200,000 years . Modern humans lo

Thanks Steve!

Thanks!

Hope you enjoy it!

@@Quetorials good so far! 😀

BangIt!, LLC oh your welcome!! I love doing them. Currently holding down with the flu like symptoms ; ). Oh brother in laws marinade should be public! Ha

I don’t get intense heat coming off the early grates. We solved that early 2015. It’s +/- 5 degrees across the grate even on the 1000 gallon units. Still a water pan is essential on most cases. Thanks

More chemicals in pellets than natural wood and a little more expensive to purchase! Pros and Cons! Long as you like it!

BangIt!, LLC super. Thanks. We did CFD(computational fluid dynamic) testing for five months and it came down to hotspots(center of grate) on the bigger units (500/1000)in the center. I stand by the smoke stack chase and the only reason would be what I learned from the CFD diagrams. However you can cook on anything that draws good air and combusts wood ; )

@@Quetorials - I snagged a Texas built offset smoker from a guy in PA who got it from his neighbor, who brought it up from TX when he moved to PA. I love it, it's a world class smoker. Looking at an easy smokestack convert to chase config. Intrigued by the no grate curved firebox coal buildup. My box is square. Going to experiment with out grate building the fire on the ashpan. Even thought about making a curved steel bottom insert/ash pan. Cool thing is sq firebox w/ lid gives me a grill, griddle and, with the upper fire grate rails, I got the hardware (baking steel and upper heat baffel/griddle) to make a wood fired oven configuration for pizza and bread... I can't wait to try that!!

thanks!! appreciate it!

Muffin Man. Thanks!!

Felipe Pereira I don’t have that one now. I have one similar to the Babe on primitivepits.com. Also enjoy cooking on the workhorsepits.com 1969 a lot.

Well thank you!

Whar size tank was that?

lol Thanks Martin!

lol "fluids" You just want alot of draw man, maximize convection. No need for Star CCM.

Jesus Rodriguez yep. You want the coals to stay attached to the wood that have not reach the combustion rate yet. The round bottom also gives you plenty of room for air to get in. The grate allows hot coals to drop and separate from the wood it needs to ignite. I find the grate not helpful in maintaining an even burn.

Thanks. I’ll give that a try next time I run my smoker.

ECUDaniel14 you could use a smoker calculator and put in your dimensions.. I’m picking up one that is 23x56 I may shorten it to 23x about 38 and then build an offset box

Very much a coal bed killer. Get it out

Chris Sanchez it’s a misconstrued science that I dug into last year to understand better. I hired a computational fluid dynamics engineer to see what really happens in a chamber. The short answer is the baffle is just there to direct air flow and try to eliminate radiant heat close to fire box. The bigger the smoker the more forgiving. I am doing a video soon to offer some input on the big guys flow. Thanks!

@@Quetorials looking forward to it. Keep up the great information. You're giving me lots to think about on my choices for my offset smoker purchase.

Thanks!

George Williams there is plenty of quality moisture in seasoned wood. Dipping in water was a popular process in the late 80’s and 90’s. Properly sourced wood can yield a nice amount of smoke flavor, color and bark. I have been working the past few months on a multi part series that will air on this channel in a few months. It will be pretty deep

@@Quetorials awesome, thanks for the advise! Enjoy your videos.

Justin Richie me. Thanks Justin

I sure will (short version). I am pro convection and air flow. It creates the right cooking momentum for most all meat. The tuning plate or bottom flow plate ends up like reverse flow, radiating heat causing the meat to cook more with radiation than convection. I am a fan of simple offset and have learned with computation fluid dynamics that you control the air flow with a good firebox baffle-plate and a well positioned/size/height smile stack. Thanks!!

Quetorials now I’ll need to do a comparison cook with my Oklahoma Joe vs. my Lang-- probably spareribs.

I have to ask did you make that smoker. I assume it's a propane tank smoker.

i use a separate burn barrel to start and burn down my wood. I shovel the live coals into the offset firebox. Small splits can then be added to the coal bed for a much more even burn. Hope this helps.

john weber thanks for the ideas!

drunkinmaster1 looks like about a 100 gallon propane tank he used

BIG STEVE'S SMOKEM & CHOKEM BBQ smoke stack should always be a grate level so the smoke is pulled across the food ..

BIGJ Dubb offset standard flow certainly cooks better. The cook happens with convection on a standard flow. Thanks

Thanks

M Ladd yes to direct heat cook but not for coals. That causes issues

Every 15 minutes

Nick Jones episode 2 of season 2 ironically will answer that :)

Quetorials thanks. I’ll be checking it out.

Joseph Taylor prob 150 gallon

Yes.

Nice. I’m assuming it’s from a single tank. Think we could get a video of making one?

