I have been smoking BBQ for almost 5 years now. I am self-taught by videos like this one. And of all the videos I have seen, This is the best "How to set up" I have ever seen hands down. TY for this video. 100%
Tony this vid showed me more in 30 minutes than I could imagine, thank you so much, I'm learning how to use my new offset smoker (char-broil) and wow, thank you so much again. This teaching was vital to bringing my grilling up immensely.
Hi Dwyane! I'm so glad to hear that! Thank you! This is why I make these videos. I'm glad it's all good to you and thank you so much for letting me know. Have fun!
I'm brand new to smoking. I felt so overwhelmed and intimidated by the whole process. Thank you making me feel like a real man again in front of my wife LOL! - from Little Elm Texas
Haha! My man! I'm glad to help. You know what though? I'm pretty sure cooking food like this is intimidating to MOST people. You, my friend, weren't afraid to try! That's awesome! Keep it up! I've got several videos on my channel and most of them focus on fire management. It just gets easier and easier with practice, and the barbeque gets better and better. Thanks for the comment and keep on smokin!
@bigburna4473 I started with a Chargriller Akorn . I had an easy time learning on this smoker . I have used it for 5 years , averaging smoking 3 days a week. I also bought a 2 probe electronic thermometer, one for the grill temp and one for the internal temperature of certain meats ( not ribs). RUclips has several videos for every kind of smoker , which helps. After 5 years of smoking, I still learn something new from these videos, especially flavors and smoking methods. Experience is your best teacher . Bottom line : you get what you pay for, as far as smokers . I am very satisfied with my Akorn . I have smoked 4 racks of ribs at once, a 25 lb turkey, an 8 lb meatloaf, brisket, and amazing pork chops with a lot of success. I take my heating plate out and use it to grill steaks . When it wears out , I will buy another one . I also have an offset smoker for friends and family, but I prefer the Akorn
Yoy answered every single question I had. Every rookie should watch you channel. I've been doing it wrong for two year but because of your video, I got baby!!!!!. Thank you so much. Dang, I appreciate this. God bless you. GP
I've been doing wrong for years. Been wasting money on charcoal, lump charcoal, & wood chips...now i have clear understanding of fire management! Thank you bro!
We got our son setup with an offset smoker now. He asked me how to build and manage the fire - I sent him to your channel. After four decades of bumbling around, I can now predictably work this firebox. Thanks!
That right there is the best! I'm so glad that you can share this skill with your son. It's like a form of art that is slowing fading away, but we're bringing it back! Thank you!
Tony I've had my smoker for quite awhile now and I consider myself to be a novice when it comes to smoking meats but this was truly an eye opener for me. It showed me a few things I've been doing wrong as well as the correct way to smoke meats. Thank you so much for all your content and taking the time to put these videos together. They're really helpful.!!👏🏿👏🏿♨️♨️♨️
Thank you so much!!! I really appreaciate that! Sorry that it took so long to reply. I work a normal day job and the summer and fall are crazy buy for me, so it's hard to keep up some times. I'm glad you found helpful info in my videos and thanks again for letting me know. Smoke on my friend!
Hell yes thank you sir. For so long i Thought i was smoking incorrectly because i would not see white thick smoke now watching you're video i feel like ive been smoking correctly
That's right! It's the opposite! Thick white smoke is not good. If you've been running a good clean fire and the smoke is bluish and faint, you're good! I'm glad my video helped clear that up. Thanks for watching!
Big Thanks Too SIR!!! I know there will be trail and error to come. After taking your (class) I feel as if I will be better as to know what to look for and can expect. I Appreciate the time and knowledge you shared with us!!! Best video I have seen!!! YES SIR!!!!
Thank you so much! You comment means a lot to me! Good luck with future cooks. Let me know how it goes if you get the chance. Also, check my channel for more tips. Thanks for watching!
You're welcome! I think that's great! I always recommend that you take some time to focus on learning how to manage your fire before you start cooking anything. This way, you can get comfortable with the fire, getting the right temp and good smoke without stressing over messing up your food. Good luck and have fun!
Ah, don't even sweat it my friend! Just start off with a small fire in the box and watch what it does. The most important thing is just getting familiar with the temperature that is created based on the size of the fire in the box. It gets super easy with practice. Have fun!
I have the same brand stuff but slightly smaller cooking chamber. And I have to say after I wasted so many hours watching tips and guides over the internet, I finally found the answer. The info u shared is truly amazing, thank you so much!
I love hearing that! I'm really glad my video was helpful. It's funny, that's kind of a simple thing but it's just tricky to figure out. Once you got it, you're golden. Thanks for watching and have fun!
Hahaha! Fortunately, you don't need to be a spelling bee champ, to be great at smoking. Glad my video helped! Thanks for watching! New video coming tomorrow. It's everything that goes down in a 6-hour cook. Check it out if you get a chance! Thanks!
Dec 16 2024 Im twice smoking a Christmas ham for the Good Lords birthday on the 25th this year for the first time on a small offset. Ive had a few different smokers over the years and the offset is my favorite by far. Theres just something about cooking with a wood fire that i love. Thanks for the video. MERRY CHRISTMAS!!!
Thanks Tony for the help. I know now what I didn't do right. I did have enough hot Coles to start the next splits. they just set there and smoked. Next time I will put a large lite lump charcoal to help light the splits. I had a 6lb brisket that I cooked for 10 hours. It came out ok but the bark was to dry and hard. I had to cut some of it off on the ends and just chopped it up. Again thanks for the help.
You really made it simple. It is true that it's an art you will learn as you go to keep the 225-250 range. The heavy metal smokers will hold heat better than a thin walled smoker as the one I have to learn before I move up to the pro model. Great Videos Tony!
I've been smoking a couple years now and some cooks are easy and some a pain in the ass! Then you talked about ambient temp & weather and it hit me .... thx man great video. Lol
Ur a life saver. I have watched so many off side smoker how to videos and INFORMATION OVERLOAD. urs I was able to get the most important easy info and n how to use my very first offset smoker. Thank u so much.
Hi Diane! Thank you so much for your comment! I've been working on keeping my newer videos more direct and to the point. I'm really glad you like it. Thanks for watching!
You explained better than anyone. Today is the day I must season my charbroil 1280 it's cheep but I never smoked before so when I get better I'll move up to a much better one. I'm retired on ss, so I want to learn all I can so I can smoke meat for others who live here in my retirement community. Thanks so much for the detailed videos! Ps- the fire has been a big concern because this can really make or brake a good smoked BBQ.
