Texas Smoke King - Benton Quest Lone Bull BBQ's Evidence - M&M BBQ Company Offset Smoker

Is the Texas Smoke King from M&M BBQ company all that it's promised to be? Explore the latest evidence from BentonQuest - Lone Bull BBQ with me as I contemplate that question.

Links to videos discussed:

Biscuit Test

Chicken Wings

Larger Cook

[LoneBullBBQ]

Thanks for covering my first few cooks on the Texas Smoke King. The main point I tried to make but probably not well enough is that the temp gauge is next to the stack. Assuming a constant temperature across the cooking area, the placement of the gauge shouldn't matter but that doesn't seem to be the case. Ideally there would be another gauge to show the temp on the fireside end of the smoker. As you mentioned, I concentrated on keeping a 250-275 on the brisket which means it was running hotter toward the firebox. How much? I couldn't tell, my Thermoworks Signals couldn't hold a charge so I couldn't use my ambient temp probes. I've fixed that issue and will be cooking another brisket this weekend using the Signals to see how the temperature is spread across the grates. Will post that video Tuesday evening. Cheers, Marc Benton (BentonQuest)

[crazymonkey]

How on earth did you find these videos? Interesting video and will be interesting to see if you are able to find more data for a follow up video. Regardless, always enjoy your videos.

[steve]

Maybe I've missed somthing along the way but why don't you just buy a Workhorse 1975?

[jsdtx]

I have been following BBQ smoker production for about 10 years and it is bold for M&M to try to get in the backyard market with a couple of 4-5K smokers. Sales have tapered off since the pandemic and the competition is pretty stiff. Workhorse gives you a lot of value for the money and they reduced prices recently. TMG, Mill Scale, and Shirley have some really nice options in that range. Big Phil's Blue Smoke line, as you know, undercuts all of these in price but not in performance. M&M has some incredible commercial offerings. I thought the Goldee's model had a lot of potential in getting some market share. The one thing that is tough in terms of competition is that the brands I mentioned are incredibly connected to the BBQ community through social media. With the Shirleys, you know the man who drives the delivery truck. You see Big Phil's work every week from Caddo Mills. JD from Workhorse is always working to improve his operation. It is a very competitive market.

[Torrieuxbbq]

9:30: you say you want everything to cook well. Well adjust to your cooker, you dont cook brisket and ribs the same way. Thats two totally different fires, and two different damper setup. That beeing said if you want to say “maximize” your cook/time with the pit, you need to accept that one or the other will be less than perfect. This is not a magical smoker.