the world is a crazy place you got to be on the lookout for bias and nobody likes to be lied to so I'm just going to come out and say it today we're doing the most biased Barbecue Pit review on YouTube let's get into it [Music] hey guys welcome to Mt scientist barbecue I'm Jeremy OD and I have done a lot of pit reviews over the years on this channel I've reviewed offset smoke ERS I've reviewed pet grills I've reviewed cabinet smokers I've reviewed gravity fed Smokers 500g trailer pits th000 gon offset smokers lots and lots of barbecue equipment I've used over the years and I think that's given me some insight into what works well and what doesn't work well but today we're reviewing the solution Offset Smoker this is my Design This is my smoker I'm the one who sells it and there's no way for me to be unbiased and it's doing a disservice to you if I pretend that this is unbiased so I'm going to shoot straight with you and be honest about it there's no way for me to be completely objective about it so I'm going to tell you the Good the Bad and the Ugly as I see it and hopefully with that information you can make a decision that's right for you for what is hopefully a lifetime smoker one that you can use for the rest of your life and hopefully even pass down to your children now this isn't the perfect smoker for everybody it's not going to fit everybody's needs it's not going to fit within everybody's budget but I think it makes a lot of sense for a lot of people when I designed this I wanted to create something that was more attainable than some of the really expensive smokers out there but perform better than the less expensive smokers and we're going to go through all those elements but before we jump into it I'm going to go back to my chemistry teaching days I'm going to pull out the Whiteboard we're going to go over some key details in smoker design and important facts that you need to know when making the decision about what smoker is right for you if it's the solution all for it we can make them in 7 days and ship them out to you in a few days after that if not then hopefully this gives you some information that can help you make the right choice for you whether it's a pellet grill whether it's an offset whether it's a trailer pit whether it's a web or Kettle whatever is right for you is the right answer I'm not here to tell you what you should do I'm just telling you my thought process behind designing this pit the way it is takes me back man back in my day now when it comes to teaching I wasn't the best I wasn't the worst but I did try really hard and we're going to start off first today with a graph this is going to be very important when you decide what smoker is going to be right for you but it's also very important in all kinds of other things it's uh something I think I taught all of my students it is called the Dunning Krueger effect let's take a look at this graph this is the Dunning Krueger effect if you've never heard of it it will explain a lot of things that you've kind of known intuitively for a long time but have never been able to quite put your finger on it okay so on this side up and down the Y AIS we have confidence how confident somebody is about their ability and then this x- axis this horizontal line is how competent they are how good they are at a thing so say if we were talking about golf it's how confident you are in your golfing ability versus how good you actually are at golf and this applies to basically anything this is just a description of a cognitive bias wherein people tend to overestimate their ability on the low end so let me give you a barbecue example of how this works I remember I got a smoker I cooked some Johnny trig ribs for a Super Bowl party and my friend Blake who's an awesome guy but doesn't really know anything about cooking this is not bad no more for you Blake you're cut off told me that they were the best ribs he ever had and I was like I got this barbecue thing figured out first try there's I mean there's there's nothing else to learn I got it mastered I was right here this is the peak of ignorance I thought thought that I was so freaking good at barbecue I could never improve and then I quickly learned by having people's food who are actually great at barbecue in Central Texas that I don't know anything and I quickly moved to the very bottom of this curve right this is the valley of Despair where you're like oh no and then eventually with practice and with gaining more knowledge you increase both your ability and your confidence in your ability so that hopefully you're somewhere on the right side of this curve now I can't tell you that I'm over here it's something for you to decide but this phenomenon is something that is a useful lens through which to view opinions especially on the internet because ignorance and confidence often go hand inand just be careful about Whose advice you're taking in these opinions on the internet some people are going to give you terrible advice some people are going to give you great advice and the tricky part is they're going to be equally confident and it's up to you to determine whether the person giving you advice really knows what they're talking about or they have no idea because the person over here at this peak they got it all figured out they know exactly what you have to do and they'll be sure to tell you but these people are