Thanks for the information on fire management. It all is in relation with the size of your fire box. I have a new large smoker. I am still experimenting with different sizes of splits.I found that twelve inches works for me.
A few things should be noted 1.Run fire in the middle of firebox 2. Close firebox door after the splits have caught. Losing a lot of heat with door wide open. 3. Stoke fire when adding wood and throughout the cook. 4. If you stick with smaller pieces, use about 4 or 5 splits to get up to 275. Then add 1 fresh split about every 30 min for larger smokers. 5. Preheat splits as you did
Great video Kevin. As a wannabe offset smoker guy these are definitely useful tips as I expand my BBQ and offset smoker knowledge base. What I got out of this video is consistency, coal bed and proper seasoning is a key. Your money shot for me was when you could see the moisture coming out of the larger and unseasoned splits. That in itself told a story. My question is on coal beds. I understand the building of the coal bed with wood splits. In my opinion you showed if you have and can maintain a solid coal bed it should, in theory make it easier to maintain. You stated about the 12:25 min mark something about not wanting to use charcoal as a base to get started. Wouldn’t that be the best/easiest way to establish a proper coal base? Thanks! Keep rockin it!
It’s definitely an easy way to get a coal base going, charcoal. This smoker the angle to dump charcoal into it would be challenging, I guess a basket then move the basket in, but then adding wood might be different. With offsets that have a direct overhead firebox opening it would be easier. The other part, some people just like the wood only cook, I fall into that camp. Either way if your guest are happy it’s all good in the end 👍. Good to see you my friend, I hope all is well and keep me posted on your offset journey.
I never had or even watched someone use a smoker, I used to just throw in a little wood under the grate on a charcoal grill. I want to get a wood smoker but will not pay a fortune for it, I have a lot of welding experience and a lot of junk material like aluminum diesel fuel tanks and an endless supply of steel but dont know where to start. Maybe buy a cheap little box store piece of junk to learn the basics of smoking and then build one when I think I know more less what I want. I will see more of your videos and of course some other channels to learn how to smoke. Thanks for your videos.
most wood sold in these parts are cut 16" long, I cut them in half with a miter saw down to 8" long pieces and split them down to 3-4" thick ...the smaller the pit the smaller the split size , my firebox is 20x20 and use the LSG V management grate
Impressive Kevin. It wouldn’t hurt to take that grate out. Those embers are falling thru the grate. You can use a shovel or whatever to clear a path in the embers to allow airflow. Starting with a monster coal bed is of a benefit.
That's a good Idea with the grates. With this smoker, the fire does better with the door closed. Its kinda of crazy, but even with the smaller splits, door shut its hard to keep it under 300.
@@ComparisonCooking I also have a reverse flow about the size you have. I get higher temps and more airflow with the door around 3/4 closed.Seems odd yet it is what it is with this style smoker. Looking forward to your next video on smoke quality.
I also have a Meadow Creek smoker. One thing I noticed when I took the fire grate out and started the fire in the ash tray cooking became so much easier with the bigger coal bed in the ash tray. Also with the fire lower you don’t get the temperature spikes. It’s very hard to keep a good coal bed the way the grate is set up with too much of a gap in between the bars.
I had a campfire going in my reverse flow. Even up to 400 and never burned anything. Water pan spritz and vents. Cook chamber ran 275. All day NOT HARD. 😂
Ah i throw everything in there as long as it holds temp food always comes out great ! You can’t over think bbq it was created for simple cooking ! Great vid though
I'm having the issue with offset of buying the wood chunks in the Kingsford bags from home depot and they're burning way too fast. But I can't seem to find splits that will fit comfortably to buy
Dang it lol it's not too bad but I have noticed I pretty much have to stay with it all day cuz the chunks burn up too fast and I keep having to add, I can go away for a bit at times but only if I add 4 "squares" I guess I can just be okay with the experience it gives me cuz it is still fun to grab cold ones and stand by it listening to music lol
Use coals or mesquite a weed burner a 4splits. Get I raging and tune down. Which is easy. To 275 and one split every 45 minutes. AND KEEP THE DARN DOOR CLOSED.
I bought an Oklahoma Joe Highlander a few months back. Watched a million videos and knew not to use splits that were too big. Still made the mistake. This weekend was my 2nd smoke and early in the smoke I made the same mistake again. So I think now that I’ve made the same mistake twice I have a good idea of what size splits I need
Good video. Just got my first offset smoker. And every time i add another log i get lots of white smoke. Every video i see its completely different from what im getting
@@robertorey3767 that’s a sweet pit! Looking at the firebox online it reminds me a lot of my Kingsford Stockaid firebox. It always threw off more smoke than I wanted it to. Even when I got pieces way down in size. The chunks burned away in minutes and splits always lingered. Have you tried 6-8 inch splits and pre-heating them?
