So i dont ever leave comments on videos but this video was way more informative then any grilling video i ever watched! Best believe i smashed that follow button. Keep ip the good work my friend
Thank you so much! I really appreciate that! It's been a few months since I've posted a video because I just moved, but I posted a short video on how I cut and split my firewood just a few minutes ago. I'm about ready to start cooking again so more videos coming. Thanks for watching!
Tony - Quick shoutout about all the information about cooking on an offset cooker. I have the same char griller and before I even put meat to grill I watched all the hacks, all the temp management techniques, and properly sealing the cooker. Know that I have been cooking for ove a month or so, the smoker is broke in and doing well. I am able to manage the temp between 225 and 250 pretty tight. Right now looking at my temp at 228 and has been consisent for almost 30-mins. Clean smoke. Today is a pork shoulder at about 6-lbs. Have done a half dozen rack of ribs, the same amount of tri-tips, and a few pork shoulder. Working myself up a brisket... Again thank you for the information, it has truely help produce some excellent meals - Richard Kelley, Peoria, AZ
Wow Richard, thank you so much! It's comments like yours that makes doing these videos worth while and I'm glad things are working so well! Sounds like you're ready for that brisket! I've done several and awe man... so freaking good. Thanks for watching and I really appreciate your comment. Smoke on!
I finally found a cast iron grill grate, on the side of the road friday afternoon on the way home from work to do this mod for my smoking champ fire box, cut it down fits perfectly, cant wait to test it out sunday
Yeahhhh thank you. I'm from the Netherlands and just start with the offset smoker. I noticed that a lot of Dutch people use it the wrong way. Thank you for this video
Hey Tony, Thanks for another great video. @ 2:07, I agree with you that the Smokin' Champ doesn't perform cheaply at all. Mine is also from Home Depot - got it for Christmas from the hubby😊. @ 16:22 you talked about using lump coal... I've been starting mine with some Kingsford charcoal. Also, The voice you made sounded like one of the guys that could have been on the blue collar world tour a while back😅. @ 25:47 you were speaking about how you could get wood from tree guys and stuff. We get ours from Craigslist people and it's true, you can get a lot of wood for 40 bucks or so . We use a lot of oak but we also have plum, cherry and honey locust . Next, the people at lava luck should pay you a little something, because I watched your video on how to seal . VERY informative ! I went ahead and ordered some a couple days ago from Amazon and it's here already and I can't wait to seal you up the back of my smoker, cuz that's where I was losing some smoke. One more thing I want to share, I like the way that you talked about putting wood on top of the fire box or inside, off to the left. We do both of those. Thanks again, & happy smokin'😊
Hey Lorian! Thank you so much for your comments! I haven't been very active lately because I just moved a few months ago but I just posted a video today on how I cut and split my firewood and I'm just about ready to start cooking again. I'm excited! Again, I really appreciate your comments. I like to provide some good info and have a little fun in the process. About Lavaloc, I actually get a little commission when viewers use the link to my Amazon store in the video description. Helps pay for supplies! Keep me posted on how things are going if you get a chance. Thanks again and smoke on my friend!
Awesome! I'm glad my video was helpful! I've got several more in my channel so if you haven't, please considering subscribing and having a look. Thanks for watching!
Did you add those two thermometers on the right and left of your cook chamber? I just scored, what appears to be, the same model and will be doing some restoration on it.
Nice! You're going to have some fun with that! Yes, I added the two thermometers on the left and right. I also made a video on how to do it. Here's a link: ua-cam.com/video/U0g9RymQVHk/v-deo.html Thanks for watching!
Late to the party, but after one year+ what effect has happened with the cast grates in the fire box? Has it disintegrated? Sagged like the original “grate?”
By far the best fire management video out there THANK YOU. This got rid of all my frustrations. I was so fed up I almost sold my smoker until I watched this.
Hey Brent! Don't sell that offset! That would have been a sad day. I'm really glad my video helped! Really appreciate the comment and thank you for watching!
@@TonyToneBBQ The length of the wood is crucial to keeping the fire burning. Mine were too long and the ends weren't really burning creating that dirty smoke. Preheating the wood is crucial as well, another necessary thing you should do unless maybe using kiln dried wood.
@@silveraven1 that's absolutely correct! Even with kiln-dried wood, the hotter the wood before adding to the fire, the better. By the way, if you have access to a firewood dealer that sells oak, great resource. A quarter cord will last you a long time and way cheaper and better flavor than the store-bought stuff.
Hello my friend! Thanks for the question. Making sure you have a decent seal around the lid is always a good idea. Most of the smoke should be exiting through the exhaust stack, where it is supposed to exit. If not, you get more temperature fluctuations and it's more difficult to burn a good fire. Yes, if cool air from outside is making its way in through gaps and warm smokey air is escaping through those gaps, there will be a bigger difference between the firebox and the other end. It's a cheap fix so I'd say yeah go for it. Hope that helps!
Thank you Tony for the information. I learned about dirty and clean smoke. I didn't know that. I bought the Char-griller Grand Champ last year and where I'm having the most difficulty is maintaining the temperature. The temperature entering the barrel at the firebox, let's say, is about 50 degrees hotter than the temperature leaving the barrel at the vent. I don't know if that's normal with all offset smokers, and it's understandable since the barrel being closer to the firebox is going to be hotter, but I don't know it there's a way to control the entire barrel temperature to where the temperatures are not that far apart. Thank you.
You have answered all my questions about using a smoker. I have watched video's for several years and you broke it down in the simplest scientific terms about bbq with a smoker. Thanks! I owe you a Corona 🍺
Sounds good! I love a cold Corona. LOL! I really appreciate the comment. I haven't been active for a few months because I moved, but just about ready to get cooking again, and making some new videos. I just posted a video on how I cut and split my firewood. More coming soon. Thanks for watching!
You just resolved my problems in 36 minutes that 36 other videos couldn’t! 😃. I thought a lot about this in my last BBQ Back Ribs, I even though that the existing air flow “valve” was not enough and was thinking to drill holes to the box! Can’t wait to try some ribs again with your recommendations.
I just picked this smoker up for $20, it’s missing the side grates and 1 of the main grates. The only rust is on top of the firebox. Super stoked I found your videos, very detailed and great tips as well. You rock man👊🏻
$20! That's a steal!!! Congrats! You can get replacement grates for the main cook chamber direct from Char Griller. I highly recommend the aftermarket Cast Iron grate for your firebox, check the video discription for a link. I'll be uploading a video on painting to fix that rust soon so stay tuned. Thanks for watching and I really appreciate your comment!
All I could say that this was the best video on fire management that I found for my offset. I was out here struggling and now I’m going to go order some of the stuff u recommend 🫡
I have a quick question - if that thick smoke is what we need to try to avoid how come that doesn’t apply to a Pitboss or Traeger pellet smoker? Honest question, I’m not trying to be a jerk. Thanks for your channel and all of your hard work
That's an EXCELLENT and very reasonable question. There's actually a huge difference between pellet smokers and offset smokers. The most important difference is the size of the fire. Pellet smokers burn a small pile of pellets so they must burn at high temps to produce the necessary heat. Offsets burn large chunks or logs, so the fuel doesn't have to burn as hot, since the pile of burning material is much larger and puts off more heat. When pellets burn at such high temps, the flavors of the burning wood are diminished, so they try to make up for it by providing a "smoke" setting. In my opinion, what you gain in convenience, you lose in flavor. Does that make sense?