the kind of people who get out of the shower to go pee don't trust their advice okay the people over here they might give you some more nuances and well this is what I do but you could also make it work this way this way or this way ultimately sorry Erica could kicked the camera I I don't know if she thought I was talking about her or what but no anyway this is just important so there a lot of opinions out there and often times they conflict one of the reasons they conflict is this I'm not telling you I live on this end of the curve I would like to think I'm somewhere on the right end at least I know what I don't know and there are plenty of things I don't know but the things that I've learned through experience through studying through uh scientific background I'm happy to share with you I don't have a restaurant to protect I don't have any secrets and I'm happy to share all of those with you so if you understand this then you have a frame through which you can view advice that people give you on the internet and this is one of the reasons why advice conflicts so often now that I've erased this graph I realized there's one more thing I had to say about it some people only spend a brief time on the peak of ignorance as it's sometimes called and other people spend most of their lives there and the reason why is because for the people who remain there they can't improve because they can't accurately evaluate their ability so if they do it and they think oh I'm just the greatest person who's ever done this I could compete with Michael Jordan in basketball or pH the blank thing that they think that they're awesome at the reason they can't improve is because they can't accurately evaluate their ability if they could they would realize oh I need to fix this this and this and then they would work on those things and eventually they're like oh there's all kinds of stuff I don't know and all kinds of things I could work on and all kinds of things I could improve but they don't do that because they don't have an accurate view of how good they are other people they might get to that Peak and think yeah I got it all figured out and then slowly they're like I don't understand understand that and this guy is definitely way better but I don't know why and they're going to figure it out so I'm not saying you should uh start every conversation with uh people explaining the Dunning Krueger effect I think my audience is actually very smart which is why I'm sharing this with you if I thought you guys were dumb then probably wouldn't be a good idea to do this but I guess we'll see in the comments let me know what you think but I'm telling you guys because I want you to be able to better evaluate what people are saying so just as an example one time I went to the ly and Louis Barbie class in Austin phenomenal class if you guys ever get a chance definitely go check that out on the way there though my Uber driver was like oh what brings you to town I said I'm here for a barbecue class and he proceeded to tell me that none of the restaurants in Austin actually make good barbecue it's not very good and he actually makes phenomenal barbecue at home and he proceeded to tell me that all you need is a PK Grill two wood chunks and lump charcoal and that is the perfect way to cook brisket you put some charcoal on either end you put one Chunk on one end one Chunk on the other end leave it for 12 hours don't trim it and you're going to make way better barbecue than you can get at any of those Texas barbecue restaurants that's an example of the Dunning Krueger effect when it comes to advice about building pits a lot of times people are fresh into the hobby they're like oh yeah you got to do this this and this and this and they're probably living over here somewhere and they just don't know it yet doesn't mean that they have any kind of malicious intent it just means that they're probably giving you what they think is very good advice which may be bad advice so if you guys think that my advice on barbecue is over here totally fine I'm not offended but I want you to evaluate all the advice and all the dicta you're getting from people critically including me so if I say something that doesn't really make sense then yeah you should probably look into it and be like no this guy is totally wrong or you know what I think he's right about this but ultimately you have to decide because you're the one who's going to have to be happy with your purchase because buying a smoker isn't cheap and you want to have that feeling like okay I got what I paid for I'm totally satisfied with this purchase it does what it says it's supposed to do and I feel good about it so next up we want to look at a graph about smoker size and then we're going to do some more on a little bit of air flow and other kind of design philosophy that went into producing the solution offset so let's talk about this graph really briefly and why these two lines were important in my design of the solution so we have two lines the red line is efficiency the green line is temperature control and this axis down here is size so the bigger the smoker gets the more inefficient it becomes that means you have to use more wood to achieve your desired temperature but also the bigger the smoker gets the more temperature control you have so that you can throw a log on a thousand gallon pit and you don't see a 100 degree