Can't belive this is free! The BBQ comunity is the most wholesome no question. Bradley could you do a Chudbox fire management with wood, coals and both some day? That'd be awesome!
Brad, I just got into smoking meat about 6 months ago. Started with an electric smoker, quickly moved to a pellet smoker, and now I’m using a custom built smoker patterned after the Goldee’s offset. I am constantly watching and rewatching your videos so I can learn from your expertise. Your videos have been invaluable tools to me! Last weekend I did 10 briskets on my offset and got rave reviews on my briskets. I used a warning container for the rest and they turned out great! Thank you for all you do for the backyard BBQ community!! 😊
After 15 years of kamado cooking I’m nervously awaiting delivery of my first offset smoker. Thank you for making it seem not too terrifying. We shall see…..! I’m in my 60s so maybe in 20 years I’ll have got it… thanks for the video; informative and light hearted.
Hey Chud, use the charcoal bag for fire starter. Tear a piece of the bag off, wad it up, stick it under the chimney, light it on fire and walk away. In 10-15 minutes those coals will be roaring. Thats how I do it. Works great.
This was super informative. Thank you! A similar video on hear management, especially through a cook, for the mini Chud Box would be insanely helpful. Love you.
This shit was gold...between the briquette vs lump discussion and how fast that fire goes from dirty to clean with the leaf blower this is the best smoking video on YT.
Very informative vid been smokin on 100 gallon smokers goin on a year now and every time i watch your vids i learn something keep up the amazing work always an inspiration (cooking beef cheeks and its 1°here in ft worth)
I’ve been smoking meat for years, and been lucky to use some little pits and big pits. This is the best explanation of fire control I have heard. As he was speaking, I kept thinking to myself, “yeah, that is why that works!” I learned why I was doing things I apparently already learned through time and experience. Top notch.
GREAT video with great info... I have a LSG 24x48 off set pipe smoker... I have a gas assist and it couldn't be easier to start. Just like you, I start with a bed of charcoal and a few well placed logs. Open the vent all the way along with the cook chamber door and crack open the fire box door about 2"- 3" to start. Fire up the gas assist and close the cook chamber doors after a few minutes and before you know it she is up to temp! Turn off gas and maybe kept fire box door cracked open for awhile depending on time of year... but I haven't found a quicker way to get a hot clean burning fire to start cooking than this procedure!
Man, I was listening to this thinking about where I'm going to be able to find wood and when you said Craigslist I had a look- turns out a guy cut down a pear and a cherry tree and had all the cuts in his driveway for free. Took about 6 bikeloads but I got it done. Thanks so much.
Hey Bradley, just got my first second hand reverse flow offset. As a beginner I try to learn as much as possible through UA-cam about fire management and what not. I've watched over 30 beginner tips, and you are the most interesting and informative presenter. I really appreciated your videos and just became a subscriber. Thank you so much for your sharings through which I learn a lot from, please keep up the great work. Peace out from Ontario New market!
cheers fella, as for someone who's just getting into BBQ all this help and advice is invaluable. Only issue is, here in the UK, the BBQ culture isn't as pronounced and advanced as it is in the USA so getting good pits or off sets are difficult and the good ones imported in from the USA are mega money, still it wont stop me, just started learning on a WSM to get use to the cooking techniques but hope to graduate to a good off set when i have enough dosh to upgrade
I am a self taught smoker from South Africa and still learning Im really struggling with fire management especially during the day My fire always dies down and the longest burn I usually have is 30 to 45 minutes How can I set up my fire box to burn the longest I use lump charcoal and pecan wood and twigs My real struggle is cooking on summer days Any advice for me
I've heard lots of " fire management videos," yours however is THEE most influential informative and most interesting that I e seen so far, thanks for the tips and keep on trucking.
I haven’t pulled the trigger on an offset yet. Yet….. I’ve cooked on a Pit Barrel for years and I have a Traeger as well. This video literally answered every question I had about wood and fire management. No frills and great content. Thank you.
