I ordered the workhorse 1969 earlier this week. The wait on the Franklin was 1.5 to 2 years currently and I could get the workhorse plus second rack plus a couple upgrades plus freight to Utah for less than the Franklin. I'm really excited!
Had my first offset smoker delivered yesterday after watching this and other BBQ channels for the past few months. Nothing fancy, especially for the UK, but I got a Char-Griller Wrangler with the side grill/fire box. She is together, seasoned and applied most of the advised mods I have seen online; Used gasket tape for the seals, extend the chimney to grill level and upgraded the charcoal bin to something a bit deeper. As well as the always advised install of two grill level thermometers on either side... I can honestly say, so far, that the temps were pretty consistent and I had zero observable leaks... Ready for the first cook in it tomorrow, 4kg Pork Loin! I have all of your advice written down, sprays ready and any other thing I could remember! Here's hoping I'll be tasting a little bit of Texas here in the UK come Sunday! Thanks for the content man, much BBQ love from the UK 🌎🥩✌ EDIT: For people actually in the UK, for a smoker around the £300 mark... I don't think you can get much better for the price with the mods advised.
@@dimestoreharry3344 I had some tallow ready, wrapped it in butchers paper and the foil boat... Cooked 5.5 hours in total and, for my first attempt, it was honestly the best barbecue I've had outside of a smokehouse. Here's to more of it! instagram.com/p/CQT8o58Mw_Lf19UlrAknODfZcGJu_7EB17GXaw0/
I use the nexgrill and have for 3 years in humid, soggy Florida. This Christmas Im finally getting an upgrade! Im so excited to pick out a great smoker! great video!
ever since restoring my grandfather's smoker, I haven't stopped watching your videos! you give me motivation and drive! your videos are on point and very informative! Thanks for all the help! Hoping to work my way up to an off set smoker and start smoking like a BOSS, such as yourself!
Hello. So I saw the Old Country BBQ Wrangler offset at Academy. Do you have any experience with that model? Seems to be a smaller version of the Brazos. Doesn't have 1/4 inch steel but it is thicker than the Pecos. I don't have the space for the Brazos so this seemed a good option. Thanks.
@@shawngillogly6873 I've had mine for about 6 months now an love it. Beef ribs, Pork ribs, pork butts, wings and Pastrami I find every excuse to fire it up.
Very helpful, my dad went from a small vertical smoker that he started out with, got really good at smoking on it, moved to a pellet grill and says that it just doesn't taste the same. He is in the market for a new smoker and I keep telling him an offset is the way to go.
Love your channel! I’m 17 and in the beginning of building a 300gal trailer reverse flow pit! Your videos have helped a ton and I can’t wait to use your tips on a real offset!
Picked up an Oklahoma Joe's Highland pit for $50, welded up all the seams, replaced the rack angles, scavenged the offset fire box and grates from a Char-Griller and made a fire basket from that fire box and cut the old grates down, wrapped them in grill foil and made heat baffle plates out of them. Welded in a heat diverter at the fire box opening I made from an old piece of steel plate I had laying around and then used some old sheet metal and made a drop down at the flue to get the draw down to grate level (really needs to have a larger diameter flue pipe, but it's ok). Put gaskets around the smoke chamber and clamps to seal. New dual temp gauges. Sand blasted and painted. Total investment, $188.00 and about 11 hours labor. Did a pork butt for pulled pork on it 2 weeks ago. Was super amazed at how good it came out. Not quite the same as on my 300 gal pit on a trailer that I built 12 years ago, but very, very good none the less. Wanted something smaller for the back yard and am not disappointed. Great video!
What do you think of the Old Country BBQ Pits Brazos DLX? Seems to be basically the same as the Brazos except for a counter weight on the lid and some built-in tuning plates. Looking to get one soon.
Hi Jeremy, how much wood do you use for an average cook with the Oklahoma Joe? It seems to be the only one readily available in Canada, but I don't even know where I'd get the hardwood. My local bbq store sells bundles of oak and hickory for $20, but I think that would be way too expensive for a cook.
I’m cooking on a Chargriller Grand Champ XD. Have a few issues with temperature swings.. also added 2 Tel-Tru gauges. Still a little challenge keeping steady temps with only sticks. Great info on the comparison.
