I would even space the firebox off the main chamber to get rid of that bit of heat transfer.....My dad was an oilfield welder and I started building offsets at the ripe young age of 14 in 1978 for his clients on drilling rig locations...I could build them at home and then he would haul them to the rig....this allowed me to make some good money as a kid.....most people wouldn’t believe how many I have made....each one had a different design, size, shape, no two just alike....
@tearitdownnow1
Жыл бұрын
Great design - it totally makes way more sense than a huge fire entry on traditional smokers. Although a smoker isn't in my budget, just wanted to drop a comment to say thanks for always keeping it real. I can tell you genuinely want to build up others to make them better cooks. Your videos have helped me a great deal.
@commishg
Жыл бұрын
Jirby, thank you for being a revolutionary, first in BBQ cooking techniques and now in pit design. You are tackling a major shortcoming in traditional offset smoker design, particularly in smaller pits where a greater percentage of the prime cooking zone (the Goldee Zone 🙂) is reduced by the hot spot on the firebox end. If you have not patented your new design, it won't take the copycats long to steal your innovation and claim they invented it. The BBQ industry is like a herd of caribou, as they simply follow the one in front of them. But the lead caribou always has the best view, and your stature in the BBQ world has now provided you an opportunity to lead the herd into a new wave of innovation in BBQ pit design. Here's hoping you smoke the competition.
@jacklewis6440
Жыл бұрын
Good to see Badger cleaned himself up, got off the blue stuff and found his passion .
@tjdinfl
Жыл бұрын
Nice! Flatten and flare the fire box pipe out where it connects to the smoker, to disperse the heat/smoke from front to back, now you've got something.
@chriscrist911
Жыл бұрын
Very cool when someone thinks outside the normal. Totally makes since and cannot wait to see some cooking on it.
@wfodavid
Жыл бұрын
1st its the best BBQ #1 and now a very innovative smoker design. You guys are pretty darn good!
@randyhogan3071
Жыл бұрын
I love you Jirbs but you kind of ignored the elephant in the room, Workhorse Pits. Pretty sure they're the unofficial number 1, high end backyard offset smoker in sales. And their 1975 is a lot cheaper than yours. But congrats! I'm sure you'll do well and it looks like a real unique design!
@jirbybbq
Жыл бұрын
Haha yeah I should’ve mentioned more pits but I did it in one take lol
@wmrrock
Жыл бұрын
I chose a reverse flow for the exact reason you mentioned. You lose cooking space near the firebox. This seems to solve that issue. I would love to compare this to a reverse flow.
@SnackPack913
Жыл бұрын
I’m shocked people haven’t done like a CFD thermals analysis on these smoker designs. You’d think since smokers have been around for so long there would have been some engineering/optimization. But having watched Jirby’s videos it seems like a lot of BBQers are “stuck in their ways” or hiding trade secrets that could help progress the field. Thanks for being a free thinker jirby and sharing your innovations so the whole community can grow
@RumandCook
Жыл бұрын
Workhorse spent $100k on testing. Some do :)
@Keasbeysknight
Жыл бұрын
I don't know why you'd need even that much. I just looked, you can buy a 200c thermocouple for 10 bucks. 100 of those spread out taking live readings on a raspberry pi and you got a could plot the hot zones all onces. If you wanted to throw a flow meter at the exhaust, you could easily do that too. I would suspect that there is minimal convective heat on the corners near the fire box.
@RumandCook
Жыл бұрын
@@Keasbeysknight they did complete airflow modeling. Leaned on some NASCAR relationships. I can’t remember exactly what the testing is called. Special name for it, but it’s why you can get a temp within 5 degrees at each end of the pit.
@Keasbeysknight
Жыл бұрын
@@RumandCook yeah I'm sure a computational cfd model would be enlightening in the design process. I bet even solid works has some interesting attachments they could utilize. I was proposing a more crude but still useful way to identify how it flows and heats on a backyard budget.
@andrefuller3017
Жыл бұрын
Well, I need to make room for this beast. I love the concept. Reminds me of some of the old over and under.
@jcharris08
Жыл бұрын
We gotta see the biscuit test. Compare it to your millscale to see what has the most even cooknspace.
@jirbybbq
Жыл бұрын
Hahaha I’m not gonna do that. We did the biscuit test on the goldees pit. We put on 55 biscuits for 30 minutes at 300 4 of them got burnt
@ryanlong5517
Жыл бұрын
I just saw this, was in there last Friday. Goldees is amazing and everyone was so nice. Talked to Jirby and he's the nicest guy.
