@13:44, Why did Michael say "i usually cant taste smoke flavor same day"? I've always heard smoke flavor in meat dissipates in meat each day after its been smoked
@@rifocillatoriobbqdeli514 when I lived in Germany I found a metal shop and commissioned it. Wasn't too expensive, but I had to give them plans. Nowadays pellet grills are usually available, but that's about it
I remember as a kid, my dad built a vertical smoker out of sheet metal to smoke his Polish sausage, smoke chickens, briskets, and ribs. This was about 6' tall, 4' wide, and roughly 2.5' deep up to 4'. from there, the front leaned back at an angle so the top was about 2' wide. It had double doors on the angled portion as well as the bottom and an 8" drawer at the bottom for the fire. We had amazing BBQ from that pit and when we moved states, my brother took it to his house. That hand-made pit lasted nearly 30 years. When I retire, I'm going to try to re-create it.
Thank you for taking the time to make this video. It is just it would have been nice to know the details on the rotisserie smoker. Like the footprint. How it works? I can only imagine that you need to have it plugged up , can you plug it into the regular socket that you have in your household? You mentioned the way it works but you didn't go into details. It would be even better if you did a video just on that particular smoker so you could go into all kind of details. Thank you for your time. PS. I would love to own that smoker!
I'm glad you brought up the meat grading. As most people know, the origins of low and slow was to get the most out of a cheap, tough piece of meat. That's where the technique and skill come in. If you start with an expensive, world class grade of beef you're on a different path and the original challenge is gone. Sam's briskets are expensive enough for me these days and I enjoy trying my hardest to make it taste as good as possible. I suggest when doing these comparisons maybe add in some stats. A small table showing cook temps, cook duration, qty of sticks used, and of course price. The comparison has very little meaning without price. As a math guy I think you'd be into that. In this video it was said that the vertical used "way less" wood. No one knows what that means.
Thank you, excellent points. Also, people may not to be able afford wagyu or prime cuts of meats, or wagyu or prime cuts may not be available (just what happened to Jeremy on tis cook.) As a person who has done bbq around the country, you cook what grade of meat is available . Shoulder clod was the cut before brisket became popular in the late 60s. There are still some Texas landmark bbq joints that still sell shoulder clod by the pound.
Not really man. The second you start seeing it like this in a more rushed environment, that means the rotisserie is going to win when it's slowed down.
I have tried many different cookers and methods to smoke brisket. Nothing beats my offset. I appreciate this comparison but without ideal conditions for both cooks then there really isn't a fair competition. The time constraint here is a pretty big factor.
I remember my first MS BBQ videos where Jeremy was doing white board work, teaching water content, types of wood, etc., etc. but now I think you've left lots of us behind by evaluating $25,000 pits.
I love the Texas nostalgia of the big ole Offset. However, I do not use one. My goto is a Backwoods Gen 2 Party smoker. It's a masterful creation!!! It looks like a big file cabinet. Yet, it's a double walled, reverse (downward) flow, water pan smoker. AND - I have an extra large charcoal basket that allows me to put a smoke on at 11PM and run it 12 hours without attention. Fire it at 10PM, Brisket on at 11PM, Wrap at 8AM - or Not!, Off at 203 at 11AM to noon, wrap in towels and rest until 3-5PM... Always good. Yes, I do have a small BBQ Guru which manages a tiny fan to keep it smooth and stable. LOVE IT. Best smoker ever. Consistent and easy! And I get solid sleep!!! And it makes awesome Texas BARK - if that's what you are into. Backwoods!!! Don't need an offset!
I went to a wedding reception a couple years ago and they were cooking pork shoulders (maybe 20?) on a huge pellet rotisserie that cost well north of $25K. I was hopeful from the smell coming from the cooker...and was soooo disappointed...literally tasted like pork roast that was browned and finished in a crock pot. The efficient use of wood and ease of use of this smoker is pretty amazing. Didn't appear to be much to the fire management...which is cool.
Rotating the meat while cooking is an improved way of applying fat to the surface of the meat. It locks in moisture and powers through the stall. With my pellet grill I like to apply some bacon fat around 5 hours into the cook, which accelerates the cooking process quite a bit.
When it comes to the 1000 gal not producing as much smoke flavor, is it possible that it could be from the smoke not being as dense, or away from the meat as the rotisserie? Meaning could the volume of the cooker be a factor, and using a smaller offset help in that sense?
What is the reason you do not have to keep putting in as much wood as an offset? Also, how exactly is the M&M smoker different and an improvement over the old J&R Smoker?
First of all, the smoke chamber, as well as the firebox are well insulated, so it is much more efficient on wood usage. The father of one of the guys who make these worked for J&R for years, and started a company to repair them I heard. He took what he learned and improved on it. The Oyler pits cook unbelievable pork ribs for sure, I had one in my restaurant back in the early 90's, and loved it! Wish I hadn't sold it
I was thinking the same thing. Also is that rotisserie giving direct heat from underneath? If so other than the rotisserie aspect of it what's different about that then some of the cabinet smokers
I get offset results in my pellet grill. Have an offset, hardly use it. Call it blasphemy or whatever but I get similar results in a pellet grill as most do in an offset. Last week neighbor made a brisket same time I did. He used his offset I used my pellet grill with knotty wood almond/plum and a smoke tube. Nobody could tell the difference, if anything mine had more bark and a deep mahogany smoke ring from the plum pellets. I can easily see this contraption as being offset equivalent as imo pellet grills in the right hands can perform just as well.
