Make a v shape with the existing coal grates in the fire box let’s the ashes fall through and uses gravity to feed the fire. Also put future wood stick on either the top of the fire box (quick) or the smoke chamber (slower) kiln drying the wood for a quicker start. Don’t let the fire go low, keep it on the high end of 250 and slightly wedge the smoker door open till it back where you want it. Having to restart the fire puts too much “dirty” smoke which needs to be vented by opening the door anyway. After a while you’re the pit boss. Binoculars save many steps up and down the deck.
That is actually a fantastic idea I had never thought of with the cowboy grates that come with the firebox. This comment is getting pinned to the top 👍
My wife and I are about to close on a new house this week and just finished with underwriting. So at 1:28AM on a Sunday morning what am I looking up ? A grill and smoker of course. Because as man of the house.....I need to have my priorities in the right place.
Me, a 29 year old pregnant lady with 3 kids watching this to improve my grilling/smoking skills lol 😂 my husband is the tech man of the house and I’m the wife who does the rest 😝
Straight goals lol , just got into it myself after buying my first offset smoker and I feel like a kid in a candy shop trying the different types of woods and shit 😂 just gives me more reasons to eat without the wife getting on me ....
For anyone out there that wants better tasting barbecue, go with lump charcoal instead of briquettes. If the briquettes don't get quite enough air they put off an acrid smelling/tasting smoke. In the same situation a hardwood lump charcoal will still smoke but it will taste better. That's just my opinion, take it and do what you will.
I have the Char-Griller Smokin' Champ. I made a basket for it before I used the side firebox for the first time. Having an ash drawer underneath allows you to empty the ashes while you're cooking to keep good airflow under the fire. When using the side firebox, I always start with a chimney of hot coals. I add some charcoal and even some wood chunks to the basket beforehand and drop the chimney on top so I start with a good bed of coals. From there, I use wood chunks that are kept warm on top of the firebox so they light faster and don't smoke too much when I add them to the fire. Depending on how long I'm cooking, I'll add another chimney of hot coals to replenish the fire. I have found that opening the ash drawer about a 1/2 inch, along with the side vent being wide open, keeps the right amount of air flow going. It took some trial and error but I can keep a fairly consistent heat going for as long as I need to cook. Not bad for a $200 offset smoker.
For small smokers, ie backyard smokers, get yourself a fire box basket. It contains the coal bed to a smaller area. Use smaller peices of wood. I cut my logs in half with a table saw. Lastly, pre heat the wood on top of your fire box. This helps the wood catch fire immediately so you don't get nasty white smoke which gives horrible flavor. Good luck 👍
As always Good video coach and I loved that last message, here in Mexico where I live, it isn’t that common to smoke meat this way, so some family didn’t understand why would it take so long to cook something, but after eating those fall of the bone baby back ribs...they just blew their mind, so let’s keep learning and gettin better!
I just watched 10 videos trying to figure the blue smoke out. You're the 1st 1one that explained so it makes sense. I just got an Oklahoma Joe's highland, so I'm figuring stuff out on the fly. Thank you so much!! Happy
Yes! This is what I do! I recently made my first 3 briskets EVER using an offset with a combination of different types of wood chunks to maintain the temp at 300. Glad to report that they ALL came out perfect!
very good points in your video. One thing that is nice to mention and I never here of anyone talk about it is what direction you face your grill..... I face my firebox to the west that were the wind blows from the west to the east it makes a huge difference in your vents and feeding that fire
Brilliant advice! I just made this mistake and was thinking about using wood for flavour instead of heat. Glad to get confirmation from a pro. It will be a game changer for me!
A lot of great points here folks. If you have a 12-cylinder car you may not need all that power, but if you are merging onto the freeway you'll be glad you have it. Same thing with smokin'. It's easier to cut back on the heat with a good fire going versus trying to stoke a weak fire. I'd rather have a big fire goin that needs to be choked back a lil than be under BTU'd. Great video Mutts & Butts BBQ , Prosper Texas
Your so right...I've been doing this for decades and I also soak my pecan in water prior to help control the heat....also I don't use the store bought charcoal...I use All natural charcoal from the North Carolina Smokey Mountains...much longer burning and it doesn't have any added chemicals.
chimney is amazing to get the coals ready. I use wood coals and then add hickory when ready for grilling. I only have the fire box as my grill. Smokes great!
