Hey everyone! I just wanted to clarify something that’s being misinterpreted. Even the front of the pit it hotter, you can and I will 100% be cooking in the hotter spots. I also haven’t played around with the smoke stack so once I play around with it more, it’ll even out. All pits whether it’s a backyard, 500, or 1000 all have hot spots in the front, which why ppl rotating stuff as they cook. Others keep saying that you can only use half the pit which is just incorrect. Haha. Thanks for watching! I hope you all enjoyed this video. This is just step one as I work on rebranding this channel. For those of you who have questions about their pits, I cannot accurately answer all your questions about cost and wait time if you plan on purchasing. Those two things will fluctuate so the best way to get the most accurate information is to check out their website www.primitivepits.com/ or email them at primtivepits@gmail.com other than the price and wait time, feel free to leave a comment down believe and I will do my best to answer your questions. Thanks!
I have a 94 gallon and learned to keep the fire as close to the door as possible to minimize the hot spots. I’m curious if you can do this with larger pits as well?
Workhorse Pits and Primitive Pits are now the top of the offset world in my opinion. I've had a Yoder Wichita and Franklin before I got a 1975 wagon and a year later I am still in complete awe how easy it is to use. The 250 wagon would be a dream, but would never need that size. Still gorgeous Joe!
Awesome smoker! A 250 gallon is a good size to bbq copious amount of meat.🍖 I look forward to seeing you do many cooks in your new smoker. 👍🏽All I have is a barrel smoker and my Orion cooker. I use my Orion cooker more. I throw in some wood chips to give a light smoke flavor and the meats always comes out super moist, tender and delicious.
Looks great! One suggestion. Put something on the horseshoe door rests to help protect the paint/powdercoat on the doors. And put something on the stack rest if you put in down for moving for the same reason.
I know you're not sponsored by them, but I bought this setup after this video. Decided to start a food truck buisness. SB BBQ, No BS just good BBQ Thanks for putting out helpful videos.
Awesome! I love this pit. I’m sure it’ll make great product. As you get started with your business and need help, I offer consultation. Email me at knoxavebbq@gmail.com if you’re interested. Best of luck!
Congrats on the new pit, looks awesome… can’t wait to see what you cook on that bad boy!! 👍🏽 Learned so much from all your fire management videos, even though I’m cooking in a backyard size pit (a little smaller than your Yoder), your videos have taught me how to watch, manage, and control the flame size by positioning the splits… mostly everyone else out there talks about cutting their splits down to “the right size” for the smoker, which is cool, but you show how to throw in larger splits and still hit your target temps!! Thanks for passing on all the useful info, much appreciated 🤙🏽
Awesome smoker, great video, you can almost use three quarters of the smoking chamber, especially if you have water pan to shield the meat, you can always put point where brown bread was
Nice pit! Couldn’t afford to buy a 250, so I built one (it was my first time welding too). Decided to size my doors 2:1 where the door farthest from firebox is twice as wide as door closest to firebox. So glad I did that. I use the top rack a majority of the time until I have to cook more than four briskets. I can cook as many as 13 briskets (15 lbs each), in case anyone is curious. I was always curious how many I could fit before committing.
Hey guys! A lot of people have been asking about price. It was all together around $9k. But with fluctuations metal costs it may chance. So please check in with primitive if you’re interested.
What a great looking pit! I very nearly pulled the trigger on a 250 or 500 gallon primitive pit, but considering it was just for backyard cooking got my head out of the clouds and got a Workhorse 1975. I'm jealous though, that thing looks amazing.
@@knoxavebbq Had a question that based on your experience you are one of few who can give the answer. Is there any benefit to cooking on something like a 500 gallon or 1000 gallon smoker outside of capacity? Like if one were to go nuts in a backyard setup would there be any reason to go for a 1000 gallon over a 500 gallon other than again capacity? Does it produce better BBQ etc?
@@M4ttNet I dont think so. Even though I'm probably the most comfortable cooking on a 1000 gallon compared to any other size, I dont think it offers more benefits other than capacity.
That 250 is sharp brotha! Looks like a hotrod. I almost forgot how big the 250 gallon pit is with so many 500 and 1000 gallon pits floating around. You could really get a lot accomplished with the 250 for sure.🤙🏾💯 Korean news paper for flavor😂😂😂
Beautiful pit. Ironic also, I'm literally going down Thursday to grab my 500 from Primitive that I've been waiting for. You've made me even more excited!
