In this video I will be going over how to run a slow fire for your long brisket cooks. Any questions you have comment below and I will answer best I can!
Man I gotta say, I remember watching Aaron Franklin's vids like 6-7 years ago and thinking how amazing it was that he's explaining this amazing craft in such a down to earth and transparent way simply for people's benefit. You have taken that sentiment and pushed it forward considerably and added levels of details in all phases of the process. It is reflective in your restaurant's successes and approach to your world class food. Ya'll really are doing something more than just throwin logs into a can, you are contributing to American culture in a big way and it is to be celebrated and appreciated. Thank you! hope to eat at Goldee's one day.
Your passion for bbq and desire to help a guy like me make better bbq clearly shows through. Your generosity and humbleness towards me, a stranger is greatly appreciated. Thank you
"Its recording"....Is my favorite part. I love the non polished quality of the video. I just like the quality of the information. That is what is important.
Just when I thought I was pretty good at my fire management, I watch this video and feel like a total rookie!! Great video and really well explained. Thanks, I already feel improved!!!!
Thank you this helps a lot 🙌. I been watching your videos all day and listening to them on the way home from work. I like the way you think when it comes to bbq and it really has me thinking different now and excited to try new things when it comes to bbq.
THANK YOU. The sacred info I have been needing on how stacking your wood directly affects the temperature either up or down. I think it gets overlooked in alot of videos, as well as wood shape. Liked and subbed, and congrats on your recent success!
Super informative, like most of your vids, I like how you repeat the most important points. I've just progressed onto a back yard off-set after a few years on a Webber Smokey Mountain - flames are great to look at.... Your tips on managing them, so they do their job so to speak, is really appreciated. Enjoying your content on the Mill Scale 94.
Great video man, love hearing you make the comments about a barky log. Used to argue like crazy with people because I’ve always liked logs with bark and people swear against them.
Watching these videos just makes me want to eat at goldee's again! I travel to Dallas for work a couple times a year and always choose to drive rather than fly, so I can leave the hotel real early on the last day and get lunch at goldee's before heading back to Louisiana. Y'all are crushing the game out there in Kennedale can't wait to see y'all again!
You're turning BBQ on it's head. I have been so diligent about the logs and the smoke color/content and what you have taught me is... It's just BBQ and have fun with it. Thank you for making cooks less stressful and more fun.
Dude I’m loving your videos… the first one I watched is when you laid it out about the bullshit! It was like a weight lifted off my shoulders and now it’s just fun and I’m getting damn good results!!! Thanks bud… ever in New York hit me up!! And the dance at the end of the videos ….. fucking classic!!!
Can you do a fire management video for smaller offset smokers for us backyard guys and talk about how to use the damper and any other tips specifically for smaller offsets
Amazingly insightful video packed with useful information for us backyard enthusiasts! Thank you!! One question, after seeing another recent video of yours, vast majority of people start the fire and get a coal bed going before putting any meat on but you suggested doing it in reverse - wonder if that’s how you guys do it for all the cooks at Goldee’s and why you specifically think that’s superior? Thanks again!!
Very helpful fire management video. Thank you for posting. You had mentioned in an interview that you would use different technique when using mesquite logs. Any future plans for mesquite log fire management?
Just purchased my first offset after running Webers and drums. Your vids have finally gave me the confidence to try the offset world. Thanks a lot! My question is, as the wood turns to coals do you just rebuild the same setup over and over again?
Very interested to see if I can keep my temps regulated in a smaller offset with a low and slow fire vs. what I’ve been doing. Pork butt on deck tomorrow and excited to try this method out. Keep the 🔥 content coming sir.
I stacked splits this way to build the coal bed but wasn’t able to keep a low fire by adding 2 splits at a time..this method works very well on my Lang 84 (large offset) but had to drop back to adding 1 small split after I had a good coal bed. Takeaway was that on my smaller pit, I have to have a good coal bed and add small splits to keep it going and maintain temps because more than 1 small split at a time spiked my smaller pit to 300+.
As the fire burns, do you move the logs closer together to reduce the gap and slow the burn or do you just let the gap increase to increase the temps a little?