I honestly have much more confidence now after seeing this. I have a recently purchased upright, cheap, and my burn-in cook didn't go well. Learned a lot here that I think applies. Thank you!
Excellent video, Bradley! I’m waiting on my first offset from Workhorse Pits & have watched everything I can find on YT on offset smoker fire management. Yours is the best! Very well done! I’ve pretty much watched all your videos in the last week & have learned so much. Thanks for passing on your knowledge! Much appreciated.
just bought an offset smoker to try to upgrade my game from open fire burning, controlled braai (sa term), cobb cooking, and drum smokers. really good advice i can see how to apply and looking forward to. have to find the best woods in australia to use but hey, time become a real fire cooker. Cheers mate
Thank you! I have been looking for this kind of explanation about tending a fire. Most channels assume you already know this I guess. Keep up the awesome work!!!
Brad, would like to see an update or expanded more comprehensive video on 120 gallon offset fire management. There seems to be a lot of demand for higher-end offset smokers over just 3 years. Thanks for the solid content - looking forward to more live content on UA-cam. Cheers!
To start a fire I always use a chimney and rip parts off the charcoal bag. It makes a great way to start a fire and then you don’t have to worry about the bag taking up a lot of room in the trash can.🤘
This is some of the best information I've seen on fire management. Thanks Bradley...BTW I figured you dropped the charcoal starter when you found a snake in your boot 🤣
Great video! I have a 250 gal. smoker and I cook similar to what you did. My firebox is huge, so I can get away with 5-9 logs to start (really trying to get that hot coal bed ASAP). Also, a propane tank & a torch also helps! Still great information and one of the biggest issues most people have is fire management!! Keep on smokin brother!
Hey Bradley - I hope you survived the “Texas Deep Freeze “ with big problems. I have to say that your videos are both very entertaining and informative. With your direct heat method cooking, a tortilla press, and a great avocado salsa, have you consider presenting a beef/chicken fajita cook or a wild game sausage recipe
Lucky me, I'm in Arizona where it's nice and dry. Seems like there's so many more people in the South that do bbq, I guess because of the heat out here there's less? Love the video!
Awesome buddy! Sometimes on a long cook I throw some smaller pieces of wood in my chimney to help the process along. Not wood chips but I split some smaller pieces just for this. Kinda puts step 1 and 2 together lol! I'm a lazy cook! Great video I been watchin you for a few months. Nice to see what your doing! Great job buddy!
From one Bradley to another. I cant ever open those bags either lol. Your videos are great. I would like to see more seafood. Maybe some scallops, fish, shrimp.
I can only speak from my nearly 20 years of grilling, it’s a lot like baseball in that you have to practice and love to do it. Personally I learned far more from my failures than the success. I am self taught but try to learn from others as much as I can.
Thanks again Bradley, I've been watching your videos and I'm a subscriber and man I feel better and learned alot about fire temperature control from your videos .
I have an Old Country BBQ Brazos Pit and it comes with a grill grate in the firebox. I assume it was there to use as a grill, pretty much just as big as a weber kettle lmao. If I'm cooking some dyno ribs (6 hours +), I place the next split above and away from the fire. As soon as it goes to coals, the split I had put on the grate pretty much catches immediately saves me so much time plus reduces the likelihood of it catching on fire as opposed to putting a piece of wood on top of the firebox since it's basically just getting hot air.
Ok bro... the mini leaf blower you have was the best idea I’ve ever seen.. didn’t wanna drop the cash on a Dewalt so I found a knock off on Amazon... Abeden mini leaf blower..$30 works like a champ
Don’t know why, but I’ve had better luck with the Weber charcoal chimney starters. I don’t use a torch under it, though. Recently I had a rivet pop loose in both my chimneys after the same cook. I have to use both of them for my 26” Weber kettle, but anyhow, I was able to fix both with hardware. Love your channel, brother.
