I'm glad you mentioned the Dirty smoke up front is good to flavor the meat in the beginning. Thats when the smoke is the most bold at the most smokey flavor before it settles to the thin-blue smoke
Do you think it works just like that for a smaller smoker? I have a 24”x48” with a 2’x2’ firebox that’s 1/2” thick. I have to chase the temp around a lot. Probably something I’m doing but I haven’t figured it out yet
@vincetorina yeah it should work but you prob need to start out with smaller splits, full size logs are too big for that. A smaller smoker is always harder to maintain temps on. Once you find the size splits that work for you it wont be so bad. Id start with some 8" long by 2" wide splits and play from there with it.
nice video, verry informative, little by little I'm piling everything i need to build my 250 gallons smoker and I have 3 question and I hope if you can help me 1. how long is your fire box 2. and if the thickness of the pipe wall influences in heat retention 3. insulated fire box or not and why. THANKS
Thanks! 1. My firebox is 3'6" long. 2.yes the thickness of the firebox effects heat retention; the thicker the better mine is 3/8" thick. 3. Unless you live way up north I don't see the need for an insulated fire box; mine does just fine in cold temps. The more wood you burn the more smoke flavor you get. Plus, insulate fireboxes in the summer time here get way to hot.
Great video! Thanks for sharing. I have a backyard offset that always like to draw in air (it has intentional cut-in vents that I can't close). I've noticed that with yours, if you open the door more, more oxygen is let in and the fire gets hotter. In mine it seems the opposite is true. If I close the door it casts heat back into the pit keeping the cooking chamber hotter, but if I open it up it creates a little back-pressure and the cooking chamber gets cooler. Is this ok? What might I do to slow down a hotter fire if I can't crack the door like you're showing? Spacing out the logs has worked for me, but if that isn't doing the trick then I usually open the firebox door up (to cool down the pit), but at that point I'm worried I might be getting a hotter fire even if the cooking temps are where I want, and now it's not "low and slow" (I do need more testing to see if that is actually true)?
The cut vents that you can't close are the reason your fire keeps getting hotter when you close the fire box door.. You can manage it with more babysitting, smaller logs, etc. And really, the meaning of low and slow is the fire itself and not the actual temperature of the cook chamber. I can run a low and slow fire at 325 degrees. Maybe try plugging the vents with foil or something and then do you some testing. But if you're turning out a good product, keep going with it. That's the misconception of youtube. Everybody thinks it's got to be done a certain way. I make these videos to show you how I do it and help the beginner out. You can make it your own. I did. Thanks for watching!!
@@MikeBrownBBQ Thanks for the reply, so far I've had no issues with the smoker and the vents as it smokes great, and usually can get a low and slowish fire with it. LIke you said, that kind of depends on the log split sizes, the spacing, and the temperature of my coal bed, I've found that the door (for me) seems to be mainly used for those micro-adjustments for temperature, all mostly different from what I see on youtube lol.
After you built the fire then added the four logs did you say you can get 2.5 hours out of that? Meaning before they are turned into coals you add more logs?
One of the best fire management videos out there !
Thank you!!!
Agreed!!! great video Mike
Thanks!!
I'm glad you mentioned the Dirty smoke up front is good to flavor the meat in the beginning. Thats when the smoke is the most bold at the most smokey flavor before it settles to the thin-blue smoke
Yep, that's a fact!!!
Great information I am sure you have saved me some headaches. Thank you much
Thanks for watching!!
All good Mike - as always a great video
Thanks!!
Great video! Thanks for sharing.
Thanks for watching!!!
awesome in depth tutorial on fire management
Thanks!!
Even better than the last one brother 👍🏾
Thamks!!
You are correct. I’ve never heard it all put together quite like that before
Yes, sir, thanks!!
Do you think it works just like that for a smaller smoker? I have a 24”x48” with a 2’x2’ firebox that’s 1/2” thick. I have to chase the temp around a lot. Probably something I’m doing but I haven’t figured it out yet
Oh and the stack is 6” in diameter
@vincetorina yeah it should work but you prob need to start out with smaller splits, full size logs are too big for that. A smaller smoker is always harder to maintain temps on. Once you find the size splits that work for you it wont be so bad. Id start with some 8" long by 2" wide splits and play from there with it.
