- Видео 7
- Просмотров 55 867
Kerry fixed it
Добавлен 26 мар 2023
New Design Offset Smoker with Diffuser. NO HOT SPOT. Brisket and ribs cook
If you are not familiar with this smoker build, please check out my other videos.
Просмотров: 3 315
Видео
New Design Offset Smoker with diffuser. As requested, "The Meat"
Просмотров 6423 месяца назад
A quick look at a chuck roast and ribs cooked on the smoker. Check out my other videos for details on the smoker.
New Design Offset Smoker, Dimensions and Details
Просмотров 3,7 тыс.3 месяца назад
A whole bunch of dimensions and visual details of the build.
New Design Backyard Offset Smoker . Several New Features. No Hot Spot.
Просмотров 15 тыс.4 месяца назад
It's finally done! Sorry for the poor cinematography, it's about the smoker and the new features.
Offset smoker mid build Pt 2. New feature. No hot spots!
Просмотров 10 тыс.5 месяцев назад
New idea for offset smokers to eliminate hot spots. It's like a merge of Goldee's elbow and Franklin's collector. Sorry for the poor video production quality. This video is about the content. I hope to do better quality videos in the future.
Offset smoker mid build. New feature. no hot spots, I hope!
Просмотров 21 тыс.6 месяцев назад
New idea for offset smokers to eliminate hot spots. It's like a merge of Goldee's elbow and Franklin's collector. Sorry for the poor video production quality. This video is about the content. I hope to do better quality videos in the future.
Kubota L2500 leaking oil from steering column fix.
Просмотров 2,1 тыс.Год назад
Kubota power steering box leaking through top of steering column.
would the diffuser be a benefit on a 250 or 500 gallon? or do you think itd be hard to get higher temps on them?
@@michaelfinder4720 I see no reason it would not work the same on a bigger pit. I can easily get my pit to 350°. Hope that helps.
Very nice work! One of the coolest smokers I’ve seen.
@@PAPAPIG15 thank you
Just my opinion always put steel wheels on. From my experience only!
Great looking smoker!
You’re absolutely brilliant brother 👌🏻. I’ve just started getting into smoking and Texas BBQ isn’t really popular up here in Montreal. You’ve incorporated many things that I’ve been thinking of. I guess fire minds think alike 😉. I’m a tech rescue captain up here 😉. I think a project like this will keep me busy upon retirement for a hot minute. 😂. 3 years to go 🤞🏻
Thx for the compliment. I've really enjoyed using this smoker. Good luck with your build
That's a very nice looking smoker ! Thank you for sharing with us ..... Happy smoking !
Open wide your stack vent and the back flow will stop.
The wind is always the battle. My dream is to have a smokehouse where I can control the wind.
I just built a 3-ft tall wall around the southwest and Southeast side of the firebox. It really seems to have done the trick so wind does not mess with me anymore
@@KerryMooney-rl6oh I saw the windshields you welded on. Absolutely genius idea. I don;t now why every pit builder doesn't.
@@KerryMooney-rl6oh I have used folding tables, patio umbrellas. It can be a pain.
man i just saw a dog disappear...
What paint did you use..... please sir
Krylon high temp. 1 quart did the trick.
Congratulations on your innovation! You are an out-of-the-box thinker who has incorporated an extensive knowledge of fire science into pit building. As you know, the smaller the offset, the bigger the challenge is for minimizing the hot spot. Keeping the flames from the meat is the key, and your diffuser, combined with the adjustable baffle, is an innovative approach. Look for some of the major pit builders to copy your design and then swear it was their idea. 😊
I think the design is fine. You need to open your exhaust for it to draw.
Such a thoughtful design!
@@justy234 thx
Q: I notice in one of Johnny White's videos he builds his fire under the elbow, and in the same video he rotates the briskets to overcome the hot area. So even if the hot spot is smaller than traditional, it seems that it would make more sense to put the fire close to the door so that it was not under the elbow. If the smoker is setup properly so that the exhaust vents properly, shouldn't the smoke move through the natural path? Or is it just a matter of volume of heat going into less volume in their elbow?
