OFFSET SMOKER FIRE MANAGEMENT FOR BEGINNERS | How To Burn A Clean Fire | Fatty's Feasts
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- čas přidán 16. 06. 2024
- The most important thing when it comes to cooking DELICIOUS barbeque every time, is burning a clean fire. You can use the best woods, the best rubs, the best binders, etc, but nothing will taste good if you can't burn a consistent, clean fire. Fire management was something that stressed me out when I first started backyard barbeque. I seemed to always have trouble keeping the wood lit and getting consistent airflow. However, over the last few years, I've figured a thing or two out that has helped me become a better pit master, that I want to share with you all in this video. My hope is I can help you solve some of the problems you may have with your smoker. I also want to hear from anyone who has tips or tricks they want to share. Be sure to drop your thoughts in the comments! Thanks for watching!
Here are the links to other videos mentioned in this one:
Best Wood Choices: • THE BEST WOOD FOR OFFE...
How To Extend Your Stack: • GET BETTER TEMPS ON YO...
My First Ever Brisket Cook: • WE BOUGHT A SMOKER | P...
Scroll to the bottom to see the product links mentioned in this video!
Chapters:
00:00 Intro
01:18 How To Store Your Wood
03:34 Determining Wood Size
05:00 Getting Your Wood To Proper Size
07:21 Do You Need Modifications?
10:55 How To Build A Fire
16:00 Tools You Should Purchase
16:56 Getting The Smoker To Temp
18:04 How To Use Dampers
19:24 Where To Place Temp Probes
20:11 How To Deal With Temp Spikes
20:52 How To Add Wood
22:02 How To Handle Wood That Won't Burn
23:02 Should You Use A Water Pan?
23:29 Will A Dirty Fire Ruin Your Food?
25:53 When To Add Wood To Avoid Temp Spikes
28:32 How Open Should The Firebox Door Be?
29:01 How To Adjust Your Fire For Better Burning
29:26 Final Thoughts
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Here are the links to the products mentioned in this video!
Wood Splitter: amzn.to/3rSG3z4
Saw: amzn.to/3vgKl5u
Tarp: amzn.to/3zSwx3G
Moisture Meter: amzn.to/3zWJTMd
Fire Poker: amzn.to/3uFNTwe
Tongs: amzn.to/3beCT33
Charcoal Chimney: amzn.to/3tMu3QJ OR amzn.to/3Dj1kX8
Grill Gasket: amzn.to/32aqk0Y
Heat Silicone: amzn.to/3mIurL3
Heat Resistant Gloves: www.grillaholics.com/products... OR amzn.to/32645cy
Monitoring Thermometer: www.thermoworks.com/smokex4/
Other Less Expensive Option: www.grillaholics.com/products...
Here are the links to some other products I recommend and / or use in my Smoker videos:
Aprons:
- amzn.to/3tmdzie
- amzn.to/3Jx2b8P
- amzn.to/3IkrQ3j
Butcher Paper: amzn.to/3tMRlGe
18 Inch Foil: amzn.to/36TnmU8
Cuisinart Knives: amzn.to/3DiRG6V
Boning Knife: amzn.to/36Vs0Ro
Slicing Knife: amzn.to/36Ggg5z
Water Pans: amzn.to/3wMtbNW OR amzn.to/3JPOH8t
Grill Mats:
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Brushes For Cleaning:
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Here are the links to my camera / audio equipment:
GoPro Hero8: amzn.to/3IOLcO0
Rhode VideoMicro: amzn.to/3wMBIQX
Zoom Recorder: amzn.to/35jEOke
Rhode Lavalier Mic: amzn.to/3JTozcA
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Camera Stand: amzn.to/3wKoHHE - Jak na to + styl
Here are the links to other videos mentioned in this one:
Best Wood Choices: czcams.com/video/rpaCFw3QvmY/video.html
How To Extend Your Stack: czcams.com/video/qMCBjzdNWXU/video.html
My First Ever Brisket Cook: czcams.com/video/zmUmBZ9EDog/video.html
Do you have any tips or tricks for beginners that I didn't mention in the video? Let us know below!
