For the V-grate, turn your longs 90 degrees so they sit long-ways across the grate and sit above the coals, this will allow for more air flow and convection, causing the splits to catch quickly and burn much cleaner than placing your logs right into the coals, smothering your fire.
I haven’t tried the v method but I made my own fire basket with expanded metal. I can maintain a 20-25 degree split down to 210-230 adding every 35-40 minutes. Open the side door more and use a couple medium chunks. I like to start adding more lump around 2 1/2 to 3 hours. An important step that is not often mentioned is preheating the smoker. I make sure grate level is above 300 for several minutes before I start smoking and let it come down slowly. Around 5-6 hours you will need to remove some ash from the bottom so you’re still getting airflow underneath. My first year smoking and you’ve been a big help! Thanks for your videos! I love the extra stuff you add in!
I was going to comment the same thing! I do sort of a fire basket method that is basically the fire basket without the sides. It’s just on an old flat grate over the bottom of a circular offset smoker so there’s som airflow. I use pretty decent sized logs of mesquite wood and only have to add a log every 30-40 minutes. I start on a pretty big bed of lit mesquite charcoal and throw a 3-4 logs on to get an even bigger bed to have a good foundation and to preheat my smoker. This has worked great over a year now that I’ve been smoking and I’m able to maintain a fire of 250-275 easily at this point!
In case you’re curious…I conducted the exact same experiment last year, had the same results came to the exact same conclusions. Experiment validated and peer reviewed. BOOM
I prefer the V shape using the already provided grills. I also use some fire bricks to insulate. I stay at 230-260 averaging 250. I barely have to mess with it unless I am adding wood. I burn maybe 2 full-size logs in 5 hours and I start off with lump coal to get it going. I turn my logs sideways as others mention. The only thing I don't like about the V shape is that coals sometimes fall out the door, but I have a bucket underneath to catch them.
I have done everything under the sun and here is what works (for me) as I cook almost everything at 225 F and hate to close vents causing dirty smoke. I use the basket and use one of the grates which lies angled low from the door and high to the cooking chamber. I put 3/4 of a chimney worth of coals in that V shape which forces the coal bed to the air vent side of the firebox. I then add wood chunks through the vents of the door and leave the top door of the firebox closed. This forces the heat to travel and extra 9" or so before it gets to the cooking chamber which cools things down, allows me to keep the wood aflame, allows all vents to stay open, keeps temps below 240 degrees, allows feeding through the door vents without opening the firebox, and provides good blue smoke. All other attempts got the temperature in the cook area to well over 275 which simply does not work. Thank you for the video!
I have experimented with this a bit as well (same smoker, OKJ Highland). I feel like the OTC fire baskets are a bit large to run a clean fire without overshooting on temp. I ended up making a smaller fire basket out of expanded metal. The size allows me to run a smaller, hotter fire that maintains its own coal bed, while still remaining in the 250 -275 temp range.
Added a "V" grate and a 6"wide horizontal grate to hold coals, added refractory brick (9 blocks), to my old New Braunfels Offset Smoker. Works great - thank you for all you videos.
Started using the "v" grate method on my Brinkman Smoke'n'pit when I saw you use it in a video previously, have had great success with it. Using sticks 100% no charcoal. Love your channel!!
@@CoolFrijolez possibly. My bolt broke on my intake damper so I have just been running wide open. Typically didn't adjust it much anyway. Just control the temp of the fire with the size of wood I use.
I just bought a basket this weekend and smoked a brisket , it's definitely a game changer for me. I was able to keep a steady clean burning fire which in turn cooked my brisket faster with those super steady Temps. Love it
Leave about a 4” gap at the bottom of your “V”. It’s a good compromise. It gives more surface area to get the splits to catch and still concentrates your coals more than the basket.
Nice experiment, but what I think you need is a v-shape walled unit with a 3-5 in floor base. This will allow for the benefits of both. With the V coming to a point any coals are minimized in a small area and they don't generate enough heat to ignite the logs quickly. The box does but in itself spreads the fire bed over a wide area. A V shape with the floor base brings the two combined into one. I just designed one for my fire box size and actually it's at the welder's shop now. Happy trails to you
The V-grate has worked best for me. I have Oklahoma Joe and man I can’t explain how hard I struggled the first few cooks. Bad smoke, fire temp all over the place. Food tasting extremely gross. Wife pissed of at me for spending to many hours outside messing with fire. Use lump charcoal, season wood and small splits. This was a game changer for me. Thank you for your videos and sharing great information 🙌🏽.
It’s always been my understanding that the basket was meant more for filling with charcoal and lighting a corner of it for a long burn time while the V grate was meant for wood splits.
I have since moved on from my Oklahoma Joe but I was having awesome results with just using the fire box with nothing in it ( just the bare fire box) using the Lincoln log method. That really gave me consistent oxygen rich fires that were not moving to fast. I personally think the thing that makes the the biggest difference with these smokers is using the correct size splits. I can’t begin to tell you how many people I see jamming these giant splits into there OJ and struggle. Awesome video as always though dude🍻
What would you say is the optimal split size in both girth and length? and with that, how often do you need to add more wood? For reference, I am using a CharGriller Competition Pro which is comparable in size and thickness to an OJ but without the gaskets and whatnot. I hope to graduate to a better offset soon.
@@XxsteamerxX I have a Charbroil offset (so freaking cheap), I've split my logs into 3rds, but I still think splitting them one more time will allow for more controlled burning. The way I think about it is, the less heat you retain in the firebox, the smaller splits of wood you'll need. One thing I did buy recently that I really love, is 2 boxes of Rutland Fire brick. I just lined my firebox with them and it makes such a difference for keeping the heat steady. I still am going to try using a bit smaller splits, next smoke.
Awesome video, I've started to become a big fan of your channel as I'm roughly in the same spot in my bbq journey as you. I've been using the same smoker and the firebasket for the last few years, but the way I use the fire basket is a little different. I push all the lit coals into the far side of the basket and put unlit splits or chunks on the other side. When the temperature starts to dip I roll an unlit but hot split into the coals and it lights instantly and within a few seconds is burning clean. Running a smaller fire and using pre heated splits went a long way to improving the consistency of my bbq. Every hour or two I would add a small handful of briquettes to keep the coal bed going as well. As a father and a newly wed, preheated splits and a smaller fire are an easy way to keep the temperature consistent. My highlander likes to sit in the 250 to 275 range. When the Temps hit 230 to 225, I roll a split into the coal
The Flying V is great, because you get many of the same advantages as a charcoal basket, but you can do it for free, if your side firebox came with spare grill grates. I just tried it on my Char-Griller offset a couple days ago and was shocked at the difference it made. As I expected, it had better airflow and kept ash from choking out the coal bed, but what surprised me was how it how it held a steady temp between 250° and 275° for close to 3 hours on just the initial chimney of coals without adding any additional fuel other than hickory chunks for smoke. My hickory chunks lasted longer too; only burned about 1-2 per hour to keep a light smoke rolling. I think it would be very easy to maintain lower temperatures, like 225°, the same way, simply by using less coals in my initial chimney load.
