Can’t believe I just spent an hour watching a bloke talk about stacking wood inside a firebox! Best thing I’ve seen for a while, next level man. New sub.
After years of study, hundreds of videos, thousands of comments, and a multitude of reading material this is the single most important bbq guide I have come across. Your teaching method and content quality is beyond reproach. Being able to teach at this level is an accomplishment few can match.
Brother this comment means more than you know. Feedback like this fuels me to get out and make more content. I’m sincerely thankful for your support! Cheers 🙏🍻
I’m a backyarder and will never rise to the scale that you are but Your explanation of fire management has to be the greatest explanation I have ever heard, watched , or read. You are a natural teacher and you bbq must be insanely good. Keep up the good work and I’ll be watching your channel.
This is the best fire management video I have seen on TH-cam. Thank you for explaining how fire management in a backyard offset is a completely different ballgame than it is in a big one. Less is more when it comes to fires in backyard offsets. Thanks also for letting us know that it is not sacrilegious to finish a backyard brisket in the oven after the bark is set and it is wrapped. Let's face it. Most backyard cooks have the patience for diligent fire management for the first 4-6 hours until the bark is set, but few have the patience or time for faithful fire management throughout an entire brisket cook. Lastly, your "lip log" technique in the big pit for flame deflection and control is masterful. This video should have 500k views. This is the definitive TH-cam fire management video.
Thanks for taking the time to demonstrate fire management for the typical backyard BBQ'er. So much content on you tube is focused on 90 gallon or larger smokers and as you say, those methods do not apply to small backyard smokers. Much appreciated!
You da man!! Thank you for the support, truly! Means a lot, and each comment allows me to show the Mrs. That it’s worth it to get behind the camera again haha. Cheers brother 🍻
The knowledge, the passion, the expertise, they all provide a lesson that will stick. Most provide the how, you provided the why. I'm a better backyard pitmaster because of this content. Thank you
Awesome video! I used some of your pointers today on some beef ribs. It totally transformed my cook. I’ve been stacking splits really close together and never happy with my fire. You’re what TH-cam has been waiting for. Not a single bbq TH-camr has gone into this level of detail, until you. Keep up the great work! Looking forward to your content. Cheers brother!
Well shoot bro, this makes it all worth it. Thank you for this message and for your support. My exact intention was to bring some new to the bbq community and I’m glad I got somewhat close to doing that 🙏 Cheers bro!
As someone recently jumping from a RecTec pellet smoker to an Oklahoma Joe's offset, I can't tell you how much this video helped in terms of actually UNDERSTANDING fire management. Although I'm starting on the small side with a backyard offset, I have a feeling I can push past it to bigger things in the future. Thank you my man. Cheers
Man, I love seeing your passion come through in this video. Admittedly it's the first video of yours I've seen, but you had such quality information I HAD to subscribe. You may have the first actually informative fire management video on TH-cam. Sure the other ones all got me goin on my own offset. But seeing the techniques used on the large scale simultaneously along with the small scale was super helpful. But the best part by far was the passion about sharing the information. That's my favorite thing about bbq (apart from obviously literally every part of bbq) is that we're all in it together. There are no real "secrets" among this community. The share of information so freely, and in your case the AMOUNT of information you've given us is truly awesome. Thank you! Now ya got me dying to cook!!
BOOOM!! LETS GO!! Can’t thank you enough for dropping this comment bro. Super stoked you enjoyed the video. Amen amen- this community is full of folks that love sharing info and that’s what got me hooked to this labor of love. More content to come bro thanks for subbing 👊👊
Copy that sentiment 1st video I've seen and subscribed. I have an Oklahoma Joe's now but I have a work horse pits 1965 coming. Hopefully it's a little easier to run. Only thing to do is build fires
Marcus this video by far is the BEST I’ve ever seen of fire management. Make no mistake you’ve done a fabulous job in simple terms of explaining this subject. Great job!!! Keep em coming
WOW!! Powerful words my brother I truly appreciate you and the support for this small little channel we’re building. More content to come for sure! Cheers my friend
4:39 - this is why you are the master :: "I have held....thousands(?) of logs at this point". All jokes aside, i loved hearing about your fire tech in depth; watched the whole video and learned a lot. Thanks, cheers!
Great to hear it explained. Every time, 6 to 7 hour mark on my little cabinet smoker, I start losing my fire. I knew the ash was cooking it out, I thought I was doin something wrong. Great video
Bro! You a Masters Degree level professor of the BBQ fire box. Every word you said was in plain english, great explanations, and why wood burns in certain directions. How to calm down the fire in the firebox. Also, the difference between kiln dried wood and seasoned outdoor wood. This was most definitely time very well spent. I thought their was going to be a quiz after this video😁😁👍👍💪💪 keep up the great work. I just subscribed also. Thank you very much
Bro!! This was the best video I’ve seen about fire management. I continuously am learning about this and I’ve been in the backyard with clean fires for about three years. I’ve struggled this past week with my fire in my old country and this video has shed so much light on this subject. This also helps me to help my friends understand the subject too as they all want to get an offset now. Thank you. You have helped a small group of us.
Thanks for explaining fire management. I used your method on an 80gal smoker I built and it works like a champ! I know you made this video months ago but I hope you get read this! Keep on keeping on!
Been smoking for a few years and every so often I would question my fire management skills because it gets so frustrating at times LOL. So I decided to refresh my skills by scrolling through TH-cam and found your video. Very knowledgeable and informative, I knew some and learned some. It truly is a master tutorial. Appreciate you taking the time to make this in-depth guide, smoke on my friend! -Bul Jang BBQ
I have been WAITING for a video like this for at least a decade my friend. Thank You. I have subscribed and also shared this video many times. Thank You, Troy W
I have been smoking for years and won the George Dickel BBQ Cook Off. I cook on a Lang smoker. This is the most informative and easiest to understand video on fire I have every seen. NEW SUB! Well done.
