BSIE #9 - Direct Heat Cooking & Smoking On The Heavyweight 2.0
In this new episode of Building Smokers In Europe I did a full cooking session on the Heavyweight 2.0 demonstrating all of the techniques this beast is capable of. Subscribe if you’re into raw steel, Texas-style smokers, or craft-maker content in general. New episode every Sunday. — Follow the journey: Instagram – @mollersmokers Web – www.mollersmokers.com
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Direct Heat Ribs: The Superior Method?
![BSIE #12 - The Tanker 1000 Build [Part 3] - Testing, Tuning & The Disruptor](https://i.ytimg.com/vi/0oJ6hqnzsLw/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLC1_Q3tvM9UTbXk4aNeZgOCgFRvuQ)
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BSIE #12 - The Tanker 1000 Build [Part 3] - Testing, Tuning & The Disruptor
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GRILLED PORK STEAKS 🥩 #delicious #yummy #cooking #grilled #pork #steak #satisfying #food #fyp
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Live Fire Management / Santa Maria / Mushroom Bacon Swiss Burgers and Wings
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Most People Run Cheap Offset Smokers Wrong (Here’s the Fix)
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BSIE #25 - The Most Even Backyard Offset in The World
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The ONLY Grill/Smoker You Need! - Smokeslinger Direct Heat Grill Review
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BSIE #18 - Custom 600G Rig: Smokestack, Bodywork & Disruptor
![BSIE #11 - The Tanker 1000 Build [Part Two] + Offset Smoker Design Talk](https://i.ytimg.com/vi/tBf9-sxFKz4/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDw38MU8MUW8m_lCskoBin2AfBWFw)
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BSIE #11 - The Tanker 1000 Build [Part Two] + Offset Smoker Design Talk
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"THE CRYPT" Insulated direct heat cooker by Deep Creek Metal Works
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The Chudbox Direct Heat BBQ! | Chuds BBQ
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Big Direct Heat Pit Build for J N Willy's BBQ
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Direct Heat Brisket | Breaking All The Rules Hot n' Fast
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Homemade Cognac — No Barrel, No Still. They Never Wanted You To Know This
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5 Things You Need to Know About the Smokai Cold Smoke Generator before you purchase one.
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How to Make Smoked Brisket in a Weber Kettle for Beginners Using the Snake Method
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Why Is My Charcoal Grill Not Getting Hot Enough?
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Building an insulated direct heat smoker and grill
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The Science of Brisket Tenderness (And Perfect Hold Time)
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