EVERYTHING You Need To Know About Fire Boxes! | Knox Ave BBQ

[@tonysluss7008]

Thanks!

[@knoxavebbq]

Cheers!

[@OregonWildmanAKAsasquatch]

I've always understood that having the door mostly closed will help lower the temp. While opening the door will raise the temp. I always throw a log in and leave the door open until the log catches fire. Then I close and crack the door. If I need the temp to go down more, I close the damper on the smoke stack to 50-60% closed/open. Mostly, though, i pay more attention to the constant size of the splits of wood that I use, the size of my coal bed I am maintaining, and if I need to burn one log or two and where they are placed within the firebox.. As an example. One log along the side of the firebox, and the other log crossed over it. Or have one log on each side of the firebox, sandwiching the coal bed between the two logs. Placement of the log/logs makes a huge difference in being able to create and control an average and consistent temperature throughout the cooking chamber. This has been my experience in cooking on offset smokers.

[@tonysluss7008]

Finally a comment on semi insulated fire box. I have searched and searched. I am building my first 250, probably to keep. Been trying to decide between semi and fully. You have helped me make the decision. Semi insulated. Thank you for great information. Sent you a super thanks.

[@knoxavebbq]

@@tonysluss7008 wow! Thank you for your generosity. I appreciate it. I hope this is the right decision for you. Again it’s just my personal preference. Thanks for watching!

[@LeviathanPits]

Team give me as much insulation as humanly possible 🤣 Its cold/raining 80% of the time here in the UK so on a larger pit, having insulation is great to keep wood usage down. Your point about tiny firebox doors is also spot on! We like big ol' torpedo chute style doors so that you can get your splits positioned exactly as you want them without running the risk of burning your arms. The larger firebox opening also allows for adding slide-in grates to the firebox for searing/wood fired pizza.

[@knoxavebbq]

Haha. I definitely understand that. Can’t do those things well without an insulated box

[@tpack670]

You left Texas as soon as it got hot Joe. Hit 96 degrees at my house today. Gonna be a long summer. You knowledge about smokers is awesome. Keep`em coming.

[@knoxavebbq]

That was part of the plan. 😏

[@bud1971]

Dang, only 87 in Houston today.

[@AlaskaBrisketCo]

When your wood is $1200 a cord you definitely insulate your firebox. Plus being able to cook at -20°f is pretty cool too. 🤘

[@knoxavebbq]

Yup! Lkje I said, both are great and these modifications exist for reasons, but someone who’s cooking Texas probably doesn’t need it

[@joey8567]

I use stainless as it keeps heat 10x longer. 3/8 welded , no screws, or wood pieces, steel wheels on home model, adjustable doors instead of vents. I personally like 2 boxes on my 12 footer. Don't Q until a good nice coals. Clean wood is so important!

[@jdubb0113]

Where TF are you at?...$1,200 a cord is flat out robbery😂... I'm in NC & my wood guy delivers me a chord of hardwood, red oak/ white oak, Fruit woods, Pecan you name it for no more then $300 chord lol

[@AlaskaBrisketCo]

@@jdubb0113 I am in Alaska. If I want hardwood from the states, it has to be kiln dried and then shipped up here which is crazy expensive. But I am the only one around using only southern hardwoods, southern meaning south of Alaska.

[@jdubb0113]

@@AlaskaBrisketCo Wow... That is crazy, But I understand it though...

[@anthonycroff7030]

Bar A recently was in a video where they cold smoked the briskets overnight using just 8 splits (bundle fire) on an insulated 1000 gallon offset with the damper and firebox choked down. It went from 7 PM to 3 AM with no replenishment. Then they built a traditional fire the next day and finished the briskets off. An absolute dream. I did the same thing on my non-insulated 1k gallon, and I had to re-make the bundle fire every 2.5 hours overnight. Best briskets I've made so far. Now I'm wanting an insulated for wood cost savings for my business.

