What about things like permits and licensing? How do you find out what is needed and how to ensure you are legally covered?
@Quetorials21 күн бұрын
For a smoker? Give me some specifics. I will try to help
@Majorumpalumpa21 күн бұрын
@@Quetorials say I just wanted to start out of my home doing bbq platters. What kind of permitting/licensing would I need to look into? Is there a certain setup or way to get into selling bbq that makes things a bit more easy on the paperwork. Primarily I focus on smoking things like brisket, pork butts, ribs, and sausages.
@Quetorials19 күн бұрын
@@Majorumpalumpa Short answer, many municipalities won't let you make your home a commissary. I've seen more than my fair share of folks catering from their home, but operating a BBQ for sale to the general public requires a commissary.
@Majorumpalumpa19 күн бұрын
@@Quetorials thank you for this, my friend! Appreciate your content and help!
@graphene148724 күн бұрын
Thank you Connie Chung 🎉😂
@Quetorials24 күн бұрын
That's my aunt
@graphene148724 күн бұрын
@@Quetorials if Connie Chung is your aunt then consider me Miles Davis.
@ethanbrazile6934Ай бұрын
Could you just start a fire in the grill to get it to temp
@QuetorialsАй бұрын
Yep. That is the best way to even heat the metal
@kennethdea9194Ай бұрын
Patriotic Pitmaster BBQ is opening in Damascus Va Very soon!
@caelsanders72082 ай бұрын
Dude get out of here, I’m sitting here thinking about opening a restaurant in the Ames area and you said that. I shut my phone off from this blasphemy
@richardbenavides20502 ай бұрын
You didn't happen to mention that you are presently out of stock. Have any idea when you will have any in?
@Quetorials2 ай бұрын
I heard we will have them available only at the woodfiremercantile.com beginning May 7. Thanks
@jimjackson42563 ай бұрын
Why not use raw linseed oil?
@Quetorials3 ай бұрын
This is what we use at Workhorse Pits but needs to bake in oven
@louieleos12186 ай бұрын
Definitely needed this! Thank you so much for this valuable info!
@Quetorials6 ай бұрын
Awesome!
@TxBoi48916 ай бұрын
This video was extremely slow to get to a point and i likely missed a lot due to not being able to get through half the video. Here's a real easy, tried and true rule to building an off set. 11 minute video in a couple seconds. Fire box should be ⅓ the volume/size of cook chamber. And stack should be ⅓ the length of cook chamber. Done.
@Quetorials6 ай бұрын
I've built 15,000 offsets. I own two of the most in demand offset companies on earth. I was trying to help but comments liked this made me realize this is a waste of time.
@jeremyfree2fish5866 ай бұрын
I'm just about to cut into my smoker tank its 30 x 78 and I found that calculator it tells me my firebox is to small I have an old wood stove thats 19 w 17 t 33 deep I have never built a pit but I thought shoot if I add a larger stack and create more draw and insulate it it would preform okay it seems to me if you can keep heat you don't need as big of a fire and you can always be burning clean am I missing something?
@Quetorials6 ай бұрын
I'd shoot for 24" min on firebox. That size smoker would be great with a 6" stack
@GONZOFAM77 ай бұрын
I had no idea the fire science. Knowing the level of work sure helps with appreciating the prices of bbque. Thanks for the video.
@Quetorials6 ай бұрын
Thanks! Took me a long time to figure out where the details are in smoking with all wood.
@johnnance14147 ай бұрын
Where did you go? Are you on a different platform exclusively? I hope that all is well.
@Quetorials7 ай бұрын
Hey there. No, I still like this platform. I had to stop due to owning Workhorse Pits and Primitive Pits. We got entire too busy and for the past four years I've been living an unhealthy, seven day work week lol. Do I want to make more videos? Yes, I think I have a lot of content that is very helpful for the commercial and backyard BBQ and do intend on coming back. However, I had to stop until I could catch my breath.
@user-ox1oe2pp9f8 ай бұрын
Hello! Thank you for the great video! Is this is M16 or M20? Can you tell me what temperature it can withstand?
@GONZOFAM79 ай бұрын
I used a brass plumbing fitting from ACE.
@mikehutton862310 ай бұрын
I know this post was from years ago but it was very useful. I have some areas of my smoker are still tacky after 2-3 months of applying the BLO. How can I get rid of the tackiness? Just use a pear burner and get it hot again?
