The Ultimate Smoker Comparison

[@tjbyrd1130]

Great video.... I have a Lang 60 Deluxe reverse flow and have never looked back. I cook several hundred dollars every weekend. Key to an offset, (pass through or reverse flow) is fire management and constant babysitting. All starts with the wood and fire on an offset.

[@spageddie3266]

Never too old to play with smokin' BBQ! 🥰

[@davidrussell631]

Thanks a bunch for confirming that my work and sweat is worth it. Stick burning offsets rule.

[@motoclay]

David Russell lol me too

[@XvSKINNYvX]

Yeah big sigh here

[@wcdunn]

Kamado guy here, I love the results. I'm not naive enough to think it's on the level of a good offset. Great experiment. I appreciate the effort that went into this.

[@BrianHoard]

I also love my Big Joe. They all have their ways of cooking, that's for sure. I'm not so sure the results were as much about the cooker or the one doing the cooking. Cooking on a Joe is a lot different than an offset. I don't think anyone complained, you cooked a ton of briskets that day!

[@MadScientistBBQ]

👍🏻👍🏻

[@scottscales3135]

I have a YS1500 and an offset smoker. I've learned that you have to do things a little differently with the pellet smoker to get the best results. First, you have to cook fat side down. The heat comes up through the holes in the HMS plate and will dry out and /or overcook the flat if it's down. Second, I use an Amazen smoker tube, usually filled with cherry pellets for extra smoke level (and I like the color). Finally, I use Mesquite pellets, or 50:50 Mesquite and Pecan. With the lower smoke level, the meat can easily take the stronger Mesquite smoke. With these adjustments, my pellet smoker results are pretty much the same as my offset. So, all in all, a good test, but there are some variables that need to be accounted for. The methods for an offset smoker don't necessarily apply to other types of smokers. Finally, I'd love to see how a gravity fed smoker fares against an offset and a pellet. I'm not too interested in the ceramic grills, since I rarely smoke one brisket at a time.

[@Edward135i]

6:29 "Oh I almost forgot that he's in LA!"

[@PITMASTERX]

Awesome test Brother 👍 love it. Subbed right a way

[@calveryc1]

I’ve been watching your videos for months and just ran across this one. This is the best and most unbiased comparison I’ve seen and very similar to my own experiences. Love the pellet smoker but just can’t get the flavor I want so my Brazos is what I use when I want real bbq and the pellet is used for my weekly meal planning due to the ease.

[@Keith80027]

Well you proved what I expected. I just don't need to cook that much food at once. I would like a video on backyard smokers covering what to look for in units including firebox designs, grates, how the heat and air flows, constant temp across the gates, and chimneys. Thanks for the video as it helped me to decide to look for an smaller offset if I can find a quality one.

[@Jim-yw3ul]

Excellent video. Because of the growing popularity of pellet smokers, I wonder if you could do a pellet grill test using smoke tubes? I have an offset stick burner & a pellet smoker. I use the pellet smoker about 90% of the time because of time available & convenience. Using the smoke tube seems to help quite a bit. Thanks again for all of the great video's. I just finished the video on fire management and it was the best video on fire management I have ever seen. Stay safe

[@ca_silverfox1723]

So jealous, you're cooking with some of the best equipment!! I'm favoriting this video so when I do upgrade, i can use this video as a reference

[@bjonesy09]

I’ve followed you for years and this is your best video yet. Fantastic content! And as an owner of both a brazos and kamado joe (big joe), you verified what I’ve believed for some time. Stick burning reigns supreme!

[@MadScientistBBQ]

bjonesy09 👍🏻

[@JSDewey]

Thanks for running this experiment! I’m very happy with and proud of my offset smoker today. A TRUE CHAMPION!

[@parkerw87]

Totally agree. I own a Komado Joe and I always felt the smoke was lacking but this is a side effect of the efficiency it brings to the table. I have found that since I started using a temp control fan that it significantly increased the airflow and created a better smoke flavor.

[@brams9938]

The Slo-Roller wasn't used though...I feel that for it to be apples to apples when trying to compare tye smokey flavor that it needed to be used.

[@elliotthalls4945]

Loving watching your videos man. I'm getting my own house very shortly and ill be getting an offset smoker to start smoking anything I can get my hands on. I have been watching a few of your videos and I am learning so much! Keep up the quality videos!

