A BBQ restaurant should have THESE 3 types of smokers. 

Old school? Nah, Old School takes me back to the 50's when two old black gentlemen had a setup in their back yard using old refrigerator carcasses and indirect hickory fires with a few pecan logs along the way. They only cooked ribs and butts. My grandparents would go down on Saturday to place the order to be picked up after church on the nest day. There were usually a few cars ahead of us parked around the empty lot the guys used, and we would chat (they were all neighbors in our little town) while the meat was paper wrapped and put in cardboard boxes for the ride home. That's Old School to me.

I’ve seen some great que come out of some ancient oldies and of course the craftiest of crafties. Regardless of the method It’s the pit master I’m most intrigued by. Love finding guys and gals that really love live fire cooking and serving great que, that’s how I judge. Thanks for another great video sir!

I think the Off-Set brick and Barrel cookers are and always will be the champs

I'm a big fan of your videos. They are very informative and I sincerely appreciate them. I would really like to see a video on how to keep barbecue fresh. From warming ovens to cambros. The more information the better.

after years of cheapy offset smokers, I bought a Meadowcreek TS250 a few years ago and LOVE IT. Like anything, it takes some experimentation to nail down your preference, but I love it.

Excellent all around explanations, good job

Great break down. Growing up in NC the only bbq we had was directly cooked. Simple pit with a fire barrel. You set a wood fire, scooped coals out of the bottom and lined them under you pig. ALWAYS whole hog. I have never experienced that flavor from any other method. Now, mind you, there is good BBQ from all over the US, but NC chopped pork bbq cooked over the direct fire a long time still is my favorite.

Good video.I'm surprised I haven't discovered you sooner.Myself being a Pit smoker and enthusiast I enjoy both meat smoked on Brick pits and tank smokers.Both produce good BBQ.Keep the vids comin',you got a new fan.🔥🍖💨💨💨💨💨

A very well produced, informative video adding to my knowledge of barbecue which I love to make. Thank you for sharing.

I use to work at a spot with the brick pit, in Virginia. Lot of work for the pit cook! They are also popular in NC for hog cooking.

I built a brick pit, direct heat from wood burned down in a detached fireplace. The design is based on Western Kentucky style pits. It is definitely hands on through out the cooking process.

Great videos brother! Excited to see your channel explode real soon!

Great vid man! Keep em coming!

Traditional pits are still in use Western NC as well particularly in Lexington and Shelby.

I worked at a BBQ joint that had the last two set-ups and the BBQ was amazing. We used the automated Southern Pride to cook large quantities of brisket and pork butts over night and the more traditional craft style for caterings and pig roasts. Either way if you know how to use your equipment properly you can make some dam good BBQ. I will also add that with the southern pride we did add wood frequently instead of relying on the propane.

First of your videos I've seen, I enjoyed it. I built my own and have the videos to prove it.

Great video. new supporter here. You explained things thoroughly and I enjoyed this video. Take care!

I’m a Stick Burner. I have a Yoder Cheyenne and a New LSG 20”x42”. I think it’s Fantastic. I live for being a good Pit Master. I learn something every time to Smoke. Brisket thank you for this Great Video Cheers 🍻

Best BBQ I've had has been from an offset. Brick pit or barrel. Southern Pride/Ole hickory is decent, but the tickle in your nostrils of the fresh wood burning and heating the food is unique.

Another great video, as usual!!

Great video. I have a feeling I'm going to really enjoy your channel.

i did live fire smoking in a barrel with an off set fire box for years until i got my pellet smoker... as much as i love my live fire smoked meat, u really cant beat setting the temp and walking away, i dont miss 14 hrs of checking and maintaining fires at all

New sub, great content and walkthrough. Keep it coming.

Offset is the way to go, one if your pits is in San Diego and maaan some good cue comes off of it. I'm starting my mobile food pop up and have a large offset one trailer.. I've tried all methods and nothing beats the flavor for large cuts of meat than a brick pit orlarge offset.

Great video. Very informative... Thank you!!

Lockhart Texas!!!!

Outcast Smokehouse in North West Arkansas is some of the best and done old school fire smoked..

very informative thank you just subscribed

Great video and even greater channel.