[@knoxavebbq]

Yup! I’ve seen it. La barbecue was the first place I heard do that back in 2016. It’s great, but I know most ppl can’t do that at home.

[@brisketwizard8004]

@@knoxavebbq In my 50 years of smoking/grilling I have burned out more cheap pits than most people have owned ( I'm 73 ). Worked my way up to a major brand with a square fie box. Got tired of struggling to maintain even temps/babying the fire. Sold it in 2020 and got a 250 Moberg with fully insulated firebox. I can maintain temps, front to back, within 3° with ease. And can use the entire cooking surface, even close to the firebox. Whether low temp or high, it's the easiest pit to run that I've ever had. So, I'm definitely in the fully insulated firebox camp. To each their own ! Good info for anyone considering which pit to buy.

[@roctakon]

Some part of that has to be trying to save on labor. It works but it's also about not having to play a pit person to be there and or be there yourself. Smart TBH.

[@eddiechapa1]

Here's my question about insulated fire boxes. Does having an insulated fire box allow you to not use as much wood since the insulation is keeping the heat from escaping through the metal?

[@knoxavebbq]

Yes it does, but I feel like for a backyard size smoker there’s really no need for it. The size is too small to need the extra insulation in my opinion.

[@eddiechapa1]

Your friend JY prefers to coat the outside of his backyard smoker with Pam and not Linseed oil. What’s your take on which oil is better in preserving the metal?

[@McrueProductions]

You’re probably saving burning through the bottom off the box over time using fire bricks.

[@SmokyBuns]

1.. Single.. thing to add(selfishly). I love it when the bottom of firebox door is flush to the bottom of the firebox. Meaning you can easily brush/shovel all of your ash out without an annoying lip in the way.

[@knoxavebbq]

It’s a pretty nice touch.

[@Redzbbq21]

That’s my one complaint with my Goldees Pit! I would’ve loved to just brush the ash out without that damn lip in the way lol

[@CoolFrijolez]

You should consider the Blackstone griddle scoop for the round fireboxes with lips it scoops 99% of the ash.

[@SmokyBuns]

@@CoolFrijolez oh no, my smokers perfect the way it is it doesn’t have that lip. I was just simply saying when you’re smoking meat on other peoples smokers that do have that lip lol

[@Redzbbq21]

I just looked it up, looks like it could work well!

[@CornishCarnivore]

Great video and thank you for the articulate guidance and insight; your experience shines through and certainly rings true for semi-experienced backyard offset pit people like me. I have a TMG Heritage 48 straight-through. This 94 gallon offset has an insulated fire-box, but it wasn't *exactly* my choosing. I got an incredible price on a an ex-demo rig that was a showpiece for bbq festivals here in UK. I've cooked on several types of 'proper' offsets but this one has been tough, mainly because it is too-clean for exactly the reasons you've outlined. It runs hot and is difficult to choke back effectively. Incredible pit though, and my view is it always boils down to knowing your pit and how to run it right, to get the best result. "Always the Pitmaster, never the pit..."

[@SmokeNOak47]

I built a 320 gallon pit. I went with a traditional round firebox. It’s two quarter inch steel walls separated by an air gap. I feel like it works well for insulation but without being overly efficient for holding heat.

[@knoxavebbq]

👍

[@bigstevessmokemchokembbq8746]

Team insulated...live in Chicago and cooking every weekend. I use a basket in my firebox, because I don't have much luck keeping a good fire with the coal bed on the floor. What's your thoughts of using a basket?

[@knoxavebbq]

I hate it. Haha. I hate baskets or grated in my firebox. I feel like it gets in the way for me. But I know other ppl like them.

[@johnharrell6257]

Leaning toward insulated. Cold is cold in Northern Colorado and we can get snow in the last week of May and as early as mid Sept.

[@knoxavebbq]

seems like that might the right move for you!

