BBQ 101 - How to Work the Fire in an Offset Smoker: Char-Griller Grand Champ XD
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- Опубліковано 25 лис 2022
- Learning how to work the fire is the #1 most important part of using an Offset Smoker. This video highlights some of my best tips. Enjoy!
Links to a few items featured in the video:
BBQ Gloves: amzn.to/3F9ytHi
Jealous Devil Lump Coal: amzn.to/3XI8Xjx
ThermoPro Thermometer: amzn.to/3Vjk1C3
Char-Griller Grand Champ XD: www.chargriller.com/collectio...
Grand Champ XD factory Thermometer (item #34): www.chargriller.com/pages/825...
Yesterday I fired up an offset smoker for the first time in my life. I added the offset box to my Char-Griller 5050, so I wasn't in too deep for cash if it turned out awful. I did one rack of St Louis ribs with only SPG. I used a mix of cherry and apple wood chunks as oak seemed to be out everywhere I went. I watched this video about 10 times. The ribs came out FANTASTIC. Like I have been cooking ribs wrong my entire life. Nice bark on the outside and a wonderful red smoke ring all around. The taste was fabulous! The small offset and Florida heat made it so that I had to use very small chunks, if they were too big it made it difficult to keep the temp down and only blue smoke flowing.
Your video gave me all of the knowledge I needed to have a successful first low and slow smoke. A pork butt is up next. Thanks a bunch!
WOW!!! I can't even tell you how much your comment means to me. Thank you! I'm really glad my video helped you that much, and your feedback motivates me to keep working on making better videos. I'm honored to be part of your barbeque journey. Please keep me posted! Thank you!
Also for you rookies out there and after nearly 20 years I am still learning and love sharing what I have learned. When you are shopping for grilling mitts at the big box hardware stores: go to the welding section and get welding gloves. Same thing for no less than a 3rd of the price of the other ones with the grill on them.
Welding gloves are great! I'm all about best value, and I don't mind spending more for something that will do a better job and/or last longer because in the long run money is saved. I agree that in local stores, BBQ gloves are overpriced. I got my current BBQ gloves on Amazon for about $14 about 5 years ago. Thanks for sharing the tip!
New to BBQ but my gloves have these little heat resistant grips. I even dried them in the oven on low and ran to it every 20 minutes and they were intact. It does say no machine wash or dry. But the material is not thick as welding gloves. I pellet smoke and they are perfect for that. Do you think they would work? I weld so I know exactly what they are just don't have a pair.
@@AntonioSmith-zk4ty if you're not picking up hot coals, you'd probably be alright. Just proceed cautiously. Also, never let them get wet. Moisture transmits heat almost instantly. Thanks!
"Don't stick your meat in too soon", is just good sound advice, in general! Great video and instruction.
Ya definitely can't go wrong following that rule. Haha! Thanks for watching and I really appreciate that comment!
You beat me to it. lol
We were all thinking the same thing. Great video, just what I needed. Thanks for sharing your barbecue knowledge
That's just smoker foreplay
I came to the comments just to leave the comment, but you already did. I guess I’m not the only one who caught that.
One of the best videos I’ve seen. You are a great instructor, providing very clear guidance. I appreciate there are no theatrics…just the facts.
Thank you, Clara! I really appreciate your comment because this has been the goal of my videos. I just want to provide some good info and maybe have a little fun doing it, without all the theatrics. Thanks for watching!
This is by far the best, and most informative video I've watched. Fire/heat control really the most important. I feel im ready to try my new Char griller champion on the slow & low cook now. I was mainly a direct heat with charcoal guy. Chicken, burgers, and sausages mostly. But you've given me the courage to step it up. I'll watch this at least 1 more time though. Thanks A LOT!
I love it! That's really great to hear and I thank you so much for sharing! Cooking with an Offset Smoker is an awesome skill to have and it's actually really really easy. All you have to do is understand the fire, learn the fire, learn how to work with the fire. Once you're good with the fire, and you know how to get the temp you're looking for and the smoke you want, you can cook anything. I applaud your desire to try something new. I suggest staring off just burning a fire without cooking anything. Then, go for it with a slab of St. Louis Style Pork Spare Ribs. I'm cooking up 3 slabs right now and I'll be uploading the video in a week or so. Thanks again for sharing and please stay in touch. Smoke on my friend!
“I you don’t have patience, use a microwave.” 😂😂
I tried smoking a brisket a few super bowls ago and had the hardest time keeping at temp in 20° New England February. It came out tough and put me off smoking for a while. This video has me ready to get back on the horse. Thank you!
Awe, man... I'm sorry to hear about that Brisket fail. Yes, it can be difficult in freezing temps, but now is the time to practice! Heck yeah! Get back on that horse! If you get several cooks under your belt when the weather is more forgiving, you'll have no trouble at all when it's freezing. Nothing like some good hot barbeque when it snowing. Let me know how it goes. Thanks for watching!
