That is very very even overall. And the fact that you are open and honest about the performance of the smoker before it even goes on sales shows your pride in the design. That hot spot is so small.
Ummm yea. This is microscopic compared to any other offset I would HIGHLY bet. If anything this is a challenge to all other backyard players to compare their performance against. Mad props Jirby.
The biscuit test definitely shows a small hot spot, but showing the smoker has more space to utilize than the traditional design of the offset smokers. Can’t wait to see lots of videos with this smoker doing its magic!!!
A very impressive result with minimal hotspot, especially for 300 degrees. I wish there was a lab that could actually do something similar to a wind tunnel test. They could die the smoke, put heat resistant cameras in the pit, and measure the temp, velocity, and smoke movement at multiple locations inside the chamber. The standard biscuit test is good, but a wind tunnel test would better quantify the variables and take pit development to the next level. Jirby, thank you for upping the BBQ game from pit to plate.
I think it is great that you did the test with so many biscuits. It really shows the consistency of this cooker. Looking forward to seeing more on this smoker on the channel!
Perfect test to show the heat range of this smoker. Pretty even all around except for the hot spot right at the opening, naturally. Well designed and gives you a good indicator of how meat will do on it. I think it is very well designed....nice job!
While watching your video on Ant's BBQ Cookout a few days ago, I made note of the hot spot--small and predictable. Awesome to see things coming together for you on this venture! Congratulations!
It’s really impressive how even it is on the stack-side wall. I thought the draft pull would have made them crispy up the middle there too. That’s definitely a more even cook than my backyard smoker does.
Eight briskets in a backyard size smoker is quite a feat. This is great for catering. However, just wondering whether you will be offering a second shelf option?
For the next iteration, I wonder if you had what looked like a collector at the entry point of the chamber that spread the hot gases out a bit. Maybe it’ll distribute across the grate a bit more and minimize that concentrated hot spot. This is a super disruptive pit that’s going to have a bunch of fabricators looking to recreate and build improvements. Shout out to y’all for pushing BBQ forward! 💪🏾
Super impressive results overall! 95% even! I think a small angled plate could eliminate it if needed. But the majority of people aren’t gonna have it filled to capacity anyway. For 2-3 briskets this is beyond acceptable
Like we were talking about yesterday in Lockhart. A big water pan a few inches away from the hole might let you use the middle of the grate. But over all across the board biscuits were pretty much the same color. But having experience with a traditional offset the first 3rd of the grate is to hot to use because fire can reach the cooking chamber.
Nice pit design with good even grate temps. That’s a pretty small hot spot and should be able to easily work around it. I’ve never cooked on any pit that didn’t have any hot and cool spots.
Very impressive - that’s really even other than a the one small area. I would think it’s a fantastic design for smaller items like chicken quarters where you can easily avoid that small area. Looking forward to seeing how it works on the brisket cook where it’s harder to work around it.
I can see light coming through at the bottom of the tube from the fire box as it enters the cook chamber? Do you have a hole to allow cool air to come through??
What would biscuit test like this on millscale 94 look like? all i have seen online just have like 6-8 biscuits total. Love the honesty in showing the small hot spot with this test.
That’s a pretty good test and small hotspot. Was very impressed how the sides were even despite being close to the hot spot. I would really like to see a max capacity cook. Would this have a second shelf?
I think it's a really solid design. Although, I wonder if having the tube expand horizontally into the chamber would help. Kind of like how the franklin pit or the mill scale has the really wide opening into the stack. A really wide progressive opening into the chamber might help. Or it might just simply expand that hotspot, idk. I also asked in the first video, but I am very curious what you think of having multiple levels of grates in smokers. You almost never seem to see a 1000 gallon pit use more than just one level. Is there a reason for that? I would think on huge pits having two levels would be fine. I guess it is just because of the higher temps on the higher grates.
I think I found my new smoker what size splits are you running in that fire box? What is the length of that fire box? I have a LSG v-shaped charcoal basket... I wonder if this would work well in your firebox
This is so impressive! I think if you go lower fire to really get that dirty smoke during the first part of the cook, then shift as the meat shrinks, it’s totally a non issue. Btw - thanks for teaching the entire world that dirty smoke bad. 😂
It would be cool to see a 'typical' backyard smoker biscuit results that were running at the same time, temp, etc. Maybe the difference would not be that different.