Excellent information 👍🏻!

I have found that cooking on an offset Home Depot smoker is great for 16hour. Brisket. I have also found the southern pride loaded with 4000 lbs of Meat to be just as satisfying

Dreamland BBQ in Mobile Alabama, is one of My first choices of Great Smoke flavor, away from My home cooked BBQ, and You can actually see their Brick Pit, at least their front pit, from their Dining area..... Outstanding video.... Thanks for sharing! ♨️🍽👍😎

Very informative sir....had to subscribe to your channel

great video!!

Crafty way of explaining this Q 🤣👌

Grew up on brick pit's took forever to build.

Red Bridges BBQ in Shelby (western NC) still uses a brick pit, and a lot master. It's the best BBQ pork shoulder! And they have been in business since around 1948 or there about.

thankyou sir, u helping me in my study

I first started off using propane and a smoke box. A couple of years ago, I graduated to komodo style grill with ceramic heat deflector and fire it with coal and smoker woods like hickory, oak and cherry. One of these days I want to design and build a brick smoker.

Smoque in Chicago pappys St. Louis highly rated bbq use southern pride. The meat is only gonna take smoke for a few hours

So glad I found tour channel. Seen every video. Looking to 9pen a bbq trailer here in .CA. my name will be The Rib Shack - Texas Bbq. Hope i do well.

Brick pit is still alive and well at Martin’s BBQ in Nashvegas

The first time I saw one of those mass produced cookers, I figured the meat was either really good or really bad. Those cookers are ovens that allow a hint of smoke to be added to the meat. I have an offset smoker and a Big Green Egg knock off. I may buy restaurant barbecue 2-3 times a year. The mass produced meat does not compare to real barbecue.

How can 1 obtain the smoker on skids in your video? Self built?

Even with an automated bbq, it still possible to screw it up; I’ve had bbq from southern pride smoker that was wrapped to early and tasted like boiled meat

Okay here goes, my take. People are doing one of three things, smoking , smoldering or a combination of the two. If you are using an alternative heat source , charcoal, propane, electricity you are smoldering. IMO real smoking comes from the exhaust of the combustion of wood. The nice blue haze. I believe with most fires there is a temperature radius where fuel within the radius of a specific temperature will combust and outside of that radius it will smolder. Option three. How many have watched AF using a chop saw to cut his wood in half? The bigger the smoker the bigger the fire and therefore the easier to maintain consistent temperatures because of a bigger radius of temperature andpurer smoke. Pure smoke is clean smoke , blue haze, smoldering is dirty smoke, white acid garbage .

Live Fire BBQ........And all the people said AMEN!!!!!! Greetings from Wyoming where GOOD BBQ is a rare find.

Best BBQ I've had has typically been from offset smokers with brick pits not to far off. It seemed to me that the places that ran brick pits cooked hotter and faster. Have you found that to be true of most of them?

I smoke my own meat on an offset. I live in Iowa. I have not yet found a commercial restaurant that smokes is good as mine or anyone down south. They all use pellet fed or those contraptions in category number two. Nothing to come back for.

Hey Man. You should flip the stereo speaker that is on your right. Nevertheless really awesome content.

Where is the chase...and how do I cut to it?

What about the competition guys using rigs like a cookshack FEC

Just wanted to say thanks for all the info. I just retired out of the Air Force and moved to the Azores, where my wife is from, and brought several smokers with me in the hope of starting up an American style BBQ offering of some sort. I could use a mentor if you have a way for me to contact you. Thanks!

Does the length/hit it of the smoke stake in an offsett smoker make a difference??

What about insulated cabinet smokers? I am saving up to make a bbq bus and am considering them.

Subbed

Hey man. In my area (Jax, Fl) there are three BBQ chains (Sonny's, Woodies & Bono's) that are over 50 years old. I'm pretty sure they are not rocking any kind of offset pit, what are they using? Did they change over the years?

The offset tank smokers were out long before the 80s.

Go to Lockhart, Texas for great BBQ. Seriously...

Most places round here are guys who won contests on offsets bought a place and moved on to the big commercial smokers losing the taste in the process.

