How to Manage the Fire in a Cheap Offset Smoker (COS)
ฝัง
- เผยแพร่เมื่อ 1 ม.ค. 2021
- Order your leather apron here: madscientistbbq.com/products/...
MSBBQ T-shirts: madscientistbbq.com/products/...
Thermoworks affiliate links:
Smoke X: www.thermoworks.com/smokex?tw...
Thermapen IR: www.thermoworks.com/Thermapen...
Thermapen Mk4: www.thermoworks.com/Thermapen...
Infrared thermometer: www.thermoworks.com/IR-Pro-75...
More Mad Scientist BBQ:
Instagram: / madscientistbbq
Twitter: / madscientistbbq
Mad Scientist BBQ
P.O Box 1369
Crestwood, Ky 40014
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS: amzn.to/2vJ0t3s
Butcher Paper Cutter: amzn.to/2W1A2ya
Black Gloves: amzn.to/2FFsBr2
Glove Liner: amzn.to/2VXWNU0
Boning Knife: amzn.to/2W084ms
Shun Boning Knife: amzn.to/2FDs1Kd
Head Lamp: amzn.to/2FFhOgv
Slicing Knife: amzn.to/2VYTwDO
Spray Bottle: amzn.to/2FGmum7
Aluminum Foil: amzn.to/2FCibbo
Videography by J.D. Stewart jdstewartvideo.com/video
Motion Graphics/Animation provided by Kaitlyn Kirk Design
kkirk.me - แนวปฏิบัติและการใช้ชีวิต
This is the type of videos us backyard rookies are looking for
LetsfuckinGO
VAMONOS
Iam200Million
literally my first time and using this video as I go lol
Im tryna usurp my dad as the family bbq guy and this channel is certainly helping me do it lmao
@@deputydadbod4598 how'd it go? I did my first smoke last weekend. Did 3 full racks ribs and took me about 5 hrs. Unfortunately I didn't have this video. Looking forward to this weekend to try again
@@DonkeyBackpack it started out well but then my cheap offset smoker damper broke and closed off all air flow lol.
I love my fire management time. It's my time. My time to sit and think. I've made many life choices watching a fire 🔥. It is my state of primal meditation. If you bbq you understand.
I 500% agree with you on this. Its a our mental meditation from daily stresses. Just watching the fire and enjoy every bit of coals or wood burning.
Totally agree
Same with fishing and many other labors of love. Just to be away from everyone and everything and just think with a beer...or 12
Hell yeah
Can’t agree more. I get to enjoy the world I’ve culminated in my backyard while preparing a meal for my friends and family.
Bravo ! You did a service for countless owners of that kind of smoker.
Glad you think it helped!
Honestly those are the barebone basics.....you only scale up....
@@MadScientistBBQ bhey
Indeed my smoking skills and food have improved x10 with your help and tips. Thanks
@@MadScientistBBQ what kind wood. Is good
You should do some videos where you do a cook with beginner pit masters and teach them how to improve.
I hope he invites me
Thank you so much for this video. Recently bought an offset smoker and have learned a lot from your videos. Did my first brisket on Christmas day and the family went nuts over it, thanks to your teaching!
Thanks Jeremy, all advice is welcome. I built a 30 x48 offset with a 24" square firebox this summer out of 1/4 inch steel, I love it but I am still learning how to run it. Love the smoking channels keep em coming, from north central Wisconsin!
I’m smoking a turkey today for the first time and this video is helping me so much. Preheating the wood has made a huge difference for me
By far one of your best videos! If only you made this 3 years ago when I first bought my cheap offset. Over that time I have figured most of this stuff out, but still great to get the confirmation that I have been doing things right!
Hey Jeremy, I absolutely love your videos. I am in the process of doing my first cook with my Oklahoma Joe offset. I struggled at the beginning, but think I have under control now. I appreciate you and your sincerity in your video's. Thank you.