The difference is in the “experience” heh lol. It seems like the bbq “traditionalists” including myself, just love the blood sweat and tears of feeding and running a live fire.
"Pellet grill with a smoke tube" can perform just a well. You need to qualify it. Similar to saying my Corolla is just as fast as your Mustang without mentioning you have a turbocharged Corolla.
Pellet grill + smoke tube = Poor man's rotisserie smoker, except that I have a Cuisinart Woodcreek, which burns pellets AND wood at the same time, then I can sear and cook with the coals when I'm ready. Best of all worlds. I'd like Jeremy to give one video to this strange hybrid cooker and how all pellet grills should go this route.
Proper pellet fuel can make a huge difference in flavor. Knotty Wood pellets include the tree bark, so they result in similar smoke flavor as stick burners. Have you tried their wine-infused almond pellets? I also like Bear Mountain pellets for use in a tube smoker. Some other brands of pellets do not work well in a tube smoker, they give off too much white, acrid smoke.
I am being nitpicking here but rotisserie spins the meat so the juices stay inside the meat. this is a carousel that just moves the meat to eliminate the hot zones in the cooker, great idea but not a rotisserie. Just my opinion.
Love when you do the smoker comparisons Jeremy.... for convection and shorter cook time have you ever taken a look at a 270 Smoker??? They are out of Virginia, a competition / back yard smoker, lump charcoal / wood smoker...
I was really hoping for some sort of explanation on how it works. Almost seems like you accidentally uploaded out of order. Electronic fire control with wood and a small footprint is really intriguing.
6 hour brisket looking like that on both pits.. that's insane. Pros and cons to the rotisserie for sure, but it's untouchable when it comes to speed and efficiency.
saw another video where some BBQ shop opened with 2 M&Ms and a month later they bought two more. They said these rotisserie styles you can get more meat per sq foot of footprint, much less wood consumption compared to an offset. These look very automated too and being a rotisserie no hot spots to worry about and even consistent cooking. Dont need skilled labor to manage a fire too. Has a huge amount of upsides for a restaurant user.
@ForTehNguyen yeah I think that's Miller's in Belton. I just went there actually. I had to call the kitchen manager over and ask him if the brisket was cooked on a rotisserie because I couldn't believe it. They have the tech locked in. 4 mm2000 in that smokehouse. They took out all 5 of their 1k offsets.
@@BenFeldman-kz7gthahahha I played with a lot of smokers when I went out there. We made a massive feast that i showed in my video. But I didn't have a camera man at that time and i forgot my tripod at the hotel though so I couldn't film myself 😢
Dammit. I just started a tank build in my backyard. I blame this on you Mr Yoder! Nah. I don’t need a Refrigerator in my backyard and I would be apprehensive to leave it out in the elements. Granted CenTX / New Braunfels doesn’t have too much precipitation but the rotisserie looks like a fridge.
Wow. This is really interesting! Also glad to see how it worked with Select since that's all I can seem to find around here any more (at an affordable price). Definitely worth entering a chance to win for!
This is a different deal where big shelves are rotated around the smoke chamber while motor controlled fans and dampers even out temps and air flow. The meat doesn't turn on a spit, but rather whole shelves of meat stay level but rotate on a big carousel through the smoke and heat from top to bottom of the smoking chamber.
There's nothing wrong with this type of cooker, but it does involve running power to it and some of us will always love the involvement with an offset cook. Nevertheless, a good number of legit bbq joints use these, producing good bbq, and I can appreciate/understand the convenience that comes with it - especially if you need to do a lot of cooking
It's honestly not even about convenience anymore. The fact of the matter is that reverse flow gas rotisserie smokers are literally the best thing you can get. The results are nearly 100% consistent, you can control every aspect of it, and you can do things while you're smoking your meat. You don't even have to deal with charcoal at that point.
I’ve been to bbq joints where they have those and have talked to the pit masters. Yes, you can do exceptional bbq with those, with a lot less stress. Some of us just love the experience of a traditional offset with a live fire. It’s primal. But I do get your point. Reverse flow is an interesting concept, and can indeed produce more consistent temperatures. Again, this is mostly my own view point where I cut my teeth on traditional offsets
@narbekalantarians6269 Right but it's not even consistency that I'm talking about with temperatures. A reverse flow smoker has increased dwell time from baffles and are generally better insulated. This translates to having smoke being evenly distributed over the entire surface. When you start getting into things like rotisserie with reverse flow, now you not only have better dwell times, but have more even exposure and smoke circulation within different temperature gradients.
It's kinda like hand forging knives in 2023 - you can do it, there's still a place for it, there's certainly a market for it, but it's a niche option because there are more efficient and productive ways to do this. Offsets aren't going anywhere, but they aren't necessarily the "best" way of doing it unless you're an enthusiast. Not hating - I still buy manual transmission cars LOL.
