Love your firebox collector idea!!! Well done sir!

Nicely done! You’re absolutely right about giving credit to the guys who build quality offsets in large quantity. I just finished my 80 gallon and had my first cook last night! Definitly going to take a few cooks and maby a scoop to figure it out and get it to act like I want

would the diffuser be a benefit on a 250 or 500 gallon? or do you think itd be hard to get higher temps on them?

Very nice work! One of the coolest smokers I’ve seen.

Just my opinion always put steel wheels on. From my experience only!

Great looking smoker!

You’re absolutely brilliant brother 👌🏻. I’ve just started getting into smoking and Texas BBQ isn’t really popular up here in Montreal. You’ve incorporated many things that I’ve been thinking of. I guess fire minds think alike 😉. I’m a tech rescue captain up here 😉. I think a project like this will keep me busy upon retirement for a hot minute. 😂. 3 years to go 🤞🏻

That's a very nice looking smoker ! Thank you for sharing with us ..... Happy smoking !

Open wide your stack vent and the back flow will stop.

The wind is always the battle. My dream is to have a smokehouse where I can control the wind.

man i just saw a dog disappear...

What paint did you use..... please sir

Congratulations on your innovation! You are an out-of-the-box thinker who has incorporated an extensive knowledge of fire science into pit building. As you know, the smaller the offset, the bigger the challenge is for minimizing the hot spot. Keeping the flames from the meat is the key, and your diffuser, combined with the adjustable baffle, is an innovative approach. Look for some of the major pit builders to copy your design and then swear it was their idea. 😊

I think the design is fine. You need to open your exhaust for it to draw.

Such a thoughtful design!

Q: I notice in one of Johnny White's videos he builds his fire under the elbow, and in the same video he rotates the briskets to overcome the hot area. So even if the hot spot is smaller than traditional, it seems that it would make more sense to put the fire close to the door so that it was not under the elbow. If the smoker is setup properly so that the exhaust vents properly, shouldn't the smoke move through the natural path? Or is it just a matter of volume of heat going into less volume in their elbow?

Bad Ass 👍🙌

Well done. I'm jealous

Mine does the same thing. Do you have parts numbers, Thank you

Hello Mr. Kerry, I've taken notes on your build, is there anyway i can get a hand written detailed plan with dimensions and cut outs of the defuser, PDF, that's where i'm stuck, an Email possibly? Thank you for this build.

Wow, that's a nice pitt! Man, that is a brilliant idea & bold design with that diffuser. We're all hoping for the best with that! You mention cutting & fitting 3/16" & 1/4" steel. I presume the chamber is 1/4" (correct me if I'm wrong). What thickness did you used for the smoke collector, & what is the thickness of the stack?

This is the most convincing video on your design, IMO. Your biscuit test show how even this smoker burns. I have watched a lot of stick burner videos recently and non of the ones I have seen tested have as even of a temp throughout the chamber. XLNT job on the design!👍

Kerry, how about a short video on your car?👍 I have a '46 Chevy 3100, but your car looks like it's from the '30s.👍

I would have put hinges on firebox door on the other side...you're working in front and have to go to the back to tend to fire...that collector on fire box is good idea...

You are the Thomas Edison of offset smokers!!

Nice pit, but I think overthinnk it a lil bit, sir, but nice pit

That looks so convenient to have the space to lay out the st. louie cut offs. I often have my wife make curry with them, but I do those rib tips in a tin with sauce. Normally, I split the point and flat, but it's the point that is gold. Sometimes I cube the point and render with sauce in a tin like the rib tips. I'm drooling over that grill space...😋

XLNT smoke ring!👍 That chuck roast looks beefy!😋 Have you smoked any feral hogs?

Great video , and great build, and links on some of the stuff you order from ?

Very cool design ideas. I really love the folding counterweight and diffuser

I'm very similar to you. I have been cooking on an old 18" WSM using a Rock's BBQ stoker, now kinda going obsolete. I'm happy with the WSM results, but want to try an offset. The Goldee's backyard smoker tossed a monkey wrench into thinking, although direct/reverse Franklin style smokers are not out of vogue. For that matter, I don't consider the WSM to be out of vogue, but I use hardwood lump in my WSM most of the time, using the minion method. One big problem I see on the WSM, and was hoping an offset would solve, is that my WSM seems good and stays stable until I open it. Even if I'm quick and turn the stoker off before I open it, it just seems to be a kinda problem with the WSM. Was hoping the collector and damper would solve that on an offset. I like your additions. I had been thinking to use an S shaped cylinder on the firebox side so that the fire wouldn't create a hot spot where it enters the chamber. Your solution looks better as my idea would leave the firebox attached to the chamber with mostly the S shaped pipe. Your idea is very nice, and the plate above the firebox collector (your design has a collector on each side) is a nice solution. I also like how you created the adjustable flow plate, another good idea. I also grill quite a bit on a Weber Performer, and have a Smokey Joe for travel...I use oak lump in those also. I want the offset for a home I'm building to retire to. Lastly, thanks for your service!🙏

Nice. Are you ever going to sell this type of smoker? If so how much?

Are you going to be selling them?

Nice. I made a compressor tank offset 20 diameter by 65 inches. I wish i had a 24 diameter tank but couldn't find one. But it's a lot of fun fooling with it, and mine cooks and runs like a dream. Yours looks like it runs smooth and even too.

Have you been leaving the firebox thoat adjustment open or closed to your original size?

Nice

I want one

I was looking forward to this upload, thanks for sharing. I'm curious about the difference it would make if the air inlet would be a adjustable opening on the door instead of the door itself. It seems like the wind direction might not affect the fire as much. Would it reduce the amount of back flow of smoke out the door as well? Great work though, and would be interested in a video where you show the temps of the outside of the firebox, the diffuser, etc.

Nice work Kerry!

Even temps 👍🏼 Better to leave the brisket in the smoker to finish the cook after you wrapped it.

What wood are you using?

That’s AMAZING how even your temps!! Well Done!! 😁👍👍

Genius!! Love the design👏👏

Do you mind if I use this in my own builds?

Awesome. Only thing I might do would be to add a safety pin to the folding counter weight

Man that is very nice offset everything about it is awesome

Now I just need to learn to weld ;).

Hey Kerry I've been really enjoying this build series. I think you convinced me to try this setup vs a traditional offset design for my 250g build. With that being said would you have any advice/recommendations on how big to make my fire box and vent outlet hole going into the cook chamber for a 250 gallon tank? Also I was planning on going with a 6" diameter smoke stack that's 5' tall. Do you think that would be a large enough smoke stake for this design? Thanks for any advice!!

Mine started this morning thanks for the video its way easier then I thought it was going to be. Did it stay sealed after a year?

Great idea with the input diffusor.