Damn nice !! I would have to have a fire basket or grate under my box for some heat protection though...it may be bullet proof but what do I know. Awesome set up
That's a nice looking pit! I'm wanting to get a higher end offset and this may be a company to check out. I had a cheap Char Grill offset that did a good job for many of years but it didn't have the capacity or heat control I wanted. By the way, Cajun news paper is best!!
Oh man. It would be a great upgrade. Haha. I used to cook on a brinkman for like 10 years before I got anything that you should cook real bbq on. Lol! I bet the Cajun news paper gives you a nice spice. 👍
That's a damn BEAST!!! The wagon option works best for you with the space and such 👍 Wagon or trailer, the product coming out will be the same (Excellent) ✌️
That pit needs a nickname. "Yim's Heat Missile"? "Pork Shower, Not A Grower"? "Bark is Better Than Bite"? "My Other Smoker is a Bong"? So many options...
Beautiful pit Joe. That’s gonna turn out a lot of great BBQ. My guess is you did the bread test with the stack wide open, shutting it down some to about half way open will push that hot spot back and even out the cook chamber. If you do that and build your fire/coal bed a little closer to the firebox door side, it will even out. Primitive makes a great pit, it will cook as even as any out there after you learn how it likes to be run.
@@knoxavebbq For sure. Here is a quick video of a Workhorse pit doing a biscuit test with the stack wide open and then doing the test with it closed down. You can really see the difference it makes and what I’m saying. With that said, I personally don’t mind a hot spot on the firebox side. I find it Good for setting glazes or higher heat cooking for things like chicken, etc. And if smoking low temps, or running your damper right it’s not it’s not a big issue anyways. Video ua-cam.com/video/IOsUZ0BuHvc/v-deo.html
Looks great! Looking forward to future videos and seeing how it does. I am a backyard warrior on a 18 WSM with dreams of reverse flow stick burner someday, love to see the cooks and learning from your experience.
@@knoxavebbq just did spares last weekend! Actually watched your Chicago tavern ribs video, which used the gas grill to tack up the sauce and give a slight crisp on the edge, it was a nice touch! also WSM's are great for dialing in the temp and staying very consistent!
@knoxavebbq I know your very busy traveling with your crew but I am really looking forward to your first cook video on this, honestly I would like to see this thing loaded with brisket, ribs, pork butt, beef rib cooking all at once, maybe some sausage near the end to really highlight what you can do with this beautiful pit and how you manage the meats and cooking times etc. Love watching your vids.
Just being completely honest. Probably won’t be doing a video like that anytime soon. That kind of cook would most like be for a party or catering and it’s a lot of work to prep and shoot a video like that. Hope you understand
Ove the smoker... Great information too. Just a thought... Take your tires off and store them to keep them longer. Also make it harder for someone to hook and walk away with your new smoker. Can't wait to see your first cook.
Primitives are bigger. Workhorse is designed for backyard purposes. This 250 I would say is more for commercial uses, but I was lucky enough to fit it in the backyard. Haha
Wait, you're Korean too? Subscribed! Always enjoyed your presence in Chud's and Jeremy's videos. I live in New Braunfels about 7 minutes away from the Buc-ee's you visited, he's our baby.
Joe, thanks for all of the content and your passion for BBQ. Such insightful videos. Question for ya, I see in a lot of video you have beats ear buds and maybe other brands. Are re you using them to monitor you audio during the recording? is so, how and isn't there a lot of latency?
here is a tip cut off the horse shoes (top grate) and have them rewelded on the under side of the top grate the are always going to be in the way with what ever you cook you never be able to just slide something in or out with out 1st putting on gloves ever time to pull the grate out that's going to get old very fast or just flip the grates up side down to try it and see if it works better for you. i have been building smokers for a long time cape cod ma ps the pant job looks super nice now you have to learn the good old wax on wax off thing. good luck with you need toy
Joe. Im looking at the 250 gallon Primitive smoker just like the one in this video. Can you please list the additional features you added to your smoker please? I have been speaking to Emma at Primitive Pits and it looks like with shipping it will be 10 thousand dollars. With shipping to Austin Texas. I appreciate any info you can give me. Ronnie
Hey everyone! I just wanted to clarify something that’s being misinterpreted. Even the front of the pit it hotter, you can and I will 100% be cooking in the hotter spots. I also haven’t played around with the smoke stack so once I play around with it more, it’ll even out. All pits whether it’s a backyard, 500, or 1000 all have hot spots in the front, which why ppl rotating stuff as they cook. Others keep saying that you can only use half the pit which is just incorrect. Haha.