I know this is old, but I rock that nexgril and have 0 issues maintaining temp! Anyone getting into smoking, dont be afraid to grab that!! 1 tip is look at Mad Scientists video on rust prevention.. Also grab a can of high heat spray paint so you can get it a once over once the OG cheap paint comes off. My process: use a bed of XL jealous devil coals(Or any XL charcoal briquette), and mini splits. Half a stack of coals to start and 1 log -- gets temp about 285 - 3. let it settle for a set down to 250 at the hood. I then add 3-4 coals after about 45 minutes to heat up and stock another log (just 1) at about ever hour. Once you're 4 hours in, ive found that I can keep temp at 225 range with 1 log every 1.5 hours, adding 3 to 4 coals 20 or so mins before adding a log. Bammo temp maintains. Hope this helps someone!
As a previous Qstoves+ user, I recently switched to Asmoke and it's been a game changer! The wood pellets add an incredible smoky flavor to the food and the digital controller makes temperature control a breeze. My favorite feature has got to be the FlameTech patent - the dual sensors and new PID algorithm ensures that the temperature stays within 5°F of your desired setting. It's so much more efficient and easy to clean compared to my old Qstoves+. The battery-powered design is super convenient for outings too. Plus, the Asmoke Essential is portable and lightweight, making it perfect for any outdoor adventure. I love that I can adjust the temperature remotely and monitor the food temperature via the app. My BBQ game has definitely levelled up with Asmoke! #Asmoke
I just started watching you're video's. Very Very well put together lot's of useful information 👏👍👏👏👏 and how to smoke meat. What more could a person ask for!!!!🤯🤯💯💯💯💯
Thanks for putting out kick ass videos. You inspired me to step away from my pellet smoker and into the drivers seat of my Lang 64" offset. I'm actually doing my first cook as we speak. So far looks and smells amazing 🤘
I’ve had the Old Country Pecos (Brazos little brother) for several years. It’s been very good. Held up well, and $449 in today’s price at Academy. Highly recommend for the price.
Thank you for taking the time to walk us through the pros and cons of each. Your reviews and feedback on smokers have been super helpful for me. Did Fatstacks tell you when their backyard smoker is rolling out?
Just ordered my FatStack 120. Now I can blame you for all my cooking failures and cite the smoker... Appreciate this (and all the others) fantastic video!
Great video, which offset smoker would you recommend for under $1000? I currently cook on a drum smoker, a webber kettle, a Rec Tec pellet smoker and a Campchef flat top. I'm probably gonna get rid of the Rec Tec Pellet grill and add an offset.
@@bbqboi182 I literally JUST got it like 2 weeks ago...I haven't used it yet. Need to get my thermometers and coal chimney. I'm watching alot of vids to familiarize myself into this new world of grilling... Did you smoke anything yet????
@@twinstickpete tons I’ve done a brisket ribs chicken wings for the most part. Lots of fun. I usually use the extra grill grates and wrap them with foil and kinda adjust them underneath to help disperse the heat since I don’t have a heat tuning plate.
I really enjoy your videos and have learned a lot from you. I wish you would talk about the current Oklahoma Joe smoker available at Lowes today instead of an old version that most people will not be able to find. I live in back country British Columbia, we don't even have Craig's list here but I can get a Char Broil owned, Chinese made Oklahoma Joe smoker from lowes in Calgary, AB. Is it any good?
Going to be starting a special event setup with an offset and cooking Texas style BBQ. I am going to be building my own 250 gallon offset and have a few questions for you. Have you used a 250 gallon and your thoughts on the 250 holding even cooking temps throughout like you mentioned on the 500? I have watched countless hours of you videos and in one you mentioned the Temp gauges you prefer and I don't remember which video it was? Thanks for the videos they are informative and have given me something to use as reference once I actually start my BBQ business!
Been smoking for four years and i am now ready to trade up my Old Country Brazos for a Lang. Its been a great pit but the Lang can burn larger splits for a longer time between adding logs.
I tried a offset smoker that was on the lawn for free. It was fun to try it, but the Weber smokey was a better suited smoker for me for it's small space and ease of use. I have the 22.5 size and love it.
I’m on a 10 week waiting list (9 weeks left) for my custom built Bell Fabrication Backyard grill. Can’t wait to use a real offset toward the end of summer!
I have a low-end offsite smoker like the NextGrill because I don’t smoke or grill that often. I plan to smoke a brisket for the 4th. To gain better temp control, I’m propping up the base of the offset by about 4 inches closer to the smoke chamber, hoping that will allow for better control. Will that help? for 10-12 hours.
