I had new neighbors roll up in my back yard, with a 12 pack of Heineken and lawn chairs, to introduce themselves last time I had the smoker fired up. I was doing Boston butts for a family reunion, ended up throwing on some sausage, some veggie skewers, they sent someone for another 12 pack, was a great day and have made some solid friends. We were all sitting out there that night, full of good food and a few beers, discussing all the craziness in the world. There is something almost tribal about gathering around a fire, even if it is in an offset smoker. They later told me, had debated about how to do it, for an hour. They decided to go all in, just like they would've in New Orleans where they moved from for work. It worked, broke down a lot of barriers, also helped I had lived in south Louisiana for a while and picked up on both the accent and the vibe right off the bat.
Yoder is a Top-notch smoker company and the have the artist of welders, Top notch Welds. I have owned many Yoders, and I can say they are super well-made and all the end caps are1/4 steel where other are 3/16 steel. If you ever use one you will understand. You pay for Quality over quantity. Very nice of troy for sharing...
This is exactly the kind of video I should have watched when I first got my Oklahoma Joe. Most videos show how to rub and/or sauce the meat, but don't show how to tend the fire. This was very useful information. There need to be more videos like this.
Pale Horse it takes the fun out of it to me man. See I love to mess with fire a lot and to bbq so to me it’s not a hassle a like to tend to my fire and mess with temperature is part of the whole experience plus knocking down some colds ones while you at it on a Saturday afternoon, man I can’t think of anything more relaxing the that.
I learned fire management by trial and error on my offset, often wondering if I was burning through too much wood and coals. I wasn't. Feels good to know. Thanks, bud.
I love your videos T-ROY! I'm cookin 3 pork butts right now on my Green Mountain pellet smoker. I gave my offset smoker to my son when I bought the pellet smoker but I miss my offset smoker. Guess I'll have to get another one. I found that cutting my oak into 5" pieces and cubing it up made fire management very easy. You might try it for fun.
Thanks for this informative video. 20 minutes long and it never lost my interest. That's saying something especially when i can't go past 1 minute with other boring vids filled with yapping. And all this time i thought the white smoke was a good thing. Live and learn I guess. Thanks again.
+Santiago Briones Hey Santiago, I appreciate the feedback. Glad you enjoyed the video!!! I get a lot of questions about cooking bbq, so thought I would show folks a little of what I have learned over the years. Thanks for checking out the video and I hope you have a wonderful Summer of cooking!!! Cheers, Troy
T-Roy, thank you for the great video. Firebox management. Checking every 15 minutes is the trick for temp. control. :) I have always used, every beer drank to check the temperature. Works good until the 3 hour mark .... and after a 6 hour cook, I forget that I was cooking something. Keep up the excellent work. Sweet BBQ palace by the way.
I love sitting out back on an all day cook monitoring the Wichita. It is a lot of fun and that smell is intoxicating. I think Pecan is my favorite wood, but one of my friends hooked me up with a lot of post oak which would be my 2nd favorite. I appreciate you watching Tom and hope you have a great time in Vegas.
This has been by FAR the best video I’ve been able to find for specifically regulating the fire and heat for an offset. And I thought you didn’t want the wood to be flaming, I thought smoldering was the goal. Wow man, thanks for the video. Today was the first day I used my new offset, and we couldn’t even eat the fresh vegetables that I smoked. They tasted so Smokey they were inedible. Probably because my wood was smoldering the whole time! Wow, glad I found this video!!!
T-ROY COOKS I got me some huge 2 1/2 steakhouse size pork chops, getting ready to start the logs in about an hour. Seriously man, thanks so much for your step by step, very thorough walk through of everything you did. Everyone else is so vague. Can’t wait to get these Chops on! Thanks again brother!
Smoking some ribs right now while watching this. Thank you for sharing some love! It is really difficult to maintain the heat in these things. I have a char griller Texas trio and it really fluctuates! Thanks again friend!
This is by far the best video on the internet on fire management. I have looked at TONS of videos even Aaron Franklins but none come close to the amazing job you did with this hitting all the important aspects such as the wood catching flame the smokestack. Great Job!!
Hi Saul, glad you enjoyed the video and got some good info from it. I could have gone into a lot more detail, but it would have been a 30 min video! LOL Thanks for the kind words and thanks so much for watching!
You haven’t liked hard enough. The grill was at 375 at one point for god knows how long. We only see what he shows us. Look up “mad scientist bbq” and he’ll show you how to really manage a fire.
David Popadynec Hey David, glad I could help you out mate!!! Once you get the basics, the rest will come naturally. Happy cooking and thanks for watching!!!
T-Roy, thanks for the vidio. Just bought my first offset smoker and learned allot. I can see that the thickness of your steel is far greater than the Brinkman I just bought. Watching you has given me an additional shopping list of items to pick up. I would have been inclined to soak some of my wood in water for a smoker result. After watching you that won't happen.
spacedoutcowboy Cool username!!! Yeah man, do not soak your wood when using it on an offset. Ideally, you want a clean burning fire and that hint of blue smoke coming out of the stack as I show in this video. If your offset is smoking like a train, your meat will taste bitter. Thanks for watching!!!
spacedoutcowboy If you want a stronger smoke flavor you would be better off slightly choking off the exhaust of the smoker; this will force the smoke to stay in the cooking chamber longer and impart a stronger flavor on the food. However, beware if you choke it off too much it can back up into your firebox and choke the fire out.
Hey Troy, great video I have watched it 4 times and had it in my shop when I did my first prime rib smoke today. I learned allot and look forward to more videos and smokes. Thanks from Oregon JV
TRoy, I like your style, man. You don’t try to come off all fancy-schmancy, you’re just down to earth real. I’m a Mississippi hillbilly transplant from the Cumberland mountains of Tennessee and you seem to be my kind of people. I’ve subscribed and you’ll be seeing a lot of me here. I just got my first offset smoker - a OK Joe Highland and I’m trying to get used to it. Thanks for doing this video!
T-roy Cooks recently (5 days ago) my parents bought a 100 dollar offset smoker for me (Range Master offset smoker) and tonight i cooked on it for the first time....i was all over the place with temps. I have a few questions.....one is it better to use splits or chunks or does it matter? and 2 my smoker has a vent on the cooking chamber end AND the firebox end as well as the chimney. what is the vent on the cooking chamber end used for? I thought that the one on the firebox was used for regulating temperature? please help
Hey T-Roy purchased the Wichita made a brisket and this video really helped me figure out heat management. my first smoke ever and people loved it. Thanks
+Tim McLovin Hi Tim, how exciting!!! Congrats on the Wichita buddy. I am glad that my video could help you with the fire management. It sure does make you feel good when people compliment you on good food!!! Happy cooking my friend!!!
Just got my 1st offset stick burner and have been looking for info on how to manage the fire using a more traditional method. This video is exactly what I was looking for. TY!