[@chefwest77]

Lowes has great cheap entry level offset smokers thats where i got mine to practice and hone the craft till i spend the $800+ on a legit one. I spent 200 on mine and it works great.

[@elliotthalls4945]

@@chefwest77 Awesome! Thanks for the head up! Ill consider it for sure!

[@dougjoha]

Perhaps one of the best BBQ experiments ever done on the Tube. I personally own a YS1500 as well a s a KJ ceramic but I'd agree with the results based on my personal experience also. Problem is doing commercial quantities on offsets day in day out is a bear compared to pellets so the compromise was struck. Awesome job Jeremy and hi from Australia.

[@MadScientistBBQ]

dougjoha For sure man. For most people, the inconvenience of running an offset makes it impossible to bbq frequently. I think pellet smokers are at this point the best compromise between flavor and convenience. You might not make franklin brisket, but you can still get 95% of the way there.

[@rxg6948]

Thank you so much for this video, I was debating whether to get a pellet or an offset, Im going with the offset.

[@joeh.6262]

I haven’t used my offset smoker much since I’ve had a pellet smoker (RECTEC Stampede, mini before that). So very very very convenient. I get much better sleep by smoking brisket on the pellet than I did on the offset.

[@MadScientistBBQ]

Joe H. I feel that. Any time I bbq I expect to get little or no sleep.

[@JoshandBabe]

Just an overall great video. As a BBQ channel from Santa Clarita, you did a great job. Just a lot of great knowledge . Keep it up.

[@MadScientistBBQ]

Josh and Babe Thanks! I really appreciate it. It’s an experiment I have been wanting to do for some time and finally got to do it.

[@Nick-ih5em]

@@MadScientistBBQ Agreed, great content. Cheers from Ventura CA. 🍻

[@ElectricLuvz]

Just a note, the types and manufacturer of pellets used can also obviously make a difference for the pellet grills.. sometimes a pretty huge one. For a while I used Traeger pellets and while I couldn't complain.. I never went WOW this is awesome. Then one day I switched to Lumberjack pellets (either Hickory or Competition Blend) and while I'm not saying they're the "best" (I'm still experimenting) but even the aroma of the smoke itself made you think something good was cooking and the flavor of my brisket was like night and day with even the smoke ring so much improved. It was literally no comparison. That might make an interesting comparison video for the future too.. just saying. Especially since a good majority of us "casual" smokers tend towards the pellet grills for the sheer convenience.

[@hardkl02]

ElectricLuvz I agree as well about the lumberjack pellets. I use 100% hickory and it’s made a huge difference.

[@great207]

I use lumberjack pellets too. Great product. MHC and OHC are what I use the most.

[@Brayfrait]

@@great207 he used lumberjack lol. It's in the description

[@huekskj]

Excellent video, Jeremy! I own two COS, a WSM, a propane cabinet smoker and an electric smoker for when the weather is completely unbearable here in Chicago... always burning cooks in the COS cookers so until I can save up for a real offset, the WSM rules! 😉 Keep up the great work!!

[@jonandrews6299]

Excellent test and like yourself I'm a true believer in an offset so I'm not surprised but I'm delighted with the results. I've been in the market to upgrade my cheap offset for a while (ultimately the Brazos will probably win) and this confirms that the offset is the way to go. Friends have tried to convince me to get a Big Green Egg or pellet smoker for convenience, but I'd rather buy something that gives me a better finished product. Besides, I like sitting outside and spending a day with my smoker working with the fire. Great job Jeremy - keep up the great work.

[@erniep1734]

Got my Brazos 3 weeks ago, for the price WOW worth every penny..

[@jonandrews6299]

I keep going back and forth between the Pecos and the Brazos. At $399 it's hard for me to justify spending $1200 (inc. delivery) for the Brazos but I know if I get the Pecos I will probably wish I spent more on the more heavy duty and longer lasting Brazos. It sounds like you're more than happy with the purchase.

[@4seasonsbbq]

Hey Jeremy great comparison video. I'm also a huge fan of the offsets, I've got an octagon 48x24 reverse flow and a 500 gallon straight flow both made by me and they put out amazing food. Thanks for sharing and keep up the great work my friend.

