First Cook on my 500-Gallon Fatstack Smoker
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- Опубликовано: 27 окт 2017
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Follow me on Instagram here: / madscientis. .
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Хобби
Without a doubt you and Malcom reed are the best bbq channels on RUclips. Not only do you make great looking bbq but I really appreciate the amount of detail you go into and how knowledgeable you are about what you are doing.
I appreciate it man!
Check out allthingsbbq. Awesome channel as well
Try bbq with franklin. He is THE BEST
Aaron franklins bbq is overhyped imo. While they do taste delicious and are cooked to perfection his method is basic. His rubs are fairly simple texas based rubs with majority of it being salt and pepper, he only uses post oak wood, and doesnt even use sauce (which is fine). Allthingsbbq, howtobbqright, and many more go way more in depth with their teachings and cook much more than just brisket and ribs. Aaron franklin is great but nowhere near the best imo. That title goes to Chef Eric from Kamado joe, chef tom from allthingsbbq and cooks like that. Check out their cooks.
And Franklin bbq. No doubt, best brisket in the world. Although, this dude is decent.
I know i'm 3 years late but anyone who's trimmed this many briskets with wind problems AND a deadline looming TOTALLY understands!! Man I felt you the entire video bro...
Remember when people used to gather? Good Ol' Days!
Sidney Moraes Jr Sadly that’s all over with now. :((
Gathering? What's that? It's been so long
@@Fatboypool Nah. This shall pass.
I 'member
They did that?😳
My guy catered for the God damn Catalina Wine Mixer!!!
Pow pow
*the fucking Catalina Wine Mixer
Thank you for sharing your first cook with us here on RUclips. You handle all of those issues that aroused with quick thinking,adaptation and perseverance.Congratulations
And that is what I call resilience....... "Ability to adapt."
You did show lots of it.
Needed some help on my first pork butt smoke about a week ago and stumbled across your channel. You really have the BEST explanations in your videos as to why you cook/smoke the way that you do; a scientific approach almost. You've definitely earned my sub, and I can't wait to see more videos!!
Awesome videos!! I have been watching them all day and really enjoy your sense of humor and style and knowledge!!
Jeremy: I found your channel in 2021, and have been working backwards through your videos. It's been awesome to see your process refine and I just wanted to thank you for all of the great advice! I've certainly stepped up my bbq game!
Dude you seem like the most humble and easy going person. Would be so much fun doing this with you. Good on ya man !
By far one of the best bbq channels on you tube and I have only watch 3 of your vids but I can already tell your channel is top notch.
Wow you have some big balls breaking in a new smoker with a catered event! Your the man keep up the good work!!!
Thanks bro!
My thoughts exactly.
you're...not your
I think its ballsy cooking that many briskets period, let alone on a new smoker. I guess that is what practice and confidence in your technique gets you!
@@westcoastwally1992 😂
Humbly, I can't show enough Gratitude for all you have shared with me your learning experience!!!
Wish we could get an update. It's a beautiful grill and I'd love to try it out or have one. But when he pulled the top grate out when showing it to the owner, I noticed a little wobble. I just wonder if the grate has warped or bowed any after x amount of uses.
“Cold last night. 50 degrees.”
You southern boys are so strong in many ways. But 50 isn’t cold bud.
- From a New Englander
Yeah - I've done cooks in 28 deg. and snow. Kansas...
First smoke is a huge catered event WOW, the challenges you faced and still smoked a great product. Great job man and the smoker looks awesome man. I’m excited for you and seeing that beast in action again. Nice
I’m watching this 3 years later, but I have to say you really did work on that. I was almost sweating just watching the work you were putting in.
Great video !. It shows what really goes into smoking meat.Time and effort put in makes for good results.
Man - first cook with your new cooker for that event?! Awesome - you have my attention - looks legit!
Question: smoking briskets on top grate in smoker, will the juices being dripped affect briskets on lower grate and mess bark or affect flavor?
Its really interesting to watch all your videos and see your process refine as you learn new things. Lot of great lessons in these videos
Awesome job. You got a great vibe to just get it done. Looks fantastic!