[@johnharrell6257]

@@knoxavebbq I do find your work very informative and educational. Thanks for putting out smart content.

[@davidfuller581]

I have firebrick lining the bottom of the firebox on my Old Country Brazos, I consider that kind of essential. Limits log size slightly but that's a pretty small pit anyway so I don't need a ton of fire.

[@knoxavebbq]

I used to do the same on the first smoker I bought. Gets the job done.

[@C_hoops58]

Agree. Same here

[@baba_yaga02]

Great video man. I've been on the fence of insulating my Old Country Pecos with fire bricks and you have helped make me decide on the not doing that. Thanks man!!!!!!

[@knoxavebbq]

Glad to help! But I would try it during winter when it’s cold out. Since you can remove them easily

[@C_hoops58]

I added fire bricks to my pecos. I have consistent temps and use less fuel.

[@billbryant1288]

I just thought of one more thing you might have commented on. Ease of ash removal. I love how easy it is to remove ash from my Workhorse since there isn’t a lip. I guess I’m lazy, or maybe just spoiled. Either way, now that i’ve had a firebox for a while without a bottom lip at the door I don’t think I would have it any other way.

[@knoxavebbq]

👍

[@jerrypredmore8793]

Keep up the great work totally enjoy all our documentaries. Learned a bunch.

[@knoxavebbq]

Appreciate it. Thanks for watching

[@natedavalos1590]

👍🏻 big thumbs up here! great ideas Joe. I’m in Dallas and these are great points. I tried smoking in Colorado and it’s not the same, obviously. Keep these videos coming brother. I’m jealous of you cooking with Evan and Bradley, but glad you shared!

[@knoxavebbq]

👍 thanks for watching

[@bud1971]

You are doing good work bro. Your info is always on point.

[@knoxavebbq]

I try my best to give you guys the best info

[@AndrewLeeMovies]

My square firebox has a heavy duty half inch grate to keep the logs off the box floor. I think that’s helped keep the bottom logs burning. I have to move ash to the sides towards the end of a long cook sometimes to keep better airflow.

[@knoxavebbq]

I’m not a fan of the grate. I feel like it gets in the way and takes up too much space.

[@gregory2709]

How do you manage ash buildup on longer cooks? It's by far my biggest issue with offset cooking. I have no problems on 5-6 hour cooks like ribs, but my brisket cook got very difficult around the 8 hour mark with ash snuffing out the fire.

[@knoxavebbq]

i would keep an ash bucket next to the smoker and scoop some out when you need to. it's usually around that time that you might need to get rid of some.

[@SteveLancaster-m1w]

I always learn a alot watching your videos. I would like to know your thoughts on using fans on fireboxes to control temperature.

[@knoxavebbq]

Appreciate it! Fans??? Nah… learn to control the fire with your fire management. If you’re gonna reply on fans might well use a pellet smoker. I’m not about that kind of cooking.

[@caseybbq]

I am a fan of the semi-insulated. I have the 500 gallon version of your smoker, and so far I've been very happy with fire management on it.

[@knoxavebbq]

Nice. 500s are great pits

[@Chadzilla333]

Living in the desert in Arizona, I don't need an insulated firebox. However, since they are much more fuel efficient, and considering the growing cost of fuel (aka wood) since pretty much everything but Mesquite needs to be shipped here, I am thinking an insulated firebox might be advantageous in the long run.

[@knoxavebbq]

Always something to consider

[@NS-yt1vy]

I've seen you in Chud videos and I know you are a reputable source of bbq/smoking information. Thank you for sharing your brain knowledge with us mere mortals.

[@knoxavebbq]

Appreciate you watching!

[@stephengolba5752]

Good video and good information. I built mine from two air compressor tanks. 80 gallon c.c. and 75 gallon cut in half for f.c. Mine is semi insulated I guess as I put fire bricks on the bottom of the fire chamber cuz of the 3/16 metal. It adds about 10 minutes to how long the temp stays before i need to add more wood. Thanks.