Such a fantastic video. Thank you Jeremy; there's quite a debate going on in the UK about whether cheap offsets can achieve good results. With hard work and good fire management, you've proved you can. Some great advice and tips. Thanks again. 🍻🔥🤙
Great video! thanks for all the advice! During my last BBQ in my cheap 1/8" smoker, I actually burned a big bonfire in my firebox with the firebox lid open all the time, there was stil enough heat and smoke going through the main chamber for the best BBQ I made so far, very controllable temperature as well. Basically I only used a few percent of the heat and smoke of the fire, only thing is that you have to keep feeding it wood all the time, but it burns cleanly and very hot!
Thanks a bunch! I've been watching countless videos on how to manage a fire but they were all on much larger smokers. So some things didn't actually carry over and I had to figure out some tweaks. This video was a big help in fine tuning my techniques!
What a great video! I bought my first offset smoker a couple weeks ago. While it is a little better than the one in the video, it is still the same principle. I did a few test runs with zero research and wow, my temps were all over the place and I wasnt able to control them at all. This video helped me dial it in and get some decent control over my temps. Still not perfect, but that will only come with practice.
When adding charcoal I always heat it up in my chimney, like I do for my initial charcoal, to make sure I don't get that gross, strong smoke that raw charcoal produces.
Same here. I was surprised to hear him say this. Honestly my crappy little smoker almost never needs more charcoal, even on a long cook like a brisket. The splits I use maintain a nice bed of coals the entire way almost every time.
I heat the additional charcoal as well. On a cheap offset smoker, the longer you keep the firebox open, the more heat you're going to lose in the cook chamber. So, the faster I can replenish the fire, the better.
i have to say that i experience clean and unclean unlit lump charcoal. depends on the brand to be honest. nah for real i had 2 chimneys side to side. both lump charcoal. one was smokey and stinky, one didnt release much smoke.
@@othsasaa5386 Please tell us the best one. I am always looking for ways to improve my cooking! Thanks!
@@johnmcgowan2585 I can vouch for "MIBRASA" charcoal. Their logo is simple. just search mibrasa charcoal on google images. I just happen to know this brand because a butcher also sells it. the brand logo is simply MIBRASA and behind it is like an outline of a flame
I've had a cheap offset smoker for a year now. This video changed everything for me. I'm in the middle of a pork butt smoke right now and it's going great because of this video. The charcoal tip is what made the difference and has helped me control everything so much more. Thanks so much!
Been thinking about trying smoking for months but after watching lots and I mean lots of videos, I've definitely made my mind up. Going to practice with a cheap offset to start with and possibly upgrade if I'm any good at it. Can't thank this dude enough for the invaluable information that he shares with us.
The tip about taking the fire hotter than you want and then letting it settle down is one of the reasons I watch this channel. The explanations as to why you should do this is another. Also, the explanation of heat moving on a curve is invaluable information. Thank you!
Been a hobby smoker for a couple years using a cheap chargriller. I learned more in this video than all the experience I've gained tryingbto figure it out my self. Thank you!
Cooked just my second Brisket this weekend and with a little tweaking it was a success on my COS...After watching you're videos over and over this is a must for any COS owner...Thanks Jeremy
Hey Jeremy..
I recently built myself a smoker out of an old fridge to start smoking. This is exactly what I was looking for woth regards to tips to get started. Thank you for taking the time to help us beginners
Cool to see the improved production value, creative shots and editing over the course of your channel.
Thanks for sharing this. I’ve had my offset smoker for about 3 months now and I love it. The only issue I’ve had is fire management. I feel like it’s been hard to maintain my temperature. I’m gonna try this method tomorrow when I smoke ribs.
There really aren't very many good videos on how to actually manage a fire. I've been using a cheap offset for about a month and I've found that the temperature can fluctuate without ruining your meat. These guys act like if it goes 1 degree over 275 you've ruined a brisket. The key to good temp and fire is watch the fire, use less coals than you think you need, and only I or 2 logs at a time.
I’m really glad I found this video. Thought I was doing something wrong having to fight the fire like I do. However, this video has the same exact smoker I use, and used the same techniques I’ve been using. Such a relief!
I have been had a cheaper off-set in my Amazon cart for a little over a month now, just on the fence about it. This video put my doubt to rest, answered my questions, and my new smoker is on the way. Great video👍 thank you
Jeremy has his place on TH-cam heaven for helping us this much for sure!
