BBQ 101 - How to Work the Fire in an Offset Smoker: Char-Griller Grand Champ XD
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Learning how to work the fire is the #1 most important part of using an Offset Smoker. This video highlights some of my best tips. Enjoy!
Links to a few items featured in the video:
BBQ Gloves: amzn.to/3F9ytHi
Jealous Devil Lump Coal: amzn.to/3XI8Xjx
ThermoPro Thermometer: amzn.to/3Vjk1C3
Char-Griller Grand Champ XD: www.chargrille...
Grand Champ XD factory Thermometer (item #34): www.chargrille...
Yesterday I fired up an offset smoker for the first time in my life. I added the offset box to my Char-Griller 5050, so I wasn't in too deep for cash if it turned out awful. I did one rack of St Louis ribs with only SPG. I used a mix of cherry and apple wood chunks as oak seemed to be out everywhere I went. I watched this video about 10 times. The ribs came out FANTASTIC. Like I have been cooking ribs wrong my entire life. Nice bark on the outside and a wonderful red smoke ring all around. The taste was fabulous! The small offset and Florida heat made it so that I had to use very small chunks, if they were too big it made it difficult to keep the temp down and only blue smoke flowing.
Your video gave me all of the knowledge I needed to have a successful first low and slow smoke. A pork butt is up next. Thanks a bunch!
WOW!!! I can't even tell you how much your comment means to me. Thank you! I'm really glad my video helped you that much, and your feedback motivates me to keep working on making better videos. I'm honored to be part of your barbeque journey. Please keep me posted! Thank you!
Man finally got that temp figured out. Use kingsford long burn charcoal and kingsford hickory mini logs. Last time I thought the logs were too big and cut them in half and my temp was out of control. This time I put the whole log in and temp was steady. If it got too high I just opened the firebox door. Made some country style ribs today.
Sounds good! Thanks for watching!
I’m very impressed with this video. 12/10 recommend. Super descriptive, very informative. everything about this video was perfect. Watching the whole video is highly suggested. Thank you for taking your time and making this video !
I really learned a lot today,i have been doing it all wrong can't wait to try it your way!
I'm glad to hear that! I'd love to know how it goes. Thanks for watching!
@@TonyToneBBQ I smoked some ribs this last week and they turned out fantastic. I have a 50-50 Char-Grill so i had to do a little different on the amount of wood i used because my chamber is shorter than the one you used. I would have never believed that i could have run it full open and be able to control the heat the way I did. Family loved them and i found it less stressful cooking that way. thanks for the insight and help! Waiting for your pulled pork video!
Mate this video made me buy an offset smoker today! Spent half a day putting it together. Smoke time tomorrow. Also got oak.
Awesome! Congratulations! Keep me posted if you get a chance. I'd like to hear how it goes for you. Enjoy!
Great video!! Wow, Chargriller has really stepped it up in smoker design!!!
Thanks Eric! Yes, I agree. I still have my Char-Griller Smokin Champ. I might have to do a side-by-side comparison video. Big difference! Thanks for watching!
Thank you for making this video. You make the process look so simple and stress free. I just got an Ok Joe smoker and I am/was intimidated as hell before my first cook... this made me feel a little more at ease with the process.
You're welcome and I'm glad you like my video! Yes, the process can be stress-free. You just have to take the time to learn the fire. I highly recommend burning some wood or coal without any food in the chamber for a few hours so you can get really familiar with the burn without the stress of a cook going badly. It's nice just to crack open a cold one and sit there and watch the fire. Thank you my friend! Smoke on!
3-2-1 ribs got me hooked. Mustard-rub-and above
@@jeeeeelllll Thanks Hugh!
love your vid! just an everyday feller making great BBQ w/o the drama and showmanship. even jonny trigg said, "great bbq is a little salt and pepper and good smoke"!
Thanks William! I really appreciate that. I'm not a fan of BS myself, so no-BS videos are my goal. I was so glad you appreciate that. Thanks for watching!
Great overview that I didn't even realize I needed. Learned tons.
Thanks Brian!
Great information for off set grill temp control. I've had just about every type grill you can think of except for the off set. I'm about to purchase the Char Griller and this video is very helpful. The ribs look amazing.
You're welcome Stan! I'm glad my video was helpful. A good offset smoker is a great addition to your backyard. Have fun and let me know how it goes. Thanks!
If you havent bought yet, make sure you get this model. Their others just arent nearly as well made.
"Don't stick your meat in too soon", is just good sound advice, in general! Great video and instruction.
Ya definitely can't go wrong following that rule. Haha! Thanks for watching and I really appreciate that comment!
You beat me to it. lol
We were all thinking the same thing. Great video, just what I needed. Thanks for sharing your barbecue knowledge
That's just smoker foreplay
I came to the comments just to leave the comment, but you already did. I guess I’m not the only one who caught that.