[@knoxavebbq]

👍

[@bbqwithfatman2671]

I'm transitioning to insulated. Currently waiting for my Old Country G2 to arrive. So I will be finding out soon as to the nuances of running the pit and the outcome of finished meats. Great content thanks for your input

[@knoxavebbq]

👍 it’ll be great! Congrats

[@misinformationwithrandy]

Air gap ftw! I lived in Denver with my air gapped firebox and it was great because of all the reasons you mentioned.

[@knoxavebbq]

Glad what I said actually makes sense. Haha

[@juanhermosillo2030]

Blessed to be a Bison Offset Smoker Owner with an Insulated Fire Box.

[@knoxavebbq]

Heard nothing but good things about bisons

[@socalducky]

Great Video. I'm starting to hear people are insulating smoke stacks, Idea is it helps keep the exhaust air hot and pull efficiency.

[@knoxavebbq]

It helps, but the height is more important than the thickness of the metal in my opinion

[@socalducky]

@@knoxavebbq Do you have a video that explains offset smoker metal thickness and smoke stack height in relationship to size of the smoker?

[@WilliamChase-y1y]

I have only cooked on a fully insulated firebox and made the decision because I Live in the Boston area and thought it would be better for the colder months. It works great I would like to try a semi to see the difference but I love my 250 gallon pit.

[@knoxavebbq]

Sweet! Nothing wrong with an insulated firebox. Most ppl prefer them.

[@FierBarca1899]

Thank you for this.

[@knoxavebbq]

Thanks for watching!

[@alekmorse7987]

I built my own smoker for my frist smoker and my box has a Airgap insulated top that works as a wood warmer. I only have a door for air flow and I wish I had made it bigger to help with cleaning and adding wood the air flow is very Good but it does not go all the way to the bottom and that sucks for about everything else on a fire box. It would be awesome to see a pit master like you slef cook on my home offset

[@knoxavebbq]

Sounds nice! Haha. Idk if I’ll be able to do that for you.

[@J.C.Clements]

Team fully insulated. Mainly because it is what I learned on. The learning curve was interesting but I have it down to a science now as far as how big of a coal bed and when to add a split and even what size splits to use which is the biggest factor. No issues with smokiness or temp spikes on my Moberg. Pretty much just running post oak through her.

[@knoxavebbq]

Definitely get it. I luckily was able to learn on both. Both work!

[@whiteoakcraftbbq]

Great video. After some years of 500 offset now I Def prefer non insulated. This last 6 months I've learned so many tricks and tips that can't all be done on an insualated

[@knoxavebbq]

Agreed

[@dennisg1251]

I have a square fire box with a heavy duty fire basket about 2” off the bottom. It works well

[@knoxavebbq]

Nice. Im not a fan of the basket, but I know a lot of ppl do enjoy it

[@scottrobinson4062]

Great vid, i have a semi insulated fire box on a 94 gallon smoker(not millscale) i find wood spilt size has a lot to do with temp and fire management too

[@knoxavebbq]

For sure, but I’ve stopped cutting down my splits years ago. I got sick of it. Haha. I just learned how to manage my fires better.

[@junior_912-2]

I've had my workhorse 1975 for a month or si now and love everything about it. especially the oversized fire box. I wanna say it's like 27in long

[@knoxavebbq]

They do a good job. Door is a bit on the heavier side though.

[@junior_912-2]

@@knoxavebbq def a 2 hand Door for sure

[@justinrabidoux]

@@knoxavebbqI’ve owned a 1975 for a couple years. And my only issue with it is the door. It’s a beast.

