Could you put some ceramic tiles or fire brick inside the smoker between the baffle and the bottom rack to help insulate it from the heat of the baffle... or maybe put a few sheet trays of water down there to help keep things nice and Mmmmmoist? I made your smoked pork Cubano last night & it was friggin awesome. Huge it in the household, but i took it one step further and made one with pepper jack cheese, bbq sauce, and coleslaw. Called it the Carolina Creeper.
You'll want your water pan on the other side of the grates, left side of the grates where the hot smoke enters the cooking area. Where you placed it will add the moisture right before it enters the chimney.
Yes the steam goes up and out the chimney. A shelf on opposite end in the heat path would be ideal. Also that drain valve below the baffle plate is draining what condensation?? Needs a second hole above with removable plug. Or better yet a pipe welded on top of drain below that allows upper level to drain out the bottom. But then add a second drain in the bottom of the tank just incase something gets in the baffle chamber like water so you can pressure wash the cook chamber if needed.
Brad, love the build series! Can't wait to see a foil boat brisket on there. Would love to see a chud pit with a chud box as a fire box next. You could add a removable blocker plate at the opening from box to pit, inside the pit, to use just the chud box stack. And a damper on the chud box stack if running the pit. Keep up the great content. Thanks
I commented on one of the prior videos - I have a Shirley RF and the grease drain is in the baffle plate and goes through the bottom of the pit. I use a griddle scraper to push everything to the drain.
Brad, this is one of my favorite series that I’ve watched so far on RUclips. You’ve got me looking at how to weld and equipment. I’ve been a big fan of your BBQ videos for awhile, but this series was amazing to watch. Learned a lot and was fun watching the process of building a smoker. Keep up the good work sir!
I have a reverse flow and It does not nuke food on the bottom rack. It renders fat as well as any standard offset. It’s a great smoker. Maybe Jeremy hasn’t cooked on a well made reverse flow.
that street sign you have was the name of a road just north of where i used to live (and had several smokers with pallets of different kinds of wood) now im at the beach and no longer have a smoker, first time using a gas grill was about 5 years ago, but i recently got me a weber kettle i try to use, but being so close to the beach its usually too windy for my liking to cook with charcoal due to the embers. i dont miss the freezing cold and short summers, but i do miss my smokers.
Great video, Bradly. If you'd like to make your hole drilling life easier, you could try drilling a relief hole so the metal chips have somewhere to go instead of binding up in the cut. You can do this by starting to drill the hole as you normally would. Once the "saw teeth" make contact stop. Using a normal drill bit 1/4"-5/16" drill a hole all the way through just on the inside of the mark that the saw teeth left. Then finish the hole as you usually would.The idea is that the cuttings will fall through that hole as the drill turns instead of binding up in the teeth and in the walls of the cut. You'll have less heat and friction so you should be able to drill the holes a bit faster and your hole saw will last longer.
Love this build series, I'm looking at welding courses in my area now, feeling really inspired to build a pit. But most of your videos seem to inspire me to try something new. Also, on a side note, brass isn't magnetic. So that valve was never going to stay there.
There must be something I don't understand about the drain system. If smoke has to go to the end and up, then doesn't the grease have to follow that same path? Great looking build by the way. We shall see if the extra complexity results in improved cooking.
I've been loving these smoker build videos! My son started welding a smoker for me (not reverse flow) and then his motorcycle repair business got real busy. Can't wait for him to get back to it after summer.
This series is great. I have a small fan shop myself and I’ve been wanting to build a smoker like this. Tbh, I just don’t know where to get a giant tube like that. Great series, thank you.
About a minute before the video ended I wondered what Mad Scientist BBQ would say about the heat running across the bottom since he JUST put out a video about it in the last couple of days. Lo and behold, he shows up and shares his thoughts. Noice! I envy your talents, Bradley . . . I appreciate your skill, your fearlessness and since of adventure. Your cooking instincts are second to none. Thanks for all of the wonderful content.