Dude, I loved this video! You are the man cooking that many briskets on a new pit. Wish I were there to experience the whole thing. I love this channel, love what you do and love that you love God. Keep doing what your doing my man!
Did y'all peep the Bible on the table??? A man with integrity and a relationship with our heavenly father 🙏
Intense. Good job. I love seeing people enjoying their life.
I just purchased a 250 gal Fatstacks smoker!! I can’t wait to pick it up and get to smoking!!! I searched high and low for a good quality pit, and after a lot of research, and talking to Eric, I feel in my heart that I made the right decision!!
Don Sheppard
Hey man. Send me a DM on Instagram
Dude, congrats on your new pit. I’ve been watching you along your journey and you’re having fun, learning the craft and inspiring others. I hope to get my Gator pit at some point next year and be smoking to some blues. I’d like to see you take on smoking a whole 🐖 or two in one of your future videos. Keep up the great work and I look forward to your next video.
How is cleaning the bottom grate since it doesnt pull out? i am making a 325Gallon and am still trying to decide if i want to make to removable racks on bottom or get more space by having a big rack like yours.
He did awesome work making that smoker! Crazy oil fire but you it handled like a pro! They turned out awesome looking! Good slicing advice.
Keep living the dream bro. Your seas will smooth out. I'm in Seattle and thinking about opening my own spot,and I definitely want to make sure I have a literal building to out a smoker in. Too windy and wet for half the year to be dealing with that junk messing with my cooking.☺
It’s so funny when I have friends over after I smoke a brisket and as I’m slicing I explain everything to them the same way you do to your employees haha
Hi Jeremy! Love your videos. I was wondering...what is the length of the smokestack on you 500 gallon smoker? Do you find that it draws air really well at its current length?
Do you allow any build up in your smokers? Do you think it helps insulate the steel?
Awesome job! Entertaining to watch!
this was great...have your builder add a 2" high lip ..water tight...then add a drain at the fire box end of the smoker...so when you have the tong up...you can control the fat...thank you for the vid
Great job on your first cook on that big bad 500 gallon smoker! The Brisket look delicious, Eric did a great job on with your smoker. Congratulations!!!
Thanks for sharing your experience this was a very educational video for me
How you doing mad scientist I'm having my smoker built and looking to add tel tru therms to it wanted to know what size and stem length you are using.? Are they accurate and are they worth it?
Great job. Videos are wonderful and informative.
Did you make a video on the modification you did to the smoker? Looks totally different now. Love your video. Thanks for sharing.
Awesome cooker! Love the style man. Got your beaker I see on the top. Really awesome fabrication.
how thick is the steel on that 500 gallon tank? Does the temp shoot back up to temp quick when u close the lid??
Bro is living his best life! About 5000$ smoker and 1600$ worth of briskets. And that play by play break down at the wedding of the grease debacle was lit😂💪🏼😎🫡
Congtats on new smoker mr yoder, i love and can tell the ❤you put into your cook pattin every brisket as you put them on 👍. Cant wait till my 250 gal is done
Haha thanks! It is definitely a lot of work, but it is worth it when people appreciate the food.
Cool to see the color of the firebox now vs when it was new
Great video! I have a small BBQ catering business as well and am looking into upgrading my smoker. How often did you have to add wood to the smoker through your cook, and good was it at keeping its temps?
Was this your first large smoker jumping up from the brazos or did you have a 250 or 120 before getting the 500?
What is the purpose of the stack design on the Fatstack smokers? Does cutting a rectangle in the front of the pit then narrowing it down to fit the stack cause the bigger pits to draft better? I’m building a 30 ft pit. Thanks
Awesome video!! Brisket is my favorite thing to smoke! Keep the smoke rollin'
Awesome! Can’t wait to see more
Dude, watching that was EXHAUSTING. So much happiness in the beginning that turned into disasters and stress.... Then the heavens opened and the light came shining down on the brisket.
Amazing! Thanks for sharing!
