Hey Eric; Just curious, what temp does the pit barrel settle in at and how long on the pork shoulder? Do you have to add charcoal? I just bought the chargriller auto-kamado and did a butt at 225 degrees. It took 13 1/2 hours and I boosted it to 250 for the last 1.5 hours wrapped. That was only an 8 lb. butt.
And here I'm thinking it's a used fluid film barrel and prayed you'd clean bbn it out then burned off any residue oh and what TIMES DINNER I'm hungry?
Man, now you've got my mouth watering. I'll bet it smells amazing.
Those caliper hangers? Just curious 😎
Workshop and bbq. It's the total mans' domain. Where is the beer fridge?
what do you use for fuel for your pit . lol old oil filters
Remember, Folks, if he can smoke it, you can smoke it. Thanks for watchin’.
Am I invited? Of cause Wolf & Tikaani will come too and play with your doggos.
I did not appreciate the BBQ tease you gave us. Would of loved to seen the finish product and Mrs O preparing your lunch.
I'm about ready to fill out an application. I mean, it'd be a 3 hour commute, but that lunch might just be worth it 🙂
At least once a week I would cook for everyone at brake masters. Then we would all be worthless the rest of the day lol
Is that an Eric recipe or Mrs. O special?
Dear god man! Spritz that shoulder. She looks a little dry. No disrespect Eric love your channel 👊
Yeah, but what is the torque spec for the lid?
Oh man I can't make it in time for lunch or dinner, it's over 1,100 miles!
Yes but will you ruin it by smothered bbq sauce on it? Or Texas style? Why people like sugar on their meat is beyond me.
u wut m8
Daaang : )
them vegan ribs looking good
I use the metal drum from my last clothes washer as a burn barrel. Nothing goes to waste in my house.
Looks great 😁
OUTSTANDING, how does one get invited to lunch🤗😎🤗😎
Daaaaaaaaaaaaaaamn!
Awesome
Are you talking applications?
Jealous
Damn eric, that looks amazing
Ive got spam and a toaster oven. It is just not the same!
try out the alabama white sauce dukes
I hope you feed your employees! That would be a nice perk.
We can smell that from Rhode Island buddy 😆
I like the horseshoe handle and rebar, but the pork is the best. 🙂
We'll stop by…
How can you concentrate with that going on?
OMIGOSH, I really need an SMA oil change now!!
I wouldn't trust that guy's cooking.
Hey Eric;
Just curious, what temp does the pit barrel settle in at and how long on the pork shoulder? Do you have to add charcoal?
I just bought the chargriller auto-kamado and did a butt at 225 degrees. It took 13 1/2 hours and I boosted it to 250 for the last 1.5 hours wrapped. That was only an 8 lb. butt.
U da man!
I'm gonna need a application
I need directions to show up for lunch or dinner which ever it is nothing like real wood fire cooking
Make sure you check out Chef Tom at all things barbecue on YouTube the dude is crazy good
and NOW I'm HUNGRY 🤤🤤🤤🤤🤤
You are killing me!!! Haven’t eaten yet…
Are you hiring? 🙂
I am on my way!!!
Yummy yummy in my tummy 😋😋😋
Those are good smokers, with a lot of capacity. Enjoy.
Did a pork but in pit barrel yesterday, best thing for ribs that's forsure 😋