Glad to see your sticking with it. I like all that knowledge being passed along. I still want to build one, but as with most things it has to wait. I think your channel should get more hits, but a niche channel is one that so many people never think to click on. Here's to a brighter future for your channel.
Not knocking you either, but I see so many other channels a bit bigger but they do not pass on near as much good knowledge as you do. That is what I mean. No offense meant. I guess mean good work should be recognized more. A thing lost on the masses now days I am afraid.
hey frank. i absolutely loved this video! i have been building pits for a while and mainly stuck with baffle plates. recently me and my father decided to tackle a 1000 gal smoker for ourselves. started doing research and came across darin yoders pit and instantly loved the design and this video just solidified my choice to go with a scoop baffle. i was even more excited to find out he built off your plans! so the materials i have is a 1000 gallon tank, 500 gallon tank with the ends cut off and a 30" pipe. so my question is how exactly did u help darin with the round firebox plan. im doing mine the same with an insulated round fire box, only difference is where the 2 meet, my firebox will have a flat end on account of my dome ends missing from my 500gallon tank, is this something u could help me with?? thanks in advance! i love all your content!
awesome! thanks! so truth is I actually am working on some updated plans currently that show the round firebox and baffle set up. It's gonna be a little bit but that would be the best way to help. Also, be sure to check out my BBQ Pit Engineering online course on SmokerBuilder U at: smokerbuilderu.com/spaces/13125148? I host the live class each wednesday night for free but the replays are in this section. I did talk at length about these type of builds!
@@SmokerBuilder wow! first off im amazed at the quick response! im an even bigger fan now! lol. i will definitely check out the online courses! not to be pushy or rush perfection but i was planning on starting my build here in the next couple weeks, i still gotta build a leveling roller sled so i can roll the tank around my driveway, but do u have any time frame on when those plans will be available? i will start working on the cook chamber first so that will kill some time so ill probably be purchasing the 1000 gallon plans available now to get started.
@@mikegarza2715 I plan to do the 1000 with a 250 firebox first. it should be done in 2-3 weeks from Monday. I do have a ton this information and even a bunch of whiteboard drawings in the classes mentioned above also 👍🏻
I bought a reverse flow from home depot ive been learning on. ive been learning something new every time and every new video i find like this one. So far my reverse flow plate can be flipped upside down and has a charcoal grate to be used as a grill also which is cool. So far the best beef ribs from costco that i ran i used charcoal inside the chamber off to the left side away from my firebox and had the ribs in between my firebox and charcoal. 4 hours later and they were the best ribs i have ever had. have tried diff ways after and so far nothing comes close but im also new and learning about fire management and temp control
Stick burners are definitely a learning curve no doubt. If you haven’t already go over to smokerbuilderu.com and there is so much information on building and fire management. Lots of great stuff in there. Thanks
Very insightful! I was thinking about saving a little $$$ on a reverse flow but now may be leaning back to ponying up $$$ for an Outlaw?? Could you perhaps do a video on pros/cons of raised fire basket (Outlaw/Shirley) versus building fire on bottom (workhorse/franklin)?
Everything you say makes pretty good sense The only thing about the scoop I would be concerned about is air flow to the fire because the air doesn't come just from the rear but anyway I have a question for you or your insight I have a Brazos I don't think they're baffle plates thick enough I like to go like half inch and then open it up about two or three inches so it's more direct with the tuning plates and running the exhaust down below the tuning plates so the heat goes straight across the bottom and you don't get so too much heat into the Cook chamber What do you say about all that?
In a hybrid smoker, if the RF baffle is removable in the reverse offset smoker option, this baffle will have smoke leak issues to the cooking chamber? Also, in the regular offset option I know I want the stack to be at grate level, but in the reverse option I want it to be at the top of the cooking chamber? Would that location be alright or it will also need to be located at grate level? The reason I want it at the top of the cooking chamber is that I want a cylindrical firebox with a lid so I can sear meat when needed but if I put the stack and collector at grate level I couldn't open the firebox lid.
