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@@johnnyappplesz it's a metal spit rod that goes into a little motor. The motor is powered by just mains power plug connection and the little motor attaches to the side of the Spit base 😁

@@andyl4277 that's fine champ, enjoy watching elsewhere 😉

@@southtexasliving6923 in Australia, we can get them in sausage form usually at our local supermarket or butcher. They are usually a pork and beef blend when in sausage form, but they are great!

@@nizkmo7867 I know some people recommend it, but it's a big no-no. You'll just end up with wood that won't burn a clean fire, will just steam off and produce an acrid type smoke. Best to have your smoking woods as dry as possible 👍

@@danielalvarez5651 I know right 😂.

@@genther6668 that's awesome to hear mate! So glad my videos have been able to help you and I hope you enjoy your new offset! They are an awesome bit of gear to own. Enjoy! 👊

@@sergeantwombat because most content relating to low n slow BBQ is American and most recipes use Fahrenheit, so it's easier to explain to alot of beginners this way to keep things consistent whilst learning. Not to mention working in Fahrenheit gives you a lot more wiggle room to dial in temps much more precisely, where as celcius is much more narrow and can't get extremely granular with the temp. 👍

@@GrillMarksBBQ fair dinkum, Welp wish me luck, just got some cheapo smoker from bunnings, gonna have to seal the bugger and season it but ive never used one before and im keen to try

@@jimibassification yep, we call it a Porterhouse or striploin in Australia and NZ mate.

@@GrillMarksBBQ I wish I could send you a Porterhouse from the States so you get that bone and filet. My wife’s uncle, who passed away married an amazing Aussie woman when he was serving in the Navy and her aunt and cousins, who are really great people still live there. Outside of Perth. For me, I’m an All Blacks fan and we’d love to come visit someday.

That was a great cook on that strip regardless.

@@jimibassification thanks heaps mate, appreciate you saying that 🙏

@@jimibassification @jimibassification yeah I would love to try a legit proper NY strip from over there, bone in and all. Would be amazing! oh that's so nice! Yeah, we have a lot of All Black fans here too, a lot of Kiwi fans living in Aus. You definitely should visit one day, it's a great country 👍

@@zgane1 awesome stuff mate! So glad you liked the video! Best of luck with the pork Ribs 🔥👍

@@ronniedonaire7262 mate, your are very welcome! I'm so glad you liked the video and that it had the info you were after. Cheers mate, appreciate the support! 🙏

@@weizizhang8532 no problem at all! I'm glad you liked the video and that it helped you. Appreciate the support! 🙏

@@SpikesStudio3 thanks heaps mate, really appreciate you taking the time to let me know you liked the video. That cook for Saturday sounds awesome! Best of luck with it mate! 🍻👍

@@ChiralityPracticality was actually full in the front. There is indoor dining which was booked out, then out back was empty. I'd imagine that space is crazy busy on weekend. This was 11:30am on a Thursday 😂

@@GrillMarksBBQ yeah that food looks amazing, and with all those smoker's they must get a lot of customers

@@ChiralityPracticality yeah I reckon they must! Was definitely one of the better BBQ joints I've been to in a while!

@@djgene5621 thanks heaps mate, appreciate the support! 👊🍻

@@0aklandRaiders4Lyf cheers mate, appreciate the support!

@@GrillMarksBBQ anytime, fellow stick burner! I would love to share some of the fare that I have made throughout the years with you

@@0aklandRaiders4Lyf sounds awesome mate, keen! Nothing better getting the old offset lit up hey! 🔥

@@GrillMarksBBQ I have a reverse flow, Backwoods Lil Chubby G2 competition water smoker. So you and me are on the same page! I don't come on here very often, but let's try to collaborate! I've got a lot of videos and pictures that you would enjoy! Thank you for being a real sick burner

@@0aklandRaiders4Lyf awesome! Love a good reverse flow pit! Yep definitely, let's collab for sure! Keep it up man 👊

Good question. So yes the firebox stays open for the log to catch fire, as it needs airflow/oxygen to catch light. Whilst the cooking chamber may drop temp slightly for a moment only briefly, the firebox will get hot as the log catches light.

