How To Season and Perform The Biscuit Test On Your Offset Smoker - Smokin' Joe's Pit BBQ

[@bobbicatton]

That biscuit test was awesome! The even temperature is impressive👍😊

[@SmokinJoesPitBBQ]

Sure was Bobbi. Thanks so much for watching 👍

[@commishg]

Outstanding biscuit test! With most small offsets, a lot of the grate is lost to the hot spot at the throat. The heat consistency in your smoker is as good as I have seen.

[@MrDoneboy]

Same principal as seasoning a cast iron skillet. Excellent video, Joe!

[@dwaynewladyka577]

A pretty awesome looking pit. Cheers, Joe! 👍🏻👍🏻✌️

[@jhernan11]

Being that I live just one town over from Forney, I’ll definitely be checking out this pit when it’s time to upgrade my OK Joe. Great vid!

[@2005Pilot]

Beautiful! Very even cooking across the grates!😊😊👍

[@gharv1313]

Awesome review on the smoker Joe! That test was perfect , looks like it going to fun cooking on it! Cheers 🍻

[@Crankinstien]

Great looking pit!

[@Crankinstien]

Bro those are some of the best welds I’ve ever seen! Congratulations!

[@benh580]

Nice pit Joe! Congrats

[@Just8Ate]

Having a clean smoker looks like a must. Awesome way to test your offset smoker with them biscuits. My Fav part was 10:00 "got to stop eating these biscuits" ..lol... 8)

[@judgewepbbq]

That pit looks legit!

[@bbqlvr6137]

That is one big beautiful pit! 👍👏

[@SmokinJoesPitBBQ]

Thank you!

[@raytrout8272]

Thanks for the awesome video made for a great weekend thank you

[@SmokinJoesPitBBQ]

Thanks Ray!👍

[@dislexicdadscooking]

Hey..biscuits and gravy time fella

[@jacksonwebworks1201]

Post oak biscuits w/ butter and jelly 🥰

[@SmokinJoesPitBBQ]

It's crazy how much smoke flavor the biscuits picked up. 🤘

[@brandonmeenan8075]

Cannot wait to see you smoke a brisket on this bad boy!

[@777Dorado]

Wow that Beast...is a really heat efficient cooker if you use 18 inch splits., 2 is all you are going to need for any cook unless you need a 400 hot and fast. Nice.

[@SmokinJoesPitBBQ]

Yeah buddy. 👍

[@morenoanglers9800]

Hey Joe would love to see you test out a Gourmet Outdoor Smoker from academy

[@SmokinJoesPitBBQ]

I doubt I will ever own that pit but they look like a good quality smoker. Thanks for watching 👍

[@dewayneandrews642]

I'm impressed with your smoker on how it cooked those biscuits evenly on the bottom rack & the top rack... What's the turn around time when the guys @ bison smokers built your smoker?? I've been wanting to het a backyard smoker...

[@SmokinJoesPitBBQ]

It was quick. Right now the turn around time is 4 weeks.

[@BBQROCKSTAR178]

Wow man, I like your new “baby” smoker….a perfect smaller version of your commercial smoker! I pretty much stopped using coal because I find It ashes down too much before my hardwood “makes coal”. I find the ash from the charcoal restricts airflow around my splits.

[@temokety5305]

Thank you, Joe. I enjoy all your videos. You are a wonderful teacher and I now make the best brisket in my circle of friends because of you!

[@SmokinJoesPitBBQ]

Thank you buddy👍

[@evdoby]

Nice video and walk through

[@johnknapp6328]

Impressive pit Joe, is this video going to be known, he cant get enough, throwing splits all day long on the 1000 gallon pit, and then coming home to throw more splits especially in texas were its becoming know for making a meal on pits with unlit charcoals. It was so good to see the Brisket Cooker in the backround. Looking forward to future cooks on this pit.

[@SmokinJoesPitBBQ]

Thank you John! They call me splinter hands now. 😁

[@paulmillen2101]

Good tips in this video. Thanks. You like to smoke at 275°F. I like 225°. Do you think your Bison Red Dog will run there and still make sweet light blue smoke?

[@SmokinJoesPitBBQ]

I like 250° and 275°. The smoke is super clean thin & blue. 👍

[@g54b95]

Mmm. Need to have a sausage gravy test worked in there with the biscuit test.

