DIRTY SMOKE IN BARBECUE | What Kind Of Smoke Should You Have On Your Offset? | Fatty's Feasts
ฝัง
- เผยแพร่เมื่อ 13 ก.ค. 2024
- About a year ago, I released a video on offset smoker fire management. This video is actually the reason a lot of y'all are here today! In said video, I pushed that the ability to manage your smoke is crucial to making good barbecue. But of course, as with any video on youtube, there are always "those guys" in the comments that tell me I'm just flat out wrong. As a result, I decided to make this video to talk all about smoke. I go over the different types of smoke, how to get them, what they look like, when they can be beneficial and when they can completely ruin your barbecue. If you're curious about whether or not dirty smoke is really that bad for your BBQ, you'll want to check this out!!
Check out my original video on fire management here:
• OFFSET SMOKER FIRE MAN...
Check out @MadScientistBBQ and his video on when dirty smoke can be beneficial here:
• I made this barbecue m...
Chapters:
00:00 Intro
01:32 Why People Hate Me
02:23 Types Of Smoke
02:43 Clean Smoke
04:24 Dirty Smoke
09:22 Good / Normal Smoke
12:24 Final Thoughts
❤ Follow us on Instagram! *** / fattysfeastsfunnies
❤ Follow us on TikTok! *** www.tiktok.com/@fattysfunnies...
😁 We try to bring some fun and comedy to you to brighten your day. If you like what you see, drop a like and subscribe to our channel so you don't miss any of our videos. Also, make sure to comment with ideas of what we can make, skits we can do, or to give us advice about how to make our videos even better. Our channel wouldn't exist without all of you! We love what we do and want to bring the best possible content to you all to make your day a little bit better! 😁
Here are the links to Patriot Pits website and Instagram!
Website: patriotpits.com/
Instagram: / patriot.pits
* I am an affiliate marketer with Grillaholics. This company makes high quality products and seasonings for grills, griddles and smokers. You can use this link to reach their site: www.grillaholics.com/?ref=fat...
** ALSO, if you use "fattys20" at checkout, you will receive 20% off your ENTIRE purchase! I receive a small compensation which immensely helps grow my channel! **
**I am also an amazon affiliate. If you purchase using any Amazon link below, I receive a small compensation which supports me immensely to keep this channel going!**
Check out my amazon storefront where you can see many of these products all on one page!
www.amazon.com/shop/fattysfea...
Here are the links to all of the products I recommend and / or use in my Smoker videos:
Pale for Grease Drip: amzn.to/3OvXmy7
High Temp Silicone: amzn.to/3mIurL3
Grill Gasket: amzn.to/32aqk0Y
Fold Up Table: amzn.to/3mHfBVa
Aprons:
- amzn.to/3tmdzie
- amzn.to/3Jx2b8P
- amzn.to/3IkrQ3j
- amzn.to/3Jj3LvX
Butcher Paper: amzn.to/3tMRlGe
18 Inch Foil: amzn.to/36TnmU8
Boning Knife: amzn.to/36Vs0Ro
Slicing Knife: amzn.to/3LsoksG OR amzn.to/36Ggg5z
Knife Sharpener: amzn.to/3NsCGb7
Large Cutting Boards: amzn.to/3ve9uNu OR amzn.to/3b7RRrN
Charcoal Chimney: amzn.to/3tMu3QJ OR amzn.to/3Dj1kX8
Smoker Ash & Grate Tools: amzn.to/3uFNTwe
Water Pans: amzn.to/3wMtbNW OR amzn.to/3JPOH8t
Heat Resistant Gloves: www.grillaholics.com/products... OR amzn.to/32645cy
Grill Tools:
- www.grillaholics.com/products...
- www.grillaholics.com/products...
Tongs For Your Fire: amzn.to/3beCT33
Instant Read Thermometer: www.thermoworks.com/thermapen...
Other Cheaper Thermometer: amzn.to/328d3FY
Monitoring Thermometer: www.thermoworks.com/smokex4/
Other Less Expensive Option: www.grillaholics.com/products...
Grill Mats:
- www.grillaholics.com/products... (MY FAVORITE!)
- www.grillaholics.com/products...
- www.grillaholics.com/products...
Brushes For Cleaning:
- www.grillaholics.com/products...
- www.grillaholics.com/products...
