I ordered the workhorse 1969 earlier this week. The wait on the Franklin was 1.5 to 2 years currently and I could get the workhorse plus second rack plus a couple upgrades plus freight to Utah for less than the Franklin. I'm really excited!
Had my first offset smoker delivered yesterday after watching this and other BBQ channels for the past few months. Nothing fancy, especially for the UK, but I got a Char-Griller Wrangler with the side grill/fire box. She is together, seasoned and applied most of the advised mods I have seen online; Used gasket tape for the seals, extend the chimney to grill level and upgraded the charcoal bin to something a bit deeper. As well as the always advised install of two grill level thermometers on either side... I can honestly say, so far, that the temps were pretty consistent and I had zero observable leaks... Ready for the first cook in it tomorrow, 4kg Pork Loin! I have all of your advice written down, sprays ready and any other thing I could remember! Here's hoping I'll be tasting a little bit of Texas here in the UK come Sunday! Thanks for the content man, much BBQ love from the UK 🌎🥩✌ EDIT: For people actually in the UK, for a smoker around the £300 mark... I don't think you can get much better for the price with the mods advised.
@@dimestoreharry3344 I had some tallow ready, wrapped it in butchers paper and the foil boat... Cooked 5.5 hours in total and, for my first attempt, it was honestly the best barbecue I've had outside of a smokehouse. Here's to more of it! instagram.com/p/CQT8o58Mw_Lf19UlrAknODfZcGJu_7EB17GXaw0/
I use the nexgrill and have for 3 years in humid, soggy Florida. This Christmas Im finally getting an upgrade! Im so excited to pick out a great smoker! great video!
ever since restoring my grandfather's smoker, I haven't stopped watching your videos! you give me motivation and drive! your videos are on point and very informative! Thanks for all the help! Hoping to work my way up to an off set smoker and start smoking like a BOSS, such as yourself!
@@shawngillogly6873 I've had mine for about 6 months now an love it. Beef ribs, Pork ribs, pork butts, wings and Pastrami I find every excuse to fire it up.
Very helpful, my dad went from a small vertical smoker that he started out with, got really good at smoking on it, moved to a pellet grill and says that it just doesn't taste the same. He is in the market for a new smoker and I keep telling him an offset is the way to go.
As a previous Qstoves+ user, I recently switched to Asmoke and it's been a game changer! The wood pellets add an incredible smoky flavor to the food and the digital controller makes temperature control a breeze. My favorite feature has got to be the FlameTech patent - the dual sensors and new PID algorithm ensures that the temperature stays within 5°F of your desired setting. It's so much more efficient and easy to clean compared to my old Qstoves+. The battery-powered design is super convenient for outings too. Plus, the Asmoke Essential is portable and lightweight, making it perfect for any outdoor adventure. I love that I can adjust the temperature remotely and monitor the food temperature via the app. My BBQ game has definitely levelled up with Asmoke! #Asmoke
Hello. So I saw the Old Country BBQ Wrangler offset at Academy. Do you have any experience with that model? Seems to be a smaller version of the Brazos. Doesn't have 1/4 inch steel but it is thicker than the Pecos. I don't have the space for the Brazos so this seemed a good option. Thanks.
Love your channel! I’m 17 and in the beginning of building a 300gal trailer reverse flow pit! Your videos have helped a ton and I can’t wait to use your tips on a real offset!
I tried a offset smoker that was on the lawn for free. It was fun to try it, but the Weber smokey was a better suited smoker for me for it's small space and ease of use. I have the 22.5 size and love it.
Picked up an Oklahoma Joe's Highland pit for $50, welded up all the seams, replaced the rack angles, scavenged the offset fire box and grates from a Char-Griller and made a fire basket from that fire box and cut the old grates down, wrapped them in grill foil and made heat baffle plates out of them. Welded in a heat diverter at the fire box opening I made from an old piece of steel plate I had laying around and then used some old sheet metal and made a drop down at the flue to get the draw down to grate level (really needs to have a larger diameter flue pipe, but it's ok). Put gaskets around the smoke chamber and clamps to seal. New dual temp gauges. Sand blasted and painted. Total investment, $188.00 and about 11 hours labor. Did a pork butt for pulled pork on it 2 weeks ago. Was super amazed at how good it came out. Not quite the same as on my 300 gal pit on a trailer that I built 12 years ago, but very, very good none the less. Wanted something smaller for the back yard and am not disappointed. Great video!
I’m cooking on a Chargriller Grand Champ XD. Have a few issues with temperature swings.. also added 2 Tel-Tru gauges. Still a little challenge keeping steady temps with only sticks. Great info on the comparison.
I’ve had the Old Country Pecos (Brazos little brother) for several years. It’s been very good. Held up well, and $449 in today’s price at Academy. Highly recommend for the price.
@@bbqboi182 I literally JUST got it like 2 weeks ago...I haven't used it yet. Need to get my thermometers and coal chimney. I'm watching alot of vids to familiarize myself into this new world of grilling... Did you smoke anything yet????
@@twinstickpete tons I’ve done a brisket ribs chicken wings for the most part. Lots of fun. I usually use the extra grill grates and wrap them with foil and kinda adjust them underneath to help disperse the heat since I don’t have a heat tuning plate.
Been smoking for four years and i am now ready to trade up my Old Country Brazos for a Lang. Its been a great pit but the Lang can burn larger splits for a longer time between adding logs.
I have had an Oklahoma Joe Highlander since 2015. $199 NEW, on sale. Your review is exactly correct. It took me a few cooks, but now I have mastered it and make great barbeque on it. Seriously, our friends always ask when they will be invited for more brisket, ribs or pork butt! When we go to Christmas or New Year's parties I bring a pan of sliced up brisket or ribs and everyone waits until it gets there to eat! We used to go to restaurants a couple time a month and now haven't been to a restaurant in years! For 1/3 the restaurant price I can make better steaks, shrimp, brisket, ribs at home! It is kept outside (covered) and it shows no signs of rusting through. Every year, I give it a thorough pressure wash and touch up paint any exterior areas which had rust. I think it will last another 10 years easily. I have replaced the grill grates once and purchased a griddle section which I use for making "smash burgers". I use it both as a smoker and as a grill. I have replaced the thermometers a couple times, other than that...it keeps on smokin'
I know this is old, but I rock that nexgril and have 0 issues maintaining temp! Anyone getting into smoking, dont be afraid to grab that!! 1 tip is look at Mad Scientists video on rust prevention.. Also grab a can of high heat spray paint so you can get it a once over once the OG cheap paint comes off. My process: use a bed of XL jealous devil coals(Or any XL charcoal briquette), and mini splits. Half a stack of coals to start and 1 log -- gets temp about 285 - 3. let it settle for a set down to 250 at the hood. I then add 3-4 coals after about 45 minutes to heat up and stock another log (just 1) at about ever hour. Once you're 4 hours in, ive found that I can keep temp at 225 range with 1 log every 1.5 hours, adding 3 to 4 coals 20 or so mins before adding a log. Bammo temp maintains. Hope this helps someone!