My first smoker was an Oklahoma Joes Highland Offset smoker. It gave me the fundamental experience I needed to learn the basics of BBQ and understand what good tasting BBQ is all about. Cost me $350 off QVC. Definitely had a lot of fun and the fire management is my favorite part. If your favorite part is not fire management, buy a pellet grill. I even bought a Weber brand digital probe where I was able to watch the temps off my phone through the Weber app. Now, in 2021 I recently bought a Recteq 1250 Pellet Grill for around $1600, plus $90 for the cover and another $100 for 5 bags (or 200lbs) of Hickory, red oak, and white oak blend pellets. With taxes it came up to just around $2,000. Since now I want to just cook my BBQ often with ease. Hoping you will do a video review on them since they are built to last 30 years
I have had an Oklahoma Joe Highlander since 2015. $199 NEW, on sale. Your review is exactly correct. It took me a few cooks, but now I have mastered it and make great barbeque on it. Seriously, our friends always ask when they will be invited for more brisket, ribs or pork butt! When we go to Christmas or New Year's parties I bring a pan of sliced up brisket or ribs and everyone waits until it gets there to eat! We used to go to restaurants a couple time a month and now haven't been to a restaurant in years! For 1/3 the restaurant price I can make better steaks, shrimp, brisket, ribs at home! It is kept outside (covered) and it shows no signs of rusting through. Every year, I give it a thorough pressure wash and touch up paint any exterior areas which had rust. I think it will last another 10 years easily. I have replaced the grill grates once and purchased a griddle section which I use for making "smash burgers". I use it both as a smoker and as a grill. I have replaced the thermometers a couple times, other than that...it keeps on smokin'
I have a cheap Chargriller that i sealed the side fire box on what is your opinion? I didn't see it but would love input thanks so much! It does work well
I've got a lang 36 if you are ever interested in coming out my way here in KY to give it a go and review. I'd be interested to see how it compares to the Franklin.
So wanted this video thank you so much. I've bought so many grills over the years that looked awesome and absolutely had no flavor when you finish smoking
Question.... I really want an offset smoker but since I live in the desert (Arizona) it seems I can only get mesquite wood. I hear it is really strong and not sure that is something I can cook with. What are your thoughts?
I got the Nexgrill for my first smoker. It does the job for about one summer then its crap. But I made a killer brisket and a bunch of good ribs on it. I would recommend as your first smoker.
Thank you for this video, it answered the question as to what size to get for the restaurant me and my wife are wanting to open when we retire to Ecuador, specifically Cotacachi possibly. A 500 gallon would be perfect by the looks of it, but may halve that size for the portable one. I will be driving a something that is rated up to 1,500 pounds max towing. So, I am thinking a 250 gallon would be the absolute limit for the portable one, maybe even a bit less since the region is very mountainous and such. Thank you for the video my man, I love them and have taught me so much and I have improved so much too. Just need to perfect the bark process and it will be perfect. I am currently using the Brunswick Platinum and it is good, but nothing like the charcoal smoker I gave to my dad years ago. Kind of wish I had not given it to him lol.
I have been using the Oklahoma Joe smoker for years now. Very heavy duty smoker l that you can get at a box store anyone can buy. Absolutely love it. For most of us this is all we need. I bought it new and won't break the bank. Keep her sprayed down every time i use it and looks new.
I love the videos you make I currently have a char-grill smoker, been looking at the yoder Cheyenne maybe the witchita. Do you have a opinion about Yoder?
Thanks and I Guess you meant when you said you had bigger plans ;) I just finished my workhorse / franklin / mills ale knock off build using 3/8 wall thickness. I got her to 12 degree swing end to end and burning dead clear for the seasoning / first fire. It was a fun build but when I get ready for a 500 I am breaking out the check book. Thanks for the outstanding content.
Very helpful thanks Jeremy, I’m now looking for a smoker than can handle cooking for 60-80 since the normal crowd is 30-40ish... I’m thinking a 250 gallon offset is a good one for me.
Great video. I kind of already knew the end result. I have the OKJ Reverse Flow. Greta smoker but I'm wanting to cater and a 500 gal. offset would be perfect. Thanks Jeremy
I just ordered a lone star grillz 20”X42” offset smoker. It looks awesome, but have you ever seen these in person? Made in America & 1/4” virgin steel. Looks awesome. What are your thoughts?
The 20"×42" is 3/16" chamber with 1/4" firebox. You'll love it just know it not necessarily your traditional offset. It has a cross flow design as far as air flow goes.
Hey Jeremy! I'm smoking a couple of pork shoulders tonight and thought I hadn't seen you talk about storing large quantities of meat (well for my wife and I, 15 lbs is large). I pull, then portion into vacuum seal bags and freeze. Mon Dieu, blasphemy? NOT AT ALL. I've got flats of pulled pork always in my freezer, and I challenge anyone to tell the difference between just pulled and months frozen properly. I cannot tell after a 150-170F water bath (sous vide is great for this), cut it open and smells and tastes like I JUST pulled it. Amazing. This is probably old news to you, but if not, a great way to super fast pulled pork, or hint, catering this cut without the stress! Rock on!
