Is 250 Too Big For The Backyard? 1 Year Update & Biscuit Test
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- Опубликовано: 5 июл 2024
- One year update on my 250 gallon offset smoker from Big Phil's Smokers. Is 250 too big for the backyard? How does it run? Finally able to do a biscuit test on it. Thanks for watching!
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Awesome brah!!!..I've been working on my own 250 gallon smoker and have times asked myself if it was an overkill....but after watching your vid you have definitely encouraged me to continue with my build!!...keep smoking and keep making vids bro 👍
Thanks for the kind words Oscar! Good luck on your build. I'd love to see your 250.
That’s an awesome 1 year update!! Great video! Still looks like a bad ass smoker!
Thank you! Appreciate you stopping by
Thanks for sharing how you clean it. Not many people really go into how they clean their tanks. Keep you smoke light and blue!
Anytime! Thanks for stopping by
Ok I can admit it.. I have smoker envy!! That is a beast of a pit , Sir..!! Love the huge burn box love the huge stack and collector and love the grates.!! This would fit so perfectly on my deck!!! Haha. Dude.. that is a super nice rig you got there!!!
Appreciate that Andrew!
So close to 1k subs! Always a great watch, great job fik! Our 288 is almost done being built by Harper, you definitely convinced me that a 250 is the perfect size. -Justified BBQ/Nick
Hey thanks Nick! Oh man, Harper makes beautiful pits. Can't wait to see it. On casters or trailer?
@@fikscue it’s on a trailer
This is a great video! A great looking 250 as well. Thanks for sharing bro!
Thank you for watching!
I’m digging that smoker. Looks nice, aging well and runs smoothly.
Thanks Zach! I'm really blessed to have gotten this when I did.
Great Video Fik!! Can’t wait to get my big Phil smoker!!!
Thanks buddy! I'm anxious to see your pit too haha
That thing is a beaut! It was cool to watch the biscuit test in tandem with you walking around the smoker and temping it. Great to see you upload again, brother 🙏
Thanks for the kind words, Ant. Appreciate you stopping by! 👊🏼
Fiks that big phil smoker is the truth brother! Such a highly functional work of art. And I can tell you love the craft of bbq. I really appreciate you taking the time to share your pictures and your time with us! PEACE!!
@@WookieLove1 Thanks for watching!
Great video and killer smoker! Try pulling your fire back closer to the firebox door and it may help that high temp issue you’re having. Keep the videos coming!
Solid tip. Thank you sir.
Great video. Can't wait for my 250 to arrive. I agree about the top rack. I'd mainly use it for hotter cooks like chicken.
Looks like you need to upgrade to a 500g next lol. Thanks for always responding to my questions on IG. More videos
A 500 would be nice lol. Hopefully in the future. Thanks for taking the time Huy! More videos coming
Great video and update 👍
Thanks brotha! Appreciate you taking the time 🙏🏼
Great video! How do you like the insulated firebox? Does it’s worth it? Do you see a difference on the smoke flavor and the wood consumption?
Love the insulated firebox. Definitely worth it. Retains heat longer and saves on wood consumption. As for smoke flavor, I'd say firebox insulation plays a very minimal (if any) roll on it. The way your smoker draws would be the big factor on that one. Thanks for taking the time, Marcello!
This is awesome. Thank you for all the tips and info on this smoker. I went to see Phil last week and he told me about your smoker. I’m in the hunt for mine next year. Also my wife loves the song in the background. What is the name of the song. Thanks again and continue to make dope Vids. Much success to you.
Thanks for watching, Brandon! I wish I can tell you the song name, but it's something my daughter picked from RUclips's song list.
I want a 250 for my backyard to be able to cook all my meats plus sides like mac and cheese, beans, etc all in the same cooker, thank you fr posting this.
I was going to make a 250 gallon smoker, but i got a deal on a 500 gallon tank. Thank you for sharing your experiences with your 250
How much more bigger is the 500
A 500 is about 11ft long and 37" across
great video brother, love it. Got a 250 comin in August and cant wait to take my game to a new level. Right now I use a vertical and horizontal pellet smoker for my pop up and catering.
That's awesome! You'll have tons of fun with the 250. Thanks for taking the time!
Nice 250 my man.. I have a 288, I tossed the top racks. I'm not sure I've cooked more than 9 briskets at a time in it. Why are you going 288?
