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@@michaelfinder4720 I see no reason it would not work the same on a bigger pit. I can easily get my pit to 350°. Hope that helps.

@@PAPAPIG15 thank you

Thx for the compliment. I've really enjoyed using this smoker. Good luck with your build

I just built a 3-ft tall wall around the southwest and Southeast side of the firebox. It really seems to have done the trick so wind does not mess with me anymore

@@KerryMooney-rl6oh I saw the windshields you welded on. Absolutely genius idea. I don;t now why every pit builder doesn't.

@@KerryMooney-rl6oh I have used folding tables, patio umbrellas. It can be a pain.

Krylon high temp. 1 quart did the trick.

@@justy234 thx

The goldees smoker has a 6" elbow and stack, according to speculation on the internet. The stack is 1" bigger and taller than mine, so it should move more air through the chamber. Mad scientist said he liked running the damper about half closed on the goldees. I tend to run my damper about half closed and it moves a lot of air. It renders fat and builds bark great. There you go, my 2 cents. I can tell a little difference on whether the fire is closer to the door on my pit.

thx

thx

Sorry, I do not have the part numbers any more. I was about to look them up from an online Kubota dealer. Good luck. Mine is still doing good.

Give me a couple of days and I'll try to get you a rough sketch of the diffuser details. Please reply with a good email address

@@KerryMooney-rl6oh I tried sending my email address but youtube keeps deleting it. any ideas?

Text it to me. 972-979-5179

Thx. The CC is .230". The collector and stack are 3/16". The FB is 3/16" with .230" bottom.

Thx. It definitely heats very even.

@@KerryMooney-rl6oh Not to toot your horn, but I don't think I'll be happy if I don't try to build your design. I know I can work around the hot spot in a traditional Franklin style, and it would be a great pit as there is so much grate space. This design just seems to be an improvement.👍

@@KerryMooney-rl6oh I have not seen another smoker that cooked the biscuits so evenly without burning them. That is a testament to your design. Very well thought out. As you know, it's a huge amount of work to build one, so might as well go full hog, for lack of a better analogy. 😉

Holler, If you have any questions. I have two pork butts on the smoker right now. I'm still learning how to cook on an offset and this smoker in particular. It's definitely getting easier as I go and the fruits of my labor have been awesome.

Btw, thx for the compliments

It is an all original 29 Chevy. I would do a video, but I sold it about 6 weeks ago.

@@KerryMooney-rl6oh That looks like a beauty, I bet you miss it. A friend of mine has a '26 Chevy Roadster he's making a traditional hot rod out of. His has a lot of wood inside the body. Cool looking sedan!👏

It was kind of a love/hate things with the 29. It was all original, so I tried to keep it all original. It was a nightmare finding parts, but it was really fun to go out and about in.

@@KerryMooney-rl6oh I get it...most people I know with Model As, Model Ts, Model AAs and Model BBs...they need to make most all of the parts. I'm reusing parts on mine. T5 trans with a '55 rear axle, 3.38:1 ring/pinion. Should get to highway speeds, easy...my engine can only go about 3000 RPM, at which point it sounds like it's gonna blow up.

God luck with your ride. It should do fine on the highway. My 29 had a 4.10 rear end and 95 year old suspension tech, so 50 MPH was about MY limit on speed. That is a real problem when you live in the country and it's 10 miles on farm to market roads to town. Thankfully we never got ran over.

The firebox was supposed to be on the right, which would have swung the door the right direction. I put the stand on with the tank upside down and when I flipped it over, I realized I had put it on backwards, so I just went with the FB on the left.

@@KerryMooney-rl6oh still a nice smoker...

@@dennis9358 thx. It actually turned out for the best. The way the smoker is positioned the hinges are on the south side of the door. If the door swung the other direction wind would blow directly into the firebox. Winds are notoriously variable here in Northeast Texas. That would have been a nuisance.

Lol... Thx

Going from a 22" WSM to this 24"x48" smoker has been awesome. It seems like there's 3X the room.

@@KerryMooney-rl6oh my WSM hasn’t seen a spark since getting my Stick Burner. 😢🤣

The chuck roast is definitely quick, easy and very good. No feral hogs.