Any thoughts on offsets with a vertical on the stack end? I would think that would mess with drafting, but on the other hand, long colder smoke for fish, cheese, jerky???
Random Question, as i never really intend to go into business, with the big 500gal smoker, if you have to cater an event in the evening but dont have access to the site the day before to set up, do you travel with a lit smoker? pre cook the meat? refuse the gig?
I've found with the OK Joe stuff there are a couple mods that are worth doing that take it to the next level up. Neither is particularly expensive. 1, seal _every_ seam. They leak pretty bad if you don't and it can screw up your draft. 2, lower the stack entrance with a piece of dryer duct and extend the stack about a foot longer with another piece of dryer duct. This vastly, _vastly_ improves drafting and temperature evenness. I have one of those deflector plates too, but I mostly like it for adding some thermal mass and giving me a place to put water pans that don't impede the cooking grate area.
@@ryanwooden783 high temp RTV is what I used. For the doors, high temp gaskets - I used some kind of self-adhesive fiberglass stuff for the firebox door and normal gasket stuff you can get on your site of choice for the cook chamber.
I ordered the workhorse 1969 earlier this week. The wait on the Franklin was 1.5 to 2 years currently and I could get the workhorse plus second rack plus a couple upgrades plus freight to Utah for less than the Franklin.
I'm really excited!
That's a. Better buy with thicker metal, larger cooking space... I'm actually planning to get 1975 once I have space.
I have a 1975. It’s awesome
@@barbersque Same here.
@@barbersque do you have the cowboy grill on yours?
Had my first offset smoker delivered yesterday after watching this and other BBQ channels for the past few months. Nothing fancy, especially for the UK, but I got a Char-Griller Wrangler with the side grill/fire box. She is together, seasoned and applied most of the advised mods I have seen online; Used gasket tape for the seals, extend the chimney to grill level and upgraded the charcoal bin to something a bit deeper. As well as the always advised install of two grill level thermometers on either side... I can honestly say, so far, that the temps were pretty consistent and I had zero observable leaks... Ready for the first cook in it tomorrow, 4kg Pork Loin! I have all of your advice written down, sprays ready and any other thing I could remember! Here's hoping I'll be tasting a little bit of Texas here in the UK come Sunday!
Thanks for the content man, much BBQ love from the UK 🌎🥩✌
EDIT: For people actually in the UK, for a smoker around the £300 mark... I don't think you can get much better for the price with the mods advised.
Enjoy !!!
Remember to use the foil boat . Make some tallow also . Good luck !!
@@dimestoreharry3344 I had some tallow ready, wrapped it in butchers paper and the foil boat... Cooked 5.5 hours in total and, for my first attempt, it was honestly the best barbecue I've had outside of a smokehouse. Here's to more of it!
instagram.com/p/CQT8o58Mw_Lf19UlrAknODfZcGJu_7EB17GXaw0/
@@MrStehooper Nice !!
I use the nexgrill and have for 3 years in humid, soggy Florida. This Christmas Im finally getting an upgrade! Im so excited to pick out a great smoker! great video!
ever since restoring my grandfather's smoker, I haven't stopped watching your videos! you give me motivation and drive! your videos are on point and very informative! Thanks for all the help! Hoping to work my way up to an off set smoker and start smoking like a BOSS, such as yourself!
Hello. So I saw the Old Country BBQ Wrangler offset at Academy. Do you have any experience with that model? Seems to be a smaller version of the Brazos. Doesn't have 1/4 inch steel but it is thicker than the Pecos. I don't have the space for the Brazos so this seemed a good option. Thanks.
Try a competition between Franklin vs Lone Star Grillz offset.
Love to see it from you
There you go
Lone Star is definitely what I'm looking at if I ever get the space to cook with an offset. I just don't have the land to do it right now.
@@shawngillogly6873 I've had mine for about 6 months now an love it. Beef ribs, Pork ribs, pork butts, wings and Pastrami I find every excuse to fire it up.
The lone star grillz 20x36 will be my next smoker
@@douggore1431 that's a nice one!!
Very helpful, my dad went from a small vertical smoker that he started out with, got really good at smoking on it, moved to a pellet grill and says that it just doesn't taste the same. He is in the market for a new smoker and I keep telling him an offset is the way to go.
You are a awesome son.....keep steering pop in the right direction. 🤝🏾
I started with Weber , then vertical. Now I have an offset smoker which is a pecos. Love it. Learned from all 3. 😊
Love your channel! I’m 17 and in the beginning of building a 300gal trailer reverse flow pit! Your videos have helped a ton and I can’t wait to use your tips on a real offset!
