This Piece of Metal Can Make or Break Your Offset Smoker

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23 май 2023

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Комментарии : 490

@MadScientistBBQ Год назад

For anyone interested: this is a video where I show all the features of the pit, including the scoop. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uqyeAo5Ij4A.html

@CraftyZA Год назад

Any reason why you did not show the scoop on the 1000?

@AngryBullBBQ Год назад

Can we see the scoop?

@MadScientistBBQ Год назад

@@CraftyZA it’s in the video linked in this comment. The footage of the scoop was edited out of this video by mistake.

@jamesgunn5358 Год назад

I‘ve got a picture of both maplewood metalworks scoop and my throat on my 500 on the gram as well. Good stuff man!

@AngryBullBBQ Год назад

What do you think of the new Goldees offset smoker?

@animalanimalanimal1622 Год назад

Would have been helpful to see the scoop :)

@rashawnrawls7360 Год назад

Was gonna say the same

@slock1095 Год назад

That’s what I was waiting on the whole time

@RaistlinMPP Год назад

You can see the scoop at 2m 39s of the video where he announces the smoker.

@brookesprecision6272 Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uqyeAo5Ij4A.html

@chrisharris6834 Год назад

@@RaistlinMPPnot all hero’s wear capes.

@BruceChantelLehman-yr5ne Год назад

So I have been considering building my own smoker, and I was considering all these questions because I've heard many people talk about hot spots. I had finally concluded to do a scoop type system because it logically made the most sense. But it was really good to hear your scientific approach and comparison of the different designs. Definitely gives me some more food for thought.

@RedPede Год назад

I have a plate in my 250 like the Franklin and I love it... the scoop sounds even better.. I saw the goldies smoker design recently and wonder how that would preform on a 1000 gallon.

@fly1327 Год назад

I always wondered, watching all the "deflector/reverse flow/diffuser gadgets" on horizontal smokers, why this was so tough a problem to solve. Makes sense. Well not yet with me hanging meat in a WSM, but if I ever go this route, I will remember this. Thanks!

@kevinbeam2601 Год назад

I built my own 120 gallon pit and used a left over piece of plate as a baffle but its shaped like a trapezoid with the larger side at the fire box. It seems to work well but the scoop sounds like it would work better for mine too. Also always love seeing the experiments that you do and the tips and tricks you find to show us!!

@alkalk8938 Год назад

Same here, made a big difference. I think blocking the radiant heat was just as important and directing the hot gas straight up.

@walkonking Год назад

Check out the Horizons convection plate. They are designed to be slid in the chamber and you can dial in the heat across the smoker. In my smoker the convection plate is 1.25" from the hellmouth and it will hold temps evenly. If you what it hotter on side just slide the plate.

@chriscrist911 Год назад

Very helpful... Totally makes since and understood. I am assuming that you are going to add this scoop to your 1000 gal pit?? And the BBQ journey had to be a blast. It was great to see it on your, Chudd and Joe Yim's channels. You all need to plan something similar next year.

@syncere2u Год назад

We all would love to hear your take on Goldees' new design with their backyard offset smoker. Design looks great and the concept is interesting. Would love to see your opinion after using it some day.

@brandonjoseff3700 Год назад

Came here to say this…

@Dranomoly Год назад

This

@danielgordon8403 10 месяцев назад

I want to see the scupe.

@danielgordon8403 10 месяцев назад

I want to see this scoop?

@Pitmaster_GoldenShellback 10 месяцев назад

I just made a scoop like this for my Old Country Brazos and it really does even out the temps and give you ALL of the cook grate to safely cook on. Mine isn’t welded in, it’s about the height of the grate rail so it rests in there and can be removed. Watching this video again, I’m glad I haven’t actually welded it in because now I can remove it when I feel like cooking anything on that top rack like wings. You’ve taught me a ton on running an offset and smoking meat, thank you for the science and the knowledge you’ve shared!

@dwhonan Год назад

I put a large baffle like the Brazos has in my homebuilt smoker, but I'm encouraged to fab a scoop and give this a try. Thanks for highlighting this alternative technique to managing airflow and convective heat!

