Dude as a tiny channel doing a build series as my first series on RUclips it’s refreshing to read this comment. I knew the algo wasn’t going to spew me across RUclips. But I figured if the true bbq fans would appreciate it it’s worth doing. 🤘
Gotta love your wife (?) rocking the 2001: A Space Odyssey sweatshirt. Fantastic build Bradley. You are a true craftsman. If you could, put a price tag on that smoker, not that you're going to sell it or anything. I'd just be curious what that one would cost retail.
@@brandonin_ny My bad, sorry for the presumption. She's now an ever present in his videos and live streams, and I think he's made a wise choice. She is right at home in front of the camera and does a great job of adding depth to his content.
"As long as I stay two strips of bacon in, I should be fine..." We Americans will use anything but the metric system for measurement! LOL! Great build and great series!
Congrats on 300K!!!! Much deserved after all the hard work, can’t wair for the 500K video….hopefully soon after all these collabs! Keep up the amazing work sir!!!
Hoping there is a reverse flow smoker cook series in our future!!! Really want to know you thoughts on reverse vs traditional offset. Great job as always!
Great series, not sure if you will see this comment or not but a way to mitigate water and fluids running down the baffle plate and into the fire box is simple. You can cut a 1.5” tall piece of plate and weld it across the left side of the baffle (front to back) to create a damn. Then drill a hole in the baffle directly above the drain hole and run a piece of pipe from the baffle to the drain plug. This way all your grease, water and other fluids stay on the baffle plate only and drain straight out to the catch bucket. Love the idea of the bacon test. I will be using this to test my next pit build.
Remember Brad , pull out your bottom grades, and you can use the baffle as a flat top cooktop works great for stirfry or even breakfast in the morning.
@@twistedsphere I mean, you're gonna get grease on that baffle plate one way or another. Cooking directly on it just means you'll get grease on it more directly too. Actually a pretty cool idea to cook on it imo.
@@copper4eva yes, if properly done it will be like a coating on a cast iron pan, none stick surface. It’s awesome for like doing chicken/beef/pork stir fry. Breakfast is great in it. I make breakfast burritos or omelets, fry bacon sausage hash browns.
Hello from Belize. You are now my most favorite channel. Am addicted and it was hard to unseat The Bearded Butchers. Im inspired to finally get cutting and welding my own.
Great video! I really want to know your thoughts on Standard Flow VS Reverse. Jeremy says the bottom shelf nukes briskets but I think you could cook at lower temps on RF, have even temps and cook as well. Keen to see what you find :)
Completely unrelated to the video but. You have guided me to making a non leather brisket and I must thank you. My trim still needs some work but at least it tastes good.
Maybe the mad scientist was wrong about the radiant heat super heating the bottom rack. Those are pretty even temps across the grates there. Maybe an aluminum baffle plate on 1 inch spacer right at the firebox would even it out even more. You definitely added more usable real estate vs a typical offset.
At the end of episodes 1-7 i wanted to build my own reverse flow smoker, i even sourced the 24" pipe and talked to my Machine shop shop buddy about a price to CNC cut the rest of the parts. Now after this episode i just want to make a BLT😆
Next BLT try scrambling an egg (one per sandwich) and one slice of American cheese, melt it into the scrambled egg. (the cheese also holds the egg together), and put it on top of the lettuce of the BLT..
I love that “strip of bacon” is now a unit of measurement! Also, do you think the heat from the firebox being directly under the stack and heating the exhaust would help with airflow?
Great set of videos,and enjoyed the series you did on the pit you made nIce to see u use Brooke in your videos , pretty face helps that’s what my wife says Great job!!!!!!!!
if you have never done your bacon on your smoker like this... TRUST US you want to do it !! also side note, heat up your left over pizza the same way.. butter spritz it ... just oooh wheeee .. ( I do mine on my masterbuilt gravity feed rig these days)
Great video I wanted to build a reverse flow smoker was actually collecting stuff to make one then found out I have a medical condition and I'm not allowed to eat smoked food. Not even supposed to really cook on a charcoal grill either which sucks I love the taste of smoked deer meat. Anyway great build !
