Fire Management on the Lone Star Grillz offset smoker

[@richluvsellie1]

Mr. Grumpus..I have a question. ..I work to a lumber yard. ..we get planks between 3/4 -2 inches thick...it's surfaced...cam I put the cherry in the pit and cook with it....

[@GrumpusOnFire]

Hey Rich. Very good question. I’m running a poll to see what the BBQ community thinks about this… should be interesting. Check the poll at kzbin.info/door/bfaWDQ16EHcydmy3k42J9Acommunity . Thanks for the question, and thanks for watching.

[@MBrono610]

As long as it’s not pressure treated or waterproofed, etc... it’s got to be pure clean cherrywood

[@mrcodypaz]

Really great informative video! I like how you killed the flame to demonstrate what would happen. First video I've seen on fire management that gave me visual examples. Thank you!

[@GrumpusOnFire]

Thanks Cody. This old video has stood the test of time! I appreciate you checking out my channel.

[@TROYCOOKS]

This was a very educational video Grumpus. Thanks for making it!!! Man, that's a really nice looking LSG you have there! Enjoy it as I know you are!!!! Cheers brother!

[@GrumpusOnFire]

Thank you for checking out my video T-Roy! I’ve watched you for years (my old account was “Booger Bear”). I picked up my LSG end of May this year. Not my first offset, but my first “good” one. I’m loving it! I’m also watching you work the T-Roy magic on yours as well. Cheers!

[@juggernaut316]

The Bob Ross of management. No mistakes, only happy smoke

[@GrumpusOnFire]

😂😂😂

[@benmendeja5199]

I like that you're not cooking but just experimenting with the fire, it helps a lot for a beginner like me what to do and what to avoid, thanks

[@GrumpusOnFire]

Thanks, Ben. It is easier to try stuff “just to see what happens” if there is no stressing over ruining good meat. You not only learn more about your cooker, but you will have more confidence when you are “cooking for real”. I hope my video was some help to you, and thanks for watching.

[@joebrindisi2588]

One of the BEST videos I've seen on KZbin. Anyone that has an offset pit regardless of whether it's a Lone Star or not needs to see this video and learn from it. I recently purchased a book by Tuffy Stone called COOL SMOKE. He has a good section on fire management that goes along with a lot of what you were teaching. There are some folks on KZbin that don't have a clue to what thery're doing with with fire management. We need to give you a Dr's Degree in fire management. Thanks again for your expertise and trying to help the BBQ 'ers with fire management!!

[@GrumpusOnFire]

Joe, you are very kind to say that… I appreciate it 💖. BTW, I haven’t heard from you in a while. I hope you and yours are staying safe. Hmmmmmmmm, just thinking about it… “Dr. Grumpus” does have a nice ring to it……! 😂😂😂

[@joshuasimpson1429]

I was just thinking the same thing. I have watched several videos and this was one of the first that really emphasized the coal bed. Knowing that it may be an hour before you're ready to cook is huge. Explains alot as to why I struggled with my first cook on my reverse flow. Thanks Grumpus! You sir, have a new subscriber.

[@paulgrosjean5427]

Hey Grumpus, getting my LSG shipped in about a month up here in Canada, British Columbia. Love this vid, one of the best on fire management for sure! Thank you for being so thorough! Cheers!

[@GrumpusOnFire]

Hey Paul... welcome to the LSG family! I'm so glad to hear this video was somewhat helpful. Congrats on your purchase! Thanks for watching, and I hope to hear how the new smoker is performing for you.

[@eddogg805]

Appreciate this video... Scheduled to receive my 20x42 tomorrow... Definitely going to practice your methods... Happy New Years sir

[@GrumpusOnFire]

So sorry this reply is so late. I'm sure you are loving your new smoker by now. Welcome to the LSG family! I hope my videos were of some help getting you started with your new pit. Thanks for taking the time to watch my channel Ed...

[@eddogg805]

@Grumpus On Fire No problem sir Appreciate you

[@progers5019]

Great fire management video. I remembered when I started with my offset I was watching every fire and heat management video I could find. This one is a Goodern.

[@GrumpusOnFire]

Thanks Phil. I too have watched a ton of fire videos through the years, but usually not with the details I was looking for. I hope my interpretation helps anyone out there struggling with their fire boxes. L8R.

[@georgekipp4766]

Ahoy sir!!! You're tutorial proved invaluable!! I've never owned a stick burner & was (perhaps still am a-bit) intimidated by the unit with regards to fire management. I appreciate your taking the time to not only show how its done, but how its NOT done.

[@GrumpusOnFire]

Ahoy! Understanding the basics and a little practice is all that's needed. It really is not that difficult to tame the beast. So... jump in, fire it up, and most importantly... have fun! Thanks for watching and thank you for subscribing.

[@joebrindisi2588]

GREAT video that all of us should view regardless of what device we use, but especially an offset. Your video was very educational and I learned a lot from it. You have excellent platform skills to allow the listener enough time to absorb all the information. Thanks again for a great video and please keep them coming!

[@GrumpusOnFire]

Glad you enjoyed the video Joe. In the distant past, I’ve been guilty of rushing, fighting and overthinking my fires, and it would just suck the fun right out of the BBQ day. Once I relaxed and got back to the basics, I was able to enjoy my cooks again. “Low & Slow” doesn’t just mean the meat. The whole cook should be a relaxing experience, fire starting included. How else can a guy get away with “doin nuthin” for 6 to 8 hours? 😊😊😊 Thanks for the kind words and thanks again for watching.

[@CharlieBrown-ko1lc]

Very imformative, best fire management video, unlike bbq with Franklin a world class bbq cook, Grumpus explained by actually showing how smoke is suppose to look like and what its not and what cause bad smoke and how to fix it. I truly feel i understand how smoke works , and how to manage fire

[@GrumpusOnFire]

Thank you, Charlie Brown, for the kind words. Your comment made me smile today 🙂!

[@MM-bg7in]

Best explanation for managing the fire. Thank you for making the video.

[@GrumpusOnFire]

You are welcome!

[@BrisketMedic]

Great info! I’ve never had a smoker with a square firebox personally, but you made this look easy! Good stuff brother

[@GrumpusOnFire]

All credit to the 'ol LSG! Makes tending the fire look easy, and me look good... and I love the square firebox! Thanks for watching Zach!

