Fire Management the Real Pit Master Secret of Great BBQ - SUB.ITA
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- เผยแพร่เมื่อ 2 ต.ค. 2024
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Fire Management the Real Secret of Great BBQ. This video is about Fire Management and how to approach fire management in the most practical way and make great BBQ . Fire management is the real Pit master Secret of Great BBQ and the most useful skill that a Pit master can have.
Fire management seasoned with love is the real secret for a successful cook and great BBQ .
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BRISKET PASTRAMI IN ONE DAY ANYONE? 🔥😧 th-cam.com/video/l6yl8aaMMBE/w-d-xo.html
I absolutely love your channel. Someone needs to get you on the Food Network!
@@sawyermontoya LoL appreciate my friend Thankyou for waching!
“Just like the government!” Ain’t that the freakin truth! 🇺🇸🔥
🇺🇲!
And who paid for the wood to make the coals? The business owners and middle class customers buying the product!
Wealth redistribution hurts the business owners and middle class. History has shown this to be universally true.
@@CallSaul489 Dafaq!? 🤔
@@jeans3490 why are you confused?
@@CallSaul489 plot twist: they get there wood for free.
"...just like the gobermint"
Kudos to you, Sir!
Holy shit man ... I had just stacked the first 4 logs in my offset when you posted this video . I’ve been having a horrible time trying to keep a good coal bed and I’ve been having 30-40 defree swings in a matter of seconds. I was burning through ridiculous amounts of wood am having extremely long cook times . Instead of putting my first two splits in long ways with the fire box I was putting the side to side and stacking my second row long ways . That one simple change has made a huuuuuugggeeee difference .
Some time little tilt with the tip of the shovel makes all the difference consider your logs like pick up sticks game
You may like this BBQ techniques video: th-cam.com/video/NHFikepWxs4/w-d-xo.html
I’m sitting here 4 hours into my pork butts cook and this pops up. Awesome!! Thank you for these secrets that nobody else shares.
thankyou my friend send me some pics of that pork!
Dropping that knowledge bro! I think we sometimes take for granted that "everyone" knows this stuff. It's great to see it all broken down for the masses. Great job!!! 👊👊👊
Thanks boss!!
same, the best fire management ive seen, thanks for your time.
Man thank you! this is the best explanation on TH-cam
Appreciated
I can't believe this is free! Much love brother!
I can't belive it took me 5 hours to edit lol
Dude, you are an absolute master, I am learning so much from your videos THANK YOU!
Lol I just spend most of my time behind a pit
Eeehole' what en escuela on heat control, me subiste a semi pro!!! Ty for your videos! Mi familia, somos del El Paso.
bello vedere un italiano in questo ambiente in texas! un giorno verrò a trovarti
Thank you! Best BBQ Channel ever, big fan!
Really appreciated thank you for watching bud...
Best fire management video ever you are awesome man keep it up 😍😍😍😍✨
Appreciated my friend thanks for watching...
great video !! got me a reverse flow
Most bbq channels don't show this info to people. thanks for teaching us texicana bbq!
Look for Mad scientist BBQ channel, he explains a lot.
Awesome. As always!! So useful
Thankyou bro! I have to make usefull video I wish I was Sharika LoL
UNA FONTE INESAURIBILE!!!..GRAZIE AMICO MIO 🥇🥇🥇🥇🥇
GREAT JOB MAX!!!!!
Thanks bud
Great video Max!! I took a few notes on this one and thanks for doing this tutorial!! Have a great week bro!!
Thanks bud!!!
I’m eating Texas bbq while watching this.
Lol
Which brand offset smoker seems to be the most popular among Texas pitmasters?
Moberg J&r oyler Centex etc
Texicana as always dropping the GOLD NUGGETS of knowledge....that is why he is the best teacher! This is one of those videos that you have to see several times cause if not you will be missing out!
Appreciate the kind words!!
Agreed! So much knowledge.
