EVERYTHING You Need To Know About Fire Boxes! | Knox Ave BBQ 

It’s a pretty nice touch.

That’s my one complaint with my Goldees Pit! I would’ve loved to just brush the ash out without that damn lip in the way lol

You should consider the Blackstone griddle scoop for the round fireboxes with lips it scoops 99% of the ash.

@@CoolFrijolez oh no, my smokers perfect the way it is it doesn’t have that lip. I was just simply saying when you’re smoking meat on other peoples smokers that do have that lip lol

I just looked it up, looks like it could work well!

Yup! I’ve seen it. La barbecue was the first place I heard do that back in 2016. It’s great, but I know most ppl can’t do that at home.

@@knoxavebbq In my 50 years of smoking/grilling I have burned out more cheap pits than most people have owned ( I'm 73 ). Worked my way up to a major brand with a square fie box. Got tired of struggling to maintain even temps/babying the fire. Sold it in 2020 and got a 250 Moberg with fully insulated firebox. I can maintain temps, front to back, within 3° with ease. And can use the entire cooking surface, even close to the firebox. Whether low temp or high, it's the easiest pit to run that I've ever had. So, I'm definitely in the fully insulated firebox camp. To each their own ! Good info for anyone considering which pit to buy.

Some part of that has to be trying to save on labor. It works but it's also about not having to play a pit person to be there and or be there yourself. Smart TBH.

Haha. I definitely understand that. Can’t do those things well without an insulated box

That was part of the plan. 😏

Dang, only 87 in Houston today.

Appreciate it. Thanks for watching

Yup! Lkje I said, both are great and these modifications exist for reasons, but someone who’s cooking Texas probably doesn’t need it

I use stainless as it keeps heat 10x longer. 3/8 welded , no screws, or wood pieces, steel wheels on home model, adjustable doors instead of vents. I personally like 2 boxes on my 12 footer. Don't Q until a good nice coals. Clean wood is so important!

Where TF are you at?...$1,200 a cord is flat out robbery😂... I'm in NC & my wood guy delivers me a chord of hardwood, red oak/ white oak, Fruit woods, Pecan you name it for no more then $300 chord lol

@@jdubb0113 I am in Alaska. If I want hardwood from the states, it has to be kiln dried and then shipped up here which is crazy expensive. But I am the only one around using only southern hardwoods, southern meaning south of Alaska.

@@AlaskaBrisketCo Wow... That is crazy, But I understand it though...

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I try my best to give you guys the best info

👍 thanks for watching

Nice. 500s are great pits

For sure, but I’ve stopped cutting down my splits years ago. I got sick of it. Haha. I just learned how to manage my fires better.

Thanks for watching!

Appreciate it! Fans??? Nah… learn to control the fire with your fire management. If you’re gonna reply on fans might well use a pellet smoker. I’m not about that kind of cooking.

Glad what I said actually makes sense. Haha

Glad to help! But I would try it during winter when it’s cold out. Since you can remove them easily

Thanks! Appreciate you watching.

Appreciate you watching!

👍 nice! I’m sure it cooks great

Agreed

Thanks for watching. Share with your friends!

I used to do the same on the first smoker I bought. Gets the job done.

I’m not a fan of the grate. I feel like it gets in the way and takes up too much space.

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Ehh… not much to talk about

Heard nothing but good things about bisons

Haha. I’ll talk to Brad about it.

Probably every 30-45 mins

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Sweet! Nothing wrong with an insulated firebox. Most ppl prefer them.

Definitely get it. I luckily was able to learn on both. Both work!

Watch your thermometer as you open and close your door. You’re trying to find the balance between how much air is getting pulled in and how much is coming out, even as the smoker is drawing air.

I don’t like the grill option. It just makes a mess in the firebox, but I know alot of ppl like it.

Appreciate you watching!

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Nice. Im not a fan of the basket, but I know a lot of ppl do enjoy it

They do a good job. Door is a bit on the heavier side though.

@@knoxavebbq def a 2 hand Door for sure

@@knoxavebbqI’ve owned a 1975 for a couple years. And my only issue with it is the door. It’s a beast.

It’s still hold up. I’m not sure what they’ll provide. They had told me it would start to peel and to let them know if it does, but I haven’t had to say anything yet.