Hi Tony, thank you for talking me thru helping be a better cook with my Royal oak offset smoker, I was using too much in my firebox, thanks bro!😊
Man finally got that temp figured out. Use kingsford long burn charcoal and kingsford hickory mini logs. Last time I thought the logs were too big and cut them in half and my temp was out of control. This time I put the whole log in and temp was steady. If it got too high I just opened the firebox door. Made some country style ribs today.
Sounds good! Thanks for watching!
Great video man. I love the attention to detail and the honesty on the temp fluctuations not being a huge deal.
Thank you! I appreciate that and I'm glad you liked my video. Smoke on my friend!
Amen. It was nice to hear that - some 100 videos later. I'm glad I kept searching. There's so much damn perfection chasing videos out there that it's enough to make a guy give up. This was the best video I've seen not he subject.
I bought my XD champ a few months ago. I love it! My only issue would be maintaining a good coal bed. The charcoal grate on the bottom lets good coals fall through.. I even used an extra charcoal grate from a Weber to crosshatch the grate. Worked a lot better. Now I took out the bottom charcoal grate and lined the inside of the fire box with fire bricks. I build my coal bed directly on the fire bricks and never loose my bed. The fire bricks hold the heat so well … and thank you for your video’s! They really do help!
Sounds good! Thanks Greg!
Do you not run into the ash smothering your flames on longer cooks? I'm thinking of adding firebricks on my OK Joe firebox myself
I watched your video on how to manage your temps I use the char griller have been for years but this is the first year that I got the fire box and man thank you I use your technique with pre heating the wood and keeping the fire to the far end with everything full open and wow I never BBQ the old way over the charcoal I love it thank you so much bro
Dennis! Your comment is why I do these videos. THANK YOU! I'm glad my videos helped you with your barbeque. Thanks for watching and I really appreciate your comment. Smoke on!
Very helpful ..thanks for taking the time to explain the method of smoking in the grand champ .
Need more people like you
My pleasure! I'm glad my video was helpful and I appreciate you letting me know. That means a lot to me. Thanks for watching!
Great video. No other video I watched in fire management is explained so well. I’ve had some pretty good results so far, but,I can’t wait to try it the RIGHT way. Thank you.
Thank you! I really appreciate your comment and I'm really glad you found my video helpful. Smoke on!
Very educational video..and you really show how simple it can be.
Thanks KevZ! I appreciate that!
Great video!! Wow, Chargriller has really stepped it up in smoker design!!!
Thanks Eric! Yes, I agree. I still have my Char-Griller Smokin Champ. I might have to do a side-by-side comparison video. Big difference! Thanks for watching!
Thanks, I have this smoker and have been tweaking fire management. A lot of good information!
Thank you! I'm glad my video is helpful. Thanks for watching!
Great video on fire management you touched on every aspect - definitely learned a couple new things
I owe you a beer. After watching videos for a couple of weeks, I found this one. It made sense, it was laid back - not too heavy on the science or trying to be just like "Franklin" - none of that garbage. This video is a straight forward look at how to do it right. And by do it right, I mean enjoying the ride. So many people try to make everything so perfect that it's no fun. 8 years ago I unloaded my offset - a nice, heavy 1/4" one because I had no clue how to use it. Now, I'm gonna give it a try again. This video taught me a ton about fire management. It ain't the secret rub recipe, or the tallow, or the $12 plus shipping bottle of seasoning, or the heirloom top of the line custom raised pork. The light came on - I've been cooking for nearly 40 years - but the learning never stops. 2 racks of spares in the fridge, the Oklahoma Joe Highland is ready. I'm lighting the fire early tomorrow. Salt and pepper. Thank YOU!!!
I gotta admit, it's a lot of work making these videos, but you my friend, make it all worth while. Thank you so much for your kind words and I'm really glad you appreciate my video. Thank you and thank you for watching! Smoke on my friend! I'd love to hear about your future cooks!
@@TonyToneBBQ Update: We did the cook today. About 6 hours for two racks of untrimmed spare ribs and about 1 lb of pork belly. It was interesting - I kept looking for the predictable combo of wood for a good middle of the road temp. Sometimes a piece would hold it at 245 for 30 minutes, sometimes it would drop off after 15 minutes, on and on - still much to learn, BUT: the flavor of those ribs was in a whole different league. We did just salt and pepper on one and my pork rub on the other. No wrap with butter and brown sugar, no sauce, yada yada. The pork belly was just salt and pepper and oh my God! I looked for the smoke ring, but almost the entire depth of the rib meat was pink. It was phenomenal. It was the best ever - so simple, yet so, complex in flavor. Everything is all cleaned up and put away and now it's time to kick back and soak it all in. Today was a success and we have you to thank Sir.
