You're welcome Christine! One of my favorite things about this method is that the meat gets plenty of time to absorb some great flavor from burning that wood and you don't lose any of the seasonings by searing them off in the beginning. Thanks for watching! Please let me know how it goes!
Hey Curtis! That's great! I'm glad to hear that. You can't go wrong with the Grand Champ. I've got more videos coming. I just posted a video on cooking a whole pig yesterday. Check it out if you haven't yet. It was a great cook and a lot of fun. Thanks for watching!
@@CurtisWise-qk8bl sounds good! About the stack, I've not had any need to. Mine works perfectly with the stock stack. With both vents wide open, it draws so hard that the flames are litterally being fanned. I'd say go for it stock, and see how it performs. Thanks for the question!
Alternatively, to placing wood atop your firebox, you can also place it in your cook chamber. Depending on your smoker, this can serve dual purpose as a heat splitter to protect your meat from burning.
Not a bad tip! Is this something you do? Only issues I'd have with that is any dirt from the wood and also having to open the cook chamber door to get it when it's needed. Thanks for watching!
@TonyToneBBQ I do this depending on the cook. Usually when I open for wood, I'm also spreading my meat with a vinegar, water mixture. And any wood in my cook chamber is on an unused grate.
One thing I would like to see you do is a chuck roast compared to a brisket, cos I prefer a chuck over brisket, I would like to know your thoughts on that. I do a mean chuck to slice, but also awsome for pulled beef in a roux
Sounds good! I keep a list of requests. I just added your request to my list. I've done a few chuck roasts and they always turn out great, and it's nice that they don't take all day. I'll keep you posted! Thanks!
Awesome video Tony! I ran across your channel a few months ago and after viewing a couple of your fire management videos, I instantly subscribed. I enjoy your passion for smoking with real wood and each video you explain very thoroughly your process to maintain a clean fire. It may seem repetitive on your end explaining the steps each time, you look out for your viewers. Maybe that particular video is the first they have watched so you cover it. I have the Oklahoma Joe Highland offset and love it but I must say your char-griller looks pretty awesome. Long comment I know, your making great content, keep producing for us. Thanks!
Hey Jimbo! I really appreciate your comment. You hit the nail right on the head. I was thinking my videos might be repetitive, but then thought as you said, what if it's the first video that somebody's watching. Also, sometimes I talk about the same thing but say it in a different way that makes more sense to somebody. Plus, there's only some little nugget that I slip in there that maybe I didn't in other videos. I'm really glad my videos are helpful to you and everybody else. I feel like smoking with real wood is an art that is in danger of dying off, but damn there's nothing better. Thank you so much for watching and for subscribing and for your comments. I really appreciate you! Keep that OJ Highland smokin. That's a great rig!
wow I'm sitting here looking at your prime rib video and I am so inspired I love your videos I can't wait to do this myself but I need to learn how to edit videos
Thanks again Sonnygee! I tell you, the editing is the hard part. I'll shoot video over the course of a 12 hour cook, and that's not too hard. Shooting the video just makes working the rig harder because I gotta work the video and talk while doing something that I usually only get once shot at. But editing all of the clips together takes me days. I'm sure there are those that can do in in a couple hours, but with the normal day-to-day job, it hard to fit in the editing and it typically takes me at least 10 hours. I'm working on getting better at it though. There are some good videos on editing right here in TH-cam. Great place to start learning. Thanks for watching my friend!
Thanks for this video dude. Really informative and explained perfectly. I like how you reassure that temp spikes are normal because they are completely unavoidable and I do think a lot of people panic when it happens. Watching some videos ahead of my first cook in an offset in a few weeks. I've managed to smoke in a barrel BBQ with indirect heat and wood chunks with good results so took the leap into a proper stick burner and there's sure a lot to learn 😂
Hey Tim! I really appreciate your comment! I'm excited for your new offset. Please let me know what you end up getting. If you've had good results on the barrel with wood chunks, I'm sure you'll do great with a decent offset. Great tools! I look forward to hearing how it goes. Thanks for watching?
