@@hectorrodriquez2234same, I have both Traeger and an offset. Traeger is obviously for sometimes that quick convenience, offset is for when I want to get out and relax or when doing the yard I can be out there keeping an eye on it. Best of both worlds. 🤙
@@brucered I used to do that until I had one start to catch on fire 😂 I need smaller pieces like in this video. These are the perfect size for this smoker
Thanks for the question! I did, both between the firebox and main cooking chamber and also a nice bead inside the hole before concerning the chimney. I really wasn't concerned with smoke leaking at the firebox, but I did feel like the chimney could use it. Overall the rig seemed pretty tight so likely didn't make much of a difference but I'm kind of OCD about stuff. It doesn't hurt so if you have the chance, go for it but if not, I wouldn't worry about it. Thanks for watching!
Oh, that's a difficult question to answer. What kind of meat is your favorite? I think that might be the place to start because I've smoked all kinds of meat and they all come out incredible! I just shot a video where I cooked Pork Ribs, Beef Short Ribs (the super thick kind), Beef Chuck Roast and Lamb Shank all at the same time and they all turned out freaking amazing! I'm editing the video now and hope to have it up in a week. I'd love to know what you think so if you were to visit my channel, subscribe and watch when it comes out, I'd appreciate that! Thanks for watching!
Like the content. Looking for info on an issue I have. Basically, is there such a thing as too much mesquite? Or should I use a bag of coals and add mesquite to it?
Hey Leonard! Thanks for watching and thanks for the question. Is there such a thigh at too much mesquite? Sure! It's too much when you think it's too much. Always cook to please the mouth you're feeding, whether that be yours or someone you're cooking for. If you're feeling like you getting too strong of a particular flavor, you can definitely back off. Mesquite can be overpowering. You might also explore other woods, oak is one of my favorite. Switching to charcoal or lump coal at some point in the cook is a good way to go. Hope that helps!
Great question! I love the crate if I'm burning charcoal only or lump only. I don't use it if I'm burning natural wood splits. I have filled that crate to about 75% full of charcoal choked down the vents to nearly closed and it burns for hours with very little maintenance. Would however, requires more oxygen or the smoke gets too dirty, so the crate just gets in the way of my process for fire management when burning wood. I hope that helps!
Yes, tried this. The right side next to the firebox just gets hotter faster and seems to stay hotter than normal. The baffle plate does a good job of spreading the heat out so the temperature is more consistent throughout the smoker. Thanks for the question!
I prefer oak, which i's abundant in my area, but I also really like hickory, mesquite, cherry and Apple. I highly recommend getting familiar with what's the most abundant in your area and cooking a lot with that. Thanks for the question!
Are you referring to the charcoal grate in the main cooking chamber? It's great if you want to direct heat cook. I leave it in because the extra metal just helps keep temperature more steady. I also lay aluminum foil over it to catch drippings. Check my channel if you have a chance. I have videos up with a TON of details that will answer most of your questions. Thanks for watching!
@@TonyToneBBQ referring to the one in the fire box. Fired it up the other day with the grates out and was having big temp swings so I’ll test it out with the grates in
I've used Char-Broil brand gas grills in the past and they were good for the money. I don't have any experience with Char-Broil smokers though so I really can't say. I can say that the Char-Griller Grand Champ XD is excellent for it's price range. I'd give the Grand Cham XD a solid 10. Thanks for watching!
The point of this "Short" was to direct you to my channel where you can watch my long videos. Can't learn much in 60 seconds or less. There's a link in the description. Thanks!
@@ignoranceisnotatrend4669 I've heard that Southern Live Oak is great for barbeque but I've never used it myself. I know it's a very dense slow burning wood and I bet the flavor is similar to White Oak. I'd give it a try for sure!
@@TonyToneBBQ 👍🏽👏🏾👏🏾thanks because I live in west Texas and we have a shit ton of mesquite, live oak , red oak and pecan. Franklin from Franklins barbecue in Austin Texas along with other people swear by post oak wood but I've come to the conclusion that we are all using most of these types of wood for two main reasons..........REASON #1. A SOURCE OF HEAT REASON #2. ADDING SMOKE TO THE MEATS, SO TO ME THE FLAVOR IS ALL IN HOW WE SEASON THE MEATS WE ARE SMOKING OR COOKING, OTHER THAN THAT ,ITS REALLY JUST ABOUT USING SAFE HARD WOODS AND MAINTAINING TEMPERATURES DURING THE COOK WHEN SMOKING MEATS. 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
@@ignoranceisnotatrend4669 each wood species does add a different flavor and if you burn a nice clean fire, you can really tell the difference. A good experiment for you would be to burn some mesquite on one day, and then burn oak or hickory on another day. You will notice the difference smell in the air. Mesquite smells completely different than oak, or Apple, or hickory. What you smell in the air will also affect the way whatever you're cooking ends up tasting. When I had seasoning, especially the beef, I prefer keeping it very simple. Like in the video I just posted on prime rib, all I added was salt pepper and garlic. I smoked the prime rib at 225 until it hit an internal temperature of 115, which took about 3 hours if I recall correctly. That time gave the raw meat an excellent amount of time to absorb the flavor from the oak that I was burning. Then I cranked the heat up to over 450° to sear the the prime rib by adding several small splits of wood to the firebox and creating an intense fire. The result was incredible. The meat was able to absorb some awesome flavor from the oak. I've done the same thing using mesquite wood and the flavor was great but definitely different from using oak. The woody select does make a difference. Just play around with it and see what works best with different meats. In my opinion, oak is the most versatile. I use oak for everything and have been happy with the results. But I'd have to say that mesquite and poultry is not the best combo. Just have fun with it!
