First Cook on my 500-Gallon Fatstack Smoker

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Follow me on twitter here: / madscientistbbq

[@bayboy400]

Without a doubt you and Malcom reed are the best bbq channels on KZbin. Not only do you make great looking bbq but I really appreciate the amount of detail you go into and how knowledgeable you are about what you are doing.

[@MadScientistBBQ]

I appreciate it man!

[@MelloHubb]

Check out allthingsbbq. Awesome channel as well

[@robertquiroga5034]

Try bbq with franklin. He is THE BEST

[@MelloHubb]

Aaron franklins bbq is overhyped imo. While they do taste delicious and are cooked to perfection his method is basic. His rubs are fairly simple texas based rubs with majority of it being salt and pepper, he only uses post oak wood, and doesnt even use sauce (which is fine). Allthingsbbq, howtobbqright, and many more go way more in depth with their teachings and cook much more than just brisket and ribs. Aaron franklin is great but nowhere near the best imo. That title goes to Chef Eric from Kamado joe, chef tom from allthingsbbq and cooks like that. Check out their cooks.

[@MH-wm6df]

And Franklin bbq. No doubt, best brisket in the world. Although, this dude is decent.

[@kenniethnelson]

I know i'm 3 years late but anyone who's trimmed this many briskets with wind problems AND a deadline looming TOTALLY understands!! Man I felt you the entire video bro...

[@TANGOgodLike]

My guy catered for the God damn Catalina Wine Mixer!!!

[@paulthorstensen2021]

Pow pow

[@samfaught2540]

*the fucking Catalina Wine Mixer

[@kmp817]

Jeremy: I found your channel in 2021, and have been working backwards through your videos. It's been awesome to see your process refine and I just wanted to thank you for all of the great advice! I've certainly stepped up my bbq game!

[@larrygonzalez4375]

And that is what I call resilience....... "Ability to adapt." You did show lots of it.

[@sarrel48]

Thank you for sharing your first cook with us here on KZbin. You handle all of those issues that aroused with quick thinking,adaptation and perseverance.Congratulations

[@timmartin9222]

Wow you have some big balls breaking in a new smoker with a catered event! Your the man keep up the good work!!!

[@MadScientistBBQ]

Thanks bro!

[@Dylan_Miller]

My thoughts exactly.

[@westcoastwally1992]

you're...not your

[@joshmx28]

I think its ballsy cooking that many briskets period, let alone on a new smoker. I guess that is what practice and confidence in your technique gets you!

[@goplayoutdoors1682]

@@westcoastwally1992 😂

[@MoraesJr]

Remember when people used to gather? Good Ol' Days!

[@EricPetersen2922]

Sidney Moraes Jr Sadly that’s all over with now. :((

[@ericsmata]

Gathering? What's that? It's been so long

[@omcorc]

@@EricPetersen2922 Nah. This shall pass.

[@BB0991]

I 'member

[@goplayoutdoors1682]

They did that?😳

[@Wilson1ification]

Dude you seem like the most humble and easy going person. Would be so much fun doing this with you. Good on ya man !

[@jlefty30]

First smoke is a huge catered event WOW, the challenges you faced and still smoked a great product. Great job man and the smoker looks awesome man. I’m excited for you and seeing that beast in action again. Nice

[@opinionatedjam]

Needed some help on my first pork butt smoke about a week ago and stumbled across your channel. You really have the BEST explanations in your videos as to why you cook/smoke the way that you do; a scientific approach almost. You've definitely earned my sub, and I can't wait to see more videos!!

[@donsheppard5583]

I just purchased a 250 gal Fatstacks smoker!! I can’t wait to pick it up and get to smoking!!! I searched high and low for a good quality pit, and after a lot of research, and talking to Eric, I feel in my heart that I made the right decision!!

[@MadScientistBBQ]

Don Sheppard Hey man. Send me a DM on Instagram

[@bjlmc13]

Humbly, I can't show enough Gratitude for all you have shared with me your learning experience!!!