Dude, i love this video. I like how you explain that this is an art. "Just chill and relax" 😎🤙🏽
Thank you so much! I really appreciate that. Smoke on my friend!
Long time WSM user here. The "bullet" pit-style smoker with a huge water pan is idiot-proof for 225 cooking IF you use the water pan. Take that out and it's a crap shoot. I've had steady temps for hours or I've chased temps the whole cook. Especially once you open the lid, you lose heat but spike the flames. Not to mention, here in Oklahoma, we have high-humidity summers and bloody-nose dry winters. I'm wanting to get the Grand Champ XD and this video was everything I needed. I've never run an offset but with this information, I can see it is easier than what I assumed. Smok'em if you got'em!
Right on! Yes, water pans do help keep temp steady, even in an offset like the Grand Champ. Personally, I don't feel like it's necessary in an offset and I don't care for the extra moisture in the cook chamber but that's just personal preference and running the Grand Champ without a water pan is cake. Thanks for watching and keep me posted! I'd like to hear if you get one and how it goes. Smoke on my friend!
Thanks! I’m looking into this smoker. I’ll probably buy it within the next month or so. 😊
I think you'll love it! Good luck!
Tony thank you for sharing. I the same off set smoker and never used the off set until I watched this video. Excellent 🎉
That's great to hear Nigel! That side fire box opens up all kinds of new barbeque possibilities. I'm glad to hear you're using it! Thanks for watching and please let me know how you progress!
@tonytone its funny that's my name for everything haha..man i been watching so much videos of meats and im actually picking up a char griller this week..your video totally showed me the do's and dont's... thanks for breaking the process down for all of us can't wait 🙌🙌🙌
Tonytone!!! Always good to meet another! Thanks for the comment! You're in for a great time with that new Char-Griller. Keep me posted. Check my channel when you get a chance, I've got a good video on seasoning a new offset and several more on fire management. Thanks for watching!
Man thank I just wanted to say thank’s you help me out on that small step I was missing that keep up the tips
You are very welcome! I'm glad my videos are helpful. Thanks for watching!
I found your channel thru the judge videos. I’ve been cooking on a offset smoker for one summer now. Finally figured most of it out. I’m surprised you don’t have more likes. You explained everything and taught me a few things as well. Good job. 👍
Thanks Johnny! My channel is still relatively new but traffic is growing fast. I'm just going to keep trying to make better videos. I really appreciate your comment and thanks so much for watching!
I love your content..it is very helpful for my research..
Great video! I was seriously considering buying this smoker. I think you just talked me into it!! Haha! Cheers!! 🍻🙂
You won't be disappointed my friend! I'm loving mine. Thanks for watching!
Nice Video, just bought a OJ Highland and have been paranoid about temps. I wish everyone would let you know its fluctuations. Most act like its steady for a 12 hour cook.
Yes! I know, it's kind of funny and that's exaclty why I like to put the details in my videos but even kitchen ovens fluctuate temp 20 degrees or more. It's really more of an average we're shooting for and I feel like the spikes and lows even help the cook, to an extent maybe. Have fun with that new OJ Highland! They're great rigs! Thank you for your comment and thanks for watching!
Watched it with volume on mute, the video looks better than most. In the morning I’ll re watch with volume. From what I seen, I subscribed to your channel for it was already really good on mute. With volume it can only be better.
That's interesting! I never thought of watching one of my videos without sound. I'll have to give that a try. Might give me some good ideas on how to improve. Thanks for the tip!
Awesome. If they didn’t watch the whole video, they missed out..❤❤
Great video on fire management on a small cooker. Thanks!
Looks good but I'm not in to fall off the bone. Still good. I like the salt and pepper only. Good Vid.
Thank you! And thanks for watching!
@@calvinnichols3607 yeah, I get that. Sometimes I like fall off the bone and sometimes I like a decent amount of pull. The trick is, knowing how to do both. I think I'll have to make that video sometime soon.
Great Video…it really helped me out alot in managing my XD
Hey Dewayne! Thank you! I'm glad my video helped! Keep on cookin my friend
“I you don’t have patience, use a microwave.” 😂😂
I just got a cheap one. I had $100 gift card to lowes and I wanted a charcoal grill, but then for $40 I was able to get one with an offset smoker. Thank you for making a video to show how to work it. I can't wait. I like how your smoker has 3 thermometers on it. I wonder if they have 3rd party ones that I can measure the temp in different parts of the grill?
Hey Joe! Congrats on the new smoker! You're going to have fun with it! Yes, Lowe's and Home Depot both sell aftermarket thermometer so you can install. You can also find them on Amazon. Check out my channel when you get a chance. I actually posted a video on how to install additional temperature gauges. I hope that helps! Let me know how it goes!
