500 Gallon Smoker Biscuit Test
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- Опубликовано: 17 окт 2024
- Testing my newly built 500 gallon smoker out with the famous biscuit test. No crazy production on this one guys, just thought I'd bring you along on the journey with a self-filmed biscuit text video. Thanks for the support, don't forget to subscribe.
I seriously thought I was already subscribed....I was not...am now. Keep up the wood work!
BOOM!!! Thanks for the support my friend 🤠
What a great random recommendation on yt! Subscribed. Thank for sharing us your journey building these things. Love the pacing of the vids. Once I have my own land, I look forward to doing the same.
Hey welcome to the fam- thank you truly for the support!! Keep me posted on how your build goes. You can’t beat some land, and a hand built smoker
Do you have any shots of your deflector plate.? I'm doing my own 500 now, and I know I want a plate, just not sure how I want to do it. I was thinking out in front of the opening, 8-9 inches, directing the heat up, extending 2-3 inches above the grate. What you did worked for you it seems. Thanks, cool series.
Just noticed someone else asked the same question below. Look forward to the video.
Thanks for the support brother! Will be rolling something out here soon.
Once again I love your videos. They have been the most helpful on my offset BBQ journey! I‘ve watched the fire management video at least 3 times already.
Long story incoming in 3-2-1……..So, I‘m from Texas living in Germany for almost 4 years now and I started missing BBQ bad lol. I bought a cheap OK Joe Highland from Fb marketplace and watched your videos. I was hooked!!!! I had a 60 X 24“ Franklin style offset built (5/16“ steel). I did my second cook on it today and just wanted to tell you that I would have been lost if it weren’t for your videos and the food is getting better every cook! The firebox is 26 X 24“ and I seemed to be having some ash management problems . I would love to hear your thoughts on it and maybe using the stack damper to even out the temps on the cooker. The best I could get my temp split from firebox to manifold was about 30 degrees, but food seemed to cook at the same rate and nothing burned.
Sorry for the long post LOL but you’re the best content on RUclips and I wanted to share my experience with you and thank you again!
Man man thanks for the epic comment!! Love that you’re cooking on an offset learning by trial and fire- it’s the only way my brother! Ash management is a thing for sure, kinda learn what works for you over time. Once you understand when coals ash over you can plan ahead for it. I just move my logs and coal bed around ever few hours and scoop out the ash that I see and put it in a metal trashcan of sorts. Sometimes ash can build up in the front of the coal bed that’s hard to get to so I tend to leave it be. That’s why I preach lump charcoal for backyard smokers because briquette is guaranteed to ask over and snuff out fires. I appreciate your support and stoked to hear you’re getting after offset bbq. Give me a shout if you need anything 👍
Love it man!
Thanks brother
I must have missed when you showed the baffle. Can you tell me what part of the this or one of your other videos showed the baffle. I plan to add on to mine. Keep up the good work.
Thanks bro! The baffle I actually ended up removing. Was constructing airflow a bit too much for me. It had pros but also had cons. Now I’m running test without it and think I’ll just leave it out. A fully open throat is what I’ll probably keep on the 5’er
@@MeatNGreetBBQ Interesting. I couldn't tell from the video if your damper was 1/2 or 3/4 open. I think that can also determine how that air is being pulled from through the throat, which I think would greatly affect those first rows of biscuits. But, like you, the BBQ nerd in me thought that was pretty cool to see. But biscuit are two different cooks. Thanks.
The convection by the stack will definitely cook faster top and bottom of your meats. Slow the draft down a little and it will help even out the temp
Every smoker is def different. Before I added the deflector the smoker functioned totally opposite of the video. This video was filmed void of any damper adjustments. I wanted to see how it functioned with the smoke stack wide open with the addition of the deflector plate.
Morning Sir, I’ve checked the build videos and can’t find defuser that you were talking about around 5:14
Maybe I missed y’all talking about it in a previous video.
Hey brother! Great question- I’ll be doing a separate video on the defuser. It’ll be a quick one but I will definitely add the video to the smoker build series. Thanks for the sub, comment and support. 🙏
As a need also. You should be sharing your heat diverter design
I ended up taking it out. After hours and hours of testing I felt like I wanted as much free airflow through the cook chamber as humanly possible. Sorry wish I would have archived that process but I didn’t have my thinking cap on haha.
@@MeatNGreetBBQ . I took mine out also.
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First
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Do a whole hog!
Brother how crazy would that be?!?
A whole hog… on an offset smoker. I don’t think I’ve seen a video like that out there. And for that, I might have to talk the wife into it 😬😅
*promosm* 😘
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