Hey Tony. Amazing as always. I tried to smoke some pork ribs and indeed fire management is the most difficult part. I would to ask you. Once you start the fire with the charcoal, do you recharge charcoal at some point? Or you just keep working with only the wood? Thanks a lot for your guidance.
Hey Alvaro! Thanks for your comments and for the question! Yes, mastering that fire is key. Everything is so easy once you're good at working the fire. Typically, I will start with charcoal or lump coal, just to get the temp up and create a coal bed, but after that I just keep adding wood. The only time I switch back to charcoal or lump coal is if I wrap whatever I'm cooking. Like if I'm making pulled pork, and I wrap the meat when it hits 165, there's no benefit of burning wood so I'll switch to charcoal. But if I'm doing ribs and I'm using the 321 method, I will normally keep burning wood because the last hour of cooking when it's unwrapped, I'm going to want that flavor from the wood again. I hope that helps! Just keep practicing with the wood. It's something I tend to focus on on most of my videos and I'm working on one with some more details so hopefully I'll have that up soon. Thanks again!
Thank you! About flipping the charcoal grate... I've experimented with it and I found that it really didn't make any positive difference for me. Actually, it just seemed to mess things up and make cleanup a lot more work. I know some people cut holes in it so theoretically, smoke will flow through the holes and help even out temps but I'm not willing to do that to my charcoal grate. Honestly, the Grand Champ does a damn fine job without any mods so I've not felt the need to do any. Plus, I like laying foil over the charcoal grate to catch the drippings, which makes cleanup super easy. Having said that, I'm always a proponent of experimentation so if you're curious how it would work for you, I'd say go for it. If you do, I'd like your assessment. Thanks!
@TonyToneBBQ I have mine flipped over and it seems to even out the Temps throughout the whole chamber. I do lose the bottom charcoal grate to hold a pan for drippings though. That's my only downside
@@justinesteban6720 sounds good! I wonder if you might be able to add one of those expandable grates just above the flipped over charcoal grate and then lay some catch foil over that? I'm glad it's working for you! That's what its all about, finding what works best for your situation. Thanks for sharing!
Hi Tony, thank you for your videos, very helpful. I have 2 questions. 1. After cooked, how long it took you to get the internal temp to 125°? 2. What temp should I cook it if I want it we'll done?. My charc-griller champ is arriving soon!! I can't wait to try it. Thanks again
Hey Darwin! Thanks for watching and thanks for the questions! So it took about 2 hours and 30 minutes to get the Prime Rib Roast up to 115 degrees smoking it at about 200 to 225 degrees. It probably took about 5 minutes for the chamber temp to go from 225 to over 450, and it took about 15 to 20 minutes for the roast to go from 115 to 125 where I pulled it. That last 10 degrees jumps up pretty quickly so you gotta stand by and watch the numbers. As for you second question... well if you were going to cook a Prime Rib to well done... please understand that I've never done this but if I did, I'd smoke at 200 to 225 until the roast hit 130, then I'd sear it at 450+ until the roast hit 140 and then I'd let it rest for at least 30 minutes, or until the temperature starts falling, whatever happens first. I'm guessing the roast will continue to rise to at least 155 in that time. Technically, well done is 160+, but I'd shoot for just below this since Prime Rib can easily dry out. Even 140 will start looking like well done after it's sliced up. Please let me know when you get your rig and if you give this a try! I'd really like to know how it goes. By the way... have you used an offset smoker before? And have you burned wood in an offset smoker? Thanks!
Hey Peter! I'm excited for you! If you haven't seen it yet, you might want to check out the vidoe I posted on "seasoning" the Grand Champ XD. I'll leave a link below. Winters in my area don't usually get below 30, so nowhere near as cold as Wisconson. The Grand Champ holds temp well enough in my winters but I lot of the folks I know in colder climates use welding blankets to help keep the heat in. I don't know if it would be necessary in the Grand Champ but I'd like to know. If you cook in the cold, please remember to let me know how it goes. Thanks for watching and I appreciate you question! Here's that link: th-cam.com/video/8bvA4hy2Vps/w-d-xo.html
@@bmoc1925 I did only once but it was for the seasoning process when it was brand new. I haven't used it for grilling but it is designed for that purpose.
