Smoked chili has a deeper body to it’s flavor, and it’s actually really easy. This is how I cook chili on the smoker.
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407 W Smith Valley Rd, unit 672
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++ STUFF I USE ++
+ Grills/ Smokers +
Char-Griller Gravity 980
Char-Griller Akorn Kamado Grill: (I use the Auto Version)
Char-Griller 36″ Premium Flat Iron: (The closest available
on Amazon)
Pit Boss Table Top Portable Pellet Smoker:
+ Kinives +
Dalstrong Shogun Series X 8″ Chef’s Knife:
Dalstrong Gladiator Series Butcher Knife “The Ravager” :
Dalstrong Shogun Series X Nakiri Knife:
Dalstrong Shogun Series Slicer Knife:
Dalstrong Shogun Series Boning Knife:
Victorianox Paring Knife:
Cuisinart Heavy Duty Kitchen Shears:
Budget Chef’s Knife:
Budget Boning Knife:
Budget Slicing Knife:
+ Thermometers +
The Meatstick X –
MEATER + Thermometer –
Thermapen Mk4:
+ Cutting Boards/ Blocks +
Cutting Board:
Cutting Board 2:
+ Misc +
Kitchenaid Stand Mixer:
Vegitable Peelers:
Cusinart Immersion Blender:
Ninja Professional Blender:
+ Camera/ Lighting/ Sound +
Sony a7iii: – Primary Camera
Sony ZV-1: – Secondary Camera
Rode Wireless Go II:
Rode VideoMic Pro+:
Rode VideoMic Go:
Blue Yeti Nano Mic –
Mavic Mini 2:
#chili #barbecue #bbq