@@deputydadbod4598 how'd it go? I did my first smoke last weekend. Did 3 full racks ribs and took me about 5 hrs. Unfortunately I didn't have this video. Looking forward to this weekend to try again
I love my fire management time. It's my time. My time to sit and think. I've made many life choices watching a fire 🔥. It is my state of primal meditation. If you bbq you understand.
Been a hobby smoker for a couple years using a cheap chargriller. I learned more in this video than all the experience I've gained tryingbto figure it out my self. Thank you!
The electric leaf blower has saved my little girl’s birthday. I looked up this video because my logs weren’t catching quickly enough. I put that leaf blower about 6 feet away from the door and POW! Instant fire! Thank you
The tip about taking the fire hotter than you want and then letting it settle down is one of the reasons I watch this channel. The explanations as to why you should do this is another. Also, the explanation of heat moving on a curve is invaluable information. Thank you!
I set some wood on top of my firebox a few weeks ago, walked inside for about 20 mins and came out to the wood on fire, 😂. Never had that happen before. Enjoy the content and the way you present it. Thanks Jeremy
What a great video! I bought my first offset smoker a couple weeks ago. While it is a little better than the one in the video, it is still the same principle. I did a few test runs with zero research and wow, my temps were all over the place and I wasnt able to control them at all. This video helped me dial it in and get some decent control over my temps. Still not perfect, but that will only come with practice.
Hello friend, this video is a whole school, controlling those fires of small smokers is a headache I have been 5 years with a small one and I have learned the hard work, now I have one of 400 gallons and it is great everything is easier, love when you said that cooking with pellets is inferior I think the same people believe that that is smoking and that is baking meat with smoke flavor but every who with their beliefs... good video
When adding charcoal I always heat it up in my chimney, like I do for my initial charcoal, to make sure I don't get that gross, strong smoke that raw charcoal produces.
Same here. I was surprised to hear him say this. Honestly my crappy little smoker almost never needs more charcoal, even on a long cook like a brisket. The splits I use maintain a nice bed of coals the entire way almost every time.
I heat the additional charcoal as well. On a cheap offset smoker, the longer you keep the firebox open, the more heat you're going to lose in the cook chamber. So, the faster I can replenish the fire, the better.
i have to say that i experience clean and unclean unlit lump charcoal. depends on the brand to be honest. nah for real i had 2 chimneys side to side. both lump charcoal. one was smokey and stinky, one didnt release much smoke.
@@johnmcgowan2585 I can vouch for "MIBRASA" charcoal. Their logo is simple. just search mibrasa charcoal on google images. I just happen to know this brand because a butcher also sells it. the brand logo is simply MIBRASA and behind it is like an outline of a flame
Thanks for all the knowledge! I had a problem with keeping a steady temp 4 hours into smoking. Glad to see that adding a few additional pieces of lump charcoal isn't complete blasphemy (bc that's what I ended up doing lol). Your vids made my 1st brisket a success this holiday season!
Idk why he added them unlit you can light another round in your chimney then dump then in hot so you dont get all the ash and white smoke from choking it out
But seriously, this was maybe one of your best videos. Maybe best video on fire management I have seen! I think this is really gonna resonate with home cookers and is to the T when it comes to managing a fire in a smoker this size... great job Jer bear!
I use one of those handheld personal fans (runs on two AA batteries), and this helps with the burn without creating so much wind force that it blows ash and sparks. It was my wife's idea.
This was amazingly useful. Taking the time to make a video that speaks to those of us that are forced to use cheap, less than ideal equipment is incredibly considerate. Additionally, you spoke in a tone that conveyed the information well and didn't make me feel like I was being talked down to for owning a cheap offset. Thank you.
@@justingriffith2991 Just about any wood that comes from a tree that produces edible nuts or fruits and make sure it is seasoned or at least kiln dried and not fresh cut "green" wood.
By far one of your best videos! If only you made this 3 years ago when I first bought my cheap offset. Over that time I have figured most of this stuff out, but still great to get the confirmation that I have been doing things right!
oh wow. this is what I needed. I had a hard time getting my smoker to go above like 180. and while I know about the white smoke bad...I didin't really know what to do about it....the trick of adding lump charcoal to keep the temps up, and letting the fire to burn clean with the door open ...AND to start dealing with the fire as soon as it starts on the down swing of temps...this is such good info that I hadn't internalized yet!
Thanks Jeremy, all advice is welcome. I built a 30 x48 offset with a 24" square firebox this summer out of 1/4 inch steel, I love it but I am still learning how to run it. Love the smoking channels keep em coming, from north central Wisconsin!
Thanks for the video and idea. I just smoked a beer can chicken for about 2.5 hours... before this chicken I was having issue with fire/heat management. I would get my fire raging with coals till ashy, add wood, then add meat to the grill and I would start off cooking at 400 degrees. Never had an issue with drying out food... but could never control my heat until I watched this video. I will get a hang of fire management soon.. but great advice. I've been only smoking for about a year or so between a COS and an electric smoker.
Thanks for sharing this. I’ve had my offset smoker for about 3 months now and I love it. The only issue I’ve had is fire management. I feel like it’s been hard to maintain my temperature. I’m gonna try this method tomorrow when I smoke ribs.
There really aren't very many good videos on how to actually manage a fire. I've been using a cheap offset for about a month and I've found that the temperature can fluctuate without ruining your meat. These guys act like if it goes 1 degree over 275 you've ruined a brisket. The key to good temp and fire is watch the fire, use less coals than you think you need, and only I or 2 logs at a time.
No lie just got that same nexgrill smoker for a wedding gift a week ago and I smoked my first ribs this weekend practicing for Memorial Day. Flavor was great but that was it. My temperature was all over the place. This video was a life saver. I’m gunna put everything you said into practice this weekend! Thanks
Thank you so much for this video. Recently bought an offset smoker and have learned a lot from your videos. Did my first brisket on Christmas day and the family went nuts over it, thanks to your teaching!
Hey Jeremy, I absolutely love your videos. I am in the process of doing my first cook with my Oklahoma Joe offset. I struggled at the beginning, but think I have under control now. I appreciate you and your sincerity in your video's. Thank you.
This is what I did on My First SMoke on my Baby offset 3 years ago, that i still use.. Hehe, Pork Back Ribs ..... I could Never Explain what i was trying to do As Well as this Man! Trial, Error, Success and repeat, repeat ....... And You filled in a few of My Gaps!!... Great Video! Building a Heart for This, Love it!.. Gonna apply what Ive Learned Here!! Thanks!
I have a cheap offset smoker similar to that one. One technique I use, which is very effective, I use my cast iron camper grill as a fire pit, and create a miniature bonfire. I use larger logs and burn them until they’re almost embers. I then add them to my smoker. I continue this process maintaining a good consistent temperature and a very clean smoke flavor. Obviously it’s a lot more involved and costly system, but I can absolutely assure you the end result is phenomenal.