@@user-om2tm4fm7x I think my first question is what type of smoker are you using? It doesn't sound like it's an offset if you're using chips.
@@user-om2tm4fm7x Ok I understand now. If it's a very cheap offset, it would be tough to use splits like I did here anyway, since it's typically too small. Charcoal is the way to go for sure as the main source of fuel. But, I still would not use "chips" as those are for propane smokers where you can soak them or use them in a smoker box for a gas grill. In your case, could you get a bag of wood chunks? Those shouldn't be too bad to find, but I don't know for sure in your area. I'm assuming if you can get chips, you can get chunks.
@@user-om2tm4fm7x Yeah small baseball size is good. Slap one of those guys on every 20 min or so for that smoke flavor. The problem with the chips I have in your case is they just burn fast, at least from what I've seen on offsets the size you described. You could try wrapping in foil, but I think the chunks would serve you so much better.
I'm not a beginner, but I don't mind admitting that this is the best beginners and experienced BBQ lesson on fire management on the Tube ! Thanks so much for your time and consideration too keep our faith and motivation up when we may feel that our cooker has got a mind of it's own, because , brother you have given us BBQ brethren hope !!!
I’m so glad to hear you appreciated this video and it means a lot that you think it’s one of the best lessons you’ve seen! I know it’s so frustrating sometimes, especially on the cheaper smokers.
This guy is a beginner you are a grifter.
Let me say this, I am guessing you are a hell of a father because you are good at explaining and keeping a situation as common sense and as plain as it gets.
I am actually not a father but I'm glad you appreciated my talkative nature 😂😂
I gotta find a wood place. Hate buying it at the store.
@@FattysFeasts don't wait too long teacher
@@cfletcher1723 I'm waiting as long as I can 😂😂
Shag him
I too am not a beginner but always looking for new tips and tricks. This is one of the best videos/demonstration on fire management I have ever seen. Nice job!
Thanks man! Means a lot to hear that!
24 yr old just started smoking and messed up some chicken quarters for my first smoking cook. I was bummed as to why it came out so bitter tasting like complete smoke. Then I watched this video and realized it was bad smoke. Can’t wait to do some test runs knowing what I know now! Thank you, brother! 🙏
Thanks for being so detailed and actually showing the fire as you explained managing it. I’m almost done with my first offset build and looking forward to trying to learn this all myself with your tips!
That's awesome that you're building your own! I wish I had the skills to do that. I'm glad I could help!!
Awesome instruction. The corny jokes helped, too. Never thought I'd watch a CZcams video about a guy's wood, but here we are! 😁
Funny how life works that way right? 😂
I just bought a smoker and this video was awesome. My confidence level has gone up exponentially, you did a great job. 🎉🎉🎉
Glad I could help. I'm sure you'll love it. Happy smoking!
One thing I picked up for pretty cheap to use when smoking is a pair of Harbor Freight welding gloves. Put those on and I can reach into the firebox and move coals and wood to my hearts content.
Oh hell yes! Harbor Freight is awesome first of all, but that's an awesome tip!
As a beginner I definitely think it’s easier to avoid temperature spikes by using small chunks of wood and adding them more often
You got the right idea! When I started, everything I saw said use bigger splits, but I just couldn’t get it to work well.
This is by far one of the best reviews on the offset smoker i have seen. Thank you very kindly.
Glad you enjoyed it!
One of the most informational video's I have seen for the regular smoker, THANK YOU!!!!
Glad you enjoyed it!!
Thanks for all the effort you put into this video. I've been working between a pellet smoker/grill (not a fan) and a weber kettle (solid, but small) and really want to get into an offset smoker next spring. Studying hard, and again appreciate your video here very much!
Glad I could help! You definitely can't beat offset smoking. It'll be a learning experience for sure, but once you get it, you'll never turn back!
I like the offset, vut it is alot more babysitting and storage for the wood.