[@joegarza9505]

Best fire management video I've seen! Thank you!

[@GrumpusOnFire]

Thank you Joe! This one is getting a bit old, but the info is still relevant. I appreciate you checking out the channel!

[@johnknapp6328]

You might get you tube grammy for this video. This is the best fire management video Ive seen myself.👍

[@GrumpusOnFire]

I appreciate the compliment. Thanks for watching.

[@GrumpusOnFire]

@Texas CAT Manuals Congrats on your purchase… let me be the first to welcome you to the LSG family!

[@robkutner3193]

Spectacular video, thanks Grumpus. Just upgraded my WSM to an OK Joe's Highland offset, so I'm playing w/ fire while seasoning the puppy before risking some meat. Love the tips on a healthy coal bed, prepping a new log, and where to adjust airflow (not at the stack).

[@GrumpusOnFire]

Thanks Rob. You are going to love the smoky goodness only an offset can give your cooks. Thanks for watching.

[@smokefire_southern_eats]

Best explanation of fire management Ive seen on You Tube!

[@GrumpusOnFire]

Thank you for the kind words. Glad you enjoyed the video.

[@brewster84067]

This was really a helpful. Just ordered a Lone Star Grillz offset and learned a lot from this video; anxious to learn my pit using the methods you described!

[@GrumpusOnFire]

Awesome Bruce! Welcome to the LSG family. I hope I helped you in some way to make your cooks sucsessful. You are gonna love your new pit!

[@javimirelesjr5601]

First time ever; I'm maintaining clear smoke with mesquite and steady temperature. Thank you Grumpus. A million times thank you.

[@GrumpusOnFire]

That’s awesome, Javier! Wishing you a wonderful cook today. Thank you… you made my day!

[@ianfretwell5655]

hello grumpus from UK very clear instructions keep the home fires burning cheers from UK

[@GrumpusOnFire]

Thanks Ian. I hope the information was useful for you. Thank you for tuning in all the way from the UK!

[@ratherbfishin2421]

Thank you mr. Grumpus that's the best fire management video on KZbin have really enjoyed all your videos

[@GrumpusOnFire]

You are welcome, and thanks for the kind words. Looks like you've got quite the rig yo self...

[@krayzeee]

Definitely the best fire management video. It helped me a lot. Thx from southern germany

[@vxmine]

I just got my Lone Star last week and I am a novice, so this was a great help to me. Thanks!

[@GrumpusOnFire]

Welcome to the LSG family, James! I’m glad you found my video useful. I’d love to see you stick around and watch me stumble through this BBQ stuff! Cheers…🍻🍻🍻

[@2005Pilot]

OUTSTANDING!!!! Thank you, Sir for breaking it down for us! Well Done!!

[@GrumpusOnFire]

I’m so glad you enjoyed the video, Conrad. Thank you for watching.

[@15055chevy]

Honestly the best video I’ve seen as far as fire management. Thanks!

[@GrumpusOnFire]

Glad you enjoyed it Henry… and thanks for watching.

[@travisnorman957]

I realize this vid is a couple years old, but very nice tutorial, man. It was Very informative. I’m a seasoned backyard guy, but just into the custom offset game. I see where you’re still putting out videos. You have some good content. Just subbed. Thanks!

[@GrumpusOnFire]

Welcome Travis! Videos are never old if you are watching them for the first time! I’m glad viewers are still finding my videos somewhat helpful. Thanks for watching… and I appreciate the sub! 👍

[@freddieflores8881]

A lot of great tips. I just picked up my Lone Star Grillz 1-15-21 and I'm super excited to start using it

[@GrumpusOnFire]

Welcome to the LSG family, Freddie! You are going to love your new toy. Keep us posted on your cooks, and drop me a line if I can help in any way.

[@freddieflores8881]

@@GrumpusOnFire Thank You Sir. I'm loving my LSG. Already smoked some chicken, ribs and yesterday I smoked a brisket. It's made a big difference for me. Your fire management video helped me a whole lot. Appreciate it. Have a blessed day Sir

[@mattchurchify]

These smokers are really thoughtfully designed. That fire box is big and well-made, and the griddle plate on top is a nice feature for backyard bbq or competition. The smoker also looks like it has excellent airflow compared to some other smokers I've seen. Overall, this just seems like a smoker made with the user in mind. Great video about the technical fire management stuff. I find videos like this are most helpful when deciding on a smoker because I know recipes for cooking, and those are the same from smoker to smoker more or less, but using the cooker varies by the cooker. This one looks fun, well-built, reliable.

[@GrumpusOnFire]

Hi, Matt. I’ve been grilling and smoking meats for better than 40+ years. This is by far the most well-made and thought out smoker I have ever used. Low and slow, hot and fast, I’ve even built fires in both ends… This smoker has come through like a champ every time. I hope my videos are helping people (who may otherwise be on the fence) make educated buying decisions as they shop for new equipment. BTW... I do not have any affiliation with Lone Star Grillz… I’m just one extremely happy customer. I appreciate your comment, and thanks for watching.

[@joehernandez550]

Thank you sir for making this video. I am new to smoking and use of an offset. Glad to say that I also purchased a LSG 20”x36” and just had my first cook(turkey legs). Your video will help me so much. Thanks again!

[@GrumpusOnFire]

So glad my video was helpful. You picked a fine smoker. Thank you for watching.

[@tremaynemyles8276]

Hey Joe how's that 20x36 cooking for ya? I'm thinking about buying one this week. Did you get the 1/2in fire box?

[@timothycarraway7858]

Just got my LSG 20x42 and done the season. I just found this video and it's going to help me tremendously on my first and every cook. Thank you for the information. God bless.

[@GrumpusOnFire]

Hey Timothy… Welcome to the LSG family! I know you are going to love your new pit. I’m so glad you found my channel and hope you find the information presented here useful. Let us (the BBQ community) know how your cooks turn out. BTW… Texas 2.5 BBQ (kzbin.info/door/b9lLaXMGlWLBKbm9IYapLA) has a pit just like yours. If you haven’t already, check out his channel and tell him “Grumpus sent you”. Cheers…

[@timothycarraway7858]

@@GrumpusOnFire Thank you for your reply. Watching Texas 2.5, T-ROY COOKS, and Smokey Ribs BBQ is what made up my mind to buy the LSG. But mostly Taxes 2.5 he is just honest about everything good or bad about his cooks. Anyway your channel and the ones I mentioned or my favorite ones. Good videos on all y'all's channels. Keep up the good work. God bless

[@travisnorman957]

Still a great video! I’ve watched your video many times while I’m learning my pit. I completely have adapted your cracked door method. Great content.