Thanks!
Wow! Thank you so much for your support Gary! This gift is super cool of you. I appreciate you!
Great informative video ! Could not see if you kept the smoke shield inside or you took it off ?
Thank you! I'm glad you liked it! Yes, I did keep the factory baffle plate in place. I have tried running the Grand Champ without the baffle plate, and it seems that the right side gets hotter faster and stays hotter. The right side normally stays hotter than the left, even with the baffle plate in pace, but it seems the difference is smaller with the plate in place. Great question! Thanks for asking!
I’m watching the dog wailing by the wood stack wondering how money times he pee’d on them😂
Only on days that end with "y" 😂
Thanks Tony.
You're welcome! Thanks for watching!
Let me tell you. If I don't preheat my reverse offset I built. It won't heat up that 1/4"' baffle plate it won't hold temps worth a damn. Gotta gets temps hot to heat it up then jest let temp come down to my smoking temps I wanna run and it holds great. And my smoker is like double the size of the one your using in this video and I use small cuts like your using and I don't have to loaf it up but with one to two about every 30 to 45 minutes if that and I hold 250° steady. Good video you put on. Enjoyed it
Thanks Chuck! Yes, failure to preheat is probably the most common problem. Makes all the difference! Gets that air flowing properly through the rig without having to force it through with a fan or some contraption. Thanks for watching and I really appreciate your comment!
Unfortunatley I didn't have the patience for this long video!
You could always watch it in chunks. Thanks!
Happy New Year i love your videos you make it simple
Thanks Sonnygee! I really appreciate that comment! Happy New Year to you too! I see you've got some fine looking BBQ on your channel. Very nice! Smoke on my friend!
@TonyTone BBQ I would like to suggest a video from you because ...I enjoy your content and trust your critique. In the Char Griller Champ XD, flip the main chamber's charcoal rack and place about 1inch from the fire box opening to use as a baffle plate. I did see this on another's page but no one has done anything to verify it.. Just a suggestion. Thanks for reading
Thank you! Yes, I've been considering that. I know it's a popular mod but I haven't been motivated to try it because the XD performs so well, I haven't felt the need to. But yes, I'd like to see if it makes a difference. Also considered getting a couple steel plates that I can slide side to side. Great suggestion! Stay tuned!
So.. how do you run the deflector plate ? It hangs on 2 tabs in the cooking chamber BUT you can rest the bottom of it... on the long grate...pushed to the right side... handle of grate will cause the deflector plate to hang way out and at a angle... letting more heat come from the firebox. IF you let it hang straight down... the long grate can be center in cooking chamber and the deflector plate bottom two corners will touch the bottom of the cooking chamber. But which is the correct way?
That's a good question! Very technical! I prefer letting it rest on top of the grate. I feel like it could slow the airflow down too much if it's to vertical. Having said that, I've run it both ways and have not noticed a difference. I do notice a difference by leaving it out. When it's not there, the right side gets hotter. A good experiment for you would be... three different cooks of the same meat, pork ribs would be a good one. First cook without the deflector, second cook with the deflector resting on the grate, third cook with the deflector hanging. Take note of any differences. Just make sure you burn the same fuel each time, and the weather conditions are similar.
How do you like this smoker compared to your old one? Any pros and cons
Thanks for the question! I really like my old Smokin Champ and I've smoked so many great hunks of meat on it but honestly the Grand Champ blows it away. The Grand Champ is bigger and heavier, has thicker metal and because the main cooking chamber is one-piece it didn't require any work to seal up smoke leak. Basically the Grand Champ was good to go right out of the box. Also, the larger firebox and larger smokestack makes it easier to burn a clean fire. I think I'll have to do a side-by-side comparison video between the two soon. Thanks for watching!
"dont go sticking your meat in too soon" Wise words good sir.
That's experience talking right there. Lol! Thanks for watching Mike!
That's what she said . . . 😏
I was thinking about getting a offset smoker but I mostly grill stuff like burgers and hotdogs, chicken breast that sort of thing.
An Offset opens up a whole new world of barbeque, but it's something you gotta be into. It's just hard to know whether or not you're into it until you try it. I wasn't sure when I first started, but I was hooked after my first cook. I don't mind sending the fire for 12 hours straight on a brisket. In fact, I love it! But if your thing is grilling, which is freaking awesome, I'd highly recommend the Oklahoma Joe's Judge charcoal grill. I've got videos of the Judge on my channel if you want to check it out. Thanks for your comment and let me know what you do. Thanks!
Did you order the 2 extra temp gauges from chargriller direct?
Yes, I did. Just visit their page and visit the Parts section. Thanks for asking!