I'm attempting to smoke right now, for the very first time, and am literally making this mistake 🤣. I bought some cherry splits from Academy Sports and put one in there, even after thinking it was too big. I figured it out pretty quick though and got the ole axe out and split em down
Do you think a heat management basket like those people use on other offsets would help? I've noticed people that have Lone Star Grillz offsets always use those baskets m
I’ve seen large wood starter grates. Something like the charcoal chimney fire starter. The professionals just rake the coals with a shovel into a fire pit. I do not know if the Smokey taste is in the coals.
I have always looked at it this way for more than 40 years... You can always add wood if you need to but... If you use big chunks, you get inconsistent heat and dirty white smoke. Preheat smaller splits and you can control the temp and fire and most importantly, the clean, clear blue smoke... YUMM! Happy smoking everyone! Good job with this video, too..
** Meadow Creek Playlist - ua-cam.com/play/PLlWEJETj_xqMalG6JbbtKN9JaLgDuZ6UV.html
Responded
Thanks for the information on fire management. It all is in relation with the size of your fire box. I have a new large smoker. I am still experimenting with different sizes of splits.I found that twelve inches works for me.
@@Garylhairston completely agree.
A few things should be noted
1.Run fire in the middle of firebox
2. Close firebox door after the splits have caught. Losing a lot of heat with door wide open.
3. Stoke fire when adding wood and throughout the cook.
4. If you stick with smaller pieces, use about 4 or 5 splits to get up to 275. Then add 1 fresh split about every 30 min for larger smokers.
5. Preheat splits as you did
👍
👍
I keep a propane torch by my grill and smoker at all times. If something smolders just blast it until it’s clean. Works great for searing stuff too.
Love having my torch close by, but haven’t implemented that method. That’s for bring that to my attention!
I keep my weed dragon close by.....just in case...
Great video Kevin. As a wannabe offset smoker guy these are definitely useful tips as I expand my BBQ and offset smoker knowledge base. What I got out of this video is consistency, coal bed and proper seasoning is a key. Your money shot for me was when you could see the moisture coming out of the larger and unseasoned splits. That in itself told a story. My question is on coal beds. I understand the building of the coal bed with wood splits. In my opinion you showed if you have and can maintain a solid coal bed it should, in theory make it easier to maintain. You stated about the 12:25 min mark something about not wanting to use charcoal as a base to get started. Wouldn’t that be the best/easiest way to establish a proper coal base? Thanks! Keep rockin it!
It’s definitely an easy way to get a coal base going, charcoal. This smoker the angle to dump charcoal into it would be challenging, I guess a basket then move the basket in, but then adding wood might be different. With offsets that have a direct overhead firebox opening it would be easier.
The other part, some people just like the wood only cook, I fall into that camp. Either way if your guest are happy it’s all good in the end 👍.
Good to see you my friend, I hope all is well and keep me posted on your offset journey.
See woman! Smaller wood can be better!
I've waited my entire life to say that 🤣🤣🤣
Hahahahahaha
I never had or even watched someone use a smoker, I used to just throw in a little wood under the grate on a charcoal grill. I want to get a wood smoker but will not pay a fortune for it, I have a lot of welding experience and a lot of junk material like aluminum diesel fuel tanks and an endless supply of steel but dont know where to start. Maybe buy a cheap little box store piece of junk to learn the basics of smoking and then build one when I think I know more less what I want. I will see more of your videos and of course some other channels to learn how to smoke. Thanks for your videos.
most wood sold in these parts are cut 16" long, I cut them in half with a miter saw down to 8" long pieces and split them down to 3-4" thick ...the smaller the pit the smaller the split size , my firebox is 20x20 and use the LSG V management grate
100% right way to do it!
Impressive Kevin. It wouldn’t hurt to take that grate out. Those embers are falling thru the grate. You can use a shovel or whatever to clear a path in the embers to allow airflow. Starting with a monster coal bed is of a benefit.
That's a good Idea with the grates. With this smoker, the fire does better with the door closed. Its kinda of crazy, but even with the smaller splits, door shut its hard to keep it under 300.
@@ComparisonCooking I also have a reverse flow about the size you have. I get higher temps and more airflow with the door around 3/4 closed.Seems odd yet it is what it is with this style smoker. Looking forward to your next video on smoke quality.
I also have a Meadow Creek smoker. One thing I noticed when I took the fire grate out and started the fire in the ash tray cooking became so much easier with the bigger coal bed in the ash tray. Also with the fire lower you don’t get the temperature spikes. It’s very hard to keep a good coal bed the way the grate is set up with too much of a gap in between the bars.
I love this. Lots of good info!!
Thanks Tommy!
Great video!!! What type of wood was that you were burning???