[@Avasbarbecue]

Greetings from San Antonio. Great bbq content love the deep dive. I run a 250 from a local builder with the square fire box but has a round interior, insulated. Love the thing. Keep up the great work. Be well. 🤙

[@knoxavebbq]

👍 nice! I’m sure it cooks great

[@rc8rsracer1]

Where I live it's below 30 degrees for 6 months. Insulated is worth it for me. However in the summer it reaches 80-90 and the insulated box is always too hot and I have to have super small splits even cut them in half. I also think there is less smoke flavor woth an insulated box. Not enough to matter but a bbq fanatic as myself can tell. Ideally I'd have insulated and non for the season as needed. Pick one I'd go insulated. The amount of wood it uses is far less than non insulated

[@jameshughes8393]

@knoxavebbq can you let us know how the high temp paint is holding up on the firebox now that you’ve got plenty of cooks in? If it starts to flake or peel off, does Primitive provide guidance on future touch ups?

[@knoxavebbq]

It’s still hold up. I’m not sure what they’ll provide. They had told me it would start to peel and to let them know if it does, but I haven’t had to say anything yet.

[@whiteoakcraftbbq]

I would love to see a video expanding on this and show and talk about the heat deflectors on diff smokers

[@knoxavebbq]

Ehh… not much to talk about

[@LintechMotorsports]

I have a 250 gal with a square box and I figured out u have to have a Grate in there to actually keep the fire going. No airflow with it sitting on the bottom

[@knoxavebbq]

Yea. Not a fan. My older smoker even though it was a round firebox, came with a grate. I tossed it out after 2 cooks.

[@genna544]

How about a grate on a round bottom firebox, which essentially creates a flat bottom. This is my setup on my Yoder Loaded Wichita. Should I ditch the grate?

[@knoxavebbq]

i absolutely hate that thing. that was the first things i threw out.

[@rossbrimmer5895]

I dont own a offset but have thoughts about buying one questions I live in northeast Wyoming, where we have higher winds and see cold from November to March April sometimes to the beginning of June. With the wind I know my friend has a hard time keeping temp up on his Oklahoma noe offset even with mods. We had thought about the fully insulated old country gravity fed charcoal smoker what would your recommendations.

[@knoxavebbq]

For your situation it might be worth it. Wyoming is no joke. Haha

[@rossbrimmer5895]

@knoxavebbq a insulated firebox on a offset should help abunch to for our weather Conditions wouldn't. Thank you for the previous reply as well.

[@chungs23]

Great video! How do you know when opening the door more will lead to heat loss vs. increased heat from increased airflow and a bigger fire? Are there certain variables you take into account? (e.g. greenness of wood, size of coal bed, ambient temperature, insulation, etc.)

[@knoxavebbq]

Watch your thermometer as you open and close your door. You’re trying to find the balance between how much air is getting pulled in and how much is coming out, even as the smoker is drawing air.

[@christopherhernandez4611]

Helpful info. Thx.

[@knoxavebbq]

Thanks for watching!

[@holymolibbq]

Can I just put bricks on the side of square firebox ? To get a lift?

[@jasonhuerta9385]

Great vid. I thought you were going to talk about the cowboy firebox option. Since you don't have it on your current pit I probably know your answer, but just wondering if you like fire pits with the door on it that makes it like a "regular" grill.

[@knoxavebbq]

I don’t like the grill option. It just makes a mess in the firebox, but I know alot of ppl like it.

[@daviddugger3329]

Joe was your 1000 gallon semi insulated?

[@knoxavebbq]

Yup!

[@michaelduncan2759]

Hey Joe, just wanted to kind of explain the 2 inch air gap it has to do with conduction since there is an air gap there there’s no conduction between the two metal surfaces, and also air is a good insulator because the firebox gets hot the air in between gets warm And since it’s trapped between the two pieces of metal, there’s an natural insulation barrier.?

[@knoxavebbq]

👍 thank you!

[@rabmccudden683]

Where do people get the firewood from. I’m in Ireland and I’ve no idea where to get it. Need some ideas. TIA 😇

[@knoxavebbq]

oh boy. idk where you would get your wood from. haha. it doesn't have to be a specific wood. I would just cook with what's available to you, as long as it's safe to cook with! thanks for watching.

