Good Review. If I needed a pit, I think this would be the one. The one I have was built to my specs in 1983 and still going strong. I'm 70 years old now and not smoking as much as in the past. My pit is not perfect, I would have loved to make some changes but good premade pits weren't available back in my day. I really like what you bought.
So glad my algorithm found your channel. I will definitely ☑️ out Smoke North stick burners. I’m a west coast Canuck (🇨🇦) and ,like you said, I’m facing crazy customs/brokerage/ shipping fees. Prior to your video, I’d narrowed it down to a few that met my criteria. Smoke North now another. I look forward to watching your other videos. 👍 New sub.
Great video. Thanks for the review. I've never heard of this pit until I saw your video. And I agree about the reverse flow. I had a Lang 48. It held temp amazing, but I could never get the bark or tenderness I wanted because it cooked WAYY too fast. Hope this helps somebody else looking for a new pit.
As luck has it,I was fortunate enough to come across your video. I’ve been looking for an offset cooker for awhile and was having a hard time deciding what maker I would buy from. I’m sold on this one. You did a great presentation. Thanks for your time and look forward to more videos.
Glad I could help! The links below save you 25% on pit upgrades as a thanks from them for the side shelf concept i asked for FYI so be sure to take advantage if you do decide to get anything **************** SMOKE NORTH OFFSET (SAVE 25%, applied automatically to all accessories & upgrades) **************** Carlisle 20x42” - bit.ly/60gallonOffset Huron 24x48” - bit.ly/94gallonOffset
I like how you explained your criteria for an offset because like you, I was intrigued by the Franklin pit but didn’t like the lack of damper on the stack and the cut out on the firebox door. I would like to see more comparisons with your KJs but also can you cook some lamb ribs? I heard those are pretty good.
Love your Channel. When I first got my KJ II, you were and still are a great resource for me. After a few weeks of the KJ I fell in love with how interactive it was and knew I would want an offset at some point. I just pulled the trigger on a workhorse 1969 so looking forward to your offset content! Congrats on the purchase, the Carlisle is a beauty!
Hi James, thank you for the video. I have been wanting to get into an offset smoker myself but couldn't find anything that satisfied what I was looking for. This smoker checks off everything on my checklist. I am also new to offset smokers, do you plan on making a series of how to properly run it? I would be very interested in that as your videos are easy to follow and very informative. I watched almost all of your videos when I first got my Big Joe series 3
Check out the Patriot Pits Freedom 94 too. It is a heck of a unit. I just ordered mine the other day. Much heavier duty than many other smokers and partially insulated firebox.
Congrats on the new BBQ. I really appreciated your detailed reasons why you went with the Carlisle instead of some other more popular brands. I, too, have cooked in the dead of winter and it can be hard to maintain a good temp especially if your smoke stack wont close. Cheers!
It honestly looks like a slightly modified Franklin knock-off. No offense or insult meant in the slightest. It's just my first reaction when I saw it. It's great to see you found something you like. I'm sure it works wonderfully.
That's awesome brother! I'm glad to see a Canadian company in the mix here. Them listening to your feedback doesn't surprise me, but makes me even more proud to be a fellow Canadian. I am certainly going to look into this, I am looking for wood fired smoke.
That’s a beautiful grill! I just bought a vertical offset, smoke canyon, from bass pro. Not even close to your quality but I am having a blast as well. It’s just fun when you have the time to build fires.
Congratulations James. The weld quality, the fit and finish seem absolutely first class. A suggestion for cooking in the future, would be smoking lamb ribs. I never tried it cause I can't stand it if it ends up tasting gamey. Lamb can taste phenomenal when not gamey. Pitmaster X tried one couple years ago, they hated it, then they tried once again this year, they called it "The best ribs in my life." Jeremy Yoder once stated that lamb ribs that he had were the best ribs he ever had but he never made a video cooking one. I would like to see another guinea pig before I dive into smoking some myself. LOL. One suggestion, if you were to make a video, do it against a pork rib, perhaps Iberico so you do not intimidate folks from clicking on it. Best hidden secret BBQ ribs?
Actually, the reverse flow is better on a smaller offset than straight through flow. The reverse allows you to use more of your cooking surface. you don't have to avoid the first foot or so as a hot spot therefore giving you more of your smaller surface to use. On a large smoker you can afford to give up that hot spot due to the increased cooking area. This is not just my opinion; it is a common understanding. In fact, Jeremy who you quoted explains this in a couple of his videos. He also has an interview with Fatstack smoker builders who get more specific on this topic. Although admittedly, they no longer offer reverse flow smokers. Regardless, I like the overview of the smoker you bought and will be watching to see how the cooks evolve. Have fun!
I love the cook chamber door! I don't care if smoke leaking from the door doesn't affect the cook. I just want air coming in where it's suppose to and smoke leaving where it's suppose to.
Selection made logically, not bending to the name brand. I'm similar in making decisions per quality/value. I live 60 miles from Austin so buying from that area would not be a problem. This pit looks great with all the features mentioned. Only add on I would have liked is a counter weight. I'm 62 and not getting any stronger, besides it looks pretty cool. Great choice, good luck with the pit. PS. A price for this pit would have been great to have been mentioned.
At 1:00. The comment about small reverse flows is absolutely true. Owner of a Lang 36 and the airflow is horrendous compared to a conventional flow pit.
Nice review! It's a great looking pit. I have a small Shirley Fab reverse flow (24 x 42) on a trailer which I love but I've been curious to cook on a traditional flow offset to see if there's much of a difference in flavor. Keep up the great work
Shirleyfabrication is my fav! I have not bought one yet but I have yet to see anything else that comes close….present smoker included. This one looks exactly like the A.F. One in the short peek I had of it.