Hey Jeffrey! Yes, that's aluminum foil. I normally line the bottom of the cooking chamber with aluminum foil, just to collect the drips and make clean up easier. Thanks for asking!
Packer was on a roll that day, causing all kinds of trouble. Lol Yeah, I chased him around the yard thinking he'd wear out first but nope. I had to entice him with a different toy to get my glove back. I don't know if you can tell, but I was super short of breath for the next couple shots after chasing the dog around. Thanks for watching!
I ordered them directly from Char-Griller. If you go on their website and search parts for the Grand Champ, you can see the original part and you have the option to purchase.
Hey! Thanks for the comment. It was right on the edge, but also the video quality and lighting wasn't great. I need some upgrades for sure. Thanks for watching!
Hey Tony for the last three days i’ve been using my char griller offset smoker, I have been using it because I have been following your videos for the last week. I have done three cooks on the grill and I keep running into the same problem. I load the firebox with match light charcoal and I can’t ever seem to get the temperature to get up past 200° maybe 210° sometimes but it keeps going down. What am I doing wrong? I have the air intake wide-open and I usually have the smokestack open at about halfway. Can you please make a video??? I’ve seen you grill using way less charcoal, and or wood then I use but yeah, your grill seems to get much hotter, I have the exact same grill you have, but mine doesn’t seem to work the same lol can you please help me? I know how to grill indirectly but I really want to learn how to use the fire box so that I can smoke, ribs and steaks, etc..please please help
That's an interesting problem you've got there. First thing I'd want to check is your gauge. Are you using a probe on the grill? Is that probe touching the meat or super close to the meat? It's a good idea to get a second opinion then to rely on just one gauge or the one that came with the rig. The next thing I would want to know is if you're losing smoke anywhere. If you have the same rig as I do, should not be a problem. Then I would want to know how much charcoal you're using. To get temperature above 300, it takes a lot. I use a chimney starter to light my charcoal and it takes two of them. The good thing is, it will burn for 3 to 4 hours before needing anymore. Have you seen my video on using charcoal in an offset smoker? Here's a link if not. th-cam.com/video/qXW0sD58Lb8/w-d-xo.html
@@TonyToneBBQ I only use the gauge that came built into the grill, dead center. I don't notice any significant smoke loss. Maybe I just not using enough charcoal. I use about a quarter bag of kingsford charcoal, maybe about a standard metal chimney coal starter worth and a half...would you say I'm not using enough?
I do! I only have to wear the retainers at night now. They worked great for me! I wasn't completely happy with the results after the first set, but Smile Direct scanned my teeth and provided another set, completely free of charge, and now I'm happy with the end result. Thanks for asking!
@@TonyToneBBQ nice 👍🏽 I sent for my mold kit 2 days ago, trying to close a gap between two front teeth, hope it works out for me. Any pain?? I really enjoy your videos, never have I been able to get such wonderful information on using a charcoal grill, your on point with your teachings for sure!
@@Trp510 I'd really like to know how that goes for you. I'm know someone with the same issue that's considering it. No pain for me. Just some mild soreness for the first day after installing new trays. I always installed new trays at night before bed so I wouldn't have to take out for a good 10 hours or more. Overall it was a great experience. I'm really glad you like my videos and I really appreciate your comment. I'm working on more. Surprisingly difficult to video when actually cooking. There are no retakes. Thanks again!
![เปิดบ้าน นาราเครปกระเทย 1 ไร่ ขายขาดทุนหลัก10ล้าน เอามาใช้หนี้!!! l [Nickynachat]](http://i.ytimg.com/vi/0jz84VFWVP4/mqdefault.jpg)
That looked fantastic! Thanks for the awesome video!
