Such an unbelievable dude. I feel like BBQ is truly blessed to have people like Tuffy, Myron, Malcolm Reed, and others who remain passionate not just about THEIR food but about teaching the next generation. Tuffy Stone has a forever fan in me - just a total class act in every sense
Tuffy, you are a natural teacher, you are humble and you want to show others how to be as successful as you are today! What a true gentleman and the ultimate class act in a world where EGO's can sometime take over! Thank you sir again for your contributions to your craft!
Boy, did you pick a nice spot to tell a story. Your pit in the middle of a dirt road surrounded by the woods offering distance in the background and having an ol reliable rusty truck nearby sure helped to set you at ease. All the info was great and I sure liked the pit, it made my day.
This guy is the greatest.. I could a listen or talk bbq, wood and fire with this guy all day😂 !!!!! Love his passion and his ability to really explain step for step what you have to pay attention to... The details and importance of a healthy 🔥.... Thanks for the info and the visible knowledge!
I really relate to you, as I too spent 27 years in the Haute Cusine working 5 star hotels and restaurants. After retiring from that and other things I did have the need to reconnect with the Culinary. Mine was an Off-set smoker. Number one, it is abundantly clear you have fun doing what you do. What is so much fun about it all is you can make new fiends and learn more than you ever thought you could. Just a little sharing goes a long ways. Thanks Tuffy...let's fire up the pit!
It literally took me two years and hundreds if not thousands of dollars of bad tasting meat to learn what Tuffy goes through in 30 minutes. Very well done sir. Offsets are quirky and challenging, but once you know your pit and how to manage the fire, there is nothing better.
Playin golf one day, guy I played with said he was former comp BBQ guy. Said the key to great BBQ is this, when your pit is rolling along the fire should look like steam coming off a hot tub. Clear, shimmering exhaust from your pit. He said this, think about you opening your pit and smoke blows in your eye for 2-3 seconds and it burns like hell. Imagine a piece of meat in the pit for 12-15 hours!! Clean clear smoke is the ticket. If you are cookin in a comp find a guy for your team that can run the pit clean, clear and efficient. Our guy is Dave, he is awesome at keeping pit rollin along . Temp correct, smoke correct, door open or closed. Invaluable. Rubs and injections and wrapping are important, not as important as clean smoke in my opinion. Simply my thoughts Devin Thomas Mutts & Butts BBQ, Prosper Texas
A whole lot of years ago, I used to read a news letter in the Smoke And Fire Enquirer. A guy by the name of Smokey Hale would do regular articles about the various aspects of bbq. He wrote 2 articles about “The Essence of Smoke”. In one of the articles he said “The smoke you see, is the smoke you do not want”, and then he got very long winded and described what that cloud of smoke really is and what’s in it. It really opened my eyes. I’ve never forgotten the basic information in that article and since then I’ve always been very nit-picky about my fire. This video has validated 2 things I have learned over the years. (1), I have made several modifications to my offset over the years and one has been to install a self supplying water pan along the full length of my smoker, (it’s a small smoker, only 30” long), and (2), I get my best cooks when the the weather is crappy and cool/cold. I’m able to burn a slightly bigger and cleaner fire rather than during the heat of summer.
This guy just gave us a lifetime and generational info on fire building for bbq in less than 30 mins 😮😂😂😂😂😂 my great grandkids will be doing their fires this way.... I am dead serious!!!! I will pass this info on to my kids and my kids kids....
Self taught Pitmastet here, the very first thing I learned is patience. You can have the best BBQ pit, the best wood, the finest meat, but if you don't have patience you're just wasting your time.
My friend you are one of the greats. You used to strike fear in our hearts when you would come around and wish every single team good luck. I truly enjoyed spending time with you and your dad back in the day out on the circuit. This is Bobby-Q formerly of Big Green Egg btw,
The professor glad i found this channel. Ive been watching u since bbq pit masters when u won on the 19000 dollar brisket experiment. One of my most favorite pitmasters
Great video and a beautiful smoker! You mentioned John Willingham, I worked with him at Thomas Hill power plant in 1980. We were both Union Pipefitters , he was a good welder. He built his pits and they remained me of a popcorn machine, the one’s with the glass doors. He was a pistol after work!!
TYSVM, Tuffy! I watched you for years on BBQ Pitmasters (still recording the reruns!), tried to learn from the masters (Aaron, Myron, Johnny, Melissa, Jamie, Ron, etc.), but THIS video explained exactly what I needed to know. Fire management is foremost! I love your passion for trying to be the best. A cooker can have all of the rub receipes, meat techniques/processes, but it all starts with the fire. I appreciate the info!
Thanks Tuffy for caring enough to teach us back yard boys how to get better! I've always loved watching you on Pitt Masters, etc. BBQ Blessings My Grilling Friend! From Mississippi with the BBQ Blues touch! 😂😅
Tuffy, sorry I did not see this a year ago. I use to compete and remember you at Lakeland in the Florida State Championship. You always came around to all competitors and wished them Good Luck! I actually won that contest one year. I am still learning from you and Johnnie. Congrats on all your success!