Love the channel! Learned so much! Question about this reverse flow smoker… you put the grease drain at the bottom of the main pipe- BUT with the baffle plate fully installed ABOVE the drain hole- how does the grease get down to the drain area?
Hey man, love the new pit build! loooookin good. I was wondering if you have ever cooked beef shank steaks. I have seen them in packs of 4-6 at costco and want to give it a whirl. Any tips?
As someone that lives closer to the salt air, i had to 😳 when you purposely rusted that pit. The struggle to keep anything i have from rusting to the ground is real. Whatever happened to putting paint on a brand new pit build 🤔
My man, let’s see ya cook a 35# whole pig on this bad boy! When was the last time you Cooked A Whole Piggy? Break one out yo! Come on break one out of your comfort Zone! We will be waiting!
5th of July Challenge! For my 5 Favorite Gentlemen. ChefJohn, Cowboy, Guga, Sam, Chuds. Best Chili for Hot Dogs?? Posting This on all 5 Channels. Luv all of you.
What I don't understand how you can burn off oil residues in the burn in, but also can burn in the oil for seasoning. Does it depend on the kind of oil?
You didn't weld in the main baffle plate, right? It looked a bit like maybe you're leaking smoke (and thus more direct heat) on the firebox end, through (around) the baffle. Looks great though. Family all keep talking about building pits but end up a bit discouraged realizing they don't have quite the right tools to make it this nice. They're definitely watching these videos though.
Question, I just got my first off-set. Should I drill a small hole in the bottom for draining any grease or when I'm deep cleaning it? Thanks in advance!
I know the build series doesn’t perform as well as others, but I absolutely love it!!
I agree with you on that. I loved watching the build. It’s going to be fun watching this reverse flow cook some great looking bbq!
Love the build series!!
I’m loving this series!
Dude as a tiny channel doing a build series as my first series on RUclips it’s refreshing to read this comment. I knew the algo wasn’t going to spew me across RUclips. But I figured if the true bbq fans would appreciate it it’s worth doing. 🤘
@@MeatNGreetBBQjust started following you yesterday evening! Solid content!
Your front neighbor is heavily into recycling ♻️😂
Can you imagine being Brad's neighbor? The aromas wafting through the neighborhood must be intoxicating.
Love the secret goldies jab. Lol
There is nothing like a BLT from the smoker🎉!!
Nice one brother man 🔥👍🔥 11:33
Absolutely EXCELLENT series. Want to sell it!!!
Bradley does it radly.
Nice work dude.
Gotta love your wife (?) rocking the 2001: A Space Odyssey sweatshirt. Fantastic build Bradley. You are a true craftsman. If you could, put a price tag on that smoker, not that you're going to sell it or anything. I'd just be curious what that one would cost retail.
It’s his girlfriend. Don’t rush the guy.
@@brandonin_ny My bad, sorry for the presumption. She's now an ever present in his videos and live streams, and I think he's made a wise choice. She is right at home in front of the camera and does a great job of adding depth to his content.
Great video! I also like the rusty pit look
"As long as I stay two strips of bacon in, I should be fine..." We Americans will use anything but the metric system for measurement! LOL! Great build and great series!
That pit looks awesome bring on the briskets!
Can't wait to see the brisket cook-off with your traditional offset versus this beast of a reverse flow. Great work on the build!
A lot of WORK and welding to make that pit, awesome job
The rust/oil finish looks awesome! And the bacon test.........brilliant!
Bro, can’t wait to see a brisket come out that thang
Never was a big fan of the reverse flow, but if anyone can make a fan out of me it's The Chud! One modification to consider - steam injection!
Lol…that only works in Canada 😏
@@Jim-qx2mx LOL!!! OK so you know the video I am talking about. Dude - I think it will work anywhere and it really needs to be tested!
Don’t forget to wear the foil hat. You don’t want anyone reading your thoughts while you experiment.
@@Jim-qx2mx 😆😆😆
I like the reverse flow style smokers. Heat seems more even and a little heat off the plate under the food doesn't hurt either
Congrats on 300K!!!! Much deserved after all the hard work, can’t wair for the 500K video….hopefully soon after all these collabs! Keep up the amazing work sir!!!
