Jirby, I hope you keep coming with these live reaction chats. You're like an NFL replay official, and it will make the BBQ game better for the fans at home. Cudos on your headset, a must-have for any replay official. Great audio!
Great point about the difference in smoke flavor when cooking with the damper wide open or 75% closed. Where one positions the damper also affects the temperature profile in the smoker, as does the placement of the wood in the smoker and whether one is burning larger splits or adding more frequent smaller splits.
Goldee's smoker seemed so efficient and I thought right off the bat it's the best bang for the buck...I ordered mine a couple months ago and I can't wait for it to arrive!
Lol😂😂😂 I'm listening to this guy and at first I thought he was joking but now I see he was not. His 2 were very burnt. Nothing golden brown about them at all. Lol
Congratulations on the great performance of your pit! You are so much more restrained now in holding back your opinion of your former employer. The important test will be to compare the Goldee’s smoker against a 250 gallon to see if it really can cook the same quantity, which would be more than other backyard smokers. Ant may be doing this test. He just dropped his Goldee’s smoker review video! Have you seen the major marketing/sales plan Franklin has going? He is selling direct to consumer, but also has selected small vendors who have it stocked and ready to sell. He stated that no large box stores will have it. He is now an official sponsor of the BBQ Central Show!
The Workhorse 1975 door is, in fact, heavy. I can attest to that. But even for someone like me who is 60 years of age and all of 5'7"' its not so heavy as to be any sort of issue. I just see it as the price one pays to have an industry leading 3/8" thick cook chamber. I may feel differently in another 15 years, but then I'll just have a counter-weight added.
I usually run the biscut test at 275 ! This is great content - great perspective - i allways run my dampers on my stick burner 80% close to keep it smoky and my thought was the same as yours that it maintains heat and humidity better ! I dont have to spritze as much running the damper more closed !
I don’t think the Franklin pit is the most gentle. It’s getting bashed with heat but it doesn’t stay long enough to give the biscuit color since heat isn’t trapped. I think it would be a hard biscuit with no color
I like the Workhorse 1975 and Goldees. 1975 cost is not half of a Goldees smoker. Maybe $1200 delta w/o shipping. I would like Goldees stack to fold like 1975 smokers.
The % was skewed on the Franklin since the cooking surface doesn't start until after the water pan shelf - which is right over the hot spot - the other two pits cooking grates go until the firebox. Also, in my opinion location is just as important as the size of the hotspot. The Goldee's hot spot was small, but went the entire length of the right half cooking grate, dissecting it down the middle. There's no way you can place a brisket on that side without a portion of it in the hot spot. If you're cooking ribs, turkey, etc. not a problem, but for bigger cuts it could be an issue for bottom burn without frequent rotations. Additionally, I wish he would've ran the Volunteer with the stack damper closed 50% so it matched the slower drafting Franklin (assumed since hot spot right next to firebox), and the Goldee's with the damper closed 75%.
@@jirbybbq dude I was just thinking the same thing, went to the comments, sure enough. That's one of the specifically awesome things about the goldees smoker, you have more usable grate.
Did any of you notice that all the biscuits right next to the Goldee's door were white as ghosts? I'm surprised Jeremy didn't mention that but he was probably worried about retribution from Jirby himself because we all know how toxic he can be! I have no respect for the man he's Petty and he's childish! Can any of you guys be less obsequious?!
Full amount of respect for all of you guys, especially those of you who make kick a$$ videos that help us less seasoned smokers, thank you. I hear a lot of people talk about how you have to keep the exhaust stack wide open, this is slowly changing with some help from your videos. First off, I think it's mostly people repeating advice that they've read as truth with many of them having never put this into practice to decide for themselves. I also wonder if the initial thoughts of not closing your exhaust damper down comes from different type of pits, especially small vertical pits or insulated vertical pits. I used to have a super nice Insulated vertical, it made some wonderful bbq. But I would load the bottom tray with charcoal, add a few wood chunks and let it go for 12 hours with the intake cracked. This thing had so little airflow (compared to any variety of stick burner) that if you were to close the damper down you could possibly suffer from acrid smoke due to poor airflow. This is not even comparable to closing the exhaust damper on a decently designed stick burner. Stick burners can have such good airflow, and draft, that you have a variety of tools available by adjusting the exhaust so extensively. You're not even close to the point of introducing acrid smoke on a stick burner. I have to think the keep the exhaust wide open crowd has to get this from different the fill a tray with charcoal and crack your vent smokers. Anyways, thank you for what you do and I certainly hop to visit you all someday soon, Stay Smokey!
