Since many people have asked about the hot spot I discussed in this video, I invited you to check out my 90 day review of this smoker below. Every smoker will have a hot spot, but how you manage it will determine how well the pit will run! ruclips.net/video/3O5wSaBpeZ8/видео.html Here are the links to Patriot Pits website and instagram. If you reach out with questions or to order a smoker, be sure to use the code "Fattys" to receive a handmade charcoal chimney AND a firebox tool! Website: patriotpits.com/ Instagram: instagram.com/patriot.pits/ Check out the other videos I mentioned in this one! Patriot Pits Freedom 94 Walkthrough: ruclips.net/video/wSlLbmhzwCQ/видео.html Offset Smoker Fire Management: ruclips.net/video/SdzIiz34nAw/видео.html Brisket Cook On The Freedom 94: ruclips.net/video/cVM9O4Y4kxA/видео.html
Have been watching videos about patriot pits. My question is about the hot spots. Your hot spot was in the middle of the smoker. Watched patriot pit’s video on the same smoker. Jason’s was by the fire box. Can you control where the hot spots are by using the dampers.
I invite you to check out my 90 day review of this pit here: ruclips.net/video/3O5wSaBpeZ8/видео.html The hot spot is extremely easy to control. Just took me transitioning to this pit and working with it once or twice to fully understand it.
The evenness issue is due to the baffle over the exchange. The heat is deflected to the middle of the grate. I would certainly urge Patriot Pits to reconsider the use of this unnecessary baffle. Removing it would likely put the grate hotspot much closer to the firebox and make the remaining 2/3 or so of the grate much more even.
The baffle really isn't that big. I know the problem you're referring to, as I had to remove the plate from my brazos. With this smoker, I think it's just the draw. If you keep the stack wide open, it will pull the heat more towards the middle. If you close it about half way, the hot spot moves more towards the fire box, to the point that I don't really even pay attention to it.
As you close the stack damper, you slow down the draw through the smoker. So the hot spot should move closer to the firebox because the air is drawing slower. Check out Smoke Scouts videos. He does a great job explaining how the dampers affect the hot spot.
Thank you, William! Fatty's Feasts & Funnies - I know you have a ton of experience, but check out my damper video, and my fire management video on my Workhorse 1975. It's a very similar pit and it may accelerate your learning curve on your Patriot Pit, if you haven't already figured it out. Great video!
Yessir! Like I said, it's something I just need to get used to, which I already pretty much have that dialed in. Only because on my Brazos, if I close that damper, it kills the fire due to the lack of draw it has to begin with.
I'll definitely check it out! I did a brisket this weekend and I think I have it pretty dialed in for the most part. Just something I need to get used to.
This is the best video I've ever seen of a millennial showing someone how to do something. Where, as said Millennial doesn't know what they are doing. Great job in pissing me off.
You kept badmouthing your brazos but the truth is since you removed the baffle in the brazos it has less of a hotspot in the middle. This one does at 3 times the price. What’s the solution for this one’s hotspot? To me, that is a huge dealbreaker considering the cost.
"Badmouth" is a strong word...Comparing these two smokers equally is like comparing apples to ice cream. You are correct in the fact that removing the baffle in the Brazos helped with the hotspot. However, that's about all you can do with it to solve its problems (hence the lower cost). If you start screwing with dampers, you can easily put the fire out or create a dirty fire. With the Freedom 94, you can control the dampers to easily manage the hot spot, as every smoker will ultimately have one. I invite you to check out my 90 day review of this pit so you can better understand the ease of control you have with the price point. You won't be disappointed! ruclips.net/video/3O5wSaBpeZ8/видео.html
Awesome looking smoker but that weird hot spot in the prime real estate area of the cook chamber is a deal breaker and really bums me out. I'm with the guy that said it was the heat baffle pushing the hot air farther out into the chamber and I'd rather have the hot spot near the firebox and just sit a water pan in that area.
