Experience my first brisket cook on the Blue Smoke Smoker with me and learn my thoughts on its performance.
Пікірлер: 47
@commishg3 ай бұрын
Fire management with small backyard offsets is very different than with big commercial offsets. For better fire management, I would recommend downsizing the splits to 8 inch splits from 1.5 to 3 inches in diameter. It will take more fire tending, but it will minimize the temperature swings. And building a coal bed with charcoal is not a sin. By definition, offsets are not like pellet grills because they require vigilant fire management. No pain, no gain. This video shows that no matter the cooker, it takes work on the front end to dial in a smoker. Thank you for taking us along on your journey with this smoker. smoke scouts has an excellent KZbin video called "How to Build a Coal Bed & Fire Management-Offset Smoker."
@davidchavarria29923 ай бұрын
Nice video. I don’t think most people realize how much more effort it takes to smoke meat in an offset, be a dad and husband, and record the cook. It’s enough to just do the cook, ha. Keep going, man. Always good content.
@briandaffern51083 ай бұрын
I use to go crazy with fluctuating temps in my smoke north offset, spiking high when I add a log, dropping when there was just coals left. Now I just try to maintain an average temp instead of trying to chase the perfect temp, makes the cooking process much more enjoyable. The best guaranty for the perfect bbq is using the highest quality meat you can afford, and relax and have fun cooking it.
@SmokeMasterD3 ай бұрын
Yesss.
@mannyr87953 ай бұрын
How’s that smoke north
@briandaffern51083 ай бұрын
@mannyr8795 I really like it, quality built smoker.
@tylerp4390Ай бұрын
Good video. Nailed the cook. I love my Blue Smoke Smoker. Highly recommended
@bigvisk11253 ай бұрын
Awesome cook
@davidpearson80433 ай бұрын
Keep the cooks coming! Great video. I was wondering if you were in NC 😂 (your trash bin). I lived in W-S 10 years ago and fell in love with BBQ eating at Speedy Lohrs etc. Miss the south!
@DavidWilson-vq7fl3 ай бұрын
Enjoying it - thanks for posting! Just speculating here, but I suspect the holes in the baffle are too large in that they allow for a bit too much air flow and too much radiant heat. Ideally, you wouldn't need the blocking logs with the baffle.
@crazymonkey96113 ай бұрын
Man that is a good looking pit. I can see why u r happy with it. Is the smoker parked on a slope causing the grease to drain towards the firebox?
@SmokeMasterD3 ай бұрын
Yes. I need to move it some to fix that. Maybe next cook.
@Isovapor3 ай бұрын
The brisket looked awesome! Cheers!
@RayHarris-z5e3 ай бұрын
boy that looks goooood! thanks for posting
@dnortonamesАй бұрын
Brisket looks great! Thanks for sharing the process. I have a Blue Smoke Smoker on order from Phil. Quick question: Does the defector plate come standard. It isn't listed as a standard item and does not appear on the options list. I did order the water pan shelf and some other options, but didn't see that one. Thanks!
@SmokeMasterDАй бұрын
According to Phil the scoop baffle is now standard
@jrockitrocket3 ай бұрын
Thanks for the video! I can't get enough videos of the Blue Smoke Smoker, keep 'em coming :) Is that a Boston Terrier running around? How much space is there between the handle and the shelf and from the handle to the edge of the shelf?
@SmokeMasterD3 ай бұрын
It is a Boston Terrier. Love that dog. I'll have to measure when I get home. Thanks for watching.
@SmokeMasterD3 ай бұрын
Hopefully this next video will answer the measurement questions
@wigglemans3 ай бұрын
Wow that looks really good!!
@mrheyz3 ай бұрын
Hey, I know what you mean. I have the 3/8 thickness smoker. MY problem is that I haven't found the proper size wood. I have a log splitter but I need a way to cut the wood to size. Buying the wood from Academy helps but they are smaller for my Blue Smoke Smoker.😊 I still enjoy the work.
@SmokeMasterD3 ай бұрын
The looper chainsaw works well for cutting to size. Next time I'll probably do that.
@davidpearson80435 күн бұрын
What length of splits are you using?
@SmokeMasterD5 күн бұрын
Between 10 to 12 inches
@CalculatedTrades3 ай бұрын
🔥🔥🔥
@backyardFoods3 ай бұрын
👍🏼👍🏼
@drtysnchz70893 ай бұрын
Do you like butcher paper or foil better ?
@SmokeMasterD3 ай бұрын
Interesting question. Thought I would do the paper this time but I have done several different ways. Maybe will do foil boat next time. I don't really have a favorite yet. Maybe in time.
@mikeshane94153 ай бұрын
How come you don’t rest in the butcher paper??
@SmokeMasterD3 ай бұрын
Goldee’s rests in foil. But I might do that next time.
@mikeshane94153 ай бұрын
Ok, I have a old country brazos I’ve been using a couple years, but haven’t done a brisket yet, everyone talks about the longer rest the better, but wasn’t sure how it was left wrapped
@kalvinhood77113 ай бұрын
GRILLA GRILS Mammoth on sale for $799
@CoffeeAndSmoke233 ай бұрын
I think if you're selling bbq and charging people their hard earned money then you should probably be more anal about temp control and all that,but if you're doing it as a hobby and making food for yourself and the people close to you then just do it however you feel is necessary..Bbq gets over analyzed a lot and sometimes it's made harder than what it is or should be..My temps jump all around even when I am locked in and taking it very seriously because that is just the nature of inefficient offset smoking and thats ok,but I still churn out some damn good bbq from what I'm told 😂
@SmokeMasterD3 ай бұрын
Amen brother
@hojobbq3 ай бұрын
Nice video and brisket looked good ! I have had my Blue Smoke about 2.5 years - runs like a champ and will cook between 270 and 300 no problem - I have been using a vertical baffle for about a year on mine - now it runs nicely between 250 and 280
@mannyr87953 ай бұрын
How do you mean vertical baffle? Does it come standard
@hojobbq3 ай бұрын
@@mannyr8795 Big Phil makes one - I believe it can be ordered separately - sits in the cook chamber - about 3 to 4 inches from firebox - and forces the heat up when it enters the chamber - I believe Smoke master d showed it in his original video last week on the blue smoke. I made one about 14 months ago - it really evens out the temps
@glennevitt52503 ай бұрын
Hey D how many pork buts Can get on This Smoke 😎❤️💯
@SmokeMasterD3 ай бұрын
Depending on the size of the pork butts, maybe 10? It has a good bit of room in it.
@glennevitt52503 ай бұрын
@@SmokeMasterD thank you for the information in the future, I will get a hold of Phil and have one built😎💯👍
@2005Pilot3 ай бұрын
Nailed that Brisket!
@mrheyz3 ай бұрын
Okay next point...I've eaten brisket and I've cooked brisket....my final conclusion...I like beef short ribs....best meat to be smoked. 😮
@SmokeMasterD3 ай бұрын
They are good. Too bad they cost more per pound!
@jomommajokes58363 ай бұрын
congrats bro
@josephphillips17773 ай бұрын
You could break your wood down to coals in a metal box, like an old wheelbarrow, then add them to your pits fire box
@SmokeMasterD3 ай бұрын
At some point I would like to make a burn barrel to make coals. It would certainly change the dynamic of any cook.