Offset Smoker - Rookie Mistake | Big Wood Splits

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  • Опубликовано: 30 сен 2024

Комментарии • 86

  • @ComparisonCooking
    @ComparisonCooking  2 года назад +2

    ** Meadow Creek Playlist - ruclips.net/p/PLlWEJETj_xqMalG6JbbtKN9JaLgDuZ6UV

    • @ComparisonCooking
      @ComparisonCooking  2 года назад

      Responded

    • @Garylhairston
      @Garylhairston 2 года назад +1

      Thanks for the information on fire management. It all is in relation with the size of your fire box. I have a new large smoker. I am still experimenting with different sizes of splits.I found that twelve inches works for me.

    • @ComparisonCooking
      @ComparisonCooking  2 года назад

      @@Garylhairston completely agree.

  • @walter2670
    @walter2670 Год назад +10

    I keep a propane torch by my grill and smoker at all times. If something smolders just blast it until it’s clean. Works great for searing stuff too.

    • @ComparisonCooking
      @ComparisonCooking  Год назад +1

      Love having my torch close by, but haven’t implemented that method. That’s for bring that to my attention!

    • @barrygolden9823
      @barrygolden9823 10 месяцев назад +1

      I keep my weed dragon close by.....just in case...

  • @blackhornet25
    @blackhornet25 Год назад +8

    A few things should be noted
    1.Run fire in the middle of firebox
    2. Close firebox door after the splits have caught. Losing a lot of heat with door wide open.
    3. Stoke fire when adding wood and throughout the cook.
    4. If you stick with smaller pieces, use about 4 or 5 splits to get up to 275. Then add 1 fresh split about every 30 min for larger smokers.
    5. Preheat splits as you did

  • @crappiesniper
    @crappiesniper Месяц назад

    Great video!!! What type of wood was that you were burning???

  • @indiojoe2869
    @indiojoe2869 Год назад +4

    Really appreciate your time and video. Thank you it's a lot of help 🙏🏾 ☺️

  • @Tungoon
    @Tungoon Год назад +2

    Ah i throw everything in there as long as it holds temp food always comes out great ! You can’t over think bbq it was created for simple cooking ! Great vid though

  • @DrTasteGoodBBQ
    @DrTasteGoodBBQ 2 года назад +3

    Great video Kevin. As a wannabe offset smoker guy these are definitely useful tips as I expand my BBQ and offset smoker knowledge base. What I got out of this video is consistency, coal bed and proper seasoning is a key. Your money shot for me was when you could see the moisture coming out of the larger and unseasoned splits. That in itself told a story. My question is on coal beds. I understand the building of the coal bed with wood splits. In my opinion you showed if you have and can maintain a solid coal bed it should, in theory make it easier to maintain. You stated about the 12:25 min mark something about not wanting to use charcoal as a base to get started. Wouldn’t that be the best/easiest way to establish a proper coal base? Thanks! Keep rockin it!

    • @ComparisonCooking
      @ComparisonCooking  2 года назад +2

      It’s definitely an easy way to get a coal base going, charcoal. This smoker the angle to dump charcoal into it would be challenging, I guess a basket then move the basket in, but then adding wood might be different. With offsets that have a direct overhead firebox opening it would be easier.
      The other part, some people just like the wood only cook, I fall into that camp. Either way if your guest are happy it’s all good in the end 👍.
      Good to see you my friend, I hope all is well and keep me posted on your offset journey.

  • @z3phyrdok
    @z3phyrdok Год назад +2

    See woman! Smaller wood can be better!
    I've waited my entire life to say that 🤣🤣🤣

  • @DerbyBandit
    @DerbyBandit 9 месяцев назад +2

    11:37 you need a larger coal bed

  • @SmokingDadBBQ
    @SmokingDadBBQ 2 года назад +1

    Love these learnings and tips

  • @fk319fk
    @fk319fk 2 года назад +2

    When I got my last load, I asked for 6" to 9" pieces. That is what I got! Depending on what I am doing will depend on what piece I grab.

    • @ComparisonCooking
      @ComparisonCooking  2 года назад

      Oh mannnn, I wish the local lumber guys would listen better! That's awesome.

  • @57bagre
    @57bagre 8 месяцев назад

    I never had or even watched someone use a smoker, I used to just throw in a little wood under the grate on a charcoal grill. I want to get a wood smoker but will not pay a fortune for it, I have a lot of welding experience and a lot of junk material like aluminum diesel fuel tanks and an endless supply of steel but dont know where to start. Maybe buy a cheap little box store piece of junk to learn the basics of smoking and then build one when I think I know more less what I want. I will see more of your videos and of course some other channels to learn how to smoke. Thanks for your videos.