How have I not found your channel before? This is great stuff. I'm waiting on my first real stick burner (moving up from Kamado and Pellet smokers) and this video has me super excited! Thanks for doing this video! See you on your next one!
Excellent video as usual. I learned so much about clean burning fires from this and mad scientist. Very good for literally everything you want to light up ;)
Great video. One of my problems that I am having trouble finding a solution to is that my ashes begin to pile up and smother my fire. I use one of coal wire racks in my offset and I typically have to scrap the ashes out every hour or so.
Appreciate your mentioning wood sourcing. As a Pacific northwest logger, and owning my own tree service, I have pretty much unlimited access to wood. When I get the rare complaint about the price I charge for a cord of firewood, my response is, forget the fact that I use about $4000 worth of equipment to cut and haul the wood. Forget about all the maintenance and gas and oil. What your paying for mostly is acquisition. Go ahead, invest all that money in all this equipment. Now, go out and cut a cord of firewood. Where are you going to go? P.S. I sell an honest cord. How? Pretty tough to stack a cord of firewood in exactly 4×4×8 foot rectangle. So I divided that dimension into square inches. 🙂 If your firewood guy isn't doing that, then you're probably getting ripped off.
Maaaaannnnnnn I need to relocate to TX and work with you man.. I’ve been in the fabrication/welding biz for a long time and could really lend some suggestions for cost efficient equipment and materials! Em in the end- much bbq love for all you do Brad!
Volunteer to help load a farmer's planter with corn seed sometime. That'll get you enough experience to rip through string stitched bags really fast without even thinking twice (though bear in mind if you're dealing with triple stack corn that's ~$300-400/bag). With that said, AWESOME video my dude! Definitely a grade A pitmaster. I appreciate the knowledge transfer.
Perfect time for making a video about making fire. This must have been filmed during our freeze this year.... edit commented too early. Filmed the eve of the storm.
Very thorough video Bradley!!! Thanks for the info. I cooked some ribs on my new stick burner(OLD COUNTRY PECOS) with some B&B pecan wood and the ribs had absolutely no smoke flavor on them. I cooked them at about 275 to 300 degrees with just salt and pepper with spritzing. I felt like I had done something wrong and just couldn't figure it out. This has been very helpful. Time for me to find some seasoned wood!
I'm not the expert but I'm pretty sure the b&b wood is kiln dried. In the video he says don't used kiln dried wood because it only provides heat. I know you experience because I used to buy that same kind of wood. But now I look locally and it's out there you just have to find it. I was driving home and this lady was putting a bunch of wood out for a very reasonable price. Slammed on the brakes and went back. Just keep your eyes open. Good luck
Btw I have the old country Brazos. I know they get a lot of hate but I take care of it and it works great. Maybe 1 day I will get a chub or something, but for right now learning on it it fine.
The only thing I would use lighter fluid or the match light charcoal for is a bonfire lol I guess burning out a smoker you're not cooking on makes sense too but I only had to do that once. What is more popular, post oak or pecan? The best thing I can get my hands on up where I live is Hickory, and some Oak as well as the fruit trees which I haven't messed with.
Hi Bradley. Thanks for the content. It is great. I’ve got a 250 at home that I’m still learning and I noticed in your video you are using pretty large splits. I’m currently rocking about 3-4 inches in diameter and roughly 13-14 inches in length. What would you recommend for a 250? Thanks again!
“You have to learn the rules before you know how to break em” Wise words from the prophet Chudd
Can't belive this is free! The BBQ comunity is the most wholesome no question. Bradley could you do a Chudbox fire management with wood, coals and both some day? That'd be awesome!
yes,that sounds great!
Hands down the best BBQ channel. Both informative and entertaining, something most other channels lack. Keep it up!
This is about the best 18 minutes I’ve ever spent on the internet.
Please Make a video showing how much wood you usually use smoking different cuts. Keep up your great work.
