Fire Management (keep it simple)My Way😉

How i applied my keep it simple method to fire maintenance on the offset [e-mail]

[@jamesward3254]

Nice Job !! I cannot imagine owning an Easy Bake Pellet Oven, with fans, hot plates, timers ect , I cant even call them smokers

[@uncleb.cooking]

Thanks for watching!

[@KellersGrillzebo]

New subscriber here, Uncle B! Everything you said in here is gospel! Thanks, from a Grand Champ XD user!

[@uncleb.cooking]

Thanks for subscribing and commenting

[@josefranciscof.rodrigues1575]

CONGRATULATION ...NICE ..BEST .. JAÚ SP 🇧🇷 👍🏻 BRAZIL

[@uncleb.cooking]

😎

[@jamchiney]

Old country should donate couple of they smokers to you sir… you certainly know how to run them 💯, im learning so much by watching your videos

[@uncleb.cooking]

Thanks for your comment sir...I totally agree 👍 Keep watching, and I will try to keep the lessons coming, sir💯 Let me know if you have anything specific 😎

[@jamchiney]

@@uncleb.cooking will do 👍🏽

[@uncleb.cooking]

I just got out of heart surgery, so it will be a few weeks,but don't give up on Uncle B. I will be back soon 😎 Thanks for watching.

[@jamchiney]

@@uncleb.cooking sorry to hear that man, prayers and a speedy recovery sir

[@uncleb.cooking]

@jamchiney Thank you, sir. It really means a lot 🙏🏾

[@bbqbeer1883]

Just a tip about using your coal starter. Don't sit on your concrete, the heat from the coals will cause it to crack as it cools off and then you'll be left with busted concrete especially if you set in the same spot over and over. I know lol learnT the hard way.

[@uncleb.cooking]

Thanks for the tip°°°

[@C_hoops1958]

I added 11 fire bricks to the smoker box. Then put the charcoal plate on top of fire bricks. My opinion the fire brick raise the height of the plate and gives me a better air flow. Plus I am able to keep a more consistent temperature. The cost for the fire brick is $100. Well worth it. I am glad that I listen to you and bought the pecos. Thanks for your advice. 😊

[@uncleb.cooking]

Awesome, I thought about getting fire bricks at one point, but I decided to just keep it simple 👍 I'm glad to help. Thanks for all of your support to my channel. Without you being a return viewer,I would probably not be doing doing this, so thank you to my subscribers.💯

[@C_hoops1958]

Keep it simple is the best way. I try and do that. I listened to you and I do not do any mods. No stack extension , no caulking, no gaskits, and no water pans. The only thing I added was fire bricks because they were given to me. Thanks again. Love my pecos. 😊

[@bluebussdriver]

Uncle B thank you! This is an excellent video and I appreciate you spreading the wisdom. God bless you.

[@uncleb.cooking]

I appreciate you watching. I'm glad to help.

[@wolfbanxz8596]

You sound like Willie D from the Geto Boyz

[@uncleb.cooking]

Well, we are both from Texas 😎

[@toddkerestes594]

Hi Uncle B, i have used electric, propane, and pellet smokers for the last 4 years but never charcoal/wood....i saw one of these offset smokers really cheap on clearance and bought it....ill be honest i am a little intimidated on keeping temps on long cooks, but looking forward to the challenge....people have told me that the taste will be worth the extra work....thanks 4 the videos sir.

[@uncleb.cooking]

People are telling the truth. I tried to tell a friend to get one, too,but he purchased a pellet smoker smh. Now he brings me meat to put on my offset smoker when he wants some real flavor....lol Don't let some of the videos that are out there intimidate you, sir😅 Keep it simple!!!!