Thanks for watching! I hope you all enjoyed this video. This is just step one as I work on rebranding this channel. For those of you who have questions about their pits, I cannot accurately answer all your questions about cost and wait time if you plan on purchasing. Those two things will fluctuate so the best way to get the most accurate information is to check out their website
www.primitivepits.com/
or email them at primtivepits@gmail.com
other than the price and wait time, feel free to leave a comment down believe and I will do my best to answer your questions. Thanks!
I have a 94 gallon and learned to keep the fire as close to the door as possible to minimize the hot spots. I’m curious if you can do this with larger pits as well?
Workhorse Pits and Primitive Pits are now the top of the offset world in my opinion. I've had a Yoder Wichita and Franklin before I got a 1975 wagon and a year later I am still in complete awe how easy it is to use. The 250 wagon would be a dream, but would never need that size. Still gorgeous Joe!
Appreciate it!
Yup, I love my 1975 it's such a great pit!
Awesome smoker! A 250 gallon is a good size to bbq copious amount of meat.🍖 I look forward to seeing you do many cooks in your new smoker. 👍🏽All I have is a barrel smoker and my Orion cooker. I use my Orion cooker more. I throw in some wood chips to give a light smoke flavor and the meats always comes out super moist, tender and delicious.
Nothing wrong with that! I cooked on a small $200 smoker for a long time before I went to anything bigger and it still was really good!
I love the wheels on the smoker. I have two Oaklahoma Joe’s and a root is the cryptonite for the wheels. Definitely a great looking smoker.
Appreciate it. Thanks for watching!
Excited to see the cooks on this!
Me too. Haha. Thanks for watching!
Joe, that is pretty bad-ass! Never thought that I'd ever say that about a smoker, but man that is cool! Love that Korean newspaper flavor!
Thanks! Gotta get the flavor right
Great video dude! So interesting hearing you talk about the airflow and fire in such a knowledgeable way. So cool!
I can talk about it for days.
Picking up my 250 tank this weekend and then the build begins! Love the smoker and content…keep up the great work.
Good luck!
Looks great! One suggestion. Put something on the horseshoe door rests to help protect the paint/powdercoat on the doors. And put something on the stack rest if you put in down for moving for the same reason.
This size smoker seems like a sweet spot for you right now, and it's great to see you break it in👍😊
I agree. Thanks for watching as always!
This thing is so BA looking! The tires look like they are ready for off road use. Love the toast test.
They’re great. Yup the toast worked perfectly. Haha
That bread test was actually really smart to help visualize the cooking zones! Sexy Primitive smoker - congrats!
Appreciate you watching!
I know there’s gonna be some great cooks on that pit
Definitely
Beautiful! Glad my 1969 (on order) has a big brother like that!
Thanks
Nice bro. I’ve got the same one on order with a delivery date in August. Definitely looking forward to seeing you cook on it
Sweet! Congrats
How much $ does the 250 run on a trailer? The site dosent show prices.
I know you're not sponsored by them, but I bought this setup after this video. Decided to start a food truck buisness. SB BBQ, No BS just good BBQ Thanks for putting out helpful videos.
Awesome! I love this pit. I’m sure it’ll make great product. As you get started with your business and need help, I offer consultation. Email me at knoxavebbq@gmail.com if you’re interested. Best of luck!
Can’t wait to see what you cook on this bad boy!
Me too! Haha
That is one sweet pit!
Appreciate it. Its great
JD knows his pits, love it Joe!
He sure does. And he’s a great guy
Congrats on the new pit, looks awesome… can’t wait to see what you cook on that bad boy!! 👍🏽
Learned so much from all your fire management videos, even though I’m cooking in a backyard size pit (a little smaller than your Yoder), your videos have taught me how to watch, manage, and control the flame size by positioning the splits… mostly everyone else out there talks about cutting their splits down to “the right size” for the smoker, which is cool, but you show how to throw in larger splits and still hit your target temps!! Thanks for passing on all the useful info, much appreciated 🤙🏽
Wow. Thank you for the kind works. Yea, I’m just trying to give you real info oh things that make a difference.