@@RyTrapp0 Manual transmission is far superior when your engine is fairly small. The loss of efficiency in an automatic transmission is ridiculous when you only have 100 HP to start with.
I just looked that up as well... good thing I was already sitting down. That price knocked me on my ass. But... years down the road if catches on might be more manageable price
Theres a fan in the smoker and the convention (airflow)is so strong it makes AMAZING bark …and it’s like a cheat code because you only need to feed the fire once or twice all cook for a brisket. I have a southern pride smoker which is super similar design and I don’t use the gas assist option. Cooks too good of a brisket and is too efficient not too use.
Yes sir. Just stating no fans or heating elements. Just a motor to run the rotisserie and two motors to run the evac and intake for the flue and firebox door intake.
You went to a bunch of tourist places in KC. You have to hit the local places, the next time your in KC go to LCs BBQs I have eaten at a lot of places (15-20) and they have the best burnt ends I have had so far.
I definitely think I could mix a rotisserie smoker into my cooking... rotation... lol, and GUNN! Awesome seeing him back after meeting him in KC along with you! Great Video
Please! I wanna know more about the pit! I entered to see if I can get it (why not? Looks awesome) - I'm hearing less wood, less maintenance - Yipee! But HOW? I mean, I entered soley on the chance that I could figure this out. There is no way I'd build ANY kinda pit other than a hole in the yard... LOL, please let me win just so I know!
Did he say a price? Looks cool, but also expensive. Probably be a good option for a restaurant or catering service, doesn't have the traditional appeal of an offset for the backyard bbq enthusiast. If they can keep the price under control, it might be a good next step after a pellet grill.
@@richardparker471 also true. It's all a matter of balance. I bought a cheap offset smoker so that I could look down on all the pellet users for not doing it the MAN WAY. What does this mean in actual practice? I have to babysit a fire and piece of meat literally NONE STOP for a 3rd to 2 3rds of a day. Meanwhile the pellet guys can set their smoker up and pretty much carry on with life. We like to tell ourselves "yeah but they aren't getting this good of Smoky goodness from their little pellets". Even if that was true (I'd probably fail the Pepsi challenge myself), is the difference really worth it? Don't answer
@@richardparker471 I can say that switch from normal BBQ with charcoal and a few other smoker designs I've tried, offset is a noticable step up. It makes a difference. The problem is, unless you want to drop the money for or build a 1\4 inch thick smoker then you're going to be right next to that thing at almost all times for those results. I haven't tried a side by side comparison with my brother in laws pellet smoker but I do know I wasn't complaining at his BBQ either.
I had to fast forward usually I don't watch videos this quick of yours but why are you using select and usually it's Prime and I wish you would do more with choice from a big-box store because that's what most people use
It would have been helpful if you had spent time demonstrating how to operate it instead of just claiming it's easy. Why is it so easy? Why does it use less wood? How do you start and build your fires?
It uses less wood because the firebox and the smoke chamber are well insulated. I had an Oyler pit back in the early 90's, it would hold temp all night on a few splits of white oak.
I know you gotta keep tryin new stuff jeremy. But in the end game. Offset will never be beatin flavor wise. You know it. We all know it that have had it🤣. Why wait in line when you can do it at home😊. Live in oregon. Spent 30 years in alaska. But 4 yrs in texas ruined me. 1980s. Tried kettles. Wsm. Gas. Electric. Finally listened to jeremy say offset gives the best flavor. Built 200$ brick offset. Good wood. Back to that texas bbq flavor again. THANKS JEREMY. its all good. But nothing gives that smoke clear through flaver. You want rubs. Just eat a spoonful. You want wonderful smoke. Build an offset. If flavor came easy. Franklin would use an electric set it and forget it. BUT he knows what makes good bbq. Nuthin really good comes easy😊
I’ve been to a ton of places in the KC area and have not had a single good brisket. I’ve had better briskets in back yards. KC isn’t brisket country at all. Which is fine. This is also a terrible test. A 13lb brisket versus a 17lb brisket? Rushed nonetheless. What sort of comparison is this?
Sometimes I think the Pro's are a little out of touch with us weekend warriors. We want our stuff to be really good, but we don't have the years of experience. So, anything that makes us better is great. Would I take out a second mortgage for the rotisserie? Nope...but great for those that can jump on board. I'll bet that in a few years you'll see the "Affordable" ones at Home Depot. Cheers!
I'm just surprised that you're surprised. How could you expect it to not cook more efficiently, with a better bark? Seems obvious, the results fit the design.
@@edmaurin3682 I don’t have any issue with all wood fuel offsets if thats your thing. I only mentioned the Southern Pride because its a rotisserie like the one in the video. My primary rigs are a kamado and a kettle. But hey, if you’re cooking with fire and smoke its all good as far as I’m concerned.
I’m gonna guess 1 of these bad boys would cost around 20k and that’s a lowball $. Perfect for restaraunt or catering; I can see this as a rib machine on steroids.