Picked up an Oklahoma Joe's Highland pit for $50, welded up all the seams, replaced the rack angles, scavenged the offset fire box and grates from a Char-Griller and made a fire basket from that fire box and cut the old grates down, wrapped them in grill foil and made heat baffle plates out of them. Welded in a heat diverter at the fire box opening I made from an old piece of steel plate I had laying around and then used some old sheet metal and made a drop down at the flue to get the draw down to grate level (really needs to have a larger diameter flue pipe, but it's ok). Put gaskets around the smoke chamber and clamps to seal. New dual temp gauges. Sand blasted and painted. Total investment, $188.00 and about 11 hours labor. Did a pork butt for pulled pork on it 2 weeks ago. Was super amazed at how good it came out. Not quite the same as on my 300 gal pit on a trailer that I built 12 years ago, but very, very good none the less. Wanted something smaller for the back yard and am not disappointed. Great video!
Hey Jeremy, could you add a gravity-fed smoker in the comparison? I'm curious how it will hold in the blind test!
Love the outtakes, it proves we're all human!
Dude, you have some of the best videos out there. Whats with the ridiculous commercials? Really?
Dudes gotta pay for the briskets down at the store …. It’s called capitalism
Good timing, I was one of those who emailed you asking about recommended stick burners :) Thanks!
Life goals.
A smoker collection the size of yours.
my sister said i was a horder. I have 3 BBQs and 3 tanks ready to be made into an offset.. I disagreed with her and said NO BBQ FOR YOU!
Just make bbq videos that copy content from others.
@@dabearcub copy content??? What do you mean by that???
@@Einh0ven yup
@@dabearcub so who should I be watching then?
That blind test sounds great but the cooking on all of the offsets will be really fun, can't wait for that vid.
Thanks Jeremy, good video...wondering your thoughts on the Lonestar grills series? I noticed you have never had one or commented on one. Thanks again
Curious if you've ever cooked on a reverse flow like Lang and if so how it compares to the Franklin.
He’s got a video cooking on a meadowcreek which is a reverse flow.
I cook on my Meadow Creek and it’s honestly the best I’ve ever used. I’ve actually beat out several Oklahoma Joe’s and I chalk it up to my cook method
What do you think of the Old Country BBQ Pits Brazos DLX? Seems to be basically the same as the Brazos except for a counter weight on the lid and some built-in tuning plates. Looking to get one soon.
Hi Jeremy, how much wood do you use for an average cook with the Oklahoma Joe? It seems to be the only one readily available in Canada, but I don't even know where I'd get the hardwood. My local bbq store sells bundles of oak and hickory for $20, but I think that would be way too expensive for a cook.
Started out with a OKJ offset and now have a 500 gallon reverse flow and love it.
What do you think about Yoder smokers. Have you ever cooked on one?
Just pulled the trigger on Workhorse 1975 wagon. Quality and value can’t be matched. And I’ve seen them all. ✌️
I’m cooking on a Chargriller Grand Champ XD. Have a few issues with temperature swings.. also added 2 Tel-Tru gauges. Still a little challenge keeping steady temps with only sticks. Great info on the comparison.
What are the small things you would tweak on the Franklin pit as you mention
Do you need to add to flue pipe on old county bravos
I know this is old, but I rock that nexgril and have 0 issues maintaining temp! Anyone getting into smoking, dont be afraid to grab that!! 1 tip is look at Mad Scientists video on rust prevention.. Also grab a can of high heat spray paint so you can get it a once over once the OG cheap paint comes off.
My process: use a bed of XL jealous devil coals(Or any XL charcoal briquette), and mini splits. Half a stack of coals to start and 1 log -- gets temp about 285 - 3. let it settle for a set down to 250 at the hood. I then add 3-4 coals after about 45 minutes to heat up and stock another log (just 1) at about ever hour. Once you're 4 hours in, ive found that I can keep temp at 225 range with 1 log every 1.5 hours, adding 3 to 4 coals 20 or so mins before adding a log. Bammo temp maintains.
Hope this helps someone!
As a previous Qstoves+ user, I recently switched to Asmoke and it's been a game changer! The wood pellets add an incredible smoky flavor to the food and the digital controller makes temperature control a breeze. My favorite feature has got to be the FlameTech patent - the dual sensors and new PID algorithm ensures that the temperature stays within 5°F of your desired setting. It's so much more efficient and easy to clean compared to my old Qstoves+. The battery-powered design is super convenient for outings too. Plus, the Asmoke Essential is portable and lightweight, making it perfect for any outdoor adventure. I love that I can adjust the temperature remotely and monitor the food temperature via the app. My BBQ game has definitely levelled up with Asmoke! #Asmoke
Which model Oklahoma Joes smoker did you describe? Thanks, love your vids, my BBQ bible.