Thanks for this video. I've had an offset for several years but haven't been happy with it and was close to selling it. My biggest problem is keeping the heat steady. After some study, I believe my wood is too large. This is indeed the first time I've heard of using charcoal to start. I am looking forward to my next attempt while armed with charcoal and smaller wood pieces.
I have needed this video for a long time. I am constantly learning and trying. This is a perfect tutorial to give it a go. I know what I'm going to do this weekend! (Hopefully not burn down my house.)
I actually made the opposite mistake (I’m in the UK and offset smoking really isn’t very well known here). I started out by using a kettle with the minion method, so coals for heat plus a couple of bits of wood for smoke flavour. When I got my offset, I assumed that was how it worked, whereas I now know that an offset is supposed to use wood as the primary (or even only) fuel source with maybe just a bit of charcoal to help with the coal bed, depending on the size of the pit. I still managed to cook some decent-tasting food, but I had all sorts of problems with temperature spikes etc.
I have smoked for a few years now, but using intially electric and now propane...my wife just bought me a char griller and i am excited to get the off set box to try, i will be honest I am nervous about controlling the temperature. The way i was told by a friend that propane/electric isn't really smoking. And now this is real bbq, more difficult but the flavor is better if i can master it..thanks for the video.
A buddy and I made our own offset smoker about 20 years ago out of 1/4" steel pipe. It was a 24 inch diameter burn box, 2 foot long and the smoking chamber was 6 feet long with the same 24" diameter. Weighed in probably close to 800 pounds. I just chunked split firewood, typically pecan and smoked 3 large briskets at the same time. Replaced it with an electric smoking cabinet (TRASH) Then tried a pellet smoker (CRAP) Now, I'm down to the Chargrill Offset. Can only smoke one large brisket at a time. Smoking on this small smoker is a lot different than my old home build, but better than pellet grilling and electric smoking. Thanks for the tips.
Interesting. One of the reasons why I haven't gotten into off-set smoking is the time and effort of dealing with it vs. the taste. Now that I have a clue, maybe I need to rethink things.
I have a fire box that's 19x20 on my offset smoker. I always have trouble keeping my fire going. I wonder if maybe I need to get the fire off the bottom of the inside of the box as opposed to just having it on the bottom inside of the fire box? Maybe I need s charcoal basket.
This is cool, but needs expansion into the cooking stage too. How do you keep it running, air door use, etc. How many hours with the load of fuel you just put in? Gotta go at it like this is our first grill a bit.
Spent past 2 summers smoking and I have to agree with using charcoal and having lots of it. Tricky business keeping the box hot for 6-8 hours with just wood. And like you said, the flavor at the end of the cook is what matters!
I have the same smoker... you need a lot more coal base to get it to temp. I generally need the charcoal base + let a few splits burn down to get up to temp.
can i use a smoke tube? My friend got me some pellets and i was wondering how i could use it in a offset smoker and the only thing i can think of is using a tube.
Been watching your videos for a while. Great information. Just did my first cook of 2022, and getting pumped for more. I notice your WVU hat often. Where are you from?
At the lowes in my neighborhood I got a Char griller. It was a A hundred and fifty ish I believe then you add the smoker on the side was 75 did not come with it the hole thing was 260 but the next steep up was a joe for 3 some thing with wood so I got a better deal
I only have access to store bought wood. It is too dry, I can get clean smoke at the start. But too keep temp, adding more wood just causes a smoke storm. Should I soak the wood?
I recently bought a cheap charcoal grill with an offset smoker. I have never smoked any food. I found smoked shotgun shells on RUclips and want to try them. One question I have is I put the charcoal/wood in the offset smoker side of it but do I put the food in that same barrel or the barrel where I grill with charcoal?
literally got my offset last week, cooked baby back and a brisket flat yesterday. I been throwing coals in the offset and i have a container for pellets. I think my issue is keeping a continent temp. The temp gauge on the lid saying example 300, but i got another temp gauge inside saying 225. Plan on doing a full size brisket this weekend. hope i dont screw it up.
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?
The top grate in a firebox is usually referred to as the cowboy grill. It’s just an area where if you want to sear something like a burger or a steak right over top of your fire you can.