Watching this now and about 1/3 of the way through. Interesting to hear you talk through the bad smoke phase. I experienced this on my BGE but since moving to offset, I was the exact opposite….working so hard on a clean smoked out of the chimney, I had no smoke flavor. Now that I don’t worry as much and as long as the smoke is flowing nicely, producing much better food balancing the smoke flavor. Thanks for put this video out. Now, back to watching.
Born n raised in tx, been cooking outside since i was able to walk, been doing it long enough that i remember when the only bbq joints in austin was richard jones pit bbq and bens longbranch bbq was good but my grandfather would drive 30m to a hour to get REAL GOOD bbq from elgin or lockhart...blessed to be a texan i suppose, keep teaching them how to make good food!
Tuffy, thanks for this great video. I wish I could have found something like this 12 years ago. Every beginner needs to watch this video and learn to use smaller wood.
Fantastic teacher. I really miss you on the best entertainment on any channel." BARBEQUE PIT MASTER". Every time I watched it i learned more and more. I've recently purchased a large gravity feed, and no matter what, a stick burner is still the way to go. I'm the proud original owner of your cook book. Most of all, thank you for your help in making me a better barbeque cook. GOD bless you and your wonderful family.
I’m never going to claim to be a professional chef like you are. I have learned so much from you in this video. I appreciate it, just got into offset smoking.
This is the best video ever for anyone that wants to do it right!!! Great explanation Incredible insight Just plain common sense Thank you for sharing!!!
So passionate about BBQ. I find myself being the same way...Just listening to you I can hear it. Wont lie I choked up when you mentioned going to the BBQ circuit and competing. One day I want to do this so bad! Love this video so much Tuffy. Thanks for the inspiration.
This is a valuable instructional video for all pit guys. At first when i watched tuffy with all his breakdowns with times putting them into spreadsheets i thought this guy is crazy in some kind of weird way it all makes sense now. I have been bbqing for 20 year's and always trying to pickup knowledge along the way. This video has changed the quality of my bbq in a positive way and working closer than ever before with my wood supplier trying to get right size for my pit. We have cut splits in half and shorten them up by 4 inches so far what a difference it has made. Tuffy stone is the true scientist in bbq from his spread sheets, style and poise doesnt get any better.
I can't say enough how much I enjoyed this video. Your sincerity and passion came across warm and welcoming, It almost felt as if you were giving advice only to me. A sincere "THANK YOU" for making this video,
I built a log cabin style fire for everyone to sit around the campfire and gradually everyone noticed they didn’t have to move with the wind because the smoke was so clean and they loved it thank you. Can’t wait to apply that method to a cooking session. 🔥👍🏻😌
While I am certainly not on the same level as you with cooking, I am a big fan of the log cabin build! With either a three, or four level cabin build I can run the temperature in my offset from 90f to 425f by just varying the size of the splits. I love the consistency of results and how intuitive it is once you start using the method. When cold smoking at 90f my splits are usually 6" long and maybe 1/2-3/4" diameter. The taste/flavor profile of running a good heat source on a stick burner always reminded me of the flavors of wood rather than smoke. My previous insulated smoker did a great job with bbq. Using charcoal, wood chunks and limited airflow it gave me nice smoky bbq. But running wood splits with a good fire, on my offset, I think the bbq really captures the flavors of the wood, rather than any smoke. I love that! Not sure if you've done this before or not but it's a neat way to get the flavor of a specific wood in a clean backdrop. Roasted wood used in your crème brûlée recipe. This is a process for roasting wood that I found a ways back posted by KingBrian1, on the Homebrewtalk forums. Wrap the wood chunk in foil, Roast 400f for 1.5hr, then 450f for 30min (you can choose to toast with a torch after if you want, depending on use). Place it in water for 20-30 minutes after, then let dry. Now steep the roasted chunk in your heavy cream until desired taste. I've found different woods steep differently for varied reasons, but it's best to steep until desired level of flavor. I thought the nuanced flavors of the wood really come through great in a brulee. I always wanted to do a wood brulee flight for a tasting, but that's a bit much when just a home cook actually thinks about putting a 5 wood brulee flight. I've also done this with shagbark hickory bark too, turned out great. But you've really got to even roast with your senses with shagbark due to wildly different levels of thickness and moisture, roast shagbark until it smells like you can drop it in a barrel of spirits and be happy with the decision...makes a wonderful brulee, among other things. I know I've really got no business giving you a recipe, but if you've never done this I really think you'll like it. cheers, Dan
Great video. I learned more from your one video than all the others I have watched. I am very new to this and I have a much better understanding of the fire and smoke Thank you.