Congrats on the pit. I really like the size. Perfect for small family get togethers. Hopefully when it comes time for me to get one prices aren't to high.
Seen several reviews on Franklin smoker and nobody gave it very good ratings. I’d look hard at Lonestar grillz or the Yoder they seem to have very good reviews. Me I’m going gravity fed all the way with a Stumps Baby XL I believe it can’t be beat
Great video James! what a BEAST of a smoker! How are you finding the temperature control with no baffle etc.? Are you able to get it pretty consistent or are you fighting temp swings?
thanks Steve, I have been surprised with how stable it is with no baffle... fresh wood obviously drives it up but you can make it more like a gentle wave on temps vs. spikes and drops
Another great review and have just got the build confirmation of my Franklin build,which I was solely purchasing because it was a Franklin.But when I get the import cost it might be off putting. In the UK we too are starting to get more people building good quality offsets like yours,so you’ve given me something to think about.
I like vents cut into the door of the fire box I get the fire started with the door open but I don’t cook with it open I know where to set mine when adding wood after it gets burning clean again I set the door vents and the damper on the pipe and I’m right back to my temp every time I never liked the door swinging open and the Franklin has no adjustment to it
Aw man, I want one! Definitely looking forward to seeing your videos on this. I’m deciding on my 3rd backyard cooker (4th if you count the propane grill) and this is in the list now.
Great looking pit James! We were approached by another company, but we passed for now. But that made me more interested in offset and this looks great! I will check out the details and look forward to your cooks! Cheers!
Hey man! Have you ever checked out the “Sunterra Denali” our options are limited in Australia without going full custom. Just thought I’d ask if you have any opinions
Id love to see an entire bbq with a few meats and a side all cooked on the offset. I've seen someone do a chicken, brisket and mac and cheese all on the same smoker at the same time.
Love the smoker. So here is the big question! If you could have only one smoker, which one would it be?? Kamado or offset?? And does the food taste better on the offset??
For smoking, a good offset without any doubt. With that said, most people don't have the time or desire to manage to a fire box. Both can cook amazing food, all around it's hard to beat a Kamado because of the ease of use
I am going to do some side by side comparisons to help answer that.... its magic for taste but it comes with a cost of supervision / connivence so i am not sure yet on the only one. i don't think i can make a comparable pizza on the offset but now i kinda want to try lol
Hi James that sure is a nice offset smoker I can see why you picked it. Slightly off topic how does the Meater Probe go with the Stainless steel enclosure?
So with no baffle on the firebox how do you like having to door cracked open for airflow? Also, how long can you go between adding splits to maintain temp? I have to add wood every 15-20 minutes with my old country pit - which is a pain. I definitely would like to find a pit that i can slow burn larger splits so I can get 30-40 minutes between adding wood. Thanks and great review!
thanks Thomas, i am still learning how much i can extend the time and get even temps with the damper settings.... if i leave everything wide open in bush fire mode i am also about 15-20min but on a warmer day (above freezing) playing with the damper i was getting 2x longer so i am curious how much of this is weather vs. the damper providing better times than what i was getting in the dead of winter with everything wide open
I'm new to your channel and look forward to what you have in the the future. I am curious as to what made you want to keep conventional flow instead of reverse flow. The only reason I ask is from the research I have done is that reverse flow is better in anything under 250 gallon. I'm curious if you find something that bucks this statement that I have repeatedly read. I think the department store smokers provide a different taste than bigger smokers and want to upgrade to one that is better and you may have put this one on my radar
sounds like you and i have read some of the same things, but my taste buds tell me anything under 250g that the small backyard reverse flow offsets i don't find taste like what i am expecting from an offset, especially 250g+. This one makes food that tastes like a 500g+ (outside of the smaller wood splits and more fire maintenance) which is what drew me to this style air flow concept as what i wanted given i wasn't willing to dedicate the space to a 500-1000g offset in my yard
That's a sweet pit James, wish I had found that when I was buying mine. As I said before, I bought the Yoder Cheyenne, which I like, but is on the small side (16 inch dia cooking chamber). If I could have bought a Canadian made pitt, perhaps I could have gotten more bang for the buck.
the material costs through covid and now with the international sanctions have not been kind to the pocket book, even with domestic materials given the increased demand. good on you for finding a window at yesterdays market pricing
i learned early on to wait longer for reviews when you are learning a new grill which is why i am taking my time on the head to head. i just did my first offset brisket this past week - th-cam.com/video/0gPr12ysGcw/w-d-xo.html So far, I have had baby backs and pulled pork where there was a clear advantage... st louis, steak, my first beef ribs and pork and brisket were all in the top 5 or 10 of cooks i have done but i wouldn't say better except my last two as i start to figure out how to get the most out of it those videos will come soon
I’m just starting to look at offset bbq’s in Alberta. This one definitely has me smoke curious. Doing a search online and like you not many options. Did you ever consider a Yoder wichita offset smoker which apparently might be available in Canada? If you did, just curious if you noticed anything good or bad about them? Or for that matter if anyone else has one, how quality are they?
I'm curios if there was consideration for the 24x36 model Shirley Fabrication. I'm a fan of the work horse 1975 for an offset 3/8 steel throuout much better price. Shirley Fab is starting to make an offset but I have not heard of Price. It is made with 3/8 steel throuout. It's enjoyable to watch a cook on any quality pit so we will be looking for content.
thanks John, looking forward to sharing more. I didn't explore the Shirley one as after i saw a few cross boarder government taxes it really kills the US made pit coming into Canada which is bizarre it works properly the other way around
Thanks for the review. I came across that smoker awhile ago as well. Looks very nice to me and I like the stainless touches. My only problem is I live in Florida.
