Fire Management - How to build and maintain a clean BBQ fire

Building and running a clean fire in an offset smoker is a key to creating great BBQ. Wood is the first ingredient in any BBQ cook. Maintaining an efficient, clean fire will lead to better taste ultimately. In this video we demonstrate these techniques on a Mill Scale 94 gallon offset smoker.
Photos from this shoot: www.meatchurch...
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale - millscale.co/
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/447J0f7
Subscribe: ​bit.ly/3q5hn2t​ |​ Website: ​meatchurch.com
Watch the newest videos: ​ • New Videos | Meat Chur...
Follow Meat Church BBQ
Instagram: ​ / meatchurch
Facebook: ​ / meatchurch
Twitter: ​ / meatchurch
Watch ​more videos!
Shop Playlist: ​ • Shop Playlist | Meat C...
Recipes:​ • Recipes | Meat Church BBQ
Beef Recipes:​ • Beef Recipes | Meat Ch...
Most Popular:​ • Most Popular | Meat Ch...
About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #FireManagement #OffsetSmoker

[@brianpaauwe3641]

‘Go buy some seasoning, because I got 4 kids’ 😂😂😂 Best part of the video

[@MeatChurchBBQ]

haha!

[@hawkeye88tx]

"how to" videos like this that impact the majority of us are so welcome. most of us have smaller 80-90 gallon offsets, not the bigger ones and the videos most others do around fire management and such just do not apply to most of us. well done, matt!

[@MeatChurchBBQ]

Awesome. Hope it helped. Thanks for being here!!

[@cgorzney]

I’ve been smoking for about 3 years now and figuring out fire management was a struggle early on so I just figured it out eventually. Seeing this video confirms I’ve been doing it right once I figured it out. Thanks for doing this!

[@MeatChurchBBQ]

Love that!

[@Thomas-uq7zx]

Great video as always Matt. Thank you. Would love to see one on cleaning the offset after a cook and other tips and tricks you learned along the way.

[@Buckeye-hz5oh]

Thanks Matt! Good video. Love the channel, rubs, and recipes!

[@MeatChurchBBQ]

Thanks for watching!

[@randyallaway4085]

That stinger at the end is brutal honesty, and I respect the hell out of it. Come to think of it, I am running low on Holy Cow...

[@brandonarnett3860]

Just got a new thing of Holy Voodoo my self. I say the same thing when my band plays out. I've got mouths to feed buy a shirt!

[@MeatChurchBBQ]

haha, thanks!

[@coupedegrill7238]

Just got my first off-set smoker. This was super helpful man, thanks.

[@MeatChurchBBQ]

Glad I could help!!

[@jgjones28]

Great video! I no longer have an offset, but I really enjoyed this video just the same-thanks!

[@MeatChurchBBQ]

Thank you!

[@Rob-BC]

Love the ambiance of the shoot. Low key visually, and easy on the senses.

[@nickman0303]

Bro night lights heck yeah!!!

[@MeatChurchBBQ]

It just made sense for us. We loved it. It relaxed me too.

[@BPFnSC]

Finally a fire management from the GOAT! Waiting for this video before picking up a millscale 94.

[@MeatChurchBBQ]

You would LOVE a Mill Scale. You kids will cook on it one day.

[@BPFnSC]

@@MeatChurchBBQ now the hard part…convincing the wife! 😂

[@walterkopriva9735]

Great explanation ..

[@MeatChurchBBQ]

Thank you!

[@cynthiaburell179]

This is why an old lady loves her Traeger, which uses pellet. Thanks again.

[@MeatChurchBBQ]

Yes mam!

[@mikeb9984]

I really want to see a collaboration between Chudsbbq and Meatchurch

[@SirPartyRoc]

So much knowledge shared. I’ve got a Kamado Joe but I am saving for an offset. Tending a fire is therapeutic

[@MeatChurchBBQ]

Well said my friend! Some of the only peace and quiet I get in my life.

[@chadsmall9447]

Thanks mate great video could you please follow this with a cook but every time you check your meat temp and smoker temp explain what your looking for, why you did or not adjust , how you done that and maybe deliberately make some rookie mistakes and then show how to recover from them thank you.

[@MeatChurchBBQ]

good point. Will do!

[@chadsmall9447]

@@MeatChurchBBQ fantastic I look forward to it cheers.

[@CptJakeSpearow]

Video idea, do a challenge with a cheap walmart expert grill offset made of thin metal that doesn't seal well.

