BBQ 101 - How to Build a Fire in your Offset Smoker Firebox
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- Опубликовано: 8 июн 2020
- Want great Texas Style BBQ? It starts with the right heat and great smoke. In this video, I explain how to use Lump Coal and Apple Wood Chunks to build a great, long lasting, easy to maintain BBQing fire in your Offset Stick Burner Smoker.
Lot's of people have been asking where to get the gasket and silicone to seal up the smoker. Links below. Enjoy!
Lava Lock BBQ Gasket and RTV450 High Temp Silicone Combo
amzn.to/3vkEGJO
Lava Lock Smoker Gasket
amzn.to/3GfTGxz
Lava Lock RTV
amzn.to/3Edhr7B
Really thinking of getting this for my hubby for Father’s Day I think this is great for like starters. Good video 😊
Thank you! I bet he'd love it! If you get a chance, please check my channel for more videos on this smoker and a couple of others. One thing about the Smokin Champ is that it really needs smoker gasket installed to reduce heat/smoke loss from under the main cooking chamber lid. It's a pretty simple install and I made a video on exactly how to do it. Also, please don't be afraid to look into other models. Char-Griller makes a few affordable offset smokers and so does Oklahoma Joe's. I'd be happy to help you pick one out so just let me know if you have questions. Good luck and I hope you had a great Mother's Day!
Had my offset for 10 years, and never knew how to use it the way it was intended. I used it as a regular grill. I finally smoked a boston butt, two in fact, over xmas, and it was wonderful. My family couldn't get enough. Great video. Temp. control was tough to manage at first, but I got the hang of it after a while.
Hey Jay! Thanks for watching and thanks for your comment. 10 years, wow! Think of all that time you could have been smokin up some awesome BBQ. Haha, just messing with you. Well now that you've started smoking, you're in for a whole new world of smoked meat treat. Just take your time getting used to working that fire and have fun!
You and me both. I thought I was the only one using it as extra grilling space.
hahaha wtf
Awesome video, great when people are willing to show all the steps from start to finish.
Thank you very much! I appreciate that!
Looks like a great design I'm presently building a grill smoker/wood fired cook stove.
That sounds awesome! Let me know how it turns out!
Recently was given a grill with an offset smoker, haven’t used it yet but after watching this I think I’m going to give it a try next weekend! Really great video, thank you
That's AWESOME! You're going to love it! Just take your time getting to know it and learning how to work the fire and you'll have a blast. Subscribe to my channel and check out some of my other videos. I focus mostly on how to use an offset and work the fire. Enjoy your Barbecue!
Thanks for the awesome video. I just got a offset smoker on craigslist for 40 bucks. Looks just like the one in this video. I watched a few videos and decided to season the whole smoker inside and out with oil. It's turned it black and now looks amazing. I'm now trying to learn how to manage the fire box and maintain temps. Thanks for the pointers.
Congratulations on finding that offset for 40 bucks! That's awesome! Thanks for watching and thanks for your comment. Check out my newest video when you get a chance. It'll hell with your airflow.
Have fun!
ruclips.net/video/2895N4qUFXM/видео.html
I Just bought this Grill at Home Depot just 199.00 Great deal ! Thanks for vid and tips about sealing the grill didn't think of that , I'll have to get some of that Lava Lock gasket sealer .
Congrats on the new grill! Honestly... for 200 bucks, you can't beat the Chargriller Smoken Champ. Yes, there are better grills out there, but they cost a lot more and with a little extra effort, you can produce the exact same quality on a Champ. Get great on the Champ, and you'll be AMAZING on anything else you get in the future. Enjoy and rock that BBQ!
I have the same smoker. I made a charcoal basket for mine. Contains the coals and allows me to remove the ash pan and clear out the ashes while I'm still cooking. That allows for optimum airflow during the whole cook.
I usually add some lump and briquettes to the basket while I've got the chimney of lump going. I'll even add one or two chunks of wood to the basket as well. Yes, it starts things off pretty hot, but once it settles down, I've got a great bed of coals to lay chunks on the rest of the way. If the bed gets too skimpy, I'll start another chimney of lump and pour that on and go from there.
During the cook, I have found that to get good clean smoke, I leave the stack open all the way and even pull out the ash drawer about 1/2". If I close the drawer, it doesn't provide enough airflow to keep the wood burning, which results in the white smoke, and that's not what you want.
For $200, I think the Smokin' Champ is a great offset smoker for the weekend warrior. It's not going to last 10-20 years but with a little care, you should be able to get 5 or more years out of it. If you save $5 a month for 4 years, you'll have enough to buy yourself another one when the first one needs replacing.
Thanks for you comments! You're spot on about keeping the stack open. I recently made a video on running clean thin blue smoke and maintaining temp. I like the idea of a charcoal basket, I haven't gone that far because I changed the fire grate to a slightly bigger and stronger one so I've been able to keep good airflow, even on a 12 hour cook. I do like my Smokin Champ, but I have plans on a serious upgrade in near future. For now, my goal is to perfect what can be done with the most basic of tools that just about anyone can get their hands on. Thanks for watching and again, I really appreciate your comments!