One tip for temperature control on a backyard big box smoker: get a welding blanket or some other insulation blanket to help stabilize the main chamber temps by reducing some of the escaping radiant heat. Great video!
Love this idea!! There’s a types of tweaks and mods that can be made to backyard pits to pull better performance out of them, this one’s new to me thanks for sharing brother. I’m thinking about doing a series down the road centered around easy mods that’ll get backyard worries better performance. Thanks for the comment, sub, and support my friend 🙌
just got given a smoker from my father and while, I've had grills with side fireboxes before I never really had smoked with them, so to have one of the bigger ones now I always knew fire was key, this has helped me out a ton and can't wait to run a practice fire to get going on this journey.
Only thing I think you didn’t tell people new to offset smoking was about putting the splits over the firebox to preheat them as you were also doing unless I missed that part but I watched whole video. But very informative video well done
Hey brother! Really appreciate the subscription, comment and support. It means a lot. I def watched this back and wished I added some things, this being one of them. I’ll be sure to include this tip in futures videos.
Have never smoked BBQ and rarely eat BBQ…yet I just watched the entire video to see how you built both fires! Good grief it sure was mesmerizing and your videographer a patient saint …highlighting the entire process and all successful nuances! Now Dude, what do I do with this newfound knowledge??? This side of your life and skillset is fascinating. ~Momma Kimmer
This is the most comprehensive, golden nugget filled video on fire building and management by a massive margin. Your passion and methodology for teaching and sharing are unparalleled. Bravo
Wow thank you for the comment bro! Means more than you know. Thanks for supporting the channel as well, comments like this get me fired up to pump out more content 🙏🍻
Finally a video worth watching without scrolling or fast forwarding...I've been backyard cooking for over 35 years and believe me I learned a lot from your video.keep em coming.east Texas here.
You two clearly put a lot of time and effort into this video, so much great info! I have worked with backyard offsets for the past 4 yrs now, started on an old country Pecos and just got my TMG volunteer, thanks again and keep em coming.
I’m back again addicted to this video! I have 120 gallon and a 250 gallon propane tank coming soon. I just finished or almost finished my drum smoker and pumped out my first video. I can’t wait to build my big offset and put this into practice.🫡💪🏼🥃 I guarantee you this video will get millions of views. This is a master class to say the least and I have watched a lot of these. The others don’t come even slightly close to the level of quality or expertise.
That's the best tutorial on fire management I've seen. Enough science for it to make sense and stick to my head, while enough practical technique to make it possible to execute. Well done! Thanks.
Beautiful instructional. I always admire the detailing of what really goes into this art form. I salute all of us who make magic happen in front of the pit! Keep smokin!
I really appreciate this opportunity to catch a video of something that I like to do or get into that's very passionate of mine and you made sense of a lot of things for me I'm a backyard BBQ guy that's trying to come out onto the with mobile barbecue trailer. I truly truly appreciate this thank you and your wife and please come out with more content
I hope to be buying my first smoker in the Spring next year. This video is extremely helpful and I appreciate you and your wife hard work. Much appreciated! I will be stopping back to learn more! Great job!!
I'm very much a backyard boy & this video is amazing. I just bought my first mid-tier offset, after smoking on big kettles & vertical stack smokers for a couple of decades. I'm looking forward to figuring it out. My favorite is probably the kettle, it just isn't designed for the job but it can be done if you get creative. The vertical stack is easier, but I need to feed it more often & just use the amount of fuel to regulate temp. I'm not looking for excellence, I've experimented trying to get as close to "fire & forget" as possible - just trying to get consist, solid brisket/short-rib whilst being able to sleep or hang out with the guys & pound a couple of beers. I think wireless thermometers with plenty of probes is a really good "cheat" on a backyard setup, having the information graphed out really helped me understand what was happening when I made changes. I had great results with 35+ day dry aged UK Heritage beef, it's what I've got readily available that's quality & the dry aging reduces the stall time a decent amount which was invaluable for my use case. They're a little more sensitive to high heat though. Spending an hour in stall instead of 2-3 means I can knock out a pretty good brisket on a kettle and only open need to open it it twice. I still need to roll a dirty fire for a short time but it's not enough to be an issue. I learned to use is, when adding more fuel I treat it like an Asado grill for the ~15 minutes - using the radiant heat spike to almost sear the fat cap on the decal/point (I trim nearly nothing, the more fat the better for me). Mostly I learned to stop fretting about temps. The kettle is so challenging, so much radiant heat to deal live with. It's definitely different! Brisket's off my kettle have a Ton of fat on the outside, not a traditional bark - it's half way between a pan fried steak and a traditional brisket.
I have a 250 offset, which I love and managing the fire continues to be the greatest challenge. I really liked the detail you provided and can’t wait for my next cook to try your suggestions.
Third times the charm baby!! Haha hope this is one of those evergreen videos that’s folks continue to go back to time and time again as you’re out running fires and smoking briskets. Thanks for the support brother means a lot.
Great video! Got my first offset (Old Country BBQ G2) delivered and fire management is a whole new world to me. Great channel, subscribed and keep at it, your channel will grow.