Spike whereas if you took a log and put it on a thin sheet metal smoker that you get from a big box retailer you might see a 100° Spike or even more so what I tried to do with the solution is find the balance you notice that these two lines cross now granted there's no scale but we know that these are the general Trends so there has to be some kind of sweet spot in the Middle where we can get reasonable efficiency but also good temperature control and so that's why I chose a 24in diameter for both the Firebox and the cook chamber in the solution because that greater diameter really makes a big difference one of the biggest changes you'll see in backyard pits is a smoker from 20 in in diameter to 24 in in diameter that difference might seem small but it has huge effects on how that smoker cooks and the quality of food that you can make on that pit so no matter what smoker you buy I would definitely encourage you to go with a 24in diameter smoker rather than 20 I think you're going to be much happier with results and you're going to have an easy e your time running the fire and maintaining your temperatures I know what you're thinking this guy can't draw and you would be right but I'll have you know this is some of my best work I even enlisted my wife to help me draw parts of this because she's a lot better than I am so we're going to just talk about air flow and the easiest way to kind of demonstrate my thought process is by using a visual like this so here we have the fire here we have the cook chamber we have the collector and the stack we have the basic parts of an offset smoker and what you often get is a fire here now if this Firebox well you always get a fire here so I don't know what I'm saying one of the issues let's start with the Firebox is if the Firebox is too small then you end up losing a lot of the cooking chamber because you're Building A Fire that's meant to heat the whole cook chamber but if that Firebox is small those gases don't have an opportunity to expand and cool before they start interacting with the food here and so what you can get is hot gases coming out here and they will kind of nuke the food on the right half of the cook chamber so in order to avoid that what I did is developed a scoop so you may call it a baffle you may call it a scoop in the uh Discord from patreon we have like a baffle War some people absolutely despise them some people like to get under other people's skin by saying that they're great ultimately that's the decision you need to make but okay this is 2D of course but the scoop is essentially placed here next to the Firebox this does two things it blocks radiant heat and radiant heat you can think of as light waves so if you block it then you're not going to get the underside of the meat burnt because a lot of times what you can do is you might have a temperature probe there and it might be reading what you perceive is barbecue weather I might say 270 but it burns and the reason it burns is because there's a lot of radiant heat that you're not accounting for so this eliminates radiant heat and redirects the air flow so the convective heat goes up and around and over your food protecting it in what you might call something like a heat Shadow it's a madeup term but let's talk about the air flow here oh this is green this is the wrong color the hot gases come out and because these gases are hot they're less dense less dense means they're going to rise to the top of the chamber and instead of being pulled toward the middle by the stack and you get a hot spot in the middle of the chamber all the way to the Firebox what we do is we make the hot spot very very small so only the first C couple inches of great or the hot spot because these gases go up and over let's make this like this as these gases go up and over your food as they cool they begin to sink back down in the chamber so the gases that actually interact with your food that are on the grate have actually cooled from the extremely high temperatures that they were right here and another important note is that temperature and heat are not the same thing the gases in your smoker might be 275° you could put your hand in there pull it right out you'll be fine but a Boiling Pot of water is only 212° you put your hand in there you pull it out not a great idea as a matter of fact I would highly recommend that you do not do that because that Boiling Pot of water transfers a lot more heat than the 275° air that's inside the cook chamber of your smoker so what what we want is to create barbecue weather on as much of this grate as possible and there are some holes in here that allow just a little bit of these hot gases to go underneath the grate so you get balanced air flow and you don't have the underside getting kind of undercooked and the other thing is we don't want a dead spot right next to the Firebox because if this were just a solid plate we'd get something of a dead spot and so what you end up getting is for 90% of the great you get even cooking now the reason I thought of doing this scoop design was because in big offset smokers like a th000 gallon or a 500 gallon pit a lot of times you know the first door or half of the first door is going to be too hot you got a big hot spot but those gases eventually rise to the top of the chamber they move over toward the stack and gradually they begin to cool and drop down and you