I agree with your final statement. Cool. @thor.ot Keep cooking! :)

Don’t know where you get your information but we were using offset stick burners way before the 80’s in Texas

Here in Central Texas, there are some places that actually do their cook on an automated rotisserie cooker, like a Southern Pride, and then cool and reheat in their traditional offset cooker or open pit. These places are the ones that generally have multiple locations, where their "satellite" location doesn't actually cook any meat. Instead it's just reheated. I really think this is disingenuous, because they make a big deal about how their meats are cooked in the open pit, or offset brick.

You totally missed the automated Ole’ Hickory, Cape Girardeau,MO

Would really like to try some BBQ from the J&R

The automated pits can't touch the flavor of a "barrel offset." Convenience... OMG I wish I could leave my Yoder 750-gallon offset by its lonesome to cook brisket overnight. But I would put the flavor of MuleKickerBBQ brisket up against anyone using a convenience method. I think the old brick offset pits had a slight advantage over the others, but that could be my nostalgia talkin'. There is nothing like the smell of the restaurant interiors in Lockhart, TX.

Great video!!! I have been Fortunate enough due to my job to be able to sample yum many Different barbecue joints all over the country. I’m my opinion when you remove the human element from the cooking process well the bbq just sucks!!! There is no replacement for the old school Methods for creating barbecue.

Now I know why everyone loves my dead cow... no automatic gas

Rays BBQ in Upstate NY! Bouckville NY. I’ve had BBQ in the Carolina’s, Texas and haven’t found anyone that can hold a candle to this place. Unreal ribs!

Well, I guess that commercial barbecue is on the verge is going full time automatic for lesser costs and more “efficiency”. Soon we will have cheap Chinese made contraptions that will put that on everybody’s reach. Hummmm! No, thank you. I grew up on a farm in South America eating barbecue from a pit dug on the ground and an all day tending the meat. The beef tasted like the herbs and grasses they ate and was not loaded with growth hormones. The time tending the beef on the “Fogo de Chão” gave people an opportunity to socialize, drink, tell hunting and fishing lies or talk about that special horse you were looking to buy. Every effort was placed on turning that meat in to something very special. So, after living 40 years in the US I have to say that, to my taste, they got it right in Texas. One should try to do better today then how you did it yesterday but that doesn’t mean hands off approach.

3:20

The problem with an offset in a restaurant is cleaning them most have a plate in the middle under that plate in that area it’s impossible to clean effectively as the Brisket cook who never won anything his place burnt down Franklin that’s his name

1:16

You have to turn... sweet build up kills bark...

The block pits are the real old school. Blacks, Smitty's, and Kreuz BBQ all in Lockhart, Texas. I believe Snow's and Mueller use these as well. The barrel stick burner smoker has been around long before Franklin was born. No, Franklin did not make the barrel smoker famous. David Klose and later, Pitts and Spitts in Houston, Texas made barrel smokers famous in the late 70's and early 80's. There are several places as good or better than Franklins. To his credit, Franklin did make Central Texas BBQ more famous. The automated or assisted units are not smokers. They are ovens. Good BBQ should never be put in an oven and never needs sauce.

🤣🤣🤣🤣🤣 a ya'll look at the speaker on the second shelf to the right and let me know if you all see the 3 fleshlight's next to it in three different shades of colors 🤨🤔😚.

I don’t like either of those non brick pits. I’ve ran brick pits... I’ll stay with those.

oh lawd he said the C word.

What no old hickory

In spanish please :)

Dude, why is your room so dark?little brighter would be better. Though those pits you show are dark too. What’s up with that?

Stop it 🤨🧐🤔 Franklin didn’t make the barrel offset smoker famous. It has been used in Texas for many many decades. My father used to que on them back as far as the early 70’s from what I can remember. I have one myself that is almost 20 years old..

Ole Hickory Puts are #1 most popular Myron Mixon Cookers are better Myron Mixon Cookers are # 1 period for large restaurants Southern Pride 3rd J&R never heard of them Cook Shack 700 pound cooker will keep meat moist longer

Very interesting, but may I suggest you add a strobe warning to your video. Your introduction could definitely trigger a seizure in susceptible individuals.

Good food is good food but if you can’t man a fire you ain’t bbqing

If it's gas, it's not bbq.

Boring!