Awesome, you definitely taught me about the firebox, fire basket, small split wood & with laying 1 piece at a time in. I wouldn't have thought that it would keep the tempts the way it did. Thank you & Happy Smoking.
Thank You! Appreciate You checking it out! Have You watched my videos where I use a PID controlled exhaust fan for a guaranteed Clean Burn? 👍🔥 Metal On My Friend! \m/
I’ve watched a lot of videos on this topic but you are the first I’ve seen using the Johnson smoker. How do you like it? Is yours the compact patio or the patio? Enjoyed the video. Good job 👍🏼 👍🏼👍🏼
Hey John! Thanks for finding this Video and my channel. I'll tell you I did research for six months looking at all designs and manufacturer Pits and in the end I went with the compact patio from Johnson. The duel bad ass stacks and the design of the air intake sold me. They also offered Stainless Steel grates which is a must for me. Man You need to go back and watch all the crazy shit I did to this Pit. Besides putting the fire brick in the fire box, I lined the cook chamber with fire brick on top of the reverse flow baffle tube. You gotta check that out! Then I built an exhaust fan that is PID temperature controlled to help maintain consistent temps. Everyone else has a blower going into the fire box........mine helps pull the air through the cook chamber like a True Stick Burner is designed to do. Don't get me wrong.....the Johnsons has awesome draw.....but I had to make it better! And did You notice the V shaped fire basket? That's my idea and design! No one had anything like it until a few years after I showed my design. Now there are a few companies putting out there version of it, and you will also see many TH-camrs using them. But I never got any credit for it. But if You look at the dates of all these Videos and when those other baskets came out you will see mine was the first! But unfortunately after exploring all the possibilities of this Johnsons I sold it last year. Not that there was anything wrong with it, I just get bored with stuff and move on to new things. There is a video of it leaving. Well John I hope You find time to go back and watch my Vids on this Pit and ask me anything I get back to You! Metal On My Brother!!! \m/
Nice!!!! I like that design! Smoke and Heat naturally go up! I should have gotten one....but I want one every pit I see! LLLLL Tell Chad I said Hello! Metal On!
I've watched a few a your vids on using fire bricks and I will be trying this out in the OKJ along with the small splits. I mainly want to try the fire bricks in my mobile pit. You definitely have some great ideas.
This is the 2nd time that you have approached this. I remember a similar video from you when i 1st discovered your channel. None the less i always enjoy watching and have repeated some vids!
Yep.....and I got one more idea I need to try......maybe next summer? :-) You know yourself......good fire management is the key to good Que! 🔥👍 Thanks Bro! \m/
I really like your setup. Smaller sticks. The newer model fire basket with the cross rod seems to work good. Yea, air going across hot fire brick will be hot going into the cooker and won't depend on the fire logs only. That's a heater. Great looking lamb and thighs. I love chicken poprikash.
Hey Phil! You know.......it's like a heater......that's exactly what I'm talking about. I got one more idea I have planned for this stick burner......maybe next summer? This may have been the best BBQ Lamb we've ever had. Sal's rub ground in a spice grinder and that clean hickory smoke was just the right blend on this shoulder. I now need to try it on some beef! The Chicken Paprikas was very tasty using smoked thighs. 👍 Be talking to Ya! Smoke On!
Nice fire management and cook, Ken. Very clean burning fire. I don't have a stick burner yet, but this gives me some good pointers for when I do. BTW, I love the Austrian/Hungarian dish chicken paprikosh. Metal on!!! TFS!
@Heavy Metal Bar-B-Que I'm part Austrian. My grandma and my mom made that when I was a kid. Lots of influence in recipes from Hungary in my grandmother's cooking being that they are neighboring countries. I hear you on the paprika. Love it. Good stuff!
Hickory is my fave wood to cook with Ken, it is my fave smoke flavor, plus it is plentiful here in kentucky. You should not only been a food equipment scientist, you should be working for the fire department, or at least be a consultant. You know your shit. Lamb looks great , i really can't believe it has not become more popular here in the states. I like it, a little tip, if you can find a grocer/butcher that sells new zealand lamb, it has the best flavor of any lamb i've tried. You don't need miny jelly or fresh mint, steak seasononing works well believe it or not my good friend, i know what paprikash is( not sure i can spell it right, lol), but it is tasty. Have a great evening my good friend and steeler comrade. Nice set up.