A little soot is normal and typically not a problem. It's pretty tough to run a perfectly clean fire the entire time on a cook of several hours. If you're getting a lot of soot you might want to do a good cleaning of the inside of your cooking chamber, maybe also try different wood as whatever you're burning might be the problem. Hope that helps!
Great tips. Everything has been helpful. I have the side smoker texas trio from chargriller and it has been tough trying to figure out the best approaches.
I just subscribed after watching several videos. I purchased an offset Char Griller charcoal grill. I have learned so much and now I have attempted a slab of ribs. Trial and error. Hopefully more trial and yummy.
Hi Kara! Thanks for your comment and congrats on that new Offset! Yes, it definitely requires a little trial and error but with practice it just gets easier and easier. Have fun and thanks for watching!
Thank you very much! I'm glad you like my work and I really appreciate having you as a subscriber! I hope to have a new video up in the next couple of weeks. Thanks for watching!
Hahaha! Thanks for asking! Those tables are actually old school classroom furniture made by Virco. The black rectangular table is an epoxy top science classroom table. I could dump fully red coals on top of it and it wouldn't even leave a mark. The square one is a old student desk with legs that will adjust up to 40 inches. They're practically indestructible and make great little work tables. I recently added a new stainless steel kitchen work table that I picked up from Amazon and it's really awesome. You'll see it in my new video if you have a look. Thanks for watching!
Just picked up an offset smoker from.. cue 1950's horror music... Amazon. Yes.. bolt together. Ugh.. maybe I'll jb weld the seems and bolts. LOL This video is very informative and helpful for a newbie! Thx!!
I have 2 smokers. 1 is a big smoker that my brother inlaw made out of iron from the oil rigs. The other 1 is a inexpensive offset smoker like the 1 you are showing. It takes a couple hrs to get the big 1 ready to smoke on but the smaller one takes around an hour. Ive learned over the years of smoking it sure makes that heat more manageable. Sometimes I will heat the big 1 up to 400° and let it run there for at least an hour. Once i get the whole smoker hot thats when I put my meat on.
Thank you so much for uploading this video! Yes I agree when people say its a cheap off set smoker, it really isn't. Now with these mods it seems like a pretty good expense!
You're welcome! That sounds great! If you haven't yet, make sure to season your new offset smoker before you use it. It should come with instructions, but I've also posted a video on how to season an Offset Smoker that might be helpful. Please let me know if you have any other questions. Thanks for watching!
Very informative. After a trip to Academy, Buckees, Home Depot/Lowes and seeing the built Texas smokers. Im just learning about the gasket from you. Didn't know it was a thing. Especially since buying my house a couple years ago, Ive been changing my backyard and building up my pit area.. Now I want to add a firebox to my grill. Was going build one, but saw these add ons. Nice tip for cleaning up the dirty smoke. Keep the vids coming
Thank you! Yeah, not all pits need the gasket but when you have smoke escaping from under the lid or anywhere else, this stuff saves the day! It seems to me that airflow is one of the most overlooked aspects of using an offset smoker and it makes a huge difference. Thanks for the feedback!
I’m new to BBQ and picked up this exact smoker. Your videos have helped a lot! I already ordered the stuff to seal it. Question though, when you’re sweeping the ashes with the screwdriver, do the ashes get all over the food? If so, how do you prevent it? Thank you!
Thanks for your comment and I'm glad to hear my videos have been helpful! Regarding the ashes... No, I don't sweep aggressively. It's more of a gentil pat/smash down, and nothing gets kicked up into the air. Thanks for the question!
You should be able to burn nothing but wood in your firebox, get a good clean smoke and minimal soot. You will always get a little soot, but the cleaner the fire the less the soot. If the wood is burning down too quickly, yeah that might be a problem. Sometimes wood that is too dry or too old burns too quickly. I would definitely try some different wood. A good hardwood that is heavy and properly seasoned. Sometimes the stuff that you buy in the hardware stores isn't the greatest. Maybe check and try some different resources.
Nice video, I'm buying an offset grill next. Question, if you don't seal the grill to start and to prevent smoke going from everywhere can you still get a good consistent fire, or do you absolutely have to seal the smoker?
suggestion for me, when you video smoking ribs or other meats, i would like to see temperatures as you're progressing and how you address. for someone who has the same smoker, it is beneficial
I shot a video where I did exactly that, but some of the shots got messed up so I decided to scratch the project and will be trying again soon. I was working with a 20 pound brisket and I was literally filming every time I added wood to the box and I was explaing the temp in great detail. It's really difficult shooting a video when the total project takes a good 16 hours and you only get one shot. No do overs. I'll work on this. Thanks for the request!
Excellent information. The professional competition pitmasters have a trade secret similar to what you were explaining. They have a open fire pit that they prep logs on before they throw them into the smoke chamber. Gets rid of all the stale smoke prior to re-stoking the fire box 🔥
Thank you! I tried pre-burning in that fire pit I have next to my offset, just ended up being to much work so this method was the next best thing for me. I really appreciate your comment!
Thanks for this vid! And all the rest! I just received an off-set smoker as a wedding gift! And your videos have give me the confidence to get stuck in! 👍🏻🔥
Awesome video. I know its about a year old. Quick question. Will that side fire box fit on a Chargriller Legacy? looking to get into longer smokes and wanted to add a side box for mine. A part number would be greatly appreciated. Thanks!!
Thank you! Yeah, I believe it's the same side fire box but just to be sure, there is actually a specific firebox that you can order from Char-Griller for your legacy. Here's a link. Hope that helps! www.chargriller.com/products/legacy
Thanks for this video! Very informative and love your visual cues, so easy to follow. How old is your smoker (in the video) and how do you keep it looking so pristine on the outside?
Hey Jason! I really appreciate your comments, thank you! This smoker is about 5 years old. I keep it covered with the matching Char-Griller cover to protect it from the sun and I empty all ash from the firebox the next day after each cook. I also usually give it a wipe down with a like peanut oil during a cook. Pretty easy. Thanks again!
Tony your videos are awesome thank you so much for the advice. I've only watch 3 or 4 so far but I'm hooked. Do you have any of you smoking 1/2 chickens or Corn on the cob? Thanks so much
Hi Adam! I appreciate your comment and questions! I don't have a video on half chickens or corn, but I'll have to add them to my to do list. I do split chicken, spatchcocked chicken and corn on a regular basis. One of our favorites for dinner! I did post a video on a spatchcocked turkey. Similar process, just longer. Maybe check that out when you get a chance. Thank you so much for watching! Smoke on my friend!
Yes Tony I truly appreciate your reply. Of course after I asked the question...... the next video that came up was your video about the chicken and then of course the turkey. You're the man. I totally get lost in you videos just this morning I watched to many of them to the point my phone battery died. Lol. Thanks for all the great advice and tips truly appreciate it!!!!
No, that's not the way it goes. Also, the weak metal bends from the high heat and would end up sagging back down to the bottom of the firebox regardless. The cast iron doesn't bend and sits higher. Thanks!
What about the smoke stack and fire box vent? Are these open during the entire cook? And we adjust the temp simply with adding logs when they burn down? Wouldn’t this cause huge spikes in temp?