Brad, I just got into smoking meat about 6 months ago. Started with an electric smoker, quickly moved to a pellet smoker, and now I’m using a custom built smoker patterned after the Goldee’s offset. I am constantly watching and rewatching your videos so I can learn from your expertise. Your videos have been invaluable tools to me! Last weekend I did 10 briskets on my offset and got rave reviews on my briskets. I used a warning container for the rest and they turned out great! Thank you for all you do for the backyard BBQ community!! 😊
This was the exact pattern (electric to pellet to stick burner) I followed except that progression took me 5 years lol
By far the best fire management video on UA-cam!
"I hope you guys enjoyed that joke" lol saying that showing the cleanup makes the joke twice as funny haha.
You are the Man....
Man, what a great watch! Thanks for all of the detail. Some of us are seasoned BBQ dudes but not on an offset. Always learning!
The best universal advice I think I've ever heard, You have to know how the rules work before you can break them lol
Just purchased an offset smoker enjoyed your video.... Subscribed
After 15 years of kamado cooking I’m nervously awaiting delivery of my first offset smoker. Thank you for making it seem not too terrifying. We shall see…..! I’m in my 60s so maybe in 20 years I’ll have got it… thanks for the video; informative and light hearted.
Hey Chud, use the charcoal bag for fire starter. Tear a piece of the bag off, wad it up, stick it under the chimney, light it on fire and walk away. In 10-15 minutes those coals will be roaring. Thats how I do it. Works great.
Yep, I’ve done the same thing. You’ve got it right there in front of your eyes, ya might as well use it.
This was super informative. Thank you! A similar video on hear management, especially through a cook, for the mini Chud Box would be insanely helpful. Love you.
This shit was gold...between the briquette vs lump discussion and how fast that fire goes from dirty to clean with the leaf blower this is the best smoking video on YT.
The closing the stack half way and opening the door is a game changer on my offset to bring it to 250 deg! Cheers
Very informative vid been smokin on 100 gallon smokers goin on a year now and every time i watch your vids i learn something keep up the amazing work always an inspiration (cooking beef cheeks and its 1°here in ft worth)
I’ve been smoking meat for years, and been lucky to use some little pits and big pits. This is the best explanation of fire control I have heard. As he was speaking, I kept thinking to myself, “yeah, that is why that works!” I learned why I was doing things I apparently already learned through time and experience. Top notch.
GREAT video with great info... I have a LSG 24x48 off set pipe smoker... I have a gas assist and it couldn't be easier to start. Just like you, I start with a bed of charcoal and a few well placed logs. Open the vent all the way along with the cook chamber door and crack open the fire box door about 2"- 3" to start. Fire up the gas assist and close the cook chamber doors after a few minutes and before you know it she is up to temp! Turn off gas and maybe kept fire box door cracked open for awhile depending on time of year... but I haven't found a quicker way to get a hot clean burning fire to start cooking than this procedure!
Man, I was listening to this thinking about where I'm going to be able to find wood and when you said Craigslist I had a look- turns out a guy cut down a pear and a cherry tree and had all the cuts in his driveway for free. Took about 6 bikeloads but I got it done. Thanks so much.
Hey Bradley, just got my first second hand reverse flow offset. As a beginner I try to learn as much as possible through UA-cam about fire management and what not. I've watched over 30 beginner tips, and you are the most interesting and informative presenter. I really appreciated your videos and just became a subscriber. Thank you so much for your sharings through which I learn a lot from, please keep up the great work. Peace out from Ontario New market!
First offset (Workhorse 1975) sitting on my patio and about to be broken in. Very helpful video, thanks.
cheers fella, as for someone who's just getting into BBQ all this help and advice is invaluable. Only issue is, here in the UK, the BBQ culture isn't as pronounced and advanced as it is in the USA so getting good pits or off sets are difficult and the good ones imported in from the USA are mega money, still it wont stop me, just started learning on a WSM to get use to the cooking techniques but hope to graduate to a good off set when i have enough dosh to upgrade
By far the best fire management video I’ve seen!