Thanks for posting this Tuffy. I've been using a Big Green Egg the last 15 years and decided to get a stick burner this week. At one point, I had a backyard brinkman offset, but that's a different animal than the smoker I just got. I had no idea of the difference is smoke and how to manage the fire. Thanks again
I love the passion he has and others like Malcolm. These are the OGs and the true masters and teachers. I like how he also keeps it simple and emphasizes air flow, air flow, air flow. So many videos out there that are way too complex and overkill when the main focus really is a clean burn because of air flow. I'm going to be buying his book too
Really enjoyed your presence on the shows I've seen you on, thanks your sharing your knowledge on TH-cam! Live in a tiny LA apartment, won't own a pit for years I imagine, but definitely going to store this info away for a rainy day.
Firebox management using smaller or proportionately cut pieces of wood. This makes so much more sense. I had so much trouble using to much or pieces of wood(logs) that was hit or miss for me, so I swithed to lump coal and adding chunks of applewood or hickory. This presentation is so good. Ive been using a store bought off-set smoker for the last 14 years and struggled to get the heat right. Sometimes I got it, but more often than not, it was inconsistent. So this makes so much more sense; air flow and smaller pieces of wood. Thanks Tuffy, from and old school friend from Lynchurg. Congratulations on your success and we all appreciate your genuineness. Oh, and nice to see you got another FORD Bronco again after all these years. LOL. I assume that's yours in the background.
Glad You are sharing knowledge… may sound different, I’ve never felt so much peace taking in the conversation. My first science project in elementary school built a wood stove, did a presentation on different firewood and character of wood, and design of stoves for fire.
I'm glad I stumbled across this. I just started learning bbq this year and started on a bradley but wanted something different so I bought an oklahoma Joe highland off set. It's been a struggle but I think my biggest problem is not getting a coal bed established. I put a full chimney of charcoal on, then one stick and then put my food on. The coal bed is gone in the first two hours. I think I'm gonna try that chimney plus the log cabin next time
Set your phone timer to about 15-20 minutes. I do this to help me watch my fire. I normally add 1-2 small splits every 20 minutes. Preheating the wood on or inside the firebox helps more than you can imagine!!! Don't give up, when you get the hang of it, you can make better ribs/pulled pork/ brisket/etc. than you can get at a restaurant. I struggled quite a bit until I downsized my splits. You do have to babysit an offset but the payoff is well worth it!!! Happy Smoking...
Hey Mr. Tuffy While those splits are making beautiful “mouth feel memories” you should get to work restoring that Bronco in the background. 😊 This video changed the way I run my pits, how I build pits and my fealty to Feldon’s. Thank you sir.
Great video. everything you said was my experience exactly when I got my Offset . Smaller splits, the kindling cracker, and moving my offset farther away from my privacy fence to increase air flow made me fall in love with smoking. I almost sold my pit and bought a pellet grill I was so frustrated. I sure wish this video existed back then. This video should be everyone who is new to offsets first watch.
Thank you I just got myself a big off set cooker and I just subscribed to your channel going to learn as much as I can so I can cook for our church outings that smoker looks great
Excellent advise for a newbie with a reverse flow. I’m definitely applying some of your suggestions and will report back. Thank you very much for sharing your knowledge. You gained a subscriber. 👍🏽
Thanks a whole bunch tuffy for the lesson. I build my second off set pit an i was struggling with fire management. My first build was a 55gal barrel which worked rite of the bat great. But this 120gal side build was given me hell to sustain a hot and clean fire now I know it is the size of my wood.
Thank you sir.I learned so much watching this video! I am just starting out so this will help me in so many ways. I am 71 years old so all words of wisdom are truly appreciated.
Tuffy I watch a lot of your videos and have learned so much from you. But this is the best one!! Thanks so much for sharing your experience with everyone.
You can tell how great a guy he is . I listened to this whole thing and I believe every word he says. He just seems really genuine and I bet he is just as genuine in real life.. Trust me and just hit SUBSCRIBE .
You're right it's so easy. It was so easy I was doing it before I watched my first Tuffy video. I hope to try your barbecue one day. The key with an offset is oxygen and oxygen running a fire that's clean with a lot of oxygen. Water pans and spraying meat in offsets is mandatory to me. Never use unseasoned green wood. I own 4 offsets 1 reverse flow & 7 uds and I make my best meats on a UDS.
Nice! I use pecan, because that is what I have. But I use twigs and branches, also because it it what I have. I inadvertently stumbled on the same thing as you. small wood that burns and does not smolder makes better barbecue/Smoked meat. I also cheat and pull my meat at the wrap stage and put it into an electric roaster oven for the finish and the rest. easier to control the heat. and after the first half of the cook most meat will stop absorbing flavor and anything extra will just make your bark bitter. At least that is my experience. Very good information. And I will have to try the biscuit test.