Good info. I have same smoker, and have found fire management is easier with the fire on the left side, put one of the grill grates in for a shelf to warm the wood. 7x2 inches ideal wood size. One for 235f, two for 255 and three about 280f. Add fuel about 30 minutes. Smoke well everyone.
Absolutley! I like to stress that every grill and every environment is different. You gotta do what works best for you. Way to work that grill! Smoke on!
Another tip for you fella. Brush your offset with cook oil of your choice. (Where the coals are). Treat it like a cast iron. I learned the hard way. It works brother. Nice video
Yes! That's a great tip! I actually spray peanut oil on the firebox of my Grand Champ at the start of a 6+ hour cook and it's created thick glaze on the surface much like a well seasoned cast iron pan. Works great! Thanks for watching!
Thanks for your comment Conroe! I really appreciate that. I've been working on being better at getting right to the content, without all the goofy theatrics. Thanks again and smoke on!
Great Vid! Needed a new BBQ and the girlfriend bought me one for my birthday with an offset smoker. I thought GREAT I can smoke some meat! Then realised I needed instructions from someone like you on how to use it. Now definitely hitting the beef farm down the road and having a fun and tasty weekend 👍
Thank you very much and congratulations on that new offset! Sounds like you've got a great resource for some awesome meat really close to home. That's fantastic! You're in for a good time. If you haven't yet, please subscribe to my channel and check out some of my other videos. I try hard to improve and provide better and better information so hopefully you like some of my newer videos. Thank you so much for watching and have fun!
Best video I have ever seen for fire management in a smoker. I am a "newbie" to offset smoking even though I have been doing backyard BBQing for 20 years on and off. I have the OKJ Highland. I did the seasoning yesterday and will do my first cook in a few days.
Hey Ronald! Thank you! I appreciate your comment. It's awesome that you're branching out and that Highland is a great rig for it. Let me know how it goes! Thanks for watching and have fun!
It still mystifies me as to why offset manufacturers still insist on putting temp gauges at the top of cook chamber, why not just put then lower at grate level where they would be more effective! Great up load. I'm in the UK and drove 824miles to collect a Oaklahoma Joe Highland, that was a month ago I still haven't used it, waiting for all my gadgets!!!
I agree, it's odd. Even still, I do find that gauge useful, especially when I'm doing direct heat grilling over charcoal. When smoking, it's just good to know how far off that gauge is. I like multiple temp points. I love that dedication in getting a good smoker. 824 miles is quite a haul! Nice job! Now, just gotta fire it up! Smoke on and thanks for watching!
@@joshcoupe556 412miles there 412 back not that hard to fathom. but i agree most companies deliver for 25 to 45 quid. Alot cheaper then driving that distance especially with the price of fuel at 1.99 for petrol and over the 2.00 for diesel... would have atleast spent 200 quid on fuel alone 🤷🏽 but i wouldn't say its bullshite.
I’m 22 in the country apart of me feels like since I live out here I gotta garden and smoke meat and live a lil bit country this video helped a lot on getting started thanks
I grew up in the country and I miss it so much! Love it, enjoy it and embrace it! Garden, farm, raise food and smoke it all you can! I'm glad my videos are helpful! Thank you!
Hey Cory! Thank you for your comment. I'm glad you found my video helpful. Congrats on the new Oklahoma Joe's offset! I foresee a lot of good times smoking some awesome barbecue in your future.
You're very welcome! I'm glad my video was helpful. I've got several others on my channel, most of them focus on fire management so if you have a chance, please check it out. I'd love to know what you think. Thank you for your comment and God bless you too!
I'm about to use my first smoker for the very first time. Shotgun Shells and smoked bologna. Thanks for all the great fire control tips. Much appreciated.
Great video and explanation. I have an OKJ Highland that I purchased last year and I bought a baffle plate and a charcoal basket for it from BBQ Smoker Mods. The charcoal basket is great for fire management and I do the same thing as you when starting my fire except I no longer use paper in the chimney or at times I may not use a chimney at all since I have a torch similar to yours. I also use lump charcoal instead of briquettes and warm my wood splits on the top split warmer instead of inside of the firebox. The baffle plate’s selling point was to keep temps more even on both sides but that is usually not the case. I still get a temp variance of 25 or more degrees per side at grate level (I have the same ThermoPro remote thermometer you have) but the top lip of the plate that covers the hole between the chamber and the firebox helps with keeping the fire from jumping into the main cooking chamber. Again, great video. It’s really nice to see big box store offsets being used in these videos as they are much more financially attainable to the masses vs the Yoders and custom guys….although I most definitely plan to get a Lone Star Grillz 24x36 pipe smoker or cabinet offset one of these days.
Hey Robin! Thank you so much for your comment and thank you for watching my videos. I really appreciate everything you had to say. Sounds like you've got a lot of great experience. Like you, I have plans to get something more substantial, but it's really not necessary, more indulgent than anything for the type of cooking I'm normally doing. That's just the thing, most people really don't need a big expensive rig. Smokers like you are Oklahoma Joe's are fantastic and something that a lot more people can afford. Thanks again! I really appreciate you!
@@TonyToneBBQ No problem and you’re right. A big, expensive smoker is most definitely not needed. I don’t see my food tasting any better on one. It doesn’t stop me from wanting one though. 😀
While getting a fire started, I like to imagine what early American bbq pits and devices must have been like. I have a similar model CharGriller offset smoker purchased at my local grocery store. It looks almost identical to the one in the video. I have hotrodded it quite a bit which really helped: sealed up several accessory holes, added sealing tape to both lids, and made my own baffle plates for inside the cooking box. I will use the advice from TonyTone during my next cooking session for sure.
@@jefflundquist5771 that connection to old school camp fire BBQ is one of the things I love about offset smokers and cooking with real wood. Thanks for watching!
He very informative I see the problem I was creating by filling the firebox with charcoal and the just throwing my wood on top of it and just letting go.I have the base model CharGriller with firebox,and I’m new at using side box.And it has been a real struggle so this has been very helpful.
Hey Darryl! Thanks for comment! I'm so glad my video was helpful. Be patient with that firebox. A big part of getting good at managing a fire is just paying attention to what's happening and experimenting with small changes. Have fun and smoke on!
Did my first smoke ever today on this same smoker grill at my friends house. Smoked a whole chicken. However the grill is not sealed and it was tricky keeping the temp high and steady. It actually came out pretty good in the end. I wish I would have watched this video first though because I learned so much from it. Subscribed and looking forward to learning more from this channel.
Stumbled upon this video today. I have the Char Griller Texas tro, which has the same fire box but the cooking surface is half the size. Currently in the middle of smoking some chicken with your method and this is the most consistent temperature I have gotten so far with this smoker! Keep up the great content!
