The Goldees Backyard Offset First Cook
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- Опубліковано 3 тра 2023
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Really excited for this new Goldees Pit! It fixes the problem with radiant heat that most backyard pits struggle with, while maintaining a true backyard sized pit foot print.
I'm hoping to get one when they drop on Goldees Website and the MM website here
Goldees:
goldeesbbq.com/pages/welcome
MM:
mmbbqcompany.com/
Follow @jirbybbq , one of the owners of Goldees, who makes BBQ content here on YT.
Goldees Instagram:
/ goldeesbbq
Jonny Instagram:
/ jirby_bbq
Jalen Instagram:
/ jalenheard_
Lane Instagram:
/ lane_____
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#BBQ #antsbbqcookout - Навчання та стиль
Refreshing someone thinking for themselves and not just doing what everyone else does.
Yeah, so many traditional offset builds out there. This one is refreshing for sure haha
The smaller the traditional offset smoker, the greater percentage of the grate sees the fire and therefore gets too much direct heat. Jirby's innovation is simple but profound. It is based on a simple principle: Don't let the meat see the fire. And by doing this, he has transformed unusable grate into usable grate in a small offset. The means the front third of the grate of a small backyard offset is now in the Goldee's Zone. I bet the competition has already created a run on 90 degree elbows as they strive to remain relevant in the pit wars Jirby just ignited.
These are my thoughts exactly! I want one so bad, I want to run more tests! 😂
Don’t tuning plates on a traditional offset accomplish the same thing?
@@willsingleton6759 not exactly; still very hot direct heat under the plates
@@SS-TX that would be indirect heat unless your fire is out of control. Same as what comes out of this elbow pipe. Not hating, just don't see the benefit.
@@AntsBBQCookout mic on the spatula man ur a trip lol
Thanks for sharing your experience with us and staying true to your word on the video drop! You work HARD!
🙏
I came in for the BBQ and stayed for the sonic soundtrack (and the BBQ), subscribed!
Look at Ant getting the exclusive preview on the first UA-cam cook… nice goin’ man!
I clicked for bbq and then I suddenly hear Oro/Sean soundtrack from 3rd strike, I see you're a man of culture as well.
Subscribed
Interested to see if the wood efficiency changes.
Truly genius! And a simple change that makes such an enormous difference! If I had the cash, I'd gladly order one right away! It's worth wait!
Wouldn’t a reverse flow give you the same preference? Lol
@@WontonRanger I'm not sure as apparently you get a fair amount of heat coming off the reverse flow plate. Maybe this is superior?
I'm getting my first reverse flow smoker soon as the builder is close to finished with it but I have never smoked on a standard flow so won't be able to give a comparison.
Chud from Chuds BBQ has just built his first reverse flow so I'm very interested in seeing his opinion.
Jeremy from Mad Scientist BBQ thinks standard flow renders fat slightly better because it cooks slower on standard flow.
All very interesting 😎
Pumpkin Hills. What a classic.
Awesome video ant! It looks like that smoker is gonna be a game changer.
I really think so! Thanks man!
Your video’s are awesome bro keep up the good work.
i'm lovin the mic spatula!
@antsBBQCookout, I have a 250g and had the same issue with the heat on the side next to the fire box, I added a few baffles and no longer an issue. I can use the entire smoker.
I figure a firebox with a plate near the top that acts like a reverse flow chamber would produce a similar effect. Make it with a wider mouth to more evenly distribute the harsh hot gas.
Also, I notice most baffles point down, which just makes the hot gas rise right back up, 3 inches deeper in the cook chamber. A steep, V-shaped baffle with a disc on the front would divert all the hot gas to the top corners, leaving the rest of the smoke to spread throughout the rest of the chamber.
I'm building a 250 gallon in 2024 with features like this. I'm confident I'll have >90% usable cook space on the center shelf. If you think I'm missing something please run it by me.
Do you know what that Goldees glaze consists of? For the ribs.
Thanks! Great vid! Subscribed!
spatula mic is gold, Ant, GOLD
Where do I order one. What an awesome firebox set up.
Game changer!!!
