Old school? Nah, Old School takes me back to the 50's when two old black gentlemen had a setup in their back yard using old refrigerator carcasses and indirect hickory fires with a few pecan logs along the way. They only cooked ribs and butts. My grandparents would go down on Saturday to place the order to be picked up after church on the nest day. There were usually a few cars ahead of us parked around the empty lot the guys used, and we would chat (they were all neighbors in our little town) while the meat was paper wrapped and put in cardboard boxes for the ride home. That's Old School to me.
One of the best pulled pork meals I ever had was in NC (I’m from TN mind you). The whole restaurant was cinder block, painted mint green. The smoker was cinder block too. It was all Black cooks and staff. You got slaw, beans, and tomato/cucumber and onion salad with your pork. That’s the whole menu. And mustard/vinegar sauce. I’m a fan of TN smoked meats with the tomato based sauce, but man that place was GOOD.
after years of cheapy offset smokers, I bought a Meadowcreek TS250 a few years ago and LOVE IT. Like anything, it takes some experimentation to nail down your preference, but I love it.
Great break down. Growing up in NC the only bbq we had was directly cooked. Simple pit with a fire barrel. You set a wood fire, scooped coals out of the bottom and lined them under you pig. ALWAYS whole hog. I have never experienced that flavor from any other method. Now, mind you, there is good BBQ from all over the US, but NC chopped pork bbq cooked over the direct fire a long time still is my favorite.
I'm a big fan of your videos. They are very informative and I sincerely appreciate them. I would really like to see a video on how to keep barbecue fresh. From warming ovens to cambros. The more information the better.
I built a brick pit, direct heat from wood burned down in a detached fireplace. The design is based on Western Kentucky style pits. It is definitely hands on through out the cooking process.
I’ve seen some great que come out of some ancient oldies and of course the craftiest of crafties. Regardless of the method It’s the pit master I’m most intrigued by. Love finding guys and gals that really love live fire cooking and serving great que, that’s how I judge. Thanks for another great video sir!
I worked at a BBQ joint that had the last two set-ups and the BBQ was amazing. We used the automated Southern Pride to cook large quantities of brisket and pork butts over night and the more traditional craft style for caterings and pig roasts. Either way if you know how to use your equipment properly you can make some dam good BBQ. I will also add that with the southern pride we did add wood frequently instead of relying on the propane.
Thanks for your answer. The channel would not say what they prefer. Afraid of missing out of a sponsor. So my question to you. What do you prefer? I’ve BBQ on a brick pit and a weber. They are the same to me as long as you add wood. Some days it’s great BBQ and some days it’s not as good. Same thing I see with restaurants. Is there a way to get great BBQ always. Thank of a salad. As long as the vegetables are ripe and fresh. I never had a bad salad. I want that experience with BBQ.
I’m a Stick Burner. I have a Yoder Cheyenne and a New LSG 20”x42”. I think it’s Fantastic. I live for being a good Pit Master. I learn something every time to Smoke. Brisket thank you for this Great Video Cheers 🍻
Offset is the way to go, one if your pits is in San Diego and maaan some good cue comes off of it. I'm starting my mobile food pop up and have a large offset one trailer.. I've tried all methods and nothing beats the flavor for large cuts of meat than a brick pit orlarge offset.
i did live fire smoking in a barrel with an off set fire box for years until i got my pellet smoker... as much as i love my live fire smoked meat, u really cant beat setting the temp and walking away, i dont miss 14 hrs of checking and maintaining fires at all
Good video.I'm surprised I haven't discovered you sooner.Myself being a Pit smoker and enthusiast I enjoy both meat smoked on Brick pits and tank smokers.Both produce good BBQ.Keep the vids comin',you got a new fan.🔥🍖💨💨💨💨💨
Red Bridges BBQ in Shelby (western NC) still uses a brick pit, and a lot master. It's the best BBQ pork shoulder! And they have been in business since around 1948 or there about.
Best BBQ I've had has been from an offset. Brick pit or barrel. Southern Pride/Ole hickory is decent, but the tickle in your nostrils of the fresh wood burning and heating the food is unique.
I have found that cooking on an offset Home Depot smoker is great for 16hour. Brisket. I have also found the southern pride loaded with 4000 lbs of Meat to be just as satisfying
I know of a lot of places that use Southern Pride or other assist units. One of my favorites Fox Brothers uses SP. Is there a difference between 100% stick burner and assist? Yes. Not my argument. Just the Texas Monthly Top 50 and other "reputable" lists echo that. Its hard a$$ work tho! Thanks Bob!
