EVERYTHING You Need To Know About Fire Boxes! | Knox Ave BBQ

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28 Comments

  3. The one aspect that I haven't seen every much discussion is how the heat and smoke leave the firebox. Mad Scientist talked about a scoop on the 1000 gal he gave away last year and the M&M guys have some crazy square exit with vertical slits on it.

  5. Great video! How do you know when opening the door more will lead to heat loss vs. increased heat from increased airflow and a bigger fire? Are there certain variables you take into account? (e.g. greenness of wood, size of coal bed, ambient temperature, insulation, etc.)

  7. I built my own smoker for my frist smoker and my box has a Airgap insulated top that works as a wood warmer. I only have a door for air flow and I wish I had made it bigger to help with cleaning and adding wood the air flow is very Good but it does not go all the way to the bottom and that sucks for about everything else on a fire box. It would be awesome to see a pit master like you slef cook on my home offset

  9. I don't like fighting with the Moberg trying to keep smoke running during a long cook, but boy is the top of that big box good for wrapping beef ribs. (I did a stint at Terry Blacks)

  10. Hey Joe, just wanted to kind of explain the 2 inch air gap it has to do with conduction since there is an air gap there there’s no conduction between the two metal surfaces, and also air is a good insulator because the firebox gets hot the air in between gets warm And since it’s trapped between the two pieces of metal, there’s an natural insulation barrier.?

  12. I have only cooked on a fully insulated firebox and made the decision because I Live in the Boston area and thought it would be better for the colder months. It works great I would like to try a semi to see the difference but I love my 250 gallon pit.

  15. I'm just getting into smoking so not ready to invest a large amount of money on a smoker…yet. In fact, my amazing wife bought me a smoker for Father's Day a few years ago. It's an Oklahoma Joe, so not amazing, but not super cheap and light either. I did start using a mod to insulate my firebox by lining the firebox with masonry bricks. My main purpose for this was because it's been very difficult to smoke consistently at temps lower than 250. I like it so far, but it definitely changes how temps are managed. I also like it because if I want to, I can just take them out and run the smoker normally. my 2 cents

  21. Joe,
    Glad you made it back to Chicago! Very informative video! So Jirby of Goldee’s was very critical of the Franklin Pit fire box door since Franklin’s name is carved out so you see it lit up in the flames. He says that is ridiculous since you can never completely shut the door. However, Franklin apparently wanted it to be as simple as possible, so he doesn’t want the door to completely shut out the air along with no damper. So does the fire door just make things confusing at first for the novice or should its proper use be learned from the start?
    Keep up you great work!👍

  22. Hey Joe… great info as always. Love watching your vids and seeing you interact with all the BBQ guys. One day you should think about incorporating Brad singing the, “Jo Yim” song into one of your videos. Soo funny! You can’t get it out of your brain. Keep up the great work sir. See ya

  24. Bar A recently was in a video where they cold smoked the briskets overnight using just 8 splits (bundle fire) on an insulated 1000 gallon offset with the damper and firebox choked down. It went from 7 PM to 3 AM with no replenishment. Then they built a traditional fire the next day and finished the briskets off. An absolute dream. I did the same thing on my non-insulated 1k gallon, and I had to re-make the bundle fire every 2.5 hours overnight. Best briskets I've made so far. Now I'm wanting an insulated for wood cost savings for my business.

  26. Greetings from San Antonio. Great bbq content love the deep dive. I run a 250 from a local builder with the square fire box but has a round interior, insulated. Love the thing. Keep up the great work. Be well. 🤙

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