I just bought one of these at the swap meet. It looks really old and needs some tlc, but i got out for only $20. Mine has wood instead of metal grate shelving. The metal is really thick also. I hope it works well!
I just put this combo together earlier today. I can't wait to start cookin! thanks for the vid.
You're gonna be hooked! Lol! Congrats on your new smoker. I appreciate your comment and thanks for watching!
Very informative. Thanks for posting 👍
Awesome! Thanks for watching!
Mann I had this for awhile never used it, ur tips just made some lightning bolts go off, appreciate the video.
Kevin! You've been missing out! Lol! Time to fire that puppy up. Get good at working that fire and you'll have the most amazing barbecue ever, right from your own backyard. By the way, this is one of my older videos. Make sure to subscribe to my channel and check out some of my newer ones. I've done several that go into some good detail. Thanks for watching!
Question, Does it matter what charcoal to use, what’s your advice on that one?
@@kevinford3471 good question! I prefer regular Kingsford or Kingsford Professional. I find these have the most consistent burn. For Lump Coal, Jealous Devil is my favorite.
I paid 60 quid for this barbecue from Aldi here in England 🇬🇧 looking forward to smoking the bejesus outa some brisket, ribs , chicken 🐔 bring it on 😜
YES!!! Nice deal on that smoker. Smoke em if ya got em! Hahaha!
Didn't even know they were being sold in there. I drove 824miles round trip from London to Scotland for my Oaklahoma Joe Highlander this week. Still yet to use it. Wishing you all the best with your cooks!!!
@@sprig6043 that's some nice commitment to barbeque! Excellent! Smoke on!
It’s My birthday in a few days and the wife bought me a Chair Broil combo and it came with a Firebox option that I opted for to add. Already had professional BBQ cooking utensils so now I’m taking the dive into outdoor cooking….I do indoor Gourmet, recipe, and hobby cooking cooking but never tried my hand at grilling. This is my maiden voyage. I Needed to know how to use that firebox. Thanks and I’ll be a return visitor, LOL
Congrats on the new grill! You're going to love outdoor cooking. With the skills you have in a kitchen, the addition of real fire and smoke will really kick it up a few notches. You just need to master the use of the fire. I highly recommend practicing your fire without cooking anything, so no pressure. Have fun and thanks for watching!
Great video. I have that exact same grill/smoker and I pull mine into the garage when I'm done with it. They do sell covers for them. You should get one.
Hey Tom! Thanks for your comment! Yes, the Char-Griller cover for this thing is pretty awesome. I do have one and it's held up to the weather very nicely. Thanks for your comment!
Good stuff. Spray Pam or canola oil on your box. It will season it like a cast iron pan.
Great advice! Thank you!
Great video, exactly what i was looking for
Also, how do you usually get the new oil off a new smoker?
Hey Keanu! Thanks for watching and I'm glad my videos are helpful. Barbeque is a fun and delicious! About getting the oil off of a new smoker, it's pretty easy. Just burn a chimny full of charcoal in the firebox and let it burn with the vents wide open until it's gone. Then put another chimny full of charcoal in the main cooking chamber and let it burn till its gone too. The heat from the fire will burn off all the oil. After that, I'd spray all inside surfaces with Peanut Oil. It would be a good idea to burn another load of coal after that. The Peanut Oil will "season" the metal surfaces leaving behind a protective coating. Good luck with your cooks!
I've got a NexGrill 29in that's incredibly similar and it's neat to see how I did it versus how you did it (your way was much better lol). Very new to smoking and using charcoal instead of propane, but learning is half the fun.
Can't wait to reference this video when next I smoke something!
Thank you! You're absolutely right about that, learning is definitely half the fun. Especially the part where you get to eat the lesson. Lol. I've done a lot more videos on temperature management. It's so important that I end up incorporating it into most of my videos. You might want to check this one out... Thanks for watching! ruclips.net/video/QKma-enn5CA/видео.html
Good job.
Thank you!
Just bought a smoker for around $100, still waiting for delivery, but I doubt the quality will be the same a US smoker.
But very informative video and will help when mine arrives.👍
Thanks Wayne! I'm excited for you and the many adventures you'll have with your new offset smoker. I hope it works well for you. Don't be afraid to experiment by burning charcoal or lump coal or wood or a combination of without cooking any food so that there's no pressure and you can see what it takes to hold temp. Make sure to subscribe to my channel and look up my video on maintaining temp while running clean thin Blue smoke. Run and clean smoke is super key to good barbecue. Smoke on!
i have the same exact smoker. Did a whole chicken on it turned out AWESOME !! Good video. I use way less wood and charcoal then you do though..
Char Griller did a pretty nice job on a budget smoker. It's amazing what you can do with it. Thank you for your comment!
