I would even space the firebox off the main chamber to get rid of that bit of heat transfer.....My dad was an oilfield welder and I started building offsets at the ripe young age of 14 in 1978 for his clients on drilling rig locations...I could build them at home and then he would haul them to the rig....this allowed me to make some good money as a kid.....most people wouldn’t believe how many I have made....each one had a different design, size, shape, no two just alike....
Great design - it totally makes way more sense than a huge fire entry on traditional smokers. Although a smoker isn't in my budget, just wanted to drop a comment to say thanks for always keeping it real. I can tell you genuinely want to build up others to make them better cooks. Your videos have helped me a great deal.
I love you Jirbs but you kind of ignored the elephant in the room, Workhorse Pits. Pretty sure they're the unofficial number 1, high end backyard offset smoker in sales. And their 1975 is a lot cheaper than yours. But congrats! I'm sure you'll do well and it looks like a real unique design!
Send this Mad Scientist and he'll run it through its courses and compare the quality to Franklin, Workhorse, and others. Would be interested to hear his thoughts on it.
Jirby, thank you for being a revolutionary, first in BBQ cooking techniques and now in pit design. You are tackling a major shortcoming in traditional offset smoker design, particularly in smaller pits where a greater percentage of the prime cooking zone (the Goldee Zone 🙂) is reduced by the hot spot on the firebox end. If you have not patented your new design, it won't take the copycats long to steal your innovation and claim they invented it. The BBQ industry is like a herd of caribou, as they simply follow the one in front of them. But the lead caribou always has the best view, and your stature in the BBQ world has now provided you an opportunity to lead the herd into a new wave of innovation in BBQ pit design. Here's hoping you smoke the competition.
Nice! Flatten and flare the fire box pipe out where it connects to the smoker, to disperse the heat/smoke from front to back, now you've got something.
I’m shocked people haven’t done like a CFD thermals analysis on these smoker designs. You’d think since smokers have been around for so long there would have been some engineering/optimization. But having watched Jirby’s videos it seems like a lot of BBQers are “stuck in their ways” or hiding trade secrets that could help progress the field. Thanks for being a free thinker jirby and sharing your innovations so the whole community can grow
I don't know why you'd need even that much. I just looked, you can buy a 200c thermocouple for 10 bucks. 100 of those spread out taking live readings on a raspberry pi and you got a could plot the hot zones all onces. If you wanted to throw a flow meter at the exhaust, you could easily do that too. I would suspect that there is minimal convective heat on the corners near the fire box.
@@Keasbeysknight they did complete airflow modeling. Leaned on some NASCAR relationships. I can’t remember exactly what the testing is called. Special name for it, but it’s why you can get a temp within 5 degrees at each end of the pit.
@@RumandCook yeah I'm sure a computational cfd model would be enlightening in the design process. I bet even solid works has some interesting attachments they could utilize. I was proposing a more crude but still useful way to identify how it flows and heats on a backyard budget.
I chose a reverse flow for the exact reason you mentioned. You lose cooking space near the firebox. This seems to solve that issue. I would love to compare this to a reverse flow.
Very intriguing. I could see a good size hotspot when entering and exiting the cook chamber due to smaller openings. Looking forward to seeing it in action!
I'd love to see some fluid mechanics pipe flow diagrams of this setup vs others... how the air flows... temperature differentials of input vs other spots on the grid... it'd be interesting to get a little more science-focused in general... it'd obviously have to be independent testing... hmm.
Very interesting design! You talked about how its capacity is comparable to a 250 gallon, which made me wonder… will y’all try this design on larger ones so to see how it would run? I’m interested in if a 500 gallon version of this would run just as good!
Interesting! Love the idea and excited to see how this works in future videos. Heads up, everyone says "Franklins Pit" is the most money but it's actually the cheapest since his includes shipping. So unless you live close by he has the best "deal". Mill Scale shipping to me in Georgia is $1500! Does your price of $4250 include shipping or should I tack on the $1500 on top of that too?
There is a smoker on the highway between Grape Creek, Texas and Sterling City, Texas with a very similar design with the pipe from the firebox to the cook chamber. It has been there for a number of years, and when I saw y'all's design, I basically thought I've seen this before somewhere with one difference: There is a rectangular warmer just past the main chamber. Are there any other features on this (aside from what I mentioned) that differentiate it from the rest? Looks really cool. Thanks for what you do!
