Good job bro. I have a brazos and I will say the stack extension is amazing. 18 inches is what I cut mine down to and it makes it almost impossible to burn a dirty fire. At any rate, Cheers!

No need to what you call burp the smoker and if you would have turned them ribs 90° you wouldn't have had to move them cause the temp would have been really close to the same on both racks of ribs. If you would have had more racks in there I can understand that

I know a guy that's been a lot of time smoking in Texas 20 briskets a day he's got a big offset and he runs tuning plates and it's awesome I think the key is to have good air flow though maybe tilt that deflector plate up and run your tuning plates little higher give you a better air flow but but no he he's done it both ways and he's got it going on he knows what he's doing and he's running bottom up and he's got a 12-in stack 10 feet high so there you go You got the right idea might need to find tune it though keep the heat moving..

Good videos I was wondering if you still have your brozos and tuning plates going

Great job!

Where is the eBay link?

Are you ready to upgrade your brozos to work horse Or you happy with it

Neat video. Our offsets always wins in terms of smoke flavor but the bark of the KJ butt would’ve been better without wrapping and all the spraying because there’s so much more humidity in a Kamado, even without a water pan. Since I don’t have a temp controller for my Big Joe I probably shouldn’t try using that much wood, should I? Like I read in another comment I like to be able to move pork butts or briskets to the Big Joe after done smoking them on my offset.

Did you change your channel how come you don't make any more videos but that Brazos work out for you pretty good

Awesome 👍

Looks awesome I was wrong

That’s the old version, the new version has much taller smoke stack

Just hit the edges and corners of the tuning plates with a grinder and eliminate the sharp edges. Won't take 5 minutes and will save you cut gloves or fingers.

Great system, will be trying it great video

In the kamado you can put a cast iron water pan on top of the deflector plate as well. Catches the drippings as well so no flare ups

so the tuning plates hold temps longer in the pit?? like if i use half inch tuning plates the temp probably wont move for long time?

Another thing you could do is just cut out your baffle or deflector. Tuning plates defeats the purpose of your offset smoker. You should have as much oxygen air flowing through you smoker as possible. With your plates close together, oxygen and smoke are coming out towards the other end. There are lots of videos of people cutting it out. That’s why your pit was hot on the side closer to your stack because of the deflection.

Amazing walk through. Thanks for that hack on the with the angle on the grate in the Fire box

Savage staying up. Dedicated to your craft and I am sure it was delicious. Thanks for sharing your insight and testing!

You need to eat on camera and lose the BURP thing. Overall they look great but would like to see the bite and taste

Hey...you say in the video that the plates are 1/4" thick but your link to the ebay page shows a 1/2" thick plate. I can't figure out how to order the 4x12x1/4 plates.

What happened to this guy? no videos in 18 months.

Just get yourself some insulated gloves to move the food around.

I must do extensions 16" and and remove baffle plate

I've seen people filling the bottom with water and a nosel to drain the water and grease.

Hey @Saturday Smoker! I'm curious if you think it's better to buy the Brazos with thicker steel and top shelf already in instead of the Pecos? Do you the Brazos is worth 2x more than the Pecos as far as performance and value? I'm torn between Pecos to save money or Brazos for the possibility of better performance and long term value over time. Here in CA its $850 for the Pecos and $1600 for the Brazos when I factor in tax and gas to pick it up 3hrs from me, so it's a big investment but I dont want to drop $3k+ on a custom since I'm new to stick burners. I heard with the stack extension and baffle removal these things perform like any custom! Would love your thoughts, thanks!

Can you give the size of the smoker?

I enjoyed the vid. I’ve had a big joe Kamado for years, but can never get the bark result I’m seeing with offsets. I saw how you had the wood setup in the Kamado, will have to try that 👍🏻. They are versatile and easy on fuel, that’s for sure.

thanks for the ebay link

How did you hang your grease bucket?

Your tuning plates link goes to half inch thick plates

Wow i gotta get one of those buckets

I like B & B lump. Get it cheap at a local Rural King.

I’m looking into a brazos. I would get another grate and run it the opposite way which would create a smaller gap for the coals to fall through

Great tips, going to that set up on my next cool…..I have a question though…I’m finding the Brazos funnels all the heat under the food and comes up to the top of the chamber close to the stack end because of that baffle, is there a set up where you can direct the heat to the top of the chamber quicker ? Basically turning it into a top down smoker instead of a bottom up ?

Thank you for the video. Learned a lot

Everyone watches one vid then just copies it

Put a piece of expanded metal on top the grate in it's proper position. Works great

This channel dead?

Nice video. Where can I get one of these on the east coast?

The Brazos if done correctly should always give a better cook. The komoto joe like all ceramic cookers use the smolder method to cook giving a dirtier smoke than a proper offset using a clean fire. Instead of waiting to wrap after the stall you should wrap at the beginning of the stall. Hence the reason for wrapping is to get you through the stall faster cutting your cook time. Also I would suggest cutting your splits to smaller thinner sizes. You get better ignition and combustion giving you a cleaner fire.

I think your killing your bark by wrapping them. Pork butts will come out just as juicy if you cook them fat side up at 225 - 250 degrees and either baste them or spray them about every hour and the bark will be incredible.

How long can you go between adding log splits?

They make a huge spatula !

I’m on the fence between these two cookers. What are your thoughts today? Like one over the other?

I like your videos, but I’m still trying to decide between the Brazos and the Brazos DLX. I really like the idea of having a charcoal basket and tuning plates!

Aren't tuning plates unnecessary? Franklin has something in his pits that creates vorticity. The hot air/smoke enters the cook chamber and starts to spin. Wish I knew more.

Do you flip them?

👍

Looking to get one of these before the end of the year, I like that tip with the grate in the firebox. Nice idea.