At the end of the day, every smoker will have a hot spot. It's all about how you manage it and how simple it is to manage. Here is a link to my review of this smoker after 90 days. I've learned a lot while using it including how easy it is to get rid of that spot. Check it out! ruclips.net/video/3O5wSaBpeZ8/видео.html
@@FattysFeasts Yes i admit i was a bit too hasty to comment on the hot spot but watching the video from Patriot Pits doing the biscuit test on the trailer pit explained how to work the smoke stack along with fire placement in box. I am just not used to choking down the exhaust like that because i learned to run them wide open and control heat with amount of fuel. I guess this is one of the differences from cooking on a CoS and a real offset lol. Still think this is a beautiful pit and i would like to have one!
@@paulhughes8364 Man I hear you. When I got this thing, there was a learning curve, as I had been cooking on the brazos with a stack extension and no damper. If you screw with anything on the brazos, the fire tends to go out. With this thing being a quality smoker, it's very hard to extinguish the fire and much easier to control temps.
I’ve watched every fire management video I can find ahead of my new smoker coming. This is by far the best. We know there are some big names on RUclips and they’ve all done this video but this one is much more relatable. I took more away from this than I did with any others. Nice work!
Glad you enjoyed it and I'm happy to hear you have a smoker on the way! What did you get? If you want some more information on fire management, check out my video all about that! I struggled quite a bit at first, so let me know if you need any tips.ruclips.net/video/SdzIiz34nAw/видео.html
Just ordered my Freedom 94 on the wagon the other day. I'm sure I commented on this on some other video too. Can't wait to get it. Jason was awesome to talk to and he definitely will customize to anyone's desire. I'll give more updates when I get it. Thanks for doing these videos too!
If you still have the pit, could you attempt to bring your coal bed and wood closer to the door? As close to the door as possible. I'm curious to know if that would eliminate the hot spot issue.
I've made a few videos since this one where I brought the fire closer to the door. The hot spot really isn't a huge issue or difficult to manage. Combining bringing the fire closer to the door and controlling the damper on the stack, I really don't find myself even worrying about it.
With all the fab shops out there this video, as well as the others you have made helped me out. I am looking forward to driving up to Mas to pick it up.
RIGHT? I still get those pointless free community newspapers thrown in my driveway, so I just save those for starting fires, or run them over with my snowblower in the winter.
At the pretty small fire for those temperatures you're going to be chasing that putting in a lot of wood keep it going if you can't run a bigger fire than that or if you only want to run at 225 or 250 I would try that heat deflector with punch plate the full length of the cooking chamber and see what happens Don't know until you try That's not real long cooking chamber awesome firebox but freedom pits might want to give that a try maybe they can supply it the deflector plate that keeps it all intact at the bottom to the end of the chamber You know what I'm saying against the bottom of the tub so it's contains that heat running down the chamber except for what you want to release by the size of your punch plate
I know what you're saying. Here is a link to a recent video I did where I talked about my thoughts after 3 months of use. I definitely increased the fire size and the fire is much more manageable without the use of any baffle plates or deflectors. This thing is a beast! ruclips.net/video/3O5wSaBpeZ8/видео.html
@@FattysFeasts Yep Franklin's Is all up that's why He gets even temps I copied his with a tunnel Deflector straight shot to stack and dead on both sides. But couldn't run just any fire because fire runs the The temps Restaurant pits are so big They use logs..it's not Such a chase If someone did Want to go down with The heat say a Yoder They have a high exhaust Leave that for cook chamber add new style Exhaust at very bottom of chamber heat would going straight through the deflector to the exhaust so it's going to be consistent it's not going to have a weak spot at the end because it's picking up speed it should be the same speed just like as if it was on top Then smoke and heat that comes through the deflector goes out the upper exhaust And right in the center where the heat comes out into the perforated deflector You could have a baffle that slides up and down like as if there was a grease hole there pull it down and it's going to push more air into the cook chamber push it up and it's going to be standard straight to exhaust but it would be angled not straight up So it deverts to cook Chamber Yeah it sounds crazy And it probably is but if you think about it It's interesting 🤔
Fatty!! We appreciate what you’re doing with Dan’s pit! Thank you to Dan for doing this for us as well! It’s very clear in all your videos that you are as honest as they come! Not many have the “briskets” to film as they are learning new equipment for the first time. 🤙