I have a Pit Boss Platinum cabinet pellet smoker. Original controls sucked wouldn't hold temp so I replaced with Savannah Stoker controls and holds temp well. It is finicky with pellets though. It sucks ass when you come back an hour later to find out the auger jammed and it shut itself off. It doesn't cook evenly and pretty bummed with it. I am going to get a cheap electric oven to hold consistent temp and just use the pellet smoker tubes or chip boxes to generate smoke. I cook a turkey breast every week on it. The Meater wireless probes suck too btw. I tried doing low and slow like Jirby turkey vid but the outside gets too tough. Best results I get are running it hot and fast like at 300. Any who just felt like sharing. Still haven't made it up to Goldees from Austin. Hopefully, one of these days. Thank you for the vids.
I don’t know why he wouldn’t do a more standardized test with the same number on each as they are similar sizes. In any case goldees looking nice. Good job.
I have a blue smoke smoker from our local dfw area, $1700 base model 3/8. Goldees pit is a game changer with the design, would love to try it out. I was looking at 1975 as well b4 I chose the blue smoke smoker. Cheers man. 🍻
You will not go wrong with the 1975. The firebox and cooking chamber are 3/8” steel. All offsets have hotspots. Just have to learn and manage your cooker. Cheers!
I think he's using 325 because biscuits won't cook right at lower temps. I agree an offset cooks better with a stack damper - it allows better control. Seems weird to deliberately exclude a damper on an offset design.
I didn't really agree with his reasoning on that. Who cares if the biscuits cook right, all we are really looking to see is how they brown. I would run the test at whatever temperature one cooks at, say 225-250, 275 tops.
Jirby, curious what your impression is of the bigger M&M offsets? Do you think their heat diverter setup is legit or a gimmick? Looking at 500 gallon pits and curious what your thoughts are.
@@Isovapor I can certainly do that, and thank you for your reply. And I mean that sincerely. But I still consider the design of the Goldee's to be innovative and unique. And everything I've seen from Jirby so far is just that.
So why would you do this at the temp that you cook a brisket at. Isn't cooking at higher temp 325 then you normally cook at going to change the air flow.
I felt like he was biased towards the Franklin pit. Ever since the mad scientist did that last video with Franklin promoting the pit i felt like he got paid for it. He's already already made full cook reviews on the other 2 pits but not yours. The Goldies pit clearly has way more room. He also never showed the other burnt biscuits toward the back of the stack on the Franklin. Also I feel like Franklin stop making videos intell you guys got the number one spot then he started making all kinds of youtube videos to take away from you guys
Alk tgem cookers have there up and diwn as far as benefits but in all reality they are all over priced. I have quit of few smokers tgat i built myself, reverse flow, regular offset and uds smokers. I prefer the taste better on the drum smojers but my reverse flow is my best cooker and i win all my comps on my uds smokers
Shouldn't more airflow cause faster cooking? That helps speed up the heat transfer from the air to the meat. That's like thermo 101, forced convection vs natural (natural means no air flow, the word natural doesn't mean that it's anything actually natural just to be clear). This is all under the assumption that you're rocking the same temperature, with differing air flow speeds. Now there's a lot to consider with heat flow, so maybe I'm neglecting a variable. But to me open damper with more wood (cause it is less efficient) to keep up temperatures should cook faster. I've always wondered how increased airflow changed how quickly the brisket dries out.
@@jirbybbq I’m not saying you’re wrong. I just don’t get why. That’s a good point, I forgot he mentioned he took the Franklin upwards of 375. Although his temps on this test were kind of all over the place it would seem. He should’ve used a thermo probe to measure at the grate, and been more consistent across.
@@copper4eva yeah basically what happening is the heat is leaving the firebox and being sucked up the smokestack too fast. So in like an oven the heat is stuck and cooks. Kinda like when you close the damper 75%. In the Franklin pit it’s being sucked past the food too fast to have an impact on it. If he put a brick on the Franklin smokestack to cover it 50% it would be much better but who wants to cook with a brick on their pit
@@PabloGarcia-dl8qf You're right, I was slightly misunderstanding what qualifies as forced vs natural convection. Thinking any air flow meant forced basically. But, my point about airflow still stands. More airflow should mean faster cooking/ heat transfer. Assuming temperature stays the same that is.
Jirby, I hope you keep coming with these live reaction chats. You're like an NFL replay official, and it will make the BBQ game better for the fans at home. Cudos on your headset, a must-have for any replay official. Great audio!
