Is This $9,000 Smoker Worth It?

Is This $9,000 Smoker Worth It? | Knox Ave BBQ

Рет қаралды 16,711

Күн бұрын

Пікірлер: 122

@knoxavebbq 6 ай бұрын

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@joekerrytorres3027 6 ай бұрын

Most definitely! You have a professional built pit, as opposed to some of us who have a homemade smoker. Believe me, that makes a world of a difference, especially with an insulated firebox. Be glad you have one of those!!!

@knoxavebbq 6 ай бұрын

Oh I know. I've learned to cook on a $200 smoker for almost 10 years before i got anything i would consider a real smoker. haha.

@brandonin_ny 6 ай бұрын

I’ve got a 500gal Primitive and it’s been so much fun learning how to best cook on it. Different techniques for different proteins, of course. One common denominator is I normally run the stack 50-60% closed and the fire box door open only 3-4 inches. This style promotes a dirtier smoke (which I like), and the temp just glides so smooth a child could run it.

@brandonin_ny 6 ай бұрын

Fun fact: I got my pit in the middle of May 2023. Ordered it around July 20th 2022.

@knoxavebbq 6 ай бұрын

Sounds good

@knoxavebbq 6 ай бұрын

@WilliamChase-y1y 6 ай бұрын

Great video as always, I have the same pit as you but got the fully insulated fire box, I live in the Boston area. I love the pit but my biggest challenge is consistently keeping the fire at the temps I want. I am better at the lower temps, 200-250, but keeping it at 250-300 has been challenging. I have blamed myself and the wood size and level of dryness. The best part is I will keep practicing. Keep the videos coming

@knoxavebbq 6 ай бұрын

Gotcha. Thanks for watching!

@a-kelt3468 6 ай бұрын

I would find a video on how you would approach cooking on a cheaper backyard offset, like an OKJ Highland super useful. From split size and fire management, and overall general set up. Truly enjoy learning from your content!!!

@knoxavebbq 6 ай бұрын

the only thing i would change with cheaper offset are use smaller splits and use more coals than wood. as much as i would love to make a video like that, i don't have space for another smoker.

@michaelholliday6037 6 ай бұрын

I love that size of pit. What kind of paint is it? Powder coated or baked enamel?

@logang865 6 ай бұрын

Awesome review man, for your future fire management video can you outline what how you would manage a fire so that you don’t have too many coals. I do have a fully insulated firebox and sometimes on really long cooks the coal bed can get so large that I almost cannot add another log for more smoke flavor. Is there a way you would recommend managing the fire to efficiently create/burn coals without simply removing those coals that I worked hard to make?

@BrianChiasson 6 ай бұрын

Ditto. I haven’t seen a management video that addresses the coal bed in later stages of the cook.

@aaronterry204 3 ай бұрын

Hey Joe, great video. Do you think it's worth getting the top racks just to have an additional option for cooking such as finishing meats? I don't think I will need them for the additional space.

@knoxavebbq 3 ай бұрын

No, definitely not. But if you’re cooking enough to fill a 250, I think you might be cooking enough food to need additional space at times. I dont use the top wrap often, but it’s nice to have when I need some extra space. Just my opinion!

@aaronterry204 3 ай бұрын

Great, thanks

@Averagejoethings 6 ай бұрын

Primitive pits is down the road from where I live and I had a workhorse 1969 before I built my 250 gallon. I get a some smoke come out from around my doors, but I love how it cooks. One day I will own a Primitive. Great video.

@knoxavebbq 6 ай бұрын

sweet.

@brisketwizard8004 6 ай бұрын

That's a nice pit Joe! The cool thing about a custom pit is that you can add or take away features for the way you like to cook. I opted for a trailered Moberg 250, set up the way I cook, back in 2020. I'm in SE Texas and have no problem getting enough smoke on my proteins, with the fully insulated firebox. Every pit cooks differently. Once you figure out how it acts, you can fine tune your methods. when you get it dialed in, it's all about fire management... & I love playing with fire !! Enjoy all your videos.....keep them coming !

@knoxavebbq 6 ай бұрын

yup. agreed. ive worked with more smokers with insulated fire boxes than non, but it's just my preference.

@brisketwizard8004 6 ай бұрын

@@knoxavebbq Agreed. Everyone has their preferences. Like I will never have another square / flat bottom firebox! When I got my Moberg, I gave my 24x42 LSG to a friend. I respect your BBQ knowledge & enjoy all your videos.