@Quetorials9 ай бұрын
Using an oil that will cure hard. Raw linseed takes 5-7 days
@Lshoebroek10 ай бұрын
SQUEAL LEE PIG CATERING. EAST TEXAS
@gram128911 ай бұрын
So what is the desired state of the surface before applying the oil? It doesn’t look like bare steel, but is it paint?
@Quetorials11 ай бұрын
Desired is all steel at 400. 2 coats
@gram128911 ай бұрын
But if I have an old 150 gallon tank half painted and half rusted, should I sand it all the way down to bare metal?
@wwolfram334 ай бұрын
I would like to know the answer to this question as well.
@3GTBBQ11 ай бұрын
I came for the truth. I think I found it. Subscribed.
@Quetorials9 ай бұрын
Well that was kind! Thanks for the Sub!
@jasonstein517911 ай бұрын
JD - I noticed - it seemed you updated your el Bandido web site - the el Bandido grills seem to have a different configuration of fire Brick (deeper cook areas). I sent an email question to customer service this past Sunday regarding your new design - but heard nothing back. Are you still selling the el Bandido brand? Things seem to be quiet on the marketing front for that brand..
@Quetorials9 ай бұрын
Correct We launch V2 to retailers Nov 28 We extended the sides 3" and removed the front ash tray for a more favorable option. I just cooked on mine tonight and had a ball!
@sobersportsman11 ай бұрын
Most don't last a year because they always wanted one but don't know anything about the business. imo
@Quetorials11 ай бұрын
truth!
@rupman27isback Жыл бұрын
instead of using a torch can't you just run your pit very hot and apply the oil?
@Quetorials Жыл бұрын
yes
@rupman27isback Жыл бұрын
@@Quetorials cool. Thank you. What's the current wait time for ordering a 1969 to California?
@Quetorials Жыл бұрын
kzread.info/dash/bejne/rIl7lcygnryxotI.html
@Quetorials Жыл бұрын
@@rupman27isback I believe Dec as of today. Best call our office but I believe that is accurate. We are running 1 weeks ahead of schedule
@rupman27isback Жыл бұрын
@@Quetorials Thank you so much! I emailed Workhorse a week ago and still waiting for response. But I'll also try calling. Thanks
@FuriousTortoise Жыл бұрын
Man I hate to be the chemist buzzkill but I’d highly recommend you go back to using raw linseed oil. Boiled linseed oil has metallic driers (today they use cobalt but used lead in the past). Cobalt fumes are actually very toxic and pose the greatest threat to someone inhaling them all day. A short exposure under outdoor conditions might not be a big deal but just knowing the children of cobalt miners have some of the most horrific birth defects-if the miner lives long enough to reproduce-should give us pause. I actually love cobalt and collect it’s various color configurations when mixed with glass. We use it in all the batteries and cell phones in the world and it’s a major component in magnets and guitar pickups. They used it in hip replacements until people started suffering from cobalt poisoning. Not light reading for the squeamish.
@Quetorials Жыл бұрын
My companies use raw and ovens. Thank you tho
@FuriousTortoise Жыл бұрын
@@Quetorialssounds great but the video shows you using boiled linseed oil (with cobalt accelerators in it). That’s pretty toxic to breath as you vaporize it with a torch. It’s good you did it outdoors but putting your health in unnecessary risk. Simply use raw linseed oil since your polymerizing it with heat anyway.
@jasonstein5179 Жыл бұрын
JD - you mention anything under 20% - naturally, air dried hardwood. But is there a minimum moisture content of naturally, air dried hardwood that you would never go under? or is it different for different bbq cookers?
@Quetorials Жыл бұрын
Not really. I try not to use gray wood or severely old. When getting smoke on the meat early, it is best to use the 20% moisture level wood. The drier wood will be great once wrapped or good color. It will be a better fuel source seeing that it is drier.
@jasonstein5179 Жыл бұрын
@@Quetorials ty!!
@rhec_junior_9122 Жыл бұрын
is this something you still recommend doin when you first get your workhorse pit?
@Quetorials Жыл бұрын
We’ve never done that at Workhorse pits we use a different process more like an oven
@rhec_junior_9122 Жыл бұрын
@@Quetorials then why is he recommending it in the video?
@Quetorials Жыл бұрын
@@rhec_junior_9122 One could absolutely do it this way. Workhorse doesn't because they run through 25-30 per week and in six months will have a new manufacturing facility doubling that. You could also use the fire from your box. Would you like to see video for that?
