A visual podcast - I’m all in on these! Makes me really want an offset just seeing the full process fire management etc. For now I shall continue my life of ease with traeger
I love the F it style of fire starting. We’ve been beat over the head with “thin blue smoke only” that’s it makes cooking seem like science. You’re bringing the cooking with feel back to BBQ UA-cam. And I hope you trolling the haters with the comments about the hell you’re gonna catch for different things. DGAS about the umm’s or non-traditional methods. Keep keeping it real. That’s what we here for.
I personally use lump charcoal and a driveway torch, But I agree with you on appreciating his DGAF style. I wouldn't personally use lighter fluid, but, I mean, come on... People have been using lighter fluid to light the back yard grill for decades with no issue. Just because I don't so it doesn't mean its up to me to hate on him for it. Besides, This dude has shaken up the BBQ scene, and now has his own restaurant. As long as I'm still in my back yard, I'm in no position to give him advice. A lot of people would do well to live by that philosophy...
@@AV8R_1 don’t forget to add to the owning his own bbq place, that it’s the # 1 bbq place voted in TEXAS!! I couldn’t agree more with what all you said.
Ive done it like this and ive been able to taste the difference in smoke. Maybe its because its a much smaller cooker though. The laidback style is nice, but some of us are searching for perfection and not just "pretty good" 18:20 i mean none of this matters if you cook it like that. Looks so tough
Cooking is a science. It's just that "clean smoke" and hearsay crap isn't scientific. You got thousands of BBQ noobs online who've cooked less than a dozen briskets their entire lives, finally make a decent brisket and then chalk it up to the dozens of "improvements" and unnecessary techniques they've done when in reality their issue was probably something a lot simpler that they didn't realize. Then they go and spread those lies to the next person Lol.
I’m a newby. I have never roasted a brisket. I have a gas grill and a really nice pizza oven. My setup demands some flexibility/innovation for smoking. Thanks for you vids. I’m learning a lot and appreciate your detailed info. (Retired scientist). Best wishes!
Nice job young Man! I've been smoking butts in an offset for over 30 years. I am sick off all the shit about thin blue smoke! I do it the same as you. I just did 7 butts in June for a graduation party and my friend that had the party told me the next day, that everybody that was there said it was the best smoked meat they ever had. You made my day @ 62 and disabled. The only thing I'm sad about is, I heard you say $15.00 per half lbs, I did it for free. Reminds me of a saying I heard years ago. Nice boy kinda dumb! LOL
Nice vid, Jirby! I would actually love for you to compare your Millscale pit to the cinder block pit you built and used last year. I mean, I know the Millscale is probably far superior, but I'm curious how much better and exactly which ways?
pork butt is used a lot in thai dishes, lots of flavor and we use it a lot in our home, there are tones of good recopies especially thai style pork butt which is amazing.
I like to use an air mattress pump to blow the coals. The best part is that they are battery powered and you can add a piece of PVC to keep yourself further from the heat.
In Germany we mostly use pork neck for our pulled pork. 👍 and you see/eat pulled pork also more often then brisket (think this is because you dont get a full packer brisket that easy from local butchers or grocery stores + perhaps in germany cutting a brisket for barbecue isnt that known?
Man, I am with you on SOOO many levels. I use lighter fluid to start all my fires. So does Myron Mixon (the winningest man in bbq). I also don't think the wood bark makes the food bitter. I'll try the binder again; I haven't been using binders, everything seems to stick without it.
Try olive oil as a binder. I also don’t have much issue getting my run to stick, but I used olive oil as a binder and it helps get the bark a little crispier. Mustard doesn’t do much for me since you can’t taste it and it doesn’t really help the bark that much, but olive oil is great.
I normally like more of a vinegary sauce. This looks interesting. Thought you were gonna open up and sugar would have caramelized and look like a pork caramel apple. 🤣 Thanks for sharing 👍
You hit the nail on the head. It's about what you like and how it tastes. There are many blowhards in the BBQ world. I remember 15 years ago where 195 degrees was the holy grail temp for brisket and so many forums and vids championed that temp. Well, it's not, but everyone said it. Meathead who is one of the biggest blowhards has a lot of great info and advice but he also has some absolute trash advice as well. Even though he says it's backed by science that doesn't mean it makes it good. How it tastes is the ultimate test. Keep doing you brotha!
