BBQ Talk #13 - Fire Management On Your Backyard Smoker
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- čas přidán 5. 09. 2024
- In this episode I talk about fire management in your backyard pit. Sometimes it can be difficult with such a small firebox, different size wood splits, and how to adjust your temperatures with not much space to work with.
INSTAGRAM ACCOUNTS:
@knoxavebbq - www.instagram....
@mightyjoeyim - www.instagram....
LOL dang it. I’ve been using American newspapers this whole time. No wonder! Loved this video and so glad I found this channel. Thanks brother!
Your advice to make a huge bed of coals at the beginning (none of the other 5000 fire management videos I have watched say that) has saved my offset life. I now maintain consistent temps from left to right in my Brazos with SO much less effort. Thanks! Scott.... PS: and I also bought some Korean newspapers to start my chimney.
Haha. I’m just trying to give you all real information on here. Glad it helps. Thanks for watching!
@@knoxavebbq Question please Joe: I have good success starting with a big bed of coals but after a few hours the coal bed dwindles. I have been using small splits after the meat goes on thinking they would become coals quicker, but I must add them very frequently and the coals still dwindle after a few hours. Do larger splits (after the meat goes on) make better coals? Or what do you suggest? Thanks! Scott
@@scottcarter9975 yea. small splits usually arent big enough to make good coals. there's just not that much actual wood left after it burns. so what you might be experiencing is them just turning into ash very quickly, especially if your wood is really old and dry, or kiln dried.
Thanks. Your instructions were very helpful. Made managing the fire on Yoder much easier
Wow…. Thank you so much sir. That’s very generous of you. I appreciate it.
My primitive pit babe was just delivered and my cooks have been going very well, but let me tell you, this video was very helpful. I’m outside Chicago and intend on checking out Knox Ave BBQ. Enjoy all your videos and thanks for clueing me in to Austin BBQ like Chuds and Leroy and Lewis. Keep on keeping on Joe Yim!
Awesome! Glad this helped. Appreciate you watching.
Joe this is a great video on your experiences with various pits and fire management. I'll be watching this one again.
Always gotta be learning.
I split and cut my logs into a small enough size in the backyard (pretty dense row-housing area in a suburb). I think my neighbours think I’m some crazy lumberjack or something, but that’s ok, I feed them great bbq once in a while haha.
Thanks for this video! The log placement info was specifically what I was curious about. I will try the Z method. Cheers!
Just started doing some backyard smoking so this was a find. Thanks for sharing!
I’ve wondered if you were gonna make a video about this. I have an Horizon Marshall. Absolutely love it. But if i even thought about building a fire with 3 logs in it I’d be pushing 350-375°. I’ve always used much smaller splits taking the time to cut them in half and what not. But like you had said at the end each pit has its own personality.
If i had those logs i would be 500+ on my wrangler
Thx Joe, keep up the good work. Love your newspaper trick!
Hahaha! It’s gotta be Korean.
Great video and solid info. Cant wait for the next fire management video on the 1,000 gallon.
Love this. I recently got a new pit and my fire is acting totally different. Great ideas to try and think about here. Thanks!
Congrats! I hope this helps out!
thanks for the info! i have a burn in and two cooks down on my Workhorse 1969 and have been struggling a bit on fire management. i have found it difficult to stay between 250 - 275 most of the time as soon as I looked away my temps would drop to 220 or so. your tip in particular about spreading out your coal bed and creating lanes might be the key to more success for me and keeping my logs burning. also the info on when to keep the door open is very helpful as well.
awesome! try it out and let me know how it goes! thanks for watching.
Thanks for the video and explaining your methods. There all very helpful.
This guy is preaching 🙌 great information! 👏👌👍
Appreciate it. Share it with other ppl!
If your firebox door is open, wouldn’t you lose a lot of heat that way? Just a question. Great video. I love the details you give that most other you tubers don’t tell us. Keep em coming
You definitely will, but I keep it open with the big logs because they need the extra oxygen to start burning. Once it starts burning you can start closing down the door. But usually when those big logs start burning early on, it’s ends up being a little too hot anyway, so opening the door in the beginning will probably still give you a hot enough fire, allowing extra heat to escape without having to choke down your fire. Hope that makes sense. Thanks for watching!