@lalunabbq Год назад

Thought the same thing

@TheSuperguitarguru Год назад

After watching your channel for multiple years, I finally decided to buy an offset and went with the LSG Texas Edition, which has the scoop. It has been an awesome cooker and I haven’t had any issue burning my food. The only trouble I occasionally have is getting food to finish quickly, I spent ~7 hrs on some spare ribs. This may just be a result of me being new to offset cooking but any tips would help, and I definitely recommend the smoker!

@kapulu6259 Год назад

I am getting ready to start making offset smokers here in San Diego ca. thanks for confirming my idea I had for the baffle. Definitely going to be doing them in the same manner.

@hoongfu Год назад

Thanks for including the bloopers, makes my week. Keep it up.

@whenmullet2674 Год назад

Did I miss something? I saw all the baffles you don't like, but I didn't see the scoop one that you do like? 16 minutes and no payoff.

@daviru02 7 месяцев назад

4 minutes of ticket selling

@Keasbeysknight Год назад

i have a tiny 1/4" offset and i grabbed a big baffle with holes like you showed to try and kill/manage my temps. its definitely helped me in the short term because of all that thermal mass helps me manage the fire easier and has balanced my hot spots. my problem is the smoker isnt that long so any hot spot really kills my ability to cook alot on it. 2 large briskets would put 1 of them basically on the hot spot without it. im probably sacrificing convection and air flow, but theres always a compromise. This does have me thinking though and experiments will need to be done!

@raymondmunoz6757 Год назад

Great video. I have a brazos old country offset smoker. I broke the spot welds on the sides of the baffle. Lifted it to 90 degrees and left it in place. Really helped with controlling the hot spots and air flow. I have learned so much from you. Thank you so much.

@All2Skitzd 10 месяцев назад

I removed mine, put it in the grate and added a shelf to raise the cooking area up about 3". I went as far as making mock briskets out of flour and water when I was testing but I have considered putting mine back at 90 degreesb again so I don't have to use the shelf.

@9929kingfish 9 месяцев назад

@@All2Skitzdnot sure I understand your post about the baffle and mock brisket

@AlanRoehrich9651 6 месяцев назад

I have a Pecos. I have four thermometers, at food level in the lid, equally spaced. I used two 12"x12" tuning plates in the bottom of the chamber. At any temperature between 200°F and 275°F, my cooler is within 5°F all the way across, the food cooks evenly, the color and smoke level is the same for everything. There's a foil lasagna pan I fill with water on the plate closest to the firebox. It maintains temp on reasonable fuel for four hours, in weather below 60°F, I use a welding blanket, and can maintain 275°F for more than 4 hours with no work or additional fuel.

@Chris-wp3ew Год назад

You mentioned LSG smokers... You're correct. Their baffles direct the heat up to the top grate area. I place my water pan in the upper right as a barrier to that heat. The lower right grate location becomes the true low and slow smoking location. Very nice, well-made smokers.

@mikeselltgmail Год назад

This is great. Thanks for showing the different baffles. I've only been smoking for a year or so, but I've always been "baffled" (don't block me 😂) as to why the smoke and heat gets sent down or out instead of up. I'm making a smoker now and will definitely be using this method on my new pit. Thanks for the video.

@davidbalentine2110 Год назад

Yes. You are 100% correct. Hot gases go up. Why fight physics? With the design you described, the heat ‘rains’ down upon the meat, then moves out the exhaust pipe. Further, the damper adjustment you mentioned allows just enough back pressure to even out the temperature across the grate. Applying these concepts, I have a lowly Oklahoma Joe ‘Longhorn’ working super good. You are giving your viewers valuable information. Thank you.

@Viacus Год назад

I initially built my 330 gallon without a diffusing plate. The fire would blast anything next to the firebox. I added a thick piece of 3/5" to the side of the grate rack on a slight angle so the top was slightly closer to the firebox opening. it has helped to evenly distribute the air flow across the bottom rack.

@tpack670 Год назад

Disappointed that you didn`t show the smoker that you liked so much. Waited to the end and you never showed the smoker that you like so much. You need to also say that you are raffling your smoker off and not giving it away. Kind of misleading.

@devin4265 Год назад

Get a life!

@Rm0544 Год назад

Agreed, big teas with no visual example.

@JuanMartinez-df1lc Год назад

Yeah I think like $30 for a coffee mug?