I use similar technique but with charcoal. I keep a Weber with a coal bed that I transfer to the firebox. Less temp swings than waiting for it to light in the firebox
I started on this smoker myself and I agree that fire management can be challenging. Personally, once I had a good coal bed, I kept my splits a 1/3 the size you used and needed to add wood quite often to prevent temp fluctuations. I too ran with door slid out to increase air flow. I also found it very helpful using a basket to hold fire in. I'm surprised at your fire size. I maintained temp with 1/2 the size if fire. All in all. I greatly appreciate your content and you have defiantly helped stepped my game up. My family thanks you, ha ha.
Dude, you’re videos have helped me tremendously. Now I finally have the chance to help you back. I don’t know if you swing and axe often (I assume you do) but you’re going to hurt your back this way. Instead, let your top hand slide up and down the handle. The head should never go behind you. Picture the way the old train wheels would roll with the strap that connected the two. Same goes for swinging a pick or a sledge.
Thank you for uploading this video Jeremy, I have that exact NexGrill and I did a brisket on it last year...It did turn out ok, but i was constantly standing by it just to make sure everything went ok, but with these tips and tricks, I hope my next brisket cook will go a lot smoother
@@DemocracyOfficer2485 I've only had mine for 3 years now with no issues. But I also keep it covered and clean it out every few cooks. I also really like using the cooking spray hack I saw on another one of his videos, it's really helped keep my look new.
Took me a couple of years to figure 75% of this out :) Still learned from this! One thing I noticed was that the analog thermometer was in the lid and the digital probe was on the cooking rack. I've seen large differences between top shelf and bottom shelf probes, and so always take this into account even if I trust my analog thermometer. If you want to know, put a probe right next to the analog one and you'll see how far off it is. I check it every once in a while and if it's working well, then I can get one more temperature in the chamber to help cook things evenly, or take advantage of the higher temp on the top shelf to cook something that doesn't want to be low and slow, like stuffed jalapenos, mac-n-cheese, or au gratin potatoes. Love the videos! I've learned so much!
Such a fantastic video. Thank you Jeremy; there's quite a debate going on in the UK about whether cheap offsets can achieve good results. With hard work and good fire management, you've proved you can. Some great advice and tips. Thanks again. 🍻🔥🤙
Cooked just my second Brisket this weekend and with a little tweaking it was a success on my COS...After watching you're videos over and over this is a must for any COS owner...Thanks Jeremy
Yeah same here I have an Oklahoma joe smoker and I have to add my wood every twenty minutes to keep the temp the same but it could be my wood since it’s just large chunks of wood (not wood chips).
@@bbqboi182 I think It might be the chunks I did this the other day and found that splits burn longer need a axe of course. I have a Highland OK joe smoker.
Good video, lots of good tips. I saw another video where a guy used a chop saw to cut the wood down to the right length. Then split the wood with an ax. That is when he could hit the wood with the ax. strange how that piece of wood can move. I started out with one of those bullet type smokers. Then got an Old Country smoker looks like the OK joe. I do not think people realize how good food tastes on a smoker. Even that bullet could make some really good food. Like you said you have to watch what you're doing and control your fire. My wife is really hard to please. I was wanting to smoke a turkey. So, this year I tried it. And she told me, Oh yeah, you are doing this again. 12lbs took me about 6 hrs. She said it was the best turkey she ever had. I did something right she does not compliment me on much. I have you and a few others to thank for the great advice, Thank You !! You are right, I got one of those electric temp gauges kind of like the one you show in the video. Being able to walk around and keep an eye on the temp. Makes smoking so much easier.
Just bought my first own smoker, can’t get it to stay over 200 and I opened the video to see you are demonstrating with the exact one I bought. My bbq about to come out badass after this video
@@mponce951 I was able to fix my issue (not enough airflow) and made a badass prime brisket, I’m a decent cook if I do say so myself, so it kind of just became a game of keeping the temp where I needed it, spent 14 hours on a 15 lbs brisket, 2 slabs of ribs and 2 whole chickens , of course ribs and chicken came in later, everyone I fed was impressed with the turnout
I would actually not recommend starting your charcoal chimney on concrete like Jeremy suggests. Concrete can explode when heated up enough. I learned that the hard way and now have some patching to do on my back patio. Love your videos!!
I have this same cheap offset. I do start off with lump charcoal then add wood. But would only add wood to keep the cook going. I thought that was good enough. Going to add the lump charcoal to maintain the heat now. This video is awesome. Thanks!
I have that same cheap smoker. I use a price of wood to keep the lid open on the fire box to keep the smoke clean. I also lift the lid the same way on the grill side to control the temperatures. Its a bit like watching paint dry when you are slow cooking a pork sholder butt, but, it can be done. Lots of fun! The joy of taste dancing in your mouth is an encourage you to venture more recipes. A digital thermometer is my next acquisition. I just finished a pork aholder butt. Made lots of mistakes, it still turned out delicious. Clean smoke, temperature control in the smoke box, critical. Your vidio on pork sholder butts was excellent. Thanks, I am a subscriber.👍
Great video! thanks for all the advice! During my last BBQ in my cheap 1/8" smoker, I actually burned a big bonfire in my firebox with the firebox lid open all the time, there was stil enough heat and smoke going through the main chamber for the best BBQ I made so far, very controllable temperature as well. Basically I only used a few percent of the heat and smoke of the fire, only thing is that you have to keep feeding it wood all the time, but it burns cleanly and very hot!
@@MadScientistBBQ I'm a big fan of the BBQ Dragon I bought several years ago for this sort of thing. It costs a bit more money than those other devices, but it's got a fairly strong clip, a long flexible neck to target the airflow, it's battery-powered, and the speed/airflow can be adjusted readily. It's very useful to get stoke fires on this scale without much fuss. I rarely want to plug something in outside unless I absolutely have to. It takes standard batteries (AA or AAA?) and the battery life is pretty decent. Also, being able to turn it on and let it do its thing (away from the sometimes dirty smoke) hands-free for a few minutes is really nice. It could probably be built more robustly, but I still recommend it overall (not aware of anything better out there). I think it'd work well for most CoS, tho I don't own one.
I have that smoker and i do something like that. The only issue i have with your methot in that video is i use the logs to mantain temp. Because i prefere smoke taste not charcoal taste. By the way I am a huge fan of your videos and i learn so much with you. Thank you.
I've watched this several times and I pick up new info each time. Just watched again as I'm heating up my smoker to smoke some sausage my family just made!