I own a Old Country BBQ Pecos and have a brick sitting about 3 inches from the heat intake. It basically directs the heat directly upward as soon as it enters the cook chamber instead of letting the heat go across. It is a top down smoker and cooks very evenly which I think is the case for any smoker that has the exhausts at grate level. It also gave me way more space than before. It is basically the opposite of what tuning plates do and works great for me.
Would like to see an apples-to-apples comparison with a Mill Scale. I know the Goldee’s guys are tight with Mill Scale so they wouldn’t record something like that but someone else do it please.
I'm thinking if you add a spacer plate, if the opening is 8" add a 12" disc spaced off the opening 1" that heat would deflect in all directions avoiding a heat trail. I think you will find a single row that would see a higher heat. Say losing a 4" strip arcoss or less.
@@jamesturner9858 except they don’t tell you how long they let it run. All they said was “the biscuits are done”. Plus only use 8 biscuits pretty hard to tell. They need to let it roll to find hot spots to at least turn the biscuits over. Not the same test as here IMO.
@@jirbybbq unfortunately, it’s been raining non stop all day! I’ve got 100 biscuits in the fridge ready to go first thing tomorrow morning. I’m going to do a 50 biscuit test with the stack wide open, and the other 50 with the stack about 2/3 closed (how I usually run my pit). I’ll have the video posted by noon and I’ll let you know. I’m almost as excited as my first brisket cook 😂
Why not have some sort of chimney/diversion inside that forces the air to go up to the top of the smoker? I'm not sure how that would effect airflow, but maybe can gain that extra space and reduce hotspots? I love the design of this smoker btw.
I've seen a few biscuit tests on various well-regarded offsets and, aside from the obvious hot spot, this thing looks even as hell. Was the damper fully open the whole time for this test?
Jerby u said on the Kevin bbq joints podcast that you wanted to create a super cheap backyard smoker that everyone can afford and smoke meat with!!!! $5k + after taxes/shipping, what the deal???!!!
Looks like a little bit of a hotspot as well on the left side, by the door. That could probably be eliminated by using a collector instead of an elbow on the exhaust. In my experience, generally a Collector does a better job eliminating the back pressure hotspot up front. On any pit though, wherever the heat enters from the fire box, there is going to be a hotspot, no matter what you do. Closing down the damper some, as well as building your fire closer by the door all can help even out temps across the grate. I don’t think the results are bad, but I have seen standard offsets as well with an amazing biscuit test, almost all the way across, one of them was a Moberg, that little heat shield they use (not a baffle) by the firebox, does a great job maximizing grate space all the way across. I’m not a fan of them, but if going for a completely usable cooking space, then looking at a reverse flow might not be a bad idea. Anyways good test, look forward to seeing some briskets on it.
@@jirbybbq Yep, moberg runs an elbow with reducer. My reference about them though, was regarding the firebox side being very usable due to their design. Workhorse/primitive in my experience has it dialed in as well, with a very even cooking grate for a standard direct flow offset. As far as the little back pressure hotspot up front, I’m saying generally I’ve seen a collector do a better job than a 90 degree elbow. There’s always exceptions to the rule and certainly nothing wrong with an elbow. There proven as well.
@@THutch556 our goal was to be able to use the entire cook chamber where it doesn’t need a deflector plate as well. I think we can comfortably fit 2-3 more briskets on our then a smoker with a deflector plate.
That is very very even overall. And the fact that you are open and honest about the performance of the smoker before it even goes on sales shows your pride in the design. That hot spot is so small.
Ummm yea. This is microscopic compared to any other offset I would HIGHLY bet. If anything this is a challenge to all other backyard players to compare their performance against. Mad props Jirby.
The biscuit test definitely shows a small hot spot, but showing the smoker has more space to utilize than the traditional design of the offset smokers. Can’t wait to see lots of videos with this smoker doing its magic!!!
A very impressive result with minimal hotspot, especially for 300 degrees. I wish there was a lab that could actually do something similar to a wind tunnel test. They could die the smoke, put heat resistant cameras in the pit, and measure the temp, velocity, and smoke movement at multiple locations inside the chamber. The standard biscuit test is good, but a wind tunnel test would better quantify the variables and take pit development to the next level. Jirby, thank you for upping the BBQ game from pit to plate.
I think it is great that you did the test with so many biscuits. It really shows the consistency of this cooker. Looking forward to seeing more on this smoker on the channel!
Perfect test to show the heat range of this smoker. Pretty even all around except for the hot spot right at the opening, naturally. Well designed and gives you a good indicator of how meat will do on it. I think it is very well designed....nice job!
