>>HOST:
>>HOST: THOSE OF YOU >> WHO WATCH ME OVER THE
YEARS KNOW THAT I'VE A
REAL AFFINITY FOR
COOKING, I COOK FOR THE
RESTAURANT BUSINESS FOR
YEARS AND YEARS, AND I
LOVE IT TO BARBECUE AND
SMOKE THINGS, WE HAVE
PRODUCT HERE THAT IS PRO
FROM AN AMAZING COMPANY
CALLED CHAR-BROIL.
CALLED CHAR-BROIL. CHAR-BROIL SPECIALIZES C
IN GIVING YOU
PROFESSIONAL RESULTS
PROFESSIONAL RESULTS RIGHT IN THE COMFORT OF
YOUR OWN HOME. THIS IS
OUR CHAR-BROIL
OUR CHAR-BROIL TRU-INFRARED A DIGITAL
ELECTRIC SMOKER. THESE
THINGS ARE AMAZING, WE
HAVE TWO DIFFERENT HAVE
STYLES FOR YOU, WE HAVE
THE ONE THAT IS JUST A
FLAT BOX WITHOUT THE
WINDOW, WHICH WE ARE
CALLING AT THE REGULAR
SMALLPOX. AND WE ALSO BE
BRAND-NEW ONE WITH THE
GLASS DOOR, THE DELUXE
MODEL THAT ALSO COMES
WITH A REMOTE CONTROL SO
NOW, YOU CAN REMOTELY
OPERATED WHICH IS REALLY
COOL! IS TRUE SMOKING,
YOU DISCIPLINE YOUR
FAVORITES AT CHIPS, I
DON'T CARE WHAT YOU PUT
IN THERE, COULD BE OLD,
MISTY, APPLICANTS MISTY,
DOESN'T MATTER AND YOU
HAVE THE MOST INCREDIBLE
FLATER, SOME DIFFERENT
OPTIONS, MY FAIR GOOD
FRIEND MARC GILL WILL
TAKE YOU ALL ABOUT YOU
ARTICULATE FOR OTHER ART
VERY GUY FOR FATHER'S
DAY, WHATEVER MOM WANTS
FOR MOTHER'S DAY.
>>GUEST: YOU'VE GOT >>G
THAT RIGHT NOW HERE'S TH
THE DEAL, FOR 66 YEARS
CHAR-BROIL HAS DONE ONE
THING AND ONE THING ONLY
US BUT YOUR OPERATING
EXPERIENCE AS GOOD AS IT
CAN BE, NO QUESTIONS
ASKED!--OUTDOY
CAN BE, NO QUESTIONS ASKED!--OUTDOOR EATING A
WE MAKE THE REGULAR
SMOKER WITH A SOLID
AUDIOVISUAL AND I GUY, A
WE DIDN'T WANT TO NEWS
ARTICLE FROM HER BACON A
IS A PRIVATELY NOBODY
WHAT I WILL DO IS I WHAT
WOULD DO MY WORK HERE ON
OUR GLASS FRONT BECAUSE
I WANT YOU TO SEE, SO
HERE IS HOW YOU ARE HERE
GOING TO SET THE SMOKER,
IT CANNOT BE ANY SIMPLER
GOING TO SET THE SMOKER, IT CANNOT BE ANY SIMPLER.