Never knew about the different types of coal ! Thanks 🙏 ❤
I am a self taught smoker from South Africa and still learning
Im really struggling with fire management especially during the day
My fire always dies down and the longest burn I usually have is 30 to 45 minutes
How can I set up my fire box to burn the longest
I use lump charcoal and pecan wood and twigs
My real struggle is cooking on summer days
Any advice for me
I've heard lots of " fire management videos," yours however is THEE most influential informative and most interesting that I e seen so far, thanks for the tips and keep on trucking.
I haven’t pulled the trigger on an offset yet. Yet….. I’ve cooked on a Pit Barrel for years and I have a Traeger as well. This video literally answered every question I had about wood and fire management. No frills and great content. Thank you.
As a complete newby to offset smoking, this info was GREAT! Thank you, thank you!
I honestly have much more confidence now after seeing this. I have a recently purchased upright, cheap, and my burn-in cook didn't go well. Learned a lot here that I think applies. Thank you!
I like cooking on my offset been experimenting with hot and fast, glad to see people still use them , it is a lot of work !
Probably the best fire management video I've watched so far. 👌
Fire management is beer drinking work. Thats my favorite part of the job.
Excellent video, Bradley! I’m waiting on my first offset from Workhorse Pits & have watched everything I can find on YT on offset smoker fire management. Yours is the best! Very well done! I’ve pretty much watched all your videos in the last week & have learned so much. Thanks for passing on your knowledge! Much appreciated.
Best day of the week
just bought an offset smoker to try to upgrade my game from open fire burning, controlled braai (sa term), cobb cooking, and drum smokers. really good advice i can see how to apply and looking forward to. have to find the best woods in australia to use but hey, time become a real fire cooker. Cheers mate
Good video sir! One option for starting the chimney I discovered is to use those paper towels that were used to soak up bacon grease.
Thank you! I have been looking for this kind of explanation about tending a fire. Most channels assume you already know this I guess. Keep up the awesome work!!!
Love your videos! Very informative and hilarious which keeps people focused at the same time! Great work!
I hope you get your power back soon. Thinking of you guys in Texas!
Brad, would like to see an update or expanded more comprehensive video on 120 gallon offset fire management. There seems to be a lot of demand for higher-end offset smokers over just 3 years. Thanks for the solid content - looking forward to more live content on UA-cam. Cheers!
Most informative BBQ bloke there is...thank you sir, much appreciated!
Super helpful. Just bought a new offset and I love your channel! Thanks!
I’ve used a hairdryer instead of a leaf blower, but the leaf blower is a great idea!
To start a fire I always use a chimney and rip parts off the charcoal bag. It makes a great way to start a fire and then you don’t have to worry about the bag taking up a lot of room in the trash can.🤘
This is some of the best information I've seen on fire management. Thanks Bradley...BTW I figured you dropped the charcoal starter when you found a snake in your boot 🤣
Great video! I have a 250 gal. smoker and I cook similar to what you did. My firebox is huge, so I can get away with 5-9 logs to start (really trying to get that hot coal bed ASAP). Also, a propane tank & a torch also helps! Still great information and one of the biggest issues most people have is fire management!! Keep on smokin brother!
Good job Chudd lots of great information in this one !
Good stuff man. Watching your videos elevated my bbq from ok to my wife wanting brisket every other weekend.
Red Oak. Mmmmm. The taste is unbelievable. I took a trip to Solvang aka Bulton in California and bought a pickup full.
Hey Bradley - I hope you survived the “Texas Deep Freeze “ with big problems. I have to say that your videos are both very entertaining and informative. With your direct heat method cooking, a tortilla press, and a great avocado salsa, have you consider presenting a beef/chicken fajita cook or a wild game sausage recipe
Lucky me, I'm in Arizona where it's nice and dry. Seems like there's so many more people in the South that do bbq, I guess because of the heat out here there's less? Love the video!
