This is by far the best fire management video on TH-cam! You actually got down to the details of it, things that the other guys with huge smokers don't talk about! Congrats!
I couldn't agree more! I looked for this info a few years ago, really just looking for intuitive ideas. Had a crappy Brinkmann I was fighting and simply settled on it being a poor design and sold it.
@@SmokeTrailsBBQ I love your break down of why you do things the way you do. Your teaching method is awesome. I have oklahoma joe highland reverse flow.
Jumped off mobile to better type this. I have been smoking in offset and uprights for 5 years now. You have done an amazing job communicating your knowledge and experience. How you simply laid out all the steps; not being too pedantic and tedious or zealous, clear and straigtht forward, and time efficient. Honestly just a fantastic piece of work here. Well done.
@@SmokeTrailsBBQ - I agree with Dylan; a friend of mine just gifted me his used offset, and I had no idea how to really make use of it until I watched this comprehensive guide. Thanks for sharing your knowledge!
@yangshen5540 I just got one too and this video has helped me more than any other in understanding how they need to operate and what I need to do. Top work!
The grates that come with the Oklahoma Joe highlander firebox dont fit when turned length-wise to form a V shape. How did you do that? Are they aftermarket grates or did you cut them down?
Dude.... using your electric smoker to "kiln" dry your wood is friggin genius.. I have one that I bought years ago, I quit smoking cause I hated using it... Thanks to you I finally have a use for it again... thanks man!
I absolutely agree that this is the best fire management video on TH-cam. Especially if you are using a cheap, $200 thin walled offset smoker. There are tons of videos for the more expensive units. You can produce an amazing backyard cook with a cheap Char Broil offset smoker but doing so is a way different animal from doing so with a far more expensive, well built smoker. This is pivotal information for those of us with the less expensive models for sure.
@@relevation0 more expensive rigs are generally made with thicker-walled pipe material. More mass of steel = more heat retention and slightly better insulation.
Finally made the jump to getting an offset smoker/grille combo. THIS video right here has probably saved me dozens of hours searching the internet for how to do it right and properly. Extremely well done and informative. Thanks!
Hands down, best video about fire management in a small offset smoker. I've watched so many that talk about choking off oxygen to achieve the right temperatures at the expense of running a clean-burning and efficient fire.
Yea, even oklahoma joes themselves talk about using the vents. It might have its place for large offsets or if you're only running charcoal in the firebox, but nothing other than wide open has ever produced enough airflow for my fire. It would probably help if the exhaust vents were larger on these models.
The best videos I’ve seen in fire management. I’ve been smoking for about 4 years now off and on. I’ve searched far and wide when I first started, for that one video to aid me in managing a fire. I gathered bits and pieces from various other videos to culminate what he has created here in one videos. He did an excellent job at pointing out all of the trial and errors and remedies to those errors. I have personally ran into everything he mentioned and had to figure out how to remedy them on my own. I highly suggest this video and concur with all of his methods.
You are the one to get me going on my journey of smoking meats. Never done this before. Wife bought a big hunk of lamb to smoke on the Oklahoma Joe's Longhorn. Using hickory chips. Shout out from a guy in shorts in 92° FL.
Like everyone else says, hands down the best video on fire management for a typical backyard stick burner. I used to have a chargriller stick burner and used to watch other fire management videos of guys saying to keep the temp within 5 or 10 degrees. That was basically impossible for a 12 hour cook on that thing and I figured I just sucked at fire management. I’m glad you kept it real. The tips you gave were spot on. Several of which, I wish I had known back then. Would have saved me a lot of frustration. Lol.
I owe you my right arm.Tried this method with my char griller with the grates in the fire box and took out the ash tray totally and it made the world of difference!!! Now I can get nice higher temps with great clean smoke and the temp in the main food box stays up and does not drop with a good fire in the fire box which rock and rolls nicely.THANKS SO MUCH!!!!! The V format worked soooooo much better
I rarely comment on these videos, but I have to agree that this is the very best fire management video I have ever seen. It helped me understand how to use the offset smoker the way it was intended to be used. I tried my first full size brisket and I have to say it was great. The temp stayed exactly where I wanted it. I even added a second dial gauge (one in the dome and one at grate level) and I was able to adjust my wood input better. After starting the smoker with charcoal and letting it burn for about 1 1/2 hrs, I never added another piece of coal, just wood and Had a clear smoke for the whole cook. Thanks again for the great video and I am checking out your others, too. Congrats on the little tyke.
@@SmokeTrailsBBQ Sorry it took so long to reply but I used the grate level to regulate the wood usage in the fire box. I made a little video for my personal collection. I have told everyone I could think would use this info for a better, more reliable cook. I have to say that my best critic(my wife) absolutely loved the final product(as did everyone who was lucky enough to be invited for the feast). We saved some of the point(vacuum sealed) and pulled it out last weekend and it was just as good as the first time around. I had a few small pieces left over and made a few burgers the next night and I chopped the briskit pieces and mixed them into the ground beef. It made the best burgers we ever ate! Thanks again for the original video of how to regulate the fir box. It made me a much better smoker cooker.
The temp difference was as much as 10 degrees. and the only time I opened the cook chamber was to spray the meat with my liquid. The temp stayed very constant through out the entire cook.
Okay, so I have been avoiding my offset and using my, pellet smoker, my drum smoker, my egg all because I could never get it right. Watched several videos, tried again, still was missing something. 21 minutes and 16 seconds later. You are my saviour. Seriously I wish I filmed it. We had family and friends over. They thought I was a pitmaster. The best Bark & Brisket I have ever done. Thank You
I buy a two-pack of Pure & Simple canola oil spray at Costco for my firebox. Spraying a light coat on the firebox at the beginning of each cook: 1 - seasons the firebox, 2 - protects the paint and 3 - prevents rust from forming. I buy kiln-dried maple splits from a local firewood seller and cut them in half with my miter saw. I start the wood with a single "tumbleweed" fire starter. We had an awesome Costco prime rib for Christmas on the offset smoker.
Smoke Trails - excellent commentary and guidance. Been using stick burners for 20 years and this is exactly how you do it. Stick burner is the way to go for the best true tasting bbq.
I've been smoking with the Oaklahoma Joe's smoker for a long time.and with great results. But you still gave me a good tip. I refill charcoal right out of the bag and leave lid open till it catches but never even thought about burning it in my charcoal starter stack first. Thanks for that.