My man!! Thanks for the support brother I really appreciate it 🙏 I actually reached out to Old Country for a G2 I wanted to test it out. They told me they were sold out (probably just meant I’m too small to get one of those for free haha) let me know how you like it bro
@@MeatNGreetBBQ Today is the first day I’m using it. OMG. I’m in love. For a beginner getting into offset smoking, this is the perfect pit. I’m hooked. Gonna be eating some tasty ribs in 1 hour 😂
I'm an absolute novice. I am just now getting my feet wet with a lang smoker. Watching this before my first cook was absolutely helpful. Learning from someone who's loves passing along wisdom is priceless. BIG THANKS
I've seen several videos on fire management, your explanation on the fires reaction with the placement, size and shape of the splits made it easy to understand why I have had temp spikes and runaways in the past. Thanks for putting in the time, I can't wait to practice your techniques. New Sub.
So glad I found Meat n’ Greet. I’ve been struggling with offset fire management throughout the years. This brought a lot of information into focus for me. Thank you. I’m hooked on this channel.
I’ve been watching food n Barbecue videos online for over 10 years and this is the ONLY video I’ve ever liked. You are the only person I’ve ever subscribed to (just now). This is the greatest fire management video I’ve ever seen. Now go conduct classes across the nation and make some money off your expertise. Reach out to me if you need an investor.
Can't thank you enough for this vid. Graduated to a 100gallon offset recently and even with watching tons of YT guides on fire management, this video of yours solved so many issues I've been having with keeping a stable fire going all day. You're the man
My man, can’t thank YOU enough for the support. Glad the video found its way to you. Stoked you have a 100g that you’re getting after, enjoy the process bro 🔥🍻
Im almost halfway through this video and looking forward to watching another of your videos. Im about to start cooking on my first offset ( a homemade 275 gal fuel oil tank reverse flow) i hope to try out this week. This info will most definitely come in handy. Thank you sir. You are a gentleman and a scholor.
I can tell by hearing somebody talk about anything if they know what they’re talking about or not. If they do they make complicated subjects simple and that’s exactly what friz does here. Severely under subbed fr. Everyone like comment subscribe and support merch for this dude to keep cranking out grade A content
Yeah that's exactly what I thought when I seen this video. It is intimidating working an offset smoker which I'm about to purchase here pretty soon 😂. His very well explained method reminds me of a math teacher creating an algorithm😂 😂😂😂.
For years I have watched videos on fire management only to come away with more frustration than when I started. Thank you for taking the time to explain the reactions of the coal bed and your method of stacking the shape of the wood. I have a big box store smoker that I make great bbq in. This explanation should raise my level even higher. Again, Thank You!
EPIC COMMENT!!! This is what makes doing these videos so fun, cool comments like this from even cooler people. Thanks for the support brother, can’t wait to hear how your bbq journeys going as you continue to stack more and more cooks running fires this way under your belt. Cheers my friend 🍻
Whoa!! This is the most informational, poised and well-articulated wealth of knowledge poured into the BBQ community that I've ever heard, my friend. Your use of voice, tone, your demeanor, mannerisms, etc... make for an easy learning environment, no matter the length of the video. Great job, sir! I'm a backyarder, myself, from the Cleveland, OH area, and I appreciate the overall experience of your great tutorial! Forget TH-cam. You need your own show on a major network, my man.
I bought an Oklahoma Joes smoker early in spring 2024. Had a ball making my first brisket for 12 to 14 hours. Wife and I sat on the deck and just talked. We did some big cooks for family and 4 or so briskets over the summer. Lots of ribs too. Great starter. We just upgraded to an Old Country G2 which I love. Nice upgrade. I’ve enjoyed every cook. But the info in this video is truly valuable. I suspect it will make my cooks even better. Thanks very much for your time and effort.
hows that insulated firebox situation going? is it affecting your smoke flavor? ive been on the fence about upgrading from an okie joe to a G2 because i live in the deep south and its hot most of the time so not sure if insulated firebox is the way to go. but i love the build on that thing at that price point.
@@restoredoutboards thats great if temps are more predictable! any issues with controlling a temp at the 250 to 275 range in a warm or hot day? and what about that smoke flavor?
@@bernardocantu77 I have had no problems staying close to whatever range of temp I need. I build the fire slowly and let it settle and just try to be patient. There might be spikes of fire/temps from my stupidity. But it does not affect the meat because it doesn’t necessarily translate to the smoke chamber temps.
Best bbq video ever ! I have a Joe and had just about lost all hope in offsets and was about to buy a pellet smoker. You have inspired me to try again. Cheers! from the England.
This is easily one of the best explanation videos I've ever seen. It convinced me to subscribe to the channel. I just got my first backyard smoker, and I want to thank you for delivering exactly the guidance I needed to learn how to use it.
Got a 125 workhorse 11mo ago…. Been doing trial/error cooked prob 50x. I feel like this answered a lot of questions I had after my last cook that had me frustrated after 7hrs and went inside into the oven. Good smoke, bad smoke. I’ve been trying to keep real clear smoke the entire time so when I put on a dense log, it creates what I would call. Bad smoke for 5 to 10 minutes. What I got from you is 5-10 minutes not too bad. when I use small cuts my smoke looks good, but my coal bed disappears which causes frustration. Excellent video
This is by far the number 1 video on the internet anywhere teaching actually teaching people on the most important thing in BBQ FIRE thanks good sir awesome awesome awesome you are my new favorite pitmaster
I'm smoking 16 briskets this weekend for a big event and I've never operated a 750 gallon smoker before. Honestly I've been super anxious about it because the scale is just so much bigger than I'm used to. I CANNOT express how much peace this video brought me. I watched dozens before this one and they just weren't giving me the level of detail I needed for big operation fire management. I really can't thank you enough. You're the best there is my guy. Keep making great content.
By Far the absolute best fire management video I have ever seen and 2nd place is not in view. You broke it down for all to be able to understand and learn from your knowledge. No condescending comments directed at the less experienced. Your goal was to inform and pass along your years of experience to anyone willing to accept it. Yes you are a true pitmaster. Your Pitmaster skills are only outdone by the quality of person you are, a true class act! Thanks For Sharing.
