Offset Smokers Number One Beginner Mistake
Вставка
- Опубліковано 2 сер 2020
- Hey Everyone, when it comes to BBQ nothing is more iconic than the offset smoker. I see a lot of new smokers making the same mistake over and over when it comes to smaller offsets and today we're going to fix that mistake and get you all making great BBQ on your pits. To me the number one skill to hone on any pit is the art of fire management. Once you learn how to make that fire burn clean and hold the temperatures you want it to nothing is out of reach for your BBQ. People like to think that the only way to run an offset stick burner correctly is to try to run your fire using only wood splits and that any other way is wrong. What I've seen this result in for folks running smaller offsets is their fire is constantly going out because they can't build a big enough fire to allow it to run on its own. The result is a stressful cook session and that's something I don't want anyone to experience. My recommendation when it comes to smaller offsets, is put our ego aside and start by loading up your firebasked with a full chimney of lit charcoal. I don't care if its charcoal briquettes or lump charcoal, what I care about is that you start off with a full coal bed ready to burn whatever smoke wood you put in there. A full coal bed means you don't have to throw big wood splits that may not want to burn cleanly in the firebox...you could even keep your fire going with chunks of wood at this point if you so choose. I promise if you start with a full chimney of charcoal running your pit will be easier and the whole experience will be more enjoyable. If you've been having trouble running your offset give this method a try and let me know how it works out for you, and til next time, y'all take it easy.
Char-Griller Competition Pro - www.chargriller.com/products/...
For updates go check out our social media:
Facebook - / cookoutcoach
Instagram - @Cookoutcoach
Twitter _ @CookoutC
If you have any questions you can also reach me at cookoutcoach AT gmail.com - Розваги
Make a v shape with the existing coal grates in the fire box let’s the ashes fall through and uses gravity to feed the fire. Also put future wood stick on either the top of the fire box (quick) or the smoke chamber (slower) kiln drying the wood for a quicker start. Don’t let the fire go low, keep it on the high end of 250 and slightly wedge the smoker door open till it back where you want it. Having to restart the fire puts too much “dirty” smoke which needs to be vented by opening the door anyway. After a while you’re the pit boss. Binoculars save many steps up and down the deck.
That is actually a fantastic idea I had never thought of with the cowboy grates that come with the firebox. This comment is getting pinned to the top 👍
Spot on. Thank you
Mines is smoking out the hopper
I’m new to this
@@chinoloc1gmt867 mod the smoker
For small smokers, ie backyard smokers, get yourself a fire box basket. It contains the coal bed to a smaller area. Use smaller peices of wood. I cut my logs in half with a table saw. Lastly, pre heat the wood on top of your fire box. This helps the wood catch fire immediately so you don't get nasty white smoke which gives horrible flavor. Good luck 👍
Bro UA-cam has been the dad I never have thanks man for the great vid this will help me be the dad I needed for my kids
As always Good video coach and I loved that last message, here in Mexico where I live, it isn’t that common to smoke meat this way, so some family didn’t understand why would it take so long to cook something, but after eating those fall of the bone baby back ribs...they just blew their mind, so let’s keep learning and gettin better!
Brilliant advice! I just made this mistake and was thinking about using wood for flavour instead of heat. Glad to get confirmation from a pro. It will be a game changer for me!
For anyone out there that wants better tasting barbecue, go with lump charcoal instead of briquettes. If the briquettes don't get quite enough air they put off an acrid smelling/tasting smoke. In the same situation a hardwood lump charcoal will still smoke but it will taste better.
That's just my opinion, take it and do what you will.
thanks I noticed this theory.
Make your own charcoal very simple love it just did my first brisket and oh my my
You are correct. Charcoal briquets have some nasty chemicals added to them.
My wife and I are about to close on a new house this week and just finished with underwriting.
So at 1:28AM on a Sunday morning what am I looking up ?
A grill and smoker of course.
Because as man of the house.....I need to have my priorities in the right place.
Congratulations!
I bought a smoker about a month after my wife and I got our house. Good times
Me, a 29 year old pregnant lady with 3 kids watching this to improve my grilling/smoking skills lol 😂 my husband is the tech man of the house and I’m the wife who does the rest 😝
im gonna be doing the same once me n my partner buy ours in 2 years time when we have that $$$$$
Straight goals lol , just got into it myself after buying my first offset smoker and I feel like a kid in a candy shop trying the different types of woods and shit 😂 just gives me more reasons to eat without the wife getting on me ....