Bro you are a bbq lord the v shape set up works so well I’m really blown away for the first time i have a constant heat for a long time and am using hardly anything to run it 🙌🙌 the best video I’ve ever seen hands down
I wanna say thanks. Ordered my first offset smoker just two weeks ago and I went for some pulled pork to get my feet wet. Made some mistakes-bark wasn’t set enough before I foil wrapped. Probably went a little short on the resting time. Fire management was very much on point due to this video, though. No white smoke, no big dips or spikes in temp. Splits were uniform and dried on the top of the firebox. Thanks for the content.
@@ELVISRN1 alot of people put high temp gasket on them to get a better seal. I don't really have much of an issue. I think it's one of those "fine tuning" mods
I've been smoking for a few years now and because I live in NY I have to rely on youtube for advice. This is the best fire management video I've seen. Thank you for this.
@@SmokeTrailsBBQ I startedy season off with chicken to knock the rust off. Then I did a 4lb corned beef which came out pretty good. Next time I smoke I'm doing ribs, just need to weather to cooperate.
So glad I clicked on this video! My girlfriend got me an offset smoker and until just now I hadn’t a clue how to use it!! Thank you for the detailed, yet simple lesson - Legend 👍🏼
I have the identical smoker now, I have learned over the years fire management is the most important part of smoking, I have watched 100s of videos on BBQ'ing but yours gave me so many tips, great job Sir !. I instantly subscribed.
This has me excited again! I've had so much trouble with fire management on my first offset smoker that I bought a pellet grill. I love my pellet grill but nothing comes close to a good stick burner. I just bought an Oklahoma Joe Highland and seen this while waiting for it to be delivered. This is by far the best video on fire management Ive seen! Thank you!
Thanks for doing this video. Being a rookie, my first brisket was a disaster! I just kept tossing wood into the box and didn't understand how low and slow was REALLY low and slow. This makes perfect sense! I have the same smoker I got for $20.00 used and I have a lot of new set up to do! You're the best!
I have been cooking briskets for at least 40 years now. The initial smoke is all the smoke flavor you will get. After that the meat is sealed and will not absorb any more. So I wrap it in heavy foil and continue to cook at 225 degrees for about 12 hours.
@@JWimpy It takes time to get that smoke ring.. ONE hour per pound at 200 degrees then wrap in butcher paper and then foil.. check my brisket out it speaks for itself.
I am a complete novis and have resently bought an offset smaker. I can not remember how many youtube clips I have watched. Yours is by far the best I have seen. You explain in a verk logical way how to operate the smoker 👍
This was an exceptional video. I have been using an offset smoker and have just been using charcoal briquettes for my temps. Only recently I learned to use coal & wood and this confirms my suspicions. Highly detailed and very educational while not being boring in the least. Exactly what I needed to watch. Will favorite. Thanks for all your hard work making this video.
I bought a chargrill offset smoker last year. This WHOLE time I've been putting my coal on the bottom bars off the cooking chamber, and my meats above it on the grates. I don't even use the smoker box at all. No water pan either. Can you believe I've made steaks, chicken, lamb etc with no problem besides constantly having to tend to the coal/wood fire, constantly moving the meat to move the grates, to reach the coal underneath lol. Smh and the food STILL came out amazing every time. Glad I learned all this today. Now I wanna experiment and use it the right way. Edit: Lol and I use lighter fluid on brickets Edit 2: No wonder I could never get the fire over 290 degrees lol. When I did it didn't last long.
Thats not a bad idea but sounds like you should stick to Treager cooking for you. Guessing thats more of the "I ate smoked ribs" experience you're looking for. The rest of us want to smoke ribs, so we enjoyed this.
This video is a life saver! Started “smoking” with chips on a charcoal grill and just bought my first offset smoker yesterday. Using every technique for my first cook on it today! Thanks and happy smoking
Your experience comes through loud and clear. I listened to every technical point you raised. I have the exact same grill and will put to practice what you mentioned. It was so helpful! Thanks for a great video!
Thanks for the tutorial! Wife bought me the Oklahoma Joe's Highland (with some strong hints) for Father's day, so I'm newer to the smoking world. I do use the V shape in the firebox and it works EXCELLENT! Keep the posts coming!
Just goes to show, no matter how long you’ve been doing anything, you can always learn something new. Thanks for your video and efforts, I’m going to try your rack set up as well.
I too have an Oklahoma Joe smoker and have had to learn how to manage that difficult firebox. Really liked the V shape idea with the grates, I'm going to have to give that a try. Nice video.👍
I am smoking two pork butts (7.5lbs each) right now and they’re progressing amazingly. I watched many videos in preparation, but this one is the most helpful, most practical and most accessible to the average noob out of all of them. THANK YOU!! I’ve definitely progressed from beginner to apprentice thanks to your help. Best wishes in all you do.
I watched your video right before I started my taino Yuma smoker for the first time which is my first smoker in general (I bought it second hand so it was already ready to use). Since my neighbors are all pretty close, I was really worried about the smoke it would produce. Because of your instructions I had thin blue almost invisible smoke throughout the whole process. The pork ribs I made were just fantastic. Thank you for this video! You seem like a great guy. Love from Germany!
Thank you so much for taking the time to put all this great information into a watchable video. I just fired up my Oklahoma Joes Highland Offset Smoker today in order to season. I have never used this type of equipment before, just a gas grill over direct heat, and I am now very much ashamed of that. I am reading 'The Science of Great Barbecue and Grilling' by Meathead. Mods: - Baffle/tuning plate by bbqsmokermods - Sealed firebox halves with 2000F Rutland stove cement and gasket - LavaLock cooking chamber lid gasket and locks (it was leaking light out pretty bad but now tight) - Drilled 1.5' hole on left side above grates for Weber grommet to accommodate temp probe wires - Sealed smokestack connection with high temp food grade RTV650 - Thermoworks Smoke X4 - Your firebox grate configuration I live in the western sierra NoCal foothills and it's been around 100F during the day so I used one chimney of briquettes that I already had to start. Since we have plenty of almond wood I'm using that to for now, and yes it's really dry maybe too dry or is there such a thing? Initially I had issues with temp regulation between all that charcoal and wood but an hour into it I was able to maintain cooking chamber grate temps between 225-230F for 3hrs with almost invisible smoke. Not only did I have the firebox door and smokestack flap fully open I had to prop up the firebox lid with tongs in order to keep the fire going out and not produce that nasty white smoke. One of my other favorite youtubers 'Cooking With Ry' who lives in OC SoCal does that to get things going but if I close the firebox lid I soon get thick white smoke and a smothered fire. Does a slight breeze from the smoke stack end cause this? I'm running out of words now so please tell me what you think about all this.
