As a Texan, it does look like a good quality pit, one that I would be proud to own. If I were to make a suggestion to the builder, would be to do a rectangular firebox. It makes the pit even more versatile. That way you can have an elevated grate with good airflow, can add an upper grate for direct flame grilling, a flat spot for warming splits and sides. Happy smoking'!
since doing this video a few folks have sent me renders that have been shared with them of a second generation pit and I saw a teaser on their page this week - instagram.com/p/CkWw1D1OHjZ/? If that all comes to be, i might try and find a way to trade up next year
@@SmokingDadBBQ The old Oklahoma Joes technique. That will help. Lone Star Grillz make a great firebox, but they are just too small for me. Which is why I went with a BigHat. No matter what you end up with, there will be something that you want to change, after cooking with it for a while. I try not to get into that mindset, and just cook.
i need a way to try explain the difference... its like comparing a salt brined steak to one with no salt. the smoke flavour (not excessive/bad) seasons the meat all the way through... its incredible
Very true! I had to draw the line somewhere as 250, 500 or 1000 gallon etc just won't fit in my yard ..... but 60 might have been a wee bit small given the price is nearly identical for the larger huron that solves some of these niggles
That plate on the fire box is pretty common on Texas pits. I have a 17 yr. old pit and it has one. As mentioned, a great place to place wood on before burning.
I’ve watched the Mad Scientist review on it several times and there are a few things I don’t love how they are positioned like the smoke leaks, lack of valve on the water spout, grease spout etc. I wouldn’t trade the few things they have that I want here for a few of the downsides. People in the comments here have mentioned a new smoke North generation so are ahead of me on knowing about it … might be worth asking while you’re narrowing in on finding the right out for you. Good luck and let me know what you get. Cheers
I tried to find a decent offset for a relative in BC and there wasn't much available. The only options were either really expensive custom made smokers or those from the big box stores. As long as the wall thickness is a 1/4 inch for the firebox and at least an 1/8 for the smoking chamber you can work with it. All you need is some firebricks in the firebox and the smoking chamber to help keep the heat consistent.
Great review James! I agree, a flat top on the firebox would add more versatility, especially if you could open the flat top and add a cooking grid to sear steaks over a live fire!
I bought a lonestargrillz offset this year and i love it! I can smoke, wood fire grill, bake/pizza fire oven.. even option for charcoal grill..even..quick start with propane.. I love the fire management basket for splits
Cut them splits of wood in half and stack log cabin style in the fire box closer to the door and you will solve alot of the problems. My reverse flow offset that I built myself and its an 80 gallon cooking chamber and I only use 8 inch splits in my fire box and I can hold temps for a long time and not having to feed the fire constantly
I am enjoying your RUclips channel and this video in specific. May I ask you to post information about the heat resistant gloves you are using in this video an a couple of other videos. They look so practical.
@@toneata Yes I did. Imported by ProSmoke (Banbury, England), who also import the Franklin and sell it on their website. The original Carlisle is good, but I agree with Smokin' Dad, in that the firebox is just a little too small - the later (better) Carlisle accounts for this, so it has been improved.
Offset smoke is much cleaner than what you get out of a Kamado. Years ago I bought a CookShack electric smoker and it wasnt cheap by any stretch of the imagination. It did okay with beef but poultry came out rubbery. Again this is due to clean smoke vs recycled smoke or air flow. I ended up using it as an expensive cambro. Nothing beats an offset for real BBQ.
I bought a Klose 20 x 36, 1/2 in firebox in 05..then bout state of art. Today Lone Star Grillz has refined the Klose and gets the nod. They come wt square 2 ft fire boxes, have fold front shelf..etc. lots of details in mfg these things that are not apparent. I put water in the bottom of the unit to provide moisture and act a a bit of a heat sync. Also a cast iron Dutch Oven with beans on the fire side will dampen heat down..put some meat on.rack over the dutch oven to drip down into the beans. The dif between the off set and BGE is the the offset is an oven that provides smoke, where you taste meat and smoke flavor. The BGE has a bit of the char grilled taste added as it is a direct fire unit. Always a good idea to go a bit bigger unit than you think you will need.
I was kind of wondering if my alter ego wrote this. I got the same pit over 20 yrs ago and love it. Water in the barrel for moisture and heat control. It’s like you’re reading my mind.
Just a suggestion. Shorten your splits relative to fire box size. If 12 is a little big. Cut a few inches off and and rotate the split 90 degrees and run perpendicular to the smoker. A good size bed of coals will do its job and the split should be more efficient
Thanks and 100%. I just don’t love getting out the saw to have to process all my wood further so was trying to get away with what’s technically too large but agree
James, thanks so much for the excellent feds been a follower for a long time. The information you share is invaluable and much appreciated. Have a question that might be in fair but figured I’d pitch it at you anyway, I’ve moved through all sorts of grills and smokers, and realized a while back that you just couldn’t quite get the flavor you could get from an offset. The problem is I’m almost completely blind, as much as I’d like to go into an offset not sure whether this challenge is one that is approachable for me. Thoughts?
thanks Scott. I am not sure as I have not tried to operate any of my grills without vision so it would be more about how are you doing that now to what would work for you here? Perhaps an extra large temp gauge would help, and or one with an audible readout to let you know when you need to add wood or not. the offset requires more interaction throughout the day so you would want it in an accessible walk path with your supplies. If you can get a high visibility probe or one with an audible feature the rest of the operation is easier than grills with small / finicky knobs, dials etc. as everything is fairly simple, large and tactile which is part of the hands on experience i love... that and the flavour is out of this world.
Thank you for the review.. After a trip to Texas this summer I've been really wanting to upgrade my Kamdo style to a full on offset. Been drooling over the Mill Scale or Fat Stack.m However as a fellow Ontarian The price of shipping/exchange/duty scares me from even looking into it
I saw a quote for 14k for Milscale and started looking locally which is how I found these guys. They have teased their new Gen pit on their Ig page since doing this. Looks like it addresses some of my observations
something as simple sounding as keep a fire going in theory is way more skill dependant in practice than it sounds on the surface which in part is why i love it .... its like a video game with a challenging last level
Great review looks like a real nice pit! Is there any way the fab shop that makes these could do some sort of movable or adjustable, flame deflector plate on the inside of the cook chamber??? Also I’m impressed with the condition of your pits exterior. You take care of it very well.
