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!
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 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.
This shit was gold...between the briquette vs lump discussion and how fast that fire goes from dirty to clean with the leaf blower this is the best smoking video on YT.
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.
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)
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!
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.
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.
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
I've heard lots of " fire management videos," yours however is THEE most influential informative and most interesting that I e seen so far, thanks for the tips and keep on trucking.
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!
I haven’t pulled the trigger on an offset yet. Yet….. I’ve cooked on a Pit Barrel for years and I have a Traeger as well. This video literally answered every question I had about wood and fire management. No frills and great content. Thank you.
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
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.
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!
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.
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
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 🤣
Thank you! I have been looking for this kind of explanation about tending a fire. Most channels assume you already know this I guess. Keep up the awesome work!!!
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.
I honestly have much more confidence now after seeing this. I have a recently purchased upright, cheap, and my burn-in cook didn't go well. Learned a lot here that I think applies. Thank you!
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!
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!
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.🤘
Ok bro... the mini leaf blower you have was the best idea I’ve ever seen.. didn’t wanna drop the cash on a Dewalt so I found a knock off on Amazon... Abeden mini leaf blower..$30 works like a champ
Thanks again Bradley, I've been watching your videos and I'm a subscriber and man I feel better and learned alot about fire temperature control from your videos .
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!
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.
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.
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?
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!
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
I have an Old Country BBQ Brazos Pit and it comes with a grill grate in the firebox. I assume it was there to use as a grill, pretty much just as big as a weber kettle lmao. If I'm cooking some dyno ribs (6 hours +), I place the next split above and away from the fire. As soon as it goes to coals, the split I had put on the grate pretty much catches immediately saves me so much time plus reduces the likelihood of it catching on fire as opposed to putting a piece of wood on top of the firebox since it's basically just getting hot air.
Perfect time for making a video about making fire. This must have been filmed during our freeze this year.... edit commented too early. Filmed the eve of the storm.
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!
How have I not found your channel before? This is great stuff. I'm waiting on my first real stick burner (moving up from Kamado and Pellet smokers) and this video has me super excited! Thanks for doing this video! See you on your next one!
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.
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
Volunteer to help load a farmer's planter with corn seed sometime. That'll get you enough experience to rip through string stitched bags really fast without even thinking twice (though bear in mind if you're dealing with triple stack corn that's ~$300-400/bag). With that said, AWESOME video my dude! Definitely a grade A pitmaster. I appreciate the knowledge transfer.
“You have to learn the rules before you know how to break em” Wise words from the prophet Chudd
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!
This is about the best 18 minutes I’ve ever spent on the internet.
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
By far the best fire management video on RUclips!
Please Make a video showing how much wood you usually use smoking different cuts. Keep up your great work.
Just purchased an offset smoker enjoyed your video.... Subscribed
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.
This shit was gold...between the briquette vs lump discussion and how fast that fire goes from dirty to clean with the leaf blower this is the best smoking video on YT.
Never knew about the different types of coal ! Thanks 🙏 ❤
The best universal advice I think I've ever heard, You have to know how the rules work before you can break them lol
"I hope you guys enjoyed that joke" lol saying that showing the cleanup makes the joke twice as funny haha.
You are the Man....
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!
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.
The closing the stack half way and opening the door is a game changer on my offset to bring it to 250 deg! Cheers
First offset (Workhorse 1975) sitting on my patio and about to be broken in. Very helpful video, 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)
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!
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.
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.
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
By far the best fire management video I’ve seen!
I've heard lots of " fire management videos," yours however is THEE most influential informative and most interesting that I e seen so far, thanks for the tips and keep on trucking.
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!
I haven’t pulled the trigger on an offset yet. Yet….. I’ve cooked on a Pit Barrel for years and I have a Traeger as well. This video literally answered every question I had about wood and fire management. No frills and great content. Thank you.
Probably the best fire management video I've watched so far. 👌
As a complete newby to offset smoking, this info was GREAT! Thank you, thank you!
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
Most informative BBQ bloke there is...thank you sir, much appreciated!
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.
Love your videos! Very informative and hilarious which keeps people focused at the same time! Great work!
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!
Best day of the week
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.
Super helpful. Just bought a new offset and I love your channel! Thanks!
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
You are the best, my friend. Greetings from Argentina
I hope you get your power back soon. Thinking of you guys in Texas!
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 🤣
Thank you! I have been looking for this kind of explanation about tending a fire. Most channels assume you already know this I guess. Keep up the awesome work!!!
There is some great info in this video. Thank you for posting it. Just another reason why I really enjoy your channel.
I like cooking on my offset been experimenting with hot and fast, glad to see people still use them , it is a lot of work !
Good stuff man. Watching your videos elevated my bbq from ok to my wife wanting brisket every other weekend.