[@ScottysBackYardBBQ]

looks like a nice pit

[@brianveestrom6784]

Break out the gravy! Knowledge is power Joe. Nice to see the Red Dog biscuit pattern. Have you named it? Is it Clifford?

[@Sheenasalesthriftytreasures]

Great video very helpful thank you

[@jameshunter5099]

Awesome video as usual. Love the channel. Do you have a rough estimate of time between adding splits? Maybe trying to maintain 275ish F? Just to calculate supplies for fire management on that pit.

[@SmokinJoesPitBBQ]

Usually every 45 minutes to an hour. 👍

[@Trumpetmaster77]

Very nice smoker Joe! I really like it! I like fried chicken in my biscuits!

[@SmokinJoesPitBBQ]

Heck yeah brother. 🤘

[@jeaubain]

That’s awesome! How did the clear coat hold up after the cook?

[@SmokinJoesPitBBQ]

I could smell it a bit from the heat on the firebox it it held up perfectly.

[@testtube7404]

Impressed 👊

[@herbertburger]

Hello Joe I am Herbert from Switzerland. I've been watching you on KZbin for a long time. The one or the other recipe I have already tried. the pork steaks were really good and so juicy! I also run a small BBQ here in Switzerland. Am still in the first year but it is already going better than expected. I have a question for you Joe. I want a smoker with rotisserie that I can build on a trailer. Do you know which ones are really good. I don't want one that is already mounted on a trailer, that gives us problems with the registration. We have different braking systems in Europe than you do in the States. The smoker should have a diameter of about 1.20m and a length of 1.80 - 2.00m. Do you know with which manufacturer I can look around. I just want to avoid buying something that doesn't work. Have a nice time and I look forward to your next videos. Herbert

[@frank_osuna]

What's the reason to cook with the stack fully open?

[@BrisketMedic]

Very cool smoker. I love the design of being able to use the entire grate. I’ve started using chicken thighs to test my pits to give it more thermal mass that wi replicate actual cooks. And they’re cheap lol 😂 I bet those biscuits tasted good AF with butter and jelly tho.

[@SmokinJoesPitBBQ]

Yeah buddy! Thanks for watching my man. 🤘

[@turkhollinger2195]

Joe when we gonna see a good Rib or Brisket cook on the Bison lol Waiting on you buddy! 🤘🏾

[@SmokinJoesPitBBQ]

It's coming really soon.

[@ExpatPlans365]

Brother you gotta tell me where you got that chimney starter from?

[@SmokinJoesPitBBQ]

Here you go. Grill Blazer / Grill Gun Discount - grillblazer.com/?ref=smokinjoe

[@rsg9190]

Where are these pit makers located? Very nice pits

[@SmokinJoesPitBBQ]

They're located in Forney TX. 👍

[@jimmydean1147]

Needed some sausage gravy on top of the firebox to go with those biscuits 🤣

[@pitpride1220]

Thank you for this, I'm new to the game. I'm from KC but live in the southwest now. Gonna bring a little bit of home down here. Learning a lot from you!

[@JamieStuff]

I liked Bradley (Chud)'s version of this test a bit better... He used bacon instead of biscuits. (I have issues when I eat wheat.)

[@SmokinJoesPitBBQ]

I'll have to watch that. 👍

[@JamieStuff]

@@SmokinJoesPitBBQ It was when he first tested his new reverse flow pit.

[@RodStiffinton]

That’s hilarious Joe!!! I thought I was the only one who was afraid of the biscuits 😂. My wife thinks I’m nuts but I’m glad to know there are more people like me!

[@SmokinJoesPitBBQ]

It's like a jack in the box. 🤣

[@RodStiffinton]

@@SmokinJoesPitBBQ so funny that’s exactly what I told her. I can hear that music in the background 😂

[@blt981]

All that fo4 bisquits

[@SmokinJoesPitBBQ]

YES

[@onesri6108]

1st view 😍

[@mikehappel4899]

Always wash it inside and out, and season it inside and out. And remember that when you buy your own soap, wash it as long and as well as you want to! 🤣

[@raytrout8272]

Joe are you interested in selling any of your pits ?

[@SmokinJoesPitBBQ]

Yes, I'm selling all of my Yoders.

[@9929kingfish]

Don’t be scared of the biscuits Joe.