HI! Their website says they ship worldwide, but you have to ask them for a quote. It might be interesting to find out how much they would charge to get one to you and let us all know. Since it's built in North America there shouldn't be any duty to pay at the border, and with the low Canadian dollar the exchange might even cover a good chunk of the shipping.
My thoughts on an offset are "go big or go home." I thought the Franklin pit was stupid from the get go because it's very close to the price point you'd pay for a much larger custom pit to be built from an outfit like Lone Star Grillz, Shirley, etc. While three briskets at a time would be plenty of capacity for my family as well, if I was hosting a large barbecue (that's the dream, as I have no social life basically), or was able to swing a from-home barbecue side business like I've seen some people do online, that capacity simply wouldn't cut it. I really like Lone Star Grillz' offset cabinet smokers (they have the regular "barrel" ones too, but the cabinet one gives a lot of capacity with a very small footprint, and you can even get one of the pipe ones with a cabinet built onto the side of it for super capacity, etc). I think an offset would be fun for shorter cooks like chicken and ribs, but for longer cooks like pork butts and briskets I don't think I could be arsed to stay up all night or get up at 3:30 AM or whatever feeding the fire.
I have two big Joes now (selling the classic I bought and replaced it with a series 1) a jr and kettle joe… before getting an offset I have capacity for 6-8 packers and the offset adds another 2-3. a single packer is enough to feed ~30 people so we seldom get through one let alone capacity for enough for near 330 people i know that’s unique to have that kind of capacity so the last thing I wanted was more capacity vs that proper offset taste which this pit delivers without taking up more of the yard
@@SmokingDadBBQ My family must be hogs, as the math we did suggested a packer fed 15 people, as the four of us ate out of it twice, my cousin’s family ate out of it once, and my aunt and uncle ate out of it once…. so around 15. Yeah, I’m speaking for my situation. I could double my capacity if I fired up the Weber kettle, but I’m so used to cooking on the manado now I’d likely screw it up, plus I don’t relish the idea of managing multiple fires at once. I have my eye on one of the insulated cabinets from LSG because it has huge capacity and high efficiency, a built in port for a stoker like the FireBoard 2 Drive + blower fan, and and honestly just looks damn pretty.
I'm curious about the paint job. Is it "pre-weathered"? That seems to be a thing with smokers -- the rustier the better. Bradley seems to have a thing for rust on all of his Chuds products. I had a Yoder smoker prior to my current KJ arsenal that actually came with a can of touch up paint because they knew the paint was not long for the world. It's one reason I like my KJs so much -- I don't think I'll ever see rust.
While you’re being pragmatic about getting the right sized cooker for your backyard, I’m busy taking measurements to fit a 250 gallon smoker in my backyard. Then, I realized a 500 gallon pit is only 3ft longer than a 250. Never mind, my Workhorse 1975 that’s just over a month old. I have a problem. Oh, and congrats!
you have a lot of options, and i agree about skipping the franklin. not being able to adjust a damper, smoke leaks and warping doors so that they don't close are not attributes you want at this price point. I was looking at the Milscale 94 before landing on this.... I am told Smoke North (the one I got) has a new model coming out that goes from 20" chamber to a 24" so effectively my 60g size becomes a 80 which i think is (for me) the perfect sized backyard pit as I just don't do enough large cooks to justify the 94-120g size let alone larger 250+. I heard from a few people in Austin that ordered this pit and found the shipping / US / CAD exchange rate really favourable, i would check that out and maybe they have more details to share on the second generation model i heard is coming out with improvements to mine.
Seems legit. I like the use of stainless as well as regular steel in that. Should help provide got a longer lasting pit, even if properly seasoned and taken care of. Do you have any pictures or video of it when it was fresh out of the crate to see the colour (could have used color, but being Canadian... IYKYK, right,) before using it?
its a lot of fun, but there are times where i want to be out and about so for those cooks i am thinking about 4-5 hours on the offset to get great smoke on a brisket for example, and then move in paper to the kamado to continue on the rest of the day as paper still allows some bark to form but you get the set it and forget it convenience ... thats the plan at least. mid week meals for our family the joe is the more convenient option for things like some chicken thighs, or burgers, pizza, steak etc
@@SmokingDadBBQ super helpful! Thanks James! It is alluring to me as well, but with young kiddos, I think my Joe is as labor intense as I can afford these days before the wife puts me in the smoker!
Jeremy has had them on his channel going back to the beginning.... the same unique to shipping into Canada tax issue that made my others 2-3x their actual cost when all said and done was part of that whereas I saw in an earlier comment people from Florida got a quote on this exact pit into the US for less than Mill Scale (TX) to FL. Being able to see the pit in person helped, and while there were things on the Franklin I didn't like (warped firebox door, no damper etc.) Jeremy did say in several videos its the best performing backyard offset he has ever used so i wanted the performance without the drawbacks above which is what lead me to this as its very similar in the right ways and has some key differences on the things i didn't like
I looked at their images online and they sure as hell can't weld, even the one in the video has huge pores in the round seams, in the end caps, just look at 10:03, there is big clusters of porosity in the welds. Now, will this affect the performance, no, but for this pricepoint id expect them to look flawless.
