I have the ABS 5' Judge on the trailer, great commercial pit and the details make the difference. They basically worked out all the bugs over 20+ years. All of the improvements that come from "oh I like the smoker, but if only it had this..." They've basically thought of everything. I've cooked commercially on a 500 gal off-set and this cooks everything better, even my Texas style brisket. Better being more evenly and faster. No shifting briskets around b/c of hot-spots. Maybe b/c of convection effect of air movement, but it also cooks brisket faster than my 500 gal offset. The real difference is in ribs or chicken--no comparison for even cooking and the color you get on both; no dark spots from hot and cold spots in the cook chamber. The grill on the back is about 5' long x 18" wide. When I smoke tri-tip or chicken, I finish on the grill and with that much space, it makes quick work for massive amounts of meat. Finally, capacity--I have 8 racks and I can do 3 14-16 pound briskets per rack which gives me capacity for 24 total briskets--this is same capacity as a 1000 gal offset smoker. For commercial cooking for money using all real wood barbecue, hard to beat for sure. I have videos on my channel if anyone is interested in seeing it in action.
Have you done any mods to it? I’ve seen someone add an exhaust stack that exits below the lowest point of the grates on the belt side of the unit. He claims now the smoke flows the way it should. I just bought one and don’t want to go hacking on it if it’s not necessary.
@@smokefathersbbq No, I definitely wouldn’t start cutting on it. I’ll have to learn more about the guy adding a vent. I use the ash clean out vents underneath to control air-flow intake. If you experiment with using those to control air intake while side vents are fully closed, you may be able to get higher temperatures when needed. I use them almost exclusively now for air intake. I use chunk wood charcoal and then splits as needed for smoke. Let me know any questions, I have 3 years in of constant use.
@@JoeBugsCan’t get better bark than I get. Cooks so evenly, turns out great. Same goes for ribs, burnt ends chicken, color is perfect so no downside from any drips.
Hey Mr Smoke Master D , love the videos. Was wondering why you didn’t include the Marrow grill in this. One of the 1st rotisserie grills for backyard. Thx
Hey Smoke Master I am looking to restore an old Semo 4’ smoker that actually looks just like a Marrow and am trying to figure out what motors are used on these b/y rotisserie smokers. If you know could you send me that info please sir? Thanks and keep up the good work!
good video, just added the L2436 to my smoker collection, comes with 8 trays standard (ruclips.net/video/UP3Jlo9oU1M/видео.html) got the upgrade options towel holder, utensil holders, spice holder, lower storage rack (open mesh) and sent them some upgraded 8" Powertec wheels to install, took 9 weeks to get and had great communication and customer service from owner Clay highly recommended for a backyard "rotisserie" smoker
I have the ABS 5' Judge on the trailer, great commercial pit and the details make the difference. They basically worked out all the bugs over 20+ years. All of the improvements that come from "oh I like the smoker, but if only it had this..." They've basically thought of everything. I've cooked commercially on a 500 gal off-set and this cooks everything better, even my Texas style brisket. Better being more evenly and faster. No shifting briskets around b/c of hot-spots. Maybe b/c of convection effect of air movement, but it also cooks brisket faster than my 500 gal offset. The real difference is in ribs or chicken--no comparison for even cooking and the color you get on both; no dark spots from hot and cold spots in the cook chamber. The grill on the back is about 5' long x 18" wide. When I smoke tri-tip or chicken, I finish on the grill and with that much space, it makes quick work for massive amounts of meat. Finally, capacity--I have 8 racks and I can do 3 14-16 pound briskets per rack which gives me capacity for 24 total briskets--this is same capacity as a 1000 gal offset smoker. For commercial cooking for money using all real wood barbecue, hard to beat for sure. I have videos on my channel if anyone is interested in seeing it in action.
Do you get a good bark with brisket? I’ve heard on rotisseries, it’s difficult to get a good bark because the meat is always being hit with drippings.
Have you done any mods to it? I’ve seen someone add an exhaust stack that exits below the lowest point of the grates on the belt side of the unit. He claims now the smoke flows the way it should. I just bought one and don’t want to go hacking on it if it’s not necessary.
@@smokefathersbbq No, I definitely wouldn’t start cutting on it. I’ll have to learn more about the guy adding a vent. I use the ash clean out vents underneath to control air-flow intake. If you experiment with using those to control air intake while side vents are fully closed, you may be able to get higher temperatures when needed. I use them almost exclusively now for air intake. I use chunk wood charcoal and then splits as needed for smoke. Let me know any questions, I have 3 years in of constant use.
@@JoeBugsCan’t get better bark than I get. Cooks so evenly, turns out great. Same goes for ribs, burnt ends chicken, color is perfect so no downside from any drips.
@@hardtimesbbq5265 Awesome, thank you.
Great and informative video. It took me some time to learn to operate my offset smoker but it was time well spend. I love my allround bbq beast.
Amazing video man. I was soo interested in this stuff and you really gave great info!!!!
Awesome man. Hope you get a great smoker 🙂
Great content!! Just subscribed. I too would love to hear comments about traditional drip vs these convection type cookers.
Hey Mr Smoke Master D , love the videos. Was wondering why you didn’t include the Marrow grill in this. One of the 1st rotisserie grills for backyard. Thx
Thanks. I didn’t know about it. I'll have to take a look. 🙂
👍
Hey Smoke Master I am looking to restore an old Semo 4’ smoker that actually looks just like a Marrow and am trying to figure out what motors are used on these b/y rotisserie smokers. If you know could you send me that info please sir? Thanks and keep up the good work!
I don't know. You may want to call Semo. Maybe they would tell you.
The besteses
“Tuscan, Arizona” ☠️
He does it every time…. Very strange
good video, just added the L2436 to my smoker collection, comes with 8 trays standard (ruclips.net/video/UP3Jlo9oU1M/видео.html) got the upgrade options towel holder, utensil holders, spice holder, lower storage rack (open mesh) and sent them some upgraded 8" Powertec wheels to install, took 9 weeks to get and had great communication and customer service from owner Clay highly recommended for a backyard "rotisserie" smoker
Why do you always mispronounce Tucson? Plus, Olathe is pronounced differently as well lol
My bad! 🙂
Who cares