Love this reaction video, as a BBQ hack myself the info on not putting food on the Bar due to conductive heat is news to me. I would not have thought of that, so old news to you pros, Guys stuck in Florida trying to recreate what we ate that one time in Texas appreciate the tips. LOL
Great comments on an excellent review! I like when you go through the comments too. Apparently, you inspired Jeremy and now he is going to compete with you with his own pit! Make sure to review his pit when it hits the market. Keep up the great videos!👍
What’s up from San Antonio brother, just another guy on the Bbq journey. Appreciate your outlook and honesty in your bbq videos. Sweet smoker as well. Love the Ribeys idea for the new spot. Be well 🤙🔥💨
Hey Jirby, Could you have an optional addon or could I request M&M for the notched door handle adjustment? I am new to all of this and I could see it being really helpful to have those notches to help me be more consistent...
I know this is very late, But huge congratulations to everyone at Goldee's for winning #1 BBQ restaurants in TX! You guys earned it! I also loved the cinderbock offest build video. I thought it was genius! I LOVE the design of the Goldee's Offset pit, and when I first saw the design, it immediately went to the top of my list of offsets I want to buy, and need to own! I already know that it's build quality is top notch🇺🇲🇺🇲🇺🇲, and something that will last generations so I can pass down to my grandchildren!
I think what I get the most is Johnny’s honest. If he agrees with a critique he admits it. No smoker is perfect. I wanted one of these bad. But the shipping to California was over $1k. I think this is one of the best smokers on the market.
I agree. It's obvious that he didn't do an infer red sample when the grill was made. I also think he knew he made a mistake on the temp gauge placement and the foldable stack. He is young so we can can overlook these things. It is to bad that someone like me from Maryland would have to spend thousands of dollars to get one of these smokers. Might have to save some money and have a local welder ( if I can find one ) make it. @@BigDillCreations
The usable space difference is important. I went and looked at the OC local, but with a 36” cook chamber, but don’t use that foot ….. common problem when you’re trying to squeeze a case of butts in there
If you move the opening to the cook chamber to the top instead of grate level, I bet you'd get 100% even cooking area. Something to consider for version 2.0.
I'm still cracking up about the last review you did of Jeremy's video when he was cooking biscuits and you said "Sell some more mugs and buy yourself more biscuits", or something like that. That was hilarious!
Jeremy has had a few of the most beautiful backgrounds / backyard settings in his videos going back in time. He seems to have changed it up recently. Maybe he is trying to keep it basic.
I've drastically closed off the opening from fire box to cook chamber on my Old Country Pits...and works better for cooking more meat closer to fire box. Where can we get your smoker?
@@davidchavarria2992 I used Rutland insulated brick to insulate my fire box, then used the left over and stacked them inside cook chamber covering the hole to firebox.
Jeremy Scrotum has made his whole career by watching Aaron Franklin videos on UA-cam, so anyone can be a mad scientist at bbq if you have plenty of money and free time.
I was excited to learn about your Ribee's venture. It is a way to grow your brand, but at the same time understand that Goldee's cannot be duplicated. I wish you much success with Ribee's, as it will create many new BBQ fans. And once you have proof of concept, you will be able to franchise Ribbee's if you so desire.
Yo respect that you were able to take constructive feedback and not be offended. I’m sure you will continue to improve the goldees smoker until it’s the apex and having positive constructive criticism like that is going to help you do it. Btw I’m 28 and also successful, it’s nice to see other younger people be successful as well. Keep up the hard work
I'm entering a $5K rib competition in June. If I win it, I'm buying me a Franklin. The Goldies might be better, but it's just the status symbol. (I joke I joke)
That's cool that the Goldees pit has more useable space but for me it doesn't matter. I dont need that much space. I only cook for 3 or 4 people max haha.
@@jirbybbq Yup, my point exactly. We don't all need the extra space. It's overkill for some of us. I got the Workhorse 1969 and happy with it. And it was just shy under 3k.