@@louhernandez5789 not at all. I appreciate criticism. I actually keep notes so I can improve future videos. I was merely making an observation. Based on your comment, I determined that you were looking for more substance in the short, instead of a teaser designed to lure you into watching a long video. Is that incorrect?
ruclips.net/video/YNcj57MSDH8/видео.html
That’s a clean fire you got burning there dude!
Nice!
Well, talk to me good buddy. That's a big 10-4.
Check out the full video when you get a chance. Thanks for watching!
I am so glad it’s not a trigger. It’s a barbecue smoker a real man’s pit
I agree with you 100% my friend.
Thanks for watching!
Dude Trager is EVERYWHERE. Its sickening. Im using a cheap $50 smoker. Smalllest fire box- i will never go pellets.
I went from offset to a Traeger and I gotta tell you I can smoke meat using oak splits. I get the best of both worlds
@@hectorrodriquez2234same, I have both Traeger and an offset.
Traeger is obviously for sometimes that quick convenience, offset is for when I want to get out and relax or when doing the yard I can be out there keeping an eye on it. Best of both worlds. 🤙
@@terrealexander4442 what smoker do you use?
Great idea to put a couple pieces in the firebox to get dryer.
Works like a charm. Hot wood burns better right from the start. Check out the whole video of you a chance. Thanks!
More dry
I put mine on top of the firebox
@@brucered That's a good way to go
@@brucered I used to do that until I had one start to catch on fire 😂 I need smaller pieces like in this video. These are the perfect size for this smoker
So it doesnt have to b alot of wood to get the temperature up and steady at 200-220?
Great video's man.can i use mandarin tree wood?in a offset smoker what did you think?
I just bought one , my question is should I put silicone to seal the chimney and also between the fire box attach ? Thanks
Thanks for the question! I did, both between the firebox and main cooking chamber and also a nice bead inside the hole before concerning the chimney. I really wasn't concerned with smoke leaking at the firebox, but I did feel like the chimney could use it. Overall the rig seemed pretty tight so likely didn't make much of a difference but I'm kind of OCD about stuff. It doesn't hurt so if you have the chance, go for it but if not, I wouldn't worry about it. Thanks for watching!
Just got myself an offset smoker. What kind of meat is the best for smoking?
Oh, that's a difficult question to answer. What kind of meat is your favorite? I think that might be the place to start because I've smoked all kinds of meat and they all come out incredible! I just shot a video where I cooked Pork Ribs, Beef Short Ribs (the super thick kind), Beef Chuck Roast and Lamb Shank all at the same time and they all turned out freaking amazing! I'm editing the video now and hope to have it up in a week. I'd love to know what you think so if you were to visit my channel, subscribe and watch when it comes out, I'd appreciate that! Thanks for watching!
Like the content. Looking for info on an issue I have. Basically, is there such a thing as too much mesquite? Or should I use a bag of coals and add mesquite to it?
Hey Leonard! Thanks for watching and thanks for the question. Is there such a thigh at too much mesquite? Sure! It's too much when you think it's too much. Always cook to please the mouth you're feeding, whether that be yours or someone you're cooking for. If you're feeling like you getting too strong of a particular flavor, you can definitely back off. Mesquite can be overpowering. You might also explore other woods, oak is one of my favorite. Switching to charcoal or lump coal at some point in the cook is a good way to go. Hope that helps!
@@TonyToneBBQ many many thanks yous God bless 🙏
What’s your opinion on using the fire box crate that comes with the grill vs not using it?
Great question! I love the crate if I'm burning charcoal only or lump only. I don't use it if I'm burning natural wood splits. I have filled that crate to about 75% full of charcoal choked down the vents to nearly closed and it burns for hours with very little maintenance. Would however, requires more oxygen or the smoke gets too dirty, so the crate just gets in the way of my process for fire management when burning wood. I hope that helps!
