How to CONTROL an Offset Smoker | Chuds BBQ
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- Опубликовано: 30 сен 2024
- Running a clean burning, consistent temperature fire is one of the most important parts of BBQ, no matter what you're cooking! Learn all the offset fire management tips and tricks in this video.
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Hey Bradley - I hope you survived the “Texas Deep Freeze “ with big problems. I have to say that your videos are both very entertaining and informative. With your direct heat method cooking, a tortilla press, and a great avocado salsa, have you consider presenting a beef/chicken fajita cook or a wild game sausage recipe
“You have to learn the rules before you know how to break em” Wise words from the prophet Chudd
This Guy is The Emeral lagase of the Smoked meats world .
Where are the angle pieces in the fire box?
The lighter fluid will burn off before you add th meat
"I hope you guys enjoyed that joke" lol saying that showing the cleanup makes the joke twice as funny haha.
You are the Man....
Can't belive this is free! The BBQ comunity is the most wholesome no question. Bradley could you do a Chudbox fire management with wood, coals and both some day? That'd be awesome!
yes,that sounds great!
Hands down the best BBQ channel. Both informative and entertaining, something most other channels lack. Keep it up!
I am a self taught smoker from South Africa and still learning
Im really struggling with fire management especially during the day
My fire always dies down and the longest burn I usually have is 30 to 45 minutes
How can I set up my fire box to burn the longest
I use lump charcoal and pecan wood and twigs
My real struggle is cooking on summer days
Any advice for me
Fire management is beer drinking work. Thats my favorite part of the job.
Hey Chud, use the charcoal bag for fire starter. Tear a piece of the bag off, wad it up, stick it under the chimney, light it on fire and walk away. In 10-15 minutes those coals will be roaring. Thats how I do it. Works great.
Yep, I’ve done the same thing. You’ve got it right there in front of your eyes, ya might as well use it.
Please Make a video showing how much wood you usually use smoking different cuts. Keep up your great work.
Bradley, Is there any truth to bark is bad for flavorful smoke? You want as little bark as possible when your actually smoking..
After 15 years of kamado cooking I’m nervously awaiting delivery of my first offset smoker. Thank you for making it seem not too terrifying. We shall see…..! I’m in my 60s so maybe in 20 years I’ll have got it… thanks for the video; informative and light hearted.
Appreciate your mentioning wood sourcing. As a Pacific northwest logger, and owning my own tree service, I have pretty much unlimited access to wood. When I get the rare complaint about the price I charge for a cord of firewood, my response is, forget the fact that I use about $4000 worth of equipment to cut and haul the wood. Forget about all the maintenance and gas and oil. What your paying for mostly is acquisition. Go ahead, invest all that money in all this equipment. Now, go out and cut a cord of firewood. Where are you going to go?
P.S. I sell an honest cord. How?
Pretty tough to stack a cord of firewood in exactly 4×4×8 foot rectangle. So I divided that dimension into square inches. 🙂
If your firewood guy isn't doing that, then you're probably getting ripped off.
Just purchased an offset smoker enjoyed your video.... Subscribed
This is about the best 18 minutes I’ve ever spent on the internet.
This is some of the best information I've seen on fire management. Thanks Bradley...BTW I figured you dropped the charcoal starter when you found a snake in your boot 🤣
Watching your videos and your cooks is like all the diff smokers out there and the cooks none of them suck in their own way and no bbq guys suck I believe just some smokers are better some bbq guys are better you my fiend are amazing
Man, what a great watch! Thanks for all of the detail. Some of us are seasoned BBQ dudes but not on an offset. Always learning!
