DIRTY SMOKE IN BARBECUE | What Kind Of Smoke Should You Have On Your Offset? | Fatty's Feasts

[@FattysFeasts]

Check out my original video on fire management here: kzbin.info/www/bejne/iZXdepywaJmhd9k What kind of smoke do you tend to aim to get when cooking up your meats? Let me know!!

[@CoolJay77]

Well presented, and points well made. I like some white smoke on shorter cooks up to four hours or so, but if I cook a brisket no wrap, I tend to stick to blue smoke. On my last cook, I had some hickory logs sitting for too long, the average moisture level was only around 8%. I ran some dirty smoke, or good smoke such as you put it when cooking ribs, I was surprised how flavorful the smoke was.

[@FattysFeasts]

Thank you! It's amazing how great the flavor is when you use "good" smoke.

[@MrAlvinmoreno]

thank you bro good advice, specially since I’m a new smother thank you

[@markdownie6216]

Josh. I can’t thank you enough for your clear instructions and tips on offset fire management- I’ve battled with my Oklahoma Joe Highland many times and now finally I’m getting it…today it produced the most tasty pork belly burnt ends using oak splits, no charcoal. I did get more smoke than I anticipated but it was all good clean fire blue smoke. End result so tasty. Thanks again!

[@FattysFeasts]

Hell yeah! So glad they came out amazing! 😁

[@billbryant1288]

Excellent, Josh. The only thing I would add, now that I've spent some time with my Workhorse 1969, is that bad ribs on an offset destroy great ribs on a pellet cooker. My analogy is that I'd rather have food cooked at home from fresh ingredients, even when the recipe isn't that great, than canned food, even though I can count on each can tasting like the other. Pellet cookers for consistent, bland BBQ. Offsets for varied, but always outstanding, real BBQ.

[@FattysFeasts]

Say it louder for the pellet smoking folks in the back! 🤣 But honestly, I absolutely agree. Obviously, if you're smoking a brisket for 16 hours on a pellet, you'll have "some" smoke flavor...Not as great as an offset obviously. But for these shorter cooks like ribs, you'll be severely dissapointed.

[@canadian_coffe_guy4690]

Great video! I have a 94 gallon offset and was struggling getting clean smoke. Installed a square piece of expanded metal in my firebox to help airflow

[@FattysFeasts]

I'm surprised you were having issues with a smoker that size. What brand is it and what are the dampers like?

[@canadian_coffe_guy4690]

@@FattysFeasts it's a midwest pits. Just has vent slots on the door and a damper on the chimney

[@FattysFeasts]

I'll have to look them up!@@canadian_coffe_guy4690

[@Lemonlollipop01]

Another great video. I recently purchased a Brazos and you are helping out a ton. Keep up the great work…not a ton of info out there.

[@FattysFeasts]

Sweet! I hope you enjoy the smoker. It's a great unit!

[@bustabass9025]

I've got a normal 55-gallon drum that I fabricated into a grill/smoker. No offset, so I put the brisket on opposite the fire end, and just under the vented pipe end. Did my first brisket for Christmas. It didn't tenderize like I see so many do. It had a real smoky taste. The smoke was like a smoldering October leaf fire. I used post oak, pecan, and cherry wood and charcoal. It was edible, but I hope I didn't consume enough creosote to coat a chimney. 😮

[@FattysFeasts]

Interesting...Did you use charcoal at all? Typically with drum smokers, people use charcoal with some chunks of wood.

[@bustabass9025]

@@FattysFeasts Yep. Started with a chimney full and the aforementioned woods. Fed the fire along the way with charcoal and additional wood chunks.

[@tennisguru18]

Fatty, I prefer clean/blue smoke. It tastes so much better than dirty smoke. When I was smoking on a charcoal grill, I was only using "dirty smoke". It makes a world of difference!

[@FattysFeasts]

Glad you agree! Blue smoke is the way to go!

[@stephenbrady916]

I use a smoke tube for 1 hour of a 3 hour pellet grill roast. It was awesome. No more or no less smoke.

[@FattysFeasts]

Very nice!

[@ricsbbq9999]

Fatty's Feasts A little off topic but not really. If I could make one suggestion to you. In one of your videos you said you didnt have a vacuum sealer. I urge you to get one. Get a 60 dollar one and try it out. You can cook multiple meats, a Brisket, a pork butt, two racks of ribs in one cook and seal what you arent going to eat, freeze and its as close to fresh cooked as you can get . Vacuum sealers pretty much changed every aspect of how I cook. At any time on any day I can have a brisket, or lasagna, sausage, or ribs in about an hour or two. Not to mention the meat doesnt get a wang after a couple of days in the fridge.

[@FattysFeasts]

Yeahhhh I know I really have been saying I need one for a while now...It's on my list of things to get!

[@siegfriedderheld7806]

Josh, I’m an old fart, so I have a Traeger. But, I f-k-n love your channel! Stay f-k-n awesome! Mike

[@FattysFeasts]

Hahaha thanks Mike!

