Is This the Best Offset Smoker at its Price?

[@Mallrat79]

Hopefully I'm early enough for you to see this comment. I used your channel to smoke a brisket in March. This was my first brisket ever. Every grill master I respect in my family and friends ceremoniously handed me the golden tongs. The confidence is through the roof. 😂 Thank you for your guidance, and I look forward to growing with your channel's top-notch content. Using an Oklahoma Joe offset.

[@MadScientistBBQ]

Hey that’s awesome news! It always feels good to know that people appreciate your food. Way to go!

[@jedicouncil66]

I use the Oklahoma Joe's Highland, which one do you have? Love it!

[@ridingwali7553]

@@jedicouncil66I just smoked my first brisket with the highland smoker. Followed all the tips and tricks I watched on this channel and it came out great.

[@BabyDiego10599]

I've had the Highland for a few years now, also have the Bronco and the new Tahoma. Just goes to show you, you don't have to spend thousands of dollars to make great BBQ. Once you learn the concepts and the smoker that you're using and have the patience, anyone can make great BBQ!

[@kevz2474]

same here

[@markMac407]

Only a Man of integrity can honestly review competition cookers while barely plugging his own, and remain unbiased. Highly respect you Sir

[@mattymattffs]

Do you mean unbiased

[@markMac407]

@@mattymattffs crap, yes unbaised. Darn fat fingers.

[@markMac407]

@@mattymattffs crap, yes, I edited it. Darn fat fingers.. thank you

[@vidacrazy]

He has his own smokers?

[@jamnc]

I have had this smoker for about 2 months now and have really enjoyed it. Granted it is my first offset as I was upgrading from a free vertical smoker so I don't really have a frame of reference for how it performs against other brick and mortar smokers or the high end/custom builds. This thing loves to burn at 250 degrees and could stay there all day with very little effort in my experience. So far I have 2 briskets, 3 pork shoulders, and a couple racks of ribs done on the G2. Thanks for doing this review and not in a way that would make me regret my purchase lol!

[@jimmyblair7597]

dude your Alex Jones impression had me laugh out loud!! Good job my man.... you always have amazing videos, thank you.

[@7848ify]

I bought my Gen 1 Brazos for around $1000 a few years ago after watching all your early reviews of it. That was in my budget. And honestly I have gotten some incredibly great results and can’t see myself buying another backyard size smoker, unless I win the lotto or something… it does exactly what I need.

[@danwright432]

Your channel is the reason I am able to smoke many different things well! Brisket being one of my favorites! I tell everyone that has questions about smoking meats. Thank you for you and the commitment it takes to produce such good content.

[@whiskeysmoke6500]

Love that you gave this review for us guys with a smaller pocket book. Plus it gives some boost to views $ to be honest. Love your content

[@drewgoebel64]

What I’m after are more videos of cooking things from start to finish on my small backyard offset. Oklahoma Joe Dlx offset that is. Not sheet metal cheap, but probably 1/8” metal. Heavy and sturdy but obviously not 1/4”. Any videos on those backyard smokers we all have are best for me. Thanks for the great stuff!

[@jonandrews6299]

Great to see you back!! I love my Old Country Pecos, it needed a few little tweaks here and there but being unable to drop a few thousand on a smoker, to me it's a great more "affordable" option.

[@C_hoops58]

Agree. I added fire brick

[@jonandrews6299]

@C_hoops58 I've been considering that. I assume it's helped hold and regulate temperatures?

[@henryratajczak7806]

I've been following your channel several years now. I enjoy your knowledge and advice. My first smoker was a Old Country Over and Under. Absolutely loved it. I've since purchased the Brazos, and made a few modifications to it, extended the stack, added tuning plates and removed the baffle, along with adding better wheels. I've just ordered a Old Country Gravity Feed. The folks at Old Country are absolutely a pleasure to deal with. Keep up the good videos and work you put into them.

[@Digitalstorm007]

I got to try some of your brother's BBQ today, a smoked Burger, it was 10/10 delicious. It was awesome talking to him about BBQ.

