Offset Smoker Fire Management for Beginners
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- Опубліковано 5 вер 2024
- I'm going to teach you everything you need to know about offset smoker fire management!
Offset smokers can be quite tricky to manage, but with the tips and tricks in this video, you'll be producing some great BBQ out of your offset smoker in no time!
It's all about understanding and mastering your offset smoker. There are so many different styles and sizes of offset smokers, all with different build quality, so each offset smoker is going to need a different fire management style to suit.
Then there are other factors like the type of wood you use, the daily temperature, the wind and how much you have loaded in your smoker that will absorb temperature. These are all factors you have to consider and make necessary adjustments when using your offset smoker.
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code UA-cam10 to get 10% off your purchase): www.lownslowba...
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
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The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
Smoking wood: www.naturalsmo...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat...
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Please don't hesitate to ask any questions in the comments below and thanks for watching!
#firemanagement #offsetsmoker #lownslowbasics
Hey everyone!
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Can you use it as an oven and bake bread on the left side?
Thank you for being one of the only youtubers to demonstrate what not to do, and how to troubleshoot. Also, an estimate of how often a new log may be required for a common size smoker. Hugely valuable.
You are most welcome, thanks for the support.
He also interacts in the comments when you have questions. Great channel! He really boosts your confidence.
@@brettmanley4944 🍻🙏
@@LownSlowBasics should I season my new smoker using the wood I plan to cook with or will any old seasoned firewood do?
@@brettmanley4944 any old wood will do for seasoning as long as it’s relatively dry.
Who would have thought an Aussie would teach me in such depth how to offset smoke correctly. To the point and easy to understand I cannot thank you enough. This was awesome.
Edit: no disrespect to you Aussies I understand your barbecue is legendary. This how to shows that.
Fellow okie joe here. Thanks for dropping your knowledge on us.
Most welcome mate!
Idk why other people can’t make videos this straightforward. Most people watching these videos are using offsets very similar to yours. The biggest thing that I took away from this is the temp differences between the top and the grate. My thermometers tend to read around 400 and now I have an idea of what the difference in temp is, I use an Oklahoma Joe too. It’s great to see what size splits you use too, what I get is much larger and knew it was causing temp spikes but now I know what size splits to use in this thing. Thanks a ton!
Most welcome mate! Appreciate you tuning in!
I appreciate you taking the time to carefully explain the process without being to technical and going into too much depth. Valuable information.
I just stumbled on this video, but wanted to say that this is probably the best fire management video that I have seen. Straight forward, easy to understand, and to the point.
Just started with an offset smoker. This information was amazingly helpful.
Thanks so much!
What a great, straight to the point video. I have made a couple modifications to my offfset I picked up for free a few years ago. I didn't like how much smoke was leaking out and I was doing a terrible job at fire management. Now that I have added some seals around the doors, and watching videos like yours, I am confident I will have better success. Another mistake I made was when I split up a Hickory over a year ago, I cut the logs in sections that would just fit into my firebox. I know realize that I will be cutting every split in half so they fit better, ignite faster and burn properly. Smoke on! 🤘 🤘
7 hours into a cook on the same model smoker. Wish I’d watched this video before I started! Very very helpful. This should make the next cook far better. Thanks 🙏
Great Video. I have found you really have to learn your particular smoker. They are all different.
Better you than me.i'm done with my OJ offset.i've tried over + over to get it where the meat is not over smoked. I bought a propane vertical smoker. I think it's a better choice for me.Can't wait for it to arrive so i can get cookin.
Each to their own mate. Whatever works for you. Offsets are the most challenging.
Love your work bro, I'm going to smoke my first brisket soon. Thanks for all your advice!
Most welcome mate! Enjoy it 🔥
Every video I watch on this channel has made me more confident that I can do this. And today I bought my first offset smoker.
Good video. Just stumbled across this. Very well done. Straight forward and to the point in a simplistic manner.
Just subscribed. Gonna check your other stuff.
Thanks so much
Golden video. Saved me so much struggling. My first cook on my smoker was a real mission. Watched this video and my second and third smoke went fantastic
Support from Oklahoma City, Oklahoma
🙏
New to this preheat is still a thing crazy
Definitely helps
As always mate, a great simple video. Keep up the good work.
