Go to sponsr.is/zbiotics_knoxavebbq_0724 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code KNOXAVEBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Most definitely! You have a professional built pit, as opposed to some of us who have a homemade smoker. Believe me, that makes a world of a difference, especially with an insulated firebox. Be glad you have one of those!!!
I would find a video on how you would approach cooking on a cheaper backyard offset, like an OKJ Highland super useful. From split size and fire management, and overall general set up. Truly enjoy learning from your content!!!
the only thing i would change with cheaper offset are use smaller splits and use more coals than wood. as much as i would love to make a video like that, i don't have space for another smoker.
I’ve got a 500gal Primitive and it’s been so much fun learning how to best cook on it. Different techniques for different proteins, of course. One common denominator is I normally run the stack 50-60% closed and the fire box door open only 3-4 inches. This style promotes a dirtier smoke (which I like), and the temp just glides so smooth a child could run it.
Awesome review man, for your future fire management video can you outline what how you would manage a fire so that you don’t have too many coals. I do have a fully insulated firebox and sometimes on really long cooks the coal bed can get so large that I almost cannot add another log for more smoke flavor. Is there a way you would recommend managing the fire to efficiently create/burn coals without simply removing those coals that I worked hard to make?
If trying to cold smoke sausages at 150 to 180 does pushing the wood forward help with the draw since the door and damper is already almost closed down. Sometimes my fire in my 500 will go out at that low of temp
Loved the video, I live in west central Il., so I bought a backyard Peoria Cutom cooker. Being new to smoking food fire management has been a battle. I am using a fully insulated box and would love tips on fire management on the 80 - 100-gallon size.
That's a nice pit Joe! The cool thing about a custom pit is that you can add or take away features for the way you like to cook. I opted for a trailered Moberg 250, set up the way I cook, back in 2020. I'm in SE Texas and have no problem getting enough smoke on my proteins, with the fully insulated firebox. Every pit cooks differently. Once you figure out how it acts, you can fine tune your methods. when you get it dialed in, it's all about fire management... & I love playing with fire !! Enjoy all your videos.....keep them coming !
@@knoxavebbq Agreed. Everyone has their preferences. Like I will never have another square / flat bottom firebox! When I got my Moberg, I gave my 24x42 LSG to a friend. I respect your BBQ knowledge & enjoy all your videos.
Great video as always, I have the same pit as you but got the fully insulated fire box, I live in the Boston area. I love the pit but my biggest challenge is consistently keeping the fire at the temps I want. I am better at the lower temps, 200-250, but keeping it at 250-300 has been challenging. I have blamed myself and the wood size and level of dryness. The best part is I will keep practicing. Keep the videos coming
Those vines do a great job of showing how close you can get to the smoker without things being too hot. Great looking space and that's a tall ass smoke stack!
I personally don’t. Because in my opinion it just makes other spots hotter. But it also depends on the size of your pit. For a 1000 gallon, it might help. For a 250, I wouldn’t want it.
MJY, great video. My fire management question is: I thought it was easier to control draw, etc. if you leave the stack fully open and use the firebox door and or vents to control the fire?
@@knoxavebbq MJY, that was more of a question. I have very limited experience with an offset, however, that technique is what I have heard about them, so I thought you could possibly address it in your fire management video. If you don’t have time, or it doesn’t fit the video format, no big deal. Just curious as to your take and experience with that.
I would like to see how to manage a fire where we start at a low temperature and increase the temperature at different points through the cook - like 225, 275, 300.
For the fire management video. My backyard smoker has a lift up lid/door. Made by Flaming Coals in Australia. Having issues with effective temp control. Don't get me wrong, it hovers at 250f fairly easily, but the vents seem to do nothing for it when you want to make some adjustments. What are some of your thoughts on a firebox like that?
Primitive pits is down the road from where I live and I had a workhorse 1969 before I built my 250 gallon. I get a some smoke come out from around my doors, but I love how it cooks. One day I will own a Primitive. Great video.
Awesome man! I have squeezed 10 briskets on mine with a ton of rotating and 2 on the back top rack, but not a fun cook haha. 3-6 seems to be the sweet spot for sure. Hear you on those top rack handles. Really wish they used something lower profile for that. Looks great after a year- jealous of that paint job! Cheers man!