[@rabmccudden683]

@@knoxavebbq thanks m8

[@chriscrist911]

Hey Joe… great info as always. Love watching your vids and seeing you interact with all the BBQ guys. One day you should think about incorporating Brad singing the, “Jo Yim” song into one of your videos. Soo funny! You can’t get it out of your brain. Keep up the great work sir. See ya

[@knoxavebbq]

Haha. I’ll talk to Brad about it.

[@ZacharyBraxton-m1f]

Im building only flat. If Im going build one that looks round. The inside is BOXED! I love welding!

[@knoxavebbq]

Cool. Do what works best for you!

[@roctakon]

I don't like fighting with the Moberg trying to keep smoke running during a long cook, but boy is the top of that big box good for wrapping beef ribs. (I did a stint at Terry Blacks)

[@knoxavebbq]

im personally not a fan of mobergs, but i will admit, they have gotten better over the years.

[@josecorrea6795]

Lucky for mine when i built mine square on the outside 1/4" and 3/8" round on the inside fully insulated

[@knoxavebbq]

Nice! I’m sure it cooks beautifully.

[@josecorrea6795]

@knoxavebbq yes overkill here in northern California keep up the good work I'm rooting for you joe

[@SonicBoomC98]

Great info

[@knoxavebbq]

👍

[@robertburnett1970]

Do you like running a grate in the bottom of your firebox to keep the fire off the very bottom?

[@knoxavebbq]

No. I hate it.

[@glennevitt5250]

Thanks Joe for the Information 😎💯🍖

[@knoxavebbq]

😁👍

[@Stormula1]

Love your content man. Was wondering how often you feed logs on your primitives?

[@knoxavebbq]

Probably every 30-45 mins

[@woodsiethewestie6263]

I’m non insulated heavy wall firebox Here in NZ it doesn’t get that cold

[@knoxavebbq]

👍

[@stevelawson104]

I have a grate for wood...should I just throw it away and just use the bottom of the firebox?

[@knoxavebbq]

I’ve talked about it in a video a few years ago. My older smoker came with it. I chucked that thing after about a week of trying to use it. It just takes up space in the firebox in my opinion

[@stevelawson104]

@@knoxavebbq thanks!

[@BenFeldman-kz7gt]

Joe, Glad you made it back to Chicago! Very informative video! So Jirby of Goldee’s was very critical of the Franklin Pit fire box door since Franklin’s name is carved out so you see it lit up in the flames. He says that is ridiculous since you can never completely shut the door. However, Franklin apparently wanted it to be as simple as possible, so he doesn’t want the door to completely shut out the air along with no damper. So does the fire door just make things confusing at first for the novice or should its proper use be learned from the start? Keep up you great work!👍

[@knoxavebbq]

I’ve never cooked on it so I can’t say. If someone spends that much time on something I’d be inclined to try it first before criticizing it.

[@brianportnoy5795]

When you smoke on your Brazos, do you close the vents on the firebox door and leave the door open?

[@knoxavebbq]

I might crack it open, but most of the time I’m just using the door

[@brianportnoy5795]

@@knoxavebbq do you use brazos often? And when you do use it, does it render brisket fat well?

[@knoxavebbq]

@@brianportnoy5795 it's not a brazos. it's a yoder kingman. and yes it does, but i dont use it anymore since i got my new smoker

[@Isovapor]

Klose pits says that 1/2” firebox is equal to a fully insulated firebox. Your thoughts?

[@knoxavebbq]

Can’t say for sure since I’ve never cooked on a klose pit.

[@kdranchaz3240]

Great job on this topic!

[@knoxavebbq]

Thanks! Appreciate you watching.

[@jepprey4953]

I live in VA near an Academy Sports, thoughts on Brazos vs G2 insulated smoker?