The goldees smoker has a 6" elbow and stack, according to speculation on the internet. The stack is 1" bigger and taller than mine, so it should move more air through the chamber. Mad scientist said he liked running the damper about half closed on the goldees. I tend to run my damper about half closed and it moves a lot of air. It renders fat and builds bark great. There you go, my 2 cents. I can tell a little difference on whether the fire is closer to the door on my pit.
Bad Ass 👍🙌
thx
Well done. I'm jealous
thx
Mine does the same thing. Do you have parts numbers, Thank you
Sorry, I do not have the part numbers any more. I was about to look them up from an online Kubota dealer. Good luck. Mine is still doing good.
Hello Mr. Kerry, I've taken notes on your build, is there anyway i can get a hand written detailed plan with dimensions and cut outs of the defuser, PDF, that's where i'm stuck, an Email possibly? Thank you for this build.
Give me a couple of days and I'll try to get you a rough sketch of the diffuser details. Please reply with a good email address
@@KerryMooney-rl6oh I tried sending my email address but youtube keeps deleting it. any ideas?
Text it to me. 972-979-5179
Wow, that's a nice pitt! Man, that is a brilliant idea & bold design with that diffuser. We're all hoping for the best with that! You mention cutting & fitting 3/16" & 1/4" steel. I presume the chamber is 1/4" (correct me if I'm wrong). What thickness did you used for the smoke collector, & what is the thickness of the stack?
Thx. The CC is .230". The collector and stack are 3/16". The FB is 3/16" with .230" bottom.
This is the most convincing video on your design, IMO. Your biscuit test show how even this smoker burns. I have watched a lot of stick burner videos recently and non of the ones I have seen tested have as even of a temp throughout the chamber. XLNT job on the design!👍
Thx. It definitely heats very even.
@@KerryMooney-rl6oh Not to toot your horn, but I don't think I'll be happy if I don't try to build your design. I know I can work around the hot spot in a traditional Franklin style, and it would be a great pit as there is so much grate space. This design just seems to be an improvement.👍
@@KerryMooney-rl6oh I have not seen another smoker that cooked the biscuits so evenly without burning them. That is a testament to your design. Very well thought out. As you know, it's a huge amount of work to build one, so might as well go full hog, for lack of a better analogy. 😉
Holler, If you have any questions. I have two pork butts on the smoker right now. I'm still learning how to cook on an offset and this smoker in particular. It's definitely getting easier as I go and the fruits of my labor have been awesome.
Btw, thx for the compliments
Kerry, how about a short video on your car?👍 I have a '46 Chevy 3100, but your car looks like it's from the '30s.👍
It is an all original 29 Chevy. I would do a video, but I sold it about 6 weeks ago.
@@KerryMooney-rl6oh That looks like a beauty, I bet you miss it. A friend of mine has a '26 Chevy Roadster he's making a traditional hot rod out of. His has a lot of wood inside the body. Cool looking sedan!👏
It was kind of a love/hate things with the 29. It was all original, so I tried to keep it all original. It was a nightmare finding parts, but it was really fun to go out and about in.
@@KerryMooney-rl6oh I get it...most people I know with Model As, Model Ts, Model AAs and Model BBs...they need to make most all of the parts. I'm reusing parts on mine. T5 trans with a '55 rear axle, 3.38:1 ring/pinion. Should get to highway speeds, easy...my engine can only go about 3000 RPM, at which point it sounds like it's gonna blow up.
God luck with your ride. It should do fine on the highway. My 29 had a 4.10 rear end and 95 year old suspension tech, so 50 MPH was about MY limit on speed. That is a real problem when you live in the country and it's 10 miles on farm to market roads to town. Thankfully we never got ran over.
I would have put hinges on firebox door on the other side...you're working in front and have to go to the back to tend to fire...that collector on fire box is good idea...
The firebox was supposed to be on the right, which would have swung the door the right direction. I put the stand on with the tank upside down and when I flipped it over, I realized I had put it on backwards, so I just went with the FB on the left.
@@KerryMooney-rl6oh still a nice smoker...
@@dennis9358 thx. It actually turned out for the best. The way the smoker is positioned the hinges are on the south side of the door. If the door swung the other direction wind would blow directly into the firebox. Winds are notoriously variable here in Northeast Texas. That would have been a nuisance.