[@denisclay217]

A few videos back you were talking about a company that produced a smoker with a verticle baffle that directed the heat straight up. At that time you really seemed to like the way that made the heat go up and then around the inside. You were saying this evened out the temps from one end to the other and minimized the huge hot spot where the heat first entered the smoke chamber. I have a Oklahoma Joe and I was thinking about trying a similar adaptation.

[@centralparkfitness]

Great honest review. I just scored a gen 1 Brazos a couple.months ago but they have also started making the baffle removable.on those . It truly is the best budget offset you can buy. I started 10+ years ago with a cheap sheet metal brinkman that was left behind at an apartment in rented and I've been hooked since. Currently smoking porter road pig wings for the first time on my Myron Nixon barq pellet smoker. Excited to try them for the first time! Keep up the great work!

[@addictedtobedrock5282]

Wow, when I purchased my brazos from academy, years ago, it was about $1200 shipped to Oregon. I have used it countless times and have had great cooks with it. I do wish the stack was longer and one day I’ll extend it. Thanks for the video. 👍🏻

[@trikstari7687]

I have had tremendous success with cooking pork butts on a rotisserie on my Weber Kettle. I use the Slow'n'Sear insert with the water trough and a $100 rotisserie kit from amazon. Oddly, according to the Weber Kettle lid thermometer, I'm smoking at temps in excess of 325 degrees but I still get completely tender pulled pork and an amazingly caramelized fat cap that I score into a grid pattern and spritz liberally.

[@rdf126]

Would love to see a review of Lone Star Grillz's Texas edition offset!

[@MadScientistBBQ]

That would be super cool. I have heard good things but haven’t cooked on one yet

[@davisremodeling3265]

The upper rack is good for quick cooks of things like chicken legs and thighs or sausages and brats. It's usually 350-400 in my Gen 1.

[@dmb3428]

I think it's best to save up and just get a quality made pit like milscale or lonestar grillz, workhorse pits or even a lang if one wants to jump into wood fire bbq. Otherwise a wsm is about the best "cheap option" for bbq and produces bbq near high end woodfire quality.

[@powerhouse_tq989]

Love this review. I just got into smoking a few months ago. Started with what I thought was a good smoker from Lowe’s. After a couple cooks and lots of research, I quickly sold that and bought this G2. I love the upgrade. I would really love to see you do some classic family style bbq recipes on this unit so I can learn how to better use it.

[@jcollell]

I have the Gen 1 and am very happy with it. I removed the baffle and got a stack extender from BBQ HQ. I also added fire bricks so not fully insulated but I like how the fire burns versus no bricks. For $1,100 I really can't complain. I honestly don't see the need to upgrade to the Gen 2. Do you have an opinion for existing Brazos owners? Thanks Jeremy.

[@nathaneyears508]

Massive respect for plugging a bbq after releasing yours. I just wish shipping to Australia wasn’t so expensive as we don’t have many great pit builders here.

[@MadScientistBBQ]

I recently talked to a guy who is planning to launch offsets in Australia. Could be something to check out. And shipping is pretty outrageous

[@nathaneyears508]

That’s great news! I had thought about speaking with some pit companies to look at some importation ideas as our market is needing some good options.

[@Street-Shred82]

I've had a G1 brazos for almost 6 years now, and I can honestly say as much as I've thought about it, I just don't think I would ever pull the trigger on a G2. The improvements don't seem that significant for me to wanna drop another grand. I happened to pick mine up much cheaper being an outdoor display model, but still, very much worth the listed price. To each their own ofcourse, but alot of these improvements I feel are more hype than anything. Do you REALLY think you need a taller stack? Buy some stove pipe. Don't want a damper? Cut it out. Want caster's on the front? Drill out some holes and bolt some on. All of these things are relatively easy and cheap to do with a few tools and might save alot of money compared to just buying another smoker. My smoker runs just fine stock. I actually might be the only one who still runs a brazos bone stock cause frankly it hasn't affected my bbq that much to do any different. This smoker makes the best bbq I've ever had and I have the trophys to prove it. I don't move it much, but when I decide I do, I've mounted casters on the front by way of just drilling a few holes. I realize not everyone likes DIY and I also respect everyones opinion. All that matters as how well your smoker perform's for you. At the end of the day, we all just wanna eat some good home cooked bbq we can be proud of and my 6 year old brazos does just that. Just trying to provide a little insight to someone that might not own a G1 and possibly help save someone some money while doing so. Happy smoking to everybody 🍻

[@mikehurtuk2848]

what are your thoughts about the G2's food not being as smokey when compared to other offsets? This is my main sticking point. I've read its because of the very insulated firebox.