The bottoms getting too much sear is easily fixed by turning the meat over every couple hrs. That's the way bbq was always done long ago. This younger generation feels the need to never turn and or rotate at any point throughout a cook. Not sure how that came to be. 🤔
Be careful of the brass valve with the galvanized nipple. Those are dissimilar metals. The galvanized nipple will start rusting out. Great job on the build!
Im very new to smoking meat. I came across your videos recently. Great content. Found for the Weber kettle series. I just got home with my new OG weber kettle grill. I can't wait to try some of these cooks on it.
Great looking pit....but, you should consider putting a water pan door just to the left of the firebox UNDER the cook chamber. Water pan at the end of the chamber will do no good. Remember to mount rails for easy slide in-out of the pan. Rock on BR.
For the grease drain, isn't most/all of the grease going to end up on the baffle? Sure, you can rinse it down to the left, but then the risk is chunks will pile up under the baffle where you can't get at them. Is there any other way to clean out that space? Oh, and great build!
Nice work Brad! I think you'll find that you want to put the water pan at the opposite end of the cooker. Otherwise, the water evaporates and then just goes straight out the chimney. I was lazy when I built mine, and didn't put a grease drain in, and don't feel the need to add one. The grease hits the baffle plate and basically cooks off, and what's left is easy to scrape up with a wide putty knife. Look forward to seeing what you think of its performance.
I don' t understand how the grease is supposed to get there... Is it going to travel down the baffle plate drip over then run back towards the firebox to drain?
@@itninja9503 It could, and would be a nightmare to clean out if it did. When I built mine, I welded a pice of 1" x 1" angle across the end of the baffle plate to act as a dam to prevent that very thing from happening.
Great series! I guess all the welding sparks and grinding kept the snakes from going into your boot. Thanks so much for this. Really inspires me to finally get going on converting my old 250 Gal propane tank to have a 178 Gallon cooking section and a 71 Gal. Fire Box. Definitely will take the safety issues into account. Thanks again.
Very well done and looks great. Question would the water pan go on the other end so the moisture cross the food instead of just going out the stack. But stellar build. Keep it up
Nicely done BR! If only the build went as quickly as your time-laps videos! But seriously, looking forward to seeing how she cooks compared to an off-set. More likes, comments and subs!
Pro tip: invest in a “step-bit” instead of a hole saw….works wayyyyy better for drilling through thick steel. You will be amazed how much quicker they cut.
There really should be a slight crease in the baffle and a tube that drains the grease from the baffle crease to the drain below. The tube should stop maybe an inch above the drain hole so the bottom can still drain too. Welding the baffle will probably come back to bite him. Small pins on the baffle plates and holes in the mounting bracket so they can be removed would have been a better call. Other than that it's a really good design.
I have the same question as others on here. How does the grease get down to the drain through the baffle? Also, Shouldn't the water pan be at the other end?
Great build Brad... Really enjoyed the build series. I have owned a standard cross flow stick burner and loved it. Now I have a Lang 36 patio and Lang 60 trailer both reverse flow. I find they produce a better, more consistent product for us out here that do not make a living w/ BBQ. Can't wait for some video's cooking on that thing and your opinion.
That is one mean machine! Awesome series that I could watch over and over. Quick question though? Shouldn’t the water pan be on the left hand side opposite the firebox? Otherwise the convection just Carrie’s the vapour right out of the pan and directly out the smoke stack?
QUESTION: How does the grease make it down to the hole at the bottom when there’s a baffled under the the grates? Is there clearance on the front and back edges of the BEFFORD for the grease to bypass?
Hey Brad, huge fan! Not to be pushy or assertive. Only care for the best of you and your family and health. I just wanted to very politely remind you to make sure you always have your eye protection on! Ive seen you in some of these smoker build videos where a few of the shots are without eyepro while youre working with your tools. All it takes is one accident to change your life forever. Love your content and I would hate to see anything bad happen to you, knowing how often you work with metal and tools!