Due to thier size and sensitively to change, I also thinks it's worth doing a practice run if the COS smoker is new to you. I think 3-4 hours is enough to warm up, tend the coal bed, practice adding splits, and maintaining the target temp. Every smoker is different, so you need to see how it reacts with certain wood to coal ratios. Do a full chimney dump and see how much heat it puts out at first. Is it enough to bring the whole unit to the target temp? Note and adjust. How much wood does it take replenish the coal bed? What temp does that get you? Note and adjust. Once you know how big you coal bed needs to be, how often are you adding splits to keep that same bed/temp? Note and adjust. Doing that before I even did my official smoke helped a ton.
Thank you for a great video and explanation of fire management on the smaller offsets. I was using charcoal to start the process, then using wood for the cooking. It worked (sort of) but was hard to maintain a consistant temperature across the smoker. By adding lump charcoal to keep a good bed of coals made all the difference in the world! You do a fantastic job with your videos! Thank you
Dude you're one of the best communicators I've ever seen. And I've seen some really good ones working in the door to door sales industry. Props brotha, it makes your videos extremely high quality.
For my fellow suburban smokers who may not have a good way to chop wood, a wedge is an absolute game changer. If you find the upside down 3-D T one with two perpendicular separators running ~45 off the main splitter, it works with like a household hammer for most softer woods, and the sledge for anything more dense so long as its lined up with the grain. Can't speak to any of the circular/ring ones.
I keep my stack wide open until it's time to add wood. I close it to retain as much heat as possible while I wait for the wood in the fire box to catch. I reopen it before I close the fire box to restart the draft. This is on my OK Joe Highland.
@@JayGarcia303 I start with a chimney of lump. Then I add small (2"X2"x6") splits of red oak for the rest of the cook. It lights faster and keeps 275 for me, but the tradeoff is that I need to add splits more often.
I bought this same smoker a year ago. It served it's purpose, which was to learn how to smoke. I have a Weber kettle now, which is way easier. This smoker will always have a special place in my heart though.
I know this video is old by RUclips standards, but it is exactly what I was looking for. Being in Canada even an Oklahoma Joe Highland is $700 before taxes😢. I was planning to buy this exact COS in a couple of days just to give offset smoking a try, but was on the fence. After seeing your brisket video and this fire control video I will be buying one in a couple of days to learn on. I will also start trying to figure out how to get, build or buy, a better backyard offset for less than an arm and a leg.
Thanks for this video Jeremy. One thing I would be grateful for, is your feedback regarding the pit temp as you add more lumpwood mid cook. You mentioned that you leave the firebox open to get the lumpwood to heat up as quickly as possible but in my experience this causes the temperature to drop outside of the 225-275 range. My question is whether this temperature drop matters? I've read some guides which suggest that this temperature flux could affect the way the fat renders. Would it be worth heating the new lumpwood separately in a fire pit and adding as required? Thanks again for this video. Most helpful one for me so far 👍
I managed to pick up an Oklahoma Joe Highland off Marketplace for only $50 in super good condition. My first few attempts were disastrous until I watched this video. Even after watching this it took me a few more tries but thanks to the tips in this video I'm getting the fire dialed now. The thing that has made the difference for me is cutting my splits into about the circumference of my forearm, maybe a little smaller, and then I cut those in half. I end up with pieces about the size of me putting my two fists together side by side. This size has allowed me to only have to add wood about every 20 minutes. And I noticed setting the pieces on the firebox like you said actually makes a pretty noticeable difference in how long it takes for them to fully catch. Overall this is one of the most important barbecue videos on the web. Thank you!
@@johnvega3791 I owned one Mk4 and the screen died within a year and the Pen version I'm sending back this week due to an error that pops up while using. Not worth the time or money
@@prh1968 I still use an old fashioned thermometer and have no trouble I know the temp around my cooking area in the chamber is us and 80 to 100 degrees cooler than the thermometer on the lid and I don't have any trouble with anything.
Lol, I've been watching videos on fire management for the past couple of hours and I kept saying in my head that I would just throw a handful of charcoal in as needed to maintain the coal bed if that seemed like it would be a problem. And then you said it, that was my idea though lol. Anyway thanks for sharing your expertise, I've been grilling fajitas, steaks, chickens, and burgers for years, but I never smoked anything before, So I'm building a 26 gallon offset out of an air tank. And I've been watching your videos and others to help me get ready to start smoking meats. Your channel stands out as one of the better sources of information in my opinion, you seem like you really know your stuff.
I knew I could surf your channel and get the answers I needed. Did a cook on my Old Country Pecos. Food came out good, but the fire kicked my ass all day. Bought my post oak from a new guy this time around. Short story, my logs were just too big. Next time I'm cutting them down, and splitting them again.
After some years of wanting an offset smoker I now have an OK Joe's Highland. I'd so love to have a 6mm/quarter-inch smoker but they cost the equivalent of almost $3,000 here in the UK, which is crazy. I've only fired it up a few times so far, to get used to the temperature management. I'd worked out some of the process but this video is excellent because it is one of the few that goes into depth about the nuts and bolts of getting the temperature right and keeping it there. It takes A LOT of management and I'm already dreaming of my lottery win so that I can get a proper smoker!! Thank you for this great video!
Same basic principles... the webber cools off faster tho. Theres a fine line between cooling it down and choking it out all the way when you close the vents...
Use the snake method bro. I love my weber. I average about 8 hrs on a small charcoal bag with some wood chunks. Just keep the charcoal tight and there will be no maintenance/keep up with the fire.
I have been using a cheap offset for a few years. I was ignorant and thought my limited edition dyno glo was on the higher end. Your videos on clean smoke and fire management have upped my game in a cheap $450 offset. I can’t wait to invest in either a Franklin or a Fatstack 80
I wish you would have shown how you place the grill thermometer. It seems like placement would be important to obtain an accurate measurement regardless of smoker.
I would guess right in the middle on the grate, using the grate clip they come with. If you were only cooking one piece of meat, put it close to that and you would be good. Just trying to make sure you have grate level temps that are accurate.
I have been using my new Oklahoma Joe reverse flow for about 6 weeks I have watched so many videos and no doubt this has taught me more than all previous put together 😅
He has another video that he already did where he cooks a brisket on the cheapest offset he could find. Probably where all the questions on how to manage the fire in a small offset like this came from
Thank you for this video, I watched it a few weeks ago and boy has my smoking game changed! I enjoy smoking even more now more. Definitely smashed that subscribe button! Keep the videos coming brother!
Great tuition on how to manage a fire. One thing I would say, is that I used a stick on heat resistant sealant to ensure my firebox didnt leak smoke (or heat) and if you leave that firebox door open and it burns high you can frazzle all your sealant. Also, it would have been good if you mentioned that the door on the chimney, pretty much should remain open on the COS's. Love your stuff, have watched many of your videos.
I used to add charcoals to my smokbox but thought that was not true smoke heat so I stopped and cooked with only wood. Now I realize that I was doing it right by trying to keep the heat going with the coals. Thanks for the video.