@@TonyToneBBQ I agree. I got a few folks really mad at me. When I smoked ribs chicken and abrisket on that smoker and it turned out great.. I never knew your smoker was like entering a car show.lol
@@unclealzbbq2185 HAHAHA!!! Haters. Hahaha!
Helps out.. thanks
You're welcome!
Hi Tony. Great video/channel. I enjoy all the tips. I have a chargriller too and use the main bbq chamber for all my bbq/grilling/braaing. I use lump because its fast & high heat and have it spread across the entire main cooking grate. The issue I'm having is that the paint on the underside of the drum is peeling. Is this common with yours as well?
Hey Clayton! Yes, I almost had the same issue, but I noticed the smoke and made an adjustment before the paint started to peel. It might be too late, but raise the charcoal grate a notch or two. As long as there is some space between the fire and the bottom of the cook chamber, it'll be okay. If it needs to be repainted, wipe it down with some degreaser and shoot it with some Rustolium Engine Block paint and it'll be good as new.
Take a wire wheel brush on a drill to that smoker box clean it up real good and paint it with some high heat enamel. Then just reseason the box after it's had about 2 days to dry. That will stop your box from completely rusting out which is usually caused from getting it a little bit too hot.
Yup! This video is a couple years old. I painted the box a few months ago when Rust-Oleum engine enamel. Worked great! Thanks for the tip!
Getting a new offset smoker in a couple of days. Should I put the engine enamel paint on before or after the seasoning?
Great video! I’ve been smoking for years on a Traeger but with the purchase of our new house the owners left us a 50/50 char-griller with the side fire box. I’m learning how to use it. About how long was the process to get the temperature ready for cooking from the start of getting coals ready to high temp and back down to 250? Planning out dinner to be ready by a certain time 🙂.
Thanks for watching Elise! Great question! For me, it's 30 to 60 minutes, but I'm pretty fast when I'm not filming. Lol! I think planning 60 minutes would be good. Even better to add an extra hour to the end of your plan, just to be safe.
Nice video! I have the same smoker so it was nice to see a vid for fire management on it. One thing I would suggest to avoid the rust is to keep it lightly coated with vegetable oil after cooks. I also coat the firebox a couple of times during longer cooks and I’ve been able to keep the rust at bay.
Hey! Thanks for watching! Great tip on the rust issue!
One more question, TonyTone; when you wait until the temperature in the cooking chamber gets to 400 degrees or close to it (for bacterial /cleaning, etc.. preparing to cook meat), you had said you wait until the temperature cools down a bit before you actually start cooking the meat ..well.. how long do you wait from the point of 400 degrees until it starts cooling down some (or become LESS hot inside) to put inside it the meat? Thanks!
Another great question! I wait until the temperature gets all the way down to my target cooking range, whatever that might be for what I'm cooking, usually around 250 at the grate. I just posted a new video in which I cover this topic in great detail. It's LONG, but you'll learn a lot about temp management and smoke quality. Check it out on my channel! Thanks!
1. Buy sticks instead of chunks or buy splits and make sticks. Way cheaper.
2. Sticks stacked like a loghouse when lit will get the unit filthy hot in 20 minutes.
3. If you must use charcoal, put some down and do the loghouse of stick on top and let it burn down to the charcoal
4. Sand off that rust, run the unit with sticks only (mine hits 600 degrees) spray the unit down with canola spray. All over the firebox too. The unit will go like a cast iron pan and be non stick too. Every once in a while, hit the firebox with some canola spray.
I hit around 280 with briquettes, 310 with charcoal and pure wood is actually past 600. I started with a briquette base mixed with charcoal and wood chunks when I got my offset. Briquettes because I wanted a long burn, charcoal with a hotter burn and wood with the flavor. I used to use a chimney. Now I just loghouse stack small sticks (2-3 times the size of a wooden spoon handle) and hit it with a small weed torch and it lights way faster and heats the unit way faster. I'm using a 1/4 steel unit, so it's way thicker and in 20 minutes, it's VERY hot.
Now I also switched to straight sticks because it has the best flavor. I'd only drop some charcoal for a big piece of meat like a brisket or pork butt. The best brisket I ever did was oak sticks with little drops of charcoal here and there and some of the beef fat trimmings tossed into the fire to give it that smoke flavor you only get from high temperature grilling..
I don't want to tell you to ditch the charcoal, but ditch the charcoal. Straight wood is sweet smoke. Some of the wood I buy. If any tree in the neighborhood gets knocked over and the wood is oak, cherry, maple, apple, pecan, hickory, peach, mulberry etc. I'l come by with my chainsaw and help you out and help myself to free wood. Places near me sell a bag of wood for pizza ovens,. They are $8 so I bring it home and split it . That wood is already seasoned and the ones I cut from trees I let sit for a year.