Where’s the link I love your videos
Thank you! Here you go! youtube.com/@TonyToneBBQ?si=XiuQ1LID3AFDUZcv
Can you remove the baffle plate to see how that effects the temps?
Yes, tried this. The right side next to the firebox just gets hotter faster and seems to stay hotter than normal. The baffle plate does a good job of spreading the heat out so the temperature is more consistent throughout the smoker. Thanks for the question!
Lewkin gewd togna
Well, all right 😁
Hey where’s the link? Can you please share!
Absolutely! Here you go. Thanks for watching! ruclips.net/video/YNcj57MSDH8/видео.html
Whats your favorite wood
I prefer oak, which i's abundant in my area, but I also really like hickory, mesquite, cherry and Apple. I highly recommend getting familiar with what's the most abundant in your area and cooking a lot with that. Thanks for the question!
I just got an offset and don’t see the purpose of the charcoal grate. Figure I’d just remove it
Are you referring to the charcoal grate in the main cooking chamber? It's great if you want to direct heat cook. I leave it in because the extra metal just helps keep temperature more steady. I also lay aluminum foil over it to catch drippings. Check my channel if you have a chance. I have videos up with a TON of details that will answer most of your questions. Thanks for watching!
@@TonyToneBBQ referring to the one in the fire box. Fired it up the other day with the grates out and was having big temp swings so I’ll test it out with the grates in
Clearly see the charcoal 😂
And this is why I hate doing shorts...smh
Rate the char broil smoker. 1-10
I've used Char-Broil brand gas grills in the past and they were good for the money. I don't have any experience with Char-Broil smokers though so I really can't say. I can say that the Char-Griller Grand Champ XD is excellent for it's price range. I'd give the Grand Cham XD a solid 10. Thanks for watching!
Cost?
I purchased mine from Home Depot for 599.
Click bait. Didn't show me how to do chit
The point of this "Short" was to direct you to my channel where you can watch my long videos. Can't learn much in 60 seconds or less. There's a link in the description. Thanks!
What kind of oak wood your using
White Oak. Thanks for asking!
@@TonyToneBBQ is live oak wood similar to white oak and is live oak a good wood for smoking meats?
@@ignoranceisnotatrend4669 I've heard that Southern Live Oak is great for barbeque but I've never used it myself. I know it's a very dense slow burning wood and I bet the flavor is similar to White Oak. I'd give it a try for sure!
@@TonyToneBBQ 👍🏽👏🏾👏🏾thanks because I live in west Texas and we have a shit ton of mesquite, live oak , red oak and pecan. Franklin from Franklins barbecue in Austin Texas along with other people swear by post oak wood but I've come to the conclusion that we are all using most of these types of wood for two main reasons..........REASON #1. A SOURCE OF HEAT
REASON #2. ADDING SMOKE TO THE MEATS, SO TO ME THE FLAVOR IS ALL IN HOW WE SEASON THE MEATS WE ARE SMOKING OR COOKING, OTHER THAN THAT ,ITS REALLY JUST ABOUT USING SAFE HARD WOODS AND MAINTAINING TEMPERATURES DURING THE COOK WHEN SMOKING MEATS. 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
@@ignoranceisnotatrend4669 each wood species does add a different flavor and if you burn a nice clean fire, you can really tell the difference. A good experiment for you would be to burn some mesquite on one day, and then burn oak or hickory on another day. You will notice the difference smell in the air. Mesquite smells completely different than oak, or Apple, or hickory. What you smell in the air will also affect the way whatever you're cooking ends up tasting. When I had seasoning, especially the beef, I prefer keeping it very simple. Like in the video I just posted on prime rib, all I added was salt pepper and garlic. I smoked the prime rib at 225 until it hit an internal temperature of 115, which took about 3 hours if I recall correctly. That time gave the raw meat an excellent amount of time to absorb the flavor from the oak that I was burning. Then I cranked the heat up to over 450° to sear the the prime rib by adding several small splits of wood to the firebox and creating an intense fire. The result was incredible. The meat was able to absorb some awesome flavor from the oak. I've done the same thing using mesquite wood and the flavor was great but definitely different from using oak. The woody select does make a difference. Just play around with it and see what works best with different meats. In my opinion, oak is the most versatile. I use oak for everything and have been happy with the results. But I'd have to say that mesquite and poultry is not the best combo. Just have fun with it!
All that talking for nothing
More of an "instant gratification" type, huh... I get it. Thanks for watching, though!
“Snowflake” much huh….i get it. Doesn’t respond well to criticism!
@@louhernandez5789 not at all. I appreciate criticism. I actually keep notes so I can improve future videos. I was merely making an observation. Based on your comment, I determined that you were looking for more substance in the short, instead of a teaser designed to lure you into watching a long video. Is that incorrect?