Enjoy watching your bbq reviews, good luck with your contests!
@jessieodaniel771
Жыл бұрын
I've recently been looking into different charcoal briquettes and found cowboy is owned by B&B
@relaxman125
5 жыл бұрын
Great information
@FLYINGSMOKE
5 жыл бұрын
relaxman125 thank you sir!
@jaredmasten1591
2 жыл бұрын
Thanks, I learned what I needed!
@FLYINGSMOKE
2 жыл бұрын
Glad to help!
@pokemonmaster2609
5 жыл бұрын
i just got this brand today and tried it out too! it gets really smokey but for me it burned fast and long. i didnt stack the charcoals on top of each other rather layed them in rows flat across the whole grill. i think that gave it a lot of airflow to burn it hot. the meat tasted a little gas though. idk why. thought its natural.
@FLYINGSMOKE
5 жыл бұрын
Pokemon Master not sure about the flavor. Have you used lighter fluid in your grill before?
@BB-xv6hp
2 жыл бұрын
Shits to powerful
@simplelogic9090
Жыл бұрын
They are very thick like you will maybe need a quarter of a chimney for your next cook if you used a full one on your previous cook. Oh for grilling not smoking different use there but still very good.
@JohnDoe-qf1ur
2 жыл бұрын
What grill is that? Also, the reason your steak isn't up to temp is that you didn't set up a cool zone and brought it up to temp. We reverse sear ours personally. While grilling, you should always have a cool zone, IMO. I sure hope you cooked a lot more than what was shown.... otherwise that's a lot of wasted charcoal. 1 chimney, cool / hot zone is all you really need unless you're cooking for several... PS: awesome grill grates.
@SpYucaipaSoCal
Жыл бұрын
I agree that was a ton of charcoal for a single steak. This charcoal is reasonable has good temperatures in a decent grill. A baby weber would have done this on a gallon about 20 briquettes like a champ.
@mk2ingit
2 жыл бұрын
What about low and slow 220-75ish? Plus if you're doing steak you want to have a hot side and bring the steak to your desired temp level side after a good sear..
@FLYINGSMOKE
2 жыл бұрын
There are lots of ways to do it
@kfitz59
2 жыл бұрын
I always go with if it ain’t broke don’t fix it. Ever since I found B&B, I have stopped looking-At least for briquettes. I have not tried B&B lump yet.
@FLYINGSMOKE
2 жыл бұрын
Thanks for watching and your comments!
@bt-xv1fy
10 ай бұрын
I get cowboy because its cheep at Walmart, but I have to use a lot to get my char-broil barrel smoker over 225, with it getting winter like here in utah we are doing bbq for thanksgiving (i no like turkey) what burns hot or what do you recommend for ribs to hold 275?
@FLYINGSMOKE
10 ай бұрын
At home, any charcoal for heat, then some hardwood chunks of your choice for flavor. We use pecan. Then when I pull the ribs at color, wrap, they go in the oven. Pretty much no more smoke goes into meat after like 140*. You can add a hint of smoke at the end when setting the glaze
@cindykee3719
4 жыл бұрын
Why do you leave the lid off while heating the grill grates, and then put the lid on to get it heated? Can't you put the lid on right away and heat it all at once?
@FLYINGSMOKE
4 жыл бұрын
Cindy Kee well... that’s kind of a secret. ;-) But you can do that, no worries
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