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The best way to keep a burger from shrinking is not to. I read recently that a burger patty will shrink by about 25% during cooking. So, in addition to dimpling the center, I started making my raw patties thinner and about 25% - 30% larger in diameter than the bun. They look excessively large, but when they shrink, they're the perfect size.

Why haven’t you posted any new videos

Could you just add more charcoal instead of adding wood every 30 minutes?

Ok I got this but where do u put ur meat I think the other end !!! Right

Ok I got this but where do u put ur meat I think the other end !!! Right

Thanks for sharing I’m from South Carolina I have a family small fram I’m preparing to timber open hard wood cut on about 15 acres out of 40 acres would you cut a clear cut or select cut Nabor’s are all open hard woods about 500 acres around me

Thank you George, just was gifted a smoker before deployment and looking forward to using it and your video provided great content. 🤙🏽

This is a Great video. Thankyou.

Thank you for sharing. I'll have to give this a try, but I'll pull at 145 and let them rest to 155-160

My best mod is adding a DIY cold smoker to my grill. added rotisserie kit and the best mode for me is Hight adjustable grates. soon I will post my DIY video.

Hey pops make more videos great channel

Dude cares more about his grill grates than his dimple experiment.

I’ve never had the dimple thing make a difference or not. They shrink up and get puffed up, regardless of a dimple

Gloves and eye protection is what I mainly use. Chaps I never ever use in my 48 yrs of saw use.

I installed baffle plates and removed them after my first time using them. It dried the underside of my brisket out. I noticed the heat was coming from the bottom too much. Now I just use what my OK Joe came with, nothing ! Just keep your cooks closer to the stack for best results.

Great video, thanks. Now I know what to do while I'm saving for my Lone Star.

Any follow up since this video was taken? I would have burned it to top kill or foliar sprayed a lot of the aspen & poplar personally. Probably grew up into a thousand toothpicks that shaded out the understory?

Nice video. I learned a lot. Liked and subbed.

Good video, I’ve just cut down 100 m of giant reed, now I need to spray with Glysophate, the greenies have really scared me regarding this, I intend planting fruit trees. Any input you have from a medical standpoint let me know. I’m a asthmatic thanks

what is the size of the wheel hole?is it half inch or 3/4. or do i need a barring plug

cool!

Nice I'm from South Africa and your build have inspired me to build a smoker BBQ 👍🏻👍🏻

Spray another chemical please.. something that doesn’t ruin our bodies

Doesn’t work all depends on your burger mix

only a Yankee would actually put a tape measure on it. how stupid

Still best Smoker beginner videos...

This was a big help. Thank you.

Quart n a half -2quarts for 25 gallons. Seems like alot

Where da chicken go? Wait, I know you already ate it.

The dimple is supposed to keep the burger flat / from losing its shape not to keep it from shrinking. Common sense tells you if you have solidified fat in the meat and that fat melts with cooking the burger will surely shrink some so a dimple could not possibly prevent that. However since the burger wants to swell from the moisture released and you add a dimple it should swell a bit in the middle to match the sides giving you a more evenly flat burger instead of a bloated ball of meat. So on your experiment you were looking for a result that was never at issue.

Have almost pulled the triggered on a offset, enjoyed your video, good info. 👍🏼👍🏼👍🏼

This is the most complete explanation on how to bbq. Thanks!!! I had to learn from watching multiple videos on how to bbq. Then trial and error for the last five years. You should do a updated version with any methods you did not mention in this video. Such as (I figured out that getting the wood and charcoal hot before putting it in the fire box will cut down on billows of smoke) and ( to let the grill get to the temp and smoke you want before even placing any food in the grill is best) and ( check the weather because temperature conditions effect your grill such as wind, rain, and heat being the least). Oh yeah; opening the grill causes billows of smoke that will settle down after a while of the door is closed and if it doesn’t to try your stirring the coals method ( in a good smoker 3-5 minutes in a not so great smoker 20-30 minutes) Bravo!!! I know I’m late to the party but this video was not in the algorithm favor 10 years ago. LOL keep up the good work.

Thanks for the links man. The old lady and my girls tried to gift a bigger grill for me as a Christmas present but bought a low quality offset smoker instead of a grill not knowing the difference. Although I love the gift and a new hobby, the material, design and craftsmanship of this boxstore model is just subpar and embarrassing. Nothing is sealed, metal is cheap, welding is atrocious and the dimensions are so off I don't see how a company would want to put their name on it. But nonetheless it can be modified with a little work and know how to make it actually perform its intended function. There's just simply no way this thing could do what it claims as is. Right off the bat you went right to the problem areas and provided the exact material and links I needed on the first video I clicked on. Good looking out brother 👍

Put your split on top of your fire box so its ready,let it heat up and it will catch alight much quicker

Has anyone thought of the possibility that the sealant used becomes toxic when heated and could cause health problems.

I'm no newbieie to smoking meat. I am also no newbie to fire and smoke management - I'm a retired wildland firefighter - on the job for 38 years. But I'm a newbie to the offset smoker. You have provided some really great basic information here and I think you are spot on. Much appreciated.

The pigweed is resistant to glyphosate so that won’t help. Plant field in Enlist beans and spray with Enlist for broad leaves and glyphosate for grass. Then throw brassica or oats into standing soybeans when they start turning yellow in fall. Rye would work also if it gets to late for brassica and oats.

never close the lid when making a burger /... good video meat will allways shrinkg some keeping them flat is the trick

Very nice presentation

Thank you bro! Im buying this mic. Thank you for your honesty!

Thanks George. I didn't really know what I was getting into when I got my offset. The fire and smoke maintenance is actually kinda fun, considering the reward. But I found myself chasing the temp range and smoke consistency all over the place until I started using this method. I was waiting way too long to add new splits.

Good video

Love my old school brinkman cimmaron its thick

I lucked out i got a old school brinkmann for my first smoker. Nice and thick

Looking at second video...really didn't do to bad.

I always try to cut my field a couple days before I spray...seems to take less spray:). Great video, keep them coming

Very nice 👍🏻

There is a much easier and faster way to remove the membrane, especially if your prepping 60 lbs. ua-cam.com/video/GKiTpHoCrnQ/v-deo.html This will take you to my channel for a very short tutorial called bbq ribs prep. 67 seconds.

Great video George. I have a question. If were to lay lava rocks at ehe bottom of the burner, then add coals and fire wood on top, would that help maintain the temperature in the smoker?

Thanks George good info