Great video and beautiful pit. A little disappointed in the evenness across the grate. More testing and maybe you’ll find the sweet spot. Can’t wait for the brisket video
This was a great test. Don't let the heat differential bother you that much. Anything that cooks with live fire will have hot spots. Every pit has discrepancies with their biscuit test. Someone mentioned stack adjustment. They were correct. The stack will slow the draft for obvious reasons. This pit open stack/open door, with a good fire will pull like a jet engine if you let it, To the point where you gotta back it down. I don’t recommend cranking a smoker up to grill temps. They aren’t designed for that, but most quality pits will draw very hard to be fair, so this isn't unique to a Patriot. The nice thing about this pit is threefold. 1) The airtightness of the pit overall. Pits with a lot of gaps are like trying to measure water in a bucket with holes. Air adjustments become less relevant in pits with tons of air leaks. 2) The depth and volume of the firebox. It's deep enough to pull the coal bed back towards the door to actually adjust the heat going into the cook chamber. Also, the firebox diameter is 24" to give it proper volume for better control. 3) Where they split their racks. They don't do a 50/50 split. It's more like a 80/20. This is so you can remove the small grate easily and slide the larger grate right or left as the cook goes. Remember you're heating bread vs a 15 lb. piece of beef. If you want to really drill down, you can figure out how much more heat a point needs over a flat when making a brisket. You can use that hot spot to your advantage. Full disclosure: This is my pit, and I know just how good it cooks and what its capabilities are. Stick around. I know Josh is going to make some incredible que for y'all. Cheers!!
I did a brisket this weekend and it definitely was an easy (almost effortless) pit to run. I got the hot spot dialed in, almost to right next to the firebox. Will be posting Sunday!
@@FattysFeasts thanks can’t wait to see it. I figured you would get it dialed in it just surprised me how much it was off. I noticed on my brazos that with too long of a stack extension it would draw too much and put the hot spot in the middle of the bottom grate. I just figured they would build the pit to run with the exhaust wide open.
@@chaddesmarais710 Interesting. When I took that baffle plate out of my brazos, it took care of that problem. But with that plate in, it was completely ridiculous. I had burned many bottoms of briskets unfortunately.
@@FattysFeasts Right at 4:50 at the back door running towards the dumpster. Seems like he was running for his life. I'm not sure why that caught my eye.
The entire height of the smoker is 82 inches. I haven't measured just the stack, but you could probably gather an estimate from that. If you want the stack only let me know and I will measure it.
that stack is 42".... I mean I have no idea, It looks 42 inches. I've never seen a smoker like that before. It's pretty awesome. I hope to have a smoker like that someday in my yard!!! That Dan guy is pretty lucky!!
Great video!!! If you remember the temp outside during the cook? It would be great to show that information. When you do the brisket? Make sure to talk about outdoor temps. During the cook. Show the temp of inside the chamber and outside constantly. Every five minute of video. Also the amount of wood added to maintain that temp. You can heat the wood on your brazos until it is no longer smoking. Then add it to your pit. Just like they do with the Santa Maria. Can’t wait to see the Brisket video!!!
During this test, it was around 58 degrees outside if I remember correctly. Nothing insane. I did the brisket this weekend and it was a great experience. Wasn't happy with the bark, but it had nothing to do with this smoker. I'll be posting that Sunday. I try not to post too many updates because I don't want the video to be outrageously long, but for the most part, when I split it into different parts were where the changes happened. Other than that it was pretty easy going.
@@FattysFeasts You do the video how ever you want. I’m just offering a suggestion. People who really want to know about the grill. Will watch multiple videos to get a true concept on the idea. People who do not care so much will skip through. Your core audience are the ones who are going to watch a 20-30 minute video. Put as much info as you can into the video. Compare it to past bbq grills. I think you said you had a brazos. People who have experience with that grill will be able to relate. The people who had no experience with either grill will try to find what their experience has been like on other grills. Something like my personal experiences. I started grilling on a in ground pit. I used a lot of charcoal or wood too get temperatures high enough to cook. I also had no temperature gauge. I had a gas grill. I like the taste of charcoal. I could use the stove to get the same effects of a gas grill. I purchased a Weber kettle. To make a long story short. They are great. In the cold they are a pain to maintain a temperature. Also if it rain it was a problem. This is what people are thinking while watching bbq videos. So the length of the video is not as important. The information you are shareing is. Think about the meat thermometer. They have graphs that tell the story of the cook. Yes. People save their graphs. Keep up the good work!!!