i am not a welder and know nothing about welds so i had a local fabricator look at it an he told me he couldn't make me this pit for less money and then he bought one. The hinge and doors all seem well made and it doesnt have the issues i saw on the franklin so i am happy with my purchase but appreciate you chiming in given more experience with welds
From the website below, i think it will be fine. I have neighbours with this type of wood on their deck and it has held up amazing solid slab of oiled ipe wood. Also known as Brazilian walnut, ipe is a sustainable exotic hardwood known for being extremely dense and resistant to rot, mould, and insects. Ipe is very difficult to scratch, is 'Class A' fire resistant, and can last more than 75 years outside in the elements. Paired with a set of 304 stainless steel folding shelf brackets, this beautiful upgrade is built to last for life.
they do a nice job, I emailed with an inquiry a year back and never heard back. coming into Canada for duties is so much worse than going the other way or within the US…. between these two things I didn’t pursue them any further after finding a responsive quality manufacturer without the into Canada tax issues
yes this, and i typically add oil (especially to the firebox) when its hot after a cook and let that build up layers of seasoning. i also have the cover when i remember to use it
most fabricators have a warning on their sites saying the cost of materials have doubled... i didn't believe it until i got a custom quote that was more expensive. hopefully not a long term thing that never corrects
Can't trust a review without the dislikes or problems. Not sure if it is a case of you're so new to BBQ that you don't know or if you are just too enthusiastic to share them.
outside of the cost I can't even know with that question think of things I don't like.... at first i thought I would want probes all over the place like the 4 gauge setup on the 1975 but after doing some testing i found this placement does a really good job at giving you information representative of the cook chamber. I also thought looking at the franklin pit i wanted something like its integrated waterpan but this comes at the cost of grid space reducing capacity, and i like the shelf this has directly above as it evaporates the water well without reducing grid capacity. I am sure as more than 6 months goes on this will evolve as i find more things i like and maybe don't so i can update in the future as those things surface
i am not sure how much the global steel shortages are impacting this... when i had a local pit builder tell me it they couldn't make it for less nor could i get a franklin or mill scale for less
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Good Review. If I needed a pit, I think this would be the one. The one I have was built to my specs in 1983 and still going strong. I'm 70 years old now and not smoking as much as in the past. My pit is not perfect, I would have loved to make some changes but good premade pits weren't available back in my day. I really like what you bought.
Thanks
I just found this channel I love his enthusiasm. He can barley contain his happiness. I'm subbed.
Thanks!
So glad my algorithm found your channel. I will definitely ☑️ out Smoke North stick burners. I’m a west coast Canuck (🇨🇦) and ,like you said, I’m facing crazy customs/brokerage/ shipping fees. Prior to your video, I’d narrowed it down to a few that met my criteria. Smoke North now another. I look forward to watching your other videos. 👍 New sub.
It's impressively constructed and comes with a super high price tag, but I'm really yearning for it now! This will last years and years...
My Grand champ is taking care of business but man I love that Smoke North, wish I had the money for a pit like that. Some day lol
its a big step into the premium backyard pits for sure but glad to hear the grand champ is treating you well
Great video. Thanks for the review. I've never heard of this pit until I saw your video. And I agree about the reverse flow. I had a Lang 48. It held temp amazing, but I could never get the bark or tenderness I wanted because it cooked WAYY too fast. Hope this helps somebody else looking for a new pit.
thanks!
As luck has it,I was fortunate enough to come across your video. I’ve been looking for an offset cooker for awhile and was having a hard time deciding what maker I would buy from. I’m sold on this one. You did a great presentation. Thanks for your time and look forward to more videos.
Glad I could help! The links below save you 25% on pit upgrades as a thanks from them for the side shelf concept i asked for FYI so be sure to take advantage if you do decide to get anything
****************
SMOKE NORTH OFFSET (SAVE 25%, applied automatically to all accessories & upgrades)
****************
Carlisle 20x42” - bit.ly/60gallonOffset
Huron 24x48” - bit.ly/94gallonOffset
Is this your first stick burner? I’m concerned about keeping the fire at temperature but mostly the proper smoke. This would be my first stick burner.
I like how you explained your criteria for an offset because like you, I was intrigued by the Franklin pit but didn’t like the lack of damper on the stack and the cut out on the firebox door. I would like to see more comparisons with your KJs but also can you cook some lamb ribs? I heard those are pretty good.
Lamb ribs are a great idea!
Love your Channel. When I first got my KJ II, you were and still are a great resource for me. After a few weeks of the KJ I fell in love with how interactive it was and knew I would want an offset at some point. I just pulled the trigger on a workhorse 1969 so looking forward to your offset content! Congrats on the purchase, the Carlisle is a beauty!
Right on, congrats on your 1969
Hi James, thank you for the video. I have been wanting to get into an offset smoker myself but couldn't find anything that satisfied what I was looking for. This smoker checks off everything on my checklist. I am also new to offset smokers, do you plan on making a series of how to properly run it? I would be very interested in that as your videos are easy to follow and very informative. I watched almost all of your videos when I first got my Big Joe series 3
Check out the Patriot Pits Freedom 94 too. It is a heck of a unit. I just ordered mine the other day. Much heavier duty than many other smokers and partially insulated firebox.
Congrats on the new BBQ. I really appreciated your detailed reasons why you went with the Carlisle instead of some other more popular brands. I, too, have cooked in the dead of winter and it can be hard to maintain a good temp especially if your smoke stack wont close. Cheers!
yes once i saw the details on the franklin pit like that i started looking for another option
@@SmokingDadBBQ how do you like the offset in Canadian winter? How much wood do you burn for a 12 hour cook in summer or winter? Thanks!