@@KerryMooney-rl6oh I just found a tank, 24" x 6' it's 70% filled with propane, but hate to see it go to waste. I need a smoker more though...😉

Thx. The thermometers, casters and drain valve are from Amazon. Everything else is hand fabricated from raw materials.

@@wiseass86straight6 thx

As an ex WSM user I can tell you the transition to stick burner has been awesome. Even though my WSM was a 22-in, it is amazing how much more room I have on the stick burner. The ease of how this pit runs, from my diffuser feature, has made the transition to continual fire management pretty easy. The more I run it the easier it is to get whatever temp I want. My first brisket on this smoker was better than my best on the WSM. It has taken several racks of ribs to compete with my WSM, but I think I'm there now. My build details video is there to help, if you want to copy my design. Otherwise, good luck with your S pipe. Best of luck and lmk if you have any questions.

@@KerryMooney-rl6oh I can't wait to build one. I have tried so many type of methods to cook ribs, and the WSM does cook great ribs, I typically will cook at 260 for about 4-4.5 hours. I have tried simmering, cooking direct, high heat wrapped in foil, oven, and several combinations of those. For me the stoker was a game changer, but still, I have longed for a stick burner. I'm on the search for a tank to use. I want this size. I really appreciate your input, as a fire person, it gives credibility. This is a very well thought out smoker.👍

@@KerryMooney-rl6oh Curious, if you had to do it over again, would you change anything with the damper and/or defuser? I mentioned in your smoke thread that I found a tank that is 24" x 6', the owner thought it was 75 gallon, but that must be a 120 or 150 gallon. This could be a similar size that you used. If I cut 2' off, I would have about 48" for the chamber. I pick it up on Saturday.

If the tank has rounded ends, then it's probably a 120 gallon like mine. I've done about 6 or 8 cooks and wouldn't change a thing. My last cook I just used the analog thermometers, like everyone else does, and it's amazing how easy it is to dial in the temp. Good luck on your build.

@@KerryMooney-rl6oh I pick it up tomorrow, seller has a tractor so should be easy-peazy. I'm excited, even though I know I'm getting myself into a lot of work. An offset is something I've wanted to try for a long time.

Thx for asking, but I'm way too slow to build and sell these. I posted the dimensions so people can build a smoker like this or have one built by a local pit builder.

Sorry, I will not be selling these. I'll work way too slow. Check my other videos for full details on the build with dimensions. You can work with a pit builder in your area to get one built.

@@KerryMooney-rl6oh Okay thanks

The throat opening has been full open during all my cooks. It is very responsive to changes in fuel. When the smoker gets warmed up good, it is pretty easy to maintain whatever temp I want by the timing and amount of wood used. It seems I'm adding wood about every 45 minutes, which appears fairly typical from all the videos I've seen.

Your welcome.

Good questions I think since my smoker operates with a positive pressure firebox instead of relying on the stack for draw a vent may not allow air to feed in the bottom and excess pressure to vent out the top of the door. The wind direction and temperature fluctuations really wouldn't appear as bad if I were just relying on the analog gauges. Since using the digital probes on the grate I can see every little change in temp which is what I am trying to level out for the most even cook.

@@KerryMooney-rl6oh thanks for the explanation.

So far I have only used Post Oak. In the near future i'm going to smoke some beef with Mesquite.

@@KerryMooney-rl6oh Be careful with Mesquite as I’m sure you have heard that too much heavy smoke will result in kerosene taste. Only used chunks so I have only heard

I am familiar with the bad mesquite taste. I have mesquite on my property and have been using it to grill for quite some time. My brother-in-law is from West Texas and he gave me the tip to only use extremely old mesquite wood. Using his tip I've had great success with grilling and I think if I make sure to run a clean fire it should be great. I'll let you know how it turns out.

@@KerryMooney-rl6oh Mesquite for grilling but long smokes with it is not enjoyable. Post Oak for the win.

Post oak

Thx. I probably over did showing the grate temps in the video, but i'm really proud of how well it does.

