The angle iron in the throat acts as a diverter that splits the heat and airflow into both top-down and bottom-up cooking. It is a simple but valuable addition that reduces what would otherwise be a much larger hot spot on the firebox end of the grate. And it proves that not all backyard smokers are created equal. Thank you and M&M for being innovators.
You know what, Jirb? I gotta be real with you. I'm usually all about those classic open offset smokers, you know, they've got that cool look and all. The Millscale 94 is just to die for. But I've gotta give props to you and the M&M crew for coming up with something fresh and super handy for backyard cooks. I've got this little 16x36 smoker on my terrace in Rome, and honestly, a good third of the cooking grate is pretty much useless. It's crazy that you can't just "squeeze in" seven briskets on it, but actually cook them right. Most manufacturers don't really spell it out, but fitting pieces of meat and actually cooking them are two different things. I can only "fit" four briskets on mine, and I'd have to toss two in the trash when I'm done. All those extras like the foldable stack, front shelf, and extra thermometers? Nah, I don't think this smoker needs any of that. It's meant to be a game-changer, and seemingly it lives up to that. Those notches on the damper are so simple yet so smart, it makes you wonder why no one thought of it before. I'm totally with you on adjusting the damper to control the airflow and spread heat evenly across the cooking chamber. It works like a charm, even on my small 33-gallon smoker, especially when the pipe has a straight end cap with no collector. Each design has its own way of doing things for the best results. As for those folks comparing prices with the 1975, I guess they've got a point. You really can't go wrong with either smoker, mind you, but the 1975 can't be used exactly in its entirety like any other open offset. Yeah, the gauges might show the same temp on both sides, but that's because the hot spot is at 3/4th of the grate instead of the far end, because they've designed the throat lip to move it away from the right hand thermometer. Anyway, I'm getting off track here. I just wanted to give you and the team some props for being innovative and coming up with something that actually delivers. As usual, talk is cheap but you get things done. You did an awesome job. Best of luck, Jirb! 🙌🔥
At 26:00 minutes you start to explain how to even up the heat in the Goldies Smoker. hope everyone realizes that is the part of this video that everyone needs to focus on and learn to do. It is very important. Thank you, Jirby BBQ....
Jirby, Love all the videos and content! Also, really love the story behind all of this. Childhood friends, working for other BBQ restaurants, etc.. I have a small side hustle selling BBQ and a fairly consistent product when it comes to the brisket. I am wanting to incorporate your method but I'm going to inject my brisket overnight prior to smoking it Goldees way the next day. I would like to see somebody try this out as well just adding this one additional step. Give me your thoughts.
Jirby have M&M weld on brackets for accessories you can upsell such as folding shelf. This is why Traeger is successful. The money is made in the accessories. Not the smokers.
Jirby, Hilarious comments! My favorite was “You are controlled by the pit. You don’t control it!” Franklin is trying to turn us all into robots! I’m sure others will put out videos going to bat for the Goldee’s smoker too. Can you and M&M patent that design? I have an idea to deal with the giant 8ft stack that Ant says may not fit anywhere. Put a backboard and hoop on it and let the kids shoot hoops while the bbq is going on!😂
Hey Jirby - Every time I see this cool new pit I think, what if they made the end of the elbow look like a smoke collection box that opens the pipe up horizontally and spreads the smoke out right before it enters the cooking chamber. Did y’all consider something like that when designing?… maybe a good thing to consider in Goldees 2.0 smoker version…
Your honesty is so key and why so many people listen. Not just with your review but all your vids. Thanks
The angle iron in the throat acts as a diverter that splits the heat and airflow into both top-down and bottom-up cooking. It is a simple but valuable addition that reduces what would otherwise be a much larger hot spot on the firebox end of the grate. And it proves that not all backyard smokers are created equal. Thank you and M&M for being innovators.
My family and I flew over from U.K. to try proper Texas BBQ and Goldees blew our socks off !! Beautiful food and people. ! Much love from 🇬🇧 ♥️
Thank you!!! ❤️
Watched it live, I enjoy watching all your videos, Jonny.
You know what, Jirb? I gotta be real with you. I'm usually all about those classic open offset smokers, you know, they've got that cool look and all. The Millscale 94 is just to die for. But I've gotta give props to you and the M&M crew for coming up with something fresh and super handy for backyard cooks.