Thank you very much. I feel very confident going to my smoking session friday, i caint wait. I got wood chips instead of wood chunks lol. I have the exact same model to BTW.
Right on! I hope it goes well! Get some chunks or splits if you get a chance. Just know that you'll have to cut down the splits to appropriate size. Chips will burn off too quickly. I'd like to know how it goes so keep me posted if you get a chance. Thanks!
This is an amazing video on how to build a fire in an offset smoker that most people actually have in there backyard. The lack of edits are great as well, since we see how things work in realtime and don't give-in to the impatience building up when building the fire. Great commentary!
Thank you! I really appreciate that you noticed that, and that you appreciate my style of video. I like to provide as much real information as possible, the type of stuff that the average backyard barbecuer would actually experience. Thanks for watching!
Wow thank this has been helpful! I be having my charcoal too close to the food, will move it closer to vent and put a stick of wood next to it to heat up! I have the same smoker! It’s a science to it!
@tyronefox3528 just keep the fire low. And when it hits 160. Wrap it up and cook it to 195. Then take it off. Let it rest for 2 hours. Butter in the mouth
Thanks for your comment and I'm glad you liked my video! I was thinking about adding a couple gauges too but my wireless thermometer has been doing a good enough job so never did. Thanks again and smoke on!
You're welcome! Fire up that side firebox! It's a lot of fun, once you get the hang of it, and it will be some of the most satisfying barbeque you've ever had. Before your first cook, I highly recommend just building a fire in the side fire box and watching it burn for a couple of hours, without any food in the cooking chamber. This will give you the opportunity of learning how the fire, temp and smoke all work, without the stress of ruining dinner. Please let me know if you have any questions. I'd be happy to help! Thanks for watching!
Just the video I've been looking for! I bought a dual fuel Char-Griller that has the option of attaching the offset smoker. I'll refer to this video often, I imagine.
Congratulations on the new Char-Griller! That dual fuel rig is the best of both worlds, three worlds if you add that firebox. I would highly recommend. Thanks for watching and let me know if there's anything I can do to help!
Excellent video. I’m preparing to get an offset. This is the most straight-forward, to the point explanation I’ve see so far. Thanks for making this video. I feel less intimidated by the whole process. I plan on making a Turkey at some point. Any tips?
Hi! I appreciate your comment and thanks for watching! I'm glad you found my video helpful and congrats on your upcoming offset! Have you decided what to get? I just ordered a Char Griller Grand Champ XD. I'll probably do a video on Curing and Seasoning. Stay tuned!
Had mine just over six months and still learning. Start with easy cuts before progressing. Try to seal all of your smoke leaks, finally got mine sealed at about 98 percent.
Love the video! I use basically the same process except I use wood chunks instead of splits and I have carpenters square I use to prop open the fire chamber lid at different heights to keep the temps and fire regulated.
Hey Cornelius! Nice use of a carpenters square! Sounds like you've got a process down and that's awesome. I like chunks too, I just make myself from logs because it saves cash. It's good to have a varity of options. Thank you for your comment and thanks for watching!
2 thumbs up Tony! There's lots of other maintain-firebox-temp videos, but this one covered it very completely, I totally understand what to do now when that temp gets up high to 400+.....just let it burn down. And also to open the main chamber lid if temp gets a little above what it should be. Thanks sir.
Correct, but I only run high heat as part of the prep process. This helps insure consistent heat and smoke quality during the cook. Meat goes in after the temp settles down to 250 degrees. Thanks for your comment!
Just had the 300 deg argument last week. My bil "bakes" everything at 350 in his big green egg. It reminds me of my sisters old Green easy bake oven from the 60's. I made him a tad mad I think saying "Its like Green Bakers over here man"....lol
Tony tone!, My brother from another mother, just want to say i really appreciate this video very helpful, Been learning how to smoke so i appreciate the details definitely got yourself a new subscriber.
I have an older model of your offset BBQ. When I cook white meat; chicken or pork, I will place an aluminum disposable pan with water (beer, juice) on the grill up tight to the wall where the heat and smoke come in from the offset smoker box. I think it steams and keeps the meat moist. Have you tried that; and what are your thoughts. Cheers
Hi Gil! Thanks for the question! Yes, I have used a water pan, a 10x5 Bread Pan, and I place it like you do, but below the cooking grate in the bottom of the barrel, but I haven't in a long time. Last time I did, it was for a few racks of Babybacks. I recommend trying without for your next few cooks. I don't think it does much for meat moisture and it seems the exterior of whatever I'm cooking comes out with better taste/texture. Let me know what you think! Thanks for watching!
You're welcome! I'm really glad you found my video helpful. I'm working on a whole Pig this weekend and should have that video up in a week or two. Please subscribe if you haven't so you don't miss out. There will be lots of good tips that apply to all cooks. Thanks for watching!
Great video. Throughout a cook for say a brisket, do you only add more wood to fuel your fire or do you have to add a few more half stacks of charcoal as well? Tried smoking my first brisket and I think I ended up running through 4 half chimneys of charcoal and about 3 bags of wood chunks.
Hey Ari! Good question! I stick to wood, unless the meat is wrapped and then I'll switch to charcoal. You can load up your firebox with almost 2 chimney full of charcoal and choak the air flow down and it will maintain temp for 2 to 3 hours, just need to make sure you have airflow below the charcoal. Long cooks can get expensive if you're using chunks from bags. Look up local firewood distributors. The good ones sell cooking wood to restaurants and it's way cheaper than the chunks you can get at Home Depot. You'll have to cut and split the logs down to fit your firebox, but it's worth it.
Tone you are the man on that pit. I have the same pit and I'm looking forward to delve into offset smoking where as though now I basically direct fire grill my meats. However Tone, I'm wondering why most bbq'ers I see on RUclips don't use Hickory primarily. It's usually Oak, Pecan, Cherry, or Mesquite. I'm asking this because I have good access to Hickory splits but not so much on the other varieties.
Thanks Kevin! I do love me some direct heat grilling, and indirect heat grilling too... but offset smoking, when you have the time and patience... whole different ballgame and wow, that awesome smoked meats you can create will below you away. Go for it my friend! About Hickory... I LOVE Hickory, it's just not that common in my area. The best access I have to Hickory is from Home Depot and that stuff is hit and miss. Most folks burn what's common in their area. If you've got a lot of Hickory in your area, you're lucky! I think Oak is just a lot more common in more areas than Hickory. Smoke what you got and have fun my friend! Thanks for watching and I appreciate your comment!
