THE Biggest Secret of Live Fire BBQ
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- Опубліковано 12 вер 2024
- I've toured hundreds of pit houses around the country and many of them in the great state of Texas. The one common denominator of the top, wood fire cooking barbecue joints, is that many of them manage the fire using the same fire style and techniques. In this video, I have a conversation with Alex George, who I call the "wood whisperer" and after watching, you'll see why.
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Hands down the Best fire management video ive ever seen , Alex is a solid dude...glad to have chopped it up with him. Lot of knowledge here i learned alot
Thanks 🙏🏼
Joe Chimento thanks Joe!!
💯💯💯🇺🇸
Just got my 1975 yesterday. I’ve watched this video a dozen times and already have pretty good control of my fire/temps (in the two cooks). Split placement, spacing, coal work, etc are all such good tips.
This should be mandatory viewing for all new offset owners.
“If my temperature spikes, I’ve got a lot of tricks to deal with that.” I’d love to learn about some of those tricks!
I agree!
I would love to see a video on that as well!!!
he mentioned it at 18:40, push the logs near eachother when its too hot, space them out to let out more flames. Texicana BBQ mentioned it in one of his videos, probably a similar title
@@othsasaa5386 they both worked at Franklin BBQ
I totally have to agree with Joe Chimento's comment - I have seen a lot of fire management videos and this has to be the best and most informative ones I have ever seen.
You earned my subscription
Would like a video on how to clean and treat the inside of the firebox
This is an excellent video! Would be great to see a part 2 of how he deals with those temperature spikes and the secrets he uses for it.
ApolloCR more info coming
OUTSTANDING. There are tons of “fire management “ vids on the tube… but this right here is thermogenesis porn. In my opinion, the best explanation of the life cycle of burning wood.
Thank you for your time you put in, and sharing your knowledge with those who come to learn.
Myself included.
Well thanks!!!
Really ?? You had to use the degenerate term "porn" ... sickness !
This is the single greatest video i've ever seen on barbeque cooking. My first time finding you and binged watched since last night. Awesome!
THIS and converting my square bottom firebox into a sloped bottom, eliminating the fire grate, is a backyard BBQ game changer!! Thank you JD for closing the gap!!!
Man, I just now stumbled across this channel. I have no idea how I’ve never seen this before. Incredible channel. EXTREMELY informative!
From an offset newbie, I really appreciate this video!
You may like this BBQ techniques video: ua-cam.com/video/NHFikepWxs4/v-deo.html
Easily one of the most informative videos on the how and why of managing a fire. Thank you for putting this kind of content out
have to state again, the best fire management video by far. i just tried this method and it was soooo easy to do. no longer had the same issues i used to with keeping the fire hot and going
Thanks!
I had no idea the fire science. Knowing the level of work sure helps with appreciating the prices of bbque. Thanks for the video.
Thanks! Took me a long time to figure out where the details are in smoking with all wood.
Why are all fire management videos shot on a 500 - 1000 gallon pit? All this is good info but how does it apply to managing a fire on a backyard pit? A video explaining the nuances between the two would be awesome.
RSCue I have one coming for backyard right after this. We shot two vids.
Good question! Looking forward to backyard video!!
Same process really, just a micro version in every variable. You’ll need to use smaller wood, add more often and find a baby shovel.
Alex George lol
Quetorials please address managing dead ash in this style firebox vs square with elevated wood grate. 👍
Great video JD !! Fire management is SO important !!
JD, I hope you do more on this subject for us novices, who one, need to learn, and two geek out on the more technical side of the process. Thank you sir.
Wow. This video was a game changer for me. What a skilled craftsman. Thanks for taking the time to make it.
I watched this video a couple days ago and today I'm doing a cook. Trying my best to follow this technique using an oklahoma joe highland. I don't think I've ever gotten it to run so consistent. Im two hours in. The temp is staying within +/- 15 degrees and the fires been burning clean the whole time!
That is great news!! Great job with the fire management!
This was a real eye opener. Along with the solid v plates for the square firebox bottom i just discovered. I was actually thinking of having a single a sheet of metal bent in a arc to simulate the round offset firebox. I could never get my OKJ to maintain temps...
Can’t wait to try these techniques on my ordered 1975-t
Wow can’t agree more with the comments. This video really teaches you the minute details of managing a fire that other instructions fail to mention. Love it!
Best fire management video I’ve seen. Awesome stuff!
Wow! This is the best video about fire management. I’d say even more informative then Aaron Franklin’s Masterclass. Bravo 🙌🏿
Thanks! Glad it helped.
I completely agree, best fire management video ever!
Very well made video! Hats off to both of you working well together and keeping it straight forward and simple. I learned so much from this video. Thanks for the great content. Subscribed and 👍
Thanks Jay. That sure was our goal.
This is the most informative educational video out there.
Most videos just tell you what to do but never fully explain why do this and that. This leads to a domino effect of just constant myths just spreading over and over.
Thanks for the kind words
Definitely needed this! Thank you so much for this valuable info!
Awesome!
Keep them coming I really enjoy the knowledge you bring !!
Excellent breakdown. Hearing about the sugar content of wood is next level.
You may like this BBQ techniques video: ua-cam.com/video/NHFikepWxs4/v-deo.html
I've watched several videos on fire management. This one is surely the very best. Agree with others would love to learn those tricks Alex mentions for temperature spikes.
Awesome video man! That’s one of the issues i deal with is fire management on my Horizon. I’ll definitely be using these tips
JD this is an amazing video, I just got my WH 1975 and I have been cooking on a commercial size pizza oven for almost 2 years and fire management is very different, so it be really nice to see you do a video like this but on a Workhorse Pitt as the size of the pit I imagine is very different. Again, thanks for building such an amazing pit.