Wood Splitter: amzn.to/3rSG3z4
Saw: amzn.to/3vgKl5u
Tarp For Wood Storage: amzn.to/3zSwx3G
Moisture Meter: amzn.to/3zWJTMd
Here are the links to my camera / audio equipment:
Sony Alpha ZV-E10: amzn.to/3TOipif
Rhode VideoMicro: amzn.to/3wMBIQX
Zoom Recorder: amzn.to/35jEOke
Rhode Lavalier Mic: amzn.to/3JTozcA
Go Pro Camera Stand: amzn.to/3ZvNCJL OR amzn.to/40RsM8S
GoPro Adapter For Camera Stand: amzn.to/3IO9V56
GoPro Media Mod: amzn.to/3DjAA8R
Camera Stand: amzn.to/3wKoHHE - แนวปฏิบัติและการใช้ชีวิต
Check out my original video on fire management here: th-cam.com/video/SdzIiz34nAw/w-d-xo.html
What kind of smoke do you tend to aim to get when cooking up your meats? Let me know!!
Well presented, and points well made. I like some white smoke on shorter cooks up to four hours or so, but if I cook a brisket no wrap, I tend to stick to blue smoke. On my last cook, I had some hickory logs sitting for too long, the average moisture level was only around 8%. I ran some dirty smoke, or good smoke such as you put it when cooking ribs, I was surprised how flavorful the smoke was.
Thank you! It's amazing how great the flavor is when you use "good" smoke.
Josh. I can’t thank you enough for your clear instructions and tips on offset fire management- I’ve battled with my Oklahoma Joe Highland many times and now finally I’m getting it…today it produced the most tasty pork belly burnt ends using oak splits, no charcoal. I did get more smoke than I anticipated but it was all good clean fire blue smoke. End result so tasty. Thanks again!
Hell yeah! So glad they came out amazing! 😁
Another great video. I recently purchased a Brazos and you are helping out a ton. Keep up the great work…not a ton of info out there.
Sweet! I hope you enjoy the smoker. It's a great unit!
I use a smoke tube for 1 hour of a 3 hour pellet grill roast. It was awesome. No more or no less smoke.
Very nice!
Nice explanation!! Now on to looking for a mini split ac...lol
Sounds like a blast 😂
Great video! I have a 94 gallon offset and was struggling getting clean smoke. Installed a square piece of expanded metal in my firebox to help airflow
I'm surprised you were having issues with a smoker that size. What brand is it and what are the dampers like?
@@FattysFeasts it's a midwest pits. Just has vent slots on the door and a damper on the chimney
I'll have to look them up!@@canadian_coffe_guy4690
Excellent, Josh. The only thing I would add, now that I've spent some time with my Workhorse 1969, is that bad ribs on an offset destroy great ribs on a pellet cooker. My analogy is that I'd rather have food cooked at home from fresh ingredients, even when the recipe isn't that great, than canned food, even though I can count on each can tasting like the other. Pellet cookers for consistent, bland BBQ. Offsets for varied, but always outstanding, real BBQ.
Say it louder for the pellet smoking folks in the back! 🤣 But honestly, I absolutely agree. Obviously, if you're smoking a brisket for 16 hours on a pellet, you'll have "some" smoke flavor...Not as great as an offset obviously. But for these shorter cooks like ribs, you'll be severely dissapointed.
Fatty,
I prefer clean/blue smoke. It tastes so much better than dirty smoke. When I was smoking on a charcoal grill, I was only using "dirty smoke". It makes a world of difference!
Glad you agree! Blue smoke is the way to go!
I've got a normal 55-gallon drum that I fabricated into a grill/smoker. No offset, so I put the brisket on opposite the fire end, and just under the vented pipe end.
Did my first brisket for Christmas. It didn't tenderize like I see so many do. It had a real smoky taste. The smoke was like a smoldering October leaf fire. I used post oak, pecan, and cherry wood and charcoal. It was edible, but I hope I didn't consume enough creosote to coat a chimney. 😮
Interesting...Did you use charcoal at all? Typically with drum smokers, people use charcoal with some chunks of wood.
@@FattysFeasts
Yep. Started with a chimney full and the aforementioned woods. Fed the fire along the way with charcoal and additional wood chunks.
I have a new offset smoker from Blue Smoke Smokers out of Caddo Mills, Texas. It has a 4 x 2 foot chamber, 24 x 21.75 inch firebox. It was supposed to be 2 x 2 foot. 6.5 inch diameter 4 foot stack. I cooked baby back ribs this week. They came out good. I had a hard time managing the temp. This this is 3/8 inch steel. My smoke was good. It was bad. It was never clean. I think my wood may be wet. I don't know I think I can manage if I get the right sized splits.