Have you used grate level digital probes to test grate level ambient temperatures with and without the larger water pan? I’m curious if the larger water pan creates a hotspot near the middle of the cooking chamber with the blocked airflow? That would be a cool test!
I did contact Smoke North about shipping to MN just because it's closer that other fabricators. Mike basically told me to ship to MN would be an additional $1300. Even though its closer. Not to mention border tax. He didn't try to sell me either. Very honest company. It was a pleasure dealing with them. I went with a Workhorse.
Congrats on your Workhorse! I'm sure you will love it. We've been able to improve our US shipping rates as volume has gone up with the carriers. Also, we've learned that CBP does not collect sales tax on imported goods, so that helps quite a bit too. As James said, much easier and less expensive to ship to the US from Canada than the other way around. Enjoy your new pit!
I ended up going with a workhorse too as the shipping just made it too expensive. I love the grates, hinges and shelf for this smoker. Keep rethinking my decision every time i see this one
Thank you for your insight on off-sets, I like your suggestions of what other features you would get next time. I like your views of your cooking area as I am redesigning my backyard to reduce water usage and I could see how your yard would be a great direction to look at A few questions on your cooker. How hard and how often do you need to cleaning the cooking box? Does your fire department put any restrictions on your use? Does your neighbors care about the smoke from your cooker? Looks like you buy pre cut wood. Have you considered buying wood in a cord and cutting and splitting it yourself?
Thanks Keith - I have seasoned it with some oil after a cook 2-3 times this summer to keep building the finish - if i am cooking, there is no issue with live fire (no issues with neighbours, and if there was... cooking fires are allowed so there is no leg to stand on with the fire department or city). The smoke stack is tall and dissipates well, i am burning a clean fire so often the smoke is barley visible at the stack let alone nearby properties. what you do smell is delicious pulled pork... and my KJ or weber kettle put out just as much pork smell as the offset so thats not going to change - while learning, i try to reduce variables like sourcing my wood from a consistent supplier .. same is true on Kamado's, all fuel burns differently so when you want to learn how to repeat what worked, and manage out what didn't switching fuel every cook makes it way more difficult
Have you watched Jirby Bbq fire management video on backyard offset? By keeping the logs closer together you get a smaller flame and the logs last longer.
I have seen that on larger offsets but when I tried it here the temps are too high for low and slow as the smaller cook chamber doesn’t need that much fire. In part that’s why a slightly larger pit might make more sense as it would allow that setup
@@SmokingDadBBQ ah. He did a fire management on his mill scale backyard cooker too. Basically using 2 logs on the diagonal. I used it on my workhorse 1975 and with the damper closed half way and it gave me a great bark with no crispy edges.
James have a question about the grill blazer gun, ( which I love by the way) the trigger to ignite the gas has stopped working and just clicks but does not ignite. Have you had this issue before?
@@arboyprepper4616 email Mike and I think he is sharing the plans and timing with folks. Reading the comments I had a number of people email me to share the details of the new version. I am plotting a way to upgrade lol
Timely video. I've been looking at the Carlisle or getting something from Bulldog BBQ in Manitoba. Good to see some of the cons...that pre-heat shelf looked too small and it seems it is. Also has the issue that I have with many offsets with the shelf. I see you like it, but, like most the shelf is set too high. I saw in the video you had to move your brisket out of the way to open/close the lid. Other than that looks like a great Canadian option. It could use a small second shelf though to add a bit more cook space.
Great observations and I agree with your great choice. The built and finish is top notch. I also agree that 80 or 90 gallon pit makes it easier to manage the fire. If I were to nitpick, when I noticed the wide grates, though smooth and gentle on the briskets when you slide them, it does seem to seal some of the meat surface from smoke. Going too fancy on the grate does not seem necessary. Then again perhaps they have a reason for it for better heat transfer to the meat. There is more heat air flow on the top of the meat, the grates on the bottom might help with the added conductive heat transfer . Also, your pick of the wood shelving is beautiful, but a S/S shelving would have been easier to sanitize. And for somene living in USA, one can save a few bucks by choosing Workhorse pits. However Smoke North seems to be just a little more refined, using S/S hinges, smoother/cleaner corners and edges, plus the surface finish
some good points, i don't feel the grates getting overly hot like what i am used too on a kamado so hadn't really thought much about the differences in thickness may or may not impact smoke flavour
Regarding preheating splits, the shelves in the firebox are nice but I think its just too prone to combustion even with gen 2 dimensions (24 x 24 fb). When my gen 2 Carlisle arrives, I’ll be taking advantage of the firebox length and preheating two furtado farms sized splits (I use them too!) lengthwise on top of the firebox to reduce/eliminate any possibility of preheated splits catching inadvertently.
I could be wrong and 24x24 is plenty of room to use the shelving without risk of ignition but its nice to have two options for warming two splits at a time!
It's great Breakdown; Snow's Bbq cooks on a Pit style Smoker; Mrs. Toosie is considered one of the best in Texas. Also, she uses Choice Briskets. So, my reasons for my statements, people don't need an expensive smoker to get a Texan flavor or get quality smoked meats.
100% one of the biggest misconceptions in BBQ is that more $$$ = guaranteed better tasting food. That being said, on a small backyard offset some of the least expensive pits i have used can also be the most challenging to keep temps steady with a clean fire burning... and while Snows pit and brisket choices may not be the most expensive at scale a large pit like the one at snows is much easier to operate than a small $100-200 big box pit or even the chargriller grand champ i've used than mine, especially in colder weather. Offsets are a little unique in that sense, I've had food of inexpensive pellet grills that taste just as good as a premium $3k Yoder, or I've made food on my Kettle Joe for $500 that tastes as good as a $3k Big Joe, or a $100 propane grill thats the same as fancy units costing thousands of dollars. While I wouldn't venture to say the food is guaranteed to taste better spending more on a premium offset, i am confident at this size that the ease of use / utility / skill required is significantly different at the opposite ends of the price spectrum but if you're willing to put the work in can get to an equally great result on a wide range of price points. On the briskets, choice and prime grading I have seen variations regionally. where I am ... the Costco choice is comparable to my butchers prime so I buy choice as well, and usually trim the fat to make my own tallow that i inject into the flat and for my taste/money its as good if not better than the more expensive butcher prime or wagyu brisket but i have heard some aren't as lucky finding choice as well marbled.
