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  4. Great video as always, I have the same pit as you but got the fully insulated fire box, I live in the Boston area. I love the pit but my biggest challenge is consistently keeping the fire at the temps I want. I am better at the lower temps, 200-250, but keeping it at 250-300 has been challenging. I have blamed myself and the wood size and level of dryness. The best part is I will keep practicing. Keep the videos coming

  5. Hey Joe I have been watching your post on YouTube for years. I LOVE your content. It has helped me a ton! Because of you, I have improved 10 fold. I have a few questions to ask you. I bought a commercail location with tons of traffic. I have alot of new equipment, and am building the kitchen this Summer. 1.) I am planning to open a BBQ spot in Delaware (Spring of 2025). There are very few that cook with a offset smoker. Most use a Southern Pride, or Ole Hickory. My question is….Will an offset really take my products to another level? I am really wanting to offer a very good product, and am willing to "do what it takes" to get it. 2.) I have saved for years for a really good offset, if you had $25k which one (or two) would you consider? I was thinking a 250 gallon to start? Please help. Thanks a million. Steve fatcrabs@gmail.com

  9. I’ve got a 500gal Primitive and it’s been so much fun learning how to best cook on it. Different techniques for different proteins, of course. One common denominator is I normally run the stack 50-60% closed and the fire box door open only 3-4 inches. This style promotes a dirtier smoke (which I like), and the temp just glides so smooth a child could run it.

  13. Hey, Joe. Thanks for the video. I have been looking at this exact smoker. I currently have a 1975 from Work Horse and was curious if you had any input on the wood consumption of the 250. I know you said this pit eats wood, but I'm thinking the difference between something like a 1975 and the 250 likely isn't THAT much different. Do you have any experience or thoughts on this? Thanks again.

  18. For the fire management video. My backyard smoker has a lift up lid/door. Made by Flaming Coals in Australia. Having issues with effective temp control. Don't get me wrong, it hovers at 250f fairly easily, but the vents seem to do nothing for it when you want to make some adjustments. What are some of your thoughts on a firebox like that?

  19. For a fire management video id really just like a video of you managing a fire for a full 12 hour cook, sped up so the full video isn't too long, but with you talking over the video about what youre doing and why. I find that a lot of videos are out there of starting or maintaining a fire or ramping up temps but not many videos where ppl are just putting all those concepts to practice in one long form video so we kind of understand how we should be managing a fire in our backyard cookers for a full brisket cook just as an example. Hopefully that makes sense lol

  20. Awesome review man, for your future fire management video can you outline what how you would manage a fire so that you don’t have too many coals. I do have a fully insulated firebox and sometimes on really long cooks the coal bed can get so large that I almost cannot add another log for more smoke flavor. Is there a way you would recommend managing the fire to efficiently create/burn coals without simply removing those coals that I worked hard to make?

  21. My biggest thing I can't figure out with fire management would be knowing when and what size split to add through cooking. Honestly I think it would be super cool to do a long video of start up to mid cook or like 1 or 2 hours of cooking

  22. Thanks for the update. I know you are not getting paid for it and people can just go to the website or call to find out. It would be great if you talked about what other add ons that are available ( stainless steel racks or water pan or a bottom grate for direct cooking). What do you prefer? Your brisket on the kettle or on the smoker. I can cook a good burger on a frying pan. I prefer it on the grill. I’ve also asked this question to other channels. One guy said that a Weber smokey mountain is closer to an offset. After I told him that my brisket on the kettle was better than restaurants with an off-set. ( my problem is a hit and miss. Sometimes great and sometimes it gets a pass). Same thing with the restaurants. Sometimes they make me want to purchase a off-set and some times they make me happy that I did not invest.

  24. Hey Joe, I know I have mention to you I bought this same pit no paint and I did add the grate…its only been a month or so but its an excellent product, I just removed the top racks. If any one is wanting a Primitive Pit I say you wont be disappointed and they have a great team over there, Emma is awesome! No regrets!

  25. Great video…i have the workhorse pits 1975 and love it but the pp 250 would be an awesome upgrade someday. Look forward to the fire management video with this pit. Have you ever entertained the idea of having small bbq classes at your home with that 250 smoker? Probably be a lot of midwest people who can't go to Texas for classes would find your knowledge and experience with texas bbq helpful. I would love to hang out with you for a 4 or 8 hour class on a Saturday and just talk bbq and try to pick up some helpful info

  26. That's a nice pit Joe! The cool thing about a custom pit is that you can add or take away features for the way you like to cook. I opted for a trailered Moberg 250, set up the way I cook, back in 2020. I'm in SE Texas and have no problem getting enough smoke on my proteins, with the fully insulated firebox. Every pit cooks differently. Once you figure out how it acts, you can fine tune your methods. when you get it dialed in, it's all about fire management… & I love playing with fire !! Enjoy all your videos…..keep them coming !

  30. Primitive pits is down the road from where I live and I had a workhorse 1969 before I built my 250 gallon. I get a some smoke come out from around my doors, but I love how it cooks. One day I will own a Primitive. Great video.

  32. I would find a video on how you would approach cooking on a cheaper backyard offset, like an OKJ Highland super useful. From split size and fire management, and overall general set up. Truly enjoy learning from your content!!!

  34. When I use my damper, it makes smoke dirtier, or at least it looks like it.
    I can have a nice hot clean fire, but the smoker is little too hot, so I damper it off a bit, then smoke, get real concentrated looking coming out of stack.
    Is this normal?

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