FIRST THINGS FIRST YOU
WILL OPEN THIS UP FOR
YOU, DOUBLE WALL
INSULATION INTEREST
INSULATION INTEREST LOOKING WINTER, SPRING,
SUMMER, FALL, EVEN
TEMPERATURE THE HALLWAY
AROUND TO GET FOR AROUND
SHELVES FULLY
SHELVES FULLY CONFIGURABLE, YOU DECIDE
I WANT TO SET THE
INSIGHT, 725 IN. OF
TOTAL SMOKING AREA,
YOU'VE GOT TO BE KIDDING
MANY WOULD DIE, HOLY
MOLY! NOW EVERY MACHINE,
WETHERBEE GLASSER IN THE
REAR, HAS A DECK SAME
SMOKY TECHNOLOGY AND
WILL, THE LITTLE PAN WIL
HERE THAT HOLDS LIQUID,
THIS WILL LET YOU TO
COMPLETELY CUSTOMIZE COM
YOUR SMOKING EXPERIENCE,
AND A BARRETT USER WINE,
AND WHAT SETS CHAR-BROIL
PARTS, FOR EVERY OTHER
SMOKER I'VE SEEN DESIGNS
WORK IN YOUR BACKYARD IS
HOW IT HANDLES THE
WIDGETS, SMOKING AT HOME
UP IS ABOUT TO BE EASY
AND A CONVENIENT YOU DO
NOT BABYSIT BUT EVERY
OTHER MACHINE I'VE SEEN
REQUIRES YOU TO GO WITH
EVERY 30 TO 90 MIN. IN
REQUESTS OF SMOKE CHIPS,
AS AN ORGANIZED LOVE OUR
SMOKE IN A BRISKET YOU
WERE LITERALLY WALKING W
TO YOUR MACHINE UP TO 24
TIMES, THAT IS NOT VERY
CONVENIENT! HERE IS HOW
WE HANDLE THIS, OUR WE H
SMOKE BOXES OVERSIZE, SM
THE GUYS POINT YOU WILL
ADD OAK, CHERRY, AD ADD
MAKES NO DIFFERENCE. IF
YOU FILL AT A QUARTER OF
THE WAY IT IS DIFFERENT
TO OUR SMOKE. IF YOU
THOUGHT HAVE TO WITH THE
FIRST MORE OUR SMOKE,
ALTHOUGH WITH A BUILD
SMOKE IN YOUR BACKYARD
FOR EIGHT SOLID HOURS,--4
HOUR WITHOUT EVER, HOUR
THAT'S UNHEARD OF, NEVER
EVEN HEARD OF THAT.
>>HOST: ALL TO UPDATE
EVERYBODY RIGHT NOW, THE
ONE THAT MARK HAS, THAT
THE LOCKS, I'LL HAVE 150
OF THOSE LEFT! IS THE OF
ONE THAT IS SELLING THE
MOST, THAT IS THE ONE I
WOULD GO WITH, ALL OF WO
THE DOCUMENTED IN THE
BACKYARD DEDUCTED
BACKYARD DEDUCTED >>GUEST: -- . YOU CAN
SEE WHAT IS GOING ON,
EVERY MACHINE REGULAR
DELUXE, YOU COULD BUY
TIMER, COULD BUY
TEMPERATURE I ONCE
EVIDENCE OF THE NEEDS EV
AND CLOSE THE INSULATED
DOOR IN OUR GUYS, IF DOO
YOUR REGULAR MACHINE,
JAVA CONTROL PANEL TO
SET, WITH YOUR DELUXE
MODEL, YOU ACTUALLY HAVE
A REMOTE CONTROL YOU CAN
SET AND MONITOR FROM
ANYWHERE. WHAT I WILL DO
IS WALK YOU THROUGH THE
SETTING IMAGES GO TO THE
FOOD BECAUSE EVERYBODY
WANTS TO SEE THE FOOD.
GUYS THIS IS A SIMPLE
SMOKING IS, THIS WILL GO
FROM ACQUIRING YEARS AND
YEARS OF A MASTER
EXPERIENCE OF THIS, EXPE
WHERE READY SET THE
TEMPERATURE, 100°, 280,
SET THE TIME, OR THE PRO
TEM RICHARD, I WANT MY
NEEDS TO REACH 165°, AND
GUY, THAT IS A LITERALLY
IT'S! SURGERY GO.--SO
HERE WE FOLLOW ALONG YOU
GUYS, MY HANDS ARE CLEAN
AND A CELL IN THE NEXT A
40 MIN., WE WILL SHOW 40
YOU TURKEY, HAM, LAND,
CORN, I WILL SMOKE FISH,
DO VEGETABLES AT
UNIVERSITY, I WILL SHOW
YOU HOW TO DO A CHICKEN
DINNER FOR 48 PEOPLE AND
STILL HAVE ROOM, I WILL
SHOW YOU HOW TO DO
SAUSAGE, THE MOST
INCREDIBLE ONION RINGS
YOUR RECEIPT, PULLED POR
INCREDIBLE ONION RINGS YOUR RECEIPT, PULLED PORK
WILL START WE HAVE
LOADED THE MACHINE UP
WITH, OUR STANDING RIB
ROAST AND SO GUYS, THE
DOUBLE TO YOU TODAY ARE
SOME OF THE COOLEST SOME
GLOVE SIZING AVAILABLE
FROM CHAR-BROIL, THEY
HAVE RAISED RIDGES TO
KEEP YOUR HANDS AWAY KEE
FROM THE HEAT! IT IS
GREAT FOR BARBECUING OR
YOUR NEW SMOKER.