Thanks mate 😃
The best video on offset fire box management anywhere. I wish I had this when I started, would have avoided months of pain and frustration figuring it all out. Keep up the great work mate!
Hi Mate.
You should a video on managing a smoke on a cheap offset.
Bunnings has a 200$ jumbuck one that is popular, but hard to manage.
Great job Aaron
🙏
👍👍🇦🇺🇦🇺 great video Aaron. Really appreciate the finer details ie local supplies, well seasoned, pre heat splits etc.
Thanks legend, you are most welcome!
Really nice video. Simple and really helpful. Cheers mate
Learned so much in a few minutes 😂😂😂❤❤❤
🇦🇺 Good video Aaron. I just transitioned from a bullet smoker to a side smoker and had a shocking 1st cook with my temperature control. Thanks for a very informative video.
A baffle at the fire end helps distribute the heat
I picked up a heavy smoker with a trailer last week for $60. I watched 99 vids on smoking meats where only the cooking lid was opened. I am bombing this evening, came inside, saw this, and now know I was way underestimating my fuel needs. Never got the thermometer to break 200°
Awesome and informative upload. Got yourself a new sub.
Very helpful. Thank you.
Most welcome
After watching this am off too buy one ☺️
You’ll love it!
Awesome video mate!! Simple and to the point which makes it perfect for people who are new to this. Love it!! Have a great day mate!! Love that smoker 😍😍
Thanks legend
I've been using offset smoker's including large home made pits for years. Competed for a few years as well. My question is this...most back yard cooks will rely on the temperature guage on the smoker so why do manufacturers place them on top of the smoker, knowing full well that there is such variations in temperature from the gauge location to the cooking grates?
I think it’s so they can sell you all the temp probes and guns so you can check the grill grates lol
Very helpfull I think you are terrific
Thanks so much
Awesome channel, thanks heaps for your videos.
Love the video's mate, thinking after a year of pellet and webber kettle it's time for the offset smoker. You are the go to source for any information 👌. Ps got the sausage maker/mincer and making snags after ur video
Maple pallets are a great wood source.
Great help. Thanks
My local stores don’t sell wood splits. They sell wood chunks and wood pellets. Guessing would be easier smoking with splits like you’re using.
I use the chunks which is better to me if you dont have splits and you dont have to preheat chunks like splits
If you're in Australia I picked up some splits from Woolworths a couple weeks ago. A bit shorter and thicker than the ones in the video but they worked fine in the Weber so they should go alright in an offset. We also have an abundance of Ironbark and Redgum growing wild if you don't mind putting in the time and work to get it yourself
@@lrrr9734 Thank you but I’m not. I believe I’m just about on the polar opposite side of the planet from you guys lol. Had a friend I met online once who was Aussie and his time was exactly 12 hrs difference from mine.
@@jayw8768 Home Depot and Lowe's in America carry Kingsford Hickory wood splits in bags.
@@sheilachanceproffitt9839 Tyvm!
I haven’t been smoking meat for long, but in my short experience I experimented with burning super clean fires throughout my cooks, and a slightly dirty fire in the beginning while the meat is cold then a clean toward the later half. What I’ve found is the slightly dirty fire in the beginning allows more smoke flavor to penetrate the meat. What are your thoughts?
@low n slow basics- How would you go about adding more charcoal for longer smokes? Add half a basket directly to the fire box to catch there? Use the chimney and start it elsewhere and then bring over lit charcoal to dump in?
Awesome vid mate, kept it simple so anybody can understand. Quick question doe, would you use tuning plates in that smoker?
Thanks mate, you sure can if you want, it's all about finding what works for you :)
Thanks very much for taking the time to do this video. Helps very much. Ho do you control to get not to much heat in it ?
The firebox door vent :)
@@LownSlowBasics Thats what I thought LOL I tried it but if I start closing it, will say half and more, the fire goes out. I can do this with wood in the size 2cm to 2cm 20-30cm long but you can imagen how often you have to feet it :-( . Maybe the thermometer on top of it (had it at 120°C) is so fare away from the middle so I try to run it at very low (to low) temp.