I use the basket with my longhorn reverse flow. Just like you said i start with lbs of lit charcoal and add in a split. There are a few differences in my method though. I also throw in a larger wood chunk or two with each split (western brand chunks are best for this). This helps raise the temp a bit since one split isnt quite hot enough in the longhorn. It also extends the life of that coal bed. Typically i only throw in a handfull of brickets after every other split. I also take time to move the coals closer together so that they burn hotter. This helps keep a clean fire and also makes new splits catch almost instantly.
I use the V method but A fan is a must. I use a Ryobi battery operated fan when I throw in a new stick for the first 2 min till it catches to not pass any white smoke through the cooking chamber and usually last about 45 min at a temp of 230-250. Great video man thanks
Here's an idea to improve the V method. I place the bottom grate "upside down" so the cross bars are facing up to provide a seat for the uprights. Then I place the uprights slightly apart at the bottom. The notches allow you to pick and choose the width at this point. This way it creates a V with a wide bottom. I guess it's a U shape now. You can also cut one or two bars off of the ends your grates if you want them to fit just right.
Love your videos! I usually use a fire basket but last weekend after watching another one of your videos I tried the V method in my Oaklahoma Joe. Here in New Zealand we use Manuka and Kanuka wood which is really hard wood. I found the V method struggled after 2-3 hours even with pre heated bone dry wood. The basket does definitely burn way hotter though which creates other problems……… if only BBQ was easy huh 🤔. Keep making these great vids!
The basket was a game changer for me. Lump charcoal and white oak splits. Super clean and not as tedious. Watch your temps and tend every 20 minutes or so
Thank you for documenting your research. I have been using the tilted box method for the past few months and have come to the same conclusion as yourself. The splits have to catch fire before you close the firebox lid, otherwise it all just smolders. You end up having to babysit the smoker more than you would with the other methods.
I been using the V method, and have had great success all around. I think the biggest thing I have discovered is I operate a hardwood cabinet shop. Our wood comes in with 0% moisture, so any cut offs or scraps I throw in a barrel for the Oklahoma Joe’s and they burn so clean, I mean extremely clean. It’s like the wood is almost self combustible when I put it on the coals.
I use a basket with splits only after getting it going with lump. I add one every 20-30min. However, I use full splits that barely fit in the basket. I would call your splits chunks, not splits. I think the longer piece of wood allows for more fire so when I add my next split there is more fire to light it. In your v grate it looked like you had lots of ash at the bottom which would prevent the air from getting through and burnong cleaner. I also keep splits "on deck", sitting on top of the firebox geting warm so they don't smoke as much. So my suggestions would be to use bigger spacing on the V to let the ash fall through, clean the ash out more often, and warm your splits before dding them.
I've used the "V" method, the flat, one rack method. I bought a basket from Amazon. What it boils down to, at the end of the day, use whatever you think, albeit sans evidence, works best for you.
Great video and tour child is adorable!! When in first started out, I used charcoal exclusively, and had a difficult time managing temperatures. I now use only a small batch of charcoal to get the fire started, and use splits exclusively. My temperatures stabled out allot, and I got a cleaner smoke as long as I kept a nice coal bed. I’d only have to add another split maybe every 40 minutes or longer. Overall the temperatures were allot more consistent and the cost was lower.
Another big benefit of the v shaped basket is being able to warm up small splits under the arms of the v. Doing so eliminates the smoldering smoke because the splits are already super hot. I run the LSG fire management basket. It's been a game changer. Great vid!
I tried the “V” grates while adding 2 pieces of charcoal every 1/2 hour and it worked great! I Was easily able to hold 230-260 for 6hrs while doing beef ribs.
On the V basket there is a void between the point and the off set walls. stick 2 pieces of wood in those voids, then when its time to add another split use one of those splits. since its already heated up it will ignite almost immediately, therefor almost no dirty smoke. Thats how I do it works every time.
I don’t have an offset yet, but I do use a Kamado Joe. That has a basket, and is great to use. If you’re finding your temp too high, divide the basket in 1/2 or maybe 2/3. You’ll keep the charcoal more concentrated, but use less of it for a smaller burning fire that will produce less heat. That should get you down to your 225-250° temp that you’re looking for. And you figured out quickly to throw some lump in when adding splits. Keep up the great videos.
I have an OK Joe's Highlander and added the firebox. It uses more charcoal; but, does a pretty good job of maintaining a higher temp range (especially on windy, wet, or cold days). I like to shake the basket and use my ash bucket/ash rake to clear things out the bottom for better airflow every 3-4 hours. I've noticed too much ash can dampen/insulate the heat from the coals a little bit. I usually start the full basket outside the smoker and have a battery operated Ryobi fan to heat them up faster. I use tools and gloves to insert the basket once the coals are ready to go in around 15 minutes (shake a few times to even out hot spots). I would sometimes take up to an hour doing everything inside the smoker with a chimney starter.
Thanks for doing the research and finding out what is the most convenient option. It would be interesting to see if how a hybrid design would perform that is kinda like a funnel, but in a box shape. When I recover from my surgery a bit more I'll have to bust out my welder and give this a shot.
I made my own solution to the fire basket vs V grate. I used expanded metal to make a wedge shaped basket with a flat bottom that is about 6 inches wide. It's kind of like the fire management basket Lone Star Grillz offers. I've been using ot since way before Lone Star Grillz came up with it. I think it works pretty good in my cheap offset smoker. I can get around a half hour give or take till I have to add wood. The new wood lights fast with little bad smoke if you warm it first. I burn 100% wood. Usually hickory split to about 2"X 3" and about 10" long. I can easily do a 12 hour cook and never have the fire go out. Temps can hold in the 250° - 280° range pretty easily.
Thanks for the research. I've been wondering about applying the principles of a rocket stove to the fire box in my OKJ. I think it can be done with clever grate arrangement and some foil. From the top down in the fire box: 1) A foil wrapped grate placed in the stock location, all the way to the right. This is to guide the air drawn into the box towards the coals 2) The V, with coals all the way left with a long split that can be pushed into the coal bed as it is consumed. It can stick out of the side, since the door will be open to draw air in. My hope is that the airflow and efficiency will require less of a coal bed for the same amount of heat and the split will be able replenish the coal bed. The only big downside (if it works) is the split would have to be gradually fed into the coals, but that might be at a reasonable interval that mimics just throwing them on.
I have found the basket is better as well. As far as charcoal I've found lump charcoal burns inconsistent, hotter faster etc. I go with regular charcoal and replenish with each wood chunk I add in. Good video and information.
I've used the v method since buying my smoker. What I've found is if I add a few chunks of lump along with my splits the coal bed doesn't diminish, and preheating the splits on top of the firebox they light almost immediately. Doing this I've been le to keep the temps fairly stable and very little soot/bad smoke.