My goodness this is a powerful comment brother. Can’t thank you enough for this! My wife and I read this together and it instantly brightened our day! Thanks for the support my friend 🙏🙏
Great video. Very helpful and informative. My brother and I just picked up our new Mill Scale 94 gal offset Last week and we are learning it. Thanks so much for the help. As I have been told for years, it’s all about how you can handle and manage your wood…
I must start off by saying thank you for stepping out and sharing your knowledge. Thank you for not being all secretive. It’s greatly appreciated more than you know. I’ve been bbqen for 20 yrs and in this one video you’ve truly helped me understand these fires. Keep up the good work. Looking forward to the rest of your videos. You have a new subscriber in me.
This video is amazing. I have been looking for fire management techniques for a few tics. I have seen many videos addressing the subject, but none to this level. Great job brother. I am a backyard smoker. I started on an offset smoker and fought like hell to manage the fire. I now have a pellet smoker, but want to get back into offset smoking. This definitely will help.
Thanks for the support bro really means a lot!! Stoked to hear you’re thinking about getting back to that offset action, def harder but when all works out it turns out some truly remarkable food
Can’t believe I just spent an hour watching a bloke talk about stacking wood inside a firebox! Best thing I’ve seen for a while, next level man. New sub.
Lmao epic comment!! Appreciate the support bro 🙏🍻
James is either Australian or he loved Wentworth like I did.
Great job, brother! If you get a chance if you could something on like the Mill Scale size
I feel like I just got ten years worth of knowledge in under an hour thank you
Means a lot brother thank you for the support
After years of study, hundreds of videos, thousands of comments, and a multitude of reading material this is the single most important bbq guide I have come across. Your teaching method and content quality is beyond reproach. Being able to teach at this level is an accomplishment few can match.
Brother this comment means more than you know. Feedback like this fuels me to get out and make more content. I’m sincerely thankful for your support!
Cheers 🙏🍻
I’ve been cooking bbq for almost 14 years now and I completely agree!! Great video man, preach!! Lol
With a dome temperature of 300 your grate temperature is going to be way higher
@derheeheehee6941 maybe much lower.
I just wish it was 25mins long
I’m a backyarder and will never rise to the scale that you are but Your explanation of fire management has to be the greatest explanation I have ever heard, watched , or read. You are a natural teacher and you bbq must be insanely good. Keep up the good work and I’ll be watching your channel.
Man this comment means a lot! Thanks for the support brother-truly appreciate it. More content to come for sure 🙏
Bro, I just appreciate you being authentically you and explaining your process of fire management and not trying to mimic anybody else. Loved it.
Man I truly appreciate this comment and the support bro, thank you!!
This is the best fire management video I have seen on TH-cam. Thank you for explaining how fire management in a backyard offset is a completely different ballgame than it is in a big one. Less is more when it comes to fires in backyard offsets. Thanks also for letting us know that it is not sacrilegious to finish a backyard brisket in the oven after the bark is set and it is wrapped. Let's face it. Most backyard cooks have the patience for diligent fire management for the first 4-6 hours until the bark is set, but few have the patience or time for faithful fire management throughout an entire brisket cook. Lastly, your "lip log" technique in the big pit for flame deflection and control is masterful. This video should have 500k views. This is the definitive TH-cam fire management video.
Thanks for taking the time to demonstrate fire management for the typical backyard BBQ'er. So much content on you tube is focused on 90 gallon or larger smokers and as you say, those methods do not apply to small backyard smokers. Much appreciated!
Man really appreciate the feedback and support, we appreciate you!
Very helpful and well done. Thanks for the time and effort you and the missus did producing this video.
You da man!! Thank you for the support, truly! Means a lot, and each comment allows me to show the Mrs. That it’s worth it to get behind the camera again haha. Cheers brother 🍻
The most useful video I’ve ever seen on TH-cam. Awesome job!
Bro amazing thank you for the support. Glad this helped!!
Agreed.. I have seen hundreds, but never one so informative.. 👏🏾👏🏾
I agree as well. I am just starting with a new Franklin smoker in the backyard I just installed this week and this is the most helpful video yet.
Facts 🔥
Great instruction. Thank you.
The knowledge, the passion, the expertise, they all provide a lesson that will stick. Most provide the how, you provided the why. I'm a better backyard pitmaster because of this content. Thank you
Man this means a lot!! Truly appreciate the support and warm message. Thanks brother 🙏
Awesome video! I used some of your pointers today on some beef ribs. It totally transformed my cook. I’ve been stacking splits really close together and never happy with my fire. You’re what TH-cam has been waiting for. Not a single bbq TH-camr has gone into this level of detail, until you. Keep up the great work! Looking forward to your content. Cheers brother!
Well shoot bro, this makes it all worth it. Thank you for this message and for your support. My exact intention was to bring some new to the bbq community and I’m glad I got somewhat close to doing that 🙏
Cheers bro!
As someone recently jumping from a RecTec pellet smoker to an Oklahoma Joe's offset, I can't tell you how much this video helped in terms of actually UNDERSTANDING fire management. Although I'm starting on the small side with a backyard offset, I have a feeling I can push past it to bigger things in the future. Thank you my man. Cheers
BOOM!! Love to hear this, stoked for you to throw down some bbq on your new offset. Thanks for supporting the channel brother 🙏
Man, I love seeing your passion come through in this video. Admittedly it's the first video of yours I've seen, but you had such quality information I HAD to subscribe. You may have the first actually informative fire management video on TH-cam. Sure the other ones all got me goin on my own offset. But seeing the techniques used on the large scale simultaneously along with the small scale was super helpful. But the best part by far was the passion about sharing the information. That's my favorite thing about bbq (apart from obviously literally every part of bbq) is that we're all in it together. There are no real "secrets" among this community. The share of information so freely, and in your case the AMOUNT of information you've given us is truly awesome. Thank you! Now ya got me dying to cook!!