Hey Steve! I've had You in the back of my mind for this video for the last month or two. Sometimes it takes me awhile.....but I do eventually get my thoughts out there. The combo of burning hickory and making Lamb is for you.
@@HeavyMetalBarBQue works for me brother, i really like lamb, and as i said, if you can get it from new zealand at a grocer/butcher, it is the best flavor my good friend
Thank you for the video, fire management is my big weakness. I will implement your tips here and see if that helps me out. I definitely agree running wide open for the clean smoke I just struggle keeping a hot coal bed w/o getting the fire too big or losing the fire. I think your basket and fire brick will help!
Hey Bro! If You try using the smaller splits you will find running WFO will be a lot easier. Remember ....you have to tend to that fire and that coal bed. It's not like throwing in a huge log and walking away from it.......you gotta be there and watch it! Metal On! \m/
Thanks for checking it out! I've tried it the Log way........and it's Bad! 👎 I've tried it the small splits way.......it's Clean!🔥👍 And it's so much easier to control temps by just adding small splits instead of messing with vents. Like I say......Quick and complete combustion is what You want! 🔥 Let me know how that works for You!
Great video - I have a Johnston Ultimate Compact Patio - very similar to yours but for the vertical chamber above the fire box. Quick question - what do you have between the cooking rack and the reverse flow pipe in the video - is this just a pan to catch the drippings or do you have water in it as well - thank you
Nice!.....I call mine the Double Barrel Bad Ass!!! With I had gotten the vertical cabinet with mine......next one. Good eye!.......You know that I first lined the top of the baffle tube with fire brick and have aluminum foil on top of that and then for this cook I put a serving sized pan that I cut down to sit down low to catch the drippings. I've used water in the pan in the past, but all I really want to do is catch drippings to keep the pit clean and I don't like that burnt taste that can occur when the drippings burn on the baffle tube. Some people like that taste they get from the drippings.....me I just want that Clean Smoke flavor from my stick burner. Have you watched my latest videos......I put a fan on the exhaust to accelerate the whole firing up of the pit and to maintain that clean burn even more. Smoke On My Brother!
Hey Ken - had to see the latest on your basket....as soon as I got the pit I put expanded metal on the hardware store list. I was getting a clean burn when I did the ribs but it was pretty hard to maintain the coal bed.
LLL. Once again....I'm so excited for you and that new vertical. 👍 Yes a simple \m/ design basket will do the job for You in that extra large firebox. 🔥 Metal On My Brother! \m/
The title made me think of Krokus Long Stick Goes Boom tune \m/ \m/ Hey Ken you are the King of BBQ!!!!!!!! Your dedication to BBQ is in your blood which I totally appreciate :-) Dude I almost broke my monitor trying to grab your food LOL :-) Great view of that church, my grandparents in Idaho lived behind a church who would do that daily at 12PM :-) A "BIG" thumbs up :-) ROCK ON!!!!!!! \m/ \m/
Thanks Brother! Wish I could remember that Krokus tune......I really liked them! Had that record with Head Hunter and screaming in the night! You need to go back and listen the the tune at the end of the Vid....I know You know it! :-) J.P. \m/
Quick question for you (couldn't tell from the vid). With the reverse flow tube and your fire bricks are you able preserve any of the meat drippings in the foil pan? Or do they burn up sitting on the bricks on the reverse flow tube? Looking at buying a pit from Chad!
Hey Chris! Anything is possible! Cool idea....I've not done that. I use water in the pan just to make clean up easier. But you may be able to use broth or a marinade to have drippings being added? Just try some stuff and see what works for You. Chad has some great ideas with his designs! 👍 Hey have You seen my new Clean Burn Exhaust Fan set up yet?!?! 🔥👍 Metal On! \m/
Is that expanded steel galvanized? I can't find it here in Australia. Well you can but only in large sheets. Can I use chicken wire or similar for wood basket? Love your method by the way
Is that kiln dried hickory you have there. I taste no wood flavor with kiln dried comments? Your pit looks like it’s British steel. Educational institutions...