$3,700 dollars was the price I stated. Guess you jumped to another conclusion or misheard. Yes, I know my audience and I am thrilled you will not be a part of it anymore with your negative commentary. Thank you for unsubscribing!
The one sweet smoker man! Curious how you like it on the cart with wheels? Just ordered one on casters and debating on upgrading to the cart. Not sure how much I’ll end up moving it but nice to know I can. Unless it’s still hard to roll on grass.
It really depends. This smoker I was borrowing from one of the Patriot Pits guys and I liked the cart because I could pull it out of my garage on my shitty driveway. I think it was a nice touch, but Jay claims the casters can withstand alot. I don't have any personal experience with them, but I would say if you're going to be moving it around a yard, youll need the cart. Those casters will probably just sink and screw up the lawn.
Since many people have asked about the hot spot I discussed in this video, I invited you to check out my 90 day review of this smoker below. Every smoker will have a hot spot, but how you manage it will determine how well the pit will run! ruclips.net/video/3O5wSaBpeZ8/видео.html
Here are the links to Patriot Pits website and instagram. If you reach out with questions or to order a smoker, be sure to use the code "Fattys" to receive a handmade charcoal chimney AND a firebox tool!
Website: patriotpits.com/
Instagram: instagram.com/patriot.pits/
Check out the other videos I mentioned in this one!
Patriot Pits Freedom 94 Walkthrough: ruclips.net/video/wSlLbmhzwCQ/видео.html
Offset Smoker Fire Management: ruclips.net/video/SdzIiz34nAw/видео.html
Brisket Cook On The Freedom 94: ruclips.net/video/cVM9O4Y4kxA/видео.html
Have been watching videos about patriot pits. My question is about the hot spots. Your hot spot was in the middle of the smoker. Watched patriot pit’s video on the same smoker. Jason’s was by the fire box. Can you control where the hot spots are by using the dampers.
I invite you to check out my 90 day review of this pit here: ruclips.net/video/3O5wSaBpeZ8/видео.html
The hot spot is extremely easy to control. Just took me transitioning to this pit and working with it once or twice to fully understand it.
The evenness issue is due to the baffle over the exchange. The heat is deflected to the middle of the grate. I would certainly urge Patriot Pits to reconsider the use of this unnecessary baffle. Removing it would likely put the grate hotspot much closer to the firebox and make the remaining 2/3 or so of the grate much more even.
The baffle really isn't that big. I know the problem you're referring to, as I had to remove the plate from my brazos. With this smoker, I think it's just the draw. If you keep the stack wide open, it will pull the heat more towards the middle. If you close it about half way, the hot spot moves more towards the fire box, to the point that I don't really even pay attention to it.
Great video, thanks for the testing methodology. Keep smoking brother!
Thanks man! You as well!
As you close the stack damper, you slow down the draw through the smoker. So the hot spot should move closer to the firebox because the air is drawing slower.
Check out Smoke Scouts videos. He does a great job explaining how the dampers affect the hot spot.
ruclips.net/video/QClqddVHYNc/видео.html
Thank you, William! Fatty's Feasts & Funnies - I know you have a ton of experience, but check out my damper video, and my fire management video on my Workhorse 1975. It's a very similar pit and it may accelerate your learning curve on your Patriot Pit, if you haven't already figured it out. Great video!
Yessir! Like I said, it's something I just need to get used to, which I already pretty much have that dialed in. Only because on my Brazos, if I close that damper, it kills the fire due to the lack of draw it has to begin with.
I'll definitely check it out! I did a brisket this weekend and I think I have it pretty dialed in for the most part. Just something I need to get used to.
This is the best video I've ever seen of a millennial showing someone how to do something. Where, as said Millennial doesn't know what they are doing. Great job in pissing me off.
I don’t know how to do a temp test? Or are you saying you’re a millennial too??
You kept badmouthing your brazos but the truth is since you removed the baffle in the brazos it has less of a hotspot in the middle. This one does at 3 times the price. What’s the solution for this one’s hotspot? To me, that is a huge dealbreaker considering the cost.