I have been smoking meats for 20 years. And I'm getting ready to switch over to an offset.. This video is very informative, and I've also watched Franklin barbecue. He's extremely knowledgeable as well. I'm feeling good about it and I think I'm going to build my own out of a 250 to 500 gal propane tank. Also would ypu perty please sell me that bronco ?? 3 of my family members have 1st gen's like that an i want a project as that one would be lol. Thanks man later
I think he is thinking in terms of the most efficient ways to burn that fire because of his restaurants and competition It doesn’t hurt anything It’s just probably better without Old Tuffy is like Myron and Johnny Trig They are masters of the masters Details are everything in competition You can do really well in the backyard with these tips and still don’t have to be like competitive quality I’m no where near as good as that but I still have pretty good bbq Keep rolling that smoke and enjoy
Tuffy what a great video! Love your passion. Got a Franklin pit two years ago and really have been operating the same way you showed in this video. Everything you shared is spot on. It's great to see this and just reaffirm what I've been doing and also picked up some info from this. Can never have enough info. Thank you for this and your passion Eric
I just bought my first offset on sale $169 I'm hooked only did one cook wasn't bad did so much wrong. I'll practice on this one for a year and upgrade alot of fun
Love those splits out of big oak rounds. I try to not cook with too much barky wood. Keeping that clean smoke throughout the cook is always the challenge on those stick burners. I’ve always liked the way Rodney Scott keeps bad smoke out of his cooking by using a burn barrel.
Really appreciate the content very helpful as I just did a burnout on a file cabinet that I want to smoke in and the craziest thing is that my pieces of wood were pretty much the same size . And I wondered to myself has anyone used apple juice to spray their wood with. I started wondering to myself how did I come across this video that spoke my thoughts. Anyway really enjoy what topics you spoke about and fire control and smoke control. Is it possible that you could do a file cabinet build and show that best way to cook or smoke foods with a two drawer and a four or 5 drawer file cabinet at home DIY on a budget???
This is the best bbq video of the year easily for me! I love how you mentioned the wind effecting your draw, not too many people mention that. To prevent the wind on my offset, I use a folding table for the firebox side and used to use a piece of wood for the stack, but now have a custom shield I can rotate into the winds direction. Great video, thank you!
Best of the year? You need to get out more. But this is also fake as he ll... Tuff daddy drank more than the parents of the smokescouts on this tour...
Sir, this could be the most visually appealing pit I have seen, ever. 😮
Such an unbelievable dude. I feel like BBQ is truly blessed to have people like Tuffy, Myron, Malcolm Reed, and others who remain passionate not just about THEIR food but about teaching the next generation. Tuffy Stone has a forever fan in me - just a total class act in every sense
Thank you so much for the nice comment!
One measure of a man's wisdom is his humility! Humble man, brilliant BBQ! Thank you Tuffy!
Tuffy, you are a natural teacher, you are humble and you want to show others how to be as successful as you are today! What a true gentleman and the ultimate class act in a world where EGO's can sometime take over! Thank you sir again for your contributions to your craft!
Happy is the man who is living by his hobby
Boy, did you pick a nice spot to tell a story. Your pit in the middle of a dirt road surrounded by the woods offering distance in the background and having an ol reliable rusty truck nearby sure helped to set you at ease. All the info was great and I sure liked the pit, it made my day.
I've been cooking bbq for 25 years and I'm still learning. This is a great video. Thank you for spreading your knowledge, Tuffy.
Thank you so much for the nice comment!
This guy is the greatest.. I could a listen or talk bbq, wood and fire with this guy all day😂 !!!!! Love his passion and his ability to really explain step for step what you have to pay attention to... The details and importance of a healthy 🔥.... Thanks for the info and the visible knowledge!
I really relate to you, as I too spent 27 years in the Haute Cusine working 5 star hotels and restaurants. After retiring from that and other things I did have the need to reconnect with the Culinary. Mine was an Off-set smoker. Number one, it is abundantly clear you have fun doing what you do. What is so much fun about it all is you can make new fiends and learn more than you ever thought you could. Just a little sharing goes a long ways. Thanks Tuffy...let's fire up the pit!
It literally took me two years and hundreds if not thousands of dollars of bad tasting meat to learn what Tuffy goes through in 30 minutes. Very well done sir. Offsets are quirky and challenging, but once you know your pit and how to manage the fire, there is nothing better.
I am so glad that you enjoyed it!
Same here. When I first started I over smoked so bad even I was throwing it in the trash. Lol
Playin golf one day, guy I played with said he was former comp BBQ guy. Said the key to great BBQ is this, when your pit is rolling along the fire should look like steam coming off a hot tub.
Clear, shimmering exhaust from your pit.
He said this, think about you opening your pit and smoke blows in your eye for 2-3 seconds and it burns like hell. Imagine a piece of meat in the pit for 12-15 hours!!
Clean clear smoke is the ticket. If you are cookin in a comp find a guy for your team that can run the pit clean, clear and efficient. Our guy is Dave, he is awesome at keeping pit rollin along .