@@ourlifeinwyoming4654 oh my gosh that was so satisfying and exciting to read. I can almost taste that Pork Belly! Wow! I'm so happy for you! What you experienced with the wood and temps is totally normal. As you gain more experience, you will know exactly what to expect with each split of wood you put into that firebox. Sounds like you did freaking awesome! Thank you so much for sharing this with me!!!
@@TonyToneBBQ You bet - red letter day for sure. Thanks!
Excellent information! Thank you Tony.
My pleasure! Thanks for watching!
Thank you for this video! So helpful! I just got the offset smoker attachment for my char grilled grill, I’m gonna seal it up like you showed in your other video and try making some ribs tomorrow, you earned yourself a new subscriber!
You're welcome! I'm glad my videos are helpful to you and thanks for commenting! Pleas let me how sealing worked out and how those ribs turned out. Thanks again!
Waiting on my first offset to arrive any day. Great, super helpful video (best one I've seen). Thanks!
That's AWESOME! I'm excited for you! Just remember to be patient and take your time learning and understanding that fire and you'll be all good. I really appreciate your comment. That means a lot to me. Thank you! Please let me know when you get your offset and how it goes. Smoke on my friend!
Thank you for making this video. You make the process look so simple and stress free. I just got an Ok Joe smoker and I am/was intimidated as hell before my first cook... this made me feel a little more at ease with the process.
You're welcome and I'm glad you like my video! Yes, the process can be stress-free. You just have to take the time to learn the fire. I highly recommend burning some wood or coal without any food in the chamber for a few hours so you can get really familiar with the burn without the stress of a cook going badly. It's nice just to crack open a cold one and sit there and watch the fire. Thank you my friend! Smoke on!
3-2-1 ribs got me hooked. Mustard-rub-and above
@@jeeeeelllll Thanks Hugh!
Excellent lesson.
Thanks John!
Tony thank you for sharing. I the same off set smoker and never used the off set until I watched this video. Excellent 🎉
That's great to hear Nigel! That side fire box opens up all kinds of new barbeque possibilities. I'm glad to hear you're using it! Thanks for watching and please let me know how you progress!
Absolutely excellent video!!!
Thank you Andre!
Excellent video man. Tha ks for the advice!
You are welcome! Thanks for watching!
Nice one Tony! ... great for beginners.
Thanks Lee!
love your vid! just an everyday feller making great BBQ w/o the drama and showmanship. even jonny trigg said, "great bbq is a little salt and pepper and good smoke"!
Thanks William! I really appreciate that. I'm not a fan of BS myself, so no-BS videos are my goal. I was so glad you appreciate that. Thanks for watching!
Awesome video. Thank you!!
Dude, i love this video. I like how you explain that this is an art. "Just chill and relax" 😎🤙🏽
Thank you so much! I really appreciate that. Smoke on my friend!
Just came across your channel . Very informative , I've been Barbecueing for years . I been wanting a offset Smoker . You are so spot on about temperature fluctuation . I've cooked some awesome beans and potatoes on a wood stove . As long as you are in the ballpark you're good 👍
Grover! Beans and potatoes on a wood stove stone freaking AWESOME! Some day I'll have to build an entire wood burning kitchen in my back yard. There's nothing like it. You won't be sorry for adding an offset to your collection. They're great tool! Thanks for watching and I really appreciate your comment!
Brother! I am a fan! Terrific video - great information, easy to understand... you knocked this out of the park, my friend!
Thanks Sam! I really appreciate that! Smoke on my friend
Great video! I was seriously considering buying this smoker. I think you just talked me into it!! Haha! Cheers!! 🍻🙂
You won't be disappointed my friend! I'm loving mine. Thanks for watching!
This video is insanely good. Nice work, may get one of these soon
Thank you my friend! I appreciate that. I hope you go for it. If have the patience and put in the time to learn how to properly use it, you'll be super happy. One of my favorite things is when I uncover my Grand Champ XD to get it ready for a smoke, the way it smells is intoxicating. Thanks for watching!
Awesome instructional video 👌👍
Thank you!
I would like to say a huge thank you.
I have owned my small offset around 2 years, but have never had the coirage to try it.
But thanks to this laod back approach of explaining. I was able to do my 1st cook.
Did a shoulder lamb shank.
Took me 9 hrs with a few hiccups. But was expecting it
All part of thenlerning grove.
Thank you again.
Outstanding video my Friend! Great information! Thank you very much for this information!!!
My pleasure Ben! Thanks for watching!
Great information for off set grill temp control. I've had just about every type grill you can think of except for the off set. I'm about to purchase the Char Griller and this video is very helpful. The ribs look amazing.
You're welcome Stan! I'm glad my video was helpful. A good offset smoker is a great addition to your backyard. Have fun and let me know how it goes. Thanks!
If you havent bought yet, make sure you get this model. Their others just arent nearly as well made.
Thanks Tony
I got a OKG last summer and after watching you do a good fire management and controal of your fire.
I have learnd some of my mistakes in fire management.
I'm looking forward to putting some of your firer management into use and how to control a fire on a small backyard offset smoker.
