500-Gal Offset Pit Fire Management | Pitmaster Winnie Smoke Queen BBQ w BBQ Champion Harry Soo
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- Опубликовано: 6 окт 2024
- #HarrySoo #SlapYoDaddyBBQ #OffsetSmoker
Pitmaster Winnie of SmokeQueenBBQ.com describes how she does fire management in her 500-gal Drogon offset pit. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
I’m just getting into pit smoking here in New Zealand.Found your Chanel through Jeremy.Your videos are simple but very informative hence making it so much easier to understand pit bbq.I’ll soon be getting my black belt 🤣
Awesome. I just returned from teaching in Auckland in Feb 2020 before COVID shut everything down. See Adam Plews in Auckland for more BBQ info and products
Winnie is amazing and adds a lot of knowledge to your channel. Thanks, Harry and Winnie.
Glad you think so! Winnie is a superstar and a fantastic cook! Try her food at SmokeQueenBBQ.com
You can correct your “ Back Draft “ by raising your stack side higher because Hot Air rises if your smoker is level ? The smoke is going to travel thru the path of least resistance which is your burn box door. Your welcomed 😊
Great video guys. You are so right Winnie about the hidden costs to produce great BBQ. Love your beast of a pit!!!
Great video, excellent information and I really loved the last part when Ms Winnie spoke about hidden costs. Love what you all do and share with us, keep up the great work.
Glad you enjoyed it!
Glad to see another video with both of you in it :)
Hope you enjoyed it! I'm glad Winnie lets me cook on her 500-gal as I have offset smoker envy. When my WSM grows up, it want to be a stick burner!
Soo Sifu: Hoping you, and Ms. Winnie, have a great “Smoking” weekend! Thank you for showing us the dynamics of a offset smoker and the great enthusiasm of Ms. Winnie! Ms. Winnie is so correct that getting-to-know-your-equipment is important in properly cooking the food. It was great having her explain the added cost to produce smoked food, besides the cost of meat; and the time, and labor, involved in the process! Your explanation of the woods was really helpful in understanding the differences of utilizing wood as a fuel. Looking forward to the next vlog! Best wishes to you and Ms. Winnie!, Much 🧧 and regards, Sifu!
She is the Queen of Drogon!
Thank you Bill!!!
If that tank is 5/8" then I am very jealous and envious of you. I want to cook on that cooker. It's a beauty. So many great meals can be made on that. It's the perfect backyard and patio smoker for a BBQ enthusiast.
It sure is!
Enjoyed your teamwork and content. Appreciate your effort, thanks.
Much appreciated!
I think it would be worth considering videos on offset smoker maintenance. I think a lot of people burn out good smokers because they don't really understand how to take care of them. I've had my Yoder offset for years, if Winnie showed me something I'm not currently doing I'd change my ways pretty fast.
I'll drop by to film Winnie next time she doe a deep clean. She showed how she does the drain in prior videos
Thank you for this information 😎
Thanks for stopping by Glenn!
@@SlapYoDaddyBBQ 😎👍
Harry you are a lucky ducky. Great video…
thank you!!!!!
I'm so crazy about hickory that I've never tried oak or any other wood. I love the smell and the flavor. Am I really missing anything ??? You guys ROCK !!! 🕊️🙏💖
It's a bit too strong for me. I prefer light smoke so I mix hickory with oak. Maybe 20% is sufficient for long offset cooks.
@@SlapYoDaddyBBQ I also love the smell of someone's fireplace on a cold, dark winter evening after a snowfall.
I like apple with a little hickory.
I have two pellet smokers that I use primarily and an offset that I haven't used since the time I got the pellets. I feel like the pellets have made me lazy. Watching this video makes me want to put my "old stick burner" back into the rotation. 👍🏾😎👍🏾
Love what you cook on and cook on what you love. Life is brief so live it with intensity!
Well said, Harry. 😄👍🏾
Awesome
Good stuff bro! I'm doing a brisket Sunday!
Sounds great!
Nice video, happy to see more of Winnie's smoker. I'm curious why she doesn't have a log/ coals grate on the bottom of the fire chamber for good air circulation? She does point out the problem but really isn't solving things by laying the logs as she is doing. Eventually the ashes need to be cleared from the coals. So much easier and quicker to let ashes fall through grate and only occasionally need to pull ashes out from under the fire. Will burn more cleanly and be quicker to clear ashes. So less time messing with ashes equals more consistent temperatures. It's a beautiful cooker. By the way, considering her cookers name, should we be calling Winnie " Mother of Dragon's "? And considering all this heat this year I say thank God " Winter is Coming " . Ok, enough Game of Thrones references, everyone have a great day. 🔥🐲❄
I asked Shane the pit builder about the lack of a fire grate and he indicated that his design does not need it. Yes, Winnie is the Mother of Drogon as she is a HUGE Game of Thrones fan!
