Goldee’s Pit Review: Is This the #1 Texas-Style Smoker?

[@stevedavidson8802]

We have a large BBQ store in San Francisco, California. We were considering buying three of these but after your crappy interview, there’s probably no way I’d ever buy a Goldies smoker at all and what makes you the like the guy

[@MadScientistBBQ]

What “crappy interview” are you talking about here? Also you’re assuming I like the guy. I evaluated the pit, not the character of the designer.

[@stevedavidson8802]

@@MadScientistBBQ Maybe you should stick to just doing BBQ instead of badmouthing everybody’s pets it’s not helping anybody

[@MadScientistBBQ]

@@stevedavidson8802 still confused about what you’re referencing here

[@MadScientistBBQ]

Does anyone know what he is talking about?

[@ballentphoto]

@@MadScientistBBQperhaps insane in the membrane lol 🤷🏻‍♂️

[@tommymejia8244]

Jeremy: That was an excellent review. Thanks for sharing. I learned a lot. The infrared visual was an excellent touch. Great job brother. Keep em coming. Looking forward to it.

[@MikeT-u6d]

Last June, my welding buddy and I built a smoker using the Goldees design. We used a 125 gal LP tank and mounted it on a jet-ski trailer and incorporated the folding stack and Chud inspired notched door latch. The food is so good from this smoker that I have been asked to cook for friends parties and events. Convection through the smoker is phenomenal dues to the design. I use a blocking log in front of the inlet to eliminate the hotspot and have cooked up to 10 briskets by rotating the meat between the upper and lower racks.

[@cantonbailey5980]

If you don't mind me asking what size elbow did you use? I have one in the works but unsure if I should do a 6 or 8 inch elbow.

[@MikeT-u6d]

@@cantonbailey5980 6” for input and exhaust from the cook chamber. Great convection

[@cantonbailey5980]

@@MikeT-u6d awsome thank you!!

[@christopherjacob6209]

did you use a collector on yours?

[@txdieselkid]

Best reviews out there! I think the inferred camera, along with a biscuit test are 2 of the better things to show in videos like this going forward.

[@Crankinstien]

Purchased the old country g2. I’m amazed at how it cooks and holds temp with minimal wood. I love it

[@MadScientistBBQ]

It was a rocking pit for the money. I have one that I’ll be reviewing in the coming weeks!

[@Ptsmith1138]

@MadScientists please add a side by side with the Brazos. I'm considering and upgrade from my modified Pacos.

[@HistorySeekers]

I am also looking at the upgrade from my pecos.

[@davidmaron9961]

Thank you Jeremy for another excellent review! Been on the fence for quite some time on getting a true off set smoker and saw this design a year ago wondering how it would actually perform. Almost pulled the trigger on a Workhorse 1975, but picked up a Hunsaker Drum and couldn't be any happier with the results. As much as I love my drum, my egg, and my Pitts and Spits 1250, I always come back to an off-set. My biggest challenge other than convincing my wife that I need another backyard cooker, is finding a place that sells quality wood and storing it. Appreciate all your work and videos and have learned quite a bit to help perfect my BBQ!

[@bennygilbert8764]

Been waiting on this review for a while! The design really interests me, and I really appreciate that Goldee's/M&M tried to do something new and innovative for the offset market. Even though the Goldee's is a bit out my price range, I might nab it one day if I feel the need to, we'll see. BTW, Nice job on the review Jeremy! LOVE the addition of the thermal heat cam for reviews, you should totally keep doing that for future smoker and grill reviews as I think it can really tell a lot about how grills and smokers function in the way they heat and by-proxy, gives people a visual representation of that in a way that a cooking demo sometimes just can't. Keep up the great work, man! Really appreciate all that you do.

[@708chrisb1]

Any thoughts on comparing this to the LSG Texas Edition?

[@mikek1600]

Work horse 1975 on casters is $2700 and is constructed of 3/8 thick steel.