Great video...i have the workhorse pits 1975 and love it but the pp 250 would be an awesome upgrade someday. Look forward to the fire management video with this pit. Have you ever entertained the idea of having small bbq classes at your home with that 250 smoker? Probably be a lot of midwest people who can't go to Texas for classes would find your knowledge and experience with texas bbq helpful. I would love to hang out with you for a 4 or 8 hour class on a Saturday and just talk bbq and try to pick up some helpful info
Hey, Joe. Thanks for the video. I have been looking at this exact smoker. I currently have a 1975 from Work Horse and was curious if you had any input on the wood consumption of the 250. I know you said this pit eats wood, but I'm thinking the difference between something like a 1975 and the 250 likely isn't THAT much different. Do you have any experience or thoughts on this? Thanks again.
My biggest thing I can't figure out with fire management would be knowing when and what size split to add through cooking. Honestly I think it would be super cool to do a long video of start up to mid cook or like 1 or 2 hours of cooking
Thanks for the update. I know you are not getting paid for it and people can just go to the website or call to find out. It would be great if you talked about what other add ons that are available ( stainless steel racks or water pan or a bottom grate for direct cooking). What do you prefer? Your brisket on the kettle or on the smoker. I can cook a good burger on a frying pan. I prefer it on the grill. I’ve also asked this question to other channels. One guy said that a Weber smokey mountain is closer to an offset. After I told him that my brisket on the kettle was better than restaurants with an off-set. ( my problem is a hit and miss. Sometimes great and sometimes it gets a pass). Same thing with the restaurants. Sometimes they make me want to purchase a off-set and some times they make me happy that I did not invest.
I have both and agree. My 22" WSM puts out just as amazing food as my 330 gallon offset. The main differences for me is the WSM is kind of a "set it & forget it" kind of smoker where u have to "babysit" an offset. Also, for ME, an offset gives a much better "wood flavor" whereas my WSM has more of a charcoal smoke flavor. Both very good, just depends on what ur in the mood for.
@@knoxavebbq Respectable- You still did not answer the question. Which brisket do you prefer? The kettle or off set. Considering your skills. Do not add in money or time attending the fire. We all know prime brisket is better than choice because of price. Both can turn out to be a great brisket with skill. Neither brisket will taste great on a open/direct flame/fire. No matter your skill level.
When I use my damper, it makes smoke dirtier, or at least it looks like it. I can have a nice hot clean fire, but the smoker is little too hot, so I damper it off a bit, then smoke, get real concentrated looking coming out of stack. Is this normal?
pretty much. just need to build a smaller fire, but i think clean fires are a bit overrated. dirty smoke gets a bad name, but I personally like cooking with bit dirtier fires.
Hey Joe, I know I have mention to you I bought this same pit no paint and I did add the grate...its only been a month or so but its an excellent product, I just removed the top racks. If any one is wanting a Primitive Pit I say you wont be disappointed and they have a great team over there, Emma is awesome! No regrets!
I have the exact (see profile pic) same pit. On the inside of my pit where the fire box connects to the smoke chamber, mine is not welded. Is yours? I think Primitive forgot to weld mine for whatever reason.
@@knoxavebbq Lol. It’s welded on the outside obviously. The inside seam from 9 to 3, no welds!!! if this smoker wasn’t a wagon and moved a lot I’d be a lot more worried, but being that it’s in the same spot that the day it was delivered makes it less worrying.
For a fire management video id really just like a video of you managing a fire for a full 12 hour cook, sped up so the full video isn't too long, but with you talking over the video about what youre doing and why. I find that a lot of videos are out there of starting or maintaining a fire or ramping up temps but not many videos where ppl are just putting all those concepts to practice in one long form video so we kind of understand how we should be managing a fire in our backyard cookers for a full brisket cook just as an example. Hopefully that makes sense lol
i probably wont be doing that. haha. only because you're constantly doing the same thing for the entire cook, but i'll try to show the fire in different stages of it.
Go to sponsr.is/zbiotics_knoxavebbq_0724 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code KNOXAVEBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Go to sponsr.is/zbiotics_knoxavebbq_0724 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code KNOXAVEBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Most definitely! You have a professional built pit, as opposed to some of us who have a homemade smoker. Believe me, that makes a world of a difference, especially with an insulated firebox. Be glad you have one of those!!!