Thanks for sharing your unique design. I’m looking forward to learning more about it. One piece of advice as a person who’s marketed products for 25 plus years, it’s always a better idea to talk about your benefits and let them stand on their own. Comparing to competitors can be viewed as spiteful, and petty, and takes away from your effort of making a great product. Allow people draw their own conclusions based on performance of your product and leave it at that.
No doubt. Put down your purse Jillby and read the room. Your non-stop bagging on your competition in this and nearly all your vids is tiresome and weak. It's petty insecurity you're projecting. You're not a white knight.
Saw you comment and went back and watched the video again. I didn't see anything that could be considered as petty or spiteful. I don't know if you have been on some Facebook BBQ groups, but when this was released, the first place everyone went to was comparing it to Chud/Frankin/MillScale smokers. If you are at this price point for a smoker, more than likely those are the comparisons you are making. As Jonny mentions, the price point has been a large point of discussion since this was announced a few weeks ago and comparisons were being made with those three companies. I almost view this as getting ahead of the questions because this is where everyone is logically going to go.
@@edsmileytube in context with the other content on this channel, you might have a different perspective. I have a lot of respect for anyone who uses their talents and shares them with the world. Allowing those talents to stand on their own without getting stuck in the back and forth of whose better is always the more magnanimous approach.
Was just thinking of your smoker design and low and behold you just released a video on it. Design makes sense but I'm curious, like others what the temp spread looks like. But from a manufacturing standpoint, it simplifies it alot. You don't have the extra cuts in the end caps to make fit.
what's the thickness of the steel used for the cook chamber, fire box, what efforts were made for the pit to with stand warping? Obviously with a lower price point, you had to save time and materials somewhere and that looks like maybe it was saved in the frame with minimal square tubing. I'd be interested in seeing a little more detail in design choices that will make a 4k investment hold up to the abuse of cooking over time.
After cooking on offset and gravity smokers for the past few years, I had a similar idea for a reverseflow. A vertical conduit would extend the lentgh of the cook chamber and connect to the firebox. The challenge is determining the dimensions of the conduit to ensure their is sufficient thermal conductivity.
Looks great! What are the metal thickness of chamber and firebox? Will there be 2nd shelf option? What does it weigh? Offroad options? What about the drain? Water smoker capable? Insulated firebox option? TIA!
Can you video about intake and outtake vents for controlling temps? Some WSM users say to fully open outtake vents and then control heat only using the intake vents. Why is this? And is there a better way to do it? Obviously you could generalise this for any smoker.
I have always wondered about the classic design. I would also wonder if you had a small plate maybe 2” high or some sort of widening of the vent from the fire (which would still be limited by the narrowest point of the pipe) for a more even heat distribution. Summary 1. Narrow outlet from fire chamber but into a wider inlet (whole width?) into the cooking chamber. 2. Possibly some sort of barrier to encourage the air to go up before hitting the food which it might seem like it does now. Love it!
How does this firebox transition compare to a Jambo, Outlaw, and Lone Star Grillz Texas edition smokers IYO. Those are all similar to each other in that they have an upwards facing baffle that throws the heat up over the meat first.
Very interesting. Would love to know if you ship to Syracuse,Ny? :). And would love to see a legit fire management video on this pit and the split size you use and how much you’re tending to it. Very interesting and outside the box thinking. (Ps: I have a ~80 gallon offset from lonestargrillz)
Nice to hear there is another lone star Grillz in upstate, NY. I’ve got their 20x42 offset and love it. I’ll have a 500g in a week or so cause I’m doing some catering gigs.
This idea for the design is not original. Ive seen smokers older than i am with this design. Seems like this is a money grab. Also where did this kid learn how to talk ? Mumbled mess. But they are def looking for morons thinking this is new groundbreaking stuff - 4,250$ is a str8 joke
Very interesting!! If a reverse flow will give a more consistent cook, could you adapt this design into a Reverse Flow? I like the extra real estate you get from this design.
I'm genuinely excited and impressed to see an innovative, fundamental change in how an offset is configured. Great job to the team for coming up with this concept!