BOOOM!! LETS GO!! Can’t thank you enough for dropping this comment bro. Super stoked you enjoyed the video. Amen amen- this community is full of folks that love sharing info and that’s what got me hooked to this labor of love. More content to come bro thanks for subbing 👊👊
Copy that sentiment 1st video I've seen and subscribed. I have an Oklahoma Joe's now but I have a work horse pits 1965 coming. Hopefully it's a little easier to run. Only thing to do is build fires
Marcus this video by far is the BEST I’ve ever seen of fire management. Make no mistake you’ve done a fabulous job in simple terms of explaining this subject. Great job!!! Keep em coming
WOW!! Powerful words my brother I truly appreciate you and the support for this small little channel we’re building. More content to come for sure! Cheers my friend
4:39 - this is why you are the master :: "I have held....thousands(?) of logs at this point". All jokes aside, i loved hearing about your fire tech in depth; watched the whole video and learned a lot. Thanks, cheers!
Man really appreciate the feedback, glad you enjoyed the video! Thanks for the support brother
Great to hear it explained. Every time, 6 to 7 hour mark on my little cabinet smoker, I start losing my fire. I knew the ash was cooking it out, I thought I was doin something wrong. Great video
Bro! You a Masters Degree level professor of the BBQ fire box. Every word you said was in plain english, great explanations, and why wood burns in certain directions. How to calm down the fire in the firebox. Also, the difference between kiln dried wood and seasoned outdoor wood. This was most definitely time very well spent. I thought their was going to be a quiz after this video😁😁👍👍💪💪 keep up the great work. I just subscribed also. Thank you very much
By far the most informative video on TH-cam on fire management
Bro!! This was the best video I’ve seen about fire management. I continuously am learning about this and I’ve been in the backyard with clean fires for about three years. I’ve struggled this past week with my fire in my old country and this video has shed so much light on this subject. This also helps me to help my friends understand the subject too as they all want to get an offset now. Thank you. You have helped a small group of us.
My man!! Appreciate the comment and your support. Glad you enjoyed the video. More content to come brother 🍻
Keep on doing what your doing...no one explains barbecue like you .Thanks brother 🙏
By far the best fire management video I've seen on TH-cam!
My man!! Appreciate that, means a lot!
Thanks for explaining fire management. I used your method on an 80gal smoker I built and it works like a champ! I know you made this video months ago but I hope you get read this! Keep on keeping on!
That’s what I’m talking about bro!! Love to hear this
Bro this is a super high quality video, the most detailed one I’ve seen.
That’s means a lot bro, we appreciate the support for sure 🙌
I will always be a backyard guy. Appreciate the insight. I have a Joe and realized that leaving the chimney and box door open is best--nothing more!
This has to be without a doubt the best fire management video for BBQ online ever. Thanks for the content. Just subscribed.
I was just about to write this exact comment! Just subscribed
Been smoking for a few years and every so often I would question my fire management skills because it gets so frustrating at times LOL. So I decided to refresh my skills by scrolling through TH-cam and found your video. Very knowledgeable and informative, I knew some and learned some. It truly is a master tutorial. Appreciate you taking the time to make this in-depth guide, smoke on my friend! -Bul Jang BBQ
Man such a great feedback brother thank you for sharing and for supporting 🙏
I have been WAITING for a video like this for at least a decade my friend. Thank You. I have subscribed and also shared this video many times.
Thank You,
Troy W
Very glad this video found its way to you. Thanks for the support Troy!
I have been smoking for years and won the George Dickel BBQ Cook Off. I cook on a Lang smoker. This is the most informative and easiest to understand video on fire I have every seen. NEW SUB! Well done.
He has a Ph.D. In fire management! Great job bro!
Haha about the only Ph.D I have that’s for sure! Thanks for for supporting the channel
This one is worth more than 30-40 of the others on YT. Very to the point informative for a beginner like me. Thanks & subscribed.
One tip for temperature control on a backyard big box smoker: get a welding blanket or some other insulation blanket to help stabilize the main chamber temps by reducing some of the escaping radiant heat.
Great video!
Love this idea!! There’s a types of tweaks and mods that can be made to backyard pits to pull better performance out of them, this one’s new to me thanks for sharing brother. I’m thinking about doing a series down the road centered around easy mods that’ll get backyard worries better performance.
Thanks for the comment, sub, and support my friend 🙌
just got given a smoker from my father and while, I've had grills with side fireboxes before I never really had smoked with them, so to have one of the bigger ones now I always knew fire was key, this has helped me out a ton and can't wait to run a practice fire to get going on this journey.
75 percent of us watching these videos have backyard smokers
I’d argue even higher than that. Thanks for the support bro 🙏
Right. Can’t exactly build this in the backyard smoker
I dont, but will have soon
I'm with the other percentage but I'm watching anyway 😂
10-4
Backyarder here, still a noobie but man this has been a MASSIVE help! PLEASE keep up the amazing content my brother. Love from SATX.
Only thing I think you didn’t tell people new to offset smoking was about putting the splits over the firebox to preheat them as you were also doing unless I missed that part but I watched whole video. But very informative video well done
Hey brother! Really appreciate the subscription, comment and support. It means a lot. I def watched this back and wished I added some things, this being one of them. I’ll be sure to include this tip in futures videos.
That work wonders soon as reheated split hit fire it ignites !!!
Yeah, this is especially important with smaller offsets where you dont have a massive coal bed like on a big commercial sized smoker.