Brad, I just got into smoking meat about 6 months ago. Started with an electric smoker, quickly moved to a pellet smoker, and now I’m using a custom built smoker patterned after the Goldee’s offset. I am constantly watching and rewatching your videos so I can learn from your expertise. Your videos have been invaluable tools to me! Last weekend I did 10 briskets on my offset and got rave reviews on my briskets. I used a warning container for the rest and they turned out great! Thank you for all you do for the backyard BBQ community!! 😊
This was the exact pattern (electric to pellet to stick burner) I followed except that progression took me 5 years lol
cheers fella, as for someone who's just getting into BBQ all this help and advice is invaluable. Only issue is, here in the UK, the BBQ culture isn't as pronounced and advanced as it is in the USA so getting good pits or off sets are difficult and the good ones imported in from the USA are mega money, still it wont stop me, just started learning on a WSM to get use to the cooking techniques but hope to graduate to a good off set when i have enough dosh to upgrade
Hey, we're all cavemen. yes we are. man, fire, food. I learned a few things from this and I have been doing it for decades with the smaller offset smokers. I do some things right, exactly as he says, then I do some things wrong exactly as he says. one thing I never thought of is to halfway shut down the smoke vent to create backflow if it's too hot. never would have thought of that. I always just closed the door or opened the main door to let heat out. the other thing was burying the wood or coals? to keep it from getting too hot? like you said I have the smaller offset oklahoma joe's smoker with a very small firebox.I modified it to seal it up really tight also. that's another thing I learned here though maybe I have too small of a firebox. I do what you said, start off with a load of lump charcoal, then add big chunks of wood from time to time. I'm pretty good at keeping it about 225-250 but I have to watch it like a hawk. suddenly it jumps up to 285-300 so i like you said try to shut the door, then it gets too white smoke. so then I have to open the main door to let heat and smoke out. it never seems to fail, once I am towards the end of the cook, the temp is perfect and stays there for a long long time. but I can't get it to do that from the beginning.
the big question I have is ok you have it at 225 and the fire is dying down. but then you just add a small amount of wood chunks, and it immediately jumps up to 300. how do you add wood without it jumping up in temp and creating the white dense smoke that you don't want? I mean I only add a very small size chunks of wood. use the back draft method? in the end I have been able to make some great brisket and it doesn't have any bad burnt smoke taste to it. it seems ok taste wise, and I love for the neighbors to smell my big smoke. but at the same time I'd love to create the thin blue line smoke for more than a few minutes at a time. I am using extremely dry wood also, not even the slightest wet wood.
one competition bbq guy on tv says he just leaves the door open all the time. but if I do that, it just gets too hot.probably because I'm using a relatively small offset. I don't think I could do that without having the coals go out on such a small smoker backyard bbq. damm, love that smoker you have
GREAT video with great info... I have a LSG 24x48 off set pipe smoker... I have a gas assist and it couldn't be easier to start. Just like you, I start with a bed of charcoal and a few well placed logs. Open the vent all the way along with the cook chamber door and crack open the fire box door about 2"- 3" to start. Fire up the gas assist and close the cook chamber doors after a few minutes and before you know it she is up to temp! Turn off gas and maybe kept fire box door cracked open for awhile depending on time of year... but I haven't found a quicker way to get a hot clean burning fire to start cooking than this procedure!
By far the best fire management video on RUclips!
Thank you 🙏 ❤
Never knew about the different types of coal ! Thanks 🙏 ❤
Very informative vid been smokin on 100 gallon smokers goin on a year now and every time i watch your vids i learn something keep up the amazing work always an inspiration (cooking beef cheeks and its 1°here in ft worth)
Can you do your table build or list the specs for it thanks a lot
Hi Bradley. Thanks for the content. It is great. I’ve got a 250 at home that I’m still learning and I noticed in your video you are using pretty large splits. I’m currently rocking about 3-4 inches in diameter and roughly 13-14 inches in length. What would you recommend for a 250? Thanks again!
This was super informative. Thank you! A similar video on hear management, especially through a cook, for the mini Chud Box would be insanely helpful. Love you.
The best universal advice I think I've ever heard, You have to know how the rules work before you can break them lol
Enjoy the snow and ice, I know you missed it. Next you'll be making wood stoves!
Hey Bradley, just got my first second hand reverse flow offset. As a beginner I try to learn as much as possible through RUclips about fire management and what not. I've watched over 30 beginner tips, and you are the most interesting and informative presenter. I really appreciated your videos and just became a subscriber. Thank you so much for your sharings through which I learn a lot from, please keep up the great work. Peace out from Ontario New market!
Your videos are a joy to watch. Very informative - very funny!
Better than aaron franklin
I’ve been smoking meat for years, and been lucky to use some little pits and big pits. This is the best explanation of fire control I have heard. As he was speaking, I kept thinking to myself, “yeah, that is why that works!” I learned why I was doing things I apparently already learned through time and experience. Top notch.
I hope you get your power back soon. Thinking of you guys in Texas!
From one Bradley to another. I cant ever open those bags either lol. Your videos are great. I would like to see more seafood. Maybe some scallops, fish, shrimp.