Oh I know. I've learned to cook on a $200 smoker for almost 10 years before i got anything i would consider a real smoker. haha.
I would find a video on how you would approach cooking on a cheaper backyard offset, like an OKJ Highland super useful. From split size and fire management, and overall general set up. Truly enjoy learning from your content!!!
the only thing i would change with cheaper offset are use smaller splits and use more coals than wood. as much as i would love to make a video like that, i don't have space for another smoker.
I’ve got a 500gal Primitive and it’s been so much fun learning how to best cook on it. Different techniques for different proteins, of course. One common denominator is I normally run the stack 50-60% closed and the fire box door open only 3-4 inches. This style promotes a dirtier smoke (which I like), and the temp just glides so smooth a child could run it.
Fun fact: I got my pit in the middle of May 2023. Ordered it around July 20th 2022.
Sounds good
Awesome review man, for your future fire management video can you outline what how you would manage a fire so that you don’t have too many coals. I do have a fully insulated firebox and sometimes on really long cooks the coal bed can get so large that I almost cannot add another log for more smoke flavor. Is there a way you would recommend managing the fire to efficiently create/burn coals without simply removing those coals that I worked hard to make?
Ditto. I haven’t seen a management video that addresses the coal bed in later stages of the cook.
If trying to cold smoke sausages at 150 to 180 does pushing the wood forward help with the draw since the door and damper is already almost closed down. Sometimes my fire in my 500 will go out at that low of temp
It could, but if you’re having trouble with the draw you might need to intrude more air by opening up the door and/or stack a bit more.
Loved the video, I live in west central Il., so I bought a backyard Peoria Cutom cooker. Being new to smoking food fire management has been a battle. I am using a fully insulated box and would love tips on fire management on the 80 - 100-gallon size.
I got a smoker that a similar size. Ill be talking about both
That's a nice pit Joe! The cool thing about a custom pit is that you can add or take away features for the way you like to cook. I opted for a trailered Moberg 250, set up the way I cook, back in 2020. I'm in SE Texas and have no problem getting enough smoke on my proteins, with the fully insulated firebox. Every pit cooks differently. Once you figure out how it acts, you can fine tune your methods. when you get it dialed in, it's all about fire management... & I love playing with fire !! Enjoy all your videos.....keep them coming !
yup. agreed. ive worked with more smokers with insulated fire boxes than non, but it's just my preference.
@@knoxavebbq Agreed. Everyone has their preferences. Like I will never have another square / flat bottom firebox! When I got my Moberg, I gave my 24x42 LSG to a friend. I respect your BBQ knowledge & enjoy all your videos.
@@brisketwizard8004 appreciate it
Great video as always, I have the same pit as you but got the fully insulated fire box, I live in the Boston area. I love the pit but my biggest challenge is consistently keeping the fire at the temps I want. I am better at the lower temps, 200-250, but keeping it at 250-300 has been challenging. I have blamed myself and the wood size and level of dryness. The best part is I will keep practicing. Keep the videos coming
Gotcha. Thanks for watching!
I have a 250 also with a wagon chassis for same reason. Love it for the versatility and and being able to do private request cooks.
awesome. it's great.
Those vines do a great job of showing how close you can get to the smoker without things being too hot. Great looking space and that's a tall ass smoke stack!
Haha. The green is nice. It feels homey
I'd love to hear your thoughts on the pros and cons of the various big commercial smokers like M&M, Oyler, Bewley, etc etc.
I haven’t cooked on many of them so I can’t say for certain, but M&Ms do a great job
I think they are TOO insulated and seem to be lacking in the smoke flavor and not enough convection. Almost pellet grill-ish.
@@SOLDOZER I've heard so many different opinions on this I'm going to have to go on a commercial smoker tour to try smoke flavor on specific rigs.
how do we find out when you do a pop up cook so we can taste what you make?
I love that size of pit. What kind of paint is it? Powder coated or baked enamel?
I’ve always liked your style. I’d like to see more Asian style BBQ on your offset. Nice work
i appreciate it. i'll see what i can do.
Ever think about adding a scoop baffle to reduce that high heat zone by the fire box?