Yeah, you're right about stick burners needing a bit of attention. I love my Gator Pit and I think it's hard to beat the flavor produced by a good old school pit. Gotta' give em some love though!
Yes indeed, the quality and flavor of the meat coming off of my Wichita is much better than that coming off of my WSM. The extra attention needed for stick burners is worth it in my opinion. Thanks for watching Greg!
Great video,most people don't realize that a clean burning fire with little to no visible smoke(pale blue is ok and you don't want white and definitely not any black)produces the best results since it is the actual combustion process of the wood that puts the smoke flavor and ring into the meat.
In my opinion, you won't get the same wood smoke flavor from a pellet grill. If you want true smokehouse flavor, you'll love using an offset smoker. They do take a lot of attention tending the fire, but it's worth it!!! Happy smoking!!! Thanks for watching!
pscans/Get a pellet grill,set it and basically forget it!!! Pellet Grills are a lot CHEAPER,they don't need to be BABY SITED, THEY ALL HAVE WIFI!!! I OWN ONE,THEY WORK!!!
Ok so the reason you were losing heat is because your ash was building up under your fire and with all the charcoal you used at the beginning there was a lot of ash. Also you need to make sure you check your meat as minimal as possible you lose a lot of heat in just a few seconds. Put your coals and wood on a grate so the ash can fall down under the grate. That way when you loose circulation of air you can clean it out real ease and get that air flow back under your wood.
Hi T-Roy, just got my Yoder Loaded Wichita smoker yesterday and smoked some ribs today. thanks for the video on fire management, it really helped me out very much. And I noticed my Yoder has a 50 degree variance from one side to the other.
Timothy Fontaine Cool, thanks Tim!!! I need to visit Belgium one of these days! I'm glad you found my channel and are enjoying my videos. Hope you have a wonderful Summer!!!
using lump it burns hotter I'm told thinking about using it cause it's going to be 15 degrees with a wind chill of about 5 on Saturday good idea u think. normally I use Kingsford Charcoal
G. Florez kingsford is made with corn starch and it creates alot more ash buildup but it lasts longer than lump charcoal. lump always burns hotter but doesn't last as long as briquettes
Thank you for the kind words Martin. I enjoyed making this video and it makes me feel great knowing that you got something out of the video to help your cooking. Keep the smoke rollin' brother!!! Cheers, Troy
Hey Sean, glad I could inspire you to fire up your cooker! It does rain a lot here in Austin during the Fall months. I've never let a little rain stop me from cooking! Go for it brother!!!! Thanks for watching!
I recently bought a friends old Oklahoma Joe's smoker (one of the originals) and this video explained everything I needed for fire management. Thank you!
Great video once again from the professor, love the grill looks almost new. Wouldn't it be great if that had removable grate in firebox for quick sear before you move to smoker ? Thinking of thick steak. Thanks pal !
thx for doin this tutorial on the stick burner. theres nothin better i love than firing up an offset, working in the garage and spending the day smelling that smoke. i gave my offset to my father in law when i built a uds (ran out of room in the garage) so now hes enjoying the pit. another way to add the wood is to have a small fire going and adding the embers. it does help with the "over smoke" problem one can have by adding unburned wood to the pit. thx man, absolutely great. vid
Hi Josie, that's a great idea about pre-firing the wood to get embers. I hadn't thought of that!! And it would cure the over smoking problem that occurs when putting fresh wood directly on the fire. Much appreciated!!! Thanks for watching!
Thanks, for the video...my son-in-law just got an offset smoker and I was curious about its operation. I have a Blaze kamado and it usually takes me 15-20 min to stabilize the temperature, then I can just bbq or smoke the meat to the proper internal temperature. I would not enjoy tending the smoker as much as you did. Thanks
Hey dude, hollarin at ya from sussex nj. I've been learn'n alot from you within the last few weeks. You taught how to use a chimney. I'm smokin a 6lb beef roast this Saturday
just bought a grill with smoke box accessory. been searching for a decent video on how to smoke food. Yours was perfect, to the point and very helpful. Great job, thanks!
I'm using a Canon G30 and love it so much I now have 2 of them. Canon recently released an updated model, the G40. I put my Amazon affiliate link in the description box if you are interested in buying one and reading reviews on it. Thanks for watching!
Thank you for the tip. Ill be sure to click your link when i get a G30 or 40, I actually smoked ribs and chicken this weekend, for the first time, using your tutorial. It came out great. thanks for your Video.
Love he quality of your video also very educational I watched your video because I'm cooking a brisket for Easter Sunday and I want it to come out on point...🔥...thank for making this video 📹
T-Roy Cooks wished Ive seen you video much earlier. I don't have a Offset smoker and Use a Masterbuilt smoker. its junk when trying to use charcoal and wood. herd a few reviews that its best to use Propane but what fun is that, so I decided to use some charcoal and wood since its a duo smoker, honestly its my first time an didn't realize how to maintain the fire or it could just be the smoker along with it. I was doing some Pork RIbs and Beef ribs at the same time trying o maintain the temp about 225-240 range. but every time the temp dropped and I added some cherry wood it would blaze the hell out of my Smoker and rise above 450 deg over cooking my meat. I finally gave up after an 1 1/2 hours of trying to maintain a temp. wrapped up the pork and honestly I think I was able to save it enough where it was moist and tender but not perfectly smoked. my beef ribs on the other hand was quite tough after 7 hours of smoking them without wrapping them. know I know how to maintain a fire I definitely might try again to see if I can fix my problem.
This video proves that you can use an off-set smoker as an off-set wood-oven. Basically meaning twice the amount of wood was used and it had a fire-oven taste but was not smoke cooked - rather heat baked in a fire oven. He did a great job managing it as such. If you truly want smoke-cooked (ie. making jerky) there would be a constant billowing of smoke from the chimney with temps never exceeding 275 on the hot-side. You would still follow his fire management awareness, but with much more damping and smoldering of wood.
@@TROYCOOKS I had to read way down the comments list before someone, actually understood the process you were demonstrating abd not trying to be the smartest guy on the page.
Congrats on the new used smoker Les. I bet you are going to enjoy the flavor of the meat coming off of that smoker. Glad my video could help you with your cooks buddy. I appreciate you watching! Happy cooking my friend!
Great video. Really good advice for a newbie. One of the best I've seen so far. I've done two cooks on my vertical smoker and both went bad. In short, fire management wood and lots of white smoke. This will help a lot.
thank you for your help just got a offset smoker couldn't figure out what I was doing wrong but you helped me nail it biskek has been smoking for 4 hours at a steady 275 280 thanks again
Great video. We just got a fire box and we're seasoning it and the new grill right now. Can't wait to smoke some stuff for Memorial Day. Thank you for sharing.