Temp correct, smoke correct, door open or closed. Invaluable.
Rubs and injections and wrapping are important, not as important as clean smoke in my opinion.
Simply my thoughts
Devin Thomas
Mutts & Butts BBQ, Prosper Texas
A whole lot of years ago, I used to read a news letter in the Smoke And Fire Enquirer. A guy by the name of Smokey Hale would do regular articles about the various aspects of bbq. He wrote 2 articles about “The Essence of Smoke”. In one of the articles he said “The smoke you see, is the smoke you do not want”, and then he got very long winded and described what that cloud of smoke really is and what’s in it. It really opened my eyes. I’ve never forgotten the basic information in that article and since then I’ve always been very nit-picky about my fire. This video has validated 2 things I have learned over the years. (1), I have made several modifications to my offset over the years and one has been to install a self supplying water pan along the full length of my smoker, (it’s a small smoker, only 30” long), and (2), I get my best cooks when the the weather is crappy and cool/cold. I’m able to burn a slightly bigger and cleaner fire rather than during the heat of summer.
Smokey Hale's book was another one that really influenced me, when I first started.
I definitely have the same experience with weather. The best cooks I do are overnight
This guy just gave us a lifetime and generational info on fire building for bbq in less than 30 mins 😮😂😂😂😂😂 my great grandkids will be doing their fires this way.... I am dead serious!!!! I will pass this info on to my kids and my kids kids....
I greatly appreciate your video, your honesty - Ms Brown. Your passion is evident and your awards and accomplishments speak on your BBQ. Thank you
Self taught Pitmastet here, the very first thing I learned is patience. You can have the best BBQ pit, the best wood, the finest meat, but if you don't have patience you're just wasting your time.
My friend you are one of the greats. You used to strike fear in our hearts when you would come around and wish every single team good luck. I truly enjoyed spending time with you and your dad back in the day out on the circuit. This is Bobby-Q formerly of Big Green Egg btw,
Such good times! So nice to hear from you!!
The professor glad i found this channel. Ive been watching u since bbq pit masters when u won on the 19000 dollar brisket experiment. One of my most favorite pitmasters
Great video and a beautiful smoker! You mentioned John Willingham, I worked with him at Thomas Hill power plant in 1980. We were both Union Pipefitters , he was a good welder. He built his pits and they remained me of a popcorn machine, the one’s with the glass doors. He was a pistol after work!!
He had the nickname “Eveready!
TYSVM, Tuffy! I watched you for years on BBQ Pitmasters (still recording the reruns!), tried to learn from the masters (Aaron, Myron, Johnny, Melissa, Jamie, Ron, etc.), but THIS video explained exactly what I needed to know. Fire management is foremost! I love your passion for trying to be the best. A cooker can have all of the rub receipes, meat techniques/processes, but it all starts with the fire. I appreciate the info!
Awesome bud and thank you for taking time in Memphis to take a pic and shoot the breeze with me and my wife your an outstanding dude 💯🍻
Right on Tuffy Stone, i'm not mad at you,great vid,thanks for the lesson !
Great video Tuffy. Love the old Bronco too!
Thanks Pappy! I appreciate you watching and posting a comment !
Thanks Tuffy for caring enough to teach us back yard boys how to get better! I've always loved watching you on Pitt Masters, etc. BBQ Blessings My Grilling Friend! From Mississippi with the BBQ Blues touch! 😂😅
Thank you so much for watching and posting the nice comment!
Buying my first offset next weekend, so I’m the noob of all noobs….but so excited to start learning and to keep learning!!
Thank you, Tuffy for the video! What a fantastic video! Thank you for helping me with being a better pitmaster.
Tuffy, you're one of the best to do it!
You are very kind.
That grill looks incredible! Great video with some great fundamentals.
Tuffy, sorry I did not see this a year ago. I use to compete and remember you at Lakeland in the Florida State Championship. You always came around to all competitors and wished them Good Luck! I actually won that contest one year. I am still learning from you and Johnnie. Congrats on all your success!
Watching this now and about 1/3 of the way through. Interesting to hear you talk through the bad smoke phase. I experienced this on my BGE but since moving to offset, I was the exact opposite….working so hard on a clean smoked out of the chimney, I had no smoke flavor. Now that I don’t worry as much and as long as the smoke is flowing nicely, producing much better food balancing the smoke flavor. Thanks for put this video out. Now, back to watching.
Great advice Tuffy. I struggle once in a while with clean smoke on my Kamado. These are nice tips. Thanks for sharing
My pleasure! Thank you for watching!
Born n raised in tx, been cooking outside since i was able to walk, been doing it long enough that i remember when the only bbq joints in austin was richard jones pit bbq and bens longbranch bbq was good but my grandfather would drive 30m to a hour to get REAL GOOD bbq from elgin or lockhart...blessed to be a texan i suppose, keep teaching them how to make good food!