[@knoxavebbq]

Haven’t cooked on either of them. Haha. I wouldn’t be able to give you a fair assessment. Sorry!

[@jepprey4953]

@@knoxavebbq hehe no problem, thanks for the reply and thanks for the video!

[@srbushidomaster]

Hmm I never thought about opening the firebox door to let heat out. I thought more air would come in and cause more heat? I just cook on an Oklahoma Joe though.

[@knoxavebbq]

Yes but you’re letting more heat out, than air you’re letting in. So when you crack it open you’ll get more heat with air feeding the fire.

[@MattFoote]

I'm just getting into smoking so not ready to invest a large amount of money on a smoker...yet. In fact, my amazing wife bought me a smoker for Father's Day a few years ago. It's an Oklahoma Joe, so not amazing, but not super cheap and light either. I did start using a mod to insulate my firebox by lining the firebox with masonry bricks. My main purpose for this was because it's been very difficult to smoke consistently at temps lower than 250. I like it so far, but it definitely changes how temps are managed. I also like it because if I want to, I can just take them out and run the smoker normally. my 2 cents

[@knoxavebbq]

Sweet! I’ve been there. Do what works best for you.

[@BBQROCKSTAR178]

My firebox is non-insulated but 1/2” thick plate steel. I can cook in the rain and wind if needed

[@knoxavebbq]

👍 sounds like my other smoker

[@davek3726]

I'm in California and insulated fire boxes are a joke for this state. What are your thoughts on firebox length

[@knoxavebbq]

That I’m not too sure about. I leave that up to pit builders.

[@davek3726]

@@knoxavebbq thanks for replying back. I'm currently building my third offset and the first with a round firebox that's rather lengthy in comparison to the cook chamber. I enjoyed and learned a lot from your channel and feel the same about the fire box door I like the biggest door I can get/have

[@SteveRix78]

Great info, as always!

[@knoxavebbq]

Thanks for watching. Share with your friends!

[@jareddyer2900]

I have a 24” x7’ 1/2 thick smoker what size fire box for it

[@knoxavebbq]

Not sure what your question is

[@jareddyer2900]

@@knoxavebbq I got a pipe and it does not have a fire box on it what size would you recommend

[@mannyr8795]

Not an expert but I’ve seen other insulated firebox proponents say that insulation helps with fire management as you have to add less logs per time but if you need more smoke all you do is choke up the fire a bit to get smokier. Still in the fence because I do like that effociency

[@knoxavebbq]

You are correct. Once I get my fire going, I just personally don’t like chocking off the fire just to get more smoke. And again, my biggest reason is because it stays too hot during the summer time, which to me is when I want the most control. Both work great and create good product.

[@907jl]

I guess I'd call mine semi-insulated. I built the firebox so the bottom is covered in.a layer of firebrick, and then there's a course of bricks on edge around sides and back. It's seldom truly hot here( Alaska ), and our local "hardwoods" are birch and alder, which don't really crank out the BTU's like real hardwood.

[@knoxavebbq]

Getting some extra insulation with the bricks then I would say is necessary where you live. Haha.

[@907jl]

@@knoxavebbq It also helps to start with a base of big pieces of lump charcoal, and then add a little now and then, to maintain a coal bed.

[@Wvubrad]

Joe is right on every count. I have a 120 gallon reverse flow, square insulated firebox. I do find at times it’s overly efficient. I love my pit, but it’s certainly not perfect. I get tons of complements on my bbq so it don’t think it’s the end of the world. One massive negative of a square firebox joe doesn’t mention, rain water retention on the flat top of the firebox itself. I don’t have the ability to put a roof over my smoker. That pooling water will lead to lots of surface rust in no time that must be constantly removed/sanded and oiled if you want your pit to last.

[@knoxavebbq]

Yea. Haven’t thought about that. That sucks. Haha

[@Wvubrad]

@@knoxavebbq Haha. Yeah, something only a square owner would know. Stick with round if you can everyone. Lol.