I've found with the OK Joe stuff there are a couple mods that are worth doing that take it to the next level up. Neither is particularly expensive. 1, seal _every_ seam. They leak pretty bad if you don't and it can screw up your draft. 2, lower the stack entrance with a piece of dryer duct and extend the stack about a foot longer with another piece of dryer duct. This vastly, _vastly_ improves drafting and temperature evenness. I have one of those deflector plates too, but I mostly like it for adding some thermal mass and giving me a place to put water pans that don't impede the cooking grate area.
@@ryanwooden783 high temp RTV is what I used. For the doors, high temp gaskets - I used some kind of self-adhesive fiberglass stuff for the firebox door and normal gasket stuff you can get on your site of choice for the cook chamber.
What do you think of the Old Country BBQ Pits Brazos DLX? Seems to be basically the same as the Brazos except for a counter weight on the lid and some built-in tuning plates. Looking to get one soon.
Hi Jeremy, how much wood do you use for an average cook with the Oklahoma Joe? It seems to be the only one readily available in Canada, but I don't even know where I'd get the hardwood. My local bbq store sells bundles of oak and hickory for $20, but I think that would be way too expensive for a cook.
I just started watching you're video's. Very Very well put together lot's of useful information 👏👍👏👏👏 and how to smoke meat. What more could a person ask for!!!!🤯🤯💯💯💯💯
Great video, which offset smoker would you recommend for under $1000? I currently cook on a drum smoker, a webber kettle, a Rec Tec pellet smoker and a Campchef flat top. I'm probably gonna get rid of the Rec Tec Pellet grill and add an offset.
Thank you for taking the time to walk us through the pros and cons of each. Your reviews and feedback on smokers have been super helpful for me. Did Fatstacks tell you when their backyard smoker is rolling out?
My first smoker was an Oklahoma Joes Highland Offset smoker. It gave me the fundamental experience I needed to learn the basics of BBQ and understand what good tasting BBQ is all about. Cost me $350 off QVC. Definitely had a lot of fun and the fire management is my favorite part. If your favorite part is not fire management, buy a pellet grill. I even bought a Weber brand digital probe where I was able to watch the temps off my phone through the Weber app. Now, in 2021 I recently bought a Recteq 1250 Pellet Grill for around $1600, plus $90 for the cover and another $100 for 5 bags (or 200lbs) of Hickory, red oak, and white oak blend pellets. With taxes it came up to just around $2,000. Since now I want to just cook my BBQ often with ease. Hoping you will do a video review on them since they are built to last 30 years
I got the Nexgrill for my first smoker. It does the job for about one summer then its crap. But I made a killer brisket and a bunch of good ribs on it. I would recommend as your first smoker.
I have been using the Oklahoma Joe smoker for years now. Very heavy duty smoker l that you can get at a box store anyone can buy. Absolutely love it. For most of us this is all we need. I bought it new and won't break the bank. Keep her sprayed down every time i use it and looks new.
Thank you for this video, it answered the question as to what size to get for the restaurant me and my wife are wanting to open when we retire to Ecuador, specifically Cotacachi possibly. A 500 gallon would be perfect by the looks of it, but may halve that size for the portable one. I will be driving a something that is rated up to 1,500 pounds max towing. So, I am thinking a 250 gallon would be the absolute limit for the portable one, maybe even a bit less since the region is very mountainous and such. Thank you for the video my man, I love them and have taught me so much and I have improved so much too. Just need to perfect the bark process and it will be perfect. I am currently using the Brunswick Platinum and it is good, but nothing like the charcoal smoker I gave to my dad years ago. Kind of wish I had not given it to him lol.
I just ordered a lone star grillz 20”X42” offset smoker. It looks awesome, but have you ever seen these in person? Made in America & 1/4” virgin steel. Looks awesome. What are your thoughts?
The 20"×42" is 3/16" chamber with 1/4" firebox. You'll love it just know it not necessarily your traditional offset. It has a cross flow design as far as air flow goes.
I've got a lang 36 if you are ever interested in coming out my way here in KY to give it a go and review. I'd be interested to see how it compares to the Franklin.
Interesting to know about the metal thickness. I inherited a large custom made offset smoker, and the firebox is made from 1/2" steel pipe (yeah, it took a come a long to get it on the trailer even with the fold down ramp) and the cooking chamber is 1/4" steel. I thought about getting rid of it because it's excessively heavy and overkill, but now I am starting to think the guy who built it knew what he was doing making it that thick. I've yet to cook on it but I'll bet it holds heat really stable.
Mine is 1/2 of 1000g tank, 3/8 thick with 1/4 thick doors, firebox is 1/4 which I added insulation to keep from losing most of my heat. A lot of cold wet days here in Pacific Northwet so 3/8” tank definitely helps maintain even heat.
Just ordered my FatStack 120. Now I can blame you for all my cooking failures and cite the smoker... Appreciate this (and all the others) fantastic video!
I have a low-end offsite smoker like the NextGrill because I don’t smoke or grill that often. I plan to smoke a brisket for the 4th. To gain better temp control, I’m propping up the base of the offset by about 4 inches closer to the smoke chamber, hoping that will allow for better control. Will that help? for 10-12 hours.
