CANNOT

CANNOT CANNOT USE YOU CANNOT USE LIGHTER FLUID. IF YOU IF YOU USE IF YOU USE CHARCOAL BRISKETS, GETTING THE REAL AND AND IF YOU USE LIGHTER FLUID, YOU'RE RUINING THE MEAT. LUMP LUMP CHARCOAL. LUMP, LUMP, THAT'S LUMP, THAT'S FIREWOOD LUMP, THAT'S FIREWOOD THAT'S LUMP, THAT'S FIREWOOD THAT'S ALREADY BEEN USE LUMP USE LUMP CHARCOAL. THOSE ARE NOT BRISKETS.. AND USE AND USE FIRE STARTERS. GET WEBBER, GET WEBBER, GET ELECTRICAL BUT DO NOT BUT DO NOT PUT LIGHTER FLUID YOU'RE YOU'RE RUINING YOU'RE RUINING YOUR MEAT. THAT'S THAT'S THE VERY THAT'S THE VERY BEGINNING OF BASIC MARINATING MARINATING IS MARINATING IS THE THE NIGHT THE NIGHT BEFORE THE NIGHT BEFORE SEASON THE NIGHT BEFORE SEASON YOUR THE NIGHT BEFORE SEASON YOUR MEAT, LET IT SET. THAT'S THE KEY. CHICKEN. IF YOU SMOKE IF YOU SMOKE CHICKEN, THE SKIN IS THE SKIN IS GOING TO THE SKIN IS GOING TO BE THE ONLY WAY TO THE ONLY WAY TO AVOID RUBBERY YOU SMOKE YOU SMOKE IT IS YOU SMOKE IT IS TO BOIL THE CHICKEN FOR FIVE FOR FIVE MINUTES FOR FIVE MINUTES IN BOILING JUST DROP A JUST DROP A WHOLE JUST DROP A WHOLE CHICKEN IN, TAKE IT RIGHT THEN THEN WHEN YOU THEN WHEN YOU ROAST YOUR CHICKENS, BUY STANDS STANDS THE STANDS THE LITTLE IRON STANDS THE LITTLE IRON THINGS RIGHT ON TOP RIGHT ON TOP AND LET THEM SMOKE IF YOU IF YOU CAN IF YOU CAN AFFORD IF YOU CAN AFFORD A GREEN EGG I'M I'M TELLING YOU I'M TELLING YOU IT'S I'M TELLING YOU IT'S WORTH ITS IT'S AN EXPENSIVE IT'S AN EXPENSIVE LITTLE BUT IF YOU CAN EGG, GET YOUR DON'T DON'T NOTHING DON'T NOTHING COOK BETTER DON'T NOTHING COOK BETTER THAN A DON'T NOTHING COOK BETTER THAN A GREEN AND IT'LL AND IT'LL HELP YOU STAY AND IT'LL HELP YOU STAY OUT OF CAUSE YOU CAN CAUSE YOU CAN REGULATE THE CAUSE YOU CAN REGULATE THE TEMPERATURE CAUSE YOU CAN REGULATE THE TEMPERATURE WITH THE CAUSE YOU CAN REGULATE THE TEMPERATURE WITH THE DAMPER ON THE BOTTOM ON THE BOTTOM AND THE VENT ON WHEN I DO BABY WHEN I DO BABY BACK RIBS, I PUT MY I PUT MY TEMPERATURE I PUT MY TEMPERATURE AT I PUT MY TEMPERATURE AT 275 I PUT MY TEMPERATURE AT 275 TO 280. ONCE ONCE I GET IT LOCKED IN, MY MEAT OUT, TAKE THE SKIN OFF THE- I PUT IT BONE I PUT IT BONE SIDE DOWN, I SET IT ON THERE. I DON'T EVEN FLIP MY I SET IT ON I SHUT THAT LID I SHUT THAT LID DOWN I SHUT THAT LID DOWN IN 30 I PICK IT UP TO MAKE SURE EVEN EVEN LOOK UP UNDER SET IT BACK DOWN SET IT BACK DOWN SET IT BACK DOWN IN SET IT BACK DOWN IN 54 AT AT 280 YOU AT 280 YOU COULD AND THEY DONE AND THEY DONE AND THEY DONE ON A GREEN THAT'S HOW THAT'S HOW HARD RIBS RIBS ARE DELICIOUS. THAT'S BUT THAT GREEN BUT THAT GREEN EGG IF YOU CAN IF YOU CAN AFFORD A GREEN CAUSE CAUSE I GOTTA CAUSE I GOTTA REMEMBER WHO I TALKING TALKING TO TALKING TO PEOPLE LIKE JUST TALKING TO PEOPLE LIKE JUST GO GET A GREEN YOU SEE THAT YOU SEE THAT 1800. BUT YOU'LL BUT YOU'LL SAVE BUT YOU'LL SAVE THOUSANDS BUT YOU'LL SAVE THOUSANDS OF BUT YOU'LL SAVE THOUSANDS OF DOLLARS BUT YOU'LL SAVE THOUSANDS OF DOLLARS IN CAUSE YOU WON'T RUIN