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Briscuit

Not big at all, I have this in my apartment!

Dimensions of firebox

What are the dimensions of the firebox on the 250 gallon.

After a year and with your shop open. Do you prefer foil rest or butcher ?

you can also mix your beef tallow with herbs and spices for easy seasoning when frying food make sure your seasonings are extremely fine though like powder consistency you can use a spice grinder or mortar and pastel lastly use a 1 to 3 ratio of seasonings to beef tallow and mix thoroughly after the tallow has solidified so that when you scoop out some its well mixed

I go to the Bay Area once a year... I'm coming by to support you this winter! thanks for helping me decide on getting a 250 gal smoker with your content.

Trimming brisket should be a crime

Why u need blocking logs if ur far from fire?

Hey Fik, New sub here, what internal temp were briskets when you took them out of the warmer after 13 hr rest?

I’ve paused the vid at 1:47 to comment; your background music is not necessary. This may encounter some pushback but you seem like a great person. I’ve been watching Joe Yim’s “the Mighty Joe Yim’s” vids & they are terrific.

I just bought a brisket for $3.10/lb.

Great video and awesome mods. Are you using regular bricks or fire rated bricks?

I see your cold-smoke reels on Instagram and would be interested in a full length video about the process. Can't wait to visit your restaurant soon!

Been watching your videos for some time now. Happy to see you opening up your very own spot!!! Congratulations! Sending you many blessings all the way from San Antonio!

what temp gauge do i need for wrangler smoker?

Did you look at m&m smokers? If you did why didn't you go with them?

Fik, all of the detailed info on weights, yields, cook times, wood consumption, etc., is so helpful - thanks man! Just put in my order for a Big Phil 250 and will end up having a 24"/100 gallon offset and the 250 for my cooks - pretty much the setup you demonstrated here. Your channel is a great reference.

Fik, look forward to seeing your video on the new 1000 gallons smoker. Best BBQ in Bay Area.

That's lame about the neighbors complaining. Who the hell doesn't like the smell of a smoker running?

Any regrets on the 500gallon, can you do a second review video on this Pitt

I build. I'm not building a smoker for the backyard. It's not "My" backyard. If you know what I mean. I just might have unwanted company. I like the set up though! Perfect.

Hell yeah dude!!! I wish I'd known. I JUST got Cali. I will go next time!!!

You just need to be spraying for smoker down with some pam every so often. That will keep the surface rust resistant.

Should have got a reverse flow bro👎

Any idea what font he did your name in on the firebox ?

Congratulations! Been watching your videos for a while.

Congratulations bro wishing you nothing but success

What about the paper was better? Was foil boat too smokey?

Congrats, my dude...been watching you for a while now, glad to see you doing well and have a BBQ place

I want a 250 for my backyard to be able to cook all my meats plus sides like mac and cheese, beans, etc all in the same cooker, thank you fr posting this.

Hi man, congrats on the bbq joint! What was your experience with big Phil? Do you like the insulated firebox? Any regrets? Their pits look insane but wanted the opinion of someone who’s had one. How was the interaction? Good build? Digging the insulated firebox?

Bro that's so badass! Congrats to you!

Congratulations again bro happy for you.

Congrats on the brick and mortar, that's awesome

MY FAV TEX BBQ

Congrats.

I'm so happy for you man. I was recently wondering where your videos went. Here's to hoping you get that permit and can be open longer.

Hopefully you’re able to get that permit to use your smokers. That’s where the magic really is.

Congratulations and God Bless!!! All the best to you and your team!!!

Get that permit, send some bbq to the right people in the city. Would love to see that dumba$$ neighbors face when he/she sees them smokers back in there legit.😂😂😂

I love this place! been four times and will keep coming to be first in line. Best BBQ in the Bay Area!

Very cool man! Wish you all the best and hope to visit soon!

That’s cool. Hopefully you can cook on site soon again. Too many Karen’s out in the world.

Congratulations bro! I've got to stop by I'm here in pinole

Congrats to you

Congratulations on the new business adventure. Good luck and I hope you enjoy a great amount of success!

Congrats on the new restaurant! Very inspirational 👏

🔥🔥🔥

congrats!