I'm about to make a tow hitch offset smoker the barrel itself is 10 in in circumference length is 22 in Is there a specific dimension size to barreling to smoker box length or does it not matter? If this makes any sense I don't know how to word it
Love the WV cap. I’m in Wheeling and just bought the same smoker a couple days ago. Got some high temp RTV, gasket material and two extra gauges coming for assembly. Question. I get the large bags of wood chunks from Cabela’s but they’re small chunks and burn very quickly. What do you use?
You absolutely can, the biggest thing is you don’t want to use pieces of wood that are too big for your firebox. Everything else’s is up to whatever wood or charcoal gives you your favorite flavor
I feel so dumb but I got a grill and didn’t know what the box on the side was for so I was using it like a regular bbq pit needless to say the grill is dirty as heck now because of that mistake
No worries, get a paint scraper and scoop the old sut out. You'll be good as new. Remember, no matter how utilized (smoking or grilling) it's designed to get messing inside. A clean up will be necessary from time to time.
I just got a char griller king griller offset smoker and I am really wanting to get good at using it, but it is a smaller heat box model and I use wood chunks because they fit. I have heard that 3 wood chunks an hour should be enough to get the flavor, but in my head wood also contributed to the heat level so I’d add quite a bit at a time. After watching this video, should I be using new heated coals instead when the temp of the smoker starts to drop? Or to throw three or more small chunks on the hot bed? Because to me, that doesn’t seem like it’d be enough to do the trick at keeping the temp up where I want it. Help?
Tom Riddle great question, start with a good bit of hot coals and your three chunks of wood should be enough to keep it running, you’ll want to add the wood right when the temps start to dip or you’ll be playing catch up on the temps
i wanna get into kcbs sanctioned comps...i dont have the money for an offset but i want to learn the ropes now and i do have a rec teq or 2...those legal?...
I always used buypimentowood chips to make authentic jerk chicken on my grill. As an active chef, I must say, flavor this brings to jerk chicken on the grill is next level😍😍
Almost the exact smoker I have,the only difference was the handles,yours were wire coil,mine are wooden, I love my little smoker,only negative is it does loose a lot of smoke around the lid,thinking of trying to find some sort of gasket to fit around it to better seal it off
I am having trouble with over smoking meat. Should I try just using charcoal? Any tips on how much smoking wood to add? The last brisket I cooked i did i added about 20 small chunks of pecan over a period of 4 hours on top of charcoal for heat. I then wrapped it in foil and cooked it for another 4 hours. I thought it turned out ok, until i ate a thinner part of the brisket (cold the next day) and felt queasy.
Sorry to hear that, yeah If you’re over smoking start with just charcoal and do a cook with just that, if that turns out good then go ahead and add a few chunks until you find that right level of smoke for you
A fire basket seem to help me the most with a 16" offset smoker. Much easier to manage the heat and stay consistent..and lighter fluid has no place on my smoker!!
I have a chargriller 50/50 should I use a fan to blow air into the cook area as I do not have the off set fire box attached. It is simply a grill that is 50 percent propane and the other 50 percent is charcoal. I naturally smoke using the coal but find the fire management difficult since the vent on the side is small and is where the off set attaches to. Any help is greatly appreciated it from anyone. Thank you
As an avid griller, I've had my fair share of experiences with different types of grills. I made the switch from Qstoves+ to Asmoke and I can honestly say it's been a game changer. The Asmoke grill offers precise temperature control and a variety of wood pellet flavors, allowing me to experiment and bring out unique flavors in my food. The convenience of the digital controller and the pellet feeding system is a significant upgrade from my previous grilling experience with Qstoves+. The ASCA™ technology and FlameTech patent are truly impressive, providing efficient cooking and easier cleaning. Additionally, the fact that it's battery-powered and portable has made my outings much more enjoyable. From my backyard to camping trips, Asmoke has definitely changed the way I grill. #Asmoke
The thing that I don't understand most of videos I've seen talk about setting up charcoal snakes and all sorts of long burning techniques for charcoal let's say on a Weber Smokey mountain But unburned charcoal is toxic? even says on the bag This is why I like the idea of an offset smoker where you have to use completely lit charcoal and add wood just makes sense.