Thanks for putting out kick ass videos. You inspired me to step away from my pellet smoker and into the drivers seat of my Lang 64" offset. I'm actually doing my first cook as we speak. So far looks and smells amazing 🤘
Going to be starting a special event setup with an offset and cooking Texas style BBQ. I am going to be building my own 250 gallon offset and have a few questions for you. Have you used a 250 gallon and your thoughts on the 250 holding even cooking temps throughout like you mentioned on the 500? I have watched countless hours of you videos and in one you mentioned the Temp gauges you prefer and I don't remember which video it was? Thanks for the videos they are informative and have given me something to use as reference once I actually start my BBQ business!
I went from a Wal-Mart offset to a 48" Lang patio model, reverse flow smoker (still cheaper than Franklin's offset)....night and day difference. You should try a quality reverse flow smoker like the Lang and provide comparison video for us.
Great video again !! Bought brazos on your old video. Came too damaged to use but looked like great pit sent back. In meantime got call if interested in Franklin Pit. Bought Franklin and absolutely love it. No leaks ( sorry you have that) It's ridiculously easy to use. Insulated firebox helps .Totally agree with your assessment on price point and maybe cooking space, but Im not cooking for masses. Mill Scale looks good but more $$ . Workhorse 1975 looks like best similar for about $1000 less. Brazos in league of itself. That being said after some cooks on this, no buyers remorse at all ! Keep up the great content.
Hey Jeremy! I'm smoking a couple of pork shoulders tonight and thought I hadn't seen you talk about storing large quantities of meat (well for my wife and I, 15 lbs is large). I pull, then portion into vacuum seal bags and freeze. Mon Dieu, blasphemy? NOT AT ALL. I've got flats of pulled pork always in my freezer, and I challenge anyone to tell the difference between just pulled and months frozen properly. I cannot tell after a 150-170F water bath (sous vide is great for this), cut it open and smells and tastes like I JUST pulled it. Amazing. This is probably old news to you, but if not, a great way to super fast pulled pork, or hint, catering this cut without the stress! Rock on!
I only just got into making my own BBQ a couple years ago. Up until then i was using a standard Weber Grill (Still do for Grilling) and received a Chargriller 50/50 with a side firebox as an anniversary gift.. At the time when I was looking them up I really didn't know anything about grills or side fireboxes. I just kind of thought they were all the same unless you want to spend $5k. I love my grill but I definitely see that for a few extra bucks to get a Brazos or an OK Joe are totally worth it. I think my wife will kill me if I have 3 grills for something I do once every couple months. So when my 50/50 goes out I'm going to step up. I love that you don't make people feel like if they can't afford a smoker with a tow trailer that they can't make BBQ and you showed it in one of your videos. Love your stuff keep it coming!
Great video. I kind of already knew the end result. I have the OKJ Reverse Flow. Greta smoker but I'm wanting to cater and a 500 gal. offset would be perfect. Thanks Jeremy
I have a cheap Chargriller that i sealed the side fire box on what is your opinion? I didn't see it but would love input thanks so much! It does work well
I really enjoy your videos and have learned a lot from you. I wish you would talk about the current Oklahoma Joe smoker available at Lowes today instead of an old version that most people will not be able to find. I live in back country British Columbia, we don't even have Craig's list here but I can get a Char Broil owned, Chinese made Oklahoma Joe smoker from lowes in Calgary, AB. Is it any good?
Took me a few minutes to realize when you you referred to the “the next grill” you were actually referring to the first grill. I’m a little slow, but I’m good now.
I watched the video where he bought that. I'm shocked it cost that much. A Char-Griller is cheaper, has metal about twice as thick, and isn't painted. Though that would be Lowes, not the Depot!
I’m on a 10 week waiting list (9 weeks left) for my custom built Bell Fabrication Backyard grill. Can’t wait to use a real offset toward the end of summer!
Have you heard of a Chub Deluxe? My wife got me one for my 60th. $2400 I have done a couple cooks on it and still learning its quirks but so far BBQ taste pretty good.
Very helpful thanks Jeremy, I’m now looking for a smoker than can handle cooking for 60-80 since the normal crowd is 30-40ish... I’m thinking a 250 gallon offset is a good one for me.
Thanks and I Guess you meant when you said you had bigger plans ;) I just finished my workhorse / franklin / mills ale knock off build using 3/8 wall thickness. I got her to 12 degree swing end to end and burning dead clear for the seasoning / first fire. It was a fun build but when I get ready for a 500 I am breaking out the check book. Thanks for the outstanding content.
I look forward to seeing your materials and methods. It looks to me like a really tall stack is what sets off the Franklin pit. You talk about how it drafts like a freight train. That is mainly due to the stack height.
@@MadScientistBBQ Speaking from experience, it does increase the draw, thus the air flow, but it will move the hot spot in the center of the cooking grate to the stack end. The baffle creates a mild venturi effect, which speeds up the air flow. Using the ext, I had to cut down the air intake using the damper on the door, to get any kind of balance of convection in the cooker. So why improve air flow if I have to cut it back ? If I'd kept my Brazos, I'd hired a welder to cut out the baffle and put a collector on the stack end. Its not one or the other, both ends have to be modified, IMO.
@@lynndollar1013 So I guess you are saying the way smoke travels from the firebox to the cooking chamber is different for the Brazos compared to the Franklin? Would that be the same thing for smokers that use tuning plates? If I understand Jeremy correctly I think he is saying there isn’t a baffle or tuning plate of any sort on the Franklin so the hot gases rise immediately to the top of the cooking chamber and then have to come back down at the stack entrance. As the hot gases pass over the top of the cooking chamber it creates vortexes above the grate to mix the hot gases at the top with the cooler gases at the bottom.
@@shumardi1 Brazos is a bottom up cooker. The baffle directs heat down and and with the stack at grate level, IMO, the heat runs under the meats more than over the meat. Baffle also restricts air flow. At widest point, the baffle allows a 3" opening. This is further complicated that the stack on Brazos is 6", but the exhaust port is 4.5" , another restriction. If air flow is increased, heat builds on the stack end of the smoker, because it can't exit fast enough, IMO. Cutting out the baffle will increase air flow into the cook chamber, depending upon the firebox door /damper setting. But the heat has to exit at the same pace its entering, thus the need for a collector along with taller stack, IMO. Its really sort've a conundrum, but if one end is modified, then other has to be modified. I quit worrying about air flow, cooked with firebox door closed and damper half way open. I smoked brisket fat cap down to protect meat from bottom up heat. It was low air flow, but I had more balance in the cooker. Tuning plates used with the baffle, creates sort of a reverse flow cooker. Heat travels under the plates and the gap between the plates is suppose to allow heat to rise at intervals. I did multiple biscuit tests with tuning plates in, tuning plates out, tuning plates in diff configurations. And ended up chunking the plates because they restricted air flow even further. The placement of plates was another variable, when I was already battling other variables. IMO, tuning plates or convection plates as Horizon calls them, are better with smokers where the exhaust exits at the top of the cook chamber. Btw, LSG 24" pipe smokers cost $3,000 to $4,000 + shipping, depending upon options and length, and they have to use tuning plates. LSG smokers are great, except for the stack , the firebox, and the tuning plates. IMO, LSG needs a collector and larger stack and then maybe the tuning plates not necessary.
