@@TexicanaBBQConsulting Thanks for the response! Makes sense. Is this a reason to prefer a reverse-flow smoker? What are the tradeoffs? (Love your videos!)
I cooked on a 500 gallon cooker this weekend. It had baffle plates all across the bottom. I felt like the bottom of the briskets (cooked fat cap up) took too much heat. Do the big cookers you use have baffle plates or are they open across the bottom? I’m thinking of removing the plates. Thanks
Is that pit clear coated or covered in linseed oil Max? Does that pit burn too clean?
Clear coat
Check out Backline smokers review ruclips.net/video/71r07wMKhaU/видео.html
How do you make good use of the grates nearest the firebox? It seems like a lot of space to just keep empty.
I like to cook poultry, or anything that needs more direct heat like steaks
@@TexicanaBBQConsulting Thanks for the response! Makes sense. Is this a reason to prefer a reverse-flow smoker? What are the tradeoffs? (Love your videos!)
If well made reverse flow could be great but the plate in the bottom can burn the bottom of meat
How much?
I would email Moberg smokers…
I also have an unpainted smoker. Looks a little like yours. I have rust issues from time to time. How do you keep that beauty rust free ? Thx
www.lowes.com/pd/Jasco-32-fl-oz-Slow-to-Dissolve-Linseed-Oil/50298071?cm_mmc=shp-_-c-_-prd-_-pnt-_-google-_-lia-_-133-_-thinnersandsolvents-_-50298071-_-0&store_code=590&placeholder=null&gclsrc=aw.ds&&gclid=Cj0KCQjwgJv4BRCrARIsAB17JI4uV3D4XzOuPsUHZIsx6QryUrJeC2HF_FkV8mqsyysIdjstQMTizKwaAqY4EALw_wcB
Any feedback on the moberg vs backline or milscale?
They all cook a bit different all 3 are great smokers
Hi Max. Do you remove the tongue membrane before or after you smoke it?
Before video coming next week
I cooked on a 500 gallon cooker this weekend. It had baffle plates all across the bottom. I felt like the bottom of the briskets (cooked fat cap up) took too much heat. Do the big cookers you use have baffle plates or are they open across the bottom? I’m thinking of removing the plates. Thanks
U cooking problably on a reverse flow, or on a nonsense flow lol. If is a reverse flow put some card board under the meat after the bark is set
Texicana BBQ haha! It’s not a reverse flow. It is standard flow. The smokestack is opposite the fire box. You think I should remove the baffle plates?
@@adamdelcampo788 see if u can send me some pic on facebook or insta texicana bbq want to make sure i llgive u the right advice
What's a good food warmer cabinet to rest briskets in?
Alto sham , vulcan ,
@@TexicanaBBQConsulting thank you man.
Rad!
2 year wait? That’s crazy
Since I made the video he build a bigger shop now wait is about couple of months
Great Review Bro!! 🔥💨
Thanks bud!
Why do you need a log if it cooks even lol