Would definitely love to see a pizza video in the firebox. I want both a pizza oven and an offset, if I can get both out of an offset that’s a win win on both money and space savings!
You have always been my goto for the Kamado (Big Joe III). You have now peaked my interest in the offset. I know your family must love your arsenal, lol.
I also started with a Kamado Joe and have been watching you for years. Seeing you make the jump to an offset is giving me the courage to do the same. Maybe soon. Thanks for the reviews/content! Would love to see your thoughts on “workhorse” pits or others but understand the $$$ can be a constraint! 😅
I was the same way as you as I went for the jump to Franklin Pit. It makes a deeper smoke the KJ as a fully oxygenated convection heat transfer. But i'm team KJ on this one, it's stupid easy to run a KJ vs. an offset and the attention required for the result. However I do always appreciate Jame's content and he has given me great insight on using a KJ.
See my post above. I'm in line for a Workhorse 1975t. I wanted a smoker with at least 24" pipe. I think the longer (27") smoke chamber will be a plus, as well, since the fire can be built away from the smoke chamber. To me the biggest downside of the trailer version that I'm getting is that it can't be ordered with a shelf. I'll have to figure something out. It does have a cowboy firebox, though. Workhorse is also located about 20 minutes from my home in Georgia, so I'll be able to just swing over and pick it up when it's ready. If I lived in the northeast, then I would have taken a hard look at Patriot Pits.
@@thomasluehr7225offsets look really cool….when watching someone on RU-vid use them. They can be fun but fire management is an issue no matter how good the quality is. Try doing an overnight cook. Heck even on weekends, your errand time is gone. Kamados, pellets, verticals, kettles, etc…get yourself one, watch it become your primary
@@lowdownone People aren't really cooking overnight anymore, or getting up at 4am to cook for dinner. Instead folks have found that cooking the day before and putting a brisket in a warmer overnight at 140 degrees is easier while also making for a better product. But, yeah, you need to enjoy playing with fire and be ok babysitting your cooker for 9 hours, otherwise, a kamado is the way to go. I don't think a pellet smoker offers enough (if anything) over a kamado.
Hello id like to see whole chicken on the offset. Since I’ve started watching you my pellet grill has gone silent. And have discovered real bbq flavors. The smoke rings are off the charts. Also these big red things keeps showing up on my patio. I made some pizzas on my kettle Joe. And my wife I believe is closely related to yours in terms of not liking smoke. I had to agree there was too much smoke on them. But the cook was perfect crust with toppings with an awesome sear. I absolutely dont like any black on my crust. I know you say the Fugo has the least smoky flavor but is there a charcoal you prefer for pizza. Thanks
James, thanks to you, I'm in the market currently for a Smoke North Smoker. I really like the Carlisle, but you mentioned in the video that the Huron fire management is superior. Was wondering how often you have to replenish splits to the Carlisle vs the Huron. Thanks again for your content and all your efforts! -GM
The idea didn’t work out. The idea was to buy test and sell 3/4 for as close to what I paid as possible and only ever own a single smoker which self inflicted I’ve made more painful than it would have been had I just bought one. Lesson learned but I do love the one I ended up with after all that
They are a small shop that does things in batches vs. carrying a warehouse full of unsold smokers ... thats what got fat stack in bankruptcy if the stories are true. i am sure if you ask Mike he will have an idea when more are due to come in
Quick question. Does the 25% off link not work in the U.S.? Is there a code? I put the cover, extra rack and shelf in the cart after using the link and no % is taken off. Having a pool installed in a few weeks and looking to have a dedicated space for an offset. The Costco Louisiana grills kamado isn't cutting it anymore. Looking at the Smoke North Carlisle, Franklin or Fatstack. I like the Carlisle the most as of now.
I know that Smoke North isn't a sponsor (I don't think so), but they couldn't have found a better spokesperson. "Aw Dad, not ribs again!!! Can we have a pizza?" Your kids are probably pretty glad their dad is "smoking".
The up an down temp spike on the OK Joe is due to thin metal..no heat retention. From what I see the Lone Star line offers a lot of detail features that these dont have..but are now adding a bit at a time. I admit i am prejudiced on the matter. What i run is a 20 x 36 Klose wt 1/2 firebox. Got that in 10/05. Also a BGE in 04 and Weber Kettle in early 82.
You could not find any significant flaw to mention which says a lot. I personally would tend towards the S/S shelving however it is hard to argue with the added beauty and finesse that the wood plank adds to the smoker.
I am interested in knowing how much you want for the Smoke North grill. That is probably the perfect size for my family & we are within a reasonable driving distance to pick it up.
It's hard to express just how much I enjoy your videos. I'm always learning something new or getting confirmation on something that I've heard from others. I have a 94 gallon Workhorse 1975t with upper rack and cowboy grill options on order. It'll be my first smoker. I went with the larger size for my family of two solely for the desire for easier fire/temperature management. It seems like that was the right call. However, now that I'm getting a larger backyard smoker, I'll be looking to see how I might orchestrate some combo-cooks to take advantage of all that cooking real estate and to get the most out of my wood usage. Smoked peppers, chili, dark chicken meat and pulled pork all seem to freeze well. Taking advantage of temperature zones, timing the bumping up and down of the overall smoke chamber temperature, and determining when items go on the cooker will be key. Not sure if there's a video in here given the variety of combinations possible, but I expect the challenge of how one might get the most out of a cook when not cooking for a larger group may have crossed your mind.
Hey folks, you should beg, borrow, or steal, the money and buy that gen 2 Carlisle. This is a one off chance to buy a high end, virtually brand new smoker, at I'm sure is a great price. I bought James' gen 1, which I couldn't afford new, and it's fantastic. Don't think of it as a bbq, it's more a lifetime hobby. When selling the spouse on the pitt, tell him/her, one of the great things about owning it besides the great food, is they'll always know exactly where you are. 🙂 And no, I'm not getting a kick back. Lol.
I'm not sure what a great price would be, but I was finding that people were paying list for premium lightly used smokers down my way to avoid the 8-10 month lead times of some pit makers. In some instances, people are selling their used pits for more than the paid for them due to the fact that prices have risen so much over the past couple years. It's not like 1/4" or 3/8" steel is going to show any wear over the course of a couple years of use. And that's about all these smoker are, big hunks of properly shaped and welded metal.
Just my humble opinion, I think it's better to get the most out of a kamado-style cooker vs investing in a cheap offset. Your looking to take something that is really great (kamado) and make it noticeably, but marginally, better (offset). You'll get consistently better meat off a kamado over a cheap offset. I wouldn't do a pellet smoker either. I'd just stick with the kamado. But let's let James weigh in.
