Bluto 250 gallon smoker with additional fire manegement tips!

Рет қаралды 13,607

Ай бұрын

Walkaround video of number 29, a 250 gallon named Bluto. I've included a bit of a fire management section in this one, so stick around for a couple tips, or skip to 18:09 to see it running and how big of fire is needed! he heads to Austin Texas this week to his forever home! thank y'all for watching my video!
#pigironpatina #everlastwelders #weldtube #supportyourlocalpitmaster

Пікірлер: 61

@MadRhetorik. 12 күн бұрын

This is by far the best trailer design I’ve ever seen on a pull behind smoker. Smoker is exceptional and I love the color.

@pigironpatina985 12 күн бұрын

I sure do appreciate it!!!

@haroldbolton3383 Ай бұрын

Sharp looking rig

@Chefbiggfluff Ай бұрын

Great offset & great content keep it coming…

@Isovapor Ай бұрын

Another great build! Y’all do some really great work. Cheers!

@christianhowell5386 Ай бұрын

Awesome build! super nice! Hard to watch video in the bathroom at work without people thinking I'm playing a video game with the music in the background.....😂

@mike_ny1 4 күн бұрын

Nice pit!

@commishg Ай бұрын

You do awesome work with incredible attention to detail. I have long advocated for an adjustable throat damper, and it would be fun to experiment with it. Unlike most pit builders who just follow each other like geese, you understand the need for air velocity and how it produces bark, fat render, and flavor. You understand not only the whats of pit building but the whys. Thank you for separating yourself from the crowd and daring to innovate.

@rickutley931 24 күн бұрын

That is a beautiful pit

@rickutley931 24 күн бұрын

I like the truck bed too

@CasksnQue 26 күн бұрын

That’s a killer pit!

@Werno15 Ай бұрын

Slick, slick, slick!

@jasonsneed7064 Ай бұрын

Love the videos. Keep up the amazing work. Your level of care and detailing are amazing. When I’m finally in the position to buy a 500, you will be the one I am calling. 💪🏽💪🏽

@duckslayer11000 Ай бұрын

Outstanding build!

@jakeoutdoors Ай бұрын

I've been waiting for this next drop. Love the builds, hope to purchase one of your fine masterpieces one day.

@mastertworld9247 24 күн бұрын

That's F Awsome!!!!!

@DukeMorse Ай бұрын

Looks great!

@brooksclayton7945 Ай бұрын

She's a beaut Clark!!

@glennevitt5250 Ай бұрын

That’s a Sweet one Here 💯😎

@psychojackel69 Ай бұрын

Damn man i want one.

@andrefuller3017 Ай бұрын

Dude, this pit is sick!! PIP, drop the mic and leave the stage. Game over. The attention details is amazing. Nice job.

@whiteoakcraftbbq Ай бұрын

Easily the best looking builds and quality. I'm not a fan of a pit being that efficient but wow. Amazing work

@CowboyFate Ай бұрын

I'm curious why you don't like an efficient pit? Maybe I missed the sarcasm in your comment?

@dr.m9395 Ай бұрын

Exactly. Why is that a bad thing?

@whiteoakcraftbbq Ай бұрын

Not a bad thing just too efficient. I like burning full splits on my 500 and the semi insulated gets rid of a lot of radiant heat and more smoke flavor. That's why franklin uses semi but I'm sure these are fine. Def no sarcasm. Would love to have one.

@CowboyFate Ай бұрын

I still don't really get why it's "too efficient" what do you mean by that?

@whiteoakcraftbbq Ай бұрын

When he says you can run it off chunks to maintain that's not a good thing in my opinion. Turns it into more of an oven than a smoker. For me having even temps isn't the most important

@jeffselchow5719 Ай бұрын

I WANT ONE!!!!!!!!

@mike_ny1 Күн бұрын

I assume you are using the Cerakote C Series Ceramic Coatings? How do they hold up? Love the color - is this the titanium blue?

@pigironpatina985 Күн бұрын

Sure is! I believe they are holding up great! We've done 2 now.

@yambor44 Ай бұрын

Love this style. One question, would running the stainless grates front to back rather than side to side like this one make much of a difference in the air flow?

@robertsmith1113 Ай бұрын

Never thought about air flow, I was thinking of how you’ll get your brisket or pork butt shovel under it? Every grill I’ve seen the grate ran side to side not front to back for that reason. Things that make you go hmmm Terrific looking smoker nonetheless

@pigironpatina985 Ай бұрын

That is exactly why I build them that way. These put more air on the meat than standard expanded metal. The whole beauty of an offset is flow, otherwise might aswell just build a more low flow cabinet smoker😁

@gregorymg2006 Ай бұрын

Wow, absolutely beautiful. Do you ship to Maine?

@pigironpatina985 Ай бұрын

Yes we do!

@anthonyroelofs4700 Ай бұрын

Love this how much is this unit?

@pigironpatina985 Ай бұрын

Our 250s start at 7300.00 all the prices are available at www.pigironpatina.com I would love to build you one! Thank you for the support🇺🇸🔥💨💨

@terpdawg Ай бұрын

Can you build me one seriously

@pigironpatina985 26 күн бұрын

Give us a call Kyle 936 648 5006

@mannyr8795 Ай бұрын

Wait! You built a damper in the firebox????? Hadn’t seen that before???? How does that help? Is that something that will improve temp control?

@pigironpatina985 Ай бұрын

It evens out the temps throughout the cook chamber. Helps kill the hot spot at the first grate!

@CowboyFate Ай бұрын

I have a question for anyone here willing to answer. Im in the process of building a 250 smoker. But I can't decide whether to do reverse flow or regular offset. My question is, Does the reverse flow work too efficiently like mentioned in other comments where it basically becomes a glorified oven? I'm in Texas and want Texas style bbq, and the more research I've done has led me to believe the offset is better for that kind of bbq. Whereas a reverse flow is better for even cooking, but won't get the same result as a Texas style bbq would. I would love people's opinions on this. Thanks

@pigironpatina985 Ай бұрын

I was in your shoes once, honestly it depends on what your gonna be cooking. You sacrifice some flow, and the plate below usually really cooks the crap out of the bottom of the meat. You never see reverse flows over 500g, because thats the max that you can ask the smoke to do. And you never see top 25 restaurants running reverse flow.

@CowboyFate Ай бұрын

Appreciate the insight! Never really thought about the plate cooking the bottom of the meat faster. For Texas bbq, it sounds like offset is the way to go

@hulkhuggett 21 күн бұрын

@@CowboyFate I had a Lang reverse flow. You can't get the Texas style bark with a reverse flow. It cooks WAY too fast and hot. They're better for competition when you have time crunches and need to cook fast. I have a traditional flow comp pit now, but before this one I had a store bought traditional flow and made way better BBQ than my Lang. The Lang was a solid built pit, no doubt! But you'll never get that Texas style you're looking for with a reverse flow. I agree 💯 with what this guy said about them. Just for reference, I cooked a 20lb wagyu brisket in 7 hours with my pit running at 150° (ish). I could never get my bark past a burgundy color on anything I cooked. Hope that helps. For me, it's traditional flow ALL the way?