I personally don’t. Because in my opinion it just makes other spots hotter. But it also depends on the size of your pit. For a 1000 gallon, it might help. For a 250, I wouldn’t want it.
MJY, great video. My fire management question is: I thought it was easier to control draw, etc. if you leave the stack fully open and use the firebox door and or vents to control the fire?
I’ll try my best
@@knoxavebbq MJY, that was more of a question. I have very limited experience with an offset, however, that technique is what I have heard about them, so I thought you could possibly address it in your fire management video. If you don’t have time, or it doesn’t fit the video format, no big deal. Just curious as to your take and experience with that.
I would like to see how to manage a fire where we start at a low temperature and increase the temperature at different points through the cook - like 225, 275, 300.
I’ll see what I can do in the video
For the fire management video. My backyard smoker has a lift up lid/door. Made by Flaming Coals in Australia. Having issues with effective temp control. Don't get me wrong, it hovers at 250f fairly easily, but the vents seem to do nothing for it when you want to make some adjustments. What are some of your thoughts on a firebox like that?
i'll see what i can do in my future video. thanks!
Primitive pits is down the road from where I live and I had a workhorse 1969 before I built my 250 gallon. I get a some smoke come out from around my doors, but I love how it cooks. One day I will own a Primitive. Great video.
sweet.
Awesome man! I have squeezed 10 briskets on mine with a ton of rotating and 2 on the back top rack, but not a fun cook haha. 3-6 seems to be the sweet spot for sure.
Hear you on those top rack handles. Really wish they used something lower profile for that.
Looks great after a year- jealous of that paint job! Cheers man!
Definitely. The paint is nice
Fire management question…
What’s your go to setting on firebox door and stack damper?
How many splits on coal bed during cook?
i'll do my best. thanks!
What is the thickness of the steel on the firebox and the cooking chamber?
Great video...i have the workhorse pits 1975 and love it but the pp 250 would be an awesome upgrade someday. Look forward to the fire management video with this pit. Have you ever entertained the idea of having small bbq classes at your home with that 250 smoker? Probably be a lot of midwest people who can't go to Texas for classes would find your knowledge and experience with texas bbq helpful. I would love to hang out with you for a 4 or 8 hour class on a Saturday and just talk bbq and try to pick up some helpful info
maybe someday, but no. i will not be hosting classing at my home. haha.
Great Video, Great Pit and some quality bourbon you’ve got there!!
a good smoker and good bourbon are a great combo. haha. thank you again.
Hey, Joe. Thanks for the video. I have been looking at this exact smoker. I currently have a 1975 from Work Horse and was curious if you had any input on the wood consumption of the 250. I know you said this pit eats wood, but I'm thinking the difference between something like a 1975 and the 250 likely isn't THAT much different. Do you have any experience or thoughts on this? Thanks again.
not really. i don't think it's that much for another smoker. it's just getting used to the spacing
I have the same pit from Primitive Pits with the small grate near the collector on a trailer. Great pit!!
Painted black as well
nice
My biggest thing I can't figure out with fire management would be knowing when and what size split to add through cooking. Honestly I think it would be super cool to do a long video of start up to mid cook or like 1 or 2 hours of cooking
i'll try my best! thanks for watching
Sick background and set up!
thanks. yea, it's coming in nicely this summer.
Thanks you confirmed my purchase a couple of days ago!
awesome. congrats
i have a workhorse 1975 and love it
Only cooked on one once, but it was nice
On a 250 whats your ideal temp to cook 1-3 briskets? For great bark I need to have a slower rate of flow going through right?🤔
A lot of details in this video.
th-cam.com/video/nK_LUPQYun4/w-d-xo.htmlsi=L3M81QJdnF669NpQ
@@knoxavebbq Thanks!
Hey Joe, your amazon link isn't working on this video. It worked in the previous video but not this one. Thought I'd let you know!
just fixed it. appreciate you checking!
Thanks for the update. I know you are not getting paid for it and people can just go to the website or call to find out. It would be great if you talked about what other add ons that are available ( stainless steel racks or water pan or a bottom grate for direct cooking). What do you prefer? Your brisket on the kettle or on the smoker. I can cook a good burger on a frying pan. I prefer it on the grill. I’ve also asked this question to other channels. One guy said that a Weber smokey mountain is closer to an offset. After I told him that my brisket on the kettle was better than restaurants with an off-set. ( my problem is a hit and miss. Sometimes great and sometimes it gets a pass). Same thing with the restaurants. Sometimes they make me want to purchase a off-set and some times they make me happy that I did not invest.