[@jerrykrobby]

Congrats on your new smoker! Looks awesome!! You'll get a lot of opinions on this but I never wash the inside of my smoker. It washes away the flavor that's so hard to build. I do wipe out the grease best I can but that's it's. Also if you have a 90 degree bend in your grease drain it won't work. The grease drain should fall straight down out of the bottom of the smoker and stay open the entire cook. I put an aluminum pan under mine to catch the drippings. Again congrats!!

[@MadScientistBBQ]

Jerry Krabe The grease drain comes out straight but it doesn't come straight down. I haven't decided exactly what I think about spraying down the inside with a hose. But I have decided to leave the drain open for the entire cook.

[@moncorp1]

I let the grease fires take care of it.

[@joshuaszeto]

if you ever find yourself in Montreal, go to a tiny kosher deli called Schwartz. It is the best smoked deli meat I have ever had but the secret is pretty much as you said... they have way more than enough business to move to much larger (and appropriately sized) location but they are adamant about staying in their location because their smoker is there and as they claim, there is over 90 years worth of schmutz on the walls of their smoking room and they will never remove it. But if you plan on eating there, go at least an hour early... the line up sometimes goes around the block

[@dmdm9198]

By far one of the best bbq channels on you tube and I have only watch 3 of your vids but I can already tell your channel is top notch.

[@Bigdogspyke]

“Cold last night. 50 degrees.” You southern boys are so strong in many ways. But 50 isn’t cold bud. - From a New Englander

[@christopherp.9616]

Yeah - I've done cooks in 28 deg. and snow. Kansas...

[@franklinlewis6829]

Did y'all peep the Bible on the table??? A man with integrity and a relationship with our heavenly father 🙏

[@kodydavid4351]

Dude, I loved this video! You are the man cooking that many briskets on a new pit. Wish I were there to experience the whole thing. I love this channel, love what you do and love that you love God. Keep doing what your doing my man!

[@andrewmitchell7850]

I’m watching this 3 years later, but I have to say you really did work on that. I was almost sweating just watching the work you were putting in.

[@reidpereles]

Man - first cook with your new cooker for that event?! Awesome - you have my attention - looks legit!

[@paladin3798]

this was great...have your builder add a 2" high lip ..water tight...then add a drain at the fire box end of the smoker...so when you have the tong up...you can control the fat...thank you for the vid

[@AJ3000_]

My back hurts just watching you guys trim those briskets

[@MadScientistBBQ]

Mr AJ No joke. My back ached by brisket #20

[@AJ3000_]

Mad Scientist BBQ stretch it out Professor

[@djevlhelvete]

Mad Scientist BBQ Love your videos. Congrats on your new smoker, but get a taller work table so you back doesn't suffer. Ergonomics! Cheers!

[@meatyoker]

1/4” of fat is good

[@njezrider]

Great video !. It shows what really goes into smoking meat.Time and effort put in makes for good results.

[@stevenwright6573]

Keep living the dream bro. Your seas will smooth out. I'm in Seattle and thinking about opening my own spot,and I definitely want to make sure I have a literal building to out a smoker in. Too windy and wet for half the year to be dealing with that junk messing with my cooking.☺

[@christopherharris4633]

A-a-Ron Fran-killin’

[@kleetus92]

I about died when I heard that!

[@colinkobel2868]

I am hoping to build a 500 gal. soon. I have been going back and forth on the design. You have convinced me to go with the reverse flow. It is my intent to do some catering up here in Montana. The hard part is being able to get the wood, I will have to get post oak shipped in. Pretty easy to get apple wood.

[@lithiumstatic]

Dude, watching that was EXHAUSTING. So much happiness in the beginning that turned into disasters and stress.... Then the heavens opened and the light came shining down on the brisket.

[@karpreece]

I really love this behind the scenes type stuff. Would have been awesome if you had a tripod and camera out there when the shit hit the fan. (or should I say when the grease bit the pan?) Awesome video!