@@jirbybbqim from the west coast of south africa. My biggest dream is to come to Texas and learn how to really do bbq. Can i please get in touch with you? I also built my own pit,building another one soon based on this pit in the vid
This pit absolutely rocks! I'm in Australia so I couldn't purchase from MM, so I had a pit built (230 gallon) and it kicks ass. Everything Jeremy said is accurate. Haters can hate but the proof is in the brisket 👍
Love your passion and pride!!! I live in Fort Worth (northwest by Eagle mountain Lake) and ashamed I haven’t been to Goldee’s!
I love your commentary and reactions. Funny as heck..😆 On the other hand, I love how you keep it real. Keep up the good work.
Love this reaction video, as a BBQ hack myself the info on not putting food on the Bar due to conductive heat is news to me. I would not have thought of that, so old news to you pros, Guys stuck in Florida trying to recreate what we ate that one time in Texas appreciate the tips. LOL
Great comments on an excellent review! I like when you go through the comments too.
Apparently, you inspired Jeremy and now he is going to compete with you with his own pit! Make sure to review his pit when it hits the market.
Keep up the great videos!👍
What’s up from San Antonio brother, just another guy on the Bbq journey. Appreciate your outlook and honesty in your bbq videos. Sweet smoker as well. Love the Ribeys idea for the new spot. Be well 🤙🔥💨
Great Review! Congrats on a great design! I'm getting one
Hey Jirby,
Could you have an optional addon or could I request M&M for the notched door handle adjustment? I am new to all of this and I could see it being really helpful to have those notches to help me be more consistent...
Jirby - time frame for foldable stack? I’ll order today! Would make it easier to cover here in salty South Florida!
Always wondered how you came to find and want the Pearl River Bridge Mushroom Soy Sauce? Was it because of the umami in the mushroom?
I know this is very late, But huge congratulations to everyone at Goldee's for winning #1 BBQ restaurants in TX! You guys earned it! I also loved the cinderbock offest build video. I thought it was genius! I LOVE the design of the Goldee's Offset pit, and when I first saw the design, it immediately went to the top of my list of offsets I want to buy, and need to own! I already know that it's build quality is top notch🇺🇲🇺🇲🇺🇲, and something that will last generations so I can pass down to my grandchildren!
I think we need a discount for folks that paid for the Goldee's class! For the Win!!
I think what I get the most is Johnny’s honest. If he agrees with a critique he admits it. No smoker is perfect. I wanted one of these bad. But the shipping to California was over $1k. I think this is one of the best smokers on the market.
You mean arrogant?
I agree. It's obvious that he didn't do an infer red sample when the grill was made. I also think he knew he made a mistake on the temp gauge placement and the foldable stack. He is young so we can can overlook these things. It is to bad that someone like me from Maryland would have to spend thousands of dollars to get one of these smokers. Might have to save some money and have a local welder ( if I can find one ) make it. @@BigDillCreations
Johnny - great vid!
The usable space difference is important. I went and looked at the OC local, but with a 36” cook chamber, but don’t use that foot ….. common problem when you’re trying to squeeze a case of butts in there
Jirby you are amazing. I love the video and all you have brought to the BBQ world. I can’t wait to buy a goldee’s smoker!
Ok consistent but you can’t control the weather and the wind correct?? How do you set up ??
If you move the opening to the cook chamber to the top instead of grate level, I bet you'd get 100% even cooking area. Something to consider for version 2.0.
hi jirby congrats on a job well done, wondering if you can ship one to Hong Kong? I'm in if you can🙌
I'm still cracking up about the last review you did of Jeremy's video when he was cooking biscuits and you said "Sell some more mugs and buy yourself more biscuits", or something like that. That was hilarious!
When is Goldee's going to make some posters? It would be hella sick for it to be the sign that's painted onto the building with the cow.
I just wish that I could afford one but I have to save up just to get a Pit Boss Pellet smoker lol.
for the money youre gonna spend on a pellet grill you could buy a smaller offset and make better bbq.
Can you make another fire management video, please? 🙏🏽
Do you guys brine your turkey?
Around the world, around the world, around the world, around the world.....
Hey Jirby, mark the damper door hinge flat metal with degrees and you have solved the problem.
Jeremy has had a few of the most beautiful backgrounds / backyard settings in his videos going back in time. He seems to have changed it up recently. Maybe he is trying to keep it basic.