Great Video! I am thinking about getting the Brazos but wanted to know for the extra cost nowadays for both the smoker and delivery - do you still recommend it? Currently its $1200 for the smoker and $400 for delivery, of course have to add tax. So, at a $1600 price point is this still the best option or are there others if I go up to the 2K range?
When you were comparing the Franklin to other offset smokers, you forgot about the best of the best…the Moberg Backyard Offset Smoker! And yes, I agree with you…for $4,000, the main cooking chamber should not be leaking so early after receipt. You are the best, brother! Your videos are the best! Keep it up and smoke on!
Question.... I really want an offset smoker but since I live in the desert (Arizona) it seems I can only get mesquite wood. I hear it is really strong and not sure that is something I can cook with. What are your thoughts?
Showing a picture of the smoke hollow BBQ I'm currently using 😂 for tri tips and a rack of ribs, with my mods it's doing swell, but I can't do much bigger cuts of meat
Great vid, I always enjoy watching the content. I started on a Char-Griller offset to the OHJ Highland putting in the “man hours” I have a Meadow Creek TS 500+BBQ 42 trailer on the way. July arrival I can’t wait!!!!
Lang 48 is cheaper and I’d have a hard time believing the Franklin is better, on par… maybe. The Lang cooks like a champ and for a stick burner it just makes it so much easier to make great Q.
So wanted this video thank you so much. I've bought so many grills over the years that looked awesome and absolutely had no flavor when you finish smoking
Random Question, as i never really intend to go into business, with the big 500gal smoker, if you have to cater an event in the evening but dont have access to the site the day before to set up, do you travel with a lit smoker? pre cook the meat? refuse the gig?
I love the videos you make I currently have a char-grill smoker, been looking at the yoder Cheyenne maybe the witchita. Do you have a opinion about Yoder?
I ordered the workhorse 1969 earlier this week. The wait on the Franklin was 1.5 to 2 years currently and I could get the workhorse plus second rack plus a couple upgrades plus freight to Utah for less than the Franklin.
I'm really excited!
That's a. Better buy with thicker metal, larger cooking space... I'm actually planning to get 1975 once I have space.
I have a 1975. It’s awesome
@@barbersque Same here.
@@barbersque do you have the cowboy grill on yours?
Had my first offset smoker delivered yesterday after watching this and other BBQ channels for the past few months. Nothing fancy, especially for the UK, but I got a Char-Griller Wrangler with the side grill/fire box. She is together, seasoned and applied most of the advised mods I have seen online; Used gasket tape for the seals, extend the chimney to grill level and upgraded the charcoal bin to something a bit deeper. As well as the always advised install of two grill level thermometers on either side... I can honestly say, so far, that the temps were pretty consistent and I had zero observable leaks... Ready for the first cook in it tomorrow, 4kg Pork Loin! I have all of your advice written down, sprays ready and any other thing I could remember! Here's hoping I'll be tasting a little bit of Texas here in the UK come Sunday!
Thanks for the content man, much BBQ love from the UK 🌎🥩✌
EDIT: For people actually in the UK, for a smoker around the £300 mark... I don't think you can get much better for the price with the mods advised.
Enjoy !!!
Remember to use the foil boat . Make some tallow also . Good luck !!
@@dimestoreharry3344 I had some tallow ready, wrapped it in butchers paper and the foil boat... Cooked 5.5 hours in total and, for my first attempt, it was honestly the best barbecue I've had outside of a smokehouse. Here's to more of it!
instagram.com/p/CQT8o58Mw_Lf19UlrAknODfZcGJu_7EB17GXaw0/
@@MrStehooper Nice !!
I use the nexgrill and have for 3 years in humid, soggy Florida. This Christmas Im finally getting an upgrade! Im so excited to pick out a great smoker! great video!
ever since restoring my grandfather's smoker, I haven't stopped watching your videos! you give me motivation and drive! your videos are on point and very informative! Thanks for all the help! Hoping to work my way up to an off set smoker and start smoking like a BOSS, such as yourself!
Try a competition between Franklin vs Lone Star Grillz offset.
Love to see it from you
There you go
Lone Star is definitely what I'm looking at if I ever get the space to cook with an offset. I just don't have the land to do it right now.
@@shawngillogly6873 I've had mine for about 6 months now an love it. Beef ribs, Pork ribs, pork butts, wings and Pastrami I find every excuse to fire it up.
The lone star grillz 20x36 will be my next smoker
@@douggore1431 that's a nice one!!
Very helpful, my dad went from a small vertical smoker that he started out with, got really good at smoking on it, moved to a pellet grill and says that it just doesn't taste the same. He is in the market for a new smoker and I keep telling him an offset is the way to go.
You are a awesome son.....keep steering pop in the right direction. 🤝🏾
I started with Weber , then vertical. Now I have an offset smoker which is a pecos. Love it. Learned from all 3. 😊
Life goals.
A smoker collection the size of yours.
my sister said i was a horder. I have 3 BBQs and 3 tanks ready to be made into an offset.. I disagreed with her and said NO BBQ FOR YOU!
Just make bbq videos that copy content from others.
@@dabearcub copy content??? What do you mean by that???
@@Einh0ven yup
@@dabearcub so who should I be watching then?