@@lawrencegarcia1370 Thank you! If you're asking why I didn't go for a 288 it's because it wasn't widely offered by builders as the 250 gallons. Who built your 288?
@@fikscue homemade by a couple barbeque nuts...
Loved the video. Love seeing how different people run their offsets. Do you think elevating the fire makes the top grate unusable, and the proximity of the fire to the bottom grates makes the 1st third of the bottom grate too hot also?
Just asking of course, not criticism. If you ran the fire closer to the firebox door and cooked on the bottom if the firebox, do u think that would help lower the top grate temp and give you more usable grate space?
I didn't use the coal rack in the beginning, just the bottom of the barrel. Pretty much the same results as far as the temps on the top grates and bottom near the firebox. The main difference with this setup is it prevents the ashes from being pulled into the cook chamber by the draft. I hate it when it gets on my protein lol.
Don't get me wrong, those hot spots that burned the biscuits are still usable for searing. Great even. Just not on what I cook the most, which is brisket. Thanks for stopping by!
@@fikscue cool. Good to know
Hey brother. Awesome contents you have. Question, where do you place your smoker in order to prevent it from rusting? I used to put a cover on my smoker after it cools off from my cooks, but after awhile it becomes a hassle to do it every single time . Thanks.
It's just outside in the backyard. Used to cover it too, but you're right it becomes too much of a hassle to do. Rust is inevitable on metal. All you can do is scrub it and put oil to periodically remove them.
Awesome! Nicely done 👌
Thanks Ed!
Fik, l like what your doing.
I’m going to pick up a propane tank this week. I’ve been undecided about the size, originally I was interested in a 120 gallon tank.
Now I’m thinking of a 200 or 250.
The dimensions for the 200 are 27x87 inches. The 250 is 30x92 inches. I will let what’s available at the propane supplier determine which one I select. The cost is $50 per tank, I want two but I think my wife will explode.
A friend of mine gave me a stick welder, I’ve never used one, and have enough friends that can chime in and help when need be.
This will be my first build and so looking forward to it.
Thank you for sharing your knowledge and I will try some of your techniques.
Take care!
Awesome pit bro. Just a question. Why are the temp gauges on the seams and not fixed to the middle of the doors?i see some do doors and others fix them on the cooking chamber seams. Is there a difference here for better results?
I think it’s the pit builder’s preference. Although by putting them on doors it has a chance of being slammed and can mess with the calibration. I like it not being on doors so it can still measure the internal pit temp when doors are open. Thanks for watching Neelan!
Great update , I've always wondered why they never build the lower rack to pull out ? Seems you would be able to utilize the upper racks and lower easier.
There's some builders that do pullout bottom racks, like Backline Smokers. You can, however, render the middle part between doors unusable and lose cooking space there.
Shout out @Fikscue #Awesome Cooker coming at you Live from South Texas :)
Thank you sir! Appreciate you stopping by
Nice pit and great video!!
Thank you sir! Appreciate you taking the time
Thank you for this information 😎
If you don't use the top grates often, I suggest removing them, cleaning them thoroughly, oiling them and storing them. Keep them close in case you need them for something unplanned, but this will preserve them somewhat in case one starts to warp or rust.
Thanks for the tip, Michael. I store one, and keep one in the smoker. I use it to finish my chicken or anything I need to sear.
Great info brother!
Thanks man!
Dude this was an excellent video, really down to earth. You explained a lot of stuff. I really appreciate it. I'm really trying to get into cooking brisket. Thank you man
Thanks James! You're gonna have a lot of fun cooking brisket. Let me know if you have any questions.
@@fikscue Thanks I will👍🏾
@@fikscue I do have a question. Is there anyway to set up the smoker, so I can use the space at the top, so I can cook briskets on the top shelf also, without it burning the meat?
@@jamesbarber4765 What kind of smoker are you using? Most offset cookers will have the top hotter because heat just rises up before exiting the smokestack. That doesn't necessarily mean meat will burn up top though.
@@fikscue I haven't gotten one yet. I have an opportunity to get and old fuel tank, it looks about the size of your smoker, it's pretty big. I wanted to have one built like yours, so I was doing some research and came across your videos. I figured if I got a good enough recipe and instructions for cooking brisket, I could cook and sell some bbq on the days that I'm off work.
Is that firebox set up you did with the bricks and racks? If so, would you do a video about it?
I don't use the log rack setup any longer. I did however talked about it on this video: ruclips.net/video/0lnqsBR9rrU/видео.html at minute 5:35
Curious how the meat probe passes through the smoker? Awesome video BTW!!!