Woofer is looking to try out those ribs 🤣🤣🤣 Thanks for helping me learn how to smoke on a off set smoker!
I only use wood chunks and splits, great videos!
Yeah, he's always interested in what's cooking, total chow hound. Lol! I'm glad my video helped! Thanks for watching!
I love the video, I have the same smoker. I actually added some mods one of which is raising the stack with ductwork( added 3'-6"). I place a reducer (5"× 4") and ran the 4" up out the original 3'-6" tall. For better conviction, although it does burn fuel(wood) faster. Love the video man! Amazing!
Nice! That sounds like a nice add on. Thanks for the tip!
@TonyToneBBQ temps from firebox to stack in the chamber are within 6°. Used my thermaworks smoke4 for the temp readings. Try it, to me it works like a charm. I cut a potato into peices, slide the probes through to the other side of the baby peices so it gets ambient temperatures and off of the grate. You can test 4 different spots at the same time so it's 100% accurate, instead of opening moving it and closing it. Fire may change, weather, anything. This way everything remains the same thus getting accurate reading of the chamber
@@ToneNewEra that's some good consistancy! Great info! Thanks!
So if I understand correctly, your added stack height helps even out the Temps inside the cook area? Interesting. Are there any other benefits? I remember seeing mad scientist bbq talk about stacks but can't remember the reasoning.
Love your dog
Thank you! He's getting so big so fast! He was 7 months old in this video. He just turned 8 months and he's about 110 pounds! Thanks for watching!
Did your offset come with all three thermometers or did you add them after the fact. Just realized the one I bought had none at all and thought to buy some from Amazon and add them.
At least I should get a probe
Thanks for the question! This one came with just 1. I purchased 2 more from the parts section of the Char-Griller website. I really don't pay much attention to them though. I use my Thermopro wireless for the most part.
@@TonyToneBBQ bought a Thermopro TP930 I think also got two surface mount thermo
Thermometers from Amazon. Just have to drill holes.
Just more information I think
My last offset/smoker was way better than this and at about the same retail price point. This one has no bells/whistle and rather basic.
@@willhoward9865 the TP930 is a good one! It's good info to have. Helps with me estimating when I'll need to add more wood to the fire.
Tony, can you tell me if the burn box is the same size as say the burn box on the Dakota? I can't find any info on it. Thank You in advance.
Hey Paulie! I don't think that the Dakota firebox is the same as the Grand Champ XD firebox, but I've not actually seen the Dakota in person. It looks to me like the Dakota is just the old Smokin Champ, rebranded as Dakota.
I have the Grand Champ XD and the Smokin Champ. The Smokin Champ firebox is smaller. Here are the dimensions...
Grand Champ XD fire box is 18-inches long, with a diameter of 16.5-inches.
Smokin Champ fire box is 17.5-inches long, with a diameter of 15-inches
Was that just drip pan you had in the bottom. Or was that a tray with water or something in it
That was just aluminum foil. I use the extra wide heavy duty aluminum foil with the ants folded up to catch drippings. This just makes it a lot easier to clean up the smoker after I cook. Thanks for asking!
I notice you dont use your charcoal basket, whats the reason ? Thanks
Good question! The main reason is that I normally burn wood and the charcoal basket can be used for that. It would just be in the way. If I were to do a long cook using only charcoal, I would use it. I'll have to make a video on that. Thanks for asking and I hope that helps! Let me know if you need to know anything else.
@TonyTone BBQ honestly yeah a video on charcoal basket vs no basket would be cool. Along with maybe messing with insulated fire blocks, I've been considering those as well as I just picked up a second hand grand champ XD. Great videos, keep it up!
@@Hobson92 I like it! I've added this to my list of future vids. Thanks!
Great video on fire management. Just like managing your wood stove fire. You learn to read the fire and know what is needed.
@@vindoll6237 yes! Thank you!
I see you have a firebox basket..do you use it?.I was thinking about getting one
Thanks for the question! Yes, I use it when I'm burning charcoal or lump coal. I'll fill it up about 2/3 the way with charcoal and it will maintain temp for hours with very little maintenance. I don't use it when I'm burning wood, since I like to keep the standby splits inside the firebox. Thanks for watching!
Awesome
Thanks Jo!
Could you remove the baffle plate to see if that evens out the Temps, or if it makes a difference?
Yes, I've tried this. Without the baffle plate in place, the right side just gets hotter faster and seems to stay hotter than it normally does with the baffle plate in place. The baffle plate does a nice job of spreading out the heat so the temperature is more consistent throughout the cook chamber. Thanks for the question!
I too had this question. I recently brought a offset, it comes with a baffle plate, also tuning plates. Not sure of I should use them or not. Alot of 50/50 opinions on them. What's your opinion on tuning plates ?