I just got this grill and I can't thank you enough for this video! It really helped me fully understand the pacing and set up of an offset smoker! Also is that a GameBoy text message tone I heard? Genius!
I just got a deal on a “expert grill” Walmart offset smoker. Was curious how to maintain temp since all I’ve ever smoked on so far is a Weber jumbo Joe using a snake method. I need to find a place to buy larger chunks of wood. Bought a small box today of cherry wood but the lumps are about 1/3 of the size you used at the biggest. Thanks for the video!
Yes, it makes a HUGE difference. You'd be surprised by the amount of heat a beer-can sized chunk of wood puts out. So much easier to manage. Thanks again!
You're welcome! I'm glad my video helps. I have moved recently. If you get a chance to check out one of my new videos, I'd love to know what you think. Thank you so much!
Great video, I was clueless on how u maintain the temp. I started burning wood and the temp was 500+. Had no idea u need time to let it burn then adjust
Yup, just let it burn down and then add splits just large enough to maintain the temp you're looking for. The larger the split you use, the higher temp you'll get. It's a good lesson to try using different size splits and watch what happens. Thanks for watching and I appreciate the comment!
I have been smoking BBQ for almost 5 years now. I am self-taught by videos like this one. And of all the videos I have seen, This is the best "How to set up" I have ever seen hands down. TY for this video. 100%
Hey, thank you very much! I really appreciate your comment and your support. Thanks for watching!
About time someone shows how to build a fire in the hot box and maintain the temperature, Thank you so much.
Thanks Mike! My pleasure!
I've been fighting with temperature management since I bought my smoker. Wish I'd found this video a while ago. Thanks so much!
You're welcome andI'm really glad my videos are helpful to you! Thank you for watching!
Tony this vid showed me more in 30 minutes than I could imagine, thank you so much, I'm learning how to use my new offset smoker (char-broil) and wow, thank you so much again. This teaching was vital to bringing my grilling up immensely.
Hi Dwyane! I'm so glad to hear that! Thank you! This is why I make these videos. I'm glad it's all good to you and thank you so much for letting me know. Have fun!
I'm brand new to smoking. I felt so overwhelmed and intimidated by the whole process. Thank you making me feel like a real man again in front of my wife LOL! - from Little Elm Texas
Haha! My man! I'm glad to help. You know what though? I'm pretty sure cooking food like this is intimidating to MOST people. You, my friend, weren't afraid to try! That's awesome! Keep it up! I've got several videos on my channel and most of them focus on fire management. It just gets easier and easier with practice, and the barbeque gets better and better. Thanks for the comment and keep on smokin!
I never use paper to start the fire in my chimney, too many ashes from the paper. I use a fire starter than leaves less ashes.
lmao i felt this comment hahahaha.
I’m new to grilling and I want to buy a smoker myself but intimidated by my limited experience
@bigburna4473 I started with a Chargriller Akorn . I had an easy time learning on this smoker . I have used it for 5 years , averaging smoking 3 days a week. I also bought a 2 probe electronic thermometer, one for the grill temp and one for the internal temperature of certain meats ( not ribs).
RUclips has several videos for every kind of smoker , which helps.
After 5 years of smoking, I still learn something new from these videos, especially flavors and smoking methods.
Experience is your best teacher .
Bottom line : you get what you pay for, as far as smokers .
I am very satisfied with my Akorn .
I have smoked 4 racks of ribs at once, a 25 lb turkey, an 8 lb meatloaf, brisket, and amazing pork chops with a lot of success.
I take my heating plate out and use it to grill steaks .
When it wears out , I will buy another one .
I also have an offset smoker for friends and family, but I prefer the Akorn
Yoy answered every single question I had. Every rookie should watch you channel. I've been doing it wrong for two year but because of your video, I got baby!!!!!. Thank you so much. Dang, I appreciate this. God bless you. GP
You're welcome! I'm really glad my videos is helpful to you! Smoke on my friend and God bless you too!
Man I'm going to live by this video starting this weekend.
THIS is the one I needed to See! Quick Crash Course, nothing fancy, just simple. LOVE IT! Thanks!
Yes very clear cut
Thank you so much! I really appreciate that feedback. Thanks for watching!
Thank you!@@darrylwooten131
I've been doing wrong for years. Been wasting money on charcoal, lump charcoal, & wood chips...now i have clear understanding of fire management! Thank you bro!
You're welcome! Thanks for watching!
Excellent video from a seasoned competition BBQ chef.
Thank you Michael! That means a lot to me!
We got our son setup with an offset smoker now. He asked me how to build and manage the fire - I sent him to your channel. After four decades of bumbling around, I can now predictably work this firebox. Thanks!
That right there is the best! I'm so glad that you can share this skill with your son. It's like a form of art that is slowing fading away, but we're bringing it back! Thank you!
Tony I've had my smoker for quite awhile now and I consider myself to be a novice when it comes to smoking meats but this was truly an eye opener for me. It showed me a few things I've been doing wrong as well as the correct way to smoke meats. Thank you so much for all your content and taking the time to put these videos together. They're really helpful.!!👏🏿👏🏿♨️♨️♨️
Thank you so much!!! I really appreaciate that! Sorry that it took so long to reply. I work a normal day job and the summer and fall are crazy buy for me, so it's hard to keep up some times. I'm glad you found helpful info in my videos and thanks again for letting me know. Smoke on my friend!
Hell yes thank you sir. For so long i Thought i was smoking incorrectly because i would not see white thick smoke now watching you're video i feel like ive been smoking correctly
That's right! It's the opposite! Thick white smoke is not good. If you've been running a good clean fire and the smoke is bluish and faint, you're good! I'm glad my video helped clear that up. Thanks for watching!
I appreciate this so much. Probably the best tutorial I've seen. Simple with the most important points. My questions answered. Thank you, Sir!
You're so welcome! Thank you for the feedback and thanks for watching!
Big Thanks Too SIR!!! I know there will be trail and error to come. After taking your (class) I feel as if I will be better as to know what to look for and can expect. I Appreciate the time and knowledge you shared with us!!! Best video I have seen!!! YES SIR!!!!
Thank you so much! You comment means a lot to me! Good luck with future cooks. Let me know how it goes if you get the chance. Also, check my channel for more tips. Thanks for watching!
I am learning how to use the smoker and BBQ myself instead of relying on others so thank you for the video
You're welcome! I think that's great! I always recommend that you take some time to focus on learning how to manage your fire before you start cooking anything. This way, you can get comfortable with the fire, getting the right temp and good smoke without stressing over messing up your food. Good luck and have fun!