[@jeffreygwinn5081]

Nice explanation!! Now on to looking for a mini split ac...lol

[@FattysFeasts]

Sounds like a blast 😂

[@mrheyz]

I have a new offset smoker from Blue Smoke Smokers out of Caddo Mills, Texas. It has a 4 x 2 foot chamber, 24 x 21.75 inch firebox. It was supposed to be 2 x 2 foot. 6.5 inch diameter 4 foot stack. I cooked baby back ribs this week. They came out good. I had a hard time managing the temp. This this is 3/8 inch steel. My smoke was good. It was bad. It was never clean. I think my wood may be wet. I don't know I think I can manage if I get the right sized splits.

[@FattysFeasts]

Did you have it wide open the whole time? And what size were the splits you were using?

[@insertmetalusernamehere]

Thank you for this. I watched the mad scientist video and was trying to find more information on it. I do have a question. Do you have any other tips on getting the lv 2 smoke without hitting lv 3?

[@FattysFeasts]

Do you mean preventing the somewhat dirty smoke from becoming completely dirty?

[@kevinwill8542]

watch the goldies bbq(jirby). they load smoker with 30-40 briskets before they start the fire..they use 1000gallon..little harder on a small pit,but easy after some practice ..p.s. now i want cake...good points..how u position ur logs also makes a difference ..never put bottom logs front to back.put bottom logs left to right.then stack off set..small pits all about the air flow

[@belavet]

I was even more blown away that they used matchlight lol. All the BBQ elitism clearly means nothing.

[@FattysFeasts]

You make good points. I don't know if I agree with you on the cake though...That shit is so damn sweet and I felt that way pre-diabetus days 😂

[@punjab1captain]

For some reason on my bbq if I run my bbq super clean my bark and exterior becomes chewy.

[@FattysFeasts]

If you're running super clean, then you may be running the temps too hot, which would dry out the outside and make stuff chewy. Any meat in particular this is happening with?

[@pacman_17]

Smoke is an ingredient like salt/pepper and the type of wood we like to burn for BBQ. People are set in their ways 😅😅😅

[@FattysFeasts]

Absolutely! So many people forget that and that's why the simpler the rub, the better!

[@junzilla13]

They don't make that all American chocolate cake anymore btw

[@FattysFeasts]

Good. I never want to look at one again.

[@pnelllott7300]

This is helpful for people learning how to cook on an offset, thx.

[@FattysFeasts]

Glad you enjoyed it!

[@raytrout8272]

Josh You got to check out the red dog looks awesome

[@FattysFeasts]

What is that??

[@raytrout8272]

@@FattysFeasts bison smokers has a red dog for backyards 48-in 2,900 bucks Texas huge stack looks great

[@FattysFeasts]

I'll check it out!@@raytrout8272

[@chriswilliams793]

Have you ever smoked beef back ribs?

[@FattysFeasts]

I have not unfortunately, but they are on my list of things to do!

[@Dan-fc1nc]

Ha!!! You and yer fancy pants "hard wood" my pappy used railroad ties and old tires to make bbq, and beef is for sissys. You aint 8 good bbq till you had possum brisket. Used the whole thing, guts, bones and all. If you know what youre doing an old tire can make any bone tender!!! 😂😂😂

[@FattysFeasts]

I think I'm gonna add that to my list. Smoked possum tire brisket 😂

[@wayneparker9782]

Most would disagree with what I'm going say. With everyone watching KZbin and looking at all top pit masters cooking on high grad pits think that cooking with all wood is the way to go on the smaller 36 or 40 inch smokers. If you go with just on these smaller pit your going to be standing right at the fire box. The only way to go with small pit is using charcoal. With charcoal you can build a larger coal bed and you can maintain even heat for a predictable time. How to get clean smoke is by putting a flat area on the coal on the opposite side of the door vent. Then place a large diameter pice of wood on the the flat spot. The trick is to have fully lit coal bed . It is important to insure that the wood is of a large diameter so that only a small portion of the wood would be burning... an other is to have a 55 gallon barrel with a area cut at the bottom and the start a fire with the wood your going to use the way you can maintain a nice bed of coals that can be placed in the box with a shovel and then take a large diameter pice of wood and pucn it up against the coal bed make sure that is the only are of the wood that's touching the bed of coals and you can maintain a predictable heat an with a little experience both ways will give you clean smoke with even Temps for a longer period of time...isn't that the name of the game

[@ricsbbq9999]

Gonna have to break that up into sentences and paragraphs for people to read it. How bout you make a video. Its a heck of a lot easier than you think. Got a phone, Got a youtube account you are 99% there.

[@FattysFeasts]

If you're using a very small $250 dollar smoker, then yes charcoal should be your main fuel source. But it is completely fine to use wood on a smoker this size. I'm assuming you're referring to the ones that have a firebox that's like 8 inches long and the steel is the thickness of aluminum foil 😂

[@morenoanglers9800]

I got a small backyard smoker it's a Gourmet Outdoor Smoker. I start off with a charcoal bed and put a small wood chunk. I put a wood chunk every 30-45min and man my food comes out great. I also put a water pan about 5" away from the smoke hole coming into the pit. Helps even out temps throughout the smoker

[@morenoanglers9800]

​@@FattysFeaststhat's what I use. Just started smoking food and so far everyone loves it lol. Clean fire is harder to manage on them but very doable.