Nice review - been looking at these on their Facebook channel will be watching intently to see your other vids on this with an interest in getting one booked in ready for next summer.
@@skinnyboybbquk You are very welcome, nice to see more UK based BBQ content, helps with being able to source products and relate to our climate etc better.
What a great video. I'm looking at buying one but that is going to be sightly smaller, i guess 1000mm. Any advice on that, if the temperature control will be equally easy? Also, in your experience what was the rate fuel consumption, e.g. a 5inch split would last 30 - 40 mins depending on weather etc. Also, how easy it is to find apple, cherry or oak wood in UK. Thanks again.
Thanks for watching and taking the time to leave a comment. Glad you enjoyed the video. A smaller pit would be just as easy to manage temp if you have a good build with at least 6mm thickness. I have used love logs in the uk who seem to have good stock but my advice is find local tree surgeons as quite a few places keep wood and sell on and you can get great deals through them for wood.
Thanks for the video, whats the size of the pit? How does it hold temp? are the thermometres in the right place ? does it need another couple at the bottom? does it have hot spots ? How many racks of spares could you get on it? Soz lot of questions, im looking at a 1975 or Mill Scale but 5000 upwards for a pit is getting pricey so considering these guys .. looking for something that can hold about 20 racks of spares.
No problem ask as many questions as you like. The thermometers are in exactly the place I wanted them because if one end is reading the same as the other it’s not unreasonable to suggest the middle is the same as well. I did do a hotspot test with Totilas And found the hottest part was closer to the firebox as you would expect so what I did was put my baffle plates right at the side to the entrance and it is balanced out nicely. Mine is a 1200 mil I’m thinking about it I can probably get 15-20 racks of ribs on that. it holds temp perfectly as well Hope I answered all your questions if you need anything else give me a shout
@@skinnyboybbquk cheers really appreciate you taking the time to answer. I currently do catering and pop ups and need a bigger smoker as currently I can only do 10 racks at once (full spares). But its on a traeger 1300 (a great piece of kit to start out with).
No not needed. I do have them and they are to the right side next to firebox. This is where I keep them to stop the hot spot. The next video I’m posting is showing this and hot spot test
Another nice review,I find it’s important to preheat your splits, for me it’s a must on a backyard pit.Been cooking on offsets for many years and like you said it’s very time consuming and not for everyone,the man V fire can sometimes become a bit of a chore.
Nice review - been looking at these on their Facebook channel will be watching intently to see your other vids on this with an interest in getting one booked in ready for next summer.
Won’t have to wait long for next video mate. Thanks for subscribe to the channel 👍👍👍
@@skinnyboybbquk You are very welcome, nice to see more UK based BBQ content, helps with being able to source products and relate to our climate etc better.
perfectly said - size of fire sets the temp on offsets.
Thanks buddy
Great explanation of the Pit!
Thanks very much mate
What a great video. I'm looking at buying one but that is going to be sightly smaller, i guess 1000mm. Any advice on that, if the temperature control will be equally easy? Also, in your experience what was the rate fuel consumption, e.g. a 5inch split would last 30 - 40 mins depending on weather etc. Also, how easy it is to find apple, cherry or oak wood in UK. Thanks again.
Thanks for watching and taking the time to leave a comment. Glad you enjoyed the video.
A smaller pit would be just as easy to manage temp if you have a good build with at least 6mm thickness. I have used love logs in the uk who seem to have good stock but my advice is find local tree surgeons as quite a few places keep wood and sell on and you can get great deals through them for wood.
@@skinnyboybbquk thanks mate for the reply. Really really helpful.
@@mfarooqzia your welcome
Thanks for the video, whats the size of the pit? How does it hold temp? are the thermometres in the right place ? does it need another couple at the bottom? does it have hot spots ? How many racks of spares could you get on it? Soz lot of questions, im looking at a 1975 or Mill Scale but 5000 upwards for a pit is getting pricey so considering these guys .. looking for something that can hold about 20 racks of spares.
No problem ask as many questions as you like.
The thermometers are in exactly the place I wanted them because if one end is reading the same as the other it’s not unreasonable to suggest the middle is the same as well.
I did do a hotspot test with Totilas And found the hottest part was closer to the firebox as you would expect so what I did was put my baffle plates right at the side to the entrance and it is balanced out nicely.
Mine is a 1200 mil I’m thinking about it I can probably get 15-20 racks of ribs on that.
it holds temp perfectly as well
Hope I answered all your questions if you need anything else give me a shout
@@skinnyboybbquk cheers really appreciate you taking the time to answer. I currently do catering and pop ups and need a bigger smoker as currently I can only do 10 racks at once (full spares). But its on a traeger 1300 (a great piece of kit to start out with).
No baffle ?
No not needed. I do have them and they are to the right side next to firebox. This is where I keep them to stop the hot spot. The next video I’m posting is showing this and hot spot test
Another nice review,I find it’s important to preheat your splits, for me it’s a must on a backyard pit.Been cooking on offsets for many years and like you said it’s very time consuming and not for everyone,the man V fire can sometimes become a bit of a chore.
@@ambbrano3049 100% I preheat to. Thanks for watching and taking the time to comment.