This is so refreshing to find lol. So many people are exact with everything barbecue, and quick to point out every thing someone else does wrong. Thin smoke only all the time, specific binders, etc. I’ve always thought it was habit and most people didn’t even use anything else to form their own opinions, just went with the mob mentality lol. But yeah great stuff man
I keep looking forward to your new videos man 🖖🏼 I really hope to see some videos in the near future where you could use some smokers that most people would own or have money to afford lol and school on the net on those 🤘🏼
I enjoyed every seconds of this video! Rly enjoyed the fire maintence! Its so nice to watch a master doing ths art of BBQ. Pls keep being 100% you, and do what u always do! So much fakness in this world! It takes a true Pitmaster to just pull the meat by feeling and bending, F that temp thing! I totally believe that one should have an open mind when it comes to life, try new stuff, be different, thats how you level up! Keep up the good work! love these videos!
I like the fact that you are willing to not follow the convention just because that's what others are doing. BBQ is not about everyone doing things the same way. It's about learning techniques that work for what you've got. Use the tools you have (food, fuel, equipment) in the best way for the circumstances your under (weather, time).
just dicovered your youtube channel I work at a Memphis style Whole Hog join and we do more pork butts than anything else. Great video I loved seeing the techniques and redults of different ways to cook and season a butt. Keep up the great videos #porkbuttlife
You should get a fire bellow man! I been doing it just like you to fan the fire and blowing on it but I’m looking into a fire bellow to help keep the fire going when needed
Love the content buddy keep doing what you do! You have to absolutely love what you do it seems every other channel is telling you that you can only smoke wagyu beef and the only knives you have to use is 100 bucks each it’s getting pretty pathetic.
Excellent video. I have yet to do a Pork Butt - will definitely need to give that a try. I didn't see you give meat a rest like an hour or so as many people suggest. Did you give this meat a rest? Is it necessary? Thank you and God Bless.
I like the fire starting with meat on the pit already, I'd imagine having the meat on while the pit heats up helps the meat stay relaxed once you reach temp as opposed to throwing cold meat on a hot cooker.
I cook my pork butts the same way. I like some integrity to the meat. Too many people overcook them, shred them, and then they are mushy and dry. Cooking them this way gives the meat some texture and keeps it moist.
already left my thanks on instagram but imma comment here too cause it boosts engagement and you deserve it: i pulled today's pork butt from the offset a little bit earlier than i normally would, and it really was better than usual. thanks a ton for the tip, it's a tiny thing but it makes such a difference. try honey next time instead of sugar, for that "je ne sais quoi". cheers!
I love the "oh crap" when you thought you were not recording. :-). I like to see the experimentation and hearing what you are making work. Any reason you went with the briquettes vs. the tumbleweeds and wood chips from last time?
You’re the only that I’ve seen go in and get the piece of cartilage after removing the bone. Others may do it when they break it up, but don’t mention it. Thanks!
Question: do you start the fire ahead of loading the meat? Or does the meat start on a cold smoker? Feedback: love the sped up video / voiceover style. Chef John at foodwishes uses similar style.
You’d start the fire and get the smoker up to temp before adding the meat. It’s important to get your smoker all warmed up and at a consistent temp before adding the meat because it can take a while and it’ll fluctuate quite a bit as the fire gets going and the metal of the smoker hears up. You could just add the meat right away and it’d probably be fine, but you have to know how to control the temperature right off the bat so it’s useful to get temps under control before adding the meat.
People will have a million different ideas on how to get the “perfect” bbq. Those people are chasing the last 1% of quality. If you follow basic rules you can’t really mess it up. Temp, time, rest. You can throw any meat on the smoker at 250 with a fairly dirty smoke and pull it when it probes tender and it’ll be good. Using perfect clean smoke, fancy wrap techniques, tallows, special rubs, trim styles, fat cap up vs down, perfect smoke colour, etc etc may give you a very slightly better product, but it’s way too much to worry about for the avg person especially for beginners. As long as your temp is anywhere between 200-300 and kinda stable you’ll be good. As long as your smoke isn’t belching out thick white you’ll be good. As long as you pull it when it’s very tender you’ll be good. As long as you rest for an hour you’ll be fine. Don’t be scared of all of these people saying you need a specific 100 step process to make good bbq. Follow the basic steps and do what makes sense for you, then you’ll develop your own style over time and have fun doing it. Sure, those very specific bbq methods may be better than whatever you make the first time, but don’t feel like it’s a requirement. There’s a million ways to bbq and everyone thinks that their way is the only correct way. That fact alone means you can mix and match techniques that make sense to you and you can experiment with anything, that makes it fun. As long as you’re out there smoking meat it doesn’t matter if you make world class bbq. It’s gonna be good and fun. We’re kinda in a bbq renaissance where people are realizing lots of the stuff people believe isn’t true/doesn’t really make a difference. Only time you should worry about all of these perfect techniques is with competition bbq, but competition bbq isn’t even “better” than other styles, it’s just different. And people are winning competition bbq these days without worrying about all of these small things anyway.