Great video. After holidaying to Nashville and Houston, TX, for the last couple of years and tasting the amazing BBQ they have to offer I purchased my first offset smoker. Being from England BBQ is not taken as seriously as in the USA, so there isn't much information like this around..... However your videos have been very helpful and I'm now serving amazing BBQ to family and friends. cheers man.
sam HOLLIDAY Thank you very much Sam! I'm glad I could help you become an amazing cooker on your pit. I'm sure your friends and family are enjoying some of the best BBQ in England. My boss is from England and he wants to eat BBQ just about every day! LOL I appreciate your support and it pleases me to know that you enjoy my videos and that they've helped you. Thanks!!!
I'm a new smoker I always thought you were supposed to smolder your wood. when my wood catches fire the temp obviously goes up like 375 400. I like smoking at 250 how can I fix this?
He is cooking more than smoking in this video. To smoke, you would want to soak your wood being used in water for 30 minutes or so, and close your firebox damper down more, as you want a small smoldering fire. Also, using a digital thermometer with a wire probe will give you a better "real time" reading on your temp.
Internutt 1960 - never soak your wood in water. PERIOD. Smoldering wood creates what we call “dirty smoke”, and you’ll get an acidic taste on your food. Burning clean doesn’t necessarily mean no smoke, there’s smoke there, it’s thin, but it’s there.
I have to say, a very good video with clear instruction. Too hot - close the air off a bit. To cold - open it up. Simple! I used my Landmann Kentucky Smoker this weekend following these instructions. I got perfect results with my shoulder of pork. My offset smoker looks like a toy compared to T-Roy's though. Thanks for posting.
Kurt Wilde Glad that your pork shoulder turned out great Kurt. I did a pork butt on my Yoder Wichita yesterday and it was excellent!! I love cooking on offset smokers. I appreciate you watching buddy!!!
When you add new wood and it creates the white smoke, doesn't that make a "foul" taste in the meat? Is it better to add already lit logs to the fire box?
It doesn't produce that thick white smoke long enough to make the meat bitter. Plus, I make sure there is plenty of air flowing through the pit until the thick smoke dies down. And yes, if you have the ability to light the wood in a tub separate from the pit, that would be best. Thanks for the questions and I appreciate you watching!
Outstanding job T-Roy. My biggest issue with my smoker is cooking too hot because I'm always afraid of it getting too cold. Over the course of 6 - 8 hours my cook temps range from 250 degrees to 500 degrees and every degree in between. Managing an even temp has been a nightmare. But you just explained fire management better than anyone else I've watched. Feeling more confident heading into July 4th weekend.
It has everything to do with the smoker. If you get one of those cheap ones from Home Depot the metal is very thin and doesn't hold heat very well so you're going to get wild temperature swings if your fire goes down even a little bit. What's even more, the air flow design is also crucial. You want your smoker to suck air in like a Dyson so it's easy to adjust. The one I'm cooking on right now I have to run It Wide Open to keep the fire hot enough so it doesn't impart an acrid smokey flavor to the meat.
Thanks T-Roy - this was actually really helpful to watch you go through this. It's obvious (maintain the fire), but there's a technique and an art to it - so it's educational to see what you do on your pit.
New Braunfels is about 30 mins South of me! LOL They make some nice pits and I'm sure you are enjoying the meat that comes off of that pit. Good stuff!!!
i bought an offset smoker after a friend told me there was a really good deal on one at lowes.. im excited to whip up some brisket n some ribs.. keep it up t roy
I really enjoyed the video...and you are quite the character. You had me smiling throughout the video and that pork butt really looked good. I personally have a Traeger since it is my first smoker and now I see how much work it takes to use the Yoder and tending the fire!
Thanks very much! I love your YT handle. I'm a huge Star Wars fan also. I have had BBQ cooked on pellet cookers like the Traeger and offset pits like my Yoder and, in my opinion, the flavor of the meat from an offset cannot be beat. It is a lot more work, but well worth it. You should try out an offset if you get the chance and compare it for yourself. A guy can never have too many cookers!!! LOL Thanks for watching! Cheers, Troy
T-ROY COOKS Thanks for the reply Troy! I am watching your Whiskey tasting video and cracking up at your responses to the flavors. I would be the same way with the tasting since I am not much of a whiskey drinker. I have subscribed to your channel and you seem like someone that would be a lot of fun to hang out with! Cheers, Rob
I enjoy the Whiskey tastings when I have my other TH-cam buddies over to help do the tasting. We always have a great time. You should check out my video with James and Bubba if you want to see some entertainment! th-cam.com/video/f_67l7P_qtg/w-d-xo.html
Ryan Ebel That's so funny because yes I actually do know what it is lol. I was just talking about it the other day. I just recently found out that it was a thing. I only knew that certain sounds would have a calming effect on me.
T-Roy, just a bizarre thought: your offset smoker reminds me of a steam locomotive. I'll bet this beauty turns out some really flavorful smoked meats. Thanks to your fine explanation, I learn that smoking is not a "set and forget" operation. You are a wealth of knowledge about cooking! Great job!
Hey Juanelo, these offset smokers produce the best smoked meats, but do take a lot of tending to. If you want to try it for yourself, I'd suggest a Weber Smoky Mountain (WSM). Those are great smokers and they are truly a "set it and forget it" type smoker. Fill it up with a bag of charcoal, set your bottom vents, and let that baby cook all night without you having to do anything to it. Thanks for watching!!!
Every offset is different to keep in mind. Do a few dry runs. Start with a full lit chimney of charcoal. Let it ride to get a base line, if it runs too hot without wood. Start with half. Try to use uniform size wood (wood that's relatively the same size) add a piece at a time and see where the temp goes to and so on. Play with the FB door and intakes to see if you can run clean while holding a target temp. I would suggest digital probes to get a more accurate temp at great level. One on the left by the stack, one directly in the middle, and one to the right near the firebox. Keep track how long the charcoal and wood last, the weather ie: wind direction, speed, humidity, if you want to get really technical. Make note of it all. Oxygen is most important. White smoke is not good that tells you the fire needs more oxygen. Leave that firebox door open or cracked if needed. Keep adjusting to find the sweet spot. The smoke should be barely visible, I call it ninja smoke. If it's clear or almost seems no smoke can be seen that's what you are aiming for. Poke the fire if you have done all that and the wood starts smoldering, not burning. It takes experience and time to adjust as you go. Dry runs is the best way to learn and get better. Also, wood sizes will vary based on the size of your smoker. You may have to use smaller splits or chunks. You'll have to attend to it more often, but if it must be done. You have to do what you got to do in order to run a proper clean fire.
Great videos. New sub here. I have a Horizon and mounted a bbq propane side burner in the smoker box too. After the meats get 45 minutes of smoke, I adjust the burner to maintain 275 degrees f and walk away, for several hours, only mopping the meat now and then. don't have to keep adding wood and charcoal. I do use a waterpan in the sidebox above the propane burner. Thanks for sharing your experience with us folks!
Hey T-Troy just watching one of your older videos. I just ordered my first stick burner from Lone Star Grillz 24x48. Just wanted to say it’s really awesome to be able to go back through your videos and get a refresh brother. Hope to see some new videos soon. Take it easy bud and thanks again.