[@dgam8261]

Absolute best tutorial I've seen, ill refer to this until I am more experienced, thank you.

[@GrumpusOnFire]

Thank you. I'm so glad you found my video useful. Thanks for watching.

[@donaldrobertson2548]

This video was outstanding,it was very informative and presented in simple steps. What's your opinion on using chunks, either below with hot coals on top or chunks on top of hot coals? Continued blessings to you and your family 🙏. Thank you.

[@GrumpusOnFire]

Hello Donald. Thanks for the kind words. If you bury the chunks in a way that still allows it to ignite, that’s good. If it is just going to smolder due to lack of oxygen, I’m not a fan. I prefer to place the chunks on top of the coals so it can burn cleaner. Thanks for the question and thanks for watching.

[@rogerrathbun444]

Man did I learn a lot with this video , I have a homemade reverse flow stick burner and I did learn last year to set my sticks that were ( ON -deck ) on top of my firebox so they are ready for the fire. I loved your teaching on the draft.

[@GrumpusOnFire]

So glad you found my video helpful. It’s interesting how quickly wood will ignite with just a little pre-heating. Thank you for watching.

[@gtsbarbecueandcuisine4837]

Hey Grumpus thanks for sharing this! I just got my first offset a couple weeks ago and am looking forward to learning how she works. This information is so valuable and helpful. Beautiful setup you have there. Have a great week!

[@GrumpusOnFire]

Thanks, Gary. That is very cool. I find smoking on an offset very relaxing and fun. Congrats on you purchase… I’ll be watching for your videos on it!

[@timdwyer2718]

Just got my LSG pipe smoker, , helped a ton, I was getting way too much smoke because I didn’t have a good coal bed. Now I know 🍗👍

[@GrumpusOnFire]

Tim, congratulations on your new LSG! It pleases me to think my little video has helped so many. Enjoy your new toy, and thanks for watching.

[@RicsBBQSpecialties]

Very Kool video! Very well presented/well done. 👍🏼👍🏼

[@GrumpusOnFire]

Thanks, Ric. I really appreciate you checking out my stuff. Cheers… 🍻🍻🍻

[@suzierivera7337]

Fantastic educational fire management video. I always learn from you. This was a perfect video in my opinion. Thank you for making it. Are you still using the Lone Star Grill as ur main smoker?

[@jeffreykolikof8222]

Hi Mr. Grumpus, love your videos. I have a question I hope you can address. Could you do a video outlining your thought process on the configuration of your pit. Why the single door vs the double door and why you chose to include the vertical cabinet as well. Thank you in advance. Very big fan of yours.

[@GrumpusOnFire]

Hi, Jeffrey. That is a good idea. I’ll add that to my list of possible videos. Thank you so much for watching my videos.

[@Tonnsfabrication]

If you run a stick rig then it's advisable to have your wood in a controlled environment ( Wood management is just as important as fire management). Even if it's seasoned, a hard wood like hickory or oak that's been rained on can take several months to reduce moisture to 7% - 10% . When you see wood pushing water out of the end grain it's well over 50% moisture content. Wet wood does not always mean it's green, but it does rob heat and energy and is counterproductive to to task.

[@GrumpusOnFire]

Very well said. I couldn't agree with you more. Thanks for watching.

[@SmokinJoesBBQ]

HEY GRUMPUS, man that was a awesome video my friend, you covered everything possible that you could cover, that pit did a awesome job at maintaining temperature and the blue smoke was down to a bare minimum which is fantastic, you did a outstanding job on explaining fire management on your smoker. AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!!

[@GrumpusOnFire]

Thanks Joe. Coming from someone who knows his way around a ‘stick burner’, it really means a lot. Admittedly, the LSG sure makes it easier to tame the flame. Glad you enjoyed the video. Thanks for watching.

[@tulz43]

Great Video Grumpus. Helped me on my first stick burner last weekend. Do your recommend going with the extra split wood vs a regular split? Seems easier to light and keep a good flame going.

[@GrumpusOnFire]

Thank you, tulz43. I’m so glad my video helped. I usually grab the smaller, lighter splits when I first starting my fires. After the coals are established, I’ll start using the heavier, denser splits to maintain the bed. Thanks for watching.

[@JPBBQ]

That was so educational Grumpus. You have no idea how much I appreciate the information on how to start and maintain a fire in the Lonestargrillz Smoker. All this time I was leaving my doors closed and it would take forever to get the dirty smoke through. Again I appreciate it so much. Also subscribed to your channel looking forward to learning much more.

[@GrumpusOnFire]

Hi J.P. So glad you found my video helpful. Looking at your “post” dates for your LSG, the timing was about right! I look forward to watching your LSG cooks. Thanks for watching and thank you for subscribing. Smoke on…

[@bradmcleod8193]

Amazing info. Thanks for taking the time.

[@GrumpusOnFire]

Thanks for taking the time to watch, Brad.

[@jeremyrainey5917]

By far the very best video I have seen. Thanks for putting it out. Keep the awesome videos coming.

[@GrumpusOnFire]

Thank you, Jeremy. It’s hard to believe this video is a year old already! I hope you found the information useful. Cheers… 🍺

[@Legendary_UA]

Excellent video on the basics of fire management. Well done.

[@GrumpusOnFire]

Thank you John, and thanks for watching.

[@binko7616]

Thanks Mr. Grumpus! I'm going to pick up a Lonestar 24 x 60 from an estate sale that I made an offer on. I've been using a 48 smoke hollow gasser for years so am exited to try this new stick burner. Thank you for your video on fire management and what to watch for! This smoker will be a bit big for what I need most of the time but the price was right. Is fire management harder on a larger smoker? do you go through more wood than needed? Being I will probably be only using half of it most of the time?