[@frontleftspeakerposse]

This was a really good one. I don't usually comment on these things, but I loved this. Pretty much what you'd expect to. The only thing I consider when choosing which of my smokers to use on a given weekend - is weather or not I have the time to run the offset. Sometimes Ill run the offset but only up to the point of wrapping, then transfer to butcher paper and finish in the pellet smoker.

[@MadScientistBBQ]

Chris Renz Makes complete sense

[@supplysgt1875]

Mad Scientist, I completely agree with your test. Offset smokers are going to give the best tasting BBQ you can make. I have a Oklahoma Joe's offset and it makes outstanding BBQ but like you said it is time consuming and you have to baby the fire. I also use a Camp Chef pellet smoker. The first Pork Butt I smoked on the Camp Chef had way less smoke on it than what I had produced on the OK Joe offset stick burner. How I fixed that problem was I purchased two smoke tubes and I put them in the chamber during the cook and the smoke is almost as good but not quite where the offset cookers were. Love your video's brother! Keep them coming!

[@eastcoasttony836]

AWESOME Video Jeremy! I figured that but now conferred, love my offset but my drum is so much more ease and consistent. even my Bradly is nice in the winter

[@MadScientistBBQ]

East Coast Tony 👍🏻

[@bennattj]

6:29 when he hears a shooting and then a car crash...but everything was fine.

[@robbtwalters]

Fantastic video! Absolutely love your stuff, Jeremy!! Was a big time kamado guy for years UNTIL I had food from a stick burner which I hadn’t had in quite sometime. Night/day difference in quality of smoke profile. Bought a nice stick burner and absolutely loved the food coming from it. Problem was I lacked to time to use it as often as I would have liked. Sold it and now have a MAK pellet grill. The MAK has actually become my all-time favorite smoker (and grill)... and I have had quite a few over the past 25+ years. Never thought it would happen, but I have become a pellethead... lol. From my experience, once you have had food smoked with pure wood and proper airflow... it’s hard to go back to smoldering chunks. At least that’s been my journey :)

[@MadScientistBBQ]

robbtwalters I get what you mean. There is no replacement for a real fire but a well made pellet smoker can get you close without the hassle of spending your whole day running a fire

[@stevesyncox9893]

A definite advantage if time is on a crunch.

[@3870TheDad]

I really like your videos, both informative and fun. I still love my YS640!! I've had it for 8 years and it still produces great food.

[@jusa161]

13 dislikes --> 13 sore Kamado owners

[@FLYINGSMOKE]

GREAT VIDEO Mad! It was great to watch, and putting your favorite smoker out there is a challenge.

[@openureyes929]

U THA MAN !!! Thank you so much for the tests!!! U put in a ton of effort !!! Wow..And I agree with your synopsis !!!

[@wesd3742]

You can push out as much blue smoke as you would ever need for flavor out of a Primo if you knew how to use it, same with Kamado. YMMV if you don't use them and know them. Easy to dial up as much smoke as you desire with no hassle. Love your channel by the way, you are killing it

[@andrewjh50]

Hey i got a primo to, whats ur setup getting the most smoke flavor?

[@wesd3742]

@@andrewjh50 I use a small bed of coals already going and fill the rest with more wood than lump mixed up.Everything set up indirect on the left side. The key is pre burning the lump to get a good base, then i use pecan and whatever you like to stabilize the temp. I typically don't use the plate on the left side as it's not needed. I have done several 15+ hour cooks this way with good smoke throughout. Like anything it takes time to fine tune it. Good luck and have fun

[@jcbever1511]

Really enjoyed this video and my guess that the offset smokers would come out on top in smoky flavor turned out to be right. But I didn't expect the pellet smoker to do better than the Kamado. I'm trying to decide between a Kamado and an offset as an upgrade to my Weber Smokey Mountain. This video has me leaning toward the offset.

[@stevesyncox9893]

If you have the time. Offset. IMO

[@DTCigarFather]

Of all your videos (and I've watched a majority) this is one of my favorites - I use an reverse-flow for my business and appreciate the comparison throwdown - great job Jeremy!!!

[@stuartford8843]

thank you for a great video, really enjoyable to watch and different to anything else i have seen before. love your content and would love to see more comparison videos

[@Justin_Alfeche]

I always wondered if you were secretly the heir to the Yoder kingdom...