@@chuckheinch It's worth the hassle for some great tasting bbq
There is such a thing as “too clean” a fire - and you lose flavor as a result. I’m not advocating heavy white dirty smoke, but no need to stress over every little puff of smoke. Throw a prewarmed split on and close it up. As long as you are not using splits WAY to big (as you pointed out) the process is quite forgiving in the long run.
You make a valid point. Thanks for throwing that out there!
This is the best video on this subject I've seen. Cookout coach covered a lot of this in a short ammount of time, but this feels like the full course on backyard offset fire managment. Even though it's 30 minutes long not a single word is wasted.
Glad you enjoyed it and appreciated the attention to detail. I haven’t checked out his video yet but I definitely will!
By far one of the videos, I have seen on this subject!! I definitely will be running test smokes to get my pit dialed in. Thank you!!
Glad you enjoyed the video and found it helpful! Happy smoking!
This video is perfection!!!! Helped me to just go with your set by step and then just add wood or let it die slightly to try to adjust and get temp back. This was so helpful man!
Glad you enjoyed it and I could help you out!!
I have found that using wood about the size of a Pringles container works best for me. I normally buy wood by the truckload and store it similar to the way you do. I bought a load that was supposed to be seasoned oak and hickory. I looked through some of it the next week and there was lots of pine and about half of the load was still "green". Never bought from that guy again. I even told him that I was using it in my smoker!!!
Oh my god…that’s a nightmare. I’d be so pissed if I saw pine in my load. I’m not fully convinced mine was completely dry enough either. Definitely is now but the first few months had me questioning it a bit.
I’m sure you’ve watch chuds bbq. The dirty vs clean smoke is debatable. Jirby, Jeremy Yoder, and Brad have all confirmed you don’t want clear smoke for the first part of the cook. Once I saw that I was actually able to maintain a more consistent temperature and the smoke profile on my food was better. It also allowed me to use larger splits. And I control the temp by how I lay them in the coals. The splits are long enough that they can bridge over the coals perpendicular to the smoker for a little air gap and if it starts to run away I can turn it at a bit of an angle and burry it in the coals to varying degrees to bring the temps down a bit. Just another tool in the box for running that fire.
Maybe I came off a little wrong in the video, but I did mention it’s near impossible to burn a crystal clean fire at low temps and that burning a somewhat dirty fire isn’t the worst thing in the world. I have a brisket video coming out soon where I explain that a little better. I like your idea about the splits. I’ll have to give that a try!
@@FattysFeasts no I heard you say it. I completely agree that there’s a lot more forgiveness in a cook. What I was trying to get at is the consensus is changing to say that you want “dirtier” smoke for the first part of the cook. Not billowing white smoke but also not crystal clear. Looking forward to the video. I recently picked up a pecos so it’s nice seeing videos on something similar. I was rocking on old 1/4” Oklahoma joes before this one. Tough having consistent temps on a 30”x16” cook chamber. The pecos is way easier to run.
@@AlaskaBrisketCo I've heard great things about the pecos! Some days I regret spending up for this one 🤣 I just didn't want to take the chance with out temps up in the northeast.
@@FattysFeasts you are preaching to the choir I’m up in anchorage Alaska. I ran my pit at -20 this last winter. I don’t think the pecos will be able to keep up in those temps. The pecos is a place holder till I build an 80 gallon pit out of a couple 3/16” tanks I have. If I had the opportunity to pick up a brazos I would have done it for sure.
No such thing as clean fire.
Omg
Yes, yes, yes 🔥loved you talking about your wood, size , and thickness
And of course making sure we all stay clean, adjusting our wood position while keeping the
Fire going🧘
What wisdom bro
Thanks it was truly good for me!
You are the grill master 💯
Can’t wait….
Definitely going to feed many a whole lot of amazing Meat!!!
Glad I could help out! Happy smoking!
Thanks for the great, informative vid! I just got an old country Brazos and really appreciate your advice on fire management. Soon as I got it home, I took out the heat baffle, threw away the tuning plates, and extended the smoke stack, which really improved confection and promoted better evenness in the cook chamber.
Nice! Glad I could help! Have you done a cook on it yet??