Tuffy, thanks for this great video. I wish I could have found something like this 12 years ago. Every beginner needs to watch this video and learn to use smaller wood.
Thank you for commenting!
You're BBQ Passion fuels our Grilling! Thanks Tuffy for being such a God-given Blessing to us Smoke Mongers! 😅
I am so glad. Thank you so much for watching and taking the time to comment!
Fantastic teacher. I really miss you on the best entertainment on any channel." BARBEQUE PIT MASTER". Every time I watched it i learned more and more. I've recently purchased a large gravity feed, and no matter what, a stick burner is still the way to go. I'm the proud original owner of your cook book. Most of all, thank you for your help in making me a better barbeque cook. GOD bless you and your wonderful family.
From Japan, thanks for the nuggets! Love the video. Keep them coming.
I’m never going to claim to be a professional chef like you are. I have learned so much from you in this video. I appreciate it, just got into offset smoking.
This is the best video ever for anyone that wants to do it right!!!
Great explanation
Incredible insight
Just plain common sense
Thank you for sharing!!!
So passionate about BBQ. I find myself being the same way...Just listening to you I can hear it. Wont lie I choked up when you mentioned going to the BBQ circuit and competing. One day I want to do this so bad! Love this video so much Tuffy. Thanks for the inspiration.
I felt your elation about barbecue as you were sharing some great knowledge. Thank you Tuffy!
Glad you enjoyed it!
This is a valuable instructional video for all pit guys. At first when i watched tuffy with all his breakdowns with times putting them into spreadsheets i thought this guy is crazy in some kind of weird way it all makes sense now. I have been bbqing for 20 year's and always trying to pickup knowledge along the way. This video has changed the quality of my bbq in a positive way and working closer than ever before with my wood supplier trying to get right size for my pit. We have cut splits in half and shorten them up by 4 inches so far what a difference it has made. Tuffy stone is the true scientist in bbq from his spread sheets, style and poise doesnt get any better.
A well done video. Thanks for great information and you have a very nice pit. Stay safe
Thank you so much!
Great Vid Tuffy , Thanks for sharing your knowledge/experience - many greetings from Austria by a great fan of you
Thank you so much! I am glad that you liked it.
I can't say enough how much I enjoyed this video. Your sincerity and passion came across warm and welcoming, It almost felt as if you were giving advice only to me. A sincere "THANK YOU" for making this video,
I built a log cabin style fire for everyone to sit around the campfire and gradually everyone noticed they didn’t have to move with the wind because the smoke was so clean and they loved it thank you. Can’t wait to apply that method to a cooking session. 🔥👍🏻😌
While I am certainly not on the same level as you with cooking, I am a big fan of the log cabin build! With either a three, or four level cabin build I can run the temperature in my offset from 90f to 425f by just varying the size of the splits. I love the consistency of results and how intuitive it is once you start using the method. When cold smoking at 90f my splits are usually 6" long and maybe 1/2-3/4" diameter.
The taste/flavor profile of running a good heat source on a stick burner always reminded me of the flavors of wood rather than smoke. My previous insulated smoker did a great job with bbq. Using charcoal, wood chunks and limited airflow it gave me nice smoky bbq. But running wood splits with a good fire, on my offset, I think the bbq really captures the flavors of the wood, rather than any smoke. I love that!
Not sure if you've done this before or not but it's a neat way to get the flavor of a specific wood in a clean backdrop. Roasted wood used in your crème brûlée recipe. This is a process for roasting wood that I found a ways back posted by KingBrian1, on the Homebrewtalk forums. Wrap the wood chunk in foil, Roast 400f for 1.5hr, then 450f for 30min (you can choose to toast with a torch after if you want, depending on use). Place it in water for 20-30 minutes after, then let dry. Now steep the roasted chunk in your heavy cream until desired taste. I've found different woods steep differently for varied reasons, but it's best to steep until desired level of flavor. I thought the nuanced flavors of the wood really come through great in a brulee. I always wanted to do a wood brulee flight for a tasting, but that's a bit much when just a home cook actually thinks about putting a 5 wood brulee flight. I've also done this with shagbark hickory bark too, turned out great. But you've really got to even roast with your senses with shagbark due to wildly different levels of thickness and moisture, roast shagbark until it smells like you can drop it in a barrel of spirits and be happy with the decision...makes a wonderful brulee, among other things. I know I've really got no business giving you a recipe, but if you've never done this I really think you'll like it.
cheers,
Dan
Great video. I learned more from your one video than all the others I have watched. I am very new to this and I have a much better understanding of the fire and smoke Thank you.
Thanks for posting this Tuffy. I've been using a Big Green Egg the last 15 years and decided to get a stick burner this week. At one point, I had a backyard brinkman offset, but that's a different animal than the smoker I just got. I had no idea of the difference is smoke and how to manage the fire. Thanks again
That's a sweet rig.