[@Brayfrait]

Yoder is just a small town in KS.

[@david_reynolds3660]

Love the video Jeremy! I’m a big fan of offsets myself and especially reverse flow! But I’ve come to love my PVC! And I would love for you to try one out and compare it to your office at and see what you think. Try to Pit Barrel Cooker.

[@czeslawpi]

Tremendous video Jeremy! Thanx for a great comparison.

[@Cookoutcoach]

Hey Jeremy, great experiment it looked like a ton of fun and probably the most complete one of these type of experiments I’ve ever seen done. The only thing I could possibly think you could do to make it a little more complete, other than adding more smokers to the mix, would be since you’re such an offset expert at this point would you think that really knowing how to dial in those cookers vs some inexperience on the other two cookers played a roll in some of the final tally. Again I thought this was great and in a non lab setting it’s almost impossible to remove all the variables but I wonder if it could have been any closer if you had someone as skilled with kamados running the Joe as you are at running the fat stack. Again really cool and if I were you I’d be lookin for an excuse to run this again with some more cookers hahaha 👍. Have a good one bud

[@stevesyncox9893]

Likely not. There can’t be that much difference in the human contribution. The Joe ain’t the same.

[@evanevans2269]

Enjoyed watching the test. Couple of suggestions on the Kamado Joe ceramic cooker. 1. Looks like the grill used in the video was new, the inside still looked like new ceramic. The food will taste better if the grill is seasoned (much like one would season a cast iron skillet) before it is used for comparative cooking. 2. The location of the wood chips in the fire box determines the amount of smoke that makes it to the meat. Fire follows oxygen and since the oxygen source in a kamado cooker is at the bottom of the fire box, the fire will move to the bottom of the fire box. For the best smoke flavor, place the wood chips at the very bottom of the fire box then put enough lump charcoal for the cook on top.

[@chuckdavis572]

sore loser

[@MrWylis]

Another brilliant video, Mad Scientist. I'm not shocked by the results. I'm striving for a reverse flow offset smoker. Not many options here in UK, but my friend is a fabricator and he is going to make one for me. So.... Boom!

[@harrillwiggins1375]

Great video. I own several types of smokers so I can relate to this video well. I have never done such an extensive test, so I thoroughly enjoyed the video and the results. I tend to gravitate to my less labor intensive smokers, but I respect the results you have found here. Thank you for producing this comparison. I am now a subscriber.

[@MadScientistBBQ]

Harrill Wiggins Thanks man!

[@justintaylor6268]

Finally got to see this all the way through. I figured sample d was the best. I told Eric the same thing. Glad I got a chance to try some amazing bbq. Thanks for all the hard work you put in. It was Delicious and much appreciated. 👍👍😎🔥

[@boostedcruiser04]

You sir, earned a new sub here. I have a KJ Big Joe and get rave reviews about the food I produce on it; so far I’ve catered three large weddings and have another coming up in 2020. My plan is to open my own bbq joint in the next five years and I’ll have to go to a commercial sized pit but which one? A Cook Shack, Southern Pride, custom built? So many choices. Keep up the awesome work, great show you did here.

[@MadScientistBBQ]

Mr Cue DM me on Instagram if you want to chat about it. Happy to give my opinion

[@waynetroyer]

Awesome and very informative,,, Thanks a lot Jeremy, I currently have a Meadow Creek TS70, a weber Smoky Mountain, and a Weber Summit Charcoal Cooker. Still Love my Meadow Creek Offset smoker and I'm needing a bigger one in the near future and I'm more and more starting to like the Fatstacks.. So the more Fatstack comparisons you can do the closer you have me convinced on them.

[@Rosetti.]

Love your channel. Really REALLY good stuff. I have a Yoder, and I must say, my stick burner DOES give more smoke flavor. However, there is a work around for the Yoder's lower smoke flavor. Instead of oak, I'd use a wood that gives off a stronger smoke flavor, and use it straight, or mix it with another wood. For example, hickory or oak AND Hickory (about 60/40 oak to hickory). Using this method, I'm getting really REALLY close to matching my stick burner. In any case, I loved this video. I was very curious to see the results. Keep up the amazing work on your channel!