You're incorrect on the reverse flow pits. My Lang 36 series is six cubic feet and works like a champ. The biggest problem most run into is proper fire management. As long as your firebox is big enough the rest is inconsequential. I start by damn near filling the firebox to full and let it burn down to a healthy coal bed. Then I add splits as needed to keep the coal bed where it needs to be. It stays hot enough to keep the smoke that clear blue you're looking for without getting the pit to hot. I've had and cooked with much larger pits and it really doesnt matter as long as your firebox is big enough to build a proper fire. My Pitts and Spitts was very large and it was a wood hog the Lang is much more efficient and it's easy to hold temps.
Keeping that blue smoke can result in a lighter smoke flavor, its hard to reproduce this in other style cookers...I have an offset and wsm, also had a very well made insulated vertical but it was not for me...the insulation made it very hard to bring temps down if you overshoot your target temp, the wsm changes quickly with vent adjustments if needed. Most other style cookers have a very slight almost undetectable bitterness to the smoke flavor, a well run offset will not. I thought about having a kamado as my "do all" cooker but I guess Im too picky about the smoke flavor and I would miss playing with the fire
I'm thinking of up sizing my offset (don't tell my wife) next year as I'm finding my Yoder Cheyenne a little to small. I was getting my wood from a logging yard and was constantly having to split and cut my wood down to size, this gets tedious real fast with a long cook. I'm now buying my wood from Fertado Farms and as you know the price is pretty hefty, close to $50/20lbs as opposed to $100/half a face cord. I will be checking out Carlisle and seeing if the will add the things you mentioned to the smoker.
I’ll keep your secret safe … especially since I heard a rumour smoke north is coming out with a second generation with more space that I might want to sell this and get a bit larger
I’ve used other drums and they I agree burn a cleaner hotter fire than what you often get in a Kamado which gives tastier food… but I still put an offset in pole position
i haven't used it so not qualified to say.... i would like more depth than what i have/it has with a 24" chamber vs. 20 as it makes it easier to fit more ribs/brisket
Love your channel. Honest question said in good humor, how many flannel shirts do you have? I don’t own a single one. But I run hot and live in the semi south humid SW Missouri. 😂. Told my kids I’d like to get one for Christmas this year.
100%.... i know on paper you can make hazardous chemicals and gasses "safe" for being repurposed but there is nobody who really looks into this / tests for it. a small custom pit builder is so far below the radar of governing bodies that spend their time worrying about products Walmart sells that this is something i just wasn't comfortable taking a chance on. does it make the pit more expensive .... sure. Am i willing to save a few bucks and roll the dice? nope
Do you have any tools you like to clean out your fire box on this or on a Kamado? I’d love to find a short little 90* turned handled scoop for this. Or a stubby scooper.
I’ve used an offset bbq for years snd komado joe for last 3 yrs. Going back to an offset is like taking a step back for me. Too many cons compared to the joe
Thank you so much for all the info. I have been in contact with Mike in reference to ordering a new Carlisle Gen 2: . It sounds like they addressed a lot of the things you just talked about. Are you aware of it ,and do you have any thoughts on that versus the big brother?I have been exchanging emails with Mike for a few weeks. I live in Virginia Beach Virginia. So all in with shipping it’s pretty significant with all the upgrades.Don’t want to make a mistake. Appreciate your input. They are very efficient on all my email responses seem like a really good company to do Business with. Hoping to get a discount on some of the accessories once I mention you lol. Thanks
Hey Ken, I have a Carlisle gen 2 on the way. You’re in good hands with Smoke North. As for the discount on accessories, for me it auto-applied at checkout. I opted for the ipe wood folding shelf and the probe port.
Thank you for the quick response. I have really enjoyed your videos. I have a couple of green eggs different sizes, and a weber summit. So this will be a new territory for me but I’ve wanted one for years. Thanks
Hi Ken, i have now been briefed on the second generation that many of you folks learned about reaching out to them lately had a head start on. i like what i saw in the renders so much i am debating selling mine and upgrading as i think the new carlisle will check all the boxes
So I ordered the new Gen 2 Carlisle yesterday. Thanks for all the detailed information. I’m excited can’t wait. They are also honoring all The discounts available from your channel. They spoke very highly of you.How do you register for your monthly meetings that you have? Thanks
yes, i even cooked an entire brisket with just wood in my kamado to try and get it more like an offset. it needs such a small fire (using broken down chunks) that it just doesn't move the same about of air at low and slow temps.... it can burn a bush fire but the temp is 900f
You shouldnt need to adjust your smoke stack. I always run mine wide open,this keeps the flow of air going. You can easily control your fire with the firebox vents.
I bought a Horizon pit from Bass Pro / Cabelas for $1299 CAD. The other option was the Yoder Loaded Wichita for $3000 CAD. Yoder doesn't want to talk about it and if you mention it you shall be banned for life, but the stack is too weenie. Lots of people have backdraft issues on it and the stack is the same size as a Smokin' Joe's offset. The Horizon has a big stack and lots of draw. A few things that bothers me when I see people using offsets after a few 100 YT videos, is they seem to crutch everything and turn a simple device into one with so many patches, I don't think that they can prove what does what. One of them is water pans. I've never had dry ribs unless they were lean backs with a lot of meat and those just need to be cooked differently because they are different. If you put a pan in, you need to measure how it affects the way the heat is dispersed. I put a pan of beans in mine near the firebox and it cooled off the stack side. I'm assuming when they made the offset, they tested it without a pan, is my point. Regarding preheating the splits, like me, you are only dropping in one at a time, so you're good to balance at least two of them on the top. If you must use the inside, offset the fire to one side and put the splits on the opposite. People are obsessed with zero smoke getting out of an offset. If you have decent draw, it won't come out hardly at all, consider it a tuning tool. You can manipulate the damper and watch the smoke either come out the seams or virtually disappear. I saw some ribs you did and they were burnt on the ends, looks like you had the flue wide open and a lot of fast moving hot air. Consider slowing it down and when you have too much heat in the firebox, let it spill out the door by opening it instead of travelling through the cook chamber. If you want the Kamado taste, put in the charcoal basket. After using a bullet style and an offset, the offset does more different flavour profiles.
