250-Gallon Offset Fire Management Compilation

[@hinds90]

Some of the best fire management videos on KZbin and I've watched a lot. Been watching since the old country mods. Have started building myself and recommend your videos.

[@MikeBrownBBQ]

Thank you so much!!

[@ketoMike]

Well done Mike! You nailed this.

[@MikeBrownBBQ]

Thanks Mike!!

[@hojobbq]

Good summary of fire management Mike !

[@MikeBrownBBQ]

Thanks, Ted!! 🍻 I figured since I have not shot any videos, I can remix some highlights.

[@hojobbq]

@@MikeBrownBBQ To hot to film videos - camera will stop workin!

[@Trumpetmaster77]

you hit on everything! you almost gave up that Texas secret but you didn't. Man that was close!

[@MikeBrownBBQ]

Thanks!! I edited out just in time 🤣🤣

[@Trumpetmaster77]

@@MikeBrownBBQ great move! 🤣🤣🤣

[@damonlewis1620]

Love your video. Although I only have a small OKJ same concept. Thank you

[@MikeBrownBBQ]

Yep, it's a little harder on a small smoker tho

[@damonlewis1620]

Yes it is

[@BrisketMedic]

Great compilation mile

[@MikeBrownBBQ]

Thank you!!

[@gsbbq4870]

Thanks for that. I am new to all of this. I was wondering why you kept pulling the coals to the front?

[@MikeBrownBBQ]

You're welcome. Pulling the coals to the front maximizes my cook chamber space and lets the "gentler" heat in my cook chamber. That's the benefit of an oversized firebox. Later on in the cook, I may be close to finishing and dont want to waste another log, I'll shove the coal bed to back to gain more heat and finish the cook if I'm thinking I got 10 to 15 mins left.

[@MikeBrownBBQ]

There is another video where I explain this in better detail

[@gsbbq4870]

@@MikeBrownBBQ So do you recommend keeping the fire closer or to the middle of the firebox at all times unless you need more heat?

[@MikeBrownBBQ]

@gsbbq4870 I like to keep my fire about 5 to 6 inches away from the firebox door.

[@firegrillin365]

🔥🔥🔥

[@panchucko]

sweet

[@MikeBrownBBQ]

Thanks!

[@johndoe-ek6vl]

Didn't know you could use water oak. Had one come down in my yard from a hurricane. Would have saved it to burn. And imo nothing beats Florida live oak for smoking

[@MikeBrownBBQ]

Yep, water oak is good to smoke with. Use it all the time.

[@sirthames]

I said the same thing about smoke. My ribs get rave reviews

[@MikeBrownBBQ]

@@sirthames hell yeah!!

[@raytrout8272]

Hey Mike remember when you had a old country barbecue everyone doesn't have a 250 gallon tank and if they did you really don't show where the hot spot is or what you're doing about your heat management some got scoops that send the heat up top some got management plate I like to see someone try a low exhaust pipe take the heat out the bottom with the management plate but anyways your fire management doesn't cover any of those it doesn't even cover what you got It goes the combination without you manage your fire MIKE

[@MikeBrownBBQ]

Ray, I've got an actual fire management video that does cover most of that. Remember, I don't have the old country pit anymore. Putting your heat exhaust on the bottom would not gain you nothing, in my opinion. I built this smoker to run the way I want it to run. If you know how to run your fire and your firebox is big enough you don't need that scoop going up. This is just a compilation of fire management clips. Here is the link to my actual fire management video where I talk about all that, even go over the wood too, but I must warn you it's on a 250-Gallon smoker. kzbin.info/www/bejne/p4epmqd8hKt6f80

[@sirthames]

Put that chicken on the grill

[@MikeBrownBBQ]

You didn't see it in the next video, did ya?