Good video as always... question: I have a 22.5 and 18.5 WSM. Starting catering and need another somker... would u recommend another 22.5 WSM or beginner offset?
Derick Cuthbert if you’re going to cater if you need space go with the offset, but I’d you think you can get the amount of food you need with another wsm go with that simply because it requires less oversight while you’re getting other things done 👍
I worked at a BBQ restaurant years ago and was just gifted one of these. After watching several videos, I ended up never getting the heat regulated. As soon as I'd get it to temp it would start cooling off again because it didn't have enough coals. If I adjust the damper just a fraction, it also cools significantly.. Electric smokers are the way, fellas..
Eric Liu yeah I actually have several on the channel smoking on the akorn, but if you have something specific you’d like to see me cook just let me know
Make a v shape with the existing coal grates in the fire box let’s the ashes fall through and uses gravity to feed the fire. Also put future wood stick on either the top of the fire box (quick) or the smoke chamber (slower) kiln drying the wood for a quicker start. Don’t let the fire go low, keep it on the high end of 250 and slightly wedge the smoker door open till it back where you want it. Having to restart the fire puts too much “dirty” smoke which needs to be vented by opening the door anyway. After a while you’re the pit boss. Binoculars save many steps up and down the deck.
That is actually a fantastic idea I had never thought of with the cowboy grates that come with the firebox. This comment is getting pinned to the top 👍
Spot on. Thank you
Mines is smoking out the hopper
I’m new to this
@@chinoloc1gmt867 mod the smoker
Bro RUclips has been the dad I never have thanks man for the great vid this will help me be the dad I needed for my kids
😂😂😂😂💀💀💀💀
I don't make mistakes. I create learning experiences.
This is the way
True that
My wife and I are about to close on a new house this week and just finished with underwriting.
So at 1:28AM on a Sunday morning what am I looking up ?
A grill and smoker of course.
Because as man of the house.....I need to have my priorities in the right place.
Congratulations!
I bought a smoker about a month after my wife and I got our house. Good times
Me, a 29 year old pregnant lady with 3 kids watching this to improve my grilling/smoking skills lol 😂 my husband is the tech man of the house and I’m the wife who does the rest 😝
im gonna be doing the same once me n my partner buy ours in 2 years time when we have that $$$$$
Straight goals lol , just got into it myself after buying my first offset smoker and I feel like a kid in a candy shop trying the different types of woods and shit 😂 just gives me more reasons to eat without the wife getting on me ....
I'm getting my first one soon and none of the videos talk much about building a fire. This was helpful, thanks
For anyone out there that wants better tasting barbecue, go with lump charcoal instead of briquettes. If the briquettes don't get quite enough air they put off an acrid smelling/tasting smoke. In the same situation a hardwood lump charcoal will still smoke but it will taste better.
That's just my opinion, take it and do what you will.
thanks I noticed this theory.
Make your own charcoal very simple love it just did my first brisket and oh my my
You are correct. Charcoal briquets have some nasty chemicals added to them.
I have the Char-Griller Smokin' Champ. I made a basket for it before I used the side firebox for the first time. Having an ash drawer underneath allows you to empty the ashes while you're cooking to keep good airflow under the fire.
When using the side firebox, I always start with a chimney of hot coals. I add some charcoal and even some wood chunks to the basket beforehand and drop the chimney on top so I start with a good bed of coals. From there, I use wood chunks that are kept warm on top of the firebox so they light faster and don't smoke too much when I add them to the fire. Depending on how long I'm cooking, I'll add another chimney of hot coals to replenish the fire.
I have found that opening the ash drawer about a 1/2 inch, along with the side vent being wide open, keeps the right amount of air flow going. It took some trial and error but I can keep a fairly consistent heat going for as long as I need to cook.
Not bad for a $200 offset smoker.
Not bad you only paid $200 for it. I dropped $325 for the same smoker a couple of weeks ago.
Got mine for Father’s Day
Go on offer up got one for FREE
For small smokers, ie backyard smokers, get yourself a fire box basket. It contains the coal bed to a smaller area. Use smaller peices of wood. I cut my logs in half with a table saw. Lastly, pre heat the wood on top of your fire box. This helps the wood catch fire immediately so you don't get nasty white smoke which gives horrible flavor. Good luck 👍
Hey what do you mean by pre-heating the wood on top of the fire box? Do I place the pieces of wood on top of the off set portion?