Rookies need this,
Thank you
You're welcome! Everyone's a rookie in the beginning. Thanks for watching!
Thanks! I’m looking into this smoker. I’ll probably buy it within the next month or so. 😊
I think you'll love it! Good luck!
WOW ! Thanks for your vedeo! Your so good at explaining ! Lots of good information! Best video by far
Thanks Randy! I really appreciate that! Have fun!
Man thank I just wanted to say thank’s you help me out on that small step I was missing that keep up the tips
You are very welcome! I'm glad my videos are helpful. Thanks for watching!
Happy New Year i love your videos you make it simple
Thanks Sonnygee! I really appreciate that comment! Happy New Year to you too! I see you've got some fine looking BBQ on your channel. Very nice! Smoke on my friend!
Wonderful vídeo very helpful 😊
@tonytone its funny that's my name for everything haha..man i been watching so much videos of meats and im actually picking up a char griller this week..your video totally showed me the do's and dont's... thanks for breaking the process down for all of us can't wait 🙌🙌🙌
Tonytone!!! Always good to meet another! Thanks for the comment! You're in for a great time with that new Char-Griller. Keep me posted. Check my channel when you get a chance, I've got a good video on seasoning a new offset and several more on fire management. Thanks for watching!
Great Video…it really helped me out alot in managing my XD
Hey Dewayne! Thank you! I'm glad my video helped! Keep on cookin my friend
This is the best video so much information
Thanks Dj Cut! I appreciate that!
Great video
I have the same offset and have had others
You are 💯 correct on fire management on these smaller backyard cookers
Nice job
Liked and subscribed
Awesome! Thanks! I appreciate your comment Thanks for watching!
I like the way you build a fire towards the back of your firebox
Thanks Mark! Yup, makes fire management a lot easier this way. Thanks for watching!
Toney this is probably the tenth time or so I watched this video. I have been able to maintain my smoker temps straight across the gauges with I higher reading on the top one. My ribs computer great in 6 hours or so and I did an in wrapped pork but I pulled for a group meeting I brought back an empty slow cooker warmer and great compliments. Haven’t had nerve to do a brisket or beef ribs but they are next. Right. Ow all I have is pecan wood but will get oak. Keep up the good work and info.
Excellent video !!!!!!
Thanks Ivan!
great video brother. Great detail.
Thanks Eddie! I'm glad you liked it!
Great video on fire management on a small cooker. Thanks!
Looks good but I'm not in to fall off the bone. Still good. I like the salt and pepper only. Good Vid.
Thank you! And thanks for watching!
@@calvinnichols3607 yeah, I get that. Sometimes I like fall off the bone and sometimes I like a decent amount of pull. The trick is, knowing how to do both. I think I'll have to make that video sometime soon.
Thanks Tony. I just bought a Brazos offset and I watched gobs of fire management videos.This one was the best. Scott
Thank you Scott! That means a lot to me! Congrats on that new Brazos
@@TonyToneBBQ A question please: I have good success getting a good bed of coals and managing a good fire... for about 4 hours. By that time my coal bed has bled out. I have added splits from the start, frequently it seems, and it keeps a good temp, but then the coals fail. What do you do to keep the coal bed active for a loooong cook? Thanks Tony, Scott
@@scottcarter9975 great question Scott! What you're describing is totally normal. I deal with this by keeping a few extra thin splits handy, about half as thick as I'd normally use. Every now and then, I'm throw in a couple thin ones. They burn hotter but a lot quicker, and they're easy to break up into chunks after a few minutes, adding to the coal bed. Another trick is to try poking a regular spilt when it's about halfway burned down. Sometimes they break up nicely. Last resort but the easiest, throw in a few chunks of lump coal. I hope that helps!
Thanks again Tony. I just picked up a bag of lump. I plan to cook another butt Tuesday. I'm loving this. I get a little better each cook thanks to old hands like you. Scott PS: I have a beautiful prime brisket in my freezer but I won't cook it until I think I'm ready. I have cooked many on my pellet but offset is a new adventure.
@@scottcarter9975 that brisk is going to be the prize for your hard work! Have fun getting there!
Great video Boss
Thank you! Working on another one right now. This one's going to be a whole Pig!
Great video!
Subbed
Thank you Sheriff!
That's genius! Using the chimney on a small grill. I won one and never used it. I think I'm going to start using it now the way you did.
There you go! Now you have a good use for it! Lol! Thanks for the comment!
Thank you very much
Great video 🇺🇸🇺🇸🇺🇸☦️
My pleasure Dan! Thanks for watching!
I have the exact same grill/smoker I currently have a ton of pecan and love using mine both bbq and smoke I start mine and wait about 30 minutes max of 1 hour your info is good and spot on thanks for sharing
Hello and thanks for your comment! Yes, I've been super happy with the Grand Champ. It's just an all-around beast that's totally affordable. I'm jealous of your stock pecan. Hard to get in my area. Have fun and smoke on my friend!
