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So looks like a hotspot at the front even with the blocking log?

Raise and lower charcoal box Pitmaker GRILL-MEISTER and Carbon-Q models. Worth a look for next video.

Looks amazing! I love your content. I run a Bellfab as well and it’s a solid pit. Thanks for your videos, man.

Dude. I SWEAR that everything i start looking into concerning smokers.....u already made a video about it. For all u do, thank u.

Hey man great content!! im in the 336 as well!! Where do you source your wood from? Keep up the great work!!!!!

Latest chudbox has slider intake vents on both right and left sides. Still has the notch door system.

There is an ash shelf for the Roughneck.

Good video.

looking good

Beautiful

Great Job sorry I missed it

Love a picnic. Do you find that you need the wood splits in the cooking chamber to block the heat?

Butt or shoulder is my favorite to smoke and eat

Good stuff

Now THIS is early 🫡!

Gran Vídeo Gracias!!!

You can turn the pitboss into a grill within seconds. Simply open the barrel door and put a grate over the firebox. Works a treat.

I know the video is a few months old, so I don’t know if you still respond to comments. I’ve been looking at buying a new grill, and I’ve been going back and forth on what sacrifices I want to make and what I really want. One grill I’m considering is the El Patron, but I have a few questions about it. I don’t know whether you could answer them or not, but if so, that would help! First, the fire basket they sell, the $99.95 one, not the $35 charcoal basket, looks like the fire baskets they sell for their offsets. Would it be possible to stick that on the firebricks, throw the water pan in the adjustable grate, and use the El Patron as a stick burner? My other question is about the pizza oven. It seems like the lid is a bit high to really give any radiant heat to the top of the pizza. I’m wondering whether by the time the cheese gets at all browned the crust would be burnt. Do you have any insight on that? Obviously if you don’t have the El Patron, you might not be able to answer those questions. No worries either way, those are just two things that might sway me either way.

I just received my Slinger. It’s a well made, beautiful cooker. I was slightly worried about the 12 gauge steel, but this thing is absolutely solid. It weighs about 400lbs. It’s also in stock, unlike most of these cookers that have a lead time. Mine shipped on Tuesday and I actually received it the next day from St. Louis.

Pittmaker Grill Meister 30" $2,800.

Great video! I have a Blue Smoke with several of these options and more. I was able to add a 1" ball valve & grease bucket hander, both relocated to the stack end of my smoker to leave my wood rack clear, as well as a removeable pull handle. The pull handle works great but I would not get it again unless you plan to move the smoker around regularly. I'd also skip the top rack and water pan stand. My upgrades priority would be: stack damper, clear coat, foldable shelf, and probe port x 2 (one for each end). I'd also seriously consider spending a little more for 60" length, and if you can afford the cart upgrade seems well worth it for the mobility. If getting a cart model I'd add a folding stack. Phil will also do an insulated firebox, which has pros and cons. Finally, although these smokers can definitely take the abuse a cover is a good investment, and if you want to go through the trouble of putting in all the measurements and such you can save a bit and buy it direct from Covers Unlimited. Phil is great and makes a great product, 10/10 would buy again (and plan to lol). Thanks for the great video!

I have the Camp Chef Persuit; had it for about 5-6 years. Complaints: 1) Legs are my biggest issue; it's a bear to extend and retract. 2) Parts warping or breaking. The drip pan warped so that it's not doing its job anymore. The latches have come loose and aren't useful and the buttons to extend/retract legs broke off. 3) the smoker doesn't keep constant heat; note, I do have 1st gen. I can't just leave meat on there and go to sleep for the night. I won't own another Camp Chef Smoker, but love everything else about Camp Chef. I just bought the Recteq and narrowed it down between that and the Chimp. I like the easy extend/retract legs, and that does become important when you're constantly taking down and putting up. I also heard that the Chimp has QC issues with the control panel. My buddy has the Full Size recteq and its a tank. I heard this little guy is also built to last, but we'll see. 700 Degree temp is very important to me when searing steaks, so I'm glad to see the comments say that it does get that hot.

great video along with your others. I would love to see a review the Assassin 48 grill smoker as versatile backyard option

We see where they get the bs in bss!!! LOL

Good info

I have a 980. I want to say this is my second season with it. I'm disappointed but I still use it. I got a good deal on it. My background is an upright homemade ugly drum and then I got a Weber kettle to smoke with. Needing more space from time to time thinking the auto temp control would allow me to cook more often out of convenience I went with the 980. I have modified it with LSS extender for fan. I've put gaskets where they should go. I feel like I need to trick it to get to the correct temperature. By design I'm not a big fan of putting wood with the charcoal. I feel it creates a bit of dirty smoke and a commitment to that dirt smoke. So I end up going through a good bit of wood in the tray. I've learned that Im probably an offset smoker sort of guy and a direct cooker box. I like to manage the fire and air.