Awesome info, Jonny!!! Time to save some cash! What an awesome idea to change up the firebox and be able to utilize the entire cooking chamber. Can’t wait to see it in action.
What are your thoughts on having two or more levels of grates? Seems like you could fit a lot more in a 1000 gallon, for example, by simply taking more advantage of your vertical space. I especially ask because I have a pit made out of concrete blocks. And one day I wanna make one out of bricks, and am heavily considering having two or 3 levels of grates and a side door for accessing all levels easily.
@@trailerparkcryptoking5213 Did I say a 1000 gallon equates backyard? Like wtf are you saying lol. He brought up how they can’t use all the space in their 1000 gallon in the video. So that’s probably where my example came from. With that said, you obviously could put multiple levels of grates on a backyard or a 1000 gallon, or just about any smoker really.
@@copper4eva I have been able to weld and run the shit out of a cutting torch and have impeccable fabrication skills since I was 14 years old when I started building offset smokers. If it’s physically possible I can do it and to be frank about it, building smokers is entry level beginner stuff....
Great looking smoker! Your smoker allows you to smoke more meat for its size than other similar size smokers. But many of us backyard smokers do not need or want to smoke that much meat at one time. I want a smoker that provides better smoke, easier to maintain even heat, and easier to manage the fire. Does your design help in these area?
Aloha jirby,can't wait to see more of this smoker in action! I was thinking about doing some pop-ups here in Hawaii. It looks more efficient for me to start off with. Is the fire box insulated?
Great video Jonny! Super excited to see it in action., Thanks for the video with the background on the design. Been doing plenty of research on smokers and the price point is very good considering the other pits your mention as well as having a top notch place like M&M fabricating them. Any estimates on shipping? Thinking it would be pretty basic to ship like other backyard pits, but wonder about the size of the smokestack. Is that removable or is there thoughts of making it with a flange for easier shipping/transportation?
That’s what I love about the Jambo cookers . His are designed like your talking about here kind of, with the same concept in regards to the heat going straight to the top. On his cookers iv seen ppl cook more or less right up against the firebox baffle
I had this same idea 10 years ago when I got my first offset. It was a 89$ Walmart one and stunk. Burnt one side left the other raw. Never made any sense to have the firebox right there
Not sure if my last post went through, it's not showing up on my end, but it is 1/4 inch. They said it on their Instagram post. Sorry if this is a double post
Would you be up to showing it at capacity if i understood right 18 full turkeys? Or am i mistaking and it is 18 turkey breasts. Thanks man ate there last weekbit was awesome
Martin here from South Africa. We have an idea to put the fire box below the smoke chamber and then connect with a pipe like yours. Do you think the smoke chamber will be compromised in our design? Obviously we cant get your smoker here by us so we have to build our own
Nice. Very simple solution to a common issue! I’m just learning about offsets, so how does that heat management compar to a reverse flow in eliminating or reducing hot spots?
I'd think there would have to be a trade-off or you're just getting the same blast of heat coming out of that hole. If it's less heat that would mean the heat is just being lost before it gets to the cook chamber and that would probably result in having to burn more wood to get the desired temperature
I think you might have to use more wood, definitely not like a notable amount. More wood burning with less air flow usually adds up to longer holding temps as they don’t break down as fast. This isn’t all about hot spots, it’s more about food cooking in a better environment, less direct heat=softer product
I would even space the firebox off the main chamber to get rid of that bit of heat transfer.....My dad was an oilfield welder and I started building offsets at the ripe young age of 14 in 1978 for his clients on drilling rig locations...I could build them at home and then he would haul them to the rig....this allowed me to make some good money as a kid.....most people wouldn’t believe how many I have made....each one had a different design, size, shape, no two just alike....
Great design - it totally makes way more sense than a huge fire entry on traditional smokers. Although a smoker isn't in my budget, just wanted to drop a comment to say thanks for always keeping it real. I can tell you genuinely want to build up others to make them better cooks. Your videos have helped me a great deal.
I love you Jirbs but you kind of ignored the elephant in the room, Workhorse Pits. Pretty sure they're the unofficial number 1, high end backyard offset smoker in sales. And their 1975 is a lot cheaper than yours. But congrats! I'm sure you'll do well and it looks like a real unique design!