Also, you want to move more air over the meat. Stale smoke is bad smoke. The more air with a pure wood fire, equals more flavor. That thicker lingering charcoal smoke is good for 3-4 ribs but sweet smoke is good until you are full. Most people run the flue fully open and control the fire with the damper on the firebox. Sometimes or with wet wood I need to run a hot fire and there is too much heat so I open the firebox door and let some spill out the back. In windy situations, I run my flue half closed and almost close the damper on the door, but open the door a crack. I need the air, but I don't want the wind to blow directly into the firebox and stoke it.
Hey Todd! Thanks for watching my video and I appreciate the comments! My preferred method is now starting off with half-a-chimney of lump coal and beer can sized half-splits of wood I get from a local firewood supplier that sells to resturants. Normal logs are too big for the Champ, so I cut them in half, typically about 5 tyo 6 inches. Check out some of my other vids if you have time. Thanks again for watching!
I will never ditch charcoal I love it 👍🏽
What kind of sealant do you use to cover the air leaks? I have the same offset smoker.
Hey John! Thanks for the question. I use Lava Lock gasket and RTV.
Check out my video on how to seal at the link below.
There are links to the product in the description. Thanks!
ruclips.net/video/Z3Mnl-HHrgs/видео.html
Hi, thanks for making this video. Question: the tongs I noticed you used .. are those regular ol kitchen tongs you use to pick up spaghetti or are they "special" type of grilling tongs that withstand like more heat (maybe more than a regular spaghetti tongs)?? I'm a real novice at this grilling by the way.. I'm a beginner. Thank you in advance for giving me the information to this question. Have a great day and happy grilling, TonyTone!!❤😁
Hi Leslie! That's a great question. The tongs I use are indeed regular kitchen tongs, but they are very special. Those tongs were passed down to me from my father and they're over 50 years old! They're extra long and super strong. The hot coals have no effect on them and the black scrubs right off leaving them looking like new. I haven't been able to find new tongs that are anywhere near as strong. I guess they just don't make em like they used too.
How often do you have to dump ashes and restart process
Never. When ashes start to build, I use a long rod insert below the fire grate and sweep ashes aside. This works best when using wood only, no charcoal. When burned properly, wood leaves less ash. Watch my video on temp management and smoke quality for more info.
He’s sir thanks for the tip
You're welcome! Thanks for watching!
Hi, Why did you remove the grates in the fire box? are they only used for different type of fuel source? Thanks in advance.
The grates I removed are for cooking on. This smoker comes with these grates, that sit about 6 inches above the fuel grate, so that you can sear steak, cook hotdogs for the kids or to use the fire box as a mini BBQ. Check out my other video on Reverse Sear Steak for an example.
Great video. My smoker is leaking how do you called the gasket?
Hey! Thanks for the question. I used Lava Lock. Check out my video on How to Seal an Offset Smoker. There's a link to the products in the description. Thanks!
ruclips.net/video/Z3Mnl-HHrgs/видео.html
Newbie here: whats the reason for the grates (that look like food grates) in firebox that you took out to get to bottom grates?
Hey Bubby! You're right! They are food grates. On this rig, the firebox can be used as a small grill. Subscribe to my channel and check out some of my other videos. I did one recently where I smoked ribs and a tri-tip and I used the firebox to sear the tri-tip. Thanks for watching!
Takes alot of skill to manage a smoker and film yourself doing it! Appreciate the video, I have the same smoker and the smoke would leak like crazy. This was a 2 tips in 1 video for me!
Hey Nick! Thanks for watching and thank you for your comment! I'm glad my video was helpful. I recently posted a video on temp management and running clean smoke. You might want to check it out. Thanks!
I'm addicted to 🪓 wood 🤣
LOL! Did I actually say that? Well... I do burn a lot of it ... hahahaha
Could I get some help? In my Kingsford offset smoker I have the grate in the firebox on the bottom which is obvious to me to hold the fuel (coal or wood) but what is the grate on top of that for? You have them too notice at 00:49. Thank you
You can cook on those grates. For example you just wanna grill a couple burgers, you can get some coals going and do a small cook on those upper grates. Can also be useful for the sear step of a reverse sear steak. Basically, just gives you an added cooking option.
@@TonyToneBBQ Thank you so much!
@@chrisrefaei you're welcome!
So do you leave the ash pan in the main part of the grill when you use the offset smoker?
Great question! Yes, I do leave that grate in the main cooking chamber. I figure it's just more metal to get hot and help regulate the temperature. I do cover it with some aluminum foil to catch the drippings and make cleanup easier. Hope that helps and thanks for watching!
@@TonyToneBBQ Thanks! I just got gifted one of these in poor condition and am restoring it. Loving your channel, thank you for making such amazing videos!
@@expataviator7107 congratulations! What a great way to get started! You'll get so much satisfaction in restoring it and then using it to create some awesome barbeque. I really appreaciate you comment. Please let me know if there's anything else I can do to help. Have fun!
@@TonyToneBBQ did my first ever BBQ cook today, port butt, and it was totally incredible ! Thank you thank you!
@@expataviator7107 awesome! I'm super glad to hear that! Thanks for sharing and keep on cooking!