The best fire management vid I have seen. So helpful guys, cheers for the awesome content.
Thanks for kindness!
Brilliant Video and information right there. thanks for the videos they are a great resource for all of us BBQ ers in other parts of the world learning to run a 1000 gallon pit.
I don't have a stick burner yet, but man are you guys good! I saved this video in my favorites anticipating the day I'll need to know this. Incredibly informative video, BTW.
Thanks Paul
Great, great information thank you for sharing. Please keep the videos coming.
More to come!
Yes! A NEW video!! Keep em coming my man! 🔥👍🏼🇺🇸
Very good information, love the content! I will proudly own a workhouse pit next year I hope! Plan is to be purchasing one next month!
Great video, so much to learn about fire management
What a great video!!! Especially for someone considering purchasing an offset smoker.
Wow, best fire management video out there👍👍👍👍 thx
Awesome content, learned a lot today, thanks.
Best live fire video out there!
wow. I cant wait to get my hands on a large pit to do this sort of fire management.
Wow...I got a lot to learn...thx for the video...👍
Super informative video! Thanks.
How am I supposed to remember all of that after 8 beers?
Really great video thanks
Michael Hernandez thanks Michael
This video coming in clutch!!
That was FKN great!
I’m here in Indiana! I’m just trying to learn back yard BBQ!
Awesome video. I’ve always split my logs as soon as the tree came down To let them season. Maybe that’s why I’ve never gotten a good flavor out of the wood. So to be clear, I need to leave the tree in log form Approximately 16 in for 12 months then split and let season an additional 4-6 months? Does the same apply to white oak? Thank you. Btw, cooking on a 500 gal
I am releasing a video very soon (in next few weeks on everything wood). Leave tree cut into divisions of the size of your split (example I use 12” splits in my Workhorse 1969 so 8’ trees are stacked in my back yard). Then after 7-10 months I cut into 12” lengths and stack in a pile for a few months until I split.
helluva good tutorial! wish you the best :)
Just put the babe to use this weekend for a brisket! It was great. I've got plenty to learn still but having a good tool helps a lot.
mcnuggets awesome! Thanks!
JD, I have been waiting for this since Ashley told me it was coming.
Great tips. Thanks!
Yes JD's back!
Guilherme Manaças sorta... lol
Killer content guys, well done
This was excellent stuff.
Thanks Dan👍🏼
Great video!
Still planning on doing a wood video? These tutorials are amazing
Doing it right now. Posting next week. Thanks!!
It’s up now
When's the next video?
Is it best practice to leave the firebox door wide open throughout the cook or just leave it cracked open?
While this is incredible and in depth, it's just too much. Bbq started out in almost a primitive type manner. I appreciate the simplicity and authenticity if old style bbq. While I'm glad we have ppl like this guy to show just how far we can take it, I'd just like to say I don't even use thermometers except for final temping. Everything is by touch, sight, feel. #tradition ....EDIT: I'm still very grateful for this video.
Keep in mind this guy runs a restaurant where consistency and quality are key components. Customers, particularly at the better known joints in cities like Austin, have come to expect a superior product. These places have to duplicate that quality on 20-30 or more briskets at a time. This cannot be done without proper fire management, especially on an offset.
Is this technique applicable to backyard offsets like the workhorse pits?
Yes. Just smaller splits. Same theory
@@Quetorials awesome. Thanks!
As I learn my pit I keep coming back to this video with a few others and I have a question. How do you manage a fire in a square box as compared to this round box? Do you guys have any different ideas?
More challenges with flat surfaces. vid coming : )
Is there a this as to much draft? My 500 looks like it pulls the flames harder than the one In the video.
Just wanna BBQ there is and can be too much draft and too little draft. It’s a science for sure.
What happens if you overwork the coal bed other than ash getting on the meat?
At some point is there to much ash build up and what do you do if there is?
great vid....
This doesn’t seem like it applies to people with 94 gallon pits. Can you redo this for backyard cooking and smaller fire boxes ??
I'm a Hoosier and never heard of this BBQ place
Well a divorce ended that operation and now it makes the video irrelevant from that standpoint
Great job! Why you quit?
This is phd level fire management. I don’t want a smoker anymore
What a bunch of shit. Sure fire management is everything in BBQ, but the concepts are simple, and so is the management.
Just don't get stuck in the firebox!
Charles Snyder that would be my luck lol
why not use charcoal and then add wood for flavour. would that now be more consistant. I should add I don't know fuck all. so please educate me if thats daft. cheers.
Only one you issues why in the world 🌎 you can cut the one inch lower make bottom shelf slide to ?
Slide out shelves are not good for proteins especially brisket. Shocks the muscle coming out into much colder environment and then takes forever to recover. You want very little heat loss of brisket when cooking
Man he's so full of it, just build a fire and start smoking. Some of the biggest names in bbq dont do that crap are you a scientist of fire and smoke. It doesn't make any difference how you start the fire as long as you got good coals and a lit log. Gee whizz. The people that like this video just learned how to strike a match.
I will disagree. I have been in so many Texas monthly top 50 joints pit rooms. (Franklin, Terry Black’s, Snows and so ). Fire management is a real thing. If it doesn’t make sense to you, I get it. But consistent outstanding bbq product isn’t something found in many joints. When you find one they likely have some fire management process.
You didnt just do the "oh hey, what are you doing there" 🤦🏼♂️🤦🏼♂️🤦🏼♂️That wasnt funny the first time anyone saw it when youtube first started