Watched this video multiple times definitely helping, but my biggest issue is having my coals burn out after a max of 4 to 5 hours which to keep temp I'm having to add wood every 15min so I'm having to use another batch of coals for longer cooks which messes my cook up. I do have a cheap small thin smoker though. Any idea to make them last longer? Tried a few different brands
Me too. I think you just have to put more coals in.
I used to have the same problem but now I usually just add a hand full of coal with every log. Works perfectly 👍🏻
@@scousesuperman1112 do the new coals cause bad smoke at all?
You closed the firebox when you put on the cold log. That is what caused the thicker smoke
Thanks Mate you are a champion. My kids bought me a cheap offset, used it for the first time on sunday. My temperatures kept swinging to start, maybe I was just too eager haha. Had some old redwood splits (don't know what species, from when i had a pot belly).
Did a boneless leg of lamb, turned out nice.
Thank you for your very informative videos, trying to keep the info in my brain. Owe you a few beers or whatever your poison is.
You are more than welcome mate! Glad you are enjoying BBQing!
Not a fan of the fire lighters. I learned that using disposable chopsticks for starting up the chimney is quite effective
I only use Charcoal to start my fires. I dont use it to cook with on my smoker.
How much coal should I be using and what temperature should my smoker be before adding wood I have a problem of running out of charcoal halfway through my smoke
Thanks for this video. Lots of useful info. Can
I ask some questions?
I'm in the UK so smoking bbq isn't in our
DNA! I bought an offset smoker and due to
budgetary constraints and just wanting to
see if I enjoyed it before spending proper
money I bought the cheapest one I could. It's
cheaply made, thin metal etc. One day I will
upgrade, but for the moment I'm trying to do
the best I can and keeping even consistency
of temperature around 225 I find difficult!
Questions:
For good blue smoke does the wood need to
be on fire?
I find when wood sets on fire the
temperature sky rockets but is that the only
way to get good smoke? How do you balance
that? Is it that I’m using too large a piece of wood for the size/type of smoker?
Is the lack of consistency because it's a
cheap smoker so loses heat easily or am I
missing some key skills (I've only done two
or three cooks so far - all pork shoulders)
Also would you recommend the Oklahoma jo smoker? That’s the next step up financially for me so it might be something I’ll consider in time.
I ordered a wireless thermometer with 4 meat probes can I use one of them to measure the heat on my grates? I'm cooking 4 Tomahawk Steaks for Christmas 🎄 & I want to cook them @ 250 degrees until I get an internal temp of 135, then I'll sear them, using a half of chimney of charcoal & some Hickory wood. I'll use these tips to manage my 🔥 thanks, Merry Christmas 🎄, You just earned a Subscriber 💯🤝👍!
I think most of the grate thermometers people use are meat thermometers.
@@billwilson3665 Thanks, it had two clips, I used one for my grates, Happy Blessed New Year!
OJ Highland requires allot of mods to work properly
Awesome video. Really simple and straight forward explanation on the process and temps when you splits on and m cooking at. Roughly how big are the splits you use? They look about 100x100x250mm or perhaps a bit smaller? Thanks again for another great video 👍
Thanks mate, yeah that's around the size :)
@@LownSlowBasics Awesome, thanks for that. Got a good supply of Iron bark where I am too so when I get an offset, that's what I'll be using. Cheers 👍
Where exactly do you put the temperature gauge on the Smoker.
I still don’t know if I want a bullet or offset. I think the bullet would be easier to handle. Dunno. Any advice???
Cheers dude, I've just got this exact same BBQ and bought Ironbark from Bunnings that is made for pizza ovens. I'm finding the splits need to be about a quarter the size of yours to burn clean. Do you reckon the pizza oven wood is a bit heavier/higher moisture?
Also great tip with the thermometer. Looks like I basically need to keep the temp at 400F and that's perfect for cooking. Cheers!
You left the firebox door open when you chucked a pre heated log on but closed it when you put the cold one on.
I ran my offset smoker today as a test and trail, and i feel like I'm missing something. I put coals in the bottom and put iron bark in to burn down to coals, then put my flavouring wood in, and it burned clean till i tried to close the airflow door a bit to try get the chamber temp down to 120c. The fire seems to burn clean from 150c upwards then starts to burn dirty when i try to drop it below 150c. What am i missing?