As a previous Qstoves+ user, I recently switched to Asmoke and it's been a game changer! The wood pellets add an incredible smoky flavor to the food and the digital controller makes temperature control a breeze. My favorite feature has got to be the FlameTech patent - the dual sensors and new PID algorithm ensures that the temperature stays within 5°F of your desired setting. It's so much more efficient and easy to clean compared to my old Qstoves+. The battery-powered design is super convenient for outings too. Plus, the Asmoke Essential is portable and lightweight, making it perfect for any outdoor adventure. I love that I can adjust the temperature remotely and monitor the food temperature via the app. My BBQ game has definitely levelled up with Asmoke! #Asmoke
Hello. So I saw the Old Country BBQ Wrangler offset at Academy. Do you have any experience with that model? Seems to be a smaller version of the Brazos. Doesn't have 1/4 inch steel but it is thicker than the Pecos. I don't have the space for the Brazos so this seemed a good option. Thanks.
Love the outtakes, it proves we're all human!
Love your channel! I’m 17 and in the beginning of building a 300gal trailer reverse flow pit! Your videos have helped a ton and I can’t wait to use your tips on a real offset!
I tried a offset smoker that was on the lawn for free. It was fun to try it, but the Weber smokey was a better suited smoker for me for it's small space and ease of use. I have the 22.5 size and love it.
I smoke on my Weber grill once or twice a week. Everything from chicken wings to a 15 Lb. brisket.
Daniel I'm the same. 22 WSM w/ billows temp control. Great BBQ, and getting better! But I got the stick burner itch!!!!
Picked up an Oklahoma Joe's Highland pit for $50, welded up all the seams, replaced the rack angles, scavenged the offset fire box and grates from a Char-Griller and made a fire basket from that fire box and cut the old grates down, wrapped them in grill foil and made heat baffle plates out of them. Welded in a heat diverter at the fire box opening I made from an old piece of steel plate I had laying around and then used some old sheet metal and made a drop down at the flue to get the draw down to grate level (really needs to have a larger diameter flue pipe, but it's ok). Put gaskets around the smoke chamber and clamps to seal. New dual temp gauges. Sand blasted and painted. Total investment, $188.00 and about 11 hours labor. Did a pork butt for pulled pork on it 2 weeks ago. Was super amazed at how good it came out. Not quite the same as on my 300 gal pit on a trailer that I built 12 years ago, but very, very good none the less. Wanted something smaller for the back yard and am not disappointed. Great video!
Good timing, I was one of those who emailed you asking about recommended stick burners :) Thanks!
Started out with a OKJ offset and now have a 500 gallon reverse flow and love it.
Dude, you have some of the best videos out there. Whats with the ridiculous commercials? Really?
Dudes gotta pay for the briskets down at the store …. It’s called capitalism
I’m cooking on a Chargriller Grand Champ XD. Have a few issues with temperature swings.. also added 2 Tel-Tru gauges. Still a little challenge keeping steady temps with only sticks. Great info on the comparison.
I’ve had the Old Country Pecos (Brazos little brother) for several years. It’s been very good. Held up well, and $449 in today’s price at Academy. Highly recommend for the price.
Agree. Love my pecos. I added fire brick
My first smoker is an Oklahoma joe. I compared all the metal thickness at Lowe’s and noticed a decent thickness. I’m happy with it
Mine too...
@@twinstickpete how are you liking it? I think it’s great. I added a couple mods to it.
@@bbqboi182 I literally JUST got it like 2 weeks ago...I haven't used it yet. Need to get my thermometers and coal chimney. I'm watching alot of vids to familiarize myself into this new world of grilling... Did you smoke anything yet????
@@twinstickpete tons I’ve done a brisket ribs chicken wings for the most part. Lots of fun. I usually use the extra grill grates and wrap them with foil and kinda adjust them underneath to help disperse the heat since I don’t have a heat tuning plate.
@@bbqboi182 wow...great idea, thanks... That's awesome on the list of smoked deliciousness...hahaaaa.
Been smoking for four years and i am now ready to trade up my Old Country Brazos for a Lang. Its been a great pit but the Lang can burn larger splits for a longer time between adding logs.
Just pulled the trigger on Workhorse 1975 wagon. Quality and value can’t be matched. And I’ve seen them all. ✌️
I have had an Oklahoma Joe Highlander since 2015. $199 NEW, on sale. Your review is exactly correct.
It took me a few cooks, but now I have mastered it and make great barbeque on it. Seriously, our friends always ask when they will be invited for more brisket, ribs or pork butt! When we go to Christmas or New Year's parties I bring a pan of sliced up brisket or ribs and everyone waits until it gets there to eat!
We used to go to restaurants a couple time a month and now haven't been to a restaurant in years! For 1/3 the restaurant price I can make better steaks, shrimp, brisket, ribs at home!
It is kept outside (covered) and it shows no signs of rusting through. Every year, I give it a thorough pressure wash and touch up paint any exterior areas which had rust. I think it will last another 10 years easily. I have replaced the grill grates once and purchased a griddle section which I use for making "smash burgers". I use it both as a smoker and as a grill. I have replaced the thermometers a couple times, other than that...it keeps on smokin'
I know this is old, but I rock that nexgril and have 0 issues maintaining temp! Anyone getting into smoking, dont be afraid to grab that!! 1 tip is look at Mad Scientists video on rust prevention.. Also grab a can of high heat spray paint so you can get it a once over once the OG cheap paint comes off.
My process: use a bed of XL jealous devil coals(Or any XL charcoal briquette), and mini splits. Half a stack of coals to start and 1 log -- gets temp about 285 - 3. let it settle for a set down to 250 at the hood. I then add 3-4 coals after about 45 minutes to heat up and stock another log (just 1) at about ever hour. Once you're 4 hours in, ive found that I can keep temp at 225 range with 1 log every 1.5 hours, adding 3 to 4 coals 20 or so mins before adding a log. Bammo temp maintains.
Hope this helps someone!
I've found with the OK Joe stuff there are a couple mods that are worth doing that take it to the next level up. Neither is particularly expensive.
1, seal _every_ seam. They leak pretty bad if you don't and it can screw up your draft.
2, lower the stack entrance with a piece of dryer duct and extend the stack about a foot longer with another piece of dryer duct. This vastly, _vastly_ improves drafting and temperature evenness.
I have one of those deflector plates too, but I mostly like it for adding some thermal mass and giving me a place to put water pans that don't impede the cooking grate area.
How do you seal the seams?