Great points. Yes the first videos I did with the flue wide open but I don’t do that anymore as I have gotten a handle on it and that has made a big difference
its definitely a different commitment .... the KJ i think is superior to the pellet grill for flavour and in many ways convenience (no power outages, dropped wifi, clogged augers, grease fires etc.) and is more versatile than pellets for searing, pizza etc. I often put a brisket on and go to bed, or if its daytime go about my day without any interaction with the grill..... an offset as you mentioned is not that experience so you do need to balance hands off vs. hands on for the result and decide whats more worth it too you
You're putting way to much stock in mild smoke leaks on the firebox and smoking chamber. As long as they're not so big that it affects your fire it isnt an issue.
both good options, i stoped looking at the Milscale after seeing a quote for $14000 CAD shipped to the backyard lol but thats more a fault of Canada, taxes and border duties etc than anything the companies are doing Ironically in the US you can bring stuff the other way and sometimes based on currency exchange rates for a song of savings. I saw this on their IG page as a teaser so i suppose the rumours of a new gen 2 are coming true - instagram.com/p/CkWw1D1OHjZ/?
A word of advice to anyone looking to purchase a offset smoker. Never buy one smaller than a 24” barrel. So many are available with 20” barrels, you will have many problems.
Yooo that was already a year dang hehe u know what he looks good but wow pay that much for a smoker hmm nah I rather sell my kamado classic 2 and get me the big joe 3 and that would be half a price
ya time flies, could hardly believe it when i checked my receipt dates lol I bought my grills in this order (1) Kamado (2) offset (3) pizza oven and i think that order reflects the utility / versatility / I would go the same order again. I use my Joe all the time for chicken, burgers, pizza, steaks whatever and i've since sold my propane grill... it's my daily driver in that sense. The offset is more effort to run but the results are other worldly.... it's not a must but my golly if you can swing it and you actually enjoy the experience of using it (i do) then it makes sense. The pizza oven is a different animal and i like playing with heat signatures from above vs. below like in the KJ and it has some of the fire fun the offset does but i would still go in that order if i did it all over again I need to find a better way to explain the difference in smoke... it's like comparing a steak that has been salt dry brined vs. one without. the dry brine has flavour all the way though the bit and its awesome... the offset does this with smoke, its not smokier per say but its like its seasoned the food with smoke all the way through and its pretty awesome if you're willing to spend the time playing with the fire. I plan to try a collab cook where i start it on the offset, and finish on the joe for a bit of best of both worlds
i think i did lol, the answer is yes save for one or two features i wish it had... i saw them post in the comments about a gen 2 and saw this on ingstagram this weekend so clearly other people had the same wish list lol AND it looks like they are going to address these which i am excited about - instagram.com/p/CkWw1D1OHjZ/?
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
As a Texan, it does look like a good quality pit, one that I would be proud to own. If I were to make a suggestion to the builder, would be to do a rectangular firebox. It makes the pit even more versatile. That way you can have an elevated grate with good airflow, can add an upper grate for direct flame grilling, a flat spot for warming splits and sides. Happy smoking'!
This is why I like the workhorse pitts with the cowboy option.
@@chrishabgood8900 Workhorse pits look well made too.
since doing this video a few folks have sent me renders that have been shared with them of a second generation pit and I saw a teaser on their page this week - instagram.com/p/CkWw1D1OHjZ/?
If that all comes to be, i might try and find a way to trade up next year
@@SmokingDadBBQ The old Oklahoma Joes technique. That will help. Lone Star Grillz make a great firebox, but they are just too small for me. Which is why I went with a BigHat. No matter what you end up with, there will be something that you want to change, after cooking with it for a while. I try not to get into that mindset, and just cook.
@@jordesign agree
I bought a Carlisle from smoke north because of you. Banged out the best briskets i've ever ate in my life
i need a way to try explain the difference... its like comparing a salt brined steak to one with no salt. the smoke flavour (not excessive/bad) seasons the meat all the way through... its incredible
It’s refreshing when you find a brand that you identify with so well that they “get you”. Well done.
100% like extended family
Always go for the bigger one because it can do the same as the small but the small can't do the same as the bigger one! Great review James!
Very true! I had to draw the line somewhere as 250, 500 or 1000 gallon etc just won't fit in my yard ..... but 60 might have been a wee bit small given the price is nearly identical for the larger huron that solves some of these niggles
It's certainly a different flavor. I remember my first brisket, had a taste, and was like OK Now I get it! lol Great video! 🍻
haha exactly. Cheers Jake
That plate on the fire box is pretty common on Texas pits. I have a 17 yr. old pit and it has one. As mentioned, a great place to place wood on before burning.
Thank you for posting this video because I was so close to ordering the same offset. I am now convinced on ordering a Fatstack instead. Thank you!
I’ve watched the Mad Scientist review on it several times and there are a few things I don’t love how they are positioned like the smoke leaks, lack of valve on the water spout, grease spout etc. I wouldn’t trade the few things they have that I want here for a few of the downsides. People in the comments here have mentioned a new smoke North generation so are ahead of me on knowing about it … might be worth asking while you’re narrowing in on finding the right out for you. Good luck and let me know what you get. Cheers
I tried to find a decent offset for a relative in BC and there wasn't much available.
The only options were either really expensive custom made smokers or those from the big box stores.
As long as the wall thickness is a 1/4 inch for the firebox and at least an 1/8 for the smoking chamber you can work with it.
All you need is some firebricks in the firebox and the smoking chamber to help keep the heat consistent.
Every improvement, or at least the majority of them, you wanted to make.....is on the Lone Star Offset Smoker!!
Great review James! I agree, a flat top on the firebox would add more versatility, especially if you could open the flat top and add a cooking grid to sear steaks over a live fire!
100%
I bought a lonestargrillz offset this year and i love it! I can smoke, wood fire grill, bake/pizza fire oven.. even option for charcoal grill..even..quick start with propane..