Nice pit! What type of digital thermometer probes are you using?
Thank you! I'm using the Thermoworks Smoke X4
#fikscue
How long did it take @7:00 to get the smoker up to temp?
also thank you so much for the upload
About 20-25 minutes
Awesome video! I'm making a pad in my backyard for a BBQ station. Hopefully I can get a decent smoker soon ✌🏼
That's awesome! Can't wait to see it. What size smoker are you looking to get?
@@fikscue small offset, 100ish to start
@@Appetite4ATX That's a good size. Can fit a few briskets.
Big but awesome cooker my friend 👍
Thank you sir! 🍻
Great vid!
Thank you!
Just got my 250 from Phil. Seasoning it today!
Congrats. On casters or trailer?
@@fikscuegolf cart chassis with skinny golf cart wheels
Nice. I have 1 that's made out of 2 55-gallon drums
That's awesome
Who made the pit ? A very good job on showing it to us . Thanks
Thanks, Jeffrey! Pit made by Big Phil's Smokers out of Caddo Mills, TX.
thoughts on using diamond plate for the doors? maybe even as sliders?
Not familiar with the diamond plates' thickness, but might work on the firebox.
Great video brother and very informative. I just subbed to your channel.
Thanks so much! Really appreciate that
You need what’s called a deflector plate on the cook side by the fire box. Most of the new pits are being made with them now to prevent the hit spot closest to the fire box. It reflects the heat down and away from the very front of the grill. Easy fix to a nice smoker.
I don't like any kind of baffles. Had them with my Old Country pits and don't like how they cook. It makes them bottom up cookers. Offsets should be top-down cookers.
Question about the probe ports. Does smoke leak through them holes?
Yeah, but not enough to affect the cook or anything.
Great video! Building me an offset now, hope to share it with you soon. Boy you are mellow AF! LOL!
Thank you! What size offset are you building?
@@fikscue I really have not clue. It's an old oil drum 36 diameter x 5ft long. These calculators online are confusing, but its bigger than my 125 gallon fish tank. LOL. I'm thinking 150-200. What I have been doing is looking at everyone's smokers online and adding features that I like to mine, lol. I have another channel I'll post the video too when it's done.
Fiksue, I have a 250gallon smooker very similar to yours but it's uninsulated and i am burning a lot of wood,I am thinking about wrapping outside with insulation,
any ideas ?
Insulation should definitely help with fuel consumption. I'm not sure about the best way to go about it tho.
Awesome pit! I’m looking into getting a 500. Is this a big Phil’s?
Yes sir it is a Big Phil's
Is that a big Phil or fatstack model? I want the same one. That rustic look is is sweet.
Big Phil's
Love the smoker...you wanna add a reflector plate where your firebox hole comes through...it will block some of that heat on that end and keep that end from running so hot and it'll burn within 2 -4 degrees difference all the way across bottom and top
Thank you! I tried that and didn't like the results. The plate only pushed the hotspot more inward toward the stack lessening the even temps area on the bottom grate. As for the top grates, they're always going to be hotter no matter what since heat rises up, and I'm ok with that. I can always use the hot spots to my advantage.
Reflector plate?
@@epickleuva He probably meant the baffle or deflector plate.
@@fikscue figured.
How much did you pay if you don’t mind me asking? Been looking at these for a minute
Are those just regular bricks you use in the firebox?
Yes
Pro tip: Drill a hole, or two, at the bottom of the smoking chamber and hang a bucket for the grease to drain in. Get more cooks out of it in between maintenance.
Thank you! This 250 has a 1" drain with a ball valve near the stack side. I always keep it open and have some kind of container underneath to catch all the drippings. What you see on the bottom of the chamber is the remaining and only a tiny fraction of what drained out.
Great video! Do you ever run a blocking log or water pan at the firebox end?
Thank you Joshua! I used to put a blocking log but not anymore. I found that the point on my brisket closest to the log heats up quicker. Tried moving the logs around but never really liked the results. I think I'm better off without it. I always use a water pan whenever I'm cooking brisket. I have a perfect spot to rest my water pan just above the end of the firebox inside the chamber on top of the exchange. I don't use water pan when cooking other proteins.
Anything you would do different on the location or number of temp gauges or probe port placements/quantity?