I'm happy for you, and your new offset. May you enjoy it for many years to come!
thanks Don
Great review - I've now ordered a Carlisle. With extras may I add, so thanks for the discount code.
Right on!
It honestly looks like a slightly modified Franklin knock-off. No offense or insult meant in the slightest. It's just my first reaction when I saw it.
It's great to see you found something you like. I'm sure it works wonderfully.
That's awesome brother! I'm glad to see a Canadian company in the mix here. Them listening to your feedback doesn't surprise me, but makes me even more proud to be a fellow Canadian. I am certainly going to look into this, I am looking for wood fired smoke.
Right on!
That’s a beautiful grill! I just bought a vertical offset, smoke canyon, from bass pro. Not even close to your quality but I am having a blast as well. It’s just fun when you have the time to build fires.
100% agree - thanks!
Wow that looks like such a beauty, James! Congrats - and I wish you many years of amazing bark!
Thanks!
I’ve been waiting somewhat impatiently for this video. Thanks. It looks amazing.
thanks
Looks really good. I wanted a Mill scale smoker. Insane to buy and ship here to Saskatchewan so I built my own 80 gallon and saved tons.
i hear you, the shipping and duties really turned into a scary number
Congratulations James. The weld quality, the fit and finish seem absolutely first class. A suggestion for cooking in the future, would be smoking lamb ribs. I never tried it
cause I can't stand it if it ends up tasting gamey. Lamb can taste phenomenal when not gamey. Pitmaster X tried one couple years ago, they hated it, then they tried
once again this year, they called it "The best ribs in my life." Jeremy Yoder once stated that lamb ribs that he had were the best ribs he ever had but he never made a video
cooking one. I would like to see another guinea pig before I dive into smoking some myself. LOL. One suggestion, if you were to make a video, do it against a pork rib, perhaps Iberico so you do not intimidate folks from clicking on it. Best hidden secret BBQ ribs?
great idea!
Actually, the reverse flow is better on a smaller offset than straight through flow. The reverse allows you to use more of your cooking surface. you don't have to avoid the first foot or so as a hot spot therefore giving you more of your smaller surface to use. On a large smoker you can afford to give up that hot spot due to the increased cooking area. This is not just my opinion; it is a common understanding. In fact, Jeremy who you quoted explains this in a couple of his videos. He also has an interview with Fatstack smoker builders who get more specific on this topic. Although admittedly, they no longer offer reverse flow smokers. Regardless, I like the overview of the smoker you bought and will be watching to see how the cooks evolve. Have fun!
thanks!
I love the cook chamber door! I don't care if smoke leaking from the door doesn't affect the cook. I just want air coming in where it's suppose to and smoke leaving where it's suppose to.
I totally agree!
Congrats man! That pits a beauty, looking forward to watching your cooks on it!
thanks. You and me both!
Selection made logically, not bending to the name brand. I'm similar in making decisions per quality/value. I live 60 miles from Austin so buying from that area would not be a problem. This pit looks great with all the features mentioned. Only add on I would have liked is a counter weight. I'm 62 and not getting any stronger, besides it looks pretty cool. Great choice, good luck with the pit. PS. A price for this pit would have been great to have been mentioned.
At 1:00. The comment about small reverse flows is absolutely true. Owner of a Lang 36 and the airflow is horrendous compared to a conventional flow pit.
How significant and noticeable is the flavor of fat smoke, from fat drippings inside the Lang?
@@CoolJay77 none in my opinion. WSM for that
that is what i noticed tasting it too
Nice review! It's a great looking pit. I have a small Shirley Fab reverse flow (24 x 42) on a trailer which I love but I've been curious to cook on a traditional flow offset to see if there's much of a difference in flavor. Keep up the great work
Shirleyfabrication is my fav! I have not bought one yet but I have yet to see anything else that comes close….present smoker included. This one looks exactly like the A.F. One in the short peek I had of it.
Congrats James! Can't wait to see your thoughts on the difference between your offset brisket compared to the Joe!
Congrats on the pit. I really like the size. Perfect for small family get togethers. Hopefully when it comes time for me to get one prices aren't to high.
I hope so too!
Seen several reviews on Franklin smoker and nobody gave it very good ratings. I’d look hard at Lonestar grillz or the Yoder they seem to have very good reviews. Me I’m going gravity fed all the way with a Stumps Baby XL I believe it can’t be beat
ya i am actually glad it didn't ship right away based on what i have seen in the year since
Great review! Always nice to see the criteria behind a purchase. Looking forward to seeing more cooks!
Thanks for watching! Can't wait for the first brisket
Great video James! what a BEAST of a smoker! How are you finding the temperature control with no baffle etc.? Are you able to get it pretty consistent or are you fighting temp swings?
thanks Steve, I have been surprised with how stable it is with no baffle... fresh wood obviously drives it up but you can make it more like a gentle wave on temps vs. spikes and drops
This smoker looks absolutely awesome. I want one
It's so good!
Another great review and have just got the build confirmation of my Franklin build,which I was solely purchasing because it was a Franklin.But when I get the import cost it might be off putting.
In the UK we too are starting to get more people building good quality offsets like yours,so you’ve given me something to think about.
Good luck in your search!
Very nicely built smoker!
And you also bought local, which supports local businesses.