@@Hypertrophfy I believe it's important to experiment with them, learn them, get familiar with them because then you'll know when you need them and when you don't. Wind, for example, makes a big difference and those tuning plates might save you a lot of headache.
Is it not good to use just Hickory? This is what i have, do i need to use white oak? I have a 50-50.
No! Hickory is great! I wish Hickory grew in my area. I love the aroma and flavor Hickory produces. I highly encourage the use of whatever grows naturally in your area and if you've got Hickory in you're area, you're blessed! Thanks for the question!
Hello all hey I just wanted to ask yalls opinion on the 8250 thermometer. I recently purchased a grandchamp and planning to add the other two thermometers but I wasnt sure if the 8250 thermometers were accurate and can be calibrated if not accurate
Hello and thank you for the question! I ordered two of the matching thermometers from the Char-Griller website. They cannot be calibrated but they seem to work very well. I'd say there are accurate enough, you just have to be careful not to let the probes come in contact with whatever you cooking or you will get inaccurate reading. Hope that helps!
@@TonyToneBBQ I appreciate your response. But I ended up ordering the lavalock thermometers. When I initially did the first seasoning I noticed that the thermometer had some fog in it. So I kind of decided to just go ahead and get some other ones anyway but then I wanted to ask people opinions on theirs to see if they were liking them or not. But then I ended up speaking with a guy on Facebook and he had the same issues with his so he ended up ordering the lava locks also which I had looked at several others they've got some glow-in-the-dark ones that I liked also but I just ended up settling for the lava locks also and they do have a calibration screw on there so figure that probably be the best route to go so I ordered three today and now I'm waiting on them to come in
@@mrtjcoleman sounds good my friend!
Can u use jus charcoal for the XD grill also?
Yes, you can. You can cook using charcoal in the side fire box, or you can direct heat grill by putting charcoal on the charcoal grate directly below the cooking grate.
Or the resources? Umm, What?
I can see where the firebox on this is much better than the one i have on my OK Joe highland. Yours has double the opening and the grates sit perfectly in between the 2 with air being able to easily flow above and below. PLUS that pullout tray to help with ash clean up is great! i have to keep my firebox damper door open otherwise my flames smolder out almost immediately.
Yes, I agree with you on the firebox. Definitely one of the reasons I went with the Char-Griller. You might try finding a cast iron grate on Amazon that will fit or that you can trim down to fit in your firebox that will set up a little higher than what you have now. I made that modification to my Smokin Champ and I made a huge difference. I think there are some options in the link to my Amazon shopping list that's in the description of my video. Hope that helps!
@@TonyToneBBQ thank you! Great suggestion
Upgrades to help maintain the heat on your XD Champ! th-cam.com/video/nCd3wwNwv9o/w-d-xo.html
Thanks!
отличное видео , учусь
5:51 that's what she said.
LOL! Yup. Thanks for watching!
Good video...but packer stole the show
Yeah, Packer steals the show everywhere we take him. Especially now that he's up to 130 lb. Lol! Thanks for watching!
Mmmmmm😊
Thanks John!
Good video but if the meat falls off the bone really its over cook but if thats how you like it. Thats your preference.
Hi Scott! That's the beauty of knowing how to work with the fire, you can successfully control the cook to come out exactly how you like it. Thanks for watching!
If you have one of these bbq's... but you want to cook something a lot quicker... can you use the main chamber like a traditional bbq?
Good video, looks alittle over cooked. But good info.
Hey! Thanks for watching and I appreciate your comment! I actually get that a lot, even in person, when I cook ribs this way but when people try them they it's instant love. I accredit this to the long time of low heat without wrapping, a lot of fat renders out but the meat stays moist and tender. But sometimes I do like them with a little more fat in them so I just shorten the cook time to 5 or 5.5 hours... and sometimes I shorten the cook time because I can't stand to wait any longer. LOL! Thanks for watching my friend!
Sir u made beef jerky, dry af
That's absurd! There was absolutely no beef in this video. If anything, it would have to be Pork Jerky.
Thanks for watching!
😁
great video for them city boyz who learning, but wow them ribs way overcoooked and dry looking. , hit me up bro in the 45133 of ohio i have u over for my next cook. mahogany color and juice dripping, finger licking . "falll off the bone" equals over cooked. fire management is stellar, but cook time wow..
Thank you! Yup, fire management is the key point. The problem folks have with Offset Smokers, is they struggle with fire management. That's why Pellets are so attractive to so many. Once you've got fire management down, the meat can come out however you want it. I appreciate your comment my friend! I just shot some new video that I think you'll appreciate. I need to edit and put it together so hopefully I'll have it posted by next weekend. I'd love to know what you think so if you get a chance, please watch and let me know. Smoke on my friend!
Char-grill customer service Sucks!!!!!!!!
