Firebox Management for Beginners - How to Use Different Wood Types!

A lot of new offset smoker owners struggle with firebox management. Beginners need to be aware of the proper expectations of their firebox management for their offset smokers!
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0:00 - Intro
0:41 - Wood Selection
5:50 - Getting your Fire going
7:20 - Wood Chunk Management
13:19 - Wood Split Management
17:24 - Pro Tip
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Internet #310443241
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Product Overview
This Kingsford Charcoal Smoker and Grill offers 1,125 sq. in. of cooking surface for large events. The Counterbalance Lid makes lifting of the heavy-gauge lid at ease and the ingenious Greasement Management System provides hassle free grilling and smoking experience. Smoke Locks and Gasket reduce smoke leakage and maintain a steady smoking temperature for perfection cooking. Large Offset Firebox fits wood logs for long smoking period. Other premium features include Expanded Metal Tables, Heavy-Gauge Porcelain Coated Wire Cooking Grates and Warming Rack.
Counterbalance lid
Grease management system with grease collection pan and bucket
Smoke locks and gasket reduce smoke leakage in smoker chamber
Large wire charcoal grate with ash pan for charcoal grilling
Offset firebox with side access door
Expanded metal tables
8 steel wheels and locking casters
Heavy-gauge porcelain coated wire cooking grates
California residents see Prop 65 WA Best Smoker 2020

[@ComparisonCooking]

Smoking 101 - Basic Fundamentals for getting better results from your Smoker!!! kzbin.info/aero/PLlWEJETj_xqMAG-2uGxDIIsaSHTS2eNze

[@ComparisonCooking]

responded

[@genther6668]

Just purchased an offset smoker and i need all the information I can get. Really enjoy your channel

[@Self_Supremacy]

Just bought me a Oklahoma Joe's smoker. So glad I came across this video. Thanks man you have a new subscriber for sure.

[@ComparisonCooking]

Congratulations on the purchase. I got an ok joe 3 months ago and just started releasing videos on it. A little bit of a finicky smoker but dialing it in after a few smokes 👍

[@HarmonHeat]

You answered so many questions in one video! Had to be one of the most informative smoker vids I've seen in a long time. Thanks for the help Kevin

[@ComparisonCooking]

I appreciate that! Glad its helping out bro!

[@IsaIbnHalim]

Don’t know what it was, but this was the most informative video on the topic I’ve come across. I’ve left this video way more knowledgeable and confident than when I arrived.

[@ComparisonCooking]

Glad it turned out that way!

[@MA.CUTLER]

He know's his stuff!!

[@ComparisonCooking]

Thank you!

[@GermZillA]

thank you for making me good at the art of smoking. may family loves you. my daughter's are pretty good at it to with your help

[@ComparisonCooking]

Oh wow, I’m glad I could help!

[@derricklongjr58]

Thank you!!! Your video was the most helpful than the last 10 or 15 videos I just watched. You are the man

[@ComparisonCooking]

Awesome, I hope you have a good thanksgiving!

[@paulruth83]

That's what I have been doing all afternoon, practicing temp control. I only have some nice size chuncks of pear tree from my backyard. I Don't think that I will use it in a cook but it certainly works for practice. Thank you so much for this video.

[@ComparisonCooking]

My pleasure, nothing more fun than playing with fire on a smoker!

[@epoc162]

This was a really good video. I am constantly hearing people talking about how they are having temp issues.

[@ComparisonCooking]

Thank you, really appreciate the support, and yes Temp problems are a huge hurdle for most!

[@chuckarock2001]

Thanks mate from Australia 🇦🇺🤓

[@ComparisonCooking]

Hope you are smoking something up nice today!

[@spottylogic]

Thank you! I got an offset vertical charcoal smoker as a Christmas surprise and have no earthly idea how to use it, and it sounds like there's a big learning curve for an indoor cook like myself. Looking forward to going through your other beginner videos, they seem like great foundations so far. Much appreciated.

