One could say that I have a slight problem when it comes to collecting BBQ Pits, but I really do love them all! Here’s a quick tour of my cooking area at home where we shoot our videos for How to BBQ Right.
It’s not the fanciest outdoor cooking space; but it works pretty well for what I do. It also keeps my pits out of the weather which is crucial in extending the life of any grill or pit. If you don’t have a covered area to protect your smoker from the elements, at least get a tarp or grill cover to shield them. This simple tip will keep you smoking for a long time.
Malcom Reed
Connect on Facebook
Follow me on Twitter
Subscribe to my YouTube Channel
Find me on Google+
Follow me on Instagram
Mr. Reed,
Thank you very much for all your advise, videos and great recipes. I watch them all the time and use them as well. you have made me the Pitt master of my neighborhood. No comps. for my leave it to the pros like you.
I finally found killer hogs rub, up here in Brandon Manitoba Canada,,, wow it sure tastes good,, cannot wait to try it, love watching ur vids on you tube, very helpfull, I currently run a Rec Tec 680
Mr. Reed, I am a beginner at smoking. I am retired and I want to learn how to smoke meat. I brought a Camp Chef 18 inch smoke vault in June 2018. It seems the best for me at this time. I have been reading and watching videos on BBQ. I have tried many recipes of pros like you. But you are the best in my opinion. You make BBQing, grilling and smoking simple for a beginner like me. Thank you for teaching me the basics. Continue to be the best you can be.
Hi Mr Reed
Your videos have taught me a lot so thank you!
I wanted to ask if you leave the fat on the Boston butts or if you trim them off before putting them on the grill. And if you leave it on, do you put the fat side face down or face up on the grill.
The first time I left the fat on and put it face down and it turned out well. I read that some people trim the fat off so that they can add more spices directly to the meat. I tried that method tonight, but I noticed that It fell apart and that was there was more juice surrounding the butt, with in the foil with this method (both cooked directly on grill at 250 degrees till internal temp of 130 and then foiled til 200 degrees
I usually leave the fat cap on – and use it as a shield. If your heat is coming from the top – go fat cap up. If the het is coming from the bottom, go fat cap down.
I just found a couple of your youtube videos and love them! I was wondering if any of your smoker videos could be used with an electric smoker? I have a CharBroil one i would like to try some of your recipes on!
Malcolm – in the last week, I have listened to all of your podcasts and watched multiple videos. I’m sure there are a few of us out here that would appreciate some “electric” guidance. I understand it’s not your first choice, but do you have any suggestions for modifying your recipe instructions to work with this method?
Regardless, I am a new fan and want to thank you for sharing your passion.
I just received my electric Masterbuilt on 10/16/18 and had the same question. The videos on here are awesome and I am hoping they will work on the electric smoker.
And, feed wood chips every 30 minutes or so. The seasoning / rubs are essential to getting the best flavor from items in the smoker. I have smoked ribs in the Masterbuilt for 4 hours @ 225 then finished them in ‘Texas Crunch’ (i.e., aluminum foil) on the PK or Weber w/ Slow ‘n Sear for another 2 hours at 250F. They are kinda a pain in that the wood chip receptacle is kinda small so you have to stay on top to get the smoke ring you’re wanting.
I love your videos sir, you’re right up there with Franklin, Soo, and Guga!
It’s Texas Crutch and use butcher paper instead of foil.
keith ferguson
aloha Malcom , love all your recipes i was wondering what your thoughts on green mountain grills im looking at the daniel boone smoker . i have a masterbuilt but i just cant hold the temps on it plus it only goes to 275 temp .
Have you ever cooked on a Chargriller akorn? its another ceramic grill for a little over $300, it works awesome. Also i love your videos and they are very informative.
Could you do an explanation on water cookers Vs. Dry cookers ? I am in the process of picking out a smoker and I do t have enough experience using dry smokers.
Love the Videos! been following you for years now and have learned a ton. I too am starting to build my grill/smoking collection. I currently use a weber smokey mountain and getting a cabinet style this summer. Backwoods or Humphrey’s? i’m torn… if you had to go with one, which route you going?
Enjoy your YouTube videos. I can tell you enjoy taking tough cuts of meat and turning them into delicious bits. Looking at the Myron Mixon H2O 36” smoker and the Old hickory like the one you have Price is real close on both. Did old hickory give that one to you for promotion? Or did you look at all smokers in the $3500.00 range. Why old hickory
Malcolm is the Bob Ross of BBQ!