@rhec_junior_9122 Жыл бұрын
absolutely. I just wanna be ready when I get mine so I can take care of this thing for years to Come
@Quetorials Жыл бұрын
@@rhec_junior_9122 it will last a hundred years and with maintenance will look brand new at anytime
@Doyle-Nutbush Жыл бұрын
Me & My wife opened one and did great for 15 years of solid positive cash flow. Be well capitalized and Number#1 Be consistent in your temps & times on the meats and make the sides homemade.
@Soham72812 күн бұрын
Hey there! This is Soham from India. Lovely to hear that you had a successful business for 15 years!! Really appreciate you & your wife for that. I am planning to start a BBQ business myself in Mumbai, not a big one, though it's definitely big for me! I would be glad if I got some mentoring from you! Let me know if you would like to help! Thank you! Have a nice day!
@Doyle-Nutbush Жыл бұрын
You totally missed the automated Ole’ Hickory, Cape Girardeau,MO
@brandonloew5729 Жыл бұрын
Picked up a custom offset this weekend and the inside is so caked on with whatever was in ghe tank. Took wire wheel to it and got to bare metal. So question is, tallow vs canola or avacado oil?
@Quetorials Жыл бұрын
Either but tallow if ya got it
@byrny111 Жыл бұрын
How often do you need to reapply
@Quetorials9 ай бұрын
When you see rust
@RafijahSianoTV Жыл бұрын
I needed this video!!!! Thanks
@lowdownone Жыл бұрын
I use to work at a spot with the brick pit, in Virginia. Lot of work for the pit cook! They are also popular in NC for hog cooking.
@larryarnold5017 Жыл бұрын
You earned my subscription Would like a video on how to clean and treat the inside of the firebox
@rayharris5452 Жыл бұрын
How do you install this on an insulated (2 inch walls) pit?
@haroldpollock4437 Жыл бұрын
Why have such a long loud intro???????????
@Quetorials Жыл бұрын
That was four years ago Harold. Things change over time.
@haroldpollock4437 Жыл бұрын
@@Quetorials Thank you for the courtesy of your response, I am/was interested in the content only, not entertainment.
@dgoyk Жыл бұрын
How tall are you? Is that 1969 behind you shorter than normal? Looks small next to you? Serious question, I’m looking to buy this or the 1975
@calebmoos7742 Жыл бұрын
This series is so good
@anthonymair8054 Жыл бұрын
Appreciate the information! Thank you.
@jawmedia7575 Жыл бұрын
i will be back when i get going. i have a product just need to get into a position to sell it.
@beowulf3303 Жыл бұрын
I’m here in Indiana! I’m just trying to learn back yard BBQ!
@draskuul Жыл бұрын
Is there any reason not to just get the whole pit cranked up to temp normally to do this? I know you'd be getting it pretty high to get the outer surface to temp, but it seems more efficient than using a weedburner.
@Quetorials Жыл бұрын
I was on the fence. Thought weed burner was a bit more even and easier but yes burning a fire and maintenance is the way to go. It’s been a minute but new vid coming showing this method
@draskuul Жыл бұрын
@@Quetorials Yeah, I just got my 1975 Sunday, and did the initial seasoning (interior only using beef tallow) Monday. Trying to get used to how it burned I had loaded it too much at one point and briefly got it over 650 with way too little effort, so hitting 425-450 for an extended period once I'm done cooking for the day seems like it should be trivial.
@JorgeValdesPhD Жыл бұрын
JD this is an amazing video, I just got my WH 1975 and I have been cooking on a commercial size pizza oven for almost 2 years and fire management is very different, so it be really nice to see you do a video like this but on a Workhorse Pitt as the size of the pit I imagine is very different. Again, thanks for building such an amazing pit.
@chadjohnson3546 Жыл бұрын
Very good information, love the content! I will proudly own a workhouse pit next year I hope! Plan is to be purchasing one next month!
@Toch-Moroch Жыл бұрын
No fancy torch, I like it!!! Nice smoker btw.
@garyvaughn2876 Жыл бұрын
Great video man
@patrickmacleod2415 Жыл бұрын
Just got my 1957. What a beauty of a beast it is. My neighbours and the delivery guys had a laugh that it is the smallest one you make. Took 4 of us to get it off the pallet so I could bolt the castors on. I guess I’ll need to get one of these torches. Regarding the firebox- wouldn’t it get hot enough from a cook to set the oil if I coated it with linseed before firing it up? I can see that the main cooking chamber might not get hot enough, but thinking the firebox would, and maybe it would make sense to do the firebox more frequently while cooking?