The energy is what I neeeed
There is some great info in this video. Thank you for posting it. Just another reason why I really enjoy your channel.
Great video!!! I have recently purchased an offset smoker. Learning to cook with real wood has been fun. Videos like yours have been very helpful.
Best BBQ channel going ! Thanx Chud ! BOOP !
Spot on advice with lump vs briquettes. I power dooshed ribbies with kingsford dust early on.
Awesome buddy! Sometimes on a long cook I throw some smaller pieces of wood in my chimney to help the process along. Not wood chips but I split some smaller pieces just for this. Kinda puts step 1 and 2 together lol! I'm a lazy cook! Great video I been watchin you for a few months. Nice to see what your doing! Great job buddy!
Been waiting on this video for months! Thanks Bradley!
I did some New York steaks with apple Wood, and it gave them an amazing flavor
From one Bradley to another. I cant ever open those bags either lol. Your videos are great. I would like to see more seafood. Maybe some scallops, fish, shrimp.
I can only speak from my nearly 20 years of grilling, it’s a lot like baseball in that you have to practice and love to do it. Personally I learned far more from my failures than the success. I am self taught but try to learn from others as much as I can.
Thanks again Bradley, I've been watching your videos and I'm a subscriber and man I feel better and learned alot about fire temperature control from your videos .
You are the best, my friend. Greetings from Argentina
What a great video. Many details that'll help anyone interested on good smoking. Keep it up and greetings from Ecuador 🇪🇨.
I have an Old Country BBQ Brazos Pit and it comes with a grill grate in the firebox. I assume it was there to use as a grill, pretty much just as big as a weber kettle lmao.
If I'm cooking some dyno ribs (6 hours +), I place the next split above and away from the fire. As soon as it goes to coals, the split I had put on the grate pretty much catches immediately saves me so much time plus reduces the likelihood of it catching on fire as opposed to putting a piece of wood on top of the firebox since it's basically just getting hot air.
Great video, you covered all the bases! Very helpful, on the fence about a stick burner. You have great camera presence. 👍🏼👍🏼👍🏼
What a great video on fire Managenent. I’d love to see something similar on something smaller as well…like a Weber Kettle.
Awesome video. Had to watch it a few times to pick up on all the tips. Thanks for sharing!!
Thanks, man. That's solid. Little tips from a seasoned (pun intended) pro always help.
So intelligent and full of knowledge thank you so much
Ok bro... the mini leaf blower you have was the best idea I’ve ever seen.. didn’t wanna drop the cash on a Dewalt so I found a knock off on Amazon... Abeden mini leaf blower..$30 works like a champ
Thank you for this video... I'm in the process of building one of those
This is what I needed, very good info!
Don’t know why, but I’ve had better luck with the Weber charcoal chimney starters. I don’t use a torch under it, though. Recently I had a rivet pop loose in both my chimneys after the same cook. I have to use both of them for my 26” Weber kettle, but anyhow, I was able to fix both with hardware. Love your channel, brother.
Can never go wrong with tumbleweeds bro!🤙🏽 Your friendly HEB Store!
Thank you 🙏 ❤
I'm definitely switching to lump charcoal. Not a fan of briquettes. Love the tumbleweed starters though. Those things work like a champ.
A masterclass for free!
Thanks for the video, this is the most informative fire management video I have seen yet! Keep it up!
Recently listened to your episode of Tales From The Pits. I loved it. You’re very entertaining and informative
How have I not found your channel before? This is great stuff. I'm waiting on my first real stick burner (moving up from Kamado and Pellet smokers) and this video has me super excited! Thanks for doing this video! See you on your next one!
