OUR BRAND NEW 250 GALLON SMOKER - TOUR & REVIEW

[@i-am-me-]

Thank you! You’re the only person that has a review on this company.

[@KickBackKitchenBBQ]

Highly recommend for sure 👍🏼

[@beatsbyjc]

😍😍😍 Now that’s a pretty smoker. That’s about the best one I’ve seen yet.

[@KickBackKitchenBBQ]

Appreciate it! We really dig how the faux patina came out 🤘🏼

[@lawrencebecht660]

Great job blue collar, that pit looks great

[@mfd440]

that is a beautiful smoker 😍

[@adamjensen8112]

looks fantastic. i’m jealous

[@thestaplecrew2067]

I love my griddle top only insulate sides and bottom of fire box😉

[@thomasnwalshiii]

amazing!

[@brynbastrire3795]

Nice pit! I just ordered my blue collar 150 gallon backyard smoker yesterday! Should be done in December. I will probably be watching this video many times before I actually receive it. They are definitely beautiful pits.

[@KickBackKitchenBBQ]

That’s awesome! Let us know what you think when you get some cooks under your belt on it. Best looking pits around for sure!

[@joedayoungiin]

Have you received your pit? And how do you like it. Just put in my 250 order

[@KickBackKitchenBBQ]

@joedayoungiin Yep received it a while back. Very happy with how it cooks overall. You’ll definitely enjoy yours!

[@Isovapor]

I love how you repurposed your Oklahoma Joe offset for wood storage. Perfect use for a cheap offset. Nice! Cheers!!

[@KickBackKitchenBBQ]

Never hurts to get creative haha! Thanks for checking out the vid!

[@anthonyrichard461]

Nice rig. I built a 250 Gallon myself last year. Biggest regret is the fire box is slightly undersized. Still tweaking a few things but it does work well. I'm just a weekend end warrior and only use it 4-5 time a year for special events/

[@KickBackKitchenBBQ]

Building it yourself is impressive. Did you install a baffle plate? I’m curious to see if those are beneficial on 250’s as opposed to smaller offsets. Appreciate the comment!

[@anthonyrichard461]

@@KickBackKitchenBBQ I did build a few small diffuser plates where the firebox enters the tank so that I would not have direct flames into the 250 tank. I also welded a 1/4 steel plate underneath to half the cooking grate nearest to the firebox. This can be used as a searing plate which also routes and tames the direct flame heat. I mounted my flue collector a little too high and all my heat was leaving the tank too fast. I added a plate on the upper part of the collector blocking about 30% causing the heat to run through lower part of the tank and also increase the dwell time of the smoke and heat. I only have a single layer set up so the lower grate which is what I have doesn't get nearly as hot as the upper deck. I do have gauges upper and lower as you do and get about a 50-75F different with only an 8-10 inch difference in height. Like you said heat rises and on a cross flow the heat want to rise immediately as soon as it leaves the firebox. Not sure if I can send pics on the tube?

[@KickBackKitchenBBQ]

Sounds like you’ve really done some experimenting/tweaking for your pit. You can send some pics to our IG. Your temp difference is pretty close to ours, so that’s good. It’s awesome to be able to rely on different temp zones, especially if they are consistent with each cook!

[@anthonyrichard461]

@@KickBackKitchenBBQ Sorry I have no IG

[@anthonyrichard461]

@@KickBackKitchenBBQ I just sent an email to your website general email.

[@mannyr8795]

With the hot zone close to the fire box unusable for smoking, you end up with about 70 percent of the space, still a ton of space

[@KickBackKitchenBBQ]

True! But the zone by the box can be used for direct heat grilling, which can be useful too. Thanks for checking out the vid!

[@mickeymallette2663]

Great video and nice pit! What’s the transition from the firebox to the cooking chamber look like on the inside? Do you have a photo of that?

[@KickBackKitchenBBQ]

Appreciate it! This pit has no baffle, so it’s just the cutout directly leading into the main chamber. At first I was concerned, but I like the direct heat that the top right grate gets for grilling. The draw is also good enough through the body that it still gets even temps after that hot zone. I don’t have a pic but can take one next time we’re cookin! Thanks for watching!

[@renesanchez8540]

Such a beauty. Plan something yummy for end of June homies!

[@KickBackKitchenBBQ]

Heard chef

[@sidneynorwitz]

Our ribs made the cut 🐖😎

[@WontonRanger]

Do you think this is to big if I’ll only be cooking one or 2 briskets, rack of ribs, or pork butts at a time? Should I just get around a 100 gallon instead?

[@KickBackKitchenBBQ]

This is definitely overkill if you’ll never be smoking more than a few things at a time. A 100 would be fine for sure. Mill Scale has some real nice 94 gallons that I’ve seen. Just keep in mind the smaller the pit, the trickier fire management becomes.

[@WontonRanger]

@@KickBackKitchenBBQ yea I agree, the 250 is so badass though. He makes a 150 that I’ll probably snag instead!

[@KickBackKitchenBBQ]

Nice! Yea Blue Collar’s 150’s are just as glorious haha. Let us know what you end up getting!

[@BradRohrer]

No need to make nine briskets! I'll be satisfied with eight.

[@KickBackKitchenBBQ]

We got eight comin your way…delivery or pick-up?

[@BradRohrer]

@@KickBackKitchenBBQ Pick-up works just fine!!!

[@KickBackKitchenBBQ]

Well now it’s a party!

[@cartercrabtree3681]

How would you get that blue patina on a smoker like this?

[@KickBackKitchenBBQ]

All the credit goes to Blue Collar Pits out of San Antonio. Eric does it up right!

[@rodneywatson8129]

🫡

[@garyhayes8818]

How much does this pit cost?

[@KickBackKitchenBBQ]

Pit itself is just over $5,700. Single axle trailer was an additional $2,100, all before tax. Shipping cost up to Rhode Island wasn’t pretty, but if you’re closer to Texas it wouldn’t be bad!