Super impressive....I love the testing of the product and attention to detail
You can't beat a visual representation - it speaks for itself. Great design.
While watching your video on Ant's BBQ Cookout a few days ago, I made note of the hot spot--small and predictable. Awesome to see things coming together for you on this venture! Congratulations!
It’s really impressive how even it is on the stack-side wall. I thought the draft pull would have made them crispy up the middle there too. That’s definitely a more even cook than my backyard smoker does.
Nice video. Love how biscuit test is still the standard for "knowing your cooker". Simple is better...
Great smoker! Adding small sharks fin shape triangle in front of the hole might help spread the heat even more evenly. You are doing an amazing job!
That looks amazing. Imo great design I will probably steal when I build my own.
Kudos for the honesty! The thing looks sick
Nice test. Very fair test. Agree with abive, love to see a millscale biscuit test
I wonder what an upward-deflecting baffle plate would do
I was going to type something similar but saw your comment, so I won’t
My thought is it would direct the smoke and heat up (where it wants to go anyway) and out the stack limiting contact with proteins
Lonestar Grillz Texas edition offset has an upward deflecting baffle.
Eight briskets in a backyard size smoker is quite a feat. This is great for catering. However, just wondering whether you will be offering a second shelf option?
Nice sir, love the honest review and I’d take that hot spot over regular smoker any day!
The best biscuit test I’ve seen.
Would interesting to see a 2" deflector upright at a 45° angle.
For the next iteration, I wonder if you had what looked like a collector at the entry point of the chamber that spread the hot gases out a bit. Maybe it’ll distribute across the grate a bit more and minimize that concentrated hot spot.
This is a super disruptive pit that’s going to have a bunch of fabricators looking to recreate and build improvements. Shout out to y’all for pushing BBQ forward! 💪🏾
Same thing I'm thinking. What if.... maybe worth a try. Same way in and out.
holy shit that is an even cooker. well now I want one
That small hot spot ain’t nothing a blocking log can’t fix. Awesome design
Should have put those inlet biscuits in a foil boat. 🤣😂.
Very nice results though…can’t wait to learn more about it!
This smoker looks amazing. Cant wait to own one
Super impressive results overall! 95% even! I think a small angled plate could eliminate it if needed. But the majority of people aren’t gonna have it filled to capacity anyway. For 2-3 briskets this is beyond acceptable
Like we were talking about yesterday in Lockhart. A big water pan a few inches away from the hole might let you use the middle of the grate. But over all across the board biscuits were pretty much the same color. But having experience with a traditional offset the first 3rd of the grate is to hot to use because fire can reach the cooking chamber.
Nice pit design with good even grate temps. That’s a pretty small hot spot and should be able to easily work around it. I’ve never cooked on any pit that didn’t have any hot and cool spots.
Holy cow, that looks great!
Very impressive - that’s really even other than a the one small area. I would think it’s a fantastic design for smaller items like chicken quarters where you can easily avoid that small area. Looking forward to seeing how it works on the brisket cook where it’s harder to work around it.
Could fit a lot of chicken quarters for sure!
That's amazing. Wish you could post the whole thing here.
Looks great , let's get one shipped up to Syracuse NY
Very nice! In the market and MM is local…. Might have found my first pit!
Ha! found what I asked on your 8 brisket video. This is looking like I want one!
That’s a very small hot spot. Nice pit!
Does a brisket fit in the front between where the heat comes out and the side wall?
You think moving the intake to the top of the cook chamber and the stack to the bottom eliminate the hot spot?
Looks good. Think you have one solid product.
Definitely need to get one of these.
I can see light coming through at the bottom of the tube from the fire box as it enters the cook chamber? Do you have a hole to allow cool air to come through??
What would biscuit test like this on millscale 94 look like? all i have seen online just have like 6-8 biscuits total. Love the honesty in showing the small hot spot with this test.
That’s a pretty good test and small hotspot. Was very impressed how the sides were even despite being close to the hot spot. I would really like to see a max capacity cook. Would this have a second shelf?
I think it's a really solid design. Although, I wonder if having the tube expand horizontally into the chamber would help. Kind of like how the franklin pit or the mill scale has the really wide opening into the stack. A really wide progressive opening into the chamber might help. Or it might just simply expand that hotspot, idk.
