@@SmokeMasterD and sorry, its technically the Flattop Adjustable Charcoal Grill by Pitts and Spitts. I guess they make both, but the flaptop looks more akin to what the topic of this video is.
I would like to know what smoker can have a hot fire and remain in the cook chamber 180F - 220F? I can get the Weber with the slow n sear on a cool day to run those temps. I think that is the ideal range for smoking any type of meat.
All of these can do that just build a small fire that only can get around that temp. My chud box style smoker can do that easily. Just use small pizza oven size splits or a good large lump charcoal brand
@@24Mangible I use the method, “ if you are looking you are not cooking”. If I have to open the cooking area? That defeats the whole purpose. Every time I have to add wood or charcoal or check to see how the bark is forming on a brisket. It defeats the whole purpose. The method you are talking about may work on a off set. When I add new fuel to the fire. It starts off burning dirty. With the draft of a off set. That may not effect the cook that much. A smoker with a slow draft will make the bbq taste bitter. I know from experience. There is good smoke flavor and bad. You can also have to much smoke flavor. It will taste like you are eating something you have burned. Maybe there is a technique I have not learned yet. I have tried everything. I have the amaze smoker and used wood chips. The amaze smoker will not stay lit. Even with a hot coal placed on it.
@@lamarwilliams185 with these smokers you can run them a Million ways without having to worry about dirty smoke. You can add a ball valve to them like I did. Load it down with charcoal and tune in your temp like a large drum smoker.
@@24Mangible ok. Which one would you buy to run at 180f - 220F and have no issues. I have never used anything except a in ground fire pit and a slow n sear kettle. The fire pit is great for large cooks. The kettle is ok for cooking briskets. What would you invest in as a smoker for a consistent temp between 180F - 220f. I do not want to add anything to it such as a bbq guru, slow n sear basket, thermoworks signal etc…. It will need to burn clean and at least 8 hrs without having to open the cook chamber and remain in the 180F - 220F temp range without any assistance. ( just in case someone does not know; chicken skin will only crisp up at 150f without drying out)
@@lamarwilliams185 I have a chud box style pit. I have the 36 x 24. And all I did was add a ball valve to the back side to regulate the temp for low and slow. And I use the door notch system for high Temps over 300.
For the hasty bake, are you able to buy the lower rack at a later time or does the base model not include the hardware to put a lower rack in and you just get that when upgrading?
They sell the kit separately for upgrade, so I assume you can add it after the fact. The website also says "no drilling required," so I assume that they put some kind of tabs in there whether you get the lower rack or not.
I just got mine. The bolt holes for the rack that holds the second grate are already drilled. In the default packaging they give you bolt/nut combo to close the hole if you didn’t order the second shelf. Haven’t put mine together yet since my accessories haven’t arrived.
The roughneck has “HB” and “Kent Rollins” badging. Can decide which one to install. And the bolting is only for the moving parts - hood, firebox door, handles, etc. The main body is welded.
You missed the Hasty Bake regular grills that are excellent smoker grills. In business since 1948 and hand made in Tulsa, Oklahoma. The Kent Rollins Roughneck is only a small part of their business. A better description for the products that you showcase here would be: Drum Smokers.
True, Hasty bake does have many other grills. I'm going to talk about the legacy in an upcoming video. And you're also right that these are pretty much drum smokers - minus the drum.
Great video! I recently purchased a 1904 Pits (Trolley model). The have a smaller version which is pretty similar to the Hasty and Chuds. It works well and I really like the design.
Hasty Bake has an optional stainless steel ash pan for the Roughneck. Grease and juice will vaporize on the diffuser in the Roughneck. The grate scraper does not work in the Roughneck grates.
Hasty Bake does have a rib hanging system and you can Hange up to 14 racks and cook a brisket at the same time. also the ribs are not inches away from heat.
Hello. Just came across some of your reviews. I've looked at new Pit Boss charcoal pellet combo and wanted to know if it was possible for you to do a review. I May get pure Pellit event thought I love coals and off sets
I did a combo fuel episode already but I am not sure that the Pitboss was out then. th-cam.com/video/WQAYlfUcfDk/w-d-xo.html I can't promise to review the Pitboss, but I will try to keep it in mind.
It would if you took out the water pan, which is the main difference between a bullet smoker and drum smoker. In fact, if you go to hunsaker's website they have things they sell that makes your wsm more like a drum smoker. You may want to check that out.
@@SmokeMasterD thanks, I have the 22, and have used it both with and without the pan. It's also a good budget friendly option for comparison with the other grill/smokers. Thanks again, I enjoy your videos
The dumpster by TMG Pits and the Adjustable Charcoal Grill by Pitts and Spitts
Wow. It seems like I missed a few. Thanks!
@@SmokeMasterD and sorry, its technically the Flattop Adjustable Charcoal Grill by Pitts and Spitts. I guess they make both, but the flaptop looks more akin to what the topic of this video is.
If you're ever interested in a deep-dive interview with our team about this cooker or any other, just let us know!
I'll definitely think about it
Hasty has a stainless that’s 2100.00
There is an ash shelf for the Roughneck.
There is now, yes
I would like to know what smoker can have a hot fire and remain in the cook chamber 180F - 220F? I can get the Weber with the slow n sear on a cool day to run those temps. I think that is the ideal range for smoking any type of meat.
