Looks like a very well made smoker. I like the plancha set up. Seems extremely usefull. My fire box is square so I use mine as a flat top as well. One thing I do is keep a can of spray canola oil outside. Every now and then while using the smoker I'll spray it down to keep it seasoned well.
I have a Workhorse 1975 and love it, but will admit that I love everything about the Mill Scale and kinda wish I’d been able to afford it. Thanks for the video and enjoy!
Truth be told, I haggled a long time and if the wait time was different I may have gotten the Workhorse. Both are excellent smokers and get the job done really well
Excellent video sir!, I BBQ a lot in Southern California & I’m a retired Welder, I’ve always wanted to build my own Smoker/ Grill but never had time, but now I can. You gave me fantastic insight. Thank you!
There are lots of great options, the Mill Scale has been great for me and I have really enjoyed cooking on it. Good luck finding your next smoker! Thanks for watching.
Well, your living your dream or at least what you've imagined all your cooks to be. So many choices but I'm glad you took your time. I have a similar offset size on a trailer and although I've never hooked it up to the truck (lol) I dream of where it could go, like the beach or camping. It holds alot of cargo if the need arises. Anyhow, you have a great setting fot it and I hope it makes your dreams come true.
Good for you for living your best life !! Enjoy that awesome smoker. I am looking forward to seeing more videos. Also no need to defend a thing on your smoker. It’s your backyard … smoke with what you want …. Oh …. That’s right you have a really cool … badass smoker … so enjoy it
I thoroughly enjoyed this video. I learned much and it makes me want to upgrade from my two budget offsets. Also, your euphonious voice was the reason I subscribed. I look forward to more! I'm also looking forward to seeing your subscription climb exponentially.
I appreciate you watching and finding value from this video. Cooking outside is fun and for me relaxing. Upgrading to the Mill Scale was worth the while but it took me five years to make the decision. Thanks for subscribing!
Very nice smoker, I especially like the palancha.... Not sure if that's how you spell it but the little griddle over your fire box is very nice. I'm going to have to get up propane griddle and mount it to my trailer I have a pull-behind smoker
Yiu were pretty close on the spelling. Plancha is how I think i goes. Flat top surfaces always add another dimension to the flavor and sear. Thanks for watching!
Love the channel! I’m curious. Do you covet the milll scale or does it just stay out in the elements. I admit I don’t know the best practices with maintaining the beautiful offsets! Thanks for all you share on your channel
Thank you for watching. I keep my smoker under a tarp, like in the first thirty seconds of this video (th-cam.com/video/TKPFwW20UYw/w-d-xo.htmlsi=XpICpJoVsrtGRU-k) but it is not ideal. I should have bought the cover that comes with it or just built a covering for it. Many folks have said that they leave it out under a car port and they don’t have much rust at all.
@@burntfoodcookout there you go! Now that you send that I remember it from seeing that video a while back. thanks for the channel. that mill scale....a thing of beauty.
Great review. Do you miss the extra optional upper cooking grate? Did you go with high temp black paint? I can’t tell. Would it be better to have a closing mechanism on the grease drain?
Thanks for watching! I've never said to myself that I wish I had a top grate. I am normally cooking for my family of five, or making a lot of something for a potluck. A couple of whole chickens and a couple of racks of ribs; a brisket plus some other sides. As for the finish, this was just the standard steel that didn't have an upcharge or an extra selection required. Over time, the smoker has darkened a bit, but there is no paint on this at all. It would be good to have a something to close up the grease drain, but mainly because you need to leave a bucket after the cook for after-drip. Critters enjoy the grease, and I don't like feeding the wildlife. Sorry for the rambling response but hopefully this helps.
I use a tarp that covers it while not in use. It’s not a perfect solution but it does keep the weather off the cooking chamber and the fire box. The wind eventually will knock it off the smoke stack so that takes the most abuse from the weather. Eventually I’d like to just build a covered portion of my patio to keep all the grills there.
If you're tired of re-applying tallow after every cook, try stripping it all off and applying linseed oil to the exterior while its still hot. It bakes on and acts as a clear coat. Do that once a year and it will never rust. I have a MS94 as well and that has been a great rust-proofing trick.