I also asked in the first video, but I am very curious what you think of having multiple levels of grates in smokers. You almost never seem to see a 1000 gallon pit use more than just one level. Is there a reason for that? I would think on huge pits having two levels would be fine. I guess it is just because of the higher temps on the higher grates.
Is there a problem with deflecting the heat up? I see in OCB offsets there’s a deflector throwing the heat down. Why not the opposite?
I think I found my new smoker what size splits are you running in that fire box? What is the length of that fire box? I have a LSG v-shaped charcoal basket... I wonder if this would work well in your firebox
Very efficient smoker!!!
Oh yeah, very nice
Do you trust your thermometers on the front of your smoker's.
This is so impressive! I think if you go lower fire to really get that dirty smoke during the first part of the cook, then shift as the meat shrinks, it’s totally a non issue.
Btw - thanks for teaching the entire world that dirty smoke bad. 😂
Thank you!! Appreciate that! And yes of course! I love dirty smoker haha
Pretty damned impressive for sure
How will the hotspots change with the addition of a water pan at the front?
Damn bro. Y'all went in. 😮😮😮😮what's the lead time on production?
Crazy how even the biscuits cooked. A hot spot in any pit is still needed to speed up any meats that fell behind during the cook.
Will you be shipping these bad boys down under to Australia in the near future ?? Would be awesome to get my hands on 1 😁
It would be cool to see a 'typical' backyard smoker biscuit results that were running at the same time, temp, etc. Maybe the difference would not be that different.
Surprised by how focal that hotspot is because the biscuits in front of and behind the hot spot look perfectly fine.
What kind of jelly are you gonna eat with all those biscuits??? Or just straight up butter and raw honey on them??
This is awesome!! Where can I buy 1 ?
Hi @jirby what are the size of the 90s
I own a Old Country BBQ Pecos and have a brick sitting about 3 inches from the heat intake. It basically directs the heat directly upward as soon as it enters the cook chamber instead of letting the heat go across. It is a top down smoker and cooks very evenly which I think is the case for any smoker that has the exhausts at grate level. It also gave me way more space than before. It is basically the opposite of what tuning plates do and works great for me.
I have a Pecos too, would love to see a pic of how you have the brick situated in the smoker.
@@ChrisMartin-ry6yj i will have to take a picture next time I use it. It is under the grate.
How much will the smoker be? Delivery to ohio will probably be crazy expensive.
Very impressive
Damn that smoker is legit
Would like to see an apples-to-apples comparison with a Mill Scale. I know the Goldee’s guys are tight with Mill Scale so they wouldn’t record something like that but someone else do it please.
Are you going to have any with trailer hitches?
if I want to use water pan on that smoker, where should it be ?
Wow, pretty impressive 👍
I'm thinking if you add a spacer plate, if the opening is 8" add a 12" disc spaced off the opening 1" that heat would deflect in all directions avoiding a heat trail. I think you will find a single row that would see a higher heat. Say losing a 4" strip arcoss or less.
Would love to see a similar biscuit test with the mill scale
Here’s one: ua-cam.com/video/aY7zHGyg4hc/v-deo.html
There’s already a video on UA-cam of the mill scale 94 biscuit test
@@jamesturner9858 just found it. Thanks!
@@jamesturner9858 except they don’t tell you how long they let it run. All they said was “the biscuits are done”. Plus only use 8 biscuits pretty hard to tell. They need to let it roll to find hot spots to at least turn the biscuits over. Not the same test as here IMO.
Any chance the smoker will have a wagon option?
For comparison, I’ll do a 50 biscuit test at 300 degrees for 30 minutes on my 1975 tomorrow and post a video.
I'd like to see this
Did you do it?
@@jirbybbq unfortunately, it’s been raining non stop all day! I’ve got 100 biscuits in the fridge ready to go first thing tomorrow morning. I’m going to do a 50 biscuit test with the stack wide open, and the other 50 with the stack about 2/3 closed (how I usually run my pit). I’ll have the video posted by noon and I’ll let you know. I’m almost as excited as my first brisket cook 😂
Want to see this myself
@@jirbybbq video is posted!
Why not have some sort of chimney/diversion inside that forces the air to go up to the top of the smoker? I'm not sure how that would effect airflow, but maybe can gain that extra space and reduce hotspots? I love the design of this smoker btw.
Would have liked to see the entire video here for those of us that don’t do social media?