Yeah, I've heard that from a couple of people now and that's too bad you've had a bad experience. I've also heard of people having great experiences. Maybe it's just the person answering the phone that day. Fortunately for me, I've never needed to contact Char-Griller customer service. Anyway, I hope they resolve your issue so you can keep that smoke rolling. BBQ should be a fun and relaxing experience, not stressful. Best of luck to you!
you talk too much and don't say anything.
Thanks for the feedback!
Also for you rookies out there and after nearly 20 years I am still learning and love sharing what I have learned. When you are shopping for grilling mitts at the big box hardware stores: go to the welding section and get welding gloves. Same thing for no less than a 3rd of the price of the other ones with the grill on them.
Welding gloves are great! I'm all about best value, and I don't mind spending more for something that will do a better job and/or last longer because in the long run money is saved. I agree that in local stores, BBQ gloves are overpriced. I got my current BBQ gloves on Amazon for about $14 about 5 years ago. Thanks for sharing the tip!
New to BBQ but my gloves have these little heat resistant grips. I even dried them in the oven on low and ran to it every 20 minutes and they were intact. It does say no machine wash or dry. But the material is not thick as welding gloves. I pellet smoke and they are perfect for that. Do you think they would work? I weld so I know exactly what they are just don't have a pair.
@@AntonioSmith-zk4ty if you're not picking up hot coals, you'd probably be alright. Just proceed cautiously. Also, never let them get wet. Moisture transmits heat almost instantly. Thanks!
One of the best videos I’ve seen. You are a great instructor, providing very clear guidance. I appreciate there are no theatrics…just the facts.
Thank you, Clara! I really appreciate your comment because this has been the goal of my videos. I just want to provide some good info and maybe have a little fun doing it, without all the theatrics. Thanks for watching!
Great video man. I love the attention to detail and the honesty on the temp fluctuations not being a huge deal.
Thank you! I appreciate that and I'm glad you liked my video. Smoke on my friend!
Amen. It was nice to hear that - some 100 videos later. I'm glad I kept searching. There's so much damn perfection chasing videos out there that it's enough to make a guy give up. This was the best video I've seen not he subject.
I bought my XD champ a few months ago. I love it! My only issue would be maintaining a good coal bed. The charcoal grate on the bottom lets good coals fall through.. I even used an extra charcoal grate from a Weber to crosshatch the grate. Worked a lot better. Now I took out the bottom charcoal grate and lined the inside of the fire box with fire bricks. I build my coal bed directly on the fire bricks and never loose my bed. The fire bricks hold the heat so well … and thank you for your video’s! They really do help!
Sounds good! Thanks Greg!
Do you not run into the ash smothering your flames on longer cooks? I'm thinking of adding firebricks on my OK Joe firebox myself
I watched your video on how to manage your temps I use the char griller have been for years but this is the first year that I got the fire box and man thank you I use your technique with pre heating the wood and keeping the fire to the far end with everything full open and wow I never BBQ the old way over the charcoal I love it thank you so much bro
Dennis! Your comment is why I do these videos. THANK YOU! I'm glad my videos helped you with your barbeque. Thanks for watching and I really appreciate your comment. Smoke on!
This is by far the best, and most informative video I've watched. Fire/heat control really the most important. I feel im ready to try my new Char griller champion on the slow & low cook now. I was mainly a direct heat with charcoal guy. Chicken, burgers, and sausages mostly. But you've given me the courage to step it up. I'll watch this at least 1 more time though. Thanks A LOT!
I love it! That's really great to hear and I thank you so much for sharing! Cooking with an Offset Smoker is an awesome skill to have and it's actually really really easy. All you have to do is understand the fire, learn the fire, learn how to work with the fire. Once you're good with the fire, and you know how to get the temp you're looking for and the smoke you want, you can cook anything. I applaud your desire to try something new. I suggest staring off just burning a fire without cooking anything. Then, go for it with a slab of St. Louis Style Pork Spare Ribs. I'm cooking up 3 slabs right now and I'll be uploading the video in a week or so. Thanks again for sharing and please stay in touch. Smoke on my friend!
Very helpful ..thanks for taking the time to explain the method of smoking in the grand champ .
Need more people like you
My pleasure! I'm glad my video was helpful and I appreciate you letting me know. That means a lot to me. Thanks for watching!
I owe you a beer. After watching videos for a couple of weeks, I found this one. It made sense, it was laid back - not too heavy on the science or trying to be just like "Franklin" - none of that garbage. This video is a straight forward look at how to do it right. And by do it right, I mean enjoying the ride. So many people try to make everything so perfect that it's no fun. 8 years ago I unloaded my offset - a nice, heavy 1/4" one because I had no clue how to use it. Now, I'm gonna give it a try again. This video taught me a ton about fire management. It ain't the secret rub recipe, or the tallow, or the $12 plus shipping bottle of seasoning, or the heirloom top of the line custom raised pork. The light came on - I've been cooking for nearly 40 years - but the learning never stops. 2 racks of spares in the fridge, the Oklahoma Joe Highland is ready. I'm lighting the fire early tomorrow. Salt and pepper. Thank YOU!!!