Malcolm & Rachelle, you guys do a great job on your videos and podcast.
Any chance of adding a Tours/Appearances tab to your website? It would great for fans to get to meet you guys.
What do you think about the Old Country BBQ Pits, like Aaron Franklin used in his early
YouTube videos? The Wrangler, and Pecos are the closet to what he was using (they don’t
make that specific model any more). That’s my next acquisition, when I’ve build a backyard
area to store my grills/smokers and video setup. I binge on your channel frequently and
really enjoy your straightforward and clear explanation of your process. I have learned
A LOT by watching and doing it!
Malcolm,
Really taking it up a notch using your videos. I’ve done ribs and pork belly according to your video and they were perfect!. I agree with an earlier post that it would be fun to see a fans be able to join you and your wife on the podcast or cooking. Keep up the great work. BIG FAN!!!
Thanks for the tour of your cooking area and cookers. It’s a seriously impressive lineup. God bless your wife. You have the best channel on YouTube. My grilling/smoking has improved significantly from watching.
Malcom,
I really enjoy all the videos and recipe’s you post along with the different cooking strategies aka Smokers you use. I just bought a Gateway 55 Gal drum and I’m super pumped about it! Any advise or favorite recipe for a new Insane can posse member?
Also what’re your thoughts on the Orion Smoker and have you ever used one?
Malcolm, I have been grilling for years, but only got into smoking for about two years. And even then, I was using an electric smoker. I want to graduate to something better, but I also know I still have much to learn. I was thinking either a WSM or a Trager pellet grill. Which would you recommend? You seem to always love your pellet grill in videos, but there also the authenticity of using charcoal. Recommendation?
At the moment, I smoke on a Smoke Vault 24″. It was cheap, got me going, but it really isn’t very fun. I would really like to get an Outlaw Patio (or Jambo backyard), but I need to save up for it. I don’t cater or do competitions, so it is a bit large for my needs, but I love the convection in the big offsets. On the other hand, i like the backwoods. Part of me feels like they are too simple, but they seem to produce an excellent product. Any advice for a low volume smoker like myself?
I have a green egg that I cook on now, but would like to buy a stick burner in the near future. I have looked at the Yoder Cheyenne, and the 36″ Lang smokers. Would you recommend one over the other, or recommend any other brands to get started with? Appreciate all that you do!
I’ve been smoking for years (20+) and currently have a couple Traegers and also a Yoder YS640. I am very interested in the insulated vertical cabinet smokers that run on charcoal. Especially ones that are seem to be easy to dial in on your temp and that hold it for hours on end – like for an overnight brisket cook. I was wondering how you compare the taste of your BBQ using a pellet smoker versus a charcoal smoker? Is one a bit better? The smoker I am looking at is the Lone Star Grillz “Mini”. Do you know about them and have any comment about them as a smoker. They are very pricey so I’m tentative about pulling the trigger. Thanks for any info you can provide.
Malcom,
When you smoked a brisket on your Jambo Stick Burner it looks like the first five hours you smoke the brisket fat side down, then after the wrap you went right back to fat side down. It that correct, could you please clarify that for me.
Found you on a search for pork butt. Fixing to follow your recipe and instruction’s on my pellet smoker, it will be my first time to smoke a pork butt.
I absolutely love your YouTube site and website. Thank you for all of the useful information.
I hope you’re able to assist me. I am wanting to add BBQ to my catering company and wanted to know what commercial smokers brands you would recommend to cook ribs on for a large crowd? I am looking for a smoker that is easy to use and clean when catering. I currently use a pellet smoker at home for personal use but during catering I might need to do 80 plus racks. Do the commercial electric smokers for restaurants give good results or should I get a commercial pellet outdoor smoker? I would love to cook on charcoal with wood but I worry it would take too much time to come to temperature and keep it consistent given all the other foods I have to prepare.
Comments 41
Mr. Reed,
Thank you very much for all your advise, videos and great recipes. I watch them all the time and use them as well. you have made me the Pitt master of my neighborhood. No comps. for my leave it to the pros like you.