@@TonyToneBBQ I was fortunate that a neighbor had his pecan tree cut down the company that performed the removal was kind enough to pick up the trunk in 2 pieces approximately 3 feet in diameter and each piece approximately 8 feet long and put that in my front yard so it was out of the way I cut it down into hunks between 1 foot max 18 inches then the fun of splitting it!and since then I have given away a full tail bed of cut split wood to a family that lost power this last winter to keep the kids and family warm happy smoking my friend
@@greywolfonthetrailgreywolf1769 I love it my friend! That's really great that you were able and willing to help. Thanks for being one of the best people!
@@TonyToneBBQ it is how we are supposed to be I was raised old school to watch all kids not just mine NO KID HUNGRY is my way of life KEEP ALL KIDS SAFE I have coordinated in my neighborhood with other dads in order to keep ALL the kids watched over ! The greatest reward for me is when the kids wave or come over just to give me a hug 2 up the street call me uncle the only relation is I am a Veteran just like mommy and daddy the 3 across the street wave and scream my name cuz they know if they are hungry they come over to eat the little girls are the cutest the 6 year old tells me she is a vegetarian but got all excited over grilled sausage I have given away more brisket just to know in my heart the kids will go to bed with full tummies NO CHILD HUNGRY mine or not as a dad we should keep all kids safe and fed
Long time WSM user here. The "bullet" pit-style smoker with a huge water pan is idiot-proof for 225 cooking IF you use the water pan. Take that out and it's a crap shoot. I've had steady temps for hours or I've chased temps the whole cook. Especially once you open the lid, you lose heat but spike the flames. Not to mention, here in Oklahoma, we have high-humidity summers and bloody-nose dry winters. I'm wanting to get the Grand Champ XD and this video was everything I needed. I've never run an offset but with this information, I can see it is easier than what I assumed. Smok'em if you got'em!
Right on! Yes, water pans do help keep temp steady, even in an offset like the Grand Champ. Personally, I don't feel like it's necessary in an offset and I don't care for the extra moisture in the cook chamber but that's just personal preference and running the Grand Champ without a water pan is cake. Thanks for watching and keep me posted! I'd like to hear if you get one and how it goes. Smoke on my friend!
Thanks Tony.
You're welcome! Thanks for watching!
I found your channel thru the judge videos. I’ve been cooking on a offset smoker for one summer now. Finally figured most of it out. I’m surprised you don’t have more likes. You explained everything and taught me a few things as well. Good job. 👍
Thanks Johnny! My channel is still relatively new but traffic is growing fast. I'm just going to keep trying to make better videos. I really appreciate your comment and thanks so much for watching!
Thank you!!
You're welcome! Thanks for watching!
I’m blessed with being able to get locally sourced hickory and cherry. After playing adult baseball for over 20 years I have a guy that owns his own tree business. Just costs me some bbq and labor to get a cord of wood.
Sounds like you've got a great resource! That's awesome! I'm sure he appreciates your help and that barbeque. Thanks for the comment!
Love your dog
Thank you! He's getting so big so fast! He was 7 months old in this video. He just turned 8 months and he's about 110 pounds! Thanks for watching!
Char Griller XD Grand Champ now for only 382 at home depot website. Just put in my order. Thank you for these videos
Wow! Sweet deal! Congratulations! I'm sure you'll love it!
Another great video, thank you. This one is similar to my Oklahoma Joe's Highland offset. You need to do a brisket video before it gets too cold.
Thank you! I just shot a video on prime rib yesterday. Editing it right now. Brisket is on the list! Thank you my friend!
Thanks!
This is my first ever Super Like! Awesome! Thank you so much!
I like your firebox management, I am anxious to try it.
Was thinking about adding a couple more thermometers to my smoker, but if all I need to do is use my digital, I guess there’s no reason to add them.
Thank you for this video.
You're welcome! I'm glad you like my video. Personally, I like having the extra temperature gauges on my rig, in addition to using my digital. It's just kind of nice to be able to glance over as I walk by and have a look. Thanks for watching!
I love the video, I have the same smoker. I actually added some mods one of which is raising the stack with ductwork( added 3'-6"). I place a reducer (5"× 4") and ran the 4" up out the original 3'-6" tall. For better conviction, although it does burn fuel(wood) faster. Love the video man! Amazing!
Nice! That sounds like a nice add on. Thanks for the tip!
@TonyToneBBQ temps from firebox to stack in the chamber are within 6°. Used my thermaworks smoke4 for the temp readings. Try it, to me it works like a charm. I cut a potato into peices, slide the probes through to the other side of the baby peices so it gets ambient temperatures and off of the grate. You can test 4 different spots at the same time so it's 100% accurate, instead of opening moving it and closing it. Fire may change, weather, anything. This way everything remains the same thus getting accurate reading of the chamber
@@ToneNewEra that's some good consistancy! Great info! Thanks!