Have never smoked BBQ and rarely eat BBQ…yet I just watched the entire video to see how you built both fires! Good grief it sure was mesmerizing and your videographer a patient saint …highlighting the entire process and all successful nuances! Now Dude, what do I do with this newfound knowledge??? This side of your life and skillset is fascinating. ~Momma Kimmer
There she is!!! Fancy seeing you here. Before you know it you’ll be throwing down bbq for the fam in no time 😂. Thanks for all your support!
This is the most comprehensive, golden nugget filled video on fire building and management by a massive margin.
Your passion and methodology for teaching and sharing are unparalleled.
Bravo
Wow thank you for the comment bro! Means more than you know. Thanks for supporting the channel as well, comments like this get me fired up to pump out more content 🙏🍻
Finally a video worth watching without scrolling or fast forwarding...I've been backyard cooking for over 35 years and believe me I learned a lot from your video.keep em coming.east Texas here.
BOOM! Appreciate this comment my friend, glad you found a nugget or two of info in the video. And as always, thanks for the support.
The videos do mean the world to me! Learning from what seems to be legit man!
Your support means the world brother!
You two clearly put a lot of time and effort into this video, so much great info! I have worked with backyard offsets for the past 4 yrs now, started on an old country Pecos and just got my TMG volunteer, thanks again and keep em coming.
This was probably the most helpful and best I've watched on learning how to control my fire while smoking!!
Man can’t thank you enough for the kind words and support!!
Great content. Explained in detail and then shown in motion.
Just purchased an offset smoker and found your channel. Thank you for the information brother..... Subscribed
BOOM! Welcome to the fam. Thanks for the support.
Just bought a 200 gallon offset. Its seasoning right now, glad to have found this 🤙
Stoked for you bro you’ll love that bad boy
I’m back again addicted to this video! I have 120 gallon and a 250 gallon propane tank coming soon. I just finished or almost finished my drum smoker and pumped out my first video. I can’t wait to build my big offset and put this into practice.🫡💪🏼🥃 I guarantee you this video will get millions of views. This is a master class to say the least and I have watched a lot of these. The others don’t come even slightly close to the level of quality or expertise.
Man appreciate the support brother! I couldn’t imagine a world where any of my videos get a million views haha but you named it so I’ll claim it 🤠🍻
This is by far the BEST fire management video I have ever seen!
Whew THATS an encouraging statement bro thank you for the support.
That's the best tutorial on fire management I've seen. Enough science for it to make sense and stick to my head, while enough practical technique to make it possible to execute. Well done! Thanks.
Very informative. The combination of telling and then showing how the fire will react was priceless. Your pace and delivery were spot on. Thank you
Thank you for supporting the channel and dropping in the comments. Means a lot fam!
Great job sharing tips and tricks for the Oklahoma Joe’s offset smoker.
Thanks bro! The OKJOE will always hold a special place in my bbq heart haha. Been cooking in them for over 15 years 🔥🍻
Thank you for taking your time to make these videos. Here I am now finding out why my smoke and heat was always off.
Beautiful instructional. I always admire the detailing of what really goes into this art form. I salute all of us who make magic happen in front of the pit! Keep smokin!
This guy KNOWS his stuff! I will be opening a chophouse/restaurant soon and this was great information. Thank you, Sir!
im a new beginner back yard smoker. and this is the best advise i have ever had. with someone with lots of experience
That’s what I’m talking about! Stoked you enjoyed the video 🤠
Subscribed. This is what TH-cam is all about! Great video sir.
This is a great video. Im a backyard guy and i learned a lot.
I really appreciate this opportunity to catch a video of something that I like to do or get into that's very passionate of mine and you made sense of a lot of things for me I'm a backyard BBQ guy that's trying to come out onto the with mobile barbecue trailer. I truly truly appreciate this thank you and your wife and please come out with more content
I hope to be buying my first smoker in the Spring next year. This video is extremely helpful and I appreciate you and your wife hard work. Much appreciated! I will be stopping back to learn more! Great job!!
I rarely comment... You did your thing man. I got at least an associate's degree in offset smoking fire management. Thank you.
Hey brother I really appreciate this comment. Your support means a lot so thank you!
Cheers 🍻
Very helpful information! Gratitude to you and your wife for delivering the quality content!
I thought I knew fire management. I surely learned a lot here. I am grateful of the knowledge you shared . Your love of stick burning is real.
I'm very much a backyard boy & this video is amazing. I just bought my first mid-tier offset, after smoking on big kettles & vertical stack smokers for a couple of decades. I'm looking forward to figuring it out. My favorite is probably the kettle, it just isn't designed for the job but it can be done if you get creative.
The vertical stack is easier, but I need to feed it more often & just use the amount of fuel to regulate temp.
I'm not looking for excellence, I've experimented trying to get as close to "fire & forget" as possible - just trying to get consist, solid brisket/short-rib whilst being able to sleep or hang out with the guys & pound a couple of beers. I think wireless thermometers with plenty of probes is a really good "cheat" on a backyard setup, having the information graphed out really helped me understand what was happening when I made changes.
I had great results with 35+ day dry aged UK Heritage beef, it's what I've got readily available that's quality & the dry aging reduces the stall time a decent amount which was invaluable for my use case. They're a little more sensitive to high heat though. Spending an hour in stall instead of 2-3 means I can knock out a pretty good brisket on a kettle and only open need to open it it twice. I still need to roll a dirty fire for a short time but it's not enough to be an issue. I learned to use is, when adding more fuel I treat it like an Asado grill for the ~15 minutes - using the radiant heat spike to almost sear the fat cap on the decal/point (I trim nearly nothing, the more fat the better for me).
Mostly I learned to stop fretting about temps. The kettle is so challenging, so much radiant heat to deal live with. It's definitely different!