Hey Dan! Yes all the splits I use are kiln dried from a local company that cuts the trees and then kiln dry them. Not British Metal......it's from Texas. LLLL. Kiln dried splits ignite with Rapid Fire! 🤘 Metal On!!!! \m/
Took delivery on a Johnson T smoker. Awesome stuff.
Hey Scott! Nice!......Chad makes some killer Pits!
Metal On! \🔥/
Awesome, you definitely taught me about the firebox, fire basket, small split wood & with laying 1 piece at a time in. I wouldn't have thought that it would keep the tempts the way it did. Thank you & Happy Smoking.
Cool!.....Hope this method helps! Thanks for checking it out! 👍 🤘
Great Job!! Thanks 👍👍
Thank You! Appreciate You checking it out! Have You watched my videos where I use a PID controlled exhaust fan for a guaranteed Clean Burn? 👍🔥 Metal On My Friend! \m/
I’ve watched a lot of videos on this topic but you are the first I’ve seen using the Johnson smoker. How do you like it? Is yours the compact patio or the patio? Enjoyed the video. Good job 👍🏼 👍🏼👍🏼
Hey John! Thanks for finding this Video and my channel. I'll tell you I did research for six months looking at all designs and manufacturer Pits and in the end I went with the compact patio from Johnson. The duel bad ass stacks and the design of the air intake sold me. They also offered Stainless Steel grates which is a must for me. Man You need to go back and watch all the crazy shit I did to this Pit. Besides putting the fire brick in the fire box, I lined the cook chamber with fire brick on top of the reverse flow baffle tube. You gotta check that out! Then I built an exhaust fan that is PID temperature controlled to help maintain consistent temps. Everyone else has a blower going into the fire box........mine helps pull the air through the cook chamber like a True Stick Burner is designed to do. Don't get me wrong.....the Johnsons has awesome draw.....but I had to make it better! And did You notice the V shaped fire basket? That's my idea and design! No one had anything like it until a few years after I showed my design. Now there are a few companies putting out there version of it, and you will also see many TH-camrs using them. But I never got any credit for it. But if You look at the dates of all these Videos and when those other baskets came out you will see mine was the first!
But unfortunately after exploring all the possibilities of this Johnsons I sold it last year. Not that there was anything wrong with it, I just get bored with stuff and move on to new things. There is a video of it leaving. Well John I hope You find time to go back and watch my Vids on this Pit and ask me anything I get back to You!
Metal On My Brother!!! \m/
Thanks for showing how your (new) firemanagement setup is.
Cheers brother!
Hey Kjetil! I got one more improvement I want to do......maybe next summer. Cheers! 🍺
I look forward to that! :-)
Forgot to ask, the oven bricks, they help minimize fuel burn & retain heat in the cook chamber?
Yep.....and go check out the Vid where I put bricks in the cook chamber! 😁👍 Metal On!!!! \🔥/
Good examination of the split size reality. It took me a long time to figure out how to consistently size my wood splits for my smoker.
Yep......for a small backyard pit there is no need to use Logs. You know what's up! 👍 Thanks for checking out my Vid! 👍 \m/
Awesome dude, thanks for taking the time to video your skills.
Cool....hope it helps ya'! \m/
Lookin good Ken! Nice clean burn!
Thanks Tom! That's the name of the game! 🔥
Those smaller pieces are more ideal. Thanks for the information.
Yep! You know what's up! Easier to maintain that Clean Burn! No one wants nasty smoke BBQ! 🔥👍 Metal On! \m/
Getting My T-pit smoker this week. Chad Johnson is the man...
Nice!!!! I like that design! Smoke and Heat naturally go up! I should have gotten one....but I want one every pit I see! LLLLL
Tell Chad I said Hello! Metal On!
Hells Bells that lamb looked soo goood. I don't see many of you yanks cooking lamb but I love it. They're tolling for you brother. cheers.
