@i was thinking about talking to nick all day i just bought his book today
@cablefellow Says:
This just popped up on my feed and I got a little excited. The. Saw 11 months ago.
@Jwanouskos Says:
Did u ever figure out that smoker or did u get rid of it?
@outlawcrx Says:
Man I can’t explain how much I miss your channels Matt. Hope life is going how you wanted it to. God bless brother
@JulieVanover Says:
Baffel/ don’t let them win
@SubMOA8 Says:
Put a few holes in the bottom of the divider plate
@ACHuntsTexas Says:
U balance smokers with draft, the stack and firebox air
@ACHuntsTexas Says:
I will take it. I have been building pits for Harris County for 25 years
@ACHuntsTexas Says:
High heat blk paint
@jadelafond6284 Says:
Cut some of the inner lip to the grill there's more wall than actually needs to be there to separate the fire I mean that's a deep fire box there's no way that it's going to like overreach the grills inner interior wall
@leighalmond4128 Says:
That's a crappy smoker. Sell it.
@bbbvvhk Says:
Lol, lighter fluid.... nooooo
@Allen-kv7jb Says:
Disgracing the rolls royce with degenerate culture
@CapnCrnch330 Says:
also you're gonna rust, rub right over that with some oil and as it heats up the water evaporates and seals it giving a great patina
@JMar671 Says:
Tri tip makes a great meal and is a quick smoke.
@Bryan23201 Says:
We gonna miss you buddsie
@stevo1812 Says:
What if you drill some extra holes in the plate
@stevo1812 Says:
Love you matt and you will be missed
@stevo1812 Says:
He is board already 😂
@cole33333333 Says:
Oil does not contain any corrosion inhibitors. WD 40 does. Plus I think that style smoker needs control vents at the lower end of the smoke box. Just like the ones I. The door. You would be able to control heat better.
@barbarairvin1219 Says:
❤
@aimee74075 Says:
Is there a link for the smoker made by the Texas company that you didn't tell us who made it?
@JuniorGarcia-z9l Says:
Heat rises buddy
@chrisanderson9856 Says:
I would cut 3 - 2" holes just above the bottom grate next to the fire. That should allow the heat to come out lower, thus allowing the temp to even out. I had to do that to one of my old smokers, and it was still a little off, but not 100°.
@ClaytonForrester-wy5pi Says:
Did you buy crap for a chance to win Matts F350? It was never awarded... Which is sweepstakes fraud - Report it to the Federal Trade Commission - https://reportfraud.ftc.gov/
@marek9653 Says:
We are finding the real reasons why was smouker sold. Time to start grilling and forgot about smouking :D
@seang1032 Says:
Matt is stopping demolition ranch, vet ranch and off the ranch. But he's starting a new channel, BBQ Ranch!
@soosipoo Says:
Matt idk if you fixed it yet but if you can try and limit the flow out of the chamber so that the heat doesn't jetstream for the chimney. If you close it off a bit it'll bounce around and heat up the chamber.
@ColdsideRamrod Says:
Oh no. Now I want a smoker. What have you done
@NADS687 Says:
You'd smoke alot more with an electric smoker
@jupiter9463 Says:
Close your stack down halfway or more, which will help hold the heat in better and even out the temperature inside the smoker. With the stack that wide open, the heat just rips through the smoke chamber and builds up on the stack side before exhusting out. Once your smoker comes up to temp, shut down the intake and the exhaust halfway and wait sometime for the temps to level out. During the cook, if you get temp swings, control them by opening or closing the firebox damper, but try to keep your stack set in the same position throughout the whole cook. That should help you out.
@dstirling69 Says:
Nah, it's time for him to quit..... Is content for monsters been s***
@michaelrobinson85 Says:
Check out the big green egg smoker
@cesaroliveira3452 Says:
Does is really get that cold in Texas? what area is that?
@kylesteele9395 Says:
Did he say if Mikey is still going to have a job if not I wonder how much longer he’s going to be around
@MrSteven0525 Says:
You should not have wrapped it you boiled your meat and washed all the seasoning off
@AbbyMom100 Says:
I'm sure someone already told you Matt, but you needed to do the "biscuit' test.
@bradleygamers6913 Says:
You can put Kohl's at the bottom of the cold spots
@Ðork Says:
Ceramic coating for the win
@ratzasse Says:
You need to block off the stack, or all you'll get is fire. Way too hot. Your wood might be part of the equation. (Try pecan!) You won't do well with a roaring fire in the box. Spray the exterior down with cooking oil.
@danhill903 Says:
Vent the bottom right side
@dbtest117 Says:
Seems more like a grill than a smoker.
@jester-gq9jq Says:
👍👍👍👍👍👍👍🤢🤢
@Vapingdeath Says:
Perhaps you could ask Chud, to spend a weekend at your resort and only teach you stuff. Without having a bazillion people arround you.
@jgarfieldgarza934 Says:
Gotta use some Mesquite Wood for that delicious south texas taste
@abbygabriel2891 Says:
Yall still haven’t figured it out yet??
Matt’s not leaving!!!
Moving content to pepper box!!!
@re-REEEEET Says:
the exterior rust isn't a big deal, just put a cover on it when you're not using it
@adamperro Says:
Put a baffle at the top of the grill directly in the middle to break up the airflow and cause it to circulate
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