@@ryanwooden783 high temp RTV is what I used. For the doors, high temp gaskets - I used some kind of self-adhesive fiberglass stuff for the firebox door and normal gasket stuff you can get on your site of choice for the cook chamber.
Hey Jeremy, could you add a gravity-fed smoker in the comparison? I'm curious how it will hold in the blind test!
What do you think of the Old Country BBQ Pits Brazos DLX? Seems to be basically the same as the Brazos except for a counter weight on the lid and some built-in tuning plates. Looking to get one soon.
Hi Jeremy, how much wood do you use for an average cook with the Oklahoma Joe? It seems to be the only one readily available in Canada, but I don't even know where I'd get the hardwood. My local bbq store sells bundles of oak and hickory for $20, but I think that would be way too expensive for a cook.
I just started watching you're video's. Very Very well put together lot's of useful information 👏👍👏👏👏 and how to smoke meat. What more could a person ask for!!!!🤯🤯💯💯💯💯
Great video, which offset smoker would you recommend for under $1000? I currently cook on a drum smoker, a webber kettle, a Rec Tec pellet smoker and a Campchef flat top. I'm probably gonna get rid of the Rec Tec Pellet grill and add an offset.
That blind test sounds great but the cooking on all of the offsets will be really fun, can't wait for that vid.
Curious if you've ever cooked on a reverse flow like Lang and if so how it compares to the Franklin.
He’s got a video cooking on a meadowcreek which is a reverse flow.
I cook on my Meadow Creek and it’s honestly the best I’ve ever used. I’ve actually beat out several Oklahoma Joe’s and I chalk it up to my cook method
What do you think about Yoder smokers. Have you ever cooked on one?
Love my LANG 36" Reverse flow cooker/grill/smoker. So easy to operate. 665 pounds of 1/4" steel. Solid.
Thank you for taking the time to walk us through the pros and cons of each. Your reviews and feedback on smokers have been super helpful for me. Did Fatstacks tell you when their backyard smoker is rolling out?
My first smoker was an Oklahoma Joes Highland Offset smoker. It gave me the fundamental experience I needed to learn the basics of BBQ and understand what good tasting BBQ is all about. Cost me $350 off QVC. Definitely had a lot of fun and the fire management is my favorite part. If your favorite part is not fire management, buy a pellet grill. I even bought a Weber brand digital probe where I was able to watch the temps off my phone through the Weber app. Now, in 2021 I recently bought a Recteq 1250 Pellet Grill for around $1600, plus $90 for the cover and another $100 for 5 bags (or 200lbs) of Hickory, red oak, and white oak blend pellets. With taxes it came up to just around $2,000. Since now I want to just cook my BBQ often with ease. Hoping you will do a video review on them since they are built to last 30 years
I got the Nexgrill for my first smoker. It does the job for about one summer then its crap. But I made a killer brisket and a bunch of good ribs on it. I would recommend as your first smoker.
I have been using the Oklahoma Joe smoker for years now. Very heavy duty smoker l that you can get at a box store anyone can buy. Absolutely love it. For most of us this is all we need. I bought it new and won't break the bank. Keep her sprayed down every time i use it and looks new.
Thank you for this video, it answered the question as to what size to get for the restaurant me and my wife are wanting to open when we retire to Ecuador, specifically Cotacachi possibly. A 500 gallon would be perfect by the looks of it, but may halve that size for the portable one. I will be driving a something that is rated up to 1,500 pounds max towing. So, I am thinking a 250 gallon would be the absolute limit for the portable one, maybe even a bit less since the region is very mountainous and such.
Thank you for the video my man, I love them and have taught me so much and I have improved so much too. Just need to perfect the bark process and it will be perfect. I am currently using the Brunswick Platinum and it is good, but nothing like the charcoal smoker I gave to my dad years ago. Kind of wish I had not given it to him lol.
Thanks Jeremy, good video...wondering your thoughts on the Lonestar grills series? I noticed you have never had one or commented on one. Thanks again
I just ordered a lone star grillz 20”X42” offset smoker. It looks awesome, but have you ever seen these in person? Made in America & 1/4” virgin steel. Looks awesome. What are your thoughts?
I ordered from Lone Star Grillz last week.
I have to wait 4 months.
The 20"×42" is 3/16" chamber with 1/4" firebox. You'll love it just know it not necessarily your traditional offset. It has a cross flow design as far as air flow goes.
I've got a lang 36 if you are ever interested in coming out my way here in KY to give it a go and review. I'd be interested to see how it compares to the Franklin.
I've used the 84" lang & it was pretty sweet
I have one of the older Oklahoma Joe’s and just love it. Great smoker for backyard.
Interesting to know about the metal thickness. I inherited a large custom made offset smoker, and the firebox is made from 1/2" steel pipe (yeah, it took a come a long to get it on the trailer even with the fold down ramp) and the cooking chamber is 1/4" steel. I thought about getting rid of it because it's excessively heavy and overkill, but now I am starting to think the guy who built it knew what he was doing making it that thick. I've yet to cook on it but I'll bet it holds heat really stable.
Sounds very impressive!!! I would hang on to it for sure!
Mine is 1/2 of 1000g tank, 3/8 thick with 1/4 thick doors, firebox is 1/4 which I added insulation to keep from losing most of my heat. A lot of cold wet days here in Pacific Northwet so 3/8” tank definitely helps maintain even heat.
Mine is 1/2 firebox 1/4 cook chamber .. check my build
I'll take it off your hands, here to help!
Just ordered my FatStack 120.
Now I can blame you for all my cooking failures and cite the smoker...
Appreciate this (and all the others) fantastic video!
I have a low-end offsite smoker like the NextGrill because I don’t smoke or grill that often. I plan to smoke a brisket for the 4th. To gain better temp control, I’m propping up the base of the offset by about 4 inches closer to the smoke chamber, hoping that will allow for better control. Will that help? for 10-12 hours.
Thanks for putting out kick ass videos. You inspired me to step away from my pellet smoker and into the drivers seat of my Lang 64" offset. I'm actually doing my first cook as we speak. So far looks and smells amazing 🤘
How'd it turn out?
Which model Oklahoma Joes smoker did you describe? Thanks, love your vids, my BBQ bible.
What are the small things you would tweak on the Franklin pit as you mention
Is there a reason you didn't have a vertical offset smoker?