@covid699 yes, it will catch fire better if it is hot already
@@crevisb1969 Thank you for the reply!
@@crevisb1969 thank you so much this advice has helped alot. Smoking a brisket for tmrw as I type this. Really appreciate it!
As always Good video coach and I loved that last message, here in Mexico where I live, it isn’t that common to smoke meat this way, so some family didn’t understand why would it take so long to cook something, but after eating those fall of the bone baby back ribs...they just blew their mind, so let’s keep learning and gettin better!
I just watched 10 videos trying to figure the blue smoke out. You're the 1st 1one that explained so it makes sense. I just got an Oklahoma Joe's highland, so I'm figuring stuff out on the fly. Thank you so much!! Happy
The easiest and best way to start your fire and to help keep your heat steady. Great video, and as always the information is right on point.
T & S BBQ hey thanks bud I appreciate you takin the time to watch
Yes! This is what I do! I recently made my first 3 briskets EVER using an offset with a combination of different types of wood chunks to maintain the temp at 300. Glad to report that they ALL came out perfect!
Im looking to buy something to make briskets and i dont know if i should get a offset smoker or a dyna glo smoke box
Great video, was pretty sure I’d be getting this smoker but now I’m definitely getting it. Thanks guy.
DUDE I did what you said in this video and it was great advice! I finally got a brisket and it was delicious! Thank you
very good points in your video. One thing that is nice to mention and I never here of anyone talk about it is what direction you face your grill..... I face my firebox to the west that were the wind blows from the west to the east it makes a huge difference in your vents and feeding that fire
Brilliant advice! I just made this mistake and was thinking about using wood for flavour instead of heat. Glad to get confirmation from a pro. It will be a game changer for me!
A lot of great points here folks.
If you have a 12-cylinder car you may not need all that power, but if you are merging onto the freeway you'll be glad you have it.
Same thing with smokin'. It's easier to cut back on the heat with a good fire going versus trying to stoke a weak fire.
I'd rather have a big fire goin that needs to be choked back a lil than be under BTU'd.
Great video
Mutts & Butts BBQ , Prosper Texas
Great video. What about different woods for different meats or faul
Your so right...I've been doing this for decades and I also soak my pecan in water prior to help control the heat....also I don't use the store bought charcoal...I use All natural charcoal from the North Carolina Smokey Mountains...much longer burning and it doesn't have any added chemicals.
Thanks for the tip. I've seen alot of videos and unbeknownst to be I always start with a lump charcoal bed. Thanks for reaffirming my gut instinct.
chimney is amazing to get the coals ready. I use wood coals and then add hickory when ready for grilling. I only have the fire box as my grill. Smokes great!
Thanks for this video. I've had an offset for several years but haven't been happy with it and was close to selling it. My biggest problem is keeping the heat steady. After some study, I believe my wood is too large. This is indeed the first time I've heard of using charcoal to start. I am looking forward to my next attempt while armed with charcoal and smaller wood pieces.
Thank you brother just got me a Offset Smoker friend gave it to me and you answered a lot of my questions I appreciate that
I have needed this video for a long time. I am constantly learning and trying. This is a perfect tutorial to give it a go. I know what I'm going to do this weekend! (Hopefully not burn down my house.)
Lol good luck bud
Liked and subscribed just because of your hat! Let's Go Mountaineers!!
Very informative! First time owner, never used to so look forward to learning
Great video, i agree, I finally have almond wood that is 100% dry, hate that dirty smoke
I smoke on a regular charcoal grill. It’s a lot of supervision, but it always comes out great. Always start with a bed of hot coals.
Great vid thanks also loved how gassed you were that high smile around 1 minute was epic
I actually made the opposite mistake (I’m in the UK and offset smoking really isn’t very well known here). I started out by using a kettle with the minion method, so coals for heat plus a couple of bits of wood for smoke flavour. When I got my offset, I assumed that was how it worked, whereas I now know that an offset is supposed to use wood as the primary (or even only) fuel source with maybe just a bit of charcoal to help with the coal bed, depending on the size of the pit. I still managed to cook some decent-tasting food, but I had all sorts of problems with temperature spikes etc.