Man, I was listening to this thinking about where I'm going to be able to find wood and when you said Craigslist I had a look- turns out a guy cut down a pear and a cherry tree and had all the cuts in his driveway for free. Took about 6 bikeloads but I got it done. Thanks so much.
Don’t know why, but I’ve had better luck with the Weber charcoal chimney starters. I don’t use a torch under it, though. Recently I had a rivet pop loose in both my chimneys after the same cook. I have to use both of them for my 26” Weber kettle, but anyhow, I was able to fix both with hardware. Love your channel, brother.
5:24
I dont like using any other materials in my fire other than the charcoal briquettes or the wood...just my ocd.
I like to take 3-4 briquettes and set them on the fire grate. Use a few drops of lighter fluid to get them going. Set chimney (full of all lump or 1/2 n 1/2 lump/briquettes depending on the cook) over the 3-4 briquettes burning on the fire grate.
No paper, wax, or weed smell and the few drops of fluid to start the initial fire is well burnt off.
Again, just my ocd🤣
Brad, would like to see an update or expanded more comprehensive video on 120 gallon offset fire management. There seems to be a lot of demand for higher-end offset smokers over just 3 years. Thanks for the solid content - looking forward to more live content on RUclips. Cheers!
I use a char griller offset smoker. My fire box (small box) states not to surpass temps of 400+. With that being said, is it normal for the wood (I.e. chunks, splits, logs) to be on fire throughout the cook or are they suppose to be smoldering. Reason I ask is because a see a huge spike in temp extremely quick.
Maaaaannnnnnn I need to relocate to TX and work with you man.. I’ve been in the fabrication/welding biz for a long time and could really lend some suggestions for cost efficient equipment and materials! Em in the end- much bbq love for all you do Brad!
Ok what if you have a top loading firebox n square?? Any tips I'm struggling with it
Yo chuddd you're just up the i-35 corridor from me! Keep Austin weird and San Antonio lame! 😆 Keep on smoking brotha!
Excellent video my man. Have a good one for you. I live in the Florida Keys and the only wood available is Buttonwood. Any idea if it’s suitable for smoking?
Question on the wood. If leaving out uncovered in the elements, how long do you have to let the wood dry back out if it got wet?
from my understanding that's different "wet". When I had wood that got wet in the rain I would just stack them under the firebox and let them dry out during the cook. Once dry(ish) I would use them right away. Unseasoned wood is "wet" from the inside and all the moisture that was in the tree is still in there. Rain doesn't penetrate into the wood that much once it's seasoned.
Week or two in my experience
just bought an offset smoker to try to upgrade my game from open fire burning, controlled braai (sa term), cobb cooking, and drum smokers. really good advice i can see how to apply and looking forward to. have to find the best woods in australia to use but hey, time become a real fire cooker. Cheers mate
Concerning wood chunks in a Webber. Is placement of chunks crucial? Or just place on coals.
Which I know gets the white smoke.
Lucky me, I'm in Arizona where it's nice and dry. Seems like there's so many more people in the South that do bbq, I guess because of the heat out here there's less? Love the video!
Awesome buddy! Sometimes on a long cook I throw some smaller pieces of wood in my chimney to help the process along. Not wood chips but I split some smaller pieces just for this. Kinda puts step 1 and 2 together lol! I'm a lazy cook! Great video I been watchin you for a few months. Nice to see what your doing! Great job buddy!
I mean I know it wouldn't make for a continuing line of jokes regarding your chimney falling off your firebox when you slack-ass throw your charcoal in it, but why not just weld a little flat platform on the top of your firebox for this?
The only thing I would use lighter fluid or the match light charcoal for is a bonfire lol I guess burning out a smoker you're not cooking on makes sense too but I only had to do that once. What is more popular, post oak or pecan? The best thing I can get my hands on up where I live is Hickory, and some Oak as well as the fruit trees which I haven't messed with.
I ordered a custom smoker from Oklahoma and it didn't come with a door on my firebox is airbox is it necessary?
Paying between a $150 to $250 for someone to come cut one
What I wanna know is who would dislike this video!!
Love your videos! Very informative and hilarious which keeps people focused at the same time! Great work!
Great video. Live in the Florida Keys and all we have here is buttonwood. Not sure if it’s any good to smoke with. Any suggestions on getting wood down here? Thanks again.