Our family has always enjoyed bbq lamb......we love it! Hells Bells!!!!! Metal On! \m/
I've watched a few a your vids on using fire bricks and I will be trying this out in the OKJ along with the small splits. I mainly want to try the fire bricks in my mobile pit. You definitely have some great ideas.
Hey Joe! Only my opinion with this method. Try it and see for yourself. :-) 🔥👍 WFO!!!
@@HeavyMetalBarBQue I'm always up for trying something different brother..
This is the 2nd time that you have approached this. I remember a similar video from you when i 1st discovered your channel. None the less i always enjoy watching and have repeated some vids!
Yep.....and I got one more idea I need to try......maybe next summer? :-) You know yourself......good fire management is the key to good Que! 🔥👍
Thanks Bro! \m/
I really like your setup. Smaller sticks. The newer model fire basket with the cross rod seems to work good. Yea, air going across hot fire brick will be hot going into the cooker and won't depend on the fire logs only. That's a heater. Great looking lamb and thighs. I love chicken poprikash.
Hey Phil! You know.......it's like a heater......that's exactly what I'm talking about. I got one more idea I have planned for this stick burner......maybe next summer?
This may have been the best BBQ Lamb we've ever had. Sal's rub ground in a spice grinder and that clean hickory smoke was just the right blend on this shoulder.
I now need to try it on some beef! The Chicken Paprikas was very tasty using smoked thighs. 👍 Be talking to Ya! Smoke On!
Nice fire management and cook, Ken. Very clean burning fire. I don't have a stick burner yet, but this gives me some good pointers for when I do. BTW, I love the Austrian/Hungarian dish chicken paprikosh. Metal on!!! TFS!
Cool....You'll get one! 👍 Yep....I'm part Hungarian! Got paprika in my veins! LLLLL. Metal On! \m/
@Heavy Metal Bar-B-Que I'm part Austrian. My grandma and my mom made that when I was a kid. Lots of influence in recipes from Hungary in my grandmother's cooking being that they are neighboring countries. I hear you on the paprika. Love it. Good stuff!
Cool cooker there Ken! Love playing with fire! 😀
Thanks Papa! Hope it will help you in the future! Smoke On! 🔥
I like the rod pointer, I may try that myself. You got this down Ken! Great to watch. Take care.
Thanks Johnny! I got one more thing I want to try.......maybe next summer. :-) Metal On!
Hickory is my fave wood to cook with Ken, it is my fave smoke flavor, plus it is plentiful here in kentucky. You should not only been a food equipment scientist, you should be working for the fire department, or at least be a consultant. You know your shit. Lamb looks great , i really can't believe it has not become more popular here in the states. I like it, a little tip, if you can find a grocer/butcher that sells new zealand lamb, it has the best flavor of any lamb i've tried. You don't need miny jelly or fresh mint, steak seasononing works well believe it or not my good friend, i know what paprikash is( not sure i can spell it right, lol), but it is tasty. Have a great evening my good friend and steeler comrade. Nice set up.
Hey Steve! I've had You in the back of my mind for this video for the last month or two. Sometimes it takes me awhile.....but I do eventually get my thoughts out there. The combo of burning hickory and making Lamb is for you.
@@HeavyMetalBarBQue works for me brother, i really like lamb, and as i said, if you can get it from new zealand at a grocer/butcher, it is the best flavor my good friend
Thank you for the video, fire management is my big weakness. I will implement your tips here and see if that helps me out. I definitely agree running wide open for the clean smoke I just struggle keeping a hot coal bed w/o getting the fire too big or losing the fire. I think your basket and fire brick will help!
Hey Bro! If You try using the smaller splits you will find running WFO will be a lot easier. Remember ....you have to tend to that fire and that coal bed.
It's not like throwing in a huge log and walking away from it.......you gotta be there and watch it! Metal On! \m/
Very nice technique. You managed your fire like the pro you are. I’ll have to split my split splits and give this method a try. Good video Ken.
Thanks for checking it out! I've tried it the Log way........and it's Bad! 👎 I've tried it the small splits way.......it's Clean!🔥👍
And it's so much easier to control temps by just adding small splits instead of messing with vents. Like I say......Quick and complete combustion is what You want! 🔥
Let me know how that works for You!
