That is very very even overall. And the fact that you are open and honest about the performance of the smoker before it even goes on sales shows your pride in the design. That hot spot is so small.
Ummm yea. This is microscopic compared to any other offset I would HIGHLY bet. If anything this is a challenge to all other backyard players to compare their performance against. Mad props Jirby.
The biscuit test definitely shows a small hot spot, but showing the smoker has more space to utilize than the traditional design of the offset smokers. Can’t wait to see lots of videos with this smoker doing its magic!!!
A very impressive result with minimal hotspot, especially for 300 degrees. I wish there was a lab that could actually do something similar to a wind tunnel test. They could die the smoke, put heat resistant cameras in the pit, and measure the temp, velocity, and smoke movement at multiple locations inside the chamber. The standard biscuit test is good, but a wind tunnel test would better quantify the variables and take pit development to the next level. Jirby, thank you for upping the BBQ game from pit to plate.
It’s really impressive how even it is on the stack-side wall. I thought the draft pull would have made them crispy up the middle there too. That’s definitely a more even cook than my backyard smoker does.
I think it is great that you did the test with so many biscuits. It really shows the consistency of this cooker. Looking forward to seeing more on this smoker on the channel!
Perfect test to show the heat range of this smoker. Pretty even all around except for the hot spot right at the opening, naturally. Well designed and gives you a good indicator of how meat will do on it. I think it is very well designed....nice job!
While watching your video on Ant's BBQ Cookout a few days ago, I made note of the hot spot--small and predictable. Awesome to see things coming together for you on this venture! Congratulations!
Eight briskets in a backyard size smoker is quite a feat. This is great for catering. However, just wondering whether you will be offering a second shelf option?
For the next iteration, I wonder if you had what looked like a collector at the entry point of the chamber that spread the hot gases out a bit. Maybe it’ll distribute across the grate a bit more and minimize that concentrated hot spot. This is a super disruptive pit that’s going to have a bunch of fabricators looking to recreate and build improvements. Shout out to y’all for pushing BBQ forward! 💪🏾
Very impressive - that’s really even other than a the one small area. I would think it’s a fantastic design for smaller items like chicken quarters where you can easily avoid that small area. Looking forward to seeing how it works on the brisket cook where it’s harder to work around it.
Nice pit design with good even grate temps. That’s a pretty small hot spot and should be able to easily work around it. I’ve never cooked on any pit that didn’t have any hot and cool spots.
Super impressive results overall! 95% even! I think a small angled plate could eliminate it if needed. But the majority of people aren’t gonna have it filled to capacity anyway. For 2-3 briskets this is beyond acceptable
That’s a pretty good test and small hotspot. Was very impressed how the sides were even despite being close to the hot spot. I would really like to see a max capacity cook. Would this have a second shelf?
I think it's a really solid design. Although, I wonder if having the tube expand horizontally into the chamber would help. Kind of like how the franklin pit or the mill scale has the really wide opening into the stack. A really wide progressive opening into the chamber might help. Or it might just simply expand that hotspot, idk. I also asked in the first video, but I am very curious what you think of having multiple levels of grates in smokers. You almost never seem to see a 1000 gallon pit use more than just one level. Is there a reason for that? I would think on huge pits having two levels would be fine. I guess it is just because of the higher temps on the higher grates.
What would biscuit test like this on millscale 94 look like? all i have seen online just have like 6-8 biscuits total. Love the honesty in showing the small hot spot with this test.
Like we were talking about yesterday in Lockhart. A big water pan a few inches away from the hole might let you use the middle of the grate. But over all across the board biscuits were pretty much the same color. But having experience with a traditional offset the first 3rd of the grate is to hot to use because fire can reach the cooking chamber.
This is so impressive! I think if you go lower fire to really get that dirty smoke during the first part of the cook, then shift as the meat shrinks, it’s totally a non issue. Btw - thanks for teaching the entire world that dirty smoke bad. 😂
It would be cool to see a 'typical' backyard smoker biscuit results that were running at the same time, temp, etc. Maybe the difference would not be that different.
@@jamesturner9858 except they don’t tell you how long they let it run. All they said was “the biscuits are done”. Plus only use 8 biscuits pretty hard to tell. They need to let it roll to find hot spots to at least turn the biscuits over. Not the same test as here IMO.
I think I found my new smoker what size splits are you running in that fire box? What is the length of that fire box? I have a LSG v-shaped charcoal basket... I wonder if this would work well in your firebox
I own a Old Country BBQ Pecos and have a brick sitting about 3 inches from the heat intake. It basically directs the heat directly upward as soon as it enters the cook chamber instead of letting the heat go across. It is a top down smoker and cooks very evenly which I think is the case for any smoker that has the exhausts at grate level. It also gave me way more space than before. It is basically the opposite of what tuning plates do and works great for me.
I can see light coming through at the bottom of the tube from the fire box as it enters the cook chamber? Do you have a hole to allow cool air to come through??
Why not have some sort of chimney/diversion inside that forces the air to go up to the top of the smoker? I'm not sure how that would effect airflow, but maybe can gain that extra space and reduce hotspots? I love the design of this smoker btw.
@@jirbybbq unfortunately, it’s been raining non stop all day! I’ve got 100 biscuits in the fridge ready to go first thing tomorrow morning. I’m going to do a 50 biscuit test with the stack wide open, and the other 50 with the stack about 2/3 closed (how I usually run my pit). I’ll have the video posted by noon and I’ll let you know. I’m almost as excited as my first brisket cook 😂
Would like to see an apples-to-apples comparison with a Mill Scale. I know the Goldee’s guys are tight with Mill Scale so they wouldn’t record something like that but someone else do it please.
I'm thinking if you add a spacer plate, if the opening is 8" add a 12" disc spaced off the opening 1" that heat would deflect in all directions avoiding a heat trail. I think you will find a single row that would see a higher heat. Say losing a 4" strip arcoss or less.
I've seen a few biscuit tests on various well-regarded offsets and, aside from the obvious hot spot, this thing looks even as hell. Was the damper fully open the whole time for this test?
Jerby u said on the Kevin bbq joints podcast that you wanted to create a super cheap backyard smoker that everyone can afford and smoke meat with!!!! $5k + after taxes/shipping, what the deal???!!!
Looks like a little bit of a hotspot as well on the left side, by the door. That could probably be eliminated by using a collector instead of an elbow on the exhaust. In my experience, generally a Collector does a better job eliminating the back pressure hotspot up front. On any pit though, wherever the heat enters from the fire box, there is going to be a hotspot, no matter what you do. Closing down the damper some, as well as building your fire closer by the door all can help even out temps across the grate. I don’t think the results are bad, but I have seen standard offsets as well with an amazing biscuit test, almost all the way across, one of them was a Moberg, that little heat shield they use (not a baffle) by the firebox, does a great job maximizing grate space all the way across. I’m not a fan of them, but if going for a completely usable cooking space, then looking at a reverse flow might not be a bad idea. Anyways good test, look forward to seeing some briskets on it.
@@jirbybbq Yep, moberg runs an elbow with reducer. My reference about them though, was regarding the firebox side being very usable due to their design. Workhorse/primitive in my experience has it dialed in as well, with a very even cooking grate for a standard direct flow offset. As far as the little back pressure hotspot up front, I’m saying generally I’ve seen a collector do a better job than a 90 degree elbow. There’s always exceptions to the rule and certainly nothing wrong with an elbow. There proven as well.
@@THutch556 our goal was to be able to use the entire cook chamber where it doesn’t need a deflector plate as well. I think we can comfortably fit 2-3 more briskets on our then a smoker with a deflector plate.
