I buy firewood by the truckload and store in a rack made of treated 2x4's elevated off of the ground. I have found this to be an easy way to keep plenty of wood on hand.
I don’t think it would hurt anything. It might even help maybe. I just haven’t gotten around to messing with it. Most pits do not have that. If they do it is angled up not down on fancy ones.
Thanks for the video. I decided to go through with a Brazos...the Arron Franklin smoker looks great, but there's about a two year waiting list, and it's going to cost about three times as much. I was wondering how much difference extending the smoke stack would make. That's the one thing I noticed on Franklin's is the considerably taller stack. I've subscribed because I want to see your biscuit test. Thanks again...keep up the good work!
I have enjoyed your video and I am trying to find your mopping sauce recipe you mention in the video OLD COUNTRY BBQ BRAZOS DLX ( Rodney Scott) would you mind sharing. Thanks D
Wow. Water directly in the smoke chamber. That's genius. I'm off to buy a ball valve for my DLX right now. Thanks!
I just got one, got the updated version, love it
I buy firewood by the truckload and store in a rack made of treated 2x4's elevated off of the ground. I have found this to be an easy way to keep plenty of wood on hand.
Audio is much improved. Waiting on the Academy in Orlando to restock the DXL.
Nice extension! Lookin forward to that biscuit test video.
Thank you.
Mustache is looking on point brother!
Thank you sir.
You Got me leaning toward brazos over few of the more expensive smokers.
I think that unless you want to spend about 3 grand or more. This is probably the best option for your money.
I have a wrangler. Pretty much the exact same, just a shorter cook chamber. And I couldn’t be happier with it.
Brandon what do you think about the guys who remove the baffle from the Brazos? Like RaleighSmoke. I'd value your opinion. Scott
I don’t think it would hurt anything. It might even help maybe. I just haven’t gotten around to messing with it. Most pits do not have that. If they do it is angled up not down on fancy ones.
Thx Brandon. I believe I will try it. Biscuits before and after. Will report.
What size drain valve is on there ?
1 1/4”
Thanks for the video. I decided to go through with a Brazos...the Arron Franklin smoker looks great, but there's about a two year waiting list, and it's going to cost about three times as much. I was wondering how much difference extending the smoke stack would make. That's the one thing I noticed on Franklin's is the considerably taller stack. I've subscribed because I want to see your biscuit test. Thanks again...keep up the good work!
I just put out the biscuit test video check it out
What's up with the sticker residue on the left side of the door?
Love the video, sounded like some skin vids back in the 80's though. Not that I mind.
@Brandon G Cooking & Outdoors did you do any gasket mods to the firebox or cooking pit? Curious if it leaks around the openings.
I did not. Mine doesn't leak much. I get a little smoke out of the door but not much
How do you like that counterweight? Im looking at the Brazos and Brazos DLX. Worth the $200 upgrade with the extras?
It works. I like the way it cooks. You can turn out some great bbq on it.
How much water and would that restrict airflow?
I have filled it up with about 2 or 3 gallons. It seemed to cook just fine
@@brandongcookingoutdoors8532 awesome thanx for the feedback..I think Franklin has no baffle plates on his pits to improve airflow..
I have enjoyed your video and I am trying to find your mopping sauce recipe you mention in the video OLD COUNTRY BBQ BRAZOS DLX ( Rodney Scott) would you mind sharing. Thanks D
Watch pit master x. He has a hack Rodney Scott sauce video. That is what I went by for the most part.
So how much wood did you use on a day like that? I'm not an offset cooking guy yet, but need to start. Looking at the smaller Wrangler version.
To start the fire I use quite a bit. But after that I go through about a log every 30-45min
@@brandongcookingoutdoors8532 Like a 3" dia log maybe? Thanks for the reply! And you're not in the desert, very green there. Jealous
@@elsos8711 yes about 2-4" diameter. About 8-12" long. I usually put 1-2 in at a time. Yes I'm in Tennessee it is very green here most of the year.
having water in it like that helps stabilize the temp.
I am not sure about that but I would not have hardly needed to spritz if I didn't want to.
adds humidity ..
You just dump water in the grill no pan?
If you have a ball valve installed on the grease drain. Which is how mine is setup. You can just fill the bottom of the cooking chamber with water.
@@brandongcookingoutdoors8532 Cool. I thought that might make it rust but I guess not if you drain it after the cook.
@@BradR1232 yep just drain when done
Is that a 2” ball valve and where did you get it?
1&1/4" I got it at lowes
Which cover did you buy?
The one for the original brazos
what diameter is the extension tube?
6” I think
What is the extension made out of? What’s it called? Thanks
I think it's called stove pipe. You can get it at lowes or home depot.
@@brandongcookingoutdoors8532 do you think 36 inches would be too much?
@@jp23618 total length of the extension? Or total with stack included?
@@brandongcookingoutdoors8532 it would be a 36 inch extension
@@jp23618 you can always start out long and then cut it down.
What size diameter is the ball valve
1&1/4"
@@brandongcookingoutdoors8532 thank you sir
So the extension is 18" ?
I am pretty sure it's right at 16"
Brandon G Cooking & Outdoors - What is the white stuff on your lid ? Was that a sticker that you can't get off
Yes. I finally got it off with some goof off. I was just lazy for a bit.
BBQ and mid 70 porn music
Goo gone!! Lol
What's with the porno music
Too. Uch smoke
You just destroyed your bark with that foil
I don’t even remember your video, but if you used foil it was a soggy bark, maybe you have a special foil made of ( bull shit )