[@GrumpusOnFire]

Hello Chad. What a great find! I’ve gone through quite a few pits through the years. To try and answer your question on the size… a big, heavy metal pit is like steering a battle ship verses a speed boat. It is steady and slower to react, so it is easier to control. I’ve had small, thin metal pits that, just checking the fire, the temperatures would spike out of control so fast I’d have to pull the meat till things settled down again. So, in my experience, bigger is better. As for the wood consumption… it is like cruising down the highway, once you get up to speed you barely have to touch the peddle. When all that metal heats up, your fire maintenance is minimal. Also, let’s face it… most of the heat and smoke is going right out the stack anyway! I’ve found that I use less wood in my LSG than I did with my old pit (which was ¼ the size). I blame this on the great design Lone Star Grillz puts in their pits. So… I’m sure you are going to enjoy your new toy… and thanks for watching.

[@lenardstephen]

Hey Grumpus I watched this about 5 or 6 times love it, did u or can u do 1 on the tuning plates thanks. Much love from Philly!

[@GrumpusOnFire]

I’ll try to cover that in a future video. Thanks for the request, and thanks for watching.

[@riosecco4142]

Very informative! Great job. I just found your channel today and I am binge-watching your videos. Can you do a video using the verticle section of your cooker?

[@GrumpusOnFire]

I appreciate that, Rio. Hope you are enjoying the channel. Be sure to subscribe, and hit the bell so you don’t miss anything new coming up!

[@Freedom1611]

Thanks for taking the time to share the fundamentals! I like the wind chimes too 🎶

[@GrumpusOnFire]

You are very welcome Benjamin. I hope you found the information useful… and those chimes get more shout-outs than me! 😉

[@rdonner28]

Excellent video sir!!! Thanks!!!

[@GrumpusOnFire]

Glad you liked it!

[@rogerdelacruz7551]

Perfect video showing all the details with great demonstrations. I'm born in Texas so this video was like having a family member walk me through it. Take care, sir, and I'm going to sub to keep tabs on ya.

[@GrumpusOnFire]

Wow Roger, what a nice thing to say. This You Tube BBQ community is like a big family. I’m so glad you decided to be a part of it, welcome. I’m glad you liked the video. Thank you for subscribing and thanks for watching.

[@alzawalich9829]

Grumpus, hopex everything is well with you, when your nex video coming out pickup the sprayer head thanks

[@GrumpusOnFire]

Hey Al. It’s all good here. It’s really been a hot summer this year and hard to hang around a hotter smoker. I think you will like the convenience of the Flame Tamer. Will get videos out soon.

[@BushiBato]

Grumpus tending Fire! another great video,especially for the fundamentals that must precede any further stuff like rubs and sauces,wrapping and when or not to etc,and particularly for those of us who are going to get the same Pit you have here.Thank you.

[@GrumpusOnFire]

Thanks Jason. These fundamentals can be applied to any fire, smoker, heck, even campfires. Thanks for watching.

[@BushiBato]

gracias for the great videos,i am recommending your channel to all my Barbecue friends.@@GrumpusOnFire

[@GrumpusOnFire]

Much appreciated. Thank you.

[@stuart1837]

Thank you so much for this video. This is what I have been looking for. Thank you for taking the time to completely break down fire management. I now have a really good handle on how to make, set and manage my fire from start to finish. Cant wait to practice on my vertical smoker this weekend. I have only 1 questio?. I live in Northern CA and the wood I burn usually has bark on them (It's bought from one of the only places that sells wood in my area). Does it matter? I see a lot of videos where the "splits" have no bark what so ever. Using Oak and Pecan.

[@GrumpusOnFire]

Stuart... I have never had a problem using wood with bark. If I grab a split and the bark is real loose, or falling off, I'll set the bark to the side and use it when I start my fire next time. If it's hanging on there fairly well, I toss it in the fire and don't worry about it. Right or wrong... it's what I do. Thanks for the question, and thanks for watching

[@henryratajczak3071]

One great video with fantastic information about starting an maintaining a good burn. Thank you for sharing.

[@GrumpusOnFire]

Glad you enjoyed my video. Thanks for watching.

[@FloggingMicah]

Grumps have you ever come close to filling this smoker to capacity with meat? How many briskets do you think you could cook on this pit? 20?

[@GrumpusOnFire]

Micah, I have not come close to max capacity… yet. I would estimate I could comfortably fit 16 briskets at once, or maybe 20-24 pork butts, or 26 racks of pork ribs. I’m ready for when the orders start rolling in… 😂😂😂😂!

[@rickyl04]

The best fire management video. Thank you for helping me with my problem. I'm interested how you adjust your tuning plates. Does it matter if I have fire grate for my firebox? Thanks in advance

[@GrumpusOnFire]

Thanks… Glad I could help. For good combustion your fire needs oxygen. If your fire is elevated, more air can get to, and under, your fire. The grate allows this, and also lets the ash fall away from your fuel source, thus a more even burn. Think of a campfire burning right on the ground. You have to constantly poke and stir it to keep a flame or it will just sit and smolder. Now build that same fire up off the ground utilizing some form of grate, it will get more air, resulting in a cleaner and hotter burn. So, no you do not have to have a fire grate, but your fire building and cooking experience will be considerably more enjoyable with one. Thanks for watching.

[@alzawalich9829]

If you were running your pit at 250 to 275 what temp would you let it drop to b4 u would throw a stick on. I have the 30 in vertical and I’m a rookie. It seems I’m chasing the temp. Thanks

[@GrumpusOnFire]

Ok Al… here it comes! One of the hardest things to learn (at least it was for me) is to know when to leave the fire alone. Chasing temps will run you nuts. With stick burners, the temperature is always moving. Add a split and the temps start to climb, only to spike and then start dropping. Knowing how your smoker reacts to the added fuel will determine if you get a nap or pull your hair out! For the temperature range you are asking about, and this is for my pit only, I would try adding a split at 200-210deg. Depending on the size of the wood, temperature outside, sunny or cloudy day… my pit might jump to 285-300deg! RELAXE… it’s a temporary spike and will start falling soon. Your target temp is an average of the overall cook. If 300 is too high, add a smaller split (or cut it in smaller pieces). Or wait and add wood at 190. YOU will need to learn your pit. Build a fire some afternoon, crack open a six-pack, and try stuff with the fire. Take the pressure off, so no meat. Practice is the only way you’ll get comfortable with your smoker. Bottom line… it’s just cooking… kick back and have fun with it.

[@alzawalich9829]

Grumpus On Fire thanks grumpus your the best

[@bigtimebarbecue5188]

Well done... One of the better fire management videos on KZbin ! That is one awesome cooker ..C’mon

[@GrumpusOnFire]

Thanks, Big Time. I appreciate you watching.