@bluesdemitra38 Год назад

@@JuanMartinez-df1lc$50

@Fly-SanDiego Год назад

He’s been talking about purchasing a mug to be automatically entered in the drawing since the first video of this series.

@redrider6817 Год назад

No wonder my old country cooks weird I'm commenting on this 2 days after I watched the video I cut that baffle thing out and flipped it over where it points the fire up and it cooks great now thank you man. Would love to have some q with you sometime

@praetorxyn Год назад

I'd love to see you review LoneStarGrillz pits, as I've had my eye on their Large Insulated Cabinet, Pellet Smoker, and their offsets for some time.

@andrewfischer8039 Год назад

Would love to hear the throughts on the scoop vs the goldee's backyard design with the "scoop" directly from the firebox vs within the tank

@jpbennett2358 9 месяцев назад

I have a diffuser plate, but I also added a downspout to the chimney right at the grate level so the heat & smoke rises and then gets pulled down across the top. Works great for me, but I’ll take this into consideration when it’s time to upgrade.

@robburg473 Год назад

it definitely makes sense, might also be a fun project for the summer

@acvjmv Год назад

Ok saw this when it came out and had 2 Briskets to cook on an old country pecos ... well I wish I would have been able to make this mod before would of saved a lot of time and energy due to space on grill to use without burning ... just used for 1st time with deflector plate up and WOW 3/4+ of the grill space is now available ... doing a rack of spare ribs and the results are amazing .. extended stack and deflector up all heat at about 4 inches from fire box on grate rest is good to cook on, holding temps 10 degree difference from hot side to stack side and ribs cooked fabulous NO BURNT BOTTOM ...juicy tender ... this is a must for anyone trying to maximize grill space on a Pecos Smoker Thanks Jeremy this works on backyard smokers too..

@smokeybeardco Год назад

Pretty sure the Outlaw pits have the scoop exchange system on them if I remember right. Been toying with the idea of trying that exchange design on one of my 80 gallon builds. Might have to now!!

@apocling Год назад

I feel like I love your content way more when its just you being you in vlog content, I love the straight forward scripted feeling instruction but when your personality shows through its great content.

@kennethrushing1641 Год назад

16:14

@CarnivoreKipp Год назад

After owning multiple styles of offsets my favorite is the reverse flow method. The Shirley reverse flows are incredible.

@Traumatree 9 месяцев назад

In my offset, instead of a metal baffles, I am using 4'x8'x2' fire bricks that covers the middle of the cooking chamber below the cooking grill, but not completely on the sides so smoke and heat can come up. Temperature is now equal from one side to the other of the cooking area, and heat that comes up is convecting the meat on the top. Another great plus that using these bricks brings is lowering the fuel needs as they radiate back heat when the fire goes down a little - exactly why we put firebricks into a wood stove to protect it and to allow less fuel usage.

@justaname7329 Год назад

I attended your kansas city event and actually spoke with the gentleman who built this 1000 gal out and he pointed that out to me. Went home and did this to my old country pit and it works beautifully, highly recommend.

@dougschriefer3076 Год назад

Are you running any type of water pan or anything with your modification? On my Old Country I removed the baffle but I have a water pump above the outlet.

@justaname7329 Год назад

@Doug Schriefer I've done it both ways and it's actually more even temps with no pan.

@MadHouseBBQnyc 6 месяцев назад

Who makes this pit? He never mentions it. And I still don't know what the deflector looks like. Lol

@rc8rsracer1 Год назад

This has completely changed the way I think about how an offset works. I been building a 90gallon reverse flow (old air tank) now I think I'll make it switch back and forth and see wich I prefer. Well said! Thank you as always!

@Steve-cu1ye 11 месяцев назад

Ur lying

@rc8rsracer1 11 месяцев назад

@@Steve-cu1ye negative I like to play

@chriscarter7182 6 месяцев назад

I don't know where you are at in your build, but, "smoker builder frank" recently did a video about how smoke flows thru the smoker. His explanation made complete sense to me. I have been in the process of designing the rebuilding/replacement my very burnt out fire box and I am also intrigued by the Goldees hybrid design but I want the fire box open to the front, not the end. It's taking some Frankenstein designing and I have no idea how it will ultimately cook, but I'm hoping, and hoping{!}, it will be better than what I using now! I have a 16x32x1/4 cook chamber, it's small and challenging, but I've been able to make it work in the past. Rust is a killer!