[@davidbueso3840]

Don't lie and say is $2700. I'm an owner and got it from the Workhorse website. Most are not gonna say, "Hey I'm gonna go pick it up in the store in Georgia." The majority are being shipped and without any add-ons it's $3740 plus tax. I got mine a year ago with the firebox, top grate, premium casters for $3600. Prices are going up. Anyways, I'll still get a WH instead of this.

[@Clintnorth1]

I’d love to see a cook on this and the workhorse 1975 personally. Reviews are great, but then taking what we see in your review and watching you put it into action is perfect

[@spatulaman2753]

I like the idea of that but to what end. My guess is once you figure out the idiosyncrasies of each one they’ll cook about the same. I don’t know that ther will be a substantial difference that would make sense to us viewers.

[@spatulaman2753]

Jeremy, I’d like to see a video with where you rank say the top 5 offset backyard smokers with statistics for each one. Maybe pick 5 categories you’re going to judge each smoker on and then rate how each one does, all in one video. Charts with the scoring system would help. As you’ve said before, you can’t go wrong with any of the top 5 or so pits but it might sway someone who prefers this feature over that feature.

[@Clintnorth1]

@@spatulaman2753 yeah except it’s kind of what he does on this channel lol.

[@VicBarry]

This is a great review man. The infrared camera was a fantastic idea to include. 🔥🇮🇪

[@shonhatley541]

I'd love to see you guys review the Old Country G2. I hear it's pretty good and very affordable. Thanks Jeremy and keep'em coming.

[@MadScientistBBQ]

It’s next up!

[@GemImHim]

Yesssss. I was going to say the same thing! I’m very anxious for that review! Can’t wait

[@MichaelHoch-e8l]

Bought an offset smoker just because of you and love it! One major issue I and many others have is reheating the bbq food as it's not worth smoking a small amount. Please please can you make a video how to properly reheat the food in a oven and not the souis vide method which results in soggy bark. Thank you so much!

[@MadScientistBBQ]

Really good idea. Would love to do that

[@MichaelHoch-e8l]

@@MadScientistBBQ Can't wait!!! Thank you!!!

[@Eric_Wolfe-Schulte]

Microwave works well, actually! Just have to do it at half power for a longer period of time, and if you're warming a larger piece of meat rest it now and then to let the heat penetrate the meat.

[@ericwillard2364]

Sous vide is really the best way to reheat brisket. If you’re all that concerned about bark texture, you could try reheating with sous vide and then maybe doing a tight foil boat in the oven at a low temp, like 180, for a half hour or so. Wouldn’t take long to dry out the top. Maybe put some butter under the brisket to prevent overheating the bottom

[@MichaelHoch-e8l]

I can't use butter due to intolerance and wonder what else to use for the oven method... I would love for Jeremy to do a proper reheating video as he's the king and there is no real professional video about reheating experiment and most people are smoking large quantities and are struggling with it

[@Mrhandfriends]

Franklin’s vs Goldee’s smoker ?? 🤔 which one would you choose ?

[@erictriplett33]

Do you have a specific favorite backyard smoker between the 1975t Workhorse, the Franklin, this Goldees, the Millscale, and the TMG Volunteer?

[@anthonyguerrero2468]

Great video. I also know that once you put a water tray in front of that hotspot it somewhat fixes the problem

[@88349]

Im a designer builder great video i love the i.r. heat cam helps to really show the heat distribution and hot spots i really would like to see other designs under i.r. great stuff im hooked ✨️👍

[@danblacksher6289]

I made this pipe modification on my pit incredible how well this design works

[@micahlowbe9067]

The infrared camera is the tell all trick. Great job bro. Use it for all cooker videos. Amazing. Very informative.

[@TailEndCustoms]

Here comes the goldies reaction video lol

[@yerboibillnye]

I cant wait, i love a good jinder

[@brandonin_ny]

Why? Jeremy praised the pit to death. I’m sure Jirby will be very pleased.

[@JH-4058]

Lol the smoke was coming out the wrong end of the pit.

[@belavet]

@@brandonin_nyhe does a reaction video to all of them. Reactions don't equate to bad, necessarily.

[@gokartsRfun]

Jerbinator reaction will be better than the real vid

[@Pitjunkiescraftbbq]

I have a bbq food trailer in Meade county Ky, close to Fort Knox area. I’ve been watching your videos for years and have learned a lot from you.