I wish more brands had done a vertical pellet dedicated for low and slow or at least up to 450. A lot of consumers already have a gas or charcoal grill for searing.

Great cook. Another question. Could you have a look at the top down method of lighting a woodfire? It's basically a woodstack with big spilits at the bottom and tiny up top. Then the smaller sticks get lit and the fire works itself all the way down. I wonder, is there an electric gravity fed that is lit from the top unlike Masterbuilt and a few others?

You could break your wood down to coals in a metal box, like an old wheelbarrow, then add them to your pits fire box

How hot did the tires next to the fire box get?

so what is the deal do they even sell a 250g smoker with trailer are they worth the prices?

Fantastic content 👌 👏 👍

Fantastic content 👌 👏 👍

Damn it! I want one lol

I have the discontinued BBQ guru shotgun smoker it's a beast too.

Toss any meater shit in the trash

Love all these tests. So is pulled pork next?

Fine looking smoker!! Thanks for testing 😊👍👍

Thank you for testing a BSS. Phil’s smoker has high on my wish list, even though I haven’t seen anyone test one.

It doesn't really matter because these are never ever ever ever ever in stock. I think it's important to note that Grilla sold out to American Outdoor Brands in late 2022.

Why don’t you just go by Lowes or Home Depot and pickup some castors????? Few screws or bolts in each one and your mobile

Great video! Wayne Whitworth was my grandfather, and we all grew up on stories from the Pitts and Spitts days. He passed away in 2019. The most interesting man I ever knew

10k for a pellet smoker 😂. Your videos along with a few others helped me pull the trigger on that LSG. It’s built to last for a lifetime and to me, it has the best controller in the game. Again, thanx for your vids.

I have my name down for the Solution. Once the down payment is in they said about 4 weeks till it’s ready to go. They’ve had some storm related issues that have put them about two weeks behind. Hoping to have one by August. Frank and Lisa Cox have been very helpful and I’m fortunate to about 2.5 hours from the facility so no shipping for me.

How much do you want for the Bell Fab?

I am really enjoying all your BSS videos. The more I see the more comfortable I am getting with the idea of getting one. I’d wanted a WHP for so long, but the price increases have basically moved it out of reach. But there is a lot to like about the BSS and some features I like more than the WHP. Looking forward to your next video.

Nailed that Brisket!

Hey all, I tried some st lois ribs the other day in this thing, I am used to using my smokey mountain and using traditional methods but it was the first time I did ribs in this oven, I did 16 hours at 165 , 100% steam, sous vide mode. then took them out, added the sauce and put them back 5 minutes to get a sear on top. Probably the best ribs I've ever had as far as texture (my family thought the same) but there was no smoke flavor obviously. So I've been doing a lot of research and while most people say it's tastier to get them on to the smoker after the oven, it just seems easier to me to get them off the fridge and directly to the smokey mountain to get a few hours of smoke, taking advantage of the fact that the rack would be cold and it would take a while before it goes over 160. Then once it reaches 160, put them in the anova for the same 16 hours which provided the texture we like. Another option is cold smoking on the weber, instead of doing traditional charcoal/wood chunks. Put a few smoker tubes with pellets on the bottom of the smokey mountain and cold some for a while, this would remove the worry of the ribs ever going past 160 but then there's the problem of bacteria and stuff like that. And of course, there's always oven first then the smoke at the end, I am just afraid this would get me past the 165 temp we like, because the weber needs to be babied a lot as it goes all over the place with temp, especially with the crazy high record temps around these parts lately.

The welding on the bell fab looks absolutely ridiculous. I have never seen someone weld that bad. I cannot believe they would put a product out like that.

Fire management with small backyard offsets is very different than with big commercial offsets. For better fire management, I would recommend downsizing the splits to 8 inch splits from 1.5 to 3 inches in diameter. It will take more fire tending, but it will minimize the temperature swings. And building a coal bed with charcoal is not a sin. By definition, offsets are not like pellet grills because they require vigilant fire management. No pain, no gain. This video shows that no matter the cooker, it takes work on the front end to dial in a smoker. Thank you for taking us along on your journey with this smoker. smoke scouts has an excellent RUclips video called "How to Build a Coal Bed & Fire Management-Offset Smoker."