Yep Single tank. We build them as a side project from our Franklin style 1,000, 500 and 250 gallon smokers over at Primitive Pits. I sure do plan on making this vid of how to make and all the science we've figured out since unit # 1 six years ago. That particular unit has a test firebox contraption and a low door. Seeing how it handles cold air temps in the north. The video will be out about May. I know its a long time, but got it scheduled for a May series. ; )

Would love to see a video showing how to make that smoker, it's a beautiful design, but I love how it's not particularly huge. I don't need a smoker big enough to make several briskets just one or two at the most is perfect 😁

Hi there. We stopped taking orders Dec 31 of 2018 and discontinued. The tanks to build Babes were harder to find consistent sized and wall thickness, so every one of them was super custom to ensure it burned even. We are launching a new company called @workhorsepits (Instagram). This will be the replacement of the Babe series. These will be powder coated and feature some new features (still being primitive). Workhorse Pits will also have one of the best fire pits I think exists. I have the only one currently but I got a lot of great feedback, so releasing this as well. Thanks!! JD

@@Quetorials thank you for the response! I appreciate that you take the time to do that. I wish I could have got one of the original Babes, but these new ones, whatever you call them, sound great too. I imagine they'll cost more than the original Babes, yes? Still, they sound great. Now I need to learn how to do instagram.... I hope you'll have updates on this new pit here on KZfaq!

@@wjcallihan you're welcome! The Workhorse is a different company next door. We wanted to build a backyard pit that could be powder coated have more appeal to people interested in live fire cooking. We might bring the Babe back as a special limited edition someday.

Jonathan B yep. Go look at primitivepits.com. They are listed there

Nick Blevins @primitivepits or for the new backyard models go to @workhorsepits. Thanks

Nick Blevins Instagram

Adrian Badea steam system?

The chemical benzene (the smelling part of lighter fluid) is absorbed through the lungs. It’s a Hydrocarbon. Causes cancer. Butane destroys DNA. Hexamine causes reproductive harm. Then again sunlight can cause cancer. Yes you can taste lighter fluid in your bbq so it could be used but definitely not in the cooking process. Do your thing.

@@Quetorials you absolutely cannot taste lighter fluid in your food if you use it properly. Myron Mixon uses it. So does jirby at Golde's bbq; He just made number 1 cook in Texas. Myron Mixon has won more world championships than any other competitor in bbq history. The only way you will taste lighter fluid is if you pour it on your food. The air you breathe causes cancer. Kingsford holds one of the biggest bbq comps in the world. Lighter fluid is made to light fires in any pit. Read the directions and you won't taste lighter fluid. But, if you're into myths and want to spend extra time lighting fires, you do you. I'm gonna follow the world champs on this one.

@@hulkhuggett Myron Mixon makes the very worst BBQ on earth to eat. His restaurants are failing. Yes, he can turn in box of one bite bbq but he couldn't keep up with central Texas BBQ if his life depended on it. Next JD's company has built smokers for multiple Texas #1s. Until the odorless fluid came out, you could taste it. There is a certain group of BBQ people around the world that just do it the simplest way. They learn to burn a fire, keep a coal bed and need nothing more than wood.

@@williemakeit7185 Where do you get your information from? Myron's cooked for you, is that how you know he makes "the worst bbq?" His restaurants are still open as of 2022 and he is the winningest man in BBQ. Have you seen his P&LS? Orderless charcoal lighter fluid came out in the 1950's, way before I was around. According to Kingsford "odorless charcoal lighter fluid leaves behind no aftertaste." Lighter fluid is the most popular way to light a fire for outdoor cooking; those are peer reviewed facts. If you want to rub sticks together and/or wait for lightening to strike your pit, then by all means, you do you. I'm gonna continue to follow the directions, (and the leaders), and start a dam fire in 15 minutes so I can get some meat on the grill and have a good time. I've had jirby's food. It's amazing, and I've had his next to other pit masters, and his blew the others away, by far, hands down, no contest. But what does he know? He's only the number 1 BBQ cook in Texas right now. I'm sure you're a better cook than jirby and Myron. That's why I've read your cook book when I picked it up at Barnes and Nobles.

@@hulkhuggett Me and two friends took his class last year as a matter of fact. We also went to his restaurant the same weekend. It was so bad that it should be closed. There is no argument whatsoever that he is a "champion" but that food wouldn't last a day here in Texas. I live and eat bbq weekly in Dallas including Goldees, Terry Black's, Cattleacks bbq, etc. Miles above in quality. As for the lighter fluid, it is whatever. Franklin wrote a BBQ book that's kind of popular and he said he recommended not using lighter fluid. Did you call him out? There are people chasing a different quality with speed not in the conversation. Yeah, Jirby can cook, but I know the guy who taught him (this same method of fire management) has taught a few Texas Top 10's And just to help you with your trophy addiction. Goldees is good, but it by no means is better than Terry Blacks or Cattleacks bbq. There are 25 great BBQ joints here and all could be #1.

Peach paper is 100% mill paper. Correct don’t use parchment or semi gloss paper

that was a 120 gallon