"Badmouth" is a strong word...Comparing these two smokers equally is like comparing apples to ice cream. You are correct in the fact that removing the baffle in the Brazos helped with the hotspot. However, that's about all you can do with it to solve its problems (hence the lower cost). If you start screwing with dampers, you can easily put the fire out or create a dirty fire. With the Freedom 94, you can control the dampers to easily manage the hot spot, as every smoker will ultimately have one. I invite you to check out my 90 day review of this pit so you can better understand the ease of control you have with the price point. You won't be disappointed! ruclips.net/video/3O5wSaBpeZ8/видео.html
This is a great review, but also low-key hilarious. Laughed out loud multiple times at the subtle jokes. 🤜🤛🤣
Haha awesome! Glad you loved it!
Awesome looking smoker but that weird hot spot in the prime real estate area of the cook chamber is a deal breaker and really bums me out. I'm with the guy that said it was the heat baffle pushing the hot air farther out into the chamber and I'd rather have the hot spot near the firebox and just sit a water pan in that area.
At the end of the day, every smoker will have a hot spot. It's all about how you manage it and how simple it is to manage. Here is a link to my review of this smoker after 90 days. I've learned a lot while using it including how easy it is to get rid of that spot. Check it out! ruclips.net/video/3O5wSaBpeZ8/видео.html
@@FattysFeasts Yes i admit i was a bit too hasty to comment on the hot spot but watching the video from Patriot Pits doing the biscuit test on the trailer pit explained how to work the smoke stack along with fire placement in box. I am just not used to choking down the exhaust like that because i learned to run them wide open and control heat with amount of fuel. I guess this is one of the differences from cooking on a CoS and a real offset lol. Still think this is a beautiful pit and i would like to have one!
@@paulhughes8364 Man I hear you. When I got this thing, there was a learning curve, as I had been cooking on the brazos with a stack extension and no damper. If you screw with anything on the brazos, the fire tends to go out. With this thing being a quality smoker, it's very hard to extinguish the fire and much easier to control temps.
Great vids! Just started following your channel... very enjoyable and informative!
Thanks for letting us share in the experience of your BBQ journey!
Welcome aboard! Glad you're enjoying the content!
I’ve watched every fire management video I can find ahead of my new smoker coming. This is by far the best. We know there are some big names on RUclips and they’ve all done this video but this one is much more relatable. I took more away from this than I did with any others. Nice work!
Glad you enjoyed it and I'm happy to hear you have a smoker on the way! What did you get? If you want some more information on fire management, check out my video all about that! I struggled quite a bit at first, so let me know if you need any tips.ruclips.net/video/SdzIiz34nAw/видео.html
Just ordered my Freedom 94 on the wagon the other day. I'm sure I commented on this on some other video too. Can't wait to get it. Jason was awesome to talk to and he definitely will customize to anyone's desire. I'll give more updates when I get it. Thanks for doing these videos too!
Yeah I saw that on my walkthrough video. I can't wait to hear how you like it!
Saving my pennies but this will be my new smoker here soon. Really appreciate the attention to detail and the little features that others overlook.
Awesome! Glad to hear your joining the Patriot Pits family! You'll love it for sure.
If you still have the pit, could you attempt to bring your coal bed and wood closer to the door? As close to the door as possible. I'm curious to know if that would eliminate the hot spot issue.
I've made a few videos since this one where I brought the fire closer to the door. The hot spot really isn't a huge issue or difficult to manage. Combining bringing the fire closer to the door and controlling the damper on the stack, I really don't find myself even worrying about it.
With all the fab shops out there this video, as well as the others you have made helped me out. I am looking forward to driving up to Mas to pick it up.
Glad I could help! Hope she treats you well!!
News paper?! Where did you find that at, the telegram office?
RIGHT? I still get those pointless free community newspapers thrown in my driveway, so I just save those for starting fires, or run them over with my snowblower in the winter.