Awesome smoker how big a pipe diameter you got going on and coming out
Seriously impressed with this smoker! The meat came out incredible and very easy fire management. Its a true "heat over meat" (not bottom up) backyard cooker, and because of the lack of radiant heat i think it should be able to cook a brisket like a big offset (500 or 1k). All while having a footprint of a true backyard sized pit. I really want to test out a brisket, so I'm hoping i can get my hands on it when it officially drops! Hope you guys enjoyed this one! Links to the Goldees website and MM in the description box!
Edit: I keep getting a lot of comments comparing this to a reverse flow smoker and I just wanted to give my thoughts on it. Reverse flows use a baffle plate which block the heat and smoke under the cooking grate you can use the entire grate with no hot spot, but the baffle gives off radiant heat, which cooks the food in tandem with the smoke passing over it. I need more experience with the reverse flow to say for sure, but I would also imagine the baffles inhibits the convection and airflow you get, so the pull and draw is also different from a big offset.
With the Goldees smoker, it's truly a top down smoker like a big offset (Just look at the pork belly bottom when Jonny sliced it) Hope that's helpful, hoping to get one myself so I can do more tests, but honestly I don't think this smoker is a gimmick I think its a gamechanger!
Any idea when it will drop?
@@Hi-TechHillbilly Next week they are taking orders, I think there will only be like 30ish to start so I'll post on my channel when it goes live to give y'all a headsup!
@@AntsBBQCookoutSpeaking of smoking, I remember you had a video about making the smoke flavor more present in your brisket. It's a video where you mentioned it in passing, but I can't find it. If I'm not mistaken it might had something to do with creating a little bit of "dirty smoke" maybe the first 1-2 hours with a 4 hour window when the brisket absorbs smoke.
@@BlackMusicGenre im not sure the exact video, but in my recent mad scientist video where he went over his brisket method it was similar to what youre saying. Very smokey low fire that gets gradually hotter as the cook goes. Check it out if you havent seen it! ua-cam.com/video/rx6OuXIVKE0/v-deo.html
Yup! True test is The Brisket 😁👍👍🫵
yo the third strike music!! lets goo!!, great choice of music
You should do a series about smoking sausages with different proteins! Gotta show regular sausages too, but i think smoking venison, rabbit, ostrich, alligator, etc. sausages would be pretty cool!
I've never made sausage before, but I need to reach out to Made with MEAT to try and get them to sponsor a beginner level video (or perhaps series). I would love to learn!
Looks awesome, Ant! 👍🍺💯
Very cool design! You definitely need one for your channel so I can see some more cooks on it! Great video as usual!
working on it! really hope I can get one🙏 appreciate it bro!
Hey i could need some advice. I want to smoke deer but it is rather lean and has no fat cap. Can i just follow your Brisket recipe or do i need to make some adjustments? Amazing videos btw :)
Lone Star Grillz does something similar with their new Texas Edition Offset. The baffle to the firebox is vertical , so the heat travels up from the firebox and not over.
Interesting I'll have to check it out!
Awesome, my first offset was a cast iron stove with a similar tube running to an old well pressure tank. Yours looks a lot better 👍👍
Haha man you should have patented that! Yeah I really like the look of it!
Gess chime in real nice we'll dream on wow.
How do i buy/where can i buy the new offset grill? Could you provide a link please. Thank you so much!
At 6:48 into the video, what sauce is used? I was there last weekend and I know it was on my ribs and it made 'em amazing.
.... if you have a traditional offset get some bricks and set up a sort of wall close to the firebox... this will absorb some of that extra direct heat...
Ive been attempting to attach an old cast iron wood fired stove to my 250 gallon smoker and see if it performs well
Looking forward to The Brisket Test!
This is dope. When is the drop?
Just saw this video and a video from Mad Scientist BBQ and the thing that got my attention was how the temperature of the heat would not be the same throughout the various Cookers. I know you own a Camp Chef 36" Wood Wind Pro as I do too. My interest is where is the hottest part of the Camp Chef WW Pro ? Is it hotter on the Lower or Higher Grills ? The Middle, the Right or the Left of the Grill ? The heat would come out from the Vents in the back ? Keep in mind, the last thing I want to do is spend over $4500 to get another Grill. I also own a Komodo Kamado, so now I am trying to figure out how to deal the Heat issue with the KK as well. I am interested in your input. Thanks.