WTF!?!?!?! $25,000 dollars! Even if it trimmed the brisket and then did the dishes when the meal was over, thats a ridiculous price unless youre a restaurant or caterer.
go.getenteredtowin.com/madscientistBBQ
Official rules at www.getenteredtowin.com
Deadline to enter is Friday October 20th, 2023 @ 11:59 PM PST
Hi Jeremy, Is there any chance to participate to the giveaway from Italy? Thanks
@13:44, Why did Michael say "i usually cant taste smoke flavor same day"? I've always heard smoke flavor in meat dissipates in meat each day after its been smoked
@@rifocillatoriobbqdeli514rules say USA only :( I'm in Canada and cannot enter either
@@mattymattffs I thought so :(
Unfortunately over here it's nearly impossible to find some great pits. But I guess I have to roll with it
@@rifocillatoriobbqdeli514 when I lived in Germany I found a metal shop and commissioned it. Wasn't too expensive, but I had to give them plans. Nowadays pellet grills are usually available, but that's about it
I remember as a kid, my dad built a vertical smoker out of sheet metal to smoke his Polish sausage, smoke chickens, briskets, and ribs. This was about 6' tall, 4' wide, and roughly 2.5' deep up to 4'. from there, the front leaned back at an angle so the top was about 2' wide. It had double doors on the angled portion as well as the bottom and an 8" drawer at the bottom for the fire. We had amazing BBQ from that pit and when we moved states, my brother took it to his house. That hand-made pit lasted nearly 30 years. When I retire, I'm going to try to re-create it.
Thank you for taking the time to make this video. It is just it would have been nice to know the details on the rotisserie smoker. Like the footprint. How it works? I can only imagine that you need to have it plugged up , can you plug it into the regular socket that you have in your household? You mentioned the way it works but you didn't go into details. It would be even better if you did a video just on that particular smoker so you could go into all kind of details. Thank you for your time. PS. I would love to own that smoker!
its a one off, not worth the time
@@RichardCranium321 they have said it's supposed to be a actual product
It's the 1st not the last
I'm glad you brought up the meat grading. As most people know, the origins of low and slow was to get the most out of a cheap, tough piece of meat. That's where the technique and skill come in. If you start with an expensive, world class grade of beef you're on a different path and the original challenge is gone. Sam's briskets are expensive enough for me these days and I enjoy trying my hardest to make it taste as good as possible.
I suggest when doing these comparisons maybe add in some stats. A small table showing cook temps, cook duration, qty of sticks used, and of course price. The comparison has very little meaning without price. As a math guy I think you'd be into that. In this video it was said that the vertical used "way less" wood. No one knows what that means.
Thank you, excellent points. Also, people may not to be able afford wagyu or prime cuts of meats, or wagyu or prime cuts may not be available (just what happened to Jeremy on tis cook.) As a person who has done bbq around the country, you cook what grade of meat is available .
Shoulder clod was the cut before brisket became popular in the late 60s. There are still some Texas landmark bbq joints that still sell shoulder clod by the pound.
Yes! The comparison table suggestion is 🔥!!!
Would really like to have seen the mechanics of the rotisserie smoker.
Like M&M gonna allow that…
Yes at least a high level view of the rotisserie movement and how they burn the wood.
Do a video really breaking down this smoker. Info lacked on this one and seemed rushed.
And why do you think it was rushed....
@@printingwithpeek4897mad boy indicates the rush several times
Can he get a 'please' with that? No? Ok.
It seemed rushed because he didn’t want it to work that well.
Not a good description of the rotisserie cooker. Is it direct heat? does it have a shield?
Char-Griller 980 is my smoker. Similar principles to this. Great smoke and fat render without spending my weekend fire managing.
Will be nice to see both methods compared in more ideal conditions, hard to trust the results when both are rushed.
Is absolutely
Not really man. The second you start seeing it like this in a more rushed environment, that means the rotisserie is going to win when it's slowed down.
Yes and no. I understand what you are saying, but conditions were the same, and you see a clear winner.
Yeah don’t really get the point of this video. Could have just skipped this one
I have tried many different cookers and methods to smoke brisket. Nothing beats my offset. I appreciate this comparison but without ideal conditions for both cooks then there really isn't a fair competition. The time constraint here is a pretty big factor.
The results are literally clear as day.
I remember my first MS BBQ videos where Jeremy was doing white board work, teaching water content, types of wood, etc., etc. but now I think you've left lots of us behind by evaluating $25,000 pits.
Bro, this isn't even listed on their website. It's not a $25K pit. This is why no one listens to people like you.
Both of those pits are $25k…
@epickleuva No they're not. This pit isn't even on their website and this is how disinformation gets spread. It's not even in production.
I love the Texas nostalgia of the big ole Offset. However, I do not use one. My goto is a Backwoods Gen 2 Party smoker. It's a masterful creation!!! It looks like a big file cabinet. Yet, it's a double walled, reverse (downward) flow, water pan smoker. AND - I have an extra large charcoal basket that allows me to put a smoke on at 11PM and run it 12 hours without attention. Fire it at 10PM, Brisket on at 11PM, Wrap at 8AM - or Not!, Off at 203 at 11AM to noon, wrap in towels and rest until 3-5PM... Always good. Yes, I do have a small BBQ Guru which manages a tiny fan to keep it smooth and stable. LOVE IT. Best smoker ever. Consistent and easy! And I get solid sleep!!! And it makes awesome Texas BARK - if that's what you are into. Backwoods!!! Don't need an offset!