Even with an automated bbq, it still possible to screw it up; I’ve had bbq from southern pride smoker that was wrapped to early and tasted like boiled meat
I never wrap meat. we have electricity now so use it. I run meat in the smoker then use turkey roasters with home made drains to finish it off. you avoid over smoking, excess use of wood/coal and perfect heat control. you can be fluxing a 100 degrees in the beginning and it wont matter if you finish controlled
@@texanonline1244 "we have electricity now so use it", I love it! After meat has absorbed smoke, BTU is BTU and an oven is WAY superior in temp management finishing it off, to quote our local BBQ champion Harry Soo.
@@fly1327 I know people will hate us for it but it's true. A BTU is a BTU! That is why after you wrap it doesn't matter if you put it in the oven or back on the grill. Your definitely not adding more smoke. Master your smoke profile at the beginning and then save money.
LOL THAT IS HILARIOUS! I spent 25 years as an audio engineer and placed those tweeters down waiting on one of my past colleagues to point out. Good job lol!!
Okay here goes, my take. People are doing one of three things, smoking , smoldering or a combination of the two. If you are using an alternative heat source , charcoal, propane, electricity you are smoldering. IMO real smoking comes from the exhaust of the combustion of wood. The nice blue haze. I believe with most fires there is a temperature radius where fuel within the radius of a specific temperature will combust and outside of that radius it will smolder. Option three. How many have watched AF using a chop saw to cut his wood in half? The bigger the smoker the bigger the fire and therefore the easier to maintain consistent temperatures because of a bigger radius of temperature andpurer smoke. Pure smoke is clean smoke , blue haze, smoldering is dirty smoke, white acid garbage .
Dreamland BBQ in Mobile Alabama, is one of My first choices of Great Smoke flavor, away from My home cooked BBQ, and You can actually see their Brick Pit, at least their front pit, from their Dining area..... Outstanding video.... Thanks for sharing! ♨️🍽👍😎
I smoke my own meat on an offset. I live in Iowa. I have not yet found a commercial restaurant that smokes is good as mine or anyone down south. They all use pellet fed or those contraptions in category number two. Nothing to come back for.
The first time I saw one of those mass produced cookers, I figured the meat was either really good or really bad. Those cookers are ovens that allow a hint of smoke to be added to the meat. I have an offset smoker and a Big Green Egg knock off. I may buy restaurant barbecue 2-3 times a year. The mass produced meat does not compare to real barbecue.
Depends entirely on where you go. I used to think the same thing before I moved to Austin - and I won't preach about Franklin's, but there is unbelievable BBQ in this town even beyond Franklin.
Best BBQ I've had has typically been from offset smokers with brick pits not to far off. It seemed to me that the places that ran brick pits cooked hotter and faster. Have you found that to be true of most of them?
Consider offset if you smoke brisket, pork butt or any heavier meat. I built a cabinet in 1994 and yea it was fun but offset is so much better for the meat. It spreads the ingredient of smoke so much more evenly
@@Quetorials off set is what I was originally considering. I want to do a combination of pork, chicken, and seafood. Maybe a big off set for pork and a cabinet for my chicken and seafood.
Wandering Texan nearly all my family is in central Texas. I saw my first in Tulsa. I’d assume someone was using one in the 70’s but I haven’t seen anything on the history of the OS
I’m from the gulf coast and I grant you they were not as sophisticated as today but they were being built and used around where I grew up I’m 62 and have seen a lot of new ways to cook BBQ I started on the old barrel pits when I was around 10 watching the fire and meat while pops and the boys drank and played dominoes I have to say some of the best pit masters in the country are the good backyard cookers we don’t all enter tournaments are get magazine articles written about us I have a homebuilt offset in the back yard that’s been my friend for 20 years And I watched your video again and Franklin didn’t invent the offset He just lie the rest of the so called gurus are nothing but media made I’ve ate there never stand in line again JMO
Wandering Texan oh never did I say franklin invented the offset. His first 500 was built in TN and ended up in Bastrop, Tx where my uncle sold it to his old boss John Mueller
Quetorials brother I’m not being ugly but I’m getting tired of these so called best cooks just because they hang out in Austin as I said before I at some of Franklins food and to be honest I’ve had better
Just wanted to say thanks for all the info. I just retired out of the Air Force and moved to the Azores, where my wife is from, and brought several smokers with me in the hope of starting up an American style BBQ offering of some sort. I could use a mentor if you have a way for me to contact you. Thanks!
Thank you for your service. Best advice is to watch videos from Chudsbbq, MadScientist and just dive in. If you can output great food, anyone anywhere will love great bbq!
Hey man. In my area (Jax, Fl) there are three BBQ chains (Sonny's, Woodies & Bono's) that are over 50 years old. I'm pretty sure they are not rocking any kind of offset pit, what are they using? Did they change over the years?