So if I understand correctly, your added stack height helps even out the Temps inside the cook area? Interesting. Are there any other benefits? I remember seeing mad scientist bbq talk about stacks but can't remember the reasoning.
Damn good video
Thanks Damien!
Hey Tony great video you gave me the final push to buy the grand champ I'll be getting it delivered for the weekend .by the way do you have the link for XD thermometer let me know if you do thank you and happy new year cheers!!!🍻🍻🍻
I think you made a great choice my friend! Congratulations! Yes, I'll leave the link to the thermometer below. It's item #34 and you order directly from Char-Griller. Please let me know how it goes after you get put together. Thanks for watching!
Link: www.chargriller.com/pages/8250-parts-page-2
Awesome
Thanks Jo!
Love the thumbnail
Thank you!
Thank you
Thanks again!
Nice Video, just bought a OJ Highland and have been paranoid about temps. I wish everyone would let you know its fluctuations. Most act like its steady for a 12 hour cook.
Yes! I know, it's kind of funny and that's exaclty why I like to put the details in my videos but even kitchen ovens fluctuate temp 20 degrees or more. It's really more of an average we're shooting for and I feel like the spikes and lows even help the cook, to an extent maybe. Have fun with that new OJ Highland! They're great rigs! Thank you for your comment and thanks for watching!
thanks again, im debating which kind of smoker i really want.The ease of a pellet smoker or the beauty of live fire the art of cooking with fire. beautiful bigger wood for more smokier flavor with depth. cant go wrong with a nice coal cookout.
Running an offset is a lot more work. There is no setting and forgetting, but with practice, it's so easy it's almost automatic. You just can't leave the house. You also don't have to worry about power, things breaking, malfunctions. Two things that are the most important to me though... You can't beat the flavor of burning real wood and the experience of cooking with fire just can't be replicated with a pellet. Just like sitting around a propane burner instead of a real campfire. Just doesn't cut it. Good luck with your decision! Let me know if you have any more questions!
Watched it with volume on mute, the video looks better than most. In the morning I’ll re watch with volume. From what I seen, I subscribed to your channel for it was already really good on mute. With volume it can only be better.
That's interesting! I never thought of watching one of my videos without sound. I'll have to give that a try. Might give me some good ideas on how to improve. Thanks for the tip!
Great video. I have the smoking champ and had run into issues after long burns with ash buildup. There’s no door to scoop out the ash and breathe more air into the firebox once it gets full. Being my first smoker, i learned what to look for next purchase.
Hey Hugh! Thank you for your comment! I also have the Smoking Champ and it's turned out some awesome barbecue over the years. I have something that might be helpful to you. I'll leave a link below to a video that will help you with the ash build up. Have a look and let me know what you think. Thanks!
ua-cam.com/video/2895N4qUFXM/v-deo.html
@@TonyToneBBQ Tony That’s it!! I’m on the prowl for a throw away grill. Great idea!! Thank you and looking forward to more of your content. Keep it up!
@@jeeeeelllll I see them all the time in front of peoples houses with a "free" sign on them. Just drive around the neighborhood and I'm sure you'll spot one quickly. Thanks again!
I love my XD but didn't have time to use it this summer. Living on the coast of Maine we also get a lot of sea breeze which is often 15-25 MPH in the afternoons. Makes it harder to control as the wind just blows right through the smoker. Most of the time I have used both charcoal and wood, which I have liked so far as it seems to help a little with stability of the temps on windier days. Do you ever use the basket on your cooks? I have been using it but may try your way next time. I also bought the Oklahoma Joe thermo blankie which can be used on the XD with minor modification. I will try to use it in the winter to see how that goes.
Unfortunatley I didn't have the patience for this long video!
You could always watch it in chunks. Thanks!
Hello Tony. Thank you so much for your videos. I just bought an new cheap smoker and I'm learning a lot with your staff. I would like to know have you smoke with a Tip Top Temp? It seems this could improve the temperature control. What do you think about it?
Hey, thanks for watching and that's a great question! I considered the Tip Top Temp controller but decided against it because I'm normally burning wood and I don't want to use a device that restricts airflow which would result in bad smoke. If I was using charcoal only, the Tip Top would be useful, but I rarely use charcoal only and when I do, it's not much work controlling temp without it. Thanks for asking!
Tony Tone I've taken in several of your videos now since I got a great deal on a char griller at Lowe's with a smoke box attachment. I probably should have asked this on one of the other videos, but it stood out in my mind here. I noticed you've got dual temp gauges on the bottom of the lid. Where did you find those and what did you have to do to get them installed?
Keep up the great work. You're one of the best advisers out there!
