Offset Smoker - Biggest Beginners Mistake
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- Опубликовано: 14 май 2024
- You just assembled your first offset smoker, completed the burn off, and now you are ready to put the food on your offset! People make this mistake all the time with their new smoker, and it frustrates them so much! Here is what to expect and how to avoid it.
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Just bought this one to get better temperature records: amzn.to/2Lcld7Z
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This is the rechargeable one, they have a battery-powered one for cheaper, I just like the rechargeable, personally.
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KINGSFORD STOCKADE 49 VIDEOS:
Review after First Cook: • Kingsford Stockade 49 ...
Assembly & Initial Review: • Kingsford Stockade 49 ...
Never Do THIS TO an Offset Smoker: • Kingsford Stockade 49 ...
Burn Off & Seasoning: • Kingsford Stockade 49 ...
All the equipment I use in different cooks!
Used this Inkbird to make sure the food was cooked perfectly!
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For my Sous Vide Cooks - Anova
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Classic Weber
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Traeger for easy and great flavor
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Finishing Salt for the WIN
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Dual Purpose Fire Pit (I got my at Lowes for $200.00) so you might want to shop around!
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Awesome Torch
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Sous Vide Container
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Bigger Bubba Blade 😎
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Charcoal Chimney Starter
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FryWall - Great for keeping the splatter down
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Tripod for Phone (I use an iPhone for my shots)
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#kingsfordstockade
#offsetsmoker
#smokermistakes
Internet #310443241
Model # SC2315801-KF
Store SKU #1004643974
Product Overview
This Kingsford Charcoal Smoker and Grill offers 1,125 sq. in. of cooking surface for large events. The Counterbalance Lid makes lifting of the heavy-gauge lid at ease and the ingenious Greasement Management System provides hassle free grilling and smoking experience. Smoke Locks and Gasket reduce smoke leakage and maintain a steady smoking temperature for perfection cooking. Large Offset Firebox fits wood logs for long smoking period. Other premium features include Expanded Metal Tables, Heavy-Gauge Porcelain Coated Wire Cooking Grates and Warming Rack.
Counterbalance lid
Grease management system with grease collection pan and bucket
Smoke locks and gasket reduce smoke leakage in smoker chamber
Large wire charcoal grate with ash pan for charcoal grilling
Offset firebox with side access door
Expanded metal tables
8 steel wheels and locking casters
Heavy-gauge porcelain coated wire cooking grates
California residents see Prop 65 WA Best Smoker 2020 
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responded
@@ComparisonCooking I like your view to video
Comparison Cooking hey man I know this video is older but I wanna see if you could give me some insight anyway. I just got a little offset smoker from Home Depot I’m tinkering around with. I ruined some ribs last night and I think it was the fluctuation of my temps throughout the whole duration. Would you recommend getting coals hot separate from my firebox. Seemed like when I add fuel to my firebox it cools down for quite awhile before it gets the fresh charcoal burning good and hot. Any input is appreciated! Keep up the good work!
@@evanpaul976 i add a handful every 15-20 minutes, that way they light up faster than dumping a lot in all at once after a couple hours. That seems to work better. Dumping a lot all at once can create a smoother affect along with the issue you are running into of temp dropping fast. I have a few videos on firebox management and adding wood throughout your cook 👍
Comparison Cooking I watched a bunch of your other videos last night. Really helped me get a better idea. Thanks for the reply!
I keep the fire going and drink modelos chicken will take 7 modelos pork butt will take 18 modelos.
You Sir, are doing it right! I think you just came up with a great shirt by the way!
That’s funny
🤣🤣🤣
Ha!!! Great idea. I'll try it with Guinness.
Very true!
A good rule of thumb to remember is: heat rises, cold sinks. I would drill a hole in the bottom section of the lid near the handle, and weld a nut on the outside of the hole to accept a grill thermometer. I work at a bbq joint where I use the large offset smokers with 8 thermometers. Im constantly rotating the food in different cooking zones to achieve an even cook for all the different meats. Another rule of thumb is: never cook raw meat over the more cooked meat, so as not to contaminate the cooked meat with bacteria.
Those are very good rules of thumb!
@@ComparisonCooking You got 2 thumbs up from me for your knowledge. I learned a lot. Very good video.