[@tdtommy196]

I have the baffle and tuning plates for my okj highland. I use it when Im making a bunch of ribs or pork butts because they are more forgiving than a brisket, and the even heat lets me put way more food in the chamber. I leave it out when I do a brisket, and swear loudly every 15 min when I have to mess with my fire for 16 hours.

[@GrillSergeant]

Great and honest review. I have the G2 and I absolutely LOVE it. I am new to using offset smokers and the G2 is stupid easy to use! After watching your video I will try and run it without the flame baffle. Using the FLIR cam was a genius idea! 🍻

[@user-sw8kh7vr6f]

Jeremy, If you had no smoker and you were to make a selection today between the G2 and the original Brazos, which one would you select and why?

[@floridaman5411]

I still use my gen 1 brazos after a few mods and I still enjoy it. She’s temperamental but makes good food

[@danbalser6429]

I have an old Brinkmann offset smoker. What would be the downside to insulating the Firebox with fire brick?

[@Hailbent]

Got mine today from Academy. 20pct discounts so saved almost 400. Good deal :)

[@DonAllison-sc6oe]

Thanks for the review. I am currently cooking with a Royal Oak offset that I bought used 2 years ago. Joe Zavala advised me to buy used. I think I am ready to move to The Solution. Thanks for all your videos. They have been very helpful.

[@Thunder00017]

Hey amazing video, in your previous videos you have shown 1,000 gallon smoker to 250 gallon smokers I would just like to know where do these massive cylinders come from?

[@zm12341]

Thanks for the review, very thorough.

[@Justin-qk8qq]

You are literally my go-to channel for learning how to BBQ! As for your own smoker, I would love to see all the tips/tricks you have for it, as I'm giving serious thought on upgrading to it (currently stuck on an Old Country Pecos). I saw that patreon video about fire management, I would also love to know how you treat/season it, maintenance, cleaning, etc.

[@Justin-qk8qq]

Hah, I totally missed your video from a few months ago where you did just that! (treating the smoker). Although I would love to know how often you clean the inside of the cook chamber, because eventually it's gonna build up a pretty thick coat of smoke, residue on the bottom from all the cooks, etc.

[@edtsch]

Thanks so much for this review, and all the content on your channel! Very helpful. I'm wondering what we're supposed to do if we have a small offset smoker and our wood is too dry. Get it wet somehow??

[@roy7670]

Hey Jeremy i just bought this smoker but now I'm having some buyers regret because i just watched a video saying smoker flavor is a little lacking due to the efficiency. Is this true? Do you have any suggestions on how to fix it?

[@adrianvela6027]

Same thing here 😢

[@tr33st4lk4]

Could you look into further what made the rotisserie pellet smoked brisket so amazing? How did it compare to an offset brisket?

[@davekragness4725]

Would be interested to hear what you think about multi rack vertical smokers and rotisserie smokers. Not the big, commercial restaurant sized ones...but more of the size for the back yard / food truck / small catering / competition cook.

[@TdSharp]

Jeremy, have you ever experienced bugs(worms) in your bbq wood. If so, what's your take on them, is it ok to use that wood?

[@brianhorst5860]

I would love a video on buy bigger off-sets on a trailer for catering/pop-ups. 250, 500, 1,000 gal smoker. What brand to choose, how much food they can do ect. I know thats a more selective video for not a lot of people but i would love to watch it. One of my goals is so do it a little on the side. I am about to outgrow my lonestar 32in smoker. thanks.

[@BLOCKHEAD_bbq]

Make a video for fire management on the G2. I just bought it and have trouble getting the temps right

[@OscarTorres-ej9gr]

What's up brother...big fan...I'm so happy you got into your roots of the old country....I bought my pecos bbq smoker due to your old vids....I would love to see videos of the old country vs Franklin and workhorse and goldee smokers....I know old country still falls behind on the craftsmanship of the others....but man I'm curious to see the brisket and other result differences.....also...because of your new vids...I've kinda been leaning on purchasing a workhorse....once again...love your vids...keep up the good work brotha

[@JaredJanhsen]

Adding two thermometer ports was the first modification I made to my Pecos. I put them in the same spots. This is a great improvement to Old Country's original design.