@pschannel6685 Год назад

If you get a chance I would check out a Lonestar Grillz (LSG). I have a 20x36 LSG and it has a baffle with an opening at the top and bottom. Not sure they all have that, but I find it works very well.

@rossmcgee7606 Год назад

I have a Shirley reverse flow patio model no hot spots, holds temp, you can use all racks, great smoke flavor,and cooks great . Is your scoop innovation for traditional offsets only?

@benwagoner9741 Год назад

Take a look at the Lonestar Grillz 20” smokers. They have a similar baffle. It’s amazing and produces extremely even temperatures throughout the bottom rack. The top rack is higher…which is great for wings!

@nzamecnik Год назад

Their pits are amazing and super well designed. I keep the firebox damper about 25% open and the smokestack damper to control temps and you get beautiful, efficient fires that don't waste fuel, put the perfect smoke on the food, and hold temps so well.

@roadwarrior3315 2 месяца назад

I did that by accident. I got an antique wood stove that I used for my fire box that has a baffle plate in it. I decided to leave it in and fire it. Glad I did. The smoke across that grill is amazing. Mine is a 120 gallon offset.

@blackwatt 23 дня назад

I built my own smoker and added this scoop plate to deflect the radiant heat, and it works a treat even temps all across the grate right to the firebox. ❤

@nshaner Год назад

Jeremy. I got a lone star 20x42. I’m not sure it’s exactly like a scoop but does let heat out at the top and believe or not circulates the smoke in the cook chamber and let’s cool smoke back into the firebox. Happy to let you cook on it sometime if you want content. It’s a great little smoker.

@paulbilleaud7764 Год назад

Was going to say the same. I have the same 20x42 LSG offset. Very consistent temperatures across the cooking grate horizontally presumably related to the “scoop”

@blackwatt 10 месяцев назад

Superb i added this thinking and plate to the smoker i just built.

@CG-zz4nd Год назад

I have seen that same system in Jambo Pits that Jeremy is talking about, with the scoop at the opening of the firebox to cook chamber.

@bobbyv482 Год назад

I was just there at BBQHQ and you were giving a class outside. It would have been great to meet you, I’ll keep an eye out for your bbq class in California. Take and keep those excellent videos coming 👍🏼

@stepmback Год назад

I would interested to know what you think of the new Goldees backyard offset. They have a bent pipe coming from the firebox to try and solve the problems you are talking about.

@papascruffy Год назад

I'd like to see that baffle system

@brandonwaddell2583 6 месяцев назад

Jeremy, hope you see this. I JUST purchased a new Brazos, super excited. But the baffle I noticed on mine is adjustable up and down. As I’m typing this, I’m not sure if it’s also removable, but I will check. If it’s not removable, does an adjustable baffle make it better, or do you still recommend removing it?

@Cookoutcoach Год назад

Hey Jeremy, you’re definitely right here. The competition side of bbq has been utilizing this for a long time if you go back and look at how long jambo pits have been utilizing the same scoop idea up through all the other companies now like jay craig and outlaw smokers out of Indiana. Then we utilize that 100 degree hotter top shelf to really break down fat if you need it or set sauce or whatever. Cool to see you as a more restaurant style cook enjoy the same thing that the comp cooks dig to just feed six people on a weekend.

@wmrrock Год назад

Jeremy...Please do a review of a standard offset to a reverse flow. I would really like to see the results and get your opinion.

@OltonHall Год назад

Last year I removed the baffle in my Old Country Wrangler (not the tin can Wrangler 2) and it made a big difference in not having that hot spot on the bottom in the middle. The smoker works much better now.