Thanks for all the knowledge! I had a problem with keeping a steady temp 4 hours into smoking. Glad to see that adding a few additional pieces of lump charcoal isn't complete blasphemy (bc that's what I ended up doing lol). Your vids made my 1st brisket a success this holiday season!
😂🕺🏾
First brisket success! Very good. There are tricks, rest overnight @ 140° wrapped.
Idk why he added them unlit you can light another round in your chimney then dump then in hot so you dont get all the ash and white smoke from choking it out
I bought a COS last month. I've used it a couple of times and it's worked out great every time. Everything I've done to make it work I learned from this video. These things are hands on for sure. The temps can swing quickly so you have to keep a close eye on it for the entire cook, but it's worth it.
New to your channel as I just moved long distance and bought myself a new grill. Found these offset smokers and loved the idea. I've watched many of your videos this week and tonight smoked my first piece of meat. Started simple with a couple of preseasoned pork loins, but they were the juiciest pieces of pork I have ever taken off of my grill! Thanks for the time and effort you put into your extremely informative videos and I look forward to working my way up to ribs, brisket, a turkey on Thanksgiving, etc...
I use one of those handheld personal fans (runs on two AA batteries), and this helps with the burn without creating so much wind force that it blows ash and sparks. It was my wife's idea.
I use a bellow for a fireplace
This is awesome advice.
Certainly be using these tips when start smoking in a few months 👍🏻
👍🏻
Great video. Wish you would have posted it a year ago. But through your other videos and a lot of trial and error I came up with the exact same process. Hardest part was realizing that I had to keep adding charcoal to maintain a coal bed to light the new logs. Great information your channel has been my greatest source of information on smoking. Finally did a brisket this fall and it turned out quite well.
Great tips for any level of knowledge. I just started smoking with a gas smoker to learn the processes and already I see I want an offset smoker. Absolute great time in the backyard creating some awesome bbq. Thanks for the tips!!!
hell yeah I smoked some ribeye in my cheap offset yesterday
Man, you are a good teacher! As a beginner, this is the kind of detailed instruction I need. Great job!
Well I hit on this one at the right time. Great video. I’ve been smoking and bbq most of my life but just today picked up my very first offset smoker. I’m a subscriber already and knew you’d most likely have some good info. This one is outstanding and easy to follow. I’m near 66 years old and for some reason I decided to give one of these a whirl. I along with a lot of folks appreciate what you do. Keep it up and God bless ya buddy!
Dude helped me out and covered everything I needed in 15 min. I’m always concerned that adding mesquite charcoal to keep enough heat going will add bad flavor, learned to just take a little more time to get it going before closing the box and continuing the cook. Thanks MSBBQ!
I started on this smoker myself and I agree that fire management can be challenging. Personally, once I had a good coal bed, I kept my splits a 1/3 the size you used and needed to add wood quite often to prevent temp fluctuations. I too ran with door slid out to increase air flow. I also found it very helpful using a basket to hold fire in. I'm surprised at your fire size. I maintained temp with 1/2 the size if fire.
All in all. I greatly appreciate your content and you have defiantly helped stepped my game up. My family thanks you, ha ha.
What kind of basket did you use to maintain the fire?
I have a cheap offset smoker similar to that one. One technique I use, which is very effective, I use my cast iron camper grill as a fire pit, and create a miniature bonfire. I use larger logs and burn them until they’re almost embers. I then add them to my smoker. I continue this process maintaining a good consistent temperature and a very clean smoke flavor. Obviously it’s a lot more involved and costly system, but I can absolutely assure you the end result is phenomenal.
So does that mean you don't use any charcoal, just wood? All you do is transfer already burning logs to the firebox needed?
I use similar technique but with charcoal. I keep a Weber with a coal bed that I transfer to the firebox. Less temp swings than waiting for it to light in the firebox
I did my 4th or 5th brisket on my Char Griller Outlaw today and just discovered the pulling the ash drawer trick today for better air flow. This video is gold for most of us casual backyard pitmasters.