[@alzawalich9829]

Hi Grumpus, do you cut down the length of your splits? I find full size splits are harder to control the heat. Thanks

[@GrumpusOnFire]

Hi, Al. My splits average about 14”-20”. I do not cut them shorter. When cooking, I generally leave both stacks completely open and the fire box vent completely open. I try to regulate the heat with the fuel source. If the temps start running hotter than I want, I’ll start choking the VENT back, a little at a time. Too much, too quick will result in excessive smoke. You will always get more smoke when you first do this, but the fire will calm down and balance its self out naturally. Remember… a smaller fire WITH FLAME is better than choking down a smoldering fire that is too big. *** As a side note: LSG’s new Fire Management Basket has really helped my fire control game… and I burn a little less wood. (NOT a paid endorsement!)

[@alzawalich9829]

Grumpus On Fire yes I have the management basket but I’m seem to run hotter than I want. I have notice your wood seems to be towards the rear of the basket to kept the flame from over heating the first plate

[@GrumpusOnFire]

Al… I purposely try to keep any high flames from entering the cook chamber (sometimes not so easy), to prevent grease fires. I will check the gaps of my tuning plates tonight when I get home from work. I don’t remember… do you have the LSG 24” series smoker similar to mine (40”)?

[@alzawalich9829]

Grumpus On Fire I have the 30in vertical offset. First time offsetting

[@eduardovillegas2267]

Thanks for the amazing video. Would you recommend buying wood by the cord? What’s a good price to pay for a full cord in your opinion? Thanks again

[@GrumpusOnFire]

Happy you liked my video. Wood prices are going to vary by the variety, the season and your particular location in the country. The last full cord of pecan I bought was $300/cord, in August 2018. If you have the room, and a dry place to store it, you will generally get the best deals buying in quantity. If you store the wood yourself, you have all the control as to how it is protected from the elements. Ideally, I look for a cord or two around fall. I’m in Houston, so this is around September, way before folks in these parts start getting ready for winter. Sometimes I’ll place an order for wood not yet available, but if I prepay I’ll lock in my price for when it is cut. This will be the wood I’m planning to use the following summer. So I get about six months of air drying before use. It gets hot ‘round here so cut and split wood will dry fairly quickly.

[@martinbakunawa1240]

Thank you for educating me Grumpus!

[@GrumpusOnFire]

Thank you, Martin. I love play’ in with some fire! Thanks for watching.

[@dranbecker]

Thank you very much. My LSG just arrived in germany and I have had initial trouble keeping the fire and get the right smoke. Now watching your video I think there was a to small amount of wood from the start. Okay, i give me another try next week...greetings from germany

[@GrumpusOnFire]

WOW! All the way from Germany? So glad I could help. Quick tip: feed the coals, not the fire. Let us know how the next cook goes. Thank you for watching, and welcome to the LSG family! 👏👏👏

[@dranbecker]

@@GrumpusOnFire "Feed the coals---not the fire..." was the trick...I have had my first big cook with ribs, pork shoulder, homemade sausage and chicken...a great event...thank you so much...greetings from Germany

[@nicholasstepp]

Super helpful video, Grumpus! Thank you.

[@GrumpusOnFire]

Thank you. So glad my video was helpful.

[@Plottman]

Morning Grumpus ......Hey how do you have your tuning plates set....does it do pretty good about keeping it even across your pit? How many tuning plates does it have ? I just got the 24x48 yesterday......

[@GrumpusOnFire]

Hey Plottman, welcome to the LSG family. I know how excited you must be to season that baby up! My smoker has four tuning plates. Starting at the firebox side, moving right to left: I have (approximately) a 1” gap; a 1-1/8” gap; a 1-1/4” gap; and a 1-1/2” gap. This is how I initially started, and I haven’t really messed with them since. The bottom grate temp gauges usually read ten to fifteen degrees different from right end to left end. I have noticed this variance can fluctuate depending on where I locate the fire, and the size of the fire, in the firebox. A bigger fire will increase air flow speed and allow the end farthest from the firebox to run hotter than the end closest to the firebox. Maybe it’s time I did a video on this? Thanks for watching!

[@jorgevilanova8023]

Great video on good fire management/smoke control. I see you built your fire to the right of the fire box so you can pre-heat a log on the left side. With the damper slide door to the right in the wide open position you move it to the left as you did to control the heat. Would it be better to built the fire on the left side and use the right side for pre-heating the future log because of the way the damper door slides. When the damper is fully open its to the right of the fire box by designed and when you want to control the flow you slide to the left toward the fire side, the draft would flow toward the left side more than to the right as your fire is set up?..... just thinking....

[@GrumpusOnFire]

Now Jorge, that’s a real head scratcher. With the damper mostly closed, will it direct the air to the preheated log and cause it to ignite prematurely? Or… does it blow directly on it and help keep the wood from getting too hot? If the preheating log is to the right, will it burn too soon? Does the open flame grab that air as soon as it enters the box, meaning there isn’t a right or wrong answer? I’m with you… thinking about such things make me go Hmmmm... Puzzles that can only be solved with more contemplation (and maybe a six pack). The real answer to the unasked question is: I build my fire off center and risk blistering the paint… So I want any damage to be at the backside of the fire box where it won’t be seen 😁😁😁! Btw… after nearly a year of ownership, there is no visible burnt or blistered paint. I love this Lone Star Grill! Thanks for watching and thank you for subscribing.

[@jorgevilanova8023]

@@GrumpusOnFire HAHAHA now you got me Hmmmming with the risk of blistering the paint. I'm enjoying your other videos. My concern is to have constant air flow directed to coals and by having the fire on the left would help even when closing the damper. Since you are tending the fire every 45 to an hour the preheating log should not catch fire....that's my theory...... okay I'll leaving it alone LOL!

[@TheChrismsanchez1]

Great video & a great looking grill. Did you happen to purchase any extras on that LSG? The fire box looked pretty thick. Is that the standard fire box?

[@GrumpusOnFire]

Welcome Chris. I did order a few addons for my smoker. You can see all the details of my pit here: kzbin.info/www/bejne/aqDLomSAl7-qf7c . Thanks for checking out my channel.

[@spencerhamilton8596]

Great video!! I’ll have to come back and watch this a few times. A lot to learn!