@harryballz6358 11 месяцев назад

I just bought an Old Country Wrangler (series 1 not 2). Was just wondering if I should remove the shield altogether, guess it does better huh? So you don't use the welded shield nor the rock grate from your firebox inside the cook chamber? Your cook side runs empty of all baffles/shields? I originally removed the lower firebox rack & put it in my cook side for a baffle. Dropped its fire boxes top rack down to hold wood/charcoal/fire. Actually this did okay? Just popped the shields two welds on the side nearest to my stack to raise my shield a few inches? Q. Remove my bottom charcoal grate (baffle) I moved over? Q. Anyone just drill big holes in their shield before removing it altogether on a Wrangler? Q. Best to just remove shield & baffle & let her flow balls to the wall Im sure..lol Q. I have a Joe fire basket, is it better to use it or not? Thanks All, sorry for all the questions. Big step up from my p.o.s tin can Char-broiler, I rarely used it cause it sucked so bad.

@emcalone Год назад

I did this to my Pecos by putting some bricks in front of the firebox exhaust under the grates so the heat hits the bricks and goes up. The fat renders much better for me now and it adds more cooking space as you stated. I also have a stack extension so it also has good airflow even though I added some turbulence in the cook chamber.

@jbospecial Год назад

I used a big limestone rock in mine, works great! Absorbs the radiant heat and I still get a good draw.

@kodyanderson4974 Год назад

So in the bottom of the smoker you blocked that so it shoots back up?

@emcalone Год назад

@@kodyanderson4974 yes. Under the grate. Basically to keep the heat from advancing across the grate. So there is a few inches of space from the fire box.

@kodyanderson4974 Год назад

@@emcalone thank you sir. How high do you stack them

@emcalone Год назад

@@kodyanderson4974 As high as the grate.

@coyotedale Год назад

just in general, the tank size/length can have a considerable difference, especially when the stack is closer to the firebox. Heat is energy, and how it functions and works in a given area, and how it can be manipulated will be different from one size cook chamber to another. Is my thinking correct?

@mathieufillion3228 Год назад

Great video Jeremy! Given this info, wouldn’t it make sense to have the smoke stack located as high as possible on the cook chamber to keep those hot gases from being forced down at the end of the chamber?

@scottadams5078 Год назад

I built my 250 gal offset with this exact design except a square firebox! Love it it allows me to use almost every square inch of grates.

@scottadams5078 11 месяцев назад

@@MadScientistBBQ_ saw your comment. What’s up?

@commishg 8 месяцев назад

Thank you for this great video which shows that all smokers are not created equal. The scoop baffle is the most important part of your 1000-gallon offset, as it shields the cook chamber from the radiant heat (hot spot control) and creates top-down cooking (proper fat render). You wisely pointed out that many backyard offsets on the market today have tuning plates that essentially turn the smoker into a bottom-up cooking oven with restricted air and smoke flow. Keep these smoker design videos coming, as hopefully it will lead to better smoker design in the future.

@DonerOfTheDead66 11 месяцев назад

I think this is my first time commenting on a RU-vid video. I am an amateur smoker, I have a crappy char-griller offset, but I have made good food. Heat management is so hard with this thing, I stacked some bricks inside it to mimick this wall till I could find out if it would work. One brisket and a couple chickens in, this works great on my tiny smoker. When I finally build one I will use this!

@bradpogue3685 Год назад

I have OK Joe offset smoker and figured out how to manage the heat. Now when I use it I seem to get good results.

@shortythefrenchie Год назад

Jeremy great video! When are you making your own offset brand?

@ollygee Год назад

Great video, there is a brand in the UK called Cactus Jack that has this exact system, but it uses a ceramic half moon stone to achieve this, it cooks very evenly

@emaildavidlehman Год назад

I don’t know 💩 from shinola, but why not just bring the firebox heat in at the top of the cook chamber? 🤷‍♂️

@jdawg1835 10 месяцев назад

I added a baffle to my smoker. I have noticed that it acts like a big ol' heat sink and requires quite a bit more time and fuel to come up to temp. This scoop design sounds intriguing.

@JoeJohnson1 Год назад

Entered. Got my mug. Bought a SuperDuty to tow it. If I don't win then you can't be my friend. Designed my reverse flow and had someone fabricate it for me. It works great and was a fun thing to do. Now I wish I could change some things. :)

@alkalk8938 Год назад

That's exactly what I did with my homemade 1/4" 125gal offset. I used it several times without the scoop, I called it a 'block' because its goal was to block the radiant heat of the fire, and I had problems with the bottoms of brisket getting hard/burned. So I used a piece of 1/4" plate to blast the gasses straight up, block the crazy-hot radiant, and now she runs like a dream.