I am smoking a Pork Butt today and stumbled across this video last night. I have a char griller 50/50 w/ a side firebox and your video helped so much! I used wood lump and wood chunks instead of smaller split. Whenever I use splits the temp is either too high or too low I can never keep it at a happy 250°. My question is that other than getting your smoker up to heat what is the purpose of letting wood burn down to heated coals when thats what wood lump charcoal already is? It seems like a redundant step. I still did it and I know it worked because I got my average temp to 248 for which I've never been able to do before. So glad I found your channel!!
Awesome vid, I've learned everything you laid out in a trial by fire, lol. One thing I'd add is maintaining pit temp via fuel load, you cant mess with airflow like in a big pit.
I’m not sure what you mean? “Can’t mess with airflow “? My son and wife just gifted me a ThermoWorks Signal & Billows. I’m trying to decide on a good setup on my COS. Love your videos! Getting into smoking, you’re a great help!
Coulda used this vid a few weeks ago. Smoked my first brisket on a cheap offset. Turned out better than I expected but I spent 9 hours absolutely babysitting that fire and burnt way more wood/lump charcoal than I anticipated. The tips you shared will definitely come in handy on future cooks. Thanks.
I run lump and add small pieces of wood for flavour only, the heat comes from the lump. 2x1x4” wood chunks. Small home built, from old bbqs.... new one is under construction. Proper tank, 1/4” thick. Thanks J!
Hands down the most informative BBQ Smoking channel I've come across yet. You sir are the Mad Professor of BBQ. Thank you so much for the information and Great BBQ!! Keep up the good service your doing!!!
Excellent video Thank You! Just got cheap smoker almost identical and totally failed on a simple boneless turkey breast the other night SMH. Can't wait to give it another chance by your very concise instructions. Oh a useful tip, I keep a small handheld hair drier handy by the grill when needed. Works great!
My boss is giving me a free smoker tomorrow because hes getting married and downsizing from 4 to 2, and ive never used one before. Im binging a bunch of these beginner videos so I can get a head start before he drops it off LOL
One vital, important piece of information that is routinely omitted from many of these type posts is ones geographic location. If your using a stick burner and it’s cold and even slightly breezy maintaining a decent temp can be a chore for sure. I live in Montana. I notice a HUGE difference between a day such as today when it’s 90 degrees and even a day when it’s 70. I think figuring out what works and what doesn’t based upon your location is probably what takes the most engineering and trial runs for sure. I always hear about folks having to fight to keep the temp from going too high. That is seldom if ever my issue. Quite the opposite is true for me. But that’s the fun of it. That’s why I’ll probably never buy a pellet smoker. I love the fight!!!
Precisely what I needed. Kind of takes the oressure off of deciding on what cooker to buy. I'm not likely to ever buy a $1K smoker... ever but do want to smoke things and do it well enough.
I knew you needed more charcoal and I’m just a beginner, no knowledge at all. I could just feel it. But you gotta learn, can just jump into something thinking ya know everything. Thanks man!
I had a COS smoker once and I can now see how I did a lot of things wrong. I remember everyone waiting at the picnic tables as I tried smoking beef ribs. The smoker was on an angled sidewalk with the chimney on the downhill side so the smoke did not draw. I couldn't figure it out. But I remember the entire family watching me and waiting. Ugh. Ended up doing direct cooking the ribs. One brother said he was waiting for me to figure it out. The other brother said he usually feeds his dogs beef ribs. Yep. A great time.
This is the type of videos us backyard rookies are looking for
LetsfuckinGO
VAMONOS
Iam200Million
literally my first time and using this video as I go lol
Im tryna usurp my dad as the family bbq guy and this channel is certainly helping me do it lmao
@@deputydadbod4598 how'd it go? I did my first smoke last weekend. Did 3 full racks ribs and took me about 5 hrs. Unfortunately I didn't have this video. Looking forward to this weekend to try again
@@DonkeyBackpack it started out well but then my cheap offset smoker damper broke and closed off all air flow lol.
I love my fire management time. It's my time. My time to sit and think. I've made many life choices watching a fire 🔥. It is my state of primal meditation. If you bbq you understand.
I 500% agree with you on this. Its a our mental meditation from daily stresses. Just watching the fire and enjoy every bit of coals or wood burning.
Totally agree
Same with fishing and many other labors of love. Just to be away from everyone and everything and just think with a beer...or 12
Hell yeah
Can’t agree more. I get to enjoy the world I’ve culminated in my backyard while preparing a meal for my friends and family.
Been a hobby smoker for a couple years using a cheap chargriller. I learned more in this video than all the experience I've gained tryingbto figure it out my self. Thank you!
Bravo ! You did a service for countless owners of that kind of smoker.
Glad you think it helped!
Honestly those are the barebone basics.....you only scale up....
@@MadScientistBBQ bhey
Indeed my smoking skills and food have improved x10 with your help and tips. Thanks
@@MadScientistBBQ what kind wood. Is good
I’m smoking a turkey today for the first time and this video is helping me so much. Preheating the wood has made a huge difference for me
The electric leaf blower has saved my little girl’s birthday. I looked up this video because my logs weren’t catching quickly enough. I put that leaf blower about 6 feet away from the door and POW! Instant fire! Thank you
The tip about taking the fire hotter than you want and then letting it settle down is one of the reasons I watch this channel. The explanations as to why you should do this is another. Also, the explanation of heat moving on a curve is invaluable information. Thank you!
I set some wood on top of my firebox a few weeks ago, walked inside for about 20 mins and came out to the wood on fire, 😂. Never had that happen before. Enjoy the content and the way you present it. Thanks Jeremy
It can definitely happen. Been there too
What a great video! I bought my first offset smoker a couple weeks ago. While it is a little better than the one in the video, it is still the same principle. I did a few test runs with zero research and wow, my temps were all over the place and I wasnt able to control them at all. This video helped me dial it in and get some decent control over my temps. Still not perfect, but that will only come with practice.
Hello friend, this video is a whole school, controlling those fires of small smokers is a headache I have been 5 years with a small one and I have learned the hard work, now I have one of 400 gallons and it is great everything is easier, love when you said that cooking with pellets is inferior I think the same people believe that that is smoking and that is baking meat with smoke flavor but every who with their beliefs... good video
When adding charcoal I always heat it up in my chimney, like I do for my initial charcoal, to make sure I don't get that gross, strong smoke that raw charcoal produces.
Same here. I was surprised to hear him say this. Honestly my crappy little smoker almost never needs more charcoal, even on a long cook like a brisket. The splits I use maintain a nice bed of coals the entire way almost every time.