[@AndrewLeeMovies]

The rain pooling on my square firebox has been an issue lately. I need to do a cook and oil the surface again.

[@SuperPfeif]

Awesome

[@knoxavebbq]

👍

[@QBIGORGOHOME]

Just received my 250 gallon smoker I’m hoping the 1 inch of insulation isn’t an issue or make it too efficient.

[@knoxavebbq]

Nope. You’ll be fine.

[@QBIGORGOHOME]

@@knoxavebbqI’ve tried messaging you on Instagram and Fb is this the best way to get in contact with you Joe?

[@SethKingofthenerds]

The one aspect that I haven't seen every much discussion is how the heat and smoke leave the firebox. Mad Scientist talked about a scoop on the 1000 gal he gave away last year and the M&M guys have some crazy square exit with vertical slits on it.

[@knoxavebbq]

Probably can’t speak to it as much as the actual builders

[@MrThespian4]

I have a "non" insulated firebox, but it's 3/8" thick so it acts like an insulated firebox.

[@knoxavebbq]

That’s fine. My previous pit was like that. Cooked great.

[@MrThespian4]

@@knoxavebbq it got a workout today, did my first home made brats, and a turkey breast. Have home made bacon curing in the fridge too.

[@billbryant1288]

Good stuff!

[@knoxavebbq]

Appreciate you watching!

[@mikearchibeque7220]

Team semi insulated. I literally (check profile pic) have the same pit as you. My opinion once you get bigger than a 250 insulated is fine because you’re gonna have to build a bigger fire anyway. On a 250 and insulated would be hard to keep the temperatures low.

[@knoxavebbq]

Agreed

[@CarnivoreKipp]

Ide take my Shirley Fabrication with a square firebox any day.

[@knoxavebbq]

👍

[@Keasbeysknight]

Definitely didnt understand the need of having a big fire box for an small pit. Lots of cooks later and im sorta learning where to keep my fire at.

[@knoxavebbq]

It always takes practices.

[@williamjohnson7340]

Honestly idk what team I'm on there hahaha I'm just team offset!!! I only have a little oklahoma joe 😢

[@knoxavebbq]

No worries. I’ve cooked a smoker like that for a good 8 years before I got a smoker that actually cooked properly workout a bunch of modifications. Just have fun cooking.

[@dennyo7798]

I don't care what you are cooking on, Learn How To Manage What You Have!

[@knoxavebbq]

👍 agreed

[@jordanbabcock9349]

My door is like..40% hardware cloth without a way to close it off, and the door is conpletely detached.... Gonna smoke briskets and ribs for graduation(work) anyway hahahahaha!!

[@knoxavebbq]

Lol! You’ll make it work. I believe in you

[@brentjohnson2315]

I need that Knox Ave BBQ/Primitive Pits 250g promo code 😂😂

[@knoxavebbq]

Sorry. No promo code. Haha.

[@tyy7760]

I’m team non insulated. More specific, open fire pit. At most WSM. Ohhhhhhh!

[@knoxavebbq]

👍

[@mikeneurohr27]

I heard you said in a past video that your in Chicago and do pop ups. I didn't have good ventilation when I lived in Chicago cause of the fences and how close to the neighbors property we were. It's way better out here in the southwest suburbs.

[@JohnKit88]

The material I got to build my smoker 30" dia. X 1/2" wall I don't think Ill need to insulate my fire box, I got the material for free so I can't complain

[@knoxavebbq]

Wow! What a deal! Haha

[@rsoria12]

Team air gap

[@knoxavebbq]

👍

[@robertburnett1970]

You forgot to mention Korean newspapers.😂

[@stevelawson104]

Offset...

[@StacyVictorino-gn7le]

👎

[@knoxavebbq]

😬👍

[@StacyVictorino-gn7le]

👎

[@knoxavebbq]

Why am I getting a second thumbs down? Haha