@joekerrytorres3027 Год назад

That's exactly what I did.

@jimgriffith2940 11 месяцев назад

Thanks for the visual

@seanandrzejewski1412 7 месяцев назад

I decided to try your idea. I have a backyard sized pit 40x20 made of 1/4 welded steel. I bought some ceramic fiber insulation board and cut a half circle to fit as a heat directing scoop. Today I’m gonna run a biscuit test and see how even it’s cooking. Only thing I’m concerned of is my stack comes in up higher in the cook chamber so maybe I’ll need to modify the stack to enter down lower at the grate.

@zenjon7892 9 месяцев назад

I decided to build my own offset with a, roughly, 60 gal tank cooking and a 20 gal fire box. It's been an adventure in stick welding and I still don't think I'm there yet. But you know what I like? I like building something that is going to bring people joy

@deedog5361 Год назад

Would like to get your opinion on a Jambo and a Lone Star Grillz Texas Edition offsets. They both have upward facing baffle/scoop on the firebox end.

@hetzijzoal Год назад

About the yoder smoker, does the heat diffuser plate go to the end or does it have a big gap in the end? If designer properly the smoke with it heat should give even temperature from the bottom through the holes AND have a large flow of smoke/heat that goes tot the end of the smoker and returns on the topside for topheat exposure.

@IR8GRANDSRT8 Год назад

Where did you film this episode? Nice selection of smokers in stock I’d like to visit their website!

@dub3dude Год назад

Another great video. Cheers.

@Texas4x Год назад

I would love to see you prove the concept by adding a scoop to your OC Brazos and do some cooks on it. Good stuff Jeremy.

@jamesmitchell2224 Год назад

We need this^^

@kodyanderson4974 Год назад

Yes

@JillGarris Год назад

That's incredible! We live in Northern Indiana - close to South Bend and the Michigan line. May we ask...where did you purchase it? (We're in the market for a new and substantial smoker that holds up AND is well made!)

@bunsin7147 10 месяцев назад

As someone who regularly cooks on the Yoder Loaded Wichita, he missed the ability to move the baffle plate back and forth to mix hot upstream gasses with those directed along the bottom through the holes. The plate mass (and the weight of steel in this thing) acts as a thermal mass to even out spikes. I personally run the plate about 3-4 inches away from the firebox with a water pan on the open side. Renders fat cap up perfectly.

@brianewer3905 7 месяцев назад

I never thought of this way. I have mine were the start of it is in the fire box.

@SeaLevelSurf Год назад

Checked the other video you said showed the scoop & no scoop. Are you going go to provide a video that shows the scoop? Also, who made the 1000 gallon Smoker your giving away?! Thanks!

@stevenscott4096 Год назад

I'd really like to see what the scoop looks like. Did I miss you showing it?

@czeslawpi Год назад

I have that exact Yoder model. I took the tuner plate out. The infrared radiation from the plate burns the bottom of meat.

@richardcarlesso6628 11 месяцев назад

Hi Mad Scientist. I would like to use this baffle in my smoker but have a few questions, does the baffle go all the way down to the start of the opening and does it follow the same angle all the way down as it appears in the video. Thanks.

@mefobills279 Год назад

The Pitmaker Hitman 2 has a deflector plate that shoots firebox gasses toward top eliminating hotspot. It also had a vortex plate on exhaust, so I dont know how that effects flow. Firebox looks like good design too. I wonder why there is so little focus on this cooker?

@michaeldoll3505 11 месяцев назад

I’m looking for a smoker for home use to cook briskets and venison summer sausage and catfish on. What smoker would you recommend?

@coffeensteak 5 месяцев назад

Just so happens this is exactly what I made for my home smoker. It works very well!

@TheoneDragon51 Год назад

I really like the way Loan Star Grillz did their intake baffle. It's every even on the top and bottom. The baffle is in front of the intake. Then it is set up to dissect the gases to split to the top and bottom. So your lower rack cooks at a lower temp and your top is hotter. They show their temp Separation on their product video. That is what sold me on their smoker. I could send you some pictures if you would like to see it.

@keneric Год назад

That sounds very interesting. Can you supply a link to that video?