Haha yeah I should’ve mentioned more pits but I did it in one take lol
Send this Mad Scientist and he'll run it through its courses and compare the quality to Franklin, Workhorse, and others. Would be interested to hear his thoughts on it.
My thoughts exactly.
I 3rd that!
And give it Away ❤
Jirby, thank you for being a revolutionary, first in BBQ cooking techniques and now in pit design. You are tackling a major shortcoming in traditional offset smoker design, particularly in smaller pits where a greater percentage of the prime cooking zone (the Goldee Zone 🙂) is reduced by the hot spot on the firebox end. If you have not patented your new design, it won't take the copycats long to steal your innovation and claim they invented it. The BBQ industry is like a herd of caribou, as they simply follow the one in front of them. But the lead caribou always has the best view, and your stature in the BBQ world has now provided you an opportunity to lead the herd into a new wave of innovation in BBQ pit design. Here's hoping you smoke the competition.
Nice! Flatten and flare the fire box pipe out where it connects to the smoker, to disperse the heat/smoke from front to back, now you've got something.
We gotta see the biscuit test. Compare it to your millscale to see what has the most even cooknspace.
Hahaha I’m not gonna do that. We did the biscuit test on the goldees pit. We put on 55 biscuits for 30 minutes at 300 4 of them got burnt
Very cool when someone thinks outside the normal. Totally makes since and cannot wait to see some cooking on it.
Good to see Badger cleaned himself up, got off the blue stuff and found his passion .
I’m shocked people haven’t done like a CFD thermals analysis on these smoker designs. You’d think since smokers have been around for so long there would have been some engineering/optimization. But having watched Jirby’s videos it seems like a lot of BBQers are “stuck in their ways” or hiding trade secrets that could help progress the field. Thanks for being a free thinker jirby and sharing your innovations so the whole community can grow
Workhorse spent $100k on testing. Some do :)
I don't know why you'd need even that much. I just looked, you can buy a 200c thermocouple for 10 bucks. 100 of those spread out taking live readings on a raspberry pi and you got a could plot the hot zones all onces. If you wanted to throw a flow meter at the exhaust, you could easily do that too. I would suspect that there is minimal convective heat on the corners near the fire box.
@@Keasbeysknight they did complete airflow modeling. Leaned on some NASCAR relationships. I can’t remember exactly what the testing is called. Special name for it, but it’s why you can get a temp within 5 degrees at each end of the pit.
@@RumandCook yeah I'm sure a computational cfd model would be enlightening in the design process. I bet even solid works has some interesting attachments they could utilize. I was proposing a more crude but still useful way to identify how it flows and heats on a backyard budget.
I chose a reverse flow for the exact reason you mentioned. You lose cooking space near the firebox. This seems to solve that issue. I would love to compare this to a reverse flow.
1st its the best BBQ #1 and now a very innovative smoker design. You guys are pretty darn good!
Totally on the fence with your design. Curious to see how it develops and is proved over time. Thank you for sharing your creativity here sir. Cheers
Very intriguing. I could see a good size hotspot when entering and exiting the cook chamber due to smaller openings. Looking forward to seeing it in action!
Well, I need to make room for this beast. I love the concept. Reminds me of some of the old over and under.
I'd love to see some fluid mechanics pipe flow diagrams of this setup vs others... how the air flows... temperature differentials of input vs other spots on the grid... it'd be interesting to get a little more science-focused in general... it'd obviously have to be independent testing... hmm.
Definitely a break down of the smoker and collaboration with the Mad Scientist BBQ would be awesome
Mad scientist or Smoke Trails BBQ for sure
Cool design and makes sense with the heat exposure and airflow....well done!
Very interesting design! You talked about how its capacity is comparable to a 250 gallon, which made me wonder… will y’all try this design on larger ones so to see how it would run? I’m interested in if a 500 gallon version of this would run just as good!
Nice looking smoker, definitely like the idea of the new design! Thank you for always sharing and trying to find new methods for better bbq!!!!
I just saw this, was in there last Friday. Goldees is amazing and everyone was so nice. Talked to Jirby and he's the nicest guy.
When are these going to be available for the public to purchase ?