[@GrumpusOnFire]

Spencer… Glad you liked my video. Just fire up your pit! Waste a little charcoal and/or wood now and learn your pit. It’s time well spent for down the road. Thanks for watching.

[@RussC123]

This was such a helpful video! How would you suggest altering your coal development process when using a smaller offset (about 20x36 cook chamber) so that the temps don’t shoot up to 400F? Would it just be a matter of letting the coals burn down longer to the point where pit temp is down where you want it, THEN start cooking and adding 1 log at a time to maintain?

[@GrumpusOnFire]

Your thinking is right on track. As you see in my video, I start my fires with 3/4 chimney of lit charcoal, dumped into the center of one full chimney of unlit charcoal, followed with a few splits of wood. I have learned the hard way to let the initial startup fire settle down and get the pit to an even heat before getting the meat on. It takes about one hour for my pit to come to an even temperature. Depending on how well a smoker holds temperature, I find it is easier for me to “sneak” up to temp rather than to wait for the pit to cool down to my desired temperature. I would suggest you start with ½ chimney of lit charcoal, dumped onto ½ chimney of unlit. For a 20x36 pit, I would cut my splits in half to better manage the amount of fuel added throughout the cook. Oh… one last thought… If your temps rage out of control, you can always pull the meat and open your pit up to speed up the cooling time. Thanks for the question, and thanks for watching.

[@RussC123]

Grumpus On Fire thanks so much for those recommendations!

[@kenrachels1021]

I have a Lone Star Grillz vertical off-set smoker also and I'm having trouble setting the temps. I have some oven gages 4 each 2 on an upper rack and 2 on a lower rack. With my temp gage on the door is reading 250, the oven gages on the right side of the pit they read 300 and the two gages on the left side of the pit they read 350. I like to smoke briskets at 275. With the door gage at 275 the oven gages go even higher. I'm using 4 tuning plates with no gap between them. Any suggestions will be appreciated.Thanks,Ken

[@GrumpusOnFire]

Hi Ken. Excuse me if this runs long, but I don’t know how to give a short answer. So please, bear with me. First, I only know from my experience and a little common sense (i.e. I ain’t no expert!). Second, is your setup like mine, i.e. horizontal WITH the vertical option, or is it the Vertical Smoker attached directly to the firebox? I have five gauges on my pit and every one of them reads a different temperature, which is perfectly normal. You can use the temperature differences as an advantage to place your meat in the "sweet spot". My temperatures at the grate level ALWAYS read higher than the gauges on the doors. Depending on the size of the fire, sometimes 50-100 degrees different! Remember, the door gauges are giving you the temps at the gauge, which could be inches or feet from the actual meat. As soon as you can, get a quality temperature probe to set at the grate level where the food will be placed. Use this as the “go by” temps for the cook. After a while you will know how far off the gauge temperatures are from the grate temperatures. It just takes time and experience, only learned on your pit. Unfortunately, cutting your fire in half won’t necessarily cut your temperatures in half. It is all about AIR FLOW. The bigger fire you have, the more air is being sucked in through the damper. As the fire builds, the air entering the damper accelerates, literally “blowing” on the fire, increasing the fire, increasing the air speed, and the cycle continues till the fire is satisfied and becomes stable. As the heated air flows through the cooking chamber(s), it is trying to rise, but if it is blocked (tuning plate(s)), it’s momentum will carry it sideways till it gets deflected and changes direction, usually the farthest side wall of the smoker. This is why the side farthest from the fire box can, and usually, runs hotter. If you open up the gaps in the tuning plates, some of the hot air “escapes” the sideways flow and the remaining heat/flow loses some momentum, and less air is slamming into the side of the smoker. This should get the temperatures a little more even, left to right. BUT there is not a perfect plate setup. IF you make the fire smaller, the air flow through the chambers will be slower, allowing more heat to rise through the plates and, theoretically, your temperatures could now be hotter on the firebox side. So, your plate setup will always be a compromise, based on your fires and where you place the meat. Consistency will pay off. While you are getting things set to your liking, build consistent fires and ONLY mess with the plates. OR, set and leave the plates alone and ONLY change the fire. Don’t mess with both together. It will run you nuts and only be discouraging. These Lone Star pits take a bit of time to get the metal heated up and stable, but once this happens, they take a lot smaller fire to maintain temps than you would think. So… the short answer: Maybe open up the tuning plates and build a smaller fire? Good luck. Let all of us know the outcome and final solution to this.

[@reyhernanandez5640]

Thx for the info, this is exactly how I’m gonna start doing my fire..

[@GrumpusOnFire]

So glad you found my video helpful, Rey. Thanks for watching, and thank you for subscribing!

[@jasonrobichaux4776]

Man great video. In the beginning stages of planning my pit. Awesome video showing good smoke vs bad smoke very informative. No doubt very impressed with these pits. A number 1 craftmanship. Ok this cajun talked enough lol!! Keep the vids coming

[@GrumpusOnFire]

So glad you found my video useful. You are on the right path by researching and planning... before you buy. I couldn’t be happier with my purchase. Thanks for watching.

[@papabearbackyardbbq2287]

Very good video to learn from. Thanks for sharing. Awesome smoker!!!

[@GrumpusOnFire]

Glad you enjoyed the video. Thanks for watching and thank you for subscribing.

[@qck57594]

Awesome video, I just learned how to help my fire control. Thank you.

[@GrumpusOnFire]

Glad I could help. Thank you for watching.

[@brewcrewfishing]

Wind direction (especially a strong TX wind) has a large part on whether your fire will remain clean. I try to point my FB in the direction the wind is coming from if possible. It really helps me easily dial in flow w/o opening the door. If it's the other direction I find myself fighting it throughout the cook. Just a thought if your able to maneuver your pit around if your out trying to smoke with strong winds. Great video as this is how preheat my wood as well.

[@GrumpusOnFire]

I see what you are saying. Unfortunately, I can’t move my pit around very easily. I have my smoker parked right next to a 6’ fence with deflects the wind right over the top of my pit. I have noticed as the wind blows across the exhaust stacks it creates a draw through my pit (much like blowing across a straw and drawing soda up and out). I’ll actually have to close the inlet damper on windy days to keep my temps down. But if it is really windy and I open the cook chamber door, it can blow ashes out the inlet! Thanks for your comment and thanks for watching!