I loved watching your new build on a reverse flow barbecue pit. The only thing I didn’t see was did you weld the bottom plate creating new reverse flow in? Or was it just tacked in place?
Does it need a drain pipe through the baffle to get to the valve on the base? Seems odd to try to have the grease travel all that way to get to the drain. I will say though that the build has been amazing thus far and I'm really excited to see it finished.
This was a great series and a great build. Just my two cents but if you did the last top rack in the same direction as the other then it looks “planned”! 😂
- "It's Floodin Down in Texas... All the telephone lines are down... I been tryina call my baby.. Lawd I can't get a single sound." - Stevie Ray Vaughn 🎸 'Texas Flood'
I think the water pan needs to go on the other side? With it on the right, the steam will go right out the stack, won't it? Thanks for the video, love the series!
What about a firebox that exits the hot gasses into the upper portion of the cook chamber and exhaust out the other end? The heat would travel across the top.
I'm enjoying the time efficiency of my reverse flow offset (I have a sub $1k Oklahoma Joe Highland reverse or regular flow convertible) and I feel Jeremy on his notes about the radiant heat huge right now, Almost like Reverse Flow Smokers would benefit from some extra - maybe even in an oblong half oval or even v-shaped underneath, vs your average cylindrical chamber to account for the volume requirements of even heat transfer as the convection passes under baffle plates.Just to provide more volume for radiant convection. (Truth be told I'm just bitter about my pork shoulder disaster where I went to pull it and left about 3cm of bark of meat on the bottom grate last weekend and worrying about my ribs I'mma try to cook this weekend.)
I think my second favorite part of this series is identifying what Marvel movie you are playing in the background.
Put that water pan on the other side, the airflow will suck that steam immediately out the stack.
Could you put some ceramic tiles or fire brick inside the smoker between the baffle and the bottom rack to help insulate it from the heat of the baffle... or maybe put a few sheet trays of water down there to help keep things nice and Mmmmmoist?
I made your smoked pork Cubano last night & it was friggin awesome. Huge it in the household, but i took it one step further and made one with pepper jack cheese, bbq sauce, and coleslaw. Called it the Carolina Creeper.
neighbors must love metal shop in ur garage hammering steel n welding, grinding
You'll want your water pan on the other side of the grates, left side of the grates where the hot smoke enters the cooking area. Where you placed it will add the moisture right before it enters the chimney.
😊
I was just coming here to say exactly this!
Yes the steam goes up and out the chimney. A shelf on opposite end in the heat path would be ideal. Also that drain valve below the baffle plate is draining what condensation?? Needs a second hole above with removable plug. Or better yet a pipe welded on top of drain below that allows upper level to drain out the bottom. But then add a second drain in the bottom of the tank just incase something gets in the baffle chamber like water so you can pressure wash the cook chamber if needed.
Super keen to see a cook on this bad girl
Brad, love the build series! Can't wait to see a foil boat brisket on there. Would love to see a chud pit with a chud box as a fire box next. You could add a removable blocker plate at the opening from box to pit, inside the pit, to use just the chud box stack. And a damper on the chud box stack if running the pit. Keep up the great content. Thanks
👍
Hats off Bradley . That is one bad ass smoker. Heavy Duty to the max ...
Great video. Much appreciated. Still not sure how the fat is going to drain given the baffel, but that's a might fine looking smoker.
I can't wait till test cooks.
Great job though! 👏
I commented on one of the prior videos - I have a Shirley RF and the grease drain is in the baffle plate and goes through the bottom of the pit. I use a griddle scraper to push everything to the drain.
Fire that bad boy up and let’s see what it’s got!! This was so awesome to watch and I want one lol. I wish I could do this!!
The grate going the wrong direction would absolutely drive me mental haha
Brad, this is one of my favorite series that I’ve watched so far on RUclips. You’ve got me looking at how to weld and equipment. I’ve been a big fan of your BBQ videos for awhile, but this series was amazing to watch. Learned a lot and was fun watching the process of building a smoker. Keep up the good work sir!