Did you have it wide open the whole time? And what size were the splits you were using?
Josh, I’m an old fart, so I have a Traeger. But, I f-k-n love your channel! Stay f-k-n awesome! Mike
Hahaha thanks Mike!
watch the goldies bbq(jirby). they load smoker with 30-40 briskets before they start the fire..they use 1000gallon..little harder on a small pit,but easy after some practice ..p.s. now i want cake...good points..how u position ur logs also makes a difference ..never put bottom logs front to back.put bottom logs left to right.then stack off set..small pits all about the air flow
I was even more blown away that they used matchlight lol. All the BBQ elitism clearly means nothing.
You make good points. I don't know if I agree with you on the cake though...That shit is so damn sweet and I felt that way pre-diabetus days 😂
Josh You got to check out the red dog looks awesome
What is that??
@@FattysFeasts bison smokers has a red dog for backyards 48-in 2,900 bucks Texas huge stack looks great
I'll check it out!@@raytrout8272
For some reason on my bbq if I run my bbq super clean my bark and exterior becomes chewy.
If you're running super clean, then you may be running the temps too hot, which would dry out the outside and make stuff chewy. Any meat in particular this is happening with?
Have you ever smoked beef back ribs?
I have not unfortunately, but they are on my list of things to do!
Fatty's Feasts A little off topic but not really. If I could make one suggestion to you. In one of your videos you said you didnt have a vacuum sealer. I urge you to get one. Get a 60 dollar one and try it out. You can cook multiple meats, a Brisket, a pork butt, two racks of ribs in one cook and seal what you arent going to eat, freeze and its as close to fresh cooked as you can get .
Vacuum sealers pretty much changed every aspect of how I cook. At any time on any day I can have a brisket, or lasagna, sausage, or ribs in about an hour or two. Not to mention the meat doesnt get a wang after a couple of days in the fridge.
Yeahhhh I know I really have been saying I need one for a while now...It's on my list of things to get!
This is helpful for people learning how to cook on an offset, thx.
Glad you enjoyed it!
Smoke is an ingredient like salt/pepper and the type of wood we like to burn for BBQ. People are set in their ways 😅😅😅
Absolutely! So many people forget that and that's why the simpler the rub, the better!
They don't make that all American chocolate cake anymore btw
Good. I never want to look at one again.
Ha!!! You and yer fancy pants "hard wood" my pappy used railroad ties and old tires to make bbq, and beef is for sissys. You aint 8 good bbq till you had possum brisket. Used the whole thing, guts, bones and all. If you know what youre doing an old tire can make any bone tender!!! 😂😂😂
I think I'm gonna add that to my list. Smoked possum tire brisket 😂
Most would disagree with what I'm going say. With everyone watching TH-cam and looking at all top pit masters cooking on high grad pits think that cooking with all wood is the way to go on the smaller 36 or 40 inch smokers. If you go with just on these smaller pit your going to be standing right at the fire box. The only way to go with small pit is using charcoal. With charcoal you can build a larger coal bed and you can maintain even heat for a predictable time. How to get clean smoke is by putting a flat area on the coal on the opposite side of the door vent. Then place a large diameter pice of wood on the the flat spot. The trick is to have fully lit coal bed . It is important to insure that the wood is of a large diameter so that only a small portion of the wood would be burning... an other is to have a 55 gallon barrel with a area cut at the bottom and the start a fire with the wood your going to use the way you can maintain a nice bed of coals that can be placed in the box with a shovel and then take a large diameter pice of wood and pucn it up against the coal bed make sure that is the only are of the wood that's touching the bed of coals and you can maintain a predictable heat an with a little experience both ways will give you clean smoke with even Temps for a longer period of time...isn't that the name of the game
Gonna have to break that up into sentences and paragraphs for people to read it. How bout you make a video. Its a heck of a lot easier than you think. Got a phone, Got a youtube account you are 99% there.
If you're using a very small $250 dollar smoker, then yes charcoal should be your main fuel source. But it is completely fine to use wood on a smoker this size. I'm assuming you're referring to the ones that have a firebox that's like 8 inches long and the steel is the thickness of aluminum foil 😂
I got a small backyard smoker it's a Gourmet Outdoor Smoker. I start off with a charcoal bed and put a small wood chunk. I put a wood chunk every 30-45min and man my food comes out great. I also put a water pan about 5" away from the smoke hole coming into the pit. Helps even out temps throughout the smoker
@@FattysFeaststhat's what I use. Just started smoking food and so far everyone loves it lol. Clean fire is harder to manage on them but very doable.