@@joshuaweber1172 Probably not. They're where they're supposed to be. Now I hardly use the Tel-Trus only because I'd rather rely on the digital thermometers so I can be inside preparing other things, but I look at them once in a while just for comparison sake.
How are you hanging your water pan - appears one side is on top shelf bracket - what is the other side sitting on?
@@hojobbq The other side just rest on top of the firebox part that goes inside the chamber
Do you get good smoke flavor? Heard one guy say they draft so well that you don't really get good smoke flavor. Your thoughts? Also, when you're doing your catering do you get it ready the night before and reheat?
I think I was the one who mentioned not getting as much smoke flavor on this 250 compared to my Pecos haha. There are ways to impart more smoke on your meat, such as playing with your dampers and choosing a different wood type. But yeah, I do get a great smoke flavor on the 250. I take a great draft over more smoke flavor any day. As a comparison, my Pecos would get more smoke but the meat doesn't cook as well because of the draft situation.
No reheat for catering. Brisket comes off long rest as we're cooking other proteins and sides. We pack everything fresh and hot.
@@fikscue thank you
So even without covering, water doesn't go inside the chamber? Is that because is very well built?
It doesn't, but I also put some gaskets around the door. Without gaskets water will leak inside at some spots.
I've had this size smoker for almost 30 years. You do not scrape off the soot. It is flavoring
After a good year of use. Maybe 25 -30 cooks of broakets and ribs, you can burn off the grease. Othrsise every 2 years. But do not scrape it. If you want to season outside to keep away rust, use oil used cooking oil. It will cover well and is free
I don't want any soot on my food. I always scrape off the top of my cooking chamber before each cook so it doesn't fall on my proteins,
I build. I'm not building a smoker for the backyard. It's not "My" backyard. If you know what I mean. I just might have unwanted company. I like the set up though! Perfect.
You just need to be spraying for smoker down with some pam every so often. That will keep the surface rust resistant.
You can do 225° for the bottom rack temp next to the fire. Which will put your top rack at 275°. Then rotate briskets every hour or two.
Bottom front next to the fire moves to the top rack farthest back and away from the fire. And the top back moves to the bottom front closest to the fire (swap). Then, top front next to the fire moves to the bottom back farthest away from the fire. And bottom back moves to top front closest to the fire (swap).
Next movement.....
Bottom front next to fire moves to 2nd from back on the top. And 2nd from back on the top moves to bottom front next to fire (swap). Then the top front closest to the fire gets swapped with the 2nd from the back bottom farthest from the fire.
Finally the bottom front next to fire moves to 3rd from back on the top. And 3rd from back on the top moves to bottom front next to fire (swap). Then the top front closest to the fire gets swapped with the 3rd from the back bottom farthest from the fire.
That's a lot movement haha. I try not have anything on top of my brisket when I'm cooking because any drippings falling down will mess with my bark formation. I also rotate my briskets only after wrapping for the same reason. Thanks for dropping in!
Howdy sir,it's been awhile. Your 250 is looking great. I received my Lonestargrillz large Insulated Vertical Smoker last spring and love it. Wasn't able to do catering like I wanted last year but this year is already looking great. Anyway, back to the question of the day. Is a 250 to large for a backyarder cook? I feel that is a definite yes. Let me explain my thinking. My IVS can cook depending on the size of the briskets between 12 and 16 briskets at one time. Wonderful for catering even some restaurants but entirely ridiculous for a home cook. I understand how much easier it to use vs the Pecos. I have one myself. However a person can get a really nice quality Smoker from say Lonestargrillz, Yoder,etc that is big enough to still do a couple of briskets and a pork shoulder and throw in some racks of ribs for far less then you spent on that wonderful 250. Definitely less then my IVS. You and I have gone up a level or two since the Pecos. It's not for family and friends. It's what we need to take care of our customers. That all said I'm considering building a 250 or a 500 gal Smoker this winter because as wonderful that my IVS is,I believe by midway through summer I will be running into a capacity problem again and I want to stay ahead of the problem. So good luck and stay safe. Have a great day 🌤 👍🔥😃
Hi Victor, good to hear from you! I guess I forgot to mention about the pricing aspect of the 250. They are about double than what it was just a year ago. I definitely would be looking into other alternatives like a Lonestar if I were looking for a pit right now. I'm sure Lonestar have increased their prices too, but these custom pit builders are in such a high demand that they can charge exorbitant prices.