All of these can do that just build a small fire that only can get around that temp. My chud box style smoker can do that easily. Just use small pizza oven size splits or a good large lump charcoal brand
@@24Mangible I use the method, “ if you are looking you are not cooking”. If I have to open the cooking area? That defeats the whole purpose. Every time I have to add wood or charcoal or check to see how the bark is forming on a brisket. It defeats the whole purpose. The method you are talking about may work on a off set. When I add new fuel to the fire. It starts off burning dirty. With the draft of a off set. That may not effect the cook that much. A smoker with a slow draft will make the bbq taste bitter. I know from experience. There is good smoke flavor and bad. You can also have to much smoke flavor. It will taste like you are eating something you have burned. Maybe there is a technique I have not learned yet. I have tried everything. I have the amaze smoker and used wood chips. The amaze smoker will not stay lit. Even with a hot coal placed on it.
@@lamarwilliams185 with these smokers you can run them a Million ways without having to worry about dirty smoke. You can add a ball valve to them like I did. Load it down with charcoal and tune in your temp like a large drum smoker.
@@24Mangible ok. Which one would you buy to run at 180f - 220F and have no issues. I have never used anything except a in ground fire pit and a slow n sear kettle. The fire pit is great for large cooks. The kettle is ok for cooking briskets. What would you invest in as a smoker for a consistent temp between 180F - 220f. I do not want to add anything to it such as a bbq guru, slow n sear basket, thermoworks signal etc…. It will need to burn clean and at least 8 hrs without having to open the cook chamber and remain in the 180F - 220F temp range without any assistance. ( just in case someone does not know; chicken skin will only crisp up at 150f without drying out)
@@lamarwilliams185 I have a chud box style pit. I have the 36 x 24. And all I did was add a ball valve to the back side to regulate the temp for low and slow. And I use the door notch system for high Temps over 300.
For the hasty bake, are you able to buy the lower rack at a later time or does the base model not include the hardware to put a lower rack in and you just get that when upgrading?
They sell the kit separately for upgrade, so I assume you can add it after the fact. The website also says "no drilling required," so I assume that they put some kind of tabs in there whether you get the lower rack or not.
Of course, calling to confirm would be the safest option.
I just got mine. The bolt holes for the rack that holds the second grate are already drilled. In the default packaging they give you bolt/nut combo to close the hole if you didn’t order the second shelf.
Haven’t put mine together yet since my accessories haven’t arrived.
The roughneck has “HB” and “Kent Rollins” badging. Can decide which one to install.
And the bolting is only for the moving parts - hood, firebox door, handles, etc. The main body is welded.
Thank you for that clarification 👍
and now there is a new stainless-steel model!
You missed the Hasty Bake regular grills that are excellent smoker grills. In business since 1948 and hand made in Tulsa, Oklahoma. The Kent Rollins Roughneck is only a small part of their business. A better description for the products that you showcase here would be: Drum Smokers.
True, Hasty bake does have many other grills. I'm going to talk about the legacy in an upcoming video. And you're also right that these are pretty much drum smokers - minus the drum.
Great video! I recently purchased a 1904 Pits (Trolley model). The have a smaller version which is pretty similar to the Hasty and Chuds. It works well and I really like the design.
How are you liking that pit after using it for a while. I'm looking at the Slinger model to replace my Backwoods Chubby 3400.
Hasty Bake has an optional stainless steel ash pan for the Roughneck.
Grease and juice will vaporize on the diffuser in the Roughneck.
The grate scraper does not work in the Roughneck grates.
Hasty Bake does have a rib hanging system and you can Hange up to 14 racks and cook a brisket at the same time. also the ribs are not inches away from heat.
Ive been thinking of a hasty back or lonestars combo grill. Hmmm.
Hello. Just came across some of your reviews. I've looked at new Pit Boss charcoal pellet combo and wanted to know if it was possible for you to do a review. I May get pure Pellit event thought I love coals and off sets
I did a combo fuel episode already but I am not sure that the Pitboss was out then. th-cam.com/video/WQAYlfUcfDk/w-d-xo.html
I can't promise to review the Pitboss, but I will try to keep it in mind.
You should do more research before posting videos. Seems like you don't know a whole lot on the subject.
This is an older episode (some information may be out of date). You may want to look into some of the newer episodes on my channel on this subject.
Galindo smokers outside of Houston makes great smoke boxes
Check out the Rip Tangle Smoker
Does the Keveri grill/smoker fall under this category? Does anyone have any thoughts on it?
I think it is more in the cabinet smoker category.
@@SmokeMasterD Thanks! Have you reviewed it? Or do you know anyone that has used it? I'm considering whether to get it.
What is the guage of the sheet metal for the hastybake? I can make that with one hand tied behind me back!
From their website - Corten steel: (18 gauge hood and body, 1/4" and 3/16" components)
Good luck on the build!
I would get the chud box
Would the WSM 22 qualify in this comparison?
It would if you took out the water pan, which is the main difference between a bullet smoker and drum smoker. In fact, if you go to hunsaker's website they have things they sell that makes your wsm more like a drum smoker. You may want to check that out.
@@SmokeMasterD thanks, I have the 22, and have used it both with and without the pan. It's also a good budget friendly option for comparison with the other grill/smokers. Thanks again, I enjoy your videos
no because the wsm doesn’t go over 350*
Yes it does
Chud box all day long his channel shows all sorts of different types of cooking methods on it