Easy Fire Management on a Backyard Offset Smoker

Running a fire in a backyard smoker is different than a large offset. In this video I break down how to get your fire going and get up to a steady temperature. Comment with any questions!!
#offsetsmoker
#bbq
#meat

[@petemoore1512]

Hey Adam, it's good to see the restored Pecos again. Putting the chimney of charcoal inside the firebox while starting is a good idea. Starts heating up the metal in firebox and cook chamber while the coal bed is building. That's a fine looking place to cook. Love that wooded setting with woodshed and graveled path. Look forward to seeing a cook there. Thanks for sharing.

[@BBBarbecueandPits]

Appreciate that buddy! Yeah we love it out here going to be posting a lot more videos of different cooks coming up. Thanks for all the support

[@bbqelevated]

Lots of great advice and helpful tips

[@BBBarbecueandPits]

Thanks for watching man!

[@daviru02]

If you need to clean your dryer's lint filter, try using that stuff to get your fire going. It goes up quick. I usually mixt it with some papertowel sprayed with some canola oil.

[@BBBarbecueandPits]

You can’t beat that propane torch lol feels like I’m using a flamethrower haha way more fun

[@daviru02]

@@BBBarbecueandPits LOL yeah I should probably get one of those

[@BBBarbecueandPits]

@@daviru02 it was like $25 at Harbor Freight

[@daviru02]

@@BBBarbecueandPits Thanks! I'll grab one next time.

[@CiaofCleburne]

Heh heh…I start my chimney coals by setting it on the edge of my firepit. Its also where I gather hot rocks and wrap in alum foil. I’ve become dependent on a nearby fire pit to get me theu long days of smoking meat!

[@BBBarbecueandPits]

That’s what I’m talking about!!

[@atomicenergysociety6038]

Good Video... Dude!

[@BBBarbecueandPits]

Thank you sir!

[@Edible_Semtex_]

Hey man . Do people really keep a steady temp ? I can’t keep. A steady temp to save my life. So whenever I smoke, It just bounces between 220-300 . And my meet always comes out good

[@BBBarbecueandPits]

Yeah that’s normal with an offset. I always try to keep it within a 50 degree window with mine 250-300. To do that you really have to be intentional with what size splits you are throwing on and try to anticipate once the temp starts dropping so you can throw one on at the right time. I don’t know anybody that can keep it at one temp the entire cook lol

[@Edible_Semtex_]

@@BBBarbecueandPits right , I hate when dudes say, “I keep it at a StEaDy 225.” Like really bro ? Quit lying lol but yeah. I got the okj highlander . I’ve only had like 10 smokes so far

[@BBBarbecueandPits]

@@Edible_Semtex_ heck yeah man. I will say it is the most satisfying way to cook bbq but takes the most skill. You will get better and better as you do it and your temp window will get tighter just from knowing your cooker. Thanks for watching

[@djphilippus9804]

after the initial charcoal bed, you will only be adding the wood splits and no more charcoal throughout the duration of the cook? lets say on a briskey cook for example

[@BBBarbecueandPits]

That’s correct. The charcoal bed is to just get the wood started. After that you are just adding a split of wood about every 20 minutes

[@opiumextract2934]

​@BB Barbecue and Pits im glad you said 20 minutes, im smoking 2 briskets today and a few videos said 45 minutes. I've been doing it when the split burns down which seems to be every 20 to 30 minutes. Fire is good but was thinking I might be burning to much. Thanks!

[@BBBarbecueandPits]

You got it bud. I do the same thing wait till the log burns down then add another log to keep the temp steady. Once the temp dips about 25 degrees you know it’s time to add another split. The 45 mins videos that you are talking about are probably using insulated firebox’s so they are a little more efficient. I’ve found that each cooker is going to run different, this Pecos is bare bones with just the firebrick for insulation so it’s not super efficient but that does mean you get more Smokey flavor because you are adding more log splits. Thanks for watching!!

[@robertstephenson9839]

I have lots of red oak firewood and maple . How are they for cooking with ? Waiting for my reverse flow , like a kid waiting for Christmas morning .

[@BBBarbecueandPits]

So I use red oak all the time because that is what I have on my property. It works great for everything from pork to beef. The red oak burns consistent too just be sure it’s dry because that is a moisture rich wood. I’ve never used maple but I’ve heard good things. What I would do is use majority red oak and mix in a split every now and then with the maple. That’s kind of what I do with cherry wood I’ll mix in one split for the color it gives pork. What smoker did you get?

[@kendrickray7827]

What happen to the metal plate thats supposed to be inside of the firebox?

[@BBBarbecueandPits]

It wasn’t worth keeping. Recently I lined the firebox with firebrick so I start the fire on top of those and it does a good job with insulation

[@daviru02]

@@BBBarbecueandPitsI got some firebrick coming in the mail tomorrow. Can't wait to give a try

[@BBBarbecueandPits]

@@daviru02 yeah it works great. I could tell a difference the first time I used them. Kept the fire going good!

[@scottcarter9975]

Good video -- Thanks. Question: Why do you not shut the firebox lid and the cook chamber lid at the beginning splits (about 4:15 on your video) and let the pit begin to heat up then? With the firebox side door open there should be plenty of airflow it seems. Thanks again! Scott

[@BBBarbecueandPits]

Hey good question! So when you are first starting the pit you are inevitably going to have dirty smoke. So I leave the cook chamber door open because I don’t want any nasty smoke getting inside at the beginning because it might give an off taste to whatever you are cooking. Also, I leave the firebox door open at the beginning to max out the oxygen the fire can get so it will get started faster. I do shut the firebox doors before I shut the cook chamber door, then once the fire is burning hot and clean I will shut the cook chamber and let everything come up to temp. Thanks for watching!

[@scottcarter9975]

@@BBBarbecueandPits Thanks Adam (I posted my question under the wrong comment. Now I am under my original comment.) This morning I was cooking a butt at 250-275 when I got that smokiness. I want to add another question which may add more evidence: Using your technique this morning I had good success getting a good bed of coals and managing a good fire... for about 4 hours. By that time my coal bed had bled out. I added splits from the start, frequently it seems, and it kept up a good temp, but then the coals failed. This has been my experience. What do you do to keep the coal bed active for a loooong cook? Thanks again Adam. Scott (PS: My roast is now in the oven for the rest of the cook. It has a nice bark so It will be ok, but I want to master the fire!

[@BBBarbecueandPits]

@@scottcarter9975 nice glad to hear that! So if I’m cooking something that is going to take a while I will actually add charcoal intermittently to the coal bed to keep it hot. There is a product that works good for that too, it’s B&B Competition Char Logs. Check those out they are used to keep the coal bed really hot. Also I try to have a tin container below my firebox door and I will rake the extra ash out into it so it doesn’t impede airflow. Airflow is the key to mastering the fire!!

[@Johnny87Au]

you dont put the coals on a grill at all?

[@BBBarbecueandPits]

No, that’s not how this grill is set up. You just use the heat and smoke from the firebox

[@Johnny87Au]

interesting cause ive always used a grill for the coal beds@@BBBarbecueandPits