Hey Tony, thanks for the awsome video, I just got into smoking meat, and loving it so far. I have a few easy questions to ask to try and take it to the next level, is there an email or other way you can be reached. Thanks again for the awesome videos 👍👍👍
Thanks for you comment and welcome to the awesome world of smoking meat! I see lots of amazing barbeque in your future. I'd be happy to help with whatever I can. Feel free to email me at tonytonebbq@gmail.com Take care!
@@TonyToneBBQ that's great Tony 👍👍 indeed seems like an amazing world and i am just scratching the surface. Will be in touch very soon, thanks a lot 🙏🙏
@@Elnar03 sounds good! Thanks!
M lo L
How long would you say the coals last when cooking around 250-275? When they die out do you just add another loaded chimney full?
Thanks for your question! So, when I'm just using charcoal, a chimney full will usually burn for about 1 to 2 hours, but it depends on conditions. If I'm just using charcoal, I'll normally start with 2 chimney full and sometimes get up to 4 hours. Then yes, add another chimney full on top before the pile burns down.
@@TonyToneBBQ thank you. I’ve been using a vertical electric smoker for about a year and a half but charcoal is basically brand new territory for me.
@@chwiteboy awesome! You might wanna check out my video on charcoal. Thanks for watching! ruclips.net/video/qXW0sD58Lb8/видео.html
Can you add this Sidebox to the 2623 Model?
Yes, I do believe the 2623 does have the removable plate on the right side. If your damper is in the middle of an oval shaped plate that appears to be held on with 6 bolts then yes. Having said that, the 2623 is a pretty small rig so if you can swing it, you should look into a larger unit. The smaller the unit, the more difficult of a time you'll have with temp control. I recommend checking this out on the Char-Griller Website. Thanks for asking!
What material did you use to seal your smoker where the smoke were leaking?
Thanks for asking! I used Lava Lock smoker gasket and RTV. Link to video below and there's links to the product in the description. Thanks!
ruclips.net/video/Z3Mnl-HHrgs/видео.html
I liked your review. I have a pellet smoker, but I have also used the offset. I believe smoking makes all meat taste great!...no matter which smoker you use and I think if I had the room I would have them all...LOL Good job...thanks for sharing...p.s. lookout for RUclips bots and tolls...Just saying...again, great review.
Thank you! I've been BBQ since I was a kid and smoking for about a year now. Really really glad I got into it. I'm hooked! Thanks for you the comments and for the tips!
How often do you add more wood to the fire ?
That's a great question. I actually plan my next video to cover this. How often I add wood depends mostly on the size of the wood I'm using. I add wood when I see the wood starting to burn down to nothing and the temperature start to drop. If I'm using small chunks, this happens pretty quickly, like every 30 to 60 minutes I'll add a few more small chunks. I prefer using large logs. Logs 12 to 14 inches long and about 6 inches in diameter are great. A couple of fat logs sitting on a bed of hot coals will typically hold temp for 2 to 4 hours. It really depends on the thickness of the wood. I use smaller and thinner pieces for short cooks and I save the big fat logs for long cooks.
Just posted this video!
ruclips.net/video/5vtszZutMqI/видео.html
Wondering if you have to add the wood? If your just cooking like burgers or fajitas.
Hey Juan! For burgers and Fajitas, I normally use direct heat. You can use charcoal or lump coal or wood or a combo. It's about the flavor. Personally, I like to make a small pile of charcoal off to one side of the grill, and then add a few chunks of wood on top of the charcoal. The wood gives the heat and the meat more flavor. By keeping the burning pile off to one side, you can prevent burning by being able to rotate your food directly over the fire or away from the fire. Make sure to subscribe and click the notification bell. I'll be posting a video soon on this topic. Thanks for watching!
I would suggest you pick up some high heat paint (the kind they use on Gas grills) and touch up some of the rusty spots.
Heat grill to burn off any of the volatiles from the paint.
You will add years to the life of your grill.
I agree! In fact, I've already done it and you'll see it future videos. Thanks for watching!
Where did you get that seal and what is it called ?
Lava Lock. Here's a link.
www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_apa_glc_fabc_0JB75F1D2T70RWJXV14M?_encoding=UTF8&psc=1
What do you use for the smoker gasket?
Great question! I use Lava Lock Smoker Gasket and Lava Lock High-Temp RTV. There is a link in the comments. Thanks for watching!
Smoking a turkey would I have to add more charcoal and apple wood?
Oh that's a great question! A whole turkey is one of the most challenging things to cook.
I think most important thing to know,
The bird must go from refrigerator temp of 40 degrees to 140 degrees within 4 hours.
So be careful not to let it sit out too long before starting the cook, or the meat could start to spoil.
As for the fire, keep your smoke CLEAN. Dirty smoke really shines through on a big bird.