[@MeatChurchBBQ]

You def get what you pay for in offset smokers. As time goes on, those cheap ones are wild with temp control.

[@tillvalhalla2271]

Two more benefits of using your exhaust damper is that it can slow down fuel consumption, and second, it slows down the smoke from escaping the cook chamber so your meat takes on more of that good smoke flavor.

[@bobhope8412]

I've been thinking about getting an offset. Thanks for this video Matt!👍 Just picked up Blanco the other day from Stine and used it on a steak on the Traeger. AMAZING flavor!

[@MeatChurchBBQ]

AWESOME!!!! and Thank you!

[@jasonfox8020]

Cool video. Me n my brother are otw Lockhart Thursday to pick up our new Mill Scale 94 gal. Can’t wait. Might even make a pit stop in Waxahatchee otw back to Bama. Love your channel and content

[@MeatChurchBBQ]

I love everyhing about this!! Enjoy that pit!

[@GeoffRiddle-kw4fm]

Ho would even think of starting the fire the way that you did it the right way and ways that you did it

[@MeatChurchBBQ]

Cheers!

[@c.p.1688]

Education 👍

[@MeatChurchBBQ]

Always learning.

[@terryhelms1578]

how would you build fire in a gravity smoker? And if you don't have one why not?

[@royedwards2735]

Thanks for sharing the info Matt. Us in the Meat Church congregation really do appreciate it! I’m still learning. Thanks

[@MeatChurchBBQ]

My pleasure!!!

[@brisketwizard8004]

Good info on bringing your offset up to temp before putting the proteins on. There are several ways to get started, whatever works for you. When you visited Goldee's, didn't they put their briskets and beef ribs on the pit before starting the fire, using "matchllight" charcoal to get the splits going? That's what Bar-A- BBQ in Montgomery,TX does. I've done it both ways on my 250 Moberg, so not saying your method is wrong, just that there are different ways to go about it. I enjoy watching all your videos---keep them coming.

[@2005Pilot]

I don’t use the matchlight but have fire just going with medium coalbed ant pit was 170f when I put my Pork Butt on this morning. I like the extra smoke flavor

[@MeatChurchBBQ]

So many ways to skin a car for sure.

[@brianolson-i5r]

What sizes is your rosewood block?

[@das5842]

Great video, thanks for sharing your knowledge!

[@MeatChurchBBQ]

you are most welcome!

[@johnevans6172]

Matt, love you vids. How do I keep the metal taste out of my chili when cooking in a cast iron dutch oven

[@beowulf3303]

This video makes me want to fire up my offset again! It’s been awhile because the pellet smoker is just so damn easy. Love all your videos Matt! I’m fortunate to have a local shop that carries all your rubs and my spice cabinet stays full because they are awesome!

[@MeatChurchBBQ]

Thanks for the support!!

[@raulsbbq]

I would love a behind-the-scenes video. A day in the life at MC from the moment Matt wakes up to when the crew comes up with ideas etc.

[@MeatChurchBBQ]

It's a good idea, but I'm crazy. My video guy would hate me. I'll try to make it happen.

[@redlitemeatandpizza]

Very nice and in depth video!

[@MeatChurchBBQ]

Thank you!!!

[@stansimmons5014]

What about Rev smoker? Same way with off set?

[@tomlpdx]

nice walkthrough Matt. Thanks!

[@MeatChurchBBQ]

Glad you enjoyed it!

[@JohnSmith-bq7gz]

Been waiting for this video for years

[@MeatChurchBBQ]

Thanks John!

[@MichaelJohnson-ob8fl]

I really appreciate the info , I struggle with my grill keeping the temp steady, I know I need a good offset smoker. I'm working on it , I love watching your videos, awesome stuff

[@MeatChurchBBQ]

Thanks Michael. Hope you get one, one day!

[@joshardy25]

Tell you what works for me on starting my smoker. Get a bag of 6-8lb match lite. Throw the bag and all on the bottom. Put two sticks of wood on top and lite the bag. Under 30 min you have a good bed and already have your splits going

[@MeatChurchBBQ]

Yes, that would work!

[@richarddickerson9478]

I have a Franklin backyard smoker. It has holes in the firebox door and no flue damper. If I used logs as large as you show in your video, my smoker temps would go up to well over 300 degrees. I have to burn smaller sticks which burn faster and I am constantly tending the fire box adding more wood. Getting a good 250 degree smoke chamber temp and holding it there is very hard to do.