I love the fire management basket for splits
Cut them splits of wood in half and stack log cabin style in the fire box closer to the door and you will solve alot of the problems. My reverse flow offset that I built myself and its an 80 gallon cooking chamber and I only use 8 inch splits in my fire box and I can hold temps for a long time and not having to feed the fire constantly
I am enjoying your RUclips channel and this video in specific. May I ask you to post information about the heat resistant gloves you are using in this video an a couple of other videos. They look so practical.
They are JH Safety long sleeve high heat gloves on amazon - amzn.to/33Ijdhk
I have a Carlisle on order, to be delivered (shipped) to the United Kingdom in November. Thanks for the discount code & detailed reviews.
CONGRATS! Hope you enjoy it as much as i do!
Did you get your Carlisle?....would love one of these but I'd imagine the shipping + tax costs would be as much as the smoker!
@@toneata Yes I did. Imported by ProSmoke (Banbury, England), who also import the Franklin and sell it on their website. The original Carlisle is good, but I agree with Smokin' Dad, in that the firebox is just a little too small - the later (better) Carlisle accounts for this, so it has been improved.
@@anguswalker104 Thanks for the info!, sounds like ProSmoke is the place to go.
Oh mannnnn, I want this smoker! However, that Comparison Cooking dude makes cooking on a cheap backyard smoker look so fun😂!
that Kevin guy knows what he is doing... oh hey lol
You always provide excellent bbq information.
Thank you for sharing!
Thanks for watching!
Offset smoke is much cleaner than what you get out of a Kamado.
Years ago I bought a CookShack electric smoker and it wasnt cheap by any stretch of the imagination.
It did okay with beef but poultry came out rubbery. Again this is due to clean smoke vs recycled smoke or air flow.
I ended up using it as an expensive cambro.
Nothing beats an offset for real BBQ.
Great review James, always like the reviews one year on a lot more informative Cheers
Glad you enjoyed it
I bought a Klose 20 x 36, 1/2 in firebox in 05..then bout state of art. Today Lone Star Grillz has refined the Klose and gets the nod. They come wt square 2 ft fire boxes, have fold front shelf..etc. lots of details in mfg these things that are not apparent. I put water in the bottom of the unit to provide moisture and act a a bit of a heat sync. Also a cast iron Dutch Oven with beans on the fire side will dampen heat down..put some meat on.rack over the dutch oven to drip down into the beans. The dif between the off set and BGE is the the offset is an oven that provides smoke, where you taste meat and smoke flavor. The BGE has a bit of the char grilled taste added as it is a direct fire unit.
Always a good idea to go a bit bigger unit than you think you will need.
for sure part of the taste difference. lots changing in the pit designs the last few years across the board
I was kind of wondering if my alter ego wrote this. I got the same pit over 20 yrs ago and love it. Water in the barrel for moisture and heat control. It’s like you’re reading my mind.
Just a suggestion. Shorten your splits relative to fire box size. If 12 is a little big. Cut a few inches off and and rotate the split 90 degrees and run perpendicular to the smoker. A good size bed of coals will do its job and the split should be more efficient
Thanks and 100%. I just don’t love getting out the saw to have to process all my wood further so was trying to get away with what’s technically too large but agree
James, thanks so much for the excellent feds been a follower for a long time. The information you share is invaluable and much appreciated. Have a question that might be in fair but figured I’d pitch it at you anyway, I’ve moved through all sorts of grills and smokers, and realized a while back that you just couldn’t quite get the flavor you could get from an offset. The problem is I’m almost completely blind, as much as I’d like to go into an offset not sure whether this challenge is one that is approachable for me. Thoughts?
thanks Scott. I am not sure as I have not tried to operate any of my grills without vision so it would be more about how are you doing that now to what would work for you here?
Perhaps an extra large temp gauge would help, and or one with an audible readout to let you know when you need to add wood or not. the offset requires more interaction throughout the day so you would want it in an accessible walk path with your supplies.
If you can get a high visibility probe or one with an audible feature the rest of the operation is easier than grills with small / finicky knobs, dials etc. as everything is fairly simple, large and tactile which is part of the hands on experience i love... that and the flavour is out of this world.
Thank you for the review.. After a trip to Texas this summer I've been really wanting to upgrade my Kamdo style to a full on offset. Been drooling over the Mill Scale or Fat Stack.m However as a fellow Ontarian The price of shipping/exchange/duty scares me from even looking into it
I saw a quote for 14k for Milscale and started looking locally which is how I found these guys. They have teased their new Gen pit on their Ig page since doing this. Looks like it addresses some of my observations
Will you ever do a tour? Would love to try some of your food!
Maybe one day!
I tried an offset but had a hell of a time trying to keep even heat. I`m a Kamado man now :)
something as simple sounding as keep a fire going in theory is way more skill dependant in practice than it sounds on the surface which in part is why i love it .... its like a video game with a challenging last level
@@SmokingDadBBQ At my age mate the first level of a wretched video game is beyond me...
Once again great video James! Smoke North now has an 85 gallon smoker. Would you consider upgrading? Thanks and keep up all the good work! 🔥🥃😎
I just took delivery. Sneak peak comes Sunday. I will be selling 3/4 offsets but for the short moment in time I have 4 that we’ve bought
Great review looks like a real nice pit!
Is there any way the fab shop that makes these could do some sort of movable or adjustable, flame deflector plate on the inside of the cook chamber??? Also I’m impressed with the condition of your pits exterior. You take care of it very well.
Thanks, i have added some oil throughout the summer to build up the protection some
Have you used grate level digital probes to test grate level ambient temperatures with and without the larger water pan? I’m curious if the larger water pan creates a hotspot near the middle of the cooking chamber with the blocked airflow? That would be a cool test!
Got the true offset thing. I have a Lang reverse flow and I would not trade it for anything. Like your videos Thanks
beauty of a pit
Good stuff man. A nice well thought out video that'll help many...
Thanks Tommy
I did contact Smoke North about shipping to MN just because it's closer that other fabricators. Mike basically told me to ship to MN would be an additional $1300. Even though its closer. Not to mention border tax. He didn't try to sell me either. Very honest company. It was a pleasure dealing with them. I went with a Workhorse.
