Well, it's actually been home for two weeks but I've been on vacation so I'm just now getting back to it. I'll be seasoning it over the next week or so after work and then I'll cook a few things up for Father's Day weekend to get started.
My new smoker is finally home!
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Last: 4 yr ago by wadd96
RK
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She's a beauty
Milwaukees Best Light
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Nice!
Milwaukees Best Light
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AG
There might be more steel on that bad boy than on my wifes car.
Nice. Can you provide some specs?
What size? Number of racks, surface area, etc.
While seasoning it, any observations of how well it maintains temp?
What size? Number of racks, surface area, etc.
While seasoning it, any observations of how well it maintains temp?
Holds temps like a champ!
Smoker specs:
94 gallon
24" (3/8" wall thickness) cook chamber at 48"
20" (1/4" wall thickness) firebox at 24"
4" smoke stack at 53" with smoke stack damper
Total length- 6'6"
Total height: 87" from ground to top of smoke stack -1 cooking grate
Approx weight 800 lbs
Smoker specs:
94 gallon
24" (3/8" wall thickness) cook chamber at 48"
20" (1/4" wall thickness) firebox at 24"
4" smoke stack at 53" with smoke stack damper
Total length- 6'6"
Total height: 87" from ground to top of smoke stack -1 cooking grate
Approx weight 800 lbs
I've never had a offset, so never heard of seasoning a smoker. Can you go into detail?
Heck yeah! That's a beauty! Congrats
That right there is how you OB
That right there is how you OB
I've said it before. BSD stands for Baller Status, Dammit!
Very nice piece of equipment.
Very nice piece of equipment.
Mill Scale! Nice work
lazuras_dc said:
I've never had a offset, so never heard of seasoning a smoker. Can you go into detail?
Seasoning is basically running mock cookings in a new smoker to remove any oil and debris from production. It's kinda like cooking a brisket, everyone has an opinion on how it should be done
Pretty much like seasoning a cast iron skillet, for the same reasons.
Good friend of mine catches all of the bbq/brisket grease in buckets at his bbq place. He gladly gives it away when I ask, I've seasoned two pits with this bbq grease. No complaints. Good luck, the interactions I've had with the Mill scale guys, they definitely give a **** about their pits, and it's a rarity in the fabrication world to make money on bbq pits and they're doing it.
Nice rig! Mill Scale does some good stuff.
All the God's, all the Heavens, all the Hells are within you.
Very nice!!!
TxSquarebody
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Only way to smoke meat
800 lbs! That's a lot of steel
Here's my new rig... And the first test cook..
https://instagr.am/p/ByOrdzJBtZL
https://instagr.am/p/ByOrdzJBtZL
All the God's, all the Heavens, all the Hells are within you.
lazuras_dc said:
I've never had a offset, so never heard of seasoning a smoker. Can you go into detail?
Before I left for vacation, I ran two fires thru it to burn off anything leftover from production. And then, like La Fours said, I've started the seasoning process like you would a cast iron. I got some beef tallow, a lot of beef tallow actually, from Roegels (pic below) and have done one coat inside and out and ran a fire on it for a few hours. I'll do it a few more times this week before cooking up something on Saturday.
(Some of that extra tallow will be used for making tortillas!)
Nice!!!! Have fun with it!!
Awesome!
Nobody cares. Work Harder
BSD said:
Holds temps like a champ!
Smoker specs:
94 gallon
24" (3/8" wall thickness) cook chamber at 48"
20" (1/4" wall thickness) firebox at 24"
4" smoke stack at 53" with smoke stack damper
Total length- 6'6"
Total height: 87" from ground to top of smoke stack -1 cooking grate
Approx weight 800 lbs
Why not thicker on the firebox and lighter wall on the smoke chamber? Seems counterintuitive.
CyanideJenkins
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Matsui
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Nice
FYI, Mill Scale will be on the Cooking Channel show "Man Fire Food" tomorrow (Wednesday) at 8:00pm.
First cook on the new smoker. One brisket would be plenty for us but I always like to take it to 11 so two briskets it is. And some beef ribs are coming over in a little while to be thrown on. Impromptu party at my house tonight, I guess!
Curious on your early reviews after a few months with your new pit. We just closed on a house that is going to give me room for a stick burner to go along with my primo XL. I put in an inquiry to Mill Scale after hearing great reviews from a buddy who runs a bbq place in Marathon. A couple of questions...
1. Does it make sense to ask for a 3/8" firebox.
2. Did you put another temp gauge on the firebox end?
1. Does it make sense to ask for a 3/8" firebox.
2. Did you put another temp gauge on the firebox end?
CrawfordAg said:
Curious on your early reviews after a few months with your new pit. We just closed on a house that is going to give me room for a stick burner to go along with my primo XL. I put in an inquiry to Mill Scale after hearing great reviews from a buddy who runs a bbq place in Marathon. A couple of questions...
1. Does it make sense to ask for a 3/8" firebox.
2. Did you put another temp gauge on the firebox end?
1. Probably not, at least not in Texas. The smoker is already expensive enough!
2. I did not. I've thought about putting a wired thermometer in there just out of curiosity but most of my cooking so far is done at the smokestack end.
Overall it's a good product. One thing I don't like is there is a gap on the left side of the door causing smoke to come out, and thus heat. I need to talk to them more about this. For $4k, I expect a tighter door seal. Does your buddy in Marathon have an issue with that? I also wish there wasn't a lip on the bottom of the firebox. It makes cleaning it a little more difficult, but that isn't a huge deal to me.
I am not aware of any sealing issues with the door but will hit him up to check. They built the cookers for Brick Vault BBQ by the Gage hotel as well as a backyard cooker for him. A couple more questions while I wait for their email response.
Did you have the unit delivered? At 800 lbs I can imagine it would be tough to get off a trailer.
Also is there some type of baffle between the firebox and cooking chamber? I thought I could see a trey for a water pan close to the firebox.
Did you have the unit delivered? At 800 lbs I can imagine it would be tough to get off a trailer.
Also is there some type of baffle between the firebox and cooking chamber? I thought I could see a trey for a water pan close to the firebox.
Not sure how handy you are, but I could make recommendations for how to remedy that sealing issue.
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