Besides that, just keep enough fuel in the box to run the temp you want. Me personally, I don't like to mix charcoal and wood with a turkey. I do one or the other. If I'm using wood, I'll start with lump coal to get started and then add wood only after that. If you're burning wood, keep your vents wide open, small pile if your going for 250 range, bigger pile if your running 350. There's a lot of ways to cook a turkey in a smoker, I'm about to do a video on this topic in the next couple weeks. Make sure you're subscribed and check my channel now for some good tips on fire management. Best of luck! 🦃 🔥
Link for the gaskets that you used? Thanks
Here you go!
Gasket: www.amazon.com/dp/B01F9FE60K?psc=1&ref=ppx_pop_dt_b_asin_title
Silicone: www.amazon.com/LavaLock%C2%AE-BLACK-adhesive-smoker-Silicon/dp/B01LRMEQYU/ref=sr_1_4?dchild=1&m=A262TPPYXMWGNT&marketplaceID=ATVPDKIKX0DER&qid=1621638919&s=merchant-items&sr=1-4
@@TonyToneBBQ thank you!
Do you use the adhesive and the strip together?
👌
Thanks Tracy!
Those applewood chunks, are they store bought?
Yes. Kingsford brand purchased from Home Depot. Thanks for asking!
@@TonyToneBBQ I don't have that much BBQ experience and I was wondering how practical it was to use the combination you showed. I wondered before I saw you so I'm guessing that there are plenty of people out that use this method. I live in a city suburb and don't have easy to splits so if I had an offset smoker I'd have to use this method...
@@TonyToneBBQ I'm in New Zealand and we don't have Kingsfords or B & B but we do have Weber brickettes and a range of other brickettes and wood chunks and chips to smoke flavor...
@@Hometoad if you're just starting out, I'd recommend this method first..ruclips.net/video/qXW0sD58Lb8/видео.html
@@Hometoad that sounds good! I like to experiment with different brands and see which ones have the best quality.
How do you know the smoke is ready? To me it all looks white...I've only recently started smoking and I know the smoke is supposed to be blue/clear but idk to me it all looks white/gray...
Hi Jeremy, that's a great question! You're right, for the best flavor, you want thin blue smoke. I made another video on this. Check this one out and let me know if that helps. Thanks!
ruclips.net/video/QKma-enn5CA/видео.html
@@TonyToneBBQ sweet thanks man happy grillin
@@jeremyray4633 you got it! Smoke on!
Forgive me, but isn't that too much smoke running out of the chimney? Wouldn't you call that dirty smoke??
I'm just getting into offset smokers and I've been told you shouldn't see too much smoke on the exit pipe. Is that not entirely accurate??
Hi Adrian! Thanks for watching and for your question! You are correct. The smoke should be thinner. Please check out one of my newer videos. Link below. Thank you!
ruclips.net/video/QKma-enn5CA/видео.html
I got the same exact smoker I still havnt figured out what those gates r for u pulled off can u please tell me
You can cook on them. Good way to heat up some hot dogs for the little ones on a long cook. Also great for finishing off a steak. Watch my video on reverse sear steak.
@@TonyToneBBQ thank u so much. I was thinking I was crazy for thinking that I just picked 1 of these up for free like new yesterday on side of the curb in town.
You got it for free??? Nice score! Congrats!
@@TonyToneBBQ yep on the curb somebody threw it out for pickup and it looks like it was used 1 time. I used it last night to clean it gonna smoke Saturday
Right on! Sounds good! These things can be a little tricky. Little tip, use chunks or splits that I no longer than 6 in and control heat by limiting the amount of burning wood. Keep both events wide open. You'll need to add a piece of wood every 15 to 30 minutes but I'll keep the smoke flavor much better if you don't use too much wood that doesn't burn very well. Good luck!
When you do very long low-temperature barbecues, like a brisket at 250 degrees for hours and hours, do you find that you have to replenish your coal bed with more briquettes/lump because the wood alone doesn't provide consistent and steady heat source? If so, how often would you estimate you generally replenish with more briquette/lumps?
That's a great question! The easy way to start the fire is using coal + wood, but I prefer using wood only. On a long cook, I might start with coal + wood but after that I just keep adding wood. I find that maintaining and controlling temperature is actually easier with wood, but you have to know the technique. Consider subscribing to my channel and look up my video on "Offset Smoker Temperature Management, White Smoke vs. Thin Blue Smoke", where I demonstrate this. I really like focusing more on the mechanics of BBQ rather than recepies and I have a few other vidoes you might like, plus more on the way. Let me know if you have any other questions. Thanks for watching!
I typically add 2 splits every 45 minutes
I don’t use any of the dampers whatsoever
I find that it’s easier to maintain a temp with small hotter fires
Sorry for bringing up an old conversation. I too do this method, lighting some lump charcoal to get a nice coal bed ready to start adding wood from then on for the duration of the cook. However I find after about 3 hours my coal bed starts diminishing quicker than the rate I’m adding splits (every 30-40 minutes). Adding wood at this point causes me issues in that the wood smoulders and doesn’t stay lit, assuming because the coal beds reduced so much that there is not enough heat to keep the split alight. Any advice? Should I use smaller splits more often ?