Hey Bee Rad! Thanks for the question! Simple answer, yes. Leave the stack vent and the firebox vent wide open. Yes, control temp by adding wood. Yes, you will get temp flux, but not too bad if you add the right size wood. If your target is 225, let the fire burn down until you get close to below 215, then add a small split that's nice and hot. Yes, the temp will jump up to 245, 250, maybe even 270, but it won't stay there long. Overall, your average will be close to 225. If things do get out of control and you're creaping close to 280, maybe slow the airflow a little by slightly closing the stack vent, even 90% open will slow the airflow enough to calm the fire. Just don't freak out if temp jumps up a little. Thanks for watching!
I just bought the smoker and tried some fire yesterday. I am brand new at smoking and looking forward to learning. Even without sealing my stuff yet I was able to get within the temperature range by playing around with how the pieces were arranged and the size and definitely the pre heating. As far as the grate goes, I turned mine over so the two ends held it up higher until I can get a cast iron one that works better. I may even modify the two cooking grates that came with it to fit. The only problem with flipping the grate over is that taper is pointing downward and the wedge shaped wood can sometimes work its way down and keep the ash pan from closing all the way. I found the graph on my temp pro to be very helpful in analyzing what I was doing. Could you share yours sometime? I would be very interested to see and compare. Even though I was able to get pretty close on range it was very erratic because of the lack of sealing up. I’m looking forward to trying it again.
I am looking to buy an offset like this one. So you preheat (get up to temp just with lump charcoal) and when it gets to temp you want put your preheated wood on? Thanks for the video.
Yes, that's pretty much it. I start with the chimney full of charcoal, and I will usually put one or two small splits on top of that pile of charcoal. I let the temp come up really high, usually at least 300°, and let that burn down until the temperature falls back down to about 250°. From that point on I'm only adding splits of wood. It's nice to have that lump coal around though, just in case you need to add a few small pieces in a pinch. Thanks for the question and thanks for watching! Let me know if there's anything else I can help with.
First things first. I currently sealing up my char griller professional. I was wondering have you thought about putting aluminum duct tape on the back of your grill it may not stick due to grease leaking.
Yes, my biggest concern with that was heat affecting the tape and the sticky nasty mess that would make. I also considered using some thin sheet metal and bolting that to the bottom half of the barrel. Ultimately, I found that a double layer of smoker gasket was the easiest. It didn't create a perfect seal at first but the more I used the smoker, the better the seal became. Thanks for asking! Great question!
What's up NBF?! Thanks for watching! I think baffle plates can be very helpful, especially on a larger offset. Baffel plates help you manage the temp in different areas of your smoker. For the Smokin Champ specifically, I don't think there's much need because it's on the small side, but I also don't think it would hurt.
Grand Champ XD fire box is 18-inches long with a diameter of 16.5-inches. there is no cooking surface inside the firebox, the Grand Champ is not designed for cooking in the fire box like the Smokin Champ and Dakota.
Yup, I did that a first, but the stock wire charcoal grade is just flimsy and the heat bends it. It's also narrow. The cast iron great I use now is wider and flat and sturdy. It also makes it possible for me too smash down Ash buildup so I don't need to empty it even on a long 16-hour cook. Thanks for watching!
Hi Curt! It varies but my overall favorite that goes AWESOME with most things I cook is Oak. I get White Oak from a local firewood distributor. Thanks for asking!
So you only have to put one log on at a time to keep temperature at 250 or so? I am about to start practicing with an offset I picked up a couple years ago. I ordered your suggested gasket material and can't wait to start playing fireman.
Sounds good Gregory! You're in for some good times! To answer your question, yes it is usually just one log at a time, but it depends on the size of the split and the conditions outside. You definitely want to make sure and get a nice little coal bed going to start off with. You are consistent heat comes from a good coal bed and adding logs to maintain. My advice is to start with a fire that's putting out about 300 to 350°, let it burn down until you get to about 225°, then add one split and watch what happens. The temp might Spike up to 275°, but should settle right back down to around 250. When it gets back down to 225, add another split. Just keep this up. Hope that helps!
The firebox make hot air that flows to the stack. closing off the stack some cuts down on the temp and on the draw of hot air . Back adjusting the stack, and box vent. is how you get your desire temp > To shut it down? Closed the firebox vent, Close the Stack off. and it will shut down
we were going to get this one from #homedepot but their models wobbled so much we went to lowes and got #oklahomajoe was not a easy start lol made video grrrr.... love the channel ty.....
Yeah, I wouldn't trust the units that come pre-assembled. I have to assemble myself so I can make sure it's perfect. Lol! The Oklahoma Joe's are great! Congrats! Thanks for watching!
Thanks for the question! I haven't changed out the grates in the main cooking chamber. The ones you see in the video actually came with it. Thanks for watching!
Even if that were correct, the wire fire grate that was provided with this model was so flimsy that heat caused it to bend and sag down to the bottom. My replacement sits higher and extends from side to side so nothing can fall below it, as it would on the factory provided grate. Char-Griller actually upgraded the design so new Smokin Champs come with the same style of fire grate as what is provided with the Grand Champ XD. Thanks for watching!
Hello Tony. Thanks for the videos. I have the same exact offset. Do you think the 16.5x10.25 would work that's on Amazon? If not, what did you use to cut the grate?
That's a good question. I'm concerned that the half inch difference would have the grate sitting too low in the pan. You'd be better off going wider. I used a circular saw with a diamond blade, normally for masonry, but it went through the cast iron like butter. Thanks for that question!
Ok, thanks. I thought that maybe the grate sitting on top of the vent cover's nut and bolt could help it stay in the same position as in your video. I'm not much of a handyman, but I will try it. Keep the videos coming and continue to be you and not some "Professional UA-camr" LOL.
Hey Kenneth! Another great question! Each grate is 19.5-inches long x 10.5-inches wide. There are three of them totaling 19.5-inches x 31.5-inches of cooking grate. Thanks for asking!
Hey Julius! I appreciate your question! Yes, I did install additional temp gauges. Honestly, I never needed them, but I know a lot of folks want to add them, so I added them just so I could make a video on how to do it. It was super easy and I will be posting the video soon. Now that I have them, they are kinda cool to have. I use a wireless as my primary way to track temp, but it's nice to be able to look at the 3 gauges and see the difference in temps. It was cheap and easy so if you're thinking of doing it, I'd say go for it. Thanks for watching!
Hey Richard! Thanks for asking! I don't have a recipe for stuffed portobello mushroom. Last few times I made it have been different every time, and they were recipes that I found online. If I come up with one that I really like, I'll be sure to do a video on it. I appreciate the question and thanks for watching!
Hey Tony, I can't say enough about your tutorials and tips/tricks. I am very new to smoking, and am running the smokin' pro by CharGriller. I'm wondering, how often do you throw on more wood? Understanding that there are a lot of variables, I'm just looking to benchmark.. 20-30min? 45-60min? Let me know!
Hey Ryan! Welcome to the world of delicious smoked meats and treats. That's a good question you asked. I'm typically adding wood every 20-30 minutes. As you mentioned, variables make the difference. It's nice to keep an assortment of various sizes of wood, from thicker splits to thinner spilts to chunks, so you have plenty of options when figuring out what works best for the day. Thank you for your comment and your question. Smoke on!
