Not a bad thing just too efficient. I like burning full splits on my 500 and the semi insulated gets rid of a lot of radiant heat and more smoke flavor. That's why franklin uses semi but I'm sure these are fine. Def no sarcasm. Would love to have one.
When he says you can run it off chunks to maintain that's not a good thing in my opinion. Turns it into more of an oven than a smoker. For me having even temps isn't the most important
Well done!!!! This is the first pit I’ve seen like this. I just saw a pit master x pit in Europe. It looks like they took all the best features in America and made that pit. Then I seen this!!!! LOL
I just went into the boondocks of Montana for what was supposed to bee 100 gals ….. pretty sure it’s 250 …. I didn’t say nuttin as I gave him 100 bucks .. 50 miles to the turn and after getting lost I met up with the fella and had 7 more miles last two miles we’re logging road not for for a logging truck …. Huge score
Love the videos. Keep up the amazing work. Your level of care and detailing are amazing. When I’m finally in the position to buy a 500, you will be the one I am calling. 💪🏽💪🏽
You do awesome work with incredible attention to detail. I have long advocated for an adjustable throat damper, and it would be fun to experiment with it. Unlike most pit builders who just follow each other like geese, you understand the need for air velocity and how it produces bark, fat render, and flavor. You understand not only the whats of pit building but the whys. Thank you for separating yourself from the crowd and daring to innovate.
Awesome build! super nice! Hard to watch video in the bathroom at work without people thinking I'm playing a video game with the music in the background.....😂
Is that a 24x24 firebox? I’m building my first 250 but I’m having someone build my firebox only because I’m pretty strapped for time and I’m burning to cook on it.
I have a question for anyone here willing to answer. Im in the process of building a 250 smoker. But I can't decide whether to do reverse flow or regular offset. My question is, Does the reverse flow work too efficiently like mentioned in other comments where it basically becomes a glorified oven? I'm in Texas and want Texas style bbq, and the more research I've done has led me to believe the offset is better for that kind of bbq. Whereas a reverse flow is better for even cooking, but won't get the same result as a Texas style bbq would. I would love people's opinions on this. Thanks
I was in your shoes once, honestly it depends on what your gonna be cooking. You sacrifice some flow, and the plate below usually really cooks the crap out of the bottom of the meat. You never see reverse flows over 500g, because thats the max that you can ask the smoke to do. And you never see top 25 restaurants running reverse flow.
Appreciate the insight! Never really thought about the plate cooking the bottom of the meat faster. For Texas bbq, it sounds like offset is the way to go
@@CowboyFate I had a Lang reverse flow. You can't get the Texas style bark with a reverse flow. It cooks WAY too fast and hot. They're better for competition when you have time crunches and need to cook fast. I have a traditional flow comp pit now, but before this one I had a store bought traditional flow and made way better BBQ than my Lang. The Lang was a solid built pit, no doubt! But you'll never get that Texas style you're looking for with a reverse flow. I agree 💯 with what this guy said about them. Just for reference, I cooked a 20lb wagyu brisket in 7 hours with my pit running at 150° (ish). I could never get my bark past a burgundy color on anything I cooked. Hope that helps. For me, it's traditional flow ALL the way?
Love this style. One question, would running the stainless grates front to back rather than side to side like this one make much of a difference in the air flow?
Never thought about air flow, I was thinking of how you’ll get your brisket or pork butt shovel under it? Every grill I’ve seen the grate ran side to side not front to back for that reason. Things that make you go hmmm Terrific looking smoker nonetheless
That is exactly why I build them that way. These put more air on the meat than standard expanded metal. The whole beauty of an offset is flow, otherwise might aswell just build a more low flow cabinet smoker😁