I'm getting my first one soon and none of the videos talk much about building a fire. This was helpful, thanks
The easiest and best way to start your fire and to help keep your heat steady. Great video, and as always the information is right on point.
T & S BBQ hey thanks bud I appreciate you takin the time to watch
Great video, was pretty sure I’d be getting this smoker but now I’m definitely getting it. Thanks guy.
I just watched 10 videos trying to figure the blue smoke out. You're the 1st 1one that explained so it makes sense. I just got an Oklahoma Joe's highland, so I'm figuring stuff out on the fly. Thank you so much!! Happy
Thank you brother just got me a Offset Smoker friend gave it to me and you answered a lot of my questions I appreciate that
DUDE I did what you said in this video and it was great advice! I finally got a brisket and it was delicious! Thank you
Hey man this really helped. Just made the best tri-tip for Mother’s Day using these tips. Thank you.
I do the same with my offset! No one has ever known the difference. Thanks for sharing
I’ve been fighting mine since I got it. It was well used and needed lots of work but I finally got it going like I want.
I have the Char-Griller Smokin' Champ. I made a basket for it before I used the side firebox for the first time. Having an ash drawer underneath allows you to empty the ashes while you're cooking to keep good airflow under the fire.
When using the side firebox, I always start with a chimney of hot coals. I add some charcoal and even some wood chunks to the basket beforehand and drop the chimney on top so I start with a good bed of coals. From there, I use wood chunks that are kept warm on top of the firebox so they light faster and don't smoke too much when I add them to the fire. Depending on how long I'm cooking, I'll add another chimney of hot coals to replenish the fire.
I have found that opening the ash drawer about a 1/2 inch, along with the side vent being wide open, keeps the right amount of air flow going. It took some trial and error but I can keep a fairly consistent heat going for as long as I need to cook.
Not bad for a $200 offset smoker.
Not bad you only paid $200 for it. I dropped $325 for the same smoker a couple of weeks ago.
Got mine for Father’s Day
Go on offer up got one for FREE
very good points in your video. One thing that is nice to mention and I never here of anyone talk about it is what direction you face your grill..... I face my firebox to the west that were the wind blows from the west to the east it makes a huge difference in your vents and feeding that fire
chimney is amazing to get the coals ready. I use wood coals and then add hickory when ready for grilling. I only have the fire box as my grill. Smokes great!
Great vid thanks also loved how gassed you were that high smile around 1 minute was epic
Great video as always Coach!
Gold-N-Blue Barbecue thanks bud I appreciate it, we’ll see y’all this weekend
Great video. Nice to see a father n son team. Keep it up guys.
I have needed this video for a long time. I am constantly learning and trying. This is a perfect tutorial to give it a go. I know what I'm going to do this weekend! (Hopefully not burn down my house.)
Lol good luck bud
Yes! This is what I do! I recently made my first 3 briskets EVER using an offset with a combination of different types of wood chunks to maintain the temp at 300. Glad to report that they ALL came out perfect!
Im looking to buy something to make briskets and i dont know if i should get a offset smoker or a dyna glo smoke box
Thanks for the tip. I've seen alot of videos and unbeknownst to be I always start with a lump charcoal bed. Thanks for reaffirming my gut instinct.
Thank you for advice I am about to use my offset this weekend
Thanks a lot for making this video, Cookout Coach. I am a brand new owner of an Ok Joe's combo smoker/charcoal/gas grill! I'm excited about using my grill first time after seasoning it (yes, I haven't even gotten to the season part yet!). I appreciate the knowledge you're sharing here from a pro such as yourself. I am going to subscribe hoping to learn more tips/warnings about beginner mistakes, etc.. Have a great day! 😁
I actually made the opposite mistake (I’m in the UK and offset smoking really isn’t very well known here). I started out by using a kettle with the minion method, so coals for heat plus a couple of bits of wood for smoke flavour. When I got my offset, I assumed that was how it worked, whereas I now know that an offset is supposed to use wood as the primary (or even only) fuel source with maybe just a bit of charcoal to help with the coal bed, depending on the size of the pit. I still managed to cook some decent-tasting food, but I had all sorts of problems with temperature spikes etc.
Thanks for tip I'm gonna try this since I've been trying with just wood aloan and not having much luck
Great video, i agree, I finally have almond wood that is 100% dry, hate that dirty smoke
Straightforward and sensible information. Thanks boss.