You're going to get injured splitting your wood in that position. Never put yourself on the side of the splitter like this.
If I were using a bigger splitter, I would agree, but I don’t believe these splits are big enough to do any damage.
I agree with Josh McBride. I have a small splitter like yours and I've had some small splits fly off the end and land 20-30 feet away. Those were mostly dense thick branches and not big log splits but I would err on the side of caution. The kinetic energy of some of those are surprising.
@@FattysFeasts Until a log goes POP and clubs you right in the nuts.
I started smoking with an off set stick burner about 30 years ago. I no longer have that smoker. Since then I've used electric smokers, propane smokers, ceramic smokers, my trusty 22" Weber and finally pellet smokers. I'm proud to say that i am not the owner of a Oklahoma Joe off set. I'm like a kid on Christmas! I'm happy to come full circle. This video is the bomb; so much great information! I heading off to watch all of your other videos.
Can’t beat the flavor of the offset! Glad you came back to one. Also glad you liked the information in this video and I hope you like some of my others!
I am not new to smoking in a general, but new to offset fire box smoking.
I learned a great deal from this video. Thank you!
Glad I could help! It is definitely a different animal!
This is a long video and I appreciate the length and depth you went into this. I"m new to bbq and I like to know exactly how things are working and why they are. This has been so great to watch. Thank you so much. Subscribed!
Glad you appreciate the attention to detail. I was the same way when I started. And of course thank you for the sub! Hope you enjoy some of the other stuff I have on this channel.
Definitely helped for a beginner man thank you for your videos
This was the best video I’ve watched so far on smokers. You deff deserve to be gifted a new smoker from that company you mentioned. Thanks for all the tips !
HAHA I wish! Glad you enjoyed it!
Thank you brotha
Loved your vid!!
Im a first timer getting ready to put together my first offset smoker!
I love to bbq and this going to be a challenge using this
But like you said learn by trial and error!.. Appreciate what you do for the bbqing community😊
Keep doing what you do!🤙
Nice!! So glad I could help! If you have any other questions, don't hesitate to reach out!
Perfect video for a beginner like me who is using an affordable offset smoker... Thanks brother.
Glad I could help! Happy smoking!
I have been grilling n smoking for a good while and am a CZcams nut. This is by far the best video I have ever seen on fire management. Well done sir!
Glad to hear you enjoyed it! Happy smoking!
Thank you, very informative. Every one always talks about the finished product. Lots of questions answered, and I thought I had all the answers.
Thank you! I try to always show all the important parts. How you get there is way more important than the finished product, in my opinion.
This video was awesome….saved for sure…I am not a first timer, but recently bought an offset after 13 years away from one. Need to rebuild my fire mgmt capability. Keep up the good work.
Glad to hear you're back in the game and glad I could help!
Noticed I could add more. Great safety tips!! Your additional info is spot on. I hope everyone pays attention to what you are saying!!
Thank you!!
I've grilled with charcoal all my life, but got an offset smoker and was so excited to do my first pork butt. I made the rub and smoked it for about 7 hours and the texture was perfect. Made the sauce from a friend's Carolina recipe which tasted awesome. Tried some and it was horrible. Thanks so much for the informative video because my problem was dirty smoke. Didn't realize that smoke billowing out when I added wood would totally ruin a great butt. Now I'm going back and watch more of your videos and subscribed so I can keep up new ones. Thanks so much for this!!!
I too thought the whole "more smoke is better" thing originally, before I really started digging in. Glad I could help! Let me know if you have any other questions!
You are super entertaining and knowledgeable. Keep up the good work. High quality, fun and informative video.
Thank you! I'm glad you enjoyed it!