[@brown1983]

Such a great video man. I've got a while before I can upgrade my pit to an LSG but man I sure love watching videos on this pit!!

[@GrumpusOnFire]

So glad you liked my video. I sure like showing what this pit can do. Thanks for watching.

[@ronkreed]

Excellent instructional video. Thank you!

[@GrumpusOnFire]

Glad you liked it. Thanks for watching.

[@TrulyUnfortunate]

I always use a preburn fire pit and collect my coals and clean burning logs from there. Makes it easier to maintain temps and it's a great place to hang a pot of beans. And for an extra benefit? It's a great place to hang around on those cold days drinking a few adult beverages.

[@GrumpusOnFire]

First off, thanks for watching my video. An open fire pit, adult beverages… AND beans? Sounds like an awesome way to tend a fire… I’ll be right over!

[@TrulyUnfortunate]

@@GrumpusOnFire As a Texan I've grown up with Texas technics.After watching N. and S. Carolina whole pig competitions I realized they had it right. Add the fire you need,not the log that isnt burning. You get clean blue smoke with no work.

[@GrumpusOnFire]

Good phrase… I like that! Phil n Florence, (kzbin.info/www/bejne/nZucpodnbL6Yick) (tell ‘em Grumpus sent you!), did this exact process on his WSM. His chicken looked fantastic.

[@wfp537]

Thank You for All the info, I just got my first offset, LSG 20x42, This will help me a lot, Thanks for sharing! I Subscribed to your channel.

[@GrumpusOnFire]

Welcome to the LSG family! I'm glad you found my video helpful. You picked a fine smoker for your first pit. The LSG 20x line of smokers are fast becoming very, very popular pits. Thanks for watching and your subscribing to my channel is very much appreciated.

[@bogdanlozonschi3125]

Are you not worried about running a open fire on top of a wood deck? Did you ever have a amber cause damage? Just curious. Enjoy your videos

[@GrumpusOnFire]

Not at all Bogdan. The fire is inside the fire box. I also have 12”x12” concrete squares right under the fire box door… just in case a stray ember decides to jump out of the box. Thanks for watching…

[@newwayofthinking...2301]

Very informative, thanks for posting.

[@GrumpusOnFire]

Thanks for watching.

[@1000stevenbl]

What restaurant do you own??? That smoker is massive!!! Hope you have a catering business...

[@GrumpusOnFire]

😄😄😄 Nope… no restaurant here, and yes... it is overkill LOL! I’m just a dude who lets his hobbies get out of hand sometimes. But… who knows, after retirement I may get the bug to do some side jobs. Regardless, I’m prepared if that turns out to be the path I go down. Thanks for watching.

[@babydylan3561]

I really enjoy the video! Very educational!

[@GrumpusOnFire]

Glad you found it helpful.

[@bradtanner7056]

Good job grumpus,vary helpful vi

[@GrumpusOnFire]

Thank you Brad.

[@carolynclay2617]

Ok caption now you and that grill has did the fool,,, you have shown me that my husband need the best of grills to be happy and healthy for years. A grill is and should be made to last,,and I see the quality of yours will do that. The thickness of your firebox plate tells me that you will be smoking a long time.

[@GrumpusOnFire]

So true, Carolyn. If you add up the cost of all the cheap, burnt out smokers you’ve purchased in the past, the cost of an LSG becomes more palatable. Thanks for watching!

[@ericgtz66]

I can’t wait to try this out! Great video

[@GrumpusOnFire]

Fire it up! Thanks for watching.

[@richluvsellie1]

I've seen this video around 20 times since I found it Friday night...it's Monday 3..2..2020...

[@GrumpusOnFire]

Wow… that’s pretty impressive. I watched it, maybe a dozen times, and fell asleep! 😄 I’m so glad you liked the video, and thanks for watching.

[@davesmith2140]

Congrats on the LSG! That is actually the same exact configuration I want to build. I just have a little more money to save then I can order one. I also want to build a covered area for it to keep it out of the elements.

[@GrumpusOnFire]

Permanent cover coming next spring. The LSGs are a little pricey, but you get what you pay for. Their workmanship has no equal. If you configure it right, it will be the last smoker you will ever need to buy. I’m 6 months in and have no buyers remorse whatsoever. I wish I had bought this pit maybe 4 cheap smokers ago… Thanks for watching.

[@MrPanthers23]

@@GrumpusOnFire are you buying the LSG cover or did you find a different brand cover that's cheaper? How is the rust? I would love a followup review video of how its held up, the mods you love, the ones you wish you bought, paint issues, etc...

[@biblicalevent]

Good job Grumpus

[@GrumpusOnFire]

Thank you, and thanks for watching.

[@cfsmithjr]

sounds like Hannibal Lecter before he lit the wheel chair. lol Thank you for your video. I am afraid to make one.

[@GrumpusOnFire]

HAHA… now that’s funny. Hey… make your video… It ain’t that hard… even I can do it! Thanks for watching. 😄

[@bartonbbqsmokeworks3727]

Great fire manager vid!

[@GrumpusOnFire]

Hey, JB! So glad you stopped by and checked out the video. I’ve also been watching your channel… good stuff! 👍

[@tdog9150]

Need some advice, looking at a 1000,00 $ on from academy ,, then I went to lone star , I have big green eggs , never had or cooked on a stick cooker , I want one , what do I buy ,,.. is one easer then the other .?

[@GrumpusOnFire]

Tdog… Wow, you really putting me in a hot firebox 😨! I’m assuming you are referring to the “Old Country BBQ Pits All-American Brazos Smoker” that Academy sells. Since I don’t own one of these pits, I’m hesitant to comment on it other than to say I have checked them out at the store and they do seem to be quite heavy. A little back story about me, and some things for you to think about… I purchased my first smoker (Old Smokey) when I was 24 years old. After that, I was buying smokers and grills, seems like, every 3-4 years due to burnout or rust. They were cheap, and what I could afford at that time. Fast forward to now. I just turned 65 this summer. When I think of the money I’ve shelled out on cookers over the years… well it’s a lot. I came to the realization that over time I had spent more than what it cost for a quality pit now… I just didn’t have one to show where the money went. This realization is what helped me pull the trigger on a Lone Star Grillz pit. I just wanted to buy one more smoker, one that will outlast me. If you’ve watched my other videos then you have seen the ease and hassle-free cooks from my new pit. This smoker is by far the easiest I have ever cooked on. There is a reason why some pits cost more (i.e. engineering, design, workmanship, materials…). Find a company you can believe in and you’ll get what you pay for. I can’t tell you what to buy. I will say buying the best quality you can afford now will save you money in the long run, with less headaches, and will be more fun. Thanks for watching.