Thanks for that info, I have wanted to try v method but now I will stick with my firebox . My firebox has actually warped a little because of the heat but still works for me.
Thank you and great video and great production quality, audio, video, and great way to include you son/family. Been smokin' on a Weber Smokey Mountain for about a decade and just saved up enough money to get a Joe's BBQ Smoker (basically the same as your Oklahoma Joe's) and been binge watching your videos in the last two weeks! Thank you for all your hard work and effort you put into the videos, we "smokers" appreciate your work, keep'em coming! I subscribed!
The fire basket works great for me. I use it with charcoal and a mini log split. I lean the mini logs in the corner so the fire climbs the wood. Everything stays very clean. I also use the bbq guru controller with this method. If burning charcoal only it will hold temperatures better than a pellet grill and extremely clean. Of course burning up splits it will move around a little at the beginning and end of the split. Works great for me.
I have the basket and i usually use one of those “v” baffles in the basket sitting closer to the cook chamber so it keeps that direct heat more towards the door side of the fire box and that seems to help
Perfect i just asked this question in another of your videos just watched the 2020 management video and just seen on your latest 11 hour cook you use a basket. Thanks for all the great informative information, from Australia
I have a cheap firebox made from expanded metal. First, I overload the fire basket with coal and a couple splits to make a coal base to my starting cooking temp. Then I have splits cut and ready that fit my fire basket resting on top of the firebox to getting hot sometimes to the point of smoking. And every time I need a split (varies by wood, but if I am using oak I can sometimes go 45 mins to an HR before adding another split). And it catches immediately. The longer the cook, the stronger the coal bed, and the longer I go before adding splits.
I use the metal basket, but I also leave my fire box side door open, with a small electric fan blowing in air. That way the red coals catch the wood on fire quicker. Once the white smoke turns clear I put in my meat. And I do what Franklin says. If your looking, your not cooking. I sit there a drink my beer or sometimes a pitcher of Jack and Coke.
I like what You are doing on your channel and I think You are a good guy so I'll tell You what You are doing wrong. I know because I created this V shaped basket. That's your first problem..... it's not a V, it's more like a \🔥/ basket. You are getting way too much ash build up with your V. You want a \🔥/ that will contain and maintain the hot coal base so when you do add a new split it will ignite quicker. The thing with using this method is one should really think about using smaller slivers of splits added more frequently. This is the only way one can ensure that quick clean burn ignition while keeping temps down low for smoking. You did mention something to this effect but it's not right for you at this time. But adding large splits less often poses more problems by temp spikes and the whole situation of closing dampers to bring temps down which reduces airflow which gives you smoldering splits. The other problem you are dealing with using this Pit of yours is the draw. The design of the firebox and the inlet vent are not the best for having proper draw through the pit. Having a pit that is sucking air properly will ignite a new split instantly as long as the hot coal base is maintained. Someone mentioned using a fan to blow on the coals......with proper draw that is Not necessary. TBH......this Pit is designed and really should only be used as a Charcoal Smoker. You really need a True Stick Burner that doesn't have leaks. One that will get hot and stay hot with radiating heat not just convection heat, if You are planning to continue using large splits added less frequently. By the way if You don't believe me on the \🔥/ basket idea, go back through my videos and see the evolution of it and the time line. 😁 Continued success and keep up the great work You are doing here! 👍 Metal On My Brother! \🔥/
I have an Ok Joe reverse flow. I find it super hard to keep a clean burning fire. What works for me is putting the grill on the bottom of the firebox, dumping a chimney of lump in every 90 minutes or so, and burning splits on top of the lump. I leave the chimney and door open. I also use a metal rod the scrape out under the grill on the bottom of the firebox for airflow. I'm getting my new smoker tomorrow. I am not going to miss babysitting the ok Joe.
Very video bro entertaining,,,Ive been using the V method ,splits take longer to catch fire so I warm up the splits on top of fire box on the out side 🔥
you had two scenes that had me literally dying laughing. when you first started tilting the basket, and when you were screaming at the basket. epic content.
I just found your videos and you have been very helpful. I got an offset smoker for free recently. It's a low end one but I think I can do some good with it. Anyway thanks for the videos mate.
Combo of both. Go to big box store and get expanding metal. Cut it to look similar to a iron cross with a rectangle in the middle. Bend the ends up and tie with rebar twist tie. The sides will slope and you still will have a basket. You are welcome.
The best method I've found is to just line the bottom with firebrick and burn directly on that. The firebrick gives some inertia to the heat, so your swings will be less and your coal bed will last longer.
I just use a heat deflector in the smoke chamber. Most anything non flamable you can imagine will work. You can control the intensity of the heat from the fire box, right at the over sized opening between the fire box and smoke chamber.
Thanks for another great video man!.. ive been having a blast cooking on the reverse flow I built.. but it's too "small", so I'm planing something bigger already.. keep on making great videos, they give me great ideas when I'm building my smokers..
@@SmokeTrailsBBQ oh its a tiny lil guy, smaller then your Oklahoma joe.. my smoking chamber is only 25 inches long x 17 deep.. My next one will be much larger 😆 I was actually at a family garage party last night and found a 300 and 500 gallon tank out back.. Fingers crossed I'll be getting one and I'll be making a trailer smoker in the spring..
I find that when using the basket, I can maintain lower temps by using chunks in lieu of splits. This combined with lump charcoal seem to provide the best, most consistent fires.
I just started in the great world of smoking meat and i have the same okjoe, and the more i get experienced with it, the more i realise that the wood you choose for your fire have a huge impact! Some wood last longer but lower temp and other dont last but have high temp. Knowing this have help me a lot. Also i use a basket and i made some test, when i dont want to babysit my fire i fill my basket full of lump and dump a half full of chimney on a side of my basket and let it go, if it doesnt rain or too cold outside, i can keep a fairly steady temperature for 4 to 5 hours easily without any management, after that is just repeating the process. For me: wood=babysit= great taste and lump or briquette=peace of mind=less tasty.
When using the basket, should you run hot you can always prop open the firebox door a little to bleed off some heat and bring the cook chamber down to your desired temp.
Actually, I am about to try both at the same time. Using the box with two small grates to form a V in it. the difference that it is not a true V because I leave a flat surface between them. This is four or five inches of flat, may even make it a little wider or narrower. this will allow for a bigger surface area for the wood to contact. Hoping for a quicker fire catch and hopefully better coal bed. time will tell. do really like your thoroughness
i use a fire basket in my flaming coal offset and get great results although I agree with you that if you re not careful the coals will burn down too much and then you will struggle to get the fire back to where you want it. Great video though
You joked about the "B" method, but as I was thinking about it, a "W" method may solve some of the issues. This still forces the charcoal to a center point, had good airflow, and allows for a larger surface area for new charcoal and wood.
