You’re doing a great job at keeping up with all the new additions to the smoking world. I find these videos so helpful. Thanks for making the time to do them.
Just want to note that we had an adjustable scoop baffle plus adjustable vertical airflow control 9 months ago 😎There's some visualised CFD data to show the influence of the airflow configurations on our website (for both our Fractal and Terraton pits) that you might find interesting!
Wow, I don't know if I'm ever going to get it right. If I do another video including the Brazos, I may have to come back to your video here for reference. Thanks man.
I don't understand why you can't just use a grill like the Old Country Cantina DLX and just build your fire inside the cooking chamber without using a firebox. What is the benefit of having a seperate offset firebox? Is it just so you don't get ashes blowing on the food? Or does opening the cooking chamber to add logs to the fire reduce the efficiency of keeping an even temperature while smoking? I don't understand the benefit of having the offset firebox.
You could, but you would have to use mostly charcoal with some wood chunks. Whereas the offset firebox bleeds off heat off an all wood fire, hence the stickburner name. Now an alternative is the vertical direct smoker with a heat diffuser plate. You can run an all wood fire in these because of the depth. Yoder and Lonestar both make one if you are interested.
Like Nordic Willy says, yes, you can do that. In fact, the Smoke Slinger sort of advertises that mode of cooking (and has the plates to make it work pretty well). It would create a two zone grill situation. Without something to block radiant heat, the face of your meat towards the fire would be a good deal hotter than the back side. You would have to rotate the meat, which you could certainly do. Offset smokers, however, are all about indirect cooking, and the Goldees Pit is even more about indirect cooking than most offset smokers. Part of what I love about this hobby is the engineering side of it, and that is the real answer as to why I wanted to do that to a Cantina.
@@Bloodstryke I had the Cantina, and I now have a Brazos. You can do what you’re suggesting. But from my experience it required more time of me. I couldn’t add splits. I had to constantly add chunks to maintain temps. The Brazos maintains temps so well. Even when the wood is almost burnt out.
You’re doing a great job at keeping up with all the new additions to the smoking world. I find these videos so helpful. Thanks for making the time to do them.
Just want to note that we had an adjustable scoop baffle plus adjustable vertical airflow control 9 months ago 😎There's some visualised CFD data to show the influence of the airflow configurations on our website (for both our Fractal and Terraton pits) that you might find interesting!
The real OG scoop baffle is the LSG
Thank you for the information 😎💯
How to pronounce Brazos: th-cam.com/video/EkCbYAzrzSs/w-d-xo.html
Wow, I don't know if I'm ever going to get it right. If I do another video including the Brazos, I may have to come back to your video here for reference. Thanks man.
I don't understand why you can't just use a grill like the Old Country Cantina DLX and just build your fire inside the cooking chamber without using a firebox. What is the benefit of having a seperate offset firebox? Is it just so you don't get ashes blowing on the food? Or does opening the cooking chamber to add logs to the fire reduce the efficiency of keeping an even temperature while smoking? I don't understand the benefit of having the offset firebox.
You could, but you would have to use mostly charcoal with some wood chunks. Whereas the offset firebox bleeds off heat off an all wood fire, hence the stickburner name.
Now an alternative is the vertical direct smoker with a heat diffuser plate. You can run an all wood fire in these because of the depth. Yoder and Lonestar both make one if you are interested.
@@nordicwilly6650 why could you not use wood splits in the Cantina?
Like Nordic Willy says, yes, you can do that. In fact, the Smoke Slinger sort of advertises that mode of cooking (and has the plates to make it work pretty well). It would create a two zone grill situation. Without something to block radiant heat, the face of your meat towards the fire would be a good deal hotter than the back side. You would have to rotate the meat, which you could certainly do. Offset smokers, however, are all about indirect cooking, and the Goldees Pit is even more about indirect cooking than most offset smokers. Part of what I love about this hobby is the engineering side of it, and that is the real answer as to why I wanted to do that to a Cantina.
@@Bloodstryke I had the Cantina, and I now have a Brazos. You can do what you’re suggesting. But from my experience it required more time of me. I couldn’t add splits. I had to constantly add chunks to maintain temps. The Brazos maintains temps so well. Even when the wood is almost burnt out.