Pricing aside, I feel that this 250 is not too big for the backyard because it's fuel efficient enough for doing small cooks but have that extra capacity if you are cooking for a big party. Now I've seen people with a 500 or even a 1000 gallon on their backyards, but I'm not sure what they're using them for. 250 is where I draw the line haha. Hey, did you ever get an instagram account? If you do, hit me up there @fikscue. Easier to connect. 🍻
@@fikscue I did get a Instagram account. I'll get back to you on it. I'm not yet fully awake yet. 😴
Nice pit, what is the size of the firebox?
Kevin from holland
Thanks Kevin! The firebox shell is 30 x 30 x 30 (inches), and it has a 24 inch diameter pipe inside it.
Is that clear coat high temp paint?
Yes sir
Good video...im looking for a good back yard grill...can u give me a round about price u gave for that one
Thanks Michael! This smoker was 4K when I got it. Might be more now.
You have an amazing offset smoker! I love The Rustic look that you have in my offset smoker I just did the basic high heat proof black color. May I share a secret that I felt that works with cleanup I aligned aluminum foil pans in the bottom so it can get all the grease fat from the cook. Plus the closer to the Firebox you can add water to the pans and it will add moisture and you won't have to Spritz this much. Try it out I'm sure you will find out the benefits of that let me know
Thanks James! How big is your offset? When mine is filled with briskets it's about 30 inches wide, so foil pans might just be too small. As far as the water pans, I put it there for brisket cooks. They do add moisture to the chamber. Appreciate you spending the time man
@@fikscue of course mine is not as long and as wide as yours mine almost 4 ft in length and about 24in in diameter at the widest but I'm sure you can find a very large Square aluminum foil pan they sell here at my local Dollar Tree store. The reason why use those out because they can be disposable and just lay them out and let them pictures Falls they can because most of the dripping is going to be near the center anyway. But I will this summer have somebody to weld a baffle plate inside the smoker Saudi initial heat from the fire box won't be so intensive
@@fikscue I'm not in the catering business like you but my Offset Smoker is over 10 years old and as you know doing each year you learn something different about your smoker and what you would have done to it or what you would do. I think I want to get an upgrade and get me or have me built-in reverse flow smoker so I can add warmer boxes to it I think that'll be my next step I wish I could send pictures on here so I can show you my smoker and what I mean about the aluminum pan drip pans
@@jamesmoore1743 Send me a pic on instagram @fikscue. I'd love to see it!
So that's about 12inches from the firebox is the infrared zone on the bottom rack?
Yeah, i call it the sear zone lol
@@fikscue lololol i like that the sear zone lol
What brand digital thermometers are you running?
ThermoWorks
It is perfectly okay to spray your cooker with any vegetable oils in a spray bottle all over and run a fire up to 300 degrees or better just to keep your smoker well oiled and seasoned. Once rust sets in your grates ?? It’s way no bueno. Wire brush it prior your dummy cook
Thanks for the tip! My grates never rust. I treat it like a cast iron skillet. The outside of the smoker however, I don't care too much if it rusts. Easily fixable when I want them off.
How do you transport your grill for events?
This smoker does not travel anywhere. I have another one on a trailer for events.
What brand of temp probes are you using ?
ThermoWorks
Have you sold this 250 yet since you got your big millscale?
No, I still got it.
can you cut the top shelf down some
For what purpose?
What clear coat did you use?
I am not sure. All Big Phil said was high heat clear.
What kind of wood do you use?
Almond
Definition of more money than knowledge
Enough knowledge to get me on this list: www.sfchronicle.com/projects/best-barbecue-restaurants-bay-area/?sid=6297cefd1fe1fb49740a696c
Did you get your stack damper put on yourself?
No Big Phil did it, but I had to pay extra for it ($100).
@@fikscue thank you
I'm a welder ,damn bro nice unit no question who ever did that . But there is nothing u can do about oxygen moisture and time that equates to rust invest in a hole lot of wd40 or any good oil spray
Thanks for the tip! Pit is made by Big Phil's Smokers
The rust will keep coming no way to stop it
Yeah just like a cast iron skillet. Just gotta maintain it.
Never clear coated any of my pits I always oil spray them and they turn black like cast iron
Are they painted or raw?