Hey Jeremy! Thank you so much for the comment, feedback and question! I really appreciate that! To answer your question about the added gauges... As you've probably noticed I have two different Char-Griller Offset Smokers. The one in this video is the Grand Champ XD, and it comes with the two extra machined holes where thermometers can be installed. I got the extra thermometers from the parts section of the Char-Griller website. My other Char-Griller Offset is the Smokin Champ. This one did not come with extra holes so I had to do a little drilling. It was really easy to do and I made a video to demonstrate how to do it. I got the gauges for the Smokin Champ from Amazon. I'll leave a link to the video below. A link to my Amazon page where you can find the gauges will be in the video description box. I hope this helps! Thanks! ua-cam.com/video/U0g9RymQVHk/v-deo.html
отличное видео , учусь
Thank you for the great video! Just purchased an offset smoker and can't wait to install it. Quick question - what do you think about putting a water pan into the grill?
Congratulations on your new offset! You're in for a lot of fun times.
I used to run a water pan pretty often a few years ago, but then I quit and really don't use a water pen anymore. Didn't really seem to make any difference for me, but I think it's something you need to try and see how it works for you. That's because your climate might be different from mine and it might make a difference for you. I recommend doing the same cook, with and without a water pan and see if you notice any difference. Thanks for the question!
I don't know anything about smoking, but I'd venture a guess that dryer climates maybe benefit from some added humidity, and more humid climates, in much of the southeast for example, maybe not as much ?
@alfabrizio6005 that sounds logical. My climate is on the dry side, averaging about 34% in the summer, but there are several factors a play and I think it's best to try both and see what yields the best results in your area. 🙂
I just got a cheap one. I had $100 gift card to lowes and I wanted a charcoal grill, but then for $40 I was able to get one with an offset smoker. Thank you for making a video to show how to work it. I can't wait. I like how your smoker has 3 thermometers on it. I wonder if they have 3rd party ones that I can measure the temp in different parts of the grill?
Hey Joe! Congrats on the new smoker! You're going to have fun with it! Yes, Lowe's and Home Depot both sell aftermarket thermometer so you can install. You can also find them on Amazon. Check out my channel when you get a chance. I actually posted a video on how to install additional temperature gauges. I hope that helps! Let me know how it goes!
Excellent video I’m about to do some Kansas city style ribbs on my chargriller super pro using oak and then came across your video 👌
Bit of a random question but do you know if you can buy the front and side metal shelf from the grand champ to fit the super pro as the wooden ones on mine look awful 🤦♂️
Thank you! The ribs are going to be great! I don't know if the chef would fit the superpro. The shelf is 36-inches wide and the holes to the mounting brackets are are 34.5-inches apart. I think my biggest concern would be the diameter of the cooking chamber as that could affect whether or not they mounting brackets would marry up with a cooking chamber of the superpro. Maybe check the return policy and if it's something you can send back if it doesn't work out, would be worth a shot. Check the Char-Griller website. You can order a lot of spare parts directly from Char-Griller. Let me know how it goes! Thanks for watching!
@@TonyToneBBQ
Thanks Tony 👍
@@switchhitter007 you're welcome!
Great informative video ! Could not see if you kept the smoke shield inside or you took it off ?
Thank you! I'm glad you liked it! Yes, I did keep the factory baffle plate in place. I have tried running the Grand Champ without the baffle plate, and it seems that the right side gets hotter faster and stays hotter. The right side normally stays hotter than the left, even with the baffle plate in pace, but it seems the difference is smaller with the plate in place. Great question! Thanks for asking!
Hey TonyTone, brand new to your channel. You have great content. Your presentation was awesome. Just got this same smoker today. Have you used the grill? Would it affect the smoking flavor if I use the grill? Thank you.
Hey William! Thank you, I appreciate your comments! The Grand Champ XD is a great rig. Yes, I have used the grill and no, using the grill shouldn't affect the smoking flavor, as long as you clean it out after. I'd take out the charcoal grate and give it a good brushing the next day after a cook. Just be careful with the amount of charcoal or lump coal you use. I little goes a long way. Thanks for asking and I hope that helps!
Awesome. Thank you sir. Would you consider doing a video in the future using the grill? I can’t wait to see more of your content. God bless you and yours.
What temperatures did you try to maintain to keep the ribs cooking for the whole 6 hours? Great video btw, I'm already getting good tips on your cooking. Thanks for all the info. I been following all your directions how to cook on my grill with my new firebox I just mounted on the side of my grill.
Hey Jesse! Thanks for watching and I appreciate your comments and questions. I'm glad my videos are helpful! For most things, including these ribs, my target temp is 225. It's totally okay if it drops to 210 or if it climbs to 250. I'm shooting for an average of 225. Nice and easy so the meat gently cooks without drying out. Hope that helps! Thanks again!
@@TonyToneBBQ Thanks again, I plan to cook 2 stacks of ribs like your video and I really appreciate you telling us how long you cooked your ribs, 6 hours I had no clue lol. But now I'll take my time and slowly cook them. When I first bought this grill separately from my firebox, I wanted to know how to cook food with a offset smoker, buddy you showed me every detail, me and my family want to thank you once again for the time your taking to show us how grilling should be done. My food has been tasting absolutely wonderful. So needless to say let's keep grilling! Thanks again!