Yep, there will be some smoke leaking between the running plates but it will not affect anything at all. On the reverseflow smoke stack it should be at the top and the offset smoke stack works best at the grate level
@SmokerBuilder so far the only tradeoff I can see of putting the smoke stack in the top of the cooking chamber is that it will reduce the size of the cooking chamber lid so they don't interfere to each other.
@SmokerBuilder sorry to bother you again but it came out a new concern about the hybrid smoker option. Since there will be two smoke stacks, when I run it in reverse flow option I was planning to put a piece of metal in top of the other stack like a cap. Would that cap be enough to prevent smoke from coming out of the stack? Assuming that there is no leaks from the stack that is being blocked, that volume would anyway be occupied by smoke, do you think that would be detrimental?
Can the exhaust stack on a reverse flow offset draw too well? Folks who use offsets like to discuss draw and how well that happens so I’m curious if that is possible. And if so, what is the result or problem of too much draw on a reverse flow offset smoker?
Doesn’t the fat rendering unto the tuning plate or baffle plate on a reverse flow add to the smoke flavor? Not the same as hickory or oak but a different smoke flavor profile non the less… personalIy I miss the old school pit bbq days.
Doesn’t the fat rendering unto the tuning plate or baffle plate on a reverse flow add to the smoke flavor? Not the same as hickory or oak but a different smoke flavor profile non the less… personalIy I miss the old school pit bbq days.
Fantastic info could listen to you for a long time thanks you so much
I built a reverse flow. Think I’m going to add a second smoke stack to be able to run it as an offset.
Hybrid
Glad to see your sticking with it. I like all that knowledge being passed along. I still want to build one, but as with most things it has to wait. I think your channel should get more hits, but a niche channel is one that so many people never think to click on. Here's to a brighter future for your channel.
Not knocking you either, but I see so many other channels a bit bigger but they do not pass on near as much good knowledge as you do. That is what I mean. No offense meant. I guess mean good work should be recognized more. A thing lost on the masses now days I am afraid.
@@Nope-t5l cheers brother that’s exactly what I thought you meant🍺🍺
Good information.. thank you
hey frank. i absolutely loved this video! i have been building pits for a while and mainly stuck with baffle plates. recently me and my father decided to tackle a 1000 gal smoker for ourselves. started doing research and came across darin yoders pit and instantly loved the design and this video just solidified my choice to go with a scoop baffle. i was even more excited to find out he built off your plans! so the materials i have is a 1000 gallon tank, 500 gallon tank with the ends cut off and a 30" pipe. so my question is how exactly did u help darin with the round firebox plan. im doing mine the same with an insulated round fire box, only difference is where the 2 meet, my firebox will have a flat end on account of my dome ends missing from my 500gallon tank, is this something u could help me with?? thanks in advance! i love all your content!
awesome! thanks! so truth is I actually am working on some updated plans currently that show the round firebox and baffle set up. It's gonna be a little bit but that would be the best way to help.
Also, be sure to check out my BBQ Pit Engineering online course on SmokerBuilder U at: smokerbuilderu.com/spaces/13125148?
I host the live class each wednesday night for free but the replays are in this section.
I did talk at length about these type of builds!
@@SmokerBuilder wow! first off im amazed at the quick response! im an even bigger fan now! lol. i will definitely check out the online courses! not to be pushy or rush perfection but i was planning on starting my build here in the next couple weeks, i still gotta build a leveling roller sled so i can roll the tank around my driveway, but do u have any time frame on when those plans will be available? i will start working on the cook chamber first so that will kill some time so ill probably be purchasing the 1000 gallon plans available now to get started.