Congrats on your Workhorse! I'm sure you will love it. We've been able to improve our US shipping rates as volume has gone up with the carriers. Also, we've learned that CBP does not collect sales tax on imported goods, so that helps quite a bit too. As James said, much easier and less expensive to ship to the US from Canada than the other way around. Enjoy your new pit!
congrats
I ended up going with a workhorse too as the shipping just made it too expensive. I love the grates, hinges and shelf for this smoker. Keep rethinking my decision every time i see this one
@@anthonyscott6972 congrats on your smoker
Thank you for your insight on off-sets, I like your suggestions of what other features you would get next time. I like your views of your cooking area as I am redesigning my backyard to reduce water usage and I could see how your yard would be a great direction to look at A few questions on your cooker. How hard and how often do you need to cleaning the cooking box? Does your fire department put any restrictions on your use? Does your neighbors care about the smoke from your cooker? Looks like you buy pre cut wood. Have you considered buying wood in a cord and cutting and splitting it yourself?
Thanks Keith
- I have seasoned it with some oil after a cook 2-3 times this summer to keep building the finish
- if i am cooking, there is no issue with live fire (no issues with neighbours, and if there was... cooking fires are allowed so there is no leg to stand on with the fire department or city). The smoke stack is tall and dissipates well, i am burning a clean fire so often the smoke is barley visible at the stack let alone nearby properties. what you do smell is delicious pulled pork... and my KJ or weber kettle put out just as much pork smell as the offset so thats not going to change
- while learning, i try to reduce variables like sourcing my wood from a consistent supplier .. same is true on Kamado's, all fuel burns differently so when you want to learn how to repeat what worked, and manage out what didn't switching fuel every cook makes it way more difficult
Nice video again, i am going to build my own off set so i will take your advice in considartion. Any more you would change?
I really like a lot about this pit. Maybe 80-90g and a larger firebox would make it perfect
Watch Lone Star videos about the features of his various units..study the details.
@@tabs9213 thanx for sure i will check his content
Have you watched Jirby Bbq fire management video on backyard offset? By keeping the logs closer together you get a smaller flame and the logs last longer.
I have seen that on larger offsets but when I tried it here the temps are too high for low and slow as the smaller cook chamber doesn’t need that much fire. In part that’s why a slightly larger pit might make more sense as it would allow that setup
@@SmokingDadBBQ ah. He did a fire management on his mill scale backyard cooker too. Basically using 2 logs on the diagonal. I used it on my workhorse 1975 and with the damper closed half way and it gave me a great bark with no crispy edges.
@@cameronbatko I will check that out. The mai 94?
@@SmokingDadBBQ yes. The video title is Mill Scale 94 fire management (steal from Walmart series)
@@cameronbatko thanks. I suspect the 30% larger cook chamber is what helps this work but can’t wait to play more
Did you consider a Jambo Backyard? Awesome smoker in my experience!
James have a question about the grill blazer gun, ( which I love by the way) the trigger to ignite the gas has stopped working and just clicks but does not ignite. Have you had this issue before?
no, i would email them and see if they can send you whatever part is acting up
Great video , being from Ontario I’ve been looking at this smoker for awhile. I think I’m going to order the Huron.
i hear there is a second generation coming that actually addresses many of these points for both models!
@@SmokingDadBBQ
I guess I’ll sit tight and jump on it then. Thanks again
@@arboyprepper4616 email Mike and I think he is sharing the plans and timing with folks. Reading the comments I had a number of people email me to share the details of the new version. I am plotting a way to upgrade lol
Timely video. I've been looking at the Carlisle or getting something from Bulldog BBQ in Manitoba. Good to see some of the cons...that pre-heat shelf looked too small and it seems it is. Also has the issue that I have with many offsets with the shelf. I see you like it, but, like most the shelf is set too high. I saw in the video you had to move your brisket out of the way to open/close the lid. Other than that looks like a great Canadian option. It could use a small second shelf though to add a bit more cook space.
i have since seen the Carlisle gen 2 specs thats coming out in a month .... its got me plotting lol
Great observations and I agree with your great choice. The built and finish is top notch. I also agree that 80 or 90 gallon pit makes it easier to manage the fire. If I were to nitpick,
when I noticed the wide grates, though smooth and gentle on the briskets when you slide them, it does seem to seal some of the meat surface from smoke. Going too
fancy on the grate does not seem necessary. Then again perhaps they have a reason for it for better heat transfer to the meat. There is more heat air flow on the top of the meat, the grates on the bottom might help with the added conductive heat transfer . Also, your pick of the wood shelving is beautiful, but a S/S shelving would have been easier to sanitize. And for somene living in USA, one can save a few bucks by choosing Workhorse pits. However Smoke North seems to be just a little more refined, using S/S hinges, smoother/cleaner corners and edges, plus the surface finish
some good points, i don't feel the grates getting overly hot like what i am used too on a kamado so hadn't really thought much about the differences in thickness may or may not impact smoke flavour
Regarding preheating splits, the shelves in the firebox are nice but I think its just too prone to combustion even with gen 2 dimensions (24 x 24 fb). When my gen 2 Carlisle arrives, I’ll be taking advantage of the firebox length and preheating two furtado farms sized splits (I use them too!) lengthwise on top of the firebox to reduce/eliminate any possibility of preheated splits catching inadvertently.
good luck!
I could be wrong and 24x24 is plenty of room to use the shelving without risk of ignition but its nice to have two options for warming two splits at a time!
It's great Breakdown;
Snow's Bbq cooks on a Pit style Smoker; Mrs. Toosie is considered one of the best in Texas. Also, she uses Choice Briskets. So, my reasons for my statements, people don't need an expensive smoker to get a Texan flavor or get quality smoked meats.
100% one of the biggest misconceptions in BBQ is that more $$$ = guaranteed better tasting food.
That being said, on a small backyard offset some of the least expensive pits i have used can also be the most challenging to keep temps steady with a clean fire burning... and while Snows pit and brisket choices may not be the most expensive at scale a large pit like the one at snows is much easier to operate than a small $100-200 big box pit or even the chargriller grand champ i've used than mine, especially in colder weather.