@@TonyToneBBQ when adding more wood, what do you do with the old one that was on top of the coals? Remove it from the box or just push it to the side with it still inside?
@@Marcoulloa123 good question! So the wood that's on top of the coals burns down and becomes coals. The coals burns down to ash and fall below the grate. Every new piece of wood eventually becomes ash. By the time I add more wood, the last piece is pretty much burned down to coal. Sometimes a couple of taps with a pair of tongs or a poker to break it up but that's it.
Air flow my friend! Air flow makes all the difference. There's nothing else going on inside the cook chamber. Just the two mods I talked about in the video. Thanks for watching!
Hold on places like Les Franklin Goldie’s and etc Uses wood and only wood never heats the wood and are ranked the top bbq restaurants in America So, Tony are you saying they doing it all wrong?
Great question! If you have a look at the size of Offset Smokers used at the places you referenced, as well as other commercial barbeque joints, you'll notice that they are GIGANTIC, compared to the average backyard rig. Giant Offsets like that burn full-size splits of wood, multiple at a time, to heat such large tanks. There's a big difference (literally) between commercial and backyard. Small backyard rigs burn a much smaller pile of wood and are much less forgiving. So to answer your question... No, I'm not saying anyone is doing anything wrong. Thanks for asking!
Hey R Rev! Thanks for asking! Yes, I'm working on it. I've recorded a couple and I just need to edit and upload, the real time consuming part. I should have up in the next few days. Thanks!
I understand. Can you add cooking a brisket to your list on an offset? I viewed the short video that was uploaded. I appreciate the videos and the simplicity that they bring with an inexpensive offset.
@@rrev3710 absolutely! I do have plans for a brisket. I'll probably do pulled pork this weekend. I appreciate the suggestion and I promise to do my best to get something up soon. Thank you!
The firebox make hot air that flows to the stack. closing off the stack some cuts down on the temp and on the draw of hot air To shut it down closed the firebox vent, Close the Stack off. and it will shut down
Thanks for the question! This is the same offset smoker I've had for a few years, and featured in my other videos. I had plans to add another by now, but supply chain issues goofed that plan up. Still working and adding more to the inventory. Soon hopefully. Thanks for watching!
@@StudCity718 you're right! I just looked it up and I see that Char Griller released an upgraded Smokin Champ. The wheels, the side shelf and the utensil hooks are upgraded. Not bad!
Hi! No, it was in the correct way, but people do like to run them upsidedown to get more space below the grate. Problem with that is your fuel can easily fall off the grate. Thanks for watching!
*Paid almost $800 for the Smoker/Grill version of this Grill, a little over ONE YEAR AGO at the local Home Depot Store. It's been garage stored the entire time we weren't actively using it. The middle burner is already not working, and the finish is cracking, blistering and peeling off the lid over the gas section of the Grill. Expensive JUNK..Contacted Customer Service and was told that IF the parts qualify for replacement, we have to pay shipping & handling to get it replaced..Lousy Company with expensive cheaply manufactured garbage*
I'm not a huge fan of gas grills. Seems like the burners always rust out quickly and besides, the flavor from cooking with charcoal and/or wood is so much better, IMO. Fortunately, the Smokin Champ has been doing great for me. Thanks for your comment and info!
Just bought my very first "cheap" offset smoker and this was very informative. Thank you.
You're welcome! Thanks for watching!
Yep, my char griller offset attachment is being delivered tomorrow! So excited
So i dont ever leave comments on videos but this video was way more informative then any grilling video i ever watched! Best believe i smashed that follow button. Keep ip the good work my friend
Thank you so much! I really appreciate that! It's been a few months since I've posted a video because I just moved, but I posted a short video on how I cut and split my firewood just a few minutes ago. I'm about ready to start cooking again so more videos coming. Thanks for watching!
Tony - Quick shoutout about all the information about cooking on an offset cooker. I have the same char griller and before I even put meat to grill I watched all the hacks, all the temp management techniques, and properly sealing the cooker. Know that I have been cooking for ove a month or so, the smoker is broke in and doing well. I am able to manage the temp between 225 and 250 pretty tight. Right now looking at my temp at 228 and has been consisent for almost 30-mins. Clean smoke. Today is a pork shoulder at about 6-lbs. Have done a half dozen rack of ribs, the same amount of tri-tips, and a few pork shoulder. Working myself up a brisket... Again thank you for the information, it has truely help produce some excellent meals - Richard Kelley, Peoria, AZ
Wow Richard, thank you so much! It's comments like yours that makes doing these videos worth while and I'm glad things are working so well! Sounds like you're ready for that brisket! I've done several and awe man... so freaking good. Thanks for watching and I really appreciate your comment. Smoke on!
I finally found a cast iron grill grate, on the side of the road friday afternoon on the way home from work to do this mod for my smoking champ fire box, cut it down fits perfectly, cant wait to test it out sunday
Haha! Good eye! Free is the best!
How long do the firebox door have to be open once the set the preheat wood in?
Great vedio. Can you also advise on how to properly season a new grill. The whole gril, not just the grates?
Thanks Stanley! Sure, I actually posted a video on this topic. Here's a link. Thanks!
ua-cam.com/video/8bvA4hy2Vps/v-deo.html
Yeahhhh thank you. I'm from the Netherlands and just start with the offset smoker. I noticed that a lot of Dutch people use it the wrong way.
Thank you for this video
You're welcome! I'm glad my video is helpful to you. Thanks for watching, my friend from the Netherlands 😎👍
Hey Tony, Thanks for another great video. @ 2:07, I agree with you that the Smokin' Champ doesn't perform cheaply at all. Mine is also from Home Depot - got it for Christmas from the hubby😊. @ 16:22 you talked about using lump coal... I've been starting mine with some Kingsford charcoal. Also, The voice you made sounded like one of the guys that could have been on the blue collar world tour a while back😅. @ 25:47 you were speaking about how you could get wood from tree guys and stuff. We get ours from Craigslist people and it's true, you can get a lot of wood for 40 bucks or so . We use a lot of oak but we also have plum, cherry and honey locust . Next, the people at lava luck should pay you a little something, because I watched your video on how to seal . VERY informative ! I went ahead and ordered some a couple days ago from Amazon and it's here already and I can't wait to seal you up the back of my smoker, cuz that's where I was losing some smoke. One more thing I want to share, I like the way that you talked about putting wood on top of the fire box or inside, off to the left. We do both of those. Thanks again, & happy smokin'😊
Hey Lorian! Thank you so much for your comments! I haven't been very active lately because I just moved a few months ago but I just posted a video today on how I cut and split my firewood and I'm just about ready to start cooking again. I'm excited! Again, I really appreciate your comments. I like to provide some good info and have a little fun in the process. About Lavaloc, I actually get a little commission when viewers use the link to my Amazon store in the video description. Helps pay for supplies! Keep me posted on how things are going if you get a chance. Thanks again and smoke on my friend!
Great info, saved my behind! And gave me some outstanding tips, especially the "cooking wood"👍
Awesome! I'm glad my video was helpful! I've got several more in my channel so if you haven't, please considering subscribing and having a look. Thanks for watching!