I heat the additional charcoal as well. On a cheap offset smoker, the longer you keep the firebox open, the more heat you're going to lose in the cook chamber. So, the faster I can replenish the fire, the better.
i have to say that i experience clean and unclean unlit lump charcoal. depends on the brand to be honest. nah for real i had 2 chimneys side to side. both lump charcoal. one was smokey and stinky, one didnt release much smoke.
@@othsasaa5386 Please tell us the best one. I am always looking for ways to improve my cooking! Thanks!
@@johnmcgowan2585 I can vouch for "MIBRASA" charcoal. Their logo is simple. just search mibrasa charcoal on google images. I just happen to know this brand because a butcher also sells it. the brand logo is simply MIBRASA and behind it is like an outline of a flame
The chopping of the wood was the most satisfying part of the video
Thanks for all the knowledge! I had a problem with keeping a steady temp 4 hours into smoking. Glad to see that adding a few additional pieces of lump charcoal isn't complete blasphemy (bc that's what I ended up doing lol). Your vids made my 1st brisket a success this holiday season!
😂🕺🏾
First brisket success! Very good. There are tricks, rest overnight @ 140° wrapped.
Idk why he added them unlit you can light another round in your chimney then dump then in hot so you dont get all the ash and white smoke from choking it out
@@banehogs5589 true that!
But seriously, this was maybe one of your best videos. Maybe best video on fire management I have seen! I think this is really gonna resonate with home cookers and is to the T when it comes to managing a fire in a smoker this size... great job Jer bear!
👍🏻👍🏻good to hear
He did a very comprehensive video on fire management a while back. I think it was about 45min long but VERY WELL worth watching!!!
I use one of those handheld personal fans (runs on two AA batteries), and this helps with the burn without creating so much wind force that it blows ash and sparks. It was my wife's idea.
I use a bellow for a fireplace
This was amazingly useful. Taking the time to make a video that speaks to those of us that are forced to use cheap, less than ideal equipment is incredibly considerate. Additionally, you spoke in a tone that conveyed the information well and didn't make me feel like I was being talked down to for owning a cheap offset. Thank you.
Thanks angel, I appreciate that. I didn’t want to make people feel that it is useless to make bbq unless they have a big time stick burner
@@MadScientistBBQ what is good wood
@@justingriffith2991 Just about any wood that comes from a tree that produces edible nuts or fruits and make sure it is seasoned or at least kiln dried and not fresh cut "green" wood.
By far one of your best videos! If only you made this 3 years ago when I first bought my cheap offset. Over that time I have figured most of this stuff out, but still great to get the confirmation that I have been doing things right!
This video should have 2M views. The production quality alone is impressive!
You should do some videos where you do a cook with beginner pit masters and teach them how to improve.
I hope he invites me
oh wow. this is what I needed. I had a hard time getting my smoker to go above like 180. and while I know about the white smoke bad...I didin't really know what to do about it....the trick of adding lump charcoal to keep the temps up, and letting the fire to burn clean with the door open ...AND to start dealing with the fire as soon as it starts on the down swing of temps...this is such good info that I hadn't internalized yet!
Thanks Jeremy, all advice is welcome. I built a 30 x48 offset with a 24" square firebox this summer out of 1/4 inch steel, I love it but I am still learning how to run it. Love the smoking channels keep em coming, from north central Wisconsin!
Thanks for the video and idea. I just smoked a beer can chicken for about 2.5 hours... before this chicken I was having issue with fire/heat management. I would get my fire raging with coals till ashy, add wood, then add meat to the grill and I would start off cooking at 400 degrees. Never had an issue with drying out food... but could never control my heat until I watched this video. I will get a hang of fire management soon.. but great advice. I've been only smoking for about a year or so between a COS and an electric smoker.
Thanks for sharing this. I’ve had my offset smoker for about 3 months now and I love it. The only issue I’ve had is fire management. I feel like it’s been hard to maintain my temperature. I’m gonna try this method tomorrow when I smoke ribs.
There really aren't very many good videos on how to actually manage a fire. I've been using a cheap offset for about a month and I've found that the temperature can fluctuate without ruining your meat. These guys act like if it goes 1 degree over 275 you've ruined a brisket. The key to good temp and fire is watch the fire, use less coals than you think you need, and only I or 2 logs at a time.
No lie just got that same nexgrill smoker for a wedding gift a week ago and I smoked my first ribs this weekend practicing for Memorial Day. Flavor was great but that was it. My temperature was all over the place. This video was a life saver. I’m gunna put everything you said into practice this weekend! Thanks
Thank you so much for this video. Recently bought an offset smoker and have learned a lot from your videos. Did my first brisket on Christmas day and the family went nuts over it, thanks to your teaching!
This was unbelievablely helpful, clear, and fun. You're a great teacher.
Hey Jeremy, I absolutely love your videos. I am in the process of doing my first cook with my Oklahoma Joe offset. I struggled at the beginning, but think I have under control now. I appreciate you and your sincerity in your video's. Thank you.
This is what I did on My First SMoke on my Baby offset 3 years ago, that i still use.. Hehe, Pork Back Ribs ..... I could Never Explain what i was trying to do As Well as this Man! Trial, Error, Success and repeat, repeat ....... And You filled in a few of My Gaps!!... Great Video! Building a Heart for This, Love it!.. Gonna apply what Ive Learned Here!! Thanks!
I have a cheap offset smoker similar to that one. One technique I use, which is very effective, I use my cast iron camper grill as a fire pit, and create a miniature bonfire. I use larger logs and burn them until they’re almost embers. I then add them to my smoker. I continue this process maintaining a good consistent temperature and a very clean smoke flavor. Obviously it’s a lot more involved and costly system, but I can absolutely assure you the end result is phenomenal.
So does that mean you don't use any charcoal, just wood? All you do is transfer already burning logs to the firebox needed?
I use similar technique but with charcoal. I keep a Weber with a coal bed that I transfer to the firebox. Less temp swings than waiting for it to light in the firebox
LISTEN FOLKS.This vid is spot on period.I made all the mistakes for 1 1/2 years till I go it right like this vid. thanks!
I started on this smoker myself and I agree that fire management can be challenging. Personally, once I had a good coal bed, I kept my splits a 1/3 the size you used and needed to add wood quite often to prevent temp fluctuations. I too ran with door slid out to increase air flow. I also found it very helpful using a basket to hold fire in. I'm surprised at your fire size. I maintained temp with 1/2 the size if fire.
All in all. I greatly appreciate your content and you have defiantly helped stepped my game up. My family thanks you, ha ha.
What kind of basket did you use to maintain the fire?
Dude, you’re videos have helped me tremendously. Now I finally have the chance to help you back. I don’t know if you swing and axe often (I assume you do) but you’re going to hurt your back this way. Instead, let your top hand slide up and down the handle. The head should never go behind you. Picture the way the old train wheels would roll with the strap that connected the two. Same goes for swinging a pick or a sledge.