Im a total noob! I got my smoker for christmas,watching these videos has me kind of intimidated
Ah, don't even sweat it my friend! Just start off with a small fire in the box and watch what it does. The most important thing is just getting familiar with the temperature that is created based on the size of the fire in the box. It gets super easy with practice. Have fun!
I have the same brand stuff but slightly smaller cooking chamber. And I have to say after I wasted so many hours watching tips and guides over the internet, I finally found the answer. The info u shared is truly amazing, thank you so much!
I love hearing that! I'm really glad my video was helpful. It's funny, that's kind of a simple thing but it's just tricky to figure out. Once you got it, you're golden. Thanks for watching and have fun!
This video has completely changed my somikng abilities
Edit: clearly not my spelling.
Hahaha! Fortunately, you don't need to be a spelling bee champ, to be great at smoking. Glad my video helped! Thanks for watching! New video coming tomorrow. It's everything that goes down in a 6-hour cook. Check it out if you get a chance! Thanks!
Dec 16 2024 Im twice smoking a Christmas ham for the Good Lords birthday on the 25th this year for the first time on a small offset. Ive had a few different smokers over the years and the offset is my favorite by far. Theres just something about cooking with a wood fire that i love. Thanks for the video. MERRY CHRISTMAS!!!
My first class on pit smokers and I got a lot of importaant concepts and tips. Thank you very much for the video!!!
You're welcome Luis! I'm glad my video is helpful to you. Smoke on my friend!
Thanks Tony for the help. I know now what I didn't do right. I did have enough hot Coles to start the next splits. they just set there and smoked. Next time I will put a large lite lump charcoal to help light the splits. I had a 6lb brisket that I cooked for 10 hours. It came out ok but the bark was to dry and hard. I had to cut some of it off on the ends and just chopped it up. Again thanks for the help.
Literally the best fire management video on youtube.
Thanks Nick! I'm super glad you think so!
Literally?
You really made it simple. It is true that it's an art you will learn as you go to keep the 225-250 range. The heavy metal smokers will hold heat better than a thin walled smoker as the one I have to learn before I move up to the pro model. Great Videos Tony!
I've been smoking a couple years now and some cooks are easy and some a pain in the ass! Then you talked about ambient temp & weather and it hit me .... thx man great video. Lol
Hey Adam! A lot of people overlook the weather and the effect it has. Wind is my nemesis! Thanks for your comment and thanks for watching!
Ur a life saver. I have watched so many off side smoker how to videos and INFORMATION OVERLOAD. urs I was able to get the most important easy info and n how to use my very first offset smoker. Thank u so much.
Hi Diane! Thank you so much for your comment! I've been working on keeping my newer videos more direct and to the point. I'm really glad you like it. Thanks for watching!
Excellent detailed explanation on controlling a fire for a smoker. Bravo!
Thanks for your comment! I'm glad you enjoyed my video!
You explained better than anyone. Today is the day I must season my charbroil 1280 it's cheep but I never smoked before so when I get better I'll move up to a much better one. I'm retired on ss, so I want to learn all I can so I can smoke meat for others who live here in my retirement community. Thanks so much for the detailed videos! Ps- the fire has been a big concern because this can really make or brake a good smoked BBQ.
Good info. I have same smoker, and have found fire management is easier with the fire on the left side, put one of the grill grates in for a shelf to warm the wood. 7x2 inches ideal wood size. One for 235f, two for 255 and three about 280f. Add fuel about 30 minutes. Smoke well everyone.
Absolutley! I like to stress that every grill and every environment is different. You gotta do what works best for you. Way to work that grill! Smoke on!
Using this technique - I made some EXCELLENT HULI HULI chicken yesterday. Wife LOVED it!
Oh man, that sounds good! I'm so glad to hear this! Thanks Cory!
Another tip for you fella. Brush your offset with cook oil of your choice. (Where the coals are). Treat it like a cast iron. I learned the hard way. It works brother. Nice video
Yes! That's a great tip! I actually spray peanut oil on the firebox of my Grand Champ at the start of a 6+ hour cook and it's created thick glaze on the surface much like a well seasoned cast iron pan. Works great! Thanks for watching!
@@TonyToneBBQ keep ‘em’ coming brother. We all learn and live. 👍🏻
@@tonyboneize will do, thanks!
Bro i appreciate the tips u giving about how to handle the fire and keeping the temperature. Good tips and advice
Cool! Thank you! I appreciate your comment. Smoke on, my friend!
I will most definitely be using this technique I never knew how to do it now I do
Awesome! I'd love to know how it goes for you. Stay in touch! Thanks!
Thanks really much, is the first video where i have understand how to use this tYpe of bbq, clear, without music and simple. Thank you again.
Thanks for your comment Conroe! I really appreciate that. I've been working on being better at getting right to the content, without all the goofy theatrics. Thanks again and smoke on!
Type.**. Tipe is not a word
@@matthewkrislow3442 thanks this night i was thinking about this, you changed my Life.
Great Vid!
Needed a new BBQ and the girlfriend bought me one for my birthday with an offset smoker.
I thought GREAT I can smoke some meat! Then realised I needed instructions from someone like you on how to use it.
Now definitely hitting the beef farm down the road and having a fun and tasty weekend 👍
Thank you very much and congratulations on that new offset! Sounds like you've got a great resource for some awesome meat really close to home. That's fantastic! You're in for a good time. If you haven't yet, please subscribe to my channel and check out some of my other videos. I try hard to improve and provide better and better information so hopefully you like some of my newer videos. Thank you so much for watching and have fun!
Best video I have ever seen for fire management in a smoker. I am a "newbie" to offset smoking even though I have been doing backyard BBQing for 20 years on and off. I have the OKJ Highland. I did the seasoning yesterday and will do my first cook in a few days.
Hey Ronald! Thank you! I appreciate your comment. It's awesome that you're branching out and that Highland is a great rig for it. Let me know how it goes! Thanks for watching and have fun!
Best video on heat management I’ve seen especially for a chargrill
Hey! Thank you so much!
It still mystifies me as to why offset manufacturers still insist on putting temp gauges at the top of cook chamber, why not just put then lower at grate level where they would be more effective! Great up load. I'm in the UK and drove 824miles to collect a Oaklahoma Joe Highland, that was a month ago I still haven't used it, waiting for all my gadgets!!!
I agree, it's odd. Even still, I do find that gauge useful, especially when I'm doing direct heat grilling over charcoal. When smoking, it's just good to know how far off that gauge is. I like multiple temp points. I love that dedication in getting a good smoker. 824 miles is quite a haul! Nice job! Now, just gotta fire it up! Smoke on and thanks for watching!