Brisket's off my kettle have a Ton of fat on the outside, not a traditional bark - it's half way between a pan fried steak and a traditional brisket.
Glad you enjoyed the video thanks for the support!
I have a 250 offset, which I love and managing the fire continues to be the greatest challenge. I really liked the detail you provided and can’t wait for my next cook to try your suggestions.
This was a fun video, and little by little, I'm preparing for when i finally get my backyard offset
Heck yea! Stoked for you to get a smoker 🙌
Cheers for the vid. Another backyard smoker here. This was so detailed and concise. Much appreciated. Thank you
Thanks for the support bro!!
I absolutely enjoyed this I’ve never had it explained like this thank you!
Coming from a electric pellet smoker to a Woodford offset smoker, I really appreciate this 👌🏻
Appreciate your support! Welcome to the pyros club 😅
FANTASTIC fire management video, well done Sir.
Hey I really appreciate that thanks for the support.
This is the third time watching this video. Very helpful. Thanks, appreciate the detail level you took this.
Third times the charm baby!! Haha hope this is one of those evergreen videos that’s folks continue to go back to time and time again as you’re out running fires and smoking briskets. Thanks for the support brother means a lot.
Great video! Got my first offset (Old Country BBQ G2) delivered and fire management is a whole new world to me. Great channel, subscribed and keep at it, your channel will grow.
My man!! Thanks for the support brother I really appreciate it 🙏 I actually reached out to Old Country for a G2 I wanted to test it out. They told me they were sold out (probably just meant I’m too small to get one of those for free haha) let me know how you like it bro
@@MeatNGreetBBQ Today is the first day I’m using it. OMG. I’m in love. For a beginner getting into offset smoking, this is the perfect pit. I’m hooked. Gonna be eating some tasty ribs in 1 hour 😂
@GrillSergeant dude super stoked for you! Now the journey begins haha or should I say addiction 😂
@@MeatNGreetBBQ 😂
I'm an absolute novice. I am just now getting my feet wet with a lang smoker. Watching this before my first cook was absolutely helpful. Learning from someone who's loves passing along wisdom is priceless. BIG THANKS
Bro stoked to hear you’re getting into offset cooking. Let me know how the cook turned out!
Experienced beginner here. Great stuff. Thanks.
Glad it was helpful! Really appreciate your dropping a comment and supporting the channel 🙏
I've seen several videos on fire management, your explanation on the fires reaction with the placement, size and shape of the splits made it easy to understand why I have had temp spikes and runaways in the past. Thanks for putting in the time, I can't wait to practice your techniques. New Sub.
Man this means a lot brother thank you for the support 🙏
Thank you for the backyard fire management information. Subscribed. 🫡
This is gold. Greets from Belgium
You can definitely tell the passion you have for your stick burner great video guys thank you
Thanks friend! Appreciate your support
So glad I found Meat n’ Greet. I’ve been struggling with offset fire management throughout the years. This brought a lot of information into focus for me. Thank you. I’m hooked on this channel.
I’ve been watching food n Barbecue videos online for over 10 years and this is the ONLY video I’ve ever liked. You are the only person I’ve ever subscribed to (just now). This is the greatest fire management video I’ve ever seen. Now go conduct classes across the nation and make some money off your expertise. Reach out to me if you need an investor.
That’s love bro!! I know what you mean fam I never commented or subscribed until I started a channel. Appreciate your support big time 🙏
Awesome stuff. This tutorial really shows what can go right and wrong and how to adjust. Thank you!
Thanks brother glad this was helpful!
Can't thank you enough for this vid. Graduated to a 100gallon offset recently and even with watching tons of YT guides on fire management, this video of yours solved so many issues I've been having with keeping a stable fire going all day. You're the man
My man, can’t thank YOU enough for the support. Glad the video found its way to you. Stoked you have a 100g that you’re getting after, enjoy the process bro 🔥🍻
Im almost halfway through this video and looking forward to watching another of your videos. Im about to start cooking on my first offset ( a homemade 275 gal fuel oil tank reverse flow) i hope to try out this week. This info will most definitely come in handy. Thank you sir. You are a gentleman and a scholor.
Glad the video helped, stoked. You have a homemade 275 gallon that things the perfect size enjoy my friend and thanks for the support.
I can tell by hearing somebody talk about anything if they know what they’re talking about or not. If they do they make complicated subjects simple and that’s exactly what friz does here. Severely under subbed fr. Everyone like comment subscribe and support merch for this dude to keep cranking out grade A content
Thank you man. I've only ever seen a handful of videos talking about fire management let alone as detailed as yours.
Very concise and intelligible video! One of the best fire management videos I've seen so far. Keep going, you guys are doing great.
Thanks for the warm feedback and support brother. We truly appreciate it! 🙏
Yeah that's exactly what I thought when I seen this video. It is intimidating working an offset smoker which I'm about to purchase here pretty soon 😂. His very well explained method reminds me of a math teacher creating an algorithm😂 😂😂😂.
For years I have watched videos on fire management only to come away with more frustration than when I started. Thank you for taking the time to explain the reactions of the coal bed and your method of stacking the shape of the wood. I have a big box store smoker that I make great bbq in. This explanation should raise my level even higher. Again, Thank You!
EPIC COMMENT!!! This is what makes doing these videos so fun, cool comments like this from even cooler people. Thanks for the support brother, can’t wait to hear how your bbq journeys going as you continue to stack more and more cooks running fires this way under your belt. Cheers my friend 🍻
Whoa!! This is the most informational, poised and well-articulated wealth of knowledge poured into the BBQ community that I've ever heard, my friend. Your use of voice, tone, your demeanor, mannerisms, etc... make for an easy learning environment, no matter the length of the video. Great job, sir! I'm a backyarder, myself, from the Cleveland, OH area, and I appreciate the overall experience of your great tutorial! Forget TH-cam. You need your own show on a major network, my man.
