@@_thisisdavid Do you have a running list in your head? Because I have a running list in my head. Like to replace the 14 year old car in three years. If I get a new truck, like Frontier or Taco w/ manual, I'd like a fishing kayak and trailer. There's one shotgun that I've had my eye on. And I think I'm done. When your nest is empty, you gotta fill that void with something, am I right? LOL
I am a fan of American ingenuity and this mini Chud Box absolutely IS. Just ordered one for June production and it’ll be a welcome addition on the ranch along with my other grills, my offset smoker and barrel smoker. Something about that TX style direct heat BBQ that justifies this purchase of a truly unique cooker. Well done Brad! 🤠
It’s absolutely as advertised y’all. It’s extremely well made, easy to assemble and easier to fire it up. It’s a joy to cook on and I can see it replacing 3 cookers as it really does it all other than “low and slow”. That said you can still smoke on it. Absolutely happy with my purchase of the Mini Chud Box!
Love the new chud box. 2 things I would change is 1 a cutout for a removable ash tray on the bottom. And 2 U out the sides for the rotisserie so your not loading and unloading the shaft over the heat. (To eliminate any chance of dropping in hot coals) Make slide in covers when rotisserie is not being used. Just ideas.
"Boiled linseed oil" is not just linseed oil that has been boiled - it contains things that are not food safe to make it polymerize faster -which is what it's being used for in this video. Linseed oil will polymerize hard in a few days to a few weeks with heat - where boiled linseed oil does what you see here, in just a few minutes or hours. I note that Brad did not use it inside the pit, and that's good. personally, I'd stick with food safe linseed oil on the outside and do a lot of cooking for the first few weeks to build up the coating on the outside like you'd do with a cast iron skillet. But if you do use boiled linseed, don't be tempted to use it on the inside.
I love the shiny black finish that the linseed oil produces, but yeah, after seeing the Mad Scientist video, my immediate reaction to this was, "eeeeeeeeeeeehhh!!!"
Yea I'd just use Crisco or regular veg and keep it tarped when not in use. You would probably have to refresh the seasoning based on how frequently and what temps you cook at.
Love seeing the iterative process in action! was a great 1st design and this redesign is equally great. you can really see how bringing in the manufacturing company helped out and simplified the design with bends and plasma cut parts.
You probably didn’t have much choice as to the price since you are farming these out….but for $2000 it’s a Kamado Joe all the way. Or I would order a similar design for 1/2 price from Allen’s in LA.
I like it and really would love to have one. But for $2k it should come with a rotisserie and the upper charcoal basket for direct grilling. That’s really priced way to high!
@@ryanfriedrich7202 not in a million years, not with this quality of materials and construction. The price is high but it has to be to get this quality and still be profitable to the company.
Glad to see you went with bolt on castors over the welded ones. Your customers will enjoy this feature as castors are the first thing that fails and need replacing.
Congratulations, your product is much admired, and the thoughtfulness of design is obvious. My last 25 years I was a modelmaker for the "worlds largest supplier of tool storage" hence your 46" unit in the shop. You have made a very needed small cook machine, and did it very well. I can see some of the top quality functions to your unit that I would have insisted on. Good luck, I hope you become very tired keeping up. Remember it's only fun if you enjoy it. I literally whistled going to work. I wish you the same. Ed
Dude, 1000% props for designing and manufacturing something super high quality that is also made in the states by a small business. Your the fucking man 👍🏼👍🏼👍🏼🇺🇸🇺🇸🇺🇸
Pretty sweet! One issue though. How do you use the rotisserie? Looks like the skewer has to be set before you can put your meat on and then remove it. Am I missing something?
its a work of art, I have been a tin bender for 40 years i want one whit rotisereie or how ever its spelled. next time i do ribs im goiing to use brine
Thats a great Pit! The only thing that would make it even better is adjustable height of the grill grate and or the fire basket. So that you will be able to do even really big things like a whole turkey inside it. And you will be able to use your coal more efficiently by just bringing it closer to the meat.
Beautifully done, Bradley!! A work of BBQ Art. Please tell me what is the distance between the bottom of the firebox and the cooking grate?? 18" or so??
If you drop in that grill add on and put a water pan in there instead of charcoal. Could you get a bit of bottom protection well cooking a brisket in there? Kinda like the wsm? If you dont have an offset smoker.
Keep it up my guy, you are a great youtuber and love your recipes, energy, and overall content. I hope to see you hit 1 million this year jest keep doing what you're doing and try to get some collaboration going. Wishing you the best from Dallas!
