How I Am Making Better BBQ | Offset Smoker 🔥💨| Fire Management
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- เผยแพร่เมื่อ 23 ต.ค. 2022
- Over the past few months, I've been making better BBQ. Doing a few things differently with my Fire Management has significantly improved my bbq. Make sure to Subscribe to the channel for more videos like this!
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Just bought this one to get better temperature records: amzn.to/2Lcld7Z
Used this Inkbird to make sure the food was cooked perfectly! amzn.to/2XVOKvn
First Inkbird 4 Probe (Also Really Good) amzn.to/2YscqHq
Inkbird Instant Read Thermometer: amzn.to/3gi4Fto
This is the rechargeable one, they have a battery-powered one for cheaper, I just like the rechargeable, personally.
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The BBQ Journal: www.amazon.com/dp/B08M83XGSW?ref=ppx_pop_mob_ap_share
responded
I just bought my first offset because i realize the greater airflow really penetrates the meat. But i snicker as i enjoy your video i can hear myron myxon saying. Get a brick pit and coal burndown barrel son. Same principle🤣
Myron is a fun guy!
Great video, thank you! Liked/subbed
Thank you!
Kevin! Awesome to see you around! Great video and one day when I get an offset I'll be sure to watch this video again! :)
Thanks brotha, good to be seen, haha! I saw that giant spatula today, that thing looks awesome!
@@ComparisonCooking I saw that at my local HEB and I thought...man I need that in my life. Hope you, the wife and kids are doing good!
Another thing I've come to find out because of your videos, your foods still getting smoked even if you're not seeing smoke if that makes sense? It's just cleaner, ive learned if you're getting heavy smoke even 15 20 minutes in your running your wood too cold and the base isn't hot enough to burn efficiently so its in a way almost smoldering
Definitely, still getting those smoke flavors even if you are not seeing smoke. The only time you might run into an issue of not picking up smoke flavor is if the wood is crazy dried out, to where they are burning up really quickly. Has to have that right combination of moisture, above 12% and less than 20%.
This makes so much sense! Embers would hold more heat than fresh fire! I'm gonna try this next time I'm smoking
Keep me posted on how you make out!
Some great tips, agree on split sizes
When you know you know 👍👊👊
Consistent split sizes help dramatically. Good video Kevin ! You forgot to click your tongs, that’s why they’re not working properly!
Lmao, dang tongs get me every time! Hope you are doing well Kent!
@@ComparisonCooking things are well here. Hope it is the same for you!
Good stuff. Do you ever dump a small coal bed then add wood to that??
On my smaller smokers I have, especially if they had a lid from the top that made it easier to dump. I wouldn’t be opposed to using charcoal, but when you have all that wood, I save my charcoal for the Weber.
I split all the mini logs down to "sticks" and it has helped maintain Temps better. I only will use the thicker stuff to start the pit then will use "sticks" to maintain that deep coal bed. Now I am running a oklahoma Joe highland offset so the fire box is small to begin with.
That's the smart way to do it. Getting them down to the right size, and then having them consistently be the same size helps maintain a steady temp big time. As always thanks for watching Brian!
Interesting Kevin. If your looking to cook like Rodney Scott or Myron Mixon in the distant past get you a burn barrel. Many places cook with embers.
I definitely want to get my hands on one, great way to do it.