GREAT VIDEO, I wish i had learned this years ago. Great detailed instructions,
Highly insightful video. I like the mention, John Willingham, smoke is dirt.
I love the passion he has and others like Malcolm. These are the OGs and the true masters and teachers. I like how he also keeps it simple and emphasizes air flow, air flow, air flow. So many videos out there that are way too complex and overkill when the main focus really is a clean burn because of air flow. I'm going to be buying his book too
Thank you so much!
@@TuffyStonePitmasterhow u like your electric splitter, thinking about getting one and is it harbor freight brand sold
Really enjoyed your presence on the shows I've seen you on, thanks your sharing your knowledge on TH-cam! Live in a tiny LA apartment, won't own a pit for years I imagine, but definitely going to store this info away for a rainy day.
Thank you so much for the taking the time to post such nice comment!
Firebox management using smaller or proportionately cut pieces of wood.
This makes so much more sense. I had so much trouble using to much or pieces of wood(logs) that was hit or miss for me, so I swithed to lump coal and adding chunks of applewood or hickory.
This presentation is so good. Ive been using a store bought off-set smoker for the last 14 years and struggled to get the heat right. Sometimes I got it, but more often than not, it was inconsistent. So this makes so much more sense; air flow and smaller pieces of wood.
Thanks Tuffy, from and old school friend from Lynchurg. Congratulations on your success and we all appreciate your genuineness.
Oh, and nice to see you got another FORD Bronco again after all these years. LOL.
I assume that's yours in the background.
Glad You are sharing knowledge… may sound different, I’ve never felt so much peace taking in the conversation. My first science project in elementary school built a wood stove, did a presentation on different firewood and character of wood, and design of stoves for fire.
I'm glad I stumbled across this. I just started learning bbq this year and started on a bradley but wanted something different so I bought an oklahoma Joe highland off set.
It's been a struggle but I think my biggest problem is not getting a coal bed established.
I put a full chimney of charcoal on, then one stick and then put my food on.
The coal bed is gone in the first two hours.
I think I'm gonna try that chimney plus the log cabin next time
Set your phone timer to about 15-20 minutes. I do this to help me watch my fire. I normally add 1-2 small splits every 20 minutes. Preheating the wood on or inside the firebox helps more than you can imagine!!! Don't give up, when you get the hang of it, you can make better ribs/pulled pork/ brisket/etc. than you can get at a restaurant.
I struggled quite a bit until I downsized my splits. You do have to babysit an offset but the payoff is well worth it!!!
Happy Smoking...
Great video! Greetings from Brazil, Tuffy!
Great video Tuffy keep up the great work
Thank you so much!
Wow! Been watching bbq pit master for years I never knew you from Virginia. I'm near the Jefferson and Klugie farm
Hey Mr. Tuffy
While those splits are making beautiful “mouth feel memories” you should get to work restoring that Bronco in the background. 😊
This video changed the way I run my pits, how I
build pits and my fealty to Feldon’s. Thank you sir.
Great video. everything you said was my experience exactly when I got my Offset . Smaller splits, the kindling cracker, and moving my offset farther away from my privacy fence to increase air flow made me fall in love with smoking. I almost sold my pit and bought a pellet grill I was so frustrated. I sure wish this video existed back then. This video should be everyone who is new to offsets first watch.
Thank you for the nice words! Keep on Smoking!
Thank you I just got myself a big off set cooker and I just subscribed to your channel going to learn as much as I can so I can cook for our church outings that smoker looks great
Thank you so much and have fun cooking on your new pit!
Excellent advise for a newbie with a reverse flow. I’m definitely applying some of your suggestions and will report back. Thank you very much for sharing your knowledge. You gained a subscriber. 👍🏽
Glad it was helpful!
That's some sage wisdom, brotha. Thank you.
Thanks a whole bunch tuffy for the lesson. I build my second off set pit an i was struggling with fire management. My first build was a 55gal barrel which worked rite of the bat great. But this 120gal side build was given me hell to sustain a hot and clean fire now I know it is the size of my wood.
Thank you for watching!
Thank you sir.I learned so much watching this video! I am just starting out so this will help me in so many ways. I am 71 years old so all words of wisdom are truly appreciated.
Thank you Frank and have fun cooking!
might be the best video i have watched
I am so glad that you like it!
Well done & well said MR Tuffy.
Thank you so much!
@@TuffyStonePitmaster your the man, I’m / we’re your fan (s).
Just tryin to learn and be good like you
Much love Tuffy! Youve been an inspiration over the years. I apprecaite it!!!
Thank you so much!
Tuffy I watch a lot of your videos and have learned so much from you. But this is the best one!! Thanks so much for sharing your experience with everyone.
I have 2 professional build cookers and one of Jamie’s will be my next one I’m hoping . Love to get a J3 . Appreciate the video , enjoyed it.