Did you add those two thermometers on the right and left of your cook chamber? I just scored, what appears to be, the same model and will be doing some restoration on it.
Nice! You're going to have some fun with that! Yes, I added the two thermometers on the left and right. I also made a video on how to do it. Here's a link: ua-cam.com/video/U0g9RymQVHk/v-deo.html Thanks for watching!
It never crossed my mind to place foil under the grills, nice tip.
It helps a ton with cleanup. Thanks for watching!
Late to the party, but after one year+ what effect has happened with the cast grates in the fire box? Has it disintegrated? Sagged like the original “grate?”
It's ugly but it's as good as new! I'm sure it'll last for several more years
By far the best fire management video out there THANK YOU. This got rid of all my frustrations. I was so fed up I almost sold my smoker until I watched this.
Hey Brent! Don't sell that offset! That would have been a sad day. I'm really glad my video helped! Really appreciate the comment and thank you for watching!
@@TonyToneBBQ The length of the wood is crucial to keeping the fire burning. Mine were too long and the ends weren't really burning creating that dirty smoke.
Preheating the wood is crucial as well, another necessary thing you should do unless maybe using kiln dried wood.
@@silveraven1 that's absolutely correct! Even with kiln-dried wood, the hotter the wood before adding to the fire, the better. By the way, if you have access to a firewood dealer that sells oak, great resource. A quarter cord will last you a long time and way cheaper and better flavor than the store-bought stuff.
I have that exact model grill and that upgraded grate in the fire box was the best mod I did on this grill.
Nice! I'm glad to hear that worked out for you!
hello, my offset smoker is way hotter near the firebox and colder away from it, do i need to seal it with gaskets or is there an easier fix? thank you
Hello my friend! Thanks for the question. Making sure you have a decent seal around the lid is always a good idea. Most of the smoke should be exiting through the exhaust stack, where it is supposed to exit. If not, you get more temperature fluctuations and it's more difficult to burn a good fire. Yes, if cool air from outside is making its way in through gaps and warm smokey air is escaping through those gaps, there will be a bigger difference between the firebox and the other end. It's a cheap fix so I'd say yeah go for it. Hope that helps!
Thank you Tony for the information. I learned about dirty and clean smoke. I didn't know that. I bought the Char-griller Grand Champ last year and where I'm having the most difficulty is maintaining the temperature. The temperature entering the barrel at the firebox, let's say, is about 50 degrees hotter than the temperature leaving the barrel at the vent. I don't know if that's normal with all offset smokers, and it's understandable since the barrel being closer to the firebox is going to be hotter, but I don't know it there's a way to control the entire barrel temperature to where the temperatures are not that far apart. Thank you.
You have answered all my questions about using a smoker. I have watched video's for several years and you broke it down in the simplest scientific terms about bbq with a smoker. Thanks! I owe you a Corona 🍺
Sounds good! I love a cold Corona. LOL! I really appreciate the comment. I haven't been active for a few months because I moved, but just about ready to get cooking again, and making some new videos. I just posted a video on how I cut and split my firewood. More coming soon. Thanks for watching!
😮😱🤔 you did a good job ball and brand new one you're showing people the tips the you doing a good job
Thank you!
You just resolved my problems in 36 minutes that 36 other videos couldn’t! 😃. I thought a lot about this in my last BBQ Back Ribs, I even though that the existing air flow “valve” was not enough and was thinking to drill holes to the box! Can’t wait to try some ribs again with your recommendations.
Awesome! Thanks for your comment and thanks for watching! Let me know how things go. Have fun!
I just picked this smoker up for $20, it’s missing the side grates and 1 of the main grates. The only rust is on top of the firebox. Super stoked I found your videos, very detailed and great tips as well. You rock man👊🏻
$20! That's a steal!!! Congrats! You can get replacement grates for the main cook chamber direct from Char Griller. I highly recommend the aftermarket Cast Iron grate for your firebox, check the video discription for a link. I'll be uploading a video on painting to fix that rust soon so stay tuned. Thanks for watching and I really appreciate your comment!
@@TonyToneBBQ thanks, I’ll be watching for it!
All I could say that this was the best video on fire management that I found for my offset. I was out here struggling and now I’m going to go order some of the stuff u recommend 🫡
AWESOME!!! I'm' really glad to hear that and thank you! Keep me posted!
I have a quick question - if that thick smoke is what we need to try to avoid how come that doesn’t apply to a Pitboss or Traeger pellet smoker? Honest question, I’m not trying to be a jerk. Thanks for your channel and all of your hard work
That's an EXCELLENT and very reasonable question. There's actually a huge difference between pellet smokers and offset smokers. The most important difference is the size of the fire. Pellet smokers burn a small pile of pellets so they must burn at high temps to produce the necessary heat. Offsets burn large chunks or logs, so the fuel doesn't have to burn as hot, since the pile of burning material is much larger and puts off more heat. When pellets burn at such high temps, the flavors of the burning wood are diminished, so they try to make up for it by providing a "smoke" setting. In my opinion, what you gain in convenience, you lose in flavor. Does that make sense?
Hey Tony what do I do if Im buring a good fire but still getting soot on my food?
A little soot is normal and typically not a problem. It's pretty tough to run a perfectly clean fire the entire time on a cook of several hours. If you're getting a lot of soot you might want to do a good cleaning of the inside of your cooking chamber, maybe also try different wood as whatever you're burning might be the problem. Hope that helps!
Great tips. Everything has been helpful. I have the side smoker texas trio from chargriller and it has been tough trying to figure out the best approaches.
Thanks George! I'm glad my videos are helpful. Let me know if there's anything in particular you'd like to see. Thanks for watching!
I just subscribed after watching several videos. I purchased an offset Char Griller charcoal grill. I have learned so much and now I have attempted a slab of ribs. Trial and error. Hopefully more trial and yummy.
Hi Kara! Thanks for your comment and congrats on that new Offset! Yes, it definitely requires a little trial and error but with practice it just gets easier and easier. Have fun and thanks for watching!
I started off with a smoker just like this one, then I bought an old country bbq pitt Pecos. It was a world of difference.
I hear you! Bigger, heavier rigs definitely make it easier to get the job done. Thanks for watching!
I like this video better, didn't know the trick about getting the wood hot, now that is a mistake I now know I won't be making again. Thanks!
Thanks again Vincent! Hot wood makes a huge difference. I appreciate your comment!
Outstanding video. Guess what, new subscriber. Once again great video.
Thank you very much! I'm glad you like my work and I really appreciate having you as a subscriber! I hope to have a new video up in the next couple of weeks. Thanks for watching!
I like the work tables you have on the left and right of the smoker-the rectangular one & the square one-may I ask where did you get them?
Hahaha! Thanks for asking! Those tables are actually old school classroom furniture made by Virco. The black rectangular table is an epoxy top science classroom table. I could dump fully red coals on top of it and it wouldn't even leave a mark. The square one is a old student desk with legs that will adjust up to 40 inches. They're practically indestructible and make great little work tables. I recently added a new stainless steel kitchen work table that I picked up from Amazon and it's really awesome. You'll see it in my new video if you have a look. Thanks for watching!
You’re an excellent teacher, thanks man!
Thank you so much! Thanks for watching and I appreciate your comment!