I've got this little 16x36 smoker on my terrace in Rome, and honestly, a good third of the cooking grate is pretty much useless. It's crazy that you can't just "squeeze in" seven briskets on it, but actually cook them right. Most manufacturers don't really spell it out, but fitting pieces of meat and actually cooking them are two different things. I can only "fit" four briskets on mine, and I'd have to toss two in the trash when I'm done.
All those extras like the foldable stack, front shelf, and extra thermometers? Nah, I don't think this smoker needs any of that. It's meant to be a game-changer, and seemingly it lives up to that. Those notches on the damper are so simple yet so smart, it makes you wonder why no one thought of it before.
I'm totally with you on adjusting the damper to control the airflow and spread heat evenly across the cooking chamber. It works like a charm, even on my small 33-gallon smoker, especially when the pipe has a straight end cap with no collector. Each design has its own way of doing things for the best results.
As for those folks comparing prices with the 1975, I guess they've got a point. You really can't go wrong with either smoker, mind you, but the 1975 can't be used exactly in its entirety like any other open offset. Yeah, the gauges might show the same temp on both sides, but that's because the hot spot is at 3/4th of the grate instead of the far end, because they've designed the throat lip to move it away from the right hand thermometer.
Anyway, I'm getting off track here. I just wanted to give you and the team some props for being innovative and coming up with something that actually delivers. As usual, talk is cheap but you get things done. You did an awesome job. Best of luck, Jirb! 🙌🔥
Folding stack is a must, especially with that tall stack on the goldees
At 26:00 minutes you start to explain how to even
up the heat
in the Goldies Smoker.
hope everyone realizes that
is the part of this video that
everyone needs to focus
on and learn to do. It is very important.
Thank you,
Jirby BBQ....
I wish there was an off-road package
Take it to your local welding shop, it's not difficult to have it fabricated
Hey Jirby, what happened to the fire mgmt video u had on the 94 mill scale?
Love these reaction videos thanks for doing them Jirby
Jonny, can you oil it with linseed oil instead of pam or any fat spray ?
I live in Kennedale. Just tell everyone that the secret to the #1 bbq is trash mountain located just down the road 😂😂😂 jkjk but Fr tho
we need a "this is golden brown" jirby shirt
Im starting to realize bbq is my passion i could do it everyday and never have to work a day in my life
Where do I get my “It’s Golden Brown Bro” Jirby T-shirt?
Jirby, Love all the videos and content! Also, really love the story behind all of this. Childhood friends, working for other BBQ restaurants, etc.. I have a small side hustle selling BBQ and a fairly consistent product when it comes to the brisket. I am wanting to incorporate your method but I'm going to inject my brisket overnight prior to smoking it Goldees way the next day. I would like to see somebody try this out as well just adding this one additional step. Give me your thoughts.
Where are all the promised bbq/cooking videos showing air vent placement etc? Oh yea they’re busy opening their rib joint. Got it!
Marketing 101
😔
Jirby have M&M weld on brackets for accessories you can upsell such as folding shelf. This is why Traeger is successful. The money is made in the accessories. Not the smokers.
Very nice cooker thought, I'd use it...
dude I love these reaction vids
Jirby,
Hilarious comments! My favorite was “You are controlled by the pit. You don’t control it!” Franklin is trying to turn us all into robots! I’m sure others will put out videos going to bat for the Goldee’s smoker too. Can you and M&M patent that design?
I have an idea to deal with the giant 8ft stack that Ant says may not fit anywhere. Put a backboard and hoop on it and let the kids shoot hoops while the bbq is going on!😂
Hey Jirby - Every time I see this cool new pit I think, what if they made the end of the elbow look like a smoke collection box that opens the pipe up horizontally and spreads the smoke out right before it enters the cooking chamber. Did y’all consider something like that when designing?… maybe a good thing to consider in Goldees 2.0 smoker version…
Jirby decided to wage war on Aaron Franklin and Millscale. This could go really good or really bad for Goldees.
My barbecue pit is homemade and it came with a baffle should I customize it
That smoker is dope.
Zoooom
There golden brown...lol
Post
Just get on with the video so aggravating