[@scottellis7024]

Rosetti FACTS. As a southerner, I can only use 100% hickory. I think my ancestors would haunt me if I didn’t. Haha. Well, I bet they wouldn’t be to happy with my using pellets though 😂

[@Rosetti.]

@@scottellis7024 keep doing what you're doing. I'll let you know if I get any closer to matching the smoke flavor of a stick burner. Until then, Keep on grilling!

[@enriqueparedespinel1694]

You're best vid so far.

[@deplemisher]

Brisket count seems to be a variable in an otherwise controlled experiment. Does cooking 12 briskets (offset) vs 2 briskets (reverse offset) affect the dryness or other outcomes?

[@JoshMcCormackiqa]

I wondered, too, if you’re making 1 brisket in a smaller offset if it would end up too smoky. Level of effort is no joke, either. Also interested in cost of equipment and each smoke.

[@squirreltastic-k5v]

@@JoshMcCormackiqa its not about too smoky, it's that to much meat blocks airflow and doesn't cook efficiently

[@jessecosta9483]

i have the traeger pellet smoker....love my set up. i live in an apartment, so its super easy for me to use on my patio.

[@chrisquin9]

Hahaha!!! Died laughing at the backfire. . Sounded like someone just got executed !!! That was the best!

[@johnfeeney6713]

Awesome study Jeremy, thanks for taking the time and sharing.

[@sw01ller]

This was super useful. Thank you for doing this.

[@MarkyBigSmoke]

Brilliant video mate! Seriously, that was a great comparison video and for a beginner like me, very informative. So thanks for taking the time to make and share the smoker test video Jeremy! PS. I am pleased to own a regular flow offset. Cheers

[@MadScientistBBQ]

Marky Big Smoke 👍🏻👍🏻

[@dadssmokehouse]

Wow, great comparison!!! Very helpfull! Thank you! 😁

[@HighVibesTravel]

Possible the best video you have ever made!

[@MadScientistBBQ]

Morris Lightman Awesome! Thanks man

[@dank9288639]

Good ol pit barrel cooker would have been dope to see

[@MadScientistBBQ]

dank9288639 Gotta do that in a backyard comparison video

[@dank9288639]

@@MadScientistBBQ That would be legit man! Bc there are some of us who don't smoke meats on the regular and don't want to drop 800 hundo on something that 1 we aren't sure of and 2 wont use weekly. Thanks for the response brotha keep on shhmokin 👌👌

[@gertwise1]

I have a Kamado Joe. In a competition of smokers of course a dedicated smoker is going to win. I live in a section of the country with 4 seasons. I had an offset smoker, but come October, I couldn't get any heat on it unless I had a bonfire going. Another benefits of a ceramic grill is it doesn't have any issues with the cold (even bitter cold, I've used it down in the negatives) and it's business as usual.

[@olddawgdreaming5715]

Good job on the video and reviews. They all seemed to enjoy the BBQ ! Thanks for sharing with us. Keep up the good work.

[@MadScientistBBQ]

OLD DAWG DREAMING 👍🏻👍🏻

[@randallcrenshaw3871]

My only question is, with all of the extra brisket on the offset, would that have a positive effect on juiciness and bark

[@shmackydoo]

i got scared when that 'engine backfired' and the tires screeched. great video Jeremy as always. love the scientific method in action especially with BBQ

[@MadScientistBBQ]

Jesse Wilburn 👍🏻

[@NorthTexasBBQAddicts]

Cool video bro!! I bet that was a tiring day. Keep on putting these out!

[@motoclay]

Great video....awesome test....and makes me feel better hahah

[@stevendelgado1276]

Definitely my favorite video you’ve done! Amazing job!

[@MadScientistBBQ]

Steven Delgado Thanks!

[@misinformationwithrandy]

I have a home-built reverse flow smoker that I use charcoal and wood on after using gas to heat the baffles. Not sure if that's competition friendly, but the blending means that I get great efficiency across all fronts, and (mostly) everyone likes the barbecue from it. I do have to laugh that a Traeger ad ran before this video :D

[@Wparker04]

Just curious.....what are your rub preferences for these briskets......salt and pepper?

[@alrobinette3475]

great video and happy you are safe after the drive by shooting around the 6:28 mark lol

[@tongietonks]

Awesome comparison, have been wondering if I should upgrade to a reverse flow.