@@TonyToneBBQ does it mystify you? Mortify you? Stupefy you?
@@jimmiemacd3603 I believe you meant that for Sprig, but cool. Thanks for commenting!
You drove from John o groats in Scotland to near enough lands end for a bbq? Bullshit
@@joshcoupe556 412miles there 412 back not that hard to fathom. but i agree most companies deliver for 25 to 45 quid. Alot cheaper then driving that distance especially with the price of fuel at 1.99 for petrol and over the 2.00 for diesel... would have atleast spent 200 quid on fuel alone 🤷🏽 but i wouldn't say its bullshite.
I’m 22 in the country apart of me feels like since I live out here I gotta garden and smoke meat and live a lil bit country this video helped a lot on getting started thanks
I grew up in the country and I miss it so much! Love it, enjoy it and embrace it! Garden, farm, raise food and smoke it all you can!
I'm glad my videos are helpful! Thank you!
Good info and techniques! I just bought an Oklahoma Joe Offset, I've watched 3 different videos and your techniques seem to be the most efficient!
Hey Cory! Thank you for your comment. I'm glad you found my video helpful. Congrats on the new Oklahoma Joe's offset! I foresee a lot of good times smoking some awesome barbecue in your future.
Tony, THANK YOU BROTHER!
I added too much coal initially, still waiting for it to burn down so my fire will last. Thank you sir.
You're welcome! I'd like to know how it goes. Please let me know if you get a chance. Thanks for watching!
The best video for fire management. You were simple informative and made sense!
Thanks Brandon! I appreciate your comment and thank you so much for watching. Smoke on!
You explained this very well and I feel confident enough to try to smoke some ribs
Awesome! Go for it, my friend! Keep me posted. Thanks for watching!
Awesome video, I learned very much from this. I can’t wait to start my smoking journey. Thanks so much for this!
That's awesome! I'm so glad my video helps. Please keep me posted on how things go and let me know if you have any questions. Thanks for watching!
I'm a beginner w a smoker. This was a Huge help. Thank you and God bless.
You're very welcome! I'm glad my video was helpful. I've got several others on my channel, most of them focus on fire management so if you have a chance, please check it out. I'd love to know what you think. Thank you for your comment and God bless you too!
I'm new to this. I've been terrible at fire management. This video was beyond helpful.
Awesome! Managing that fire really is an art form. It's so easy once you get the technique down. I'm glad my video is helpful to you. Smoke on!
@@TonyToneBBQ Thanks to you I just successfully smoked my first EVER brisket. It was butter!
@@nobodysbusiness3533 NICE!!! That is AWESOME! Congratulations and enjoy!
Just picked up one for 30 bucks . Same size. Just the video i was looking for. I appreciate it.
Wow! That's a deal! Nicely done. Thank you! I'm glad my video was helpful. Have fun!
I'm about to use my first smoker for the very first time. Shotgun Shells and smoked bologna. Thanks for all the great fire control tips. Much appreciated.
Awesome! Sounds like a great first cook! Let me know how it goes. Thanks for watching!
Great video and explanation. I have an OKJ Highland that I purchased last year and I bought a baffle plate and a charcoal basket for it from BBQ Smoker Mods. The charcoal basket is great for fire management and I do the same thing as you when starting my fire except I no longer use paper in the chimney or at times I may not use a chimney at all since I have a torch similar to yours. I also use lump charcoal instead of briquettes and warm my wood splits on the top split warmer instead of inside of the firebox. The baffle plate’s selling point was to keep temps more even on both sides but that is usually not the case. I still get a temp variance of 25 or more degrees per side at grate level (I have the same ThermoPro remote thermometer you have) but the top lip of the plate that covers the hole between the chamber and the firebox helps with keeping the fire from jumping into the main cooking chamber. Again, great video. It’s really nice to see big box store offsets being used in these videos as they are much more financially attainable to the masses vs the Yoders and custom guys….although I most definitely plan to get a Lone Star Grillz 24x36 pipe smoker or cabinet offset one of these days.
Hey Robin! Thank you so much for your comment and thank you for watching my videos. I really appreciate everything you had to say. Sounds like you've got a lot of great experience. Like you, I have plans to get something more substantial, but it's really not necessary, more indulgent than anything for the type of cooking I'm normally doing. That's just the thing, most people really don't need a big expensive rig. Smokers like you are Oklahoma Joe's are fantastic and something that a lot more people can afford. Thanks again! I really appreciate you!
@@TonyToneBBQ No problem and you’re right. A big, expensive smoker is most definitely not needed. I don’t see my food tasting any better on one. It doesn’t stop me from wanting one though. 😀
@@robinbramlett110 oh I understand! LOL!
While getting a fire started, I like to imagine what early American bbq pits and devices must have been like. I have a similar model CharGriller offset smoker purchased at my local grocery store. It looks almost identical to the one in the video. I have hotrodded it quite a bit which really helped: sealed up several accessory holes, added sealing tape to both lids, and made my own baffle plates for inside the cooking box. I will use the advice from TonyTone during my next cooking session for sure.
@@jefflundquist5771 that connection to old school camp fire BBQ is one of the things I love about offset smokers and cooking with real wood. Thanks for watching!
Thank you so much for the time you took to explain this. This was extremely helpful for me. I appreciate your thorough review.
You're very welcome! I'm glad my video was helpful. Please subscribe if you haven't. I've got new videos on the way soon. Thanks!
He very informative I see the problem I was creating by filling the firebox with charcoal and the just throwing my wood on top of it and just letting go.I have the base model CharGriller with firebox,and I’m new at using side box.And it has been a real struggle so this has been very helpful.
Hey Darryl! Thanks for comment! I'm so glad my video was helpful. Be patient with that firebox. A big part of getting good at managing a fire is just paying attention to what's happening and experimenting with small changes. Have fun and smoke on!
I just received a smoker grill as a present and I didn’t want to disappoint . This video had me feeling a pro in no time!
I'm so glad to hear that! Thanks for watching!
Did my first smoke ever today on this same smoker grill at my friends house. Smoked a whole chicken. However the grill is not sealed and it was tricky keeping the temp high and steady. It actually came out pretty good in the end. I wish I would have watched this video first though because I learned so much from it. Subscribed and looking forward to learning more from this channel.
Hey! Thank you so much! I know it's been a while sine your comment. How have things been going on your offset?
I like this video. Feels like the seasoned BBQ bro came over for my first Smoker trial and I'm getting all the best tips! Cheers!
Stumbled upon this video today. I have the Char Griller Texas tro, which has the same fire box but the cooking surface is half the size. Currently in the middle of smoking some chicken with your method and this is the most consistent temperature I have gotten so far with this smoker! Keep up the great content!