So how does the rotisserie function? Can you do a video on its fire management, airflow, and mechanics?
Fer Real. Zero info on any of that
I'm looking at getting a pellet smoker . What brand would you recommend I get . I have three offset smokers and looking for a pellet smoker.
Lol! "I don't like that it's ahead, I don't like that it's easy..." wow!
I went to a wedding reception a couple years ago and they were cooking pork shoulders (maybe 20?) on a huge pellet rotisserie that cost well north of $25K. I was hopeful from the smell coming from the cooker...and was soooo disappointed...literally tasted like pork roast that was browned and finished in a crock pot. The efficient use of wood and ease of use of this smoker is pretty amazing. Didn't appear to be much to the fire management...which is cool.
Because you use bellows. To keep things going. Charcoal is just a waste of time.
I bought a rotisserie for my GMG after the last brisket on one video lol. Rotating the meat really seems to a gamechanger for me.
Rotating the meat while cooking is an improved way of applying fat to the surface of the meat. It locks in moisture and powers through the stall. With my pellet grill I like to apply some bacon fat around 5 hours into the cook, which accelerates the cooking process quite a bit.
Does this rotisserie smoker have a blower on it? Is it insulated? I would like to know more about the smoker.
No blower and it is insulated. More details are coming I believe
I wonder what the grate temperature was? You would think that is higher than 250 to cook in six hours. Maybe not
When it comes to the 1000 gal not producing as much smoke flavor, is it possible that it could be from the smoke not being as dense, or away from the meat as the rotisserie? Meaning could the volume of the cooker be a factor, and using a smaller offset help in that sense?
Jeremy mentioned running it hot, around 300f. Meaning he was burning a hotter, faster and cleaner fire with less of that desired blue smoke.
@@383IROC thanks! I must have missed that
What is the reason you do not have to keep putting in as much wood as an offset?
Also, how exactly is the M&M smoker different and an improvement over the old J&R Smoker?
It has a controller that is effectively controlling these airflow on the spot so you're getting exactly the what you want out of it, no more no less.
It had way less cubic feet of space to heat up. Offset was probably 75% more space.
@@edmaurin3682, Thanks! Yet it still fits so much meat. The larger version fit an enormous quantity.
First of all, the smoke chamber, as well as the firebox are well insulated, so it is much more efficient on wood usage. The father of one of the guys who make these worked for J&R for years, and started a company to repair them I heard. He took what he learned and improved on it. The Oyler pits cook unbelievable pork ribs for sure, I had one in my restaurant back in the early 90's, and loved it! Wish I hadn't sold it
Now the question is: can you make a DIY to make a rotisserie system into your smoker?
If it is the added convection that makes it better?
I was thinking the same thing. Also is that rotisserie giving direct heat from underneath? If so other than the rotisserie aspect of it what's different about that then some of the cabinet smokers
I get offset results in my pellet grill. Have an offset, hardly use it. Call it blasphemy or whatever but I get similar results in a pellet grill as most do in an offset.
Last week neighbor made a brisket same time I did. He used his offset I used my pellet grill with knotty wood almond/plum and a smoke tube. Nobody could tell the difference, if anything mine had more bark and a deep mahogany smoke ring from the plum pellets.
I can easily see this contraption as being offset equivalent as imo pellet grills in the right hands can perform just as well.
The difference is in the “experience” heh lol. It seems like the bbq “traditionalists” including myself, just love the blood sweat and tears of feeding and running a live fire.
"Pellet grill with a smoke tube" can perform just a well. You need to qualify it. Similar to saying my Corolla is just as fast as your Mustang without mentioning you have a turbocharged Corolla.
Haters gonna hate regardless. Folks get mad when you work smarter 🤷🏼♂️
Pellet grill + smoke tube = Poor man's rotisserie smoker, except that I have a Cuisinart Woodcreek, which burns pellets AND wood at the same time, then I can sear and cook with the coals when I'm ready. Best of all worlds. I'd like Jeremy to give one video to this strange hybrid cooker and how all pellet grills should go this route.
Proper pellet fuel can make a huge difference in flavor. Knotty Wood pellets include the tree bark, so they result in similar smoke flavor as stick burners. Have you tried their wine-infused almond pellets? I also like Bear Mountain pellets for use in a tube smoker. Some other brands of pellets do not work well in a tube smoker, they give off too much white, acrid smoke.
A local BBQ restaurant in my town has been using a rotisserie style smoker for over 20 years. Makes great BBQ.
How much wood was used in the rotisserie?
I rather seeing smoking a select brisket vs a wagyu brisket because it's going to be easier to find in my area
I am being nitpicking here but rotisserie spins the meat so the juices stay inside the meat. this is a carousel that just moves the meat to eliminate the hot zones in the cooker, great idea but not a rotisserie. Just my opinion.
Yes, I noticed this as well, the meat is on a ferris wheel and not rotating. I wonder what the internals of this new cooker look like?
Love when you do the smoker comparisons Jeremy.... for convection and shorter cook time have you ever taken a look at a 270 Smoker??? They are out of Virginia, a competition / back yard smoker, lump charcoal / wood smoker...