[@richwilcox666]

Great test brother! Best Q channel going by far

[@stevejang6584]

Great comparison tests!! Always listening to you .... Thanks.

[@MadScientistBBQ]

Steve Jang Thanks!

[@crawdaddct]

You need to do a video smoking a American Kobe brisket. I would be too scared to cook one myself, but bet it’s awesome.

[@craign7995]

Great video! One thing I missed was the timing on the various smokers. Did all the briskets smoke for the same amount of time and temp, regardless of the smoker?

[@MadScientistBBQ]

Craig N All wrapped at the same time. First done was Kamado, then Yoder, then meadow creek, then fatstack. 12 hours for the Kamado and 16.5 for the fatstack if I remember correctly.

[@Bob-ru6nw]

@@MadScientistBBQ doesn't this skew the results? Would the offsets end up with more smoke flavor because they had an extra four hours on the smoker?

[@alexcescr]

6:30 lol “holly crap! my other smoker just exploted”

[@MadScientistBBQ]

Alex Céspedes Haha

[@texmsmrfc]

Best video yet! More tests like this in the future please.

[@MadScientistBBQ]

texmsmrfc Working on tests

[@jim6682]

Would be interesting to compare to a gravity feed smoker such as a Stumps. Many of those are used in competition too.

[@MadScientistBBQ]

Jim Great idea

[@foxtrot8677]

Loved the video!! Just shows how much taste is a personal thing.

[@simonpark1797]

This video could’ve, should’ve , and would of made a amazing mini series. With all the differences it would of been amazing. Starting , cleaning ( I know cleaning ) , run down times and temps , steady flow managements, running styles , fuel types and smoking styles.

[@honeyforce996]

I'd love to see you do this with entry-level equipment. Like Masterbuilt/Char Grill electric smokers, Weber charcoal kettles, cheap kamado style grills, propane, cheap zgrills/other pellet grils, etc. The best way to buy a grill would be if you could taste a bite of food cooked off each.

[@ernestbradley4547]

Great job, I do a little BBQ in Belize down south in Central America and all 3 types of smoker except the Egg and for me the regular flow would be 1st, reverse flow 2nd and my Traeger 780 3rd overall. I'm getting a smoke tube for the pellet grill to see if it would intensify the smoke flavor. Maybe a little insight on this please from your expertise would really help me. Overall GREAT videos all the time and looking out for the next one.

[@MrRBalmer]

Could you please test a smoke tube in a pellet grill next time?? I've only just learned about them, but would be very interested in the outcome! Love your BBQ!!

[@progers5019]

You sur, are THE MAD SCIENTIST. This was a very cool and informative video. I'd love to see the results of that same test in the Southeast where people didn't grow up eating smoked meat, like me. I'm almost sure the results would be different. However, with youtube and those cooker markets making inroads in this area, even Suthners are becoming increasingly aware of offset smoking, Kamados, Pellet smokers. Up until 2.5 years ago, I'd never heard of any of this. If you said grilling, it was either charcoal or a gasser. Texas, Midwest, and West Coast BBQ is just now being realized here in the Southeast. I'm lovin it. People around here are on a fast learning curve now. Great video brother Jeremy. Now stay out of the street or you'll get run over. LOL Cheers

[@noControl556]

I think the disadvantage of the ceramics is their advantage, they hold temp so well that you don't burn as much fuel and wood during the cook. Seems if you are going the "set and forget" route you might as well go with the pellet as costs are about the same but you get better flavor. Would have been interesting to see how the WSM compared as it has more of the "set and forget" but not being ceramic still burns a good amount of fuel

[@michaelcoughlin8238]

I have a comment and a question. My comment regards your statement about with a Kamado your primary heat source is not wood. In a Kamado you use lump charcoal which is wood, it just happens to be partially burnt. My question is whether you are implying that lump charcoal provides less smoke flavor than raw wood. I have a COS that I burn only splits in and a Kamado Joe, Big Joe that I burn lump charcoal and wood chunks in. I have not done any side-by-side tests on the above, so this is not a trick question, just looking for your opinion. I will say that between my two smokers they require vastly different cooking techniques and setup. Did you use the Kamado Joe's Sloroller accessory that comes with it? IT is specifically engineered for smoking vs grilling to allow more smoke flavor.