Couldn’t help but to notice the WV cap. You got good taste! Lets go Mountaineers!
I have smoked for a few years now, but using intially electric and now propane...my wife just bought me a char griller and i am excited to get the off set box to try, i will be honest I am nervous about controlling the temperature. The way i was told by a friend that propane/electric isn't really smoking. And now this is real bbq, more difficult but the flavor is better if i can master it..thanks for the video.
Thank you for advice I am about to use my offset this weekend
I’ve been fighting mine since I got it. It was well used and needed lots of work but I finally got it going like I want.
Great video. Nice to see a father n son team. Keep it up guys.
I do the same with my offset! No one has ever known the difference. Thanks for sharing
Just Subscribed. Just Seasoned and Fired up the Pro Deluxe Xl grill. Learning techniques before I add the firebox attachment. Thanks for the info.
A buddy and I made our own offset smoker about 20 years ago out of 1/4" steel pipe. It was a 24 inch diameter burn box, 2 foot long and the smoking chamber was 6 feet long with the same 24" diameter. Weighed in probably close to 800 pounds.
I just chunked split firewood, typically pecan and smoked 3 large briskets at the same time.
Replaced it with an electric smoking cabinet (TRASH)
Then tried a pellet smoker (CRAP)
Now, I'm down to the Chargrill Offset. Can only smoke one large brisket at a time. Smoking on this small smoker is a lot different than my old home build, but better than pellet grilling and electric smoking. Thanks for the tips.
I love the charcoal chimney starter - what brand is it?
Thanks for tip I'm gonna try this since I've been trying with just wood aloan and not having much luck
Interesting. One of the reasons why I haven't gotten into off-set smoking is the time and effort of dealing with it vs. the taste. Now that I have a clue, maybe I need to rethink things.
Thomas Whitten ya know, I really recommend giving it a shot, to me it’s like hanging out around the campfire at night, just relaxing and fun
If time and effort is what bothers you about BBQ maybe the smoker isn't for you, not trying to be rude but low and slow is the way to go
I have a fire box that's 19x20 on my offset smoker. I always have trouble keeping my fire going. I wonder if maybe I need to get the fire off the bottom of the inside of the box as opposed to just having it on the bottom inside of the fire box? Maybe I need s charcoal basket.
Mountaineers! Nice information. Bought my son a duo some time ago. Have a fire box to attach.
Thank you good sir! i’m using the same grill! second time ever smoking with the side box! i was doing it backwards! hahaha!
What kind of coals do yall recommend? Also, are coals better than mesquite logs?
You are a natural at doing this. You need to look into doing TV shows.
This is cool, but needs expansion into the cooking stage too. How do you keep it running, air door use, etc. How many hours with the load of fuel you just put in? Gotta go at it like this is our first grill a bit.
Spent past 2 summers smoking and I have to agree with using charcoal and having lots of it. Tricky business keeping the box hot for 6-8 hours with just wood. And like you said, the flavor at the end of the cook is what matters!
I have never used a grill, and I have shrimp and salmon on this weeks menu. Hope this will help.
Getting a Oklahoma Joe's longhorn combo for Father's day. Can't wait. Thanks for the tip.
GO 'EERS!
I have the same smoker... you need a lot more coal base to get it to temp. I generally need the charcoal base + let a few splits burn down to get up to temp.
can i use a smoke tube? My friend got me some pellets and i was wondering how i could use it in a offset smoker and the only thing i can think of is using a tube.
Been watching your videos for a while. Great information. Just did my first cook of 2022, and getting pumped for more. I notice your WVU hat often. Where are you from?
Thanks bud, I’m about an hour south of Morgantown 👍
@@Cookoutcoach ok. I'm from Pittsburgh
Do you presoak your wood and how long? Thanks.
At the lowes in my neighborhood I got a Char griller. It was a A hundred and fifty ish I believe then you add the smoker on the side was 75 did not come with it the hole thing was 260 but the next steep up was a joe for 3 some thing with wood so I got a better deal
I only have access to store bought wood. It is too dry, I can get clean smoke at the start. But too keep temp, adding more wood just causes a smoke storm. Should I soak the wood?
Great video as always Coach!