This is the most helpful video I have found! It told me everything I needed to know about reducing bad smoke and maintaining my firebox! Took my smoking to another level! Thx so much
I just grew a mustache watching this video
😆
I have a cheap smoker. I don’t have issues with clean smoke, but keeping my temp consistent is my big problem.
i have the same issue, but i solve it by the size of piece of wood i use. the hardest part i find is a windy day.
Yeah same here I have an Oklahoma joe smoker and I have to add my wood every twenty minutes to keep the temp the same but it could be my wood since it’s just large chunks of wood (not wood chips).
@@bbqboi182 I think It might be the chunks I did this the other day and found that splits burn longer need a axe of course. I have a Highland OK joe smoker.
@@randymcdandy1103 sweet thanks for the input. Now I just need to find someone with a bunch of good wood. Lol
You’re the man. These videos are extremely practical and demonstrate everything you’re talking about. Super effective and completely applicable.
Thank you for passing on your knowledge! Great content! I just started watching your videos, and now I am subscriber. I appreciate how you show the basics and how to get the most out of the "smoker" in your price range.
I highly recommend the Oklahoma Joe's highland offset for a backyard smoker. Affordable and very good quality in my experience! 👍
Only with the modifications! I have a Highland and that thing is now a family member 😎
Is it a reverse flow highland or the first gen
It's not reverse flow, but I've also heard good things about them.
It’s thin metal with a small firebox and rusts out quickly. I have one and still use it but after 5 years I’m due for a new, bigger smoker
@@DemocracyOfficer2485 I've only had mine for 3 years now with no issues. But I also keep it covered and clean it out every few cooks. I also really like using the cooking spray hack I saw on another one of his videos, it's really helped keep my look new.
Reminds me of myself just a year ago! What a difference 1/4” steel makes!
Very true
What brand of 1/4” smoker you get?
@@jeans3490 built my own. It’s up on my channel
This is by far the best video ive seen for smaller offset smokers that arent super expensive. That tip with the lump charcoal for a coal bed in the middle of a fire is something new that I hadnt thought of, and Ill definitely be using that. I cant tell you how many times Ive also had to use a leaf blower to restart a fire on a longer cook because I just lost the coals.
GREAT info on systematically attaining instead of accidentally attaining good fire management! Thanks sir.
Use a hairdryer to get coals going, so you don't need blow on them with your mouth .
I use my battery powered leaf blower
Special request: Do a video of you doing impressions... especially Alex Jones. Yours is spot on!
Have to give you all of the credit for my past successes on my few smokes I did in last couple of months. Smoked 3 beef ribs after watching the fire management video on your brazos smoker for like the 10th time and your "how to smoke a beef rib" as well.
You're doing the Lord's work with these videos, man. Keep it up!!
This is a video that anyone thinking about getting any kind of smoker needs to watch!!!
I would actually not recommend starting your charcoal chimney on concrete like Jeremy suggests. Concrete can explode when heated up enough. I learned that the hard way and now have some patching to do on my back patio.
Love your videos!!
Happened to me too, on a wet from rain driveway. Sounded like a gunshot and left a crater in my driveway.
10:17 try a Coleman air mattress pump; high volume of air flow but not leaf blower, jet engine crazy 😉
Good idea
For my pit The fire box is just low enough that I can use a box fan and just have it blow on low speed when I need it. I have a dynaglo wide body
I got light headed just watching him blow on the coals 😄
The mrs hair dryer also works well
@@MadScientistBBQ I'm a big fan of the BBQ Dragon I bought several years ago for this sort of thing. It costs a bit more money than those other devices, but it's got a fairly strong clip, a long flexible neck to target the airflow, it's battery-powered, and the speed/airflow can be adjusted readily. It's very useful to get stoke fires on this scale without much fuss.
I rarely want to plug something in outside unless I absolutely have to. It takes standard batteries (AA or AAA?) and the battery life is pretty decent. Also, being able to turn it on and let it do its thing (away from the sometimes dirty smoke) hands-free for a few minutes is really nice.