I was about to give up on my Oklahoma Joe smoker after several years of mediocre results when I decided to look on TH-cam for some help and I found you. This was the first of several of your videos that I watched. I followed your examples on managing my fire and smoke. I was double smoking a ham today, the results were the best I've ever had, thanks. I can't wait to take a shot at a brisket.
I stumbled across this video when looking up how to smoke Texas Style Brisket and this video is BY FAR one of the VERY BEST instructional videos that I’ve watched on anything! Honestly, it’s intimidating where to start to learn how to smoke/bbq meats and realistically prepping and managing your smoker is the foundation. This guy breaks it down for you in a way that makes it so easy to understand the mechanics and reasons behind things. He also made me laugh a few times through the video which helps me remember things better. All in all, super duper impressed with this video and feel much more confident in my smoking game 👈🏻👉🏻
The best fire management videos so far. the Mrs complains that I have to babysit a fire for over 10 hours. Im trying to get to the point where I dont need to be there all the time. This video looks like a great first step in getting there.
Best fire management video on TH-cam and I’ve watched them all! This is almost exactly what I do. Only main difference is that I add a piece of lump in along with each split to help keep the coal bed going. Most of the impurities in the lump were burned off already in the charcoal creation process, so I find that burning black lump in the firebox in small quantities doesn’t affect the flavour of the food.
Great idea! I do something similar when I only have wood chunks and don't have splits. I have an old milk carton. Half full of lump, half with chunks. I add it every 2 hours or so.
I have a New Braunfels offset box smoker. Had it for 18 years now. My wife always asks why I have to always be watching it. I try to tell her its different than an oven that you set and forget. It takes a constant eye so its not bitter and too smokey or dried out or burnt. Awesome video, helped with the ole lady.
Great video! I love my Oklahoma Joe. It takes a lot of patience, trial and error to learn the in’s and out’s on an offset rig. I still use charcoal as my primary heat source and add chunks of wood throughout the cook. It is very labor intensive on long cooks, specifically when dealing with managing ash build up and it limiting your air flow. I have a bucket on the side of my fire box as well, and use one of those little fireplace shovels to scoop out ash underneath the grate. I’m really digging how you used the grates that were already supplied with the unit to make your baffle plate and V shaped rack in the fire box. I am definitely going to try those tricks as well as use some bricks for retaining heat. I remember the first time using this smoker I was cooking baby backs. It was around the 3-4 hour mark when I would typically wrap them, they just didn’t look ready. Long story short the cook took way longer than expected because I was going off the temp gauges on the lid. The next cook I had probes at grate level and was shocked at the difference in temperature. It was easily 75 degrees or more cooler at grate level. Thanks again for the video. Smoke on brother!
My dads place was broken into about 3 months ago...they stole everything but the Oklahoma joe on the porch....I cleaned it up, did a empty cook and now I'm cooking chicken thighs with hickory wood chips....this thing is amazing. Been using the V shape for the fire box. Couldn't be happier
I really like that V idea for the fire box. Just bought my OJ Highland this weekend, after seasoning I smoked a pork butt. I had a hard time with fire management, which lead me here. Thanks for the tips!!!
1) I have an Oklahoma Joe Smoker! 2) I started to enjoy this post but I got hungry! 3) I am going to have to pretend that I don’t enjoy it so my wife won’t think I am having fun ! 4) this is going to be Fantastic!!! 🥓🥚☕️🐓🦌🐖🐖🐖🐖🐖🐖🐖🐖🐖🐓🦌🦃
Thank you for putting up a fire management video that really explains it properly. I was having a lot of trouble with my Oklahoma Joe, keeping temp and not having the fire go out. After watching your video I no longer have any problems with any of it. Really broke it down and made it understandable. Thank you for putting this up
Great video man I've owned and molded my Oklahoma joe smoker for 5 years now thought I knew my smoker rather well but you've given me some new info I will definitely use
I've been smoking bbq for a few years now, and I am always learning. I got the old country bbq pit pecos offset. Quality wood provider is a must!!! This is by far the most in depth, and quality information how to video I have seen over the years in fire management. You nailed it, and gave me new ideas to try. I have made a few mods to my offset, and the mirror/v shape grate is a great idea. I use a horizontal grate that came with the offset along with a custom welded firebox basket. I use mini logs, and briquettes (only to get a good coal bed going) Thanks for making this video. I really enjoyed it.
I always had a hard time and still learning to maintain a fire. His setup is a turning point of what I was wanting to do but I wasn’t sure about it. Me thinking about is a start to the right direction from his way of doing things. Learned a lot from this.
My smoker arrived at the local outlet and I pick it up this Saturday. Thanks for the enhancing the excitement and excellent startup instructions. GF got me the same smoker for my birthday this year and am looking forward to making the most of it. I’ll be looking for your other videos and recipes- thanks again!
It’s been great fun - and while I have had most of the mistakes you mentioned take place, thanks to this excellent briefing I was able to keep the cooking on target and no food was wasted or ruined. Baby back ribs have become a favorite because of the shorter cook times, but a couple of smaller brisket cooks produced the familiar mesquite flavors I wanted to achieve, due to my ‘roots’ from the Texas hill country near Austin. Now if I could only figure out how Krauses’ makes that sausage! Thanks buddy! The GF is so glad she got us that Smokin’ Joe’s combo and we found a local wood supplier who brings a great variety of woods from Texas, New Mexico, Arizona for smokers and pizza ovens owners here in Phoenix. If you’re ever down south, you’ll have a place at our table!
Excellent video! I have just finished assembling my first Oklahoma Joe and am in the process of curing it before my first cook, so I thought I’d check out a few videos. Your video has now taught me the right way to cook on it from the very start. I’m even more excited now that I have the confidence how to use it properly. Thanks mate, from Melbourne Australia!
This guy is one of the few to get this right. Small fire is the key with small sized splits. I see so many, even big youtubers, dropping a full split on a small bed of coals . Huge pieces tend to smolder unless you get ton's of O2 to them in which case your chamber will heat up to 375. You'll constantly be in this up down cycle during your cook with a lot of acrid smoke in between.
I’ve been Cooking on BBQ,s for years, but ventured into off set smoker type recently, I have the same type in this video and these techniques will definitely help!
Very good video. Love watching your video. I’m new to offset smoking. I used lump charcoal. Then once it burn down and then I added hickory wood. But after it was burning for 10 minutes. I closed smoke box. Then it started smoking real bad. So I proped open fire box with stick. Then heat stayed around 275 so far.
Great video, thank you for putting the time into it that you did. Frustrating that you didn’t get as much love from viewers as one would have thought for this caliber of content. Highly informative, useful, and to the point.