Idk why but I've always under pulled pork butt. I've always been scared to pull it too much and it gets to be fine/stringy and I feel like it dries out bad then. Lightly pull it, leave as much natural fat/juice inside and pile it up
No. I use a small leaf blower on my offset fire. Works great. But I can control the speed it blows at. I just use the low speed to make sure I dont blow ash into my cook chamber.
What are your thoughts about elevating your coal bed off the bottom of the firebox? I noticed you and many others I follow don’t even mention it when using backyard offsets but I do see it being pushed quite a bit because it promotes air flow? I’ve tried both and sometimes have issues keeping the fire going when directly on the fire box and ashes start to build up. Any tips or thoughts on this?
Ive started with a grate in the firebox in my offset but i had problems with not establishing a good coal bed so i removed it and havent looked back since. A good cole bed is so much more important than that extra air flow underneath the wood. Just elevate new logs using the burned logs and all will be fine :)
I think that the dirty smoke during the startup period is good and heavy. So why waste it? I also like the finishing moves on both butts. Pork just needs more flavor.
MAD SCIENTIST BBQ: "Is Kingsford Charcoal Fluid the Franklin secret?"
Lmao
GOAT
Shots fired.
It must be
He figured out the tallow thing so
Love your videos, Jirb! You are a great pit master, and are a joy to listen to/watch!
A visual podcast - I’m all in on these! Makes me really want an offset just seeing the full process fire management etc. For now I shall continue my life of ease with traeger
I love the F it style of fire starting. We’ve been beat over the head with “thin blue smoke only” that’s it makes cooking seem like science. You’re bringing the cooking with feel back to BBQ UA-cam. And I hope you trolling the haters with the comments about the hell you’re gonna catch for different things. DGAS about the umm’s or non-traditional methods. Keep keeping it real. That’s what we here for.
I personally use lump charcoal and a driveway torch, But I agree with you on appreciating his DGAF style. I wouldn't personally use lighter fluid, but, I mean, come on... People have been using lighter fluid to light the back yard grill for decades with no issue. Just because I don't so it doesn't mean its up to me to hate on him for it. Besides, This dude has shaken up the BBQ scene, and now has his own restaurant. As long as I'm still in my back yard, I'm in no position to give him advice. A lot of people would do well to live by that philosophy...
@@AV8R_1 don’t forget to add to the owning his own bbq place, that it’s the # 1 bbq place voted in TEXAS!! I couldn’t agree more with what all you said.
Ive done it like this and ive been able to taste the difference in smoke. Maybe its because its a much smaller cooker though.
The laidback style is nice, but some of us are searching for perfection and not just "pretty good"
18:20 i mean none of this matters if you cook it like that. Looks so tough
Cooking is a science. It's just that "clean smoke" and hearsay crap isn't scientific. You got thousands of BBQ noobs online who've cooked less than a dozen briskets their entire lives, finally make a decent brisket and then chalk it up to the dozens of "improvements" and unnecessary techniques they've done when in reality their issue was probably something a lot simpler that they didn't realize. Then they go and spread those lies to the next person Lol.
I’m a newby. I have never roasted a brisket. I have a gas grill and a really nice pizza oven. My setup demands some flexibility/innovation for smoking. Thanks for you vids. I’m learning a lot and appreciate your detailed info. (Retired scientist). Best wishes!
Loving your new vids Jirby... entertaining and educational. Keep up the great work! I'm gonna try out some of those sauces from the rib vid
Im Really digging your videos, I like to see the different techniques and ideas being given the attention they deserve.
Rub that with some Jinder, sprinkle it with Jub, smoke it and there you go: Pulled Jork.
Great vid, as always! Perfect timing too. I’ve got two butts in the fridge that need to jump in a smoke bath this week!
Your killing it. Love watching your videos so far
Fire as always. Thank you sir!!