I finally found killer hogs rub, up here in Brandon Manitoba Canada,,, wow it sure tastes good,, cannot wait to try it, love watching ur vids on you tube, very helpfull, I currently run a Rec Tec 680
Mr. Reed, I am a beginner at smoking. I am retired and I want to learn how to smoke meat. I brought a Camp Chef 18 inch smoke vault in June 2018. It seems the best for me at this time. I have been reading and watching videos on BBQ. I have tried many recipes of pros like you. But you are the best in my opinion. You make BBQing, grilling and smoking simple for a beginner like me. Thank you for teaching me the basics. Continue to be the best you can be.
Edward Williamson
Hi Mr Reed
Your videos have taught me a lot so thank you!
I wanted to ask if you leave the fat on the Boston butts or if you trim them off before putting them on the grill. And if you leave it on, do you put the fat side face down or face up on the grill.
The first time I left the fat on and put it face down and it turned out well. I read that some people trim the fat off so that they can add more spices directly to the meat. I tried that method tonight, but I noticed that It fell apart and that was there was more juice surrounding the butt, with in the foil with this method (both cooked directly on grill at 250 degrees till internal temp of 130 and then foiled til 200 degrees
Thank you so much!
Author
I usually leave the fat cap on – and use it as a shield. If your heat is coming from the top – go fat cap up. If the het is coming from the bottom, go fat cap down.
I just found a couple of your youtube videos and love them! I was wondering if any of your smoker videos could be used with an electric smoker? I have a CharBroil one i would like to try some of your recipes on!
Author
I don’t have an electric smoker and I’m not that fond of them.
Malcolm – in the last week, I have listened to all of your podcasts and watched multiple videos. I’m sure there are a few of us out here that would appreciate some “electric” guidance. I understand it’s not your first choice, but do you have any suggestions for modifying your recipe instructions to work with this method?
Regardless, I am a new fan and want to thank you for sharing your passion.
Author
just hold the temps steady and you can cook any recipe on any smoker. Electric smokers are easy they just don’t give much flavor.
I just received my electric Masterbuilt on 10/16/18 and had the same question. The videos on here are awesome and I am hoping they will work on the electric smoker.
Author
just hold the temps steady…
And, feed wood chips every 30 minutes or so. The seasoning / rubs are essential to getting the best flavor from items in the smoker. I have smoked ribs in the Masterbuilt for 4 hours @ 225 then finished them in ‘Texas Crunch’ (i.e., aluminum foil) on the PK or Weber w/ Slow ‘n Sear for another 2 hours at 250F. They are kinda a pain in that the wood chip receptacle is kinda small so you have to stay on top to get the smoke ring you’re wanting.
I love your videos sir, you’re right up there with Franklin, Soo, and Guga!
It’s Texas Crutch and use butcher paper instead of foil.
aloha Malcom , love all your recipes i was wondering what your thoughts on green mountain grills im looking at the daniel boone smoker . i have a masterbuilt but i just cant hold the temps on it plus it only goes to 275 temp .
Author
I’ve never really used a GMG, but here is some info on picking the right smoker for you https://howtobbqright.com/smokers-and-grills-2/
I have a GMG DB and love it! I’ve used SEVERAL of Malcom’s recipes and they turn out great on the GMG!
Have you ever cooked on a Chargriller akorn? its another ceramic grill for a little over $300, it works awesome. Also i love your videos and they are very informative.
Could you do an explanation on water cookers Vs. Dry cookers ? I am in the process of picking out a smoker and I do t have enough experience using dry smokers.
Author
Water smokers just have a water pan built-in… But this info will help point you in the right direction: https://howtobbqright.com/smokers-and-grills-2/
Love the Videos! been following you for years now and have learned a ton. I too am starting to build my grill/smoking collection. I currently use a weber smokey mountain and getting a cabinet style this summer. Backwoods or Humphrey’s? i’m torn… if you had to go with one, which route you going?
Author
Never smoked on a Hump but I do like the Backwoods a lot – https://howtobbqright.com/smokers-and-grills-2/
Love what you do and im jealous as hell man. Keep it up. Maybe make it out to California some day and i can oggle lol
Hey Malcom what’s the Ole Hickory you use at home and the size thanks
Author
That is an Ole Hickory MM
Enjoy your YouTube videos. I can tell you enjoy taking tough cuts of meat and turning them into delicious bits. Looking at the Myron Mixon H2O 36” smoker and the Old hickory like the one you have Price is real close on both. Did old hickory give that one to you for promotion? Or did you look at all smokers in the $3500.00 range. Why old hickory
Author
Ole Hickory is a great pit. I have several and use them for Competition BBQ. Check out the Ole Hickory before going with the Mixon smoker for sure.