[@ComparisonCooking]

Thanks for watching Jacob, and glad I could help. Feel free to join our Kingsford Stockade 49in Smoker and Grill, Facebook group. Lots of people sharing helpful tips or getting the help to get their smoke game to the next level. The playlist of the fundamentals: kzbin.info/aero/PLlWEJETj_xqMAG-2uGxDIIsaSHTS2eNze

[@prestonbuffington954]

Never saw wood chunks being used, but you just proved they can work. Cheers.

[@ComparisonCooking]

My pleasure, have a great day 👍👊

[@eastcoasttony836]

Exactly how i role my okl joe offset!! wish i seen your video 4/5 yrs ago

[@ComparisonCooking]

Thank you, its part of the journey for all us offset smokers unfortunately.

[@thomashensley3319]

Thanks man. Bought new Weber now turning my propane grill into an offset smoker. Your video helped me a ton with how to use the firebox I'm fabbing up now.

[@ComparisonCooking]

Great, glad I could help. That's awesome you are making your own offset!

[@jayruss3468]

Need more videos for offset smokers so i can get better......thanks man for information......

[@ComparisonCooking]

Coming soon! Appreciate you watching, commenting and subscribing, happy smoking Jay!

[@bigches9157]

I got that smoker for Father’s Day And I love it I use log splits the one mistake I did was put 2 splits at the same time temp was too high but I learned from that mistake

[@ComparisonCooking]

We all do it, if you have a good vent on the side, you can cut that heat down pretty fast. But i've been there, burning paint off my new smoker! Thanks for watching, commenting and subscribing!

[@sjk69c47]

Great video! Great information, thanks !

[@ComparisonCooking]

Thank you 👍👊👊

[@ultragator724]

You are so helpful man. I truly appreciate what you have covered in thus video.

[@ComparisonCooking]

Awesome, glad it was helpful!

[@montetabb438]

Great video and tips

[@ComparisonCooking]

Glad it helped!

[@mrjulio7000]

Awesome video. Thanks for sharing.

[@ComparisonCooking]

Thank you, glad you enjoyed it!

[@sirdavies18]

Thanks for the video man...new to my smoker and this really helps! Appreciate ya

[@ComparisonCooking]

Glad I could help

[@ridehonda365]

Thanks for making your videos. Brand new here and just purchased smoker. You have answered all my questions. I appreciate you.

[@ComparisonCooking]

Thank you Matt! Really appreciate the compliment, let me know if there is ever a topic you want me to cover 👍

[@ridehonda365]

@@ComparisonCookingHey Kevin! Just wanted to give an update and share takeaways. So used my smoker for the first time and went with pork shoulder for some pulled pork.Came out pretty good so I was happy. Sharing my scratching head moments: 1. Holy shit this is going to take 14 hours...of peace and quiet haha. 2. Can't maintain steady temp 3. Should I be playing with the exhaust flange? Could of been my issue. Ran full open, should it have been half open or quarter open or full open etc. -Made sure to read my thermpro thermometer manual so I wasn't trying to figure it out mid smoke. Which helped a lot. -Loss of desired temp not realizing that its going to take 20 minutes to get another basket of coal rolling. Didn't wany to dump fresh obviously into the box. -Felt like coal was getting smothered by spent coal at thr bottom of box. Picked up a five gallon ash pot for the dip bucket. Now what really was perfect was the shovel it came with. Worked perfect to slide into box to get spent ash out. Bought from tractor supply. -Realizing that coal can be my base but I can also use wood for the flavor during initial smoke but also use to maintain heat. Lined bottom of smoker with aluminum pans which was awesome to catch drippings and made cleanup a breeze.

[@ComparisonCooking]

@@ridehonda365 those are some great notes! Maintaining temp and understand your smoker fluctuations is just something that takes practice. You start to learn that after 25/30/40 minutes you need to add 1 or 2 splits of wood to keep the charcoal base growing after the wood burns down. Feel free to join our FB group Kingsford Stockade 49in smoker and grill, we talk about this stuff weekly. Notes like this you are on your way to being a great backyard bbqer!