You gotta get some long tongs for that backyard smoker log management dude! Saved my hands tons of times. Another great video Jirby!
Keeping it real, as always, best channel on barbecue on UA-cam.
Great vid Johnny. Loved it.
Nice job young Man! I've been smoking butts in an offset for over 30 years. I am sick off all the shit about thin blue smoke! I do it the same as you. I just did 7 butts in June for a graduation party and my friend that had the party told me the next day, that everybody that was there said it was the best smoked meat they ever had. You made my day @ 62 and disabled. The only thing I'm sad about is, I heard you say $15.00 per half lbs, I did it for free. Reminds me of a saying I heard years ago. Nice boy kinda dumb! LOL
Love it man! Keep it honest and real
Love this. Keep up the great work
4:52 Jirby has never sounded more exhausted trying to withstand the onslaught of traditional bbq commandments
Nice vid, Jirby! I would actually love for you to compare your Millscale pit to the cinder block pit you built and used last year. I mean, I know the Millscale is probably far superior, but I'm curious how much better and exactly which ways?
pork butt is used a lot in thai dishes, lots of flavor and we use it a lot in our home, there are tones of good recopies especially thai style pork butt which is amazing.
Keep doing these long vids, they're awesome. Tiktok is cool and all but we need you here : )
I like to use an air mattress pump to blow the coals. The best part is that they are battery powered and you can add a piece of PVC to keep yourself further from the heat.
I’m a fan of the weed eater!!
Love your chill and informative videos. How do you clean your expanded metal grates?
What's up Jirby. Always enjoying your content man, thank you.
God damn I love this channel!
In Germany we mostly use pork neck for our pulled pork. 👍 and you see/eat pulled pork also more often then brisket (think this is because you dont get a full packer brisket that easy from local butchers or grocery stores + perhaps in germany cutting a brisket for barbecue isnt that known?
Carry on mate, whatever your doing people seem to like it. And glad to see some new blood in the BBQ game.
Would you use more seasoning that had the sugar? Thanks for the vids Iam learning alot
Damn jirb back at it again with another banger
Enjoying your videos
Thank you!
Man, I am with you on SOOO many levels. I use lighter fluid to start all my fires. So does Myron Mixon (the winningest man in bbq). I also don't think the wood bark makes the food bitter. I'll try the binder again; I haven't been using binders, everything seems to stick without it.
Try olive oil as a binder. I also don’t have much issue getting my run to stick, but I used olive oil as a binder and it helps get the bark a little crispier. Mustard doesn’t do much for me since you can’t taste it and it doesn’t really help the bark that much, but olive oil is great.
@@Chevsilverado I'll give that a try. Thanks for the tip. 👍
Nice i make mine a lot like yours except i add butter to the wrap as well. Pulled pork is very underrated in my opinion
I normally like more of a vinegary sauce. This looks interesting. Thought you were gonna open up and sugar would have caramelized and look like a pork caramel apple. 🤣 Thanks for sharing 👍
You hit the nail on the head. It's about what you like and how it tastes. There are many blowhards in the BBQ world. I remember 15 years ago where 195 degrees was the holy grail temp for brisket and so many forums and vids championed that temp. Well, it's not, but everyone said it. Meathead who is one of the biggest blowhards has a lot of great info and advice but he also has some absolute trash advice as well. Even though he says it's backed by science that doesn't mean it makes it good. How it tastes is the ultimate test. Keep doing you brotha!
This is so refreshing to find lol. So many people are exact with everything barbecue, and quick to point out every thing someone else does wrong. Thin smoke only all the time, specific binders, etc. I’ve always thought it was habit and most people didn’t even use anything else to form their own opinions, just went with the mob mentality lol. But yeah great stuff man
I keep looking forward to your new videos man 🖖🏼
I really hope to see some videos in the near future where you could use some smokers that most people would own or have money to afford lol and school on the net on those 🤘🏼
Weed
Burner! ;)
Great channel, y’all doing great work
I enjoyed every seconds of this video! Rly enjoyed the fire maintence! Its so nice to watch a master doing ths art of BBQ. Pls keep being 100% you, and do what u always do! So much fakness in this world! It takes a true Pitmaster to just pull the meat by feeling and bending, F that temp thing!
I totally believe that one should have an open mind when it comes to life, try new stuff, be different, thats how you level up! Keep up the good work! love these videos!