That's awesome brother!!! Lone Star Grillz makes some fantastic smokers! I may be getting one of their smokers soon myself. Have fun with your new pit!!!
I own an Offset smoker(STICK BURNER) something like your'es.IT'S NOT BUILT AS HEAVY AS THE ONE YOU HAVE,BUT STILL BUILT HEAVY DUTY.I CALL MINE THE"RAIN MAKER",BECAUSE EVERY DAMN TIME I'D TRY TO USE IT,IT WOULD RAIN!!! I BOUGHT A Pellet Grill,a lot easier for me to use.I still have the RAIN MAKER.I just use IT TO BBQ/GRILL.THE RAIN MAKER, MAKE'S SOME DAMN GOOD STEAKS AND ANYTHING ELSE!!! The RAIN MAKER STILL GETS A LOT OF USE,I JUST DON'T USE IT FOR LOW AND SLOW SMOKING. GOOD VIDEO!!!
ur at the point where you plumb in propane, a burner and a everything else.. why WOULDN'T you add a piezo-electric igniter? who the fuck wants to deal with bbq lighters or matches..
I had new neighbors roll up in my back yard, with a 12 pack of Heineken and lawn chairs, to introduce themselves last time I had the smoker fired up. I was doing Boston butts for a family reunion, ended up throwing on some sausage, some veggie skewers, they sent someone for another 12 pack, was a great day and have made some solid friends. We were all sitting out there that night, full of good food and a few beers, discussing all the craziness in the world.
There is something almost tribal about gathering around a fire, even if it is in an offset smoker.
They later told me, had debated about how to do it, for an hour. They decided to go all in, just like they would've in New Orleans where they moved from for work. It worked, broke down a lot of barriers, also helped I had lived in south Louisiana for a while and picked up on both the accent and the vibe right off the bat.
Whoever welded that smoker together did a great job. That's some consistently mighty fine welding.
Yoder is a Top-notch smoker company and the have the artist of welders, Top notch Welds. I have owned many Yoders, and I can say they are super well-made and all the end caps are1/4 steel where other are 3/16 steel. If you ever use one you will understand. You pay for Quality over quantity. Very nice of troy for sharing...
This is exactly the kind of video I should have watched when I first got my Oklahoma Joe. Most videos show how to rub and/or sauce the meat, but don't show how to tend the fire. This was very useful information. There need to be more videos like this.
+Ben Drushal Thank you very much Ben. I'm glad you enjoyed the video. I also posted a how-to for the WSM.
Get an egg and set it.....and forget it. Will stay at 225 for 8 hours easy.
Pale Horse it takes the fun out of it to me man. See I love to mess with fire a lot and to bbq so to me it’s not a hassle a like to tend to my fire and mess with temperature is part of the whole experience plus knocking down some colds ones while you at it on a Saturday afternoon, man I can’t think of anything more relaxing the that.
Ben Drushal I here you and take heed
@@TROYCOOKS you do amazing camera work very informative
I just got a Brazos and I'm having a hard time with my fire and white smoke. I keep watching these videos. This is the best so far. Thank you.
I learned fire management by trial and error on my offset, often wondering if I was burning through too much wood and coals. I wasn't. Feels good to know. Thanks, bud.
Same dude, trashed first cook, second cook was definitely better but not the best. Hopefully my third is better.
I love your videos T-ROY! I'm cookin 3 pork butts right now on my Green Mountain pellet smoker. I gave my offset smoker to my son when I bought the pellet smoker but I miss my offset smoker. Guess I'll have to get another one. I found that cutting my oak into 5" pieces and cubing it up made fire management very easy. You might try it for fun.
I will give it a shot. Thanks for the info!!! Cheers brother!!!
Thanks for this informative video. 20 minutes long and it never lost my interest. That's saying something especially when i can't go past 1 minute with other boring vids filled with yapping. And all this time i thought the white smoke was a good thing. Live and learn I guess. Thanks again.
+Santiago Briones Hey Santiago, I appreciate the feedback. Glad you enjoyed the video!!! I get a lot of questions about cooking bbq, so thought I would show folks a little of what I have learned over the years. Thanks for checking out the video and I hope you have a wonderful Summer of cooking!!! Cheers, Troy
Lppllll
Perfect video for someone that has just bought a smoker and needs to know how to properly manage the fire. - Thank you.
T-Roy, thank you for the great video. Firebox management.
Checking every 15 minutes is the trick for temp. control. :)
I have always used, every beer drank to check the temperature.
Works good until the 3 hour mark .... and after a 6 hour cook, I forget that I was cooking something.
Keep up the excellent work.
Sweet BBQ palace by the way.
Funny you mention that Joe!! I do the same!! LOL That's kinda why the ending of this video didn't get done. I forgot to record it. LOL
This is why I cook
This channel has taught me everything I know about smoking brisket, you've helped me make several delicious slabs of meat
It is a lot of work with these stick burners but it's fun, love both oak and pecan wood. Good info Troy.
I love sitting out back on an all day cook monitoring the Wichita. It is a lot of fun and that smell is intoxicating. I think Pecan is my favorite wood, but one of my friends hooked me up with a lot of post oak which would be my 2nd favorite. I appreciate you watching Tom and hope you have a great time in Vegas.
@@TROYCOOKS Why Pine???
Tonys ToolBox it sounds like he says “pine” but I believe he is tossing in pecan
One of those odd things about life... the easy way ain’t always worth doin at all.
Mix some grapevine with ur wood you will be shocked at how good it will be.
This has been by FAR the best video I’ve been able to find for specifically regulating the fire and heat for an offset. And I thought you didn’t want the wood to be flaming, I thought smoldering was the goal. Wow man, thanks for the video. Today was the first day I used my new offset, and we couldn’t even eat the fresh vegetables that I smoked. They tasted so Smokey they were inedible. Probably because my wood was smoldering the whole time! Wow, glad I found this video!!!
I'm happy that I could help you get a grip on your offset. There'll be no stopping you now!!! Keep that smoke rollin'!!! Cheers to ya!!
T-ROY COOKS I got me some huge 2 1/2 steakhouse size pork chops, getting ready to start the logs in about an hour. Seriously man, thanks so much for your step by step, very thorough walk through of everything you did. Everyone else is so vague. Can’t wait to get these Chops on! Thanks again brother!
I started watching and i was like "Why is the movement in the video so smooth?" Then i realized the video is playing at 60 fps lol. Great video.
Thanks, I've been playing with the settings on my camera and editing software. I appreciate you watching!!!
Great vid on fire management. Most people dont understand how fussy it is. But the results are worth it! Thanks.
+Eric Johnson Yes, it is definitely worth the extra effort. Plus, I love the smell and hearing the wood crackle and pop. Good times!!! Thanks Eric!!!!
Best Fire Management Video I've Seen. Thank YOU for Uploading. :-)
+Alexander Reyes Glad you enjoyed the video Alexander. I appreciate you watching!!!
