Відео

How come you don’t rest in the butcher paper??

Big fan of the pellet pro simply for the heavy D stick burning cabability and the cold smoke generator that sets it appart from other pellet smokers in terms of achieving max smoke flavor

Wow that looks really good!!

boy that looks goooood! thanks for posting

congrats bro

I keep a cheap strainer with my gear. I use this to sift through the ash

Enjoying it - thanks for posting! Just speculating here, but I suspect the holes in the baffle are too large in that they allow for a bit too much air flow and too much radiant heat. Ideally, you wouldn't need the blocking logs with the baffle.

Man that is a good looking pit. I can see why u r happy with it. Is the smoker parked on a slope causing the grease to drain towards the firebox?

Do you like butcher paper or foil better ?

I think if you're selling bbq and charging people their hard earned money then you should probably be more anal about temp control and all that,but if you're doing it as a hobby and making food for yourself and the people close to you then just do it however you feel is necessary..Bbq gets over analyzed a lot and sometimes it's made harder than what it is or should be..My temps jump all around even when I am locked in and taking it very seriously because that is just the nature of inefficient offset smoking and thats ok,but I still churn out some damn good bbq from what I'm told 😂

Keep the cooks coming! Great video. I was wondering if you were in NC 😂 (your trash bin). I lived in W-S 10 years ago and fell in love with BBQ eating at Speedy Lohrs etc. Miss the south!

GRILLA GRILS Mammoth on sale for $799

I WANT SOME TOO

Thanks for the video! I can't get enough videos of the Blue Smoke Smoker, keep 'em coming :) Is that a Boston Terrier running around? How much space is there between the handle and the shelf and from the handle to the edge of the shelf?

Okay next point...I've eaten brisket and I've cooked brisket....my final conclusion...I like beef short ribs....best meat to be smoked. 😮

Hey, I know what you mean. I have the 3/8 thickness smoker. MY problem is that I haven't found the proper size wood. I have a log splitter but I need a way to cut the wood to size. Buying the wood from Academy helps but they are smaller for my Blue Smoke Smoker.😊 I still enjoy the work.

Nice video and brisket looked good ! I have had my Blue Smoke about 2.5 years - runs like a champ and will cook between 270 and 300 no problem - I have been using a vertical baffle for about a year on mine - now it runs nicely between 250 and 280

The brisket looked awesome! Cheers!

Nice video. I don’t think most people realize how much more effort it takes to smoke meat in an offset, be a dad and husband, and record the cook. It’s enough to just do the cook, ha. Keep going, man. Always good content.

🔥🔥🔥

I use to go crazy with fluctuating temps in my smoke north offset, spiking high when I add a log, dropping when there was just coals left. Now I just try to maintain an average temp instead of trying to chase the perfect temp, makes the cooking process much more enjoyable. The best guaranty for the perfect bbq is using the highest quality meat you can afford, and relax and have fun cooking it.

Awesome cook

👍🏼👍🏼

Hey D how many pork buts Can get on This Smoke 😎❤️💯

Use it on my BBQ. Sous vide water bath first. Smoke, then in the Anova oven to finish.

Why did you choose the Super 55?

Big Phil has really created an excellent smoker that is reasonably priced to the backyard. Easy to reach company with excellent customer service. This pit is a tried and true offset that has been tweaked to optimize ease of use. Of course, his Big Phil line is slightly nicer, you cannot go wrong with the Blue Smoke smoker.

All piping is stamped on the outside.

Congrats on the new smoker! Back when I was shopping for smokers I think you included Blue Smoke in one of your comparison vids...from that I checked out their website and even called them to ask some questions, but they never got back to me, which I am thankful that was the case as I ended up going with Workhorse Pits instead...still loving my 1975w

I have a Royale BBQ pit with some customization. It is absolutely fantastic. The customer service they provide is top notch as well, great company to work with.

I have a 1969 Workhorse. I was blown away how easy it was to maintain 250-275 on my breakin run. Yes watching smoke scouts channel helped me understand how important the damper is.

Pit boss can’t be beat at the price. Wish they were made in the USA but then they would cost more so..

I emailed them over a week ago and have heard nothing. I was ready to make a purchase buuuut, I guess I will look elsewhere.

What made you go with Blue Smoke smokers over the Solutions smoker?

Heating the exterior is not required when applying boiled linseed oil? This is news to me. In fact, JD even used a torch in a WH video showing how to touch up the finish. This is excellent news, if true! I got my 1975 last November. I was just thinking yesterday about applying a new coat of linseed oil before winter. I've been just using PAM on the firebox when it's rip roaring hot during cooks in the meantime.

Loved the video as someone just learning...I noticed the Pit Boss Brunswick in the charts but not innthe Walmart section. I checked but cannot find in video?

Did Texas Original Pits go out of business? Everything is sold out on their website and can’t find a dealer in Houston, that has their pits listed on their website.

Great video boss! I'm in the process of saving up for SNS Kettle with all of their accessories (which now include their own charcoal baskets), plus the Fireboard Drive Kit and Blower. I'm also thinking about getting the Master Touch grill grate with that open middle section and the Vortex, so I can get the best of Weber with all the innovation of the SNS. Thank you for helping me confirm my decision with all the information you've provided 👍

Hey it’s Look Great but I need it a little bigger 120 Gallon 😎💯🍖

Mad scientist builds pits with the same baffle plate. Who came up with the baffle plate idea first?

I've had mine for almost 2 years now and I still love it. Best bang for the buck pit out there for the price. I just picked up one of the new scoop baffles and am currently playing around with it and testing it out. I'm not sure why you intentionally went with 1/4" pipe on the cook chamber though. The standard on these Blue Smoke Smokers is 3/8" pipe for both the cook chamber and firebox, with 1/4" end plates. That thicker steel helps retain heat better so personally, I think you made a mistake asking for 1/4" on the cook chamber, but it'll still perform great. Congrats!

Awesome video! Exactly what I was searching for, actually more informative than I could’ve hoped for and I’ve been trying to decide between the smaller LSG and the smaller Yoder.

Blue Smoke is a hell of a pit for the price.

Congrats on the new pit! I think the biscuit test results were excellent.

That's why I continue to weld my expanded metal to the underside of the angle iron for the cooking grates. It's a pain, but worth it.

workhorse is king of the backyard period!!!!!!

Where’s MAK? Absolutely the best pellet grill, IMO.

wow is this your first in person review?

If I were a smoker builder sending a smoker to a UA-cam reviewer, I would have paid more attention to detail. I would not have sent you a smoker that is already rusting. And the sharp edges on the grates could have been eliminated by welding the expanded metal to the bottom of the frame instead of the top. Whoever heard of shipping a smoker with the cover on it instead of shipping it in an enclosed box? Another thing I don't like is the inability to open the stack wide open, regardless of what the manufacturer thinks. Limiting the firebox door to just two positions is also questionable. But having said that, the biscuit test that matters is the one after the smoker is purring at 250 or less. Infernos are not necessary in backyard smokers, as less is more. I think this manufacturer has good hotspot control, but no manufacturer can prevent a hotspot if the fire is overbuilt. In summary, because of your attention to detail, your reviews of this smoker can help both you and the manufacturer.

You would think that as many times someone has said something about the stack cover not opening all the way that he would do it differently and open them up all the way like they should be. I have a 500 gallon from Big Phil and he did the same to mine but he said it was OK just the same.