Gold-N-Blue Barbecue thanks bud I appreciate it, we’ll see y’all this weekend
do you add black briquettes through out the cook to maintain heat or wood
I recently bought a cheap charcoal grill with an offset smoker. I have never smoked any food. I found smoked shotgun shells on RUclips and want to try them. One question I have is I put the charcoal/wood in the offset smoker side of it but do I put the food in that same barrel or the barrel where I grill with charcoal?
Thank you so much for this video!!!! Love it brother!!!
Do you keep adding charcoal or switch to just wood when it burns up?
You can do both but if your coal bed is getting small I’d recommend charcoal over wood
Do I soak the smaller chunks of wood before adding it? I have questions. Need help lol
How far do I open the chimney n the side vent while smoking my beef ribs 🤔 ??
literally got my offset last week, cooked baby back and a brisket flat yesterday. I been throwing coals in the offset and i have a container for pellets. I think my issue is keeping a continent temp. The temp gauge on the lid saying example 300, but i got another temp gauge inside saying 225. Plan on doing a full size brisket this weekend. hope i dont screw it up.
Yeah bud, if you don’t trust your thermometers I’d grab a grate level ambient temp probe and put it in there 👍
@@Cookoutcoach does it (gate level ambient probe )go in the smoker box or the main big grill?
@@ritzkola2302 it goes on the "main big grill" next to the meat.
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?
The top grate in a firebox is usually referred to as the cowboy grill. It’s just an area where if you want to sear something like a burger or a steak right over top of your fire you can.
@@Cookoutcoach Thank you so much!
I'm about to make a tow hitch offset smoker the barrel itself is 10 in in circumference length is 22 in Is there a specific dimension size to barreling to smoker box length or does it not matter? If this makes any sense I don't know how to word it
Thanks for your honesty
Straightforward and sensible information. Thanks boss.
Love the WV cap. I’m in Wheeling and just bought the same smoker a couple days ago. Got some high temp RTV, gasket material and two extra gauges coming for assembly. Question. I get the large bags of wood chunks from Cabela’s but they’re small chunks and burn very quickly. What do you use?
I have a question.can i use any kind of wood or charcoal?please i need some answers
You absolutely can, the biggest thing is you don’t want to use pieces of wood that are too big for your firebox. Everything else’s is up to whatever wood or charcoal gives you your favorite flavor
Thank you for the ideas guys...
Hardwood only
Wow man thanks for great advice I’m looking into trying offset thanks for tips
I feel so dumb but I got a grill and didn’t know what the box on the side was for so I was using it like a regular bbq pit needless to say the grill is dirty as heck now because of that mistake
No worries, get a paint scraper and scoop the old sut out. You'll be good as new. Remember, no matter how utilized (smoking or grilling) it's designed to get messing inside. A clean up will be necessary from time to time.
I just got a char griller king griller offset smoker and I am really wanting to get good at using it, but it is a smaller heat box model and I use wood chunks because they fit. I have heard that 3 wood chunks an hour should be enough to get the flavor, but in my head wood also contributed to the heat level so I’d add quite a bit at a time. After watching this video, should I be using new heated coals instead when the temp of the smoker starts to drop? Or to throw three or more small chunks on the hot bed? Because to me, that doesn’t seem like it’d be enough to do the trick at keeping the temp up where I want it. Help?
Tom Riddle great question, start with a good bit of hot coals and your three chunks of wood should be enough to keep it running, you’ll want to add the wood right when the temps start to dip or you’ll be playing catch up on the temps
LET'S GOOOOO MOUNTAINEERS!!! Love the hat!
Hey coach if I smoke a fish should I clip the tail for a full flavor smooth pull? GM#65
Great tips!
Do you have a video of your process?
i wanna get into kcbs sanctioned comps...i dont have the money for an offset but i want to learn the ropes now and i do have a rec teq or 2...those legal?...
They sure are.
@@Cookoutcoach thank you sir your videos have been helpful...