@@burntfoodcookout looks the exact same. It’s clear so you still get to enjoy the patina of the raw metal. I’m guessing it has a slightly less wet/high gloss/shiny look to it since it dries on. If you search “linseed oil smoker” on TH-cam it will bring you to a video that “Quetorials” made. That’s the one I followed.
@@burntfoodcookout very nice, it's a very impressive pit, I'm literally gonna talk with the old lady and also make the commitment. Hope to see more videos
Great review! I'm seriously considering this pit, but have one question: Those holes in the plancha, won't smoke come out of it? I mean it'll stay under that hood in the smoker, but it won't go into the smoke chamber... I wonder how much smoke you lose because of it.... Have you tested using the smoker with the plancha lid open to see how much smoke comes out of the 4 holes??
That's a good question. Yes smoke does come out, but not necessarily enough to impact what's going on in the chamber. About four minutes into this video (th-cam.com/video/SXcO4cIDeOI/w-d-xo.html) you can get a little idea of how much comes out. About five minutes into this one (th-cam.com/video/Xk-5sVWPPsc/w-d-xo.html) you also get a feel. There is plenty of smoke to go around and the cooker is relatively efficient, but if the top is open and I was concerned about losing too much smoke, I'd close off the smoke stack a little bit to compensate. That said, I've never had that issue to where I felt like it affected my food negatively.
@@burntfoodcookout Thank you sir, also for responding so quickly! It seems like there's actually smoke coming trough the holes indeed, but I see why you say it seems insignificant. In Europe I can only order the ' standard' version, or one with both the Plancha and an extra shelf, for about 1700 dollar extra. So wanna make sure that's worth it. Really appreciate your information. Keep making these video's I definitely enjoy watching them!
That's right, whatever extra grease you have drians into the firebox, or it burns off. Unless you are browning ground beef or something, there isn't much runoff.
I guess it's possible, but it hasn't happened yet. The same reason cooking burgers over a flame doesn't start an out of control grease fire, there's not enough fuel for it to really get going. I'd be more concerned about flames creeping over to the cook chamber because that's where the real grease is
You can get a fabricator to make an external hopper than can sit on that fire pit lip to get your coals in simple and easy. Or you can fabricate a charcoal box.
Love the smoker but please get it off of the wood deck. I've been to a few deck fires caused by hot coals on a wooden deck. Good luck with the smoker! Stay safe and eat good!
I recently purchased a Mill Scale 94 as well. The first cook was excellent. Compared to a high end smoker that I purchased out of Houston: 1) it heats up quickly - due to the grate level exit opposite of the fire box; 2) The smoker works great with brisket - hope to try ribs in my next cook. Mill Scale 94 = highly recommended!
I shouldn't be surprised, but the 94 feels really comfortable cooking beef and does it incredibly well. I have not been disappointed by the smoker and its fun making better food over time.
@@burntfoodcookout cut off the lip and use that exact piece and place it inside the fire box door, or once you remove it you can always block it off with a piece of wood or metal, I love the fact that I can drag out the coals 👍🏽👍🏽👌🏾it gives more airflow,its your smoker dont be afraid of making modifications if you need to 👍🏽👍🏽👍🏽👍🏽its actually fun, I'm going home after work and cutting me some 16 gauge steel tuning plates when I get off today, getting ready for a big Saturday cook👌🏾
Nice video. The man has confidence enough to show us a sample of his burnt/blackened food failure. We've all been there. You're living the dream.
Thank you for watching. You know, if you haven't burnt some food outside, you haven't been cooking outside long enough 😁
That is a great walk through. I have been looking at Mill Scale and always wondered about real world experience. Thanks for posting this.
Thanks for watching. I made the video because I couldn't find much showing the smoker off. Hopefully it helps add a little clarity for you.
Congratulations! This is my holy grail cooker!
Mine too! Thanks for watching!
Hey congratulations on your purchase! I’ve been eyeing these for a while now, this video answered a bunch of questions I had. Thanks for the video!
Glad I could help! I will have a full year review video coming out soon as well. Thank you for watching.
Congrats on the smoker. Great walk through video
Thank you. It is a great smoker!
beautiful piece of equipment. you look like a happy cook.
It's a fun time cooking on this smoker. Thanks for watching!