Thank you! I'll be smoking a beautiful 4 bone on Christmas. Can't wait! Thanks for watching!
@@TonyToneBBQ Nice! Happy holidays to you and yours, you just gained a subscriber from Switzerland! Cheers!
@@Cray2TheZ Cheers, my friend!
Hey thanks for making those ribs videos, you have a great teaching voice, understandable and to the point.
Thank you very much! I really apprecate that! Thanks for watching and have fun!
Excellent video. Thanks for the fire box tips. I will try this tomorrow.
You're welcome Christine! One of my favorite things about this method is that the meat gets plenty of time to absorb some great flavor from burning that wood and you don't lose any of the seasonings by searing them off in the beginning. Thanks for watching! Please let me know how it goes!
Please don’t stop making vidz. I just bought a Grand Champ today because of you! Keep it up bro. You have a lifelong follower in me! 💪🏾💪🏾💪🏾
I did order some gaskets with my 2 TruTell gauges. You think I need to extend the stack? I’m seeing a ton of people saying that.
Hey Curtis! That's great! I'm glad to hear that. You can't go wrong with the Grand Champ. I've got more videos coming. I just posted a video on cooking a whole pig yesterday. Check it out if you haven't yet. It was a great cook and a lot of fun. Thanks for watching!
@@CurtisWise-qk8bl sounds good! About the stack, I've not had any need to. Mine works perfectly with the stock stack. With both vents wide open, it draws so hard that the flames are litterally being fanned. I'd say go for it stock, and see how it performs. Thanks for the question!
@@TonyToneBBQ thanks for the answers Brother.💪🏾
@@CurtisWise-qk8bl You're welcome my friend!
Alternatively, to placing wood atop your firebox, you can also place it in your cook chamber. Depending on your smoker, this can serve dual purpose as a heat splitter to protect your meat from burning.
Not a bad tip! Is this something you do? Only issues I'd have with that is any dirt from the wood and also having to open the cook chamber door to get it when it's needed. Thanks for watching!
@TonyToneBBQ I do this depending on the cook. Usually when I open for wood, I'm also spreading my meat with a vinegar, water mixture. And any wood in my cook chamber is on an unused grate.
@@maesdejardin8648 I like it! Thanks for sharing!
@@TonyToneBBQ no problem, been cooking for 26 years, running a pit for 10. I do this almost every day
One thing I would like to see you do is a chuck roast compared to a brisket, cos I prefer a chuck over brisket, I would like to know your thoughts on that.
I do a mean chuck to slice, but also awsome for pulled beef in a roux
Sounds good! I keep a list of requests. I just added your request to my list. I've done a few chuck roasts and they always turn out great, and it's nice that they don't take all day. I'll keep you posted! Thanks!
Awesome video Tony! I ran across your channel a few months ago and after viewing a couple of your fire management videos, I instantly subscribed. I enjoy your passion for smoking with real wood and each video you explain very thoroughly your process to maintain a clean fire. It may seem repetitive on your end explaining the steps each time, you look out for your viewers. Maybe that particular video is the first they have watched so you cover it. I have the Oklahoma Joe Highland offset and love it but I must say your char-griller looks pretty awesome. Long comment I know, your making great content, keep producing for us. Thanks!
Hey Jimbo! I really appreciate your comment. You hit the nail right on the head. I was thinking my videos might be repetitive, but then thought as you said, what if it's the first video that somebody's watching. Also, sometimes I talk about the same thing but say it in a different way that makes more sense to somebody. Plus, there's only some little nugget that I slip in there that maybe I didn't in other videos. I'm really glad my videos are helpful to you and everybody else. I feel like smoking with real wood is an art that is in danger of dying off, but damn there's nothing better. Thank you so much for watching and for subscribing and for your comments. I really appreciate you! Keep that OJ Highland smokin. That's a great rig!
Love your teaching videos. I'm enjoy the XD that I got for myself on Dad day.