Great topic for a video. Maybe that should be my next vid. Been on a 2 yr break due to my job at @primitivepits and @workhorsepits. The answer is they use an oven that accepts a piece or two of wood for 10-12 hrs. Not quality
I first started off using propane and a smoke box. A couple of years ago, I graduated to komodo style grill with ceramic heat deflector and fire it with coal and smoker woods like hickory, oak and cherry. One of these days I want to design and build a brick smoker.
@@Quetorials I wonder if that's just because of the fire management that people usually only put in with traditional offset. The J&R are also wood burning and offset, right?
Here in Central Texas, there are some places that actually do their cook on an automated rotisserie cooker, like a Southern Pride, and then cool and reheat in their traditional offset cooker or open pit. These places are the ones that generally have multiple locations, where their "satellite" location doesn't actually cook any meat. Instead it's just reheated. I really think this is disingenuous, because they make a big deal about how their meats are cooked in the open pit, or offset brick.
@@Sgt.Gamble Sorry, but that is all show. They would not be able to feed the number of people they do if they only cooked on their open pit. It's only used to reheat meat, and give the tourist a picture.
@@pedantic79 Since i live like 10 minutes from Salt Lick im not convinced of what u said, They have 2 buildings, and both have the open pit. SO if even 1 was used as a warmer and photo bomb the other pit is full cook, but if you have never been to see both pits you might think that
The automated pits can't touch the flavor of a "barrel offset." Convenience... OMG I wish I could leave my Yoder 750-gallon offset by its lonesome to cook brisket overnight. But I would put the flavor of MuleKickerBBQ brisket up against anyone using a convenience method. I think the old brick offset pits had a slight advantage over the others, but that could be my nostalgia talkin'. There is nothing like the smell of the restaurant interiors in Lockhart, TX.
Well, I guess that commercial barbecue is on the verge is going full time automatic for lesser costs and more “efficiency”. Soon we will have cheap Chinese made contraptions that will put that on everybody’s reach. Hummmm! No, thank you. I grew up on a farm in South America eating barbecue from a pit dug on the ground and an all day tending the meat. The beef tasted like the herbs and grasses they ate and was not loaded with growth hormones. The time tending the beef on the “Fogo de Chão” gave people an opportunity to socialize, drink, tell hunting and fishing lies or talk about that special horse you were looking to buy. Every effort was placed on turning that meat in to something very special. So, after living 40 years in the US I have to say that, to my taste, they got it right in Texas. One should try to do better today then how you did it yesterday but that doesn’t mean hands off approach.
Great video!!! I have been Fortunate enough due to my job to be able to sample yum many Different barbecue joints all over the country. I’m my opinion when you remove the human element from the cooking process well the bbq just sucks!!! There is no replacement for the old school Methods for creating barbecue.
The problem with an offset in a restaurant is cleaning them most have a plate in the middle under that plate in that area it’s impossible to clean effectively as the Brisket cook who never won anything his place burnt down Franklin that’s his name
An offset is super easy to clean. There is only a plate for reverse flow smokers not straight flow. A paint scraper can get it super clean. Franklin or any of the wonderful places with long long lines hours before they open don’t typically enter competitions. Whole different deal. Franklin had an ember blow out of his firebox and catch a wooden pit house on fire.
Rays BBQ in Upstate NY! Bouckville NY. I’ve had BBQ in the Carolina’s, Texas and haven’t found anyone that can hold a candle to this place. Unreal ribs!
The block pits are the real old school. Blacks, Smitty's, and Kreuz BBQ all in Lockhart, Texas. I believe Snow's and Mueller use these as well. The barrel stick burner smoker has been around long before Franklin was born. No, Franklin did not make the barrel smoker famous. David Klose and later, Pitts and Spitts in Houston, Texas made barrel smokers famous in the late 70's and early 80's. There are several places as good or better than Franklins. To his credit, Franklin did make Central Texas BBQ more famous. The automated or assisted units are not smokers. They are ovens. Good BBQ should never be put in an oven and never needs sauce.
@@Quetorials you said Franklin made the smokers famous. David Klose made them famous. Everyone else just copied what he did. I would rather eat at Black's, Smitty's, or Kreuz's any day before standing in line at Franklins because its trendy. Franklins is extremely good, but not worth the wait. Everyone mentions Franklins as if it is the holy grail. There are 3 better joints in Lockhart alone. Mueller's in Taylor is just as good. Terry Blacks and Le Barbeque are both in Austin and just as good as Franklins.