>>HOST: BY THE WINTER
GLOVES, WHAT WE HAVE, 40
PARIS? IS THAT WE YOU
SAID? 40, THEY ARE GOING
FAST! WHAT YOU HAVE IN
THERE, NANCY MARK
>>GUEST: --ME >>GUEST: -
STARTED WITH A RIB START
ROAST, SO LET'S START, R
WE WALK EVERY YEAR, JUST
LIKE THAT I WILL PUT THE
TRAY OVER AND JUST TRAY
BEFORE WE GET CUTTING,
THE GREAT THING ABOUT
SMOKING IS THAT THE
ABILITY TO SMOKER WILL
MULTIPLE FOODS ARE ONE
TIMES A WEEK TAKE ARCHER
CANNOT TAKE HER BACON
WRAPPED ASPARAGUS, AND
JUST FOR FUN, I JUST FOR
ACTUALLY, WHAT DO YOU
THINK OF OTHER SMOKE MAC
& CHEESE?
& CHEESE?
& CHEESE? >>HOST: OH NO!
>>GUEST: BY THE WAY, I
PULLED THAT A LOT OF ONE
YOU DID AND HERE'S THE
COOL PART OF SEES THAT
YOUR SMOKER YOUR HUNDRED
DOLLAR RIB ROAST FOR DOL
YOUR SUNDAY DINNER AND
YOU FIND YOURSELF UP YOU
GO ON THE SHOWER AND ARE
YELLING AT THE
12-YEAR-OLD, DOING
12-YEAR-OLD, DOING SOMETHING AND YOU MISS A
12-YEAR-OLD, DOING SOMETHING AND YOU MISS A?
AS SOON AS THIS IS AS
DONE, EVER EXPECTED 120°
AS SOON AS THIS IS AS DONE, EVER EXPECTED 120°,
AND THIS IS A READY AN
WHEN YOU ARE! ARE YOU
READY FOR THIS, YOU READ
GUYS? MAGINOT MAAS, NO
FUSS, RAD REGARD, THE
RIGHT OF THE VIDEO GUYS,
AND A--NO MUSS THAT AND
MEANS ALONE SLOW, EVERY
SLICE IS THE SAME, AND
ARE YOU READY? THAT IS
WHAT WE ARE TALKING
ABOUT, I DID NOT HAVE TO
DO A DARN THING, BUT DO
JUST LOOK AT IT FOR THE
CLASS AND WALK AWAY, IS
THAT NOT RIDICULOUS? THA
LOOK AT THE SKY!
>>HOST: WOW, I HAVE NOT
HAD THE PRIME RIB I'VE
NEVER HAVE SMOKED PRIME
RIB THAT IS ONE OF THE
BEST THINGS I'VE EVER
EATEN. LIKE SMOKE MAC &
CHEESE! LOOK WHAT HE IS
COOKING AIR, IT IS
SINFUL! IT IS SINFUL, IS
THAT MAC & CHEESE?
>>GUEST: THAT IS SMOKE
MAC & CHEESE MY FRIEND
WITH A CROSS ON IT LIKE
NOTHING YOU'VE EVER
TASTED IN YOUR WHOLE
LIFE, WE PEOPLE THAT LIF
WERE SUPPOSED TO COME IN
A TASTE TEST OF THE A TA
COVER TO THE ERIC, COVER
NOBODY IS WAITING FOR
EVERYTHING. AND
EVERYTHING. AND >>HOST: GUYS I BROUGHT
SHRED SHOUT, YOU'VE GOT
TO GET IN HERE!
>>HOST: SO FIRST OF
ALL,, YOU GUYS HAVE TO
TRY!
TRY!
TRY! >>GUEST: LOOK, JOE YEAR
OF MY GIRLFRIENDS A
MISTRESS, AND I ACTUALLY
DO NOT WANT TO GIVE THE
OTHER TRISH SMOKED MEATS
ON SONIA WELCOME YOU ARE
STARTING SOMETHING!
STARTING SOMETHING! CUSTOMER APPRECIATION,
CUSTOMER APPRECIATION, YOU TRY THIS!--SO
>>HOST: FOCI VIEWS ON
THE MY BUDDY SEAN, SEAN
GET IN HERE! TRY THAT
RIGHT HERE.