You are the Thomas Edison of offset smokers!!
Lol... Thx
Nice pit, but I think overthinnk it a lil bit, sir, but nice pit
That looks so convenient to have the space to lay out the st. louie cut offs. I often have my wife make curry with them, but I do those rib tips in a tin with sauce. Normally, I split the point and flat, but it's the point that is gold. Sometimes I cube the point and render with sauce in a tin like the rib tips. I'm drooling over that grill space...😋
Going from a 22" WSM to this 24"x48" smoker has been awesome. It seems like there's 3X the room.
@@KerryMooney-rl6oh my WSM hasn’t seen a spark since getting my Stick Burner. 😢🤣
XLNT smoke ring!👍 That chuck roast looks beefy!😋 Have you smoked any feral hogs?
The chuck roast is definitely quick, easy and very good. No feral hogs.
@@KerryMooney-rl6oh I just found a tank, 24" x 6' it's 70% filled with propane, but hate to see it go to waste. I need a smoker more though...😉
Great video , and great build, and links on some of the stuff you order from ?
Thx. The thermometers, casters and drain valve are from Amazon. Everything else is hand fabricated from raw materials.
Very cool design ideas. I really love the folding counterweight and diffuser
@@wiseass86straight6 thx
I'm very similar to you. I have been cooking on an old 18" WSM using a Rock's BBQ stoker, now kinda going obsolete. I'm happy with the WSM results, but want to try an offset. The Goldee's backyard smoker tossed a monkey wrench into thinking, although direct/reverse Franklin style smokers are not out of vogue. For that matter, I don't consider the WSM to be out of vogue, but I use hardwood lump in my WSM most of the time, using the minion method. One big problem I see on the WSM, and was hoping an offset would solve, is that my WSM seems good and stays stable until I open it. Even if I'm quick and turn the stoker off before I open it, it just seems to be a kinda problem with the WSM. Was hoping the collector and damper would solve that on an offset. I like your additions. I had been thinking to use an S shaped cylinder on the firebox side so that the fire wouldn't create a hot spot where it enters the chamber. Your solution looks better as my idea would leave the firebox attached to the chamber with mostly the S shaped pipe. Your idea is very nice, and the plate above the firebox collector (your design has a collector on each side) is a nice solution. I also like how you created the adjustable flow plate, another good idea. I also grill quite a bit on a Weber Performer, and have a Smokey Joe for travel...I use oak lump in those also. I want the offset for a home I'm building to retire to. Lastly, thanks for your service!🙏
As an ex WSM user I can tell you the transition to stick burner has been awesome. Even though my WSM was a 22-in, it is amazing how much more room I have on the stick burner. The ease of how this pit runs, from my diffuser feature, has made the transition to continual fire management pretty easy. The more I run it the easier it is to get whatever temp I want. My first brisket on this smoker was better than my best on the WSM. It has taken several racks of ribs to compete with my WSM, but I think I'm there now. My build details video is there to help, if you want to copy my design. Otherwise, good luck with your S pipe. Best of luck and lmk if you have any questions.
@@KerryMooney-rl6oh I can't wait to build one. I have tried so many type of methods to cook ribs, and the WSM does cook great ribs, I typically will cook at 260 for about 4-4.5 hours. I have tried simmering, cooking direct, high heat wrapped in foil, oven, and several combinations of those. For me the stoker was a game changer, but still, I have longed for a stick burner. I'm on the search for a tank to use. I want this size. I really appreciate your input, as a fire person, it gives credibility. This is a very well thought out smoker.👍
@@KerryMooney-rl6oh Curious, if you had to do it over again, would you change anything with the damper and/or defuser? I mentioned in your smoke thread that I found a tank that is 24" x 6', the owner thought it was 75 gallon, but that must be a 120 or 150 gallon. This could be a similar size that you used. If I cut 2' off, I would have about 48" for the chamber. I pick it up on Saturday.