[@GrumpusOnFire]

Check out Texas 2.5 ( kzbin.info/door/b9lLaXMGlWLBKbm9IYapLA ). He has a 20x42 LSG and is really putting it to the test. Tell him "Grumpus" sent you!

[@tdog9150]

Grumpus On Fire . Thank yu for your honesty, I was leaning the direction yu went , but now it confirmed what I was thinking , I looked at a Lang , but like the looks of the star ,, I think I will save and get it in the fall , thank yu for your Chanel I’m learning a lot .. keep them coming please,,

[@EastsideFleet23]

During long cooks 6-12hrs is there ever a reason to add more charcoal? I noticed at about the 5-6 hr mark I can't keep the wood lit or temps up.

[@GrumpusOnFire]

Welcome to my channel Gilbert. My guess would be you are losing your coal bed. More than once I’ve gotten side tracked puttering around the garden and let my fire bed get too cool. Sometimes adding more wood isn’t enough to regain your fire. Depending on how fast you need to recover, add a chimney of charcoal, pre-lit or not, to get your coal bed reestablished. Put a couple splits on the new coals, but don’t smother them. You may even have to open the fire box door and the cook chamber door to get the fire really going again. You might even have to pull the meat from the pit for a few minutes if you are concerned that things might get too hot for a bit. Once you have the coal bed hot again you will be able to resume adding wood till the end of your cook. Maintaining a good coal bed is key to keeping your wood burning clean. I hope you find this helpful… and thanks for watching.

[@wacko6436]

If your temps get to low and need to bring them up quick just grab your woman’s hair dryer and put that baby to work better then you trying to blow on the coals and trying to get a flame going 😂👍🏼👍🏼

[@richiesbbq]

I used to have that problem too at times but soon learned that letting the coal bed get too behind was the problem. What I do now to keep my coal bed up is lump charcoal and believe me sometimes you need to add more often than you think you do. So I'll add some lump and then right after that is all the way lit I'll put some more on and so on if needed. Lump charcoal is the bomb especially on long cooks.

[@tremaynemyles8276]

Have you ever smoked with water in the bottom of the grill?

[@GrumpusOnFire]

I’ve not tried smoking with water in the pit… yet 😉. I do use water pans (when I remember). Thanks for watching Tremayne.

[@jw4295]

So what if meat is on the pit and you are adding a split of wood? You have to deal with dirty smoke a few minutes right?

[@Snicho1S]

Im not an expert by any means but my understanding is that through preheating your wood on the side it reduces the dirty smoke considerably. Not sure, like you say if its completely avoidable though compared to adding unheated wood there is a lot less. Its to do with the temp of the wood and the fire trying to catch it. Could be wrong but this is what I've experienced from my offset.

[@GrumpusOnFire]

In a word: Yes. A little white smoke isn’t the end of the world. Clean, light blue smoke is just an ideal most of us strive for. Heavy white smoke is usually an indication of smoldering wood (i.e. insufficient oxygen). A new cold split will smolder till it gets hot enough to ignite, thereby reducing its smoking. By pre-heating your wood, you are reducing the amount of time that piece will have to heat up to the ignition point. (Sam Nichols: You are so right! 👍)

[@jw4295]

Grumpus On Fire... I actually tried preheating wood on the side and it worked yesterday. Clean light blue smoke is what I had for most of my cook. Had a few short bursts with clean and clear. Thanks. This helped

[@adamconley9732]

Thanks for all the good info!

[@GrumpusOnFire]

Glad you liked it. Thanks for watching.

[@shumardi1]

My understanding of charcoal is it is a source of heat but not flavor. But what about wood logs that have burned down to a bed of coals? Do you get smoke flavor from wood once it has burned down to a bed of coals? Do you need a flaming log in order to get the smoke flavor?

[@GrumpusOnFire]

I mostly use charcoal to start my fires. But, I’m going to make a real effort this summer to use charcoal more often. There are a lot of various “flavored” charcoals on the market, so I have to believe there is a difference in flavor. No… you do not need a flaming piece of wood to get good smoke. The flame will help get your air flowing through the pit, but as your smoker heats up, your pit will start to draw some air on its own (like the fireplace in your home). There is a fine line to balance the burn/smoke you get from real wood. Even a burned down bed of wood coals will be adding smoke flavor to the cook. It may not be as noticeable as a new log, but it is there just the same. If you need proof that the smoke is there, just starve that coal bed of oxygen and watch how fast it’ll turn smoldering white. Thanks for watching.

[@shumardi1]

Hey! Thanks for the reply! I am considering getting an offset, maybe the LSG 20x30 or 20x36. But I really don't have the ability to store a lot of firewood. Wondering if I could run mostly lump charcoal and add some wood for flavor. I don't know if that would totally defeat the benefit of an offset smoker compared to a WSM or some other smoker designed for charcoal. What are your thoughts?

[@GrumpusOnFire]

Check out Texas 2.5, (kzbin.info/door/b9lLaXMGlWLBKbm9IYapLAfeatured). He has an LSG 20x42 (tell ‘em Grumpus sent you!). It is a common practice to use charcoal as a main fuel source and supplement it with wood for smoke and flavor. I have done it when I’ve run short on wood. Heat does the cooking, smoke adds flavor. I bought my Lone Star because of it’s versatility. My two cents? I think it would be easier to get close to that WSM flavor by altering your cooking technique over the fire on an offset, rather than trying to get the full offset smokiness on the WSM. Now that being said… T-Roy is the WSM whisperer… and if it is good enough for him, it’s good enough for me. I hope this doesn’t start a WSM, PBC, LSG, SDS, LMNOP war! 😊

[@shumardi1]

I don’t want any war either. We are a band of smoking brothers.

[@enriqueparedespinel1694]

Helpful info really.

[@GrumpusOnFire]

Glad it was helpful! Thanks for watching!

[@thomaslahr9022]

Awesome pit. Great vid!

[@GrumpusOnFire]

Thank you and thanks for watching.