Thanks James! The XD is a great rig. I'm glad you're enjoying it!
wow I'm sitting here looking at your prime rib video and I am so inspired I love your videos I can't wait to do this myself but I need to learn how to edit videos
Thanks again Sonnygee! I tell you, the editing is the hard part. I'll shoot video over the course of a 12 hour cook, and that's not too hard. Shooting the video just makes working the rig harder because I gotta work the video and talk while doing something that I usually only get once shot at. But editing all of the clips together takes me days. I'm sure there are those that can do in in a couple hours, but with the normal day-to-day job, it hard to fit in the editing and it typically takes me at least 10 hours. I'm working on getting better at it though. There are some good videos on editing right here in TH-cam. Great place to start learning. Thanks for watching my friend!
Thanks for this video dude. Really informative and explained perfectly. I like how you reassure that temp spikes are normal because they are completely unavoidable and I do think a lot of people panic when it happens.
Watching some videos ahead of my first cook in an offset in a few weeks. I've managed to smoke in a barrel BBQ with indirect heat and wood chunks with good results so took the leap into a proper stick burner and there's sure a lot to learn 😂
Hey Tim! I really appreciate your comment! I'm excited for your new offset. Please let me know what you end up getting. If you've had good results on the barrel with wood chunks, I'm sure you'll do great with a decent offset. Great tools! I look forward to hearing how it goes. Thanks for watching?
The Prime Rib looks fantastic. I am sure it tasted amazing!
Oh man it was SO GOOD! Thanks for watching!
@@TonyToneBBQ I believe it
Hey Tony. Amazing as always. I tried to smoke some pork ribs and indeed fire management is the most difficult part. I would to ask you. Once you start the fire with the charcoal, do you recharge charcoal at some point? Or you just keep working with only the wood? Thanks a lot for your guidance.
Hey Alvaro! Thanks for your comments and for the question! Yes, mastering that fire is key. Everything is so easy once you're good at working the fire. Typically, I will start with charcoal or lump coal, just to get the temp up and create a coal bed, but after that I just keep adding wood. The only time I switch back to charcoal or lump coal is if I wrap whatever I'm cooking. Like if I'm making pulled pork, and I wrap the meat when it hits 165, there's no benefit of burning wood so I'll switch to charcoal. But if I'm doing ribs and I'm using the 321 method, I will normally keep burning wood because the last hour of cooking when it's unwrapped, I'm going to want that flavor from the wood again. I hope that helps! Just keep practicing with the wood. It's something I tend to focus on on most of my videos and I'm working on one with some more details so hopefully I'll have that up soon. Thanks again!
Going to try this
Let me know how it goes Chris! Thanks for watching!
Nice uncle Tony I never used Mesquite until know asome way to smoke keep up the good videos
Luis! You gotta bring your family over soon for a barbeque feast. Thank you!
Looks great, what do you think about people flipping that charcoal grate over to use as a baffle in main cooking chamber?
Thank you! About flipping the charcoal grate... I've experimented with it and I found that it really didn't make any positive difference for me. Actually, it just seemed to mess things up and make cleanup a lot more work. I know some people cut holes in it so theoretically, smoke will flow through the holes and help even out temps but I'm not willing to do that to my charcoal grate. Honestly, the Grand Champ does a damn fine job without any mods so I've not felt the need to do any. Plus, I like laying foil over the charcoal grate to catch the drippings, which makes cleanup super easy. Having said that, I'm always a proponent of experimentation so if you're curious how it would work for you, I'd say go for it. If you do, I'd like your assessment. Thanks!
@TonyToneBBQ I have mine flipped over and it seems to even out the Temps throughout the whole chamber. I do lose the bottom charcoal grate to hold a pan for drippings though. That's my only downside
@@justinesteban6720 sounds good! I wonder if you might be able to add one of those expandable grates just above the flipped over charcoal grate and then lay some catch foil over that? I'm glad it's working for you! That's what its all about, finding what works best for your situation. Thanks for sharing!