@@SmokeTrailsBBQ would love to see you replicate the no touch cook used the super dense coal in a basket with snake method with wood properly spaced out .. for temp control used a "tiptoo" Cooked a brisket no touch good temp control and still had coals for at least 2 hrs
I have been doing similar testing and as you I have found that the box method to sustain a 300ish temperature works well & added splits every 25 to 30 minutes. But I put a 1/2 of chimney of charcoal in the bottom of the box before dumping my lit 🔥 chimney. This might be why I didn’t have to replenish the charcoal. My next test will be working in the back 1/2 of the box. First of all it should let me run a lower temperature & second, it gives me a area to warm up splits. Thoughts??
Big fan of all your resourceful videos. 👍 I even stayed for the sponsor. Which brings me to my question. Scalloped VS. Serrated brisket knives. Which slices (or even “slice is”) better? Is that worth an investigation? Keep up the awesome content! 👍👍 - a fellow Canuck 🇨🇦
Thanks! That would be interesting to test out scientifically. I personally like the straight scalloped blade when it's very sharp. It makes very clean slices. The serrated knives mess up the brisket a bit more when it's over cooked and cuts up my cutting board alot, but the advantage is it stays sharp and functional way longer, whereas I have to constantly sharpen the straight edge one.
You might try putting some unlit coals in the basket and start a small amount of lit coals on top in say a corner or something like that. smaller splits will likely bring your temperatures down some as well as a added bonus they light off quicker.
How about a narrower basket? Just as wide as your fattest splits and deep enough for a chimney of coals plus the split. I feel a weekend project coming on
Would closing down the chimney and the intake a little bit with the firebox method help you to bring the temperatures down while still maintaining the other benefits?
I find a much better result with a nice bed of real wood coals going and set a split on top once I get cooking. I used only the firebox with a 1/2" steel plate elevated about 4 inches from bottom. Have not used charcoal at all, no problem. My LSG offset stays dead on for about 45-60 minutes per split (much longer than the 35 with charcoal. Charcoal generates ash that greatly lowers temps quickly but with splits, that ash is not the same from a concentrated compressed briquette. More airflow with only wood
Using the fire basket and having good luck maintaining lower temps around 225-250 by positioning most coals on the right side of the fire box and using smaller splits and positioning them on the right side as well. Only thing is that this requires more attention sooo…
Been using dividers in the firebox to snake coals and only fill maybe half height. Coals still burn quick and have to refill which is a little bit of a pain but able to keep temp lower, as I was running same 275 plus without the dividers
Curious and very much a neophyte to smoking. At your expense would you be willing to try a W shape instead of V. More like a plateau for splits and the 2 V sections for the lump charcoal?
This might be sacrilege with the way you talk about offsets but I’ve been looking into propane. There are not a lot of well thought out and put together videos on here about them. Do you think you could do a review or a head to head of a propane smoker? I’ve got a master built electric now and I’m planning my upgrade. With two little girls under 2 I’m thinking the time needed to work a firebox is going to be a no go. So I’m looking towards propane or pellets. Pellet grills are just so much more costly than the propane options
Has anyone thought of doing a "Diamond" type of basket, I think you would get the benefit of both being a basket but in a "V" shape. you might get the benefit of the heat, but also having to load it up more.
So I have the same smoker. I use the v method. My problem is I can't keep the temps below 275 for longer than 30 seconds. I have to manage my fire every 5-10 mins by opening and closing the fire box. I run one chimney of lump charcoal and a couple chunks of wood. My temperature swings heavily out of control. I create good bbq but I have to babysit a lot more than I fe like I should
@@johard3688 Do you have the baffle plates? I do (+ a water pan) and use close to 2 chimneys of charcoal to get 275ish and only 1 if I want to maintain ~225.
On the V shape, I think if you would of put the wood across (from left to eight if you are looking in the fire box) and not the long way in (front to back looking into the fire box) the wood would've caught faster. It would of got better oxygen being raised a little ove the coal bed. At least I would think so.
I’ve read through most the comments but possibly someone has already mentioned this. Could you not just add one lump of charcoal everytime you add a split just to keep the coal bass going??
Just wondering why the coals in the first place? In my smoker, once I've got a fire going I can stick to adding splits, in the proper size of course. No need for coals at all. The splits keep burning down to coals anyway, and when the time is right I add a new split or two, depending on target temperature. Allthough my firebox is kinda big for a smoker this size. Not sure if that helps maybe.
Yoo after watching this video I bought a charcoal basket for my Oklahoma Joe offset and it worked great for my turkey! Now I’m having a problem of my smoker getting way to hot and I don’t understand why. Like I’m only putting not even a full chimney of charcoal in it and small wood splits and the fire will be small and my smoker is constantly above 300 when I use the charcoal basket. Do you know why this is happening and how I can manage the fire better now that I’m using a charcoal basket?
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For the V-grate, turn your longs 90 degrees so they sit long-ways across the grate and sit above the coals, this will allow for more air flow and convection, causing the splits to catch quickly and burn much cleaner than placing your logs right into the coals, smothering your fire.
I do the same thing! I also make my Hickory splits 4" thick. once good and hot, you get a nice long slow burn.
So you're saying make the logs perpendicular to the V and not along the V?
I haven’t tried the v method but I made my own fire basket with expanded metal. I can maintain a 20-25 degree split down to 210-230 adding every 35-40 minutes. Open the side door more and use a couple medium chunks. I like to start adding more lump around 2 1/2 to 3 hours. An important step that is not often mentioned is preheating the smoker. I make sure grate level is above 300 for several minutes before I start smoking and let it come down slowly. Around 5-6 hours you will need to remove some ash from the bottom so you’re still getting airflow underneath. My first year smoking and you’ve been a big help! Thanks for your videos! I love the extra stuff you add in!
I was going to comment the same thing! I do sort of a fire basket method that is basically the fire basket without the sides. It’s just on an old flat grate over the bottom of a circular offset smoker so there’s som airflow. I use pretty decent sized logs of mesquite wood and only have to add a log every 30-40 minutes. I start on a pretty big bed of lit mesquite charcoal and throw a 3-4 logs on to get an even bigger bed to have a good foundation and to preheat my smoker. This has worked great over a year now that I’ve been smoking and I’m able to maintain a fire of 250-275 easily at this point!
Hope you didn't use galvanized expanded metal.
Elevate the V - method
In case you’re curious…I conducted the exact same experiment last year, had the same results came to the exact same conclusions. Experiment validated and peer reviewed. BOOM
Seriously? That's pretty crazy
I prefer the V shape using the already provided grills. I also use some fire bricks to insulate. I stay at 230-260 averaging 250. I barely have to mess with it unless I am adding wood. I burn maybe 2 full-size logs in 5 hours and I start off with lump coal to get it going. I turn my logs sideways as others mention. The only thing I don't like about the V shape is that coals sometimes fall out the door, but I have a bucket underneath to catch them.