Just picked up an offset smoker from.. cue 1950's horror music... Amazon. Yes.. bolt together. Ugh.. maybe I'll jb weld the seems and bolts. LOL
This video is very informative and helpful for a newbie! Thx!!
Great vid! Thanks for the tips and tricks Tony.
You're welcome, Alfredo! Thanks for watching!
I have 2 smokers. 1 is a big smoker that my brother inlaw made out of iron from the oil rigs. The other 1 is a inexpensive offset smoker like the 1 you are showing.
It takes a couple hrs to get the big 1 ready to smoke on but the smaller one takes around an hour. Ive learned over the years of smoking it sure makes that heat more manageable. Sometimes I will heat the big 1 up to 400° and let it run there for at least an hour. Once i get the whole smoker hot thats when I put my meat on.
Thank you so much for uploading this video! Yes I agree when people say its a cheap off set smoker, it really isn't. Now with these mods it seems like a pretty good expense!
You're welcome Fern! I'm glad you liked it and I appreciate your comment!
Thanks for the video. Just bought me a new offset charcoal grill. Gonna seal up my grill before Memorial Day weekend
You're welcome! That sounds great! If you haven't yet, make sure to season your new offset smoker before you use it. It should come with instructions, but I've also posted a video on how to season an Offset Smoker that might be helpful. Please let me know if you have any other questions. Thanks for watching!
@@TonyToneBBQ already done it. Smoke some salmon last weekend.
Very informative. After a trip to Academy, Buckees, Home Depot/Lowes and seeing the built Texas smokers. Im just learning about the gasket from you. Didn't know it was a thing. Especially since buying my house a couple years ago, Ive been changing my backyard and building up my pit area.. Now I want to add a firebox to my grill. Was going build one, but saw these add ons. Nice tip for cleaning up the dirty smoke. Keep the vids coming
Thank you! Yeah, not all pits need the gasket but when you have smoke escaping from under the lid or anywhere else, this stuff saves the day! It seems to me that airflow is one of the most overlooked aspects of using an offset smoker and it makes a huge difference. Thanks for the feedback!
I’m new to BBQ and picked up this exact smoker. Your videos have helped a lot! I already ordered the stuff to seal it. Question though, when you’re sweeping the ashes with the screwdriver, do the ashes get all over the food? If so, how do you prevent it? Thank you!
Thanks for your comment and I'm glad to hear my videos have been helpful! Regarding the ashes... No, I don't sweep aggressively. It's more of a gentil pat/smash down, and nothing gets kicked up into the air. Thanks for the question!
Thank you very much! I bought the same setting as a beginner!! This is so useful.
I am going to a through all the videos!!
That's awesome! I'm Glad my video is helpful! Thanks for watching and have fun. Keep me posted.
Excellent content brother
Thank you! I'm really glad you think so!
If you burn alot of wood fast, can that pit soot on your food?
You should be able to burn nothing but wood in your firebox, get a good clean smoke and minimal soot. You will always get a little soot, but the cleaner the fire the less the soot. If the wood is burning down too quickly, yeah that might be a problem. Sometimes wood that is too dry or too old burns too quickly. I would definitely try some different wood. A good hardwood that is heavy and properly seasoned. Sometimes the stuff that you buy in the hardware stores isn't the greatest. Maybe check and try some different resources.
Thank you
Thanks for the awesome video and for the very useful tips, just bought a bbq grill with side smoker and these tips will come in handy, thanks again!
Congrats on the new grill/smoker and thanks for the comment! I'd love to hear how it's going when you get a chance. Thanks again!
Nice video, I'm buying an offset grill next.
Question, if you don't seal the grill to start and to prevent smoke going from everywhere can you still get a good consistent fire, or do you absolutely have to seal the smoker?
Thanks man! These videos have been super super helpful! I just got this smoker, im going to do my first smoke sunday
Hey Karl! I really appreciate your comment and thanks for watching. I'm excited for your first smoke! I hope it all goes well. Have fun!
Great information. Always learning something new.
Hey Brian! Thank you! I had you liked the info!
suggestion for me, when you video smoking ribs or other meats, i would like to see temperatures as you're progressing and how you address. for someone who has the same smoker, it is beneficial
I shot a video where I did exactly that, but some of the shots got messed up so I decided to scratch the project and will be trying again soon. I was working with a 20 pound brisket and I was literally filming every time I added wood to the box and I was explaing the temp in great detail. It's really difficult shooting a video when the total project takes a good 16 hours and you only get one shot. No do overs. I'll work on this. Thanks for the request!
Excellent information. The professional competition pitmasters have a trade secret similar to what you were explaining. They have a open fire pit that they prep logs on before they throw them into the smoke chamber. Gets rid of all the stale smoke prior to re-stoking the fire box 🔥
Thank you! I tried pre-burning in that fire pit I have next to my offset, just ended up being to much work so this method was the next best thing for me. I really appreciate your comment!
That was a neat comparison. Just bought a smoking grill looking forward to trying it out!
Awesome! Congrats on the new smoker!
Fantastic video thank you !
My pleasure! Thanks for watching!
Thanks for this vid! And all the rest! I just received an off-set smoker as a wedding gift! And your videos have give me the confidence to get stuck in! 👍🏻🔥
What a great wedding gift! Thank you so much! I'm glad my videos are helpful. I wish your marriage forever happiness and prosperity!
Awesome video. I know its about a year old. Quick question. Will that side fire box fit on a Chargriller Legacy? looking to get into longer smokes and wanted to add a side box for mine. A part number would be greatly appreciated. Thanks!!
Thank you! Yeah, I believe it's the same side fire box but just to be sure, there is actually a specific firebox that you can order from Char-Griller for your legacy. Here's a link. Hope that helps!
www.chargriller.com/products/legacy
Thanks for this video! Very informative and love your visual cues, so easy to follow.
How old is your smoker (in the video) and how do you keep it looking so pristine on the outside?
Hey Jason! I really appreciate your comments, thank you! This smoker is about 5 years old. I keep it covered with the matching Char-Griller cover to protect it from the sun and I empty all ash from the firebox the next day after each cook. I also usually give it a wipe down with a like peanut oil during a cook. Pretty easy. Thanks again!
Tony your videos are awesome thank you so much for the advice. I've only watch 3 or 4 so far but I'm hooked. Do you have any of you smoking 1/2 chickens or Corn on the cob? Thanks so much
Hi Adam! I appreciate your comment and questions! I don't have a video on half chickens or corn, but I'll have to add them to my to do list. I do split chicken, spatchcocked chicken and corn on a regular basis. One of our favorites for dinner! I did post a video on a spatchcocked turkey. Similar process, just longer. Maybe check that out when you get a chance. Thank you so much for watching! Smoke on my friend!
Yes Tony I truly appreciate your reply. Of course after I asked the question...... the next video that came up was your video about the chicken and then of course the turkey. You're the man. I totally get lost in you videos just this morning I watched to many of them to the point my phone battery died. Lol. Thanks for all the great advice and tips truly appreciate it!!!!
@@adammiller710 thanks again for your comments Adam. I really appreciate them. Thank you!
The man smoked one hotdog for an hour to prove a point
Man's gotta do what a man's gotta do. 😂. Thanks for watching!
Bro you have the grate it came with upside down. lol If you flip it you get the air flow just like your mod. derp
No, that's not the way it goes. Also, the weak metal bends from the high heat and would end up sagging back down to the bottom of the firebox regardless. The cast iron doesn't bend and sits higher. Thanks!