@@fikscue when I build them they are raw I heat them up and then with a 2 gallon pump sprayer hose them down when they around 450degrees and it immediately hits the smoke point and turns to a cast iron like seasoning and each time from there on I cook on mine (about 1 time a week) I save all my drippings(I have drains in mine that drain the drippings into metal bucket. I will wipe it down with a rag of the drippings while things are cooking to build up the seasonings further and after a couple times of doing that they take the seasoning and won’t rush for longer periods of time between seasonings
@@draco2202 That's awesome! Thanks for the tip. I sometimes use tallow since I make a lot of them, but find that regular canola oil sprays work just as good and less messy.
I like the technique, using the biscuits to find the hot spots. Check out our page, for a little different take on BBQ videos!
Food grade grease will stop the rust on the hinges
Interesting. Will have to give it a try!
@@fikscue that was told to me by pit builder David Klose
Perfect size smoker for the backyard. Its an all purpose size smoker. From parties, family cookouts, to catering you can't go wrong
Completely agree. Thanks for taking the time!
How big is the firebox
30x30x30 inches with a 24" diameter pipe inside it.
Who built your pit?
Big Phil's Smokers
How much did your 250 cost? Just like it is!
This was $4K around 3 years ago. Check with Big Phil for current pricing.
Lol I'm about to start working on a 1000 gallon.
Nice! Would love to see it
Something thats odd with the grids. Why isnt there a U shaped profile for the topgrids, to have safe slideouts with no risk of tipping over?
Why isnt the first floor grids extendable? Then you would be able to reach everything.
A designflaw.
The top racks have latches in the back bottom of it that holds the rails and prevents tipping when pulled out. As for the bottom racks, it's not a pullout like the top in order to maximize the space.
@@fikscue ok..that solved my top rack question 👍
But still..the lower racks would not be physical smaller if they had a pull out function. Its also the place that really needs a pullout, due to the width and top racks positioning.
@@hunkenpunken Having a bottom pullout rack means it has to be built higher than it is now to accommodate the tracks, which translates to even shorter top clearance.
@@fikscue Why? Just make the opening 3cm wider....
@@hunkenpunken You’ll give up an inch to have bottom sliding racks along with the in between space you’ll be giving up by having 2 doors. Most folks don’t load bottom & top racks but here & there due to the temp difference & rotation requirements. Most of these bigger pits only run drop in main grates 👍
can people tell the difference in flavor from one offset to another? great video btw!
I think so. I can tell the difference in the smoke flavor on my brisket with the 250 vs OC Pecos. Less smoke flavor on the 250 probably because how much greater and efficient the draft is compared to the Pecos, so fire burns cleaner. But you can also play around with your smoker/fire if you want more/less smoke. Thanks for taking the time!
@@fikscue thanks for the reply.. looking at a 125..
@@nerves That's a good size
Who made it for you?
Big Phil's Smokers
Who made your smoker?
Big Phil's Smokers
@@fikscue Thank you!
Your backyard is big enough to accommodate that size smoker!....Nothing is ever TOO BIG for a smoker!....LOL
Agree
Have it turned into a reverse flow dude your temp will be same all across
I'm ok with not having even temps all across. It's actually preferred for cooking brisket. Thanks for taking the time, Matt!
Salam kenal Mas Fik! Saya orang Indonesia yg suka smoking meats juga. Tinggal di Houston. Mas dimana?
Hello salam kenal Haniel! Saya di SF
The 250 cookery Fatstack ya? So pretty.
@@hanieltrisna bukan, 250 by Big Phil's Smokers
Top rack would be a good place to bake potatoes.
Definitely
rub the potatoes with lard and rap in foil. promptly bake in your beautiful smoker. Delicious!
@@johnwehunt4305 I like beef tallow better on potatoes 😉
if you keep the smoker seasoned you shouldn't have problems with rust...gotta treat a smoker like an iron skillet...
Most definitely 💯
You still did the 250 after another year?
Yessir
Yes, but only because you have those little tiny baby wheels on it! Lucky you can even move it!
Haha looks can be deceiving. These wheels are super strong and sturdy. Yes, not easy to move the smoker around due to its weight, but I don't need it to be.
How sad is it that I thought the top rack would be colder than the bottom rack……
Pleas loose the background music. You talk way to soft to add music. Hard to hear you
Thanks for the feedback
Agree
But Its Helping you Make Money For Your Cooks business but Its Looks like a Is win win
Thanks Glenn! I think so too 🤝
@@fikscue You Are So Welcome
I want one but to much $$$$
Invest in audio equipment and talk louder . It’s a pit outside of course it will get rust 😂
Yessir. Thanks for watching!