I’ve never cooked on it so I can’t say. If someone spends that much time on something I’d be inclined to try it first before criticizing it.

No. I hate it.

im personally not a fan of mobergs, but i will admit, they have gotten better over the years.

Nice! I’m sure it cooks beautifully.

@knoxavebbq yes overkill here in northern California keep up the good work I'm rooting for you joe

Yea. Not a fan. My older smoker even though it was a round firebox, came with a grate. I tossed it out after 2 cooks.

Sounds nice! Haha. Idk if I’ll be able to do that for you.

i absolutely hate that thing. that was the first things i threw out.

It helps, but the height is more important than the thickness of the metal in my opinion

@@knoxavebbq Do you have a video that explains offset smoker metal thickness and smoke stack height in relationship to size of the smoker?

i would keep an ash bucket next to the smoker and scoop some out when you need to. it's usually around that time that you might need to get rid of some.

Always something to consider

👍 sounds like my other smoker

Nope. You’ll be fine.

@@knoxavebbqI’ve tried messaging you on Instagram and Fb is this the best way to get in contact with you Joe?

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👍 thank you!

Yes it does, but I feel like for a backyard size smoker there’s really no need for it. The size is too small to need the extra insulation in my opinion.

Your friend JY prefers to coat the outside of his backyard smoker with Pam and not Linseed oil. What’s your take on which oil is better in preserving the metal?

Haven’t cooked on either of them. Haha. I wouldn’t be able to give you a fair assessment. Sorry!

@@knoxavebbq hehe no problem, thanks for the reply and thanks for the video!

Sweet! I’ve been there. Do what works best for you.

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Can’t say for sure since I’ve never cooked on a klose pit.

Agreed

I might crack it open, but most of the time I’m just using the door

@@knoxavebbq do you use brazos often? And when you do use it, does it render brisket fat well?

@@brianportnoy5795 it's not a brazos. it's a yoder kingman. and yes it does, but i dont use it anymore since i got my new smoker

Cool. Do what works best for you!

I’ve talked about it in a video a few years ago. My older smoker came with it. I chucked that thing after about a week of trying to use it. It just takes up space in the firebox in my opinion

@@knoxavebbq thanks!

You are correct. Once I get my fire going, I just personally don’t like chocking off the fire just to get more smoke. And again, my biggest reason is because it stays too hot during the summer time, which to me is when I want the most control. Both work great and create good product.

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Yea. Haven’t thought about that. That sucks. Haha

@@knoxavebbq Haha. Yeah, something only a square owner would know. Stick with round if you can everyone. Lol.

The rain pooling on my square firebox has been an issue lately. I need to do a cook and oil the surface again.

Yes but you’re letting more heat out, than air you’re letting in. So when you crack it open you’ll get more heat with air feeding the fire.

Probably can’t speak to it as much as the actual builders

Sorry. No promo code. Haha.

Getting some extra insulation with the bricks then I would say is necessary where you live. Haha.

@@knoxavebbq It also helps to start with a base of big pieces of lump charcoal, and then add a little now and then, to maintain a coal bed.

Not sure what your question is

@@knoxavebbq I got a pipe and it does not have a fire box on it what size would you recommend

That I’m not too sure about. I leave that up to pit builders.

@@knoxavebbq thanks for replying back. I'm currently building my third offset and the first with a round firebox that's rather lengthy in comparison to the cook chamber. I enjoyed and learned a lot from your channel and feel the same about the fire box door I like the biggest door I can get/have

oh boy. idk where you would get your wood from. haha. it doesn't have to be a specific wood. I would just cook with what's available to you, as long as it's safe to cook with! thanks for watching.

@@knoxavebbq thanks m8

Lol! You’ll make it work. I believe in you

That’s fine. My previous pit was like that. Cooked great.

@@knoxavebbq it got a workout today, did my first home made brats, and a turkey breast. Have home made bacon curing in the fridge too.

It always takes practices.

No worries. I’ve cooked a smoker like that for a good 8 years before I got a smoker that actually cooked properly workout a bunch of modifications. Just have fun cooking.

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👍 agreed

Wow! What a deal! Haha

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Why am I getting a second thumbs down? Haha