get great topside heat and you render fat beautifully on briskets and it's awesome and with a SM ER that big you can afford to lose a couple feet of space it's not the end of the world but on a backyard pit if you lose 2 feet of space that means that half or maybe even more than half of that smoker is unusable and I thought how can we speed up this process and allow those gases to go directly to the top of the chamber hit the top begin to cool and then interact with the meat as they cool and start to move down as they move across the chamber if we put a metal plate in there so we tried that and then we found we got a little bit of a cold spot right next to the Firebox kind of counterintuitive so I thought well how do we balance it out how do we even out these temps so we put some holes in the scoop that I'll show you in just one second in order to get a little bit of that heat through so that we have even cooking from one end of the grate all the way to the other now why did I tell you that temperature and heat are not the same thing temperature is the measure of the average kinetic energy of the particles of a substance whereas heat is the total amount of energy so if you fill the smoker with probes you might get various different temperatures But ultimately what we're after is evenness of heat evenness of energy transfer and that's why I prefer a biscuit test to just putting thermometers all over the gra because the biscuits will show the cumulative effect of all the heat that's been absorbed by that biscuit in that place during the course of the cook and so we're going to roll a biscuit test we've done a bunch of biscuit tests on the solution we're going to roll some footage of a biscuit test that we did I don't know several months ago so you guys can get a sense of how evenly this thing Cooks I'm not saying it's perfectly even I would never claim that but I am saying that it's 100% barbecue weather beyond the scoop so anywhere beyond the scoop you can cook great barbecue so here next to the fire we have facing the fire we have just a slight darker Edge but this is not burnt you can see the underside not burnt then if you go to the opposite end here again it's not as dark but still not burnt and all the way through essentially what we have is barbecue weather from here all the way to the stack if you put something right next to the scoop you might get a little bit of extra heat but essentially 90% of the grap you can use to cook briskets pork ribs beef ribs pulled pork whatever you want and it's going to be protected let me grab one from all the way over here we compare this to one that's right next to the Firebox they're about equivalently done this Edge is a little bit darker but not burned and so what this shows is that we can use 90% of this cooking rate for low and slow barbecue weather things aren't going to burn you're going to be protected from that radiant direct heat and all of this is going to be usable cooking grape which is why we use the scoop in the first place because this is exactly what we were attempting to accomplish by having just a very simple solution which is where this got its name to the problem of direct heat in small backyard offsets as much as I liked taking a stroll down memory lane feeling like a teacher again let's get this whiteboard out of here and get back to barbecue and let's take a look at this pit I'll give you guys my honest thoughts obviously they can't be unbiased but they will be my honest thoughts and then ultimately you have to make the decision about whether or not this pit makes sense for you let's give you the details and then hopefully you're armed with enough information to adequately make that choice you go to the website madscientist bbq.com and check out the solution page and see all the details let me sum it up for you really briefly quarter-inch thick Steel made completely in the United States of America it's $24.99 that's $2,499 we can build one in 7 days and have it to you about 5 days after that so let's take a look at the pit all right let's start by taking a look at this scoop right here this is made to fit in the bottom of the cook chamber I would be where the fire is so these gases have to come up and over the scoop before they could have a chance to interact with your food but there's some little holes right here so you get just a small fraction of those hot gases that can go through the scoop so you don't get a cold spot right next to it and actually the hottest part on this cooker is next to the stack because that's when those hot gases that have been up at the top of the chamber get pulled down but the difference is they're so far separated from the fire that they've had a lot of opportunity to cool so that no part of the grap gets too hot to cook with then the other cool thing about this is that it's movable now one of the things that got me thinking about a scoop is I did a giveaway with a thg smoker and that pit had a scoop on the Firebox and it was really really cool you could put meat on the entire grate the downside was that right next to the Firebox you had a cold spot it was kind of a dead zone so you still couldn't really use the first door not because it was too hot but because it wasn't hot enough and so we included these little holes so that we balance it just right and you protect your food without waiting forever and ever and ever for it to