Looks nice. I like to do chicken wings instead of biscuits for my "Don't let the fire go to waste," test. Because who wouldn't rather have wings than biscuits anyway?
Sooooo...... upcoming pipe smoker build coming up?? That would be awesome!! I love your videos and you have tried so many new bbq things from them. I have a 10ft joint of 20 inch that I want to make a smoker out of. My only hold up has been figuring out what to do where the fire box meets the cook chamber. If I should just weld them together and call it a day, or make some sort of diffuser plate, and I don't know how tall my stack should be for the size of my cook chamber for it to have good draw. Hope a coming soon video can answer some of this for me. Thanks for all you do to help all us backyard dudes make the best food we can.
To use that rotisserie, wouldn't you need to put it through the first hole, get all the chicken on there, then get it through the next hole? Rotisseries I've seen usually have a notch you can just set the whole thing on instead of threading through holes, right?
This was my exact thought! Did you notice how he didn’t show the removal of the chicken from the spit, but cut right to the chicken off the spit in the kitchen? A slot is required for a rotisserie system. …and for that reason, I’m out.
What the temp range on the chud box ? Are you able to cook pizza on this at 600-700 deg?. Also if you ad a place for a heat deflector I bet this would become the ultimate smoker/ grill box
I'm no engineer or anything... but shouldn't the left side be a slot not a hole if you want to use the rotisserie? As it sits now you'll have to hold the chicken over the coals while trying to thread the rod through one hole the chicken and out the other. And then reverse that when it's done. I would think it'd be better to be able to stick and secure the chicken in the kitchen bring it out to the chudbox and lock it in. ... If I'm wrong what am I missing?
Excellent Brad - It looks like you've made a lot of improvements to a unit that will outlive most of the folks that purchase it. - A family heirloom - Cheers!
That's a nice, versatile cooker. I have a grill and my main complaint is that the charcoal trays are really close to the grate. Works fine for steaks, but I want to also be able to get that distance between the charcoal and grates....think I'm going to have to get a Chud Box!
Looks like a great upgrade though I wonder how you store the grate when the rotisserie is running. Not on the handle unless you attach the rotisserie underneath the handle.
Love it!! I'm due for a new smoker grill and that's the perfect size for little old me! Unfortunately not within my S. S. Retirement budget. I'm sick of cheaply made grills for $250-$300 that only last 2 yrs. here in central Florida! I'll find something somewhere though! Nice job!
That's so cool. I was looking at it and I didn't see wheels which would make it a no go for me, but now I see it's got them. I'll have to take a look at the budget because I'd like one.
How do you get the coals going and the get the bird on your rotisserie? You made two holes vs typical drop in like on a weber. Were you planning on putting the rod through the first eye dropper hole, sliding the bird on the rod and then going thru 2nd hole?
Have you ever tried to do a hanging system like you see in drum smokers? Being able to hang say ribs and have a half-2/3rds size grate for other foods could be a real nice touch.
You could probably just buy some rebar and cut it to length and lay it across the grill supports. If you watch some of his sausage cooks where he truly cold smokes he does something similar.
Not sure if I get hungry and watch your bbq videos, or if I fall down the rabbit hole and it makes me hungry. I only wish I had the spare dough to ship one of those 2,000 miles.
The new Chudbox looks amazing! I might have to build something like that for myself one day, once I tire of stacking cinder blocks that my wife makes me disassemble and put away each time. Also, the sad lineup at 11:22 looks like a scene out of WALL-E.
You should design a carbon steel griddle to fit the C box. Maybe make the griddle about 90 percent the depth of the grill to vent the fire box. Please feel free to send me one up to Toronto and I'll do some commissioning on it for you. 🙂
Heads up...i think you want to have your lock washer between the bolt head and flat washer.
Yup..I was going to mention that
@@machinistbytrade I'm not trying to be that guy but they are arranged a certain way for a reason. Glad to hear I'm not the only one who caught it!
Definitely lock washer on the bolt head not flat washer.
Indeed
Split lockwashers like that are a waste of time anyway. They actually make it easier for bolts to loosen under vibration.
I hope you are still making these after my daughter graduates from college, because I think I'd like to buy one as a graduation present... to myself.
I would like to thank myself, for putting up with you for all of these years. Now spread your wings and fly. Because I have things to buy for me
@@_thisisdavid Do you have a running list in your head? Because I have a running list in my head. Like to replace the 14 year old car in three years. If I get a new truck, like Frontier or Taco w/ manual, I'd like a fishing kayak and trailer. There's one shotgun that I've had my eye on. And I think I'm done. When your nest is empty, you gotta fill that void with something, am I right? LOL
this cracked me up!