Big fan of the video and channel. I like how you aren’t afraid to go against some of the things that are just reiterated over and over. Quick question, what are your thoughts about using a grate or something to elevate the coal bed from the bottom of the fire box. I noticed most of the bigger names don’t elevate the coal bed on the backyard smokers but almost every non-restaurant guy in any FB group insist you elevate that coal bed to get proper airflow to the coals. Is it unnecessary to elevate the coal bed if using good wood and maintaining proper air flow from the smoke stack and firebox door?
Awesome overview Joe. Good stuff!
Thanks for watching!
But is it South or North Korean newspaper? I need to know if my BBQ is gonna taste like kpop music or dictatorship.
you'll have test out for yourself
😂
On a roll with the fire videos!!!
Masterful info Joe. Looking forward to seeing the difference in your 1000 gallon and use of controlling the stack.
Thank you for the info, I didn’t realize the direction of log placement made a difference. Going to give it try. Go Bears, draft day coming up hopefully get some good picks.
Incredible video my friend! Thank you for the information
Thanks man, keep up the good work.
Appreciate it. Thanks for watching.
I don’t know. I think I’d freak out with smoke billowing like that! Always trying to get it as clean as possible, and that has always meant smaller splits for me. Larger splits never seem to replenish the coal bed, so in 30 40 mins there’s just the smoldering log left. I’ ve also noticed the heat races along the BOTTOM of the pit on its way to the stack when I have the door wide open. Close that down and the heat pops up nearer the firebox. So strange. With that in mind, do you recommend avoiding the digital thermos in the pit and just using the tel trus? The digital probes don’t hesitate telling me there is a 330-degree hotspot in there!! Thanks for the videos they are always informative.
You gotta learn when to feed the fire when cooking with larger splits so you can keep producing coals. Everyone also gets worked up about not having “clean fires”, but when cold smoking, it’s just a “dirty fire.” 🤷♂️ As long as the temp is good, a little extra smoke isn’t a bad thing.
I don’t like having instant read thermometers. It often leads to ppl over reacting because they hear a beeping. Temps go up and down. That’s just what happens. You can’t freak out when it goes up, just open the door. I would rather be cooking 5-10 degrees above than below.
Amigo Joe un abrazo y buen inicio de semana desde Tepotzotlan Estado de México
Good video as always
where can I buy a truck load of korean newspaper?
What are your thoughts on tuning plates? Are they really as helpful with temp control? Also, wanted to say thank you for all your great videos!
I stopped using a tuning plate on my 36” Horizon because with burning wood it was actually creating more radiant heat in the cook chamber rather than spreading it out. Worked as designed with straight charcoal tho.
Good video, thanks for the info
Your awesome man. This is a big passion of mine as well. Could you tell me how you get in with the different restaurants that want good pit bosses? For instance the pop up that you did.
Just ask. Haha. 🤷♂️ I don’t really have a specific strategy other than letting ppl try my food. If they like it, then I ask if they wanna do something together. Haha.
@@knoxavebbq thanks man!
Thanks for the video! I have a reverse flow and use logs similar in size as the ones you use. My problem is when I add a new log and keep the smoke box door open, my temps climb past 350. If I close the door too much I get dirty smoke and fire starts dying. Any suggestions? Thank you!
Either cut your splits down, or make sure you have a really good coal bed and only add one two splits to the coals. The biggest thing you need to pay attention to with that method is to make sure your coal bed keeps getting fed.
@@knoxavebbq thank you!
good info. thanks
thanks for watching!
O.C.D BAR . B .Q👍
That’s a nice fire
It all starts with a good coal bed. Thanks for watching!
I recently got the loaded Wichita and have done several cooks now. Don’t really have a problem with fire management. My question now is weather to use the heat management plate or remove it. Did you use it? Anyone else have an opinion?.
i took that thing out a long time ago.