Craig Luhr yes. Because of Franklin, they are way more popular though. Yes all those places are great. I agree about Terry Black’s. They have mastered the full tray at all hours. My company builds their smokers. If it weren’t for Franklin’s world wide recognition, you wouldn’t see the explosions of offsets going to cities all over the US, Canada and Europe. Do you know who built the first offset Franklin used commercially?
🤣🤣🤣🤣🤣 a ya'll look at the speaker on the second shelf to the right and let me know if you all see the 3 fleshlight's next to it in three different shades of colors 🤨🤔😚.
Stop it 🤨🧐🤔 Franklin didn’t make the barrel offset smoker famous. It has been used in Texas for many many decades. My father used to que on them back as far as the early 70’s from what I can remember. I have one myself that is almost 20 years old..
Jackson Daniels ya. We built one in the 90’s but Aaron Franklin has caused the tank offset to become extremely popular. We build 125 a year ourselves and ship worldwide. They have never been this popular
Ole Hickory Puts are #1 most popular Myron Mixon Cookers are better Myron Mixon Cookers are # 1 period for large restaurants Southern Pride 3rd J&R never heard of them Cook Shack 700 pound cooker will keep meat moist longer
Yep. They sure most popular but head to any restaurant (especially in Texas) with long lines out the door well before the doors open and you’ll find a 100% stick burning offset.
Very interesting, but may I suggest you add a strobe warning to your video. Your introduction could definitely trigger a seizure in susceptible individuals.
Old school? Nah, Old School takes me back to the 50's when two old black gentlemen had a setup in their back yard using old refrigerator carcasses and indirect hickory fires with a few pecan logs along the way. They only cooked ribs and butts. My grandparents would go down on Saturday to place the order to be picked up after church on the nest day. There were usually a few cars ahead of us parked around the empty lot the guys used, and we would chat (they were all neighbors in our little town) while the meat was paper wrapped and put in cardboard boxes for the ride home. That's Old School to me.
wow that was pretty interesting ☺👍🏻.
What state? Ga? South Carolina?
@@boostburns5112 Alabama
One of the best pulled pork meals I ever had was in NC (I’m from TN mind you). The whole restaurant was cinder block, painted mint green. The smoker was cinder block too. It was all Black cooks and staff. You got slaw, beans, and tomato/cucumber and onion salad with your pork. That’s the whole menu. And mustard/vinegar sauce. I’m a fan of TN smoked meats with the tomato based sauce, but man that place was GOOD.
Open fire with grate on top is even older old school
after years of cheapy offset smokers, I bought a Meadowcreek TS250 a few years ago and LOVE IT. Like anything, it takes some experimentation to nail down your preference, but I love it.
I think the Off-Set brick and Barrel cookers are and always will be the champs
I use to work at a spot with the brick pit, in Virginia. Lot of work for the pit cook! They are also popular in NC for hog cooking.
Great break down. Growing up in NC the only bbq we had was directly cooked. Simple pit with a fire barrel. You set a wood fire, scooped coals out of the bottom and lined them under you pig. ALWAYS whole hog. I have never experienced that flavor from any other method. Now, mind you, there is good BBQ from all over the US, but NC chopped pork bbq cooked over the direct fire a long time still is my favorite.
I'm a big fan of your videos. They are very informative and I sincerely appreciate them.
I would really like to see a video on how to keep barbecue fresh. From warming ovens to cambros. The more information the better.
Traditional pits are still in use Western NC as well particularly in Lexington and Shelby.
I built a brick pit, direct heat from wood burned down in a detached fireplace. The design is based on Western Kentucky style pits. It is definitely hands on through out the cooking process.
I’ve seen some great que come out of some ancient oldies and of course the craftiest of crafties. Regardless of the method It’s the pit master I’m most intrigued by. Love finding guys and gals that really love live fire cooking and serving great que, that’s how I judge. Thanks for another great video sir!
I worked at a BBQ joint that had the last two set-ups and the BBQ was amazing. We used the automated Southern Pride to cook large quantities of brisket and pork butts over night and the more traditional craft style for caterings and pig roasts. Either way if you know how to use your equipment properly you can make some dam good BBQ. I will also add that with the southern pride we did add wood frequently instead of relying on the propane.
Thanks for your answer. The channel would not say what they prefer. Afraid of missing out of a sponsor. So my question to you. What do you prefer? I’ve BBQ on a brick pit and a weber. They are the same to me as long as you add wood. Some days it’s great BBQ and some days it’s not as good. Same thing I see with restaurants. Is there a way to get great BBQ always. Thank of a salad. As long as the vegetables are ripe and fresh. I never had a bad salad. I want that experience with BBQ.