You really have me thinking about purchasing a smoker with these stockade videos
every time I pass the grills at work I think today might be the day!
Hahaha, you would love it bro, your beard will be smelling like smoke for days!
I ordered yesterday a smoker so surely you already helped me!
Can't wait to have this toy..
Thanks for this video!
Glad I could help! Feel free to join our FB groups, lots of good advice as you get going. Kingsford Stockade 49in SMoker & Grill
As smoking and bbq in general is becoming a huge craze, this video is going to help tons of people
Thanks brotha! The frustration I see in out FB group is real. You would think the whole chamber would be same temp, but its very different!
@@ComparisonCooking most people that are new to the grilling game would never guess that! Those digital thermometers are essential👍
Very useful demonstration. Good to get this information out there. Knowing the different zones of your cooker is a must. You explained this very well. Thanks for sharing.
For us its second nature to know this, but so many new owners have so much to worry about, with their meat, wood, why would they think the temp might be way off! Thanks for watching!
I just bought my first offset smoker so I am a true ROOKIE I will join the Facebook page 👍🏻 and thank you for the great advice
Welcome aboard!
The day you posted this was the day I took my first crack at smoking. Wish I would have seen this vid first. Have done a few more smokes since then, and each time had to finish it off on the propane grill because the family got tired of waiting. I'm anxious now to try it again this weekend using your tips. Thanks for putting this out there.
It’s a process for sure, also there is nothing wrong with getting 3-5 hours of smoke on the meat and then throwing it in the oven or finishing off with propane. You are only going to get so much smoke penetration! I did it in my Competition Chicken video. Join our FB group and let us know how you did this weekend!
Awesome demonstration for the offset opportunities and how to beat manage through them and will definitely remember this when I eventually get one.
Thanks brotha!
This was so helpful, I just bought a Char Griller Smokin Champ, and I’ll be using it to grill for family for the first time tomorrow. Whew, glad I watched this!
Awesome, I’m so glad it helped! Please feel free to join our FB group to let us know how you made out!
Great information Kevin! You can apply this to other cookers as well! Nicely done as always!
Absolutely! I really wanted to do the biscuit test, but didn't think my smoker would get hot enough. Looking forward to what you have coming down the pipe!
Just had my first offset smoker delivered. Really glad I watched this video before doing my first cook.
My pleasure!
Just joined the group! Thank you!
Welcome to the group!
Thank you for this I had this issue this weekend in this Texas heat. My grill thermometer was reading 250 with the sun shining on it and then dropped 75 degrees when it got in the shade. My brisket took forever to cook and now I know why.
Oh man, that’s a bummer, but we’ve all been there! Make sure to join our FB group, great resource for when those situations arise during your cook! Thank you for watching, commenting, and subscribing!
Great video highlighting temp management with your grill and thermometers!
Glad you liked it! 👍🙌
Good information. Definitely need to seal your door, but it was a good to see someone do this to explain different Temps vs spots on the q
Yeah, I need to get some clamps and add them to the door to keep it tight. Thanks for watching and commenting!
Good stuff Kevin! I'm going to join the group now!
Awesome, looking forward to it!
That was a great demo. Very informative and insightful. Thans for sharing.
Thank you, appreciate the comment!
This is very good content. Thank you!
New offset smokers, this tool is more important than the smoker itself
Couldn't agree more!
Good video. Never thought about the difference in temperature throughout a pit
Thank you, yeah it creeps up on everyone. You would think there should not be that much difference until your cook takes 10 hours too long!
This explains so much!
I have to get some of those thermometers.
Thanks for the video.
Glad it help! Let me know if you have any other questions?
You should link those thermometers so we know where and how to get them!!!!
I needed this info. Thank you brother!
You bet!
did i miss this. I know I watched, Oh well. Watching again. and i'm down with this content. AWESOME do's and don't for the backyard Pit-Master!
I think you popped by first, but I can't remember what day it is, so who knows 😂 Thanks for stopping by again!
This is exactly why i dont go off the gauge, thanks for thr vid you the man!
My pleasure! I think everyone is so pumped when they get their first smoker, they would never thing about this!
My thermometer runs low, man did I dry out my first cook
gage prewitt happens to us all!