Using this to cold smoke sausage is gonna be amazing!!
Oh yeah great point, you could probably get real low temps if you wanted to!
Can’t find them on either site. Maybe I’m missing it somehow
I’m just curious how much more would it takes to get to temp Vs a regular offset
Been planning on making an offset I might just have to change my plans now 😂
Great design....Any specs on fabrication? Steel width? Grate material, any options? Thanks!!
I asked MM I'll update the description when they get back to me!
you should try lining the firebox with binchotan charcoal
What is the temperature range from right to left?
Awesome video Ant! Do you know what is in the Goldee's glaze? Is it their BBQ sauce and apple cider vinegar? Thanks.
Why dont you quit trying to copy everyone and come up with your own ideas.
Like all truly genius ideas, it's so obvious in hindsight....
I have a Gator Pit of TX "meatslinger 36" hybrid" And its fire box is basically the same concept. It cooks amazing. Love the design.
Meat Slinger is a vertical firebox. Not even close to the same. Vertical boxes are a terrible design.
@Beyond Meat Stock Down 85% Well I totally disagree. Iv been smoking for the better part of 40 years now. Also professional trained cheff. I run a Loan star off set as well. I can tell you for a fact my meatslinger can produce the same quality meat with ease.
And the firebox vertical ? You mean the cook chamber. Firebox is the same as my offset
@@chefaj3106 Gordon Ramsey can't even make a cheeseburger. So being a trained chef means nothing except to other chefs. Just because you have been smoking 40 years does not mean you're any good. My mom has been driving 50 years and cant drive worth a shit.
@Beyond Meat Stock Down 85% Sounds like you just got a hateful attitude. I can cook/smoke with anyone. Not the best but damn good at my game.
Can't make a cheese burger ? A smoker is not made to do cheese burgers. This is why I own 15 smokers and grills.
Just a FYI I understood smoke/heat rises in the 1st grade. So a vertical cook chamber just makes good sense. Brother I in no way was putting down your style of cooking/smoking or ect. I just was making a statement that Rich Robin puts out a great product and been doing so for many years. Over the years I have tested and paid to test many smokers. A lot of them are awesome. Truthfully I can take my $50 yardsale find (Weber) and make the same quality bbq as any other smoker on the market. ( Just not the quantity as a large one)
Is there a division (metal) on the elbow coming into the cooking chamber?
Almost looks like a 1x1 angle splitting the airflow up and down
Never would I have thought to hear Sonic Adventure 2 Soundtrack on a BBQ video 😂 0:44
YOOOOO that pumpkin hill 😭😭😭
That smoker looks legit too
i really like the look of it too haha a lot of character
Sweet 😮😮😮😮😮
I'm in the beginning steps of making a 300 gal offset.. using a 250 cut in half as the firebox.. that 90 bend smoke over and collector has me thinking to try the design, why not. Got the 300 to get more room away from the fire, love to get all that space back.
How did it come out?
@@thenomenclature7243 I should have cut the doors and collector this weekend but I had to travel out of town. It's coming along, slowly but surely.
@@johnsheridan6452Nice 👍
Would love to know what the rough price point will be. 2k, 4k? I doubt itll be sub 1k...
Are those 6" 90°?
Just a question, since the fire is not direct does that mean it requires more wood though to heat up the pit? And would it choke the fire?
Nvm finished watching the video and they explain it further in. Great bbq pit!! The best part that I'm seeing is since the fire is not direct, you can also add water in the bottom a bit to have moisture when cooking and it wouldn't get a grease fire.
Nice smoker, (real game changer) how much and how long will it take to get one?
They don't know the lead times rn, but all the info will be up on the MM website sometime next week
Very interesting. What do you see as the benefit of this design over a reverse flow smoker?
More smoke less heat and more cooking space
My reverse flow can use the entire cooking surface.