@drillsgtlangdon
Жыл бұрын
Totally on the fence with your design. Curious to see how it develops and is proved over time. Thank you for sharing your creativity here sir. Cheers
@paulprosser16
Жыл бұрын
Cool design and makes sense with the heat exposure and airflow....well done!
@jace7483
Жыл бұрын
Do you have to use more wood to get up to temp compared to the typical offset?
@truetxviking9048
Жыл бұрын
Send this Mad Scientist and he'll run it through its courses and compare the quality to Franklin, Workhorse, and others. Would be interested to hear his thoughts on it.
@tm5398
Жыл бұрын
My thoughts exactly.
@markacinense3195
Жыл бұрын
I 3rd that!
@worldtravel101
Жыл бұрын
And give it Away ❤
@skr1b
Жыл бұрын
Interesting! Love the idea and excited to see how this works in future videos. Heads up, everyone says "Franklins Pit" is the most money but it's actually the cheapest since his includes shipping. So unless you live close by he has the best "deal". Mill Scale shipping to me in Georgia is $1500! Does your price of $4250 include shipping or should I tack on the $1500 on top of that too?
@octaviogalvan6596
Жыл бұрын
Nice looking smoker, definitely like the idea of the new design! Thank you for always sharing and trying to find new methods for better bbq!!!!
@bernardjwolff
Жыл бұрын
What do you anticipate the lead time to be on this smoker? How many can be produced in a week?
@francescocampisano2226
Жыл бұрын
Looks great! What are the metal thickness of chamber and firebox? Will there be 2nd shelf option? What does it weigh? Offroad options? What about the drain? Water smoker capable? Insulated firebox option? TIA!
@brookesprecision6272
Жыл бұрын
When are these going to be available for the public to purchase ? It’s a pretty awesome design !
@chaseh2371
Жыл бұрын
Very interesting design! You talked about how its capacity is comparable to a 250 gallon, which made me wonder… will y’all try this design on larger ones so to see how it would run? I’m interested in if a 500 gallon version of this would run just as good!
@borismarkus2520
Жыл бұрын
When will they become available? Would you recommend putting a water bath at the heat entrance to block that initial blast of heat? Thanks
@smalltowntexasbbqburgersbr1391
Жыл бұрын
There is a smoker on the highway between Grape Creek, Texas and Sterling City, Texas with a very similar design with the pipe from the firebox to the cook chamber. It has been there for a number of years, and when I saw y'all's design, I basically thought I've seen this before somewhere with one difference: There is a rectangular warmer just past the main chamber. Are there any other features on this (aside from what I mentioned) that differentiate it from the rest? Looks really cool. Thanks for what you do!
@frank_osuna
Жыл бұрын
Do you have a video or pics on that? Would love to see it.
@cameltj908
Жыл бұрын
what's the thickness of the steel used for the cook chamber, fire box, what efforts were made for the pit to with stand warping? Obviously with a lower price point, you had to save time and materials somewhere and that looks like maybe it was saved in the frame with minimal square tubing. I'd be interested in seeing a little more detail in design choices that will make a 4k investment hold up to the abuse of cooking over time.
@Anteater23
Жыл бұрын
Can you video about intake and outtake vents for controlling temps? Some WSM users say to fully open outtake vents and then control heat only using the intake vents. Why is this? And is there a better way to do it? Obviously you could generalise this for any smoker.
@ChuckReynolds
Жыл бұрын
I'd love to see some fluid mechanics pipe flow diagrams of this setup vs others... how the air flows... temperature differentials of input vs other spots on the grid... it'd be interesting to get a little more science-focused in general... it'd obviously have to be independent testing... hmm.
@sirdabsalot9724
Жыл бұрын
Definitely a break down of the smoker and collaboration with the Mad Scientist BBQ would be awesome
@razeunit69
Жыл бұрын
Mad scientist or Smoke Trails BBQ for sure
@Keasbeysknight
Жыл бұрын
Was just thinking of your smoker design and low and behold you just released a video on it. Design makes sense but I'm curious, like others what the temp spread looks like. But from a manufacturing standpoint, it simplifies it alot. You don't have the extra cuts in the end caps to make fit.
@gregmcdowell4742
Жыл бұрын
Great looking smoker! Your smoker allows you to smoke more meat for its size than other similar size smokers. But many of us backyard smokers do not need or want to smoke that much meat at one time. I want a smoker that provides better smoke, easier to maintain even heat, and easier to manage the fire. Does your design help in these area?
@Owinator0001
Жыл бұрын
Hi Jirby, Love the idea. How is the temperature spread from right to left? Any problems with maintaining temp?