New sub cool grill 👍
Thanks Bro! 👍🔥
Great video - I have a Johnston Ultimate Compact Patio - very similar to yours but for the vertical chamber above the fire box. Quick question - what do you have between the cooking rack and the reverse flow pipe in the video - is this just a pan to catch the drippings or do you have water in it as well - thank you
Nice!.....I call mine the Double Barrel Bad Ass!!! With I had gotten the vertical cabinet with mine......next one.
Good eye!.......You know that I first lined the top of the baffle tube with fire brick and have aluminum foil on top of that and then for this cook I put a serving sized pan that I cut down to sit down low to catch the drippings. I've used water in the pan in the past, but all I really want to do is catch drippings to keep the pit clean and I don't like that burnt taste that can occur when the drippings burn on the baffle tube. Some people like that taste they get from the drippings.....me I just want that Clean Smoke flavor from my stick burner. Have you watched my latest videos......I put a fan on the exhaust to accelerate the whole firing up of the pit and to maintain that clean burn even more. Smoke On My Brother!
@@HeavyMetalBarBQue Yes - that is a great idea - look forward to your future videos - I have had mine since 2013 - still looks and performs like new
Hey Ken - had to see the latest on your basket....as soon as I got the pit I put expanded metal on the hardware store list. I was getting a clean burn when I did the ribs but it was pretty hard to maintain the coal bed.
LLL. Once again....I'm so excited for you and that new vertical. 👍 Yes a simple \m/ design
basket will do the job for You in that extra large firebox. 🔥 Metal On My Brother! \m/
The title made me think of Krokus Long Stick Goes Boom tune \m/ \m/ Hey Ken you are the King of BBQ!!!!!!!! Your dedication to BBQ is in your blood which I totally appreciate :-) Dude I almost broke my monitor trying to grab your food LOL :-) Great view of that church, my grandparents in Idaho lived behind a church who would do that daily at 12PM :-) A "BIG" thumbs up :-) ROCK ON!!!!!!! \m/ \m/
Thanks Brother! Wish I could remember that Krokus tune......I really liked them! Had that record with Head Hunter and screaming in the night!
You need to go back and listen the the tune at the end of the Vid....I know You know it! :-) J.P. \m/
Quick question for you (couldn't tell from the vid). With the reverse flow tube and your fire bricks are you able preserve any of the meat drippings in the foil pan? Or do they burn up sitting on the bricks on the reverse flow tube? Looking at buying a pit from Chad!
Hey Chris! Anything is possible! Cool idea....I've not done that. I use water in the pan just to make clean up easier. But you may be able to use broth or a marinade to have drippings being added?
Just try some stuff and see what works for You.
Chad has some great ideas with his designs! 👍
Hey have You seen my new Clean Burn Exhaust Fan set up yet?!?! 🔥👍 Metal On! \m/
Is that expanded steel galvanized? I can't find it here in Australia. Well you can but only in large sheets. Can I use chicken wire or similar for wood basket? Love your method by the way
Hey Bro! No......do not use Galvanized! It's just regular Expanded Carbon Steel. Thanks.....let me know how it works for you. 🔥👍 Metal On! \m/
What smoker are you using?
Johnson Custom Pits out of Ennis TX. Metal On!
Hey HMB. Love the vids. Burgh boy now in TX for 16 yrs now. Where did you get that pit? Go Steelers!
Cool.......a Yinzer! ;-) It's a Johnson Custom Pit out of Ennis TX. Go Steelers...... Metal On! \m/
Make up your mind...
LLLL. Thanks....I know! Metal On! \m/
@@HeavyMetalBarBQue hahahahahahaha
Is that kiln dried hickory you have there. I taste no wood flavor with kiln dried comments? Your pit looks like it’s British steel. Educational institutions...
Hey Dan! Yes all the splits I use are kiln dried from a local company that cuts the trees and then kiln dry them. Not British Metal......it's from Texas. LLLL. Kiln dried splits ignite with Rapid Fire! 🤘 Metal On!!!! \m/
Лайк 👍👍👍👍👍👍👍👍👍👍👍