Great video. Love the collection. What do you think about Lone Star Grillz?
I just started watching you're video's. Very Very well put together lot's of useful information 👏👍👏👏👏 and how to smoke meat. What more could a person ask for!!!!🤯🤯💯💯💯💯
Thanks for putting out kick ass videos. You inspired me to step away from my pellet smoker and into the drivers seat of my Lang 64" offset. I'm actually doing my first cook as we speak. So far looks and smells amazing 🤘
How'd it turn out?
I’ve had the Old Country Pecos (Brazos little brother) for several years. It’s been very good. Held up well, and $449 in today’s price at Academy. Highly recommend for the price.
Agree. Love my pecos. I added fire brick
Thank you for taking the time to walk us through the pros and cons of each. Your reviews and feedback on smokers have been super helpful for me. Did Fatstacks tell you when their backyard smoker is rolling out?
Just ordered my FatStack 120.
Now I can blame you for all my cooking failures and cite the smoker...
Appreciate this (and all the others) fantastic video!
Great video, which offset smoker would you recommend for under $1000? I currently cook on a drum smoker, a webber kettle, a Rec Tec pellet smoker and a Campchef flat top. I'm probably gonna get rid of the Rec Tec Pellet grill and add an offset.
Have yyou done videos reviews on a reverse flow stick burner?
My first smoker is an Oklahoma joe. I compared all the metal thickness at Lowe’s and noticed a decent thickness. I’m happy with it
Mine too...
@@twinstickpete how are you liking it? I think it’s great. I added a couple mods to it.
@@bbqboi182 I literally JUST got it like 2 weeks ago...I haven't used it yet. Need to get my thermometers and coal chimney. I'm watching alot of vids to familiarize myself into this new world of grilling... Did you smoke anything yet????
@@twinstickpete tons I’ve done a brisket ribs chicken wings for the most part. Lots of fun. I usually use the extra grill grates and wrap them with foil and kinda adjust them underneath to help disperse the heat since I don’t have a heat tuning plate.
@@bbqboi182 wow...great idea, thanks... That's awesome on the list of smoked deliciousness...hahaaaa.
I really enjoy your videos and have learned a lot from you. I wish you would talk about the current Oklahoma Joe smoker available at Lowes today instead of an old version that most people will not be able to find. I live in back country British Columbia, we don't even have Craig's list here but I can get a Char Broil owned, Chinese made Oklahoma Joe smoker from lowes in Calgary, AB. Is it any good?
How do you clean large smokers? I have a MB560 and cleaning that takes quite a while.
Love my LANG 36" Reverse flow cooker/grill/smoker. So easy to operate. 665 pounds of 1/4" steel. Solid.
Going to be starting a special event setup with an offset and cooking Texas style BBQ. I am going to be building my own 250 gallon offset and have a few questions for you. Have you used a 250 gallon and your thoughts on the 250 holding even cooking temps throughout like you mentioned on the 500? I have watched countless hours of you videos and in one you mentioned the Temp gauges you prefer and I don't remember which video it was? Thanks for the videos they are informative and have given me something to use as reference once I actually start my BBQ business!
Jeremy, what are your thoughts on simple stacked cinderblock smokers like the one Jirby did a tutorial on?
Is there a reason you didn't have a vertical offset smoker?
Been smoking for four years and i am now ready to trade up my Old Country Brazos for a Lang. Its been a great pit but the Lang can burn larger splits for a longer time between adding logs.
I tried a offset smoker that was on the lawn for free. It was fun to try it, but the Weber smokey was a better suited smoker for me for it's small space and ease of use. I have the 22.5 size and love it.
I smoke on my Weber grill once or twice a week. Everything from chicken wings to a 15 Lb. brisket.
Daniel I'm the same. 22 WSM w/ billows temp control. Great BBQ, and getting better! But I got the stick burner itch!!!!
I’m on a 10 week waiting list (9 weeks left) for my custom built Bell Fabrication Backyard grill. Can’t wait to use a real offset toward the end of summer!
I have one of the older Oklahoma Joe’s and just love it. Great smoker for backyard.
I have a low-end offsite smoker like the NextGrill because I don’t smoke or grill that often. I plan to smoke a brisket for the 4th. To gain better temp control, I’m propping up the base of the offset by about 4 inches closer to the smoke chamber, hoping that will allow for better control. Will that help? for 10-12 hours.