@stevoflint13 Жыл бұрын
OUTSTANDING. There are tons of “fire management “ vids on the tube… but this right here is thermogenesis porn. In my opinion, the best explanation of the life cycle of burning wood. Thank you for your time you put in, and sharing your knowledge with those who come to learn. Myself included.
@Quetorials Жыл бұрын
Well thanks!!!
@BarryWright-wr8kq10 ай бұрын
Really ?? You had to use the degenerate term "porn" ... sickness !
@benpierce2202 Жыл бұрын
The automated pits can't touch the flavor of a "barrel offset." Convenience... OMG I wish I could leave my Yoder 750-gallon offset by its lonesome to cook brisket overnight. But I would put the flavor of MuleKickerBBQ brisket up against anyone using a convenience method. I think the old brick offset pits had a slight advantage over the others, but that could be my nostalgia talkin'. There is nothing like the smell of the restaurant interiors in Lockhart, TX.
@ern5809 Жыл бұрын
I love your offset smoker !
@jakeledg Жыл бұрын
What about the competition guys using rigs like a cookshack FEC
@Quetorials Жыл бұрын
I just don't know much about competitons. Sorry
@jeffwheeler6390 Жыл бұрын
I hope it’s not to late to get a reply… if it helps, I’ve purchased and am currently waiting on a 1975 ;) I really like this video and am just now starting to realise and learn about this topic. The question I have is where should I look to find good naturally seasoned woods? I’ve looked everywhere online and it seems that any place that sells woods for smoking all kiln dry their product. Seems like it might be due to food safety regulations or something. If that’s the case are their any legitimate places that are able to sell and distribute this type of naturally seasoned wood?
@norrinradd9206 Жыл бұрын
There is no moisture in steel. Steel is not porous. Your torch is burning a Hydrocarbon. You are creating the moisture with the torch.
@Quetorials Жыл бұрын
Yes. Realized that after a comment a few years ago. Also started thinking about propane’s composition
Пікірлер
What about things like permits and licensing? How do you find out what is needed and how to ensure you are legally covered?
For a smoker? Give me some specifics. I will try to help
@@Quetorials say I just wanted to start out of my home doing bbq platters. What kind of permitting/licensing would I need to look into? Is there a certain setup or way to get into selling bbq that makes things a bit more easy on the paperwork. Primarily I focus on smoking things like brisket, pork butts, ribs, and sausages.
@@Majorumpalumpa Short answer, many municipalities won't let you make your home a commissary. I've seen more than my fair share of folks catering from their home, but operating a BBQ for sale to the general public requires a commissary.
@@Quetorials thank you for this, my friend! Appreciate your content and help!
Thank you Connie Chung 🎉😂
That's my aunt
@@Quetorials if Connie Chung is your aunt then consider me Miles Davis.
Could you just start a fire in the grill to get it to temp
Yep. That is the best way to even heat the metal
Patriotic Pitmaster BBQ is opening in Damascus Va Very soon!
Dude get out of here, I’m sitting here thinking about opening a restaurant in the Ames area and you said that. I shut my phone off from this blasphemy
You didn't happen to mention that you are presently out of stock. Have any idea when you will have any in?
I heard we will have them available only at the woodfiremercantile.com beginning May 7. Thanks
Why not use raw linseed oil?
This is what we use at Workhorse Pits but needs to bake in oven
Definitely needed this! Thank you so much for this valuable info!
Awesome!
This video was extremely slow to get to a point and i likely missed a lot due to not being able to get through half the video. Here's a real easy, tried and true rule to building an off set. 11 minute video in a couple seconds. Fire box should be ⅓ the volume/size of cook chamber. And stack should be ⅓ the length of cook chamber. Done.
I've built 15,000 offsets. I own two of the most in demand offset companies on earth. I was trying to help but comments liked this made me realize this is a waste of time.
I'm just about to cut into my smoker tank its 30 x 78 and I found that calculator it tells me my firebox is to small I have an old wood stove thats 19 w 17 t 33 deep I have never built a pit but I thought shoot if I add a larger stack and create more draw and insulate it it would preform okay it seems to me if you can keep heat you don't need as big of a fire and you can always be burning clean am I missing something?
I'd shoot for 24" min on firebox. That size smoker would be great with a 6" stack
I had no idea the fire science. Knowing the level of work sure helps with appreciating the prices of bbque. Thanks for the video.
Thanks! Took me a long time to figure out where the details are in smoking with all wood.