What is it like as far as keeping temperature steady on a cooker of this size and does it have hotspots like smaller smokers? I'm buying a trailered pit at tax time so I can do events, just want some insight
Congrats on your new smoker! Looks awesome!! You'll get a lot of opinions on this but I never wash the inside of my smoker. It washes away the flavor that's so hard to build. I do wipe out the grease best I can but that's it's. Also if you have a 90 degree bend in your grease drain it won't work. The grease drain should fall straight down out of the bottom of the smoker and stay open the entire cook. I put an aluminum pan under mine to catch the drippings. Again congrats!!
Jerry Krabe
The grease drain comes out straight but it doesn't come straight down. I haven't decided exactly what I think about spraying down the inside with a hose. But I have decided to leave the drain open for the entire cook.
I let the grease fires take care of it.
if you ever find yourself in Montreal, go to a tiny kosher deli called Schwartz. It is the best smoked deli meat I have ever had but the secret is pretty much as you said... they have way more than enough business to move to much larger (and appropriately sized) location but they are adamant about staying in their location because their smoker is there and as they claim, there is over 90 years worth of schmutz on the walls of their smoking room and they will never remove it. But if you plan on eating there, go at least an hour early... the line up sometimes goes around the block
Hey Jeremy, what do you think of pellet grills like the Green Mountain Grills Daniel Boone. Do you think they turn out good barbecue? Would you ever add one to your arsenal? I'm asking b/c I'm trying to decide where to go next in my barbecue journey from the Weber gas grill and kettle I have now.
Great video and congrats on your new smoker! What did you do with the briskets that were not ready in time?
This is the best BBQ channel on RUclips.
I am hoping to build a 500 gal. soon. I have been going back and forth on the design. You have convinced me to go with the reverse flow. It is my intent to do some catering up here in Montana. The hard part is being able to get the wood, I will have to get post oak shipped in. Pretty easy to get apple wood.
My GOD brisket looks absolutely perfect!!!!!
looking at one of these fatstacks for my backyard, just curious how their pit would hold up in rain with no cover. I'm in Michigan so we got the snow as well. any thoughts on how i can cover. I was looking at the 80. thanks
Love this video and that smoker. Jeremy do some more cooks on this beast !!
Congratulations best wishes on your bbq venture!!
A-a-Ron Fran-killin’
I about died when I heard that!
great video. great work man did a good job on the those brisckets
Awesome video. I've watched it multiple times. How many people did you have to feed with those 20 briskets? Did you have any left over?
bro how is your back feeling after doing all that trimming on a 4 foot table?
How is that four feet? Looks to be just under three.
Good tip i learned was putting 12" PVC fitting under the legs of the table to help raise it.
Awesome man! I'm pretty jealous of the new cooker. Hope to get my. Catering feet wet the first of the year. Great job pushing through all the complications.
Stone Mountain BBQ
Thanks man, I appreciate it. I wish you luck!
How much temperature variance on this cooker. Six thermometers... all based are covered. Here in North-Carolina in the winter time smoking outdoors in windy conditions in near impossible. We have a difficult time maintaining temp.
How long is the firebox from the seam to the door? And is your firebox insulated?
Love your videos brother. Nice work on those briskets. Smoke em if ya got em
Also when loaded with meats does it hold temp steady?
Does anyone know around how much would each smoked brisket sell for?
I know it depends on the area and weight, but I wanna know what would be a good price for a 12-14lb brisket
Very nice smoker, I'm glad that your briskets turn out good. it's a lot of work catering, but the rewards are good when you have happy costumers. Keep up the good work, I'm thinking of getting a Fatstack smoker myself. Thanks for the information.
travelarmando
Hey man. They are cool pits. If you do, use the coupon code MSBBQ for a discount. Send me a message on what you decide to get!
For the love of Brisket, Scotty, I need warp factor 4 now! I'm giving ye all she's got capn. Just from what you uploaded that was crazy. Good job.
It got pretty hairy for a while...