Great video brother, very informative to all the ones trying to learn 🔥🔥
Thanks Ricky, definitely the biggest frustration we see in the FB group, people want to throw their smoker away after the first attempt. Using the smoker all day long and food doesn't turn out!
Awesome video and information brother!!! Took me years to figure that out!!
I definitely was right there with you on that. So many other factors to worry about, i just assumed the temp was the same through out the chamber! Thanks for watching Andre!
Learned this lesson smoking on my Weber kettle. Dome temp runs 50 degrees hotter than the grate. Good video!
Pretty crazy, but as soon as you learn that lesson its like, duh, how did I not know that, haha. Thank you for watching, commenting, and subscribing!
Thanks a lot for your very informative video, keep the good content coming brother
Thank you! Appreciate the compliment and support!
Thank you so much!!! I’m 17 hours into a supposed 225F cook on a 9.5lbs brisket!
This explains my frustration! Just bought my offset yesterday
It’s very frustrating when it happens for sure. Glad this helped! Thank you for watching, commenting and subscribing! (I made a playlist for smokers 101 - beginners basics, might be helpful 👍)
It was a delight watching your video. You got some great videos in your channel. Surely subscribing! ❤️
Thank you so much!
Yeah I'm about to use mine real soon. Thanks and I joined the Facebook
Sweet, looking forward to seeing some of your cooks!
Great video man, definitely informative
Thank you, appreciate the comment.
Awesome insights on the temp zones
The frustration was real in my FB group, people wanted to return their smoker after the first use! Thanks for watching!
Great vid and thanks for the pointers.
Any time!
Thank you so much for this tip.
My pleasure 👍 thanks for watching, commenting and subscribing!
Thanks for the tips. Meadow Creek TS250 here. From years of cooking never trust mounted thermometers, love new digital thermometers - especially those with alarms. I being type A, I tend to run a grill a little hot (above 350) when many things need slow (250-350)
The great thing is you can still get really good bbq at higher temps, but ultimately, I think under 325F brings out the best bbq. Those Meadow Creeks run hot. I did the walmart vs costco brisket on the towable for that one. Pretty sure there was a 45 minute temp spike of 450 in the middle of the night on that one. Briskets still turned out tasty. Thank you for watching, commenting & subscribing.
What I do is redirect the heat so it goes bottom first then to the top second by wrapping a grill grate with foil at the point of entry and it becomes more accurate for what the type of meat I smoke. Can always learn something right, great video man!
Wrapping a grill grate in foil is a great way to deflect and get better results!
What a great video. Thank you for the effort. I almost blew 70.00 worth of expensive beef ribs based on the wrong intel.
Glad it could help, we definitely don’t wanted wasted dollars!
Great Points! Very useful information.
Thank you! Let me know if there is anything you want me to cook on here!
I just got a New Braunfels smoker from my neighbor for the low, low price of free. It was sitting on the curb with a "free" sign on it. (It seems that they left suddenly and I don't know why as I've never talked to that neighbor.) It is in wonderful shape with only a very few small patches of surface rust on it (not even enough to worry about even though I already bought the rust dissolver and high-temp enamel to fix it up). It was pretty heavy to drag the 25 or 30 yards into my back yard.
I'm thinking about putting a pipe on the chimney to direct it to the opposite side and putting a plate of some kind along the bottom to pass the air under to try to turn it into a reverse flow, but this is probably premature. I should probably just use the damn thing once before I start with mods. I'm also thinking about getting a Tip Top Temp regulator to put on the chimney.
The New Braunfels, depending on what year they were made, are really really well made. I think you are right, start playing with it before adding any mods. Most people thinking they need the smoking chamber just engulfed in smoke to get great bbq, that's not the case, you don't need as much smoke as you might think.
Congratulations on the great pickup, happy smoking!
Wish I would of watched this before my first whole brisket 😆 great video!
Thanks for watching! Glad it was helpful.
Great video and relevant to kettle barbecues as well, not just your offset smokers. Having just fallen foul of this myself, when trying to smoke some Camembert in my Weber Kettle, I've just - off of the back of this video - gone and ordered an Inkbird thermometer so I don't make that same mistake again. Thanks for the video.