Thanks for your honesty
Love the WV cap. I’m in Wheeling and just bought the same smoker a couple days ago. Got some high temp RTV, gasket material and two extra gauges coming for assembly. Question. I get the large bags of wood chunks from Cabela’s but they’re small chunks and burn very quickly. What do you use?
Thank you so much for this video!!!! Love it brother!!!
Thanks a lot man, you really helped me out!
Great advice!
I smoke on a regular charcoal grill. It’s a lot of supervision, but it always comes out great. Always start with a bed of hot coals.
Couldn't have said it better myself. Good video, probably pretty informative for a beginner. 🤘
Thanks, that’s exactly what I was going for
Yes, I found this VERY helpful!
Great tips!
Wow man thanks for great advice I’m looking into trying offset thanks for tips
Just Subscribed. Just Seasoned and Fired up the Pro Deluxe Xl grill. Learning techniques before I add the firebox attachment. Thanks for the info.
Your so right...I've been doing this for decades and I also soak my pecan in water prior to help control the heat....also I don't use the store bought charcoal...I use All natural charcoal from the North Carolina Smokey Mountains...much longer burning and it doesn't have any added chemicals.
Couldn’t help but to notice the WV cap. You got good taste! Lets go Mountaineers!
Liked and subscribed just because of your hat! Let's Go Mountaineers!!
I have the same smoker... you need a lot more coal base to get it to temp. I generally need the charcoal base + let a few splits burn down to get up to temp.
Great information bro.
THEREALSHOWBBQ hey thanks Scott 👍
Thanks for this video. I've had an offset for several years but haven't been happy with it and was close to selling it. My biggest problem is keeping the heat steady. After some study, I believe my wood is too large. This is indeed the first time I've heard of using charcoal to start. I am looking forward to my next attempt while armed with charcoal and smaller wood pieces.
Mountaineers! Nice information. Bought my son a duo some time ago. Have a fire box to attach.
Thank you good sir! i’m using the same grill! second time ever smoking with the side box! i was doing it backwards! hahaha!
A buddy and I made our own offset smoker about 20 years ago out of 1/4" steel pipe. It was a 24 inch diameter burn box, 2 foot long and the smoking chamber was 6 feet long with the same 24" diameter. Weighed in probably close to 800 pounds.
I just chunked split firewood, typically pecan and smoked 3 large briskets at the same time.
Replaced it with an electric smoking cabinet (TRASH)
Then tried a pellet smoker (CRAP)
Now, I'm down to the Chargrill Offset. Can only smoke one large brisket at a time. Smoking on this small smoker is a lot different than my old home build, but better than pellet grilling and electric smoking. Thanks for the tips.
Awesome video!!
LET'S GOOOOO MOUNTAINEERS!!! Love the hat!
Thanks a ton! Great info. 👍
A lot of great points here folks.
If you have a 12-cylinder car you may not need all that power, but if you are merging onto the freeway you'll be glad you have it.
Same thing with smokin'. It's easier to cut back on the heat with a good fire going versus trying to stoke a weak fire.
I'd rather have a big fire goin that needs to be choked back a lil than be under BTU'd.
Great video
Mutts & Butts BBQ , Prosper Texas
BIG CONGRATS on all the awesome bbq comp success this year !!!Great job Coach ( SCMS ) !!! EVERYONE should get a Char Griller trap door chimney !!! 💪🏆🏆🏆
scott sinnett lol thanks bud I appreciate it
Awesome 👌 thank you for the tip
You are a natural at doing this. You need to look into doing TV shows.
Some really great info!
Thanks for sharing 🔥
Getting a Oklahoma Joe's longhorn combo for Father's day. Can't wait. Thanks for the tip.
GO 'EERS!
A fire basket seem to help me the most with a 16" offset smoker. Much easier to manage the heat and stay consistent..and lighter fluid has no place on my smoker!!
I have smoked for a few years now, but using intially electric and now propane...my wife just bought me a char griller and i am excited to get the off set box to try, i will be honest I am nervous about controlling the temperature. The way i was told by a friend that propane/electric isn't really smoking. And now this is real bbq, more difficult but the flavor is better if i can master it..thanks for the video.
I like your hat brother 👍 im from Martinsburg. Go mountaineers!!!.
