Is this the END of OFFSET SMOKERS? | Testing the SMOKE CAGE from Pitts & Spitts

I'm testing out a new smoking device from Pitts & Spitts that burns real wood right in their Maverick pellet grills. Does it work? Let's find out!

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[nordicwilly]

Nice video as usual. This idea is known as "pellet-assist" and has been around for a number of years. You can find a few of these types of builds on various BBQ forums and some YT videos. I fabricated two of them over the past 5 years and tried wood burning over top of firepot as well as to side of firepot. I've found the key is to let the chunk burn naturally without too much forced air from the pellet fan.

There is no need to keep adding wood chunks the entire cook. As many have shown, there are diminishing returns after 4-5 hours once the meats heats up. With ribs, I only add chunks until I wrap around the 3 hour point.

Keep up the great work!

[dannyparker]

Bought a smoke cage to add to my Maverick 2000. I started with a full cage of Post Oak chunks, then added 2 chunks every 45 minutes. This brisket is amazing with better bark and smoke flavor that is exactly like an offset. Get one, it really makes a huge difference!

[googanbbq]

I think this is a great option for extra smoke flavor however, if you need to add wood chunks every 20-30 minutes, it defeats the convenience of a pellet smoker. I have a Pitts & Spitts offset smoker and only have to add a split every 45 minutes to an hour so in this case, the offset is more convenient 😂 If they come up with an automated chute, that would be a game changer.

[davidmaron]

I have the Maverick 1250 and picked up this smoke cage several months back. I find that it does make a noticeable difference in the test of the food. I have an older (2018) Maverick and I have to completely remove the large bottom rack in order to "safely" add wood chucks to the chute. I could spend more $$ and get the modular rack system they have out now and get more usable space for my cooks. The system I found that works best for me is to load up the basket with whatever type of wood, and add several chunks every 30-40 mins for the first two or three hours. I find that after 3 hour mark, the food is not getting more smoke flavor, and I'm adding more time to the total cook because I keep having to open up the lid.
You also have to use a good brand of pellets in your hooper. The combination will give you great results!
I did see LSG pellet grill and noticed they now have a large cabinet style one as well. It's just as expensive if not more than the off set ones, but I guess if you are looking for convenience, that's the way to go. I be interested to see a comparison video b/t Pitts and Spitts and LSG pellet grills. The LSG also sell their proprietary wood chips to be used exclusively for their pellet grills. Everything I've seen on the net about the LSG is above par and highly rated. In the end, how much of a difference does it make all depends on the end user.
Thank you and great video!

[zoomzoomzoom]

I’ve been going back and forth trying to get clean smoke out of my electric non pellet vertical smoker for the last 3 years. Pellets seem to be cleaner than chunks but as soon as they turn black they start to produce a bitter taste the same as the chunks. I have a cage like tub for the chunks above the burner so what i am thinking is trying to ignite the chunks on the non burner/water pan side similar to the P&S cage and add a chunk every 40 minutes while the burner side is empty but still on to maintain heat. This way will be more like an offset to produce clean smoke and won’t produce the smolder smoke that is bitter. Thanks for all your videos and this new idea!

[razorex]

I have the camp chef woodwind pro. Coming from strict offset cooking I love being able to add hardwood. Seems a bit easier adding wood to the camp chef than the p & s. 🤷‍♂️

[SainiBadwalUSA]

I have Oklahoma joe pallet grill and I just added DIY cold smoke maker that uses pallets and the cost is under $25. Will upload video in week or so. It uses very little pallets to make a lot of smoke and it hangs out side of the pallet grill.

[johnmore]

brisket looked great! good for ppl who want to transition to offset smokers from a pellet. i’d personally cut and seperate the brisket closer to the flat though.

[jamesganther]

The Maverick 1250 is on my shortlist for purchase; I am eager to try it out with the Smoke Cage. One thought on adding chunks every 30 - 45 minutes: Meat only effectively absorbs smoke flavor until around 140 degrees. After that, its ability to absorb smoke degrades and disappears completely at 158 or so. So I would stop feeding the Smoke Cage after I see an internal temperature of 140 and let what's left just burn through. After that, the chunks just make your backyard smell good and tempt the neighbors! On my BGEs, I usually get up to 140 in less that 3 hours, so the chunk-tending duties should be minor.

[bruno]

Missed a great opportunity to add a discount code for Pitts & Spitts. If they sponsor the video, they should include a code at the end. Great job on the brisket.

[rickf.]

Natural organic Canadian snow, "Mmmm, tastes like maple syrup and hockey!" That was great! If it isn't there already, it's just a matter of time before Aaron Franklin has a picture of you on his wall!

[hakanduranl]

Hey there bro I cook on offsett for many years .. Follow you from the Netherlands and learn a lot from you I thank you for that... I have one tip it works for me en it gives more burning time with the same amount of wood and temp control what creates more sophisticated smoke taste .. Close the space between the burning chamber and smoker with an extended box from thick metal with holes on it from really small holes to bigger holes to the back ... this create better airflow tru the smoker and blocks the radiant heat .. Another tip is putting dry beef boullion powder in your rub gives you maybe that taste what you looking for...

[lowdownone]

This is in response to compete with the Camp Chef Woodwind Pro, which I happen to own. The CCWP has the wood box as a slide out in the front of the grill. You don’t have to open the cooker to add wood.

[brandonreeh]

Smoke trails bbq I did your 4hr 2hr 10hr brisket method on the pitboss pellet grille it came out perfect.

[ronanderson]

So I own a P&S 1250 with the smoke cage., a Stumps Gravity Feed GF 223, and a PBC cooker. Each have their strengths. However I would argue that despite having to add chunks every 39 min to the P&S, the consistency and ease of the fire management cannot be beat.

[scottspurgeon]

I just did my first cook tonight on my all stainless Maverick 2000 with the smoke cage, , , , All I can say is WOW! I used Lumberjack 100% hickory and 100% cherry pellets mixed. I loaded the smoke cage with Pecan and Cherry chunks from Fruita wood in Colorado. I cooked 2 slabs of spare ribs, and they may have been the best ribs I've ever smoked. I added a couple of chunks every 30--45 min. I had consistent blue smoke the entire cook. Temps were consistently 249-251 (set to 250). The ribs had a bright red smoke ring and were extremely smoky. The cook smelled like an offset and the results were as good, probably better than my go to BBQ spot that uses large lang smokers. I wish I could post a

[stevesnelgrooes]

I use a a-mazing smoking tube or tray with my pellet smoker, works great with great smoke taste

[digitalayon]

This isn't bad. I am designing a newer type of hybrid with a hopper going into a offset firebox with a cage on top of the burn pot. Should be done by late spring. Will do a video once its done. Doing it with a 3/8 thick steel. However what I have found with pellet matching the flavor revolves around the air and the way it moves. My GMG required me to get an above level grate for brisket to go as that is where the air goes downward after hitting the top and the downdraft addresses the temp. Is it the end? Hardly! There is still something about running an offset where you don't need to plug anything in or address parts going out over time.

[jeffficht]

Been doing something like this for a while on my Yoder smoker. Found a rack I can put wood on and use it.

[andrewsbbq]

Woodwind Pro smoke box is a much better system. And correct me if in wrong but the drip tray directs grease and dripping to this smoke cage feed chute?

I think it's good people are starting to innovate, but this retrofit can stay on the shelf.

Also, not questioning P&S quality, just this product is a non-starter