My pleasure, I've been very happy with inkbird, and its so frustrating to think you are dead on a temperature and your food just doesn't turn out! Thank you for watching, commenting & subscribing!
@@ComparisonCooking You know what, I hadn't subscribed so I've rectified that now. Just starting out my barbecue journey, moving on from just grilling sausages and burgers (I'm in the UK), so videos like this are so incredibly helpful. Thanks again.
This was a BIG issue on my offset Brinkman Pitmaster Deluxe. After a few cooks, I realized that the heat was basically coming into the cooking chamber and then just exiting out of the chimney. My simple fix was to internally extend the chimney down to the grate level using metal flashing. This pretty much equalized the temperature all across my cooking chamber except for the area really close to the firebox which gets really hot. I also noticed that simply closing the chimney damper some would help with this issue, but the metal flashing method always works like a charm.
Offset smokers are cool, but they REALLY have to be modified if you want to use the entire cooking chamber. Can't use the area right next to the firebox because it gets WAY too hot. If you do a simple mod like I did by extending the chimney down to the grate level, you'll lose some area close to the chimney. This is why I'll probably be upgrading to a pellet smoker really soon.
I've seen that mod done a few times, makes a lot of sense to me. I'll probably fiddle with that in the next few weeks. I've found a sweet spot just off right to the middle of the grill closest to the firebox, but not right against it. Seems to be keeping my temp steady enough. Plus i typically cook one big cut at a time so i'm not all spread out. I guess if i was doing chicken quarters, i would need better consistency. Good thinking with the metal flash, thanks for watching, commenting, and subscribing!
another great Mod for an offset is to build a baffle to put in the barrel directly above where the firebox lets the heat in. Any type steel around 1/8" or bigger will work. it just gives the heat some place to dead end as it rises into the smoker and forces it do disperse evenly around it...really helped mine to even out the temp. Also fwiw, i've owned a Traeger pellet "smoker", and it was a great grill.... but there was no comparison between it and the OK Joe in terms of flavor..had to use a smoke tube in it to even make the smoke flavor noticeable.... Still use the Traeger for burgers and whatnot, but the family specifically requests that i use the charcoal for ribs and brisket.
Awesome! Thank you for this!
My Pleasure! For us its second nature to know this, but so many new owners have so much to worry about, with their meat, wood, why would they think the temp might be way off! Thanks for watching!
Sadly this video wasn't available when I first started smoking and your spot on I had the same exact frustrations. Another factor to compound this issue is that most thermometers that come with inexpensive smokers not only are they not in good positions but they are horribly inaccurate. Even at great level they could be a hundred degrees off, subscribed and looking forward to more, thanks for making videos!
Sorry experience that, but it’s one of those frustrating things we all have to learn the same way! Thank your for subscribing, I just released the solution to this problem video today, or at least a cheap tinfoil modification to help get the temps closer.
I got mine and while it was my first I knew the thermometer that comes with these things is terrible. I actually ordered a different one that was more accurate. Ultimately went with a thermapro with 4 probes. I use one in the cook, and the other 3 around the meat to get a better read on temps
Thank you New Friend... I just got an off set.. This helps.. xx
Wonderful!
Very Useful Video.
I get my new Off Set Smoker this week, it's coming on Friday 18th.
I really can't wait, as I'm a Smoker Virgin lol.
I've taken your finding on board and will use the information you have provided, very wisely 👍👍👍🏴🇬🇧
Thank you.
Thank you, and good luck with the new smoker! A lot of people join our FB group for on the fly help 👍
Comparison Cooking where do you get the thermometer with the two lines for the different temperatures? That’s what I’ve been lookin for. Certain brand you recommend ?
@@randomgraham4302 any of the inkbirds do great! This one has a 30% discount if you check the box 👍 amzn.to/2SLoEKc
Nice job Kevin. always good to know that average chamber temp for sure!! That looks like a pretty nice cooker!!
Thanks Ricer, i'm having a blast with it! Wife maybe starting to get sick of all the smoked food though 😂
Great video. Well done 👍🏻
Thank you! 👍 Appreciate the comment!
After three years of my Old Country smoker, I am now convinced I need some grate thermometers. Frustrated is not the word for what I’ve felt with some of my cooking. Thanks for the video.