[@MeatChurchBBQ]

Gotta use what you got, but I can say with 100% confidence I'm glad I bought the Mill Scale. It honestly runs like a dream plus my kids will cook on it one day. Thanks for the feedback and for being here Richard!

[@JRob32]

Thanks for the tips! Fire seasonings!

[@MeatChurchBBQ]

You bet!

[@lanceott3210]

Is that firebox insulated or uninsulated? Which do you prefer? I am looking to purchase an offset in WI and thinking of going with uninsulated firebox. Great video. Very simply stated and of course each pit runs a little different but these instructions will get you moving in right direction fast.

[@MeatChurchBBQ]

This one is not insulated. I have both. It's a preference thing. Some people love air gap (not insuated) becuase they react quicker. Others like the efficiency of insulated.

[@jeeping1974]

How frequently do you sharpen your knives and at what point do you replace them?

[@MeatChurchBBQ]

All depends on use. I try to hone as long as I can becuase each sharpening loses some metal.

[@raybishop3176]

Four kids!!!! Maybe you should put a TV in the bed room 🤣🤣🤣🤣

[@MeatChurchBBQ]

haha I'm done now

[@chriscrosby5628]

Thanks for sharing! Just wanted to say I Love your channel!

[@MeatChurchBBQ]

Thank you so much!

[@Strender-fq5sw]

Hey Matt, I've been following you for a while, and one thing I would like to know and I don't see it come up alot is how do you clean your treagers before and after use everytime it's like brand new on the inside thanks

[@MeatChurchBBQ]

I probably need to do a video on that. I have a cheap $2 paint scraper that I use every few cooks to remove the build up. Always make sure there isn't excess grease.

[@brianwheeler704]

Fire management is my biggest issue. Are you putting your coals on a rack or directly on the floor of the firebox?

[@MeatChurchBBQ]

This is direct, but if you are needing oxygen, get a rack. Great option.

[@shipswim13]

Now my only question is, when are we getting the Meat Church charcoal chimney starter for sale? That seems like a must have.

[@MeatChurchBBQ]

We sell it in our BBQ Supply Shop in Waxahachie TX.

[@chriscrist911]

BBQ Pit Masters came on last night and guess who was one of the cooks? Young, Matt Pittman - Here is what I think is his audition to be on the show. kzbin.info/www/bejne/jnaVoWOkl9GokLcsi=0K9AT40hJ3d4vcIN

[@MeatChurchBBQ]

haha, did I lose again? ;)

[@chriswagoner5406]

Been buying your seasonings at local Ace Hardware here in Indiana, and Lowes when I can find them.

[@MeatChurchBBQ]

we appreciate the support!

[@Draft2win]

Only thing you missed. How important to get the metal up to temp. But loving the tutorials.

[@MeatChurchBBQ]

Thanks!

[@anthonymcmahan8948]

I don’t even have an offset smoker, but I was hanging on every word, just in case!

[@MeatChurchBBQ]

LOVE IT! Maybe you will get one, one day.

[@matthiasjirmann1827]

Whenever you put another log or 2 in the firebox, do you need to keep the door open to wait for the white smoke to go again or can you just close it up?

[@MeatChurchBBQ]

I wait for it to catch then close.

[@shannonbice1994]

You think you could do a video of cooking red fish or some kind of saltwater fish. I fish for them often

[@MeatChurchBBQ]

I need to. Here is a quick one I did this summer - instagram.com/reel/C94z3kqug02/?igsh=MzRlODBiNWFlZA==

[@aaronm8992]

Thanks for the tips.

[@MeatChurchBBQ]

You are most welcome!

[@danielploy9143]

You done did it good. For some reason people like the smog coming from Goldie’s pits.

[@MeatChurchBBQ]

Thick smoke = dirty

[@WilliamCaughman-r6i]

Question: What method do you use to keep insects out of your wood stack?

[@MeatChurchBBQ]

I don't have an insect problem so not sure. Maybe I use wood too fast.

[@adampletcher1153]

Can you make blanco course i love it but course would be epic

[@MeatChurchBBQ]

I wouldn'' mind it but it's currently our #1 as is. I went through 7 versions of coarseness before I landed on this one.

[@lx2nv]

Thanks Matt - I have a Weber, kamado and gravity. I am looking to buy a semi premium offset next year and this was helpful! Not sure of brand yet - still researching.

[@MeatChurchBBQ]

Glad it was helpful! Def check out Mill Scale. It will be in your family forever.