Will you still be making these when I become a millionaire? Because that's the only way I'm going to be able to afford it! Lol 😂😂😂
Brad,
I was thinking as you were blacking this beauty out you were going to say " Don't forget the sides!"
Love the redesign. Very well thought!!
Come on people, A rookie mistake. Need I say more?
I am a fan of American ingenuity and this mini Chud Box absolutely IS. Just ordered one for June production and it’ll be a welcome addition on the ranch along with my other grills, my offset smoker and barrel smoker. Something about that TX style direct heat BBQ that justifies this purchase of a truly unique cooker. Well done Brad! 🤠
It’s absolutely as advertised y’all. It’s extremely well made, easy to assemble and easier to fire it up. It’s a joy to cook on and I can see it replacing 3 cookers as it really does it all other than “low and slow”. That said you can still smoke on it. Absolutely happy with my purchase of the Mini Chud Box!
Love the new chud box. 2 things I would change is 1 a cutout for a removable ash tray on the bottom. And 2 U out the sides for the rotisserie so your not loading and unloading the shaft over the heat. (To eliminate any chance of dropping in hot coals) Make slide in covers when rotisserie is not being used. Just ideas.
"Boiled linseed oil" is not just linseed oil that has been boiled - it contains things that are not food safe to make it polymerize faster -which is what it's being used for in this video. Linseed oil will polymerize hard in a few days to a few weeks with heat - where boiled linseed oil does what you see here, in just a few minutes or hours. I note that Brad did not use it inside the pit, and that's good. personally, I'd stick with food safe linseed oil on the outside and do a lot of cooking for the first few weeks to build up the coating on the outside like you'd do with a cast iron skillet. But if you do use boiled linseed, don't be tempted to use it on the inside.
I love the shiny black finish that the linseed oil produces, but yeah, after seeing the Mad Scientist video, my immediate reaction to this was, "eeeeeeeeeeeehhh!!!"
Yea I'd just use Crisco or regular veg and keep it tarped when not in use. You would probably have to refresh the seasoning based on how frequently and what temps you cook at.
Grill basket and rotisserie are huge! Only reason I couldn’t justify it before was it needed to still serve the purpose of a grill for me.
Love seeing the iterative process in action! was a great 1st design and this redesign is equally great. you can really see how bringing in the manufacturing company helped out and simplified the design with bends and plasma cut parts.
I like it. Unfortunately, it's way out of my price range for now.
me too thats why imma build my own similar thing.. good to have a welder
You probably didn’t have much choice as to the price since you are farming these out….but for $2000 it’s a Kamado Joe all the way. Or I would order a similar design for 1/2 price from Allen’s in LA.
I like it and really would love to have one. But for $2k it should come with a rotisserie and the upper charcoal basket for direct grilling. That’s really priced way to high!
Yeh more like 500 bucks
If you want a 20 gauge chinesium steel pit then buy one, if you want to pass it on for 5 generations get this. Simple as.
@@RadTac be honest, in 5 generations our people will be consuming a pill for their whole meal. people aint gonna BBQ
@@RadTac would love to see a 5th generation direct heat grill.
@@ryanfriedrich7202 not in a million years, not with this quality of materials and construction. The price is high but it has to be to get this quality and still be profitable to the company.
Hear me out. Mini Chud box attached to a smoker. With a panel that slides in out or some way to divert the fire/smoke to the larger chamber.
Well if it's priced anything like the Chud Press I'll need to take out a 3rd mortgage for this 🤣🤣
Glad to see you went with bolt on castors over the welded ones. Your customers will enjoy this feature as castors are the first thing that fails and need replacing.
Thinking when my Webber kettle needs replacing that I’ll upgrade to a Chud Box. Looks awesome!
I was like where am I gonna put this. Well, I guess its time to say goodbye to my weber.
The best part about this is that you get to design and use your own pit. That's dope to me.
I got my CHUD mini and just cant seem to stop cooking on it! This thing is perfect and customer support is fantastic.
Like a mini NC pig cooker. Only with a pig cooker one puts coals in the corners, not a fire in the middle.
Congratulations, your product is much admired, and the thoughtfulness of design is obvious.
My last 25 years I was a modelmaker for the "worlds largest supplier of tool storage" hence your 46" unit in the shop. You have made a very needed small cook machine, and did it very well. I can see some of the top quality functions to your unit that I would have insisted on.
Good luck, I hope you become very tired keeping up. Remember it's only fun if you enjoy it.
I literally whistled going to work.
I wish you the same.