[@michaeljeremiah9221]

Awesome review Jeremy. If you have not, please review the Lone Star Grillz 30” Offset Cabinet Smoker with 1/2” Fire Box. Thank You.

[@AlexTiktinsky]

This is probably a crazy thought - I'm not very experienced - but I would love to see a fluid dynamics expert take on the challenge of eliminating hot spots entirely from an offset-type smoker, without creating something that's beastly to clean. Would it work to have the firebox under the main chamber, but connected by an indirect elbow that funneled the heat up, behind, and over the grate, curved in a way that distributed the smoke and heat evenly across the full horizontal surface? There also should be a way to make cooking grates that are a bit more uniformly conductive. I imagine all of this might take some pretty gnarly complex curve bending and welding, but you are the mad scientist, after all :) Love the videos! They've been an amazing learning resource as I get into barbecue with my dad, and they're always entertaining to boot.

[@Dev_Everything]

Thanks, i really enjoy it when you review pits

[@chrisschmidt8948]

Well done! This is the best video I have seen, and we'll described, thanks for all you do!!! Keep em coming ❤

[@noearguelles6410]

It would have been interesting to see heat camera showing the effect that a water tray at the opening of the elbow would have on the hot spot. (its something that Goldee's suggests to do)

[@jonathansholar4437]

Yes i would like to see that too! i bet it makes a difference.

[@hogtherapybbq2513]

I believe if these intakes and exhaust was close to the top the extreme heat would roll across the top and the rack would still get plenty of heat and smoke but you might could use the whole grate

[@blackshirt5530]

Would be interested in your opinion of lone star grillz here in Texas…. More affordable with high quality workmanship

[@rectortj]

This pit is my dream pit. Loved the review on this pit.

[@russellkinkade21]

An old friend of mine had an old cast iron stove ducted into a 50 gallon drum for a smoker back in the day... thing worked wonders but also did not have a direct hole to pass any heat directly into the cooking chamber

[@BbqspitrotisseriesAu]

One of the best reviews very informative.

[@danb.2874]

You really need to check out Bil Phil’s newer pit they came out with. Blue Smoke Smoker. Made a backyard model that could be affordable for everyday consumers. Base model starting at $1700 for a high quality constructed offset, with the cook chamber and fire box being made of 3/8s pipe. He makes larger pits as well. Would love to see you review on how it cooks. Cheaper and looks much better quality than the old country gen2

[@razeunit69]

This pit absolutely rocks! I'm in Australia so I couldn't purchase from MM, so I had a pit built (230 gallon) and it kicks ass. Everything Jeremy said is accurate. Haters can hate but the proof is in the brisket 👍

[@jeremyfree2fish586]

@razeunit69 I'm fixing to build on out of 230 did they stay with the 6" elbow from the firebox? I was considering going to an 8" also did you do a collector or just elbow for stack

[@ozielmartinez433]

It’s crazy how no one’s seen this type of pit style before out here in west Texas you could find them everywhere I’m 26 I think i seen my first pit like this when I was 10 or so

[@Gongshow72]

Hey Jeremy have you ever done a review on a offset by lone star grills I would appreciate your opinion.

[@David-burrito]

Jeremy, my only question out of curiosity is the water pan that Johnny said comes with every pit, and what difference it would have made for your thermal imaging. Thanks for the video. Cool closing music, did Erica choose that?

[@MadScientistBBQ]

That is a totally fair point. I forgot to put it in the pit! It helps even out the hotspot

[@BPFnSC]

Another great video. I’ve had my eye on this one and the millscale 94. Hoping one day you might be able to test the millscale too!

[@donnielong1692]

Nice! I figured this was a great design. Cant wait for your version. Very curious of the features you have invisioned.

[@lobsterbisque7567]

Thanks for the review, Jeremy! I've been eagerly awaiting Your review since this pit was introduced. I was so excited when Jonny introduced the Goldee's offset. I'm definitely planning on buying one eventually. It may take me a couple yes, but I know it'll be worth it.