Tip from Master Chef Jerry. When using an offset smoker, after you get the fire hot and sustained, for maximum flavor for those of us that love hickory, put some green wood on top of the coals. Leave the green bark on the wood. No, it will not burn well and will not add to the heat of the fire. But you will get the maximum hickory flavor into you meat. Here in the south, South Carolina to be exact, we use this method whenever the mack daddy open pit is used.
Interesting. One of the reasons why I haven't gotten into off-set smoking is the time and effort of dealing with it vs. the taste. Now that I have a clue, maybe I need to rethink things.
Thomas Whitten ya know, I really recommend giving it a shot, to me it’s like hanging out around the campfire at night, just relaxing and fun
If time and effort is what bothers you about BBQ maybe the smoker isn't for you, not trying to be rude but low and slow is the way to go
Learning curve, coach.
Almost the exact smoker I have,the only difference was the handles,yours were wire coil,mine are wooden, I love my little smoker,only negative is it does loose a lot of smoke around the lid,thinking of trying to find some sort of gasket to fit around it to better seal it off
Been watching your videos for a while. Great information. Just did my first cook of 2022, and getting pumped for more. I notice your WVU hat often. Where are you from?
Thanks bud, I’m about an hour south of Morgantown 👍
@@Cookoutcoach ok. I'm from Pittsburgh
OFFSET!!!! WOO WOO WOO WOO!!! 🎉
I always used buypimentowood chips to make authentic jerk chicken on my grill. As an active chef, I must say, flavor this brings to jerk chicken on the grill is next level😍😍
Thanks for this video as this was the very reason now I think I want to get an Oklahoma offset for my first smoker. My main concern that I had with hesitating on buying one, was in all of the previous videos I've watched, it's like people were putting log and log onto the fire, and I thought to myself...man, that's a lot of friggen charcoal and wood they have to use for one smoking session. So, now I'm thinking a basket full of charcoal (maybe even minion method inside the basket?) and 3-5 chunks/splits of wood or maybe even less than that for a full smoke?
I have a offset and must stay with it ,1 1/2 hr and it needs to be re fed again to hold the temps I want
Damn! I want to drink a few homebrews and smoke smoke little homegrown with this guy.
Great video thanks
Thank you bro help me out so much so much thank you again bro
I’ve been using the Chargriller grills with side firebox for years. I absolutely love the main grill. I’m getting ready to have to replace what I think is my 3rd one (maybe 4th already?) in well over 15 years. The first 2 (or 3) were the Super Pro. My first one did not have the side firebox. This one is the 5 grate Outlaw, and I will definitely get that one again. We probably average grilling 2-3 times a week year round. I’ll get about 5 years out of a grill and go through 3-4 grill ash pans before the barrel starts rusting and the whole thing has to be replaced.
But I can’t get the side firebox smoking thing right.
No matter what combination of charcoal or wood I use in the side firebox, I’ve never been able to get the heat up to a cooking temp in the main chamber for very long. Charcoal leaves a thicker more dense ash pile than wood underneath which starts choking off the air at around the 2 1/2 to 3 hour mark. And even then I might have gotten the temp of the main chamber up to 250 for part of that time. At that point the meat still isn’t up to temp and no matter what you put in that firebox, the coal bed is choking off air flow and you can’t get the heat to 100. The design of the side firebox box drawer doesn’t really allow for dumping the ashes because it is too hot to handle with hot coals in it. So at that point, your offset smoking day is done.
Wood produces more heat but you are constantly opening the door feeding the fire every 10-15 minutes. But even charcoal burns up pretty quickly trying to get enough air moving to get the heat up in that chamber.
If you’re trying to do something like a butt that takes 12-14 hours, your best bet is smoke it 5 or 6 hours with the coals/wood INSIDE the main chamber using indirect heat, and then wrap it up and take it in the house and put it in the oven.
I get my smoking wood from the hundreds of small oak trees that constantly come up all over my 2 acre property. They will take the place over if you don’t dig them up by the roots, so I have them to burn anyway, what better use than for cooking? I cut them up and burn them with my coals, roots, branches and all except the leaves. The smallest pieces produce the most heat.
@@BBQcheese with all due respect, I could never afford your $1200 grill, and I can buy 6 Chargrillers for that which I’ll get a total of 30 years out of.
As much as I grill and in our climate, I guarantee your $1200 Yoder will not last that long.
@@BBQcheese doesn’t compare to the year round heat and humidity of South Georgia. Everything deteriorates faster here.