Smoking some ribs right now while watching this. Thank you for sharing some love! It is really difficult to maintain the heat in these things. I have a char griller Texas trio and it really fluctuates! Thanks again friend!
This is by far the best video on the internet on fire management. I have looked at TONS of videos even Aaron Franklins but none come close to the amazing job you did with this hitting all the important aspects such as the wood catching flame the smokestack. Great Job!!
Hi Saul, glad you enjoyed the video and got some good info from it. I could have gone into a lot more detail, but it would have been a 30 min video! LOL Thanks for the kind words and thanks so much for watching!
You haven’t liked hard enough. The grill was at 375 at one point for god knows how long. We only see what he shows us. Look up “mad scientist bbq” and he’ll show you how to really manage a fire.
Thanks T-Roy, this helped so much, I was stuck with a few things! Cheers from Australia mate!
David Popadynec Hey David, glad I could help you out mate!!! Once you get the basics, the rest will come naturally. Happy cooking and thanks for watching!!!
Yep, fellow Aussie here. Great advice. Really good. Love the shirt too btw.
@@TROYCOOKS they
Thanks Roy, love the way you chuckled when you said it was fun. It’s a full time job and some people don’t want to put in work.
Really appreciate the time and effort your put into this - beer for you down in Wanaka New Zealand Cheers
Great video got a new sub come check out my TH-cam cooking channel Kareem Shelton
T-Roy, thanks for the vidio. Just bought my first offset smoker and learned allot. I can see that the thickness of your steel is far greater than the Brinkman I just bought. Watching you has given me an additional shopping list of items to pick up. I would have been inclined to soak some of my wood in water for a smoker result. After watching you that won't happen.
spacedoutcowboy Cool username!!! Yeah man, do not soak your wood when using it on an offset. Ideally, you want a clean burning fire and that hint of blue smoke coming out of the stack as I show in this video. If your offset is smoking like a train, your meat will taste bitter. Thanks for watching!!!
spacedoutcowboy If you want a stronger smoke flavor you would be better off slightly choking off the exhaust of the smoker; this will force the smoke to stay in the cooking chamber longer and impart a stronger flavor on the food. However, beware if you choke it off too much it can back up into your firebox and choke the fire out.
Hey Troy, great video I have watched it 4 times and had it in my shop when I did my first prime rib smoke today. I learned allot and look forward to more videos and smokes.
Thanks from Oregon
JV
J
TRoy, I like your style, man. You don’t try to come off all fancy-schmancy, you’re just down to earth real. I’m a Mississippi hillbilly transplant from the Cumberland mountains of Tennessee and you seem to be my kind of people. I’ve subscribed and you’ll be seeing a lot of me here. I just got my first offset smoker - a OK Joe Highland and I’m trying to get used to it. Thanks for doing this video!
glad you shared this video. Helps me understand more about the stick burner
Southern Coastal Cooking ™ You bet Joe, glad you enjoyed the video dude!!! Again, holler if you have any questions!!! Thanks for watching!!
Southern Coastal Cooking ™ Joe what do you use to clean out your firebox?
I need some ideas on how to clean my box
He wasted the first pecan wood
I just bought an Oklahoma Joe Highlander from using a bullet type for a few years. This has been a huge help on understanding what I need to do.
T-roy Cooks recently (5 days ago) my parents bought a 100 dollar offset smoker for me (Range Master offset smoker) and tonight i cooked on it for the first time....i was all over the place with temps. I have a few questions.....one is it better to use splits or chunks or does it matter? and 2 my smoker has a vent on the cooking chamber end AND the firebox end as well as the chimney. what is the vent on the cooking chamber end used for? I thought that the one on the firebox was used for regulating temperature? please help
Hey T-Roy purchased the Wichita made a brisket and this video really helped me figure out heat management. my first smoke ever and people loved it. Thanks
+Tim McLovin Hi Tim, how exciting!!! Congrats on the Wichita buddy. I am glad that my video could help you with the fire management. It sure does make you feel good when people compliment you on good food!!! Happy cooking my friend!!!
I swear he sounds just like John C. Reilly. The whole time I watched, I was hoping he'd say "SHAKE N BAKE!"
Great vid.
This exactly...🤣🤣🤣
Y'dingus!
Just got my 1st offset stick burner and have been looking for info on how to manage the fire using a more traditional method. This video is exactly what I was looking for. TY!
Yeah, you're right about stick burners needing a bit of attention. I love my Gator Pit and I think it's hard to beat the flavor produced by a good old school pit. Gotta' give em some love though!
Yes indeed, the quality and flavor of the meat coming off of my Wichita is much better than that coming off of my WSM. The extra attention needed for stick burners is worth it in my opinion. Thanks for watching Greg!
Great video,most people don't realize that a clean burning fire with little to no visible smoke(pale blue is ok and you don't want white and definitely not any black)produces the best results since it is the actual combustion process of the wood that puts the smoke flavor and ring into the meat.
Very true! Thanks for watching!!
Thanks for the video. I was gonna order the pellet grill, but I am considering a model like this. Learned a lot from this video.
In my opinion, you won't get the same wood smoke flavor from a pellet grill. If you want true smokehouse flavor, you'll love using an offset smoker. They do take a lot of attention tending the fire, but it's worth it!!! Happy smoking!!! Thanks for watching!
pscans/Get a pellet grill,set it and basically forget it!!! Pellet Grills are a lot CHEAPER,they don't need to be BABY SITED, THEY ALL HAVE WIFI!!! I OWN ONE,THEY WORK!!!
Now that I'm in my 5th cook with my 1/4 ton stick burner I couldn't be more pleased, Nothing like it Troy!!
I'm with ya David!! And the food just keeps tasting better and better with each cook, so keep that smoke rollin' brother!!! Cheers, Troy
Ok so the reason you were losing heat is because your ash was building up under your fire and with all the charcoal you used at the beginning there was a lot of ash. Also you need to make sure you check your meat as minimal as possible you lose a lot of heat in just a few seconds. Put your coals and wood on a grate so the ash can fall down under the grate. That way when you loose circulation of air you can clean it out real ease and get that air flow back under your wood.
Hi Landon, I appreciate the tips brother! Thanks for watching and sharing your input with everyone.
Landon hard o make a video and leave the doors closed but good point for newbies
Landon Johnson lump charcoal doesnt create as much ash as briquette charcoal.
OMG that is genious, sorry im new im going to try to smoke for my first time (meat)
Hey T-roy, just wanted to say this is one of my favorite video, I think I watched it 30x,in 4 years,lol,
Hi T-Roy, just got my Yoder Loaded Wichita smoker yesterday and smoked some ribs today. thanks for the video on fire management, it really helped me out very much. And I noticed my Yoder has a 50 degree variance from one side to the other.
Great video, i learn a lot of you.
Greetings from Belgium!