@knoxavebbq 6 ай бұрын

@@brisketwizard8004 appreciate it

@whiteoakcraftbbq 4 ай бұрын

If trying to cold smoke sausages at 150 to 180 does pushing the wood forward help with the draw since the door and damper is already almost closed down. Sometimes my fire in my 500 will go out at that low of temp

@knoxavebbq 4 ай бұрын

It could, but if you’re having trouble with the draw you might need to intrude more air by opening up the door and/or stack a bit more.

@narbekalantarians6269 6 ай бұрын

I have a 250 also with a wagon chassis for same reason. Love it for the versatility and and being able to do private request cooks.

@knoxavebbq 6 ай бұрын

awesome. it's great.

@rpstz7346 6 ай бұрын

Hey Joe, I know I have mention to you I bought this same pit no paint and I did add the grate...its only been a month or so but its an excellent product, I just removed the top racks. If any one is wanting a Primitive Pit I say you wont be disappointed and they have a great team over there, Emma is awesome! No regrets!

@knoxavebbq 6 ай бұрын

I agree! Thanks for watching.

@daviddugger3329 6 ай бұрын

Just put down payment on a Primitive about a month ago, Emma was very helpful and patient in the process.

@BarHRanch 6 ай бұрын

I’ve always liked your style. I’d like to see more Asian style BBQ on your offset. Nice work

@knoxavebbq 6 ай бұрын

i appreciate it. i'll see what i can do.

@michaelholliday6037 6 ай бұрын

What is the thickness of the steel on the firebox and the cooking chamber?

@flatrockpharm4022 6 ай бұрын

Loved the video, I live in west central Il., so I bought a backyard Peoria Cutom cooker. Being new to smoking food fire management has been a battle. I am using a fully insulated box and would love tips on fire management on the 80 - 100-gallon size.

@knoxavebbq 6 ай бұрын

I got a smoker that a similar size. Ill be talking about both

@andresomatic641 6 ай бұрын

For the fire management video. My backyard smoker has a lift up lid/door. Made by Flaming Coals in Australia. Having issues with effective temp control. Don't get me wrong, it hovers at 250f fairly easily, but the vents seem to do nothing for it when you want to make some adjustments. What are some of your thoughts on a firebox like that?

@knoxavebbq 6 ай бұрын

i'll see what i can do in my future video. thanks!

@Keasbeysknight 6 ай бұрын

Those vines do a great job of showing how close you can get to the smoker without things being too hot. Great looking space and that's a tall ass smoke stack!

@knoxavebbq 6 ай бұрын

Haha. The green is nice. It feels homey

@arnolds6423 3 ай бұрын

how do we find out when you do a pop up cook so we can taste what you make?

@kanger80 6 ай бұрын

I'd love to hear your thoughts on the pros and cons of the various big commercial smokers like M&M, Oyler, Bewley, etc etc.

@knoxavebbq 6 ай бұрын

I haven’t cooked on many of them so I can’t say for certain, but M&Ms do a great job

@SOLDOZER 6 ай бұрын

I think they are TOO insulated and seem to be lacking in the smoke flavor and not enough convection. Almost pellet grill-ish.

@kanger80 6 ай бұрын

@@SOLDOZER I've heard so many different opinions on this I'm going to have to go on a commercial smoker tour to try smoke flavor on specific rigs.

@andrewfitzgerald1097 6 ай бұрын

Hey, Joe. Thanks for the video. I have been looking at this exact smoker. I currently have a 1975 from Work Horse and was curious if you had any input on the wood consumption of the 250. I know you said this pit eats wood, but I'm thinking the difference between something like a 1975 and the 250 likely isn't THAT much different. Do you have any experience or thoughts on this? Thanks again.

@knoxavebbq 6 ай бұрын

not really. i don't think it's that much for another smoker. it's just getting used to the spacing

@i-am-me- 6 ай бұрын

Fire management question… What’s your go to setting on firebox door and stack damper? How many splits on coal bed during cook?

@knoxavebbq 6 ай бұрын

i'll do my best. thanks!

@i-am-me- 6 ай бұрын

Thanks you confirmed my purchase a couple of days ago!

@knoxavebbq 6 ай бұрын

awesome. congrats

@michaelduncan2759 6 ай бұрын

MJY, great video. My fire management question is: I thought it was easier to control draw, etc. if you leave the stack fully open and use the firebox door and or vents to control the fire?

@knoxavebbq 6 ай бұрын

I’ll try my best

@michaelduncan2759 6 ай бұрын

@@knoxavebbq MJY, that was more of a question. I have very limited experience with an offset, however, that technique is what I have heard about them, so I thought you could possibly address it in your fire management video. If you don’t have time, or it doesn’t fit the video format, no big deal. Just curious as to your take and experience with that.