Damn I wanna get one of his offset stick burners I am ready to play with an offset again it was a pain in the ass but I think I am tired of the same old set and forget bs I need some fire management again in my life 👊🏼👊🏼👊🏼
I used to work for a Concrete Contractor. He paid me extra if I would go out at night and steal the forms from other Contractor's work sites. We used the forms on our job the next day. Today, I work at a BBQ joint. I get paid extra to "find" firewood overnight, to cook with the next day.
Excellent video! After the fire has burned for a while and the bottom logs burn completely, how do you adjust the logs of the fire to maintain good slow burning fire? Do you just keep the same platform going the entire cook? 2 bottom logs, 3 middle, and 2 top? Thanks again for the great video!
Pretty much yeah! The two bottom logs will burn our first, then I just move logs around as the temp drops and try to rebuild the same fire that will get me back to my desired temp.
Any chance you're willing do a detailed fire management video on your 94 gal Mill Scale? Most backyard cooks don't have the size firebox you do on the 1,000 gallon. I assume the principles are the same just less volume (shorter logs and less of them). BTW, any chance you can ship some sauce to Houston?
When do I start rebuilding ? Do I do it when temp starts to drop or do I add them as the temp is still where I want it? This is what I am struggling with. My temp will drop 25-50° then I’ll add another 2 and it comes up again to where it was. Just got my first offset so still trying to figure it out
I have the lone star 30x72. I have cooked on it 8 times. I cook with wood (hickory). Not really getting that smoke flavor. How long did it take you to get that smoke flavor? Do you think that the management basket affects the smoke flavor?
Can this method be broke down into smaller pieces and used on a old country pit and what size splits would you use want to use maybe a 12x2 or 12x3 or should I use smaller
Yeah just smaller logs, but built kinda the same. Probably two bottle logs and two logs on top and that’s it. Keep them pushed together and should be good
Mr. Jirby my wife just brought me a Masterbuilt Gravity 1050, I'm wanna do some dino beef ribs & brisket your way but don't know if I can use just post oak for fuel, what are your thoughts & what would you do thank you.
Your firebox is big and insulated. I have a 250, but, my firebox is squared, uninsulated, and not very big. Do you think mine would be capable of doing your process? Plus, I use a firegrate. Would that affect it in any way?
This is the single best fire management video on UA-cam.
Thank you so much!
100% found your Channel through meat church and this is the best one Iv found!
Whoa. Huge.
Man I gotta say, I remember watching Aaron Franklin's vids like 6-7 years ago and thinking how amazing it was that he's explaining this amazing craft in such a down to earth and transparent way simply for people's benefit.
You have taken that sentiment and pushed it forward considerably and added levels of details in all phases of the process. It is reflective in your restaurant's successes and approach to your world class food.
Ya'll really are doing something more than just throwin logs into a can, you are contributing to American culture in a big way and it is to be celebrated and appreciated.
Thank you! hope to eat at Goldee's one day.
Not waiting for a clean fire is a game changer! Thx Jirby!
Been barbecuing for over 25 years and your videos have made me better. Appreciate that, Jirby
Your passion for bbq and desire to help a guy like me make better bbq clearly shows through. Your generosity and humbleness towards me, a stranger is greatly appreciated. Thank you
Jirby is an absolute king of all things
Thanks king!
"Its recording"....Is my favorite part. I love the non polished quality of the video. I just like the quality of the information. That is what is important.
Just when I thought I was pretty good at my fire management, I watch this video and feel like a total rookie!! Great video and really well explained. Thanks, I already feel improved!!!!
I love the attention to detail in this video! People think dirty smoke is bad for their Q and it's not. Right on man! 👍👍
Thank you for sharing Jirby
This is Gold, for those of us running an offset.
This is the best fire management I’ve seen man!!!! Everything you explained makes so much sense.
Love the videos. Such great info. Thank you.
Awesome vid and tips…was at Goldee’s Friday and was cool to see you upfront slicing the brisket, which was of course, smoked to perfection!
That’s why you guys are number bro, being very helpful and humble it all comes back awesome tips and great video! Can’t wait to try your place!!
Thank you this helps a lot 🙌. I been watching your videos all day and listening to them on the way home from work. I like the way you think when it comes to bbq and it really has me thinking different now and excited to try new things when it comes to bbq.
Thank you for taking the time to make these videos, I’m learning a lot.