Excited to get my Goldees pit here in the next week or so. Please make a cover for us folks that have a harsh winter!
Great point about the difference in smoke flavor when cooking with the damper wide open or 75% closed. Where one positions the damper also affects the temperature profile in the smoker, as does the placement of the wood in the smoker and whether one is burning larger splits or adding more frequent smaller splits.
Goldee's smoker seemed so efficient and I thought right off the bat it's the best bang for the buck...I ordered mine a couple months ago and I can't wait for it to arrive!
How much did he pay you to give that review? 😂😂😂
“Voom!” Haha 😂 Love it! Great content 👍🏻
Sir, you’ve suffered entire body 3rd degree burns. Shiid, I’m golden brown.
Lol😂😂😂 I'm listening to this guy and at first I thought he was joking but now I see he was not. His 2 were very burnt. Nothing golden brown about them at all. Lol
Congratulations on the great performance of your pit! You are so much more restrained now in holding back your opinion of your former employer. The important test will be to compare the Goldee’s smoker against a 250 gallon to see if it really can cook the same quantity, which would be more than other backyard smokers. Ant may be doing this test. He just dropped his Goldee’s smoker review video!
Have you seen the major marketing/sales plan Franklin has going? He is selling direct to consumer, but also has selected small vendors who have it stocked and ready to sell. He stated that no large box stores will have it. He is now an official sponsor of the BBQ Central Show!
The Workhorse 1975 door is, in fact, heavy. I can attest to that. But even for someone like me who is 60 years of age and all of 5'7"' its not so heavy as to be any sort of issue. I just see it as the price one pays to have an industry leading 3/8" thick cook chamber. I may feel differently in another 15 years, but then I'll just have a counter-weight added.
I'm waiting on my 1975 should be here in a few months
Ordered my goldees pit this week, hopefully it’ll shipped out soon, can’t wait to cook on it
I usually run the biscut test at 275 ! This is great content - great perspective - i allways run my dampers on my stick burner 80% close to keep it smoky and my thought was the same as yours that it maintains heat and humidity better ! I dont have to spritze as much running the damper more closed !
I don’t think the Franklin pit is the most gentle. It’s getting bashed with heat but it doesn’t stay long enough to give the biscuit color since heat isn’t trapped. I think it would be a hard biscuit with no color
I like the Workhorse 1975 and Goldees. 1975 cost is not half of a Goldees smoker. Maybe $1200 delta w/o shipping. I would like Goldees stack to fold like 1975 smokers.
You will never go wrong with the 1975. Cheers!
The % was skewed on the Franklin since the cooking surface doesn't start until after the water pan shelf - which is right over the hot spot - the other two pits cooking grates go until the firebox. Also, in my opinion location is just as important as the size of the hotspot. The Goldee's hot spot was small, but went the entire length of the right half cooking grate, dissecting it down the middle. There's no way you can place a brisket on that side without a portion of it in the hot spot. If you're cooking ribs, turkey, etc. not a problem, but for bigger cuts it could be an issue for bottom burn without frequent rotations. Additionally, I wish he would've ran the Volunteer with the stack damper closed 50% so it matched the slower drafting Franklin (assumed since hot spot right next to firebox), and the Goldee's with the damper closed 75%.
Yep!! If he compared where the biscuits were on the goldees to where they were on Franklin goldees has 0 burned biscuits 🫡
@@jirbybbq dude I was just thinking the same thing, went to the comments, sure enough. That's one of the specifically awesome things
about the goldees smoker, you have more usable grate.
Did any of you notice that all the biscuits right next to the Goldee's door were white as ghosts? I'm surprised Jeremy didn't mention that but he was probably worried about retribution from Jirby himself because we all know how toxic he can be! I have no respect for the man he's Petty and he's childish! Can any of you guys be less obsequious?!
Full amount of respect for all of you guys, especially those of you who make kick a$$ videos that help us less seasoned smokers, thank you.
I hear a lot of people talk about how you have to keep the exhaust stack wide open, this is slowly changing with some help from your videos. First off, I think it's mostly people repeating advice that they've read as truth with many of them having never put this into practice to decide for themselves. I also wonder if the initial thoughts of not closing your exhaust damper down comes from different type of pits, especially small vertical pits or insulated vertical pits. I used to have a super nice Insulated vertical, it made some wonderful bbq. But I would load the bottom tray with charcoal, add a few wood chunks and let it go for 12 hours with the intake cracked. This thing had so little airflow (compared to any variety of stick burner) that if you were to close the damper down you could possibly suffer from acrid smoke due to poor airflow. This is not even comparable to closing the exhaust damper on a decently designed stick burner. Stick burners can have such good airflow, and draft, that you have a variety of tools available by adjusting the exhaust so extensively. You're not even close to the point of introducing acrid smoke on a stick burner. I have to think the keep the exhaust wide open crowd has to get this from different the fill a tray with charcoal and crack your vent smokers.