I have done everything under the sun and here is what works (for me) as I cook almost everything at 225 F and hate to close vents causing dirty smoke. I use the basket and use one of the grates which lies angled low from the door and high to the cooking chamber. I put 3/4 of a chimney worth of coals in that V shape which forces the coal bed to the air vent side of the firebox. I then add wood chunks through the vents of the door and leave the top door of the firebox closed. This forces the heat to travel and extra 9" or so before it gets to the cooking chamber which cools things down, allows me to keep the wood aflame, allows all vents to stay open, keeps temps below 240 degrees, allows feeding through the door vents without opening the firebox, and provides good blue smoke. All other attempts got the temperature in the cook area to well over 275 which simply does not work. Thank you for the video!
I have experimented with this a bit as well (same smoker, OKJ Highland). I feel like the OTC fire baskets are a bit large to run a clean fire without overshooting on temp. I ended up making a smaller fire basket out of expanded metal. The size allows me to run a smaller, hotter fire that maintains its own coal bed, while still remaining in the 250 -275 temp range.
Added a "V" grate and a 6"wide horizontal grate to hold coals, added refractory brick (9 blocks), to my old New Braunfels Offset Smoker. Works great - thank you for all you videos.
Started using the "v" grate method on my Brinkman Smoke'n'pit when I saw you use it in a video previously, have had great success with it. Using sticks 100% no charcoal. Love your channel!!
Im using the same pit and noticed the v method is better on these as well, im assuming due to its large opening compared to a Oklahoma Joe.
@@CoolFrijolez possibly. My bolt broke on my intake damper so I have just been running wide open. Typically didn't adjust it much anyway. Just control the temp of the fire with the size of wood I use.
@@LeonbergerG I meant the hole from the fire box to the cooking chamber not the vent.
I also have a Brinkman Smoke & Pit. I will definitely try to V grate method. Thanks for the info.
I just bought a basket this weekend and smoked a brisket , it's definitely a game changer for me. I was able to keep a steady clean burning fire which in turn cooked my brisket faster with those super steady Temps. Love it
Good stuff!
Leave about a 4” gap at the bottom of your “V”. It’s a good compromise. It gives more surface area to get the splits to catch and still concentrates your coals more than the basket.
i have a grate in this configuration , seems to work well
Nice experiment, but what I think you need is a v-shape walled unit with a 3-5 in floor base. This will allow for the benefits of both. With the V coming to a point any coals are minimized in a small area and they don't generate enough heat to ignite the logs quickly. The box does but in itself spreads the fire bed over a wide area. A V shape with the floor base brings the two combined into one. I just designed one for my fire box size and actually it's at the welder's shop now. Happy trails to you
The V-grate has worked best for me. I have Oklahoma Joe and man I can’t explain how hard I struggled the first few cooks. Bad smoke, fire temp all over the place. Food tasting extremely gross. Wife pissed of at me for spending to many hours outside messing with fire. Use lump charcoal, season wood and small splits. This was a game changer for me. Thank you for your videos and sharing great information 🙌🏽.
It’s always been my understanding that the basket was meant more for filling with charcoal and lighting a corner of it for a long burn time while the V grate was meant for wood splits.
I have since moved on from my Oklahoma Joe but I was having awesome results with just using the fire box with nothing in it ( just the bare fire box) using the Lincoln log method. That really gave me consistent oxygen rich fires that were not moving to fast. I personally think the thing that makes the the biggest difference with these smokers is using the correct size splits. I can’t begin to tell you how many people I see jamming these giant splits into there OJ and struggle. Awesome video as always though dude🍻
What would you say is the optimal split size in both girth and length? and with that, how often do you need to add more wood? For reference, I am using a CharGriller Competition Pro which is comparable in size and thickness to an OJ but without the gaskets and whatnot. I hope to graduate to a better offset soon.
@@XxsteamerxX I have a Charbroil offset (so freaking cheap), I've split my logs into 3rds, but I still think splitting them one more time will allow for more controlled burning. The way I think about it is, the less heat you retain in the firebox, the smaller splits of wood you'll need. One thing I did buy recently that I really love, is 2 boxes of Rutland Fire brick. I just lined my firebox with them and it makes such a difference for keeping the heat steady. I still am going to try using a bit smaller splits, next smoke.
Awesome video, I've started to become a big fan of your channel as I'm roughly in the same spot in my bbq journey as you. I've been using the same smoker and the firebasket for the last few years, but the way I use the fire basket is a little different. I push all the lit coals into the far side of the basket and put unlit splits or chunks on the other side. When the temperature starts to dip I roll an unlit but hot split into the coals and it lights instantly and within a few seconds is burning clean. Running a smaller fire and using pre heated splits went a long way to improving the consistency of my bbq. Every hour or two I would add a small handful of briquettes to keep the coal bed going as well. As a father and a newly wed, preheated splits and a smaller fire are an easy way to keep the temperature consistent. My highlander likes to sit in the 250 to 275 range. When the Temps hit 230 to 225, I roll a split into the coal
That makes total sense!
The Flying V is great, because you get many of the same advantages as a charcoal basket, but you can do it for free, if your side firebox came with spare grill grates. I just tried it on my Char-Griller offset a couple days ago and was shocked at the difference it made. As I expected, it had better airflow and kept ash from choking out the coal bed, but what surprised me was how it how it held a steady temp between 250° and 275° for close to 3 hours on just the initial chimney of coals without adding any additional fuel other than hickory chunks for smoke. My hickory chunks lasted longer too; only burned about 1-2 per hour to keep a light smoke rolling. I think it would be very easy to maintain lower temperatures, like 225°, the same way, simply by using less coals in my initial chimney load.
I use the basket with my longhorn reverse flow. Just like you said i start with lbs of lit charcoal and add in a split. There are a few differences in my method though. I also throw in a larger wood chunk or two with each split (western brand chunks are best for this). This helps raise the temp a bit since one split isnt quite hot enough in the longhorn. It also extends the life of that coal bed. Typically i only throw in a handfull of brickets after every other split. I also take time to move the coals closer together so that they burn hotter. This helps keep a clean fire and also makes new splits catch almost instantly.
I use the V method but A fan is a must. I use a Ryobi battery operated fan when I throw in a new stick for the first 2 min till it catches to not pass any white smoke through the cooking chamber and usually last about 45 min at a temp of 230-250. Great video man thanks
Good idea, I fan it with a dust pan but an electric fan would be way easier. I just worry about kicking ash up.
@@SmokeTrailsBBQ This is true, but I have a tuning plate that catches the ash.
Here's an idea to improve the V method. I place the bottom grate "upside down" so the cross bars are facing up to provide a seat for the uprights. Then I place the uprights slightly apart at the bottom. The notches allow you to pick and choose the width at this point. This way it creates a V with a wide bottom. I guess it's a U shape now. You can also cut one or two bars off of the ends your grates if you want them to fit just right.