cook the other benefit of this versus what was in that thousand gon smoker is that this is mobile so if you really want to even it out for the entire gr say you're doing a Max Capacity cook of like four briskets you can put this all the way next to the Firebox so you have as much great space as possible say you want the temperature on the great to be as even as you possibly can you might move it say 3 in away so that you get lots of air volume into the cook chamber and it kind of fills up the air with heat all the way down to the great level so that you have really even cooking but you're only losing say 3 in of Great Space rather than 12 or 18 in of great space and if you have it all the way next to the Firebox you're losing even a little bit less than that so that's the thinking behind the scoop it is a simple solution to a very big problem in the offset barbecue world that's one of the reasons why the smoker called the solution the other is that it's a solution to the issue of getting a small backyard pit to have the same airflow pattern as a big pit like a 500 or a th gallon smoker because anybody who's cooked on those will tell you oh these are way easier to cook on than a backyard pit so if you have an Oklahoma Joe and you can make great food cooking on a th gallon pit is a piece of cake and what I wanted is to try to recreate that ease of use in a backyard size so let's start at the Firebox we'll move over to the sack and we're going to go through the details of the smoker how it's set up and then we're going to do some thermal imagery so you can see the effect that this scoop has on the inside of that smoke so you don't just have to take my word for it that the heat distribution is different you can actually visually see it with empirical data and one of those ways to find people who are on the uh peak of ignorance in that Dunning Krueger effect graph is they'll say things like the data is clear no my friend the data are clear all right here let's talk about this Firebox so first this smoker has probably a thousand hours of use on it I use it all the time I apologize it's dirty maybe I should have cleaned it up but I know I'm going to use it again right away so we're just going to have to deal with it the beauty of this thing being made out of quarin thick steel is if you see a little touch of rust here or there a quick spray of oil and then building a fire in it takes care of all those issues now this Firebox is 24 in in diameter and you might think okay 20 24 not a huge difference well the volume of the Firebox makes a huge difference that I think so too I guess but the volume of the Firebox makes a huge difference because the the volume is PK r^ 2 * the length of that cylinder because it's essentially a cylinder and as you increase the radius you know the pi r squared that squared number that's the radius so as you increase the radius the volume increases by the square of that number so it has a huge effect bigger than you might think just intuitively so 24 4 in it's 20 in long that's a large volume which means it's easy to manipulate the fire move logs around all that stuff but maybe even more importantly it allows those gases to expand and begin to cool which brings me to my second point this Firebox is uninsulated now you might think oh well an insulated Firebox it's definitely an upgrade and people talk about it as if it's going to be the greatest thing that ever happened to their backyard barbecue but for most people it's actually a big downgrade you spend more to have more trouble with your fire the reason is it's so efficient that you can't build a big enough fire for it to be easily self- sustaining so your fire is fluctuating between it's like 300° in the cook chamber then your fire is dead because you're barely letting it keep going so with this you can build a regular healthy fire and maintain normal cooking temperatures inside that cook chamber because I want some of this heat to bleed off because if I maintained all the heat kept it all bottled up and it first kind of makes its debut in the cook chamber and begins to cool that means you're going to have raging hot gases entering the cook chamber interacting with your food and that's a recipe for burnt food rather than great barbecue because an engineer's approach to a smoker is going to be very different from a pit Master's approach because efficiency isn't everything like in that graph that I showed you I wanted a good balance between efficiency and temperature control having a 24-in diameter Firebox that's uninsulated for this backyard pit allows me to kind of meet at that intersection so we have great temperature control but also reasonable efficiency so that we're not going through tons and tons of wood the other benefit of a 24in diameter Firebox is if you have regularized backyard smoker splits like this they fit inside easily so you can build your fire no problem you're lift it off of the bottom just enough so that oxygen can get in there it'll easily burst into open flame it wants to work with you instead of against you now if you can find appropriately sized splits piece of cake this will be an incredibly easy smoker to run if you've been cooking on a sheet metal smoker from a big hardware store you're going to think this is the greatest thing that's ever happened to your barbecue because it got so much easier but one of the things I wanted