I’m a Stick Burner. I have a Yoder Cheyenne and a New LSG 20”x42”. I think it’s Fantastic. I live for being a good Pit Master. I learn something every time to Smoke. Brisket thank you for this Great Video Cheers 🍻
Mick Cotton Bar -B - Q that’s the way it goes. Every time I light I fire I have a note pad near by. Thanks!!
Quetorials yes Sir 😇
Lockhart Texas!!!!
Excellent all around explanations, good job
A very well produced, informative video adding to my knowledge of barbecue which I love to make. Thank you for sharing.
nelson44092 thank you for the kind words
Offset is the way to go, one if your pits is in San Diego and maaan some good cue comes off of it. I'm starting my mobile food pop up and have a large offset one trailer.. I've tried all methods and nothing beats the flavor for large cuts of meat than a brick pit orlarge offset.
i did live fire smoking in a barrel with an off set fire box for years until i got my pellet smoker... as much as i love my live fire smoked meat, u really cant beat setting the temp and walking away, i dont miss 14 hrs of checking and maintaining fires at all
Outcast Smokehouse in North West Arkansas is some of the best and done old school fire smoked..
Live Fire BBQ........And all the people said AMEN!!!!!! Greetings from Wyoming where GOOD BBQ is a rare find.
Good video.I'm surprised I haven't discovered you sooner.Myself being a Pit smoker and enthusiast I enjoy both meat smoked on Brick pits and tank smokers.Both produce good BBQ.Keep the vids comin',you got a new fan.🔥🍖💨💨💨💨💨
Red Bridges BBQ in Shelby (western NC) still uses a brick pit, and a lot master. It's the best BBQ pork shoulder! And they have been in business since around 1948 or there about.
I''ve eaten there. Not too far from SC line if i remember. Yes great BBQ and going to put it on my list to return
I live about 5 miles away from them! It's tempting to eat BBQ every day!
And I meant to say pit master. I hate spell check!
@@toddcarpenter714 i never caught it lol!
LOL!
Best BBQ I've had has been from an offset. Brick pit or barrel. Southern Pride/Ole hickory is decent, but the tickle in your nostrils of the fresh wood burning and heating the food is unique.
I have found that cooking on an offset Home Depot smoker is great for 16hour. Brisket. I have also found the southern pride loaded with
4000 lbs of
Meat to be just as satisfying
Southern Pride has never made a smoker that can hold 4000 pounds of meat,
Great videos brother! Excited to see your channel explode real soon!
Rooster super thanks for the kind words. If no one watched, I’d still be babblin about bbq lol.
Smoque in Chicago pappys St. Louis highly rated bbq use southern pride. The meat is only gonna take smoke for a few hours
I know of a lot of places that use Southern Pride or other assist units. One of my favorites Fox Brothers uses SP. Is there a difference between 100% stick burner and assist? Yes. Not my argument. Just the Texas Monthly Top 50 and other "reputable" lists echo that. Its hard a$$ work tho! Thanks Bob!
Brick pit is still alive and well at Martin’s BBQ in Nashvegas
Who build these pits??? I’m looking to get one built...
First of your videos I've seen, I enjoyed it. I built my own and have the videos to prove it.
The Winking Pig Bar-B-Q Thanks! Appreciate it.
Excellent information 👍🏻!
Thanks for watching!
Great vid man! Keep em coming!
Dustin thanks Dustin!!
Great video. I have a feeling I'm going to really enjoy your channel.
well no pressure there! lol thanks
Even with an automated bbq, it still possible to screw it up; I’ve had bbq from southern pride smoker that was wrapped to early and tasted like boiled meat
I never wrap meat. we have electricity now so use it. I run meat in the smoker then use turkey roasters with home made drains to finish it off. you avoid over smoking, excess use of wood/coal and perfect heat control. you can be fluxing a 100 degrees in the beginning and it wont matter if you finish controlled
@@texanonline1244 "we have electricity now so use it", I love it! After meat has absorbed smoke, BTU is BTU and an oven is WAY superior in temp management finishing it off, to quote our local BBQ champion Harry Soo.
@@fly1327 While I don't disagree. Harry Soo wraps in his brisket fundamentals. Even when he finishes in the oven.
@@fly1327 I know people will hate us for it but it's true. A BTU is a BTU! That is why after you wrap it doesn't matter if you put it in the oven or back on the grill. Your definitely not adding more smoke. Master your smoke profile at the beginning and then save money.
Hey Man. You should flip the stereo speaker that is on your right. Nevertheless really awesome content.
LOL THAT IS HILARIOUS! I spent 25 years as an audio engineer and placed those tweeters down waiting on one of my past colleagues to point out. Good job lol!!
@@Quetorials That is so cool. I just assumed you would be like "STFU, who cares, no one can tell the difference!" Thanks for the response.