[@charleskelly3202]

I would love to see you evaluate at lone star grillz pit!

[@Xiomaro01]

How do the smoke flavors compared to something like the workhorse or the franklin?

[@Borescoped]

Jeremy, since you’ve got cold weather down there (below 32F), would you do a tips and tricks for offset and pellet smoking in very cold weather? I’m in northern ND, and am curious how low can the outdoor ambient temps get and still have a successful cook.

[@1Ckoulyn]

What's with the jab at the workhorse "that doesn't really have the same capacity in part because it has two grate levels..." when the top grate is optional, removable, and these two pits have nearly identical sized main cooking grates?

[@markrvp]

Not a jab at Workhorse. He's praised the 1975 repeatedly. It doesn't change the fact that there is a portion of the main grate that's not really useable because of the heat coming in from the firebox. The upper grate on the 1975 is where the hot air is and it doesn't cook the same as the main grate. The Goldee's Pit set out to create the best useable area on the main grate.

[@ryanb4481]

​@markrvp Once you have the 1975 dialed in, there is very little unusable space on the main grate. There's hotspots sure, but as Jeremy said in this video about the Goldee's, "rotate if needed."

[@bentleyfatheree1616]

Jeremy have you ever reviewed or cooked with a Lone Star Grill?

[@xazrael]

Ladies and Gentleman, my fellow pitmasters and pitthusiasts, let this review be a dire lesson to every last one of you in the world of BBQ - Goldees knows BBQ so well it can even overpower your mics. Use with great precaution. If you or a loved one have cooked BBQ on the Goldees Backyard BBQ Pit and experience audio level clipping, consult an audio engineer or a sound professional today. I've been waiting on baited breath for this review. Great work Jeremy, pardon the snark. I'm amped to get one. I think the Elbow is great design inspiration. Damn tradition and ego.

[@andrewalba336]

The awesomeness of the pit was too much for his DJI mic! I also noticed the audio throughout and had to take a break every so often cause it was a distraction from all the great info he was giving.

[@brendanconnelly1835]

Agree on the audio. Had to bring the volume all the way down

[@Fork-And-Embers]

Just need to lower the receiver gain. Also the wine muff helps

[@HistorySeekers]

Please do some cooks with it. I am thinking about getting one.

[@markh1479]

Great review as always, Jeremy. Do you think you can get your hands on a Patriot Pits to review sometime? Would love your opinion on that one. 3/8" steel built for us up in the northeast. Pricey, but it looks amazing. Keep up the great work!

[@Merricks_Meat]

My latest video is a cook on the patriot pits 120 in a snow storm. You may be convinced after watching! Best bbq decision I’ve made is going with them

[@skr1b]

How about this vs the Mill Scale 94?

[@chungs23]

Yes please

[@kevinstevenson500]

Love the reviews Jeremy would you say it’s better then the 1975? And also could you get it with a rover mod?

[@BareSolSpices]

This is a wonderful review, but curious how this stacks up to the Workhorse 1975? I like the capacity options of the Goldees smoker, but curious your overall thoughts of this compared to the workhorse 1975.

[@BrothersoftheGrill]

Great genuine review. I'm currently just finishing one in the uk very similar. We used the 90 bend out the fire box but used a collector coming out the cook chamber. I have been chatting with jirby throughout the build and he seems interested on how it cooks in comparison to their pit. Im super excited to do the 1st cook on it. They definitely look like a great pit and as you say' M and M are up at the top of the list for making great pits.

[@chaseh2371]

What size smoker are you making? I’m in Iraq and looking to weld a 1000 gallon, and wondering if this 90° elbow bend would work on it, or if it’s just good on the backyard size.

[@BrothersoftheGrill]

@chaseh2371 pretty much the same size. It's actually nearly done. Just got to add the wheels and have a play with a couple of different dampers for the 90 going into the cook chamber. I have a video of the build on my channel.

[@SAKIZORRI671]

I'd like to see this pit run against the 1975 work horse pit.