I run I would assume a smaller pit than yours but bigger than most commercial backyard pits (think old country Brazos from academy). My main issue for sure has been the fire management. I do find that leaving the fire box door open even with small splits, my temps run away to the 350 degrees even (I use a digital temp instead of the thermometer on top of the door). Would that then just to adjust the door and intake at that point to keep the temp down and steady?
I have that same smoker. I’m definitely not an expert but I’ve been doing pretty well for my friends and family. I haven’t tried this method yet, I’ve been using smaller splits as well. I keep the door closed and just adjust the vent to keep the temp constant. It’s kind of a pain but you can definitely keep it in that 250-275 range. I think the wide open approach is mainly for larger splits that need more oxygen to stay lit. Just my thoughts.
@@bradesco03 yeah, that’s what I’ve been doing myself. I still leave the fire door open, but I adjust the damper on the smoke stack to keep it steady.
Thankfully, no dirty smoke and also my cook chamber temp holds steady
Great responses all round. Sorry I missed this one.
@@knoxavebbq no worries man! Thanks for responding!
Great stuff. I’m amazed you can get such a large fire and keep your temp in the sweet spot.
you gotta play with the door. you cant always keep that door closed.
@@knoxavebbq Do you think having that door open slows the pull or allows the excess heat to dissipate?
@@tonykowalski9411 i don't think it slows down the draw, but it'll definitely dissipate heat, unless you have a roaring fire. but if it is, you probably put too much wood in the firebox.
Do you think the newspapers are better from the Niles Hmart or the West Loop one?
don't know. it's comes to the house.
@@knoxavebbq I'll do my own testing and let you know how it goes. My Korean is trash though so no garuntees what I grab is actually a newspaper.
The real Korean bbq
So Your Smoker Is A Texas smoke Do you Like it does it Cook good 😎
I wouldn’t say it’s my favorite smoker, but I cook the best bbq I can make on it because I’ve cooked on it for so long.
@@knoxavebbq Thank you for this information Just Pick up A Offset Going To Clean it And Work with it Again Thank you 😊
Great video! I saw you removed the charcoal grate from the firebox (I did that too on my Yoder). Do you use Yoder's heat management plate?
I removed the heat management plate from my Yoder Kingman, doubt I will ever put it back in.
@@crookedpinebbq9101 , yeah I agree. I’ve also done that and can’t see ever going back.
Very educational…… question if you don’t mind. The pit temp gauge would be different than a temp gauge at grate level next to meat? And by maybe how much? Being the pit gauge is near the door/ wall sticking into chamber just a few inches compared to a probe in middle of pit where the rush of smoke from the draft. So if you think your smoking at 250 it may be much higher or lower if using a pit probe not receiving as much air flow being very near the wall of the smoker?
That is exactly the reason why I don’t tell anyone to cook by temp. You have to learn what 225, 250, 275, 285, and 300 mean on your pit. Everyone smoker is different. The draw is different. The hot spots are different. You just need to keep cooking at different temps to find out what works best for your pit.
@@knoxavebbq you the man, I’m the fan….
😁👍 just trying to get everyone better a bbq.
Hey just subscribed to your channel. I do have a question. I have noticed that when I put a log on the fire it will burn down about half way and then lose steam. I wonder if it’s because all the moisture in the middle of the wood? It says 20% on the split when I test it.
That’s usually the time that I would add another log. Because it’ll soon be ready to break down into coals. If you want too long, it’s hard to maintain a consistent temp when you’re only adding wood when you’re fire is dead. I’m not sure about the percentage. But if the moisture level is too low it’ll tend to burn much fast. Check out my other video where I talk about kiln dried vs aged wood.
I live next to Koreatown in Orange County California- I will stop and grab some newspaper 📰 next time I drive through- I knew I was missing something 😜
Great video.. I have Yoder Kingman which look like the same pit you are running. Mine came with a fire 'grate' and a heat management plate. I ended up taking the fire grate out as its impossible to keep a bed of coals and its so high in the fire box you end up burning a really small fire - which isn't a bad thing, but all the coals fall through all the time which makes is hard to maintain... Did your cooker come with the heat plate? What are your thoughts on the head management plates in general. With mine in i have about 25 degree diff between fire box end and upper left corner of pit. I don't have any affinity towards or against it curious to hear your thoughts. Thank you!