Hey Matthew! Awe man, I love me some good smoked chicken! I'm glad to hear you're getting some good consistent temps. Thanks for your comment!
Thank you very much. I feel very confident going to my smoking session friday, i caint wait. I got wood chips instead of wood chunks lol. I have the exact same model to BTW.
Right on! I hope it goes well! Get some chunks or splits if you get a chance. Just know that you'll have to cut down the splits to appropriate size. Chips will burn off too quickly. I'd like to know how it goes so keep me posted if you get a chance. Thanks!
This is an amazing video on how to build a fire in an offset smoker that most people actually have in there backyard.
The lack of edits are great as well, since we see how things work in realtime and don't give-in to the impatience building up when building the fire. Great commentary!
Thank you! I really appreciate that you noticed that, and that you appreciate my style of video. I like to provide as much real information as possible, the type of stuff that the average backyard barbecuer would actually experience. Thanks for watching!
Wow thank this has been helpful! I be having my charcoal too close to the food, will move it closer to vent and put a stick of wood next to it to heat up! I have the same smoker! It’s a science to it!
I'm really glad my video has been helpful! Let me know how it goes if you get a chance. Thanks for watching!
I just built my second offset, 50 gallon propane tank& 12”pipe. First one was two old bbqs, too much air contamination. Thanks for the info.
Damn! That sounds nice! Good job! I bet it works great!
Doing my first brisket today. Nervous as heck!!! Your video answered all my questions! Wish me luck and ill let ya know
I’m doing my first Brisket tomorrow.. I’m Irish, I shouldn’t be smoking meat but I’m gonna try haha
@tyronefox3528 it was tough bro. But it turned our amazing. Low and slow. That's all
@tyronefox3528 just keep the fire low. And when it hits 160. Wrap it up and cook it to 195. Then take it off. Let it rest for 2 hours. Butter in the mouth
@@tyronefox3528that’s awesome! Next time you fire up the smoker play some bluegrass music
Great video 👌🏾 I have the exact same offset smoker. I actually went to home Depot and put two more gauges on it left and right of the middle.
Thanks for your comment and I'm glad you liked my video! I was thinking about adding a couple gauges too but my wireless thermometer has been doing a good enough job so never did.
Thanks again and smoke on!
Thank you for this video! I just got a grill with a offset smoker and have never smoked anything before and def feel less intimidated!
You're welcome! Fire up that side firebox! It's a lot of fun, once you get the hang of it, and it will be some of the most satisfying barbeque you've ever had. Before your first cook, I highly recommend just building a fire in the side fire box and watching it burn for a couple of hours, without any food in the cooking chamber. This will give you the opportunity of learning how the fire, temp and smoke all work, without the stress of ruining dinner. Please let me know if you have any questions. I'd be happy to help! Thanks for watching!
Great break down! You make it sound easy.
Gets easier with every cook. Thanks for watching!
Just the video I've been looking for! I bought a dual fuel Char-Griller that has the option of attaching the offset smoker. I'll refer to this video often, I imagine.
Congratulations on the new Char-Griller! That dual fuel rig is the best of both worlds, three worlds if you add that firebox. I would highly recommend. Thanks for watching and let me know if there's anything I can do to help!
Excellent video. I’m preparing to get an offset. This is the most straight-forward, to the point explanation I’ve see so far. Thanks for making this video. I feel less intimidated by the whole process. I plan on making a Turkey at some point. Any tips?
Hi! I appreciate your comment and thanks for watching! I'm glad you found my video helpful and congrats on your upcoming offset! Have you decided what to get? I just ordered a Char Griller Grand Champ XD. I'll probably do a video on Curing and Seasoning. Stay tuned!
Had mine just over six months and still learning. Start with easy cuts before progressing. Try to seal all of your smoke leaks, finally got mine sealed at about 98 percent.
Great video. This is the stuff you need to know but don't see too many videos about it. Can't wait for the weekend to do my ribs. Thanks
Aaah, ribs... One of my favorites! Thanks for your comment and I'm glad you find my videos helpful. Smoke on my friend!
I appreciate this video. I seasoned a rack of ribs last night. I bought some wood and I will use your method👏🏾👏🏾
The fire 🔥, amount of charcoal/wood and temperature will all depend on the oxygen you let in and the pit you are working with. Good video.
Hey John! You got it! I appreciate your comment and thanks for watching. Smoke on!
Thank You Tony for the video, I never used the smoker on my grill, or a chimney coal stack... learned A Lot....!!!
You're welcome Lucius! I hope you get to use that side firebox! Opens up a whole new world of delicious BBQ!
super informative great video.
Thank you!
Awesome video I am from South Africa and have a similar smoker . J hve this smoker for years never used it for smoking. Thank you gonna use mine today
That's awesome! Please let me know how it goes! Thanks for watching and have fun!
Love the video! I use basically the same process except I use wood chunks instead of splits and I have carpenters square I use to prop open the fire chamber lid at different heights to keep the temps and fire regulated.
Hey Cornelius! Nice use of a carpenters square! Sounds like you've got a process down and that's awesome. I like chunks too, I just make myself from logs because it saves cash. It's good to have a varity of options. Thank you for your comment and thanks for watching!
Very nice. Took your time. I can do this with confidence
Thanks for the feedback and I'm glad to hear that! Smoke on, my friend!
2 thumbs up Tony! There's lots of other maintain-firebox-temp videos, but this one covered it very completely, I totally understand what to do now when that temp gets up high to 400+.....just let it burn down. And also to open the main chamber lid if temp gets a little above what it should be. Thanks sir.
You're very welcome Russell! I'm glad my video helped. I appreciate your comment thanks for watching!
This video saved my life, I have the same offset smoker but have trouble controlling my temperature
It's a great Offset, but can be a little tricky to run. I'm so glad my video was helpful to you! Thanks for watching!
If you go over 300 degrees, you aint smoking, your grilling
Correct, but I only run high heat as part of the prep process. This helps insure consistent heat and smoke quality during the cook. Meat goes in after the temp settles down to 250 degrees. Thanks for your comment!
Great vid Tony!
@TonyTone BBQ makes a good coal bed too for a long cook. So you don't have add more charcoal.
Just had the 300 deg argument last week. My bil "bakes" everything at 350 in his big green egg.
It reminds me of my sisters old Green easy bake oven from the 60's.
I made him a tad mad I think saying "Its like Green Bakers over here man"....lol
*you’re
Tony tone!, My brother from another mother, just want to say i really appreciate this video very helpful, Been learning how to smoke so i appreciate the details definitely got yourself a new subscriber.