Looks like a very well made smoker. I like the plancha set up. Seems extremely usefull. My fire box is square so I use mine as a flat top as well. One thing I do is keep a can of spray canola oil outside. Every now and then while using the smoker I'll spray it down to keep it seasoned well.
Thanks for watching! That's a good idea to help keep the rust away and keeping the smoker seasoned.
I have a Workhorse 1975 and love it, but will admit that I love everything about the Mill Scale and kinda wish I’d been able to afford it. Thanks for the video and enjoy!
Truth be told, I haggled a long time and if the wait time was different I may have gotten the Workhorse. Both are excellent smokers and get the job done really well
Excellent video sir!, I BBQ a lot in Southern California & I’m a retired Welder, I’ve always wanted to build my own Smoker/ Grill but never had time, but now I can. You gave me fantastic insight. Thank you!
Thank you for watching. I hope that smoker build turns out great for you!
Dude! If I ever get another smoker or rather When I get another this is going on the list of look into further! Thank you for a good vid!
It is definitely worth a look. Honestly the cost is the biggest drawback. After that, this smoker is everything I could want in my backyard.
Great video ! I too have and love my Mill Scale 94 !
Its a great smoker! Thank you for watching!
Beautiful smoker and nice seasoning. 😊
It is a joy to cook on. Thank you for watching!
Best review I’ve seen. Thank you!
Glad it was helpful! Thank you for watching!
I ordered a Workhorse 1975, it should be here in the summer. Mill Scale would've been my second choice. Great video!
The Workhorse looks awesome and I was on the fence all the way until I submitted the order.
Great video. I’m in this situation of finding my perfect backyard smoker. Couple of options. But the mill scale does look the best.
There are lots of great options, the Mill Scale has been great for me and I have really enjoyed cooking on it. Good luck finding your next smoker! Thanks for watching.
Its 3:06 am about to go to work..this video really made my day.Hope for a nice pit like that one day.god bless
I'm glad that this brought you joy as you started your day. Thank you for your kind words. God bless you!
Really nice video! What a great smoker
Thank you!
Great video, very detailed overview. Gorgeous grill. We go to Lockhart often, I am a firm believer it is the best city in the world for BBQ.
Thank you so much! I want to visit Lockhart! Even though my grill was built there I have never been. Thank you for watching!
Well done. This was informative and enjoyable to watch.
Thank you! I really appreciate that. Thank you for watching!
Well, your living your dream or at least what you've imagined all your cooks to be. So many choices but I'm glad you took your time. I have a similar offset size on a trailer and although I've never hooked it up to the truck (lol) I dream of where it could go, like the beach or camping. It holds alot of cargo if the need arises. Anyhow, you have a great setting fot it and I hope it makes your dreams come true.
Thank you! Sounds like you have a great set up where you can cook anywhere.
Great video! The size of the MS94 is perfect. I look forward to watching more of your videos.
For the backyard, the smoker is excellent. Not too big, not too small. Thanks for the subscription and watching!!!
Good for you for living your best life !! Enjoy that awesome smoker. I am looking forward to seeing more videos. Also no need to defend a thing on your smoker. It’s your backyard … smoke with what you want …. Oh …. That’s right you have a really cool … badass smoker … so enjoy it
I appreciate that. Im going to try to keep putting out videos as I gain more experience.
I thoroughly enjoyed this video. I learned much and it makes me want to upgrade from my two budget offsets. Also, your euphonious voice was the reason I subscribed. I look forward to more! I'm also looking forward to seeing your subscription climb exponentially.
I appreciate you watching and finding value from this video. Cooking outside is fun and for me relaxing. Upgrading to the Mill Scale was worth the while but it took me five years to make the decision. Thanks for subscribing!
Very nice smoker, I especially like the palancha.... Not sure if that's how you spell it but the little griddle over your fire box is very nice. I'm going to have to get up propane griddle and mount it to my trailer I have a pull-behind smoker
Yiu were pretty close on the spelling. Plancha is how I think i goes. Flat top surfaces always add another dimension to the flavor and sear. Thanks for watching!
Nicely put together video. Great smoker you have too. Look forward to see what you bring us in the future.
I really appreciate that. Hopefully you will enjoy the journey with me as I get better
Great video!!!!!