THANK YOU. The sacred info I have been needing on how stacking your wood directly affects the temperature either up or down. I think it gets overlooked in alot of videos, as well as wood shape. Liked and subbed, and congrats on your recent success!
Fantastic. Thanks for the great and informative video. I’ve been doing this wrong for so many years!
Super informative, like most of your vids, I like how you repeat the most important points. I've just progressed onto a back yard off-set after a few years on a Webber Smokey Mountain - flames are great to look at.... Your tips on managing them, so they do their job so to speak, is really appreciated.
Enjoying your content on the Mill Scale 94.
Great video man, love hearing you make the comments about a barky log. Used to argue like crazy with people because I’ve always liked logs with bark and people swear against them.
Great advice, glad I found your channel. I'm right down the road at Rendon so gotta come by sometime
Watching these videos just makes me want to eat at goldee's again! I travel to Dallas for work a couple times a year and always choose to drive rather than fly, so I can leave the hotel real early on the last day and get lunch at goldee's before heading back to Louisiana. Y'all are crushing the game out there in Kennedale can't wait to see y'all again!
Damn. Never met you or had your product but i love your delivery and your content
You're turning BBQ on it's head. I have been so diligent about the logs and the smoke color/content and what you have taught me is... It's just BBQ and have fun with it. Thank you for making cooks less stressful and more fun.
Great insight. Thanks for taking the time to make the video. Looking forward to more
Thank you for watching! More to come for sure
Jincredible info, much appreciate it!
🙏🏻 thanks for sharing your knowledge brother!
Absolutely! More to come!
Dude I’m loving your videos… the first one I watched is when you laid it out about the bullshit! It was like a weight lifted off my shoulders and now it’s just fun and I’m getting damn good results!!! Thanks bud… ever in New York hit me up!! And the dance at the end of the videos ….. fucking classic!!!
Congrats on the Texas monthly no1 spot man!
This the one right here. I’m coming down to support soon
"The TX BBQ force is strong with this one." Well done, Padwin.
Tons of great info! Learned a lot. Can't wait to try em on my next cook. Thanks for this man!!
No problem! Thanks for watching!
@@jirbybbq I have a old country pecos smoker how many pieces of wood would you start out with since the firebox is smaller than what you use?
Appreciate the info. Never seen it explained like this before. Makes total sense
Would the same concept work in a smaller firebox?
awesome tips!!!
Thanks for the good info man!
Good video J! Great information bro
Thanks so much!
Such a great video. Appreciate the in depth detail. How many logs would you say you burn down to make a coal bed before building?
Can you do a fire management video for smaller offset smokers for us backyard guys and talk about how to use the damper and any other tips specifically for smaller offsets
Amazingly insightful video packed with useful information for us backyard enthusiasts! Thank you!! One question, after seeing another recent video of yours, vast majority of people start the fire and get a coal bed going before putting any meat on but you suggested doing it in reverse - wonder if that’s how you guys do it for all the cooks at Goldee’s and why you specifically think that’s superior? Thanks again!!
Thanks bro, never heard it explained that way
Thank you for the information 💯😎
This is amazing
Shout out @Jirby awesome Channel:) coming from South Texas #Come On :)
Great video brotha!
Thank you!
Very helpful fire management video. Thank you for posting. You had mentioned in an interview that you
would use different technique when using mesquite logs. Any future plans for mesquite log fire management?
Chill Flames. Goldee’s next tshirt.
Just purchased my first offset after running Webers and drums. Your vids have finally gave me the confidence to try the offset world. Thanks a lot! My question is, as the wood turns to coals do you just rebuild the same setup over and over again?
Wow I learned a lot from this video
Very helpful info. I am wondering how you scale down what you are talking about with a smaller backyard smoker?
Great stuff! Hope to see you do a sausage video soon!
Thank you! I will one day soon!
love the cowboy kent rollins music at 7:25
New Sub! Great video! It would be awesome if you could do one on a backyard pit.
Very interested to see if I can keep my temps regulated in a smaller offset with a low and slow fire vs. what I’ve been doing. Pork butt on deck tomorrow and excited to try this method out. Keep the 🔥 content coming sir.
Super interested on how your fire management went with a backyard smoker using this method?