That's pretty interesting, does it work better than the standard v method?
@@gray_gogy I think it gives a larger bottom area for a coal bed. It also makes it easy to scrape out the ash underneath.
Love your videos! I usually use a fire basket but last weekend after watching another one of your videos I tried the V method in my Oaklahoma Joe. Here in New Zealand we use Manuka and Kanuka wood which is really hard wood. I found the V method struggled after 2-3 hours even with pre heated bone dry wood. The basket does definitely burn way hotter though which creates other problems……… if only BBQ was easy huh 🤔. Keep making these great vids!
The basket was a game changer for me. Lump charcoal and white oak splits. Super clean and not as tedious. Watch your temps and tend every 20 minutes or so
Thank you for documenting your research. I have been using the tilted box method for the past few months and have come to the same conclusion as yourself. The splits have to catch fire before you close the firebox lid, otherwise it all just smolders. You end up having to babysit the smoker more than you would with the other methods.
I been using the V method, and have had great success all around. I think the biggest thing I have discovered is I operate a hardwood cabinet shop. Our wood comes in with 0% moisture, so any cut offs or scraps I throw in a barrel for the Oklahoma Joe’s and they burn so clean, I mean extremely clean. It’s like the wood is almost self combustible when I put it on the coals.
I use a basket with splits only after getting it going with lump. I add one every 20-30min. However, I use full splits that barely fit in the basket. I would call your splits chunks, not splits. I think the longer piece of wood allows for more fire so when I add my next split there is more fire to light it. In your v grate it looked like you had lots of ash at the bottom which would prevent the air from getting through and burnong cleaner. I also keep splits "on deck", sitting on top of the firebox geting warm so they don't smoke as much. So my suggestions would be to use bigger spacing on the V to let the ash fall through, clean the ash out more often, and warm your splits before dding them.
I've used the "V" method, the flat, one rack method. I bought a basket from Amazon. What it boils down to, at the end of the day, use whatever you think, albeit sans evidence, works best for you.
Great video and tour child is adorable!! When in first started out, I used charcoal exclusively, and had a difficult time managing temperatures. I now use only a small batch of charcoal to get the fire started, and use splits exclusively. My temperatures stabled out allot, and I got a cleaner smoke as long as I kept a nice coal bed. I’d only have to add another split maybe every 40 minutes or longer. Overall the temperatures were allot more consistent and the cost was lower.
Another big benefit of the v shaped basket is being able to warm up small splits under the arms of the v. Doing so eliminates the smoldering smoke because the splits are already super hot. I run the LSG fire management basket. It's been a game changer. Great vid!
I tried the “V” grates while adding 2 pieces of charcoal every 1/2 hour and it worked great! I
Was easily able to hold 230-260 for 6hrs while doing beef ribs.
On the V basket there is a void between the point and the off set walls. stick 2 pieces of wood in those voids, then when its time to add another split use one of those splits. since its already heated up it will ignite almost immediately, therefor almost no dirty smoke. Thats how I do it works every time.
I don’t have an offset yet, but I do use a Kamado Joe. That has a basket, and is great to use. If you’re finding your temp too high, divide the basket in 1/2 or maybe 2/3. You’ll keep the charcoal more concentrated, but use less of it for a smaller burning fire that will produce less heat. That should get you down to your 225-250° temp that you’re looking for. And you figured out quickly to throw some lump in when adding splits. Keep up the great videos.
I have an OK Joe's Highlander and added the firebox. It uses more charcoal; but, does a pretty good job of maintaining a higher temp range (especially on windy, wet, or cold days). I like to shake the basket and use my ash bucket/ash rake to clear things out the bottom for better airflow every 3-4 hours. I've noticed too much ash can dampen/insulate the heat from the coals a little bit. I usually start the full basket outside the smoker and have a battery operated Ryobi fan to heat them up faster. I use tools and gloves to insert the basket once the coals are ready to go in around 15 minutes (shake a few times to even out hot spots). I would sometimes take up to an hour doing everything inside the smoker with a chimney starter.
Thanks for doing the research and finding out what is the most convenient option. It would be interesting to see if how a hybrid design would perform that is kinda like a funnel, but in a box shape. When I recover from my surgery a bit more I'll have to bust out my welder and give this a shot.
I made my own solution to the fire basket vs V grate. I used expanded metal to make a wedge shaped basket with a flat bottom that is about 6 inches wide. It's kind of like the fire management basket Lone Star Grillz offers. I've been using ot since way before Lone Star Grillz came up with it. I think it works pretty good in my cheap offset smoker. I can get around a half hour give or take till I have to add wood. The new wood lights fast with little bad smoke if you warm it first. I burn 100% wood. Usually hickory split to about 2"X 3" and about 10" long. I can easily do a 12 hour cook and never have the fire go out. Temps can hold in the 250° - 280° range pretty easily.
Excellent video. Using that lump charcoal has given me great results.
Thanks! Yep love that lump!
Just diving into your content. Just seems like an excuse to cook a brisket every day!
Thanks for your insights!
Thanks for the research. I've been wondering about applying the principles of a rocket stove to the fire box in my OKJ. I think it can be done with clever grate arrangement and some foil. From the top down in the fire box: 1) A foil wrapped grate placed in the stock location, all the way to the right. This is to guide the air drawn into the box towards the coals 2) The V, with coals all the way left with a long split that can be pushed into the coal bed as it is consumed. It can stick out of the side, since the door will be open to draw air in.
My hope is that the airflow and efficiency will require less of a coal bed for the same amount of heat and the split will be able replenish the coal bed. The only big downside (if it works) is the split would have to be gradually fed into the coals, but that might be at a reasonable interval that mimics just throwing them on.
I have found the basket is better as well. As far as charcoal I've found lump charcoal burns inconsistent, hotter faster etc. I go with regular charcoal and replenish with each wood chunk I add in. Good video and information.
I've used the v method since buying my smoker. What I've found is if I add a few chunks of lump along with my splits the coal bed doesn't diminish, and preheating the splits on top of the firebox they light almost immediately. Doing this I've been le to keep the temps fairly stable and very little soot/bad smoke.
Thanks for that info, I have wanted to try v method but now I will stick with my firebox . My firebox has actually warped a little because of the heat but still works for me.
Flat bottom V is what I've found to work best for me. I've also lined my firebox with fire bricks to help moderate temps.
The fire box? I ahve seen smoke box with bricks. Not the fire. It is successful?
Me too, I do exactly this. It's great. It also keeps the firebox from rusting out since the metal doesn't get blistering hot.
Thank you and great video and great production quality, audio, video, and great way to include you son/family. Been smokin' on a Weber Smokey Mountain for about a decade and just saved up enough money to get a Joe's BBQ Smoker (basically the same as your Oklahoma Joe's) and been binge watching your videos in the last two weeks!
Thank you for all your hard work and effort you put into the videos, we "smokers" appreciate your work, keep'em coming! I subscribed!