Yup. I do have a kingman as well. Have you seen my video about tuning plates?
czcams.com/video/4b2-EYR6y0s/video.html
@@knoxavebbq Didn't see it - going to check it out now.. Something that you might find interesting - I bought a Lone Star file box - and if you cook on the grate is def helps it helps you keep a coal bed together and the holes on the side help with the air flow - amazing how a fire at grate level vs bottom makes in the size..
Hey Joe, thanks for the awesome content. I tried looking closely but the video contrast wasn't helping-did you take out the baffle at the throat completely and are now running the Yoder as an open offset?
yes, i did take it out. watch the video from the link below. i talk about the tuning plates.
czcams.com/video/4b2-EYR6y0s/video.html
@@knoxavebbq Thank you for replying! I had watched that episode as well, and I'm aware you did remove the tuning plate, however I was referring to the heat deflector / baffle / downward lip that sits just above the throat (under which the tuning plate is normally fitted)
Bit of a tech comment below-here in Italy we don't get the variety of stick burners y'all enjoy, last time I entertained the thought of importing a Primitive 250 the freight quote got in the thousands-we gotta make do. I'm a happy owner of a tiny 16x36 backyard offset, well-built, 1/4" and sporting an oversized firebox and an oversized stack, which came with the downward lip deflector above the exchange just like any Horizon / OKJ / Yoder
Said lip caused an unmanageable hot spot right in the middle of the cooking grate-stack end would be maybe at 250, 280 above the firebox, and 380-400 in the middle; that was because the hot gases got pushed down by the lip, and the hot spot that would normally be right on top of the exchange was forced a few inches further down the cooking chamber
I got rid of the deflector and ran the smoker without anything between the throat and the protein for some time, then I fabricated a Franklin-style deflector out of 12 gauge steel (the same "shelf" you would see on his or Mill Scale's backyard models), and I happily noted how the hot spot moved back to the FB end and convection was also greatly improved, along with flavor and color of the product. I tested a couple more prototypes (Workhorse design) but settled on that "shelf" design which seems to make quite a difference in smaller backyard offsets
In the end, just wondering if you had cut it off completely and were running the pit without any deflector as an open offset, and if you had noticed any improvements if so. Cheers!
@@SandroBBQ not it. no i didnt cut anything off. i just took out the plate.
What are your thought about elevating the coals off the bottom to keep air flowing under the logs? I’ve noticed a ton of non-professional bbq youtubers mention using a charcoal grate in the firebox to keep ash from building up and restricting air flow under the splits yet you and many other channels that work at big name bbq joints don’t do this at all.
That’s a great question. Would you like to do a video chat to talk about this topic in a future video?
@@knoxavebbq absolutely
Can you email me at josephyim1@gmail.com to set up a time?
@@knoxavebbq just sent you an email!
Where you get your white oak in Chicago? I'm from chicago also.
A-1 firewood
@@knoxavebbq thanks was looking into that place for there post oak.
Im in Kansas City... where the heck do I get Korean newspaper???
Find a Korean and make friends with them. Hahaha. Thanks for watching!
Great video man! I just for a vertical offset and smoked a pork butt and it came out bitter. Any idea why?? My smoke was not the cleanest at times but jist dont know why. Thanks
Hmmm…. Not sure. Did it get too hot for too long at any point? And we’re you adding more coals throughout the cook?
@@knoxavebbq yeah. Added coals a few times and wood to try and maintain the temp.
Thanks for responding bro!! Have a great day!