Where did you go? Are you on a different platform exclusively? I hope that all is well.
Hey there. No, I still like this platform. I had to stop due to owning Workhorse Pits and Primitive Pits. We got entire too busy and for the past four years I've been living an unhealthy, seven day work week lol. Do I want to make more videos? Yes, I think I have a lot of content that is very helpful for the commercial and backyard BBQ and do intend on coming back. However, I had to stop until I could catch my breath.
Hello! Thank you for the great video! Is this is M16 or M20? Can you tell me what temperature it can withstand?
I used a brass plumbing fitting from ACE.
I know this post was from years ago but it was very useful. I have some areas of my smoker are still tacky after 2-3 months of applying the BLO. How can I get rid of the tackiness? Just use a pear burner and get it hot again?
Using an oil that will cure hard. Raw linseed takes 5-7 days
SQUEAL LEE PIG CATERING. EAST TEXAS
So what is the desired state of the surface before applying the oil? It doesn’t look like bare steel, but is it paint?
Desired is all steel at 400. 2 coats
But if I have an old 150 gallon tank half painted and half rusted, should I sand it all the way down to bare metal?
I would like to know the answer to this question as well.
I came for the truth. I think I found it. Subscribed.
Well that was kind! Thanks for the Sub!
JD - I noticed - it seemed you updated your el Bandido web site - the el Bandido grills seem to have a different configuration of fire Brick (deeper cook areas). I sent an email question to customer service this past Sunday regarding your new design - but heard nothing back. Are you still selling the el Bandido brand? Things seem to be quiet on the marketing front for that brand..
Correct We launch V2 to retailers Nov 28 We extended the sides 3" and removed the front ash tray for a more favorable option. I just cooked on mine tonight and had a ball!
Most don't last a year because they always wanted one but don't know anything about the business. imo
truth!
instead of using a torch can't you just run your pit very hot and apply the oil?
yes
@@Quetorials cool. Thank you. What's the current wait time for ordering a 1969 to California?
kzread.info/dash/bejne/rIl7lcygnryxotI.html
@@rupman27isback I believe Dec as of today. Best call our office but I believe that is accurate. We are running 1 weeks ahead of schedule
@@Quetorials Thank you so much! I emailed Workhorse a week ago and still waiting for response. But I'll also try calling. Thanks
Man I hate to be the chemist buzzkill but I’d highly recommend you go back to using raw linseed oil. Boiled linseed oil has metallic driers (today they use cobalt but used lead in the past). Cobalt fumes are actually very toxic and pose the greatest threat to someone inhaling them all day. A short exposure under outdoor conditions might not be a big deal but just knowing the children of cobalt miners have some of the most horrific birth defects-if the miner lives long enough to reproduce-should give us pause. I actually love cobalt and collect it’s various color configurations when mixed with glass. We use it in all the batteries and cell phones in the world and it’s a major component in magnets and guitar pickups. They used it in hip replacements until people started suffering from cobalt poisoning. Not light reading for the squeamish.
My companies use raw and ovens. Thank you tho
@@Quetorialssounds great but the video shows you using boiled linseed oil (with cobalt accelerators in it). That’s pretty toxic to breath as you vaporize it with a torch. It’s good you did it outdoors but putting your health in unnecessary risk. Simply use raw linseed oil since your polymerizing it with heat anyway.
JD - you mention anything under 20% - naturally, air dried hardwood. But is there a minimum moisture content of naturally, air dried hardwood that you would never go under? or is it different for different bbq cookers?
Not really. I try not to use gray wood or severely old. When getting smoke on the meat early, it is best to use the 20% moisture level wood. The drier wood will be great once wrapped or good color. It will be a better fuel source seeing that it is drier.
@@Quetorials ty!!
is this something you still recommend doin when you first get your workhorse pit?
We’ve never done that at Workhorse pits we use a different process more like an oven
@@Quetorials then why is he recommending it in the video?
@@rhec_junior_9122 One could absolutely do it this way. Workhorse doesn't because they run through 25-30 per week and in six months will have a new manufacturing facility doubling that. You could also use the fire from your box. Would you like to see video for that?
absolutely. I just wanna be ready when I get mine so I can take care of this thing for years to Come
@@rhec_junior_9122 it will last a hundred years and with maintenance will look brand new at anytime
Me & My wife opened one and did great for 15 years of solid positive cash flow. Be well capitalized and Number#1 Be consistent in your temps & times on the meats and make the sides homemade.