I don't see the rotisserie on their website. Do they actually sell these or is this a one off? I see the bigger ones but not a little one
Is there on UA-cam a video of the big m backyard rotisserie smoker u used
I would totally like more information about this rotisserie smoker. Interesting
We go into depth about how it works in the upcoming videos
Would love a backyard unit like this! They going to start producing them?
Love the content, early morning watch with some coffee
My favorite way to do it!
So its all about the air flow of smoke and possible by moving it to different temp zones, it provides a better average cook.
How do I enter without purchasing something. The rules say no purchase necessary ??
So does MM make this yet?? I didn't see it on their site
No they don't.
Dang… was gonna enter but I can’t afford a $49 coffee mug. Shoutout and Kudos to whoever wins 🙏🏽🙏🏽👍🏽👍🏽👍🏽
I know it's a letdown.
Is it still 100+ degrees over there? Was 104 when we dropped by lol.
If you lose your way a bit jeremy haven fun. Dont worry. Enjoy yourself. The flavor will always bring you back to the roots👍😊
I was really hoping for some sort of explanation on how it works. Almost seems like you accidentally uploaded out of order. Electronic fire control with wood and a small footprint is really intriguing.
Certainly curious to see the dimensions/space vs. the MM240.
6 hour brisket looking like that on both pits.. that's insane. Pros and cons to the rotisserie for sure, but it's untouchable when it comes to speed and efficiency.
saw another video where some BBQ shop opened with 2 M&Ms and a month later they bought two more. They said these rotisserie styles you can get more meat per sq foot of footprint, much less wood consumption compared to an offset. These look very automated too and being a rotisserie no hot spots to worry about and even consistent cooking. Dont need skilled labor to manage a fire too. Has a huge amount of upsides for a restaurant user.
Ant,
You should have done this video yourself months ago! Well, at least you interviewed the M&M guys first and helped them!
I hope so for that much $$$$$$$$
@ForTehNguyen yeah I think that's Miller's in Belton. I just went there actually. I had to call the kitchen manager over and ask him if the brisket was cooked on a rotisserie because I couldn't believe it. They have the tech locked in. 4 mm2000 in that smokehouse. They took out all 5 of their 1k offsets.
@@BenFeldman-kz7gthahahha I played with a lot of smokers when I went out there. We made a massive feast that i showed in my video. But I didn't have a camera man at that time and i forgot my tripod at the hotel though so I couldn't film myself 😢
Cook Shack 500 750 oiler rotisseries 700 and the southern pride. Awesome smokers.
That veteran sponsor should be a millionaire by now money so good he back every other video 😂😂
When is the fogues winner going to be announced
Everyone who entered got an email with the winner announcement.
Dammit. I just started a tank build in my backyard. I blame this on you Mr Yoder!
Nah. I don’t need a Refrigerator in my backyard and I would be apprehensive to leave it out in the elements. Granted CenTX / New Braunfels doesn’t have too much precipitation but the rotisserie looks like a fridge.
Please review the Heavy D by Smoke Daddy. Just a few cooks under my belt and it's a game changer for pellet vs stick burner.
That thing is more direct heating than it is a smoker.
Wow. This is really interesting! Also glad to see how it worked with Select since that's all I can seem to find around here any more (at an affordable price). Definitely worth entering a chance to win for!
whens the drawing on the last smoker??
My friend what you think about gravity feed smoker
I had no idea computer controlled stick burners existed. Really impressed with the efficiency.
You have no idea what nerdy tough neck people can do. 😁
Look for Pit Maker Vault cabinet smoker. They are based out of Houston, TX. Do a comparison smoke off set vs. Vault.
He's already done that with an old country.
My local Ace Hardware has an attachment (but smaller) that goes in your rotisserie that could possibly do ribs and other meats in this fashion
This is a different deal where big shelves are rotated around the smoke chamber while motor controlled fans and dampers even out temps and air flow. The meat doesn't turn on a spit, but rather whole shelves of meat stay level but rotate on a big carousel through the smoke and heat from top to bottom of the smoking chamber.
There's nothing wrong with this type of cooker, but it does involve running power to it and some of us will always love the involvement with an offset cook. Nevertheless, a good number of legit bbq joints use these, producing good bbq, and I can appreciate/understand the convenience that comes with it - especially if you need to do a lot of cooking
It's honestly not even about convenience anymore. The fact of the matter is that reverse flow gas rotisserie smokers are literally the best thing you can get. The results are nearly 100% consistent, you can control every aspect of it, and you can do things while you're smoking your meat. You don't even have to deal with charcoal at that point.
I’ve been to bbq joints where they have those and have talked to the pit masters. Yes, you can do exceptional bbq with those, with a lot less stress. Some of us just love the experience of a traditional offset with a live fire. It’s primal. But I do get your point. Reverse flow is an interesting concept, and can indeed produce more consistent temperatures. Again, this is mostly my own view point where I cut my teeth on traditional offsets
@narbekalantarians6269 Right but it's not even consistency that I'm talking about with temperatures. A reverse flow smoker has increased dwell time from baffles and are generally better insulated. This translates to having smoke being evenly distributed over the entire surface. When you start getting into things like rotisserie with reverse flow, now you not only have better dwell times, but have more even exposure and smoke circulation within different temperature gradients.