That's why reverse flow work so great.
Problem with Reverse flow is the baffle plate puts out a ton or radiant heat.
when are they dropping?
What was the cook time on that. Great video and nice smoker
Porkbelly was done in about 3 hours. Ribs were like 4-5
Definitely wish it had a collector and a foldable stack
Got the whole Parappa the Rapper soundtrack in the background.
"a little man with a brief case trying to hail a taxi" LMAO
1:40 I like the spatchmic.
Do they have a $400 version instead of $4000?
I think Goldees needs to hire you full time just to make videos for them! @jirby give this man a job!
Bro what a great masterpiece you have created man! I am looking to purchase one. I just recently got a Workhorse 1975. How do you compare that to yours. I really enjoyed your food!!
Haha this is my Channel, Ant. I don't own this smoker (yet) nor do I work at Goldees. But you can ask Jonny hit him up on Jirbybbq!
@@AntsBBQCookout haha thanks man.
I see there weren’t any pork belly right in front of the intake tube. That would have to be much hotter coming from the firebox. I do love the concept.
Kudos for thinking outside the box. Seems like a vertical smoker on its side.
I didn't notice when I watched the video on their channel that they're working with MM. The company I work for works with them as well lol
Hahaha small world!
Since I saw the smoker reveal a few days ago I was wondering about fire management, but that seems like a very basic thing now.
Yeah from the one time I used it, it was the easiest thing ever after the coal bed was set.. felt like I was running a WSM or a kettle lol
This is funny, I have a small pecos, and I removed the baffle. But I then took the baffle and used it to cut off the fire coming from the firebox. I can run a bigger fire, and not burning my ribs.
My thoughts. 1. Not enough airflow from FB to CC. 2. Loss in that pipe from FB to CC will cost you a bunch of money in fuel. Insulating it will raise your front grate temps defeating the purpose of the pipe. 3. If your fire gets out of control, there is no deflector to temporary adjust potentially ruining your meat. Keep in mind this is a back yard cooker. 4. $4200 for a small back yard smoker? I applaud the idea but its not for me personally
Which smoked would you personally recommend that checks most of your boxes?
That's a cool smoker, you may send me one at..... 😂
New to this channel Are you cold outside with the pink hoodie?
I'll take a Goldee backyard junior size
Looks like no food was placed at the opening of the fire box, was that on purpose? seems better than a traditional setup but still not as efficient as a reverse flow considering the "goal" .
Yeah it runs hotter right in front of that opening. At the temps we were running (300+) we would have had to move things around to get an even cook. I only used a reverse flow once, which I liked, but the baffle on the bottom gives off a ton of radiant heat. This Goldees cooker is really top down like a big offset. You can see the porkbelly when Jonny slices it in the video how nice and tender the bottom was! I was super impressed with this smoker. MAN! I really want one 😭
@AntsBBQCookout if you can get some more reps in w a reverse flow. Running the right fire gets you just enough radiant heat to help the cook but not compromise anything. But I use a Lang 108" its huge so that probably helps.
Great video bro
So Ant you going to get rid of your 250? I just got my 250 today and I’m super excited.
You're gonna love it! I still think the 250 is the best backyard offset for a traditional model because it's big enough to have your food away from the fire so you can get that true smoke over meat cooking experience like they use at the best Texas BBQ restaurants. (I've never tried the bigger backyard offsets like the Volunteer or the FS120 so those might be good too!) If I am able to get one, I will likely sell my 250 to put towards a 500 or a 1k
@@AntsBBQCookout I can’t lie I’m super pumped ready to season and cook for Derby. Keep up the great work and love your content. If you’re ever in Louisville, Kentucky you’re invited to the cookout.
I know this is off-topic but what are they squirting on top of the ribs when they are finished… Is that their Goldees sauce thinned out?
I don't know for sure, but that's my guess
It’s their rib glaze.
Kraft BBQ sauce with apple cider vinegar, beef tallow and Lawrys Season Salt.
Do you know when they will be available? Price?
$4,250 I believe, next week orders open on the MM website!