Wow, good to know I was thinking of ordering an Old Country because of the thick metal, didn't think they had as much temperature issues! Glad this video could help, join our FB group to get some good insight into modifications other bbqers are doing.
The smoker is wonderful. I’m just a rookie and didn’t monitor the temperature properly. I was using the Gauge in the lid only... with the exception of the probe inside the meat.
People who own offsets lie often about their experiences. Offsets don't maintain any temperature for very long. Wind and humidity effect your cooks significantly. If you hear anyone talking about maintaining even temps from end to end for any length of time over 15 mins are likely telling you tales.
Everyone knows the top temp gauge is always higher... heat rises.
You should use digital thermometers throughout or install 2 more "good" thermometers (most come with junk), left and right just above grate level (close as possible) to manage temperature throughout grill. But here's the thing... move your heat diffuser plates to cover what's coming out of the firebox and you will have a more even temp to control throughout. Its all about where you let the heat through.
Anybody that says offset smokers are a pain have no patience and no thinking process in my opinion. Dont get me wrong, Kettle grills are ok for an amateur, but the art of offset smoking takes patience and the will to "learn" knowledge of the art. Problem is, most just dont want to because it takes effort and dedication.
I say this because, I've only been doing this for less than a year and I'm always learning. I havent had a problem with temps since I went to an offset. I did research and it works!
Hang in there, dont give up.. the best smoked meat is possible from your hands!
Happy grilling everyone!
Couldn’t agree more with offsets being the true art of smoking!
Nice job on the presentation. It is frustrating when the food don't cook. Early on i was curious about grate temp.so i put a temp gauge where the meat was + that made all the difference! But the gauges do get smoked up so u gotta clean them + you loose heat when u open the door.So i like the temp gauge that you use with probes + you dont loose heat. Thankyou for doin' the video.
Sounds like you’ve dialed it in, nice job Pete! Thanks for watching.
Really thank's for your help 😋👍🏾👍🏾👍🏾
Happy to help, any time!
You can help to equalize the temperature inside the smoker on the left and right within 3-5 degrees or so with tuner plates(which are over priced and not necessary). You can use spare grill racks wrapped in aluminum foil or even cookie baking sheets cut down to fit in the smoker as tuner plates. You position them over the portion where heat and smoke enter from the fire box so that it redirects heat to the center of the smoker instead of the opening the firebox is on.
Hmmmm🤔🤔 you got me thinking. I normally have plenty of room, could definitely use some aluminum on the rack! Thanks for the idea!
Comparison Cooking 👍 no problem. Sometimes you can even fit a water pan between them and the cooking grate
I might try that one !
Man if I can get a visual of what you mean I can’t picture it or exactly get what you mean
Yes tuning plats to about the middle of the grill. This will also give you better smoke distribution. Ultimately it shouldn't matter so much once you get a steady temp in your chamber and you just leave the cooking chamber closed. Most people like to look too often and it continually drops your heat, extending your cook time.
Offset smokers have always interested us! This was such an informative video, thanks for sharing your tips and tricks regarding the temps!!🤩👏🔥
Thanks for watching! Its a labor of love for sure, so worth it!
Really appreciated this video very helpful
My pleasure Jesse! Please let me know if there are other experiments you would like me to try.
I've been grilling chicken for 50 years. I have known since the first day that you have to rotate the chicken from the hot side to the cold. I always make perfect chicken. Nothing ruins a barbecue faster than a piece of underdone chicken.
That is the truth!
I will definitely be putting a probe where I place my meat for now on. Thank you sir. I've struggled a few times with this issue. No more🤗
That’s great to hear! Glad I could help.
Reverse flow cookers are the best ( in my opinion) for keeping the same heat over the hole cooking area. Great video.
I completely agree with that! The last two videos I did feature a whole hog on a towable reverse flow smoker, so much fun!
I wish I would have watched this video yesterday. Just smoked ribs for the first time. Had to finish them off in the oven because they weren’t done after almost 7 hours in the smoker. Thanks for the tips 👍
Happens to us all, join in the conversation on Facebook, Kingsford Stockade 49in smoker and grill. Lots of useful tips!
Happened with my first cook two days ago...