@deedog5361 6 ай бұрын

Ever think about adding a scoop baffle to reduce that high heat zone by the fire box?

@knoxavebbq 6 ай бұрын

I personally don’t. Because in my opinion it just makes other spots hotter. But it also depends on the size of your pit. For a 1000 gallon, it might help. For a 250, I wouldn’t want it.

@BrianHeintzman 6 ай бұрын

I would like to see how to manage a fire where we start at a low temperature and increase the temperature at different points through the cook - like 225, 275, 300.

@knoxavebbq 6 ай бұрын

I’ll see what I can do in the video

@adrianrodriguez3544 6 ай бұрын

On a 250 whats your ideal temp to cook 1-3 briskets? For great bark I need to have a slower rate of flow going through right?🤔

@knoxavebbq 6 ай бұрын

A lot of details in this video. kzbin.info/www/bejne/pHzCfYiGhr6opJYsi=L3M81QJdnF669NpQ

@adrianrodriguez3544 6 ай бұрын

@@knoxavebbq Thanks!

@NIGHTRIDER364 6 ай бұрын

Hey Joe, your amazon link isn't working on this video. It worked in the previous video but not this one. Thought I'd let you know!

@knoxavebbq 6 ай бұрын

just fixed it. appreciate you checking!

@junior_912-2 6 ай бұрын

i have a workhorse 1975 and love it

@knoxavebbq 6 ай бұрын

Only cooked on one once, but it was nice

@Ra1d3rJimmy Ай бұрын

Is there a big difference between 250 vs 500 I want to start a bbq business should I get a 250 or 500 ?

@knoxavebbq Ай бұрын

A 500 won’t double your cooking capacity, but it does give you an extra row or two or briskets. I would say more importantly think about the space you’re going to be keeping it, is the smoker to big? Are you going to move it around? How are you going to move it around? Do you need it in a trailer, etc. a lot more to consider than just cooking space.

@Ra1d3rJimmy Ай бұрын

@@knoxavebbq would u suggest that I sell from home 1st to see if I would even make money?

@Ra1d3rJimmy Ай бұрын

@@knoxavebbq thanks for replying and your time would u recommend that I seek from home first?

@lostwhiskeybbq9379 6 ай бұрын

Great Video, Great Pit and some quality bourbon you’ve got there!!

@knoxavebbq 6 ай бұрын

a good smoker and good bourbon are a great combo. haha. thank you again.

@cantonbailey5980 6 ай бұрын

My biggest thing I can't figure out with fire management would be knowing when and what size split to add through cooking. Honestly I think it would be super cool to do a long video of start up to mid cook or like 1 or 2 hours of cooking

@knoxavebbq 6 ай бұрын

i'll try my best! thanks for watching

@seldom_seen8713 8 күн бұрын

I wish I knew what the hottest temperature he ran in that firebox. I'm about to pull the trigger on this exact pit. I'm just curious about how hot has this fire box ran.

@Alex-ye1br 6 ай бұрын

Sick background and set up!

@knoxavebbq 6 ай бұрын

thanks. yea, it's coming in nicely this summer.

@toddpower4674 6 ай бұрын

When I use my damper, it makes smoke dirtier, or at least it looks like it. I can have a nice hot clean fire, but the smoker is little too hot, so I damper it off a bit, then smoke, get real concentrated looking coming out of stack. Is this normal?

@knoxavebbq 6 ай бұрын

pretty much. just need to build a smaller fire, but i think clean fires are a bit overrated. dirty smoke gets a bad name, but I personally like cooking with bit dirtier fires.

@UncleB.cooking 6 ай бұрын

I totally agree @@knoxavebbq

@rocmarshl3021 6 ай бұрын

I have the same pit from Primitive Pits with the small grate near the collector on a trailer. Great pit!!

@rocmarshl3021 6 ай бұрын

Painted black as well

@knoxavebbq 6 ай бұрын

nice

@rocmarshl3021 2 ай бұрын

Mr. Yim...where you at?..are yiu done with posting on KZbin?..or taking a break?..take care be well!

@mikearchibeque7220 6 ай бұрын

I have the exact (see profile pic) same pit. On the inside of my pit where the fire box connects to the smoke chamber, mine is not welded. Is yours? I think Primitive forgot to weld mine for whatever reason.

@knoxavebbq 6 ай бұрын

uhhh.... idk how that would be possible. your smoker would be falling apart if it wasn't welded. haha.

