Find everything I use with the link below!
INSTAGRAM ACCOUNTS:
@knoxavebbq –
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting in helping me create more content!
source
28 Comments
Leave a Reply
You must be logged in to post a comment.
I don't care what you are cooking on, Learn How To Manage What You Have!
My firebox is non-insulated but 1/2” thick plate steel. I can cook in the rain and wind if needed
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.
Thank you for this.
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.)
Klose pits says that 1/2” firebox is equal to a fully insulated firebox. Your thoughts?
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
How about a grate on a round bottom firebox, which essentially creates a flat bottom. This is my setup on my Yoder Loaded Wichita. Should I ditch the grate?
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)
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.?
Hmm I never thought about opening the firebox door to let heat out. I thought more air would come in and cause more heat? I just cook on an Oklahoma Joe though.
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.
I’m non insulated heavy wall firebox
Here in NZ it doesn’t get that cold
Awesome
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
Love your content man. Was wondering how often you feed logs on your primitives?
I always learn a alot watching your videos. I would like to know your thoughts on using fans on fireboxes to control temperature.
Great job on this topic!
Air gap ftw! I lived in Denver with my air gapped firebox and it was great because of all the reasons you mentioned.
Great info, as always!
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!👍
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
I'm in California and insulated fire boxes are a joke for this state. What are your thoughts on firebox length
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.
When your wood is $1200 a cord you definitely insulate your firebox. Plus being able to cook at -20°f is pretty cool too. 🤘
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. 🤙
Honestly idk what team I'm on there hahaha I'm just team offset!!! I only have a little oklahoma joe 😢
Team air gap