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...

@RGsFood

3 жыл бұрын

Yea what I’m doing is taking a full 16in split and cutting it in half, and them splitting those in half lengthwise. If certain pieces are heavy, then I split them again. I would like to dial it back a little bit like 15° and maintain that. It’s all repetition man🤘 Thanks for the tips bro

@2005Pilot

3 жыл бұрын

I have only been running a stick burner for a year and what this dude says is Absolutely Legit! His experience is same as mine.

@WookieLove1

2 жыл бұрын

@@2005Pilot what smoker you running Pilot?

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

@RGsFood

3 жыл бұрын

I appreciate it 👊

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!

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

@RGsFood

3 жыл бұрын

For sure I’ll take all the help I can get LOL. Thanks Rob!

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

@RGsFood

3 жыл бұрын

Thanks Nate 🤘

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

@RGsFood

3 жыл бұрын

Thank you bro! It definitely is a learning process 👍

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!

@RGsFood

3 жыл бұрын

Thanks! I was considering something to put in there for the airflow, like you said. 👊

@2005Pilot

3 жыл бұрын

Do it and use the smaller splits and you will be Golden. Very Nice Smoker 😁👍👍

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!!!🔥

@RGsFood

3 жыл бұрын

Hey thanks for stopping by ladies! Love your videos 👌

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

@RGsFood

2 жыл бұрын

Yea it’s definitely a process! Thanks for watching

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

@RGsFood

3 жыл бұрын

Thanks for the sub I appreciate that !

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

@RGsFood

2 жыл бұрын

Thanks bro 👍

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

@RGsFood

3 жыл бұрын

Thanks I’ll be working on it 👍👍

Nice. Been looking forward to this video

@RGsFood

3 жыл бұрын

Thanks. Sorry it wasn’t much but I figured I’d just record it. More cooks to come!

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

@RGsFood

3 жыл бұрын

Thanks Philip! More content to come

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.

@RGsFood

2 жыл бұрын

I agree! Thank you for watching

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. 👍

@RGsFood

3 жыл бұрын

I’ve been moving it back-and-forth between the side of the house and under the patio. But when I put it under the patio I have to either shut the firebox door all the way or leave it wide-open there’s no in between. It’s because there’s a downward slant to the patio. Sometimes on the side of the house it can be kind of a wind tunnel. It’s all good though thanks for watching Joe I appreciate it 🤘🤘

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!

@RGsFood

3 жыл бұрын

Yea I’ve been going with smaller splits and add them more frequently, like every 20 minutes. Small hot fires with the door and smoke stack wide open for clean fires. Thanks James🤘

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!

@RGsFood

3 жыл бұрын

I agree with you totally. Im going with smaller splits and its stopping all the ups and downs in temp. I just have to ad a split a little sooner now, like every 20 min. I still need a water pan for all this Vegas heat. Thanks!

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

@RGsFood

2 жыл бұрын

Thanks! It’s coming along

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!

Golf cart wheels 🛞 would set that smoker over the top

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.

@RGsFood

3 жыл бұрын

Haha, we’ll they were a little dry. It was a stupid mistake. I should’ve either wrapped them A little later or just left them in the foil all together. I was too focused on the fire LOL

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

@RGsFood

2 жыл бұрын

Thanks for checking it out 🤘

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

@brotherblu2

2 жыл бұрын

Worth every last penny. My great grandchildren will be smoking meat with mine

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.

@RGsFood

3 жыл бұрын

Yea man I got sidetracked because I was focused on the fire lol. It’s all good though I’ll figure this thing out soon. Thanks for watching Tommy 👍

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.

@RGsFood

3 жыл бұрын

Yea definitely need a water pan.

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

@RGsFood

3 жыл бұрын

Thanks bri

@RGsFood

3 жыл бұрын

*bro

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

@RGsFood

3 жыл бұрын

Thanks bro! It was still OK for a first run on that pit just a little off lol

@SleeplessInLasVegas

3 жыл бұрын

@@RGsFood haha all good, i could only imagine how good everything is gonna turn out in the future. Haha

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

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!

@RGsFood

2 жыл бұрын

Hey thanks for stopping by and checking out the video, also thanks for the tips. I am making adjustments on the fly and it’s coming along. Thanks again

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

@RGsFood

2 жыл бұрын

There is a tiny amount of smoke that leaks from the cook chamber door which kinda sucks to see, but it still retains temps like a champ

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.

@RGsFood

3 жыл бұрын

Thanks for the feedback and thanks for watching I appreciate it👍

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

@RGsFood

2 жыл бұрын

At first I was just because I was obsessed with running a clean fire. That was only for the first few cooks. I only leave it open about 25%. I find that if I shut it down anymore it smolders out the fire. It’s just a learning process I guess. This is the first stick burner I’ve had

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

I’m waiting for the Smoke Party

@RGsFood

3 жыл бұрын

Sounds like a good time 🚬 I’m down 🤘

$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

@RGsFood

3 жыл бұрын

Yea I totally understand, it is crazy expensive but hey, life’s a risk 😂 I appreciate you watching and commenting!

Does smoke leak from the cook chamber door?

@RGsFood

2 жыл бұрын

It barely does. It is kind of annoying considering how much it cost but it doesn’t affect any heat fluctuations.

@brandonmurray6236

2 жыл бұрын

@@RGsFood that's unfortunate, especially with the cost of it like you said

Close the door.