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No

Primitive pits sells them and if I’m not mistaken I think they even have a video on how to make them

Depends if I had the doors open and the direction of the wind at the time

Ribs and chicken both turn out great on the top rack. Chicken come out a little better on the top half closer to the fire box because the skin gets a better texture. But if you have it fully loaded you can fill both top and bottom with briskets. If you practice with the damper half to 2/3 closed you’ll get pretty even temps through the entire cooker.

@@jcbbq7468 good deal man appreciate it. Keep the videos up

I don’t mind it at all. The more I thought about it I would say I never noticed them to be in the way at all. Also since the doors are the area being opened it makes sense to have them there because that’s where the temperature will change the most. But I’ve never had them hit meat or anything.

It depends on how much you want to cook at the same time. The tank is so big that the top grate has plenty of room to cook whatever you want so it not like a top grate on a Home Depot grill. You just have to rotate the meat from top to bottom on longer cooks. The way I looked at it was I’d rather have them and not need them then need them and not have them. You can take them out much easier than it would be to decide you want them after you already have the smoker.

Only when I just opened doors, or fire box door especially if I added wood there will be temperature swings between gages. It only last a few minutes and levels back out. The smoker is very even left to right. 25 degrees is normal though from top to bottom.

About $11,000 ish

@@jcbbq7468 with trailer?

Yes with the trailer

Having both and using them for awhile now I do tend to lean more towards the primitive pit. I think the flow is so much better that it results in better tasting food. The only thing that I cook that cooks faster on the Lang is pork butt and brisket and mostly because those are larger cuts of meat. What I mean is things like ribs and chicken that cook fast anyway aren’t on the pits long enough to cook that much faster anyway. It’s kind of tough to compare because they both have a unique taste to the food because with the primitive pit I don’t have the griddle effect so you don’t get those same flavors. At the end of the day you wouldn’t go wrong with either but if I could do it all again with my experiences with both I would get the primitive pit 250 gallon on a cart (I’ll be ordering it soon anyway)vs the Lang. I don’t ever use the smoke box above the fire box so I wouldn’t miss that also it doesn’t work that great other than to use as a warmer. I do use the grill a lot but you can get a grill easy. Either way you choose to go I will say bigger is better in the case of smokers. So much easier to cook on and the flavors are 100% what you expect them to be and want them to be. Side note the fire box placement, size, and shape on the primitive pit is a little better as well. Also primitive pits has another company called work horse you should check out too!

Thanks for the excellent feedback. Until now the 250 really wasn’t on the radar but perhaps that’s a more manageable size and the most I would ever cook for is 200 people. Yes those workhorses pits are awesome! That 1975 would be an epic backyard smoker for sure! Thanks again this was very helpful and food for thought. Now let me go check out those 250s! 👍 Keep up the good content. Looking forward to the next video. 🤟😎🤟

I don’t have any rust forming. I also have another smoker manufactured by Lang that came with a grate and I see no difference at all. The big contributor to rust is people not cleaning the ashes out. When ashes are left in the fire box (grate or not) they will get wet. Either from rain or pulling the humidity out of the air. When wood is burned to ash it produces potassium hydroxide, and potassium carbonate which is where pot ash gets its name. Both easily dissolve in water and can get a PH as high as 11 or 12. It’s how some people get the lye to make soap. That’s why people have fire boxes and BBQ grills that rust so bad and fast.

Depends on what you want because they build them to order you don’t have to have a trailer or you can choose from another style of trailer. But my exact setup at the time was around $11,000 but I think the smoker was about $6500 of it. They are awesome at getting back to you with questions and they will send you the build sheets with prices if you ask. I’m sure with all the inflation and material costs rising they are a little more expensive now but idk.

Mine is semi but you can have it fully

@@jcbbq7468 Would you recommend one over the other having used yours several times now?

@@stephennorris4281 I would go with semi insulated because I feel as though it gives you more control. I’m not worried about going through a little extra wood because I loose some heat a little faster. I worried that it being fully insulated has the potential to run too efficient and hold heat longer which means less smoke. But I also live in a hot climate year round, and never have to cook in snow or freezing temperatures where the fully insulated could be and advantage. However you could always just burn a bigger fire!

@@jcbbq7468 Very true....live in Arkansas with 4 seasons but I think the semi makes more sense. Appreciate the reply going to get mine ordered soon!

Not the inside of the firebox… I don’t think anything would really hold up to the heat

@@jcbbq7468 I ended up putting some tallow in mine and wiping it down. I wasn’t sure about the leftover ash creating rust. I’m sure it’ll burn off next time. If you haven’t experienced rust with ashes on the sides or anything, that’ll save me 5 minutes 😄

I don’t know that I would call it a baffle so much, but it does have a plate right at the union of the two tanks that has a downward angle. But I think mostly used to keep the flames back and it’s very short. It’s basically right where you would have a water pan anyway. I don’t think it hinders a cook in anyway because it’s not where you would be cooking. Also it does not seem to be in the way of air flow. Temps are pretty much even across the grate like obviously the closer to the fire the hotter. Now I have a hot spot that is intentional because I have the grate extended all the way through the rounded portions of the tank. So right at the stack is a hot spot for me.

Hey can you mesure the wide and height of the hole between the cook chamber and the fire pit ?

They all come partially insulated it’s an option to go fully insulated. Mine is not fully insulated

Thank you! I’m in south Florida!

Thank you very much!

Thank you!!

in comparison to all the other Offset Manufacturers, Primitive is by far the least expensive by a long shot. Everyone else like Fatstacks, Mill Scale and some others are double the price for the same size. For no loss in quality, I dont know why you would go with anyone other than Primitive TBH. I ordered a 250 on skids and should be done late August if all goes well.

I wouldn’t change anything about it at all!! There are a lot of things you could do different such as different trailer or you could have the firebox and doors flipped to the other side. You could have it painted any color you want! I like the look of mine and I feel like when the tank was originally made to hold propane it was either going into the ground or be unprotected above it, so there paint has to be better than what is out there today! I also didn’t do the full insulation on the firebox, it won’t be any cooler to the touch so no real safety feature. Also in my opinion smoker that are fully insulated run too perfect, yes they use less wood and hold a temp stable longer, but it’s too clean and you lose flavor! Just my opinion. I would 1000% get this smoker again if anything I’d have got the 1,000 gallon!!

I’ll have to try that!

Thank you!

Thank you!!

@@jcbbq7468 for sure

Yes I do. It works very well and brings back a shine to the black color.

Thank you! I’m editing some video now where I took a bunch of measurements during a cook but from the end of the smoke stack to the end of the fire box is 14 feet.

It’s welded to the frame through the wood so no issues with longevity the trailer will go before the smoker and if that happens just move to a new trailer