My first smoker was an Oklahoma Joes Highland Offset smoker. It gave me the fundamental experience I needed to learn the basics of BBQ and understand what good tasting BBQ is all about. Cost me $350 off QVC. Definitely had a lot of fun and the fire management is my favorite part. If your favorite part is not fire management, buy a pellet grill. I even bought a Weber brand digital probe where I was able to watch the temps off my phone through the Weber app. Now, in 2021 I recently bought a Recteq 1250 Pellet Grill for around $1600, plus $90 for the cover and another $100 for 5 bags (or 200lbs) of Hickory, red oak, and white oak blend pellets. With taxes it came up to just around $2,000. Since now I want to just cook my BBQ often with ease. Hoping you will do a video review on them since they are built to last 30 years
I have had an Oklahoma Joe Highlander since 2015. $199 NEW, on sale. Your review is exactly correct.
It took me a few cooks, but now I have mastered it and make great barbeque on it. Seriously, our friends always ask when they will be invited for more brisket, ribs or pork butt! When we go to Christmas or New Year's parties I bring a pan of sliced up brisket or ribs and everyone waits until it gets there to eat!
We used to go to restaurants a couple time a month and now haven't been to a restaurant in years! For 1/3 the restaurant price I can make better steaks, shrimp, brisket, ribs at home!
It is kept outside (covered) and it shows no signs of rusting through. Every year, I give it a thorough pressure wash and touch up paint any exterior areas which had rust. I think it will last another 10 years easily. I have replaced the grill grates once and purchased a griddle section which I use for making "smash burgers". I use it both as a smoker and as a grill. I have replaced the thermometers a couple times, other than that...it keeps on smokin'
Any experience with the Jambo Junior backyard? I just wondered how it would compare to the Franklin.
Great Video. Please, please, please....Make a video on brisket - Fat side up vs. Fat side down and which way is better.
I have a cheap Chargriller that i sealed the side fire box on what is your opinion? I didn't see it but would love input thanks so much! It does work well
Have you used any of the Lone Stsr Grillz 20” series? Like the 20x42? Just under half the price of the Franklin and looks to be quality.
I've got a lang 36 if you are ever interested in coming out my way here in KY to give it a go and review. I'd be interested to see how it compares to the Franklin.
I've used the 84" lang & it was pretty sweet
What are your thoughts on the Old Country Pecos smoker?
have you compared a Good-one open range to any other offset?
I am interested in the open range
I would like to ask you how you feel about the dynaglow white body smoker I have very little space for a long smoker
Can you please make a review on Dyna glo offset charcoal smoker please i just bought one
Do you have an opinion on the Broil King Vertical NG smoker
What about pits by David Klose in Houston? I'm getting one
So wanted this video thank you so much. I've bought so many grills over the years that looked awesome and absolutely had no flavor when you finish smoking
That's why its a craft.
Question.... I really want an offset smoker but since I live in the desert (Arizona) it seems I can only get mesquite wood. I hear it is really strong and not sure that is something I can cook with. What are your thoughts?
How would you rate the old country wrangler? Is it worth buying?
Great video!! Bloopers were classic?? Curious, ever tested a Gatorpit?
I got the Nexgrill for my first smoker. It does the job for about one summer then its crap. But I made a killer brisket and a bunch of good ribs on it. I would recommend as your first smoker.
Love how you give your honest opinion. That's why when I watched your videos a couple of years ago I bought the Brazos. Great smoker for the money.
Can you do a review on the All Season Feeders 48" x 20" BBQ Pit w/ Firebox? $1300 made w/ 3/16" plate. They are built in San Antonio Texas. Thanks...
Just found an old OK Joe after your first video about it!! Gonna be a great source for practice before upgrading!
I put butter on my pulled pork when I wrap it am I good or am I messing up
Can you use Crisco to season a new smoker?
Thank you for this video, it answered the question as to what size to get for the restaurant me and my wife are wanting to open when we retire to Ecuador, specifically Cotacachi possibly. A 500 gallon would be perfect by the looks of it, but may halve that size for the portable one. I will be driving a something that is rated up to 1,500 pounds max towing. So, I am thinking a 250 gallon would be the absolute limit for the portable one, maybe even a bit less since the region is very mountainous and such.
Thank you for the video my man, I love them and have taught me so much and I have improved so much too. Just need to perfect the bark process and it will be perfect. I am currently using the Brunswick Platinum and it is good, but nothing like the charcoal smoker I gave to my dad years ago. Kind of wish I had not given it to him lol.
Would it be a good idea to make the smoke stack on the Brazos taller ?