I want the smoker but they aren't made yet 😢
y'alls did leave a little empty space right in front of the smoke intake pipe. I'm assuming that area is still a bit of a hotspot?
Yeah the smoker definitely runs hotter right there but you could absolutely cook in that spot. We were running 300+ majority of the cook, but i bet loaded with briskets running 225-275 it would all come out great. Hope i can get one so i can test my theory.
@@AntsBBQCookout I wonder if a smoke intake similar to a smoke collector would make the hotspot situation even better?
Nice friggin pit. I’d buy one if i wasn’t already waiting on a primitive pits 250 gallon
250s are sick! I have one too, love it!
@@AntsBBQCookout i’ve seen your videos cooking on it. Definitely helped me decide to pull the trigger on one
What's the cost????
You should ask Goldie's about design for people outside the country if they would let us build our own to their specifications.
Build that bad boy💨
Love Jirby and it looks cool but you get the same effect with a reverse flow. My M36 with the insulated fire box expands the cooking area in the same way.
Bro is that the pumpkin hill theme from sonic the hedgehog in the background🤣?
Ok, so this vs a reverse flow smoker. Any advantages?
I've actually really warmed up to reverse flow smokers lately. I have a theory that the best backyard wood fire bbq comes from pits that aren't just a smaller versions of a 250 - 1k offsets. I think the large offset design will perform the best on large offsets. So I think reverse flow and this Goldees pit is headed in the right direction. I do like that the Goldees pit cooks from the top of the protein just like a big offset though. I need to test more with both.. I'm in conversation with TMG to get one of their reverse flow units to test, so hopefully that works out!
@@AntsBBQCookout dude, thanks for the reply! I just want to say, I love your content and your bbq reviews. Another smoker type im really curious about is gravity smokers. Seems like all the ease of a pellet smoker, with the real woodfire advantages of an offset. Not a ton of options on the market though.
I've learned so much from you. Thanks again man
@@Dan-by2vj you are awesome, appreciate the kind words! I've never tried a gravity smoker, but it falls in the same category for me in terms of made to produce great backyard bbq.
Where do you buy it?
The MM website will be taking orders next week!
They still didn't have meat on the grate where the pipe from firebox comes into the cook chamber. The ribs were at the end of the cooking chamber. Nice smoker but not sold on this pipe thing. I still don't see how this will not be hot in that area.
It's still hot in that area, but not unusable. I think no matter what you do outside of a reverse flow (which has it's own problems) an offset is gonna have "hot spots". What sells me is the way it cooks, it's truly top down like a large pit (1k - 250) but much smaller and easier to manuver in a backyard. The extra cooking space and really easy fire management is a plus too though! I really want one 😂😭
Ive seen a few smokers like this
Is nobody gonna point out the Pumpkin Hill theme playing in the background?!
But don't you use more wood the to the amount of heat and smoke the is not sucked into the cooking chamber. I think it's a good idea but how about making the 90 going in to the chamber from the fire box bigger
What’s in the squirt bottle?
Kraft BBQ sauce with apple cider vinegar, beef tallow and Lawrys Season Salt.
Definitely the "craziest backyard smoker on the market", but until I see a biscuit test or a probe test, it will be too good. Another simple way to test is by having another thermometer closer to the fire side, like the Workhorse units. but there isn't even a port there. The main chamber naturally is hotter nearer the fire than the chimney, whether the firebox feeds the heat through a pipe or directly. When you do a biscuit test, please post it here. Thanks
ua-cam.com/video/ScTNl0322ZE/v-deo.html
Kinda looks like it’s not drafting amazingly?
How about a biscuit test?
I think Jonny might do one on his channel. Subscribe to him too, jribybbq. I don't have the pit and I'm not in Texas anymore so I couldn't do it :(
If I only had 4k
They need to design these to allow you to also be able to do direct coals in the main chamber for steaks etc... paying $4500 and then more for another grill is ridiculous
LoL ... dude still didn't put meat in front if the firebox opening. This was a whole, "Listen to what I'm saying, but don't watch what I'm doing" video.
And the "corners don't burn" is because of lower convection.
I wonder why they didn't design a smoke collector like most do