@19Cub Год назад

Hi Jeremy, Would you show us the scoop, please? Thanks. 🙂 OK, I just went back to the video where you had just acquired the 1000-gallon smoker and you do have a great shot of that scoop baffle. That is fantastic engineering IMHO. 🙂

@14freedom4ever Год назад

Great subject! Can you do a review on this concept with the Lone Star Texas Edition?

@davidcrumrine1165 Год назад

I have been building my cookers so that the heat goes straight to the top of the CC from the FB for the last 20 years. I can't believe it has taken everyone so long to catch on to this and throw away the tuning plates years ago.

@drdanbern Год назад

Hello Jeremy. Wondering if you are familiar with the Meadow Creek SQ36, and if so do you have thoughts about it? Thanks, Dan in Phoenix.

@cfmcgheeII Год назад

Video Idea - what should you do to get your equipment ready for the cookout season (cleaning, maintenance, inspections, etc..)

@toymachine2328 9 месяцев назад

Do you think adding a baffle like this and relocating the exhaust would help on a cheap offset smoker, or would the thin metal just let too much heat escape?

@AlbertoLopez-zr1ts Год назад

I did something similar of a scoop on my Loaded Wichita. I get great rendering of fat on my brisket. In addition, my temps are even once I did that. It was day and night for me

@tonyfoxxbuilds1920 8 месяцев назад

Would there be an issue using copper pipe in a smoker? I remodel showers and have a bunch of 1/2 I'd like to use as the platform the meat sits on, or some 3in copper I have as an exhuast for the smoke to travel to the meat. Looking forward to some advice! Thanks everyone!

@CommanderBlackmole Год назад

When I built my smoker, I made the cooking grate even with the middle of the firebox opening. I thought it was too high but this video changed my mind.

@anvilvapered 7 месяцев назад

Have you seen the brand new Brazos model? It has a removal/adjustable heat deflector plate and you can configure it in a way that points the air up! The new Brazos has other great mods but that one is excellent.

@MichaelNaydeck 7 месяцев назад

I love the idea of a scoop matched with a stack that exits low in the barrel.

@copper4eva Год назад

Got a link to the 500 gallon with a hole at the top of the firebox? I find that quite interesting. Sounds similar to Goldee’s new backyard smoker. Which I would be curious on your opinion of that design too. I’ve got a pit made of cinder blocks. I am considering redesigning it to something similar to goldee’s idea.

@dshopkins Год назад

90 gallon smoker made from 24" pipe. How far from the firebox should the scoop go? How high up should it go? Cooking level or slightly higher?

@Steeledawg Год назад

What do you suggest for a offset vertical smoker?

@mike_adams Год назад

Any videos of this pit fuel consumption? Wondering what the wood pile looks like before a long brisket cook.

@garya2029 Год назад

Were about in northern Indiana? I live in northern Indiana and wish I knew of a local builder. BTW love your videos and keeping my fingers 🤞

@jamesrazza2246 Год назад

FYI. You are correct, Jeremy, The LSG new “Texas edition” offset has a very large baffle sending all heat directly up. Video on the LSG channel.

@michaelgallopo5879 Год назад

Interesting video what's a good temperature Guage somewhat accurate for a smoker knowone talks about temperature Guages

@jamesmitchell2224 Год назад

WE NEED SOME OLD COUNTY BRAZOS CONTENT!!! Id like to see this idea put to the test on it

@badger67617 Год назад

I'm a big fan of your channel and purchased an O.C. gravity fed that I was lucky enough to find at Academy in Oklahoma. Having said that the memorial day weekend gave me an opportunity to try some meats after having seasoned it a week before. I noticed the length of time it took for the cabinet to heat up and an inability to lock in a specific temp setting for more than about hours. Just wondering what your opinion would be on modification of the heat chamber section welded to the side of the cabinet to allow for gases to move up in addition to down. I have reluctantly purchased a Thermoworks Bellows to regulate temps better but I had honestly hoped to not incorporate electronics into this cooker. I've even thought about modifying the grease/diffuser metal plate that sits at the bottom of the cabinet by drilling a few holes to see if it makes any difference. I would welcome your thoughts on this topic of a insulated cabinet style smoker gas circulation.