[@EatAtKurts]

Great vid! Aspiring KZbinr here and I learned most of what I know about BBQ from you! Thank you for the content!

[@JudiChristopher]

Excellent video... Where is YOUR video on YOUR offset smoker? I am STILL looking for an offset charcoal smoker to make BEEF JERKY. I know that the Dyna-Glo is nice... but I still like for it to look like a GRILL Plus I need a lot of INCHES... preferably 3 racks ... (BAHAHA) I would like to SEE your video on Your Smoker. Thank you for sharing this great video.

[@dankenney6257]

Thanks for the information great vid. If you had $2000 to spend, is the the pit you would buy?

[@chriscrist911]

My 1st offset, like you was the Brazos. I bought it because of your Brazos review video by the pool. Hard to believe it was that long ago. Hated to sell it, really enjoyed cooling on it. I got a Lang 60 trailer now and just didn't need two. But always will love the Brazos. You should look into something exotic to cook, Camel, Kangaroo, etc. Thanks man

[@CitaDog789]

So excited you made this video, I saw the gen 2 smokers and passed strictly because of the insulated firebox. Maybe in the snowy north but down south I don’t think it’s necessary. Luckily I think they have added a lot of the improved features to the newly manufactured gen 1’s like the removable baffle and the casters. I actually just bought my brazos recently from a buc’ees just to say I got it there. Now knowing that you are big on the BBQHQ, they are big advocates to the brazos and offer a stack extension (1/4” that slips in and looks like it’s part of the metal better than a Home Depot sheet metal mod) and a fire box baffle that forces the heat straight up as you are suggesting. I bought both and run it that way and they definitely pull improved performance for the overall cost. Only concern I’ve seen with the top down cooking is lack of bark formation on the bottom of meats. Would love to see a review with the BBQHQ stack and baffle accessories for the OG brazos and get your opinion. Keep that quality content comin!

[@PeterPham]

Have you tried the mak grill pellet smoker? 2 star general? Its unlike any other pellet smoker.

[@HartogDeMik]

Great review. When it comes to content, I would like to see how to “start” a smoker, eg: burning it in, curing, etc.

[@SundeeDinner]

Would love to see a review of TMG Pit’s Fridge 48!

[@MichaelHoch-e8l]

Hi Jeremy, great video as always!!! our entire bbq community is waiting for your ultimate bbq leftover reheating video!!! pls pls pls can you already do one!!!!!

[@adamyoho7853]

Could you do a review of a Lone Star Grill? Preferably the 20x42. Thank you!

[@paulbeasley8010]

Give me your feedback on a semi insulated firebox on a 250 gallon offset smoker. Thanks

[@JustSomeGuy641]

Spot on AJ impression. A national treasure. He likes the que as well. One of the best bbq channels on the webs keep it up!

[@MadScientistBBQ]

Thanks!

[@jimmy2thymes916]

Came here to say the exact same thing. Great impression.

[@MadScientistBBQ]

@@jimmy2thymes916 I can see you’re a goodfellas fan. Clearly a good person good person

[@jimmy2thymes916]

@@MadScientistBBQ I'm gonna go smoke a brisket, smoke a brisket. Thanks for the reply, Jeremy! Big fan!

[@ArkhamNorth]

Mad Scientist is a national treasure, sure, but Alex Jones?? 😂 He's a disgrace.

[@djdrew24v28]

Does it matter if the smoker is level? Looks like it slopes down toward the stack. Does that affect the temp or cook? Maybe air flow would be better if the stack end was a hair higher than the fire box

[@Jarhead1975]

Yes, you can get them at Bucces they have always sold old country smokers.

[@ruthabbotts118]

Thanks for covering the G2 so thoroughly, Jeremy. In terms of the insulated box, did you think the smoke profile was compromised at all due to excessive efficiency? This is my only concern before pulling the trigger on this pit.