100%. cheers
I like vents cut into the door of the fire box I get the fire started with the door open but I don’t cook with it open I know where to set mine when adding wood after it gets burning clean again I set the door vents and the damper on the pipe and I’m right back to my temp every time I never liked the door swinging open and the Franklin has no adjustment to it
Aw man, I want one! Definitely looking forward to seeing your videos on this. I’m deciding on my 3rd backyard cooker (4th if you count the propane grill) and this is in the list now.
haha good luck with your search... tomorrows video is a steak on it to see if it can sear
That is a real beauty James, Have lots of fun with it!
thanks Ron
Looks Great!! With Easter around the corner would like to see a Ham on the KJ.
That would be cool... but i don't think i will get to it in time
Great looking pit James! We were approached by another company, but we passed for now. But that made me more interested in offset and this looks great! I will check out the details and look forward to your cooks! Cheers!
Very cool! Its a lot more involved than the Joe but the payoff is awesome
I don't need one, but now I want one. :)
hahaha sorry
Great as always James. I've been researching an offset but here in Spain, my options seem limited sadly.
you might need to find a local fabricator
@@SmokingDadBBQ Yeah, there are plenty of those. Good idea.
Congrats on the pit brother 👍🏼👍🏼looking good🔥🔥👌👌 looking forward to future cooks on it 💯💯💯enjoy
thanks so much
Hey man! Have you ever checked out the “Sunterra Denali” our options are limited in Australia without going full custom. Just thought I’d ask if you have any opinions
Id love to see an entire bbq with a few meats and a side all cooked on the offset. I've seen someone do a chicken, brisket and mac and cheese all on the same smoker at the same time.
Sounds good! Funny enough thats todays video on the KJ (brisket, pork and chicken)
Love the smoker. So here is the big question! If you could have only one smoker, which one would it be?? Kamado or offset?? And does the food taste better on the offset??
For smoking, a good offset without any doubt. With that said, most people don't have the time or desire to manage to a fire box. Both can cook amazing food, all around it's hard to beat a Kamado because of the ease of use
I am going to do some side by side comparisons to help answer that.... its magic for taste but it comes with a cost of supervision / connivence so i am not sure yet on the only one. i don't think i can make a comparable pizza on the offset but now i kinda want to try lol
Hi James that sure is a nice offset smoker I can see why you picked it. Slightly off topic how does the Meater Probe go with the Stainless steel enclosure?
no issues, have used it many times... i even think in a few clips of the beef ribs and pork butts etc
@@SmokingDadBBQ Thanks James.
Great offset, how does the smoke taste compare to the Komodo? Can you really tell that big of a difference?
i can already tell the difference, going to do some head to heads to see / compare more
So with no baffle on the firebox how do you like having to door cracked open for airflow? Also, how long can you go between adding splits to maintain temp? I have to add wood every 15-20 minutes with my old country pit - which is a pain. I definitely would like to find a pit that i can slow burn larger splits so I can get 30-40 minutes between adding wood. Thanks and great review!
thanks Thomas, i am still learning how much i can extend the time and get even temps with the damper settings.... if i leave everything wide open in bush fire mode i am also about 15-20min but on a warmer day (above freezing) playing with the damper i was getting 2x longer so i am curious how much of this is weather vs. the damper providing better times than what i was getting in the dead of winter with everything wide open
@@SmokingDadBBQ thanks! Bbq for me is not a winter hobby!
I'm new to your channel and look forward to what you have in the the future. I am curious as to what made you want to keep conventional flow instead of reverse flow. The only reason I ask is from the research I have done is that reverse flow is better in anything under 250 gallon. I'm curious if you find something that bucks this statement that I have repeatedly read. I think the department store smokers provide a different taste than bigger smokers and want to upgrade to one that is better and you may have put this one on my radar
sounds like you and i have read some of the same things, but my taste buds tell me anything under 250g that the small backyard reverse flow offsets i don't find taste like what i am expecting from an offset, especially 250g+. This one makes food that tastes like a 500g+ (outside of the smaller wood splits and more fire maintenance) which is what drew me to this style air flow concept as what i wanted given i wasn't willing to dedicate the space to a 500-1000g offset in my yard
Great video, I myself am looking at a workhorse 1969, that’s a good looking pit you have though
Thanks 👍
That's a sweet pit James, wish I had found that when I was buying mine.
As I said before, I bought the Yoder Cheyenne, which I like, but is on the small side (16 inch dia cooking chamber).
If I could have bought a Canadian made pitt, perhaps I could have gotten more bang for the buck.
thanks Brian, I thought the Cheyenne was larger interesting.
@@SmokingDadBBQ The loaded Whichata is larger.
Beautiful smoker, that price though, eh? Thank goodness I got my Lone Star grillz offset a year ago at the price I did! Enjoy your channel…
the material costs through covid and now with the international sanctions have not been kind to the pocket book, even with domestic materials given the increased demand. good on you for finding a window at yesterdays market pricing
OK, I bot the Big Joe 3 because of you. Does this make brisket bettter that the bj3 with slo roller?
i learned early on to wait longer for reviews when you are learning a new grill which is why i am taking my time on the head to head. i just did my first offset brisket this past week - th-cam.com/video/0gPr12ysGcw/w-d-xo.html
So far, I have had baby backs and pulled pork where there was a clear advantage... st louis, steak, my first beef ribs and pork and brisket were all in the top 5 or 10 of cooks i have done but i wouldn't say better except my last two as i start to figure out how to get the most out of it
those videos will come soon
I’m just starting to look at offset bbq’s in Alberta. This one definitely has me smoke curious. Doing a search online and like you not many options. Did you ever consider a Yoder wichita offset smoker which apparently might be available in Canada? If you did, just curious if you noticed anything good or bad about them? Or for that matter if anyone else has one, how quality are they?