This series is badass, Brad. Can’t wait to see you do some cooks on it.
I have a reverse flow and It does not nuke food on the bottom rack. It renders fat as well as any standard offset. It’s a great smoker. Maybe Jeremy hasn’t cooked on a well made reverse flow.
So glad I'm up early today!! Hell yeah
that street sign you have was the name of a road just north of where i used to live (and had several smokers with pallets of different kinds of wood) now im at the beach and no longer have a smoker, first time using a gas grill was about 5 years ago, but i recently got me a weber kettle i try to use, but being so close to the beach its usually too windy for my liking to cook with charcoal due to the embers. i dont miss the freezing cold and short summers, but i do miss my smokers.
Great video, Bradly. If you'd like to make your hole drilling life easier, you could try drilling a relief hole so the metal chips have somewhere to go instead of binding up in the cut. You can do this by starting to drill the hole as you normally would. Once the "saw teeth" make contact stop. Using a normal drill bit 1/4"-5/16" drill a hole all the way through just on the inside of the mark that the saw teeth left. Then finish the hole as you usually would.The idea is that the cuttings will fall through that hole as the drill turns instead of binding up in the teeth and in the walls of the cut. You'll have less heat and friction so you should be able to drill the holes a bit faster and your hole saw will last longer.
Or cut them out with OA torch and don't drill at all.
Thats a hole saw he’s using no pilot hole will benefit the cause. But slow speed medium pressure is best method.
300K subscribers. I'd drink a Miller Lite to that Mr. Well done.
Love your sense of humor dude!
Nice...… That's an heirloom there, your grandkids will be doing Brisket on that.🍖🍗🥩🥓🥘
Well Done Brad! Congrats on your first reverse flow pit. 🥳🎉 Looks gorgeous.
A cup wire brush on the grinder works way better polishing grates than a flap disc.
Congrats on the build and more importantly reaching 300k subscribers! Really enjoying all your content.
Glad to see the progress , great vibes towards you. Cali love
Really been enjoying watching this series, you’ll have to build another smoker version now 😂
Love this build series, I'm looking at welding courses in my area now, feeling really inspired to build a pit. But most of your videos seem to inspire me to try something new.
Also, on a side note, brass isn't magnetic. So that valve was never going to stay there.
There must be something I don't understand about the drain system. If smoke has to go to the end and up, then doesn't the grease have to follow that same path? Great looking build by the way. We shall see if the extra complexity results in improved cooking.
Dude that thing is awesome. I need a new smoker in a bad way.
I've been loving these smoker build videos!
My son started welding a smoker for me (not reverse flow) and then his motorcycle repair business got real busy. Can't wait for him to get back to it after summer.
This series is great. I have a small fan shop myself and I’ve been wanting to build a smoker like this. Tbh, I just don’t know where to get a giant tube like that. Great series, thank you.
Slide water pan to the left where smoke comes up a round the bend so the moisture goes across the meat (reverse flow smoker) love the build
Brad you might look at a mag drill to make drilling easier.
About a minute before the video ended I wondered what Mad Scientist BBQ would say about the heat running across the bottom since he JUST put out a video about it in the last couple of days. Lo and behold, he shows up and shares his thoughts. Noice!
I envy your talents, Bradley . . . I appreciate your skill, your fearlessness and since of adventure. Your cooking instincts are second to none. Thanks for all of the wonderful content.
The bottoms getting too much sear is easily fixed by turning the meat over every couple hrs. That's the way bbq was always done long ago. This younger generation feels the need to never turn and or rotate at any point throughout a cook. Not sure how that came to be. 🤔
You make it look SOOOOO easy! Really enjoyed this series.
Great series. Thanks Bradley!