Hey mate, yet another great video! Couple of observations/ questions ( if that’s ok) I notice on your smoker that there is a port for a temperature gauge at the chimney end, wouldn’t it make sense to have a gauge at either end? On my smoker it is equipped with 3 gauges, 2 up high ( one either end) and one in the middle down closer to the grill surface, having said that, I still use a probe as well! Where was your probe placed in relation to cook chamber , 1/2 way? Closer to firebox? Lastly, do you use baffle plates? I’ve found these very useful for equalising the temperature across the pit, keep up the great work, your videos are a great source of learning, cheers 🍻
Great observations mate. I will sometimes use baffle plates but chose not to for the video as most offsets done come with them. Definitely am getting another temp gauge, The more the better then you can understand hotspots in your smoker. I always put my probe gauge close to the meat you should be able to see the placement in our recent brisket video at some point.
Hey mate, great content. What digital thermometer do you recommend?
Cheers mate, the inkbird ibbq4t.
Can i use wood chips instead of wood logs n also in that side smoker can i use just charcoal to cook
You’ll burn through wood chips way too fast. Yes you can use firebox for grilling :)
@LownSlowBasics ok thank u
Looks like this Oklahoma Joe has a larger intake on the firebox than the Hark Pro Pit / Longhorn / Flaming Coal etc. Would you agree?
It does look that way.
So I live in Arizona and I was pre heating my wood on my offset smoker. I went to do something and when I came back out my wood was in flames 😂😂😂 if my smoker is too hot how do I cook it down??
Oh gosh! You can put the log in your cooking chamber away from the meat to pre heat too
Do you ever need too add more coals at all mate?
Great Video…………..when talking about offset smokers there’s a lot of focus on clean smoke. When smoking on a Weber Smokey mountain and using the minion method, the wood seems to smoulder and give out the white smoke for most of the cook that offset smokers are avoiding. What’s the difference between the two styles of cooking in regards to clean smoke ?
Love your show 👍
As long as it's not heavy white smoke it's fine, try get to see the difference between dirty smoke and wood burning smoke.
Have a question about the temp probes... Did you modify the body to thread those into the cook chamber? Or was there already a space for them on the body?
So why is there a grate for over the coals?
Don't suppose you have any recommendations on where you get the splits in Adelaide? I've been given a cheapish offset smoker and would love to test it out, but most.wood I've seen are just small cuts that don't seem to hold the heat as well
Mate, I have a question if you don't mind..... I have an offset smoker and I wasn't sure if I should leave or take out the charcoal grid that's in the firebox. I was scared that if I leave it in and the small hot coals fall through the grid it won't be a good coal bed. Should I leave it in?
Honestly whatever works for you mate. Try it and see how you go.
My charcoal tends to get extinguished in the 1st hour and a 1/2 Any recommendations to get it to burn longer or doesn't matter
most people use the charcoal to preheat the smoker and as a base to get the wood started.
Wanna make a brisket but need help to keep a steady temp ! How much charcoal should i start with n do i just keep using wood throughout the cook until the brisket done or do i add a lil bit of coals
question. if u dont have enough wood for fire can u still use coal or briquettes heating in a chimney starter every hour or so?
Sorry mate just new to this and figuring out what to buy. Have an Webber. Is the wood for heat or smoke
So why have the probe if it’s not right?
What is the specific thermometer your using to monitor grill grate temperature? i just go my oklahoma joes longhorn offset smoker I'm wanting to get the right supplies I'm going to need to get a good quality meat Thank you
I use the inkbird ibbq4t
Thank you really enjoy the content new into the smoking hobby having a blast
You say use local wood, I have access to a of rubbish wood like palettes and wood that keeps pvc
Pipes separated. I assume it’s pine. But it is very dry and used as keeping warm type of wood. I don’t think it it is tantalised because it is rubbish wood. It burns as firewood with no white smoke I am not sure about smokin in offset smoker
Pine is not a preferred smoking wood due to the tar like sap. Oak, hickory, and mesquite(in Texas) are preferable, as well as cherry. I use oak and hickory pretty much exclusively, since I have it readily available and cut it myself. I have a Oklahoma Joe, older model than the one here, but almost identical in build, except the thermometer is centered on the lid instead of on the right. Happy smoking.