[@MiniHurc]

Its really interesting to watch all your videos and see your process refine as you learn new things. Lot of great lessons in these videos

[@gbparn]

For the love of Brisket, Scotty, I need warp factor 4 now! I'm giving ye all she's got capn. Just from what you uploaded that was crazy. Good job.

[@MadScientistBBQ]

It got pretty hairy for a while...

[@blakemitchell8472]

bro how is your back feeling after doing all that trimming on a 4 foot table?

[@heywardhollis1160]

How is that four feet? Looks to be just under three.

[@luisterrazas8141]

Good tip i learned was putting 12" PVC fitting under the legs of the table to help raise it.

[@Dollar_Menu]

Dude, congrats on your new pit. I’ve been watching you along your journey and you’re having fun, learning the craft and inspiring others. I hope to get my Gator pit at some point next year and be smoking to some blues. I’d like to see you take on smoking a whole 🐖 or two in one of your future videos. Keep up the great work and I look forward to your next video.

[@crazieeez]

Intense. Good job. I love seeing people enjoying their life.

[@dondammert]

Awesome videos!! I have been watching them all day and really enjoy your sense of humor and style and knowledge!!

[@PAPATexas]

He did awesome work making that smoker! Crazy oil fire but you it handled like a pro! They turned out awesome looking! Good slicing advice.

[@treyshannon5845]

You use a lot of the exact same references as Aaron Franklin in his videos haha love it!

[@ColocasiaCorm]

True he copies Franklin straight up

[@bsleman]

@@ColocasiaCorm fact, it’s actually pretty genius - Franklin doesn’t capture nearly the market he could so it’s pretty smart

[@ColocasiaCorm]

@@bsleman oh really? Seems like Franklin is world famous and mad scientist bbq isn’t. Maybe you should rethink what genius is.

[@apexpredator40]

@@bsleman you’re talking about undoubtedly the best bbq in Texas vs a guy that copies his every move on KZbin. Now that’s funny

[@quentonball1061]

Congrats on the new smoker and the catering job. I predict that you will have regrets about 2 things with the smoker: 1) That you didn't powder coat it and give it a classic paint job; 2) that you didn't make the doors large enough to have the bottom shelves at their current height (or a little lower) and allow the lower shelves to slide out which would make loading and unloading easier and washing up easier as well. Keep havin' fun and sharing it with us!

[@MadScientistBBQ]

The paint job was 90% to save money and 10% because I actually dig the old propane tank look. The shelves I prefer this way. I could have had the doors cut in any way that I saw fit. I have three greater on the bottom. This covers the space between the doors as well. That means the middle grate wouldn't slide out directly or if I used two grates, I would have to leave that space between the doors unused. I think there are things I will learn with this smoker that I chose incorrectly, but overall, I am extremely happy about the whole thing.

[@quentonball1061]

I didn't mean to imply that you had done anything wrong. I saw you having to duck under the top shelf loading the briskets when a slide out shelf at the lower level of the door would have made loading and unloading - as you had to do for this catering job - much easier. You did really well on the catering. I'm really impressed by how your skills have advanced so quickly since I first saw your OC Brazos video. I had to raise audio levels to maximum all the way out to the speaker volume dial to understand much of what you said. Also, lose the gum. :)

[@MadScientistBBQ]

Quenton Ball I get you. I dunno about the volume issue. Let me check it out

[@aldphillip2003]

This is the best BBQ channel on KZbin.

[@bryansbtsongs106]

i know this is three years old but a tip I found out the hard way...you should never pull your smoker with your temp gauges screwed in. All the bumping up and down from the road can mess up their accuracy. a couple of degrees is no big deal but I had one that was almost 20 degrees off and I didn't realize it until near the end of a competition

[@Gchupp]

Congtats on new smoker mr yoder, i love and can tell the ❤you put into your cook pattin every brisket as you put them on 👍. Cant wait till my 250 gal is done

[@MadScientistBBQ]

Haha thanks! It is definitely a lot of work, but it is worth it when people appreciate the food.