Honestly i have been thinking about an offset smoker but because of the price, size and skill it requires i just stick to my weber kettle. But my briquettes are to reliable for low and slow cooks..i only use lump for steaks, because it burns hot and fast
I can only speak from my nearly 20 years of grilling, it’s a lot like baseball in that you have to practice and love to do it. Personally I learned far more from my failures than the success. I am self taught but try to learn from others as much as I can.
Does anybody have any experience with cocoanut briquettes? Wonder if that would be a good option compared to lump charcoal.
Great video! I have a 250 gal. smoker and I cook similar to what you did. My firebox is huge, so I can get away with 5-9 logs to start (really trying to get that hot coal bed ASAP). Also, a propane tank & a torch also helps! Still great information and one of the biggest issues most people have is fire management!! Keep on smokin brother!
Good job Chudd lots of great information in this one !
So I shouldn’t use diesel fuel kerosene and gas mix to light my bbq, guess I’ve been doing my pellet grill wrong for years
You need to bush craft I can start a blazing fire 🔥 in 5-10 minutes without chemicals
When the temp goes down while smoking, after adding wood what do we do with the cooking chamber . do we open it until the new wood burns or just keep it close? Sorry newbie here.Thank you
Thanks, man. That's solid. Little tips from a seasoned (pun intended) pro always help.
Meh...getting a good fire going in your offset is simple.
Jam in as many logs or splits you can and let it burn down to coals. Then feed it splits as needed.
It ain't rocket science.
Just did my first cook and let me tell u, had a hell of a time managing the fire. Many spikes and low temps. Took me 5 hrs to cook 2 whole chickens. Now waiting to taste them. That smoke had me scared
NICE AF BUILD BRO! Saw the build Video. #SoJealous
First offset (Workhorse 1975) sitting on my patio and about to be broken in. Very helpful video, thanks.
Can’t wait to see your chimney design. How bout a tamale video?
So I have a thought. Since you have a ton a scrap metal why don't you make your own heavy duty chimney starter and maybe you will have a future product!
HAHA you made this days before our snowpocolypse. I live in Hutto.
Can you use plain fire wood? I've been buying Kingsford logs and they are not cheap
The way chud stabbed that 2nd bag of charcoal with gritted teeth for not complying had me dead 💀💀💀
YOUR AMAZING 🤩
THANKS 🙏🏻. DONT STOP IVE HAVE SIGNED UP 😊
Two questions: 1) do you have a patreon page 2) how much to say sufferin succotash
Excellent video, Bradley! I’m waiting on my first offset from Workhorse Pits & have watched everything I can find on YT on offset smoker fire management. Yours is the best! Very well done! I’ve pretty much watched all your videos in the last week & have learned so much. Thanks for passing on your knowledge! Much appreciated.
Where do you order your post oak wood from?
I’m in San Antonio if that makes difference.
To start a fire I always use a chimney and rip parts off the charcoal bag. It makes a great way to start a fire and then you don’t have to worry about the bag taking up a lot of room in the trash can.🤘
My girlfriend is a vegetarian and I love to smoke meat. What are some more options I can bring to the pit for her? Right now its a lot of baked potatoes or vegie fajitas.
Good wood is hard to find for me as I'm in the U.K yet to use my Oaklahoma Joe Highland
In my boot there is a snake. Make me laugh every time
Been waiting on this video for months! Thanks Bradley!
I did some New York steaks with apple Wood, and it gave them an amazing flavor
If I have a square firebox that comes with a grate and ash pan should I use it or just put everything on the bottom of the box?
I’ve always wondered why you didn’t have a flat plate welded on your firebox
its suppose to snow tomorrow was definitly an understatement when this video was released.
I've never laughed so hard. I can never get that string to pull off that bag.
I’ve used a hairdryer instead of a leaf blower, but the leaf blower is a great idea!
Just got me a homemade offset smoker, rusted as fuck but once i restore it I can’t wait to get into smoking my foods
Do you ever add more charcoal or is it just wood after the initial batch for startup?
Have you done a video on smoking a whole turkey on a offset smoker?
Do you cover your wood stack with a tarp or anything until your ready to use the wood or do you just leave it uncovered
Please weld a flat plate on your firebox for your chimney coal starter lol
Thank you very much I do have learned a lot in this video! Cheers!
I did have a question for you though what's your favorite brand of Gage to use
"It's supposed to snow tomorrow" lol little does he know he is about to be without power or water for a week XD
How do you keep the temps low around 125-150 on a offset?