In the video after creating a bed of embers, already arranged two perpendicular logs and one above it sideways right? Now my question is how do you continue the arrangement of the logs as the ones below wear out? Add a log only on the one still left, bringing it perpendicular and then put one on top of it across? How many logs more or less do you add each time the castle you built is consumed to maintain a temperature range between 250 and 300? Thanks You
That arrangement is really just to make sure we get a good base and maintain building coals. It doesn’t look that the entire cook. Because if you try to recreate the same arrangement while you keep building coals it can get too hot. There’s not really one answer to this. You just need to keep playing around with your fire and coals. Sorry, that probably didn’t answer your question, but there isn’t a template like, “add one log in 35 mins, and then add two more 45 mins later.”
@@knoxavebbq I know what you meant I understand now, thank You again and cheers from Italy! 👊🔥
From Italy?! That’s awesome! Haha.
@@knoxavebbq Yes sound strange I know. I'll add you on Instagram 😉
Why don't you use grates, for better air flow?
because all i dont want any good coals to fall to the bottom. I want all them to be as close to the logs as possible. also, i think the grates elevate the logs too high and it creates too strong of a draw and it makes the smoker draw more flame, if and when it gets too hot.
@@knoxavebbq Do the big pits @ Blacks have grates?
@@michaelflores4493 nope
What metal thickness is your firebox?
I’m not sure. My best guess would be 1/4 in
Which model of Yoder is this smoker?
Kingman
why the white smoke is coming out as the fire is burning good on large split
I’m not sure I understand your question.
@@knoxavebbq thankyou for reply. I am new in bbq. I need little help like how much dirty white smoke is acceptible. Whenever i put a new split its almost impossible to avoid dirty smoke until it burn like upto 60%. So if this happen i should not close the firebox? But it takes longer and temperature drop in cooking. Btw i have watched your video on smoked whole wagyu cow. You have done it amazingly. 🔥
@@harisaslam573 I would recommend split your pieces of wood. They might be too big for your smoker.
@@knoxavebbq thanks your suggestion. I will try this tip and let you know
That’s A Nice Pit What Kind Is That
It’s a Yoder kingman
damnit....been doing it all wrong - where do I get this mystical Korean newspaper? :-)
You’re screwed without it! Haha. Thanks for watching.
What type of wood are you using and where do you get it
I use oak
My pit has a square fire box. Would you run your fire the same with a square fire box versus the round pipe style
I would start off with the logs going parallel to the fire box because you wanna have a channel of air at the bottom.
@@knoxavebbq hey thank you. Something else I've been curious about is you have a primitive pit I have been looking at their sister company workhorse smokers backyard model. Is there something in your big primitive pit smoker that stops the grease from running from the cook chamber into the firebox
@@mikes.3165 There is a lip the cooking chamber that doesnt allow it to flow back there. If you're having issues with that, you could try to create another grease drip hole towards the fire box side, or just make sure that your pit isn't slanted towards the fire box.
@@knoxavebbq I had a feeling they're probably was something stopping the grease. I've been looking into primitive pits sister company workhorse smokers and noticed that there was nothing stopping the grease from the cook chamber into the firebox which I found kind of odd. So I thought I would ask you about yours. Thanks again I really appreciate all of your help and the fact that you take your time to answer my questions
Where the hell can I find a Korea newspaper?😂
Lol! Not sure. Ours just comes to the door. Maybe try an Asian grocery store
Is a heat deflector important?
Check out this video where I talk about it. Thanks for watching!
BBQ Talk #16 - What is a Tuning Plate and Does it Work?
czcams.com/video/4b2-EYR6y0s/video.html
Thanks, I live in Hawaii and I love the information that you put on your shows
@@sheafujimoto awesome. hope it helps
What brand is the pit your using?
Yoder
Hello Joe.
What do you think of rotisserie smokers.
I was just able to get a 500 gallon rotisserie on a trailer with a roof for $3,000. It's rotation is one minute.
I've never been around or used a rotisserie smoker. But I'm hoping it helps me put out a better product once I get used to using it with the fire management.
Do you have any tips or pointers if you've used those before?
I haven’t cooked on one before, but just like any smoker you just need to figure out how it works. Just gotta keep cooking till you figure it out. Sorry I can’t be too much help.
Im from indonesia
All I see is alot of dirty smoke....not good homie keep practicing.
Thanks for watching