If the tank has rounded ends, then it's probably a 120 gallon like mine. I've done about 6 or 8 cooks and wouldn't change a thing. My last cook I just used the analog thermometers, like everyone else does, and it's amazing how easy it is to dial in the temp. Good luck on your build.
@@KerryMooney-rl6oh I pick it up tomorrow, seller has a tractor so should be easy-peazy. I'm excited, even though I know I'm getting myself into a lot of work. An offset is something I've wanted to try for a long time.
Nice. Are you ever going to sell this type of smoker? If so how much?
Thx for asking, but I'm way too slow to build and sell these. I posted the dimensions so people can build a smoker like this or have one built by a local pit builder.
Are you going to be selling them?
Sorry, I will not be selling these. I'll work way too slow. Check my other videos for full details on the build with dimensions. You can work with a pit builder in your area to get one built.
@@KerryMooney-rl6oh Okay thanks
Nice. I made a compressor tank offset 20 diameter by 65 inches. I wish i had a 24 diameter tank but couldn't find one. But it's a lot of fun fooling with it, and mine cooks and runs like a dream. Yours looks like it runs smooth and even too.
Have you been leaving the firebox thoat adjustment open or closed to your original size?
The throat opening has been full open during all my cooks. It is very responsive to changes in fuel. When the smoker gets warmed up good, it is pretty easy to maintain whatever temp I want by the timing and amount of wood used. It seems I'm adding wood about every 45 minutes, which appears fairly typical from all the videos I've seen.
Nice
I want one
I was looking forward to this upload, thanks for sharing. I'm curious about the difference it would make if the air inlet would be a adjustable opening on the door instead of the door itself. It seems like the wind direction might not affect the fire as much. Would it reduce the amount of back flow of smoke out the door as well? Great work though, and would be interested in a video where you show the temps of the outside of the firebox, the diffuser, etc.
Your welcome.
Good questions I think since my smoker operates with a positive pressure firebox instead of relying on the stack for draw a vent may not allow air to feed in the bottom and excess pressure to vent out the top of the door. The wind direction and temperature fluctuations really wouldn't appear as bad if I were just relying on the analog gauges. Since using the digital probes on the grate I can see every little change in temp which is what I am trying to level out for the most even cook.
@@KerryMooney-rl6oh thanks for the explanation.
Nice work Kerry!
Even temps 👍🏼 Better to leave the brisket in the smoker to finish the cook after you wrapped it.
What wood are you using?
So far I have only used Post Oak. In the near future i'm going to smoke some beef with Mesquite.
@@KerryMooney-rl6oh Be careful with Mesquite as I’m sure you have heard that too much heavy smoke will result in kerosene taste. Only used chunks so I have only heard
I am familiar with the bad mesquite taste. I have mesquite on my property and have been using it to grill for quite some time. My brother-in-law is from West Texas and he gave me the tip to only use extremely old mesquite wood. Using his tip I've had great success with grilling and I think if I make sure to run a clean fire it should be great. I'll let you know how it turns out.
@@KerryMooney-rl6oh Mesquite for grilling but long smokes with it is not enjoyable. Post Oak for the win.
Post oak
That’s AMAZING how even your temps!! Well Done!! 😁👍👍
Thx. I probably over did showing the grate temps in the video, but i'm really proud of how well it does.
@@KerryMooney-rl6oh nope- didn’t overshow. Just gave us more proof 😁👍👍
Genius!! Love the design👏👏
Do you mind if I use this in my own builds?
Go ahead. I posted to give back to RUclips. Anyone who wants is welcome to use the design.
@KerryMooney-rl6oh thank you much!
Awesome. Only thing I might do would be to add a safety pin to the folding counter weight
Man that is very nice offset everything about it is awesome
Thx
Now I just need to learn to weld ;).
Hey Kerry I've been really enjoying this build series. I think you convinced me to try this setup vs a traditional offset design for my 250g build. With that being said would you have any advice/recommendations on how big to make my fire box and vent outlet hole going into the cook chamber for a 250 gallon tank? Also I was planning on going with a 6" diameter smoke stack that's 5' tall. Do you think that would be a large enough smoke stake for this design? Thanks for any advice!!