to make sure to do is make this Firebox big enough so that if you have big splits like you would use in a 500 or th000 gallon offset like this you can still use them they're going to be slightly higher off of the bottom but at this point if you have a coal bed in there it should be lifted up enough that it will burn in Open Flame and uh we can probably demonstrate that for you a little bit later so big splits or appropriately sized splits either one it will run through because there's enough draw from the stack that we'll talk about later the Firebox is a big enough volume and we've redirected the air flow to go up and over the food that you're cooking you can use even imperfect size splits to make perfect barbecue last feature of the Firebox is we have these notches here so that you can leave this in place you don't have to worry about the door swinging open or swinging en closed you can leave it in any of these various notches depending on how much oxygen you want to get to your fire in order to maintain both the temperature that you want in the cook chamber as well as the kind of smoke flavor that you want so if you want very clean smoke maximum air flow if you want a little bit richer smoke flavor you dial down the air flow into the fire because the Firebox door essentially is how I want the fire to run what kind of smoke but the stack on the other end does two things and we'll get to those when we make our way to the opposite end of the smoker let's move on to the Cook chamber all right we're on to the Cook chamber now this thing has been used a lot if you order one it's going to be fresh raw metal so don't worry about that but this is a 24 in diameter cook chamber and that diameter is important because we want the air to move slowly through the smoker okay we want good pull from the stack but during the cook chamber portion of the air movement we want it to move slowly if you have a narrow cook chamber the air is going to move more quickly and it's going to be a harsher cooking environment than if you have a bigger diameter cook chamber and the air can still move the same volume out of the stack and move more slowly throughout the cook chamber because slow gentle turbulent air is kind of what we want for bark formation and uh ultimately great barbecue weather then we have these two grates and this cook chamber is 4 in Long now there are some other smokers where the cook chamber is 48 in long but I would challenge you to find out exactly how much of that space is usable using the scoop we can use almost the entirety of this cook chamber to cook ribs brisket chicken whatever you want whereas in some of those other smokers you're going to lose 8 10 maybe even up to 18 Ines of hot spot before you find good barbecue weather on the far end of the chamber with this almost the entirety of the grate is usable for whatever you're trying to cook next up we have this flange right here it's going to seal well you're not going to be losing tons of smoke and one myth I wanted to spell is seeing smoke leak from your cook chamber might be disconcerting it probably represents .1% of the total volume of air that's moving through the smoker so it doesn't affect your cooking unless you got a big hole or something like that but you just don't like to see it so we included these for good fitment of the door and we kind of wanted to keep all the smoke in and uh when you get a brand new unit you might see a little bit of smoke leaking at first but as you use it more there's going to be kind of like a little bit of a buildup and eventually that should stop then we have these hinges they're very simple but the beauty of having simple hinges is that nothing can really go wrong these are going to last for a long time and they would be extremely easy to repair if anything should ever happen to them but I don't foresee that unless you're just throwing the door open as hard as you can now we have this thermometer we went with a tell true thermometer kind of the gold standard in temperature measurement and the reason I wanted to use that is is because when you hear these people talk about temperatures in Central Texas barbecue or like Aaron Franklin says we're cooking at 275 he's basing that on the reading that he's getting from a tellr if you're using a digital probe you're going to get a higher reading than what you're getting with your tellr if my experience is any indication so I wanted people to have a good correlation between the temperature that they might hear somebody say at a central Texas barbecue restaurant like 275 at Franklin Barbecue they would have the same kind of equipment to measure the temperature here so they can have a good cooking environment and then we have placement the reason we have it placed at the end is because this is really where the hottest temperatures are right here at the end so this is going to be the high temperature so if you're reading 275 here the rest of the grate should be 275 or maybe a little below regardless you're not going to have 275 here and you know 350 in the middle of the chamber that's not something that can happen that's why we had one thermometer and then we have this collector right here because we want the gases to flow very easily to the stack the stack is big enough and tall enough that we can move a lot of air flow through this pit this one can really really pull air cuz my thought is