Ben R Hello Belgium!!!! Hi Ben, I appreciate the kind words. Thanks so much for watching! Keep the smoke rollin'!!!!
Ben R Now you got 2 people from Belgium watching and indeed, a great video!
Timothy Fontaine Cool, thanks Tim!!! I need to visit Belgium one of these days! I'm glad you found my channel and are enjoying my videos. Hope you have a wonderful Summer!!!
Ben R 3 From Belgium, Thank you, great knowledge!
Your welcome Ruben!
Best fire management video on TH-cam, love how relaxed you are about things if it gets a little Smokey or too hot
using lump it burns hotter I'm told thinking about using it cause it's going to be 15 degrees with a wind chill of about 5 on Saturday good idea u think. normally I use Kingsford Charcoal
G. Florez kingsford is made with corn starch and it creates alot more ash buildup but it lasts longer than lump charcoal. lump always burns hotter but doesn't last as long as briquettes
Really appreciate all the specific details you went into. Like showing the time on the different throngs you were doing and checking. Very informative
Glad you enjoyed the video! I appreciate you watching!!
Just like to say thank you for your video you have helped me a lot with my smoker
Thank you for the kind words Martin. I enjoyed making this video and it makes me feel great knowing that you got something out of the video to help your cooking. Keep the smoke rollin' brother!!! Cheers, Troy
In the UK we don't have good weather but your channel inspires me to start smoking my meat. good work and thank you sir.
Hey Sean, glad I could inspire you to fire up your cooker! It does rain a lot here in Austin during the Fall months. I've never let a little rain stop me from cooking! Go for it brother!!!! Thanks for watching!
Really informative for me as a beginner. Thanks so much.
I recently bought a friends old Oklahoma Joe's smoker (one of the originals) and this video explained everything I needed for fire management. Thank you!
+Jonathan Daniels You are very welcome Jonathan. Glad I could help and I appreciate you watching! And congrats on getting the smoker. Happy cooking!!!
Great video once again from the professor, love the grill looks almost new.
Wouldn't it be great if that had removable grate in firebox for quick sear before you move to smoker ? Thinking of thick steak. Thanks pal !
thx for doin this tutorial on the stick burner. theres nothin better i love than firing up an offset, working in the garage and spending the day smelling that smoke. i gave my offset to my father in law when i built a uds (ran out of room in the garage) so now hes enjoying the pit. another way to add the wood is to have a small fire going and adding the embers. it does help with the "over smoke" problem one can have by adding unburned wood to the pit. thx man, absolutely great. vid
Hi Josie, that's a great idea about pre-firing the wood to get embers. I hadn't thought of that!! And it would cure the over smoking problem that occurs when putting fresh wood directly on the fire. Much appreciated!!! Thanks for watching!
T-ROY COOKS Thats a good idea. The main reason I don't do stick burners is the over/bittering smoke with each fresh piece of wood. Great video Troy!!
yambor44 Thank you!! I'm gonna give Josie's idea a try too. Sounds like it would work great.
thanks for the video. I understand why I'm getting too much smoke now. helped a lot. thx
Glad to help Matt!!! Happy cooking brother!
Excellent videos! We just moved from PA to TX. Had to leave the smoker behind. After watching this, I am ready to go out and get one.
Well, welcome to Texas!!! Yes, if you live in Texas, you must have a smoker. I think it's the law! LOL
Dammit man, this is a great video. Appreciate the post
Man- you are awesome. I don’t have anybody to teach me how to bbq. You are it dude! High quality videos and high quality content!
Thanks, for the video...my son-in-law just got an offset smoker and I was curious about its operation.
I have a Blaze kamado and it usually takes me 15-20 min to stabilize the temperature, then I can just bbq or smoke the meat to the proper internal temperature. I would not enjoy tending the smoker as much as you did. Thanks
Must watch video for anyone who is starting out with a stick burner. Priceless. good stuff
Ive decided to buy Wind Chimes to ad to my BBQ’s at Sunset exspierience.
lol I thought I was hearing things!
Lmao
Hey dude, hollarin at ya from sussex nj. I've been learn'n alot from you within the last few weeks. You taught how to use a chimney. I'm smokin a 6lb beef roast this Saturday
Mate, I would pay you for that shirt! I love me a shirt that needs a volume control.
Troy, I find myself coming back to this video ever so often to brush up. Great work. Cheers.
If you're looking..you ain't cooking!!! Hahaha sweet.
Excellent video - I'm new to using a smoker and didn't have a clue on how to "tune the fire". Learned a lot - Thanks Much !
man I love this stuff! I wanna build one of those now 👍
just bought a grill with smoke box accessory. been searching for a decent video on how to smoke food. Yours was perfect, to the point and very helpful. Great job, thanks!
Try the book Bbq blue print it’s like 10 bucks
What Camera do you have? That thing makes a beautiful picture!
I'm using a Canon G30 and love it so much I now have 2 of them. Canon recently released an updated model, the G40. I put my Amazon affiliate link in the description box if you are interested in buying one and reading reviews on it. Thanks for watching!
Thank you for the tip. Ill be sure to click your link when i get a G30 or 40, I actually smoked ribs and chicken this weekend, for the first time, using your tutorial. It came out great. thanks for your Video.
That's fantastic! Congrats on a fabulous cook! I appreciate the support and hope you have a wonderful week!!! Cheers, Troy
Love he quality of your video also very educational I watched your video because I'm cooking a brisket for Easter Sunday and I want it to come out on point...🔥...thank for making this video 📹
T-Roy Cooks wished Ive seen you video much earlier. I don't have a Offset smoker and Use a Masterbuilt smoker. its junk when trying to use charcoal and wood. herd a few reviews that its best to use Propane but what fun is that, so I decided to use some charcoal and wood since its a duo smoker, honestly its my first time an didn't realize how to maintain the fire or it could just be the smoker along with it. I was doing some Pork RIbs and Beef ribs at the same time trying o maintain the temp about 225-240 range. but every time the temp dropped and I added some cherry wood it would blaze the hell out of my Smoker and rise above 450 deg over cooking my meat. I finally gave up after an 1 1/2 hours of trying to maintain a temp. wrapped up the pork and honestly I think I was able to save it enough where it was moist and tender but not perfectly smoked. my beef ribs on the other hand was quite tough after 7 hours of smoking them without wrapping them. know I know how to maintain a fire I definitely might try again to see if I can fix my problem.
Great video from the offset smoker T-Roy, thanks!
Thanks Ben, glad you enjoyed the video brother!!! I appreciate you watching!
T-ROY COOKS
This video proves that you can use an off-set smoker as an off-set wood-oven. Basically meaning twice the amount of wood was used and it had a fire-oven taste but was not smoke cooked - rather heat baked in a fire oven. He did a great job managing it as such. If you truly want smoke-cooked (ie. making jerky) there would be a constant billowing of smoke from the chimney with temps never exceeding 275 on the hot-side. You would still follow his fire management awareness, but with much more damping and smoldering of wood.