I have both and agree. My 22" WSM puts out just as amazing food as my 330 gallon offset. The main differences for me is the WSM is kind of a "set it & forget it" kind of smoker where u have to "babysit" an offset. Also, for ME, an offset gives a much better "wood flavor" whereas my WSM has more of a charcoal smoke flavor. Both very good, just depends on what ur in the mood for.
i probably wont talk about other add ons. i just dont think theyre necessary. and i just want a super simple design that's about function. sorry.
@@knoxavebbq Respectable- You still did not answer the question. Which brisket do you prefer? The kettle or off set. Considering your skills. Do not add in money or time attending the fire. We all know prime brisket is better than choice because of price. Both can turn out to be a great brisket with skill. Neither brisket will taste great on a open/direct flame/fire. No matter your skill level.
@@lamarwilliams185 oh. I mean offset without a doubt. Haah
Hey Joe Thank you for the video about this I’m Looking to Upgrade in a few Years 😎💯❤️
Sweet. Hope this video helps
@@knoxavebbq oh it does Joe thank you very much😎💯🍖
When I use my damper, it makes smoke dirtier, or at least it looks like it.
I can have a nice hot clean fire, but the smoker is little too hot, so I damper it off a bit, then smoke, get real concentrated looking coming out of stack.
Is this normal?
pretty much. just need to build a smaller fire, but i think clean fires are a bit overrated. dirty smoke gets a bad name, but I personally like cooking with bit dirtier fires.
I totally agree @@knoxavebbq
Hey Joe, I know I have mention to you I bought this same pit no paint and I did add the grate...its only been a month or so but its an excellent product, I just removed the top racks. If any one is wanting a Primitive Pit I say you wont be disappointed and they have a great team over there, Emma is awesome! No regrets!
I agree! Thanks for watching.
Just put down payment on a Primitive about a month ago, Emma was very helpful and patient in the process.
I have the exact (see profile pic) same pit. On the inside of my pit where the fire box connects to the smoke chamber, mine is not welded. Is yours? I think Primitive forgot to weld mine for whatever reason.
uhhh.... idk how that would be possible. your smoker would be falling apart if it wasn't welded. haha.
@@knoxavebbq Lol. It’s welded on the outside obviously. The inside seam from 9 to 3, no welds!!! if this smoker wasn’t a wagon and moved a lot I’d be a lot more worried, but being that it’s in the same spot that the day it was delivered makes it less worrying.
Thanks, Joe very informative
appreciate you watching
For a fire management video id really just like a video of you managing a fire for a full 12 hour cook, sped up so the full video isn't too long, but with you talking over the video about what youre doing and why. I find that a lot of videos are out there of starting or maintaining a fire or ramping up temps but not many videos where ppl are just putting all those concepts to practice in one long form video so we kind of understand how we should be managing a fire in our backyard cookers for a full brisket cook just as an example. Hopefully that makes sense lol
i probably wont be doing that. haha. only because you're constantly doing the same thing for the entire cook, but i'll try to show the fire in different stages of it.
@@knoxavebbqFair lol, I just think a video kind of like what I described would be super useful.
How long is the smoker with out the firebox ?
Can’t say for certain, but probably cut down 40-ish in from the total
Thank you
Can you give your thoughts on m&m smoker,very little info on it
Can’t cooked on the offsets, but the rotisseries work well.
@@knoxavebbq thanks you mean you have not cooked on them? I know you can cook on any thing. Thanks for the reply
@@dmdm9198 sorry. typo. I meant I haven't cooked on*
Go to sponsr.is/zbiotics_knoxavebbq_0724 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code KNOXAVEBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Awesome man
thanks
Gr8 vid kid -Str8
thanks
I wish 250 gal cookers were 9k here
I like the idea of a grate in the smoke collector. It would be handy for sure.
yup. might need to get it.
The racks are such an easy fix - literally 30 mins of work with a grinder. Don't just deal with it - do something about it!
Yes, you’re right. But when you review a product to tell ppl how it comes and what to expect when they order the same thing.