Finally, this is exactly how to manage your fire. Anything beyond this is pure garbage about "Fire Management" bs on RUclips
Your original fire box grate was upside down I think
Hi! No, it was in the correct way, but people do like to run them upsidedown to get more space below the grate. Problem with that is your fuel can easily fall off the grate. Thanks for watching!
👍
Thanks!
Hey Tony, I got the part about good vs bad smoke. when adding more wood, how do you avoid the bad smoke?
Thanks for the question Frederick! The trick is to get the wood hot, I mean super hot, before adding it to the fire. I've done a couple more videos on this topic. Here's a link to one that does a better job of explaining. ruclips.net/video/QKma-enn5CA/видео.html
Thanks for watching!
Thank you sir
You're welcome!
I have the same smoker you need to open the ash pan tray to allow more oxygen. You are making dirty smoke. You will enjoy a better product if you see less smoke. It sound counter productive but trust me it will be better flavor with less visual smoke
Hey Jeremy! You're absolutely right! In fact, I recently uploaded a new video on temp management and smoke quality. I appreciate you comment and thanks for watching!
Another little tip your firebox is starting to rust and it's thin metal but I suggest you do is get your firebox really hot and then spray it down liberally with canola oil or pam or any kind of cooking spray that has canola oil in it
@@jeremyboyce6020 you're right about that too. It's funny, the paint started burning off during the very first cook, like 3 year ago. Surprisingly, the metal is thicker than it looks and the rust you see is superficial. I just hit the box with Engine Block paint and I'm checking it out. So far so good! I think this thing might just hold together for a couple more weeks. What can be expected from such an inexpensive rig, right?
I just got this exact grill from my gf mom
Marry your gf! You can't get a better mother-in-law than this!
@@TonyToneBBQ I sure will im working on it
Great future mother in law lol
@@nonyadamnbusiness2301 yes
I use stump chunks to get my charcoal really hot 🔥 😊🍺🇺🇸👊
Nice! How big are your chunks?
@@TonyToneBBQ like chips of wood 🪵
@@woodbooger617smitty3 that'll get the fire hot! Smoke on!
Never a smoker with black zebra strips
I like a smoker with style
In this video did you ever get a clean smoke?
Not in this video, which I regret not showing. I'll be posting an update soon where I demonstrate keeping the vents wide open. I also already posted another video on running clean thin blue smoke and maintaining temp.
Hi Tony. I just bought my first offset smoker. Where I live they are unpopular so It's gonna take some time to get it right without guidance :P But I saw so many amazing videos with Texas smoked briskets that i knew I need to try one :D
My question is: Can You use wood chips in an offset smoker? (I bought some online thinking its gonna be normal wood for smoking) Or should I get a box of wood? I'm gonna be making smaller 4-5kg beef brisket and I will use charcoal on it aswell (from watching also Your videos i think it will be easier to start my bbq journey with). I got a weber starter kit with chimney and some charcoal briskets and weber hikory wood chips. Thanks in advance :)
Congrats on your new offset smoker my friend! You're in for some good times and delicious meats! Take your time leaning how to fire works. I definitely recommend starting off with charcoal. Much easier to manage temp. Save those wood chips for later. You can't use chips alone in an offset. I don't use them at all. I know some people like to add a handful of chips to a pile of charcoal every now and then, but not something I'd do. Doesn't hurt to try though and see what you think. Natural wood splits are the best! Just more work. When you're ready, I'd recommend burning some wood without cooking any meat for a few hours, just to get the hang of it. Check out my newer videos if you haven't yet. I've got a lot of fire management. Hope that helps! Thanks for watching!
Yeah I saw the videos. I'm trying to prepare myself as good as possible in theory first. Everything else will come with practice :)
Charcoal alone would be easier but I do want that smoky flavour (that's what we get an smoker in the end) so I guess I'll try to go with wood chunks (I've got cherry and whisky available so I'll go with cherry first). And I'll see how it works for some time before putting meat on.
And before I'll even get to that I'll season the grill and see if I need to seal it somewhere.
Thank You for sharing the knowledge :)
@@L5S5D6 I like your plan! Have fun and keep me posted!
@@TonyToneBBQ hi Tony. I finally managed to get full untrimmed brisket here (had to order one online because in meat markets they have trimmed already and rolled ones, got the 5kg one).
I did it yesterday. And it didn't turn out good. The meat was tough. It felt like that from when I checked it at 2hr. I was cooking it at around 220F for about 7hr until I was satisfied with the colour. It also reached internal 165-170F. Then I wrapped it in butchers paper and smoked it for next 2-3hr in like 230-250F.
Even thogh after resting it when I sliced it the juices came out it wasn't as giggly as it should be. And meat was tough.
I've read that it could be that it wasn't cooked long enough so I'm trying to save it somehow by putting in vacum bags and cooking it sous vide.