  • @dmb3428
    @dmb3428 Год назад +1

    most wood sold in these parts are cut 16" long, I cut them in half with a miter saw down to 8" long pieces and split them down to 3-4" thick ...the smaller the pit the smaller the split size , my firebox is 20x20 and use the LSG V management grate

  • @jlieberum
    @jlieberum Год назад +1

    I bought an Oklahoma Joe Highlander a few months back. Watched a million videos and knew not to use splits that were too big. Still made the mistake. This weekend was my 2nd smoke and early in the smoke I made the same mistake again. So I think now that I’ve made the same mistake twice I have a good idea of what size splits I need

    • @ComparisonCooking
      @ComparisonCooking  Год назад

      I still am lazy and use to big of splits from time to time. Was chopping wood for my new smoker last night, saying to myself, not this time

  • @msladebeatz
    @msladebeatz 2 месяца назад

    Wood size depends on firebox size

  • @thegalleryBBQ
    @thegalleryBBQ 2 года назад +1

    I love this. Lots of good info!!

  • @Paul-kd3ui
    @Paul-kd3ui Год назад +1

    😂don't use ancient wood full of bugs and mould!!!

  • @yamuson08
    @yamuson08 2 года назад +1

    I'm attempting to smoke right now, for the very first time, and am literally making this mistake 🤣. I bought some cherry splits from Academy Sports and put one in there, even after thinking it was too big. I figured it out pretty quick though and got the ole axe out and split em down

    • @ComparisonCooking
      @ComparisonCooking  Год назад +1

      Haha, story of my life, and I like to keep making the same mistake, haha 🙇

    • @yamuson08
      @yamuson08 Год назад +1

      @@ComparisonCooking you know insanity is when you keep making the same mistake and expecting different results 🤣

  • @Railroad_Bbq
    @Railroad_Bbq 2 года назад +1

    Do you think a heat management basket like those people use on other offsets would help? I've noticed people that have Lone Star Grillz offsets always use those baskets m

    • @ComparisonCooking
      @ComparisonCooking  2 года назад

      I think a charcoal basket could definitely help. The people that I’ve seen that use them, it seems to be easier fire management.

    • @tjd.4589
      @tjd.4589 2 года назад

      I use the lone star grillz coal basket in my TS250

  • @robertorey3767
    @robertorey3767 2 года назад +2

    Good video. Just got my first offset smoker. And every time i add another log i get lots of white smoke. Every video i see its completely different from what im getting

    • @ComparisonCooking
      @ComparisonCooking  2 года назад +1

      Which smoker did you get?

    • @robertorey3767
      @robertorey3767 2 года назад +1

      @@ComparisonCooking it is a ASF offset vertical smoker. I believe the call it a ovenup. Local company here in San Antonio Tx

    • @robertorey3767
      @robertorey3767 2 года назад

      ruclips.net/video/pmiGRYeKuZE/видео.html

    • @ComparisonCooking
      @ComparisonCooking  2 года назад +1

      @@robertorey3767 that’s a sweet pit! Looking at the firebox online it reminds me a lot of my Kingsford Stockaid firebox. It always threw off more smoke than I wanted it to. Even when I got pieces way down in size. The chunks burned away in minutes and splits always lingered. Have you tried 6-8 inch splits and pre-heating them?

    • @ComparisonCooking
      @ComparisonCooking  2 года назад

      @@robertorey3767 this video might help ruclips.net/video/RGzI_DHzS8U/видео.html

  • @johnkirk3279
    @johnkirk3279 6 месяцев назад +1

    I have always looked at it this way for more than 40 years... You can always add wood if you need to but... If you use big chunks, you get inconsistent heat and dirty white smoke. Preheat smaller splits and you can control the temp and fire and most importantly, the clean, clear blue smoke... YUMM! Happy smoking everyone! Good job with this video, too..

  • @lamarwilliams185
    @lamarwilliams185 2 года назад +1

    I’ve seen large wood starter grates. Something like the charcoal chimney fire starter. The professionals just rake the coals with a shovel into a fire pit. I do not know if the Smokey taste is in the coals.

    • @ComparisonCooking
      @ComparisonCooking  2 года назад +1

      I've been tempted to try that method. Might have to do it pretty soon.