Looks great Bradley, hey man you hit 300k subs. Whoop whoop. Well done man. Greetings from England
Sweet job chud man. So cool. Best dame bbq dude around if you ask me. 👌
Well done really good job..you should be proud!!
Has an awesome, kind of classic look to it! Love that firebox too
Awesome build, Brad!! I'm excited to hear Your thoughts & comparisons to a standard flow after some cooks
💯 can't wait for his thoughts on SF Vs RF
Very nice build! I don't know if I missed it or not, but is the baffle plate welded in place? How does the grease get to the drain valve?
Be careful of the brass valve with the galvanized nipple. Those are dissimilar metals. The galvanized nipple will start rusting out. Great job on the build!
Congrats on that smoker! It looks amazing and I'm looking forward to your first cook on it to see how it performs.
Im very new to smoking meat. I came across your videos recently. Great content. Found for the Weber kettle series. I just got home with my new OG weber kettle grill. I can't wait to try some of these cooks on it.
Looks great Brad. Enjoy it.
Great looking pit....but, you should consider putting a water pan door just to the left of the firebox UNDER the cook chamber. Water pan at the end of the chamber will do no good. Remember to mount rails for easy slide in-out of the pan. Rock on BR.
Great build. Try using some oil on your bit, I found it so useful on my build. 👍🏼
Would the water pan be more effective at the other end? So that the moisture doesn’t immediately go up that stack. Or is it only there to absorb heat?
For the grease drain, isn't most/all of the grease going to end up on the baffle? Sure, you can rinse it down to the left, but then the risk is chunks will pile up under the baffle where you can't get at them. Is there any other way to clean out that space?
Oh, and great build!
I've been using a reverse flow stick burner from Shirly Fabrication for years. It's amazing how even it cooks, how easy fire management is.
Nice work Brad! I think you'll find that you want to put the water pan at the opposite end of the cooker. Otherwise, the water evaporates and then just goes straight out the chimney. I was lazy when I built mine, and didn't put a grease drain in, and don't feel the need to add one. The grease hits the baffle plate and basically cooks off, and what's left is easy to scrape up with a wide putty knife. Look forward to seeing what you think of its performance.
I don' t understand how the grease is supposed to get there... Is it going to travel down the baffle plate drip over then run back towards the firebox to drain?
@@itninja9503 It could, and would be a nightmare to clean out if it did. When I built mine, I welded a pice of 1" x 1" angle across the end of the baffle plate to act as a dam to prevent that very thing from happening.
Cutting paste or oil works wonders.
Congrats on 300K!
Wooo! Love the build vids. Big thanks!
Great series! I guess all the welding sparks and grinding kept the snakes from going into your boot. Thanks so much for this. Really inspires me to finally get going on converting my old 250 Gal propane tank to have a 178 Gallon cooking section and a 71 Gal. Fire Box. Definitely will take the safety issues into account. Thanks again.
Very well done and looks great. Question would the water pan go on the other end so the moisture cross the food instead of just going out the stack. But stellar build. Keep it up
Nicely done BR! If only the build went as quickly as your time-laps videos! But seriously, looking forward to seeing how she cooks compared to an off-set. More likes, comments and subs!
Nicely done, sir. Thank you for sharing the experience with us, I learned a lot.
Nice job, dude!!
Love the videos!! Careful welding those galvanized fittings, toxic fumes from the galvanizing
Pro tip: invest in a “step-bit” instead of a hole saw….works wayyyyy better for drilling through thick steel. You will be amazed how much quicker they cut.
Nice smoker could you go threw the seasoning process of the pit in a video. Or explain what you put on the outside of the pit. Appreciate it
LOOKS AMAZING!
Love the build series. Pit turned out great!
Curious to see how the grease drain works with the baffle.
There really should be a slight crease in the baffle and a tube that drains the grease from the baffle crease to the drain below. The tube should stop maybe an inch above the drain hole so the bottom can still drain too. Welding the baffle will probably come back to bite him. Small pins on the baffle plates and holes in the mounting bracket so they can be removed would have been a better call. Other than that it's a really good design.