Ed
It’d be cool if you could raise the fire closer to the grate instead of an insert. Also, is there a plate or something for indirect cooks?
Dude, 1000% props for designing and manufacturing something super high quality that is also made in the states by a small business. Your the fucking man 👍🏼👍🏼👍🏼🇺🇸🇺🇸🇺🇸
You could build fire in bottom, install an empty upper grill grate and block the holes and have a vertical smoker.
Pretty sweet! One issue though. How do you use the rotisserie? Looks like the skewer has to be set before you can put your meat on and then remove it. Am I missing something?
DUDE! That thing is awesome! Great job!
Congrats Brad. I hope you sell a million of em'
its a work of art, I have been a tin bender for 40 years i want one whit rotisereie or how ever its spelled. next time i do ribs im goiing to use brine
Any possibility of having waterproof covers made and available for sale for the Chudbox?
Thats a great Pit! The only thing that would make it even better is adjustable height of the grill grate and or the fire basket. So that you will be able to do even really big things like a whole turkey inside it. And you will be able to use your coal more efficiently by just bringing it closer to the meat.
Beautifully done, Bradley!! A work of BBQ Art.
Please tell me what is the distance between the bottom of the firebox and the cooking grate??
18" or so??
2k YES PLEASE!!!!!!!!!!!
Don't forget the sides! Rookie move
Watching this on my back porch while finishing up some BBQ pork shoulders and enjoying an ice cold beverage. Solid product gonna need one!
WOW!!!!!
Best BBQ channel hands down.
Its almost perfect, if it had a plancha/blacktop asseccory it would be perfect!
Love the attention to detail -- seems every piece of this puppy was thoughtfully designed for a great cooking experience. Keep it up! :D
The Chud box has come a long way! This iteration looks amazing. Simple, but great attention to detail and built to last.
Love watching you work in shorts and slippers!!! Priceless!!😂
Love watching the growth! Keep it up Bradley! CHUDSTIGE WORLDWIDE... wide.. wide
lol step bros is a staple in my life
I’m for sure buying one of these when I get back from my time in Asia
If you drop in that grill add on and put a water pan in there instead of charcoal. Could you get a bit of bottom protection well cooking a brisket in there? Kinda like the wsm? If you dont have an offset smoker.
Keep it up my guy, you are a great youtuber and love your recipes, energy, and overall content. I hope to see you hit 1 million this year jest keep doing what you're doing and try to get some collaboration going. Wishing you the best from Dallas!
Super happy for you, Brad! I can tell you're proud as well. As soon as funds are available I will definitely grab one!
Looks nice. I like to do chicken wings instead of biscuits for my "Don't let the fire go to waste," test. Because who wouldn't rather have wings than biscuits anyway?
Sooooo...... upcoming pipe smoker build coming up?? That would be awesome!! I love your videos and you have tried so many new bbq things from them. I have a 10ft joint of 20 inch that I want to make a smoker out of. My only hold up has been figuring out what to do where the fire box meets the cook chamber. If I should just weld them together and call it a day, or make some sort of diffuser plate, and I don't know how tall my stack should be for the size of my cook chamber for it to have good draw. Hope a coming soon video can answer some of this for me. Thanks for all you do to help all us backyard dudes make the best food we can.
To use that rotisserie, wouldn't you need to put it through the first hole, get all the chicken on there, then get it through the next hole? Rotisseries I've seen usually have a notch you can just set the whole thing on instead of threading through holes, right?
This was my exact thought! Did you notice how he didn’t show the removal of the chicken from the spit, but cut right to the chicken off the spit in the kitchen? A slot is required for a rotisserie system. …and for that reason, I’m out.
Looks like a weekend project to build this guy.
CAlm down everyone with the washer stuff. It's a BBQ pit. lol
Looks absolutely awesome you could send your first one to the UK 🇬🇧 for me to demonstrate 😂
super happy youre progressing supper sad if I buy one its not manufactured by you....
Looks like the Weber kettle it’s ready to be retired… hope to see a griddle top accessory for this, it would fit great!
I take it he's outsourcing the building of these now . Not building them himself anymore ?
Sweet chud box! Just an FYI lock washer goes between the blot cap and washer.
Amazing work man! Love the design. The laser cut parts, CNC press broke pieces, TIG welds. Nice piece.
What the temp range on the chud box ? Are you able to cook pizza on this at 600-700 deg?. Also if you ad a place for a heat deflector I bet this would become the ultimate smoker/ grill box
I'm no engineer or anything... but shouldn't the left side be a slot not a hole if you want to use the rotisserie? As it sits now you'll have to hold the chicken over the coals while trying to thread the rod through one hole the chicken and out the other. And then reverse that when it's done. I would think it'd be better to be able to stick and secure the chicken in the kitchen bring it out to the chudbox and lock it in. ... If I'm wrong what am I missing?