Thank you for watching!
Great video, love that your wife supported your dream
HAPPY BBQ’n 😊
Thank you so much. She has encouraged me every step of the way! Thank you for watching
Thanks for a great Video!
Love the opening. I like the idea of one of these pits. But I opted for the Workhorse. I do think this one is amazing, though
Thank you! I honestly don't think you can go wrong with any of these pits. It just comes down to learning them and getting better each time!
Great video and your voice is made for narration 😂.
I really appreciate that. Thanks for watching!
Great video Daniel! Just subscribed due all the info you provided on the Mill scale.
One day I’ll break down to get one.
Thanks for the sub! It is a great smoker. My wife was instrumental in getting it for me, otherwise I would still be second guessing myself.
Love the channel! I’m curious. Do you covet the milll scale or does it just stay out in the elements. I admit I don’t know the best practices with maintaining the beautiful offsets! Thanks for all you share on your channel
Thank you for watching. I keep my smoker under a tarp, like in the first thirty seconds of this video (th-cam.com/video/TKPFwW20UYw/w-d-xo.htmlsi=XpICpJoVsrtGRU-k) but it is not ideal. I should have bought the cover that comes with it or just built a covering for it. Many folks have said that they leave it out under a car port and they don’t have much rust at all.
@@burntfoodcookout there you go! Now that you send that I remember it from seeing that video a while back. thanks for the channel. that mill scale....a thing of beauty.
Solid review
Thank you I really appreciate that! Thanks for watching!
love the channel. keep it up bro
I really appreciate that! Thank you for watching!
Hey man! Just found your channel. Give me a little time to catch up on your videos. Have a good one!
Thanks for coming along! I don't have a lot of content yet, but more is coming.
Great video,man! That plancha is awesome 🤘
I really appreciate that! Your videos helped to convince me to make the purchase. The plancha adds another dimension to it for sure.
Great review. Do you miss the extra optional upper cooking grate? Did you go with high temp black paint? I can’t tell. Would it be better to have a closing mechanism on the grease drain?
Thanks for watching! I've never said to myself that I wish I had a top grate. I am normally cooking for my family of five, or making a lot of something for a potluck. A couple of whole chickens and a couple of racks of ribs; a brisket plus some other sides. As for the finish, this was just the standard steel that didn't have an upcharge or an extra selection required. Over time, the smoker has darkened a bit, but there is no paint on this at all. It would be good to have a something to close up the grease drain, but mainly because you need to leave a bucket after the cook for after-drip. Critters enjoy the grease, and I don't like feeding the wildlife. Sorry for the rambling response but hopefully this helps.
Nice video
Thank you for watching!
Hello, if you store it outside do you have a cover for it? My question I guess is do you find rain water seeping in around the door opening? Thanks
I use a tarp that covers it while not in use. It’s not a perfect solution but it does keep the weather off the cooking chamber and the fire box. The wind eventually will knock it off the smoke stack so that takes the most abuse from the weather. Eventually I’d like to just build a covered portion of my patio to keep all the grills there.
If you're tired of re-applying tallow after every cook, try stripping it all off and applying linseed oil to the exterior while its still hot. It bakes on and acts as a clear coat. Do that once a year and it will never rust. I have a MS94 as well and that has been a great rust-proofing trick.
How does the finish look with the linseed? Does it change the look of the smoker much?
@@burntfoodcookout looks the exact same. It’s clear so you still get to enjoy the patina of the raw metal. I’m guessing it has a slightly less wet/high gloss/shiny look to it since it dries on. If you search “linseed oil smoker” on TH-cam it will bring you to a video that “Quetorials” made. That’s the one I followed.
Awesome. I will check it out! Thanks for watching
Congratulations on your new baby. I've been thinking real hard about getting one myself. Great video
Committing to watching the money walk away was the hardest part. Since that moment it’s all been a pleasure.
@@burntfoodcookout very nice, it's a very impressive pit, I'm literally gonna talk with the old lady and also make the commitment. Hope to see more videos
Great review! I'm seriously considering this pit, but have one question: Those holes in the plancha, won't smoke come out of it? I mean it'll stay under that hood in the smoker, but it won't go into the smoke chamber... I wonder how much smoke you lose because of it.... Have you tested using the smoker with the plancha lid open to see how much smoke comes out of the 4 holes??