Knowing where your temps are in the smoker is one of the big keys of successful smoking. Also, the same with any of you that smoke with your Weber kettle grill, like I used to before I got my smoker. My dome temp was 50 degrees higher than the cook grate level, so I knew to compensate for that reading.
Agreed, got to know what you are working with.
thanks for the awsome tips
Thank you, appreciate the support!
Awesome info man!
Thank you!
That’s some great info Kevin and you’re dead right, I never depend on the built in thermometer, always do some probes and check it all. Seriously great advice for any cooker. Awesome job brother!
For us its second nature to know this, but so many new owners have so much to worry about, with their meat, wood, why would they think the temp might be way off! Thanks for watching, appreciate the support as always🙌
Good stuff for newbies.
Thank you, appreciate it!
Thank you very much.... it helped me a lot
Glad it did, hope to see you over at the Facebook group!
Awesome video..! I never liked any stock gauges as they don't last and most are inaccurate. Alway do a boil test (212) for accuracy on all pit gauges and meat probes. On cheaper offsets, I always wait about 20 mins for all the steel to heat up before reading temps. I bet adding a couple of gauges on the door at grate level would work great so you can limit the use of probes. Keep up the great work you do. Loved the video..
Thanks Joe, I was thinking of adding to the door, I don’t like burning out my probes, but it keeps me inside for longer periods instead of checking every 15 minutes I check every 45-1 hour because it’s all on my phone. I know you know this, just ease of convenience for me.
Good information. Thanks
Thank you David, glad this video is still helping people! Feel free to check out the playlist on smoking 101 or join our FB group for continued information around tips like this. Have a great Sunday!
Awesome info. Thank u .
Glad it was helpful!
Great video 👍🏻
Thank you Michael!
Very Informative THANKS
Thank you! Lots of follow up videos because of this one 👍
Appreciate the video!!
Thanks for watching!
Thanks man!
Happy to help!
Thats why i was cooking till 3 am last night lol
Happens to us all! 🤦♂️😬🤣
Great info thanks, (from Netherlands)
Thanks for watching! Appreciate the feed back, and subscribing!
Thank You 👍🏽👍🏽awesome info 🥰🤙🏽
Glad it was helpful!
super nice. thanks for sharing. liked.
My pleasure, thank you for watching!
I’m actually smoking a brisket from store... not best cut of meat but what I can get close to me. PRAISE GOD above for this video! I having been doing this since 6am it is now 4pm! I’m scared to turn grill up for fear meat willl Dry out but so frustrated! I do have what I need to check temp so I’m on it! Just UGH!!!! THANK U SOOOO MUCH! Definitely subbed!
Glad I could help! Thank you for watching, commenting and subscribing!
Ohh shit - thought I subbed you long ago. What no biscuit test LOL.....seems like everyone does this test like that. I am glad you did it your own way.
Dude, I was going to do the biscuit test, and then I was like, nahhhh. You are exactly right though, everyone was doing it, makes sense. Thanks for the Sub brotha!
Nice video 😊 thank you
Appreciate it, thank you!
Great video. I think I'm gonna do a comparison video on my UDS-XL to see what the difference is between all the levels in it.
I would love to see that video! Always curious about this things!
@@ComparisonCooking I will do it soon. Thanks for the inspiration. 👍
Very informative,thanks.
My pleasure, let me know if you have any other questions?
Only recently started smokin, first time took longer because temp was too low.got a digital probe which I’m glad I did,great to see a lot of info out there,cheers.
Smoke coming out of that thing looks nice! 👍
Yeah it cranks smoke. I always want a little bluer smoke, but then my temp is up to 325-350. I just don't want to cook at that high of temperature.
@@ComparisonCooking what's your method of regulating heat ? The popular opinion is to close down vents but thats not really the right thing to do. You want to control it with the amount of wood. I typically see one split per 45 minutes to an hour.
@@jamesstewart1794 ive found if I do two smaller splits every 30-40 minutes, I get more consistent temps. One split 45-60 minutes normally creates larger heat swings. I have a video on vent control and fire management in my playlist. (And I might be recording a fire management video as we speak 😉)
@@ComparisonCooking leave the fire box door open more if its too hot. It's less efficient fuel wise but you keep the white smoke off your food.
going to have to see how this works with my vertical offset smoker.