[@mikeruizesparza1514]

Extraordinary comparison! Thks for sharing

[@MadScientistBBQ]

Mike Ruiz Esparza 👍🏻

[@waynetroyer]

I would still Love to see a Blind taste test on all offset smokers and include a Shirley Fabrication smoker in it.

[@jima4303]

Include a Lone Star offset, and a lone Star Cabinet.to the mix also.

[@ericjohnson9080]

I use offset and ceramic style. No doubt offset makes better smoke bbq. But in ceramic I load it up with small oak splits and lump and get pretty good smoke. Hot and fast and easy.

[@Wvubrad]

I just realized the fat stack used to be single axle. When/why did you feel the need to change it? Looking into a trailer smoker myself.

[@pirateron9080]

Jeremy, love your Vlogs... glad you are back!

[@MadScientistBBQ]

Pirate Ron Thanks!

[@lcoleman5047]

The fix for the egg smoker lack of smoke is to keep adding lots of wood chips thru out the cook 👍🏼👍🏼

[@johnharbour4936]

Interesting results! Though I would have guessed about the same. I have a Weber Smokey Mountain which is probably comparable to the Joe. Since I've owned it I have learned of the poor air flow but it's nice to not have to babysit. One day I probably will get a stick burner as getting a Pellet smoker doesn't really seem all that worth it as I think I can improve upon cooking with the WSM by making some adjustments.

[@PatriotPaulUSA]

Really awesome test Jeremy! Now Do this again with the Old Country and Masterbuilt 1050 Gravity charcoal/wood burners! Even though I'm a lifelong Missourian, I recently ordered my Masterbuilt 1050 from BBQHQ in Simi Valley and was curious it looks like the place is huge! Happy Smokin!

[@kevin86674]

I have a reverse flow smoker and you are right about the smoke flavor but that is the way I like it. I cannot stand over smoked meat.

[@MadScientistBBQ]

kevin neel I think it mostly depends on how you’re running the fire

[@Mgrills]

If you do another test like this again at The BBQHQ, try the M1 which is a small footprint patio stick burner and fully adjustable charcoal grill. We sell a ton of these to people coming from ceramic and pellet cookers for the exact reason you shown in your video. Just can't beat the flavor in a stick burner. Great video! Keep it up!

[@MadScientistBBQ]

MGRILLSTEXAS What’s the M1

[@Mgrills]

@@MadScientistBBQ mgrills.com/collections/our-grills/products/2019-m1

[@etherdog]

Nice comparison and props for doing it blind, otherwise it would have been meaningless, You do great work, Jeremy! Thanks!

[@EricsBBQAndMORE]

Great video! I always love blind tests. One thing you forgot to mention was price...the offset smoker can be the least expensive to purchase.

[@78novacaine]

Or the most expensive in the case of the ones shown here, lol.

[@EricsBBQAndMORE]

You think the reverse flow cost less?

[@78novacaine]

@@EricsBBQAndMORE the standard flow and reverse flow featured here are both considered offset smokers. I was comparing them to the Kamado and Yoder grills, both offset cookers featured here are significantly pricier than the other 2 cookers in the test.

[@EricsBBQAndMORE]

You are right, I don’t know what I was thinking, an offset is an offset wether it’s reverse flow or standard flow...my backyard offset was $400 and cooks great!

[@bearexl]

I have been waiting for these results. I just can’t remember which one i liked best. This was a great event and hope they do it again soon. My goal is to just smoke a brisket properly still working that. Life goals= own a fatstack

[@MadScientistBBQ]

David Excell Haha you can if you want to own one

[@tccycling]

Further proof of the greatness of the simple, tried and true, offset smoker! Yeah they are more work, but if you have a cooker that hold heat well and has strong air flow, it's easy and makes the best BBQ!

[@MadScientistBBQ]

Todd Campbell Offsets 👍🏻

[@desmundlighten3603]

Finally I needed a mad scientist fix , We have missed you !!! 😆

[@Gsbbq]

Great video. I was there and those results are spot on.

[@danielwilliamson1577]

Could you take a Kamado with only a little charcoal to start the fire and burn wood chunks exclusively to create more smoke flavor or would that cause other problems?