Educational Max. Question if you don’t mind. What does the BBQ company do with all the wood ash?
Not much we use some to absorb the grease that seats on the bottom of the smoker when we clean it , is also a great fertilizer
I see you don't have your fire on a grate or anything but directly on the bottom of the fire box. Is this a common practice for bigger style offsets?
Yes...
Great video on fire management, it’s not complicated but some guys just can’t get it. I’m sure this video will help.
Thankyou my friend! Some time is hard to explain concept like this. Ours behind a pit surely help...
Does an insulated exhaust pipe increase the air flow? Is that good or bad?
No it doesn’t actually the less insulated the better
Great instructions.
Can you kindly advise us how to mange the fire when using an offset like the Brazos ? many tks and all the best
Thanks the principle of a coals bad is the same once u have that, i would just add one small log or chunks when needed just because smoking chamber is very small. The number one mistake is not to load too much wood . Smoker is not an oven you got to take in consideration time of reactions. With small devices my preferred average temp is 220 f
@@TexicanaBBQConsulting Why do you prefer lower temps better on backyard pits like the Old Country Brazos? Will that make it hard to render the fat and make the cook longer?
Anyone else see the face in the log? 4:45 😱
Is wood necessary? Can we just use coal? Thanks
On backyard small one yes with some chunks big boys need wood
Grandissimo; pienamente applicabile anche agli offset casalinghi, ovviamente riducendo sezione, lunghezza e a volte numero degli split
Max!! Nice video. I'm fairly new to bigger smokers. It's no where near the size of your pits, but it's the biggest I've had. It's actually a 250 gallon reverse flow smoker. I've got a pretty big firebox, it's a bout 1/3 size of the cooker chamber. At times, I'm getting sooty smoke. It will cover the meat and exposed grates with a soot film. It's only happened twice but what causes that?
Ashesh particles usually create that Cold be too much ashes in the firebox or the kind of wood or too much pull
@@TexicanaBBQConsulting I'm going to say to much pull. It has a 8" diameter smoke stack. I'll cut it down some tomorrow. I'm watching your brisket video now. I see you have battle scars/burns on your arms. I'm a mechanic and wear burn sleeves at times. I think you might like them. Check them out when you can. It might be something to can add to your web store.
@@jeffreygwinn5081 thanyou for the tip! Back then I was cooking on a smoker with a super hot fire box now I m much better lolreally appreciated my friend contact me anytime on instagram if you need further info. Sometimes a chat between cooks solves many problems!!
The video has single handedly got me away from the overrated fire managment basket
Excellent info. Love your passion and thank you for sharing your knowledge. Keep up the great work!
Appreciate thankyou!!
Grandissima lezione da un grande maestro !! La sto mettendo in pratica ogni volta ma le basi per capire come fare me le hai dare tu la prima volta che ti ho visto quando lavoravi da Franklin.Questo è il video che tutti dovrebbero guardare più volte per cucinare con lo smoker.
Grande grazie! Un caro saluto...
Great fire management vid bro. I really appreciate the way you explained friction for managing temps. I laughed out loud at the taking coals from other pits "like the government."
Thans bud life is short gotta laugh
@@TexicanaBBQConsulting for sure!
Just like the government lol 😂
Lol
Is the purpose of the log on the left up against the firebox wall to create smoke?
Smoke is kinda created by the synergy of the 4 logs
I always leave my Moberg 250 smokestack wide open. You saying 1/2 closed under most conditions?
AND....USPS finally delivered my T-shirt !! Love it !
Glad u got it! If you are experiencing not much smoky flavor it might be the cause. But if ain't broken don't fix it
When you get your fire going do you leave the firebox door open or close it but leaving a crack in it?
I usually leave 4/5 inches open…
@@TexicanaBBQConsulting thank you
Sorry one more question lol. I know there are a lot of other variables involved but you mainly put two logs in every time when it's time to reload the firebox? To keep the 2x2 stack going?