It’s a pretty awesome design !
Interesting! Love the idea and excited to see how this works in future videos. Heads up, everyone says "Franklins Pit" is the most money but it's actually the cheapest since his includes shipping. So unless you live close by he has the best "deal". Mill Scale shipping to me in Georgia is $1500! Does your price of $4250 include shipping or should I tack on the $1500 on top of that too?
When will Jeremy have one to review? I am sure you think it's great but I'd like to see a experts non-biased review on MS BBQ
Awesome to see you’re making videos again. Really cool pit design. Are ya’ll going to try this design on a 500 or 1000 gallon pit?
There's a reason why these guys are #1, and it's not just their food. Genius idea and design! 👍👍
There is a smoker on the highway between Grape Creek, Texas and Sterling City, Texas with a very similar design with the pipe from the firebox to the cook chamber. It has been there for a number of years, and when I saw y'all's design, I basically thought I've seen this before somewhere with one difference: There is a rectangular warmer just past the main chamber. Are there any other features on this (aside from what I mentioned) that differentiate it from the rest? Looks really cool. Thanks for what you do!
Do you have a video or pics on that? Would love to see it.
Thanks for sharing your unique design. I’m looking forward to learning more about it.
One piece of advice as a person who’s marketed products for 25 plus years, it’s always a better idea to talk about your benefits and let them stand on their own. Comparing to competitors can be viewed as spiteful, and petty, and takes away from your effort of making a great product. Allow people draw their own conclusions based on performance of your product and leave it at that.
i was thinking the same thing!
No doubt. Put down your purse Jillby and read the room. Your non-stop bagging on your competition in this and nearly all your vids is tiresome and weak. It's petty insecurity you're projecting. You're not a white knight.
All I said was their prices and explained how our pit was different. Not that big of deal.
Saw you comment and went back and watched the video again. I didn't see anything that could be considered as petty or spiteful. I don't know if you have been on some Facebook BBQ groups, but when this was released, the first place everyone went to was comparing it to Chud/Frankin/MillScale smokers. If you are at this price point for a smoker, more than likely those are the comparisons you are making. As Jonny mentions, the price point has been a large point of discussion since this was announced a few weeks ago and comparisons were being made with those three companies. I almost view this as getting ahead of the questions because this is where everyone is logically going to go.
@@edsmileytube in context with the other content on this channel, you might have a different perspective.
I have a lot of respect for anyone who uses their talents and shares them with the world. Allowing those talents to stand on their own without getting stuck in the back and forth of whose better is always the more magnanimous approach.
Think I am gonna buy a Goldie’s been looking to get to next level I believe I am picking up what y’all putting down 💯
Do you have to use more wood to get up to temp compared to the typical offset?
Was just thinking of your smoker design and low and behold you just released a video on it. Design makes sense but I'm curious, like others what the temp spread looks like. But from a manufacturing standpoint, it simplifies it alot. You don't have the extra cuts in the end caps to make fit.
You guys redesigned the wheel, this is brilliant & makes total sense.
what's the thickness of the steel used for the cook chamber, fire box, what efforts were made for the pit to with stand warping? Obviously with a lower price point, you had to save time and materials somewhere and that looks like maybe it was saved in the frame with minimal square tubing. I'd be interested in seeing a little more detail in design choices that will make a 4k investment hold up to the abuse of cooking over time.
It will be interesting to see your first 1000 gallon of this design.
After cooking on offset and gravity smokers for the past few years, I had a similar idea for a reverseflow. A vertical conduit would extend the lentgh of the cook chamber and connect to the firebox. The challenge is determining the dimensions of the conduit to ensure their is sufficient thermal conductivity.
Awesome job, Jon! I'm so excited to see future cooking videos with it!
Looks great! What are the metal thickness of chamber and firebox? Will there be 2nd shelf option? What does it weigh? Offroad options? What about the drain? Water smoker capable? Insulated firebox option? TIA!
Can you video about intake and outtake vents for controlling temps? Some WSM users say to fully open outtake vents and then control heat only using the intake vents. Why is this? And is there a better way to do it? Obviously you could generalise this for any smoker.
I have always wondered about the classic design.