The fire basket works great for me. I use it with charcoal and a mini log split. I lean the mini logs in the corner so the fire climbs the wood. Everything stays very clean. I also use the bbq guru controller with this method. If burning charcoal only it will hold temperatures better than a pellet grill and extremely clean. Of course burning up splits it will move around a little at the beginning and end of the split. Works great for me.
I have the basket and i usually use one of those “v” baffles in the basket sitting closer to the cook chamber so it keeps that direct heat more towards the door side of the fire box and that seems to help
Perfect i just asked this question in another of your videos just watched the 2020 management video and just seen on your latest 11 hour cook you use a basket. Thanks for all the great informative information, from Australia
I have a cheap firebox made from expanded metal. First, I overload the fire basket with coal and a couple splits to make a coal base to my starting cooking temp. Then I have splits cut and ready that fit my fire basket resting on top of the firebox to getting hot sometimes to the point of smoking. And every time I need a split (varies by wood, but if I am using oak I can sometimes go 45 mins to an HR before adding another split). And it catches immediately. The longer the cook, the stronger the coal bed, and the longer I go before adding splits.
Great method!
I use the metal basket, but I also leave my fire box side door open, with a small electric fan blowing in air. That way the red coals catch the wood on fire quicker. Once the white smoke turns clear I put in my meat. And I do what Franklin says. If your looking, your not cooking. I sit there a drink my beer or sometimes a pitcher of Jack and Coke.
I like what You are doing on your channel and I think You are a good guy so I'll tell You what You are doing wrong. I know because I created this V shaped basket.
That's your first problem..... it's not a V, it's more like a \🔥/ basket. You are getting way too much ash build up with your V. You want a \🔥/ that will contain
and maintain the hot coal base so when you do add a new split it will ignite quicker. The thing with using this method is one should really think about using
smaller slivers of splits added more frequently. This is the only way one can ensure that quick clean burn ignition while keeping temps down low for smoking.
You did mention something to this effect but it's not right for you at this time. But adding large splits less often poses more problems by temp spikes and the whole
situation of closing dampers to bring temps down which reduces airflow which gives you smoldering splits. The other problem you are dealing with using this Pit
of yours is the draw. The design of the firebox and the inlet vent are not the best for having proper draw through the pit. Having a pit that is sucking air properly
will ignite a new split instantly as long as the hot coal base is maintained. Someone mentioned using a fan to blow on the coals......with proper draw that is Not
necessary. TBH......this Pit is designed and really should only be used as a Charcoal Smoker.
You really need a True Stick Burner that doesn't have leaks. One that will get hot and stay hot with radiating heat not just convection heat, if You are
planning to continue using large splits added less frequently. By the way if You don't believe me on the \🔥/ basket idea, go back through my videos and see
the evolution of it and the time line. 😁 Continued success and keep up the great work You are doing here! 👍 Metal On My Brother! \🔥/
Thanks man I appreciate it! I'll have to try out a v shape with a flat bottom!
I have an Ok Joe reverse flow. I find it super hard to keep a clean burning fire. What works for me is putting the grill on the bottom of the firebox, dumping a chimney of lump in every 90 minutes or so, and burning splits on top of the lump. I leave the chimney and door open. I also use a metal rod the scrape out under the grill on the bottom of the firebox for airflow.
I'm getting my new smoker tomorrow. I am not going to miss babysitting the ok Joe.
You really need to try the small fan at the burn box door. It's a game changer
Very video bro entertaining,,,Ive been using the V method ,splits take longer to catch fire so I warm up the splits on top of fire box on the out side 🔥
That's the way to do it! I even built a little rack to hold more wood.
@@SmokeTrailsBBQ did you preheat the wood in this video? Do you think it would help the v shape method produce less bad smoke?
you had two scenes that had me literally dying laughing. when you first started tilting the basket, and when you were screaming at the basket. epic content.
I just found your videos and you have been very helpful. I got an offset smoker for free recently. It's a low end one but I think I can do some good with it. Anyway thanks for the videos mate.
Combo of both. Go to big box store and get expanding metal. Cut it to look similar to a iron cross with a rectangle in the middle. Bend the ends up and tie with rebar twist tie. The sides will slope and you still will have a basket. You are welcome.
The best method I've found is to just line the bottom with firebrick and burn directly on that. The firebrick gives some inertia to the heat, so your swings will be less and your coal bed will last longer.
I just use a heat deflector in the smoke chamber. Most anything non flamable you can imagine will work. You can control the intensity of the heat from the fire box, right at the over sized opening between the fire box and smoke chamber.
Thanks for another great video man!.. ive been having a blast cooking on the reverse flow I built..
but it's too "small", so I'm planing something bigger already..
keep on making great videos, they give me great ideas when I'm building my smokers..
How big is it? I'm thinking of building my own soon, but I have a small backyard
@@SmokeTrailsBBQ oh its a tiny lil guy, smaller then your Oklahoma joe.. my smoking chamber is only 25 inches long x 17 deep..
My next one will be much larger 😆 I was actually at a family garage party last night and found a 300 and 500 gallon tank out back..
Fingers crossed I'll be getting one and I'll be making a trailer smoker in the spring..
Omg...the baby adding wood to the smoker. That was gr8...thx for the info. I'm currently experimenting with different methods myself.
Lol!
I find that when using the basket, I can maintain lower temps by using chunks in lieu of splits. This combined with lump charcoal seem to provide the best, most consistent fires.
I just started in the great world of smoking meat and i have the same okjoe, and the more i get experienced with it, the more i realise that the wood you choose for your fire have a huge impact! Some wood last longer but lower temp and other dont last but have high temp. Knowing this have help me a lot. Also i use a basket and i made some test, when i dont want to babysit my fire i fill my basket full of lump and dump a half full of chimney on a side of my basket and let it go, if it doesnt rain or too cold outside, i can keep a fairly steady temperature for 4 to 5 hours easily without any management, after that is just repeating the process. For me: wood=babysit= great taste and lump or briquette=peace of mind=less tasty.
Interesting! I was wondering if there was a sort of "minion method" that could be done with the first basket...
Ive used my chimnet charcoal starter inside my fire box. Worked good. Clean burning🤣
When using the basket, should you run hot you can always prop open the firebox door a little to bleed off some heat and bring the cook chamber down to your desired temp.
Actually, I am about to try both at the same time. Using the box with two small grates to form a V in it. the difference that it is not a true V because I leave a flat surface between them. This is four or five inches of flat, may even make it a little wider or narrower. this will allow for a bigger surface area for the wood to contact. Hoping for a quicker fire catch and hopefully better coal bed. time will tell. do really like your thoroughness
i use a fire basket in my flaming coal offset and get great results although I agree with you that if you re not careful the coals will burn down too much and then you will struggle to get the fire back to where you want it. Great video though
I appreicate the scientific methods/feel shown across this channel.