At the pretty small fire for those temperatures you're going to be chasing that putting in a lot of wood keep it going if you can't run a bigger fire than that or if you only want to run at 225 or 250 I would try that heat deflector with punch plate the full length of the cooking chamber and see what happens Don't know until you try
That's not real long cooking chamber awesome firebox but freedom pits might want to give that a try maybe they can supply it the deflector plate that keeps it all intact at the bottom to the end of the chamber
You know what I'm saying against the bottom of the tub so it's contains that heat running down the chamber except for what you want to release by the size of your punch plate
I know what you're saying. Here is a link to a recent video I did where I talked about my thoughts after 3 months of use. I definitely increased the fire size and the fire is much more manageable without the use of any baffle plates or deflectors. This thing is a beast!
ruclips.net/video/3O5wSaBpeZ8/видео.html
@@FattysFeasts
Yep Franklin's
Is all up that's why
He gets even temps
I copied his with a tunnel
Deflector straight shot to stack and dead on both sides.
But couldn't run just any fire because fire runs the
The temps
Restaurant pits are so big
They use logs..it's not
Such a chase
If someone did
Want to go down with
The heat say a Yoder
They have a high exhaust
Leave that for cook chamber add new style
Exhaust at very bottom of chamber heat would going straight through the deflector to the exhaust so it's going to be consistent it's not going to have a weak spot at the end because it's picking up speed it should be the same speed just like as if it was on top
Then smoke and heat that comes through the deflector goes out the upper exhaust
And right in the center where the heat comes out into the perforated deflector You could have a baffle that slides up and down like as if there was a grease hole there pull it down and it's going to push more air into the cook chamber push it up and it's going to be standard straight to exhaust but it would be angled not straight up
So it deverts to cook
Chamber
Yeah it sounds crazy
And it probably is but if you think about it
It's interesting 🤔
Good stuff. Love the attention to detail on this unit
Thank you! This thing is truly a beast!
Fatty!! We appreciate what you’re doing with Dan’s pit! Thank you to Dan for doing this for us as well! It’s very clear in all your videos that you are as honest as they come! Not many have the “briskets” to film as they are learning new equipment for the first time. 🤙
"Briskets" 😂😂😂 Love it man! Also love this thing so far!
Great video and beautiful pit. A little disappointed in the evenness across the grate. More testing and maybe you’ll find the sweet spot. Can’t wait for the brisket video
This was a great test. Don't let the heat differential bother you that much. Anything that cooks with live fire will have hot spots. Every pit has discrepancies with their biscuit test. Someone mentioned stack adjustment. They were correct. The stack will slow the draft for obvious reasons. This pit open stack/open door, with a good fire will pull like a jet engine if you let it, To the point where you gotta back it down. I don’t recommend cranking a smoker up to grill temps. They aren’t designed for that, but most quality pits will draw very hard to be fair, so this isn't unique to a Patriot. The nice thing about this pit is threefold. 1) The airtightness of the pit overall. Pits with a lot of gaps are like trying to measure water in a bucket with holes. Air adjustments become less relevant in pits with tons of air leaks. 2) The depth and volume of the firebox. It's deep enough to pull the coal bed back towards the door to actually adjust the heat going into the cook chamber. Also, the firebox diameter is 24" to give it proper volume for better control. 3) Where they split their racks. They don't do a 50/50 split. It's more like a 80/20. This is so you can remove the small grate easily and slide the larger grate right or left as the cook goes. Remember you're heating bread vs a 15 lb. piece of beef. If you want to really drill down, you can figure out how much more heat a point needs over a flat when making a brisket. You can use that hot spot to your advantage. Full disclosure: This is my pit, and I know just how good it cooks and what its capabilities are. Stick around. I know Josh is going to make some incredible que for y'all. Cheers!!
@@Dan-fc1nc Thanks Dan. I’m sure he will figure it out.
I did a brisket this weekend and it definitely was an easy (almost effortless) pit to run. I got the hot spot dialed in, almost to right next to the firebox. Will be posting Sunday!
@@FattysFeasts thanks can’t wait to see it. I figured you would get it dialed in it just surprised me how much it was off. I noticed on my brazos that with too long of a stack extension it would draw too much and put the hot spot in the middle of the bottom grate. I just figured they would build the pit to run with the exhaust wide open.
@@chaddesmarais710 Interesting. When I took that baffle plate out of my brazos, it took care of that problem. But with that plate in, it was completely ridiculous. I had burned many bottoms of briskets unfortunately.