I like the fact that you are willing to not follow the convention just because that's what others are doing. BBQ is not about everyone doing things the same way. It's about learning techniques that work for what you've got. Use the tools you have (food, fuel, equipment) in the best way for the circumstances your under (weather, time).
been enjoying hope to go to Goldees soon
Good stuff
Watching from florida coming in late obviously but these videos are bbq gold 👌
I've been using mustard and worstershire sauce as a binder and a spritz for years.
Just showing love. UA-cam, pay the man!
Great video. 👍🏽😁
Jirby we need some more videos!
They are all great
just dicovered your youtube channel I work at a Memphis style Whole Hog join and we do more pork butts than anything else. Great video I loved seeing the techniques and redults of different ways to cook and season a butt. Keep up the great videos #porkbuttlife
Really cool seeing that a perfect fire isn’t critical. I’ve stressed too much on fire management.
You should get a fire bellow man! I been doing it just like you to fan the fire and blowing on it but I’m looking into a fire bellow to help keep the fire going when needed
Nice video. I like that you sl3nt some time talking about keeping it moist
I am SO here for the DGAF how to’s. My kinda cooking. More please Jirby 🙏🏻
umms and ahhs are the death of us all 😀 Love me some pork, good stuff! 🍻
Propane torch and 1 minute will light any fire bro. I use it to light all my fires.
Hey Jirby! Could you explain the taste of the pork with the white sugar has marinated in the foil with it? Or what does it resemble?
Yeah bro….sweet pork is my jam, too…..when I wrap, I use habanero honey (local).
Diggin your stuff, bro.
I always appreciate your unconventional ways 🙏 that brisket video is gonna be poppin! 😤💯👌
Awesome pit. What type is it?
Looks damn good
Love the content buddy keep doing what you do! You have to absolutely love what you do it seems every other channel is telling you that you can only smoke wagyu beef and the only knives you have to use is 100 bucks each it’s getting pretty pathetic.
Do you rest it before shredding it?
What pit do you use ?
Thanks Lee
I use box fan 6 feet away on low keep steady flow
When your number 1 in Texas bbq I believe you can do what you want to do and I sure would think you’d keep doin it as you do lol
Excellent video. I have yet to do a Pork Butt - will definitely need to give that a try. I didn't see you give meat a rest like an hour or so as many people suggest. Did you give this meat a rest? Is it necessary? Thank you and God Bless.
I like the fire starting with meat on the pit already, I'd imagine having the meat on while the pit heats up helps the meat stay relaxed once you reach temp as opposed to throwing cold meat on a hot cooker.
How long do you rest the butt before pulling it apart? Also, does your 94 have clearcoat? It looks great!
How long did you let it rest before you pulled it.
I cook my pork butts the same way. I like some integrity to the meat. Too many people overcook them, shred them, and then they are mushy and dry. Cooking them this way gives the meat some texture and keeps it moist.
already left my thanks on instagram but imma comment here too cause it boosts engagement and you deserve it: i pulled today's pork butt from the offset a little bit earlier than i normally would, and it really was better than usual. thanks a ton for the tip, it's a tiny thing but it makes such a difference. try honey next time instead of sugar, for that "je ne sais quoi". cheers!
I did a brisket with the pepper and Voodoo. And agree the bark was waaaay better than previous cooks
Pulled pork gets a lot of love here in Memphis. The best examples are always tender without being either dried out or hammered to death.
Who doesn’t use charcoal to start a fire?! That’s all I do and never had any complaints! Awesome video!!
I love the "oh crap" when you thought you were not recording. :-). I like to see the experimentation and hearing what you are making work. Any reason you went with the briquettes vs. the tumbleweeds and wood chips from last time?
Just mixing up how I start it! Whatever is available and easy
Jirby BBQ is goated
You’re the only that I’ve seen go in and get the piece of cartilage after removing the bone. Others may do it when they break it up, but don’t mention it. Thanks!
Question: do you start the fire ahead of loading the meat? Or does the meat start on a cold smoker?
Feedback: love the sped up video / voiceover style. Chef John at foodwishes uses similar style.
You’d start the fire and get the smoker up to temp before adding the meat.
It’s important to get your smoker all warmed up and at a consistent temp before adding the meat because it can take a while and it’ll fluctuate quite a bit as the fire gets going and the metal of the smoker hears up.
You could just add the meat right away and it’d probably be fine, but you have to know how to control the temperature right off the bat so it’s useful to get temps under control before adding the meat.