@warrenking1201
Жыл бұрын
This idea for the design is not original. Ive seen smokers older than i am with this design. Seems like this is a money grab. Also where did this kid learn how to talk ? Mumbled mess. But they are def looking for morons thinking this is new groundbreaking stuff - 4,250$ is a str8 joke
@dawgsfan8321
Жыл бұрын
Very intriguing. I could see a good size hotspot when entering and exiting the cook chamber due to smaller openings. Looking forward to seeing it in action!
@quailstreetcoffeeroastersm6674
Жыл бұрын
You guys redesigned the wheel, this is brilliant & makes total sense.
@scottquinlan4203
Жыл бұрын
After cooking on offset and gravity smokers for the past few years, I had a similar idea for a reverseflow. A vertical conduit would extend the lentgh of the cook chamber and connect to the firebox. The challenge is determining the dimensions of the conduit to ensure their is sufficient thermal conductivity.
@jasonmoore706
Жыл бұрын
Would you be up to showing it at capacity if i understood right 18 full turkeys? Or am i mistaking and it is 18 turkey breasts. Thanks man ate there last weekbit was awesome
@deedog5361
Жыл бұрын
How does this firebox transition compare to a Jambo, Outlaw, and Lone Star Grillz Texas edition smokers IYO. Those are all similar to each other in that they have an upwards facing baffle that throws the heat up over the meat first.
@alexcurry9388
Жыл бұрын
Is your setup mainly for backyard-sized pits or for 500 and 1000gallon pits as well?
@TheAmick218
Жыл бұрын
Is that stack fully welded on? Just thinking about the shipping lol.
@TheCrease1
Жыл бұрын
Gots to have me one of those. Great design.
@southernoutdoors1862
6 ай бұрын
Think I am gonna buy a Goldie’s been looking to get to next level I believe I am picking up what y’all putting down 💯
@Captain_Hampton
Жыл бұрын
I’ve been looking for a premium back yard smoker. I think this is it. I can’t wait to see it in action!
@StevenLee-d8t
Жыл бұрын
I’m curious if you’d be able to put a water pan in there and no mess up any of the flow?
@itninja9503
Жыл бұрын
When will Jeremy have one to review? I am sure you think it's great but I'd like to see a experts non-biased review on MS BBQ
@Coffee_Boertjie
3 ай бұрын
Martin here from South Africa. We have an idea to put the fire box below the smoke chamber and then connect with a pipe like yours. Do you think the smoke chamber will be compromised in our design? Obviously we cant get your smoker here by us so we have to build our own
@uwilnvrkno
Жыл бұрын
How many prototypes did you make before getting the final product?
@stepmback
Жыл бұрын
I don't see why this would be different than a traditional offset? The issue is the heat and the firebox. How does that pipe solve that?
@jmf420
Жыл бұрын
Awesome to see you’re making videos again. Really cool pit design. Are ya’ll going to try this design on a 500 or 1000 gallon pit?
@colinrcampbell
Жыл бұрын
Thanks for sharing your unique design. I’m looking forward to learning more about it. One piece of advice as a person who’s marketed products for 25 plus years, it’s always a better idea to talk about your benefits and let them stand on their own. Comparing to competitors can be viewed as spiteful, and petty, and takes away from your effort of making a great product. Allow people draw their own conclusions based on performance of your product and leave it at that.
@STREAM_BOXER
Жыл бұрын
i was thinking the same thing!
@insidiousengineering
Жыл бұрын
No doubt. Put down your purse Jillby and read the room. Your non-stop bagging on your competition in this and nearly all your vids is tiresome and weak. It's petty insecurity you're projecting. You're not a white knight.
@jirbybbq
Жыл бұрын
All I said was their prices and explained how our pit was different. Not that big of deal.
@edsmileytube
Жыл бұрын
Saw you comment and went back and watched the video again. I didn't see anything that could be considered as petty or spiteful. I don't know if you have been on some Facebook BBQ groups, but when this was released, the first place everyone went to was comparing it to Chud/Frankin/MillScale smokers. If you are at this price point for a smoker, more than likely those are the comparisons you are making. As Jonny mentions, the price point has been a large point of discussion since this was announced a few weeks ago and comparisons were being made with those three companies. I almost view this as getting ahead of the questions because this is where everyone is logically going to go.
@colinrcampbell
Жыл бұрын
@@edsmileytube in context with the other content on this channel, you might have a different perspective. I have a lot of respect for anyone who uses their talents and shares them with the world. Allowing those talents to stand on their own without getting stuck in the back and forth of whose better is always the more magnanimous approach.