Tuffy you're the best. Great video 🔥
Awesome video, love the high def video quality!
Wow 😮 Great presentation of your technique, THANKS !!
Great to see you on TH-cam !
Thank you!
Thank you for this video! Your time invested is appreciated ! 👍
You can tell how great a guy he is . I listened to this whole thing and I believe every word he says. He just seems really genuine and I bet he is just as genuine in real life.. Trust me and just hit SUBSCRIBE .
Sir, one of the best videos that I have ever seen on bbq, and I have seen a ton of videos! Keep up the good work, thumbs up and I appreciate you!
You're right it's so easy. It was so easy I was doing it before I watched my first Tuffy video. I hope to try your barbecue one day. The key with an offset is oxygen and oxygen running a fire that's clean with a lot of oxygen. Water pans and spraying meat in offsets is mandatory to me. Never use unseasoned green wood. I own 4 offsets 1 reverse flow & 7 uds and I make my best meats on a UDS.
Awesome info! I’m getting my new offset getting delivered next month. I might need to pick up a wood splitter.
The best explanation thank you fully inderstand..I'm officially ready thank you
Thank you so much! I am so glad that you liked it!
Thank you very much for this! I learned very much.
I am so glad you enjoyed it!
May you PLEASE PLEASE make a video on cookin Tri-Tip.
Nice! I use pecan, because that is what I have. But I use twigs and branches, also because it it what I have. I inadvertently stumbled on the same thing as you. small wood that burns and does not smolder makes better barbecue/Smoked meat. I also cheat and pull my meat at the wrap stage and put it into an electric roaster oven for the finish and the rest. easier to control the heat. and after the first half of the cook most meat will stop absorbing flavor and anything extra will just make your bark bitter. At least that is my experience. Very good information. And I will have to try the biscuit test.
Tuffy you blow my mind! Nobody gives this great of information. Fantastic! You are crazy good at given instruction!
Tuffy Stone - well done video!
I have been smoking meats for 20 years. And I'm getting ready to switch over to an offset.. This video is very informative, and I've also watched Franklin barbecue. He's extremely knowledgeable as well. I'm feeling good about it and I think I'm going to build my own out of a 250 to 500 gal propane tank. Also would ypu perty please sell me that bronco ?? 3 of my family members have 1st gen's like that an i want a project as that one would be lol. Thanks man later
Can you elaborate on having bark on the wood please? The way you said it made it sound like bark is not good to have.
I think he is thinking in terms of the most efficient ways to burn that fire because of his restaurants and competition It doesn’t hurt anything It’s just probably better without Old Tuffy is like Myron and Johnny Trig They are masters of the masters Details are everything in competition You can do really well in the backyard with these tips and still don’t have to be like competitive quality I’m no where near as good as that but I still have pretty good bbq Keep rolling that smoke and enjoy
What a informative video. Thank you so much.
Tuffy what a great video! Love your passion. Got a Franklin pit two years ago and really have been operating the same way you showed in this video. Everything you shared is spot on. It's great to see this and just reaffirm what I've been doing and also picked up some info from this. Can never have enough info. Thank you for this and your passion
Eric
Thank you!!
I just bought my first offset on sale $169 I'm hooked only did one cook wasn't bad did so much wrong. I'll practice on this one for a year and upgrade alot of fun
Thank you very much I appreciate your generosity of knowledge you've cleared up some things for me
Love those splits out of big oak rounds. I try to not cook with too much barky wood. Keeping that clean smoke throughout the cook is always the challenge on those stick burners. I’ve always liked the way Rodney Scott keeps bad smoke out of his cooking by using a burn barrel.
Burn barrels produce amazing barbecue!
Would love to see a follow-up video on how to maintain a fire and a hot bed of coals w/o over heating the cooking chamber.
Stay tuned!
Very insightful video, thank you!
Love the old Bronco!
Really appreciate the content very helpful as I just did a burnout on a file cabinet that I want to smoke in and the craziest thing is that my pieces of wood were pretty much the same size . And I wondered to myself has anyone used apple juice to spray their wood with. I started wondering to myself how did I come across this video that spoke my thoughts. Anyway really enjoy what topics you spoke about and fire control and smoke control. Is it possible that you could do a file cabinet build and show that best way to cook or smoke foods with a two drawer and a four or 5 drawer file cabinet at home DIY on a budget???
amazing energy boss man. thank you.
Great advice!! I agree with everything you say and trust me I had to learn the hard way too haha great video, thank you
This is the best bbq video of the year easily for me! I love how you mentioned the wind effecting your draw, not too many people mention that. To prevent the wind on my offset, I use a folding table for the firebox side and used to use a piece of wood for the stack, but now have a custom shield I can rotate into the winds direction. Great video, thank you!
Best of the year? You need to get out more. But this is also fake as he ll... Tuff daddy drank more than the parents of the smokescouts on this tour...