    • @lamarwilliams185
      @lamarwilliams185 2 года назад

      @@ComparisonCooking make it happen and post the results!!!!

    • @blackhornet25
      @blackhornet25 Год назад

      You will get the smokey taste from the coals

  • @TheGame2236
    @TheGame2236 4 месяца назад

    Use lump charcoal to build your coal base saves a lot of time and very efficient

  • @danielploy9143
    @danielploy9143 2 года назад +1

    Impressive Kevin. It wouldn’t hurt to take that grate out. Those embers are falling thru the grate. You can use a shovel or whatever to clear a path in the embers to allow airflow. Starting with a monster coal bed is of a benefit.

    • @ComparisonCooking
      @ComparisonCooking  2 года назад

      That's a good Idea with the grates. With this smoker, the fire does better with the door closed. Its kinda of crazy, but even with the smaller splits, door shut its hard to keep it under 300.

    • @danielploy9143
      @danielploy9143 2 года назад +1

      @@ComparisonCooking I also have a reverse flow about the size you have. I get higher temps and more airflow with the door around 3/4 closed.Seems odd yet it is what it is with this style smoker. Looking forward to your next video on smoke quality.

    • @mikearchibeque7220
      @mikearchibeque7220 2 года назад +1

      I also have a Meadow Creek smoker. One thing I noticed when I took the fire grate out and started the fire in the ash tray cooking became so much easier with the bigger coal bed in the ash tray. Also with the fire lower you don’t get the temperature spikes. It’s very hard to keep a good coal bed the way the grate is set up with too much of a gap in between the bars.

  • @yeetyeet8365
    @yeetyeet8365 Год назад

    Use coals or mesquite a weed burner a 4splits. Get I raging and tune down. Which is easy. To 275 and one split every 45 minutes. AND KEEP THE DARN DOOR CLOSED.

    • @ComparisonCooking
      @ComparisonCooking  Год назад

      😂 sometimes I close it, sometimesssss. Actually I do have it closed most times I cook with it.

  • @Jakeking-hx7jp
    @Jakeking-hx7jp 10 месяцев назад +1

    😊

  • @Jakeking-hx7jp
    @Jakeking-hx7jp 10 месяцев назад

    😊

  • @yeetyeet8365
    @yeetyeet8365 Год назад

    I had a campfire going in my reverse flow. Even up to 400 and never burned anything. Water pan spritz and vents. Cook chamber ran 275. All day NOT HARD. 😂

  • @arnoldmorairty6221
    @arnoldmorairty6221 Год назад +1

    Thanks good info

  • @WalterGregory-c6j
    @WalterGregory-c6j 7 месяцев назад +1

    Great video! ❤

  • @cretestlloyd4681
    @cretestlloyd4681 10 месяцев назад

    Whats the best type of saw to get wood half size?

  • @dakotaambers
    @dakotaambers Год назад +1

    I'm having the issue with offset of buying the wood chunks in the Kingsford bags from home depot and they're burning way too fast. But I can't seem to find splits that will fit comfortably to buy

    • @ComparisonCooking
      @ComparisonCooking  Год назад +1

      Unfortunately, I’m also stuck in that camp. I’m left chopping and sawing down.

    • @dakotaambers
      @dakotaambers Год назад +1

      Dang it lol it's not too bad but I have noticed I pretty much have to stay with it all day cuz the chunks burn up too fast and I keep having to add, I can go away for a bit at times but only if I add 4 "squares" I guess I can just be okay with the experience it gives me cuz it is still fun to grab cold ones and stand by it listening to music lol

    • @ComparisonCooking
      @ComparisonCooking  Год назад

      @@dakotaambers what type of smoker is it?

    • @dakotaambers
      @dakotaambers Год назад +1

      @@ComparisonCooking royal gourmet with the solid tables. its run of the mill but I've fallen in love with that cheap thing its made parties a blast

    • @dakotaambers
      @dakotaambers Год назад

      @@ComparisonCooking 30 inch Ccq1830s

  • @Paul-kd3ui
    @Paul-kd3ui Год назад

    What? The fires not workings? Dig a hole in the yard scoop out the non cooperating fire ,take it out with a shovel plop it into the hole an start over

  • @rossg.8733
    @rossg.8733 Год назад

    a lot of your heat was going out the chimney keeping the door open

  • @jsulaicawesttexasbeekeepin9860

    Tiny coal bed equals problems.