@@Coopdog-dp5eq they never see power. Just a prop. They were a great reference monitor back when cassettes were around lol
Okay here goes, my take. People are doing one of three things, smoking , smoldering or a combination of the two. If you are using an alternative heat source , charcoal, propane, electricity you are smoldering.
IMO real smoking comes from the exhaust of the combustion of wood. The nice blue haze.
I believe with most fires there is a temperature radius where fuel within the radius of a specific temperature will combust and outside of that radius it will smolder. Option three.
How many have watched AF using a chop saw to cut his wood in half?
The bigger the smoker the bigger the fire and therefore the easier to maintain consistent temperatures because of a bigger radius of temperature andpurer smoke.
Pure smoke is clean smoke , blue haze, smoldering is dirty smoke, white acid garbage .
all I agree with!
Great video. new supporter here. You explained things thoroughly and I enjoyed this video. Take care!
Thank you!!
Great video and even greater channel.
Super thanks for the kind words!
Grew up on brick pit's took forever to build.
Another great video, as usual!!
Thanks Sean!
Dreamland BBQ in Mobile Alabama, is one of My first choices of Great Smoke flavor, away from My home cooked BBQ, and You can actually see their Brick Pit, at least their front pit, from their Dining area.....
Outstanding video.... Thanks for sharing! ♨️🍽👍😎
I will have to make a stop. I will be headed down that way in June
I smoke my own meat on an offset. I live in Iowa. I have not yet found a commercial restaurant that smokes is good as mine or anyone down south. They all use pellet fed or those contraptions in category number two. Nothing to come back for.
CHRIS DETERMAN question. Have you been to Texas? If not would you like to go with me and try some spots ? I said the same thing until 2006 lol
What about the competition guys using rigs like a cookshack FEC
I just don't know much about competitons. Sorry
The first time I saw one of those mass produced cookers, I figured the meat was either really good or really bad. Those cookers are ovens that allow a hint of smoke to be added to the meat. I have an offset smoker and a Big Green Egg knock off. I may buy restaurant barbecue 2-3 times a year. The mass produced meat does not compare to real barbecue.
Depends entirely on where you go. I used to think the same thing before I moved to Austin - and I won't preach about Franklin's, but there is unbelievable BBQ in this town even beyond Franklin.
@@Slimzyjoe I think he was referring to the pits with gas assist. Wood fire smoke rocks!
@@Slimzyjoe Austin is NOT the center of the universe when it comes to Texas barbecue, not even close. You should get out more.
@@Quetorials Yes, that's exactly what I meant. Thanks for the clarification
Great video. Very informative... Thank you!!
Thank you!
So glad I found tour channel. Seen every video. Looking to 9pen a bbq trailer here in .CA. my name will be The Rib Shack - Texas Bbq. Hope i do well.
Go for it Tim!!
Tim. Hows it going . Did You get it going. I know cali can be A bit of little snotts . When it comes to BBQ wagons.
Crafty way of explaining this Q 🤣👌
Best BBQ I've had has typically been from offset smokers with brick pits not to far off. It seemed to me that the places that ran brick pits cooked hotter and faster. Have you found that to be true of most of them?
I have. Brick put guys for some reason can run 400-550 and its just easy for them to time the momentum. Maybe more consistent fully indoors?
What about insulated cabinet smokers? I am saving up to make a bbq bus and am considering them.
Consider offset if you smoke brisket, pork butt or any heavier meat. I built a cabinet in 1994 and yea it was fun but offset is so much better for the meat. It spreads the ingredient of smoke so much more evenly
@@Quetorials off set is what I was originally considering. I want to do a combination of pork, chicken, and seafood. Maybe a big off set for pork and a cabinet for my chicken and seafood.
Don’t know where you get your information but we were using offset stick burners way before the 80’s in Texas
Wandering Texan nearly all my family is in central Texas. I saw my first in Tulsa. I’d assume someone was using one in the 70’s but I haven’t seen anything on the history of the OS
I’m from the gulf coast and I grant you they were not as sophisticated as today but they were being built and used around where I grew up I’m 62 and have seen a lot of new ways to cook BBQ I started on the old barrel pits when I was around 10 watching the fire and meat while pops and the boys drank and played dominoes I have to say some of the best pit masters in the country are the good backyard cookers we don’t all enter tournaments are get magazine articles written about us I have a homebuilt offset in the back yard that’s been my friend for 20 years And I watched your video again and Franklin didn’t invent the offset He just lie the rest of the so called gurus are nothing but media made I’ve ate there never stand in line again JMO
Wandering Texan oh never did I say franklin invented the offset. His first 500 was built in TN and ended up in Bastrop, Tx where my uncle sold it to his old boss John Mueller
Quetorials brother I’m not being ugly but I’m getting tired of these so called best cooks just because they hang out in Austin as I said before I at some of Franklins food and to be honest I’ve had better
Just wanted to say thanks for all the info. I just retired out of the Air Force and moved to the Azores, where my wife is from, and brought several smokers with me in the hope of starting up an American style BBQ offering of some sort. I could use a mentor if you have a way for me to contact you. Thanks!