I was not expecting bacon to be the first cook on this smoker 😂😂😂
I have seen some beautiful things here on the inter-webs, but this my brother, is BEAUTIFUL! Kudos!
gets the woman to make the sandwich. stay strong king
Just cleaned the offset Monday after holiday cooking! Oh and the direct cooker! My Rib Cooker
Sick 2001 sweater!
Very nicely done. I would cook on this pit all the time.
Hoping there is a reverse flow smoker cook series in our future!!! Really want to know you thoughts on reverse vs traditional offset. Great job as always!
Phuuuuu.... what a SCREAMER bro!!!
Congrats on 300k sir!
Loved this series. Awesome pit.
Great series, not sure if you will see this comment or not but a way to mitigate water and fluids running down the baffle plate and into the fire box is simple. You can cut a 1.5” tall piece of plate and weld it across the left side of the baffle (front to back) to create a damn. Then drill a hole in the baffle directly above the drain hole and run a piece of pipe from the baffle to the drain plug. This way all your grease, water and other fluids stay on the baffle plate only and drain straight out to the catch bucket.
Love the idea of the bacon test. I will be using this to test my next pit build.
Loved the end result’s of that AWESOME pit and of course the bacon 🥓 made it that much better!
Awesome looking pit! Love the build series, and def can’t wait to see more!
Ready to see how this thing does cooking a brisket! Would like to see if you get different results from Jeremy. 🐄
Awesome build, love the bacon test
Really liking the idea of a reverse flow more and more. Great job Tex.
That seasoning over the oxide looks good. Good idea with the bacon test.
I can't wait for my Camp Chef Woodwind Pro 24" to arrive in Canada! - Coming soon I'm told! - Cheers!
Awesome Mr.Chuddly! Righteous build!
Looking forward to the conventional/reverse flow cookoff. For those of us who have to pick, which?
Me too.
Reverse flow 😁
Thanks for another great video. The bacon test seems genius!
Remember Brad , pull out your bottom grades, and you can use the baffle as a flat top cooktop works great for stirfry or even breakfast in the morning.
it'll get kinda gross lol
@@twistedsphere far from it.
I build RFS smokers and it’s how to take care it.
Been cooking on mine for over 6 years.
@@dubehigh seriously? I figured it'd get grimy with soot and grease and whatnot. that's pretty cool!
@@twistedsphere
I mean, you're gonna get grease on that baffle plate one way or another. Cooking directly on it just means you'll get grease on it more directly too. Actually a pretty cool idea to cook on it imo.
@@copper4eva yes, if properly done it will be like a coating on a cast iron pan, none stick surface.
It’s awesome for like doing chicken/beef/pork stir fry.
Breakfast is great in it. I make breakfast burritos or omelets, fry bacon sausage hash browns.
Hello from Belize. You are now my most favorite channel. Am addicted and it was hard to unseat The Bearded Butchers. Im inspired to finally get cutting and welding my own.
That's a freaking awesome pit
That patina turned out awesome. That's totally how I would want mine to look if I had one. I was very skeptical at first, but looks amazing.
Brad! Wow! Awesome work dude!
Great video! I really want to know your thoughts on Standard Flow VS Reverse. Jeremy says the bottom shelf nukes briskets but I think you could cook at lower temps on RF, have even temps and cook as well. Keen to see what you find :)
What an awesome sweater!
Completely unrelated to the video but. You have guided me to making a non leather brisket and I must thank you. My trim still needs some work but at least it tastes good.
Maybe the mad scientist was wrong about the radiant heat super heating the bottom rack. Those are pretty even temps across the grates there. Maybe an aluminum baffle plate on 1 inch spacer right at the firebox would even it out even more. You definitely added more usable real estate vs a typical offset.
Very cool series. Turned out great...well done!
At the end of episodes 1-7 i wanted to build my own reverse flow smoker, i even sourced the 24" pipe and talked to my Machine shop shop buddy about a price to CNC cut the rest of the parts. Now after this episode i just want to make a BLT😆
Next BLT try scrambling an egg (one per sandwich) and one slice of American cheese, melt it into the scrambled egg. (the cheese also holds the egg together), and put it on top of the lettuce of the BLT..