Thank you for the information n great video
Thanks Kenneth! I appreicate your comment and thanks for watching!
What about the smoke stack and fire box vent? Are these open during the entire cook? And we adjust the temp simply with adding logs when they burn down? Wouldn’t this cause huge spikes in temp?
Hey Bee Rad! Thanks for the question! Simple answer, yes. Leave the stack vent and the firebox vent wide open. Yes, control temp by adding wood. Yes, you will get temp flux, but not too bad if you add the right size wood. If your target is 225, let the fire burn down until you get close to below 215, then add a small split that's nice and hot. Yes, the temp will jump up to 245, 250, maybe even 270, but it won't stay there long. Overall, your average will be close to 225. If things do get out of control and you're creaping close to 280, maybe slow the airflow a little by slightly closing the stack vent, even 90% open will slow the airflow enough to calm the fire. Just don't freak out if temp jumps up a little. Thanks for watching!
Good Info 👍
I just bought the smoker and tried some fire yesterday. I am brand new at smoking and looking forward to learning. Even without sealing my stuff yet I was able to get within the temperature range by playing around with how the pieces were arranged and the size and definitely the pre heating. As far as the grate goes, I turned mine over so the two ends held it up higher until I can get a cast iron one that works better. I may even modify the two cooking grates that came with it to fit. The only problem with flipping the grate over is that taper is pointing downward and the wedge shaped wood can sometimes work its way down and keep the ash pan from closing all the way. I found the graph on my temp pro to be very helpful in analyzing what I was doing. Could you share yours sometime? I would be very interested to see and compare. Even though I was able to get pretty close on range it was very erratic because of the lack of sealing up. I’m looking forward to trying it again.
Thank you for the video. I'm not sure if this grill or Weber Kettle is best for smoking. Any thoughts? low budget pre-nubie at smoking.
A lot of knowledge appreciate it!!
My pleasure Roger! Thanks for watching!
I am looking to buy an offset like this one. So you preheat (get up to temp just with lump charcoal) and when it gets to temp you want put your preheated wood on? Thanks for the video.
Yes, that's pretty much it. I start with the chimney full of charcoal, and I will usually put one or two small splits on top of that pile of charcoal. I let the temp come up really high, usually at least 300°, and let that burn down until the temperature falls back down to about 250°. From that point on I'm only adding splits of wood. It's nice to have that lump coal around though, just in case you need to add a few small pieces in a pinch. Thanks for the question and thanks for watching! Let me know if there's anything else I can help with.
First things first. I currently sealing up my char griller professional. I was wondering have you thought about putting aluminum duct tape on the back of your grill it may not stick due to grease leaking.
Yes, my biggest concern with that was heat affecting the tape and the sticky nasty mess that would make. I also considered using some thin sheet metal and bolting that to the bottom half of the barrel. Ultimately, I found that a double layer of smoker gasket was the easiest. It didn't create a perfect seal at first but the more I used the smoker, the better the seal became. Thanks for asking! Great question!
Hi Tony great video wanted to ask your take on using a baffle plate with the Char griller offset smokers
What's up NBF?! Thanks for watching! I think baffle plates can be very helpful, especially on a larger offset. Baffel plates help you manage the temp in different areas of your smoker. For the Smokin Champ specifically, I don't think there's much need because it's on the small side, but I also don't think it would hurt.
@@TonyToneBBQ Hey Tony thanks for the quick reply I agree I think it wouldn't hurt but I'm gonna try the mod you did for better airflow in my firebox
@@philtyrich1 sounds good my friend. Have fun!
Hey Tony, what are the dimensions of the fire box (height, width)? And can you tell me how much cooking surface is inside the fire box?
Grand Champ XD fire box is 18-inches long with a diameter of 16.5-inches. there is no cooking surface inside the firebox, the Grand Champ is not designed for cooking in the fire box like the Smokin Champ and Dakota.
@@TonyToneBBQ Ok,..thanks, so it is larger than the other fire boxes they make! Cool! I am flying back to the US tonight after 6 months!
@@PaulieDetmurds awesome! Safe travels my friend!
Flip the original charcoal grate over and it will raise the coals up another inch or two
Yup, I did that a first, but the stock wire charcoal grade is just flimsy and the heat bends it. It's also narrow. The cast iron great I use now is wider and flat and sturdy. It also makes it possible for me too smash down Ash buildup so I don't need to empty it even on a long 16-hour cook. Thanks for watching!
Hey Tony, What kind off wood do jou use?
Hi Curt! It varies but my overall favorite that goes AWESOME with most things I cook is Oak. I get White Oak from a local firewood distributor. Thanks for asking!
@@TonyToneBBQ Thanks !!
@@curtmylle6444 you're welcome!
How did you install the other 2 thermometers?
Here a link, thanks!
ua-cam.com/video/U0g9RymQVHk/v-deo.html
Nice lesson!!!!
Thanks Michael!
So you only have to put one log on at a time to keep temperature at 250 or so? I am about to start practicing with an offset I picked up a couple years ago. I ordered your suggested gasket material and can't wait to start playing fireman.
Sounds good Gregory! You're in for some good times! To answer your question, yes it is usually just one log at a time, but it depends on the size of the split and the conditions outside. You definitely want to make sure and get a nice little coal bed going to start off with. You are consistent heat comes from a good coal bed and adding logs to maintain. My advice is to start with a fire that's putting out about 300 to 350°, let it burn down until you get to about 225°, then add one split and watch what happens. The temp might Spike up to 275°, but should settle right back down to around 250. When it gets back down to 225, add another split. Just keep this up. Hope that helps!
The firebox make hot air that flows to the stack. closing off the stack some cuts down on the temp and on the draw of hot air . Back adjusting the stack, and box vent. is how you get your desire temp > To shut it down? Closed the firebox vent, Close the Stack off. and it will shut down
we were going to get this one from #homedepot but their models wobbled so much we went to lowes and got #oklahomajoe was not a easy start lol made video grrrr.... love the channel ty.....
Yeah, I wouldn't trust the units that come pre-assembled. I have to assemble myself so I can make sure it's perfect. Lol! The Oklahoma Joe's are great! Congrats! Thanks for watching!
Master!
Thank you!
Can you share a link for the cooking grates you use in the main cooking chamber please?
Thanks for the question! I haven't changed out the grates in the main cooking chamber. The ones you see in the video actually came with it. Thanks for watching!
The firebox grate that you replaced sat too low because it was upside down.
Even if that were correct, the wire fire grate that was provided with this model was so flimsy that heat caused it to bend and sag down to the bottom. My replacement sits higher and extends from side to side so nothing can fall below it, as it would on the factory provided grate. Char-Griller actually upgraded the design so new Smokin Champs come with the same style of fire grate as what is provided with the Grand Champ XD. Thanks for watching!
So there has to be a flame the whole time for it to be clean smoke?
Hello Tony. Thanks for the videos. I have the same exact offset. Do you think the 16.5x10.25 would work that's on Amazon? If not, what did you use to cut the grate?
That's a good question. I'm concerned that the half inch difference would have the grate sitting too low in the pan. You'd be better off going wider. I used a circular saw with a diamond blade, normally for masonry, but it went through the cast iron like butter.