Toast test FTW
Make some croutons with that toast!
Definitely. Thanks boss!
Imma have to jump on that 250 game one day! Thanks for sharing!
Starting saving now. Haha.
@knoxavebbq No kidding. I was already checking facebook marketplace for a used rusty 1980's model lmao
I dig the powdercoat look.
Yea. I absolutely love the look of it.
Awesome smoker, great video, you can almost use three quarters of the smoking chamber, especially if you have water pan to shield the meat, you can always put point where brown bread was
Yup. I also haven’t played around with the stack. I’m sure if I close it down it’ll even out more.
Nice pit! Couldn’t afford to buy a 250, so I built one (it was my first time welding too). Decided to size my doors 2:1 where the door farthest from firebox is twice as wide as door closest to firebox. So glad I did that. I use the top rack a majority of the time until I have to cook more than four briskets. I can cook as many as 13 briskets (15 lbs each), in case anyone is curious. I was always curious how many I could fit before committing.
Thanks for the info!
That's a beautiful pit mister!
Thanks!
Hey guys! A lot of people have been asking about price. It was all together around $9k. But with fluctuations metal costs it may chance. So please check in with primitive if you’re interested.
Stoked for the upcoming summer cooks!
Me too
Hey the slow mo with the commentary was kinda cool. The channel is really looking and coming along Sir. The hard work really shows. 👏🏻
Appreciate it. Trying to make it better for you all.
Badass! Let's cook it up!
👍
Love the bread test, very informative!
Appreciate it. Thanks for watching!
Sweet looking smoker!
Thanks!
I been using Korean new paper for years, i have noticed a lot better flavor in my cooks , Highly recommended
Someone gets it
I don't even light mine, I chop it up in my salads.
@@rocketsauce5067 that's the biggest umami bomb, but it can be too much flavor for most.
What a great looking pit! I very nearly pulled the trigger on a 250 or 500 gallon primitive pit, but considering it was just for backyard cooking got my head out of the clouds and got a Workhorse 1975. I'm jealous though, that thing looks amazing.
Yea. 250 is a bit much for a backyard. Haha. But I do bigger cooks every now and then. Workhorse is great though.
@@knoxavebbq Had a question that based on your experience you are one of few who can give the answer. Is there any benefit to cooking on something like a 500 gallon or 1000 gallon smoker outside of capacity? Like if one were to go nuts in a backyard setup would there be any reason to go for a 1000 gallon over a 500 gallon other than again capacity? Does it produce better BBQ etc?
@@M4ttNet I dont think so. Even though I'm probably the most comfortable cooking on a 1000 gallon compared to any other size, I dont think it offers more benefits other than capacity.
Also love that pit. 😮😮
That 250 is sharp brotha! Looks like a hotrod. I almost forgot how big the 250 gallon pit is with so many 500 and 1000 gallon pits floating around. You could really get a lot accomplished with the 250 for sure.🤙🏾💯 Korean news paper for flavor😂😂😂
It is definitely big enough. Lol. Korean newspaper is the secret. Lol.
Very nice looking pit! I am in love with my 500 primitive I got about a month ago now. I haven’t used my top grates yet.
Dope!
Ready to see some cooks! Looking forward to your new content
Appreciate it!
Hell yeah, congratulations!
Appreciate it
Beautiful pit. Ironic also, I'm literally going down Thursday to grab my 500 from Primitive that I've been waiting for. You've made me even more excited!
Awesome! That’s dope
It's so shiny 😊😊😊
Yup
Sweet pit Joe! Excited to see that thing in action! I have a 500 on order from Primitive and can't wait for it to be done.
Dope!
Damn nice !! I would have to have a fire basket or grate under my box for some heat protection though...it may be bullet proof but what do I know. Awesome set up
Not necessary. I hate cooking with this baskets or grates. Haha
I’ve got a 250 and I think the 250 is the perfect backyard size. 17 racks of ribs, 4 briskets and 1 pork butt all fit last weekend.
Dang!!! That’s a feast!
Congratulations Mighty Joe nice smoker excited to see the upcoming cooks.
Me too. Thanks for watching!
Congratulations My Friend
Appreciate it!
I don't have any Korean newspaper available, so I'll see what kind of flavor I get from Filipino newspaper. Cool pit and good cookin.
