How To Season An Offset Smoker & Fire Management - Yoder Frontiersman
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- Опубликовано: 7 окт 2024
- On this video, I show you the process I went through on seasoning my new Yoder Frontiersman. This same process applies to all offset smokers. I also show you how to manage your firebox and how to establish even temperatures throughout your pit.
Thanks for watching
Smokin Joe's Pit BBQ
FYI I have a yoder kingman with a square insulated fire box and I’ve got it figured out like the back of my hand now. Iv noticed that the placement of their temp gauges are to high off the grate level. Because of that they tend to read about 50° under what my heat probs read that sit 1” above grate level so be mindful of that when you start cooking on it. I don’t even use the door gauges any more because of that. I also have that damper lever and almost never use it if I do I only open it 1-2" for the most part I leave the stack wide open and just adjust the fire box. Keep a good bed of coal and add a split about every hour and with minimal adjustment I can have a 5° difference from end to end and top to bottom.
Oh nice Kyle Thanks for the comment. The grate temp will be much higher because the grate is absorbing lots more heat than just the cooking chamber itself. I'll definitely place probes on the grate because I too like to see what my grate temp is. Thanks for the tips buddy. I'm really looking forward to cooking on this beast on Saturday. 👍🏼
Thank you Joe very good video because of you man I’m going to go buy one in San Diego next week I’ve already talked to the distributor.
Very nice man! Congratulations!
Loved the video, I just upgraded to a HamRforge Beast Reverse Flow offset. Looking forward to watcging more of your videos
Nice Rico, those are nice smokers. 👍
I had to wait till I was home to watch this bad boy. thanks Joe. that's prolly the best looking grill ive ever seen ;).....
Pepe is a good looking smoker.🤘
@@SmokinJoesPitBBQ oh Pepe I like :)
Thanks for sharing this bro. Lots of great info. Growing up and for years we just used homemade pits. So I have never owned a offset until recently. This video is definitely needed.
Thanks Scott!🤘
I’m considering this smoker and want to know if you are still a fan after having it a while? Please LMK Joe. Your review was awesome. If its is still preforming well I’m ordering.
Hello Robert, this smoker is working like a champ. The temps are really easy to control. The damper damper gives you really good control of your put temp, it's like adjusting a flame knob on a stove. I just cooked 8 briskets on it without the tuning plates and it worked like a champ. Not sure if you have seen that video yet. Feel free to follow me on Instagram and you can direct message me there too. 👍🏼
Good advice on getting to know your smoker.
Thanks Jim!👍🏼
Getting that beast ready to cook! Yes!
Yeah buddy. I received the meats that I'll be smoking on Pepe today.👍🏼
What an amazing looking machine! look forward to videos with this!
Thanks so much Chef!
One great looking smoker. Excited to see the cooks you do on it. 👍🏻😁
It's ready to be cooked on. Next weekend is my first cook. 🤘
Smokin' Joe's Pit BBQ awesome!! 👍🏻😁
Sweet pit… that is a thing of beauty! I couldn’t agree more about learning and establishing a relationship with our pits. I love my smoker, but my wife thinks that’s unhealthy…
Thank you so much Grumpus!👍🏼
It is a Beast.....and I can't wait to see how You try to Tame it! It will be interesting to see if you really can get even and consistent temps in all zones throughout an entire cook?
I believe it's design is for that different zone cooking and you will have to adapt to the pits characteristics. Make sure it's on a good enough tilt towards the drain.....no lip on the fire box side......don't want grease running into that. Smoke On My Friend!
Thanks bro! It will take a bit to really get them dialed in but as you mentioned, it's good to have different cooking zones. There is about a 1inch lip right before the firebox but yes, it will lean towards the drain. Thanks for watching.👍🏼
Tio joe I’m looking at that metal trash can like I can make a smoker out of it lol your smoker is amazing I hope 1 day my hard work can pay off and I can afford a smoker like that she a beast
That's some funny stuff Jay! 🤣🤣🤣 Thanks buddy! Lol
Joe, that is one beautiful pit ! Can’t wait to show you the pics of my whole hog cooker after I put an offset firebox on it to make it multi purpose. Can I get that touch up paint at O’Reilly’s ? Asking for CJ ! L9l.
