Comparing Results - Insulated Firebox Vs. Uninsulated Firebox on Horizontal Offset Smokers 

Thank you, Alex!

Thank you, Hank T! I’m glad you found it useful. In retrospect, I was afraid the juggling might be a little cringy. Thanks again and have a dandy day!

Hello, Tony! I’m glad you found it useful and I think you’ll be happy with the 3/8” steel alone.

Thank you, Richard! I’m glad you found it useful. Best wishes in getting your pit up and running again!

Thank you, Jerry, and I’m glad you found it useful!

Thank you, David! I’m glad you found it useful. Enjoy that Lang!

I can assure you, Skinlab, a feeding frenzy ensued as soon as the camera was off!

Very kind, 275CHIKO, thank you!

Thank you Dean! I carefully considered a Lang but delivery matters were influential. Thanks again!

I’m all but certain that it does. Based on my results, however, I’d opt for less insulation rather than more.

Hello, Doug, and thank you! I’m definitely not the guy to consult on design. I gather from some of the reading I’ve done, however, that some pit masters get good results with a quasi insulated firebox employing a double walled firebox without insulation on horizontal offsets. I’d be curious to hear what you decide on and how it works. Thanks again and all the best on your build!

@@boomerantics9586 okay well thanks for the Insight I will try to make a short video and post it on RU-vid of the build. I believe I am going to go with insulation.... I can't find any gravity feeds without it. Keep on grill n' and i hope ya find your beer! Barley Brown's out of Baker City Oregon makes a jalapeno flavored beer called hot blond it is delicious!!! You would not be disappointed

Thanks for the tip and enjoy that smoker build!

Hello Dallas and thanks for your interest! The pit is actually very well seasoned as it was used intensively prior to having gotten other pits that have supplanted it somewhat. The insulated pit actually doesn't require much less frequent tending but it does maintain temperature with a smaller fire and coalbed and therein lies the difference. Thanks again!

Hello, Jody, and thank you! I’m pretty sure it’s no longer being brewed. I’ve not been able to find it through a distributor anywhere and I’m still on the prowl for a replacement. Hope I don’t have to go into the brewing business! ;-)

Hello, Perle, and thank you! I wish I could offer some guidance other than that I have been tempted by a pellet smoker myself. The “set it and forget it” advantage of the pellet smoker was, in my circumstance, made moot by the need to continuously monitor the cook anyway due to the possible threat of wildlife trying to get at my developing dinner. Without that consideration, a pellet smoker definitely offers some convenience and versatility over a stick burner. I see you’re in WY from your comment on another video. Gambel Oak is common in mountain states and is an excellent smoking wood if you can find a source and if you’re still entertaining the traditional route. Either way, I’d really like to hear which pit you decide on and how it works out. Thanks again!

Hello, Eduardo, and thank you! I’m glad you mentioned it this! The crisp only happens on the Frontiersman and only when cooking on the main grate. Too much radiant heat from the heat management plate I assume. The paper can get a little sticky on my other pits as well but I do not care for the flavor and aroma I get when using foil. Something I have been doing lately is to pre-moisten that portion of the butcher paper that will contact the grate with bacon grease when wrapping the ribs. So far I have experienced no stick, moist & tender ribs and great flavor. Thanks again!

Thank you, Kevin, and I’m glad you found it useful! Best wishes in whichever route you decide to take!

Thank you, Ric, and I’m glad you found it useful!

Thank you Mankite! It's on my wishlist!

Hello ROC and thank you! I simply use a large putty knife as a scraper and a wire brush with everything scraped and brushed going into a disposable container (i.e. coffee can). Depending on the pit you’re looking at, cleaning under the heat management plate may be difficult as half of it is permanently installed on this Yoder. If I were to order a Frontiersman today, I would have it modified so that the entire plate could be removed for cleaning if Yoder hasn’t already made that improvement. There is a review of this pit in a playlist linked in the description above which will give you a view of the internals. Thanks again!

@@boomerantics9586 I have watched all of you reviews thanks again..take care

Hello, Robert. In short, the Marshal 30 is the favorite of my pits and I would buy another. That having been said, however, it does have some shortcomings. The craftsmanship is not up to it’s price point (sloppy welds, rough cuts, etc). In order to get the pit to cook evenly, a feature I prefer, I had some after market tuning plates made and tuned the pit -not expensive or difficult but something to consider. Also, I had a helluva time getting someone at Horizon to respond and had just about given up on them. Once in the “system”, however, they were great to deal with. Don’t rely too much on their build schedule, though. If you can stomach another of my videos, here is a link to a review of the 30” Marshal: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kZPFejWRPQg.html I hope this helps and best wishes in selecting your pit.

@@boomerantics9586 Thank you for responding to my question. I have to agree on craftsmanship though. My first call to horizon, Steve answered, and we had a great conversation! The Gator pit is definitely much better craftsmanship but also almost twice the cost for a 24X48.....I really want a 30” so I guess I’ll go with the horizon! Thanks again!

@@Rbouch You’re welcome, Robert! Although I got Roger on the phone a couple of times, Steve is also who I dealt with. Nice guy. One other thing I might mention; for some reason they had trouble getting 1/4” steel at the time so they fabricated my pit out of 3/8” steel. I have no way of knowing how this affects the performance of my pit but, were I to order another, I’d request it also be constructed with 3/8” steel. Enjoy that pit!

@@boomerantics9586 Thank you I sure will. I do however want it out of new pipe not rolled....I let you know how that works for me!

@@Rbouch Thanks and please do, Robert!

Hello Fernando. The exterior of the insulated firebox is a little cooler than an uninsulated firebox but it still gets quite hot at normal cooking temperatures. It still gets hot enough to preheat splits and can cause severe burns if careless. Thanks and I hope this helps!

Yes I do. Are you in the market? ;)

@@boomerantics9586 I'm actually having one built.

Congratulations! Yoder makes a good product and I’m sure you’ll get good use out of it. With the benefit of hindsight, I’d have gotten it trailer mounted and without the insulated firebox. Enjoy that pit!

Thank you, Art, and you could be right in some respects. The bottom shelf on the insulated pit is definitely subject to radiant heat as it is relatively close to the heat management plate when compared to some of my other pits. Without a different pit with an insulated firebox for comparison, it would be impossible to say whether this pit produces better or worse results overall when compared to another of different design or manufacture. From my experience, however, the pits I have without an insulated firebox simply produce better product if properly managed. Because of this, I would not opt for another pit with an insulated firebox if I were not able to first use it to test the results. Thanks again!

Well… bye.

Great palates savor alike! Thank you, Brian!