Very informative video! I’ve never experimented with tuning plates but it looks like it certainly can have some advantages. Time to get that pit cooking!
Thanks a lot! I really wanted to have Chuck the Pit Builder talk about all of details to provide more knowledge behind the build. Just got it home today and fired it up. I did a biscuit test that I will post a video of tomorrow morning. Looking to get a couple of cooks on it tomorrow too.
Just picked one up for free offline! An old 70’s brinksmann cimmaron 1/4” steel offset. It just had surface rust on the firebox and still had original paint. After some good ol’ elbow grease and a wire wheel came out beautifully! I seasoned it with grapeseed oil it looks like it just came off the assembly line! Great info I need to work on my fire control
Looks awesome I used the lower Smoke point on my smoker flaxseed oil and it has a like a 250 smoke point so palmarized easy without getting it real hot and then I imagine you could put something on top of that that has a higher smoke point that may or may not palmarize
Thanks! Higher smoke point oils still work perfectly. The higher smoke point doesn’t mean you have to get to that temperature for polymerization to happen.
@@blazingstarbbq Yeah being here in Vegas, it’s hard to get good quality smokers without paying an arm and leg for shipping. His pits look amazing and I’m looking forward to making some great food on them.
@@BowTiedVeteran I agree! I have traveled around the country and I have cooked on some of the best pits made by some big pitmakers. Chuck’s work is super clean and I would put him up there with some of the Best. Super clean work!
Typically between 250 and 450. I usually bring it up to 300 initially and run it for several hours around 250. There is no need to bring it up to 400-500. Your goal is not to burn the oil you are putting on.
I would think you would want all the heat at the far end obviously only want to use the heat you need and the rest of the heat goes to the far end out the exhaust That's the whole idea
The whole idea is to have balanced heat across the entire cook chamber. Of course with the tuning plates I can adjust it if I am looking to cook multiple things at different temperatures
Sorry I forgot the second wireless microphone. I have played it on my phone, iPad and and TV, and I can hear everything it the volume is turned all the way up or if I have headphones on. Next time I will make sure everyone has a microphone.
Just picked one up for free offline! An old 70’s brinksmann cimmaron 1/4” steel offset. It just had surface rust on the firebox and still had original paint. After some good ol’ elbow grease and a wire wheel came out beautifully! I seasoned it with grapeseed oil it looks like it just came off the assembly line! Great info I need to work on my fire control
Love Iron Oak. He builds beautiful rigs!
Chuck definitely does great work! I am super pleased with it!
Such an awesome Pit! Can't wait to see some cooks on it!
Thanks a lot! I posted a couple already. I’m really loving it🙌
Can't wait to get mine. Great video. liked the talk about the plates and evening out the temperatures throughout the pit
Thanks a lot! Chuck did a really good job explaining it. I just got it home today and I am doing a biscuit test on it now
Thank you. I'm looking forward to building yours too!
Very informative video! I’ve never experimented with tuning plates but it looks like it certainly can have some advantages. Time to get that pit cooking!
Thanks a lot! I really wanted to have Chuck the Pit Builder talk about all of details to provide more knowledge behind the build. Just got it home today and fired it up. I did a biscuit test that I will post a video of tomorrow morning. Looking to get a couple of cooks on it tomorrow too.
Cool! Can’t wait!
Thanks Ed. It's worth trying. If you do, let me know if your cooks still have that authentic Texas BBQ flavor. I'm interested to get feedback.
Just picked one up for free offline! An old 70’s brinksmann cimmaron 1/4” steel offset. It just had surface rust on the firebox and still had original paint. After some good ol’ elbow grease and a wire wheel came out beautifully! I seasoned it with grapeseed oil it looks like it just came off the assembly line! Great info I need to work on my fire control
Oh Yeah! Happy Smoking
Looks awesome
I used the lower
Smoke point on my smoker flaxseed oil and it has a like a 250 smoke point so palmarized easy without getting it real hot and then I imagine you could put something on top of that that has a higher smoke point that may or may not palmarize
Thanks! Higher smoke point oils still work perfectly. The higher smoke point doesn’t mean you have to get to that temperature for polymerization to happen.
I can hear everything they are saying. I like the smoker! Damn good work.
I think it really depends on what device people are using. Thanks a lot! Chuck really did a great job on this smoker for me.
Is the cooking chamber 24x60?
That sounds about right but I will have to measure to verify
Great stuff
Thanks Brother! I learned a lot from Chuck during this process.
Thank you Roger!
I’m cooking for me and my girl, I’d assume a 44 is plenty for me? I assume all his pits get treated the same as well?
44 would be perfect for just you and your girl. He does amazing work on all of his pits. They all get the same treatment and he will take care of you.
@@blazingstarbbq Yeah being here in Vegas, it’s hard to get good quality smokers without paying an arm and leg for shipping. His pits look amazing and I’m looking forward to making some great food on them.
@@BowTiedVeteran I agree! I have traveled around the country and I have cooked on some of the best pits made by some big pitmakers. Chuck’s work is super clean and I would put him up there with some of the Best. Super clean work!
But what degree do you season? You would want 4-500? Yeah?
Typically between 250 and 450. I usually bring it up to 300 initially and run it for several hours around 250. There is no need to bring it up to 400-500. Your goal is not to burn the oil you are putting on.
great video just can't hear you..
Thanks! I realized afterwards that we should have both had wireless microphones.
I appreciate the feedback Michael. We were hoping Mike's mic would pick me up. Obviously, that wasn't the case.
I would think you would want all the heat at the far end obviously only want to use the heat you need and the rest of the heat goes to the far end out the exhaust
That's the whole idea
The whole idea is to have balanced heat across the entire cook chamber. Of course with the tuning plates I can adjust it if I am looking to cook multiple things at different temperatures
This probably would be a decent video if people could hear what you are saying>😒
Sorry I forgot the second wireless microphone. I have played it on my phone, iPad and and TV, and I can hear everything it the volume is turned all the way up or if I have headphones on. Next time I will make sure everyone has a microphone.
Just picked one up for free offline! An old 70’s brinksmann cimmaron 1/4” steel offset. It just had surface rust on the firebox and still had original paint. After some good ol’ elbow grease and a wire wheel came out beautifully! I seasoned it with grapeseed oil it looks like it just came off the assembly line! Great info I need to work on my fire control
Awesome! Happy Smoking