[@JoshThomas-ws8gq]

I’m sorry if you mentioned it and I missed it but what is diameter elbow do they use? Looks like maybe 6”. Also, where the elbow enters the cook chamber, is the bottom half below the cook grate closed off? One shot in the video looks like air will only enter on top of the cook grate.

[@laithrahahlaeh8123]

Hey I have questions for you in these smoker did you leave the chimney wiled open and what the size of wood you recommend to use

[@darinmarchant2421]

Thanks for the videos and information you provide. First time to contact you. Thanks for being there . Question, is there a calculated value for smoke stack size that works best for the size of cooking chamber. Like cubic feet of cooking area requires cubic feet of smoke stack for the best air flow.

[@bradglaze6050]

What is the wall thickness or gauge on the exhaust stack ?

[@DT-ml3xv]

Don't like the stitch welds on the lid. My Longhorn has continuous welds and the lid and is built the same way except for the hinge and handle. Does it leak water into the chamber if it gets rained on? Mine doesn't.

[@TRooks-eq8ng]

How would you grade this pit next to Franklin's pit? Which one is better?

[@GreenBlueWalkthrough]

Great video and maybe cook that turkey and other food you'd think would be hard on a pit like this?

[@Drivethisnotthat]

I worry about rust. I wonder if it's better to use some hot paint before you use it. How's the cooking in cold weather? Did you want a welding blanket??

[@ecafsinep]

I'd be curious to see your thoughts on a Big Phil/Blue Smoke Smokers pit

[@camblinmartin3226]

Would you recommend a water pan where the hot spot is there no need??

[@dtp-frostyyy4633]

Yes use a water pan goldees even sends one with the smoker if you get one to help with the hot spot

[@stepmback]

Since there is no direct venting from firebox to the cook chamber, does it matter where in the firebox you build the fire? If I build the fire closer to the chamber does that generate more smoke than heat and further away does more heat than smoke?

[@nddbulldog1]

I have an idea that may help with the inflow smashing the grate.

[@brianonofre5356]

Id like to know between the workhorse 1975 vs this Goldee's pit which one you you like the most for a good backyard cooker

[@ignatiusl.7478]

I wonder if putting a few refractory bricks in front of where the air from the firebox enters the chamber would defuse the heat and eliminate the hotspot.

[@mikecraze8560]

I have a lang 48 deluxe and would love to see you do a review on it , and I really need the help with figuring out how to use it

[@TLKDPROD]

Maybe if the elbow was to connect a little higher in the cook chamber there would be no hot spots whatsoever. It would be cooking from the top all the way through. Thanks for the review!

[@fattyfat-fat6639]

Tankx Mucho!! "R" U up for doing a wee bit of engineering speculation on mods that would carry this pit over the top? Say redirecting, or baffling the smoke intake so as 2 minimize the hot spot, for instance. Whaddaya thunk??

[@eddiegoodman9267]

Thanks for the update and views Question... what is the diameter of the smoke stack? I like the idea of this smoker too

[@georgebrady6320]

Hey Jeremy I recently found a landman smokey mountain series (I believe) do you have any experience with this smoker? It looks pretty solid.

[@wissamhamad5495]

This pit is a machine its design to smoke and only smoke, the damber adjustment is great idea. I have an idea for you Jeremy. Do a video about which pit is rendered fat brisket better between the goldees, workhorse1975, tmg or mill scale and which pit take the short time to do that rendered.

[@kdranchaz3240]

Great review!!

[@toddvanhal9906]

Have you ever used a Horizon smoker?

[@Mark.A.Waller]

Nice review, what happened to your lava mic setup. Hope you get that sorted 🤔 That smoker would be a perfect fit in my back yard.

[@praetorxyn]

If I was gonna get a backyard offset, this would probably be it. It's also probably more space than I'd need, but when you get up to that price range, there's an element of "go big or go home," where I feel like I could just pay an outfit like LoneStarGrillz a little more money for WAY more space.

[@Raymail-tj4cf]

I could be wrong ( wouldn’t be the first time, don’t tell my daughter) it looks like you might be able to hook up a counter weight to the top to make it easier to open. Check your heavy one also.