Thanks Kent! Sounds like a beast! Of course we can get that for you.👍🏼
Cant wait to see you cook in that bad boy!
I can't wait either!🤘
Can't wait to see this beast in action...
Stay tuned. 🤘
Hey Joe great information! Where do you source your wood from in the EP area?
I have a buddy. Ask for Joey and tell him I sent you. +1 915-821-5560 best price for pecan.
@@SmokinJoesPitBBQ will do, thank you
Thanks Joe, great tips.
Thank you!🤘
Man nice smoker good job 👍
Thank you!👍🏼
Great video and Awesome Smoker my man!
Thank you Bobby!👍🏼
I second Ramon's comment, that relationship thing, it never occurred to me that a night on the town drinking with my favorite smoker would keep her from getting an attitude! Lol, J/K, nice tutorial, did you wipe the entire smoker down with grapeseed oil or just the firebox,, I must have missed that.
🤣Thanks Tood!🤘😁
You talk about adding a split of wood every hour or so...do you just do this for the first few hours since the meat will stop taking on smoke after that time? And, how often are you adding charcoal and how much are you adding to be able to maintain your desired temp of 275ish for a long smoke like brisket?
Are the main chambers made of 1/8" or 1/4" steel..? And just curious is if the insulated fire box is made of doubled walled 1/8" totaling 1/4"..? You did a great job seasoning that pit. Also that's a nice way to let the dirty smoke out..! I bet it's very efficient too.. You'll get to know that pit in know time..! Thanks
Hey Joe! The chambers are 3/16" & 1/4" pipe & plate steel. The firebox is way thicker. From what I can tell it's double insulated to about 3/4". Its thick! Thanks for watching Joe.🤘
@@SmokinJoesPitBBQ Awesome.. That will last for years and years.. Thanks
Hi how much did you pay for your smoker I can’t find how much will cost thanks
Where do you get your splits and do you use a certain moisture content on the splits?
Hey Gary, I buy my wood from a local supplier. In fact, I'm getting 1/2 cors on Friday. I dont pay too much attention to the moisture content but I should. 👍🏼
thank you!!!!!!!!
BBQ 101...
Yes sir!🤘
You like this better than the El Ray??
So as of right now my answer is yes. Lots more room and the ability to cook with the heat coming from the top along with cooking where your heat source is coming from the bottom makes it a bit more versatile.👍🏼
Do you still have the El Rey or did this replace it?
Hey Carlos, I sold my El Rey to make room for Pepe. 👍🏼
@@SmokinJoesPitBBQ That's awesome. Can't wait to see some of your cooks on Pepe. I live in New Mexico so I enjoy your chili videos as well. Smoke a pork shoulder then marinade it in red chile. Then us it for tamales. I did this two years ago and they were awesome.
"Develop a relationship" haha 🤣🤣🤣 don't get it mad sir
Develop a relationship with your baby!🤘😁
It? His name is Pepe!
That’s right... take it out to get some fancy drinks, take a stroll through downtown at night and maybe (just maybe) introduce her to your mother!
WHENS THE FIRST COOK?!
Next weekend bro!👍🏼
You do NOT have to tell me TWICE! You’ll see me there!
It leaks alot
I wouldn't say alot. You'll get a little leaking when it's cold. As it warms up and the metal expands and the leaks stop. 👍🏼
@@SmokinJoesPitBBQLeaks where? Are you able to fix the leaks by adding modes; via gasket tape?
@@1230mkelly the leaks have stopped all together. Once you get some usage out of it, it seals itself. 👍
Goddamn it's good to have money