I stacked splits this way to build the coal bed but wasn’t able to keep a low fire by adding 2 splits at a time..this method works very well on my Lang 84 (large offset) but had to drop back to adding 1 small split after I had a good coal bed. Takeaway was that on my smaller pit, I have to have a good coal bed and add small splits to keep it going and maintain temps because more than 1 small split at a time spiked my smaller pit to 300+.
How big is your smaller offset?
As the fire burns, do you move the logs closer together to reduce the gap and slow the burn or do you just let the gap increase to increase the temps a little?
Oh man, you’ve released me to use barky wood.
love it jirbz! i have a question... hot spots? where are they on a 1000gal setup?
Damn I wanna get one of his offset stick burners I am ready to play with an offset again it was a pain in the ass but I think I am tired of the same old set and forget bs I need some fire management again in my life 👊🏼👊🏼👊🏼
great vid thank you
Hey Jirby do you add more charcoal to your bed throughout the cook or just keep adding wood?
I used to work for a Concrete Contractor. He paid me extra if I would go out at night and steal the forms from other Contractor's work sites. We used the forms on our job the next day.
Today, I work at a BBQ joint. I get paid extra to "find" firewood overnight, to cook with the next day.
Cool dude! Had no idea Vance Joy was into BBQ
Lol thank you!!
Hey Kirby how long does the temperature normally last when you build it that way? Would you say 30 min, 45 min, 1 hour?
Excellent video! After the fire has burned for a while and the bottom logs burn completely, how do you adjust the logs of the fire to maintain good slow burning fire? Do you just keep the same platform going the entire cook? 2 bottom logs, 3 middle, and 2 top? Thanks again for the great video!
Pretty much yeah! The two bottom logs will burn our first, then I just move logs around as the temp drops and try to rebuild the same fire that will get me back to my desired temp.
Good stuff. Saw you on meat church and hunted you down. Glad I did.
Thank you!!
What are your thoughts on management baskets. Do you think you sacrifice smoke flavor with them
Any chance you're willing do a detailed fire management video on your 94 gal Mill Scale? Most backyard cooks don't have the size firebox you do on the 1,000 gallon. I assume the principles are the same just less volume (shorter logs and less of them). BTW, any chance you can ship some sauce to Houston?
So helpful! Thanks for sharing. How do you feel about the fire being elevated like on a rack. Is that too much airflow?
Good question. Have you experimented with this? Seems like a lot of folks with smaller smokers go with some sort of grate/elevation
When do I start rebuilding ? Do I do it when temp starts to drop or do I add them as the temp is still where I want it? This is what I am struggling with. My temp will drop 25-50° then I’ll add another 2 and it comes up again to where it was. Just got my first offset so still trying to figure it out
So once you get to 275 with all those logs and time goes by, do u just add 1 log at a time to maintain temp?
I have the lone star 30x72. I have cooked on it 8 times. I cook with wood (hickory). Not really getting that smoke flavor. How long did it take you to get that smoke flavor? Do you think that the management basket affects the smoke flavor?
Do you wait until you drop to 250 to build up the fire again?
Can this method be broke down into smaller pieces and used on a old country pit and what size splits would you use want to use maybe a 12x2 or 12x3 or should I use smaller
How would you adjust that configuration to cook on like a 250 gallon size pit? Just less spilts and layers?
Yeah just smaller logs, but built kinda the same. Probably two bottle logs and two logs on top and that’s it. Keep them pushed together and should be good
Mr. Jirby my wife just brought me a Masterbuilt Gravity 1050, I'm wanna do some dino beef ribs & brisket your way but don't know if I can use just post oak for fuel, what are your thoughts & what would you do thank you.
What tye of wood are you using? Oak?
Just another dude on the internet feeling and playing around with his wood. And being very detailed about the shape.
Your firebox is big and insulated. I have a 250, but, my firebox is squared, uninsulated, and not very big. Do you think mine would be capable of doing your process? Plus, I use a firegrate. Would that affect it in any way?
Cant you slow down your fire by closing off the exhaust some?
You can! Do both for an extra slow fire!
Great video! Would love to cook on one of these big bois
These big bois are awesome. Milscales are amazing!
Jirby is my new best friend. I fks wit Jirby.
How to make somke ring
Sorry, I meant Jirby
Is the wood post oak? And could I sub it with pecan?