RIGHT HERE. >>GUEST: THAT IS
DELICIOUS!
DELICIOUS! >>HOST: IS THE CRAZY?
>>GUEST: GUYS THIS IS A
WHAT THE SMOKING AND
COOKING YOUR BACK IT IS
ALL TARGETING THE OTHER
WITH FRIENDS AND FAMILY
AND SERVING FOOD LIKE
THIS, GUYS HAVE A LOOK T
AT THIS CHICKEN, TAKE A
LOOK AT THAT! YOU SEEK?
NEVER TOOK IT DRY NEVER
CHICKEN AGAIN, WE SEE
DOCUMENT THAT IS WHAT
SMOKE FLAVOR WILL DO FOR
YOU, IT ABSOLUTELY--SEE
THAT LET ME SAY THAT
AGAIN, LIKE THAT, JUST
FALLS RIGHT OFF, NOT FAL
YOUR CHICKEN YOU SEE,
YOU'VE GOT TO TRY THE
OUTSIDE SCHEMA DOCUMENT
THE SMOKE'S GIVES YOU A
FLAVOR UNLIKE ANYTHING!
ISN'T THAT GREAT? I WILL
SO USE MUCH SWITCH SO US
PLACES WITH ME, TRY THAT
MAC & CHEESE!
>>HOST: THRESHER, WHAT
DO YOU THINK?
>>GUEST: WHAT ABOUT THE
MAC & CHEESE, WHAT DO MA
YOU THINK?
YOU THINK? >>HOST: HURT ME, JUST
HURT ME, IS THAT GOOD!
MARK, WHAT ELSE YOU GOT?
>>GUEST: EVERY ONE OF
THE DELUXE MACHINES, IS
ALSO GOING TO, SO THAT A
WE OPEN IT UP, YOU CAN
ALSO SEE EXACTLY WHAT IS
GOING ON. I WONDER WHAT
IS HAPPENING ON THE
INSIDE?'S GUYS, THESE OF
THE RIBS YOU DO NOT HAVE
TO BABYSIT, YOU DIDN'T
HAVE TO WONDER ABOUT HAV
THAT YOU DO NOT DO
ANYTHING BECAUSE THESE
SMOKER BOX WILL HANDLE S
UP BUT TO AN EIGHT HOUR
SMOKE WITHOUT EVER SMOKE
HAVING TO REPLACE A? HAV
THIS IS THE KIND OF THIS
THING THAT YOU CAN DO AT
HOME, I AM WITH THIS
MACHINE, NO THIS IS WHAT
I LOVE! THIS RECORD I LO
HERE, CHECK THIS OUT!
WITH THE VERSATILITY OF
THIS MACHINE, GUYS I THI
HAVE GODS OF IT IS A
SAUSAGE, I HAVE GOT MY
VEGETABLES ON YOUR,--IN
HERE A GREAT TIP OF THE
VEGETABLES, POP THE
VEGETABLES IN THE LAST V
45 MIN. TO EARN OUR
SMOKING AND YOU WILL SMO
HAVE A SIDE DISHES FOR
YOUR FOOD THAT ARE JUST
INCREDIBLE! I HAVE ALSO
GOT THE ERIC UPPER
PREPARED SOMETHING PREPA
REALLY SPECIAL FOR THIS
USER BACON WRAPPED ONION
RINGS THAT I'M GOING TO
USE TO MAKE A SANDWICH
WITH A PULLED PORK, AND
THAT IS ONE PULLED PORK,
TO PULL BOARDS, SMOKING
IT THAT IS THE WAY THE
PROFESSIONALS DO IT, AND
SO YOU'LL NOT BE AFTER
WEBLOGS PUTTING CHUNKS W
OF WOOD UP THERE, NOBODY
WANTS TO DO WITH.
>>GUEST: LET'S HAVE A
LOOK HERE GUYS, LET
SOMEBODY'S GOODS, I LOVE
THE RIBS, IF YOU CAN DO
FOR THEM IN THE
RESTAURANT, YOU CAN DO
THIS! THIS IS THE THIS!
EASIEST THING YOU'VE EAS
EVER DONE IN YOUR LIFE
AND GUYS, WATCH THIS! AN
THE BONES JUST THE BONES