I would also wonder if you had a small plate maybe 2” high or some sort of widening of the vent from the fire (which would still be limited by the narrowest point of the pipe) for a more even heat distribution.
Summary
1. Narrow outlet from fire chamber but into a wider inlet (whole width?) into the cooking chamber.
2. Possibly some sort of barrier to encourage the air to go up before hitting the food which it might seem like it does now.
Love it!
I’ve been looking for a premium back yard smoker. I think this is it. I can’t wait to see it in action!
Great design and competitive price. Really thinking about it🔥🔥🔥
How does this firebox transition compare to a Jambo, Outlaw, and Lone Star Grillz Texas edition smokers IYO. Those are all similar to each other in that they have an upwards facing baffle that throws the heat up over the meat first.
I don't see why this would be different than a traditional offset? The issue is the heat and the firebox. How does that pipe solve that?
Gots to have me one of those. Great design.
I think it's comparable to the Franklin offset that's a good thing
Wouldnt that be the same thing as moving the firebox up and the opening ABOVE grate level?
Very interesting. Would love to know if you ship to Syracuse,Ny? :). And would love to see a legit fire management video on this pit and the split size you use and how much you’re tending to it. Very interesting and outside the box thinking. (Ps: I have a ~80 gallon offset from lonestargrillz)
Nice to hear there is another lone star Grillz in upstate, NY. I’ve got their 20x42 offset and love it. I’ll have a 500g in a week or so cause I’m doing some catering gigs.
Hi Jirby, Love the idea. How is the temperature spread from right to left? Any problems with maintaining temp?
This idea for the design is not original. Ive seen smokers older than i am with this design. Seems like this is a money grab. Also where did this kid learn how to talk ? Mumbled mess. But they are def looking for morons thinking this is new groundbreaking stuff - 4,250$ is a str8 joke
Awesome concept. AMOUNT OF FUEL AND AIRFLOW ARE THE SECRET.
Right on. Love new innovation. When designing what kind of testing did you all do for the draw concerns or is it all real world cooking tests?
Love the design of the smoke box. When will it be available?
kinda same theory behind a reverse flow...
Very interesting!! If a reverse flow will give a more consistent cook, could you adapt this design into a Reverse Flow? I like the extra real estate you get from this design.
You look sooo handsome! Love you punkin!
Drove from kerrville to forth Worth to meet you on Saturday man, didn’t see u, but tried the bbq, it was excellent.
Pretty cool idea..Thats a really tall stack though. So what is the temp variance from chamber to stack?
I'm genuinely excited and impressed to see an innovative, fundamental change in how an offset is configured. Great job to the team for coming up with this concept!
What do you anticipate the lead time to be on this smoker? How many can be produced in a week?
Awesome info, Jonny!!! Time to save some cash! What an awesome idea to change up the firebox and be able to utilize the entire cooking chamber. Can’t wait to see it in action.
Hell yeah dude! Like the concept. Want to see yall use it and possibly have jeremy review it also.
I love that I legit asked you this question last week on ig 😂😂 not a bad price point to!
Yes!!!! Excited for the upcoming videos. Shipping available??
Interesting concept for sure. Looking forward to future videos using this
You really stepped up your quality in all aspects man keep it up!
What are your thoughts on having two or more levels of grates? Seems like you could fit a lot more in a 1000 gallon, for example, by simply taking more advantage of your vertical space.
I especially ask because I have a pit made out of concrete blocks. And one day I wanna make one out of bricks, and am heavily considering having two or 3 levels of grates and a side door for accessing all levels easily.
Backyard does not equate to 1000 gallon.....in most cases.....reading the title is important....
@@trailerparkcryptoking5213
Did I say a 1000 gallon equates backyard? Like wtf are you saying lol.
He brought up how they can’t use all the space in their 1000 gallon in the video. So that’s probably where my example came from. With that said, you obviously could put multiple levels of grates on a backyard or a 1000 gallon, or just about any smoker really.
@@copper4eva I have been able to weld and run the shit out of a cutting torch and have impeccable fabrication skills since I was 14 years old when I started building offset smokers. If it’s physically possible I can do it and to be frank about it, building smokers is entry level beginner stuff....
Great looking smoker! Your smoker allows you to smoke more meat for its size than other similar size smokers. But many of us backyard smokers do not need or want to smoke that much meat at one time.