Anyways, thank you for what you do and I certainly hop to visit you all someday soon, Stay Smokey!
by the way, Goldee's biscuits look great!
Why did I just watch a reaction video for three smokers I’ll never be able to afford?🤯
Briscuit.
I have a Pit Boss Platinum cabinet pellet smoker. Original controls sucked wouldn't hold temp so I replaced with Savannah Stoker controls and holds temp well. It is finicky with pellets though. It sucks ass when you come back an hour later to find out the auger jammed and it shut itself off. It doesn't cook evenly and pretty bummed with it. I am going to get a cheap electric oven to hold consistent temp and just use the pellet smoker tubes or chip boxes to generate smoke. I cook a turkey breast every week on it. The Meater wireless probes suck too btw. I tried doing low and slow like Jirby turkey vid but the outside gets too tough. Best results I get are running it hot and fast like at 300. Any who just felt like sharing. Still haven't made it up to Goldees from Austin. Hopefully, one of these days. Thank you for the vids.
Nice tip on the humidity! ❤
Great content Jirby. This is a great live reaction.
I don’t know why he wouldn’t do a more standardized test with the same number on each as they are similar sizes. In any case goldees looking nice. Good job.
I have a Franklin and I partially close the stack and put some foil on the door.
That’s the move for sure!
Damn, can't you guys buys some more mugs or something so he can afford more biscuits! That had me rolling.
Thank you for sharing. Insightful - God Bless.
Buy more of that guy’s mugs lol 😂
Bro runs the most successful bbq place in Texas but doesn't have youtube premium 😭😭🤣
Franklin is too expensive.
Jirby, keep it up man. No secrets in BBQ.
Good to know the biscuits become gross lol. Always wondered.
He did say that the more you close it the gentler it will be
I really like it when Jirby just starts talking, the stuff he comes out with 😂 also he was actually pretty fair 👍
It blows my mind that franklin get 5k for their pit and its so small and has no damper.
Jeremy thinks it’s a good pit… but yeah I agree
I have a Workhorse 1975t and the door is heavy. It's 3/8ths Steel. Takes some getting used to, but man it cooks amazing.
I have a blue smoke smoker from our local dfw area, $1700 base model 3/8. Goldees pit is a game changer with the design, would love to try it out. I was looking at 1975 as well b4 I chose the blue smoke smoker. Cheers man. 🍻
I am considering this smoker as well. Could you by chance run a biscuit test on it and show the results?
You will not go wrong with the 1975. The firebox and cooking chamber are 3/8” steel. All offsets have hotspots. Just have to learn and manage your cooker. Cheers!
Dude this video is amazing. Thank you.
Totally not an equal comparison if he didn't put any biscuits down the center line of the franklin pit.
That workhorse 1975 weighs more than their more than their 500 gallon by alot
I think he's using 325 because biscuits won't cook right at lower temps. I agree an offset cooks better with a stack damper - it allows better control. Seems weird to deliberately exclude a damper on an offset design.
I didn't really agree with his reasoning on that. Who cares if the biscuits cook right, all we are really looking to see is how they brown. I would run the test at whatever temperature one cooks at, say 225-250, 275 tops.
Will you guys make bigger ones in the future? 250 or 500 🤯
I'll probably get the Goldee's smoker myself.
Jirby love your channel ..and the new pit...but golden brown ...come on man
Why not make a slot on the bottom of the grate for the water pan to mount into so it doesnt take up any usable space?
Why is running them so hot again?
I’m new to bbq but basically when the dampers wide open it’s more of a dry heat?? That’s what I’m gettin
If i could afford it, the Goldees pit is what I would get. Hands down
Jirby, curious what your impression is of the bigger M&M offsets? Do you think their heat diverter setup is legit or a gimmick? Looking at 500 gallon pits and curious what your thoughts are.
"Tallow Lawry's" Haha
Thermal dynamic shi7😅...i heard that 🤘🤘🤘
Come on Man U need to make homemade laminated biscuits
What if you had your pipe lower in the chamber, instead of at grate height? any chance that would reduce the extent of the concentration of the heat?
I think your design for this smoker is great and innovative.
Thank you very much!