Use lump charcoal to build your coal base saves a lot of time and very efficient
Wood size depends on firebox size
Thanks good info
My pleasure!
I had a campfire going in my reverse flow. Even up to 400 and never burned anything. Water pan spritz and vents. Cook chamber ran 275. All day NOT HARD. 😂
💯
Ah i throw everything in there as long as it holds temp food always comes out great ! You can’t over think bbq it was created for simple cooking ! Great vid though
So true!
Whats the best type of saw to get wood half size?
I'm having the issue with offset of buying the wood chunks in the Kingsford bags from home depot and they're burning way too fast. But I can't seem to find splits that will fit comfortably to buy
Unfortunately, I’m also stuck in that camp. I’m left chopping and sawing down.
Dang it lol it's not too bad but I have noticed I pretty much have to stay with it all day cuz the chunks burn up too fast and I keep having to add, I can go away for a bit at times but only if I add 4 "squares" I guess I can just be okay with the experience it gives me cuz it is still fun to grab cold ones and stand by it listening to music lol
@@dakotaambers what type of smoker is it?
@@ComparisonCooking royal gourmet with the solid tables. its run of the mill but I've fallen in love with that cheap thing its made parties a blast
@@ComparisonCooking 30 inch Ccq1830s
Use coals or mesquite a weed burner a 4splits. Get I raging and tune down. Which is easy. To 275 and one split every 45 minutes. AND KEEP THE DARN DOOR CLOSED.
😂 sometimes I close it, sometimesssss. Actually I do have it closed most times I cook with it.
a lot of your heat was going out the chimney keeping the door open
Correct
😊
👍
Tiny coal bed equals problems.
Yes it does.
What? The fires not workings? Dig a hole in the yard scoop out the non cooperating fire ,take it out with a shovel plop it into the hole an start over
100%
😂don't use ancient wood full of bugs and mould!!!
That's always really helpful!
Really appreciate your time and video. Thank you it's a lot of help 🙏🏾 ☺️
My pleasure, glad I could help!
😊
👍
When I got my last load, I asked for 6" to 9" pieces. That is what I got! Depending on what I am doing will depend on what piece I grab.
Oh mannnn, I wish the local lumber guys would listen better! That's awesome.
Love these learnings and tips
Thank you bro!
I bought an Oklahoma Joe Highlander a few months back. Watched a million videos and knew not to use splits that were too big. Still made the mistake. This weekend was my 2nd smoke and early in the smoke I made the same mistake again. So I think now that I’ve made the same mistake twice I have a good idea of what size splits I need
I still am lazy and use to big of splits from time to time. Was chopping wood for my new smoker last night, saying to myself, not this time
Good video. Just got my first offset smoker. And every time i add another log i get lots of white smoke. Every video i see its completely different from what im getting
Which smoker did you get?
@@ComparisonCooking it is a ASF offset vertical smoker. I believe the call it a ovenup. Local company here in San Antonio Tx
ua-cam.com/video/pmiGRYeKuZE/v-deo.html
@@robertorey3767 that’s a sweet pit! Looking at the firebox online it reminds me a lot of my Kingsford Stockaid firebox. It always threw off more smoke than I wanted it to. Even when I got pieces way down in size. The chunks burned away in minutes and splits always lingered. Have you tried 6-8 inch splits and pre-heating them?
@@robertorey3767 this video might help ua-cam.com/video/RGzI_DHzS8U/v-deo.html
I'm attempting to smoke right now, for the very first time, and am literally making this mistake 🤣. I bought some cherry splits from Academy Sports and put one in there, even after thinking it was too big. I figured it out pretty quick though and got the ole axe out and split em down
Haha, story of my life, and I like to keep making the same mistake, haha 🙇
@@ComparisonCooking you know insanity is when you keep making the same mistake and expecting different results 🤣
Do you think a heat management basket like those people use on other offsets would help? I've noticed people that have Lone Star Grillz offsets always use those baskets m
I think a charcoal basket could definitely help. The people that I’ve seen that use them, it seems to be easier fire management.
I use the lone star grillz coal basket in my TS250
11:37 you need a larger coal bed
definitely
I’ve seen large wood starter grates. Something like the charcoal chimney fire starter. The professionals just rake the coals with a shovel into a fire pit. I do not know if the Smokey taste is in the coals.
I've been tempted to try that method. Might have to do it pretty soon.
@@ComparisonCooking make it happen and post the results!!!!
You will get the smokey taste from the coals
Great video! ❤
Thank you!
I have always looked at it this way for more than 40 years... You can always add wood if you need to but... If you use big chunks, you get inconsistent heat and dirty white smoke. Preheat smaller splits and you can control the temp and fire and most importantly, the clean, clear blue smoke... YUMM! Happy smoking everyone! Good job with this video, too..
You got that right!