Going to be starting a special event setup with an offset and cooking Texas style BBQ. I am going to be building my own 250 gallon offset and have a few questions for you. Have you used a 250 gallon and your thoughts on the 250 holding even cooking temps throughout like you mentioned on the 500? I have watched countless hours of you videos and in one you mentioned the Temp gauges you prefer and I don't remember which video it was? Thanks for the videos they are informative and have given me something to use as reference once I actually start my BBQ business!
Have you used any of the Lone Stsr Grillz 20” series? Like the 20x42? Just under half the price of the Franklin and looks to be quality.
Thank you for this video. It also tells me what type I should try and build.
Great video. Love the collection. What do you think about Lone Star Grillz?
I went from a Wal-Mart offset to a 48" Lang patio model, reverse flow smoker (still cheaper than Franklin's offset)....night and day difference. You should try a quality reverse flow smoker like the Lang and provide comparison video for us.
Great video again !! Bought brazos on your old video. Came too damaged to use but looked like great pit sent back. In meantime got call if interested in Franklin Pit. Bought Franklin and absolutely love it. No leaks ( sorry you have that) It's ridiculously easy to use. Insulated firebox helps .Totally agree with your assessment on price point and maybe cooking space, but Im not cooking for masses. Mill Scale looks good but more $$ . Workhorse 1975 looks like best similar for about $1000 less. Brazos in league of itself. That being said after some cooks on this, no buyers remorse at all ! Keep up the great content.
Dude got the smallest bowl he can find for his cereal lol
Needed a big Tupperware bowl...orange in color and go to town. lol
Giant bowl of captn crunch plus G-Force or Gi Joe cartoons.
😂🤣
4 net carbs...per half cup, lol.
Smoked cereal challenge as a joke. Two weeks later, number-one video trend on TH-cam.
Hey Jeremy! I'm smoking a couple of pork shoulders tonight and thought I hadn't seen you talk about storing large quantities of meat (well for my wife and I, 15 lbs is large). I pull, then portion into vacuum seal bags and freeze. Mon Dieu, blasphemy? NOT AT ALL. I've got flats of pulled pork always in my freezer, and I challenge anyone to tell the difference between just pulled and months frozen properly. I cannot tell after a 150-170F water bath (sous vide is great for this), cut it open and smells and tastes like I JUST pulled it. Amazing. This is probably old news to you, but if not, a great way to super fast pulled pork, or hint, catering this cut without the stress! Rock on!
I only just got into making my own BBQ a couple years ago. Up until then i was using a standard Weber Grill (Still do for Grilling) and received a Chargriller 50/50 with a side firebox as an anniversary gift.. At the time when I was looking them up I really didn't know anything about grills or side fireboxes. I just kind of thought they were all the same unless you want to spend $5k. I love my grill but I definitely see that for a few extra bucks to get a Brazos or an OK Joe are totally worth it. I think my wife will kill me if I have 3 grills for something I do once every couple months. So when my 50/50 goes out I'm going to step up. I love that you don't make people feel like if they can't afford a smoker with a tow trailer that they can't make BBQ and you showed it in one of your videos. Love your stuff keep it coming!
Jeremy, what are your thoughts on simple stacked cinderblock smokers like the one Jirby did a tutorial on?
hey Jeremy, have you ever cooked on a Lang?? Thinking about purchasing a 48, wondering on your thoughts? Lang or Faststack?
The workhorse pit is 4 grand on a trailer, what about the lone star grillz, or the moberg, or Austin smoke works, or jambo?
Great video. I kind of already knew the end result. I have the OKJ Reverse Flow. Greta smoker but I'm wanting to cater and a 500 gal. offset would be perfect. Thanks Jeremy
How do you clean large smokers? I have a MB560 and cleaning that takes quite a while.
I have a cheap Chargriller that i sealed the side fire box on what is your opinion? I didn't see it but would love input thanks so much! It does work well
I have something similar to the Nexgrill and when i smoke a brisket, it's tuff. Exactly what Mad scientist mentioned.
It's just making you better for the next pit you get.
@@hinds90 thanks man :)
I really enjoy your videos and have learned a lot from you. I wish you would talk about the current Oklahoma Joe smoker available at Lowes today instead of an old version that most people will not be able to find. I live in back country British Columbia, we don't even have Craig's list here but I can get a Char Broil owned, Chinese made Oklahoma Joe smoker from lowes in Calgary, AB. Is it any good?
Can you do a review on the All Season Feeders 48" x 20" BBQ Pit w/ Firebox? $1300 made w/ 3/16" plate. They are built in San Antonio Texas. Thanks...
Why do you not have a barrel style smoker? Smokey mountain, green egg, kamado joe?? And thoughts on them...
Took me a few minutes to realize when you you referred to the “the next grill” you were actually referring to the first grill. I’m a little slow, but I’m good now.
I watched the video where he bought that. I'm shocked it cost that much. A Char-Griller is cheaper, has metal about twice as thick, and isn't painted. Though that would be Lowes, not the Depot!
Same.
Glad I wasn't the only one
P
Love how you give your honest opinion. That's why when I watched your videos a couple of years ago I bought the Brazos. Great smoker for the money.
You should do a review on lonestar grill smokers, lang and any reverse smokers. I would like to see what you think.
I’m on a 10 week waiting list (9 weeks left) for my custom built Bell Fabrication Backyard grill. Can’t wait to use a real offset toward the end of summer!
Have you heard of a Chub Deluxe? My wife got me one for my 60th. $2400 I have done a couple cooks on it and still learning its quirks but so far BBQ taste pretty good.
Very helpful thanks Jeremy, I’m now looking for a smoker than can handle cooking for 60-80 since the normal crowd is 30-40ish... I’m thinking a 250 gallon offset is a good one for me.
Great video! The video I've always wanted, looking forward to the brisket cook you talked about!
Thanks and I Guess you meant when you said you had bigger plans ;) I just finished my workhorse / franklin / mills ale knock off build using 3/8 wall thickness. I got her to 12 degree swing end to end and burning dead clear for the seasoning / first fire. It was a fun build but when I get ready for a 500 I am breaking out the check book. Thanks for the outstanding content.
If you extended the stack on the Brazos I wonder if it would draft better and improve the cooking.