I’ve used a hairdryer instead of a leaf blower, but the leaf blower is a great idea!
Good video sir! One option for starting the chimney I discovered is to use those paper towels that were used to soak up bacon grease.
Best BBQ channel going ! Thanx Chud ! BOOP !
Red Oak. Mmmmm. The taste is unbelievable. I took a trip to Solvang aka Bulton in California and bought a pickup full.
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.
I honestly have much more confidence now after seeing this. I have a recently purchased upright, cheap, and my burn-in cook didn't go well. Learned a lot here that I think applies. Thank you!
The energy is what I neeeed
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!
Can never go wrong with tumbleweeds bro!🤙🏽 Your friendly HEB Store!
Good job Chudd lots of great information in this one !
Been waiting on this video for months! Thanks Bradley!
Bradley bro when you clicked that propane torch next to the lighter fluid lol ... you're crazy hope that bottle was empty. Keep the videos coming man
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!
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.🤘
So intelligent and full of knowledge thank you so much
Thanks, man. That's solid. Little tips from a seasoned (pun intended) pro always help.
Ok bro... the mini leaf blower you have was the best idea I’ve ever seen.. didn’t wanna drop the cash on a Dewalt so I found a knock off on Amazon... Abeden mini leaf blower..$30 works like a champ
I did some New York steaks with apple Wood, and it gave them an amazing flavor
Thank you for this video... I'm in the process of building one of those
Thanks again Bradley, I've been watching your videos and I'm a subscriber and man I feel better and learned alot about fire temperature control from your videos .
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!
Awesome video. Had to watch it a few times to pick up on all the tips. Thanks for sharing!!
What a great video. Many details that'll help anyone interested on good smoking. Keep it up and greetings from Ecuador 🇪🇨.
Fire management is beer drinking work. Thats my favorite part of the job.
Bradley,
I just received my newly built 24" dia 36" long offset with 36" smoke tower.
What is best way to maintain temperature on vertical box?
Your videos are a joy to watch. Very informative - very funny!
Better than aaron franklin
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.
Great video, you covered all the bases! Very helpful, on the fence about a stick burner. You have great camera presence. 👍🏼👍🏼👍🏼
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.
This is what I needed, very good info!
I did have a question for you though what's your favorite brand of Gage to use
What a great video on fire Managenent. I’d love to see something similar on something smaller as well…like a Weber Kettle.
Concerning wood chunks in a Webber. Is placement of chunks crucial? Or just place on coals.
Which I know gets the white smoke.
Awesome and informative video. Best I have seen so far. So glad your channel was recommended to me!
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?
Geeat video Brad , helped heaps . Having a pit built down here in Australia.. 🍺🍻
Great video! What is the ideal moisture percentage for the wood for it not to be too green or too dry?
Spot on advice with lump vs briquettes. I power dooshed ribbies with kingsford dust early on.
Great video!!! I have recently purchased an offset smoker. Learning to cook with real wood has been fun. Videos like yours have been very helpful.
Thank you 🙏 ❤
A masterclass for free!
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!
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
I have an Old Country BBQ Brazos Pit and it comes with a grill grate in the firebox. I assume it was there to use as a grill, pretty much just as big as a weber kettle lmao.
If I'm cooking some dyno ribs (6 hours +), I place the next split above and away from the fire. As soon as it goes to coals, the split I had put on the grate pretty much catches immediately saves me so much time plus reduces the likelihood of it catching on fire as opposed to putting a piece of wood on top of the firebox since it's basically just getting hot air.
Perfect time for making a video about making fire. This must have been filmed during our freeze this year.... edit commented too early. Filmed the eve of the storm.
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!
How have I not found your channel before? This is great stuff. I'm waiting on my first real stick burner (moving up from Kamado and Pellet smokers) and this video has me super excited! Thanks for doing this video! See you on your next one!
I'm definitely switching to lump charcoal. Not a fan of briquettes. Love the tumbleweed starters though. Those things work like a champ.
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.
yes mate 👌 absolutely dig this channel , keep em coming mate , cheers from Australia
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
Do you ever add more charcoal or is it just wood after the initial batch for startup?
Volunteer to help load a farmer's planter with corn seed sometime. That'll get you enough experience to rip through string stitched bags really fast without even thinking twice (though bear in mind if you're dealing with triple stack corn that's ~$300-400/bag). With that said, AWESOME video my dude! Definitely a grade A pitmaster. I appreciate the knowledge transfer.
Thanks for the video, this is the most informative fire management video I have seen yet! Keep it up!
Chud is my favorite!
Wow
This is definitely a Master class on a foundational skill and how to develop it
Way to go and thank you Chudsy-Wubsy! 🤗