[@gravedig1990]

I’d really like to see a in depth video on how you run the brazos G2 during a long cook such as a brisket or a pork butt.

[@takegamemedia]

Dope content, if you don’t mind, what camera and lighting are you using?

[@eriklopez7010]

Good to know this is a good option for me. Really torn between this and a custom smoker that’s quite a bit bigger but around 300 dollars more. Been waiting on your review for this smoker for a while now

[@OrrCustoms]

Have you reviewed a Blue Smoke smoker yet? I think it is the best custom smoker for the $$. 48" x 24", 3/8" steel, starts at $2,100.

[@laterg8or]

Great video! Going back to your roots of bbq! Ive been waiting for this one from you because I know how much you like Old Country. As far as video recommendations go, fire management with different types of wood, slather experiments, best ways to long hold bbq, maybe some crazy bbq tick tok video reviews. Maybe, going back and reviewing pits that you’ve been using a while (then and now). This might be a soar topic, but an update on FatStack? Anyways, keep up the good work Jeremy!

[@michaelmiller8914]

OC BBQ makes an All-American Angus smoker. Has 3/16 steel, but the multi-level smoke box on the side looks cool. I would love to know if that model can cook or not.

[@jjmart9203]

Great video!! Which would you pick for first offset smoker the G2 or Yoder loaded Wichita? Similar prices on the used market.

[@stevekelley7835]

I've seen in the past that you have an impression talent. I have somewhat of a talent at that as well which has gotten me in trouble so when you segued into the A.J. impression I lost my drink!! Good job. I love your videos and have learned alot from you. Keep it up sir!

[@dorienhardie7710]

With it being so efficient, will the smoke flavor be more calmer?

[@victorduran6486]

Do you have a video of insulated firebox vs non insulated

[@CoffeeAndSmoke23]

Welcome back Jeremy! Long time watcher of your channel..I'm so glad someone with some cachet' said it ! Meaning the G2 is too efficient..I get into debates all of the time on forums and groups about having a smoker or fire thays too efficient..I personally like quite a bit of inefficiency because I can get more smoke flavor from the meat if I'm running a bit more inefficient..Thats my personal preference because I like a lot of smoke flavor.. I do think this is a great smoker if you live where theres a colder climate,but I remedy that with lining the firebox with firebrick..Oh,and it looks like OC took your ideas and didn't give you any credit 😉

[@Mr_D555]

Another offset question, what brand (new) is the cheapest in cost that is built using 1/4" steel?

[@mikecraze8560]

Do a video on the lang smoker

[@jimelmore9728]

I would like to see you review some other types of cookers. Something besides a smoker. Like the Lone Star Grillz adjustable grill.

[@SkrapSF83]

You earned my like with that Alex Jones impersonation 😂

[@TinyFartBubbles]

lol as soon as he did it I liked the video hahaha

[@crowtoon]

I got a feeling Alex is going to end up in the fire box for eternity.

[@sixxmickntom6719]

​@crowtoon call it what you want, he's right more often than not

[@jaypazole4086]

​@@sixxmickntom6719the f he is😅

[@ripgnar4352]

Love all of your videos. Funny enough I been looking at this smoker lol. Keep the grey going too my guy :)

[@christheriot5005]

Since you mentioned BBQHQ, have you tried out their baffle plate for the old country smokers? I recently installed and like it, and it seems to give me some cooking space back by directing the heat up.

[@tdtommy196]

I love Buc-ee's! Can you do a review on the smaller one? The Pecos I think it's called?

[@lakerschargers1]

In terms of value would you purchase the gen2 over the original brazos? I am worried the gen2 firebox will be too efficient for my liking too.

[@Timmytom16]

Have you had the opportunity to try a Lang smoker?? I'd really like to see YOUR take. I've got the 36". Thank you for your great content!

[@loganpeavler3406]

I think a full BBQ series on this pit would be great...all the normal cuts and meats you would get at a BBQ joint.

[@christopherk3610]

I agree. Or at least a brisket cook on the G2 pit would be nice.

[@GTRJohnny66]

Great review! I have also been wondering about the Meadow Creek SQ36. Have a great Summer! :)

[@beasthunt]

That being on a slant is killing me.