Like I said, I get about 5 years on average out of a $179-$200 grill with smoker box. It’ll take 30 years to pay for your Yoder
I new to this type of smoker. Trying to figure out one thing about the hardwood you use. Does the wood need to be completely free of bark or not?
Good video as always... question: I have a 22.5 and 18.5 WSM. Starting catering and need another somker... would u recommend another 22.5 WSM or beginner offset?
Derick Cuthbert if you’re going to cater if you need space go with the offset, but I’d you think you can get the amount of food you need with another wsm go with that simply because it requires less oversight while you’re getting other things done 👍
@@Cookoutcoach thanks a bunch... you're the best. Keep up the great work and content you share with all your fans.
Hey coach if I smoke a fish should I clip the tail for a full flavor smooth pull? GM#65
I am a beginner love smoking brisket have done two turkey breast Cornish hens one day going to do salmon!!
Kevin X fantastic bud, good luck and if you have any questions feel free to ask 👍
At the lowes in my neighborhood I got a Char griller. It was a A hundred and fifty ish I believe then you add the smoker on the side was 75 did not come with it the hole thing was 260 but the next steep up was a joe for 3 some thing with wood so I got a better deal
do you add black briquettes through out the cook to maintain heat or wood
Just came across this video and you have some great advice and no BS! Most people start with this type of offset and it's good to hear honest advice
Hey bud, glad you liked it 👍
The thing that I don't understand most of videos I've seen talk about setting up charcoal snakes and all sorts of long burning techniques for charcoal let's say on a Weber Smokey mountain
But unburned charcoal is toxic?
even says on the bag
This is why I like the idea of an offset smoker where you have to use completely lit charcoal and add wood just makes sense.
I just got a char griller king griller offset smoker and I am really wanting to get good at using it, but it is a smaller heat box model and I use wood chunks because they fit. I have heard that 3 wood chunks an hour should be enough to get the flavor, but in my head wood also contributed to the heat level so I’d add quite a bit at a time. After watching this video, should I be using new heated coals instead when the temp of the smoker starts to drop? Or to throw three or more small chunks on the hot bed? Because to me, that doesn’t seem like it’d be enough to do the trick at keeping the temp up where I want it. Help?
Tom Riddle great question, start with a good bit of hot coals and your three chunks of wood should be enough to keep it running, you’ll want to add the wood right when the temps start to dip or you’ll be playing catch up on the temps
I love the charcoal chimney starter - what brand is it?
I'm currently building a smoker and I wanna know. Is it really better to make a reverse flow rather than a conventional offset smoker?
I have a fire box that's 19x20 on my offset smoker. I always have trouble keeping my fire going. I wonder if maybe I need to get the fire off the bottom of the inside of the box as opposed to just having it on the bottom inside of the fire box? Maybe I need s charcoal basket.
I have never used a grill, and I have shrimp and salmon on this weeks menu. Hope this will help.
Thank you so much, as I'm a rookie...
Lady K you’re very welcome 👍
Good video.
the higher(longer)the chimney, the more draft you will have, u may even need a damper(a flapper). the largerbthe diameter, the more volume of smoke it can move!! the colder it is outside, the better it works!! 😊
Nice hat!
literally got my offset last week, cooked baby back and a brisket flat yesterday. I been throwing coals in the offset and i have a container for pellets. I think my issue is keeping a continent temp. The temp gauge on the lid saying example 300, but i got another temp gauge inside saying 225. Plan on doing a full size brisket this weekend. hope i dont screw it up.
Yeah bud, if you don’t trust your thermometers I’d grab a grate level ambient temp probe and put it in there 👍
@@Cookoutcoach does it (gate level ambient probe )go in the smoker box or the main big grill?
@@ritzkola2302 it goes on the "main big grill" next to the meat.
Well said
I came from an electric smoker, and when I got a new grill I got one with an offset. A charcoal smoker was a completely new experience for me, and the # 1 mistake I made? I put the charcoal on the slide out catch tray....
Oh yeah
I already knew this
Any BBQ man should know this just from experience cooking
Do you presoak your wood and how long? Thanks.
Thanks!
I'm about to make a tow hitch offset smoker the barrel itself is 10 in in circumference length is 22 in Is there a specific dimension size to barreling to smoker box length or does it not matter? If this makes any sense I don't know how to word it
Do I soak the smaller chunks of wood before adding it? I have questions. Need help lol