Great info! Glad to see you back again!

I bought a 12 inch extension, is that enough?

Will using a 1 inch fire brick work?

Save until the Copperheads make a new home. I'd say the aeration at the bottom is very important.

Terrific comparison using biscuits.

Good timing to watch this video since considering buying this machine in close future 👍 thanks

Caution!! The cinderblocks have almost no tensile strength, so the cinderblocks may break open at the 2 x 4s. This happened to me. Solution is keep outward pressure on the 2x4s low. Good luck

Love the time taken for the visuals. As a more visual learner it helps explain the point.

I have the Brazos ... Did an inverted baffle yesterday < mines a bit more vertical .....GAME CHANGER !!!

thanks!!!

I have a lot of cinder blocks. Can I just use all cinder blocks and put the 2x4 in slots to support..seems like it will have plenty of air flow, be stable and it we won't be on dirt.

Thanks buddy...i just got my bricks

"Don't Cry About It... Just Get It Done!!" "Amen Brother... Amen"

Nice job

I learned to smoke on a offset smoker.There's alot of trial and error.I purchase a quality drum smoker.Not only did it cut the time in half, My ribs, chicken and whatever came out really nice 👍 I love my offset and I still use it today but using the drum smoker saves time and money and all off the baby sitting..🤔🤔👀👀👍

We used a uni bit and drilled holes in plate and bent it up 2 inches . Added fire brick to to stop heat .

Thank you so much for this video the dish soap trick saved me so much frustration I had been trying for like 30 minutes

The WSM is so much more versatile. For $30 difference, you should get the Weber.

I tried this on my OK Joes Highland and I was pleasantly surprised at the heat retention of the fire box, I only have one concern though: When burning the coals and wood directly on the firebricks, it accumulates overtime a hefty amount of ash which inadvertently chokes out the fire and makes it difficult for coals and wood to stay lit. How did you combat or mitigate this? Thanks for the video 🔥

I have the same pit with only one mod. Gasket around the bottom not the lid. Works better because the metal is a little thin. No smoke leaks and cooks great. Also cut your logs smaller 2 inch width. burns clean. No water pan needed. Ribs take 5 hours and don't spritz until 3 rd hour for great bark and juicy ribs. Thanks for sharing your video!

does not work will with hickory ,to hard

Would adding brick to the bottom of the cook chamber help any?

Nice design and build, pressure-treated lumber is cheaper than regular dimensional lumber right now where I live. So I'm going to go with that plus it'll last longer

Nice mod! ,,😀

Thanks for being honest! New subscriber!

I appreciate you sharing this..

I wish the install had been as easy as this video. I did manage to install the hinge, but only after going through three 1/8" drill bits. I finally had to use a dremel with the 1/8" bits to get them to cut through the porcelain coating. And even though I had the bottom part of the hinge aligned horizontally when drilling the holes. The right side of the hinge bracket is a tad lower than the left, so it's not perfectly aligned as I had tried to do. At some point in time, I might use a dremel tool to cut the holes into slots so I can shift the lower bracket until it's level, but for now the hinge does work and the lid sits flat so I won't worry about it.

I bought an old Weber smoky mountain. It’s so old it doesn’t even have the vent for the temperature probe. But I put one in and I put wheels on it and I cleaned it up. It’s in pretty good shape. No rust. Bought a few accessories for it. Added a couple of handles. A lid hinge. Been using it for several years. It works great.

Well done man. Thx. I’m not super handy but this seems worth the effort and you provided enough details I can feel confident giving it a go!

Get one that you can afford and understand. You will be more than happy. Both are decent smokers.

Being able to add charcol without removing meat on a long and slow smoke, is a big deal, that is why weber will be the better choice. On my pit barrel, i always have to remove meat to add more charcoal when I smoke low and slow, i use less than half a basket and then continually add charcoal, worst part is removing meat each time to add charcoal.

Both racks look good to me 👍🏾😋✌🏾

try an upward baffle

We live in the same area, roughly. Just found your channel. Great idea and can’t wait to get my offset to try these things out.

Another tip I n the Old Country offsets…after removing the factory baffle, stack 4 firebricks inside about 6” in front of the firebox. Hot spots gone.

Nc all the way 💪🏾💪🏾

would you buy the Brazos again. i am looking at oc brazos . i have a wsm now, not real happy with this smoker! pls respond!

I suggest to inject the marinade in the chicken meat... Greatings from Perú 🇵🇪

I have a turkey roaster . Set it 145 and it works great.

Dangit man. At this point I’ll never find an offset smoker really worth some money. $500 and have to worry about welds and gaskets? I get it it’s a budget smoker. I guess I’ll have to spend the 2 grand on loaded brazos?

$15 for a gasket kit and 10 min then my old WSM doesn't leak any smoke. Cool idea though, But the same gasket kit can do the lid which looks like you need. Nice video

Thanks just bought a 2002 Tundra!!!

Just got my pecos. Did the same😅 it took 6 hrs to cook 2 racks of ribs this weekend. I think next time I'll try to put the ribs in the middle of the cooking chamber instead of right next to the stack

Not sure if you'll see this but can you tell me where you got your grill grate from?

Off the charts video, brother! Many thanks!

I am the only person n my clan grandmother father mom kids. Iam the only one 2:51 ❤cook out side on a grill

I am the only person n my clan grandmother father mom kids. Iam the only one 2:51 ❤cook out side on a grill

I watch a ton of "off-set" videos to learn new information here and there. Excellent video!

Ty for this… we need more!!!

Seasoned wood also has to be kept out of the elements. If it gets rained on or snowed on, it’s no longer seasoned.