What’s the ratio on mustard and W sauce for the binder?
#itsnotthatbigadeal -Texas Monthly #1 BBQ pit master
Charcoal briquettes are so punk rock.
Seems like you’re commentating someone else’s video and you weren’t actually there. 😂😂 looks delicious! Keep the videos going
19:30 lol that shit made laugh so hard. These are your videos. If they don’t like it they don’t have to watch
Let’s go
I'd like to have some of those beef ribs shipped to me
Hi Jirby! Do you let these butts rest at all? If so, about how long? Loving the videos!
These rested 2 hours. Temp wise probably like 150. I’d usually wait till 140 but the sun was going down
In South Georgia it’s all about the pork butt. Taste is king. Mopping sauce and smoking for hours. Yum.
Hi I like your fresh take on information how do you feel about the thought clean smoke and dirty smoke ???
Good job doing your own thing. People are sheep.
I’d recommend a variable speed blower from Milwaukee it’s saved my lungs from billowing and a lot of time and temp drops
I'm with you over pulling and over saucing isn't as good as lightly pulled some juice and a sprinkle of rub bam!!!
Please try fish sauce in a jinder. I gotta see if the taste remains after a long cook
People will have a million different ideas on how to get the “perfect” bbq. Those people are chasing the last 1% of quality. If you follow basic rules you can’t really mess it up. Temp, time, rest. You can throw any meat on the smoker at 250 with a fairly dirty smoke and pull it when it probes tender and it’ll be good. Using perfect clean smoke, fancy wrap techniques, tallows, special rubs, trim styles, fat cap up vs down, perfect smoke colour, etc etc may give you a very slightly better product, but it’s way too much to worry about for the avg person especially for beginners.
As long as your temp is anywhere between 200-300 and kinda stable you’ll be good. As long as your smoke isn’t belching out thick white you’ll be good. As long as you pull it when it’s very tender you’ll be good. As long as you rest for an hour you’ll be fine.
Don’t be scared of all of these people saying you need a specific 100 step process to make good bbq. Follow the basic steps and do what makes sense for you, then you’ll develop your own style over time and have fun doing it.
Sure, those very specific bbq methods may be better than whatever you make the first time, but don’t feel like it’s a requirement. There’s a million ways to bbq and everyone thinks that their way is the only correct way. That fact alone means you can mix and match techniques that make sense to you and you can experiment with anything, that makes it fun.
As long as you’re out there smoking meat it doesn’t matter if you make world class bbq. It’s gonna be good and fun.
We’re kinda in a bbq renaissance where people are realizing lots of the stuff people believe isn’t true/doesn’t really make a difference.
Only time you should worry about all of these perfect techniques is with competition bbq, but competition bbq isn’t even “better” than other styles, it’s just different. And people are winning competition bbq these days without worrying about all of these small things anyway.
Idk why but I've always under pulled pork butt. I've always been scared to pull it too much and it gets to be fine/stringy and I feel like it dries out bad then. Lightly pull it, leave as much natural fat/juice inside and pile it up
Dries out super fast when overcooked for sure! I like it slightly under and yeah not pulled too hard too!
What is in jub rub?
is it a bad idea to use a leaf blower to help get a fire going?
No. I use a small leaf blower on my offset fire. Works great. But I can control the speed it blows at. I just use the low speed to make sure I dont blow ash into my cook chamber.
We need more videos Jirby
Who is your wood supplier?
Did you hear that there is a new Kirby game coming out this spring?
I haven’t! Wtf that’s awesome
What are your thoughts about elevating your coal bed off the bottom of the firebox? I noticed you and many others I follow don’t even mention it when using backyard offsets but I do see it being pushed quite a bit because it promotes air flow? I’ve tried both and sometimes have issues keeping the fire going when directly on the fire box and ashes start to build up. Any tips or thoughts on this?
I’ll go over this in the fire management video
@@jirbybbq looking forward to it!
Ive started with a grate in the firebox in my offset but i had problems with not establishing a good coal bed so i removed it and havent looked back since. A good cole bed is so much more important than that extra air flow underneath the wood. Just elevate new logs using the burned logs and all will be fine :)
I think that the dirty smoke during the startup period is good and heavy. So why waste it? I also like the finishing moves on both butts. Pork just needs more flavor.
I think you should level your cooker
I like it, it's like when people add flaky salt and olive oil on a THICC steak after they cook it. same idea so why hold back on the flavor