I honestly don't know what went wrong.
Any thoughts?
should soak the wood in water for about 15 minutes for max smoke. Will not totally saturate them and they will burn
Nooooooo! Please do not soak the wood. Wet wood will produce a lot of smoke, but it's the nasty tasting kind. Watch my video on white smoke vs clean blue smoke to see what I'm talking about.
@@TonyToneBBQ thanks for the tip! I'm a fool! lol
@@jackhackett80 No no, Sir. I wouldn't say that. The wood being soaked is a common belief, but once you master that thin blue.... oh man does your barbeque game just go crazy. Happy smokin my friend!
What temp would the firebox be if you were cooking a rack of ribs or a brisket ?
Brisket, Ribs and most slow cooks I keep temp between 225 and 250 at the grate. Watch my video on Temp Management.
I have that grill and don’t like it. I’ve sealed and installed a heat diffuser. So inefficient
Hey Shawn, thanks for your comment. I understand how you feel about this grill. There's definitely better options out there, but in my opinion for the money, the Smokin Champ can't be beat. Mine was 200 bucks and I'm confident I could get at least 10 years out of it and hundreds of great cooks. The down side to an inexpensive grill like this is that it requires more effort. I do plan on upgrading in the future, but it's not going to be a small upgrade. My next smoker will likely be in the $3,000 dollar range.
Cause you don't know wtf your doing....keep trying you will get it,don't give up
When he says this unit is "inexpensive," what he really means is "cheap!" Case in point, he's had this unit for only 9 months, but he's already got firebox burn-thru. You can see it when he opens the lid to the firebox. You can see the ground/light showing through the bottom left inside the firebox. I have a 20 year old, heavy-gauge, $1000, Old Tyme brand offset smoker, and it is still nowhere close to developing burn-thru. Like they say, you get what you pay for!
Hahahaha! Well, the thing is made out of aluminum foil and that's cool because I use the left over foil from cooks and a little duct tape to keep it good as new. A year and dozens of cooks later and it's still like new! I just have to make sure I don't mistake sunlight from above for sunlight from below.
Just got a cheap offset off of fb marketplace. I dont think the guy knew how to use it. Forty bucks lol. 🤷 Its not my fault he didn't know what he had..
SCORE!!! That's a screaming deal! His loss your gain. 😂
Maybe you can share an awesome rack of ribs with him and he'll be like... Awe darn. Thanks for your comment and enjoy that Offset!
Dude you gotta at least get an Oklahoma Joe's. That thing is chincy as hell.
You've choked that fire of oxygen which is why you've got dirty white smoke. I'd open your side door. You also don't want to close the chimney damper down. Control your temperature with fuel, not closing the vents. It's not a weber smokey mountain.
Yes, you're absolutely correct. Check out some of my newer videos where I demonstrate exactly what you said. Thanks for watching!
good,but i gat dizy watching it.
I know! It's a problem. This was one of my very first videos. I'm working on less movement. Thanks for the feedback and thanks for watching. Smoke on!
Why would anyone take advice on smoking, from a guy who doesn’t even season his own smoker and lets it rust? Lol
Hey Scott! I made that video 2 years ago. You should subscribe to my channel so you can see how it looks now. New videos coming soon! Thanks for watching!
Sorry, but your smoker is junk. The walls are too thin to effectively maintain consistent heat. And the rust you indicate is “no big deal” is the first indication that you’ll eventually have gaping holes that will be a real fire hazard to your dead yard......Just saying. Go buy one of Eggs that are designed have consistent temps and and good air flow.
I know man! I don't know where you're from Jim, but here in California, we take our fire hazards seriously, being a dust bowl state and all. The paint burnt off this thing during the first cook! I can't believe I don't have volcanos of fire erupting from the box every time I cook aver 3 years of weekly use. I guess the metal is thicker than it looks. Not bad for an inexpensive 200 dollar rig putting out some bomb bbq on a weekly basis. No worries though. You can rest at ease. Subscribe and hit that bell because I just repainted the firebox with 2000 degree engine block paint. I'm documenting how it goes and I'll post a video later. Thanks for you comments and I appreciate you watching!
Dude, you have to learn how to hold the camera still. Buy a tripod! You are making me seasick. I can't watch anymore.
I know, you're totally right. Since making this video, I've purchased a couple of tripods and I'll be using them more and future videos. It'll get better, I promise! Thanks for the feedback!
Camera work is making me seasick !!!
You are totally right and I'm so sorry! I know I gotta work on my filming skills. This started off as a spur-of-the-moment kind of thing but I'm kinda getting into it. I just got a tripod and I'll most definitely pay better attention to camera work. Thanks for the tip!
Use water in pan make it morst a must
Yes, I does seem to help but lately I've been skipping the water pan and turning out some amazing barbecue. I think it depends a lot on the environment. It's a great skill to know how to set it up and use the water pan but I think even more important know when to use the water pan. Thanks for watching!