Overview of Mill Scale 94 Gallon Smoker with Plancha 

Thank you for watching. You know, if you haven't burnt some food outside, you haven't been cooking outside long enough 😁

Thanks for watching. I made the video because I couldn't find much showing the smoker off. Hopefully it helps add a little clarity for you.

Thank you! I really appreciate that. Thank you for watching!

I really appreciate that. Hopefully you will enjoy the journey with me as I get better

For the backyard, the smoker is excellent. Not too big, not too small. Thanks for the subscription and watching!!!

I appreciate you watching and finding value from this video. Cooking outside is fun and for me relaxing. Upgrading to the Mill Scale was worth the while but it took me five years to make the decision. Thanks for subscribing!

Glad I could help! I will have a full year review video coming out soon as well. Thank you for watching.

Thank you!

Thank you for watching. I hope that smoker build turns out great for you!

I'm glad that this brought you joy as you started your day. Thank you for your kind words. God bless you!

Mine too! Thanks for watching!

It is definitely worth a look. Honestly the cost is the biggest drawback. After that, this smoker is everything I could want in my backyard.

I really appreciate that! Your videos helped to convince me to make the purchase. The plancha adds another dimension to it for sure.

Thank you so much! I want to visit Lockhart! Even though my grill was built there I have never been. Thank you for watching!

Truth be told, I haggled a long time and if the wait time was different I may have gotten the Workhorse. Both are excellent smokers and get the job done really well

Thank you. It is a great smoker!

Glad it was helpful! Thank you for watching!

Thank you! Sounds like you have a great set up where you can cook anywhere.

Thanks for watching! That's a good idea to help keep the rust away and keeping the smoker seasoned.

It's a fun time cooking on this smoker. Thanks for watching!

The Workhorse looks awesome and I was on the fence all the way until I submitted the order.

Its a great smoker! Thank you for watching!

I appreciate that. Im going to try to keep putting out videos as I gain more experience.

It is a joy to cook on. Thank you for watching!

Thanks for the sub! It is a great smoker. My wife was instrumental in getting it for me, otherwise I would still be second guessing myself.

There are lots of great options, the Mill Scale has been great for me and I have really enjoyed cooking on it. Good luck finding your next smoker! Thanks for watching.

Thank you so much. She has encouraged me every step of the way! Thank you for watching

I really appreciate that! Thank you for watching!

Thank you I appreciate that. It has been a joy so far.

Thank you for watching!

Thank you I really appreciate that! Thanks for watching!

I really appreciate that. Thanks for watching!

Thank you! I honestly don't think you can go wrong with any of these pits. It just comes down to learning them and getting better each time!

Thank you for watching!

Committing to watching the money walk away was the hardest part. Since that moment it’s all been a pleasure.

@@burntfoodcookout very nice, it's a very impressive pit, I'm literally gonna talk with the old lady and also make the commitment. Hope to see more videos

Thanks for coming along! I don't have a lot of content yet, but more is coming.

Thank you for watching!

I appreciate that! Still trying to learn the tools but I'm glad its coming together.

How does the finish look with the linseed? Does it change the look of the smoker much?

@@burntfoodcookout looks the exact same. It’s clear so you still get to enjoy the patina of the raw metal. I’m guessing it has a slightly less wet/high gloss/shiny look to it since it dries on. If you search “linseed oil smoker” on RU-vid it will bring you to a video that “Quetorials” made. That’s the one I followed.

Awesome. I will check it out! Thanks for watching

I’ll look into that especially if it becomes more of a problem. Thanks for watching!

Thank you for watching. I keep my smoker under a tarp, like in the first thirty seconds of this video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TKPFwW20UYw.htmlsi=XpICpJoVsrtGRU-k) but it is not ideal. I should have bought the cover that comes with it or just built a covering for it. Many folks have said that they leave it out under a car port and they don’t have much rust at all.

@@burntfoodcookout there you go! Now that you send that I remember it from seeing that video a while back. thanks for the channel. that mill scale....a thing of beauty.

Thanks for watching! I've never said to myself that I wish I had a top grate. I am normally cooking for my family of five, or making a lot of something for a potluck. A couple of whole chickens and a couple of racks of ribs; a brisket plus some other sides. As for the finish, this was just the standard steel that didn't have an upcharge or an extra selection required. Over time, the smoker has darkened a bit, but there is no paint on this at all. It would be good to have a something to close up the grease drain, but mainly because you need to leave a bucket after the cook for after-drip. Critters enjoy the grease, and I don't like feeding the wildlife. Sorry for the rambling response but hopefully this helps.

Thanks for watching!

I shouldn't be surprised, but the 94 feels really comfortable cooking beef and does it incredibly well. I have not been disappointed by the smoker and its fun making better food over time.

That is the main thing I am focusing on next. We've got some backyard renovations on the way, and finding a better home for the smoker is critical.

I use a tarp that covers it while not in use. It’s not a perfect solution but it does keep the weather off the cooking chamber and the fire box. The wind eventually will knock it off the smoke stack so that takes the most abuse from the weather. Eventually I’d like to just build a covered portion of my patio to keep all the grills there.

Yes I was in Chiefs from 99-01. Thanks for watching!

That's a good question. Yes smoke does come out, but not necessarily enough to impact what's going on in the chamber. About four minutes into this video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SXcO4cIDeOI.html) you can get a little idea of how much comes out. About five minutes into this one (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Xk-5sVWPPsc.html) you also get a feel. There is plenty of smoke to go around and the cooker is relatively efficient, but if the top is open and I was concerned about losing too much smoke, I'd close off the smoke stack a little bit to compensate. That said, I've never had that issue to where I felt like it affected my food negatively.

@@burntfoodcookout Thank you sir, also for responding so quickly! It seems like there's actually smoke coming trough the holes indeed, but I see why you say it seems insignificant. In Europe I can only order the ' standard' version, or one with both the Plancha and an extra shelf, for about 1700 dollar extra. So wanna make sure that's worth it. Really appreciate your information. Keep making these video's I definitely enjoy watching them!

I’ll make sure to get some shots in the cook chamber in future videos. Both with and without the rack.

I will try the smaller one on my next video!

Everything comes with a trade-off and I’m afraid of messing with air flow if I grind that below the door

@@burntfoodcookout cut off the lip and use that exact piece and place it inside the fire box door, or once you remove it you can always block it off with a piece of wood or metal, I love the fact that I can drag out the coals 👍🏽👍🏽👌🏾it gives more airflow,its your smoker dont be afraid of making modifications if you need to 👍🏽👍🏽👍🏽👍🏽its actually fun, I'm going home after work and cutting me some 16 gauge steel tuning plates when I get off today, getting ready for a big Saturday cook👌🏾

The current price off their website for this model is $6,090. That is before shipping costs.

To each their own. Thanks for watching!

Yiu were pretty close on the spelling. Plancha is how I think i goes. Flat top surfaces always add another dimension to the flavor and sear. Thanks for watching!