Looking forward to hearing about the results, haven't tried different temp probes on a vertical.
I now in my old age and experience use a heat gun to light my coals. Takes about 3min. I load them direct where I want them and turn on the heat gun and heat one low spot. Then use the blower on the heat gun to catch the other coals. Works every time. No gas.. no chimney. One heat gun cost less than a chimney.
Heat gun is the way to GO!
Well that explains all the negative feedbacks on thermometers from Amazon 🤣 🤣.. lots to learn yet.
Thanks
😂😂makes sense. People get screwed over by the factory temp gauge!
Man ! Thx God, I was not going crazy .. I'm a beginner but getting better . I really do my research before I commit. Thx for the heads up .... i have my smoker i was wondering why temps r going bananas.... lol
Oh man, the struggle is real when you are getting your start. So much to know and keep track of. Feel free to Join our FB group, Kingsford Stockade 49in. Smoker and Grill. The majority of people is just starting off, great group. THanks for watching and let me know if there are any other questions you need answered!
Thanks I really need to get one of these before I even break out my new toy 😅
Glad I could help!
Excellent vid for beginners sure. I like to get adjustable pit thermometers that I can set to the grate temp, or move them to grate level on my rebuilds.
They are a must have, I went years without them because I was cheap, and I really was handicapping myself. The nice thing about the new WiFi (not their price) but the trend lines, you can see how long temps been holding. Its a really nice feature compared to my old bluetooth. It would lose connection for a second and the trend line would be gone. Thank you for watching Jet!
@@ComparisonCooking For sure. Keep bringing the great vids.
@@ComparisonCooking FYI, My BBQ page is @Nativemeats on Instagram. Eventually I'll set up a RUclips. Are you on Insta?
Super like 👍😋
Looking delicious, stay connected friend
Thank you, I will
Great video, Thanks ~~~ You can also level the temps a little better by SEALING the edges around the lids thus eliminate loosing smoke and allowing the heat to stay INSIDE the cooker....
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With gasket material made for wood stoves?
Awesome tips there is a difference from air temperature vs the temperature on the grill grates.
Glad it was helpful! Ive had a lot of people reach out, that they had no clue. We all start from step one. Thanks for watching and let me know if there are any other videos you would like me to try!
@@ComparisonCooking will do 👍 you should do a whole smoked chicken on that smoker and a brisket .
HNIC Roland those videos are already done 👍 just click on the playlist for stockade at the end of this video
@@ComparisonCooking cool thanks 👍 I'll check it out
Wahhhhh really good sharing❤️
Thank you so much!
Great to know. We only have a small electric one. i really like this one.
I love it! I grew up on an electric one, that was great. Made the best beef jerky! Thank you for watching.
I wish I had seen this before smoking a turkey. He nailed it re: the temp difference.
Tough beat, but at least you know it now. A lot of people it takes a lot of attempts before they realize it.
I use heart wood without the bark, alder, maple, apple and vine maple.... Good stuff 😃
Those are all good woods there! Thanks for watch, commenting and subscribing.
Solid video - is your pit's thermometer adjustable? easy to calibrate if so, boil some water, drop 'er in and make adjustments. Your point stands though and is super valid - definitely helps to have more data points to get it nice and dialed in
Unfortunately, it’s not an adjustable. Which is probably good for me because I would find a way to screw it up, haha! Thanks for watching and the comment.
Great illustration. While you were checking temps in different zones - it would have been neat to see what difference a heat diffuser/tuning plate thingy in the smoker would have made. Digital thermometers are the BEST. How easy to install a Tru-temp and move it down by the grill?
Its a great point, a few months later I added a baffle plate video and showed what it did to temps. A lot of people in our FB group have added grate level thermometers, they work great. ruclips.net/video/QhebSwsTsXI/видео.html
I just bought my own first offset grill. It has a built in thermometer, but I don't pay attention to it. I was taught how to smoke meat by my Unc! I get that fire burning and monitor the internal temperature of the meat
That’s best way to do it!
@@ComparisonCooking yeah man! Even today! I cut a pork in half and put a different rub on each half! Both were fucking orgasmic!!!!