How much we that pit I live
Love it
Was
It's a beast! The base model is $3700. I did a complete walkthrough you can check out here! ruclips.net/video/wSlLbmhzwCQ/видео.html
@@FattysFeasts thank you so much it is my favorite smoker I've seen yet
That mouse was hauling ass.
When did that happen??? I need to see this!
@@FattysFeasts Right at 4:50 at the back door running towards the dumpster. Seems like he was running for his life. I'm not sure why that caught my eye.
@@jeffreygwinn5081 DAMN! He was hauling!
How tall is that smoke stack?
The entire height of the smoker is 82 inches. I haven't measured just the stack, but you could probably gather an estimate from that. If you want the stack only let me know and I will measure it.
@@FattysFeasts that would be awesome! I figure most of them are around 36-48 inches, but you can never tell from a video.
that stack is 42".... I mean I have no idea, It looks 42 inches. I've never seen a smoker like that before. It's pretty awesome. I hope to have a smoker like that someday in my yard!!! That Dan guy is pretty lucky!!
@@Dan-fc1nc yeah, it seems like 42 is a popular height.
@@jackbauer4186 I was kidding. I know it's 42" for a fact. It draws very nice with a proper fire, and it is one helluva cooker!!
Great video!!! If you remember the temp outside during the cook? It would be great to show that information. When you do the brisket? Make sure to talk about outdoor temps. During the cook. Show the temp of inside the chamber and outside constantly. Every five minute of video. Also the amount of wood added to maintain that temp. You can heat the wood on your brazos until it is no longer smoking. Then add it to your pit. Just like they do with the Santa Maria. Can’t wait to see the Brisket video!!!
During this test, it was around 58 degrees outside if I remember correctly. Nothing insane. I did the brisket this weekend and it was a great experience. Wasn't happy with the bark, but it had nothing to do with this smoker. I'll be posting that Sunday. I try not to post too many updates because I don't want the video to be outrageously long, but for the most part, when I split it into different parts were where the changes happened. Other than that it was pretty easy going.
@@FattysFeasts You do the video how ever you want. I’m just offering a suggestion. People who really want to know about the grill. Will watch multiple videos to get a true concept on the idea. People who do not care so much will skip through. Your core audience are the ones who are going to watch a 20-30 minute video. Put as much info as you can into the video. Compare it to past bbq grills. I think you said you had a brazos. People who have experience with that grill will be able to relate. The people who had no experience with either grill will try to find what their experience has been like on other grills. Something like my personal experiences. I started grilling on a in ground pit. I used a lot of charcoal or wood too get temperatures high enough to cook. I also had no temperature gauge. I had a gas grill. I like the taste of charcoal. I could use the stove to get the same effects of a gas grill. I purchased a Weber kettle. To make a long story short. They are great. In the cold they are a pain to maintain a temperature. Also if it rain it was a problem. This is what people are thinking while watching bbq videos. So the length of the video is not as important. The information you are shareing is. Think about the meat thermometer. They have graphs that tell the story of the cook. Yes. People save their graphs. Keep up the good work!!!
4 THOUSAND DOLLAR UNIT. HAHAH OK. SURE. DO YOU KNOW YOUR AUDIENCE?? A BEGINNER COOK SELLING SOME UBER EXPENSIVE UNIT. I'LL PASS. UNSUBSCRIBING
$3,700 dollars was the price I stated. Guess you jumped to another conclusion or misheard. Yes, I know my audience and I am thrilled you will not be a part of it anymore with your negative commentary. Thank you for unsubscribing!
Good grief. Grow up
The one sweet smoker man! Curious how you like it on the cart with wheels? Just ordered one on casters and debating on upgrading to the cart. Not sure how much I’ll end up moving it but nice to know I can. Unless it’s still hard to roll on grass.
It really depends. This smoker I was borrowing from one of the Patriot Pits guys and I liked the cart because I could pull it out of my garage on my shitty driveway. I think it was a nice touch, but Jay claims the casters can withstand alot. I don't have any personal experience with them, but I would say if you're going to be moving it around a yard, youll need the cart. Those casters will probably just sink and screw up the lawn.