[@2005Pilot]

Helps the grease flow away from firebox.

[@FishinMagik]

Same, it was driving me nuts. I understand a slight slant but that thing is more than slight!

[@beasthunt]

@@FishinMagik Yeah, that's bananas.

[@beasthunt]

@@2005Pilot that's too much.

[@2005Pilot]

@@beasthunt do you think it makes a difference in how the protein will cook? If so, please share. Thanks

[@wait4dl]

what model does old country call this smoker ?

[@andyceranski6823]

I’m building my pit from a 60 gallon air tank. Because of the shape of the tank I’m debating whether to go with an elbow rather than a smoke collector. Any thoughts on that? Let me know, thanks.

[@gizzard1987]

I'd like to see you do a review on the Chargriller Grand Champ XD, good entry to mid level price point and only a smidge less thickness than the over $1000 cookers.

[@troypipkin8254]

What offset would be best for a beginner? I have a gas smoker now.

[@hammer300c3]

What do you mean when you say insulated fire boxes are too efficient on smokers that size? I know nothing about insulated fire boxes.

[@wheelairrentals7132]

Paid my deposit for The Solution so I’m looking forward to a lot of content of how you cook all cuts on that beauty! Since you helped design it, there’s no better teacher.

[@brunopaulo7330]

Thank you for another great review! Have you ever tested a Yoder Loaded Wichita?? If so, any thoughts you can share? Thanks!

[@xsouldriverx]

Would an insulated box be better for those up north trying to smoke in colder months when its ~50° out?

[@benbb1000]

Love this content, thanks dude.

[@M4ttNet]

Great review and great to see a solid smoker at this price. Do you still have your Workhorse 1975 on order? Really curious on more videos with that since I'm trying to get better and better with that.

[@MadScientistBBQ]

I have the 1975T! Great pit. I need to do some more content with it actually

[@M4ttNet]

@@MadScientistBBQ Definitely others of us with it would love that, any more insights you can offer etc running that pit. On a completely different topic I really would love to hear more about what you briefly mentioned here, that you don't prefer an insulated firebox in 500 gallons and 1000 gallons (though you thought it could make sense in a 1000 gallon). Would love to hear more on that. More in general on 500 vs 1000 gallon pits too, I'm curious if there are any benefits to jumping to a 500 gallon pit or a 1000 gallon pit beyond capacity and seemingly easier to run. Do you can produce different food etc?

[@SaltyBollocks1]

I have an Old Country Pecos. I'm in Texas, so heat retention isn't an issue. It's half the price of the Brazos.

[@2005Pilot]

I have the wrangler and in Florida so same goes here

[@MadScientistBBQ]

Totally makes sense. I think for backyard pits, you want them to bleed off heat

[@cliffvictoria3863]

How about a comparison between the Brazos and an Oklahoma Joe? For people who like the idea of smoking but don't have the budget for a pricier offset. Is the Brazos worth 4 times the Oklahoma Joe price? What are the differences between the two with fire management and temp control? Maybe do a brisket and/or pork butt in each and see how different (or similar) the results can be? As always, thanks for your videos Jeremy!

[@Christ.is.King2210]

I'm still new to all this, why don't you like an efficient firebox?

[@ursa2034]

What is the disadvantage of an insulated firebox on small smokers?

[@Cranedewd]

I want to see the bells and whistles of the smoker you designed! I’m really curious about the firebox/cook chamber scoop or whatever it was you called it.

[@michaelkramarczykjr8196]

Future vid idea... I've seen your sticks, seen your horizontal pellet grills.... maybe you can consider visiting vertical/cabinet style smokers? Pros and cons? Likes/dislikes? How they compare to their horizontal counterparts?

[@ArkhamNorth]

Great review as usual!

[@WolfyHige]

I'd be interested in a video about managing a fire in an insulated offset

[@redhead472]

I think a majority of us watching the channel have cheaper offset smokers. Most likely from lowes or the home depot kind. Like Char-Broiler etc. would love to see some more content on those.

[@joeaguilar196]

Thank you for your videos great description on everything you do even down to choosing the right barbecue pit . Thank you again your friend from Austin Texas and subscriber keep up the good work

[@MadScientistBBQ]

Glad you like them!