@@jessejoe7216 Jesse, that's awesome! I'm glad to hear that and I'm really glad my videos have been helpful. Make sure you take notes on your cooks. Record details like meat weight, outside temp and weather conditions, average cook temp, start/finish time ... You'll learn something from each cook and it'll keep getting better. Thanks again my friend! Smoke on!
@TonyTone BBQ I would like to suggest a video from you because ...I enjoy your content and trust your critique. In the Char Griller Champ XD, flip the main chamber's charcoal rack and place about 1inch from the fire box opening to use as a baffle plate. I did see this on another's page but no one has done anything to verify it.. Just a suggestion. Thanks for reading
Thank you! Yes, I've been considering that. I know it's a popular mod but I haven't been motivated to try it because the XD performs so well, I haven't felt the need to. But yes, I'd like to see if it makes a difference. Also considered getting a couple steel plates that I can slide side to side. Great suggestion! Stay tuned!
Tony is such an expert and yet his smoker looks damn near new... and it's a cheap one at that lol.
It's not "damn near new". It IS new! LOL! Yeah, I think I only had it for about a month at the time of this video. Not my first offset smoker and won't be my last. Having said that, I do plan on keeping it looking this good 10 years down the road. Maintenance! Thanks for watching Emma! And I appreciate your comment 😁
Question. I have a grand champ as well but my temps arent close like yours are on all three temp gauges are you using the deflector plate on yours or did you do away with it?also whats is thenpurpose of the charcoal basket
Hey Cedric! Thanks for the questions! I normally leave the deflector plate in. Temperatures seem to be more even with it in place. If you haven't tried it yet, get the temperature higher than you need it during your prep process. I build a fire large enough to get the temp to over 300° and then let it slowly burn down until it gets to 250° and then I start cooking. Getting the temperature up does the nice job of heating up all the metal from one end to the other which promotes a more consistent temperature throughout. I rarely use the charcoal basket, but if you're burning charcoal you can use the basket to load it up with a lot of charcoal, so that it will burn longer without requiring more fuel. I recommend filling it up to about halfway and start off by letting it burn as hot as it will, see where the temperature ends up, then close the air vents down to get the temperature to where you want it and then see how long it holds. I've done this and I've gone for 3 to 4 hours without needing to add anymore charcoal. Probably something I should make a video on. I hope that helps! Thanks for watching!
Let me tell you. If I don't preheat my reverse offset I built. It won't heat up that 1/4"' baffle plate it won't hold temps worth a damn. Gotta gets temps hot to heat it up then jest let temp come down to my smoking temps I wanna run and it holds great. And my smoker is like double the size of the one your using in this video and I use small cuts like your using and I don't have to loaf it up but with one to two about every 30 to 45 minutes if that and I hold 250° steady. Good video you put on. Enjoyed it
Thanks Chuck! Yes, failure to preheat is probably the most common problem. Makes all the difference! Gets that air flowing properly through the rig without having to force it through with a fan or some contraption. Thanks for watching and I really appreciate your comment!
I have the same exact smoker. How do you like the 2 bottom gauges?
Do you feel like they are fairly accurate?
Thanks for the question! Yes, they're accurate and helpful in understanding the variance and temperature from one side to the other. Just good additional information. Thanks for watching!
Great vid. I'm putting my smoker together tomorrow. I got a cheaper one. It's seems it's hard to get ash out of the bottom of the one I have. If I line with tin foil at the bottom, for easy clean, do I need to oil the foil before a cook?
Congrats on the new smoker! If you're going to lie in the bottom with foil, no you don't need to oil it or anything. I just lay it in there and kind of roll at the edges to collect drippings. Another little trick, after I pull out the ash pan from the side firebox and dump it, there's usually a little bit of ash left over in the firebox. I use an old shop vac to suck that stuff out of there.
Let me know how it goes when she got that rig put together. Thanks!
@TonyTone BBQ thank you! Went great cause of your vids. Thanks bud!
@@johncurrier6916 I'm really glad to hear that! Thank you!
I was thinking about getting a offset smoker but I mostly grill stuff like burgers and hotdogs, chicken breast that sort of thing.
An Offset opens up a whole new world of barbeque, but it's something you gotta be into. It's just hard to know whether or not you're into it until you try it. I wasn't sure when I first started, but I was hooked after my first cook. I don't mind sending the fire for 12 hours straight on a brisket. In fact, I love it! But if your thing is grilling, which is freaking awesome, I'd highly recommend the Oklahoma Joe's Judge charcoal grill. I've got videos of the Judge on my channel if you want to check it out. Thanks for your comment and let me know what you do. Thanks!
Upgrades to help maintain the heat on your XD Champ! ua-cam.com/video/nCd3wwNwv9o/v-deo.html
Thanks!