[@MrPanthers23]

Cool to see the color of the firebox now vs when it was new

[@travelarmando]

Very nice smoker, I'm glad that your briskets turn out good. it's a lot of work catering, but the rewards are good when you have happy costumers. Keep up the good work, I'm thinking of getting a Fatstack smoker myself. Thanks for the information.

[@MadScientistBBQ]

travelarmando Hey man. They are cool pits. If you do, use the coupon code MSBBQ for a discount. Send me a message on what you decide to get!

[@progers5019]

DAGGUM Jeremy, you have jumped into the deep end. Wow, I'm just amazed at the storyline on this cook and you made it work out in spite of the issues during the cook. What a testament of your character not to give up. Problem solving 101 right. That was a lottameeet. I'm proud of what you have done with your channel. Great job buddy. What a nice bigole smoker you got there. That was definitely some good experience and a good way of finding out what the big boy can do. You learned a lot on that cook about your equipment. Yea, leave the drain open. I'm surprised when the grease caught fire, if you let it back down it should have been hot enough to open up the clog?? You have a nice following now for sure. I'm still watching. Took me a while to get back to this video this week after starting it in the car. See ya Phil in Florence

[@MadScientistBBQ]

Hey Phil, I appreciate it the support. I think it was just that the grease drain is so long and the night was unusually cold that made the grease solidify. I am so lucky I had that big torch to get things heated up and the drain working. Also, that thing is awesome to start the fire. If you ever come out to LA for a trip to disneyland with your grandkids or something, we need to get together and do a cook. Also, it looks like your channel is starting to take off. Way to go man!

[@progers5019]

Mad Scientist BBQ Gosh that would be a blast Jeremy. You never know right. A year ago I never believed I'd even be doing this. So, you never know. Yea, my channel is only little over 100 from 1k. Wow. I'm having fun with it. Take care and be blessed.

[@jamesmartinez1980]

Did you make a video on the modification you did to the smoker? Looks totally different now. Love your video. Thanks for sharing.

[@Gamerookie1]

Made my first set of ribs today, I definitly need to do some things better, but it did go decently well. Especially since I looked at your and Franklins guides for small offset smokers. Made it a lot better than it would have been, if I did it without your guidance.

[@zachmoosebbq5848]

The dude you’re talking to about the grease fire seems like he really doesn’t want to be there lol

[@michaelsherron5455]

Dude's like "I remember my first beer". Lol

[@Mordecai9052]

Lmfao

[@DrH90]

Michael Sherron or the guy knows nothing about what Jeremy is talking about so your comment doesn’t apply here...

[@patmancrowley8509]

I would recommend using apple cider spray for moistening the briskets.

[@Toho434]

20 Briskets on a new smoker yeah boy.

[@jeffmb45]

Jeremy, I think you just proved it's not the cooker it's the cook. To be able to pull off a brisket cook like this on a pit you never cooked on is amazing. Well done. Your on your way to being the Aaron Franklin of Cali.

[@MadScientistBBQ]

jeff bennett Haha thanks! I’m flattered. I’m just thankful it all worked out 😬

[@marcellvanaswegen4594]

Your brisket wrapping skills have improved a great deal since this video 😉👊🏼

[@cookingwithtomtom]

Wow!!! Congratulations on overcoming everything that tried to make things difficult. Nicely, done! The new smoker is AWESOME! Congratulations!!! I was curious to know what you drain the grease into and how long it takes to drain. I find the entire process to be fascinating. Thank you for taking the time to share! I thoroughly enjoyed the video! :-)

[@MadScientistBBQ]

Thanks man. I drain into an old pot. I dump that into a 5 gallon bucket when it fills. The bucket is too tall to sit under drain. The drain is big so if there is a gallon of grease, it takes about 20 seconds to drain it all through.