[@mannybarrera2575]

Enjoyed the video, thanks just got an off set, this was very helpful🤙🏼

[@ComparisonCooking]

Glad it helped! Keep us posted on how you make out with the new offset!

[@antonio7815]

Great vid man.

[@ComparisonCooking]

Thank you.

[@Shadowbot074]

Love my offset smoker. Going to look into wood chunks as I have only been using chips, having to add more every 20 mins or so

[@ComparisonCooking]

Offsets are by far the most fun to play with in the back yard! You'll really like the wood chucks! Thank s for watching, commenting, and subscribing!

[@WineDinewithJeff]

You always have the best tips for making in keeping an awesome fire in your smoker great tips on the wood size of it and the search on Amazon great video

[@ComparisonCooking]

Thank you Jeff, Glad you enjoyed it my friend!

[@Ryan-ft8dz]

My take-away from this is that if you use wood splits, you "should" have less tinkering and management. It seems that splits create a great balance of smoke, heat and leftover coal bed as well as creating a longer, more stabilized time stretch of smoking. Anyone have any comments, agree, disagree?

[@ComparisonCooking]

I agree, as long as its the right size splits for your smoker. Anything over 8 inch splits in my firebox causes heat swings. But 2 6-8 inch splits seems to be perfect for this pit.

[@Ryan-ft8dz]

@@ComparisonCooking Thank you kindly!

[@gmonty9477]

Great information. I learned a few mistakes I have been making.

[@ComparisonCooking]

Glad it helped. Offset smokers is a constant learning machine. I think i've got it down and then the wind changes on me and I'm learning something totally new all over again! Thanks for watching, commenting, and subscribing!

[@lechonch5016]

Thank you for sharing !

[@ComparisonCooking]

My pleasure, hope it helped!

[@leslierose-akumbu4263]

Thank you for taking the time to make this video. I'm not the proud owner of an Oklahoma Joe's smoke/grill/gas monster grill. I am a beginner so, I saw this as very educational. I just subscribed, too.

[@ComparisonCooking]

Thank you for the comment Leslie! It’s such a tough learning curve on these smokers, and even when you think you’ve got it all down, something else throws you a curve ball, just like my latest video. I have an OK Joe reverse flow I’m going to start recording similar videos on! Thanks for subscribing!

[@leslierose-akumbu4263]

@@ComparisonCooking Hey.. thank you for your reply. I meant to type above I AM a proud owner.. sorry, if you were confused!! hahaha. I AM a proud owner of an Oklahoma Joe's grill now. I appreciate your prompt reply, too! :-)

[@giftednanointedcrafts6650]

You’re an a awesome cook n give great advice on 🍖 bbq, cookouts, and grills.

[@ComparisonCooking]

Thank you so much!

[@koukitype180]

Awesome video sir. Just what I was looking for as a newbie stick burner guy

[@ComparisonCooking]

Welcome to the smoking game!

[@ericwiese7479]

Nice video, thanks

[@ComparisonCooking]

Glad you liked it!

[@Esperslol]

Love the tips, you have helped me start my offset smoker hobby. I'm actually cooking some porkbutt tomorrow and it will be my longest smoke so far. I'm using cherry logs (kinda thin so maybe thick twigs, lol), they are kinda thin but I used them on my last smoke with some chicken. I think my biggest issue is fire management and I appreciate all the videos. Wish me luck and keep up with the great content!

[@ComparisonCooking]

Good luck! Wait wish me good luck too, I’m doing my first pork butt on this new smoker today 😅. I really appreciate you watching, commenting and subscribing. Cherry sounds great on pork, I’m down to oak and need to hunt down some new splits. Happy smoking!

[@Esperslol]

@@ComparisonCooking you got this!!!

[@arcturusbbqsausagemaking2435]

All these style smokers do Not have enough air coming into the smoke box being a retired welder fabricator I modified my air dampers by adding another air slot giving it enough airflow while keeping the door closed..... Great video

[@ComparisonCooking]

Yes, there are some brands out there that don't even have a side door, I highly recommend people avoid those.