Bought a house in the country (well as country as NJ gets) two years ago...being a city guy never imagined some of the things I would become obsessed with and building a great backyard BBQ and smoker has become one of them. I've watched videos for the last few months on building smokers, buying smokers, wood and fires and by a mile this has been the most educational and straightforward video I've seen. I was stoked because I had a couple trees fall this winter and kept them for firewood and within the first few minutes of this video I realized I would not be able to use that wood for another two years as they've been sitting outside through rain and snow uncovered. From start to end of this video is like taking a class on logic that I thought was simple yet had no clue. Thank you
HAHA dude isn't it hilarious? I moved from the country to the city and was like " as long as I can still BBQ, I don't care" LOL. I really appreciate your feedback truly! Glad you can apply it to make great BBQ. If you have any other questions, let me know!
This was fantastic. I appreciate the help. Going to try the extended stack for sure.
Awesome! Let me know how it works out!
I’m a beginner smoker, and look forward to using your tips and tricks. Very well explained.👍🏼
Glad I was able to help!!
I have been cooking on a stick burner for at least twenty years and your video is right on you have done a fantastic job especially on dirty smoke is going to happen and it's ok and pointing out that not all smokers are the same just like beef or pork no two pigs cook alike again I certainly do appreciate your time in making this for the beginners I know it's very hard to get it right and some give up after one or two cooks that's a shame hell even I make mistakes after twenty years of BBQ it's all bout what you learned from your mistakes thanks again
I appreciate the kind words. I'm all about transparency and no one is perfect, especially when it comes to BBQ. I was extremely discouraged when I first started and it took a while to get everything dialed in, but once you do, it's second nature. I actually just made a video yesterday cooking a brisket and the bark was NOT good and I have no idea why, but I'll still be posting it since I want people to see that it's not always going to work out perfect!
Dude, my first smoker experience was a nightmare. Giving it another try tomorrow, and will employ a lot of this information. Best one I’ve found, so thank you.
Hopefully it went well!!
Thanks very much for the video mate. I really appreciate the time you took, plus your way of explaining everything was easy to understand. Great stuff 👍
Glad you enjoyed it and found value! Cheers!
thank you for this video , i learn a lots of new tips , im a 72 yrs old men who loves to cook out or smoke it , and a appreciated all this information , blessings and good luck
Thanks and I'm glad I could provide you some tips!!
I never even thought of being the pit master at a bbq. But your explanation has given me a new goal. Thanks
Glad I could inspire you!! Same thing happened to me. It's a lifestyle, but a fun one for sure!
Been smoking ribs and many cuts of pork and finally think am ready for heavier things like beef and exotic meats, I’m now gonna start to smoke a brisket for new years 2024 and thanks for your knowledge I think I can tackle this with no regret. I thank you my man if I hug you I could for this security. Thanks brotha 🤜🏼
I would definitely accept your hug!!! Happy new years! How did it turn out??
Fantastic video! I finally have a much better understanding of fire management. Thank you!
Awesome! Glad I could help!
I’ve watched so many fire management videos but this 1 has been the most beneficial. I learned the biggest issue I had was my coal bed. Today was the most stress free cook I had thanks to this video
That's awesome! I'm so happy to hear I made fire management less stressful for you. Believe me, I know it can be a complete pain with just one thing not going right!
@FattysFeasts Not to sound like a total Duh, but what is the benefit of using a coal bed? I'm fairly new & using a smaller vertical gas smoker. It has a small tray that rests slightly above the "burner" that allows me to put a small amount of wood on. I use commercial brand chunks & chips. I have a terrible time w/dirty smoke. I never seem to get to that light blue phase. Either my wood burns too fast or too slow. I maybe get about an hour out of it. I definitely need gasket tape, it has gaps & rarely do I get it up to 275°f. Because of this I bought a bag of charcoal hoping it would help up the smoker temp when I cooked. The few times I tried the charcoal, I didn't seem to notice any difference, not in the temp, the wood burn, or the flavor. Was I not using enough maybe or was I doing it wrong?
Thank you for the video just got my first offset smoker and trying to learn how to smoke with it vs what I'm use to doing on my charcoal grill. Your video has helped me with not freaking out over a little white smoke.
Glad I could help! Yeah it’s definitely a major change when you start using an offset. I used to freak anytime I had a little smoke also but at the end of the day, it’s no biggy 😃
This opened my eyes , I'm the true beginner. My first rack of ribs were bad due too much dirty white smoke. Edible, but off tasting . This video really helped me understand what to do next, yhe correct way. Thank you.
