Brazos DLX Biscuit Test

We did a biscuit cook to test out different setups on the smoker

[@Lemonlollipop01]

Love this video. Reminds me so much of me and my kids working together.

[@duanewhittle2992]

Thanks for posting. Great to see a Dad and his kids having fun. I’ve been experimenting with my brazos by moving the tuning plate around. It moved my hot spot from the middle to the end, but at least within 10 degrees.

[@jamesnobaj758]

So glad your kids a very interested. Keep up the good work

[@brandongcookingoutdoors8532]

They enjoy being on the videos and seeing themselves on youtube😜 they also like learning about working the fire

[@elsos8711]

@@brandongcookingoutdoors8532 Dude, in a few years you'll look at these vids and your eyes will water. Time is fast with the little ones for sure. Great video, and I'm happy to be learning from you!

[@brandongcookingoutdoors8532]

@@elsos8711 I know. Time just ticks on by quickly. Thank you for watching.

[@robertdewitt625]

I've seen a few videos on stack extension including Jeremy Yoder and according to Franklins bbq the stack should be 3/4 the length of the cook chamber, measured from the bottom to top of stack. All had great success.

[@igotJesus88]

Mine did the same thing. Put the heat deflector in the middle of the chamber. Works perfectly.

[@brianportnoy5795]

When you move the tuning plate to the middle where is the hotspot?

[@louisgriffin1785]

You can move the hot spot on the Brazos by closing the FB door and leaving the pinwheel vent 1/2 to 3/4open

[@raytrout8272]

Looks great! Brandon do you oil down your outside of your pit like mineral oil or something to keep it in good shape

[@brandongcookingoutdoors8532]

I just use spray oil every now and again!

[@siliilith]

thanks for running the test I appreciate it.

[@brandongcookingoutdoors8532]

You are welcome. Thank you for watching.

[@rayharris5452]

Absolutely great cook. I saw the same test with Goldies, Franklin and Volunteer. Your Brazos biscuits were more even across the pit. What temp did you run

[@brandongcookingoutdoors8532]

I think it was about 275

[@NateF34R]

remove baffle plate and 36 in on stackkk

[@mattro4902]

Thanks for the vid. I currently have a Weber kettle and a WSM but want to try a more traditional setup like a stick burner. You just about have me convinced to go grab one! Oh and loving that Conecuh! Keep smokin, brother!

[@brandongcookingoutdoors8532]

Thank you. I also have a webber kettle. I have had it for about 13 years. I love that's thing. If you enjoy being outside and tinkering with a fire you will love a stick burner. It is a commitment of love to run those pits, but it is worth it at the end of the day.

[@mattro4902]

Hard to beat a kettle! I love the traditional sound of that. I spent $800 on a Traeger, used it 3 times and sold it for $500. No thanks.

[@brandongcookingoutdoors8532]

@@mattro4902 I'm out on the pellet grills also.

[@danielploy9143]

Educational and impressive video. Mind me asking what brand that sausage was? I’ve seen many people use that but can’t make out the brand. What stores do they carry it? Thanks allot.

[@brandongcookingoutdoors8532]

Coneccuh is the brand. I’m not sure where you live but down here they have it at most grocery stores

[@danielploy9143]

@@brandongcookingoutdoors8532 thanks for the reply….

[@blink555]

supposedly ( I haven't tested it) a water pan up against the firebox will give you temps within 10 degrees across the chamber

[@brandongcookingoutdoors8532]

I will try it out one day

[@sellyyyy2917]

I’m late on this video, but the last video I watched had a good explanation about that hot spot at the end of the cook chamber. He said the 24 inch stack might be drawing too much and creating back pressure and having that hot air gather on that far end since there isn’t a collector like the Franklin pits. He had his cut at 16 inches and was showing temps within 5-10 degrees across the grate. The other video I saw had his at 12 inches. Either way, nice video!

[@joewiles1674]

Wondering if cutting back the deflector from the fire box would help or drilling some holes in it? Have you found the heat traveling more along the bottom or top of the cook chamber?

[@brandongcookingoutdoors8532]

I haven’t been using the tuning plate that comes with it lately. I think it cooks better without it

[@joewiles1674]

@@brandongcookingoutdoors8532 do you prefer the stack extension? I have a Brazos and I have to cook with the fire box door wide open, it just doesn't seem to draw very well. I do use the tuning plate but have been debating removing it. I have heard they tend to cook from the bottom up instead of the top down. I have been debating drilling holes or cutting back the fire box deflector to see if it changes that. Hate to make changes and not being able to put it back if they don't work.

[@brandongcookingoutdoors8532]

@@joewiles1674 I don’t use the extension often. I just mess around with different setups. I do think I would like to cut about 2 or so inches off the deflector. I would also like to build a actual smoke collector like some of the high end pits. With all that said. I am still turning out great bbq just the way it is. I like mine setup without the tuning plate because the smoke rises better. I usually only keep my door open when I am getting the fire going. After about an hour or two I can usually keep it closed or just a slight crack with the damper open. Sometimes I have to mess with the door, but it just depends on the wind and the day. The size of the splits makes a big difference also. I use pretty small splits so the fire is easier to manage. Check out some of my other vids for some of that info. Thank you for watching.

[@kennethm1818]

I think extending your stack is going to make that hot spot even hotter. I honestly would have liked to see you test this baffle without adding the stack extension. Also wanted to ask you what is the purpose of the drain valve? Do you cook with it open or closed?

[@brandongcookingoutdoors8532]

I think the extension does make it hotter. Because there is no smoke collector. I do think it makes the fire burns better. I can test the baffle on just regular set up. The valve is so you can add water to the barrel and then drain after the cook.

[@brandongcookingoutdoors8532]

@Fred Wills I would need several probes to be able to check out all my theories. I know I cooked 6 pork butts with no mods or the " tuning plate" and everything worked out just fine. I enjoy tinkering, and trying new things, but this thing cooks fine as is.

[@davidchavarria2992]

Great videos! I imagine you’ve smoked on your kettle in the past (though, I could be wrong). How would you compare your smoked cooks on the kettle versus the Brazos?

[@brandongcookingoutdoors8532]

I have turned out great bbq on the kettle. That is what I learned how to smoke on. I do love the flavor you get off the brazos, and I can cook quite a lot more on there. The webber will always be one of my favorites.

[@darrellhamm6916]

When you use the heat deflector where do you place it in the cooker?

[@brandongcookingoutdoors8532]

Just next to the heat shield coming out of the firebox. I leave just a small gap between the two.

[@NoBSBeardReviews]

Great video man! Have you tried using the stack extension with the baffle as well?

[@brandongcookingoutdoors8532]

I did after the video was over when I was cooking dinner sausage

[@hp6169]

Thanks for the vid, cool to see that just one hot spot close to the smoke stack.

[@brandongcookingoutdoors8532]

@@hp6169 thank you

[@kennethbate2778]

@@brandongcookingoutdoors8532 did it get rid of the Hotspot?

[@brandongcookingoutdoors8532]

@@kennethbate2778 no. It still has a hot spot. But you get a cleaner fire.

[@jakechoply]

What temp did you cook them at

[@brandongcookingoutdoors8532]

About 250

[@lindseyjohn4789]

How much did that DXL cost?

[@brandongcookingoutdoors8532]

1200

[@xstatic4beer245]

Did you try any deflection plates?

[@brandongcookingoutdoors8532]

With the first set of biscuits I had the heat deflector plate that comes with it in there. That was it.