл бұрын
Interesting! Please do this for a Napoleon 🙏
@ShaneZettelmier
3 жыл бұрын
In America in the southern states they build huge smokers or even smoking rooms to do cold smoking to do cheese and Neil and softer things that you can’t get hot. But they still use a fire to get that good blue smoke they just run it through a long tunnel so it cools off by the time it gets into the smokehouse and then you have plenty of smoke and all you need to do in the smoke House is regulate the temperature There is a dairy here and they feed cows specific diets to create the milk to make different types of cheese and they also do their own smoking. I had a smoked habanero Gouda that is my favorite cheese on the planet no. But it had to be called smoked because it’s still nice and soft like a Gouda.
@SainnQ
3 жыл бұрын
Dude I live in a place in the US where the ambient temperature regularly exceeds 33C - Cold Smoking seems impossible. Is there a certain "Range" you maintain to be within "cold smoking"
@kingsalmon5905
3 жыл бұрын
I love my Komodo,but I also have a hard time cold smoking with it. I bought a Smoke Daddy cold smoker and attached to an old grill and it works great. Just another option out there. Maybe Komodo could come up with their own attachment for cold smoking.
@zabnat
3 жыл бұрын
People have made cold smoking cabinets from fridges.
@Nuup3831
3 жыл бұрын
Even if you don't have a pellet smoker get a smoking tube on amazon and try that with a nice hickory pellet. You will generate pretty much no heat and it is so much easier than how Roel goes about it. I use the tube to smoke hard boiled eggs and cheese. I also use it because If you have the heat up, pellet smokers don's smoke well and the tube will. It helped me get similar smoke to my ugly drum.
@nederbelg2
3 жыл бұрын
From 0°C up to 20°C (32-68°F) I try to cold smoke not higher than 12°C (54°F) and use a cold smoke "generator" with wood dust.
@geko104
3 жыл бұрын
Have a look at cold smoke generators like the smokai from New Zealand. It will take pallets and chips. I adapted one to pump smoke into the bottom vent of my kamado. Works amazing.
@dkmorbidus
3 жыл бұрын
this is hilarijuouse
@SuperCILP
2 жыл бұрын
Nice vídeo
@salehkambijo1849
3 жыл бұрын
U R the best
@curiousCat1712
3 жыл бұрын
Why don't you use your Polaris grill anymore? 🤔
@LTFC1964
3 жыл бұрын
This guy seriously knows what he’s talking about. He is up there with the best out there on KZitem
@tenoredave
3 жыл бұрын
I love cold smoking with my pellet tube. It burns cold and I can use my kamado classic.
@PITMASTERX
3 жыл бұрын
Excellent
@torbenb.6179
3 жыл бұрын
Great video! Love to see some vegetarian barbeque ideas. Yes, I know, barbeque is mostly all about meat, but there are several awesome vegetarian possibilities a real pitmaster can make even better 😉 right?
@fakasi
3 жыл бұрын
Porterhouse and Tomahawk 🤤
@standertim4726
3 жыл бұрын
Is it the same for a offset smoker
@wernerschless1000
3 жыл бұрын
a damn interesting video😇 with good information about which form of smoking, grilling direct indirect grilling bbqing. But with cold smoking I'll still use a cold smoke generator in the winter time for schwarzwalder bacon 😋but that's my opinion,😁 oh! one thing Eva is not a damn dog 🤔 she is stealing the show 😆😆😆😆😍🥰 Nice video guy's thanks for sharing and keep on grilling ♨️♨️♨️
@ShaneZettelmier
3 жыл бұрын
What about brazing?
@lukewilde7576
3 жыл бұрын
How about the secret number 5?
@Roger-il8iw
Жыл бұрын
If you’re cooking bbq, you should give the temps in American Fahrenheit lol
@lusca9815
3 жыл бұрын
Fun, he says as little charcoal as possible cause he wants to stay lower than 24, but here in Italy its already warmer than 24 without even starting it😅
@ChBobi-pw8fc
3 жыл бұрын
Mehr davon…ich weiß ihr versteht mich…😜mein sehr eingeschlafenes Englisch und die Grill-Skills verbessern sich. Daaaaanke
@jakemoroney7204
3 жыл бұрын
How do we cold smoke if we’re Australian and don’t get air temps as low as 24 degrees
@hightagedproductions1376
3 жыл бұрын
Smoke it at night or use a lot of ice
@smokehousestu9614
3 жыл бұрын
Great video, great techniques I would add there is a subsection to grilling I.e dirty style which is cooking direct on lumpwood charcoal, Marcus Bawdon in the UK is a great advocate to this type of cook. I love low n slow but my favourite is reverse seared. Thanks again 👏
@derpizzadieb
3 жыл бұрын
Cold smoke Banana and dry them afterwards? Sounds weird, could work.
@maareentak
3 жыл бұрын
Ik ga over een tijdje toch een beefrib maken. Zal waarschijnlijk mislukken.
@keithgoh123
3 жыл бұрын
I really thought the cold smoking was a joke.
@PITMASTERX
3 жыл бұрын
No try
@keithgoh123
3 жыл бұрын
@@PITMASTERX Definitely going to try it out
@matthewhaupt5470
3 жыл бұрын
Any chance Kamado Joe could sponsor me too🙏😂
@anthonievictor269
3 жыл бұрын
Braai with wood
@wybestelwagen2833
3 жыл бұрын
Hi Roel, I really like these kind of video’s, I own a Kamado Joe classic for the better part of a year now and made some great meals already, also made a lot of mistakes. Especially low and slow smoking (around 110 degrees Celsius) is hard to get right. Bad smoke and spikes in temp keep happening. So if you have some time in the future to talk about, be my guest! Keep up the good work!
@PITMASTERX
3 жыл бұрын
Awesome definitely check my low and slow recipe videos. I try and put as much info as I can in there
@jnorth3341
3 жыл бұрын
For all us Americans, he means 75 to 280 degrees when he says 24 to 140 degrees.
@robintaylor1490
3 жыл бұрын
With low and slow, I was under the impression that you charcoal had to be burning so as not to get charcoal toxins as they first start to burn.
@PITMASTERX
3 жыл бұрын
Yes so true that why you need open top vent and almost closed bottom vent. It will burn cleaner and slower
@robintaylor1490
3 жыл бұрын
@@PITMASTERX awesome thank you
@mr.g1123
3 жыл бұрын
Guys, 90% of people grill. Please give us a proper video of how to do it with different meat. We would love it! Thanks!
@s1gne
3 жыл бұрын
I hope we can win a BBQ in the near future, i have a "Herman den Blijker" BBQ barell but it's not really good, there is no way you can control the temperature with that. And the best child is always the second one.. if the first one was perfect there wouldn't be a need for a second one ;)
@BinManSays87
3 жыл бұрын
You say I can cook anything on my BBQ so I put it to you that you can't cook pop corn
@Alex-zi1nb
3 жыл бұрын
nah ancestors didnt grill, ancestors bbq. medium heat, indirect. theres a reason it has a culture world wide with all cuts of all animals. we didnt just throw them on the coals we hung them and cooked
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