It could probably be built more robustly, but I still recommend it overall (not aware of anything better out there). I think it'd work well for most CoS, tho I don't own one.
I have a $200 Char-Griller offset smoker. The first brisket I cooked on it came out fantastic thanks to learning from videos like this. I have kept notes on my phone for every thing I've smoked. I did my 4th brisket this past Easter and I had a fairly consistent cook temperature using the techniques I've learned along the way and the meat came out perfect again.
I watched this video to see if I had forgotten anything or could learn anything new. Turns out my notes and my learning from past smokes are pretty much spot on. I'll keep watching videos like this though, because you can never stop learning.
Thanks for making this video! I just bought a grill with an offset smoker. I had no idea how to use it even though I've been grilling for over 30 years. Man, am I going to have some fun!!!
Coulda used this vid like 3 years ago lol.
Due to thier size and sensitively to change, I also thinks it's worth doing a practice run if the COS smoker is new to you. I think 3-4 hours is enough to warm up, tend the coal bed, practice adding splits, and maintaining the target temp. Every smoker is different, so you need to see how it reacts with certain wood to coal ratios. Do a full chimney dump and see how much heat it puts out at first. Is it enough to bring the whole unit to the target temp? Note and adjust. How much wood does it take replenish the coal bed? What temp does that get you? Note and adjust. Once you know how big you coal bed needs to be, how often are you adding splits to keep that same bed/temp? Note and adjust. Doing that before I even did my official smoke helped a ton.
Yes, and this is good advice for most grills, but especially a COS. We could have the same COS and it will definitely still be different.
Thank you..I was given a side smoker ,but have been intimidated by it . Your videos are awesome.. The step by step and even tips help so much. I smoked one after the 4th I am better knowledged now and im going to do it again!!!!
Thank you Jeremy. We love seeing this stuff. It shows that anyone can do this
That digital probe costs double what that offset smoker did. Haha.
Probably endorsed product but they carry similar cheap brands ones on Amazon that’ll do the same thing . Great tool in general.
@@johnvega3791 I owned one Mk4 and the screen died within a year and the Pen version I'm sending back this week due to an error that pops up while using. Not worth the time or money
@@prh1968 I still use an old fashioned thermometer and have no trouble I know the temp around my cooking area in the chamber is us and 80 to 100 degrees cooler than the thermometer on the lid and I don't have any trouble with anything.
The thermoworks smoke is 99 dollars and totally worth it.
came here to say the same
Thanks for this video Jeremy. One thing I would be grateful for, is your feedback regarding the pit temp as you add more lumpwood mid cook. You mentioned that you leave the firebox open to get the lumpwood to heat up as quickly as possible but in my experience this causes the temperature to drop outside of the 225-275 range.
My question is whether this temperature drop matters? I've read some guides which suggest that this temperature flux could affect the way the fat renders.
Would it be worth heating the new lumpwood separately in a fire pit and adding as required?
Thanks again for this video. Most helpful one for me so far 👍
If the swings are too big then I would light the additional coals separately and add lot coals to the firebox
Dude you're one of the best communicators I've ever seen. And I've seen some really good ones working in the door to door sales industry. Props brotha, it makes your videos extremely high quality.
I learned more from your 3 minute video than i did from the three previous videos that i watched before running across yours. Now i will purchase me a Chargrill with the offset smoker. I must say that i am alittle excited and nervous about my first burn 🔥. I'll keep you posted
I keep my stack wide open until it's time to add wood. I close it to retain as much heat as possible while I wait for the wood in the fire box to catch. I reopen it before I close the fire box to restart the draft. This is on my OK Joe Highland.
Just curious are you able to burn wood only or do you have to use the charcoal method Jeremy illustrates?
@@JayGarcia303 I start with a chimney of lump. Then I add small (2"X2"x6") splits of red oak for the rest of the cook. It lights faster and keeps 275 for me, but the tradeoff is that I need to add splits more often.
@@roo2dee2 thanks for the response I just picked up an OK Joe.
@@JayGarcia303 check out the smoke trails BBQ channel. He does lots of videos on his OK Joe
Hey Jeremy. Does cooking with wood with bark attached give an off taste to foods?