@charlieellenburg3465
Жыл бұрын
Awesome concept. AMOUNT OF FUEL AND AIRFLOW ARE THE SECRET.
@PhysioDetective
Жыл бұрын
I have always wondered about the classic design. I would also wonder if you had a small plate maybe 2” high or some sort of widening of the vent from the fire (which would still be limited by the narrowest point of the pipe) for a more even heat distribution. Summary 1. Narrow outlet from fire chamber but into a wider inlet (whole width?) into the cooking chamber. 2. Possibly some sort of barrier to encourage the air to go up before hitting the food which it might seem like it does now. Love it!
@copper4eva
Жыл бұрын
What are your thoughts on having two or more levels of grates? Seems like you could fit a lot more in a 1000 gallon, for example, by simply taking more advantage of your vertical space. I especially ask because I have a pit made out of concrete blocks. And one day I wanna make one out of bricks, and am heavily considering having two or 3 levels of grates and a side door for accessing all levels easily.
@trailerparkcryptoking5213
Жыл бұрын
Backyard does not equate to 1000 gallon.....in most cases.....reading the title is important....
@copper4eva
Жыл бұрын
@@trailerparkcryptoking5213 Did I say a 1000 gallon equates backyard? Like wtf are you saying lol. He brought up how they can’t use all the space in their 1000 gallon in the video. So that’s probably where my example came from. With that said, you obviously could put multiple levels of grates on a backyard or a 1000 gallon, or just about any smoker really.
@trailerparkcryptoking5213
Жыл бұрын
@@copper4eva I have been able to weld and run the shit out of a cutting torch and have impeccable fabrication skills since I was 14 years old when I started building offset smokers. If it’s physically possible I can do it and to be frank about it, building smokers is entry level beginner stuff....
@Spectre_N7
Жыл бұрын
Right on. Love new innovation. When designing what kind of testing did you all do for the draw concerns or is it all real world cooking tests?
@Gonzo1968
Жыл бұрын
Pretty cool idea..Thats a really tall stack though. So what is the temp variance from chamber to stack?
@StephenHulsey-h4d
Жыл бұрын
Very interesting!! If a reverse flow will give a more consistent cook, could you adapt this design into a Reverse Flow? I like the extra real estate you get from this design.
@punisherpr
Жыл бұрын
Great design and competitive price. Really thinking about it🔥🔥🔥
@soteriamediaproductions6165
Жыл бұрын
Nice. Very simple solution to a common issue! I’m just learning about offsets, so how does that heat management compar to a reverse flow in eliminating or reducing hot spots?
@psalm6272
Жыл бұрын
I was wondering the same thing
@sheafujimoto
Жыл бұрын
Aloha jirby,can't wait to see more of this smoker in action! I was thinking about doing some pop-ups here in Hawaii. It looks more efficient for me to start off with. Is the fire box insulated?
@NorthernThaiGardenGuy
Жыл бұрын
There's a reason why these guys are #1, and it's not just their food. Genius idea and design! 👍👍
@lobsterbisque7567
Жыл бұрын
Awesome job, Jon! I'm so excited to see future cooking videos with it!
@lennyp2237
Жыл бұрын
Love the design of the smoke box. When will it be available?
@BruceWayne-rb1mb
Жыл бұрын
When is this available for sale and how much? Im looking to buy.
@rayellis1811
Жыл бұрын
Wouldnt that be the same thing as moving the firebox up and the opening ABOVE grate level?
@reggiezercher2633
Жыл бұрын
How is this different from a reverse flow? On the one I had I could utilize the whole cook chamber as well. I can’t speak for any other reverse flow. I’ve only had 1.
@jamesrazza2246
Жыл бұрын
Very interesting. Would love to know if you ship to Syracuse,Ny? :). And would love to see a legit fire management video on this pit and the split size you use and how much you’re tending to it. Very interesting and outside the box thinking. (Ps: I have a ~80 gallon offset from lonestargrillz)
@brandonin_ny
Жыл бұрын
Nice to hear there is another lone star Grillz in upstate, NY. I’ve got their 20x42 offset and love it. I’ll have a 500g in a week or so cause I’m doing some catering gigs.
@davekimmell6739
Жыл бұрын
@jirby 1. Is it 1/4” steel? 2. Any plancha option for the firebox?
@JPLTOA01
Жыл бұрын
looks pretty cool, love it!
@travissherer7351
Жыл бұрын
How difficult is it to shift temps? Are you able to reach 300 without torching the meat closer to the main chamber heat source?
@tlc2011jlc
Жыл бұрын
I love it. How to buy/order?
@JGill0124
Жыл бұрын
Will it have a second rack? If no, then why that design choice?