Wow
This is definitely a Master class on a foundational skill and how to develop it
Way to go and thank you Chudsy-Wubsy! 🤗
Geeat video Brad , helped heaps . Having a pit built down here in Australia.. 🍺🍻
Excellent video as usual. I learned so much about clean burning fires from this and mad scientist. Very good for literally everything you want to light up ;)
Great video. One of my problems that I am having trouble finding a solution to is that my ashes begin to pile up and smother my fire. I use one of coal wire racks in my offset and I typically have to scrap the ashes out every hour or so.
Appreciate your mentioning wood sourcing. As a Pacific northwest logger, and owning my own tree service, I have pretty much unlimited access to wood. When I get the rare complaint about the price I charge for a cord of firewood, my response is, forget the fact that I use about $4000 worth of equipment to cut and haul the wood. Forget about all the maintenance and gas and oil. What your paying for mostly is acquisition. Go ahead, invest all that money in all this equipment. Now, go out and cut a cord of firewood. Where are you going to go?
P.S. I sell an honest cord. How?
Pretty tough to stack a cord of firewood in exactly 4×4×8 foot rectangle. So I divided that dimension into square inches. 🙂
If your firewood guy isn't doing that, then you're probably getting ripped off.
Bradley bro when you clicked that propane torch next to the lighter fluid lol ... you're crazy hope that bottle was empty. Keep the videos coming man
Maaaaannnnnnn I need to relocate to TX and work with you man.. I’ve been in the fabrication/welding biz for a long time and could really lend some suggestions for cost efficient equipment and materials! Em in the end- much bbq love for all you do Brad!
Chud is my favorite!
Your videos are a joy to watch. Very informative - very funny!
Better than aaron franklin
Awesome and informative video. Best I have seen so far. So glad your channel was recommended to me!
Volunteer to help load a farmer's planter with corn seed sometime. That'll get you enough experience to rip through string stitched bags really fast without even thinking twice (though bear in mind if you're dealing with triple stack corn that's ~$300-400/bag). With that said, AWESOME video my dude! Definitely a grade A pitmaster. I appreciate the knowledge transfer.
yes mate 👌 absolutely dig this channel , keep em coming mate , cheers from Australia
Perfect time for making a video about making fire. This must have been filmed during our freeze this year.... edit commented too early. Filmed the eve of the storm.
Very thorough video Bradley!!! Thanks for the info. I cooked some ribs on my new stick burner(OLD COUNTRY PECOS) with some B&B pecan wood and the ribs had absolutely no smoke flavor on them. I cooked them at about 275 to 300 degrees with just salt and pepper with spritzing. I felt like I had done something wrong and just couldn't figure it out. This has been very helpful. Time for me to find some seasoned wood!
I'm not the expert but I'm pretty sure the b&b wood is kiln dried. In the video he says don't used kiln dried wood because it only provides heat. I know you experience because I used to buy that same kind of wood. But now I look locally and it's out there you just have to find it. I was driving home and this lady was putting a bunch of wood out for a very reasonable price. Slammed on the brakes and went back. Just keep your eyes open. Good luck
Btw I have the old country Brazos. I know they get a lot of hate but I take care of it and it works great. Maybe 1 day I will get a chub or something, but for right now learning on it it fine.
@@tomchipego I have a brazos too and I can’t use wood anything close to that size, I have to use about 8” splits about 2-3” diameter
Thank you very much I do have learned a lot in this video! Cheers!
Yes! Been waiting for this video! Keep up the good work man!
The only thing I would use lighter fluid or the match light charcoal for is a bonfire lol I guess burning out a smoker you're not cooking on makes sense too but I only had to do that once. What is more popular, post oak or pecan? The best thing I can get my hands on up where I live is Hickory, and some Oak as well as the fruit trees which I haven't messed with.
Hi Bradley. Thanks for the content. It is great. I’ve got a 250 at home that I’m still learning and I noticed in your video you are using pretty large splits. I’m currently rocking about 3-4 inches in diameter and roughly 13-14 inches in length. What would you recommend for a 250? Thanks again!