Not if the fire is hot enough
@@MadScientistBBQ Thanks for the reply!
Ah the long awaited video. Great job and good on you for mentioning the tip about adding more charcoal once your coals start to die out. Took me forever to figure that out. I have noticed that I get better results if I cut logs in half instead of using the really thin long splits. I usually stick to nothing larger around then my wrist and just cut it in half. Once thrown on, that’ll last a lot longer than a skinny split and is the same amount of wood. Also, tractor supply company sells a small fireplace bellow for about $15 and is perfect for lightly blowing on a fire.
Coulda used this vid a few weeks ago. Smoked my first brisket on a cheap offset. Turned out better than I expected but I spent 9 hours absolutely babysitting that fire and burnt way more wood/lump charcoal than I anticipated. The tips you shared will definitely come in handy on future cooks. Thanks.
Picked up a cheap offset going to convert it to electric ..
your videography / camera quality just gained a ton of power levels.
Justed wanted to know how you usw the vents after the fire reach temp
Me too
Check out Smoke trails bbq
i just got my first ever grill/smoker a couple weeks ago. it's similar to this model and fire management is my biggest fear. i'm super nervous to get too hot or let too much white smoke in. this kind of video is very helpful. you got yourself a new subscriber!
Man I sure wish u were around 15 years ago when I needed this info desperately but trial and error an perseverence!! I literally laffed when u blew on the coals I thot I was the only one!! Wow!!
Hey Jeremy, would you be willing to show us a video on fire management on a weber kettle? I have trouble doing so
Same basic principles... the webber cools off faster tho. Theres a fine line between cooling it down and choking it out all the way when you close the vents...
Use the snake method bro. I love my weber. I average about 8 hrs on a small charcoal bag with some wood chunks. Just keep the charcoal tight and there will be no maintenance/keep up with the fire.
I wish you would have shown how you place the grill thermometer. It seems like placement would be important to obtain an accurate measurement regardless of smoker.
I would guess right in the middle on the grate, using the grate clip they come with. If you were only cooking one piece of meat, put it close to that and you would be good. Just trying to make sure you have grate level temps that are accurate.
Took me a couple of years to figure 75% of this out :) Still learned from this! One thing I noticed was that the analog thermometer was in the lid and the digital probe was on the cooking rack. I've seen large differences between top shelf and bottom shelf probes, and so always take this into account even if I trust my analog thermometer. If you want to know, put a probe right next to the analog one and you'll see how far off it is. I check it every once in a while and if it's working well, then I can get one more temperature in the chamber to help cook things evenly, or take advantage of the higher temp on the top shelf to cook something that doesn't want to be low and slow, like stuffed jalapenos, mac-n-cheese, or au gratin potatoes. Love the videos! I've learned so much!
Thank you for all your help Jeremy I’ve been watching your videos for a long time now and I’ve been wanting to get this exact one forever
“And then, if we were cooking meat today, we would put it on.”
Translation: “No way I’m gonna spend 15 hours managing this little fire.”
I did!!! 🙄🤣
He has another video that he already did where he cooks a brisket on the cheapest offset he could find. Probably where all the questions on how to manage the fire in a small offset like this came from
Why not finish it inside of a conventional oven? 🤔
I hit my second puberty watching this video.
😂
Just bought my offset smoker today. Can't wait to assemble and use it. Thank you for this easy to follow video!
Best step by step video I’ve seen so far!! I feel so confident now after watching this.
I’m so excited to get started on Saturday.. thank you
That is the best advice I’ve seen on YT. Thanks a bunch from someone who’s just starting out. Keep up the great videos.
Thank you sir for taking the time to make this video. Absolutely love your content and this was a huge help for me!