Jeremy has his place on RUclips heaven for helping us this much for sure!
Thank you for uploading this video Jeremy, I have that exact NexGrill and I did a brisket on it last year...It did turn out ok, but i was constantly standing by it just to make sure everything went ok, but with these tips and tricks, I hope my next brisket cook will go a lot smoother
I highly recommend the Oklahoma Joe's highland offset for a backyard smoker. Affordable and very good quality in my experience! 👍
Only with the modifications! I have a Highland and that thing is now a family member 😎
Is it a reverse flow highland or the first gen
It's not reverse flow, but I've also heard good things about them.
It’s thin metal with a small firebox and rusts out quickly. I have one and still use it but after 5 years I’m due for a new, bigger smoker
@@DemocracyOfficer2485 I've only had mine for 3 years now with no issues. But I also keep it covered and clean it out every few cooks. I also really like using the cooking spray hack I saw on another one of his videos, it's really helped keep my look new.
Took me a couple of years to figure 75% of this out :) Still learned from this! One thing I noticed was that the analog thermometer was in the lid and the digital probe was on the cooking rack. I've seen large differences between top shelf and bottom shelf probes, and so always take this into account even if I trust my analog thermometer. If you want to know, put a probe right next to the analog one and you'll see how far off it is. I check it every once in a while and if it's working well, then I can get one more temperature in the chamber to help cook things evenly, or take advantage of the higher temp on the top shelf to cook something that doesn't want to be low and slow, like stuffed jalapenos, mac-n-cheese, or au gratin potatoes. Love the videos! I've learned so much!
Such a fantastic video. Thank you Jeremy; there's quite a debate going on in the UK about whether cheap offsets can achieve good results. With hard work and good fire management, you've proved you can. Some great advice and tips. Thanks again. 🍻🔥🤙
Cooked just my second Brisket this weekend and with a little tweaking it was a success on my COS...After watching you're videos over and over this is a must for any COS owner...Thanks Jeremy
I have a cheap smoker. I don’t have issues with clean smoke, but keeping my temp consistent is my big problem.
i have the same issue, but i solve it by the size of piece of wood i use. the hardest part i find is a windy day.
Yeah same here I have an Oklahoma joe smoker and I have to add my wood every twenty minutes to keep the temp the same but it could be my wood since it’s just large chunks of wood (not wood chips).
@@bbqboi182 I think It might be the chunks I did this the other day and found that splits burn longer need a axe of course. I have a Highland OK joe smoker.
@@randymcdandy1103 sweet thanks for the input. Now I just need to find someone with a bunch of good wood. Lol
Good video, lots of good tips. I saw another video where a guy used a chop saw to cut the wood down to the right length. Then split the wood with an ax. That is when he could hit the wood with the ax. strange how that piece of wood can move. I started out with one of those bullet type smokers. Then got an Old Country smoker looks like the OK joe. I do not think people realize how good food tastes on a smoker. Even that bullet could make some really good food. Like you said you have to watch what you're doing and control your fire. My wife is really hard to please. I was wanting to smoke a turkey. So, this year I tried it. And she told me, Oh yeah, you are doing this again. 12lbs took me about 6 hrs. She said it was the best turkey she ever had. I did something right she does not compliment me on much. I have you and a few others to thank for the great advice, Thank You !! You are right, I got one of those electric temp gauges kind of like the one you show in the video. Being able to walk around and keep an eye on the temp. Makes smoking so much easier.
Cool to see the improved production value, creative shots and editing over the course of your channel.
Just bought my first own smoker, can’t get it to stay over 200 and I opened the video to see you are demonstrating with the exact one I bought. My bbq about to come out badass after this video
So how its going after this comment?
@@mponce951 I was able to fix my issue (not enough airflow) and made a badass prime brisket, I’m a decent cook if I do say so myself, so it kind of just became a game of keeping the temp where I needed it, spent 14 hours on a 15 lbs brisket, 2 slabs of ribs and 2 whole chickens , of course ribs and chicken came in later, everyone I fed was impressed with the turnout
@jaayg2903 i appreciate that. I a akorn smoker but been thinking of an offset smoker.
I would actually not recommend starting your charcoal chimney on concrete like Jeremy suggests. Concrete can explode when heated up enough. I learned that the hard way and now have some patching to do on my back patio.
Love your videos!!
Happened to me too, on a wet from rain driveway. Sounded like a gunshot and left a crater in my driveway.
I have this same cheap offset. I do start off with lump charcoal then add wood. But would only add wood to keep the cook going. I thought that was good enough. Going to add the lump charcoal to maintain the heat now. This video is awesome. Thanks!
hell yeah I smoked some ribeye in my cheap offset yesterday
I have that same cheap smoker. I use a price of wood to keep the lid open on the fire box to keep the smoke clean. I also lift the lid the same way on the grill side to control the temperatures. Its a bit like watching paint dry when you are slow cooking a pork sholder butt, but, it can be done. Lots of fun! The joy of taste dancing in your mouth is an encourage you to venture more recipes. A digital thermometer is my next acquisition. I just finished a pork aholder butt. Made lots of mistakes, it still turned out delicious. Clean smoke, temperature control in the smoke box, critical. Your vidio on pork sholder butts was excellent. Thanks, I am a subscriber.👍
Great video! thanks for all the advice! During my last BBQ in my cheap 1/8" smoker, I actually burned a big bonfire in my firebox with the firebox lid open all the time, there was stil enough heat and smoke going through the main chamber for the best BBQ I made so far, very controllable temperature as well. Basically I only used a few percent of the heat and smoke of the fire, only thing is that you have to keep feeding it wood all the time, but it burns cleanly and very hot!
This is the 5th video I have watched on the subject…. I wished I came across it first!!! Best in depth explanation I’ve heard so far. Thank youuuuuuuu
10:17 try a Coleman air mattress pump; high volume of air flow but not leaf blower, jet engine crazy 😉
Good idea
For my pit The fire box is just low enough that I can use a box fan and just have it blow on low speed when I need it. I have a dynaglo wide body
I got light headed just watching him blow on the coals 😄
The mrs hair dryer also works well
@@MadScientistBBQ I'm a big fan of the BBQ Dragon I bought several years ago for this sort of thing. It costs a bit more money than those other devices, but it's got a fairly strong clip, a long flexible neck to target the airflow, it's battery-powered, and the speed/airflow can be adjusted readily. It's very useful to get stoke fires on this scale without much fuss.
I rarely want to plug something in outside unless I absolutely have to. It takes standard batteries (AA or AAA?) and the battery life is pretty decent. Also, being able to turn it on and let it do its thing (away from the sometimes dirty smoke) hands-free for a few minutes is really nice.