This thing is beautiful. I have no need for one so big but damnit I want one
I find the stick burners awesome but hard to use for me in this wheelchair. It’s looks amazing and I would buy it 🍺
You know you're serious about bbq when you get wood delivered to your house by the pallet.
The smoker looks awesome!
Super awesome job . Two thumbs up buddy.
That is a beautiful piece of rusted metal.
Awesome 👍🇺🇸👍
Something else to try for rusting.... Coke.... Have used that for "raw" golf clubs and it gets the job done.
I love that “strip of bacon” is now a unit of measurement! Also, do you think the heat from the firebox being directly under the stack and heating the exhaust would help with airflow?
Luckily no snakes in your boot. Oh, and bacon!
I’m watching this while smoking some beef short ribs
بالتوفيق انشالله أخي
Looks really nice
Absolutely Awesome
Nice man
Nice way to finish a sweet build
Baddass, man
i fucking love you chuds bbq
You guys... You served yourself quite good!
Great set of videos,and enjoyed the series you did on the pit you made nIce to see u use Brooke in your videos , pretty face helps that’s what my wife says Great job!!!!!!!!
A little black pepper on the tomatoe
Dryed up smoky biscuits=> bread pudding
Is that a Toyota Tacoma that I see I knew there’s something about you that I liked LOL
Seasoned the smoker.....but not the tomatoes!!! Lol
Great video
if you have never done your bacon on your smoker like this... TRUST US you want to do it !! also side note, heat up your left over pizza the same way.. butter spritz it ... just oooh wheeee .. ( I do mine on my masterbuilt gravity feed rig these days)
Great video I wanted to build a reverse flow smoker was actually collecting stuff to make one then found out I have a medical condition and I'm not allowed to eat smoked food. Not even supposed to really cook on a charcoal grill either which sucks I love the taste of smoked deer meat. Anyway great build !
I didn't see not one biscuit in this whole video Bradley!
WAIT!!! What!!!
No chud rub on the bacon!?!
You should’ve seasoned the bacon up!
Love the channel! Learned so much! Question about this reverse flow smoker… you put the grease drain at the bottom of the main pipe- BUT with the baffle plate fully installed ABOVE the drain hole- how does the grease get down to the drain area?
Hey man, love the new pit build! loooookin good. I was wondering if you have ever cooked beef shank steaks. I have seen them in packs of 4-6 at costco and want to give it a whirl. Any tips?
Your a bad Larry 😮
As someone that lives closer to the salt air, i had to 😳 when you purposely rusted that pit. The struggle to keep anything i have from rusting to the ground is real. Whatever happened to putting paint on a brand new pit build 🤔
My man, let’s see ya cook a 35# whole pig on this bad boy! When was the last time you Cooked A Whole Piggy? Break one out yo! Come on break one out of your comfort Zone! We will be waiting!
Just add some avocado to that sammy 🤌🔥. Pit looks amazing!
5th of July Challenge! For my 5 Favorite Gentlemen. ChefJohn, Cowboy, Guga, Sam, Chuds. Best Chili for Hot Dogs?? Posting This on all 5 Channels. Luv all of you.
Have you thought about making one with the magic scoop?
1700's rust browning!
Would you consider making a the cover for your smoke stack? Like for during rainy season
Wondering why you did not put a vent on the firebox?
Like the series
What is the plan for the new smoker? Will it replace the one you have been using for years on the back porch??
If you were to start building these how much would you sell them for I really enjoyed the building process videos and the bacon at the end
Won't that rust continue to eat underneath the season coating???
What I don't understand how you can burn off oil residues in the burn in, but also can burn in the oil for seasoning. Does it depend on the kind of oil?
won't the rust eat away at the metal over time?
You didn't weld in the main baffle plate, right? It looked a bit like maybe you're leaking smoke (and thus more direct heat) on the firebox end, through (around) the baffle.
Looks great though. Family all keep talking about building pits but end up a bit discouraged realizing they don't have quite the right tools to make it this nice. They're definitely watching these videos though.
Where's that sweater from 👀
Question, I just got my first off-set. Should I drill a small hole in the bottom for draining any grease or when I'm deep cleaning it? Thanks in advance!
You think you would have any luck selling this or any of your other builds as pre fab kits for people to purchase and weld up at home?