I keep my smoking splits in a galvanized trash can. It sits in the sun and works like a solar kiln to keep my slips nice and dry. I cut them down to 6” lengths. I run a char-griller grand champ with tuning plates, a lined firebox bottom with fire brick and an extended 5” chimney. Love it.
This video is amazing. I followed your instructions and it actually worked. I smoked beef ribs for the first time(by myself) and they turned out perfect. The last time my husband and I made them, they ended reverting to charcoal. If you need or want to learn how to smoke, this is the video to learn from.
I am so glad I ran into this video! I just purchased my first smoker grill and it should be here this weekend...I had no clue of this process...I just want to thank you for this video as you made the concept less intimidating for me and I have a place to start!
This is the video I've been waiting for! Great video thankyou . As a novice BBQ guy I've been trying to master the technique but it is challenging, but I learned alot from this video and now my ribs will be the best on the block
I just picked up an Oklahoma Joe Offset Smoker from Lowes earlier today. So far I only made burgers, lol. I gotta wait a couple days for my pork shoulder to thaw before I can really see what this baby can do! Thanks for the tips, you really condensed years of experience into a short easily understood video.
Good lord man! I've been using this style of grill/smoker for more than 20yrs. I learned more in the last hour than I did in the last two decades. Everything you said here seems like it should work. I just bought a new Char-Griller very similar to this Oklahoma Joe you have. It was $100 less after the Menard's discount. I've never put a bad meal out on the previous grill, and tonight was the first meal off of this one after two burn in runs. I'll definitely be trying your method soon. Everything you said here makes sense. I can't wait to try this. Thanks for the great content. Much appreciated.
This is a fantastic video. You do a great job of presenting your information for backyard smoking people. I’ve watched a ton of videos regarding fire management on offsets, but they’re usually dealing with huge cookers and fire boxes. You talk about what applies to most of us at home. Thank you for taking the time to create such an informative video.
Awesome video, this one is going to be my #1 preset in my saved videos for smoking. I have a Oklahoma Joe Longhorn which I'm going to convert the gas side to be a smoke chamber as well! Im in South Florida where we have alot of humidity and moisture so the part about putting the splits in the electric smoker is a great idea for me as well.Thanks for the video brother.
In my short experience using splits that size my first few cooks I really struggled because the small splits I've used shot my temps up to 300-350. I started using a charcoal basket. And adjusted the firebox side door to keep temps down so far the primary combustion from kiln dried smoldering has turned out great. My last cook never got over 290. Which is awesome compared to my first 3 cooks.
I just got an Oklahoma Joe's for free from my boss. He said he couldn't control heat in it. Love your informative video on this. I'll be playing with it this weekend and next weekend smoke a brisket. Hopefully it comes out good. Thanks for advice
Incredible video, your expertise comes across well and you're quite well spoken. Was really looking for a video for vertical smokers as I don't have the space for an offset right now, figured I'd watch it anyway and apply what I can, and I definitely learned a lot. Amazing job man.
By far this is the best Fire Management video ever made. Now to master the heat transfer throughout my smoker using the firebox door. Thanks Smoke Trails BBQ
Love the tips on this!! I have the same BBQ and have been making all the mistakes!! looking forward to trying all the suggestions and doing proper BBQ meats. Thanks for sharing much appreciated
This is by far the best fire management video on TH-cam! You actually got down to the details of it, things that the other guys with huge smokers don't talk about! Congrats!
Thanks Lucas!
I couldn't agree more! I looked for this info a few years ago, really just looking for intuitive ideas. Had a crappy Brinkmann I was fighting and simply settled on it being a poor design and sold it.
@@brianschneider671 I hear ya. Even with all the tips, tricks and mods it's still a challenge. I just try to enjoy the process
@@SmokeTrailsBBQ I love your break down of why you do things the way you do. Your teaching method is awesome. I have oklahoma joe highland reverse flow.
Agreed. The v shape is genius.
Jumped off mobile to better type this. I have been smoking in offset and uprights for 5 years now. You have done an amazing job communicating your knowledge and experience. How you simply laid out all the steps; not being too pedantic and tedious or zealous, clear and straigtht forward, and time efficient. Honestly just a fantastic piece of work here. Well done.
Thanks Dylan!
@@SmokeTrailsBBQ - I agree with Dylan; a friend of mine just gifted me his used offset, and I had no idea how to really make use of it until I watched this comprehensive guide. Thanks for sharing your knowledge!
1:27 😊@@SmokeTrailsBBQ
@yangshen5540
I just got one too and this video has helped me more than any other in understanding how they need to operate and what I need to do.
Top work!
Very rarely would I sit through a video this long, but when you really want to learn something and the teacher is good 🤷🏾♂️ great vid.
I learned more about smoking and fire management in this one video than I have in two years of watching other videos. Thank you.
Thanks!
This V-shaped configuration for the firebox made a huge difference! Thank you!
Awesome it helped me too! What are you smoking up?
The grates that come with the Oklahoma Joe highlander firebox dont fit when turned length-wise to form a V shape. How did you do that? Are they aftermarket grates or did you cut them down?
@@HiddenCreekHomestead its the grates for the main chamber
@@SmokeTrailsBBQ Thank you’
By far the best smoker tutorial I’ve seen. I feel like I’ve wasted hours of my life with all the others out there!
Dude.... using your electric smoker to "kiln" dry your wood is friggin genius..
I have one that I bought years ago, I quit smoking cause I hated using it...
Thanks to you I finally have a use for it again... thanks man!
The Oklahoma Joe's firebox basket fits in perfectly too. Just load it with wood and pop it in
@@SmokeTrailsBBQ I don't have one of those but thats another great tip!
I absolutely agree that this is the best fire management video on TH-cam. Especially if you are using a cheap, $200 thin walled offset smoker. There are tons of videos for the more expensive units. You can produce an amazing backyard cook with a cheap Char Broil offset smoker but doing so is a way different animal from doing so with a far more expensive, well built smoker. This is pivotal information for those of us with the less expensive models for sure.
Yea its alot harder on a less expensive unit
So what is different on a more expensive unit?
@@relevation0 more expensive rigs are generally made with thicker-walled pipe material. More mass of steel = more heat retention and slightly better insulation.
Came here expecting a funny video about how to drink beer and kill time while watching a smoker, surprise learning!
A huge THANK YOU from Germany. This was the best explanation I could find in 2 weeks of daily research. Well Done Sir!
This guy takes fire management to entire new level. I learned so much and I have been smoking with an Oklahoma Joe for years.
Finally made the jump to getting an offset smoker/grille combo. THIS video right here has probably saved me dozens of hours searching the internet for how to do it right and properly. Extremely well done and informative. Thanks!
