Best Firebox for offset smoker fully or semi insulated semi insulated ? Sub. ITA/PORT.

[@TexicanaBBQConsulting]

Perfect Texas style Brisket??🤠🙌🏼🔥 kzbin.info/www/bejne/rnaxiXuggMZlrcU

[@Jikdor]

Great info. I'm designing my first smoker build now, going for the fully insulated 👌

[@ryangies4798]

Excellent Max! Was just thinking about insulated fireboxes and wood placement. Very insightful, especially for people who live in colder climates. Thank you!

[@TheDawgfathasBBQ]

Good video Max. Love the information brother.

[@TexicanaBBQConsulting]

Thankyou brother always thankyou for your help!

[@StationaryNomad361]

Thank you so much for all of these great tips. I am getting into barbecuing and also building barbecue pits so this helps me twice lol

[@tuckercozzens5534]

A couple questions... - I would assume that since the door is also insulated, the side that is flat where the cook chamber meets the firebox is also insulated? - How does the insulated blanket stick on the outside of the round tank and not fall? Is it fastened somehow? Or is the entire gap filled between the inner cylinder and the squared off outer layer?

[@claudiobressanini4603]

Bella Mauro!! Figata di video!! Ogni volta resto a bocca aperta da quante macchine ci sono in un locale e quanto grandi!! 🤟🏻🍻

[@smalltowntexasbbqburgersbr1391]

Great video Chef! Amazing how little tweaks and adjustments make so much difference in the way a smoker works and how your meat comes out. My grandmother had a wood burning stove and oven. The very large kind and would cook whole beef heads inside of it. It was made out of cast iron and would hold heat very well and I always wondered why the food didn't taste smokey. Seems like you figured out my mystery! Probably very efficient. She even baked in it. Love this channel and I continue to share it with my friends and followers and the BBQ Fam!

[@TexicanaBBQConsulting]

Grandma always rock!!

[@WookieLove1]

Max I love your channel Brother. Great job. Very informative and funny too. Thanks!

[@TexicanaBBQConsulting]

Appreciated God bless my consulting job is doing great hopefully I produce more content soon

[@bayareaartist999]

A hotter firebox will not make you have better draw. A hot firebox that heats up the whole smoker and the stack will make the draw better. Draw is a siphon. And the siphon will not draw properly unless the stack is properly heated. Some industrial tall stacks have burners in them to warm the stack so the air starts to move upward. The taller the stack the more the hot stack will draw the air through the smoker. Insulating the firebox is overkill. You would be better off insulating the cooking chamber. What insulating the firebox does is to make it safer so if someone touches it they to not give themselves a 3rd degree burn. I mean it's cool and all and shows the skill of the welder/fabricator. The most important thing about those fireboxes are that they are curved on the bottom and that they are long to give a lot of space to spread the coal pile out so the wood does not get smothered and give off unburned broken down fuel which smells and tastes like kerosene. Now the opening between the firebox and the main tank should be a large/wide as possible so the hot smoke fumes have no restriction flowing from the fire to the stack. Except the meat of course.

[@TexicanaBBQConsulting]

kzbin.info/www/bejne/nXOxiWlvnceKo68 Makes total sense but if the forebox is well insulated instead of loosing heat will maintain the stack and smoker hotter...

[@jasonorth4751]

How do you suggest the fire in an insulated smoker be made “less efficient” to create more smoke? Any guidance or tips would be greatly appreciated!! And thanks for the great video

[@TexicanaBBQConsulting]

Thank you, kzbin.info/www/bejne/o2GloaCdjpmXoJo An efficient fire start with a great coals bet by not having that or little fire struggle consequently more smoke. I like to cold smoke 180 f for 2/3 hour right after loading the meat, is the best time to create a smoke ring and for meat to absorb smoke

[@mobykh86]

Im amazed at the information this amazing video has provided!!!

[@TexicanaBBQConsulting]

Thankyou...

[@josephflanagan2527]

I live in the PNW, so we get all the seasons. I’m wondering how well a semi insulated pit would work if you just wrapped a welding blanket around the firebox during the colder months

[@dannyalva26]

Awesome video! Keep up the great content

[@TexicanaBBQConsulting]

Thanks bud

[@michele_4040]

Grazie per il video Mauro, istruttivo come sempre

[@TexicanaBBQConsulting]

Grazie Michele

[@epickleuva]

I’m having a custom smoker built. 72” X 24” double door- 1/4” steel. This firebox would be minimum 1/4” steel, but I can ask for 5/16”. Square Firebox. At what size do you think a fully insulated firebox is necessary?

[@StationaryNomad361]

Wait so I’m confused. Is a fully insulated firebox essentially just double insulated? So you have your inner pipe, then insulation, then your outer pipe, then more insulation and then your outer box?

[@inmaul5528]

Wow really insightful, thx man

[@MaddisonGreen]

Can you make a 1000 gallon propane tank reverse flow?

[@TexicanaBBQConsulting]

Yes

[@agg2633]

Thanks alot for this video! can you tell me which steel to use for the combustion chamber and what thickness would be recommended please? i'm about build mine... Bigup from france!

[@TexicanaBBQConsulting]

Usually 1/4 or less

[@justwannabbq2602]

Is to much drafting a thing? My 500 pulls so hard. The flames are almost sideways. My doors only open Like 4”-6”.

[@TexicanaBBQConsulting]

Is usually good a water pan will slow id down

[@joshuatang69420]

How much wood do you save on a insulated fire box

[@dynodansmoking]

Shots fired hahaha.... Great Vid. Learned much

[@TexicanaBBQConsulting]

Hey make sure u shsre on your group !!

[@lohengrin5082]

I feel like the solution to the smoke is to make it a reverse offset smoker. The fire will struggle just enough to produce the correct smoke this way

[@TexicanaBBQConsulting]

Not my favorite kinda of smoker thr plate in the bottom because is very hot tend to burn bottom of the meat

[@andreamusner95]

Ciao, essendo neofita sulla cottura a legna tramite Smoker ti volevo chiedere: c'è un tipo di legno specifico che si utilizza in camera di combustione? C'è legna che va assolutamente evitata? Grazie mille

[@TexicanaBBQConsulting]

Si gli alberi resinosi pino etc

[@edrossini]

Bravíssimo, Mauro! Please do an episode on the pros and cons of backyard reverse flow cookers 🔥🔥🔥🔥🔥

[@TexicanaBBQConsulting]

🔥🔥🔥🙌🏼

[@BrisketMafia]

Good Stuff!!!

[@TexicanaBBQConsulting]

Thankyou my friend! Really appreciated

[@guilhermanacas]

You rock!

[@TexicanaBBQConsulting]

Yeah right!!

[@robertozofrea6780]

U the best

[@1ptorresjr]

Yesir! Sounds about right! Getting my 500 built by Big Phil's Smoker's @texasdripbbq

[@mattl7424]

Italian... I still say you’re Mexican 😂

[@TexicanaBBQConsulting]

Lol

[@yeetyeet8365]

Yes a Freddy fender for sure

[@kentrodriguez6756]

What about a firebox that is not insulted?

[@TexicanaBBQConsulting]

Prolly will be hard to keep temp

[@kentrodriguez6756]

Texicana BBQ reason I ask, I bought a 500gallon smoker however firebox is not insulated. Hope it’s not worthless!

[@TexicanaBBQConsulting]

@@kentrodriguez6756 no but is for sure is less efficient

[@BYOB561]

@@TexicanaBBQConsulting What if I live in warm and humid climate like south Florida? Which one would be best?

[@TexicanaBBQConsulting]

@@BYOB561 either or…