I always used buypimentowood chips to make authentic jerk chicken on my grill. As an active chef, I must say, flavor this brings to jerk chicken on the grill is next level😍😍
Almost the exact smoker I have,the only difference was the handles,yours were wire coil,mine are wooden, I love my little smoker,only negative is it does loose a lot of smoke around the lid,thinking of trying to find some sort of gasket to fit around it to better seal it off
I am having trouble with over smoking meat. Should I try just using charcoal? Any tips on how much smoking wood to add? The last brisket I cooked i did i added about 20 small chunks of pecan over a period of 4 hours on top of charcoal for heat. I then wrapped it in foil and cooked it for another 4 hours. I thought it turned out ok, until i ate a thinner part of the brisket (cold the next day) and felt queasy.
Sorry to hear that, yeah If you’re over smoking start with just charcoal and do a cook with just that, if that turns out good then go ahead and add a few chunks until you find that right level of smoke for you
A fire basket seem to help me the most with a 16" offset smoker. Much easier to manage the heat and stay consistent..and lighter fluid has no place on my smoker!!
Does anyone use one of them fancy starters for lump charcoal i make my own but have been debating buying the starter thing
Damn! I want to drink a few homebrews and smoke smoke little homegrown with this guy.
Awesome video!!
I have a chargriller 50/50 should I use a fan to blow air into the cook area as I do not have the off set fire box attached. It is simply a grill that is 50 percent propane and the other 50 percent is charcoal. I naturally smoke using the coal but find the fire management difficult since the vent on the side is small and is where the off set attaches to. Any help is greatly appreciated it from anyone. Thank you
@@BBQcheese yes, exhaust full open and i have closed or have it 1/4 open on intake. Could where I am elevation wise be a big factor
@@BBQcheese sorry forgot to say, thank you for the info
What is that thing U were holding the coals with before U dumped them
That was a char griller charcoal chimney. They are fantastic
As an avid griller, I've had my fair share of experiences with different types of grills. I made the switch from Qstoves+ to Asmoke and I can honestly say it's been a game changer. The Asmoke grill offers precise temperature control and a variety of wood pellet flavors, allowing me to experiment and bring out unique flavors in my food. The convenience of the digital controller and the pellet feeding system is a significant upgrade from my previous grilling experience with Qstoves+. The ASCA™ technology and FlameTech patent are truly impressive, providing efficient cooking and easier cleaning. Additionally, the fact that it's battery-powered and portable has made my outings much more enjoyable. From my backyard to camping trips, Asmoke has definitely changed the way I grill. #Asmoke
Very good my friend. ❤
What's the best way to keep from rusting? I'm looking at getting an offset but they seem to rust after sometime.
Use canola oil on outside after every 2-3 cooks
Painted mine with Rustoleum spray paint. Grill is over 8 years old, last painted in 2016, no rust again.
Great information 👍🏾👍🏾
The thing that I don't understand most of videos I've seen talk about setting up charcoal snakes and all sorts of long burning techniques for charcoal let's say on a Weber Smokey mountain
But unburned charcoal is toxic?
even says on the bag
This is why I like the idea of an offset smoker where you have to use completely lit charcoal and add wood just makes sense.
Good video as always... question: I have a 22.5 and 18.5 WSM. Starting catering and need another somker... would u recommend another 22.5 WSM or beginner offset?
Derick Cuthbert if you’re going to cater if you need space go with the offset, but I’d you think you can get the amount of food you need with another wsm go with that simply because it requires less oversight while you’re getting other things done 👍
@@Cookoutcoach thanks a bunch... you're the best. Keep up the great work and content you share with all your fans.
I worked at a BBQ restaurant years ago and was just gifted one of these. After watching several videos, I ended up never getting the heat regulated. As soon as I'd get it to temp it would start cooling off again because it didn't have enough coals. If I adjust the damper just a fraction, it also cools significantly.. Electric smokers are the way, fellas..
Great video and I'm just getting into smoking meats, this is great
Just a question would wood chips work or should you specifically get split wood
Wood chips will work as long as you have enough charcoal in there to keep your temps up
Would you do a video on smoking in the akorn?
Eric Liu yeah I actually have several on the channel smoking on the akorn, but if you have something specific you’d like to see me cook just let me know
I like your hat brother 👍 im from Martinsburg. Go mountaineers!!!.
I new to this type of smoker. Trying to figure out one thing about the hardwood you use. Does the wood need to be completely free of bark or not?
I'm tall and the 2 char grillers at lows where so short I would have to hunch over to use it are they all short