Hands down, best video about fire management in a small offset smoker. I've watched so many that talk about choking off oxygen to achieve the right temperatures at the expense of running a clean-burning and efficient fire.
Yea, even oklahoma joes themselves talk about using the vents. It might have its place for large offsets or if you're only running charcoal in the firebox, but nothing other than wide open has ever produced enough airflow for my fire. It would probably help if the exhaust vents were larger on these models.
The best videos I’ve seen in fire management. I’ve been smoking for about 4 years now off and on. I’ve searched far and wide when I first started, for that one video to aid me in managing a fire. I gathered bits and pieces from various other videos to culminate what he has created here in one videos. He did an excellent job at pointing out all of the trial and errors and remedies to those errors. I have personally ran into everything he mentioned and had to figure out how to remedy them on my own. I highly suggest this video and concur with all of his methods.
You are the one to get me going on my journey of smoking meats. Never done this before. Wife bought a big hunk of lamb to smoke on the Oklahoma Joe's Longhorn. Using hickory chips. Shout out from a guy in shorts in 92° FL.
Like everyone else says, hands down the best video on fire management for a typical backyard stick burner. I used to have a chargriller stick burner and used to watch other fire management videos of guys saying to keep the temp within 5 or 10 degrees. That was basically impossible for a 12 hour cook on that thing and I figured I just sucked at fire management. I’m glad you kept it real. The tips you gave were spot on. Several of which, I wish I had known back then. Would have saved me a lot of frustration. Lol.
I owe you my right arm.Tried this method with my char griller with the grates in the fire box and took out the ash tray totally and it made the world of difference!!! Now I can get nice higher temps with great clean smoke and the temp in the main food box stays up and does not drop with a good fire in the fire box which rock and rolls nicely.THANKS SO MUCH!!!!! The V format worked soooooo much better
I also have a char griller & just found this video. Did you use the cooking grates that came with the firebox for the V grates ?
This is one of the few guys who seems like he actually knows what he’s talking about. Keep the videos coming!!
By far one of the best and most knowledgeable smoking videos I’ve ever watched
I rarely comment on these videos, but I have to agree that this is the very best fire management video I have ever seen. It helped me understand how to use the offset smoker the way it was intended to be used. I tried my first full size brisket and I have to say it was great. The temp stayed exactly where I wanted it. I even added a second dial gauge (one in the dome and one at grate level) and I was able to adjust my wood input better. After starting the smoker with charcoal and letting it burn for about 1 1/2 hrs, I never added another piece of coal, just wood and Had a clear smoke for the whole cook. Thanks again for the great video and I am checking out your others, too. Congrats on the little tyke.
Thanks Ed. Did you find it better to go off the grate level or dome temperature? How big was the difference between the two?
@@SmokeTrailsBBQ Sorry it took so long to reply but I used the grate level to regulate the wood usage in the fire box. I made a little video for my personal collection. I have told everyone I could think would use this info for a better, more reliable cook. I have to say that my best critic(my wife) absolutely loved the final product(as did everyone who was lucky enough to be invited for the feast). We saved some of the point(vacuum sealed) and pulled it out last weekend and it was just as good as the first time around. I had a few small pieces left over and made a few burgers the next night and I chopped the briskit pieces and mixed them into the ground beef. It made the best burgers we ever ate! Thanks again for the original video of how to regulate the fir box. It made me a much better smoker cooker.
The temp difference was as much as 10 degrees. and the only time I opened the cook chamber was to spray the meat with my liquid. The temp stayed very constant through out the entire cook.
Okay, so I have been avoiding my offset and using my, pellet smoker, my drum smoker, my egg all because I could never get it right. Watched several videos, tried again, still was missing something. 21 minutes and 16 seconds later. You are my saviour. Seriously I wish I filmed it. We had family and friends over. They thought I was a pitmaster. The best Bark & Brisket I have ever done. Thank You
I buy a two-pack of Pure & Simple canola oil spray at Costco for my firebox. Spraying a light coat on the firebox at the beginning of each cook:
1 - seasons the firebox,
2 - protects the paint and
3 - prevents rust from forming.
I buy kiln-dried maple splits from a local firewood seller and cut them in half with my miter saw. I start the wood with a single "tumbleweed" fire starter.
We had an awesome Costco prime rib for Christmas on the offset smoker.
Great tips! I use plain canola oil. Just slather it on.
Smoke Trails - excellent commentary and guidance. Been using stick burners for 20 years and this is exactly how you do it. Stick burner is the way to go for the best true tasting bbq.
Thanks Brian
Hard to beat a rib cooked on a drum 🤷🏽♂️
I've been smoking with the Oaklahoma Joe's smoker for a long time.and with great results. But you still gave me a good tip. I refill charcoal right out of the bag and leave lid open till it catches but never even thought about burning it in my charcoal starter stack first. Thanks for that.
Bro you are a bbq lord the v shape set up works so well I’m really blown away for the first time i have a constant heat for a long time and am using hardly anything to run it 🙌🙌 the best video I’ve ever seen hands down
I wanna say thanks. Ordered my first offset smoker just two weeks ago and I went for some pulled pork to get my feet wet.
Made some mistakes-bark wasn’t set enough before I foil wrapped. Probably went a little short on the resting time.
Fire management was very much on point due to this video, though. No white smoke, no big dips or spikes in temp. Splits were uniform and dried on the top of the firebox. Thanks for the content.
Awesome! Thanks! Yea pork butts take a long time to set up bark because there's so much moisture in them. Like big water balloons
OUTSTANDING VIDEO!! This vid would be the perfect vid to put with every smoker sold on this planet.Thanks for taking the time on this vid!!!!
just wondering how tight the Oklahoma Joe smoker seams are /or do they leak smoke? thanks
@@ELVISRN1 alot of people put high temp gasket on them to get a better seal. I don't really have much of an issue. I think it's one of those "fine tuning" mods
@@SmokeTrailsBBQ thanks,I highly doubt anyone could tell the difference in their finished product if the door leaks smoke lol.
I've been smoking for a few years now and because I live in NY I have to rely on youtube for advice. This is the best fire management video I've seen. Thank you for this.
Thanks for watching Nick! what are you smoking up next?
@@SmokeTrailsBBQ I startedy season off with chicken to knock the rust off. Then I did a 4lb corned beef which came out pretty good. Next time I smoke I'm doing ribs, just need to weather to cooperate.
So glad I clicked on this video! My girlfriend got me an offset smoker and until just now I hadn’t a clue how to use it!!
Thank you for the detailed, yet simple lesson - Legend 👍🏼
You're a lucky man. I'm saving to get mine lol
Best fire management video. Beats the bbq mad scientist video 10 fold. Thanks guy!!!!!