Oh, I lost my thoughts, most pallets used for shipping are oak wood because of the strength, pine is softer and lighter, and is used more for crates.
Hey, I’ve got a hark offset smoker and I struggle to get heat up the other end away from the fire box? Any suggestions on what to do here? Thanks
Hi mate where do I get a grill top thermometer from and how much are they?
Chunks over brickets as the ash blows every where
I'm a learning rookie and I don't actually own an offset yet. But just curious if I wanted a lower temperature I can obviously choke down the intake. But If I wanted a hotter temperature do I open the firebox door on the side or do I just add more wood
A bit of both. more oxygen = hotter fire. Or add more fuel.
anyone got the Oklahoma Joe's Highland smoker? It's about 1/2 the price of Longhorn used in this video, just wondering if the dropoff in overall quality is noticeable?
Can you recommend a decent moisture meter?
Mate when you mention cheaper units how cheap are you talking? Char griller type of ones or bunnings branded type?
More like the jumbuck type ones, less than $500 or so.
What about the average joe using wood chunks
Maybe the reason why the temp guage is so high and you have to use a digital thermometer because this smoker dosn't come with tuning plates ?
It does come with them, but most don’t so I wanted to make it as relatable as possible.
@@LownSlowBasics i'm after an offset and all the ones i have looked at have them .
Can you recommend any brands ?
@@wayneblack9307 definitely recommend the Oklahoma joes. Can’t speak for much else on first hand experience.
@@LownSlowBasics is the Oklahoma Joe 6mm steel ? I'm after one that is that thick .
Better for heat retention
@@wayneblack9307 I think it’s 3-4mm
🔥🔥
🙏🔥
When you add more briquettes do you add them in cold, just pre heated or light from a chimney starter?
Preferably from a chimney but if you use chemical free ones and don't add so much that you'll smother your fire, you'll be ok.
Anyone have an issue with little or no smoke flavor? I know it sounds crazy but my first few cooks in and I’m not picking up on a good smoke flavor compared to my other cookers
Hi what fire starters are you using for this
cleanheat brand from memory
Do you ever need to add more briquettes? Or just wood?
Just wood
Hey mate, what's your recommendation for a first charcoal grill? I'm looking at either a Weber Kettle or Akorn but can't decide which one.
I want to be able to grill steaks/burgers, ribs, pulled pork, brikset and pizza if possible from the one unit.
Cheers!
Definitely see if you can source a second hand Weber cheap to start on and play around with :)
@@LownSlowBasics thanks for the response. Appreciated
What’s the G O with standard vs reverse flow??
Got a video coming that will cover it :)
@@LownSlowBasics that’s not gonna help me sleep tonight wondering though is it!! Haha 👌🏻👌🏻
@@DJDilworth instead of the smoke and heat travelling direct from firebox through to chimney, in reverse flow it’s directed under plates that sit under cooking grate, around the end and back through along cooking grate and out chimney on firebox side.
@@LownSlowBasics any difference in cooking
@@DJDilworth To be honest I haven’t used my offset in reverse flow enough to give any solid advice. That’s why I’ll be doing a video :)
Hey let put some of those delicious spareribs on the pit now
I know right!
After 4 hrs or so when the wood and charcoal both are depleted fo you restart with the chimney starter or just throw a handful of charcoal in with each split?
The wood burns down to a charcoal base and just top up with splits
Thanks. I really appreciate your help.
My charcoal base burns up also.
@@sheilachanceproffitt9839 you may have to add smaller chunks earlier whilst fire still going or try different wood :)
Hey mate what type of fire lighter is that haven't seen it around ? Cheers
Cleanheat brand mate :)
Good video. What's your opinion about the overall performance of that smoker? Specifically in relation to smoke leakage from the fire box and cooking chamber?
Thanks mate, when running right, there's very little, to no leakage, check our brisket video out and you can't see much leaking at all.
What is that off set and how much are they mate ?
It's an Oklahoma Joe's longhorn. I think around $1299 AUD
@@LownSlowBasics yeah copy cheers mate.
Hard to watch video. I get seasick from the continuous camera movements.
Don’t watch then 😂 nobody forced you