Thank you for your service. Best advice is to watch videos from Chudsbbq, MadScientist and just dive in. If you can output great food, anyone anywhere will love great bbq!
very informative thank you just subscribed
The offset tank smokers were out long before the 80s.
chuck miller yea. I saw my first in 80’s in Tulsa. Guess I should do a history of
@@Quetorials The little offset smokers like the ones sold in Walmart may have come out in the 80s.
Hey man. In my area (Jax, Fl) there are three BBQ chains (Sonny's, Woodies & Bono's) that are over 50 years old. I'm pretty sure they are not rocking any kind of offset pit, what are they using? Did they change over the years?
Great topic for a video. Maybe that should be my next vid. Been on a 2 yr break due to my job at @primitivepits and @workhorsepits. The answer is they use an oven that accepts a piece or two of wood for 10-12 hrs. Not quality
@@Quetorials Thanks man. I'm sure this is super common. I'm just curious how they changed styles of pits while super busy 24/7.
New sub, great content and walkthrough. Keep it coming.
Well thanks!! I am uploading again soon!
thankyou sir, u helping me in my study
Very informative sir....had to subscribe to your channel
Thank you!!
great video!!
Thanks for the kind words!
I first started off using propane and a smoke box. A couple of years ago, I graduated to komodo style grill with ceramic heat deflector and fire it with coal and smoker woods like hickory, oak and cherry. One of these days I want to design and build a brick smoker.
You totally missed the automated Ole’ Hickory, Cape Girardeau,MO
Does the length/hit it of the smoke stake in an offsett smoker make a difference??
george smith yes. Diameter, height, wall thickness. It all is very important to get convection
Go to Lockhart, Texas for great BBQ. Seriously...
Would really like to try some BBQ from the J&R
Offset is just better
@@Quetorials I wonder if that's just because of the fire management that people usually only put in with traditional offset. The J&R are also wood burning and offset, right?
@@cczzucchi it is but it’s over converted air. Especially with mechanical air intake.
Most places round here are guys who won contests on offsets bought a place and moved on to the big commercial smokers losing the taste in the process.
Here in Central Texas, there are some places that actually do their cook on an automated rotisserie cooker, like a Southern Pride, and then cool and reheat in their traditional offset cooker or open pit. These places are the ones that generally have multiple locations, where their "satellite" location doesn't actually cook any meat. Instead it's just reheated. I really think this is disingenuous, because they make a big deal about how their meats are cooked in the open pit, or offset brick.
Best pit in Texas has to be that open brick pit at Salt Lick in Driftwood. No city in America could you put that in a restaurant today i dont think.
@@Sgt.Gamble Sorry, but that is all show. They would not be able to feed the number of people they do if they only cooked on their open pit. It's only used to reheat meat, and give the tourist a picture.
@@pedantic79 Since i live like 10 minutes from Salt Lick im not convinced of what u said, They have 2 buildings, and both have the open pit. SO if even 1 was used as a warmer and photo bomb the other pit is full cook, but if you have never been to see both pits you might think that
@@Sgt.Gamble "This is the area where you 'precook' the meat" th-cam.com/video/Gyw5cK3x0SM/w-d-xo.html
The automated pits can't touch the flavor of a "barrel offset." Convenience... OMG I wish I could leave my Yoder 750-gallon offset by its lonesome to cook brisket overnight. But I would put the flavor of MuleKickerBBQ brisket up against anyone using a convenience method. I think the old brick offset pits had a slight advantage over the others, but that could be my nostalgia talkin'. There is nothing like the smell of the restaurant interiors in Lockhart, TX.
Now I know why everyone loves my dead cow... no automatic gas
i will not eat meat cooked over dinosaur farts...propane tears up my insides, some kind of allergy to the hydrocarbons
Well, I guess that commercial barbecue is on the verge is going full time automatic for lesser costs and more “efficiency”. Soon we will have cheap Chinese made contraptions that will put that on everybody’s reach. Hummmm! No, thank you. I grew up on a farm in South America eating barbecue from a pit dug on the ground and an all day tending the meat. The beef tasted like the herbs and grasses they ate and was not loaded with growth hormones. The time tending the beef on the “Fogo de Chão” gave people an opportunity to socialize, drink, tell hunting and fishing lies or talk about that special horse you were looking to buy. Every effort was placed on turning that meat in to something very special. So, after living 40 years in the US I have to say that, to my taste, they got it right in Texas. One should try to do better today then how you did it yesterday but that doesn’t mean hands off approach.