Offsets are a little unique in that sense, I've had food of inexpensive pellet grills that taste just as good as a premium $3k Yoder, or I've made food on my Kettle Joe for $500 that tastes as good as a $3k Big Joe, or a $100 propane grill thats the same as fancy units costing thousands of dollars. While I wouldn't venture to say the food is guaranteed to taste better spending more on a premium offset, i am confident at this size that the ease of use / utility / skill required is significantly different at the opposite ends of the price spectrum but if you're willing to put the work in can get to an equally great result on a wide range of price points.
On the briskets, choice and prime grading I have seen variations regionally. where I am ... the Costco choice is comparable to my butchers prime so I buy choice as well, and usually trim the fat to make my own tallow that i inject into the flat and for my taste/money its as good if not better than the more expensive butcher prime or wagyu brisket but i have heard some aren't as lucky finding choice as well marbled.
Thank you for your comment; you have fantastic videos.
Has it already been a year?! Man time flies!!
Crazy right? I didn’t show it right away when I bought it but for me it’s a year oct 27
You're incorrect on the reverse flow pits.
My Lang 36 series is six cubic feet and works like a champ. The biggest problem most run into is proper fire management.
As long as your firebox is big enough the rest is inconsequential. I start by damn near filling the firebox to full and let it burn down to a healthy coal bed.
Then I add splits as needed to keep the coal bed where it needs to be. It stays hot enough to keep the smoke that clear blue you're looking for without getting the pit to hot.
I've had and cooked with much larger pits and it really doesnt matter as long as your firebox is big enough to build a proper fire.
My Pitts and Spitts was very large and it was a wood hog the Lang is much more efficient and it's easy to hold temps.
Keeping that blue smoke can result in a lighter smoke flavor, its hard to reproduce this in other style cookers...I have an offset and wsm, also had a very well made insulated vertical but it was not for me...the insulation made it very hard to bring temps down if you overshoot your target temp, the wsm changes quickly with vent adjustments if needed.
Most other style cookers have a very slight almost undetectable bitterness to the smoke flavor, a well run offset will not. I thought about having a kamado as my "do all" cooker but I guess Im too picky about the smoke flavor and I would miss playing with the fire
I'm thinking of up sizing my offset (don't tell my wife) next year as I'm finding my Yoder Cheyenne a little to small.
I was getting my wood from a logging yard and was constantly having to split and cut my wood down to size, this gets tedious real fast with a long cook.
I'm now buying my wood from Fertado Farms and as you know the price is pretty hefty, close to $50/20lbs as opposed to $100/half a face cord.
I will be checking out Carlisle and seeing if the will add the things you mentioned to the smoker.
I’ll keep your secret safe … especially since I heard a rumour smoke north is coming out with a second generation with more space that I might want to sell this and get a bit larger
@@SmokingDadBBQ Hmm, maybe we could work a deal.
@@briandaffern5108 interesting, email me. I will be making a decision likely by December
@@briandaffern5108 Make sure to get James's autograph on it.
Have you looked or checked out Yoder Smokers Loaded Wichita?
Any chance you can check into Oklahoma Joe drum smokers and compare? Made the best brisket on mine better than I’ve ever made on my kamados.
I’ve used other drums and they I agree burn a cleaner hotter fire than what you often get in a Kamado which gives tastier food… but I still put an offset in pole position
Thoughts on the chud pit 65? It has a lot of the things you mention that you would like. Bigger fire box, cooking grate above firebox.
i haven't used it so not qualified to say.... i would like more depth than what i have/it has with a 24" chamber vs. 20 as it makes it easier to fit more ribs/brisket
Have you ever used an insulated cabinet smoker like a Backwoods, Humphreys, or Meadow Creek?
no so many options out there, haven't used those two
Any chance of getting a video tour of the north smoke shop?
Sure I can ask
Hey James…why not try using that water tray shelf for pre heating the wood splits if they’ll fit?
That’s a good idea but I avoided that to not open the door every 30min
Did you look at workhorse pits?
Love your channel. Honest question said in good humor, how many flannel shirts do you have? I don’t own a single one. But I run hot and live in the semi south humid SW Missouri. 😂. Told my kids I’d like to get one for Christmas this year.
haha less than 12
Appreciate you not buying foreign steel. I work at western Canadas largest steel plant
100%.... i know on paper you can make hazardous chemicals and gasses "safe" for being repurposed but there is nobody who really looks into this / tests for it. a small custom pit builder is so far below the radar of governing bodies that spend their time worrying about products Walmart sells that this is something i just wasn't comfortable taking a chance on. does it make the pit more expensive .... sure. Am i willing to save a few bucks and roll the dice? nope
Hey James, what maintenance do you do for the exterior of your smoker? It looks good all the time.
Over the summer I put a little oil on it after I cook and let it season while it cools off. Did that maybe 2-3 times since spring
Another great video, well done.
Thank you! Cheers!
Do you have any tools you like to clean out your fire box on this or on a Kamado? I’d love to find a short little 90* turned handled scoop for this. Or a stubby scooper.
i just scoop it out into a bag that i toss but a little shovel would work too
Where did you find the shelf and brackets?
I’ve used an offset bbq for years snd komado joe for last 3 yrs. Going back to an offset is like taking a step back for me. Too many cons compared to the joe
Thank you so much for all the info. I have been in contact with Mike in reference to ordering a new Carlisle Gen 2: . It sounds like they addressed a lot of the things you just talked about. Are you aware of it ,and do you have any thoughts on that versus the big brother?I have been exchanging emails with Mike for a few weeks. I live in Virginia Beach Virginia. So all in with shipping it’s pretty significant with all the upgrades.Don’t want to make a mistake. Appreciate your input. They are very efficient on all my email responses seem like a really good company to do Business with. Hoping to get a discount on some of the accessories once I mention you lol. Thanks
Hey Ken, I have a Carlisle gen 2 on the way. You’re in good hands with Smoke North. As for the discount on accessories, for me it auto-applied at checkout. I opted for the ipe wood folding shelf and the probe port.