[@SoberTea]

It’s so funny when I have friends over after I smoke a brisket and as I’m slicing I explain everything to them the same way you do to your employees haha

[@elminus11]

I always put down pans to catch grease to prevent grease fires.

[@alf1975aa]

Great job on your first cook on that big bad 500 gallon smoker! The Brisket look delicious, Eric did a great job on with your smoker. Congratulations!!!

[@keithmelton3741]

Basically he played around with his new smoker, probably a few beers in, though he should level it, without thinking it would start a grease fire, a buddy saved his ass, and the food should still be ok.

[@peternorton7665]

Keith Melton 😂😂

[@dfernando7861]

Awesome video briskets and smoker looked awesome. Cali always looks so nice. I hope you do a vid on the smoker itself as well.

[@MadScientistBBQ]

I will be doing a vid on it soon!

[@mackenziecleveland7464]

"wow thats crazy" x10 lol

[@nathanielsinger6833]

Would dig doing a cook like this. Looked like a good time.

[@MadScientistBBQ]

It was great until I realized that i was in a time crunch!

[@throughmylens5127]

If you will go get some aluminum baking sheet pans that are used in commercial ovens to go under the cutting boards to catch the juice

[@StoneMountainAdventures]

Awesome man! I'm pretty jealous of the new cooker. Hope to get my. Catering feet wet the first of the year. Great job pushing through all the complications.

[@MadScientistBBQ]

Stone Mountain BBQ Thanks man, I appreciate it. I wish you luck!

[@georgerushing253]

Awesome!!! Looking to build a 250 in the near future. Have FUN!!!

[@MadScientistBBQ]

Sweet! If you do, post it. I would love to see it.

[@ToddAndelin]

Awesome job. You got a great vibe to just get it done. Looks fantastic!

[@OverseerKevin]

Wish we could get an update. It's a beautiful grill and I'd love to try it out or have one. But when he pulled the top grate out when showing it to the owner, I noticed a little wobble. I just wonder if the grate has warped or bowed any after x amount of uses.

[@smokinjoes9383]

It appears everything turned out alright other then the grease fire, maybe you could ask fat-stacks to weld a 2”or 3” piece of steel at the opening point of the firebox to prevent and grease from washing back into the firebox.

[@MadScientistBBQ]

Smokin' Joe’s That is exactly what I was thinking .

[@bril6157]

id like to see your take on burnt ends. Keep up the good work!

[@sammellow6275]

I know im late but what kind of a event is this? Wedding reception? Haha. I smoke bbq as well great vid man!

[@h2oskiaddict]

Extremely crazy to do a catering job with a new untested smoker. Glad it worked out for you.

[@MadScientistBBQ]

h2oskiaddict It was extremely crazy. I had planned to get the smoker about 2-3 weeks earlier and do several test cooks. Unfortunately things got delayed and I had to pick it up the morning of the cook 😬

[@nathanwalker6397]

Your cooker turned out badass man! Looked like it put out some great brisket. Should be a nice side hustle with that beast.

[@MadScientistBBQ]

Thanks man!

[@donaltemus3565]

Awesome cooker! Love the style man. Got your beaker I see on the top. Really awesome fabrication.

[@vernonlowery7898]

Just spoke with Matt from FatStack for my Quote Thank you for the recommendation #madscientistbbq

[@sprig6043]

Da fuuuuck I thought I was the only one who would BBQ after midnight 🕺🏾

[@jimhayes2676]

Thanks for sharing your experience this was a very educational video for me

[@Fazman81]

I woulda called it Bubba. That’s one sweet smoker, one day I’m guna build one similar to that.

[@josephlugo8338]

Prob one of the best smoking videos I’ve ever seen! Congrats on the new smoker! I’ll take whatever leftovers u have haha!!!

[@MadScientistBBQ]

Thanks! I didn't even plan to do much of a video, but my wife caught quite a bit of footage. The 3 leftover briskets all went to the neighbors...

[@josephlugo8338]

Mad Scientist BBQ so awesome bro!