Right on! Thanks DJ! Really glad you found my video helpful and thank you for becoming a subscriber. Have fun my friend!
I just load some Kingsford charcoal and light that until it turns ashy then add my apple and mesquite wood chops to it!!
Hey Erik! That's a solid process. You get some nice consistent temps with that. Thanks for watching!
To many chemicals in Kingsford. Use all natural hardwood lump charcoal. No chemicals at all
Thanks for the pro tip on setting additional wood adjacent to fire!!
You're welcome! I'm glad you liked that tip!
I have an older model of your offset BBQ. When I cook white meat; chicken or pork, I will place an aluminum disposable pan with water (beer, juice) on the grill up tight to the wall where the heat and smoke come in from the offset smoker box. I think it steams and keeps the meat moist. Have you tried that; and what are your thoughts. Cheers
Hi Gil! Thanks for the question! Yes, I have used a water pan, a 10x5 Bread Pan, and I place it like you do, but below the cooking grate in the bottom of the barrel, but I haven't in a long time. Last time I did, it was for a few racks of Babybacks. I recommend trying without for your next few cooks. I don't think it does much for meat moisture and it seems the exterior of whatever I'm cooking comes out with better taste/texture. Let me know what you think! Thanks for watching!
Thank you so much. I’m just starting to smoke food in my offset. I’m new, a brilliant video for beginners. Thanks again! 👍👍👍
You're welcome! I'm really glad you found my video helpful. I'm working on a whole Pig this weekend and should have that video up in a week or two. Please subscribe if you haven't so you don't miss out. There will be lots of good tips that apply to all cooks. Thanks for watching!
Great video. Throughout a cook for say a brisket, do you only add more wood to fuel your fire or do you have to add a few more half stacks of charcoal as well? Tried smoking my first brisket and I think I ended up running through 4 half chimneys of charcoal and about 3 bags of wood chunks.
Hey Ari! Good question! I stick to wood, unless the meat is wrapped and then I'll switch to charcoal. You can load up your firebox with almost 2 chimney full of charcoal and choak the air flow down and it will maintain temp for 2 to 3 hours, just need to make sure you have airflow below the charcoal. Long cooks can get expensive if you're using chunks from bags. Look up local firewood distributors. The good ones sell cooking wood to restaurants and it's way cheaper than the chunks you can get at Home Depot. You'll have to cut and split the logs down to fit your firebox, but it's worth it.
Cut it how
@@youareworthy296 I use a miter saw to cut them to the proper length and an axe to wedge them out to proper width.
Tone you are the man on that pit. I have the same pit and I'm looking forward to delve into offset smoking where as though now I basically direct fire grill my meats. However Tone, I'm wondering why most bbq'ers I see on RUclips don't use Hickory primarily. It's usually Oak, Pecan, Cherry, or Mesquite. I'm asking this because I have good access to Hickory splits but not so much on the other varieties.
Thanks Kevin! I do love me some direct heat grilling, and indirect heat grilling too... but offset smoking, when you have the time and patience... whole different ballgame and wow, that awesome smoked meats you can create will below you away. Go for it my friend! About Hickory... I LOVE Hickory, it's just not that common in my area. The best access I have to Hickory is from Home Depot and that stuff is hit and miss. Most folks burn what's common in their area. If you've got a lot of Hickory in your area, you're lucky! I think Oak is just a lot more common in more areas than Hickory. Smoke what you got and have fun my friend! Thanks for watching and I appreciate your comment!
Great video I like the way you build the fire away from the cooking chamber very smart. Thanks for sharing.
You're welcome! Thanks for watching!
I just got this grill and I can't thank you enough for this video! It really helped me fully understand the pacing and set up of an offset smoker! Also is that a GameBoy text message tone I heard? Genius!
Thank you! I'm glad my video helped you! And yes, Super Mario. Lol!
This was awesome for being two year old, thanks for this, just learning how to use an off set and the tips was very good.
Thank you very much! Have fun on your journey!
Dang. I’m really impressed. You are typing, spelling and articulating your thoughts so well to be 2 years old. Keep up the work little buddy!
I just got a deal on a “expert grill” Walmart offset smoker. Was curious how to maintain temp since all I’ve ever smoked on so far is a Weber jumbo Joe using a snake method. I need to find a place to buy larger chunks of wood. Bought a small box today of cherry wood but the lumps are about 1/3 of the size you used at the biggest. Thanks for the video!
This was really helpful for a novice like myself; thank you
You're welcome Ira! I'm really glad you think so. Thanks for watching!
Just bought my first offset smoker grill thanks for your channel
I'm glad to hear that! I know it's been awhile since your comment. How have things been going with your offset?
I also like the size of the wood that you use in is compatible to your firebox
Yes, it makes a HUGE difference. You'd be surprised by the amount of heat a beer-can sized chunk of wood puts out. So much easier to manage. Thanks again!
Best video I have seen on management of fire
Thank you Frank! I'm really glad you think so!
Very good video sir, this a very awesome lesson. 🙂👍🏾🔥💯
Thank you! Glad you liked it! Thanks for watching
Cheers for the video 👍 Just started using the offset smoker for smoking my meats and this was very helpful
Awesome! Glad to hear that! Thanks for watching!
Thank You Kind Sir! ❤ Man im a newbie. So I appreciate it. Love the back yard. Lol
You're welcome! I'm glad my video helps. I have moved recently. If you get a chance to check out one of my new videos, I'd love to know what you think. Thank you so much!
@@TonyToneBBQ Right On Man! I will.
Great video, I was clueless on how u maintain the temp. I started burning wood and the temp was 500+. Had no idea u need time to let it burn then adjust
Yup, just let it burn down and then add splits just large enough to maintain the temp you're looking for. The larger the split you use, the higher temp you'll get. It's a good lesson to try using different size splits and watch what happens. Thanks for watching and I appreciate the comment!
Best video I’ve seen on fire management
Thanks Allen! Much appreciated!
Great video definitely earned a like and subscriber! Definitely worth the watch and is nice and insightful!
Thanks! I really appreciate that!
Attempting my first big cook today ... great information and I hope for good results with my fire.
Awesome! Let me know how it went! Thanks for watching!
I’m going to try this now, I’ve been doing it all wrong before, thank you, I’ll post my results later.
Thanks for your comment Randolph! Yes, please let me know how things go on your next cook. I appreciate you!
Good video.made every thing easy to understand.lot of good information
I'm really glad you think so. Thank you!
Your video was very helpful and I learned a lot. Thank you for sharing!!