Malcolm is the Bob Ross of BBQ!
Malcolm & Rachelle, you guys do a great job on your videos and podcast.
Any chance of adding a Tours/Appearances tab to your website? It would great for fans to get to meet you guys.
Howdy Malcolm?!?
What do you think about the Old Country BBQ Pits, like Aaron Franklin used in his early
YouTube videos? The Wrangler, and Pecos are the closet to what he was using (they don’t
make that specific model any more). That’s my next acquisition, when I’ve build a backyard
area to store my grills/smokers and video setup. I binge on your channel frequently and
really enjoy your straightforward and clear explanation of your process. I have learned
A LOT by watching and doing it!
Thanks!
Author
I love all the pits
Malcolm,
Really taking it up a notch using your videos. I’ve done ribs and pork belly according to your video and they were perfect!. I agree with an earlier post that it would be fun to see a fans be able to join you and your wife on the podcast or cooking. Keep up the great work. BIG FAN!!!
Thanks for the tour of your cooking area and cookers. It’s a seriously impressive lineup. God bless your wife. You have the best channel on YouTube. My grilling/smoking has improved significantly from watching.
Malcom,
I really enjoy all the videos and recipe’s you post along with the different cooking strategies aka Smokers you use. I just bought a Gateway 55 Gal drum and I’m super pumped about it! Any advise or favorite recipe for a new Insane can posse member?
Also what’re your thoughts on the Orion Smoker and have you ever used one?
Author
Love my Gateway! Ribs are hard to beat on a drum. They just have a great pit flavor. Brisket does too…
Don’t know much about the Orion but I’ll check it out
Malcolm, I have been grilling for years, but only got into smoking for about two years. And even then, I was using an electric smoker. I want to graduate to something better, but I also know I still have much to learn. I was thinking either a WSM or a Trager pellet grill. Which would you recommend? You seem to always love your pellet grill in videos, but there also the authenticity of using charcoal. Recommendation?
Hi Malcolm,
At the moment, I smoke on a Smoke Vault 24″. It was cheap, got me going, but it really isn’t very fun. I would really like to get an Outlaw Patio (or Jambo backyard), but I need to save up for it. I don’t cater or do competitions, so it is a bit large for my needs, but I love the convection in the big offsets. On the other hand, i like the backwoods. Part of me feels like they are too simple, but they seem to produce an excellent product. Any advice for a low volume smoker like myself?
Sorry about the typo in the name..
Malcom,
I have a green egg that I cook on now, but would like to buy a stick burner in the near future. I have looked at the Yoder Cheyenne, and the 36″ Lang smokers. Would you recommend one over the other, or recommend any other brands to get started with? Appreciate all that you do!
Hi Malcom,
Love your videos and BBQ products!
I’ve been smoking for years (20+) and currently have a couple Traegers and also a Yoder YS640. I am very interested in the insulated vertical cabinet smokers that run on charcoal. Especially ones that are seem to be easy to dial in on your temp and that hold it for hours on end – like for an overnight brisket cook. I was wondering how you compare the taste of your BBQ using a pellet smoker versus a charcoal smoker? Is one a bit better? The smoker I am looking at is the Lone Star Grillz “Mini”. Do you know about them and have any comment about them as a smoker. They are very pricey so I’m tentative about pulling the trigger. Thanks for any info you can provide.
Malcom,
When you smoked a brisket on your Jambo Stick Burner it looks like the first five hours you smoke the brisket fat side down, then after the wrap you went right back to fat side down. It that correct, could you please clarify that for me.
Found you on a search for pork butt. Fixing to follow your recipe and instruction’s on my pellet smoker, it will be my first time to smoke a pork butt.
Hi Malcom,
I hope you’re well.
I absolutely love your YouTube site and website. Thank you for all of the useful information.
I hope you’re able to assist me. I am wanting to add BBQ to my catering company and wanted to know what commercial smokers brands you would recommend to cook ribs on for a large crowd? I am looking for a smoker that is easy to use and clean when catering. I currently use a pellet smoker at home for personal use but during catering I might need to do 80 plus racks. Do the commercial electric smokers for restaurants give good results or should I get a commercial pellet outdoor smoker? I would love to cook on charcoal with wood but I worry it would take too much time to come to temperature and keep it consistent given all the other foods I have to prepare.
Are you able to point me in the right direction?
Thank you,
Blair