I gotta admit, it's a lot of work making these videos, but you my friend, make it all worth while. Thank you so much for your kind words and I'm really glad you appreciate my video. Thank you and thank you for watching! Smoke on my friend! I'd love to hear about your future cooks!
@@TonyToneBBQ Update: We did the cook today. About 6 hours for two racks of untrimmed spare ribs and about 1 lb of pork belly. It was interesting - I kept looking for the predictable combo of wood for a good middle of the road temp. Sometimes a piece would hold it at 245 for 30 minutes, sometimes it would drop off after 15 minutes, on and on - still much to learn, BUT: the flavor of those ribs was in a whole different league. We did just salt and pepper on one and my pork rub on the other. No wrap with butter and brown sugar, no sauce, yada yada. The pork belly was just salt and pepper and oh my God! I looked for the smoke ring, but almost the entire depth of the rib meat was pink. It was phenomenal. It was the best ever - so simple, yet so, complex in flavor. Everything is all cleaned up and put away and now it's time to kick back and soak it all in. Today was a success and we have you to thank Sir.
@@ourlifeinwyoming4654 oh my gosh that was so satisfying and exciting to read. I can almost taste that Pork Belly! Wow! I'm so happy for you! What you experienced with the wood and temps is totally normal. As you gain more experience, you will know exactly what to expect with each split of wood you put into that firebox. Sounds like you did freaking awesome! Thank you so much for sharing this with me!!!
@@TonyToneBBQ You bet - red letter day for sure. Thanks!
Not sure I heard you say hot often you generally add wood? What do you think on average for most cooks trying for about 250 or so?
Great question! About every 30 minutes is pretty average. Thanks for asking!
@@TonyToneBBQ thanks! I have a Horizon offset and feel like I have to add wood too frequently. still working hard on the right mix a year later
thanks awesome video i learned alot an i was very frustrated with my smoker until i watched your video you corrected all my problems
I'm so glad to hear that my video helped! I've been working on a lot of new content and have a new video posting tomorrow morning. Trying to be more direct and right to the point. I really like to know what you think so please give it a watch if you get a minute. Thank you!
@@TonyToneBBQ awesome
Hey Tony great video you gave me the final push to buy the grand champ I'll be getting it delivered for the weekend .by the way do you have the link for XD thermometer let me know if you do thank you and happy new year cheers!!!🍻🍻🍻
I think you made a great choice my friend! Congratulations! Yes, I'll leave the link to the thermometer below. It's item #34 and you order directly from Char-Griller. Please let me know how it goes after you get put together. Thanks for watching!
Link: www.chargriller.com/pages/8250-parts-page-2
Terrific video. Very well explained. Enjoyed watching. Sir you should have been a cooking instructor. Appreciated the no foul language that some videos have. Thank you. GOD bless
Scott, I really appreciate that comment! Thank you! I'm really glad you enjoyed my video. It's comments like yours that I really think about when I'm working on new videos. God bless you too, my friend!
Hey mate,How high can you push the temperature in the cooking chamber?can you reach 280 or 300 Celsius?
That's a good question. I believe the manufacturer warns against reaching temps above 200 c. I've reached as high as 230 c and I've caused any damage.
Thanks, I have this smoker and have been tweaking fire management. A lot of good information!
Thank you! I'm glad my video is helpful. Thanks for watching!
I have the same exact smoker. How do you like the 2 bottom gauges?
Do you feel like they are fairly accurate?
Thanks for the question! Yes, they're accurate and helpful in understanding the variance and temperature from one side to the other. Just good additional information. Thanks for watching!
Thanks for the video. I have a much cheaper offset than you do lol. BTW. Is that an Entlebucher dog in the thumbnail?
You're welcome! Thanks for watching! If you know how to get the job done with the offset you have, that's all that matters.
You're really close on Packer's breed. He's a Greater Swiss Mountain Dog. He is about 7 months old in that photo. Thanks again!
Rookies need this,
Thank you
You're welcome! Everyone's a rookie in the beginning. Thanks for watching!
I’m sorry I feel like he’s surprised he can use “real” wood still 😂
You think so? That's interesting. Thanks for the feedback!
They look less moist than with post wrapping, but still i'd like to try this.