I've drastically closed off the opening from fire box to cook chamber on my Old Country Pits...and works better for cooking more meat closer to fire box. Where can we get your smoker?
What did you do to close it? Got a link to pics or video? Very curious. Thanks.
@@davidchavarria2992 I used Rutland insulated brick to insulate my fire box, then used the left over and stacked them inside cook chamber covering the hole to firebox.
@@tlc2011jlcgotcha. Great idea
Yeah i want one!
but shipping this to germany is maybe too much expensive..
so.. guess i need to build it myself 😅
We have some coming to Europe already, drop us a message.
We are handling Logistics for M and M on this side 🔥
Very nice, I like!
The elbow was nothing new. I have seen something similar but they did not have a bbq joint. Not the first Jirby
i ve seen one more then 10 years ago in the netherlands
Looking forward to purchase one of these in march. Have you tried to patent your design? I see other pit builders try and steal this design.
This design has been around for decades. Mostly homemade and European
Did Mill Scale pits fall out of your favor? I’m just curious because you loved them and used them frequently in past videos
Money. It’s all about money. Got to strike while the iron is hot
Love the reaction videos. Maybe some day I'll have enough cash to ship one of these to Ohio
Thousand gallon suitcase holding offsets coming soon
USABLE USABLE USABLE USABLE USABLE USABLE
Jeremy Scrotum has made his whole career by watching Aaron Franklin videos on UA-cam, so anyone can be a mad scientist at bbq if you have plenty of money and free time.
Jirby taking care of the people that got f’d by Fatstack speaks volumes. Nuff said.
Jeremy is a dork. And I love that about him. Hi Johnny
I was excited to learn about your Ribee's venture. It is a way to grow your brand, but at the same time understand that Goldee's cannot be duplicated. I wish you much success with Ribee's, as it will create many new BBQ fans. And once you have proof of concept, you will be able to franchise Ribbee's if you so desire.
Yo respect that you were able to take constructive feedback and not be offended. I’m sure you will continue to improve the goldees smoker until it’s the apex and having positive constructive criticism like that is going to help you do it. Btw I’m 28 and also successful, it’s nice to see other younger people be successful as well. Keep up the hard work
I'm entering a $5K rib competition in June. If I win it, I'm buying me a Franklin. The Goldies might be better, but it's just the status symbol.
(I joke I joke)
Why did he put the thermometer half way up the door like a shitty traeger? Everyone knows that is useless.
???
I’ll buy a pit if you give me the recipe for that pork belly green tea sauce and them cheesy grits 😂
You can pay me to say whatever you want if I could snag one of them there rigs
I wonder how long before other pit manufacturers copy your design. It looks great.
Nothing new. Been out for yrs.
@@russellridge8623 cite your sources
Woof woof. Thumbs Up Everyone
there is like fire coming out of the hole lol
Jirby is the Mike McDaniel of pit master's
KING OF TEXAS BBQ, JIRBY BBQ-GOLDEES BBQ👑👑👑
That's cool that the Goldees pit has more useable space but for me it doesn't matter. I dont need that much space. I only cook for 3 or 4 people max haha.
Then cook 1 brisket 😂
@@jirbybbq Yup, my point exactly. We don't all need the extra space. It's overkill for some of us. I got the Workhorse 1969 and happy with it. And it was just shy under 3k.
@@jirbybbqim from the west coast of south africa. My biggest dream is to come to Texas and learn how to really do bbq. Can i please get in touch with you? I also built my own pit,building another one soon based on this pit in the vid
Jerbs!!!!
That’s a sick cooker mayne!!!!
hahahaha "get shit on"
This pit absolutely rocks! I'm in Australia so I couldn't purchase from MM, so I had a pit built (230 gallon) and it kicks ass. Everything Jeremy said is accurate. Haters can hate but the proof is in the brisket 👍
fuuuuuck can you start sending those Patagonia jackets to everyone who buys the pit?
Ya, but how much did you pay yourself to say good things about your own shit?…. Haha. Using your recipe today tbh cheers
Jirbs for president
Suppppp
I find the handle spinning sketchy.