Thank you for the quick response. I have really enjoyed your videos. I have a couple of green eggs different sizes, and a weber summit. So this will be a new territory for me but I’ve wanted one for years. Thanks
Just realize you’re not James, lol. But I really do appreciate the response thank you
Hi Ken, i have now been briefed on the second generation that many of you folks learned about reaching out to them lately had a head start on. i like what i saw in the renders so much i am debating selling mine and upgrading as i think the new carlisle will check all the boxes
So I ordered the new Gen 2 Carlisle yesterday. Thanks for all the detailed information. I’m excited can’t wait. They are also honoring all The discounts available from your channel. They spoke very highly of you.How do you register for your monthly meetings that you have? Thanks
Ever tried wood splits in a double indirect Kamado?
yes, i even cooked an entire brisket with just wood in my kamado to try and get it more like an offset. it needs such a small fire (using broken down chunks) that it just doesn't move the same about of air at low and slow temps.... it can burn a bush fire but the temp is 900f
If you were only allowed to keep 2 of your BBQs (Inc pizza oven), what would you keep?
Oh tough one. I bought in order of Kamado, offset and pizza oven based on versatility and frequency of use
Offsets are a pain to use unless they are huge. Like bro said, flat firebox, centered stack, baffles etc.
Cheers Scott
You shouldnt need to adjust your smoke stack.
I always run mine wide open,this keeps the flow of air going.
You can easily control your fire with the firebox vents.
I bought a Horizon pit from Bass Pro / Cabelas for $1299 CAD. The other option was the Yoder Loaded Wichita for $3000 CAD. Yoder doesn't want to talk about it and if you mention it you shall be banned for life, but the stack is too weenie. Lots of people have backdraft issues on it and the stack is the same size as a Smokin' Joe's offset. The Horizon has a big stack and lots of draw.
A few things that bothers me when I see people using offsets after a few 100 YT videos, is they seem to crutch everything and turn a simple device into one with so many patches, I don't think that they can prove what does what. One of them is water pans. I've never had dry ribs unless they were lean backs with a lot of meat and those just need to be cooked differently because they are different.
If you put a pan in, you need to measure how it affects the way the heat is dispersed. I put a pan of beans in mine near the firebox and it cooled off the stack side. I'm assuming when they made the offset, they tested it without a pan, is my point.
Regarding preheating the splits, like me, you are only dropping in one at a time, so you're good to balance at least two of them on the top. If you must use the inside, offset the fire to one side and put the splits on the opposite. People are obsessed with zero smoke getting out of an offset. If you have decent draw, it won't come out hardly at all, consider it a tuning tool. You can manipulate the damper and watch the smoke either come out the seams or virtually disappear.
I saw some ribs you did and they were burnt on the ends, looks like you had the flue wide open and a lot of fast moving hot air. Consider slowing it down and when you have too much heat in the firebox, let it spill out the door by opening it instead of travelling through the cook chamber.
If you want the Kamado taste, put in the charcoal basket. After using a bullet style and an offset, the offset does more different flavour profiles.
Great points. Yes the first videos I did with the flue wide open but I don’t do that anymore as I have gotten a handle on it and that has made a big difference
Nicely done
Hey Neil, thanks
Man, it would be very hard to convince my wife I need a smoker that equals 3 mortgage payments. lol
Should we send a crew to check in on you in case you try lol?
I started on an offset but the convenience of the kamado and the taste to me is close enough it is not worth all the hassle managing the firebox etc.
its definitely a different commitment .... the KJ i think is superior to the pellet grill for flavour and in many ways convenience (no power outages, dropped wifi, clogged augers, grease fires etc.) and is more versatile than pellets for searing, pizza etc. I often put a brisket on and go to bed, or if its daytime go about my day without any interaction with the grill..... an offset as you mentioned is not that experience so you do need to balance hands off vs. hands on for the result and decide whats more worth it too you
Was that an invitation to come over for some of your ribs there at the end, James? I’ll update my passport.
somedays we can give it away as there is always more than our family of 4 eats
@@SmokingDadBBQ Same for us and our family of 3 + 1 on the way. 16lbs brisket is a bit much for us. 😂
We do the same, family of 3. Neighbors love us lol
You're putting way to much stock in mild smoke leaks on the firebox and smoking chamber.
As long as they're not so big that it affects your fire it isnt an issue.
94 Mill scale or 1975 is what I want
both good options, i stoped looking at the Milscale after seeing a quote for $14000 CAD shipped to the backyard lol but thats more a fault of Canada, taxes and border duties etc than anything the companies are doing
Ironically in the US you can bring stuff the other way and sometimes based on currency exchange rates for a song of savings.
I saw this on their IG page as a teaser so i suppose the rumours of a new gen 2 are coming true - instagram.com/p/CkWw1D1OHjZ/?
A word of advice to anyone looking to purchase a offset smoker. Never buy one smaller than a 24” barrel. So many are available with 20” barrels, you will have many problems.
i learned that they have a new model coming out this month that is 24... now to find a way to trade up lol
Yooo that was already a year dang hehe u know what he looks good but wow pay that much for a smoker hmm nah I rather sell my kamado classic 2 and get me the big joe 3 and that would be half a price
ya time flies, could hardly believe it when i checked my receipt dates lol
I bought my grills in this order (1) Kamado (2) offset (3) pizza oven and i think that order reflects the utility / versatility / I would go the same order again. I use my Joe all the time for chicken, burgers, pizza, steaks whatever and i've since sold my propane grill... it's my daily driver in that sense. The offset is more effort to run but the results are other worldly.... it's not a must but my golly if you can swing it and you actually enjoy the experience of using it (i do) then it makes sense. The pizza oven is a different animal and i like playing with heat signatures from above vs. below like in the KJ and it has some of the fire fun the offset does but i would still go in that order if i did it all over again
I need to find a better way to explain the difference in smoke... it's like comparing a steak that has been salt dry brined vs. one without. the dry brine has flavour all the way though the bit and its awesome... the offset does this with smoke, its not smokier per say but its like its seasoned the food with smoke all the way through and its pretty awesome if you're willing to spend the time playing with the fire.
I plan to try a collab cook where i start it on the offset, and finish on the joe for a bit of best of both worlds
I’m not sure if you answered the question, my ADHD kicked in.
i think i did lol, the answer is yes save for one or two features i wish it had... i saw them post in the comments about a gen 2 and saw this on ingstagram this weekend so clearly other people had the same wish list lol AND it looks like they are going to address these which i am excited about - instagram.com/p/CkWw1D1OHjZ/?
Awesome, thanks for the update. I enjoy your videos and will continue to support your channel.