Yes! Give it a try! There's definitly a difference. I find that when I don't wrap them like this, more fat renders out leaving the meat looking dryer but it looks that way because more of the fat is gone and the meat is still tender and juicy. Just gotta be careful not to cook too long. I'd love to hear how it goes for you if you give it a try. Thanks for watching!
Toney this is probably the tenth time or so I watched this video. I have been able to maintain my smoker temps straight across the gauges with I higher reading on the top one. My ribs computer great in 6 hours or so and I did an in wrapped pork but I pulled for a group meeting I brought back an empty slow cooker warmer and great compliments. Haven’t had nerve to do a brisket or beef ribs but they are next. Right. Ow all I have is pecan wood but will get oak. Keep up the good work and info.
Thanks for posting, love your videos. I have a similar size offset and have a hard time maintaining a good coal bed. Starts off fine but after a few hours it’s a struggle to get splits to ignite. See how it goes next cook 😁
I just bought a grand champ and was wondering if you put any liquid gasket around the chimney and the firebox to the smoker?
Actually yes. I used lava lock RTV on the inside of the hole before inserting the exhaust pipe. Also applied it around the hole before attaching the side fire box.
Did you just do it where the faces mate or around the edges after you bolted them together?
Great video. No other video I watched in fire management is explained so well. I’ve had some pretty good results so far, but,I can’t wait to try it the RIGHT way. Thank you.
Thank you! I really appreciate your comment and I'm really glad you found my video helpful. Smoke on!
Thank you for the great video! Just purchased an offset smoker and can't wait to install it. Quick question - what do you think about putting a water pan into the grill?
Congratulations on your new offset! You're in for a lot of fun times.
I used to run a water pan pretty often a few years ago, but then I quit and really don't use a water pen anymore. Didn't really seem to make any difference for me, but I think it's something you need to try and see how it works for you. That's because your climate might be different from mine and it might make a difference for you. I recommend doing the same cook, with and without a water pan and see if you notice any difference. Thanks for the question!
I don't know anything about smoking, but I'd venture a guess that dryer climates maybe benefit from some added humidity, and more humid climates, in much of the southeast for example, maybe not as much ?
@alfabrizio6005 that sounds logical. My climate is on the dry side, averaging about 34% in the summer, but there are several factors a play and I think it's best to try both and see what yields the best results in your area. 🙂
I’m blessed with being able to get locally sourced hickory and cherry. After playing adult baseball for over 20 years I have a guy that owns his own tree business. Just costs me some bbq and labor to get a cord of wood.
Sounds like you've got a great resource! That's awesome! I'm sure he appreciates your help and that barbeque. Thanks for the comment!
Great video on fire management you touched on every aspect - definitely learned a couple new things
right after you close the covers, isnt that when dirty smoke transition to clean smoke?
Thanks for the question! Actually, no. Wood burns clean if it's properly seasoned (meaning it needs to be dry enough, not from a freshly cut down tree) and if it's getting enough oxygen. People usually run into problems when the close the lids, because they are cutting off the airflow. To get good clean smoke and maintain the proper temperature, you need three things.... 1, seasoned wood. 2, the right amount/size of wood for the temp you are trying to run. 3, Good airflow. Does that make sense?
@@TonyToneBBQ i think the woods sold in bags at the stores are already seasoned?
Meat looks dry
Yeah, it's hard to show in the video but I'm working on that. I've got a new video coming soon where I demonstrate how to get ribs to the level of tenderness that you prefer. Thanks for watching!
Do you have a video on how to smoke a pork shoulder or pork butt ? We like pulled pork, have done it in the past, but want to know how you would do it.
Hey Kenny! Thanks for this request! Pulled pork is going to be my next project. I just served two 10lb Boston Butts to my Independence Day party crowed and everyone was raving about it. I'm trying to get the cook done this weekend so I can put the video together and upload next week. Please stay tuned, my friend! Thanks for watching!
@@TonyToneBBQ Good deal, this is something i do and my people also like it, always looking for another edge to put on them!
@@KennyMcGaugh great! I'm even more excited to get this done now 🙂
I tried smoking a brisket a few super bowls ago and had the hardest time keeping at temp in 20° New England February. It came out tough and put me off smoking for a while. This video has me ready to get back on the horse. Thank you!
Awe, man... I'm sorry to hear about that Brisket fail. Yes, it can be difficult in freezing temps, but now is the time to practice! Heck yeah! Get back on that horse! If you get several cooks under your belt when the weather is more forgiving, you'll have no trouble at all when it's freezing. Nothing like some good hot barbeque when it snowing. Let me know how it goes. Thanks for watching!
Excellent video man. Tha ks for the advice!
You are welcome! Thanks for watching!
Thank you
Thanks again!
I just bought this grill myself for the 4th. Great tips 👍🏾
Some of em I learned already... the hard way. Messed up about 5 slabs of ribs one night😅