[@clarencebrown5009]

Great video

[@ComparisonCooking]

Thank you!

[@ic4181]

Hey bro thank for doing these videos!

[@ComparisonCooking]

My pleasure! Glad you like them!

[@anthonygoines1466]

Great video man thank you had to subscribe

[@ComparisonCooking]

Thank you, I appreciate it!

[@no_chefs_here3194]

always so informative!!

[@ComparisonCooking]

Thank you, have a great day!

[@th4uv3tt38]

Brilliant; thanks.

[@ComparisonCooking]

👍

[@johnnyl1957]

Always a great watch KEVIN. 👍🏻

[@ComparisonCooking]

Thanks Johnny, appreciate it!

[@johnnyl1957]

Cool Man!! 😊 👍🏻

[@kenrodz3858]

I love it!!!

[@ComparisonCooking]

It’s my addiction getting the firebox to hold the perfect temp! Glad you love it.

[@SmokingDadBBQ]

Great tips on managing real life curve balls

[@ComparisonCooking]

Thank you 👍

[@CookingwithChubaranks]

Love the pro tip! I've always wondered What would happen if I put a fan near my fire box for "consistent wind"?

[@ComparisonCooking]

A lot of people do, especially with cheaper offsets. They help with consistency. Glad you appreciate it buddy!

[@johnbroadbelt]

Thankyou for the guide , just been given a made offset bbq. I found your vid very useful. Cheers johnyb NZ

[@ComparisonCooking]

Awesome, glad they could help!

[@TDONLEY91]

Filled up on red oak, shagbark hickory, and wild cherry wood this weekend

[@ComparisonCooking]

Its going to be a good weekend!

[@arcturusbbqsausagemaking2435]

I find if you put a large broiler pan filled with water to the lower right side if you're Cooking racks on the bottom under the meat you're cooking you can put two across the bottom of you're cook racks will maintain an even temperature + or minus 5 -10 degrees from left to right ,I also built a damper up against my inlet of my smoke Chamber , I have two thermometers one on the left one on the right side of my lid, it will maintain an even temperature from left to right

[@ComparisonCooking]

That's how you get good constant temperatures for sure, it really is an art/passion to dial in these smokers. Why most people don't get it and don't modify their smoker. They are looking for set it and forget it!

[@beers-jackofbbq]

Great tutorial Kevin! You have a great knack for teaching! Cheers buddy!

[@ComparisonCooking]

Thanks Craig, really appreciate the kind words!

[@terryburgesssr9583]

Firebox stove Nano and the fighting

[@terryburgesssr9583]

Maino Firebox fighting stove wood burning stove

[@terryburgesssr9583]

Yes titanium needle wood-burning stove

[@fk319fk]

I use wood chunks in my weber grill when I use the snake method. I cut them to "kindergarten pencil" size and put them IN the charcoal snake. Using this method, I only do pork loin, whole chickens, and cheap ham.

[@ComparisonCooking]

Sounds great!

[@DrTasteGoodBBQ]

A lot off good info in here. I enjoyed the wood chunk vs split test.

[@ComparisonCooking]

My pleasure bro, as always thanks for watching!

[@davidkahnt2632]

Thank you

[@ComparisonCooking]

My pleasure 👍

[@ericellis2729]

I've got a vertical propane smoker and noticed after using soaked wood chips as instructed by the manufacturer I would get that heavy white smoke. I've switched to wood chunks for about the last 4 cooks and noticed a considerable change in the smoke quality. I get a lighter, more whispy and almost blue smoke. The flavor is also much much better. I've started using the chips strictly for throwing on charcoal for added flavor on quick cooks.

[@ComparisonCooking]

So smart, exactly what you want to be doing! Thanks for watching, commenting and subscribing!

[@ericellis2729]

@@ComparisonCooking You're welcome! Thank you for putting out this kind of content!

[@johnmcgowan2585]

lol..."forgive me BBQ gods..." Love it

[@ComparisonCooking]

Haha, people get really mad about this topic.