I'm curios if there was consideration for the 24x36 model Shirley Fabrication. I'm a fan of the work horse 1975 for an offset 3/8 steel throuout much better price. Shirley Fab is starting to make an offset but I have not heard of Price. It is made with 3/8 steel throuout. It's enjoyable to watch a cook on any quality pit so we will be looking for content.
thanks John, looking forward to sharing more. I didn't explore the Shirley one as after i saw a few cross boarder government taxes it really kills the US made pit coming into Canada which is bizarre it works properly the other way around
Thanks for the review. I came across that smoker awhile ago as well. Looks very nice to me and I like the stainless touches. My only problem is I live in Florida.
HI! Their website says they ship worldwide, but you have to ask them for a quote. It might be interesting to find out how much they would charge to get one to you and let us all know. Since it's built in North America there shouldn't be any duty to pay at the border, and with the low Canadian dollar the exchange might even cover a good chunk of the shipping.
My shipping quote from Canada to Indiana was around $750-$800
@@ryanhorace5726 that’s not bad at all. I got one from mill scale from Texas to Florida and it was $1200. Was about 1100 miles
Ya I got a quote from Mill Scale myself and it was $1,100
thanks all for sharing the shipping info... i heard from a few members it was fair but this confirms that so thanks for sharing
Hey
Great video
Has the link expired ? I am about to order mine
no i think its working still
My thoughts on an offset are "go big or go home." I thought the Franklin pit was stupid from the get go because it's very close to the price point you'd pay for a much larger custom pit to be built from an outfit like Lone Star Grillz, Shirley, etc. While three briskets at a time would be plenty of capacity for my family as well, if I was hosting a large barbecue (that's the dream, as I have no social life basically), or was able to swing a from-home barbecue side business like I've seen some people do online, that capacity simply wouldn't cut it.
I really like Lone Star Grillz' offset cabinet smokers (they have the regular "barrel" ones too, but the cabinet one gives a lot of capacity with a very small footprint, and you can even get one of the pipe ones with a cabinet built onto the side of it for super capacity, etc). I think an offset would be fun for shorter cooks like chicken and ribs, but for longer cooks like pork butts and briskets I don't think I could be arsed to stay up all night or get up at 3:30 AM or whatever feeding the fire.
I have two big Joes now (selling the classic I bought and replaced it with a series 1) a jr and kettle joe… before getting an offset I have capacity for 6-8 packers and the offset adds another 2-3.
a single packer is enough to feed ~30 people so we seldom get through one let alone capacity for enough for near 330 people
i know that’s unique to have that kind of capacity so the last thing I wanted was more capacity vs that proper offset taste which this pit delivers without taking up more of the yard
@@SmokingDadBBQ My family must be hogs, as the math we did suggested a packer fed 15 people, as the four of us ate out of it twice, my cousin’s family ate out of it once, and my aunt and uncle ate out of it once…. so around 15.
Yeah, I’m speaking for my situation. I could double my capacity if I fired up the Weber kettle, but I’m so used to cooking on the manado now I’d likely screw it up, plus I don’t relish the idea of managing multiple fires at once.
I have my eye on one of the insulated cabinets from LSG because it has huge capacity and high efficiency, a built in port for a stoker like the FireBoard 2 Drive + blower fan, and and honestly just looks damn pretty.
I'm curious about the paint job. Is it "pre-weathered"? That seems to be a thing with smokers -- the rustier the better. Bradley seems to have a thing for rust on all of his Chuds products. I had a Yoder smoker prior to my current KJ arsenal that actually came with a can of touch up paint because they knew the paint was not long for the world. It's one reason I like my KJs so much -- I don't think I'll ever see rust.
its raw steal that has been seasoned with a coat of oil from the factory which i continue to build up... no paint
Does the workhorse and mil scale do their door and firebox cut like the Franklin pit ? Or is it like the smoke north pit?
Is that a gasket around the door? If so, why?
Look forward to some cooking videos with that pit.
You and me both!
Do you like Rush?
Wow! That's Super Nice!! Got me wanting one.
thanks
You need to look at the Shirley Fabrication pits.
they do some nice work, same issue for the coming into Canada tax that artificially drives the price up for Canadians
While you’re being pragmatic about getting the right sized cooker for your backyard, I’m busy taking measurements to fit a 250 gallon smoker in my backyard. Then, I realized a 500 gallon pit is only 3ft longer than a 250.
Never mind, my Workhorse 1975 that’s just over a month old.
I have a problem.
Oh, and congrats!
hahaha thanks and congrats on your 75
Canadians check out Midwest BBQ pits as well. Great product and quite affordable. That's who made my 120 gallon pit.
right on, congrats
Great looking quality smoker. Congrats
Thanks 👍
I live in Austin Texas. What smoker do you recommend? I rather skip the Franklin
you have a lot of options, and i agree about skipping the franklin. not being able to adjust a damper, smoke leaks and warping doors so that they don't close are not attributes you want at this price point.
I was looking at the Milscale 94 before landing on this.... I am told Smoke North (the one I got) has a new model coming out that goes from 20" chamber to a 24" so effectively my 60g size becomes a 80 which i think is (for me) the perfect sized backyard pit as I just don't do enough large cooks to justify the 94-120g size let alone larger 250+.
I heard from a few people in Austin that ordered this pit and found the shipping / US / CAD exchange rate really favourable, i would check that out and maybe they have more details to share on the second generation model i heard is coming out with improvements to mine.
I would love to have one of these. Very nice!
thanks
Seems legit. I like the use of stainless as well as regular steel in that. Should help provide got a longer lasting pit, even if properly seasoned and taken care of.