@@KerryMooney-rl6oh nope- didn’t overshow. Just gave us more proof 😁👍👍

Go ahead. I posted to give back to UA-cam. Anyone who wants is welcome to use the design.

@KerryMooney-rl6oh thank you much!

Thx

Thx. I am glad you liked my videos and my experimental design. I can tell you that when I put my dimensions into Feldon's calculator for a traditional offset, my stack shows about 3"-4" short (if measured from the top of the tank as he says) and my throat opening is about 50% of what he suggests. I can also tell you, 6" schedule 10 pipe is well over 6" ID and that's probably what I would use for a 250. Hope that helps. Good luck. Where are you located?

@@KerryMooney-rl6oh I’m located in South Carolina. I have a little Texas style bbq catering side gig and just sold my 500 gallon offset that was on my food concession trailer. I have a 250 g tank that I want to build another smoker out of but really want maximize the capacity on it and see if I can come close to what I could cook on my 500. I had an 8” diameter stack on my 500, and was planning on using 6” diameter for my 250 smoke stack. I was more curious if you had suggestions on the fire box size for a 250 and how big of a vent opening you’d use? I like your added feature of the tuning plate for the opening going into the cook chamber.

I probably would increase my fire box to 24Wx24Hx30L. I would definitely not do fully insulated. Partially insulated is working great for me. Turns out, if I start with a full chimney starter of charcoal, my smoker wants to run 350-400ish until the charcoal burns up (3-4 hours). My pit heats really easy. I would just use Feldon's calculator numbers for a traditional offset with your FB and stack dimensions, then cut the recommended throat opening in half, as a starting point. FYI, I really think the way I have been testing with digital probes on the grates is giving me far more precise and immediate feedback to fuel and airflow changes. I am starting to really believe smokerbuilder.com's opinion that analog gauges are junk and switch my pit to digital only. I can send info when i figure it out.

@@KerryMooney-rl6oh Thanks for the info. I plugged my numbers into the Feldon Calculator for a 250 gallon tank and got these recommendations. Firebox: 25Hx25Wx30L with a throat opening of 142 square inches. Cutting that in half would be about 70 square inches for the throat opening. Does this sound about right? Also I had 2 questions for you. How many inches away is your fire box from your main cook chamber? I see it's not directly attached, and only connected by the Diffuser. Looks to be about 2"? With a bigger 250 build do you think I should increase the space between the fire box and main cook chamber? Last question. How long is your diffuser? From your videos I see its 16" wide and 5" tall, but I couldn't find the length. Looking at other 250g builders I see a recommended collector size of 18" wide and 6.5" tall with 2" space between the end of the cook chamber and where the 6" diameter smoke stack sits. I'm trying to figure out how long to make the diffuser on the fire box side, and how far away from the cook chamber the throat opening should be. Any thoughts? Thanks again for all your help!

I would probably do 24x24x30 on the firebox due to economy of materials. And do a insulated bottom only. This smoker heats really easy. The 70-in throat opening would probably be a good starting point. My diffuser edge is 12 in back from the edge of the fire box. I wanted it slightly off-center towards the cook chamber, so I could move the fire back and forth in the firebox to help control heat, possibly. The gap between the firebox and cook chamber is about 1" in the center. You might grow that a little bit depending on how everything fits and scales out. I would make my diffuser and my collector 8 in narrower than the tank. When I am running my smoker with the damper closed enough to even out the temps, the cook chamber is under positive pressure. Most offset smokers operate from the negative pressure of the stack draw. If I unscrew one of the thermometers during a cook, smoke shoots out just like it's coming from the stack. That being said be sure to seal your cook chamber door. If I hadn't sealed my door I don't think it would operate as well. I did another test cook last week and two 8-in splits every 40 minutes kept it right around 250. This smoker imparts flavor like crazy. Let me know if you have any other questions.

Yw. After I got done with mine I also thought it was easier than expected. It is still not leaking. 🤞

Bayou la batre Alabama

⁠ That’s great !! Good for you and praise the Lord ! :) Got a sub in me and I’ll keep watching your vids I bought my first custom offset a week ago and it’s supposed be o be started on today !