@@mikegarza2715 I plan to do the 1000 with a 250 firebox first. it should be done in 2-3 weeks from Monday. I do have a ton this information and even a bunch of whiteboard drawings in the classes mentioned above also 👍🏻
@@SmokerBuilder awesome! thank u sir, i just submitted my request to join!
awesome!@@mikegarza2715
I bought a reverse flow from home depot ive been learning on. ive been learning something new every time and every new video i find like this one. So far my reverse flow plate can be flipped upside down and has a charcoal grate to be used as a grill also which is cool. So far the best beef ribs from costco that i ran i used charcoal inside the chamber off to the left side away from my firebox and had the ribs in between my firebox and charcoal. 4 hours later and they were the best ribs i have ever had. have tried diff ways after and so far nothing comes close but im also new and learning about fire management and temp control
Stick burners are definitely a learning curve no doubt. If you haven’t already go over to smokerbuilderu.com and there is so much information on building and fire management. Lots of great stuff in there. Thanks
Great info. Thank you.
No problem buddy!
Pretty cool. Thanks
No problem brother! 👍
#1 way to choose the right style smoker between reverse flow vs an offset, is to choose an offset.
Very insightful! I was thinking about saving a little $$$ on a reverse flow but now may be leaning back to ponying up $$$ for an Outlaw?? Could you perhaps do a video on pros/cons of raised fire basket (Outlaw/Shirley) versus building fire on bottom (workhorse/franklin)?
Love Stick Burnin’!! Great info 😁👍👍 New Sub.
Do you have or going to make available plans for Bingo?
At some point, I’m sure we will, but this time I’m pretty backed up with other projects
Everything you say makes pretty good sense The only thing about the scoop I would be concerned about is air flow to the fire because the air doesn't come just from the rear but anyway I have a question for you or your insight I have a Brazos I don't think they're baffle plates thick enough I like to go like half inch and then open it up about two or three inches so it's more direct with the tuning plates and running the exhaust down below the tuning plates so the heat goes straight across the bottom and you don't get so too much heat into the
Cook chamber
What do you say about all that?
are any smokers more wind resistant for around 15 mph wind?
I’m not aware of any that are specifically designed for high winds
In a hybrid smoker, if the RF baffle is removable in the reverse offset smoker option, this baffle will have smoke leak issues to the cooking chamber?
Also, in the regular offset option I know I want the stack to be at grate level, but in the reverse option I want it to be at the top of the cooking chamber? Would that location be alright or it will also need to be located at grate level? The reason I want it at the top of the cooking chamber is that I want a cylindrical firebox with a lid so I can sear meat when needed but if I put the stack and collector at grate level I couldn't open the firebox lid.
Yep, there will be some smoke leaking between the running plates but it will not affect anything at all.
On the reverseflow smoke stack it should be at the top and the offset smoke stack works best at the grate level
@SmokerBuilder so far the only tradeoff I can see of putting the smoke stack in the top of the cooking chamber is that it will reduce the size of the cooking chamber lid so they don't interfere to each other.
@SmokerBuilder sorry to bother you again but it came out a new concern about the hybrid smoker option. Since there will be two smoke stacks, when I run it in reverse flow option I was planning to put a piece of metal in top of the other stack like a cap. Would that cap be enough to prevent smoke from coming out of the stack? Assuming that there is no leaks from the stack that is being blocked, that volume would anyway be occupied by smoke, do you think that would be detrimental?
@@__-ul7cc no problem, the plate will work fine to block off the stack. Any leaks will no matter or effect performance
Do you think a vertical baffle style works on a "backyard" offset sized smoker? Like the very popular 24" x 48" sizes with a 24" x 24 - 28" fire box?
Will the smoke flavor be better in a reverse flow vs a pellet grill? Like will you get more of a smoke flavor?
Can the exhaust stack on a reverse flow offset draw too well? Folks who use offsets like to discuss draw and how well that happens so I’m curious if that is possible. And if so, what is the result or problem of too much draw on a reverse flow offset smoker?
It'd be nice if you could show a picture or Draw Something while you're talking some of us are beginners and we don't know much about smokers
Doesn’t the fat rendering unto the tuning plate or baffle plate on a reverse flow add to the smoke flavor? Not the same
as hickory or oak but a different smoke flavor profile non the less… personalIy I miss the old school pit bbq days.
Doesn’t the fat rendering unto the tuning plate or baffle plate on a reverse flow add to the smoke flavor? Not the same
as hickory or oak but a different smoke flavor profile non the less… personalIy I miss the old school pit bbq days.