[@johnmcgowan2585]

@@ComparisonCooking No doubt. I saw another YT video in which the poster said not to get overly fixated on having to have things locked in a certain way. Just use what you have on hand. I agree. You never know what you may stumble upon. I'm doing a smoke for a friend this coming weekend and I will be going back to my oak/hickory mix just because I have a lot of it. Whatever you use for fuel just have fun with it and enjoy the process.

[@arcturusbbqsausagemaking2435]

Great video ! You speak the truth ,If you use your smoker on a regular basis don't buy store bought wood buy a chainsaw like he said you can go on Facebook market place offerup Craigslist there is always people who have Free hardwood sometimes big stumps you can cut and split or fallen trees you can cut to you're desired size to fit your smoker, A few weekends you can have a years supply ,Why pay for something you can get for free if you use your smoker on a regular basis Fantastic video...Just Subscribed

[@ComparisonCooking]

100% right, so many people get ripped off by the big box stores! Thanks for watching, commenting and Subscribing!

[@paulg7226]

Just came across your channel and watched several of your videos. Thanks for the great information. One question I am looking for a charcoal basket like the one you are using in your firebox. Can you provide where you purchased the basket? Keep up the good work

[@ComparisonCooking]

Thanks Paul! This one came with the smoker. I know a few people have bought them off Amazon (I think). There are also a couple videos on KZbin on how to make your own. Hope that helps.

[@Mihabarmen]

Hi! Good video!

[@ComparisonCooking]

Hey, thanks!

[@michaelkrusing7670]

Great video. The only comment is for you to upgrade your rig for something with thicker gauge steel. I had a smoker very similar to yours and upgraded it allows you to take your phone calls and neglect your fire and the thicker steel will shallow out the big dips in temperature. It also keeps you from creating a lot of white smoke when you try to frantically try to restart your fire. Lol, just got to your pro tip. Take a look at Old Country smokers. They have thick gauge steel at about $500.

[@ComparisonCooking]

My closest academy sports is 12 hours away. Which is the biggest reason I haven't pulled the trigger on a Brazos yet. They seem like a really good smoker, and you are 100% correct, it will make things so much easier!

[@michaelkrusing7670]

@@ComparisonCooking Get to driving... j/k. Brazos is good but if you don't need all of that space, you can save about $500 by getting the Wrangler. Perfect for 3 racks of ribs or brisket. More than enough for a weekend smoker. Wrangler has a little thinner walls, by about 1/32" or so, but it still holds temp better than the 14 gauge.

[@javih9907]

This is HANDS DOWN one of the best videos explaining how to keep your temp and how to work your offset. Most videos just explain the vents and door on the box. No one has ever taken time to explain the difference in wood and why medium pieces are better than longer pieces. Only thing I would have added is to clean out the ash build up underneath metal crate that holds your coal and wood. That ash build up is killer when starting out.

[@ComparisonCooking]

Definitely, I’ve tried to remind people in some other videos how important it is to keep the ash clear. Really appreciate the comment, means a lot!

[@Gdwmartin]

Hey guy here again. Chunks, and chips are all I can get here in Newfoundland. If I had a pellet smoker I would have a better selection of wood types since all pellets are the same format or like my brother with his electric cabinet I could use pucks/disks. What I am going to resort to here is cutting down live/collecting dead wood from either maple, mountain ash/rowan, or Alder trees. Is there a problem with any of these woods? There are very few smoking woods in NL locally growing here. It's the reason all of our traditional foods are salt cured instead of smoked. Salt Cod aka bacalao, salt beef, salt pork, salt cured fatback. etc. The only exception is kippered herring, but that's not real popular here these days.

[@ComparisonCooking]

👍

[@theMidnightBBQ]

Hey Grant, check these 2 links out for safe and unsafe wood for smoking: wisconsinfirewood.com/woods-for-smoking/ www.rackzbbqindy.com/blog/avoid-these-woods-for-smoking-meats/

[@JasonSmith-qx3zh]

Dang, how are you keeping that firebox looking so good!!! Yeah, I've been using way too much fuel!!!??!!!