@@vincetorina how tall is the stack?
Nice video and custom build
Thanks!
Very informative Mike. Nice job🍺🍻🍺
Thanks!!
I give this video 5 stars! 🔥🔥🔥🔥🔥
Thanks!!
Great video!! Super informative
Thank you!!
Congrats on the community tab Mike
Thanks, Ted. I'll be posting on it here shortly!!
Very helpful thank you
Your welcome!!
Great info brother!👌👍
Thanks Craig!!
Always good info Mike!
Thanks Zach!!
nice video, verry informative, little by little I'm piling everything i need to build my 250 gallons smoker and I have 3 question and I hope if you can help me 1. how long is your fire box 2. and if the thickness of the pipe wall influences in heat retention 3. insulated fire box or not and why. THANKS
Thanks!
1. My firebox is 3'6" long. 2.yes the thickness of the firebox effects heat retention; the thicker the better mine is 3/8" thick. 3. Unless you live way up north I don't see the need for an insulated fire box; mine does just fine in cold temps. The more wood you burn the more smoke flavor you get. Plus, insulate fireboxes in the summer time here get way to hot.
Thx
Great video! Thanks for sharing. I have a backyard offset that always like to draw in air (it has intentional cut-in vents that I can't close). I've noticed that with yours, if you open the door more, more oxygen is let in and the fire gets hotter. In mine it seems the opposite is true. If I close the door it casts heat back into the pit keeping the cooking chamber hotter, but if I open it up it creates a little back-pressure and the cooking chamber gets cooler. Is this ok? What might I do to slow down a hotter fire if I can't crack the door like you're showing? Spacing out the logs has worked for me, but if that isn't doing the trick then I usually open the firebox door up (to cool down the pit), but at that point I'm worried I might be getting a hotter fire even if the cooking temps are where I want, and now it's not "low and slow" (I do need more testing to see if that is actually true)?
The cut vents that you can't close are the reason your fire keeps getting hotter when you close the fire box door.. You can manage it with more babysitting, smaller logs, etc.
And really, the meaning of low and slow is the fire itself and not the actual temperature of the cook chamber. I can run a low and slow fire at 325 degrees. Maybe try plugging the vents with foil or something and then do you some testing. But if you're turning out a good product, keep going with it. That's the misconception of youtube. Everybody thinks it's got to be done a certain way. I make these videos to show you how I do it and help the beginner out. You can make it your own. I did. Thanks for watching!!
@@MikeBrownBBQ Thanks for the reply, so far I've had no issues with the smoker and the vents as it smokes great, and usually can get a low and slowish fire with it. LIke you said, that kind of depends on the log split sizes, the spacing, and the temperature of my coal bed, I've found that the door (for me) seems to be mainly used for those micro-adjustments for temperature, all mostly different from what I see on youtube lol.
Yep, you do you!! I watch other videos too, just to see if I can adopt something new!!
After you built the fire then added the four logs did you say you can get 2.5 hours out of that? Meaning before they are turned into coals you add more logs?
@user-rh6gx2yp5i yep. Normally, with this setup, I can get 2 to 2.5 hours with a big coal bed.
When you start of making the coal bead, how hot does it get with all those logs in there?
Any where from 350 to 450 while it's burning down. Once the coals burn down, it's normally sitting at 250 before I throw my first logs on.
So in a longer cook how many logs will you use in the overall cook.
It just depends. Anywhere from 20 to 30+ on a big packer brisket.
You ever going to do more videos smoking on that Old Country Brazos?
No, I sold the old country to fund this pit build.
@@MikeBrownBBQ Oh, I missed that. Nice upgrade! I'm still waiting for an academy sports to open near me in MD so I can get a Brazos.
Thanks, the brazos is definitely a good pit to start with for the price point. With a few mods it'll run like the high price ones!
Hey Mike, how much was it dropping before setting up your 2nd set of logs?
I'd kept an eye on it no more then 10-20 degrees, when putting new logs on it catchs up within 2 to 5 minutes
How about some new videos
It's coming soon, bud!!
🔥🔥🔥🔥
🍻
You need more practice at managing your fire them logs is too big
🤣😂🤣
Lets see your fire management