@mikearchibeque7220 6 ай бұрын

@@knoxavebbq Lol. It’s welded on the outside obviously. The inside seam from 9 to 3, no welds!!! if this smoker wasn’t a wagon and moved a lot I’d be a lot more worried, but being that it’s in the same spot that the day it was delivered makes it less worrying.

@210pitmasterjoey 6 ай бұрын

How long is the smoker with out the firebox ?

@knoxavebbq 6 ай бұрын

Can’t say for certain, but probably cut down 40-ish in from the total

@210pitmasterjoey 6 ай бұрын

Thank you

@lamarwilliams185 6 ай бұрын

Thanks for the update. I know you are not getting paid for it and people can just go to the website or call to find out. It would be great if you talked about what other add ons that are available ( stainless steel racks or water pan or a bottom grate for direct cooking). What do you prefer? Your brisket on the kettle or on the smoker. I can cook a good burger on a frying pan. I prefer it on the grill. I’ve also asked this question to other channels. One guy said that a Weber smokey mountain is closer to an offset. After I told him that my brisket on the kettle was better than restaurants with an off-set. ( my problem is a hit and miss. Sometimes great and sometimes it gets a pass). Same thing with the restaurants. Sometimes they make me want to purchase a off-set and some times they make me happy that I did not invest.

@fagundes1212 6 ай бұрын

I have both and agree. My 22" WSM puts out just as amazing food as my 330 gallon offset. The main differences for me is the WSM is kind of a "set it & forget it" kind of smoker where u have to "babysit" an offset. Also, for ME, an offset gives a much better "wood flavor" whereas my WSM has more of a charcoal smoke flavor. Both very good, just depends on what ur in the mood for.

@knoxavebbq 6 ай бұрын

i probably wont talk about other add ons. i just dont think theyre necessary. and i just want a super simple design that's about function. sorry.

@lamarwilliams185 6 ай бұрын

@@knoxavebbq Respectable- You still did not answer the question. Which brisket do you prefer? The kettle or off set. Considering your skills. Do not add in money or time attending the fire. We all know prime brisket is better than choice because of price. Both can turn out to be a great brisket with skill. Neither brisket will taste great on a open/direct flame/fire. No matter your skill level.

@knoxavebbq 6 ай бұрын

@@lamarwilliams185 oh. I mean offset without a doubt. Haah

@jee77osu 6 ай бұрын

Great video...i have the workhorse pits 1975 and love it but the pp 250 would be an awesome upgrade someday. Look forward to the fire management video with this pit. Have you ever entertained the idea of having small bbq classes at your home with that 250 smoker? Probably be a lot of midwest people who can't go to Texas for classes would find your knowledge and experience with texas bbq helpful. I would love to hang out with you for a 4 or 8 hour class on a Saturday and just talk bbq and try to pick up some helpful info

@knoxavebbq 6 ай бұрын

maybe someday, but no. i will not be hosting classing at my home. haha.

@Skyscraper-SoCal 6 ай бұрын

Thanks, Joe very informative

@knoxavebbq 6 ай бұрын

appreciate you watching

@okcharleys 6 ай бұрын

Awesome man! I have squeezed 10 briskets on mine with a ton of rotating and 2 on the back top rack, but not a fun cook haha. 3-6 seems to be the sweet spot for sure. Hear you on those top rack handles. Really wish they used something lower profile for that. Looks great after a year- jealous of that paint job! Cheers man!

@knoxavebbq 6 ай бұрын

Definitely. The paint is nice

@glennevitt5250 6 ай бұрын

Hey Joe Thank you for the video about this I’m Looking to Upgrade in a few Years 😎💯❤️

@knoxavebbq 6 ай бұрын

Sweet. Hope this video helps

@glennevitt5250 6 ай бұрын

@@knoxavebbq oh it does Joe thank you very much😎💯🍖

@BlackAlmondBBQ 6 ай бұрын

For a fire management video id really just like a video of you managing a fire for a full 12 hour cook, sped up so the full video isn't too long, but with you talking over the video about what youre doing and why. I find that a lot of videos are out there of starting or maintaining a fire or ramping up temps but not many videos where ppl are just putting all those concepts to practice in one long form video so we kind of understand how we should be managing a fire in our backyard cookers for a full brisket cook just as an example. Hopefully that makes sense lol

@knoxavebbq 6 ай бұрын

i probably wont be doing that. haha. only because you're constantly doing the same thing for the entire cook, but i'll try to show the fire in different stages of it.

@BlackAlmondBBQ 6 ай бұрын

@@knoxavebbqFair lol, I just think a video kind of like what I described would be super useful.