That might be even better! You own unique flavor
That's a nice looking pit! I'm wanting to get a higher end offset and this may be a company to check out. I had a cheap Char Grill offset that did a good job for many of years but it didn't have the capacity or heat control I wanted. By the way, Cajun news paper is best!!
Oh man. It would be a great upgrade. Haha. I used to cook on a brinkman for like 10 years before I got anything that you should cook real bbq on. Lol! I bet the Cajun news paper gives you a nice spice. 👍
Shout Out @Knox Ave BBQ #Congrats on The Awesome Pit:) #Coming at You from South Texas!
Thanks
Dude that was an awesome video very informative really liked the way you used the white bread awes🍻
Thanks for watching!
That's a damn BEAST!!!
The wagon option works best for you with the space and such 👍
Wagon or trailer, the product coming out will be the same (Excellent) ✌️
Definitely
A mad fan of your content, cannot wait for what is coming next!
Appreciate you watching!
We need that 12 month review video when the time comes. Maybe even talk about how the Primitive cooks vs the Yoder Kingman.
I’ll consider it, but the short version of it is, “it’s good. I like it. It’s better than the Yoder.”
Smoker is 🔥
That pit needs a nickname. "Yim's Heat Missile"? "Pork Shower, Not A Grower"? "Bark is Better Than Bite"? "My Other Smoker is a Bong"? So many options...
I had the name of the pit like 3 times in the video. Haha. It’s Heisenberg.
@@knoxavebbq “Risk it for the brisket”
Baby J!!
Beautiful pit Joe. That’s gonna turn out a lot of great BBQ. My guess is you did the bread test with the stack wide open, shutting it down some to about half way open will push that hot spot back and even out the cook chamber. If you do that and build your fire/coal bed a little closer to the firebox door side, it will even out. Primitive makes a great pit, it will cook as even as any out there after you learn how it likes to be run.
That’s what another comment said! So I’ll have to try it
@@knoxavebbq For sure. Here is a quick video of a Workhorse pit doing a biscuit test with the stack wide open and then doing the test with it closed down. You can really see the difference it makes and what I’m saying. With that said, I personally don’t mind a hot spot on the firebox side. I find it Good for setting glazes or higher heat cooking for things like chicken, etc. And if smoking low temps, or running your damper right it’s not it’s not a big issue anyways.
Video
ua-cam.com/video/IOsUZ0BuHvc/v-deo.html
Looks great! Looking forward to future videos and seeing how it does. I am a backyard warrior on a 18 WSM with dreams of reverse flow stick burner someday, love to see the cooks and learning from your experience.
WSM are GREAT backyard pits. So underrated. I think some of the best rib cookers out there.
@@knoxavebbq just did spares last weekend! Actually watched your Chicago tavern ribs video, which used the gas grill to tack up the sauce and give a slight crisp on the edge, it was a nice touch! also WSM's are great for dialing in the temp and staying very consistent!
😂😂😂 I’m not Korean or have I ever tried k newspaper to cook but it’s a new thang!!! 🎉. Gotta try!
Lol! The secret is out. I’ve been doing it for years on this channel but ppl kept asking so I had to let them know. Thanks for watching.
Good luck brother! Great content so far. The pit is perfect!
Thanks for watching!
that bread test showed how crazy consistent the new Goldees smoker is
It’s pretty cool. I didn’t play around with the damper on stack so I’m sure if I close it down it’ll even out more.
@knoxavebbq
I know your very busy traveling with your crew but I am really looking forward to your first cook video on this, honestly I would like to see this thing loaded with brisket, ribs, pork butt, beef rib cooking all at once, maybe some sausage near the end to really highlight what you can do with this beautiful pit and how you manage the meats and cooking times etc.
Love watching your vids.
Just being completely honest. Probably won’t be doing a video like that anytime soon. That kind of cook would most like be for a party or catering and it’s a lot of work to prep and shoot a video like that. Hope you understand
@@knoxavebbq I do understand and if I was living in the same town as you, I would hire you just for that, keep on brother!
That is one sick pit, good luck with it. Loved the bread trick. 👍
Thanks. The bread sliced worked out great!
Beautiful pit!!
Thanks! Appreciate it
Good looking setup Joe 😎
Thanks
Love the pit Joe! Congratulations brother!
Appreciate it!
Super cool man
👍
Watching from New Orleans .. hi y’all!
Thanks for joining!
Excited for you man. Looks like a fun pit to cook on
Appreciate it
ありがとうございます！
Thank you AGAIN!