That's a good question. Yes smoke does come out, but not necessarily enough to impact what's going on in the chamber. About four minutes into this video (th-cam.com/video/SXcO4cIDeOI/w-d-xo.html) you can get a little idea of how much comes out. About five minutes into this one (th-cam.com/video/Xk-5sVWPPsc/w-d-xo.html) you also get a feel.
There is plenty of smoke to go around and the cooker is relatively efficient, but if the top is open and I was concerned about losing too much smoke, I'd close off the smoke stack a little bit to compensate. That said, I've never had that issue to where I felt like it affected my food negatively.
@@burntfoodcookout Thank you sir, also for responding so quickly! It seems like there's actually smoke coming trough the holes indeed, but I see why you say it seems insignificant. In Europe I can only order the ' standard' version, or one with both the Plancha and an extra shelf, for about 1700 dollar extra. So wanna make sure that's worth it. Really appreciate your information. Keep making these video's I definitely enjoy watching them!
Where does the grease drain into from the plancha? Into the firebox?!
That's right, whatever extra grease you have drians into the firebox, or it burns off. Unless you are browning ground beef or something, there isn't much runoff.
@@burntfoodcookout it wont start a grease fire?
I guess it's possible, but it hasn't happened yet. The same reason cooking burgers over a flame doesn't start an out of control grease fire, there's not enough fuel for it to really get going. I'd be more concerned about flames creeping over to the cook chamber because that's where the real grease is
New sub. Great smoker and Awesome video
Thank you I appreciate that. It has been a joy so far.
Damn, that’s awesome!
Thank you for watching!
You can get a fabricator to make an external hopper than can sit on that fire pit lip to get your coals in simple and easy. Or you can fabricate a charcoal box.
I’ll look into that especially if it becomes more of a problem. Thanks for watching!
great job nice audio and camera work.
I appreciate that! Still trying to learn the tools but I'm glad its coming together.
Were you a Marching Chief? Nice rig man. The plancha seems awesome.
Yes I was in Chiefs from 99-01. Thanks for watching!
Love the smoker but please get it off of the wood deck. I've been to a few deck fires caused by hot coals on a wooden deck. Good luck with the smoker! Stay safe and eat good!
That is the main thing I am focusing on next. We've got some backyard renovations on the way, and finding a better home for the smoker is critical.
would you show us the inside of the cooking chamber? I see you took the rack out at 4:40 but did not show the inside thanks.
I’ll make sure to get some shots in the cook chamber in future videos. Both with and without the rack.
I recently purchased a Mill Scale 94 as well. The first cook was excellent. Compared to a high end smoker that I purchased out of Houston: 1) it heats up quickly - due to the grate level exit opposite of the fire box; 2) The smoker works great with brisket - hope to try ribs in my next cook. Mill Scale 94 = highly recommended!
I shouldn't be surprised, but the 94 feels really comfortable cooking beef and does it incredibly well. I have not been disappointed by the smoker and its fun making better food over time.
My Mannnnn 🤌💙
Thanks for watching!
How much $ for this model as specd?
The current price off their website for this model is $6,090. That is before shipping costs.
Grind the lip off so coals can be dragged out easily, I did it to my old country pecos 👍🏽👍🏽
Everything comes with a trade-off and I’m afraid of messing with air flow if I grind that below the door
@@burntfoodcookout cut off the lip and use that exact piece and place it inside the fire box door, or once you remove it you can always block it off with a piece of wood or metal, I love the fact that I can drag out the coals 👍🏽👍🏽👌🏾it gives more airflow,its your smoker dont be afraid of making modifications if you need to 👍🏽👍🏽👍🏽👍🏽its actually fun, I'm going home after work and cutting me some 16 gauge steel tuning plates when I get off today, getting ready for a big Saturday cook👌🏾
Get a smaller chimney starter, Oklahoma Joe sales Joe’s half- time charcoal starter, XL @ Academy, sports and outdoors or try another brand online
I will try the smaller one on my next video!
Yes mill scales are nice….but for the money there aren’t many features to be honest……
To each their own. Thanks for watching!