You joked about the "B" method, but as I was thinking about it, a "W" method may solve some of the issues. This still forces the charcoal to a center point, had good airflow, and allows for a larger surface area for new charcoal and wood.
Lol! Maybe I should test all letters of the alphabet. That would be a great video.
@@SmokeTrailsBBQ I do not think I would make it much past D or E
@@SmokeTrailsBBQ would love to see you replicate the no touch cook used the super dense coal in a basket with snake method with wood properly spaced out .. for temp control used a "tiptoo"
Cooked a brisket no touch good temp control and still had coals for at least 2 hrs
I have been doing similar testing and as you I have found that the box method to sustain a 300ish temperature works well & added splits every 25 to 30 minutes. But I put a 1/2 of chimney of charcoal in the bottom of the box before dumping my lit 🔥 chimney. This might be why I didn’t have to replenish the charcoal.
My next test will be working in the back 1/2 of the box. First of all it should let me run a lower temperature & second, it gives me a area to warm up splits.
Thoughts??
I wish you had tried this with the coconut charcoal because I have been using it with the basket and it gives me amazing fire control and results.
Big fan of all your resourceful videos. 👍 I even stayed for the sponsor. Which brings me to my question. Scalloped VS. Serrated brisket knives. Which slices (or even “slice is”) better? Is that worth an investigation? Keep up the awesome content! 👍👍 - a fellow Canuck 🇨🇦
Thanks! That would be interesting to test out scientifically. I personally like the straight scalloped blade when it's very sharp. It makes very clean slices. The serrated knives mess up the brisket a bit more when it's over cooked and cuts up my cutting board alot, but the advantage is it stays sharp and functional way longer, whereas I have to constantly sharpen the straight edge one.
I use a flat grate, 1 chimney of charcoal to get splits burning then add a split or two every 2 hours in my 1/4" thick OG brinkmann
Yeah I noticed in my basket that I could only hold high (275-285°) temps. Going to try the V method next.
You might try putting some unlit coals in the basket and start a small amount of lit coals on top in say a corner or something like that. smaller splits will likely bring your temperatures down some as well as a added bonus they light off quicker.
Did you "preheat" the wood by resting it on the firebox? It normally catches fire in a few seconds. This might help when using the "V" technique.
I get great, steady temperatures with my basket. I use charcoal and wood chunks though.
Great video. What do you think of the OKJ fire basket vs the Lone Star Grillz V shaped basket?
Why don't you go to a U shape basket? Increased surface area over the V but still has the benefit of gravity.
How about a narrower basket? Just as wide as your fattest splits and deep enough for a chimney of coals plus the split. I feel a weekend project coming on
I would to see compared to using firebrick lined and see how it holds heat in the fire box.
Would closing down the chimney and the intake a little bit with the firebox method help you to bring the temperatures down while still maintaining the other benefits?
I love the videos lol and your sense of humor 🤣
Sounds like you need maybe a 60deg V instead of 90deg.
I find a much better result with a nice bed of real wood coals going and set a split on top once I get cooking. I used only the firebox with a 1/2" steel plate elevated about 4 inches from bottom. Have not used charcoal at all, no problem. My LSG offset stays dead on for about 45-60 minutes per split (much longer than the 35 with charcoal. Charcoal generates ash that greatly lowers temps quickly but with splits, that ash is not the same from a concentrated compressed briquette. More airflow with only wood
Great method!
Using the fire basket and having good luck maintaining lower temps around 225-250 by positioning most coals on the right side of the fire box and using smaller splits and positioning them on the right side as well. Only thing is that this requires more attention sooo…
Been using dividers in the firebox to snake coals and only fill maybe half height. Coals still burn quick and have to refill which is a little bit of a pain but able to keep temp lower, as I was running same 275 plus without the dividers
Curious and very much a neophyte to smoking. At your expense would you be willing to try a W shape instead of V. More like a plateau for splits and the 2 V sections for the lump charcoal?
Can you purchase the V-Shape coal grate, or do you have to make them yourself? I am having trouble finding them ready to purchase.
Exceptional diction!
Thanks Jeff!
This might be sacrilege with the way you talk about offsets but I’ve been looking into propane. There are not a lot of well thought out and put together videos on here about them. Do you think you could do a review or a head to head of a propane smoker? I’ve got a master built electric now and I’m planning my upgrade. With two little girls under 2 I’m thinking the time needed to work a firebox is going to be a no go. So I’m looking towards propane or pellets. Pellet grills are just so much more costly than the propane options
Has anyone thought of doing a "Diamond" type of basket, I think you would get the benefit of both being a basket but in a "V" shape. you might get the benefit of the heat, but also having to load it up more.
I treat my oklahoma noes highlander like a charcoal grill and it works amazing.
So I have the same smoker. I use the v method. My problem is I can't keep the temps below 275 for longer than 30 seconds. I have to manage my fire every 5-10 mins by opening and closing the fire box. I run one chimney of lump charcoal and a couple chunks of wood. My temperature swings heavily out of control. I create good bbq but I have to babysit a lot more than I fe like I should
Less charcoal, less wood
Honestly, I run an oklahoma joe and
...you run a couple coals and one split of wood unless ur doin ribs
@@firghteningtruth7173 I will try running half a chimney of coals. See how it does. Thank you!
@@johard3688 Do you have the baffle plates? I do (+ a water pan) and use close to 2 chimneys of charcoal to get 275ish and only 1 if I want to maintain ~225.
Practice practice practice
The problem is that you are not preheating your splits before adding them. They will catch right away and will eliminate that dirty smoke.
That dude is weird. I just subscribed and hit all for the updates. 👍🏿
Thanks Tim!
On the V shape, I think if you would of put the wood across (from left to eight if you are looking in the fire box) and not the long way in (front to back looking into the fire box) the wood would've caught faster. It would of got better oxygen being raised a little ove the coal bed. At least I would think so.
I’ve read through most the comments but possibly someone has already mentioned this. Could you not just add one lump of charcoal everytime you add a split just to keep the coal bass going??
Instead of B or V try a U ..i tried ur V for a whille then i put a little space in between work awsome
Can’t wait til you buy your high end offset. Workhorse pits?
Just wondering why the coals in the first place? In my smoker, once I've got a fire going I can stick to adding splits, in the proper size of course. No need for coals at all. The splits keep burning down to coals anyway, and when the time is right I add a new split or two, depending on target temperature.
Allthough my firebox is kinda big for a smoker this size. Not sure if that helps maybe.
Yoo after watching this video I bought a charcoal basket for my Oklahoma Joe offset and it worked great for my turkey! Now I’m having a problem of my smoker getting way to hot and I don’t understand why. Like I’m only putting not even a full chimney of charcoal in it and small wood splits and the fire will be small and my smoker is constantly above 300 when I use the charcoal basket. Do you know why this is happening and how I can manage the fire better now that I’m using a charcoal basket?
Mchrck out my fire management video!
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