I love joe Kim AND MAX BBQ
Dang Joe! You should put some wings on it and fly it to my house so I can safeguard it!
This baby is staying with me
Beautiful smoker i got nervous when u added that many logs.
Haha. You can trust me
I know, I've watched ur vids u know ur sh**lol
Beautiful Smoker 👏🔥💯 I Need That In My Life ASAP 😂
Haha. If you have the space and the money, I’d recommend it, but it’s not needed to make great food. Appreciate you watching!
@@knoxavebbq no but maybe need to start catering on the side right now I just have a pit barrel PBX smoker
Purdy smoker. That’s probably just about perfect size.
It’s great! No issues with it
Ove the smoker... Great information too. Just a thought... Take your tires off and store them to keep them longer. Also make it harder for someone to hook and walk away with your new smoker. Can't wait to see your first cook.
Love the smoker... Dang spell check... Lol
👍
looks good, any reason for the primitive vs the workhorse pits?
Primitives are bigger. Workhorse is designed for backyard purposes. This 250 I would say is more for commercial uses, but I was lucky enough to fit it in the backyard. Haha
Beautiful pit Joe! Looking forward to some cooking vids on it 🤘🏻🍻
Me too!
Wait, you're Korean too? Subscribed!
Always enjoyed your presence in Chud's and Jeremy's videos. I live in New Braunfels about 7 minutes away from the Buc-ee's you visited, he's our baby.
Sweettt..
Nice I love that pit.
Thanks!
That pit is badass, Joe! I'm happy for you...I'm also jealous as shit.
Appreciate it! Thanks for watching
That pit though 🔥😍
Thanks
What was the pricetag on that?
Pretty awesome looking pit. Cheers, Joe! 👍🏻👍🏻✌️
Thank you
KOREAN NEWSPAPER
Now its going to cook perfect!
Yessir
very nice
Thank you
Nice pit!
Thanks!
Solid pit. Question tho. What’s the point of that big cook chamber if u “can’t” use the whole cool space?
Idk if you read my pinned comment but I just wanted to clarify some stuff
@@knoxavebbq saw after commenting. Thanks for the reply. 🙏🏻
Great looking pit! How is the paint holding up on the smoker and firebox? Is it high temp paint or something else?
I believe so. Not sure. But it’s holding up nicely
Is it not necessary to season the outside cause it is painted?
Nice pit 4 sure 🤙🏽🤙🏽🤙🏽
Appreciate it
Damn that pit looks sick! Your next vid can’t come any sooner!!
Haha. Soon enough
Is a fully insulated firebox a negative ,how does it impact cooking?
I have a full video talking about fireboxes recently on my channel. You can go check it out there.
Your camera presence and comfort level has exponentially increaed and it's been great to see! Keep it up!
Haha. Appreciate it
Joe, thanks for all of the content and your passion for BBQ. Such insightful videos. Question for ya, I see in a lot of video you have beats ear buds and maybe other brands. Are re you using them to monitor you audio during the recording? is so, how and isn't there a lot of latency?
No. I’m just usually listen to some music or podcast. Haha.
Need to put some te37s on that Thang bro it is FRESH
What the price and how long did it take for you to pick it up
About 9300 and about a year
Hi , can you tell me where you got the grill from please and how much
You can contact them at primitivepits.com for an estimate
here is a tip cut off the horse shoes (top grate) and have them rewelded on the under side of the top grate the are always going to be in the way with what ever you cook you never be able to just slide something in or out with out 1st putting on gloves ever time to pull the grate out that's going to get old very fast or just flip the grates up side down to try it and see if it works better for you. i have been building smokers for a long time cape cod ma ps the pant job looks super nice now you have to learn the good old wax on wax off thing. good luck with you need toy
I’m gonna cook with it a bit more to see, but I understand what you’re saying.
Great video man. If you don’t mind me asking,
what was the cost of the 250 gallon smoker?
It was about 9k
Joe. Im looking at the 250 gallon Primitive smoker just like the one in this video. Can you please list the additional features you added to your smoker please? I have been speaking to Emma at Primitive Pits and it looks like with shipping it will be 10 thousand dollars. With shipping to Austin Texas. I appreciate any info you can give me. Ronnie
Awesome. The only things that I asked for were it to be on a wagon, paint job, top racks and a non-fully insulated firebox. Mine is a 2 in air gap