[@chaseh2371]

Do you think this 90° bend between the firebox and smoke chamber would work on something as large as a 1000 gallon? Or is it best to keep that a traditional set up? Looking to weld a 1000 gallon in Iraq in the next month or so.

[@Pocono_Pits]

I am dying to get a nice thick well built welded smoker but they are just not in my budget at the moment. Around christmas time I bought a cheap Char Griller smoker. It is horrible. The smoke leaks out of every area possible. It has a top lift lid on the fire box so its very hard to manage the air flow like id want. And it is incredibly hard to keep a consistant fire going in the size fire box provided. One minute its way too low barely hitting 200 degrees the next minute the thermometer is pegged all the way to 700+ degrees. I was better off just using my reconstituted wheel barrel open pit. Unfortunately with my open pit I was unable to do things like Brisket and Pork shoulders. But I made some amazing ribs on the open pit.

[@Reggie-Dynamite]

would like to see the stack bc you can see smoke coming out of the firebox, is there draw?

[@Mysterysmoke]

Would love for you to review a outlaw smoker

[@robertodelatorre1001]

Any plans for reviewing a Jambo Backyard offset?

[@brandonbaxter6227]

I think it's a very cool design

[@andysue2264]

Not sure what is going on with your mic, it sounded like you were yelling into it more. Regardless a very informative review. Maybe this design will start a new trend, just like the ongoing debate about the smokestacks. Love what you do! Can't wait to see whats next!

[@Downsouth45]

@mad scientist bbq could you test a lang smoker ?

[@MadScientistBBQ]

I would be happy to. I have only cooked on one once but really liked it

[@Toot7319]

For a backyard BBQer just wanting to smoke with no offset experience teying to make some food for his family and frineds, probably never a group bigger than 15, what off set smoker do you think js the best option on the marker?

[@VernBigDaddy]

Any scientific thoughts regarding the same cook chamber inlet and outlet sizes? Perhaps “identical air metering size and how that relates to even air flow? When I saw that PIT for the first time I thought about high end Gaming Computers and “fan layouts”. Balance is key when pressurizing and hot gaming case? Your thoughts?

[@robertzehm]

This review was awesome.

[@OSullivanbeare]

Have you ever done any videos on reverse flow offset smokers?

[@newsrebel]

Looking like a bbq Terminator with the camera😂. Great review!

[@wino4340]

After reviewing this pit…what would be your top 5(10?) backyards pits?

[@MadScientistBBQ]

Hmm good question. Regardless of price, I would probably say: workhorse 1975, Goldees, mill scale 94, Franklin, and Tmg volunteer

[@dadsseasonings]

@@MadScientistBBQAgreed! A lot of great pits. If you’re in Atlanta (Loganville) let’s cook on my 1975T 🙏

[@brisketwizard8004]

Guess you never heard of Moberg Pits@@MadScientistBBQ

[@Valleyblends]

​@MadScientistBBQ have you used any of the Pitmaker smokers? If so what did you think?

[@bentleyfatheree1616]

Good review

[@danielesilvaggi]

Hey Jeremy love the show. Can you tell me what is the diameter of the stack and how long is it? I can't see the top in the shot to see how long it is. Thanks Bro. I guess I should have watched the whole video lol. I got the height.

[@8Nguy1948]

Is this 1/4" steel all throughout the unit or are some parts , like the firebox door made of heavier steel ?

[@OregonWildmanAKAsasquatch]

Who made the 1000g pit that you raffled away?

[@ericmcfarlin4272]

As an owner of a 1975 I'm quite intrigued by this. If i ever had the extra funds I'd buy this just because. But my 1975 is chugging along nicely for my needs

[@gregweiss9641]

Hey Jeremy Greg Weiss from Michigan I have a loaded Yoder Wichita perhaps we could do a test on one of those would be fun.

[@paullegkobit6089]

You should make a video cooking an untrimmed brisket vs normal trim vs trimmed to no fat cap, and compare them all.

[@jimmyhooks8926]

Ever thought about testing a Shirley pit?

[@cranesorensen1504]

I have Mill Scale 94 gallon offset smoker. I would love for you to swing by and do a review of that as well.