It could probably be built more robustly, but I still recommend it overall (not aware of anything better out there). I think it'd work well for most CoS, tho I don't own one.
I have that smoker and i do something like that. The only issue i have with your methot in that video is i use the logs to mantain temp. Because i prefere smoke taste not charcoal taste. By the way I am a huge fan of your videos and i learn so much with you. Thank you.
This is awesome advice.
Certainly be using these tips when start smoking in a few months 👍🏻
👍🏻
I've watched this several times and I pick up new info each time. Just watched again as I'm heating up my smoker to smoke some sausage my family just made!
Due to thier size and sensitively to change, I also thinks it's worth doing a practice run if the COS smoker is new to you. I think 3-4 hours is enough to warm up, tend the coal bed, practice adding splits, and maintaining the target temp. Every smoker is different, so you need to see how it reacts with certain wood to coal ratios. Do a full chimney dump and see how much heat it puts out at first. Is it enough to bring the whole unit to the target temp? Note and adjust. How much wood does it take replenish the coal bed? What temp does that get you? Note and adjust. Once you know how big you coal bed needs to be, how often are you adding splits to keep that same bed/temp? Note and adjust. Doing that before I even did my official smoke helped a ton.
Yes, and this is good advice for most grills, but especially a COS. We could have the same COS and it will definitely still be different.
Thank you for a great video and explanation of fire management on the smaller offsets.
I was using charcoal to start the process, then using wood for the cooking. It worked (sort of) but was hard to maintain a consistant temperature across the smoker.
By adding lump charcoal to keep a good bed of coals made all the difference in the world!
You do a fantastic job with your videos!
Thank you
Reminds me of myself just a year ago! What a difference 1/4” steel makes!
Very true
What brand of 1/4” smoker you get?
@@jeans3490 built my own. It’s up on my channel
I have one on the way and can’t wait. I’ve used a grill as a makeshift smoker for years. Two zone fire etc lol can’t wait to give this guy a go.
Special request: Do a video of you doing impressions... especially Alex Jones. Yours is spot on!
Dude you're one of the best communicators I've ever seen. And I've seen some really good ones working in the door to door sales industry. Props brotha, it makes your videos extremely high quality.
I just grew a mustache watching this video
😆
For my fellow suburban smokers who may not have a good way to chop wood, a wedge is an absolute game changer. If you find the upside down 3-D T one with two perpendicular separators running ~45 off the main splitter, it works with like a household hammer for most softer woods, and the sledge for anything more dense so long as its lined up with the grain. Can't speak to any of the circular/ring ones.
I keep my stack wide open until it's time to add wood. I close it to retain as much heat as possible while I wait for the wood in the fire box to catch. I reopen it before I close the fire box to restart the draft. This is on my OK Joe Highland.
Just curious are you able to burn wood only or do you have to use the charcoal method Jeremy illustrates?
@@JayGarcia303 I start with a chimney of lump. Then I add small (2"X2"x6") splits of red oak for the rest of the cook. It lights faster and keeps 275 for me, but the tradeoff is that I need to add splits more often.
@@roo2dee2 thanks for the response I just picked up an OK Joe.
@@JayGarcia303 check out the smoke trails BBQ channel. He does lots of videos on his OK Joe
I bought this same smoker a year ago. It served it's purpose, which was to learn how to smoke. I have a Weber kettle now, which is way easier. This smoker will always have a special place in my heart though.
Man, you are a good teacher! As a beginner, this is the kind of detailed instruction I need. Great job!
This is a video that anyone thinking about getting any kind of smoker needs to watch!!!
Hey Jeremy. Does cooking with wood with bark attached give an off taste to foods?
Not if the fire is hot enough
@@MadScientistBBQ Thanks for the reply!
I know this video is old by RUclips standards, but it is exactly what I was looking for. Being in Canada even an Oklahoma Joe Highland is $700 before taxes😢. I was planning to buy this exact COS in a couple of days just to give offset smoking a try, but was on the fence. After seeing your brisket video and this fire control video I will be buying one in a couple of days to learn on. I will also start trying to figure out how to get, build or buy, a better backyard offset for less than an arm and a leg.
Thanks for this video Jeremy. One thing I would be grateful for, is your feedback regarding the pit temp as you add more lumpwood mid cook. You mentioned that you leave the firebox open to get the lumpwood to heat up as quickly as possible but in my experience this causes the temperature to drop outside of the 225-275 range.
My question is whether this temperature drop matters? I've read some guides which suggest that this temperature flux could affect the way the fat renders.
Would it be worth heating the new lumpwood separately in a fire pit and adding as required?
Thanks again for this video. Most helpful one for me so far 👍
If the swings are too big then I would light the additional coals separately and add lot coals to the firebox
I managed to pick up an Oklahoma Joe Highland off Marketplace for only $50 in super good condition. My first few attempts were disastrous until I watched this video. Even after watching this it took me a few more tries but thanks to the tips in this video I'm getting the fire dialed now. The thing that has made the difference for me is cutting my splits into about the circumference of my forearm, maybe a little smaller, and then I cut those in half. I end up with pieces about the size of me putting my two fists together side by side. This size has allowed me to only have to add wood about every 20 minutes. And I noticed setting the pieces on the firebox like you said actually makes a pretty noticeable difference in how long it takes for them to fully catch. Overall this is one of the most important barbecue videos on the web. Thank you!
That digital probe costs double what that offset smoker did. Haha.
Probably endorsed product but they carry similar cheap brands ones on Amazon that’ll do the same thing . Great tool in general.
@@johnvega3791 I owned one Mk4 and the screen died within a year and the Pen version I'm sending back this week due to an error that pops up while using. Not worth the time or money
@@prh1968 I still use an old fashioned thermometer and have no trouble I know the temp around my cooking area in the chamber is us and 80 to 100 degrees cooler than the thermometer on the lid and I don't have any trouble with anything.
The thermoworks smoke is 99 dollars and totally worth it.
came here to say the same
Lol, I've been watching videos on fire management for the past couple of hours and I kept saying in my head that I would just throw a handful of charcoal in as needed to maintain the coal bed if that seemed like it would be a problem. And then you said it, that was my idea though lol. Anyway thanks for sharing your expertise, I've been grilling fajitas, steaks, chickens, and burgers for years, but I never smoked anything before, So I'm building a 26 gallon offset out of an air tank. And I've been watching your videos and others to help me get ready to start smoking meats. Your channel stands out as one of the better sources of information in my opinion, you seem like you really know your stuff.
Use a hairdryer to get coals going, so you don't need blow on them with your mouth .
I use my battery powered leaf blower
I knew I could surf your channel and get the answers I needed.
Did a cook on my Old Country Pecos. Food came out good, but the fire kicked my ass all day. Bought my post oak from a new guy this time around. Short story, my logs were just too big. Next time I'm cutting them down, and splitting them again.