Thx. I am glad you liked my videos and my experimental design. I can tell you that when I put my dimensions into Feldon's calculator for a traditional offset, my stack shows about 3"-4" short (if measured from the top of the tank as he says) and my throat opening is about 50% of what he suggests. I can also tell you, 6" schedule 10 pipe is well over 6" ID and that's probably what I would use for a 250. Hope that helps. Good luck. Where are you located?
@@KerryMooney-rl6oh I’m located in South Carolina. I have a little Texas style bbq catering side gig and just sold my 500 gallon offset that was on my food concession trailer. I have a 250 g tank that I want to build another smoker out of but really want maximize the capacity on it and see if I can come close to what I could cook on my 500. I had an 8” diameter stack on my 500, and was planning on using 6” diameter for my 250 smoke stack. I was more curious if you had suggestions on the fire box size for a 250 and how big of a vent opening you’d use? I like your added feature of the tuning plate for the opening going into the cook chamber.
I probably would increase my fire box to 24Wx24Hx30L. I would definitely not do fully insulated. Partially insulated is working great for me. Turns out, if I start with a full chimney starter of charcoal, my smoker wants to run 350-400ish until the charcoal burns up (3-4 hours). My pit heats really easy. I would just use Feldon's calculator numbers for a traditional offset with your FB and stack dimensions, then cut the recommended throat opening in half, as a starting point. FYI, I really think the way I have been testing with digital probes on the grates is giving me far more precise and immediate feedback to fuel and airflow changes. I am starting to really believe smokerbuilder.com's opinion that analog gauges are junk and switch my pit to digital only. I can send info when i figure it out.
@@KerryMooney-rl6oh Thanks for the info. I plugged my numbers into the Feldon Calculator for a 250 gallon tank and got these recommendations. Firebox: 25Hx25Wx30L with a throat opening of 142 square inches. Cutting that in half would be about 70 square inches for the throat opening. Does this sound about right? Also I had 2 questions for you. How many inches away is your fire box from your main cook chamber? I see it's not directly attached, and only connected by the Diffuser. Looks to be about 2"? With a bigger 250 build do you think I should increase the space between the fire box and main cook chamber? Last question. How long is your diffuser? From your videos I see its 16" wide and 5" tall, but I couldn't find the length. Looking at other 250g builders I see a recommended collector size of 18" wide and 6.5" tall with 2" space between the end of the cook chamber and where the 6" diameter smoke stack sits. I'm trying to figure out how long to make the diffuser on the fire box side, and how far away from the cook chamber the throat opening should be. Any thoughts? Thanks again for all your help!
I would probably do 24x24x30 on the firebox due to economy of materials. And do a insulated bottom only. This smoker heats really easy. The 70-in throat opening would probably be a good starting point. My diffuser edge is 12 in back from the edge of the fire box. I wanted it slightly off-center towards the cook chamber, so I could move the fire back and forth in the firebox to help control heat, possibly. The gap between the firebox and cook chamber is about 1" in the center. You might grow that a little bit depending on how everything fits and scales out. I would make my diffuser and my collector 8 in narrower than the tank. When I am running my smoker with the damper closed enough to even out the temps, the cook chamber is under positive pressure. Most offset smokers operate from the negative pressure of the stack draw. If I unscrew one of the thermometers during a cook, smoke shoots out just like it's coming from the stack. That being said be sure to seal your cook chamber door. If I hadn't sealed my door I don't think it would operate as well. I did another test cook last week and two 8-in splits every 40 minutes kept it right around 250. This smoker imparts flavor like crazy. Let me know if you have any other questions.
Mine started this morning thanks for the video its way easier then I thought it was going to be. Did it stay sealed after a year?
Yw. After I got done with mine I also thought it was easier than expected. It is still not leaking. 🤞
Great idea with the input diffusor.
Where did you go on the missions trip ? !
Bayou la batre Alabama
That’s great !! Good for you and praise the Lord ! :) Got a sub in me and I’ll keep watching your vids I bought my first custom offset a week ago and it’s supposed be o be started on today !
Chuck roast really needs additional liquid in wrap to break down completely. I load up on them when on sale. Otherwise they’re higher than brisket. Nice scald on both. Just gonna keep getting better. 👍