Great cook very informative ty. Also if you like woodford reserve try the double oaked
Thank you! Yes, I've tried the Double Oaked and I agree... Out of this world. Thanks for watching!
Nicely done
Thank you!
Hi Tony, thank you for your videos, very helpful. I have 2 questions.
1. After cooked, how long it took you to get the internal temp to 125°?
2. What temp should I cook it if I want it we'll done?.
My charc-griller champ is arriving soon!! I can't wait to try it. Thanks again
Hey Darwin! Thanks for watching and thanks for the questions! So it took about 2 hours and 30 minutes to get the Prime Rib Roast up to 115 degrees smoking it at about 200 to 225 degrees. It probably took about 5 minutes for the chamber temp to go from 225 to over 450, and it took about 15 to 20 minutes for the roast to go from 115 to 125 where I pulled it. That last 10 degrees jumps up pretty quickly so you gotta stand by and watch the numbers. As for you second question... well if you were going to cook a Prime Rib to well done... please understand that I've never done this but if I did, I'd smoke at 200 to 225 until the roast hit 130, then I'd sear it at 450+ until the roast hit 140 and then I'd let it rest for at least 30 minutes, or until the temperature starts falling, whatever happens first. I'm guessing the roast will continue to rise to at least 155 in that time. Technically, well done is 160+, but I'd shoot for just below this since Prime Rib can easily dry out. Even 140 will start looking like well done after it's sliced up. Please let me know when you get your rig and if you give this a try! I'd really like to know how it goes. By the way... have you used an offset smoker before? And have you burned wood in an offset smoker? Thanks!
Tony awesome cook!
Thank you! And thanks for watching!
This looks fantastic 🎉🔥👍
Thank you my friend!
Man that looks great! Never did a prime rib roast but I’m going to.
You gotta try it Adrian! It's my family's favorite at Christmas time. Thanks for watching!
My grand champ xd arrives Thursday. I can't wait to try this! Do you live in the north? I'm in WI and wondering if it'll hold a temp when it's cold.
Hey Peter! I'm excited for you! If you haven't seen it yet, you might want to check out the vidoe I posted on "seasoning" the Grand Champ XD. I'll leave a link below. Winters in my area don't usually get below 30, so nowhere near as cold as Wisconson. The Grand Champ holds temp well enough in my winters but I lot of the folks I know in colder climates use welding blankets to help keep the heat in. I don't know if it would be necessary in the Grand Champ but I'd like to know. If you cook in the cold, please remember to let me know how it goes. Thanks for watching and I appreciate you question! Here's that link: th-cam.com/video/8bvA4hy2Vps/w-d-xo.html
Great Job
Thanks Byron!
@@TonyToneBBQ Have you ever put charcoal in the main barrel on your Char-Griller XD Offset and use it for grilling??
@@bmoc1925 I did only once but it was for the seasoning process when it was brand new. I haven't used it for grilling but it is designed for that purpose.
@@TonyToneBBQ Thank You because I was wondering if I could use it for grilling and smoking?
@@bmoc1925 yes sir, sure can. 👍
Tony what is inside of cooking box is that just aluminum foil
Hey Jeffrey! Yes, that's aluminum foil. I normally line the bottom of the cooking chamber with aluminum foil, just to collect the drips and make clean up easier. Thanks for asking!
DID YOU EVER GET YOUR GLOVE BACK LOL, GREAT JOB BROTHER LOOKS AWESOME
Packer was on a roll that day, causing all kinds of trouble. Lol
Yeah, I chased him around the yard thinking he'd wear out first but nope. I had to entice him with a different toy to get my glove back. I don't know if you can tell, but I was super short of breath for the next couple shots after chasing the dog around. Thanks for watching!
Wish beef was cheap in the UK , getting a bit like that would cost $$$$ 😂 great vid 👍🏻
@@richardnorris3095 Thanks Richard! Price of beef has been steadily rising here too. Might have to switch to goat. Lol. Thanks for watching!
Where did you get the extra two xd thermometer gauges from?
