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@@Jimbofree93 lol it definitely helps ! But I’m not gonna lie. My Wife has been there since day one always supporting me and I could not do it without her.

@ yes sir! That part was a funny, didn’t mean to be degrading. Great video, love the smoker!

@ haha yeah had to put that in there because I have got myself in some hot water once or twice with her! She doesn’t get mentioned a lot, but she does a lot for the old BBQ channel so I try to mention her as much as I can to say thank you. And thank you! It was a lot to build! But so happy with it now. Thanks for checking out our little corner of the world hope y’all have a an amazing holiday time.

@ Merry Christmas and Happy New Year, Subbed!

@@loganc1839 thank you. We try to put stuff out that we that will help everybody. Thank you for letting us know

@@brianr2964 so there is some evidence that removing the bark or leaving it on does affect the flavor of the food. Modernness cuisine has some documentation on this but it is very brief. In my experience, I cannot tell any effect on flavor removing it or leaving it on. The temperature at which the fire Burns at has the has the greatest effect on flavor in all of what we cook.

I cook with pecan and walnut shells... bark on and off... never tasted anything off.(BBQing since 95)

@@dylanbrippypoo the old classic! Definitely doing that one. Thanks for the vote

@@austinjohnson2501 lol love it! we will do one set of ribs and one brisket, salt, pepper, and do one SPG just to see if the classic beats everything

@@BravoActual4756 absolutely! Hope it helped in someway, or somewhat entertaining haha. Thank you checking it out.

@@oakcliff42 Very true! The hinges are from a company called mystic smokers they have a lot of awesome products.

@@glennevitt5250 Thank you 🙏 I really appreciate that!

@@brandonsheldon5857 So it actually does pretty good on wood consumption for a non-insulated firebox in my opinion. 12 hrs cook we go through 50 to 70 pounds of medium season hickory so it still has some waterweight to it.

@@shaon_rahman_khan yea that’s about what I was quoted most came in at 18k. And thank you!

@@starofgracebbq let me see if I can figure that out!

@@HinesBBQ you will need to figure that out for your LLC. Tools, consumables, etc. are separate from the cost of the smoker. Tools are depreciated over years. It would be nice to see the actual cost of building the smoker without the cost of setting up your business being included.

@@kevinwill8542 thank you 🙏 it definitely came in a little over what I thought it was going to cost, but not by a whole lot. And yea the price on one my size is kind of crazy! Especially if you add a direct fire cooker on the other side 25k to 40k depending on the pit builder.

@@outlawgillis7206 Dude that is awesome! We hope to be able to do the same thing this upcoming year. Please let us know if we can help in anyway!

I’m doing this for thanksgiving, hoping to provide meals for at least 10 families next week plus the homeless that’s around in that area

@Trey.C1 I was hoping to be done for Thanksgiving, but it looks like I'm still a couple of weeks away from being done with it. I work 6-12's and I'm struggling to get everything I need to finish it, but I'm almost there, I can see light at the end of the tunnel so to speak. Christmas I'll be ready for sure to feed as many people as my wallet will allow.

@@tjdinfl thank you! thank you! It was a lot of work but totally worth it. The song is. As if you cared. By Johnny Lithman. I believe it how you spell his name. Pretty good tune one of my favorites! And don’t worry, a lot of people look at me sideways too haha

@@zsoltlabas8087 Thank you 🙏

@@starofgracebbq Thanks for the information on that. We don’t cook as much beef as we do pork so I really appreciate that info. what temperatures do you typically cook at?

I cook my brisket at 225°f for the first half (6 hours) and then bump it to 250°f for the last half. The lower temps helps it get more of that smoky flavor since it really only absorbs the majority of the smoke flavor on the first couple hours any way.

@ 10-4 i’m definitely gonna have to check what my losses look like the next time we do some beef.

@@HinesBBQ I find if I start with 15lbs brisket I’ll trim it to 11-12lbs. And then it can be as low as 7lbs after it renders downs for 12 hours.

@@HinesBBQ I like to do 225-250 for the first 4-5 hours, crank it up to 275 to render the fat and get into the 180s prior to wrapping to get to 195.

@@matthewhines2787 Yes sir it is. I’m not really the biggest fan of cooking boneless pork. I feel like it takes longer and dries out more. I think the bone helps in the cooking process a lot.

@@hustlemann3072 39 1/4 left the right x 20 1/4 top to bottom but how I laid it out was kind of tricky… I did a lot of eyeball measurements if that makes sense.