I have been using the Oklahoma Joe smoker for years now. Very heavy duty smoker l that you can get at a box store anyone can buy. Absolutely love it. For most of us this is all we need. I bought it new and won't break the bank. Keep her sprayed down every time i use it and looks new.
I love the videos you make I currently have a char-grill smoker, been looking at the yoder Cheyenne maybe the witchita. Do you have a opinion about Yoder?
Have you used a lonestar smoker? i got a 20x42 on order.
On your Old Country Brazos I have seen that some people remove the baffle plate and extend the stack pipe, what are you thoughts on doing that?
Thanks and I Guess you meant when you said you had bigger plans ;) I just finished my workhorse / franklin / mills ale knock off build using 3/8 wall thickness. I got her to 12 degree swing end to end and burning dead clear for the seasoning / first fire. It was a fun build but when I get ready for a 500 I am breaking out the check book. Thanks for the outstanding content.
Very helpful thanks Jeremy, I’m now looking for a smoker than can handle cooking for 60-80 since the normal crowd is 30-40ish... I’m thinking a 250 gallon offset is a good one for me.
thoughts on reverse flow smokers?
I love that you spread the love. BBQ for life!!!
Great video. I kind of already knew the end result. I have the OKJ Reverse Flow. Greta smoker but I'm wanting to cater and a 500 gal. offset would be perfect. Thanks Jeremy
How does the Yoder smoker stack up to these?
Hi, congratulations on the videos. Is there a formula to determine the size of the firebox according to the volume of the smoking chamber?
I just ordered a lone star grillz 20”X42” offset smoker. It looks awesome, but have you ever seen these in person? Made in America & 1/4” virgin steel. Looks awesome. What are your thoughts?
I ordered from Lone Star Grillz last week.
I have to wait 4 months.
The 20"×42" is 3/16" chamber with 1/4" firebox. You'll love it just know it not necessarily your traditional offset. It has a cross flow design as far as air flow goes.
excellent review and tips . thoughts on smoking with a weber kettle.
BTW,,,that cereal is very interesting
How do Lone Star Grillz offsets compare to the Franklin or the others?
I have something similar to the Nexgrill and when i smoke a brisket, it's tuff. Exactly what Mad scientist mentioned.
It's just making you better for the next pit you get.
@@hinds90 thanks man :)
any videos on how to clean an offset smoker?
Can’t wait for the comparison cook off!!! Thanks again Jeremy 😊👍👍
Hey Jeremy! I'm smoking a couple of pork shoulders tonight and thought I hadn't seen you talk about storing large quantities of meat (well for my wife and I, 15 lbs is large). I pull, then portion into vacuum seal bags and freeze. Mon Dieu, blasphemy? NOT AT ALL. I've got flats of pulled pork always in my freezer, and I challenge anyone to tell the difference between just pulled and months frozen properly. I cannot tell after a 150-170F water bath (sous vide is great for this), cut it open and smells and tastes like I JUST pulled it. Amazing. This is probably old news to you, but if not, a great way to super fast pulled pork, or hint, catering this cut without the stress! Rock on!
Hey Jeremy thanks for the review. I think you need to get a Yoder Smoker made in Hutchinson KS for obvious reasons.
hey Jeremy, have you ever cooked on a Lang?? Thinking about purchasing a 48, wondering on your thoughts? Lang or Faststack?
What do you think of vertical offset smokers?
Any thoughts on offsets with a vertical on the stack end? I would think that would mess with drafting, but on the other hand, long colder smoke for fish, cheese, jerky???
Random Question, as i never really intend to go into business, with the big 500gal smoker, if you have to cater an event in the evening but dont have access to the site the day before to set up, do you travel with a lit smoker? pre cook the meat? refuse the gig?
I've found with the OK Joe stuff there are a couple mods that are worth doing that take it to the next level up. Neither is particularly expensive.
1, seal _every_ seam. They leak pretty bad if you don't and it can screw up your draft.
2, lower the stack entrance with a piece of dryer duct and extend the stack about a foot longer with another piece of dryer duct. This vastly, _vastly_ improves drafting and temperature evenness.
I have one of those deflector plates too, but I mostly like it for adding some thermal mass and giving me a place to put water pans that don't impede the cooking grate area.
How do you seal the seams?
@@ryanwooden783 high temp RTV is what I used. For the doors, high temp gaskets - I used some kind of self-adhesive fiberglass stuff for the firebox door and normal gasket stuff you can get on your site of choice for the cook chamber.
I know it's not a offset I was wondering if you have tried any of the gravity series from masterbuilt
Great video as always. I am curious to know your opinion on reverse flow. I don’t believe I have ever heard you speak about them
I just got a vertical off set, any thoughts cause there are few videos on them