@justintaylor6268
Жыл бұрын
When will these become available? Also, will any type of financing be offered? Just curious. Thanks for the awesome design. 👍👍🔥🔥🔥🔥🔥😎😎
@christophermccomas5292
Жыл бұрын
How even are the temps side to side any video test would be nice to see.
@PubRunner
8 ай бұрын
It will be interesting to see your first 1000 gallon of this design.
@nshaner
Жыл бұрын
That design is so obvious and so genius I can’t believe nobody thought of this before.
@abc-ed1nr
Жыл бұрын
I had this same idea 10 years ago when I got my first offset. It was a 89$ Walmart one and stunk. Burnt one side left the other raw. Never made any sense to have the firebox right there
@Beer0
Жыл бұрын
How do we place an order on this beautiful smoker?
@erickwalsh9258
Жыл бұрын
Yes!!!! Excited for the upcoming videos. Shipping available??
@joshuaochoa4809
Жыл бұрын
Is the diameter of cooking chamber 24”, just like fire box?
@dwhonan
Жыл бұрын
I'm genuinely excited and impressed to see an innovative, fundamental change in how an offset is configured. Great job to the team for coming up with this concept!
@lyleswavel320
Жыл бұрын
Can you use a water pan in it for dry climates
@Smokesumpit
Жыл бұрын
Very unique design, thanks for the video
@edsmileytube
Жыл бұрын
Great video Jonny! Super excited to see it in action., Thanks for the video with the background on the design. Been doing plenty of research on smokers and the price point is very good considering the other pits your mention as well as having a top notch place like M&M fabricating them. Any estimates on shipping? Thinking it would be pretty basic to ship like other backyard pits, but wonder about the size of the smokestack. Is that removable or is there thoughts of making it with a flange for easier shipping/transportation?
@narbekalantarians6269
Жыл бұрын
Interesting concept for sure. Looking forward to future videos using this
@vickilee7866
Жыл бұрын
You look sooo handsome! Love you punkin!
@wheatloaf
Жыл бұрын
Did you guys decide to skip the smoke collector for any particular reason? I wonder if one would have extended the sweet spot beyond the door at the cost of being a little more expensive to produce
@PastorBrianR
Жыл бұрын
So can we purchase the smoker now?
@SS-TX
Жыл бұрын
This is definitely game changer!!
@quickfire93
Жыл бұрын
Have you tried putting a small V shaped metal deflector right in front of the fire box connection to block that direct heat from hitting the meat?
@colin1259
Жыл бұрын
One thing I have had issues with on my backyard smoker is that I can't "normal" sized logs in there. Or else it just gets too smoky and acrid. What are the size of logs you are putting on this?
@razeunit69
Жыл бұрын
Are you pre warming your splits before they go on? I would think normal sized logs would make the temps to high. Also, if your woods moisture content is to high it will bring on a lot of bad smoke. Watch some videos on how to store your wood.
@donnielong1692
Жыл бұрын
Hell yeah dude! Like the concept. Want to see yall use it and possibly have jeremy review it also.
@j__Fernandez17
Жыл бұрын
I love that I legit asked you this question last week on ig 😂😂 not a bad price point to!
@888HUSKERS
Жыл бұрын
When will this be available? Also can you guys make it where the exhaust pipe is removable for transport?
@raytrout8272
Жыл бұрын
I think it's comparable to the Franklin offset that's a good thing
@hulkhuggett
Жыл бұрын
A shelf would be super cool to have.
@TimRice-v7t
Жыл бұрын
Is the firebox insulated?
@VillanuevaMedia
Жыл бұрын
You really stepped up your quality in all aspects man keep it up!
@HENRYKR58
Жыл бұрын
Drove from kerrville to forth Worth to meet you on Saturday man, didn’t see u, but tried the bbq, it was excellent.
@gabrielherrera7034
Жыл бұрын
When does production start?
@jenniferturner23
Жыл бұрын
Awesome info, Jonny!!! Time to save some cash! What an awesome idea to change up the firebox and be able to utilize the entire cooking chamber. Can’t wait to see it in action.
@Trumpetmaster77
Жыл бұрын
Will it come with an optional second rack?
@MarkGoble
Жыл бұрын
Good looking pit. Looks like 1/4 inch steel? Looking forward to seeing it in action.
@jdnaylor
Жыл бұрын
That was my question, how thick is the steel? More of an issue up here in the north.
@MarkGoble
Жыл бұрын
Not sure if my last post went through, it's not showing up on my end, but it is 1/4 inch. They said it on their Instagram post. Sorry if this is a double post
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