Put chicken on spit.
Slide left side of spit through hole from the inside of the pit.
Slide right side of spit through hole and into turning mechanism
Excellent Brad - It looks like you've made a lot of improvements to a unit that will outlive most of the folks that purchase it. - A family heirloom - Cheers!
This bbq is badass !
Billions must grill
Now yuo see...
Beautiful rig! I’m a huge “Chud head” but I don’t think it can beat my Hasty Bake
Looks good. When I went on website I didn't see anything about freight shipping.
I’m curious as to why the airflow control decision involved propping the door open vs vents. It’s a great looking grill btw.
How about a back rail for the cooking grill so as to be able to does Turkish skewers????
Needs us a Chuds Deep Fryer next, see what you can do about that Bradley!
Direct heat smoking is so good. I just wowed my coworkers with some direct heat pork belly burnt ends!
Congrats Brad! 👏 Very nice re-design! I love it!!!! Especially the grill basket and rotisserie add ons 😍
R2 Chud 2 is looking sweet!
You're a gem dude
It's weird without the shed in the yard. Well done on the chudbox
That's a nice, versatile cooker. I have a grill and my main complaint is that the charcoal trays are really close to the grate. Works fine for steaks, but I want to also be able to get that distance between the charcoal and grates....think I'm going to have to get a Chud Box!
Looks like a great upgrade though I wonder how you store the grate when the rotisserie is running. Not on the handle unless you attach the rotisserie underneath the handle.
I want, I want, I WANT!!!!! Gotta get me one of these!
Love it!! I'm due for a new smoker grill and that's the perfect size for little old me! Unfortunately not within my S. S. Retirement budget. I'm sick of cheaply made grills for $250-$300 that only last 2 yrs. here in central Florida! I'll find something somewhere though! Nice job!
That's so cool. I was looking at it and I didn't see wheels which would make it a no go for me,
but now I see it's got them. I'll have to take a look at the budget because I'd like one.
Nice burn-through on the leg welds...
I can't wait to save up to get one of these later down the road. Hopefully you're still making them
How do you get the coals going and the get the bird on your rotisserie? You made two holes vs typical drop in like on a weber. Were you planning on putting the rod through the first eye dropper hole, sliding the bird on the rod and then going thru 2nd hole?
Would you ever consider letting one of your oldies go?
Have you ever tried to do a hanging system like you see in drum smokers? Being able to hang say ribs and have a half-2/3rds size grate for other foods could be a real nice touch.
You could probably just buy some rebar and cut it to length and lay it across the grill supports. If you watch some of his sausage cooks where he truly cold smokes he does something similar.
That… is BAD ASS!!!
Lock washers always go under the bolt head, not under the flat washer.
That lid flex tho!
Imagine this with a flat griddle top insert like a Blackstone. 🤤
Not sure if I get hungry and watch your bbq videos, or if I fall down the rabbit hole and it makes me hungry. I only wish I had the spare dough to ship one of those 2,000 miles.
Just sittin' around the New Chud Box, makin' s'moes. You've got a friend in me.
Gemerald
wood-smoked, marinated, bugless gem
Billions must bbq
With the new Chud box, there should be a Chud box series this summer instead of the Weber Kettle. Awesome job on the cooker by the way. 🤌
The new Chudbox looks amazing! I might have to build something like that for myself one day, once I tire of stacking cinder blocks that my wife makes me disassemble and put away each time. Also, the sad lineup at 11:22 looks like a scene out of WALL-E.
beautiful finish on that product
Everybody with an original Chudbox punching air right now.
Why not add an extra slid at the top so u can add some barras
to hang the sausages
Now that looks fan-tAstic! I was just thinking about the CHUD. Looking forward to seeing some more cooks on that bad Larry!
Way to go brother 🫵🏽🙏
So each one is not made by you now ? That was the best part 🤷🏻♂️
Definitely like the redesigned top door.
For the rotisserie, does it mean we have to add and remove the meat before removing the rod? over charcoal, seems complicated? did I miss something?
Would absolutely love one. Will have to save up for this one
3”x8” opening for ash removal in the floor.
You should design a carbon steel griddle to fit the C box. Maybe make the griddle about 90 percent the depth of the grill to vent the fire box.
Please feel free to send me one up to Toronto and I'll do some commissioning on it for you. 🙂
Who's building those for you
Living the dream it's awesome seeing the progress love the build videos