Awesome! Glad I could help!
I gave up on my offset smoker because of my inability to maintain temps and producing dirty nasty tasting smoke. This video is getting me motivated to give it another go. Thanks!
So glad to hear that! Please give it another go. Smoking can be a pain at first. I understand that so well. But you should never give up. It’s all about trial and error!
Great video. I’ve been spoken for about 15 years and still love to watch a helpful video. You use smaller splits than me and I’m going to try your method tomorrow. 12 pound brisket and our weather is in the teens in west Texas tomorrow but I ain’t scared! Thanks. SMOKE ON!
That’s awesome man! I’m glad I could help. I’m the same way. Love seeing other people’s methods. Let me know how it goes. Up here in CT it’s actually very mild but I know in the next few days it will be brutally cold again 😩
@@FattysFeasts Just finished an 11 hour cook. Started the day at 12 degrees finished at 24. Used smaller splits and liked it. Thanks! Merry Christmas!
@@jhyde321 Ahhh that's a nice warm smoking day right there! Glad it worked out. Merry Christmas to you as well!
Absolutely amazing informative video! Great info! I sincerely appreciate it
Glad I could help and you enjoyed it!
Thank you, this is what i was looking for. very precise and on point teaching for the beginner.
Awesome! Glad I could help out. If you have any other questions, don't be afraid to ask!
Thanks for the advice! Great video. The wood size helps alot.
That was one of my biggest struggles in the beginning. Glad I could help!
Great video, I have a smoker about the same size you have there on the video. I did a smoke of 2 briskets this past weekend and I did the same thing you did; I removed the wood basket from the firebox and just had nothing in there, and my bed of hot coals stayed consistently good. The basket really limits the size of wood and bed of coals you want to have. I've been smoking for about 3 years now and am finally getting the hand of controlling the temps. It took me a while. Keep up the good work. I also purchased a ThermoPro TP25 that I really like.
Glad you enjoyed it! Yeah, it does take practice and patience, especially when you have limited time. I feel that simplicity is key when managing the fire. The less variables the better!
Mate, this video was awesome. I did my first cook at the weekend (leg of lamb) and it was gorgeous but I was constantly creating dirty fires, this has helped me understand why and taken the stress I felt away. Nice one
I’m glad this video could help you out! I had the same struggles originally and won’t lie, still do from time to time on this smoker. Hope the lamb turned out awesome!
Great job and nice tips for beginners. I think the most important tip you shared was the size of the wood. Like you, I first thought that bigger was better and it drove me f'n insane. Huge temp spikes, dirty smoke and constantly fanning the fire to keep it going. So like you again 😁, I bought a wood splitter and already had a miter saw in my wood shop. Game changer!!! Again, nice job and keep up the good work!
Glad to hear someone else had the same problem! It was definitely extremely frustrating. The saw and splitter really do make life so easy!
Thank-you sir, cut and dry honesty. Smoke on!
Glad you enjoyed it!
A "must view" video for beginners at offset smoking. Coming from a pellet smoker recently tried pork ribs on my new OKJ Longhorn and turned out great. Maintained a clean fire (250F grate level) with small wood pieces/ adding more often. First time ribs were not overcooked and falling apart. Next up is a brisket when the weather warms. Thank you for your sage advice and glad I viewed your video before attempting.
So awesome to hear that your switch went well! Thanks for watching and happy smoking!
I've been BBQing and using an electric smoker for years. I'll be buying my first offset smoker (Oklahoma Joe's) soon. I really appreciate the backyard, common-sense vibe and non-pretentious advice.
Welcome to the offset fam! Glad you enjoyed the video!
I cut and split my own firewood for cookin and fire inside during the winter. I always end up with lots of things splits and slivers and save them for starting fires. I do use the chimney and paper, the brown paper I get from where we order our dog food, they pack it with that paper, free starter and the best I've ever used.
Good video!