It's kinda like hand forging knives in 2023 - you can do it, there's still a place for it, there's certainly a market for it, but it's a niche option because there are more efficient and productive ways to do this.
Offsets aren't going anywhere, but they aren't necessarily the "best" way of doing it unless you're an enthusiast.
Not hating - I still buy manual transmission cars LOL.
@@RyTrapp0 Manual transmission is far superior when your engine is fairly small. The loss of efficiency in an automatic transmission is ridiculous when you only have 100 HP to start with.
How would you compare this to the Camp Chef Woodwind Pro?
This smoke's the woodwind
@@Last_Chance. I'll take BBQ puns for $500 Alex.
@@89PigDestroyer rimshot
ya that maybe only m&m backyard rotissere but j&r manufactureing makes back yard rotissere to.
Its not on the J&R website
$25,000 for the smallest rotisserie is just a smidge out of my price range I think. lol
I just looked that up as well... good thing I was already sitting down. That price knocked me on my ass. But... years down the road if catches on might be more manageable price
It’s not $25k. Will be around $15k when available
@@msutton1601oof 15k for a "backyard" smoker? What makes you think that
Where the hell are you getting this price? This product isn't even on their website?
@@Spectre_N7 You didn't look it up. It's not even listed on their website. This product is even available.
What is the name of this model?
For future m and m cooks..Wal mart in Gun Barrel City has choice briskets generally...great video
How much will this smoker run? Cheapest one I see online is $25k.
It's not made yet and there's already systems like this.
Theres a fan in the smoker and the convention (airflow)is so strong it makes AMAZING bark …and it’s like a cheat code because you only need to feed the fire once or twice all cook for a brisket. I have a southern pride smoker which is super similar design and I don’t use the gas assist option. Cooks too good of a brisket and is too efficient not too use.
There are no fans or heat elements in this smoker. Just wood, fire and natural draw
@@msutton1601 Still need electricity to power the rotating racks. But it is probably very low current draw at 110VAC.
Yes sir. Just stating no fans or heating elements. Just a motor to run the rotisserie and two motors to run the evac and intake for the flue and firebox door intake.
Has Michael changed his Instagram handle? Nothing comes up with the name in the video or the link above?
I feel like there was very little explaination about how the smoker works. Is that intentional, trade secret, kind of stuff before he goes to market?
Yes, it's a copy of the Oyler pits made by J&R manufacturing since the '60's. There are utube videos that review those and explain how they work
You went to a bunch of tourist places in KC. You have to hit the local places, the next time your in KC go to LCs BBQs I have eaten at a lot of places (15-20) and they have the best burnt ends I have had so far.
Ate there twice…place was horrible. Everything drenched in sauce
@@gwine7084 what did you get
@@GrillingwithGrove sliced brisket and burnt ends
Noticed even malcom bought his first stick burner🤣🤣
J&R and Bewley’s been around for decades and some of the best joints in texas using them….of course the MM works.
I definitely think I could mix a rotisserie smoker into my cooking... rotation... lol, and GUNN! Awesome seeing him back after meeting him in KC along with you! Great Video
You're back to your best with this type of experimental content.... Love it. But gentle reminder, barbecue is about more than Brisket
Brisket is where you separate the chefs from the cooks.
@@JohnShalamskas unfortunately not everyone has access to full packer briskets.
Yeah, I suggest leaving brisket to the pros… I love seeing all these videos of them being destroyed though
“Bunt ends” in most KC restaurants are just cut up brisket. I think the old Arthur Bryant’s still only serves real burnt ends.
Whats the difference between the rotisery and like a ole hickory smoker or southern pride?
Those are gas heated with wood flavoring.
Gas.
Where does one even buy a select brisket?
Any place you can find brisket.
That unit makes more sense than offset smoker. Thanks!
That unit is $25,000
@@thomaswaldron4661 No it's not
@@printingwithpeek4897 How much would it be?
$50 for a mug? i wish i could of seen how the smoker works/operates. There was a mention of pellets but it showed wood logs?
Wow, only a few mins into the vid and I'm hooked for the rest.
Please! I wanna know more about the pit! I entered to see if I can get it (why not? Looks awesome) - I'm hearing less wood, less maintenance - Yipee! But HOW? I mean, I entered soley on the chance that I could figure this out. There is no way I'd build ANY kinda pit other than a hole in the yard... LOL, please let me win just so I know!
Did he say a price? Looks cool, but also expensive. Probably be a good option for a restaurant or catering service, doesn't have the traditional appeal of an offset for the backyard bbq enthusiast. If they can keep the price under control, it might be a good next step after a pellet grill.
Milk scale's 1000g start at around $20k, so I'd assuming it's a pretty penny.
@@belavet He's talking about the rotisserie smoker. Not the offset. Also, at that price point, I'd rather weld one than pay for that.
Currently watching Jeremy say he hates pellet grills but im using one to cook a brisket rn lol its too convenient to use ill never switch lol
Even more convenient is buying it already cooked.
@SaintKines true, but it makes it cost 2x more 🤣
@@richardparker471 also true. It's all a matter of balance. I bought a cheap offset smoker so that I could look down on all the pellet users for not doing it the MAN WAY.