Wow!!! Congratulations on overcoming everything that tried to make things difficult. Nicely, done! The new smoker is AWESOME! Congratulations!!! I was curious to know what you drain the grease into and how long it takes to drain. I find the entire process to be fascinating. Thank you for taking the time to share! I thoroughly enjoyed the video! :-)
Thanks man. I drain into an old pot. I dump that into a 5 gallon bucket when it fills. The bucket is too tall to sit under drain. The drain is big so if there is a gallon of grease, it takes about 20 seconds to drain it all through.
My back hurts just watching you guys trim those briskets
Mr AJ
No joke. My back ached by brisket #20
Mad Scientist BBQ stretch it out Professor
Mad Scientist BBQ Love your videos. Congrats on your new smoker, but get a taller work table so you back doesn't suffer. Ergonomics! Cheers!
1/4” of fat is good
Awesome video briskets and smoker looked awesome. Cali always looks so nice. I hope you do a vid on the smoker itself as well.
I will be doing a vid on it soon!
If you dont mind me asking how much did it cost for a pit of that size
Good shit! I want one for my future business
I have a 500 getting built right now, how many briskets can u fit on yes at one time?
Hope you can take us inside to see the design of that pit. Curious why you got grease into the firebox?
Heavy Metal Bar-B-Que
I will be doing a video just on the smoker itself so you can see what's going on.
What kind of wood do you like best for your BBQ
How much time did the brisket still hot in the coolers bro ?
I've found your videos to be very inspiring, I'm starting to venture into offset smoke using a grill master for now still i can gain the skill level for reading the flame an when to feed it for a consistent cooking temp. I want to go into business as well hope to follow you lead. Good luck with it
Is your firebox semi-insulated ?
Your brisket wrapping skills have improved a great deal since this video 😉👊🏼
Awesome!!! Looking to build a 250 in the near future. Have FUN!!!
Sweet! If you do, post it. I would love to see it.
Would like to know what thermostat you have on smoker?
Did you ever paint this smoker or leave it au natural. Do you still own and use smoker?
What wld a grill / smoker exactly like that run / cost ; but maybe add a wood storage box with a stainless steel lid to be used as a prep table on the backside of the grill?? What wld be the cost of leaving it in it's original color of tank & what wld be the cost of it if it was sprayed with black high temp paint??
What knife do you use to trim your briskets?
Cheers from Miami ! Great job
Awesome vid.. was waiting to see the smoker in action.. what does a smoker like that set you back?
I always put down pans to catch grease to prevent grease fires.
That’s amazing , damn good job.
I know it’s a couple years later but I’m gonna start a build soon and I was wondering if u could possibly give me ur fire box and stack dimensions?
You’re a mad man!!
DAGGUM Jeremy, you have jumped into the deep end. Wow, I'm just amazed at the storyline on this cook and you made it work out in spite of the issues during the cook. What a testament of your character not to give up. Problem solving 101 right. That was a lottameeet. I'm proud of what you have done with your channel. Great job buddy. What a nice bigole smoker you got there. That was definitely some good experience and a good way of finding out what the big boy can do. You learned a lot on that cook about your equipment. Yea, leave the drain open. I'm surprised when the grease caught fire, if you let it back down it should have been hot enough to open up the clog?? You have a nice following now for sure. I'm still watching. Took me a while to get back to this video this week after starting it in the car. See ya
Phil in Florence
Hey Phil, I appreciate it the support. I think it was just that the grease drain is so long and the night was unusually cold that made the grease solidify. I am so lucky I had that big torch to get things heated up and the drain working. Also, that thing is awesome to start the fire. If you ever come out to LA for a trip to disneyland with your grandkids or something, we need to get together and do a cook. Also, it looks like your channel is starting to take off. Way to go man!
Mad Scientist BBQ Gosh that would be a blast Jeremy. You never know right. A year ago I never believed I'd even be doing this. So, you never know. Yea, my channel is only little over 100 from 1k. Wow. I'm having fun with it. Take care and be blessed.
Very nice. I want to make something like this for myself with my powerarc. Food must be pretty tasty coming off this.
Nice well keep up the good work brotha keep us posted