Love it when you can find random every day objects to keep for BBQ! Glad you enjoyed the video!
Thank you sir. Have kamado sussed now moving to offset. The firebox open on new logs was great advice. Much love 🤙🏾
Glad I could help! Happy smoking!
Thank you for doing this. I'm just starting out and this was awesome.
Glad I could help!!
First time I watch a 30 minutes video, but I learned a lot, thank you for sharing this, now I’m ready to cook on a smoker for the first time,
Glad I could help! Let me know how it goes!
Thank you for a very thorough video for beginners, at 61 an old dog can learn new things ! Appreciate you
Glad you enjoyed it and I (a young buck as some say) could help!! 😁
Ahhh hahahaha lessss go!
Wow, nice video. Not a beginner here but not a pitmaster either. Just a weekend warrior. I run UDS, electric, and my stick burner. I have the same model you have. If I want a set it and forget it, I run the UDS. I use the electric for low temp smoking of my home made sausages. The Stick Burner is mostly for Brisket or pulled pork. You really covered the important aspects of that size offset smoker. Wood size and keeping the firebox lid open till your wood catches fire. I only run the Offset smoker when I have the whole day to sit and chill out . Therapeutic for me after a long work week. I check my fire every 30 mins. Works for me. Just need to make sure you have enough beer for the cook. No running to the liquor store for more beer if you run out.
Wow you have quite the collection! I wish I could have that variety of options. I feel the same way. Most people don't understand it, but watching a fire all day can be very therapeutic! Especially when you have a few ice cold brews. Unfortunately, I have been in that situation where I run out, but I have some good friends close by that will bring me another case. Just gotta pay them in brisket! 😁
Dude, great vid. I have a VERY similar smoker and I agree with this entire great video. Thank you.
Glad you enjoyed it!
🎉THANK YOU FOR YOUR TIME AND EFFORT THIS IS JUST GREAT 👍🏼 VIDEO !!!
I have smoked about 3 to 4 times, and this video explains alot of what I went through, ill be a pro after watching your video!!
BIG THANK YOU !!! 💥💯💯💯
Hell yeah!!! Glad you enjoyed it and learned some things! Let me know how your future cooks go!
Thanks Chris. I'm in the market for a offset smoker and your video helps loads. I've used charcoal bbqs and got good flavor. Looking forward to great.
Glad you’re looking to upgrade. You won’t be disappointed!
Thankyou Sir, for your detailed explanation. Much love from Australia
Absolutely! Cheers!
I'm really glad u made this video just started smoking and I need all the help
Glad I could help! If you have any other questions, let me know!
I’m a regular Webber kettle, lump charcoal backyard bbq kind of guy and I’ve been considering making the jump to one of these offset smoker but been very intimidated by fire control and how to use wood as the main fire source. This video has really simplified a lot. Thank you for such an informative video
Hell yeah! Make the jump. You won't be disappointed! If you have any other questions, reach out!!
Can do this on your kettle though. Just build the fire on one side of the grill and set your food on the other
The concept is the same, meaning indirect cooking. But, it's two completely different ways of cooking.@@darkside7109
Dude!! This video helped me so much. Thank you for uploading all the info!!
Hell yeah! Glad it helped!
Thanks for the video very informative. And I’ve been watching now about a year and just purchased my first offset I have a masterbuilt cabinet style that I’ve used since 2006. Just waiting in my chargriller grand champ XD to be delivered. Gonna enjoy and learn it’s operation.
That's awesome! You're gonna love that thing. Let me know how it goes!
Really helpful, many thanks. Looking to get the same smoker very soon
Nice! Let me know if you have any questions when you get it!
I am a newbie at this just bought my first one and this awesome thank you for all your knowledge
Glad to help!! Welcome to the smoking world!
Wow! This video helped me so much. Appreciate it!
Glad I could help! Happy smoking!
Amazing video thank you
Hey there, good explaining skills you got there. This was exactly the same when I fired up my offset smoker for the first time, dirty smoke and temps that where spiking through the roof and Falling like a brick stone.