[@kelecortez5834]

Aloha Mad I lived in TX for 30 yrs ....been in HI for 14 yrs now. Hard to find great REAL bbq here in the islands or a good smoker. I am modifying the best offset I could find. I'm gonna start smoking brisket & other meats to sell. Just wondering how you charge for time & meats?? Cortez

[@bevious]

No cutting board or covering for the tables? All around a brave effort and a bold move to break-in the new smoker with a huge cook. WWAFD - What would Aaron Franklin Do?

[@TheCryptoLeidy]

Question: smoking briskets on top grate in smoker, will the juices being dripped affect briskets on lower grate and mess bark or affect flavor?

[@rickross199]

My GOD brisket looks absolutely perfect!!!!!

[@gagecunningham4396]

That other dude did not look entertained by your story 😂😂😂

[@pigginainteasy324]

Love your videos brother. Nice work on those briskets. Smoke em if ya got em

[@dewayneandrews642]

What wld a grill / smoker exactly like that run / cost ; but maybe add a wood storage box with a stainless steel lid to be used as a prep table on the backside of the grill?? What wld be the cost of leaving it in it's original color of tank & what wld be the cost of it if it was sprayed with black high temp paint??

[@nathanluther39]

This guy watches Franklin videos 110%

[@kirbyd]

everyone does.

[@nathanluther39]

He quoted him line for line 😂 like it was his special technique

[@kirbyd]

@@nathanluther39 ha ,ok . obv one of his heros of bbq. can you blame him?

[@MongoMan1776]

I've found your videos to be very inspiring, I'm starting to venture into offset smoke using a grill master for now still i can gain the skill level for reading the flame an when to feed it for a consistent cooking temp. I want to go into business as well hope to follow you lead. Good luck with it

[@ocanashreds3635]

You’re a mad man!!

[@franciscorodriguez6166]

great video. great work man did a good job on the those brisckets

[@ratherbfishin2421]

Oh yeah baby now we're talking BBQ congrats on the badass cooker

[@MadScientistBBQ]

Thanks man. I was super pumped to get cooking on it.

[@chondominguez6995]

Great job. Videos are wonderful and informative.

[@andrewjackson3327]

That smoker is mammoth! Gosh I would love to take my everlast welder and make one that big.

[@MadScientistBBQ]

Works really well too

[@4Vanks]

Awesome video!! Brisket is my favorite thing to smoke! Keep the smoke rollin'

[@benjismith593]

Good shit! I want one for my future business

[@kingkielbasa2991]

Love this video and that smoker. Jeremy do some more cooks on this beast !!

[@kboxreno]

Awesome video. I've watched it multiple times. How many people did you have to feed with those 20 briskets? Did you have any left over?

[@reddmann4340]

NICE Pit. just want to ask why did you not have it painted..

[@fistfulloftorrents]

extra $1000 to get it painted at Fatstack

[@jakeCar420]

Why paint it? That rustic look isn't hurting the cook.

[@CarlosGarcia-vr5kn]

nice hard work, it would have been easier to get to know the Smoker before such big cook i believe, the flat got too dry i can see, but it still looks good.

[@kboy2444]

WOW!!!! Very Cool Dude. I'm still dealing with fire Mgmt. on my Witchita, Good Luck!

[@danielmartinez-cj5di]

Very nice. I want to make something like this for myself with my powerarc. Food must be pretty tasty coming off this.

[@hernandez87s]

Awesome vid.. was waiting to see the smoker in action.. what does a smoker like that set you back?

[@pecopecof8074]

May you clarify little bit more the cleaning method with the gas burner at the end of the clip?

[@pantera3336]

It should never be too hot to handle. Test so juice absorbs back in

[@justyournormalkleefan1139]

looking at one of these fatstacks for my backyard, just curious how their pit would hold up in rain with no cover. I'm in Michigan so we got the snow as well. any thoughts on how i can cover. I was looking at the 80. thanks