[@re7206]

Hi uncle b. Watchin for your videos. Helped me a lot. Fella the other day. Said if you want good clean hot fire for use in a forge. Use a cylindrical fire box. 💡. I put my charcoal starter ( after removing plastc ). In my firebox. Close to door. Cut some 3x4 or so chunks. Tossed in there. Another ever so often. Was like cookin on vacation all day🤣

[@uncleb.cooking]

That's awesome, and thank you for watching and keeping it simple like Uncle B. More videos will be coming soon, so hit that notification bell and stay tuned.

[@jeremynewman3553]

I've seen all the mod videos but I run mine like you it runs pretty even but I have not done a really long cook yet so we will see

[@uncleb.cooking]

I have done a few big cooks with great results 😋 I think over half of the people who have the smoker have never tried cooking on it without modifications 🤓

[@2005Pilot]

I took the plate out of my firebox and use as tuning plate in my Wrangler. Now I’m running the splits on the bottom which takes more coalbed. This way more consistent and heat farther away from the chamber and less fuss

[@uncleb.cooking]

Thanks for watching and commenting 🙂

[@harryballz6358]

I bought a metal basket to burn wood/coal in & I moved the small barrels plate to the big barrel. This allows me to move smoke both under/over the meat not just up & over it like before. Slide plate towards stack, the smoke goes under meat. Move towards fire box or removed the smoke goes over the meat. As built the heat/smoke enters the big barrel, goes straight up then out. Its physics 101 as it all rises! Huge difference in smokey flavor. Peace

[@uncleb.cooking]

Yeah I used the grate in the firebox as a tuning plate when I first got the Pecos. Then I had a tuning plate custom made. Thanks for watching and commenting

[@re7206]

may the LORD bless and care for you. this side and the next🙏😊

[@uncleb.cooking]

Thanks 😊 I really appreciate it 🙏🏿

[@bluebussdriver]

Thank you brother, I appreciate you.

[@uncleb.cooking]

Awesome, thanks for watching.

[@chadmobbs778]

Love Your videos!

[@uncleb.cooking]

Thanks 😊 More videos coming

[@CoffeeAndSmoke23]

It looks like you have dialed in the stock Pecos to a "T"..Once you learn it,it really is a good pit as is..I have ran the Pecos in probably every variation possible,stock,stack extension,baffle in,baffle out,vertical baffle,lined firebox,non lined firebox,tuning plates,no tuning plates etc and what I found is that the variation that works best for me is a vertical baffle plate with a few holes drilled into it,16" stack extension and firebrick lining the firebox..Im able to use the entire cooking grate with near even temps all the way across the grate,it draws really really well and holds temps longer with the firebox being somewhat insulated..It is now a true top down smoker with adequate draw..It gives great color and bark along with rendering top fat on briskets like a champ..These mods just make your job a bit easier,but you can master the stock Pecos and still make some really really good bbq and it appears you have...Great job..

[@uncleb.cooking]

I was going to go down the modification road, but I decided to just try it stock, and I am quite happy. I did have a tuning plate made, but I have only used it a few times. It's awesome that you have it dialed in with your modifications.I think it's a great offset for the money. Thanks for watching and commenting.

[@hillbillybbq]

Hey man just found your channel pretty cool! I got a Oklahoma joe longhorn offset . I subscribed to your channel looking forward to seeing more! Have a good week

[@uncleb.cooking]

Awesome, thanks for watching,commenting, and subscribing. More videos will be coming soon sir,stay tuned 😎

[@georgepappas3790]

Thank you sir

[@uncleb.cooking]

Thanks for watching. More videos are coming soon. 😎

[@dingram3588]

If you have a insulated firebox it's better to light the coals straight in the box without the grate. It will help retain the heat better vs suspending the fire up. This approach would benefit an insulated box, for un-insulated boxes the suspension method you used would be the best approach.