By learning the smoker and adjust some things I really get to know mine (which is the same as yours btw) got it like 3 years ago now.
So by watching you video I now know I did something good, I didn't want to be lead by all sorts of video s so I did most of it by common sense.
Thanks for the video and smoke on !
Glad you were able to figure everything out. I know it can be a struggle! Happy smoking!!
The video popped up for me on youtube so I clicked. I was pleasantly surprised when I saw this was a great video on fire management. I'm not a rookie but you gave me a couple tips like putting another temp probe by the stack and building a larger wood fire first rather than using charcoal. Thanks!
Glad you enjoyed it!
Good material and information!!! Appreciate it.
Appreciate you!
Great Video. learned a lot, Thanks for sharing!
Glad I was able to help!!
Great video. Thanks
Thank you for the tips! Excellent content.
Thank you!
Thanks for the info man. I learned some good thing and got reassurance that I’m doing a few things correct. Fire control has been my biggest learning area when it comes smoking.
Glad I could help!! Sometimes that reassurance is all we need!
Dam this is probably the best info anyone can ever get huge thumbs up liked and subscribed
Wow thank you so much!!
Extremely informative! Thank you
Glad you enjoyed it!
Great video ….I’ve learned a lot,everything was explained very well…Thanks alot
Very glad I could help!
@@FattysFeasts he
2:26 😂😂😂😂😂😂😂😂😂😂😂😂
I purchased the char-griller grand champ XD smoker at the end of 2019. When the pandemic started, I focused on learning to use it and manage the fire box. With these smaller, “ backyard” smokers I agree when you say that smaller pieces of wood work best, I use nothing longer than about 6 inches long and maybe 3-4 inches thick. One piece at a time and I have been very successful in maintaining 225-250 degree temps consistently. If I need a little more heat I add an extra piece of wood. The best BBQ I have ever had!
Absolutely! Every smoker is different and it definitely takes time to get used to. But once you do it’s typically smooth sailing! Glad to hear it’s working out!
Thank you, clear advise. I appreciate your video.
Glad I could help!
What a great video. Thanks man!
Glad you enjoyed it!!
😂😂lmfao 😂😂 The way you jump into the next scene! Never saw that coming! Outstanding!😂😂Thanks for your tips👍👍
😂😂😂 Glad you enjoyed it!
I really appreciate the advice. I've watched a few channels on the best way to smoke with wood and I have to admit that while the others were very, very good, they didn't cover every nuance that you did. That being said, I'll take advice from a potato if it knows how to do something better than me.
The potato comment killed me 😂 I’m glad you enjoyed it and that I could help! I noticed the same thing in a lot of those videos and I’m glad you noticed as well!
Excellent. I needed this.
Thanks man.
Glad I could help!
I am really glad you made this video. I think we have the same exact set up down to the water pan that you are using. I was looking for content because I have been getting the temp swings mainly when I add wood. I'm gonna try the smaller pieces. I am using almost the same diameter splits but they are longer. Thanks for the advise.
Glad you found it! I did the same thing at first...Thin splits that were way too long, because that's what I saw other people doing. It really comes down to trial and error. Let me know how it goes!
Great video mate... Very helpful information here.
Glad you enjoyed it!
Great, great tips! Thanks for sharing.
Glad you enjoyed it!!
Thank you! I am new and did my first smoke last night. You took the worry out of it for me. It turned out perfect. The best meat I have had, probably ever. I did elk steaks from an elk I harvested with pecan wood. It turned out amazing! Kept the temps at 180-210 and the meet temp under 120 for 2 hours. Pan seared in butter after. Tasted so great, I did beef with Mesquite wood with temps from 250-350 for 2 hours until the meat team got to 155. Both amazing smokes!!
That's amazing! I honestly haven't had elk yet, but after this, I want to make it!
Thanks for the tips!
Anytime!!
This is very helpful. Thanks, bro!
Glad you enjoyed it!
Excellent review, vlog and all great stuff brother..!! Thanks for making this. Just for this i can just give u hug….👍🏼😎
Glad you enjoyed it! I could always use a hug 😂