Good job on learning that pit brother. I noticed on my 94 Backline that the sweet spot for running it is right around 300 F. It look slike you may be in that same boat. One thing I can tell you is that you may need to take some of your wood splits and chop them down. Different sizes will allow you to dial in your temps a LOT easier. I actually use 1/8 splits on mine and it works out really well. Also try adjusting the direction you lay your splits in to block a little air flow or increase a little air flow depending on which direction you need your temps to float too. Last, the firebox on those pit have some length to them. Try adjusting the actual position of your fire and coal bed. Build a fire with it closer to the door then closer to the cook chamber. The actual position of the fire will also allow you to adjust temps and make the overall temps more consistent. THIS is the fun part of LIVE fire cooking brother. The learning process IS the game. Congrats again on that offset purchase. I'll be getting some ribs on mine pretty soon...

It's a beautiful smoker for sure! Don't forget about backdraft. If you leave the door open all the way the heat is going to come back and out, so just leave it cracked and you'll also save money on wood! Great job!

I appreciate you being honest. Too many folks go on and on about how they are the best ribs they ever tasted.

Love the honesty, Chef Boy! We love our offset smoker, but you’re right, it definitely requires you to get to know it and how it runs! Awesome vid as usual!!!🔥

Looking good Ryan! There is some good tips in these comments. You got this Bud!

It looks like a rewarding process learning that thing! Thanks for sharing this stuff.

Great set up you have there brother👍🏽👍🏽👍🏽👍🏽 I guess the fun part of it...is the learning process.keep'em coming brother🙏🏽 🙏🏽 🙏🏽

Awesome smoker!!!! It will definitely get better with time.

Congrats on the new smoker. Looking forward to seeing more cooks.

Your new Stick Burner and Honesty just got a sub. Looking forward to seeing more smoking sessions 😁👍👍

Thats a badass grill, bro! Congrats! Hope you upload plenty of content featuring it!

Nice. Been looking forward to this video

Beautiful smoker! Something that will help you with the burn, and life of your fire box, would be to put a rack in the bottom to elevate the wood off bottom, and give a better burn due t increased airflow around the wood. Great lookin ribs for first run on a stick burner, took me a lot of cooks to dial in! Thanks for another great video!

I built my own smoker. It’s an art and learning the out is the tough part. This last cool was so great but it wasn’t horrid either but cool pit man!

That's a tank for a smoker dude. Enjoy the ride and keep on smoking.

Great vid! You'll get that smoker dialed in soon. No doubt

Great honest video keep it up. I hate it when people edit videos trying to make things look like it was a perfect cook. Barbecue is a craft of managing a fire and learning your pit.

Hope it’s okay to make a suggestion. I have a different brand smoker but a similar size. I had some issues at first with some meats being a little on the dry side. What I did was decreased the size of my splits and instead of cooking at 250-275 I cooked at 225-250 and my issues have been resolved. Also, because I live in Phoenix I use a water pan. Best of luck with that gorgeous smoker!

Nice job bro! How's the air flow on the side of your house? I know at my house I had to flip the smoker because the air flowed through the stack and out the firebox. Pain in the rear but I figured it out. 👍

Awesome Job man. I'm wondering if 300f is a tad too hot for wrapped ribs causing them to dry. I'd do no wrap or run the wrapped a tad less in time. Anywho. As always I enjoy what you do and am looking forward to your progress. Cheers.

New to your channel practice makes perfect 👍🏽 epic video bro

great cook bro. Just be patient, running an offset stick burner is totally different than any other BBQ smoker etc. Great video! I have an Lone Star Grillz Off set, took me probably 10 cooks to get it dialed in and figured out. The key is Maximum air flow on off set, I never choke down my fire box vent or stack, full flow, I control my temps based on the what I have going on in the fire box. Just a suggestion for you!

Golf cart wheels 🛞 would set that smoker over the top

How would you compare the taste between the Millscale and the pit barrel cooker?

A water tray may help to smooth them temp jumps initially.... also a reduction of dirty smoke may help on the next run. Might get some added bitterness with the white smoke. Either way bad ass pit.

Dry or not, still 100% than what i could do. Haha. Good stuff!!

Still falls off the bone, even if they weren’t as juicy as you wanted. Looks great!

Try doing a 3-2-1 smoke on a rack sometime!

Do you notice any smoke leaks around the cook chamber door or the fire box door?

Awesome pit, I am proud to say I own a Mill Scale 94 from their initial offering. Mine has the insane 3/8" main chamber that they originally built. Watching your fire and from previous video I could see your wood stack, your splits are mainly too big. I would take half of the wood you have and split it in half. I would take the other half and split it into quarters. The you will have a combination of 'full size', 'half size' and 'quarter size' splits. The draw on this pit is the best I have ever worked with so if you are suffering a 'snuff out', the main reason would be the wood is not dry OR you let the coal bed get EXTREMLY low OR the split you added to your coal bed was just too big. ( that is where the nice 1/4 split comes into play if needed ) Am happy for you as well as happy for Matt and Caleb!

Loved the video. I really appreciate you saying that the ribs were OK but a little dry. When dudes always act like they just bit into orgasm inducing food on every video, it makes you doubt their integrity.

I’ve been thinking about buying a Mill Scale, worth every penny? Also, close the door but not all the way, you’re letting a lot of heat out

Do you still run it with the firebox door wide open? Dont you lose a lot of heat that way?

I’m waiting for the Smoke Party

You have a smoke leak on your cook chamber lid. I wouldn't expect that from Millscale. You should cut your wood into smaller pieces so you don't have to leave the door wide open. Your loosing heat through the open firebox door. Wood ain't cheap.

Does smoke leak from the cook chamber door?

$5000 for this thing???? wow!!

Good review! I just don't see paying $4000 for a smoker, that price is beyond ridiculous. I paid $1500 for my lonestar and even that wasn't necessary lol. But I still placed in my last 3 competitions on my $900 traeger. I guess it's just preference

Close the door.