I ordered them directly from Char-Griller. If you go on their website and search parts for the Grand Champ, you can see the original part and you have the option to purchase.
Damm Tony my mouth is watering that Thang looks Hella good. Done right.
Oh it was! Made me want to eat Prime Rib every day! Lol. They were on sale at 5.99 a pound so I picked up 4 more. Thanks for watching!
How long did you brine it?
No brine. Seasoned about 1 hour before putting it on. Thanks for watching!
I use 3 water pans you use for the buffet warmers. That way I can use the juice later
Nice! I bet that works great!
What breed is Packer?
Packer is a Greater Swiss Mountain Dog. Today is his 2 year birthday. He likes to try and steal the show every now and then. LOL! Thanks for asking!
@@TonyToneBBQ awww happy birthday Packer!! What a good pal
@@ouzts12 Thank you!
a lil overcooked no? that didn't look med rare..
Hey! Thanks for the comment. It was right on the edge, but also the video quality and lighting wasn't great. I need some upgrades for sure. Thanks for watching!
Hey Tony for the last three days i’ve been using my char griller offset smoker, I have been using it because I have been following your videos for the last week. I have done three cooks on the grill and I keep running into the same problem. I load the firebox with match light charcoal and I can’t ever seem to get the temperature to get up past 200° maybe 210° sometimes but it keeps going down. What am I doing wrong? I have the air intake wide-open and I usually have the smokestack open at about halfway. Can you please make a video??? I’ve seen you grill using way less charcoal, and or wood then I use but yeah, your grill seems to get much hotter, I have the exact same grill you have, but mine doesn’t seem to work the same lol can you please help me? I know how to grill indirectly but I really want to learn how to use the fire box so that I can smoke, ribs and steaks, etc..please please help
That's an interesting problem you've got there. First thing I'd want to check is your gauge. Are you using a probe on the grill? Is that probe touching the meat or super close to the meat? It's a good idea to get a second opinion then to rely on just one gauge or the one that came with the rig. The next thing I would want to know is if you're losing smoke anywhere. If you have the same rig as I do, should not be a problem. Then I would want to know how much charcoal you're using. To get temperature above 300, it takes a lot. I use a chimney starter to light my charcoal and it takes two of them. The good thing is, it will burn for 3 to 4 hours before needing anymore. Have you seen my video on using charcoal in an offset smoker? Here's a link if not. th-cam.com/video/qXW0sD58Lb8/w-d-xo.html
@@TonyToneBBQ I only use the gauge that came built into the grill, dead center. I don't notice any significant smoke loss. Maybe I just not using enough charcoal. I use about a quarter bag of kingsford charcoal, maybe about a standard metal chimney coal starter worth and a half...would you say I'm not using enough?
@@Trp510 I'd try using more. Double that and see what happens.
@@TonyToneBBQ ok thanks will do
Tony do you wear smileDirect teeth aligners??? How do you like them?
I do! I only have to wear the retainers at night now. They worked great for me! I wasn't completely happy with the results after the first set, but Smile Direct scanned my teeth and provided another set, completely free of charge, and now I'm happy with the end result. Thanks for asking!
@@TonyToneBBQ nice 👍🏽 I sent for my mold kit 2 days ago, trying to close a gap between two front teeth, hope it works out for me. Any pain?? I really enjoy your videos, never have I been able to get such wonderful information on using a charcoal grill, your on point with your teachings for sure!
@@Trp510 I'd really like to know how that goes for you. I'm know someone with the same issue that's considering it. No pain for me. Just some mild soreness for the first day after installing new trays. I always installed new trays at night before bed so I wouldn't have to take out for a good 10 hours or more. Overall it was a great experience.
I'm really glad you like my videos and I really appreciate your comment. I'm working on more. Surprisingly difficult to video when actually cooking. There are no retakes. Thanks again!
@@TonyToneBBQ will update you in a couple months 👍🏽 keep on keeping on!
@@Trp510 you too my friend!