If you put the log on and just close the door, you will more than likely suffocate the fire and will smoulder white pouris smoke, which isn't good. If it is well preheated though, you may be ok and it might just catch light quickly

But you really need to ensure you have oxygen flow to keep a fire moving. Using your dampers and firebox door throughout the cook to ensure you maintain the temp.

Remembe.. , more air for higher temp and better fire burn. Less air and closing off doors etc. To lower temp and decrease the fire. It's all trial and error and babysitting when it comes to an offset smoker 😊

No worries at all! I'm glad the video helped you! Sounds awesome! Good luck with your first smoke and I'm sure it will turn out great! 👍🔥

Yeah i hear you mate, if you have the tools like a smaller pit for a small rack of Ribs.. Then great. The point of this video though was for people who are gonna be using an offset though. And honestly, they weren't as dry as they looked. But I've definitely had better!

Offset smokers require you to pay attention to your BBQ. Getting it right takes repetition. If your ribs are dry, wrap sooner, lower your temp, sauce sooner, open the wrap later, or any combination of the above. Choosing the right wood, and making sure it's clean and dry is important, too.

@@djgene5621 100%, this! 🙌👌

Aaah shit. I just got an offset to get rid of my kamado. And now you say this? Missus will kill me if i keep both. I need a bigger back yard.🤣

@@SpikesStudio3 haha! You can never have enough bbq pits man 😂.

Possibly not a big enough fire? I have a video on my channel you can check out if you want, on how to get a clean burning fire in your smoker.

Mine runs too hot

@@chuckbarlow3498 you may need to get a smaller coal bed or smaller splits running in your firebox. Or potentially fine tune the damper control abit. Trial and error always with BBQ 😊

Thanks heaps mate! Glad you liked the video 😁

Hi there, yep! I sure am Aussie! The reason we still use Fahrenheit here in AU when it comes to low n slow BBQ, is because Fahrenheit has a lot bigger of a margin to play with and dial in your temperature within a long cook, allowing you to fine tune in between a small cooking range. It's a lot easier to aim for a smaller fluctuation between desired pit temps. Also as its traditionally an American cooking method, most recipes and videos utilise Fahrenheit, so by me using this also it keeps it easier for people to learn and keep things consistent.

Thanks so much! Glad ot helped you, cheers!

Thanks heaps for the feedback, much appreciated! Glad you liked the video and that it was helpful 👍👊

Thanks mate! 🍻🔥

Yeah you're not wrong, but it's a fun cook where you don't need to do much and can sit by the little fire and have a few cold ones 😉

They sure are! 🔥👊

No problem at all! 😊. I have a full length video on my channel that will provide the full recipe.

Father in law is a hunter and brought it back from me. Couldn't tell you where from though, can't recall haha. Was a good though 👌🔥

Thanks man! Yeah you should definitely go, 100% worth it! 🔥

Good call, you're definitely right about water. A lot of the time I just use a brick too, and sit that in the water pan and it does a great job.

Wow crazy to think how much things have changed on the Wonder and how many people have such fond memories of this ship. Awesome stuff!

Haha sure did, quite the exclusive ey 😉😂

Nah, she'll be right 😉😂

Was an awesome day! 😊

Haha yeah was so much fun, and great food!

I usually almost always use splits, however when I don't have any I've always got chunks laying around.. So thought would be good to do a video on using chunks in an Offset as an option. Yeah, roughly 30 mins or so. Sometimes less, sometimes longer. Usually around half an hour though is the burn time I get with these size chunks.

When I'm using splits, I usually cut them down to triples, but still daily thick. I tend go get around 45 mins out of them until they are fully burnt out.

@@GrillMarksBBQ i would take a log quarter and cut to three or four. If I cut to 3, sometimes they smolder instead of burning. I have a cactus jack/blackfire indiana, which probably is similar in size to the oklahoma joe

@@keithatkinson7649 good advice, I'll definitely give it a go messing around with my splits and different sizes. I haven't had any smoulder issues yet really, but still good to experiment. 👍

@@GrillMarksBBQ and sometimes frustrating too 😂