Kevin Wayne Great tip Kevin, thanks buddy!
@@TROYCOOKS I had to read way down the comments list before someone, actually understood the process you were demonstrating abd not trying to be the smartest guy on the page.
my neighbors love the smell of my grill. i have this saying that i say... Purify the air with jealousy! haha
I like that!!!! Keep that smoke rollin'!!! Drive the neighbors nuts!! LOL
I just bought a used smoker to start with. This was a great video to get me started. I feel edumicated!
Congrats on the new used smoker Les. I bet you are going to enjoy the flavor of the meat coming off of that smoker. Glad my video could help you with your cooks buddy. I appreciate you watching! Happy cooking my friend!
I am currently in this boat. Using chunks instead of splits. Learning is fuel intensive.
I tried to smoke a pork butt,the water bong kept clogging up🤔
Great video. Really good advice for a newbie. One of the best I've seen so far. I've done two cooks on my vertical smoker and both went bad. In short, fire management wood and lots of white smoke. This will help a lot.
I want to build an offset smoker with my everlast welder. I can't wait.
thank you for your help just got a offset smoker couldn't figure out what I was doing wrong but you helped me nail it biskek has been smoking for 4 hours at a steady 275 280 thanks again
Hey Matt, glad I could help you out brother!!! I know that brisket is going to be fantastic! Cheers brother!
Heres a tip. Just put the whole bag of charcoal in an lite it instead of dumping it and having to throw the bag away. Burn the whole damm thing
Khonsavanh Hemsouvanh YEAH! Burn it all down!
Lmao awesome
Hell yeah that’s what I do.. lol
Great video. We just got a fire box and we're seasoning it and the new grill right now. Can't wait to smoke some stuff for Memorial Day. Thank you for sharing.
Congrats on the new setup!!! Thanks for the comment and I appreciate you watching. Happy smoking my friend!!!
It turned out GREAT! My poor hubby was under a canopy smoking in a monsoon. Literally the wind was howling but we had a great meal LOL.
I've been there myself smoking in a monsoon. Good times!!! LOL Glad everything turned out great!
Wind chimes ? Or iam i the only one who heard it .
@An American ok boomer
Jaime Angulo no u
Great video. After holidaying to Nashville and Houston, TX, for the last couple of years and tasting the amazing BBQ they have to offer I purchased my first offset smoker. Being from England BBQ is not taken as seriously as in the USA, so there isn't much information like this around..... However your videos have been very helpful and I'm now serving amazing BBQ to family and friends. cheers man.
sam HOLLIDAY Thank you very much Sam! I'm glad I could help you become an amazing cooker on your pit. I'm sure your friends and family are enjoying some of the best BBQ in England. My boss is from England and he wants to eat BBQ just about every day! LOL I appreciate your support and it pleases me to know that you enjoy my videos and that they've helped you. Thanks!!!
I'm a new smoker I always thought you were supposed to smolder your wood. when my wood catches fire the temp obviously goes up like 375 400. I like smoking at 250 how can I fix this?
Steve Elliott use less wood but have to add it more often
He is cooking more than smoking in this video. To smoke, you would want to soak your wood being used in water for 30 minutes or so, and close your firebox damper down more, as you want a small smoldering fire. Also, using a digital thermometer with a wire probe will give you a better "real time" reading on your temp.
Internutt 1960 - never soak your wood in water. PERIOD. Smoldering wood creates what we call “dirty smoke”, and you’ll get an acidic taste on your food. Burning clean doesn’t necessarily mean no smoke, there’s smoke there, it’s thin, but it’s there.
I have to say, a very good video with clear instruction. Too hot - close the air off a bit. To cold - open it up. Simple! I used my Landmann Kentucky Smoker this weekend following these instructions. I got perfect results with my shoulder of pork. My offset smoker looks like a toy compared to T-Roy's though. Thanks for posting.
Kurt Wilde Glad that your pork shoulder turned out great Kurt. I did a pork butt on my Yoder Wichita yesterday and it was excellent!! I love cooking on offset smokers. I appreciate you watching buddy!!!
When you add new wood and it creates the white smoke, doesn't that make a "foul" taste in the meat? Is it better to add already lit logs to the fire box?
It doesn't produce that thick white smoke long enough to make the meat bitter. Plus, I make sure there is plenty of air flowing through the pit until the thick smoke dies down. And yes, if you have the ability to light the wood in a tub separate from the pit, that would be best. Thanks for the questions and I appreciate you watching!
@t-roy I soak my wood chunks in water before putting them on and that really gets them smoking. Should I not be doing this??
Outstanding job T-Roy. My biggest issue with my smoker is cooking too hot because I'm always afraid of it getting too cold. Over the course of 6 - 8 hours my cook temps range from 250 degrees to 500 degrees and every degree in between.
Managing an even temp has been a nightmare. But you just explained fire management better than anyone else I've watched. Feeling more confident heading into July 4th weekend.
It has everything to do with the smoker. If you get one of those cheap ones from Home Depot the metal is very thin and doesn't hold heat very well so you're going to get wild temperature swings if your fire goes down even a little bit. What's even more, the air flow design is also crucial. You want your smoker to suck air in like a Dyson so it's easy to adjust. The one I'm cooking on right now I have to run It Wide Open to keep the fire hot enough so it doesn't impart an acrid smokey flavor to the meat.
Excellent tutorial my friend, hope Karen is doing good too...take care my friend and God Bless!
Thanks Pam, I truly appreciate the kind words and having you as a sub. I appreciate you watching and hope you have a blessed day too!!
Thanks T-Roy - this was actually really helpful to watch you go through this. It's obvious (maintain the fire), but there's a technique and an art to it - so it's educational to see what you do on your pit.
Man, you are making it look hard :D just lit that shit up and throw some logs in once in a while, otherwise, drink beer.
I think some of us just like to know the technicalities lol
Jani Voutilainen naive
It's called an art. You care or you don't.
Loved the video Troy. Best tips and instructions for fire control that I have found so far. Thanks.
Hey Joe, I appreciate that very much! Glad you enjoyed the video. What brand of pit do you have?
New Braunfels. Got it from a friend. Not top of the line but good starter and well seasoned.
New Braunfels is about 30 mins South of me! LOL They make some nice pits and I'm sure you are enjoying the meat that comes off of that pit. Good stuff!!!
Still learning but not to bad so far. Thanks!
Your cooking gloves looks like a nice pair of welding gloves!
Hey Jebediah, that is exactly what they are. They work pretty good! I appreciate you watching buddy! Have a great weekend!
I'm a pipe welder 35 long years will be retiring in four years, thank the Lord!
That's a hard job. My good friend Rus over at Smoky Ribs on YT is also a pipe welder and isn't far from retiring. Small world! Have a great one!!
OH! ALSO!! I want to thank you for your service to the USA!! May you & your family have a joyous holiday season!
Kinda like my wife...i got to poke it every now and then
Can I poke her some also
They cook better afterwards...