Planning to do that in the future.
I look forward to seeing your materials and methods. It looks to me like a really tall stack is what sets off the Franklin pit. You talk about how it drafts like a freight train. That is mainly due to the stack height.
@@MadScientistBBQ Speaking from experience, it does increase the draw, thus the air flow, but it will move the hot spot in the center of the cooking grate to the stack end. The baffle creates a mild venturi effect, which speeds up the air flow. Using the ext, I had to cut down the air intake using the damper on the door, to get any kind of balance of convection in the cooker. So why improve air flow if I have to cut it back ? If I'd kept my Brazos, I'd hired a welder to cut out the baffle and put a collector on the stack end. Its not one or the other, both ends have to be modified, IMO.
@@lynndollar1013 So I guess you are saying the way smoke travels from the firebox to the cooking chamber is different for the Brazos compared to the Franklin? Would that be the same thing for smokers that use tuning plates? If I understand Jeremy correctly I think he is saying there isn’t a baffle or tuning plate of any sort on the Franklin so the hot gases rise immediately to the top of the cooking chamber and then have to come back down at the stack entrance. As the hot gases pass over the top of the cooking chamber it creates vortexes above the grate to mix the hot gases at the top with the cooler gases at the bottom.
@@shumardi1 Brazos is a bottom up cooker. The baffle directs heat down and and with the stack at grate level, IMO, the heat runs under the meats more than over the meat. Baffle also restricts air flow. At widest point, the baffle allows a 3" opening. This is further complicated that the stack on Brazos is 6", but the exhaust port is 4.5" , another restriction. If air flow is increased, heat builds on the stack end of the smoker, because it can't exit fast enough, IMO. Cutting out the baffle will increase air flow into the cook chamber, depending upon the firebox door /damper setting. But the heat has to exit at the same pace its entering, thus the need for a collector along with taller stack, IMO. Its really sort've a conundrum, but if one end is modified, then other has to be modified. I quit worrying about air flow, cooked with firebox door closed and damper half way open. I smoked brisket fat cap down to protect meat from bottom up heat. It was low air flow, but I had more balance in the cooker.
Tuning plates used with the baffle, creates sort of a reverse flow cooker. Heat travels under the plates and the gap between the plates is suppose to allow heat to rise at intervals. I did multiple biscuit tests with tuning plates in, tuning plates out, tuning plates in diff configurations. And ended up chunking the plates because they restricted air flow even further. The placement of plates was another variable, when I was already battling other variables. IMO, tuning plates or convection plates as Horizon calls them, are better with smokers where the exhaust exits at the top of the cook chamber. Btw, LSG 24" pipe smokers cost $3,000 to $4,000 + shipping, depending upon options and length, and they have to use tuning plates. LSG smokers are great, except for the stack , the firebox, and the tuning plates. IMO, LSG needs a collector and larger stack and then maybe the tuning plates not necessary.
Great Video! I am thinking about getting the Brazos but wanted to know for the extra cost nowadays for both the smoker and delivery - do you still recommend it? Currently its $1200 for the smoker and $400 for delivery, of course have to add tax. So, at a $1600 price point is this still the best option or are there others if I go up to the 2K range?
How would you rate the old country wrangler? Is it worth buying?
Great video!! Bloopers were classic?? Curious, ever tested a Gatorpit?
When you were comparing the Franklin to other offset smokers, you forgot about the best of the best…the Moberg Backyard Offset Smoker! And yes, I agree with you…for $4,000, the main cooking chamber should not be leaking so early after receipt. You are the best, brother! Your videos are the best! Keep it up and smoke on!
Yep. I sold my LSG 24x42 offset and got a Trailered Moberg 250. BEST move I've made in my 50+ years of smoking/grilling. gottagetamoberg!!
@@brisketwizard8004 why? What was the main difference?
On your Old Country Brazos I have seen that some people remove the baffle plate and extend the stack pipe, what are you thoughts on doing that?
Can you please make a review on Dyna glo offset charcoal smoker please i just bought one
Question.... I really want an offset smoker but since I live in the desert (Arizona) it seems I can only get mesquite wood. I hear it is really strong and not sure that is something I can cook with. What are your thoughts?
Awesome honest reviews and showing goods and bads, you’ve been dropping amazing material on these vids thanks !
What are your thoughts on the Old Country Pecos smoker?
Great Video. Please, please, please....Make a video on brisket - Fat side up vs. Fat side down and which way is better.
Any experience with the Jambo Junior backyard? I just wondered how it would compare to the Franklin.
Hey Jeremy thanks for the review. I think you need to get a Yoder Smoker made in Hutchinson KS for obvious reasons.
Hey greets from Mexico! Please make a video in regard of reverse flow smokers! Review, how does it works and what do you think?? 🙏🙏🙏🙏🙏🙏
What about pits by David Klose in Houston? I'm getting one
old country Brazos vs 1975. which one would u pick
Have yyou done videos reviews on a reverse flow stick burner?
Showing a picture of the smoke hollow BBQ I'm currently using 😂 for tri tips and a rack of ribs, with my mods it's doing swell, but I can't do much bigger cuts of meat
My brother Shawn invented 2 BBQ smokers.Hamrforge and the BEAST.And now he started a new company Hellrazer bbqs.You should check them out!
Great vid, I always enjoy watching the content. I started on a Char-Griller offset to the OHJ Highland putting in the “man hours” I have a Meadow Creek TS 500+BBQ 42 trailer on the way. July arrival I can’t wait!!!!
Lang 48 is cheaper and I’d have a hard time believing the Franklin is better, on par… maybe. The Lang cooks like a champ and for a stick burner it just makes it so much easier to make great Q.
I have a hard time believing that too.
You are comparing apples to oranges. Reverse flows vs offset are two different things…
So wanted this video thank you so much. I've bought so many grills over the years that looked awesome and absolutely had no flavor when you finish smoking
That's why its a craft.
Random Question, as i never really intend to go into business, with the big 500gal smoker, if you have to cater an event in the evening but dont have access to the site the day before to set up, do you travel with a lit smoker? pre cook the meat? refuse the gig?
I love the videos you make I currently have a char-grill smoker, been looking at the yoder Cheyenne maybe the witchita. Do you have a opinion about Yoder?