406 Hardwood Meats is opening in March 2025, ty for the great info. I will be l looking back on this video from time to time!,

I've thought about a bbq food truck. The problem with bbq #1 is consistency. #2 meat cost #3 wood cost (I live in the desert) # 4 time it takes to smoke and you can't make a mistake and just start over.

I am VERY Serious about going BACK into the BBQ scene .... Except this time, since it will only be me ... I have already had the BBQ "Shack" experienc... That is fine, but you really depend on the Weathere.. Food Trailer is more of what I'm thinking... Doing Gun Shows, etc... I really want to concentrate on GREAT Smoked BEEF JERKY... I have been around BBQ since I was a teenager... won't bore you with the stories... but all I know is REAL WOOD Smoker... offset smoker. I would think that if I got a Pellet Smoker, it would be more "HANDY" for me... But I am very old school traditional... and don't know if it is worth it just for Smoked Beef Jerky and maybe Smoked Chicken... Where do you make your Smokers?

What happened to this Feller? No video in 3 years and they are quite informative and entertaining.... Edit: Nevermind, i see he's still goin strong

I'm a Hoosier and never heard of this BBQ place

Just go buy a Shirly smoker,Paul s a master at shis stuff!

Dont trust movie critics

How should i determine the size of opening i need in between the fire box and cooking chamber? Using 24" x 48" C.C. and 20" x 27" F.B, both cylindrical. Thank you!

Just get to the point man, a third of the video is just fluff. I want to get get to the goods!!

What about things like permits and licensing? How do you find out what is needed and how to ensure you are legally covered?

Thank you Connie Chung 🎉😂

Patriotic Pitmaster BBQ is opening in Damascus Va Very soon!

Dude get out of here, I’m sitting here thinking about opening a restaurant in the Ames area and you said that. I shut my phone off from this blasphemy

Definitely needed this! Thank you so much for this valuable info!

This video was extremely slow to get to a point and i likely missed a lot due to not being able to get through half the video. Here's a real easy, tried and true rule to building an off set. 11 minute video in a couple seconds. Fire box should be ⅓ the volume/size of cook chamber. And stack should be ⅓ the length of cook chamber. Done.

I'm just about to cut into my smoker tank its 30 x 78 and I found that calculator it tells me my firebox is to small I have an old wood stove thats 19 w 17 t 33 deep I have never built a pit but I thought shoot if I add a larger stack and create more draw and insulate it it would preform okay it seems to me if you can keep heat you don't need as big of a fire and you can always be burning clean am I missing something?

I had no idea the fire science. Knowing the level of work sure helps with appreciating the prices of bbque. Thanks for the video.

Where did you go? Are you on a different platform exclusively? I hope that all is well.

SQUEAL LEE PIG CATERING. EAST TEXAS

I came for the truth. I think I found it. Subscribed.

JD - I noticed - it seemed you updated your el Bandido web site - the el Bandido grills seem to have a different configuration of fire Brick (deeper cook areas). I sent an email question to customer service this past Sunday regarding your new design - but heard nothing back. Are you still selling the el Bandido brand? Things seem to be quiet on the marketing front for that brand..

Most don't last a year because they always wanted one but don't know anything about the business. imo

JD - you mention anything under 20% - naturally, air dried hardwood. But is there a minimum moisture content of naturally, air dried hardwood that you would never go under? or is it different for different bbq cookers?

Me & My wife opened one and did great for 15 years of solid positive cash flow. Be well capitalized and Number#1 Be consistent in your temps & times on the meats and make the sides homemade.

You totally missed the automated Ole’ Hickory, Cape Girardeau,MO

I needed this video!!!! Thanks

I use to work at a spot with the brick pit, in Virginia. Lot of work for the pit cook! They are also popular in NC for hog cooking.

You earned my subscription Would like a video on how to clean and treat the inside of the firebox

This series is so good

Appreciate the information! Thank you.

i will be back when i get going. i have a product just need to get into a position to sell it.

I’m here in Indiana! I’m just trying to learn back yard BBQ!

JD this is an amazing video, I just got my WH 1975 and I have been cooking on a commercial size pizza oven for almost 2 years and fire management is very different, so it be really nice to see you do a video like this but on a Workhorse Pitt as the size of the pit I imagine is very different. Again, thanks for building such an amazing pit.

Very good information, love the content! I will proudly own a workhouse pit next year I hope! Plan is to be purchasing one next month!

No fancy torch, I like it!!! Nice smoker btw.

Great video man

OUTSTANDING. There are tons of “fire management “ vids on the tube… but this right here is thermogenesis porn. In my opinion, the best explanation of the life cycle of burning wood. Thank you for your time you put in, and sharing your knowledge with those who come to learn. Myself included.

The automated pits can't touch the flavor of a "barrel offset." Convenience... OMG I wish I could leave my Yoder 750-gallon offset by its lonesome to cook brisket overnight. But I would put the flavor of MuleKickerBBQ brisket up against anyone using a convenience method. I think the old brick offset pits had a slight advantage over the others, but that could be my nostalgia talkin'. There is nothing like the smell of the restaurant interiors in Lockhart, TX.

I love your offset smoker !

What about the competition guys using rigs like a cookshack FEC

I hope it’s not to late to get a reply… if it helps, I’ve purchased and am currently waiting on a 1975 ;) I really like this video and am just now starting to realise and learn about this topic. The question I have is where should I look to find good naturally seasoned woods? I’ve looked everywhere online and it seems that any place that sells woods for smoking all kiln dry their product. Seems like it might be due to food safety regulations or something. If that’s the case are their any legitimate places that are able to sell and distribute this type of naturally seasoned wood?

Only one you issues why in the world 🌎 you can cut the one inch lower make bottom shelf slide to ?

Good food is good food but if you can’t man a fire you ain’t bbqing

Would really like to try some BBQ from the J&R

That’s waaaaaaay low

Thanks. Great video!!

A legend indeed

Just wanted to say thanks for all the info. I just retired out of the Air Force and moved to the Azores, where my wife is from, and brought several smokers with me in the hope of starting up an American style BBQ offering of some sort. I could use a mentor if you have a way for me to contact you. Thanks!

helluva good tutorial! wish you the best :)

I don't have a stick burner yet, but man are you guys good! I saved this video in my favorites anticipating the day I'll need to know this. Incredibly informative video, BTW.