Do you have any pictures or video of it when it was fresh out of the crate to see the colour (could have used color, but being Canadian... IYKYK, right,) before using it?
i have some pictures but not sure how to post them, it looked pretty much the same, the firebox was less dark as i have seasoned it more
@@SmokingDadBBQ can you use the community post thing? I still haven't figured out all of this TH-cam stuff.
great review and points made!
Thanks!
Where can I buy the 60 gallon smoker? On their website, I only see the 85 gallon.
It’s been replaced by the second Gen which is a deeper chamber and larger fb so it’s now 85
Do you see yourself moving to this as your primary smoker, or is the Kamado Joe still your go to?
its a lot of fun, but there are times where i want to be out and about so for those cooks i am thinking about 4-5 hours on the offset to get great smoke on a brisket for example, and then move in paper to the kamado to continue on the rest of the day as paper still allows some bark to form but you get the set it and forget it convenience ... thats the plan at least. mid week meals for our family the joe is the more convenient option for things like some chicken thighs, or burgers, pizza, steak etc
@@SmokingDadBBQ super helpful! Thanks James! It is alluring to me as well, but with young kiddos, I think my Joe is as labor intense as I can afford these days before the wife puts me in the smoker!
Did you ever consider the Fat Stack Smoker? That’s what I’m gonna buy next.
Good question. That’s mad scientist favorite. Would like to know why it was not on the short list as well.
Jeremy has had them on his channel going back to the beginning.... the same unique to shipping into Canada tax issue that made my others 2-3x their actual cost when all said and done was part of that whereas I saw in an earlier comment people from Florida got a quote on this exact pit into the US for less than Mill Scale (TX) to FL.
Being able to see the pit in person helped, and while there were things on the Franklin I didn't like (warped firebox door, no damper etc.) Jeremy did say in several videos its the best performing backyard offset he has ever used so i wanted the performance without the drawbacks above which is what lead me to this as its very similar in the right ways and has some key differences on the things i didn't like
@@SmokingDadBBQ that where I learned about the Fat Stacker Smoker from Jeremy from Mad Scientist Barbecue.
I looked at their images online and they sure as hell can't weld, even the one in the video has huge pores in the round seams, in the end caps, just look at 10:03, there is big clusters of porosity in the welds. Now, will this affect the performance, no, but for this pricepoint id expect them to look flawless.
i am not a welder and know nothing about welds so i had a local fabricator look at it an he told me he couldn't make me this pit for less money and then he bought one. The hinge and doors all seem well made and it doesnt have the issues i saw on the franklin so i am happy with my purchase but appreciate you chiming in given more experience with welds
Thank you for this information
My pleasure
don't know how long that wooden shelf will last. do they have a stainless steel option?
From the website below, i think it will be fine. I have neighbours with this type of wood on their deck and it has held up amazing
solid slab of oiled ipe wood. Also known as Brazilian walnut, ipe is a sustainable exotic hardwood known for being extremely dense and resistant to rot, mould, and insects. Ipe is very difficult to scratch, is 'Class A' fire resistant, and can last more than 75 years outside in the elements.
Paired with a set of 304 stainless steel folding shelf brackets, this beautiful upgrade is built to last for life.
Damn thing is fantastic! Thanks buddy
thanks
What about the smaller footprint “69 or “57 workhorse?
Agree! Anything that swinged you away from those smaller models?
they do a nice job, I emailed with an inquiry a year back and never heard back. coming into Canada for duties is so much worse than going the other way or within the US…. between these two things I didn’t pursue them any further after finding a responsive quality manufacturer without the into Canada tax issues
@@SmokingDadBBQ pitty about that custom tax!
Looking forward to seeing more offset cooks!!!
Looks like a great pit!
I love it!
This dude is a cool cat.
😊
Any tips on cave living?
lol
How is this thing not rusting?
I’m guessing because it is seasoned with oil. Their website indicates that they ship it with a coating of oil
yes this, and i typically add oil (especially to the firebox) when its hot after a cook and let that build up layers of seasoning. i also have the cover when i remember to use it
You should consider moving to the source of the Texas post oak…
i keep trying to sell the wife on that 😊
5k. Crazy
most fabricators have a warning on their sites saying the cost of materials have doubled... i didn't believe it until i got a custom quote that was more expensive. hopefully not a long term thing that never corrects
Can't trust a review without the dislikes or problems. Not sure if it is a case of you're so new to BBQ that you don't know or if you are just too enthusiastic to share them.
outside of the cost I can't even know with that question think of things I don't like.... at first i thought I would want probes all over the place like the 4 gauge setup on the 1975 but after doing some testing i found this placement does a really good job at giving you information representative of the cook chamber.
I also thought looking at the franklin pit i wanted something like its integrated waterpan but this comes at the cost of grid space reducing capacity, and i like the shelf this has directly above as it evaporates the water well without reducing grid capacity.
I am sure as more than 6 months goes on this will evolve as i find more things i like and maybe don't so i can update in the future as those things surface
$4,180.00 hmmm NOOOOO.................
i am not sure how much the global steel shortages are impacting this... when i had a local pit builder tell me it they couldn't make it for less nor could i get a franklin or mill scale for less
For 5k plus tax it’s worth looking to a local fabricator
for sure, my local quotes were no cheaper to make something comparable but i know this varies by region
Great video I'm from St. Thomas Ont and I'd like to get one.
i might be selling my Huron Gen 2 and buying out the demo Echo reverse flow. Email me if interested
@@SmokingDadBBQAre you still selling yours?
@@mubeenbil sold already