Excellent demonstration of how to build a great fire for barbeque
Thanks friend! More to come 🍻
I bought an Oklahoma Joes smoker early in spring 2024. Had a ball making my first brisket for 12 to 14 hours. Wife and I sat on the deck and just talked. We did some big cooks for family and 4 or so briskets over the summer. Lots of ribs too. Great starter.
We just upgraded to an Old Country G2 which I love. Nice upgrade. I’ve enjoyed every cook.
But the info in this video is truly valuable. I suspect it will make my cooks even better. Thanks very much for your time and effort.
hows that insulated firebox situation going? is it affecting your smoke flavor? ive been on the fence about upgrading from an okie joe to a G2 because i live in the deep south and its hot most of the time so not sure if insulated firebox is the way to go. but i love the build on that thing at that price point.
@ I’m very happy with it. Made burgers in 20 degree weather tonight. I like the insulated firebox as it keeps temps more predictable.
Happy cooking.
@@restoredoutboards thats great if temps are more predictable! any issues with controlling a temp at the 250 to 275 range in a warm or hot day? and what about that smoke flavor?
@@bernardocantu77 I have had no problems staying close to whatever range of temp I need. I build the fire slowly and let it settle and just try to be patient. There might be spikes of fire/temps from my stupidity. But it does not affect the meat because it doesn’t necessarily translate to the smoke chamber temps.
Best bbq video ever ! I have a Joe and had just about lost all hope in offsets and was about to buy a pellet smoker. You have inspired me to try again. Cheers! from the England.
BOOM!! Thanks bro means a lot. Love me a good ol Joe- will always have a special place in my heart haha.
This is easily one of the best explanation videos I've ever seen. It convinced me to subscribe to the channel. I just got my first backyard smoker, and I want to thank you for delivering exactly the guidance I needed to learn how to use it.
Awesome, thank you for your support 🙏
This is the best video about this topic! Thank you so much for making this video.
Got a 125 workhorse 11mo ago…. Been doing trial/error cooked prob 50x. I feel like this answered a lot of questions I had after my last cook that had me frustrated after 7hrs and went inside into the oven.
Good smoke, bad smoke. I’ve been trying to keep real clear smoke the entire time so when I put on a dense log, it creates what I would call. Bad smoke for 5 to 10 minutes. What I got from you is 5-10 minutes not too bad. when I use small cuts my smoke looks good, but my coal bed disappears which causes frustration.
Excellent video
JD and team make great pits, you got a helluva unit my friend. Enjoy rolling coals on that bad boy!!
This is by far the number 1 video on the internet anywhere teaching actually teaching people on the most important thing in BBQ FIRE thanks good sir awesome awesome awesome you are my new favorite pitmaster
WOW!! Really means a lot to hear this, thank you for the support bro!
I'm smoking 16 briskets this weekend for a big event and I've never operated a 750 gallon smoker before. Honestly I've been super anxious about it because the scale is just so much bigger than I'm used to. I CANNOT express how much peace this video brought me. I watched dozens before this one and they just weren't giving me the level of detail I needed for big operation fire management. I really can't thank you enough. You're the best there is my guy. Keep making great content.
Stoked to hear this! You gotta tell me how it went 🙏
How'd it go???
100% let us know 😭
By Far the absolute best fire management video I have ever seen and 2nd place is not in view. You broke it down for all to be able to understand and learn from your knowledge. No condescending comments directed at the less experienced. Your goal was to inform and pass along your years of experience to anyone willing to accept it. Yes you are a true pitmaster. Your Pitmaster skills are only outdone by the quality of person you are, a true class act!
Thanks For Sharing.
My goodness this is a powerful comment brother. Can’t thank you enough for this! My wife and I read this together and it instantly brightened our day! Thanks for the support my friend 🙏🙏
Great video. Very helpful and informative. My brother and I just picked up our new Mill Scale 94 gal offset Last week and we are learning it. Thanks so much for the help. As I have been told for years, it’s all about how you can handle and manage your wood…
I must start off by saying thank you for stepping out and sharing your knowledge. Thank you for not being all secretive. It’s greatly appreciated more than you know. I’ve been bbqen for 20 yrs and in this one video you’ve truly helped me understand these fires. Keep up the good work. Looking forward to the rest of your videos. You have a new subscriber in me.
Thanks for dropping this comment family! Your support means a lot
Getting a 330 gal offset next weekend. I appreciate all the knowledge brother.
Dude 330 is such a great backyard size. Big enough for parties and catering, but now brutally big like a 500+ lol. Enjoy bro
I have a 150 being built and I’m so excited! Thank you brother keep it coming soaking up every word! Preach it!
Dude you’re going to LOVE that 150. Thanks for dropping a comment and supporting the channel bro. Cheers 🍻
@@MeatNGreetBBQ yeah buddy 👍✌🏼 content on TH-cam by far! Elite level
This video is amazing. I have been looking for fire management techniques for a few tics. I have seen many videos addressing the subject, but none to this level. Great job brother. I am a backyard smoker. I started on an offset smoker and fought like hell to manage the fire. I now have a pellet smoker, but want to get back into offset smoking. This definitely will help.
Thanks for the support bro really means a lot!! Stoked to hear you’re thinking about getting back to that offset action, def harder but when all works out it turns out some truly remarkable food
This channel is one of the best. Dude knows meat and I’m glad I’m here to learn his ways. Keep up the good work man.
I appreciate that big time bro!
Best fire management video I’ve seen so far. Thank you and keep up the great work! 🔥
Appreciate the love bro!!