‘Cause she needs that wood
If you don't someone else will...jus sayin
i bought an offset smoker after a friend told me there was a really good deal on one at lowes.. im excited to whip up some brisket n some ribs.. keep it up t roy
Thanks Matt, I'm sure you are going to be blown away by the flavor of the BBQ you pull off of your offset. Congrats on the new pit brother!!!
thanks for that answer. I thought I was cheating.
I really enjoyed the video...and you are quite the character. You had me smiling throughout the video and that pork butt really looked good. I personally have a Traeger since it is my first smoker and now I see how much work it takes to use the Yoder and tending the fire!
Thanks very much! I love your YT handle. I'm a huge Star Wars fan also. I have had BBQ cooked on pellet cookers like the Traeger and offset pits like my Yoder and, in my opinion, the flavor of the meat from an offset cannot be beat. It is a lot more work, but well worth it. You should try out an offset if you get the chance and compare it for yourself. A guy can never have too many cookers!!! LOL Thanks for watching! Cheers, Troy
T-ROY COOKS Thanks for the reply Troy! I am watching your Whiskey tasting video and cracking up at your responses to the flavors. I would be the same way with the tasting since I am not much of a whiskey drinker. I have subscribed to your channel and you seem like someone that would be a lot of fun to hang out with! Cheers, Rob
I enjoy the Whiskey tastings when I have my other TH-cam buddies over to help do the tasting. We always have a great time. You should check out my video with James and Bubba if you want to see some entertainment! th-cam.com/video/f_67l7P_qtg/w-d-xo.html
what is with the weird creepy chime/ harmonics? its got some horror movie hair tingling effect on me. wooooooh!!! great vid non the less
I enjoyed the chimes. It reminded me of my own back yard.
Windchimes! maybe you're experiencing ASMR - look it up if you haven't already :)
Ryan Ebel That's so funny because yes I actually do know what it is lol. I was just talking about it the other day. I just recently found out that it was a thing. I only knew that certain sounds would have a calming effect on me.
pretty boy BBQ
Were cooking with fire wood not Electric though I now have both.
great video. I'm strting a bbq food truck with very little knowledge of bbq. thi svideo is heaven sent!!!
soy de México... tengo 15 años de experiencia en asados.... muy buen vídeo... gracias por los tips. Good work.
Hola Mexico! me gusta carne asada y comer de mexico.
Saludos !!!
T-Roy, just a bizarre thought: your offset smoker reminds me of a steam locomotive. I'll bet this beauty turns out some really flavorful smoked meats. Thanks to your fine explanation, I learn that smoking is not a "set and forget" operation. You are a wealth of knowledge about cooking! Great job!
Hey Juanelo, these offset smokers produce the best smoked meats, but do take a lot of tending to. If you want to try it for yourself, I'd suggest a Weber Smoky Mountain (WSM). Those are great smokers and they are truly a "set it and forget it" type smoker. Fill it up with a bag of charcoal, set your bottom vents, and let that baby cook all night without you having to do anything to it. Thanks for watching!!!
This is exactly what I was needing. My first time using my new smoker today.
Glad you enjoyed the video! Have fun with your new smoker!!!
TEC 9 IS A BEAST IM LEARNING A LOT FROM READING YOUR POSTS!!!
Every offset is different to keep in mind. Do a few dry runs. Start with a full lit chimney of charcoal. Let it ride to get a base line, if it runs too hot without wood. Start with half. Try to use uniform size wood (wood that's relatively the same size) add a piece at a time and see where the temp goes to and so on. Play with the FB door and intakes to see if you can run clean while holding a target temp. I would suggest digital probes to get a more accurate temp at great level. One on the left by the stack, one directly in the middle, and one to the right near the firebox.
Keep track how long the charcoal and wood last, the weather ie: wind direction, speed, humidity, if you want to get really technical. Make note of it all.
Oxygen is most important. White smoke is not good that tells you the fire needs more oxygen. Leave that firebox door open or cracked if needed. Keep adjusting to find the sweet spot. The smoke should be barely visible, I call it ninja smoke. If it's clear or almost seems no smoke can be seen that's what you are aiming for.
Poke the fire if you have done all that and the wood starts smoldering, not burning.
It takes experience and time to adjust as you go. Dry runs is the best way to learn and get better. Also, wood sizes will vary based on the size of your smoker. You may have to use smaller splits or chunks. You'll have to attend to it more often, but if it must be done. You have to do what you got to do in order to run a proper clean fire.
Very good advice 👍
Man I love your videos. They are instructive and humorous.
Just wanted to say Thank You for the video. Best video on fire management that I've found> Learned so much more from you.
Great videos. New sub here. I have a Horizon and mounted a bbq propane side burner in the smoker box too. After the meats get 45 minutes of smoke, I adjust the burner to maintain 275 degrees f and walk away, for several hours, only mopping the meat now and then. don't have to keep adding wood and charcoal. I do use a waterpan in the sidebox above the propane burner.
Thanks for sharing your experience with us folks!
Hey there, I appreciate the support very much and I'm glad you enjoyed the video. Keep that smoke rollin' brother!!
Hey T-Troy just watching one of your older videos. I just ordered my first stick burner from Lone Star Grillz 24x48. Just wanted to say it’s really awesome to be able to go back through your videos and get a refresh brother. Hope to see some new videos soon. Take it easy bud and thanks again.
That's awesome brother!!! Lone Star Grillz makes some fantastic smokers! I may be getting one of their smokers soon myself. Have fun with your new pit!!!
I enjoyed your video but most of all I enjoyed the sound of your wind chimes in the background! Thanks for your video!
Thanks, we enjoy the soothing sound of the wind chimes also. Glad you enjoyed the video and I appreciate you watching! Have a wonderful week!
Thanks T-Roy you really helped me get my fire under control.
That's a mighty fine smoker and a fine piece of meat. Thank you good sir for this video. Much love from sweden.
I own an Offset smoker(STICK BURNER) something like your'es.IT'S NOT BUILT AS HEAVY AS THE ONE YOU HAVE,BUT STILL BUILT HEAVY DUTY.I CALL MINE THE"RAIN MAKER",BECAUSE EVERY DAMN TIME I'D TRY TO USE IT,IT WOULD RAIN!!! I BOUGHT A Pellet Grill,a lot easier for me to use.I still have the RAIN MAKER.I just use IT TO BBQ/GRILL.THE RAIN MAKER, MAKE'S SOME DAMN GOOD STEAKS AND ANYTHING ELSE!!! The RAIN MAKER STILL GETS A LOT OF USE,I JUST DON'T USE IT FOR LOW AND SLOW SMOKING. GOOD VIDEO!!!
No electronics, wonderful! This to me is what real barbecuing is!
ur at the point where you plumb in propane, a burner and a everything else.. why WOULDN'T you add a piezo-electric igniter? who the fuck wants to deal with bbq lighters or matches..