Amazing. I hope to get one one day
A slight baffle angled up would probably alleviate that hot spot, but then again you almost get a searing benefit if needed
Can still put 2 large briskets in front and back close to fire box side. I'd say loosing 4 biscuits sized area is damn impressive.
Surprised it looks as even as it does, those back corner ones are pretty far from the firebox port, I'd have thought they would have been underdone.
That’s impressive
So how did they taste?
Does this mean your getting rid of your millscales? More curious because of a partnership with a rival company
Build a steel water pan right in line where those biscuits are and you are utilizing that whole cooking grate !
The top of that exit stack should be 1” below the cook grate!
You should do a biscuit test on that Millscale 94 and show what that hotspot will look like!
Haha I’m not gonna do it
So do y'all eat biscuits after these tests? I'm not curious what briskets off a smoker taste like lol. I guess they'll just have a smokier flavor.
Where can I buy this smoker????
bro this is crazy 🥵 yall are killin it
Why not raise the elbow to the top of the side plate? Heat would enter near the top. Maybe no smoke would fall on the meat?
Where can I order this smoker
I've seen a few biscuit tests on various well-regarded offsets and, aside from the obvious hot spot, this thing looks even as hell. Was the damper fully open the whole time for this test?
Damper was about halfway shut
@@jirbybbq Do you run this pit or any of your pits with the drain valve open during the cook? Great test results!
@@brisketwizard8004 nope. Never completely opened
hell yeah, any updates on when you'll start taking orders or a waitlist? i dont have instagram so i feel like i'm going to be behind
Hopefully sometime this week! I’ll let y’all know on here too!
Looking really good, but why not a reverse flow?
Because then you have a whole new issue with bottom heat, but I’ve never really cooked on one
Jerby u said on the Kevin bbq joints podcast that you wanted to create a super cheap backyard smoker that everyone can afford and smoke meat with!!!! $5k + after taxes/shipping, what the deal???!!!
Well I could’ve but they’ll break and ware down. I really wanted too but it’s not quite possible. Maybe one day still
Where's the butter zone?
Seriously, I want on the preorder list 😮
Soon!
Wagon option?
Jirby how many racks of ribs can you fit on that smoker?
Like 6-8 spares
10 baby backs
The pit seems great. I do wonder if the inlet from the firebox could have been positioned above the grate level.
JIRBY IN '24
Looks like a little bit of a hotspot as well on the left side, by the door. That could probably be eliminated by using a collector instead of an elbow on the exhaust. In my experience, generally a Collector does a better job eliminating the back pressure hotspot up front.
On any pit though, wherever the heat enters from the fire box, there is going to be a hotspot, no matter what you do. Closing down the damper some, as well as building your fire closer by the door all can help even out temps across the grate.
I don’t think the results are bad, but I have seen standard offsets as well with an amazing biscuit test, almost all the way across, one of them was a Moberg, that little heat shield they use (not a baffle) by the firebox, does a great job maximizing grate space all the way across.
I’m not a fan of them, but if going for a completely usable cooking space, then looking at a reverse flow might not be a bad idea.
Anyways good test, look forward to seeing some briskets on it.
The moberg has an elbow too right?
Yeah I’ll be talking about the damper a lot in future videos.
@@jirbybbq Yep, moberg runs an elbow with reducer. My reference about them though, was regarding the firebox side being very usable due to their design. Workhorse/primitive in my experience has it dialed in as well, with a very even cooking grate for a standard direct flow offset.
As far as the little back pressure hotspot up front, I’m saying generally I’ve seen a collector do a better job than a 90 degree elbow. There’s always exceptions to the rule and certainly nothing wrong with an elbow. There proven as well.
@@THutch556 our goal was to be able to use the entire cook chamber where it doesn’t need a deflector plate as well. I think we can comfortably fit 2-3 more briskets on our then a smoker with a deflector plate.
All that hard work and info and you didn't even tell us if they tasted good. You must have tasted one of those smoked biscuits didn't you?
Looks Good, at least it would have if the camera guy hadn't tried to make me sea sick 🤢
hey jirb. any chance i can get a few of them biskies?
When I cook the 8 briskets you want one?
@@jirbybbq no just biscuit
@@sec2881 hahaha yes
@@jirbybbqit have been two months jirb. where are
why not put tube opening at the top instead of grate level where heat will rise anyway.
Because then the heat and smoke would just run along the top and dump out requiring a far hotter fire and less control IMO.
I want one! When can I buy one?
They’ll be up for sale soon!
Where would I be able to buy one at?