I have the identical smoker now, I have learned over the years fire management is the most important part of smoking, I have watched 100s of videos on BBQ'ing but yours gave me so many tips, great job Sir !. I instantly subscribed.
Watched A LOT of videos trying to figure out fire management on this smoker, this is only video to keep my attention till the end. Great info, thanks!
Thanks Jody
I gotta agree there...
Kept me watching till the end.
This has me excited again! I've had so much trouble with fire management on my first offset smoker that I bought a pellet grill. I love my pellet grill but nothing comes close to a good stick burner. I just bought an Oklahoma Joe Highland and seen this while waiting for it to be delivered. This is by far the best video on fire management Ive seen! Thank you!
Thanks man!
Thanks for doing this video. Being a rookie, my first brisket was a disaster! I just kept tossing wood into the box and didn't understand how low and slow was REALLY low and slow. This makes perfect sense! I have the same smoker I got for $20.00 used and I have a lot of new set up to do! You're the best!
Thanks Matt glad it helped
I have been cooking briskets for at least 40 years now. The initial smoke is all the smoke flavor you will get. After that the meat is sealed and will not absorb any more. So I wrap it in heavy foil and continue to cook at 225 degrees for about 12 hours.
@@JWimpy It takes time to get that smoke ring.. ONE hour per pound at 200 degrees then wrap in butcher paper and then foil.. check my brisket out it speaks for itself.
Gotta make bad bbq to make good bbq -bbq jesus
@@sypandacat7236 Truth.. it takes practice..once you got it you got it
As a new bbq enthusiast. That fire setup is by far the greatest idea I have seen yet. Love it. Will try it out.
Thanks Phil, have you tried the V set up yet?
Dude , the V setup is awesome. I’ve used it this past weekend. Much better temp control and everything.
Dude , the V setup is awesome. I’ve used it this past weekend. Much better temp control and everything.
Never thought of myself as a Pit Master. I'm just a suburban guy with a white collar job - who likes to smoke... Thanks!
I am a complete novis and have resently bought an offset smaker. I can not remember how many youtube clips I have watched.
Yours is by far the best I have seen. You explain in a verk logical way how to operate the smoker 👍
This was an exceptional video. I have been using an offset smoker and have just been using charcoal briquettes for my temps. Only recently I learned to use coal & wood and this confirms my suspicions. Highly detailed and very educational while not being boring in the least. Exactly what I needed to watch. Will favorite. Thanks for all your hard work making this video.
Glad it was helpful!
I bought a chargrill offset smoker last year. This WHOLE time I've been putting my coal on the bottom bars off the cooking chamber, and my meats above it on the grates. I don't even use the smoker box at all. No water pan either. Can you believe I've made steaks, chicken, lamb etc with no problem besides constantly having to tend to the coal/wood fire, constantly moving the meat to move the grates, to reach the coal underneath lol. Smh and the food STILL came out amazing every time. Glad I learned all this today. Now I wanna experiment and use it the right way.
Edit: Lol and I use lighter fluid on brickets
Edit 2: No wonder I could never get the fire over 290 degrees lol. When I did it didn't last long.
Step 1 cut down a tree and wait 5 years…😂
3 more left
😂😂😂😂
Thats not a bad idea but sounds like you should stick to Treager cooking for you.
Guessing thats more of the "I ate smoked ribs" experience you're looking for.
The rest of us want to smoke ribs, so we enjoyed this.
@@backonyeon I have an offset I was just making a joke
@@InfoOnly2U bout half way dry. Can’t wait to do this pork butt. Hope it hasn’t gone bad😬
This video is a life saver! Started “smoking” with chips on a charcoal grill and just bought my first offset smoker yesterday. Using every technique for my first cook on it today! Thanks and happy smoking
You're gunna have fun man!
You play a dangerous game with the crocs and lit charcoal. I dig it
I like to live on the edge
Hell I thought that was standard
And the whole time I'm wondering why he has socks on 😒
Nothing wakes you up on a 3am brisket than a hot coal between toes
That make shift grill wire on the back of the firebox is next level.
DIY power!
Your experience comes through loud and clear.
I listened to every technical point you raised. I have the exact same grill and will put to practice what you mentioned.
It was so helpful!
Thanks for a great video!
Thanks for the tutorial! Wife bought me the Oklahoma Joe's Highland (with some strong hints) for Father's day, so I'm newer to the smoking world. I do use the V shape in the firebox and it works EXCELLENT! Keep the posts coming!
Clear. Quick. No BS video and straight to the point. My kind of video. Very informative.
Just goes to show, no matter how long you’ve been doing anything, you can always learn something new. Thanks for your video and efforts, I’m going to try your rack set up as well.
I too have an Oklahoma Joe smoker and have had to learn how to manage that difficult firebox. Really liked the V shape idea with the grates, I'm going to have to give that a try. Nice video.👍
It makes a night and day difference
Did you use the original grate and cut in and half or buy a second grate?
How did you do the grates that way?
Are these the grates that came with it? Can you please tell me how you did this arrangement?
@@TheBuelliganRidesHow did you do the grates that way?
Are these the grates that came with it? Can you please tell me how you did this arrangement?
I am smoking two pork butts (7.5lbs each) right now and they’re progressing amazingly. I watched many videos in preparation, but this one is the most helpful, most practical and most accessible to the average noob out of all of them.
THANK YOU!! I’ve definitely progressed from beginner to apprentice thanks to your help.
Best wishes in all you do.
I watched your video right before I started my taino Yuma smoker for the first time which is my first smoker in general (I bought it second hand so it was already ready to use). Since my neighbors are all pretty close, I was really worried about the smoke it would produce. Because of your instructions I had thin blue almost invisible smoke throughout the whole process. The pork ribs I made were just fantastic. Thank you for this video! You seem like a great guy. Love from Germany!
How did you do the grates that way?
Are these the grates that came with it? Can you please tell me how you did this arrangement?
Thank you so much for taking the time to put all this great information into a watchable video. I just fired up my Oklahoma Joes Highland Offset Smoker today in order to season.
I have never used this type of equipment before, just a gas grill over direct heat, and I am now very much ashamed of that. I am reading 'The Science of Great Barbecue and Grilling' by Meathead.