Hey there! This is Soham from India. Lovely to hear that you had a successful business for 15 years!! Really appreciate you & your wife for that. I am planning to start a BBQ business myself in Mumbai, not a big one, though it's definitely big for me! I would be glad if I got some mentoring from you! Let me know if you would like to help! Thank you! Have a nice day!
You totally missed the automated Ole’ Hickory, Cape Girardeau,MO
Picked up a custom offset this weekend and the inside is so caked on with whatever was in ghe tank. Took wire wheel to it and got to bare metal. So question is, tallow vs canola or avacado oil?
Either but tallow if ya got it
How often do you need to reapply
When you see rust
I needed this video!!!! Thanks
I use to work at a spot with the brick pit, in Virginia. Lot of work for the pit cook! They are also popular in NC for hog cooking.
You earned my subscription Would like a video on how to clean and treat the inside of the firebox
How do you install this on an insulated (2 inch walls) pit?
Why have such a long loud intro???????????
That was four years ago Harold. Things change over time.
@@Quetorials Thank you for the courtesy of your response, I am/was interested in the content only, not entertainment.
How tall are you? Is that 1969 behind you shorter than normal? Looks small next to you? Serious question, I’m looking to buy this or the 1975
This series is so good
Appreciate the information! Thank you.
i will be back when i get going. i have a product just need to get into a position to sell it.
I’m here in Indiana! I’m just trying to learn back yard BBQ!
Is there any reason not to just get the whole pit cranked up to temp normally to do this? I know you'd be getting it pretty high to get the outer surface to temp, but it seems more efficient than using a weedburner.
I was on the fence. Thought weed burner was a bit more even and easier but yes burning a fire and maintenance is the way to go. It’s been a minute but new vid coming showing this method
@@Quetorials Yeah, I just got my 1975 Sunday, and did the initial seasoning (interior only using beef tallow) Monday. Trying to get used to how it burned I had loaded it too much at one point and briefly got it over 650 with way too little effort, so hitting 425-450 for an extended period once I'm done cooking for the day seems like it should be trivial.
JD this is an amazing video, I just got my WH 1975 and I have been cooking on a commercial size pizza oven for almost 2 years and fire management is very different, so it be really nice to see you do a video like this but on a Workhorse Pitt as the size of the pit I imagine is very different. Again, thanks for building such an amazing pit.
Very good information, love the content! I will proudly own a workhouse pit next year I hope! Plan is to be purchasing one next month!
No fancy torch, I like it!!! Nice smoker btw.
Great video man
Just got my 1957. What a beauty of a beast it is. My neighbours and the delivery guys had a laugh that it is the smallest one you make. Took 4 of us to get it off the pallet so I could bolt the castors on. I guess I’ll need to get one of these torches. Regarding the firebox- wouldn’t it get hot enough from a cook to set the oil if I coated it with linseed before firing it up? I can see that the main cooking chamber might not get hot enough, but thinking the firebox would, and maybe it would make sense to do the firebox more frequently while cooking?
OUTSTANDING. There are tons of “fire management “ vids on the tube… but this right here is thermogenesis porn. In my opinion, the best explanation of the life cycle of burning wood. Thank you for your time you put in, and sharing your knowledge with those who come to learn. Myself included.
Well thanks!!!
Really ?? You had to use the degenerate term "porn" ... sickness !
The automated pits can't touch the flavor of a "barrel offset." Convenience... OMG I wish I could leave my Yoder 750-gallon offset by its lonesome to cook brisket overnight. But I would put the flavor of MuleKickerBBQ brisket up against anyone using a convenience method. I think the old brick offset pits had a slight advantage over the others, but that could be my nostalgia talkin'. There is nothing like the smell of the restaurant interiors in Lockhart, TX.
I love your offset smoker !
What about the competition guys using rigs like a cookshack FEC
I just don't know much about competitons. Sorry
I hope it’s not to late to get a reply… if it helps, I’ve purchased and am currently waiting on a 1975 ;) I really like this video and am just now starting to realise and learn about this topic. The question I have is where should I look to find good naturally seasoned woods? I’ve looked everywhere online and it seems that any place that sells woods for smoking all kiln dry their product. Seems like it might be due to food safety regulations or something. If that’s the case are their any legitimate places that are able to sell and distribute this type of naturally seasoned wood?
There is no moisture in steel. Steel is not porous. Your torch is burning a Hydrocarbon. You are creating the moisture with the torch.
Yes. Realized that after a comment a few years ago. Also started thinking about propane’s composition