I want a smoker that provides better smoke, easier to maintain even heat, and easier to manage the fire. Does your design help in these area?
Aloha jirby,can't wait to see more of this smoker in action! I was thinking about doing some pop-ups here in Hawaii. It looks more efficient for me to start off with. Is the fire box insulated?
Very unique design, thanks for the video
Nice. So need a good offset. Will have to look into it when i can afford one.
Great video Jonny! Super excited to see it in action., Thanks for the video with the background on the design. Been doing plenty of research on smokers and the price point is very good considering the other pits your mention as well as having a top notch place like M&M fabricating them. Any estimates on shipping? Thinking it would be pretty basic to ship like other backyard pits, but wonder about the size of the smokestack. Is that removable or is there thoughts of making it with a flange for easier shipping/transportation?
This is definitely game changer!!
The Mad Scientist already told his wife he's getting one 🐮🐮🐮
A shelf would be super cool to have.
That’s what I love about the Jambo cookers . His are designed like your talking about here kind of, with the same concept in regards to the heat going straight to the top. On his cookers iv seen ppl cook more or less right up against the firebox baffle
How even are the temps side to side any video test would be nice to see.
That design is so obvious and so genius I can’t believe nobody thought of this before.
I had this same idea 10 years ago when I got my first offset. It was a 89$ Walmart one and stunk. Burnt one side left the other raw. Never made any sense to have the firebox right there
Is your setup mainly for backyard-sized pits or for 500 and 1000gallon pits as well?
looks pretty cool, love it!
Good video explaining the thought process! Now let’s get them cooking videos posted brother!
Workhorse Pits not even an honorable mention? Lol
Good looking pit. Looks like 1/4 inch steel? Looking forward to seeing it in action.
That was my question, how thick is the steel? More of an issue up here in the north.
Not sure if my last post went through, it's not showing up on my end, but it is 1/4 inch. They said it on their Instagram post. Sorry if this is a double post
Would you be up to showing it at capacity if i understood right 18 full turkeys? Or am i mistaking and it is 18 turkey breasts. Thanks man ate there last weekbit was awesome
Martin here from South Africa. We have an idea to put the fire box below the smoke chamber and then connect with a pipe like yours. Do you think the smoke chamber will be compromised in our design? Obviously we cant get your smoker here by us so we have to build our own
When will they become available? Would you recommend putting a water bath at the heat entrance to block that initial blast of heat?
Thanks
When and where can I buy it?
When will these become available? Also, will any type of financing be offered? Just curious. Thanks for the awesome design. 👍👍🔥🔥🔥🔥🔥😎😎
Have you tried putting a small V shaped metal deflector right in front of the fire box connection to block that direct heat from hitting the meat?
Nice. Very simple solution to a common issue!
I’m just learning about offsets, so how does that heat management compar to a reverse flow in eliminating or reducing hot spots?
I was wondering the same thing
How many prototypes did you make before getting the final product?
I'd think there would have to be a trade-off or you're just getting the same blast of heat coming out of that hole. If it's less heat that would mean the heat is just being lost before it gets to the cook chamber and that would probably result in having to burn more wood to get the desired temperature
I think you might have to use more wood, definitely not like a notable amount. More wood burning with less air flow usually adds up to longer holding temps as they don’t break down as fast.
This isn’t all about hot spots, it’s more about food cooking in a better environment, less direct heat=softer product
@@jirbybbq got it. I like the look and the thought . I'm in the market to get one so this might be the one
A reverse flow design does the same, but nice design for those who don't want a reverse flow.
Jirby u were high as hell trying to explain this smoker situation cuz. I wamt sum!!
@jirby
1. Is it 1/4” steel?
2. Any plancha option for the firebox?
Is that stack fully welded on? Just thinking about the shipping lol.
Which shop is going to be fabricating these?
Will it have a second rack? If no, then why that design choice?
With an adjustable scoop I think you'd be on the money
Can I get one in Canada?
Hope you guys are prepared to pump these beauties out!
You’re gonna sell a ton
It should draw well because you’re creating pressure differentials.
I love it. How to buy/order?
Are you going to do the same for your 1,000's?