Mods:
- Baffle/tuning plate by bbqsmokermods
- Sealed firebox halves with 2000F Rutland stove cement and gasket
- LavaLock cooking chamber lid gasket and locks (it was leaking light out pretty bad but now tight)
- Drilled 1.5' hole on left side above grates for Weber grommet to accommodate temp probe wires
- Sealed smokestack connection with high temp food grade RTV650
- Thermoworks Smoke X4
- Your firebox grate configuration
I live in the western sierra NoCal foothills and it's been around 100F during the day so I used one chimney of briquettes that I already had to start. Since we have plenty of almond wood I'm using that to for now, and yes it's really dry maybe too dry or is there such a thing?
Initially I had issues with temp regulation between all that charcoal and wood but an hour into it I was able to maintain cooking chamber grate temps between 225-230F for 3hrs with almost invisible smoke. Not only did I have the firebox door and smokestack flap fully open I had to prop up the firebox lid with tongs in order to keep the fire going out and not produce that nasty white smoke. One of my other favorite youtubers 'Cooking With Ry' who lives in OC SoCal does that to get things going but if I close the firebox lid I soon get thick white smoke and a smothered fire.
Does a slight breeze from the smoke stack end cause this?
I'm running out of words now so please tell me what you think about all this.
Absolutely one of the best fire management videos I have ever seen. Thank you!
No problem! Thanks John!
I was about to give up on my Oklahoma Joe smoker after several years of mediocre results when I decided to look on TH-cam for some help and I found you. This was the first of several of your videos that I watched. I followed your examples on managing my fire and smoke. I was double smoking a ham today, the results were the best I've ever had, thanks. I can't wait to take a shot at a brisket.
@joe american Mostly apple with some oak.
Practice makes perfect. It took me some time and many beers to learn this skill but the meat tast so much better.
Dude, I made the tweaks you suggested to my Okie Joe stick burner. That plus your other suggestions made a HUGE difference! Thanks!
Just finished my first brisket after watching your video. Turned out AMAZING!! Thank you for doing such great videos.
Best offset smoker fire management video I’ve seen and I’ve seen em all
Thanks Steve!
I stumbled across this video when looking up how to smoke Texas Style Brisket and this video is BY FAR one of the VERY BEST instructional videos that I’ve watched on anything! Honestly, it’s intimidating where to start to learn how to smoke/bbq meats and realistically prepping and managing your smoker is the foundation. This guy breaks it down for you in a way that makes it so easy to understand the mechanics and reasons behind things. He also made me laugh a few times through the video which helps me remember things better. All in all, super duper impressed with this video and feel much more confident in my smoking game 👈🏻👉🏻
Thanks Chelsea!
The best fire management videos so far. the Mrs complains that I have to babysit a fire for over 10 hours. Im trying to get to the point where I dont need to be there all the time. This video looks like a great first step in getting there.
Thanks!
Best fire management video on TH-cam and I’ve watched them all! This is almost exactly what I do. Only main difference is that I add a piece of lump in along with each split to help keep the coal bed going. Most of the impurities in the lump were burned off already in the charcoal creation process, so I find that burning black lump in the firebox in small quantities doesn’t affect the flavour of the food.
Great idea! I do something similar when I only have wood chunks and don't have splits. I have an old milk carton. Half full of lump, half with chunks. I add it every 2 hours or so.
@@SmokeTrailsBBQ h÷
I have a New Braunfels offset box smoker. Had it for 18 years now. My wife always asks why I have to always be watching it. I try to tell her its different than an oven that you set and forget. It takes a constant eye so its not bitter and too smokey or dried out or burnt. Awesome video, helped with the ole lady.
No problem Adam. Glad it helped. My wife has the same questions.
Great video! I love my Oklahoma Joe. It takes a lot of patience, trial and error to learn the in’s and out’s on an offset rig. I still use charcoal as my primary heat source and add chunks of wood throughout the cook. It is very labor intensive on long cooks, specifically when dealing with managing ash build up and it limiting your air flow. I have a bucket on the side of my fire box as well, and use one of those little fireplace shovels to scoop out ash underneath the grate. I’m really digging how you used the grates that were already supplied with the unit to make your baffle plate and V shaped rack in the fire box. I am definitely going to try those tricks as well as use some bricks for retaining heat. I remember the first time using this smoker I was cooking baby backs. It was around the 3-4 hour mark when I would typically wrap them, they just didn’t look ready. Long story short the cook took way longer than expected because I was going off the temp gauges on the lid. The next cook I had probes at grate level and was shocked at the difference in temperature. It was easily 75 degrees or more cooler at grate level. Thanks again for the video. Smoke on brother!
Thanks Rob. I did the same thing going off the dome thermometer. 50 degrees off for me!
My dads place was broken into about 3 months ago...they stole everything but the Oklahoma joe on the porch....I cleaned it up, did a empty cook and now I'm cooking chicken thighs with hickory wood chips....this thing is amazing. Been using the V shape for the fire box. Couldn't be happier
I really like that V idea for the fire box. Just bought my OJ Highland this weekend, after seasoning I smoked a pork butt. I had a hard time with fire management, which lead me here. Thanks for the tips!!!
Is it a reverse flow? How much sealing have you done?
DUDE!!!! Your V-shaped firebox setup is a game changer. I have an Ok Joe too, and it is working perfectly!
Thank you
My man! You dropped it like I’ve never heard before! Outstanding video!
Thanks!
The bricks and the deflector plate to force the heat downward are genius! Great tips. Thank you.
1) I have an Oklahoma Joe Smoker!
2) I started to enjoy this post but I got hungry!
3) I am going to have to pretend that I don’t enjoy it so my wife won’t think I am having fun !
4) this is going to be Fantastic!!!
🥓🥚☕️🐓🦌🐖🐖🐖🐖🐖🐖🐖🐖🐖🐓🦌🦃
Thank you for putting up a fire management video that really explains it properly. I was having a lot of trouble with my Oklahoma Joe, keeping temp and not having the fire go out. After watching your video I no longer have any problems with any of it. Really broke it down and made it understandable. Thank you for putting this up
Great video man I've owned and molded my Oklahoma joe smoker for 5 years now thought I knew my smoker rather well but you've given me some new info I will definitely use
Dude, this is a master class worth $$$. Thanks for sharing it for free.
You the man. I know nothing about smoking , I feel I just went to college . Thank you
I've been smoking bbq for a few years now, and I am always learning.
I got the old country bbq pit pecos offset. Quality wood provider is a must!!!
This is by far the most in depth, and quality information how to video I have seen over the years in fire management. You nailed it, and gave me new ideas to try. I have made a few mods to my offset, and the mirror/v shape grate is a great idea. I use a horizontal grate that came with the offset along with a custom welded firebox basket. I use mini logs, and briquettes (only to get a good coal bed going)
Thanks for making this video. I really enjoyed it.
Thanks man!