@@josephkee1298 Thank you 🙏 it’s been a really good pit. I have no complaints with it! Super lucky everything turned out as good as it did for the first one I’ve ever built of that size.

@@kevinwill8542 yeah they’re absolutely a game changer. Makes cooking a lot easier.

@@kevinwill8542 where did you get yours from? Or did you make it?

​@@HinesBBQLowe's. A stove pipe

Rodents or squirrels, I'd assume

@@isaiah9683 for me the biggest reason is with a shorter smokestack it is harder to keep my fire going in the firebox. With my smoker, it does not draw hard enough to keep the fire going and it gives me a lot more control over the type and amount of smoke I can produce.

@@HinesBBQ makes sense! Thank you. Looks like it'll work well.

@@starofgracebbq it’s a good piece of information thank you for sharing that. I’ve just heard a lot of people saying that there’s so many different methods and this one works really well for us so I definitely wanted to share it.

@@BBBarbecueandPits Thank you! We are trying! Wish I had more time to devote to it your channel looks awesome. I need to get over there and check out some more of your videos. The majority of the music I’m using is off of iMovie. I guess there is a contract in between them and UA-cam and they never flag any of my music… yet haha. I was using licked but it was just little too expensive for me right now and they didn’t have all the songs I really wanted. Hope this helps! And good luck.

@@JohnFobbs-j6u I would say if our business was building pits I definitely would!! Just getting the barbecue business set up is keeping me more than busy. If I would’ve had the money, I totally would’ve had mystic smokers. Build me one.

@@Mauriceandcarolyn I can absolutely understand that! It can be a bit of a long journey but so far it has been very rewarding for us. And always happy to share hope it helps in some way or at least you get a good laugh out of it haha. We are doing our first corporate, catering event in 2 weeks so trying to get everything ready now pretty nervous. Good luck on finding a trailer and getting everything moving forward, may the entrepreneurial winds be at in your favor!

@@jamessanders1374 100% man i’ll let it do the auto edit on this video and I didn’t realize it cut it out of there!! The unedited version is on TikTok and it shows it on there if you have it it’s under wood&water BBQ

@@TheDnlnext Dude that is awesome! Yea that’s a pile of work!! I went with the old tree limb because I didn’t have much money to spend haha but it worked! Yeah, I looked at getting rolled pipe. I ended up finding my propane tanks at really good deal so I just went that route. Congratulations dude I know that’s a lot of work and you’re super happy to cook on that thing soon I was super excited to cook on mine! Send me some pictures I would love to see it.

@@HinesBBQ absolutely, I’ll send some pics…your input/critique would help if I choose to do another. I only do UA-cam and X, how could I find you and send them?

@@HinesBBQ got it. Delete your number

@@TheDnlnext cool

@@davidclark4592 Thank you! Super happy to have it done. Can’t wait to get out and do some cooking and see what everyone else thinks of what we have.

@@jawnhansen235 Dude I really appreciate that! Stuff like this is why I love doing it makes it all worth it 🙏

@@qjc21 thank you 🙏

@@fernandoarroyo1378 thank you 🙏 one of the best ways we have found to smoke chicken! So good

@@lorenfare6584 thank you very much! And thanks for checking out the channel.

@@starofgracebbq Big thank you! Hope to get the chance someday.

@@timothyswatzell221 I understand that! Definitely not the easiest process in the world, but totally worth it. Happy I can help in anyway thanks for checking out the channel. The one improvement I would definitely make is where beam that the chain fall goes on and the 90° riser that it attaches to put a triangular bracket in between the two it’ll help it from bending a lot I didn’t do that till afterwards :/ good luck and be safe to you ass well

@@OdinsOtherRaven Thank you 🙏 super excited it’s on the trailer ! And even more excited to get out and cook some barbecue and see if we have what it takes. And thanks for the comment and feel free to let us know if there’s something that you haven’t seen that you want us to do?

Sorry for the late response! We are in Richmond VA. And yes you can Email us @ hinesbbq38@gmail.com thanks for checking out the channel!

@@nacbowie9623 I know!! We had a lot of issues with sound/ music. Here coming up probably gonna do an in-depth dive into how we built the smoker. I’ve had quite a few request for this! Thanks for checking out our channel and sharing your feedback means a lot you us.

@@OdinsOtherRaven yeah we’ve been super busy here lately trying to do a whole bunch of stuff lol but I finally got one out!