Great video!!! I have been Fortunate enough due to my job to be able to sample yum many Different barbecue joints all over the country. I’m my opinion when you remove the human element from the cooking process well the bbq just sucks!!! There is no replacement for the old school Methods for creating barbecue.
Where is the chase...and how do I cut to it?
How can 1 obtain the smoker on skids in your video? Self built?
Subbed
The problem with an offset in a restaurant is cleaning them most have a plate in the middle under that plate in that area it’s impossible to clean effectively as the Brisket cook who never won anything his place burnt down Franklin that’s his name
An offset is super easy to clean. There is only a plate for reverse flow smokers not straight flow. A paint scraper can get it super clean. Franklin or any of the wonderful places with long long lines hours before they open don’t typically enter competitions. Whole different deal. Franklin had an ember blow out of his firebox and catch a wooden pit house on fire.
I agree with your final statement. Cool. @thor.ot
Keep cooking! :)
Rays BBQ in Upstate NY! Bouckville NY. I’ve had BBQ in the Carolina’s, Texas and haven’t found anyone that can hold a candle to this place. Unreal ribs!
The block pits are the real old school. Blacks, Smitty's, and Kreuz BBQ all in Lockhart, Texas. I believe Snow's and Mueller use these as well. The barrel stick burner smoker has been around long before Franklin was born. No, Franklin did not make the barrel smoker famous. David Klose and later, Pitts and Spitts in Houston, Texas made barrel smokers famous in the late 70's and early 80's. There are several places as good or better than Franklins. To his credit, Franklin did make Central Texas BBQ more famous.
The automated or assisted units are not smokers. They are ovens. Good BBQ should never be put in an oven and never needs sauce.
Craig Luhr yea. My dad made two way before the new movement in 2006. I never said Franklin invented lol
@@Quetorials you said Franklin made the smokers famous. David Klose made them famous. Everyone else just copied what he did. I would rather eat at Black's, Smitty's, or Kreuz's any day before standing in line at Franklins because its trendy. Franklins is extremely good, but not worth the wait. Everyone mentions Franklins as if it is the holy grail. There are 3 better joints in Lockhart alone. Mueller's in Taylor is just as good. Terry Blacks and Le Barbeque are both in Austin and just as good as Franklins.
Craig Luhr yes. Because of Franklin, they are way more popular though. Yes all those places are great. I agree about Terry Black’s. They have mastered the full tray at all hours. My company builds their smokers. If it weren’t for Franklin’s world wide recognition, you wouldn’t see the explosions of offsets going to cities all over the US, Canada and Europe. Do you know who built the first offset Franklin used commercially?
You have to turn... sweet build up kills bark...
I don’t like either of those non brick pits. I’ve ran brick pits... I’ll stay with those.
🤣🤣🤣🤣🤣 a ya'll look at the speaker on the second shelf to the right and let me know if you all see the 3 fleshlight's next to it in three different shades of colors 🤨🤔😚.
Derrek Wilson not flashlights. Sorry to disappoint
oh lawd he said the C word.
If it's gas, it's not bbq.
Dude, why is your room so dark?little brighter would be better. Though those pits you show are dark too. What’s up with that?
David Kozlowski donate some lights?
Stop it 🤨🧐🤔 Franklin didn’t make the barrel offset smoker famous. It has been used in Texas for many many decades. My father used to que on them back as far as the early 70’s from what I can remember. I have one myself that is almost 20 years old..
Jackson Daniels ya. We built one in the 90’s but Aaron Franklin has caused the tank offset to become extremely popular. We build 125 a year ourselves and ship worldwide. They have never been this popular
Ole Hickory Puts are #1 most popular Myron Mixon Cookers are better Myron Mixon Cookers are # 1 period for large restaurants Southern Pride 3rd J&R never heard of them Cook Shack 700 pound cooker will keep meat moist longer
Yep. They sure most popular but head to any restaurant (especially in Texas) with long lines out the door well before the doors open and you’ll find a 100% stick burning offset.
J&R has been in business for 50 years. They are located in Mesquite TX. They are built like a tank and will a lifetime. You should check them out.
What no old hickory
Ole Hickory
Very interesting, but may I suggest you add a strobe warning to your video. Your introduction could definitely trigger a seizure in susceptible individuals.
Lol. True. I’m a hack vid editor and that took me soooo long to do, you might just have to skip it lol
Good food is good food but if you can’t man a fire you ain’t bbqing
In spanish please :)
Boring!
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