@@SlapYoDaddyBBQ thanks for the reply. With all due respect to the builder, he made a great smoker. But his " design " is not eliminating the fires need to get good clean air. A simple grate would immediately eliminate some of the problems Winnie currently having to deal with. Including loading the wood incorrectly across the flow of air just so air can get under the wood. When you load splits cross wise to the direction of the air flow it creates chaotic, disturbed air. Heck as a former pilot I'm sure you can relate to this. A good grate creates less bad air flow and less tending to for clearing up ash build up under the fuel. Lastly, it's a simple add on for the fire chamber, no need to weld anything in. Lastly Harry, I just started working for a new company and I only have to work 3 days a week so finally I'll be able to get in some serious fishing time again. Catch you later🎣😃👍🔥
@@victorbenner539 Have you seen and used top offsets like Millscale and Mobergs? Did you see a fire grate? I just cooked on Jeremy Yoder's $4,000 Franklin pit. Did it have a fire grate? I am no expert so I'll defer to those who have more experience building offsets. I just like to cook. :-)
I have an sgmetalworks 288 gallon offset and I'm not having any issues not using a grate
@@jvega0385 I believe I'm being miss understood. It's not that one HAS to use a fire grate. It's that it's been my experience that a fire grate improves the efficiency of fire. I have noticed it in my Pecos and pretty much all fire situations, especially live fire. It also reduces the problem with ash build up's on long burns. But I'm going to look into this subject. Sounds odd but maybe a efficient burn in a offset isn't best. It's definitely improved conditions in my Pecos but that's just a typical back yard offset, not a large one. Maybe scale ( the size of the smoker) makes some sort of difference. This is why we question thigs because simply because something works doesn't mean we can't improve apon things. I'm ALWAYS looking for better ways to improve what I do. And all I did was suggest something that might help someone. Winnie herself was talking about how she was having some problems with getting the smoke flow getting started. I know I had reduced problems and time getting correct flow and reduced time doing so with the use of a grate. Thanks for your input, and have a great day 🌤.
I think the door should stay open till the fire is built and you have your first bed of coals or close to it.
Offsets for life🔥🔥🔥🔥🔥🔥🔥 pellets are for cooking frozen pizzas
So I've been told that real pitmasters do pit bbq with a shovel, chicken wire, meat, and wood The ones who can't cook use an old propane tank called an offset. Start the Jerry Springer fist fight and 3 hour argument. 😁😇🤣 I like all pits and have 22 so I've been accused of being a promiscuous pitmaster! And called many colorful names. Such is the world of BBQ, which I love!
@@SlapYoDaddyBBQ yes. My offset is the best I do logs 🪵 only. No shovel
Nothing like having a very attractive female pit master giving us the run down, she covers quite a bit in this video, enjoyed the view obviously, and the expert topics that should help me down the road.
Which brand offset smoker seems to be the most popular among Texas pitmasters?
Moberg, Centrex, Pitmaker, Klose, Millscale, and many others
Do you think pellet smokers a just as good as stick burners? Or not worth the money?
Engineering is a series of compromises.
Each has its own strengths and weaknesses. In competition and double blind judging, the pit does not matter as it's always about the pitmaster and never the pit. Look at the diversity of pits among the KCBS top 20 teams out of 6,000 in the USA. It may surprise you that some of the best teams use a simple drum smoker like the Gateway.
I have a stick burner offset as well as pellet smokers. I do like my pellet smokers. I would say get one and see how it works for you. I have done pork butts, beef ribs, pork spare ribs (St. Louis style), bacon, beef brisket, chicken wings, whole chickens and a turkey and have yet to be disappointed. I find that the pellet smokers don't need to be tended to as much as the stick burner does. Just my opinion. 😄👍🏾
Smokers are like automobiles. Truck vs suv vs sedan vs sports car. They all have their own pros and cons and they all have their time and place. 😊
It’s the air convection causing the result, the offset has more air flow.
Depends on the design especially the bore of the chimney and how tall it is.
It’s like draining oil from a car. That looked like 5-30w. 😂🤣
Bio Diesel!
As someone entering BBQ catering this is fantastic information. I'm curious if 4 logs per hour is normal or standard consumption on a 500 gallon? I was watching a video from Tejas BBQ on Moberg Smokers and they were saying the consumption rate is much less.
Here’s the video which is actually Terry Black’s BBQ. ruclips.net/video/0rGNvLZ8jfg/видео.html
Depending on pit size 500 gal v 1,000 gal and log size, the burn rate is about one every 35 to 45 mins @250F. Also wood type and BTU rating are factors, so is the amount of meat and type. Offset is the most labor intensive (expensive) way to cook bbq. See my collab videos where I cook with many of my restaurant and catering BBQ Brothers and sisters.
Ryan, there’s so many variables in wood burning too! The density of the wood will effect the rate of burning as well.
@@winnieyee6483 Great info. I've really been enjoying your videos with Harry. Look forward to more!
Great video!
Does Winnie have a RUclips channel?
She does not that's why I feature her in my collabs. She is a terrific pitmaster and featured on NY Times and Eater
What is Post oak I'm aware of red oak, Black oak, White oak?
There are many species of oak around the world. In central Texas, it's post oak. In Cali, we have white oak and coastal red oak (Santa Maria). They generally have high BTU, good for smoking, and a mild to medium smoke flavor. It's a fav for brisket due to the long cook times. I prefer to not use a strong flavored wood like hickory as it's too strong for a 12 hour cook. Pecan is also a very good all round wood choice. Wood choice is often a matter of cost and local availability.
Thank you for your information I also am a fan pecan and oak I find hickory too strong unless it's a short cook like you said
Can you recommend a good place to buy wood?
I get mine from Patty at sharpegourmet.com/
where do you buy the wood at?
Please see Patty and crew at sharpegourmet.com/
Bouncy.
Harry, seriously you need to buy a mic & gimbal.
My S10 is over 2 years old and needs some TLC!
Harry, I couldn't take my eyes away from the beautiful woman 😍✨ good tig wedding . Hi 👋
Yes, Winnie's husband and two kids are fans of her great BBQ! You will see her family in future videos as they taste test the food