Rib Battle : Pecos Offset vs. GMG Ledge Pellet

[@bartunertl302]

Great video!!! I'm interested in getting into smoking so l'm currently in the early stages of researching the specific style of smoker that fits my lifestyle. At first, l thought l'd go with an offset but after assessing the attention to detail the fire requires, l wasn't sure it was for me. The biggest drawback l feel is if it becomes more of a "job" than l want, l won't use it enough. At first l didn't consider a pellet smoker because l didn't think they would produce a high quality product like an offset does. The more research l do the more the pellet smoker appeals to me and my lifestyle and l think this video has sealed my decision to go with one and specifically the same GMG as you have in your video as this was one that l was considering. The GMG gets a lot of great reviews for producing outstanding BBQ as well as customer service if the need arises. Thanks for the great video!!!

[@BBBarbecueandPits]

Listen you can’t go wrong with that GMG. I will say that the offset has a touch more smoke flavor but if you run the pellet low at first it will give you plenty of smoke! Thanks for watching bud I hope you will enjoy smoking like I do. If you have any questions comment on any of my videos!!

[@BBBarbecueandPits]

Do me a favor and let them know you saw it on my channel. That would be a huge help to me!!! Thanks again for watching

[@bartunertl302]

Will do!😁

[@SpYucaipaSoCal]

Cant go wrong with the GMG pellet smoker. I watched Mad Scientist bbq do a rib battle with a few pellet grills some pricey some cheaper. The GMG took second winner was triple the cost of the GMG. Was a blind test. I put my ribs up on a rack away from the fire box direct heat and slice the membrane in a dice pattern seems to hold the moisture in. I have never spritz ribs. I also have a komato Joe with the sloroller. By getting the ribs up off the grate there is very little difference between both end products. But I still want to play with an offset !!!

[@BBBarbecueandPits]

Oh yeah man the GMG is solid I enjoy using it. An offset is just really fun to cook on and the end product always comes out great too. Can’t go wrong either way.

[@gregorybenn3536]

Outstanding job on both set of ribs, I like the offset the best!!

[@BBBarbecueandPits]

Yeah you couldn’t go wrong with either rack. The pellet had a slight advantage because the rack was a little thicker. If I did a rematch I would add a water pan to the offset and that would change the game. Fun to see both cookers doing a good job. Appreciate you watching!

[@Acts2-38]

This is a great video!! I watched your fire management video first and im curious how you started you're fired this time? It looked to me as though you didn't put as much wood in to get a bed of coals? I'm just wondering how did putting the fire bricks in change everything? What difference did you notice from them I am having a lot of trouble with fire management and I've only used in offset smoker about two or three times. I have a Weber kettle and I did all of my smoked meats on it which has worked out fantastically for me, but I am wanting to learn the offset smoker because I got one from a job that I had done and so I'm really enjoying it! But it is a major difference from using the Weber kettle. Thanks for the great videos and may Jesus greatly bless you!

[@BBBarbecueandPits]

So first off, I like to usually start with a roaring chimney of charcoal. Then when that’s good a hot dump it on the firebrick then stack your logs like I did on the fire management video. Another way I do it sometimes is use the propane torch to light it all up. Either way works fine. Secondly, the firebrick works great in a cheap offset like this because it works as an insulator. I could tell a difference when I used it the first time because it kept my coal bed hotter than directly on the metal. It’s really all about good airflow, if you don’t have good airflow your fire is going to die out. I don’t use a stack damper and totally control the temp with the log splits I put on (creating better draw). If you are struggling to keep it going crack the door more to give it more air. Also make sure you maintain that air gap on the bottom when you put new logs (sometimes I like to lean the new logs on my bigger bottom logs creating a small air gap underneath). And if all else fails and your fire still want to die out for some reason, grab your blower and give it some air that way. That always gets it going back up. I hope the Lord blesses your family also! Thanks for watching buddy

[@BBBarbecueandPits]

Also what kind of offset did you get?

[@Acts2-38]

I have a Brinkmann Smoke N' Pit. It's an older model, but it is in great shape. I did some electrical work for a fellow and he was getting rid of it, and so I told him I'd be glad to take it in trade for the work. The first time that I used it I definitely did not have any idea about how to use it at all lol! And so I had so much trouble keeping the temperature up, I eventually had to just bring the meat in and cook it inside. And then I watched a few videos on fire management and so the second time went well, I ended up having the meat get to about 2 or 3 hours in and then it died out and I had trouble bringing it back up to temp. The last time that I used it I had to go for a good while the pork shoulder got some pretty good smoke to it and then I went and had a real low Spike and so I added some more charcoal to try and get it back up to Temp but I only figured that out after about an hour or more of it being at a very low temperature. So I think if I could put in some fire bricks and if I go for about 2 or 3 hours and then dumped on some more charcoal right away that would hopefully keep me over to 200 Mark for the whole cook. Thank you very much for everything hope you have a great weekend! God bless you!

[@BBBarbecueandPits]

@@Acts2-38 so you could periodically put in some B&B Char Logs that is a good product that is made for that

[@BBBarbecueandPits]

@@Acts2-38 add a couple of char logs to keep the coal bed going. Also make sure your wood you are using is good and seasoned with little moisture left. But when I add a log I leave the door wide open to let it catch good then I crack the door

[@atomicenergysociety6038]

Great Video! I thought the Offset Smoker Ribs looked better. Just saying! I'm sure they were both good!

[@BBBarbecueandPits]

Thank you sir! Yeah both tasted awesome so the pellet only won by a very thin margin

[@user-vo5kv9qi6k]

Huh? Put them in Oven? So why have a grill... confused 🤔. Tenn born .Chicago raised Blessings 🙏

[@BBBarbecueandPits]

So I’m using the smoker to get that initial smoke/grill flavor then once it’s wrapped it doesn’t really matter you just need heat to finish it off. So to save on wood and pellets most of the time I just throw it in the oven. Thanks for watching

[@SpYucaipaSoCal]

But you already had both units hot.

[@BBBarbecueandPits]

@@SpYucaipaSoCal just wanted to conserve wood and pellets. Since they are wrapped it doesn’t really matter at that point

[@glenndowdy8424]

You the man!

[@BBBarbecueandPits]

Learned from you buddy!!!