What does this mean in actual practice? I have to babysit a fire and piece of meat literally NONE STOP for a 3rd to 2 3rds of a day.
Meanwhile the pellet guys can set their smoker up and pretty much carry on with life.
We like to tell ourselves "yeah but they aren't getting this good of Smoky goodness from their little pellets". Even if that was true (I'd probably fail the Pepsi challenge myself), is the difference really worth it?
Don't answer
@SaintKines 🤣🤣 no matter how good it comes out on the pellet I still want to cook it the man way at least once
@@richardparker471 I can say that switch from normal BBQ with charcoal and a few other smoker designs I've tried, offset is a noticable step up. It makes a difference.
The problem is, unless you want to drop the money for or build a 1\4 inch thick smoker then you're going to be right next to that thing at almost all times for those results.
I haven't tried a side by side comparison with my brother in laws pellet smoker but I do know I wasn't complaining at his BBQ either.
I’m glad I watched the whole video. I know you did not fly with that smoker!!! LOL That smoker has to much real estate for one brisket. LOL
I had to fast forward usually I don't watch videos this quick of yours but why are you using select and usually it's Prime and I wish you would do more with choice from a big-box store because that's what most people use
Love you videos and the knowledge you share. ❤️
Hi can you please do a cook on a stumps
I’d love to see a few more videos with that cooker before you give it away!
Sweet little daughter. She knows daddys good bbq🙏
It would have been helpful if you had spent time demonstrating how to operate it instead of just claiming it's easy. Why is it so easy? Why does it use less wood? How do you start and build your fires?
It uses less wood because the firebox and the smoke chamber are well insulated. I had an Oyler pit back in the early 90's, it would hold temp all night on a few splits of white oak.
What was is that rotesserie? Is that the 250
I know you gotta keep tryin new stuff jeremy. But in the end game. Offset will never be beatin flavor wise. You know it. We all know it that have had it🤣. Why wait in line when you can do it at home😊. Live in oregon. Spent 30 years in alaska. But 4 yrs in texas ruined me. 1980s. Tried kettles. Wsm. Gas. Electric. Finally listened to jeremy say offset gives the best flavor. Built 200$ brick offset. Good wood. Back to that texas bbq flavor again. THANKS JEREMY. its all good. But nothing gives that smoke clear through flaver. You want rubs. Just eat a spoonful. You want wonderful smoke. Build an offset. If flavor came easy. Franklin would use an electric set it and forget it. BUT he knows what makes good bbq. Nuthin really good comes easy😊
I’ve been to a ton of places in the KC area and have not had a single good brisket. I’ve had better briskets in back yards. KC isn’t brisket country at all. Which is fine.
This is also a terrible test. A 13lb brisket versus a 17lb brisket? Rushed nonetheless.
What sort of comparison is this?
And select. Yet the 6 hour, 18 lb, select brisket was pretty good.
When does it come out hahaha
Well? You gotta follow the science right? Thanks for your honesty. When you go full rotisserie, I call dibs on the Brazos😅.
Sometimes I think the Pro's are a little out of touch with us weekend warriors. We want our stuff to be really good, but we don't have the years of experience. So, anything that makes us better is great. Would I take out a second mortgage for the rotisserie? Nope...but great for those that can jump on board. I'll bet that in a few years you'll see the "Affordable" ones at Home Depot. Cheers!
Wow. How many briskets does it hold?
He was being overly facetious
He was being sarcastic
It’s got 4 racks
Every since I’ve seen their work i knew they were some of the ones on the top if not on the top
I'm just surprised that you're surprised. How could you expect it to not cook more efficiently, with a better bark? Seems obvious, the results fit the design.
I'd like to see a side view of the rotisserie cooker.
Love the shirt Jeremy!
Southern Pride commercial bbq ovens as seen at Smoq Chicago, Famous Dave's, etc. etc. Same concept perfected.
Gas cooking isn’t the same as 100%wood cooked.
@@edmaurin3682 fortunately the judges preferred the Southern Pride every time I won.
@@TEN32GLOCK Funny how the judges liked the all wood cook every time I won
@@edmaurin3682 I don’t have any issue with all wood fuel offsets if thats your thing. I only mentioned the Southern Pride because its a rotisserie like the one in the video. My primary rigs are a kamado and a kettle. But hey, if you’re cooking with fire and smoke its all good as far as I’m concerned.
I love your content but have tried your flavorless bbq kinda like texas salt on bad beef stuff. KC BBQ all the way.
I’m gonna guess 1 of these bad boys would cost around 20k and that’s a lowball $. Perfect for restaraunt or catering; I can see this as a rib machine on steroids.
This small one is $25k+, bigger ones contact for price.
In my opinion a rotisserie is for chicken only . But this was a good experiment
the smallest model is $25K
WTF!?!?!?! $25,000 dollars! Even if it trimmed the brisket and then did the dishes when the meal was over, thats a ridiculous price unless youre a restaurant or caterer.
Ya this one is quite a bit smaller than the 25k one. No idea what the price will end up being
Pretty sure this isn't in production yet ...
I added a rotisserie to my offset years ago.
Did it cost 20k to do it? LOL
@@JohnShalamskas I actually saved $19,940 by doing the install myself. 🤣