Good advice. I’ve got a Oklahoma joe I’ve been using for about a year and was nodding along as I’ve learned most of what you said the hard way. I start my fire right in the fire box though. Just dump in the hardwood lump and I use paper towel rolls (2 or3) under the charcoal grate to start it with everything open. There really is a learning curve with these little guys and it takes a lot of attention. I also add unlit charcoal during the cook. I’ve got my fire box lined with brick to help keep that fire hot and retain heat. When I’m done I just let it burn out. Cheers 🍻
oh wow. this is what I needed. I had a hard time getting my smoker to go above like 180. and while I know about the white smoke bad...I didin't really know what to do about it....the trick of adding lump charcoal to keep the temps up, and letting the fire to burn clean with the door open ...AND to start dealing with the fire as soon as it starts on the down swing of temps...this is such good info that I hadn't internalized yet!
I'm at altitude and found it tough having a big fire so have started splitting wood into smaller pieces which is a bit more work but is giving me cleaner smoke and i'm able to keep fire box door open to keep oxygen..love the idea of adding lump to keep hot bed of coals for a long cook that is going to be very helpful
Thank you for posting this video! I have a COS that I have had problems with heat control. I inherited it years ago (before TH-cam was showing videos like this) from my late Father. I could afford better but for sentimental reasons I want to use this one. Keep up with your excellent content! I first found you through a search on how to cook brisket, for me the Holy Grail of smoking lol
I used to add charcoals to my smokbox but thought that was not true smoke heat so I stopped and cooked with only wood. Now I realize that I was doing it right by trying to keep the heat going with the coals. Thanks for the video.
Man! Thanks for putting this video up. You answered all the questions i had and then some! Nice work. Looking forward to future videos!
Great tips on the size of the splits and adding charcoal during the smoke! Tough to ignite a new log when the earlier log is dying out and having a bigger coal bed totally makes sense. Can totally relate to blowing in the firebox like that..haha.
Great stuff as usual. More stuff like this! (topics that people may think are too simple to ask and therefore are "dumb questions"). You are def helping many people with tips like these.
I bought a pecos like summer and have been doing research after research on what to do and fire management has been the most daunting for me but after watching this I’m ready to give it a shot.
Thank you for a great video and explanation of fire management on the smaller offsets.
I was using charcoal to start the process, then using wood for the cooking. It worked (sort of) but was hard to maintain a consistant temperature across the smoker.
By adding lump charcoal to keep a good bed of coals made all the difference in the world!
You do a fantastic job with your videos!
Thank you
Thanks, I was not sure if I should be adding more charcoal throughout the cook. Huge help
Thank you sir for your knowledge. I always start with your videos when I have questions. I appreciate your channel.
This is what I did on My First SMoke on my Baby offset 3 years ago, that i still use.. Hehe, Pork Back Ribs ..... I could Never Explain what i was trying to do As Well as this Man! Trial, Error, Success and repeat, repeat ....... And You filled in a few of My Gaps!!... Great Video! Building a Heart for This, Love it!.. Gonna apply what Ive Learned Here!! Thanks!
I have this same cheap offset. I do start off with lump charcoal then add wood. But would only add wood to keep the cook going. I thought that was good enough. Going to add the lump charcoal to maintain the heat now. This video is awesome. Thanks!
I have been using a cheap offset for a few years. I was ignorant and thought my limited edition dyno glo was on the higher end. Your videos on clean smoke and fire management have upped my game in a cheap $450 offset. I can’t wait to invest in either a Franklin or a Fatstack 80
This was amazingly useful. Taking the time to make a video that speaks to those of us that are forced to use cheap, less than ideal equipment is incredibly considerate. Additionally, you spoke in a tone that conveyed the information well and didn't make me feel like I was being talked down to for owning a cheap offset. Thank you.
Thanks angel, I appreciate that. I didn’t want to make people feel that it is useless to make bbq unless they have a big time stick burner
@@MadScientistBBQ what is good wood
@@justingriffith2991 Just about any wood that comes from a tree that produces edible nuts or fruits and make sure it is seasoned or at least kiln dried and not fresh cut "green" wood.
Off topic but there are two people on TH-cam that I know who generally love what you love to teach others. One of them is you, the other person is Fisherman's Life. Both of you are super passionate and eager to help others in your area of expertise. l posted this same message in his channel. lol Great job!
I got it for Christmas my first offset smoker and your videos are very helpful!!