[@uncleb.cooking]

Thanks for watching and commenting

[@drob7638]

I was thinking about getting tht g2 model but your skills tell me the pecos is all

[@uncleb.cooking]

Yes... the Pecos will get the job done,if you can operate an offset smoker 😉

[@scottcarter9975]

Hello Uncle B. I just subscribed. Please do a longer video on fire management. I have the Brazos, very similar to yours. I can maintain a good fire for a few hours then it seems to go off the track as I struggle to keep a good coal bed. Thanks! Scott

[@uncleb.cooking]

Hello sir,thanks for watching and subscribing If you are having trouble, you probably need to start with a bigger coal bed. Do you use charcoal to start or lump coal,or are you using straight wood?

[@scottcarter9975]

Thanks again Uncle B. I have done both ways - charcoal and wood. I'll try a bigger starting fire next time. But I'd still like for you to do a full cook fire management video. Thx! Scott@@uncleb.cooking

[@uncleb.cooking]

​@scottcarter9975 I will definitely try to make a more formal video for fire management,but you should probably watch this video if you haven't already kzbin.info/www/bejne/mKnZZp2GqcaqncUsi=lfzMsck1ffhbSaZ6

[@uncleb.cooking]

I did another fire management video if you haven't already. You should check it out. Thanks for watching

[@scottcarter9975]

@@uncleb.cooking Thanks again Uncle B. I just watched your new one. You do good videos and that one is very helpful. I have added a grate to my firebox and it helps. I found a prime brisket yesterday at Sam's Club for 3.98 a pound. Hope to smoke it tomorrow.

[@bamacheats]

The grate in the burn box is too shallow. It fills up with ash after two hours of a burn so you’re not getting any air to the bottom of the fire anyway. Also, it elevates the fire and makes the hotspot larger in the cook chamber.

[@uncleb.cooking]

I have cooked all day long without removing ash. I do have to spread the ashes out, but other than that, I don't have any problems. Thanks for your comment 👍

[@bamacheats]

I use a Bravos. Same setup. I had more success removing the burn plate and heat deflector. The advantage of the burn plate would theoretically be the burn box would last longer. 🤷🏾‍♂️

[@uncleb.cooking]

@@bamacheats Thanks for your input, I may have to try to use it without the burn plate. Thanks for watching

[@centermid7mb]

The only time I feel a little back pressure is when I get up in the morning . . . .

[@uncleb.cooking]

🙃 I know all about that kind of back pressure, too.

[@jeremynewman3553]

Using my Pecos first time tonight

[@uncleb.cooking]

Awesome, make each cook a lesson, and remember to keep it simple.

[@uncleb.cooking]

How was your first cook on the Pecos?

[@louieleos1218]

You’re cooking at 300 and trying to maintain it, at what temp do you add another log to keep the 300 degree stable?

[@uncleb.cooking]

I usually have to add wood every hour, depending on the wind. It depends on the type of wood you are using and if you use charcoal, lump coal, or straight wood for a coal bed....I guess I need more information from you before I can give you a definite answer. But if you use the same wood that I use and you have a Pecos smoker, then 3 logs will keep you above 300

[@renevillalva6150]

Say boss man do you have any tips on smoking on a windy day, 25mph and up

[@uncleb.cooking]

Windy days can be a pain sometimes. I always like to have the fire box facing almost directly into the wind so I can control the air intake with the damper. I have a video on my channel talking about cooking on a windy day,you should check it out. Thanks for watching. kzbin.info/www/bejne/fni7XmVvpK5jiqcsi=NMOrleuTeW-w4cPc

[@renevillalva6150]

@@uncleb.cooking thank you so much

[@uncleb.cooking]

@renevillalva6150 Glad to help, sir.

[@ignoranceisnotatrend4669]

That plate looks kinda low, how do you remove ash when it builds up?

[@uncleb.cooking]

The plates and racks are removable for easy cleaning 👍 Thanks for watching

[@ignoranceisnotatrend4669]

@@uncleb.cooking what I meant was the removal of ash during the cook for air flow ✌🏾

[@uncleb.cooking]

I just use a short piece of metal that fits under the grate to rake the ash to the side on big cooks😉