I have the same question as others on here.
How does the grease get down to the drain through the baffle?
Also, Shouldn't the water pan be at the other end?
Great build Brad... Really enjoyed the build series. I have owned a standard cross flow stick burner and loved it. Now I have a Lang 36 patio and Lang 60 trailer both reverse flow. I find they produce a better, more consistent product for us out here that do not make a living w/ BBQ. Can't wait for some video's cooking on that thing and your opinion.
Impressive...most impressive.
That is one mean machine! Awesome series that I could watch over and over. Quick question though? Shouldn’t the water pan be on the left hand side opposite the firebox? Otherwise the convection just Carrie’s the vapour right out of the pan and directly out the smoke stack?
Beautiful
Absolutely Awesome
QUESTION: How does the grease make it down to the hole at the bottom when there’s a baffled under the the grates? Is there clearance on the front and back edges of the BEFFORD for the grease to bypass?
Excellent video! Reverse flow pit looking stronk!
Hey Brad, huge fan! Not to be pushy or assertive. Only care for the best of you and your family and health. I just wanted to very politely remind you to make sure you always have your eye protection on! Ive seen you in some of these smoker build videos where a few of the shots are without eyepro while youre working with your tools. All it takes is one accident to change your life forever. Love your content and I would hate to see anything bad happen to you, knowing how often you work with metal and tools!
Awesome video and skills man, makes me wish I was still welding. Keep up the great work. 👍
Do you ever use canned biscuits to test the heat distribution of your smokers? It seems like a cheap way to map it and to make the dog happy.
Grats on 300k!
Put some tallow on drill bits when cutting thru thick metal. Won’t help much, but it will smell better than cutting oil.
WHO NEW another use for beef tallow drilling holes
Freaking awesome. Maybe you could mod a steam injection port on the far left end?
Great series
Now he need a lid seal to keep the smoke in 😂
Fantastic Build!
2in stainless valves don't clog and are way cheaper.
I loved watching your new build on a reverse flow barbecue pit. The only thing I didn’t see was did you weld the bottom plate creating new reverse flow in? Or was it just tacked in place?
That's a beauty!!!
Does it need a drain pipe through the baffle to get to the valve on the base? Seems odd to try to have the grease travel all that way to get to the drain. I will say though that the build has been amazing thus far and I'm really excited to see it finished.
This was a great series and a great build. Just my two cents but if you did the last top rack in the same direction as the other then it looks “planned”! 😂
I'm from KC and smoke on a reverse flow so Yoder is really busting my balls lately.
Dude that’s badass!
Don’t forget about seasoning your chicken with tiny metal glitter
nice job
- "It's Floodin Down in Texas... All the telephone lines are down... I been tryina call my baby.. Lawd I can't get a single sound." -
Stevie Ray Vaughn 🎸
'Texas Flood'
I think the water pan needs to go on the other side? With it on the right, the steam will go right out the stack, won't it? Thanks for the video, love the series!
What about a firebox that exits the hot gasses into the upper portion of the cook chamber and exhaust out the other end? The heat would travel across the top.
Great build. 👍
Congratulations on 300,000 subscribers. 😃
I'm enjoying the time efficiency of my reverse flow offset (I have a sub $1k Oklahoma Joe Highland reverse or regular flow convertible) and I feel Jeremy on his notes about the radiant heat huge right now,
Almost like Reverse Flow Smokers would benefit from some extra - maybe even in an oblong half oval or even v-shaped underneath, vs your average cylindrical chamber to account for the volume requirements of even heat transfer as the convection passes under baffle plates.Just to provide more volume for radiant convection. (Truth be told I'm just bitter about my pork shoulder disaster where I went to pull it and left about 3cm of bark of meat on the bottom grate last weekend and worrying about my ribs I'mma try to cook this weekend.)
Total build cost? Not sure if someone asked but would like to know