Thanks for that question!
Ok, thanks. I thought that maybe the grate sitting on top of the vent cover's nut and bolt could help it stay in the same position as in your video. I'm not much of a handyman, but I will try it. Keep the videos coming and continue to be you and not some "Professional UA-camr" LOL.
@@rrev3710 thanks! I will! Let me know how it goes with the grate.
Yes i have the same one too let me know if you get that one on amazon and if it works
So you have to keep a flame going to have clean smoke?
The front pages aren't stock are they?
What’s size is your cooking grates for the cooking chamber?
Hey Kenneth! Another great question! Each grate is 19.5-inches long x 10.5-inches wide. There are three of them totaling 19.5-inches x 31.5-inches of cooking grate. Thanks for asking!
@@TonyToneBBQ are these the standard char griller gates that it came with? Or did you get these elsewhere?
@@mr_mel good question! Yes, the grates in the main cooking chamber are the standard grates that come with the Smokin Champ. Thanks for watching!
Hey Tony, Did you install additional temp gauges on the front ? If so how is that working out ?
Hey Julius! I appreciate your question! Yes, I did install additional temp gauges. Honestly, I never needed them, but I know a lot of folks want to add them, so I added them just so I could make a video on how to do it. It was super easy and I will be posting the video soon. Now that I have them, they are kinda cool to have. I use a wireless as my primary way to track temp, but it's nice to be able to look at the 3 gauges and see the difference in temps. It was cheap and easy so if you're thinking of doing it, I'd say go for it. Thanks for watching!
What is you stuffed portabella mushroom recipe?
Hey Richard! Thanks for asking! I don't have a recipe for stuffed portobello mushroom. Last few times I made it have been different every time, and they were recipes that I found online. If I come up with one that I really like, I'll be sure to do a video on it. I appreciate the question and thanks for watching!
Thats one dirty dog lol 😜. Awesome setup!
Hahaha! You got that right. Thanks Barry!
Hey Tony,
I can't say enough about your tutorials and tips/tricks.
I am very new to smoking, and am running the smokin' pro by CharGriller.
I'm wondering, how often do you throw on more wood? Understanding that there are a lot of variables, I'm just looking to benchmark..
20-30min? 45-60min?
Let me know!
Hey Ryan! Welcome to the world of delicious smoked meats and treats. That's a good question you asked. I'm typically adding wood every 20-30 minutes. As you mentioned, variables make the difference. It's nice to keep an assortment of various sizes of wood, from thicker splits to thinner spilts to chunks, so you have plenty of options when figuring out what works best for the day. Thank you for your comment and your question. Smoke on!
@@TonyToneBBQ when adding more wood, what do you do with the old one that was on top of the coals? Remove it from the box or just push it to the side with it still inside?
@@Marcoulloa123 good question! So the wood that's on top of the coals burns down and becomes coals. The coals burns down to ash and fall below the grate. Every new piece of wood eventually becomes ash. By the time I add more wood, the last piece is pretty much burned down to coal. Sometimes a couple of taps with a pair of tongs or a poker to break it up but that's it.
Hello Tony. How are you getting even temps in the cook chamber? I notice in the video that your temp gauges are running about the same.
Air flow my friend! Air flow makes all the difference. There's nothing else going on inside the cook chamber. Just the two mods I talked about in the video.
Thanks for watching!
Awesome video. Keep up the good work. 🍻
Thank you! I appreciate that!
Hold on places like Les Franklin Goldie’s and etc
Uses wood and only wood never heats the wood and are ranked the top bbq restaurants in America
So, Tony are you saying they doing it all wrong?
Great question! If you have a look at the size of Offset Smokers used at the places you referenced, as well as other commercial barbeque joints, you'll notice that they are GIGANTIC, compared to the average backyard rig. Giant Offsets like that burn full-size splits of wood, multiple at a time, to heat such large tanks. There's a big difference (literally) between commercial and backyard. Small backyard rigs burn a much smaller pile of wood and are much less forgiving. So to answer your question... No, I'm not saying anyone is doing anything wrong. Thanks for asking!
When is a good time to add more coal, if ever, would you say?
Thanks for the question! If I'm burning wood, I never add more charcoal or lump coal. I only add wood as needed. Thanks for watching!
Hello Tony. Are you going to do another video soon?
Hey R Rev! Thanks for asking! Yes, I'm working on it. I've recorded a couple and I just need to edit and upload, the real time consuming part. I should have up in the next few days. Thanks!
I understand. Can you add cooking a brisket to your list on an offset? I viewed the short video that was uploaded. I appreciate the videos and the simplicity that they bring with an inexpensive offset.
@@rrev3710 absolutely! I do have plans for a brisket. I'll probably do pulled pork this weekend. I appreciate the suggestion and I promise to do my best to get something up soon. Thank you!
The firebox make hot air that flows to the stack. closing off the stack some cuts down on the temp and on the draw of hot air To shut it down closed the firebox vent, Close the Stack off. and it will shut down
Is that a new smoker or the same one you had?
Thanks for the question! This is the same offset smoker I've had for a few years, and featured in my other videos. I had plans to add another by now, but supply chain issues goofed that plan up. Still working and adding more to the inventory. Soon hopefully. Thanks for watching!
@@TonyToneBBQ Home Depot has a smoking champ that's $199 but, they also have 1 that's $269. Sq inch cooking surface doesn't seem too different
@@StudCity718 you're right! I just looked it up and I see that Char Griller released an upgraded Smokin Champ. The wheels, the side shelf and the utensil hooks are upgraded. Not bad!
@@TonyToneBBQ Walmart sells 1 also but might go with HD version when I get enough $. Thanks
@@StudCity718 I think that would be smart.
Where can I get a grate for my fire box?
Here you go. Also a link in the video description.
16.5-inch Cast Iron Grate (2-pack): amzn.to/3BRMZzo
Thanks for watching!
Thank you
You're welcome! Thanks for watching!
I like the way you talk boy
Well that's cool. Thanks!
I just flipped my grate did the the same shit
Good job!
Your original firebox grate was upside down I think.
Hi! No, it was in the correct way, but people do like to run them upsidedown to get more space below the grate. Problem with that is your fuel can easily fall off the grate. Thanks for watching!
Actually there 3 things you need to know! The Stack, firebox vent, And how to shut it down!
5:48 👍
All about the airflow. Thanks for watching!
*Paid almost $800 for the Smoker/Grill version of this Grill, a little over ONE YEAR AGO at the local Home Depot Store. It's been garage stored the entire time we weren't actively using it. The middle burner is already not working, and the finish is cracking, blistering and peeling off the lid over the gas section of the Grill. Expensive JUNK..Contacted Customer Service and was told that IF the parts qualify for replacement, we have to pay shipping & handling to get it replaced..Lousy Company with expensive cheaply manufactured garbage*
I'm not a huge fan of gas grills. Seems like the burners always rust out quickly and besides, the flavor from cooking with charcoal and/or wood is so much better, IMO. Fortunately, the Smokin Champ has been doing great for me. Thanks for your comment and info!
Middle thing is clog take off gas line use air to blow it out as for as it peal cause got to hot. ❤
I don't buy the seal stuff
Cool! Got to deal with works for you.
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Thanks for watching!