I agree 100%
Based on the reviews I've watched from Jeremy on the Franklin pit, the choice would be easy for me: Goldee's all the way.
@@David-burrito wait for the Review of the 1975 vs Goldies before you pull the trigger. Cheers!
@@Isovapor I can certainly do that, and thank you for your reply. And I mean that sincerely. But I still consider the design of the Goldee's to be innovative and unique. And everything I've seen from Jirby so far is just that.
And I forgot to tell you. Your 2 were fucking toast and Franklin's were just on one edge
19:19 vs 21:18 😂😂😂
ZOOM
Did you ever fix that old broken rotisserie that was in your restaurant when you moved in?
No… I wish!
@@jirbybbq I'm sure Jaylen can fit in there to clean it out and fix it...
The ZOOOOM ⬅️⬅️⬆️ had me 😂
21:24 is literally nearing carbon my guy
So why would you do this at the temp that you cook a brisket at. Isn't cooking at higher temp 325 then you normally cook at going to change the air flow.
Does jirby and mad scientist have a beef?
I see you!
ZOOOOM
How long was the test??
Goldees has the best design, by far. My wife would never let me spend the money for any of these pits, but I can still dream.
Thats why Im getting one of these before I get married lol so me and the smoker are a packaged deal!
loved this video lol
Hahah zooooom
Oh hell no
The Franklin downvote sent me 😂
I felt like he was biased towards the Franklin pit. Ever since the mad scientist did that last video with Franklin promoting the pit i felt like he got paid for it. He's already already made full cook reviews on the other 2 pits but not yours. The Goldies pit clearly has way more room. He also never showed the other burnt biscuits toward the back of the stack on the Franklin. Also I feel like Franklin stop making videos intell you guys got the number one spot then he started making all kinds of youtube videos to take away from you guys
Aaron definitely paid him haha
Me? I would never. My pit speaks for itself
Zooooom
Goldee's biscuits easily had the most bark 😂 honestly though, he could have put about 30-40 more biscuits on the Goldee's pit.
Come on now. The two biscuits on the Goldie’s pit were burnt. All the pits are good. Let’s stop the fanboy stuff.
You are live!
Zoohm!
😂😂😂
What do you mean “finally” didn’t this mad scientist video drop like today? Lol
To be honest I'll never buy an expensive smoker but i get tired of Jeremy's bs
Alk tgem cookers have there up and diwn as far as benefits but in all reality they are all over priced. I have quit of few smokers tgat i built myself, reverse flow, regular offset and uds smokers. I prefer the taste better on the drum smojers but my reverse flow is my best cooker and i win all my comps on my uds smokers
Shouldn't more airflow cause faster cooking? That helps speed up the heat transfer from the air to the meat. That's like thermo 101, forced convection vs natural (natural means no air flow, the word natural doesn't mean that it's anything actually natural just to be clear). This is all under the assumption that you're rocking the same temperature, with differing air flow speeds.
Now there's a lot to consider with heat flow, so maybe I'm neglecting a variable. But to me open damper with more wood (cause it is less efficient) to keep up temperatures should cook faster.
I've always wondered how increased airflow changed how quickly the brisket dries out.
Then why was he at 375 on the Franklin and they’re the least cooked?
Cause the heat flys by them like zoooom
@@jirbybbq
I’m not saying you’re wrong. I just don’t get why. That’s a good point, I forgot he mentioned he took the Franklin upwards of 375. Although his temps on this test were kind of all over the place it would seem.
He should’ve used a thermo probe to measure at the grate, and been more consistent across.
@@copper4eva yeah basically what happening is the heat is leaving the firebox and being sucked up the smokestack too fast. So in like an oven the heat is stuck and cooks. Kinda like when you close the damper 75%. In the Franklin pit it’s being sucked past the food too fast to have an impact on it. If he put a brick on the Franklin smokestack to cover it 50% it would be much better but who wants to cook with a brick on their pit
There is only natural convection in a pit. It's thermal dynamics
@@PabloGarcia-dl8qf
You're right, I was slightly misunderstanding what qualifies as forced vs natural convection. Thinking any air flow meant forced basically.
But, my point about airflow still stands. More airflow should mean faster cooking/ heat transfer. Assuming temperature stays the same that is.
Jirbyyyyy
I want a goldees
Jeremy, open a restaurant and build your own pits. Who made you the bbq police. These guys are successful entrepreneurs. Your a TH-camr.
Nobody but you apparently thinks he's a BBQ cop.
Wtf why kind of scientist doesn’t Cut that Biscuit in half to see that Smoke ring.
You are live!