Justed wanted to know how you usw the vents after the fire reach temp
Me too
Check out Smoke trails bbq
I’m in England and have just bought my first offset smoker. It’s a Oklahoma Joe’s highland. This video has been very helpful. Thanks
Coulda used this vid like 3 years ago lol.
After some years of wanting an offset smoker I now have an OK Joe's Highland. I'd so love to have a 6mm/quarter-inch smoker but they cost the equivalent of almost $3,000 here in the UK, which is crazy.
I've only fired it up a few times so far, to get used to the temperature management. I'd worked out some of the process but this video is excellent because it is one of the few that goes into depth about the nuts and bolts of getting the temperature right and keeping it there. It takes A LOT of management and I'm already dreaming of my lottery win so that I can get a proper smoker!!
Thank you for this great video!
Hey Jeremy, would you be willing to show us a video on fire management on a weber kettle? I have trouble doing so
Same basic principles... the webber cools off faster tho. Theres a fine line between cooling it down and choking it out all the way when you close the vents...
Use the snake method bro. I love my weber. I average about 8 hrs on a small charcoal bag with some wood chunks. Just keep the charcoal tight and there will be no maintenance/keep up with the fire.
I have been using a cheap offset for a few years. I was ignorant and thought my limited edition dyno glo was on the higher end. Your videos on clean smoke and fire management have upped my game in a cheap $450 offset. I can’t wait to invest in either a Franklin or a Fatstack 80
I wish you would have shown how you place the grill thermometer. It seems like placement would be important to obtain an accurate measurement regardless of smoker.
I would guess right in the middle on the grate, using the grate clip they come with. If you were only cooking one piece of meat, put it close to that and you would be good. Just trying to make sure you have grate level temps that are accurate.
I have been using my new Oklahoma Joe reverse flow for about 6 weeks
I have watched so many videos and no doubt this has taught me more than all previous put together 😅
“And then, if we were cooking meat today, we would put it on.”
Translation: “No way I’m gonna spend 15 hours managing this little fire.”
I did!!! 🙄🤣
He has another video that he already did where he cooks a brisket on the cheapest offset he could find. Probably where all the questions on how to manage the fire in a small offset like this came from
Why not finish it inside of a conventional oven? 🤔
Thank you for this video, I watched it a few weeks ago and boy has my smoking game changed! I enjoy smoking even more now more. Definitely smashed that subscribe button! Keep the videos coming brother!
I hit my second puberty watching this video.
😂
Got a cheaper range smoker for my birthday but so far I love it. Videos like these help alot. Thanks for this clear and informative video!
Can't you start the fire in the fire box?
Great tuition on how to manage a fire. One thing I would say, is that I used a stick on heat resistant sealant to ensure my firebox didnt leak smoke (or heat) and if you leave that firebox door open and it burns high you can frazzle all your sealant. Also, it would have been good if you mentioned that the door on the chimney, pretty much should remain open on the COS's. Love your stuff, have watched many of your videos.
I used to add charcoals to my smokbox but thought that was not true smoke heat so I stopped and cooked with only wood. Now I realize that I was doing it right by trying to keep the heat going with the coals. Thanks for the video.
I am smoking a Pork Butt today and stumbled across this video last night. I have a char griller 50/50 w/ a side firebox and your video helped so much! I used wood lump and wood chunks instead of smaller split. Whenever I use splits the temp is either too high or too low I can never keep it at a happy 250°. My question is that other than getting your smoker up to heat what is the purpose of letting wood burn down to heated coals when thats what wood lump charcoal already is? It seems like a redundant step. I still did it and I know it worked because I got my average temp to 248 for which I've never been able to do before. So glad I found your channel!!
Awesome vid, I've learned everything you laid out in a trial by fire, lol. One thing I'd add is maintaining pit temp via fuel load, you cant mess with airflow like in a big pit.
Good point!
I’m not sure what you mean? “Can’t mess with airflow “? My son and wife just gifted me a ThermoWorks Signal & Billows. I’m trying to decide on a good setup on my COS.
Love your videos! Getting into smoking, you’re a great help!
Coulda used this vid a few weeks ago. Smoked my first brisket on a cheap offset. Turned out better than I expected but I spent 9 hours absolutely babysitting that fire and burnt way more wood/lump charcoal than I anticipated. The tips you shared will definitely come in handy on future cooks. Thanks.
Picked up a cheap offset going to convert it to electric ..
I run lump and add small pieces of wood for flavour only, the heat comes from the lump. 2x1x4” wood chunks. Small home built, from old bbqs.... new one is under construction. Proper tank, 1/4” thick. Thanks J!
Hands down the most informative BBQ Smoking channel I've come across yet. You sir are the Mad Professor of BBQ. Thank you so much for the information and Great BBQ!! Keep up the good service your doing!!!
Excellent video Thank You! Just got cheap smoker almost identical and totally failed on a simple boneless turkey breast the other night SMH. Can't wait to give it another chance by your very concise instructions. Oh a useful tip, I keep a small handheld hair drier handy by the grill when needed. Works great!
Adding charcoal along the way is the game changer for me. Fixed all the problems I was having
Cooking on my new to me offset tomorrow for the first time. Watching all your fire management videos tonight.
My boss is giving me a free smoker tomorrow because hes getting married and downsizing from 4 to 2, and ive never used one before. Im binging a bunch of these beginner videos so I can get a head start before he drops it off LOL
One vital, important piece of information that is routinely omitted from many of these type posts is ones geographic location. If your using a stick burner and it’s cold and even slightly breezy maintaining a decent temp can be a chore for sure. I live in Montana. I notice a HUGE difference between a day such as today when it’s 90 degrees and even a day when it’s 70. I think figuring out what works and what doesn’t based upon your location is probably what takes the most engineering and trial runs for sure. I always hear about folks having to fight to keep the temp from going too high. That is seldom if ever my issue. Quite the opposite is true for me. But that’s the fun of it. That’s why I’ll probably never buy a pellet smoker. I love the fight!!!
Precisely what I needed. Kind of takes the oressure off of deciding on what cooker to buy. I'm not likely to ever buy a $1K smoker... ever but do want to smoke things and do it well enough.
I knew you needed more charcoal and I’m just a beginner, no knowledge at all. I could just feel it. But you gotta learn, can just jump into something thinking ya know everything. Thanks man!
I had a COS smoker once and I can now see how I did a lot of things wrong. I remember everyone waiting at the picnic tables as I tried smoking beef ribs. The smoker was on an angled sidewalk with the chimney on the downhill side so the smoke did not draw. I couldn't figure it out. But I remember the entire family watching me and waiting. Ugh. Ended up doing direct cooking the ribs. One brother said he was waiting for me to figure it out. The other brother said he usually feeds his dogs beef ribs. Yep. A great time.