[@lx2nv]

@@MeatChurchBBQ 💯 on my list. Quality>budget. A pit is definitely something you get what you pay for!

[@CherokeesJeepLife]

You need to send this to Matt at demo ranch. #demomatt #demolitionranch

[@MeatChurchBBQ]

I'd love to meet Matt @demolitionranch

[@toklongball]

Loving the tips & tricks vids. Thanks keep em coming.

[@MeatChurchBBQ]

DEAL!

[@ShackWv]

I build a bed on my workhorse 1975 with lump also. If not it takes forever to make coal bed sometimes I even bust out the leaf blower to get it rolling quicker

[@MeatChurchBBQ]

Man, my wife runs a leaf blower all day in our patio (OCD as heck) so I always have one near by lol....

[@ShackWv]

@@MeatChurchBBQ ​​⁠lmao. Props on new hickory rub also. Bought jt the other day and used it on some chicken lollipops

[@cottonclarksa]

Excellent video! Much appreciated, Matt. I've seen fire management instructions before, but you just have a way to "dumb it down" for us... OK, ME! Again, Thanks a Mucho!

[@MeatChurchBBQ]

I try to go simple. Cheers!

[@geraldmay7606]

I’ve been waiting for this video. Thank you Matt. I’ve been using my pellet smoker more and more because of my difficulty keeping a good fire going. I’m hoping to start using my offset more.

[@MeatChurchBBQ]

It's tough when you have multiple toys.

[@jasonhollinger9513]

I like it when you do videos like this. Great tips and reminders. Oh and the other day I was at our local Academy Sports and I encouraged a guy to buy not one, but two of your seasonings. Can I assume that my community relations check is in the mail? lol. Just kidding of course, but always glad to encourage other guys to buy good products from a good company.

[@MeatChurchBBQ]

I appreciate that. Academy is great!

[@Feribrat99]

I have a complete understanding of fires for some reason, good thing since I am a Blacksmith as well as a BBQ lover. Hardwood charcoal is nice, but smoke requires you know more about the smell of the wood you use for sure. cooking over coals not flames is the only rule there is in my book.

[@MeatChurchBBQ]

I love that line....cooking over coals and not flames. GREAT advice!!!

[@tracycrispino3446]

Matt has taught me so much and has an amazing catalog of best practices for anything you want to learn. Ordering The Ocho seasoning package this week to restock. Thanks for all you do for us Matt 👍

[@MeatChurchBBQ]

I appreciate the support Tracy!

[@randymo8709]

Ha, appreciate the honesty at the end there about the kids... Great video, always wondered how it was done with an offset. Wish I could find one on the small and lighter weight side.

[@MeatChurchBBQ]

Thanks for being here Randy!

[@benito7682]

Great video matt 👍, from down here in australia i look forward to your new videos every week. I use your rubs all the time 😊.

[@MeatChurchBBQ]

Thanks mate!

[@hector879]

Threw me off on this one with the late night drop. Great video though. Not just making content to make content. It’s helpful for those of us who don’t know, and even some of us who do know. Every week I look forward to a new Meat Church video. Keep it up!

[@MeatChurchBBQ]

I appreciate the love!

[@brianpaauwe3641]

Love the tips on an offset. Have a gravity smoker, but some day want an offset.

[@MeatChurchBBQ]

Awesome!

[@MatthiasEggert]

Thanks alot for your Videos. Greetings from Germany

[@MeatChurchBBQ]

Cheers!

[@BrianHedrick-h7s]

Been looking for a video explaining this for years. Been a lot of trial and error on my part over the years. Very helpful.

[@MeatChurchBBQ]

Awesome. Thanks for being here Brian.

[@CrisbeeCastIronSeasoning]

Awesome production! 🔥

[@MeatChurchBBQ]

Thanks 🔥

[@nickma71]

I remember Malcom Reed and his smoker called "Ole Hickory". He also built a bed of charcoal then put the wood splits on it. Instead of torching the wood from the start. I appreciate all of Matt's videos.

[@MeatChurchBBQ]

Thanks Nick!!!!

[@RitterRundown]

Great info. Thanks Matt!

[@MeatChurchBBQ]

Welcome!!

[@dwaynewladyka577]

Thanks for sharing this. Cheers, Matt! ✌️

[@MeatChurchBBQ]

Cheers!

[@jb5-pct]

Wanted to see something like this for a long, long time. Very much appreciated!

[@MeatChurchBBQ]

@@jb5-pct you’re most welcome!