@@tremaynemyles8276 on a 1k smoker usually yes an a 500 gallon 1 at the time.remember that you are averaging temps. So it can con down or up a bit in the range or 15/20 degrees. I
@@TexicanaBBQConsulting thank you
Great info! I have a cheap offset smoker and have been trying to figure out how to cook with just wood.
You have given me some good ideas.
Thanks!
Awesome!
Great video! Did you say the branches are better than the trunk for cooking? If so, why? I always thought the heartwood had more flavor than sapwood?
Could be
For a smaller offset like a 1975 workhorse, is this the same stacking technique to use but smaller splints? Or less splints?
Different game
Great video, probably the most important thing all wood fired inspired bbq'rs should learn.
Appreciated ...
Random question
How long can you leave meat in a warmer before cutting or pulling it
(You’re awesome)
Thankyou! Up to 15 hours but personally I don't go above 10
I'm doing my initial burn in on my Old Country Pecos. I bought kiln dried wood from the meat market. Did I buy the right wood? Is kiln dried to dry. There's a ton of people around here in Austin that sell seasoned/naturally dried wood. I'm thinking I should have gone that way.
Help!!!!!!🔥🔥🔥🔥🔥🔥🔥
Kiln dried if they do it right is not necessarily bad. Usually is too dry and burn fast. Best wood is the naturally.
Thank you!!!
Thanks for your videos. I am fairly new yet and you explain very well. :)
Appreciated
I'm curious about closing the damper on the stack, do barbecue joints like Franklins close the damper on the big smokers ? Great vid , btw !
Thanks Franklin in particular (and I use to work there) doesn’t play much with the dumper of the stack
@@TexicanaBBQConsulting Thanks for the reply. Very kind of you to not only do these great vids, but to also reply to all the questions.
Great video.
Question is, moberg or primitive?
both.... there is also a back line smoker in it :)
Friction?
the resistance that one surface or object encounters when moving over another.
@@TexicanaBBQConsulting you just googled the definition but I’m not trying correct you but moving two logs closer together, does not result in increase friction… they weren’t contacting each other
@@JimmyPham1992 talking about the fire not the wood
Cool!
Awesome Tips👍🏻👊🏻
Thankyou
Bravo Max! Great video 👍🏼
Thankyou homie!
Sudtitulos a español. Pir favor.
Love it Max, great Job!!
Appreciated my friend!!
would you manage your fire the same way on a backyard smoker than you would on a commercial size ?
Coal bed exactly the same just less wood. The pull principle is very similar. Small smoker lower fire...
only the size of the splits would change but the process is basicly the same the same ?
Very much make sure u have a nice bright coals bed and when needed feed the fire slowly with one or two pices of wood. In small device build ur fire more towards the door of the smokerto avoit excess of direct heat onto thecooking chamber. Take the time to see how the wood burn and the reaction in terms of heat and high low fire.
the problem with my cooks is when i had wood my temps spike very high because of the flames and then it drop. i cook on a 80 gallons. i feel like a big smoker is more forgiving in that sense. in my next cook i'll definetly try to mess with the friction between the logs to avoid the spike. thanks for the tips . i love your channel
@@marcleblond8951 they key is to mana to have a low flame start with one piece of wood at the time... Big smoker u got the opposite problem the challenge is to keep temp small smoker once u got ur coal bed u only got to feed hhe fire with chunks of wood.
Love is a beautiful thing
Thankyou for your help my friend forgot to tag you on instagram...guess too late now
Texicana BBQ no worries bro, I’m locked out of my Instagram 😂
I'm slightly confused. When the bottom logs burn into the coal bed and the tops become the bottom, do you rotate the now bottom logs perpendicular to the pit door?
Yep... This is my way the most important factor is that u don't want ur logs to sink in the ashes
Thank you!
This is another great one, Mauro. Loving these.
Much appreciated brother
Great info!! Keep it up
Thankyou I m trying to pimp up my editing :)