I am talking with Sunny Moberg, founder of Moberg Smokers to learn why his pits are celebrated by some of the best Texas Barbecue restaurants and backyard BBQ enthusiasts alike around the world!
To find out what makes a Moberg Smoker special, I am heading to the Lone Star State for a deep dive into the secrets behind the Gotta Get Moberg movement. This episode is part of a new series I am doing called “Behind the Smokers” where I am going to the places & meeting the people responsible for making some of the worlds best barbecue products.
Clips from the Moberg IG and YT pages used with permission from Sunny Moberg.
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28 Comments
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awesome, not all pellet smokers are built the same, I would love the 90 gallon Moberg
Enjoyed following your Texas trip. Have you made a trip to Kansas City before? I think you'd enjoy it!! At the least it would make good content comparing your thoughts on KC vs Austin BBQ.
GREAT VIDEO!
It's a fire box on a bit of pipe
James smoke north is not mfg the Echo any longer? Are you still happy with it? How do you feel vs the moberg ?
I can smell it from here
My last bbq ( fell apart. I was having trouble finding fuel and went with a pellet grill. It does NOT taste the same!
Insulated fireboxes aren’t unique to just moberg….
I love my plug-in easy bake oven for trying out different flavor profiles or on days when life is busy, but nothing beats the flavor a good offset with proper fire management makes. Fire is absolutely alive and a good smoker emphasizes a clean smoke to your food.
Hey James, any data on the Ninja FlexFlame? We are creating an outdoor kitchen where my Big Joe series 2 will occupy it's own stationary counter and are considering either a built-in gas grill using low-pressure LP, or simply foregoing that expense and snagging something like a free-standing FlexFlame (I still occasionally use a pellet smoker for hassle-free chicken dishes and prefer the gas-grill for quick steaks, burgers, and dogs).
Thoughts?
You don't see half the TM Top 50 using Mobergs without realizing it's the cream of 1000 gal offsets. But Moberg's business model has become a new operators worst enemy. Anyone opening a new restaurant, or expanding their pit doesn't have 8 months to wait on a Moberg. I think Centax is about the same wait time currently. Course if you are already in the "Secret Circle" those wait times decrease quite a bit. 🙂
James, what bbq do you like/ use the most? Is it your offset smoker or the reverse flow true north smoker and why? Eventually I’d like to get a real stick burner but not sure what one to get.
I love Guns, but a Glock is cheaper than a staccato you can compete with both one for $650 the other for $4000. America needs to drop their prices they are to high.
I hear what you’re saying but a lot of really great barbecues has been cooked on thin 55 gallon drums for many years. Backyard barbecues are not looking for beautiful competition “Ferrari” type Bar-B-Que just keeping it real. 💯
That was great James! Did you place an order while you were there?
Great video. Very insightful. I bought a cheap Broil King Regal 500 offset to get into offset smoking and have very nearly given up on it as a craft. After watching this, my thoughts were correct that the thin walls and small firebox made temp management very difficult.
I have since found a company here in the UK, Leviathan Pits, that work on a similar ethos. Small batch builds, lots of care and attention. Looking forward to purchasing one of theirs soon
Uh sorry canada, never heard of Moberg. Centex is used at Goldies and other famous Texas bbq joints and is pretty much the best stick smoker crafters in the state.
Lots of B reel of the konnected joe, hope your not putting it in the same class as a easy bake oven or I’ll have to sell mine
Always been more partial to primitive pits or MM. just can’t get used to the NO smoke collector. Probably aesthetics but they look weird
Moberg’s are great but there are others that match up. Mill Scale and M&M were also considered when I bought an offset and I ended up getting the Mill Scale 94. Love it. I would have considered The Solution but it wasn’t out then.
I built my own 80 gallon offset with a compressor tank and a scotty Kerr wood furnace fire box.
It performs absolutely perfect.
$8500 for a 250 gallon smoker? hell, at that price i'll take two!!??
Did he ever state why he designed his stacks without a smoke collector? Always wondered that about Moburgs.
Doesn’t want to shame pellet users then proceeds to shame pellet users 😂. I have a pellet and just picked up a kettle. Flavor definitely isn’t there compared to the kettle, but pellet has been a great introduction and teacher for me to learn how to cook on.
Have young kids so can’t babysit a fire all day. Kettle is about my limit now 😅.
Appreciate the cooking tips and insights.
I just popped over to his website and the 90 gallon smokers are not even shown. So there was no price listed as there are with his other models. So that would be nice to see before giving them a call.
Moberg, has to be of Swedish heritage
Great interview. Thanks for the video.
Thank you for emphasizing that good BBQ is soul food, and you can taste the love and time it takes to create it. Thanks also for explaining that the smaller the pit, the bigger the challenges with fire management. Moberg addresses this challenge on the backyard pit by having a firebox that is as long as the cook chamber itself. This keeps the intensity of the fire inside the firebox and out of the cook chamber. Thank you for showcasing the people of BBQ who do things the right way, with heart and soul.