I have an Old Country offset too. I have the standard offset, but I want that combo smoker.
I always had a hard time and still learning to maintain a fire. His setup is a turning point of what I was wanting to do but I wasn’t sure about it. Me thinking about is a start to the right direction from his way of doing things. Learned a lot from this.
You'll get there Jon i know it!
My smoker arrived at the local outlet and I pick it up this Saturday. Thanks for the enhancing the excitement and excellent startup instructions. GF got me the same smoker for my birthday this year and am looking forward to making the most of it. I’ll be looking for your other videos and recipes- thanks again!
Have fun man!
It’s been great fun - and while I have had most of the mistakes you mentioned take place, thanks to this excellent briefing I was able to keep the cooking on target and no food was wasted or ruined. Baby back ribs have become a favorite because of the shorter cook times, but a couple of smaller brisket cooks produced the familiar mesquite flavors I wanted to achieve, due to my ‘roots’ from the Texas hill country near Austin. Now if I could only figure out how Krauses’ makes that sausage! Thanks buddy! The GF is so glad she got us that Smokin’ Joe’s combo and we found a local wood supplier who brings a great variety of woods from Texas, New Mexico, Arizona for smokers and pizza ovens owners here in Phoenix. If you’re ever down south, you’ll have a place at our table!
Excellent video! I have just finished assembling my first Oklahoma Joe and am in the process of curing it before my first cook, so I thought I’d check out a few videos. Your video has now taught me the right way to cook on it from the very start. I’m even more excited now that I have the confidence how to use it properly. Thanks mate, from Melbourne Australia!
Probably the best explanation I've heard regarding smoking using that style smoker. Very well done.
50° temp range, wiggle room makes alot more sense, and takes the stress off the pitmaster , of worrying aboit exact temps 😊. Thanks for that tip.
This guy is one of the few to get this right. Small fire is the key with small sized splits. I see so many, even big youtubers, dropping a full split on a small bed of coals . Huge pieces tend to smolder unless you get ton's of O2 to them in which case your chamber will heat up to 375. You'll constantly be in this up down cycle during your cook with a lot of acrid smoke in between.
You got it! Small dry splits are the way to go!
I’ve been Cooking on BBQ,s for years, but ventured into off set smoker type recently, I have the same type in this video and these techniques will definitely help!
Happy smoking Gary!
Very good video. Love watching your video. I’m new to offset smoking. I used lump charcoal. Then once it burn down and then I added hickory wood. But after it was burning for 10 minutes. I closed smoke box. Then it started smoking real bad. So I proped open fire box with stick. Then heat stayed around 275 so far.
Great video, thank you for putting the time into it that you did. Frustrating that you didn’t get as much love from viewers as one would have thought for this caliber of content. Highly informative, useful, and to the point.
1.1 million views,14 k likes Is not too shabby!
I keep my smoking splits in a galvanized trash can. It sits in the sun and works like a solar kiln to keep my slips nice and dry. I cut them down to 6” lengths. I run a char-griller grand champ with tuning plates, a lined firebox bottom with fire brick and an extended 5” chimney. Love it.
One of the best BBQ videos I’ve ever seen, really, really helpful, thank you a lot!
This video is amazing. I followed your instructions and it actually worked. I smoked beef ribs for the first time(by myself) and they turned out perfect. The last time my husband and I made them, they ended reverting to charcoal. If you need or want to learn how to smoke, this is the video to learn from.
Thanks! Glad your short ribs turned out great!
You saved me as i am smoking a brisket. Thank you
I am so glad I ran into this video! I just purchased my first smoker grill and it should be here this weekend...I had no clue of this process...I just want to thank you for this video as you made the concept less intimidating for me and I have a place to start!
Glad it helped! What are you planning to smoke first?
@@SmokeTrailsBBQ Definitely going to attempt some ribs!
This is the video I've been waiting for! Great video thankyou . As a novice BBQ guy I've been trying to master the technique but it is challenging, but I learned alot from this video and now my ribs will be the best on the block
Thanks Matt! What are you planning to smoke this spring/summer?
I just picked up an Oklahoma Joe Offset Smoker from Lowes earlier today. So far I only made burgers, lol. I gotta wait a couple days for my pork shoulder to thaw before I can really see what this baby can do!
Thanks for the tips, you really condensed years of experience into a short easily understood video.
This is amazing and I really like how you set up your firebox.
Good lord man! I've been using this style of grill/smoker for more than 20yrs. I learned more in the last hour than I did in the last two decades. Everything you said here seems like it should work. I just bought a new Char-Griller very similar to this Oklahoma Joe you have. It was $100 less after the Menard's discount. I've never put a bad meal out on the previous grill, and tonight was the first meal off of this one after two burn in runs. I'll definitely be trying your method soon. Everything you said here makes sense. I can't wait to try this.
Thanks for the great content. Much appreciated.
This is a fantastic video. You do a great job of presenting your information for backyard smoking people. I’ve watched a ton of videos regarding fire management on offsets, but they’re usually dealing with huge cookers and fire boxes. You talk about what applies to most of us at home. Thank you for taking the time to create such an informative video.
This video is exactly what I've been looking for. The detail and knowledge this man has given me is priceless. Well done on creating a great channel.
Awesome video, this one is going to be my #1 preset in my saved videos for smoking. I have a Oklahoma Joe Longhorn which I'm going to convert the gas side to be a smoke chamber as well! Im in South Florida where we have alot of humidity and moisture so the part about putting the splits in the electric smoker is a great idea for me as well.Thanks for the video brother.
This has got to be the best video I have watched for fire box management. Great job!!
In my short experience using splits that size my first few cooks I really struggled because the small splits I've used shot my temps up to 300-350. I started using a charcoal basket. And adjusted the firebox side door to keep temps down so far the primary combustion from kiln dried smoldering has turned out great. My last cook never got over 290. Which is awesome compared to my first 3 cooks.
I just got an Oklahoma Joe's for free from my boss. He said he couldn't control heat in it. Love your informative video on this. I'll be playing with it this weekend and next weekend smoke a brisket. Hopefully it comes out good. Thanks for advice
Incredible video, your expertise comes across well and you're quite well spoken. Was really looking for a video for vertical smokers as I don't have the space for an offset right now, figured I'd watch it anyway and apply what I can, and I definitely learned a lot. Amazing job man.
By far this is the best Fire Management video ever made. Now to master the heat transfer throughout my smoker using the firebox door. Thanks Smoke Trails BBQ
Love the tips on this!! I have the same BBQ and have been making all the mistakes!! looking forward to trying all the suggestions and doing proper BBQ meats. Thanks for sharing much appreciated
Thanks Nick!