[@MeatChurchBBQ]

@@jb5-pct you’re most welcome!

[@xXGrinder84Xx]

Great video. Ty Sir!

[@MeatChurchBBQ]

Thank you!!

[@charlesmoore5840]

Great effect doing it at night smart Man you are

[@MeatChurchBBQ]

We enjoyed it!

[@TheBandDefault]

This is the video I’ve been waiting for.

[@MeatChurchBBQ]

Awesome!

[@paultullett2854]

Do you add extra charcoal during the cook?

[@rhec_junior_9122]

the wood breaks down into coal

[@MeatChurchBBQ]

I don't typically since the wood burns down to that but you totaly can. Especially for easy temp control. If you need a quick higher temp, add some.

[@NaazrynDaman]

What do i do about the ashes during the cook?

[@MeatChurchBBQ]

I'm usually ok for 1 cook with my pit then I clean it out between cooks.

[@NaazrynDaman]

@@MeatChurchBBQ i seem to have a lot of ash during my cooks and i think it is hurting my fire/coals by choking it

[@TheDisabledMachine]

dude this video is over powred thank u

[@MeatChurchBBQ]

Glad you enjoyed!

[@RobertKohut]

Yup! 🙂

[@MeatChurchBBQ]

cheers!

[@1320pass]

I can smell that barbecue from here 👌

[@MeatChurchBBQ]

YESSSS!

[@MsBrett99]

Great advice👍

[@MeatChurchBBQ]

Thanks!!

[@davidweeks8131]

Thanks Matt!

[@MeatChurchBBQ]

You are welcome!

[@eddiep5676]

Good stuff!

[@MeatChurchBBQ]

Thank you!

[@whatsdenniscooking6746]

Good tips.

[@MeatChurchBBQ]

Thanks for watching!

[@jeffwillard9621]

Love this!!! Thank you Matt

[@MeatChurchBBQ]

Welcome Jeff!

[@Lettuce-and-Tomatoes]

I’ve got a bunch of pine splits from limbs that came down in the hurricane in July and they give my brisket and pulled pork a wonderful flavor that reminds me of Christmas. The younger folks say that they feel lightheaded after eating, but I think they’re just being overdramatic. I feel great afterwards, but I’m usually three sheets to the wind at that point. Cheers! 🌲

[@danielploy9143]

Whatcha really smoking?

[@tillvalhalla2271]

🤣 🤣 🤣

[@MeatChurchBBQ]

Stay away from smoking with confifers. They contain sap and turpenes and can make poeple sick.

[@victorlui5955]

Hi Matt from Meat Church. 😊

[@MeatChurchBBQ]

Hi.

[@victorlui5955]

@MeatChurchBBQ The summer was fun this summer 2024. Those brisket balls with jalapeño sauce looked fire 🔥🔥🔥

[@MrRickjitsu]

First

[@johnlebzelter4208]

@MrRickjitsu Does the baby want a trophy? Him have no friends and no life.

[@MeatChurchBBQ]

CONGRATS! and Thanks for being here!

[@bhdemp]

Fire management tips are always welcome! Nice job Matt! There many methods that work but as Matt points out, building a solid coal bed is essential. Here comes the "but", I'm not a believer of using the smoke stack plate to manage temperature. There are technical reasons but mainly, it's a personal preference.

[@MeatChurchBBQ]

Love that! Thanks for the feedback.

[@dennisschickling2249]

Nice Video. I don't think that I will ever use a offset Smoker. No time to babysit the first. Thanks. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@brianruff5472]

I thought this was about me setting the Traeger on fire.

[@MeatChurchBBQ]

hahaha - I could do a video on that

[@wwjj64]

Copying Chudd with the chimney lol Weak move

[@rhec_junior_9122]

because if one person does something nobody else can

[@rhec_junior_9122]

never heard him try to sell the chimney and I didn't see it on his website... ever thought it's just his personal

[@MeatChurchBBQ]

I don't copy anyone. Cotton Gin Smokers made me this chimney years ago. If you aren't aware how many charcoal chimneys are out there, you are new to this game. Chudd didn't invent the charcoal chimney. Cheers!

[@wwjj64]

@@MeatChurchBBQ sounds like someone got triggered. Must be feeling guilty

[@notaliberalfromcali6245]

All pits eat different.. my offset eats every 45 minutes. Once you know how she eats its a done deal. And yes i'm buying some more seasoning and 4 is enough kids... rant over.

[@MeatChurchBBQ]

That is exactly right!