always this you want more air flow than you need so you can always dial it back with this damper so if I'm getting more air flow than I need oh we'll cut it down by half until you have just the right environment inside the cook chamber most of the time I'm running this with the damper about 70% closed if you need more air flow get more air flow right open the damper back up so on a windy day for other pits that might just be a huge struggle with this open the damper up more and you're still going to be able to draw air through the smoker and you shouldn't run into any issues lastly we have this little flap right here so you can include temperature probes if you have wired probes that you want to put in there and we kind of put all the basics together now this smoker might not be the right call for everybody if you need a bigger smoker if you need a more elaborate smoker if you need any of a ious number of different things that you might want in your offset this might not be the choice for you what I attempted to create here was something that is maximally functional I didn't want to waste any money on aesthetic choices or things to make it look beautiful or anything like that what I wanted is every dollar spent on this thing to be functional because your money is hard-earned and I don't want anybody to buy any of this and think I don't know why they put that on there that's stupid that's a waste of money I wanted to make it as affordable for as many people as possible while still maintaining the standard of cooking that I want for something that has my name on it one other note this stack is removable so if you need to take this off and store it under something that should be fairly easy all you need is a wrench and you're good to go at this point I've done a whole lot of talking and now I want to do some showing so we're going to build a fire in this thing and then show you the heat distribution with that infrared camera with the scoop and without the scoop we're going to start without the scoop so you can see how the Heat's distributed especially in the cook chamber and then we're going to put the scoop in and you guys can see the difference so you don't have to take my word for it or you don't have to just think about it theoretically you can actually see visually what's happening and at that point I'll give you my final thoughts and uh I hope you guys have been enjoying my very biased review now for the last part I have this infrared camera and we're going to show you this smoker running at 275° as you guys can see right here we're going to do that with and without the scoop first I'm going to show you without the scoop we're going to see how the Heat's distributed there and then we're going to put the scoop in and repeat the same process so you guys can get a good sense of how the scoop changes the flow of air and heat throughout the smoker's cook chamber all right so here's no scoop we have 245 248 something like that on the right side of the chamber and then as we move in we're going to see a steady decline in temperatures so here 230 235 As you move to the middle 220 or so as you move to the far end it's going to keep dropping so 205 210 something like that and then right there at the end that's a little low wait for it to come back up we're looking at probably 190 195 something like that at the very end so a steady gradient of temperature [Music] all right we're going to give it a couple minutes to equilibrate probably 5 10 minutes and we're going to repeat the process with a scoop in all right now with the scoop you can see the hot part is even hotter with the scoop but then an immediate drop in temperature so once you pass the scoop we're looking at 210 215 in the middle of the chamber 205 or so and at the far end 198 so what we have is very hot on the Firebox side of the scoop and then the rest of the grate is usable barbecue weather so they're 222 215 right there so in comparison with the scoop we have about 20° of difference from the right side to the left side without the scoop we have about 50 Dees of difference from the right side to the left side and keep in mind these are temperatures that we're talking about rather than heat because heat is going to be a function of the temperature and the air flow so this allows us to achieve even cooking on the entirety of the grate that's on the stack side of that scoop all right that is the most biased review you're going to find for an Offset Smoker on YouTube there's no other way for it to be so if you guys are interested you can go to my website madscientist bbq.com or check out the link in the description check out the website and see if this makes sense for you if it doesn't no hard feelings there are lots of great pits out there I just don't think that there's anything of this value and this performance and uh we can build them really fast 7 days to build it sometimes even even a little bit faster than that and then we ship it to you and I think we are very competitive in in terms of shipping price and I don't think anybody is even close to us in terms of lead times so good luck to you and all of your future barbecue Cooks if the solution is part of that even better I think you're really going to enjoy it but Link in the description or go to my website madscientist bbq.com good luck to you guys and I'll see you next time [Music] oh [Music] [Applause] [Music]