[@ComparisonCooking]

Its easy to do. Small fuel, lots of air flow. Lots of fuel, chock down air flow.

[@JasonSmith-qx3zh]

yeah, you are most definitely right, once again thanks for all you do, you help more people than you can imagine!

[@thermos750]

Thanks from the great video! Question, when you say you have to add more charcol to the wood box, is it right from the bag or are you buring it down till it is white or gray charcol? You explained this well. Hello from Kingston Ontario Canada.

[@ComparisonCooking]

Hello Canada! I do both, first couple hours I’m adding a handful every 30 to 40 minutes straight from the bag. After 4 hours I’ll normally burn down another chimney of charcoal to add to the pile.

[@2ndhelpingcooking963]

My smoker is electric. It is very easy to use. I would some day like one like this.

[@ComparisonCooking]

Offsets are so much fun, a lot of work but so much fun!

[@embecmom5863]

loving your channel, just found it this week. The one thing that always worries me is when adding the new wood, is the dirty smoke it creates .. is this down to wet wood or is it something you have to accept for a while, or do you need to keep your fire box open until it catches properly and burns down until its not giving the white smoke off? And the one thing im learning quickly is a good hot coal bed makes all the difference or you end up fighting it to stay up to temp all the time.

[@ComparisonCooking]

Thank you, appreciate the comment! Have you checked out my adding wood video? That pretty much explains exactly what you are answering. 👍 kzbin.info/www/bejne/iHjdepJ6fd-Gbrc

[@embecmom5863]

@@ComparisonCooking thanks checked out the vid great info. I think my smoker just doesnt get the airflow.. my coals are screaming hot up to 300 degrees but within 15 mins they are below 230 and no glow.. wood will sort of catch fire but eventually just smolder and create white smoke. Its a cheap little offset, as soon as I close the fire door they die but open it up you can see the wood catch fire again but no heat gets to the smoking chamber.. so Im guessing its just crap and not enough air is being sucked in by the chimney (its very small) nor being fed to the firebox.. ..

[@ComparisonCooking]

@@embecmom5863 I’ve been there, very frustrating. Have you tried using less fuel and always keeping the door open?

[@scottshoudis6934]

Splits or logs have the same effect. You mentioned logs burn completely down and you lose your embers. Invest in a coal rake and rake out you embers. Also you can cross cross 2 logs to maintain temp longer.

[@ComparisonCooking]

Yes, 2 logs cross is definitely a good way to go! Thank you for watching and commenting Scott.

[@paulbond1518]

Great vid,if you use to much wood does that effect the taste like it being to strong.ive been putting in more briqettes when the temp drops and a few chunks of hickory,,thanks again

[@ComparisonCooking]

Nope you are good to go with adding more wood, it shouldn't over power your food. Now if you are adding wood that isn't lighting right away and is smoldering for too long, than that can cause a bad over powering taste. I did a video on that regarding bad smoker, that will help give you some clarity on that. Thank you for the compliment, watching and subscribing to my channel Paul!

[@paulbond1518]

Excellent,that’s good to know,only used hickory which we love,what do you prefer or do you mix it up,cheers

[@jasonkelsey3441]

Tried my first smoke a week ago. Had real troubles keeping heat level. (used charcoal added chunks). I found that when the heat began to drop and I added fuel that it took forever for the heat to go up again. Then the temp would spike and I would need to damper down. It would then level out for a bit at the temp I needed before dropping off again. Was very frustrating. I did discover ash build up was choking things and that thee side vents were not enough air at times. I do not have a side door to open but found pulling the coal tray out helped (char griller side fire box). Thoughts? ( was trying to keep temp 240-260. Kept pulling 220ish then spikes to 300!

[@ComparisonCooking]

Get some racks of ribs, and chicken. Keep with shorter cooks 3-6 hours and getting more practice in. You'll be able to dial in the smoker faster with they way your smoker works best.

[@jbrown7277]

Just wondering are those fire bricks, if so which brand. Great videos Thanks.

[@ComparisonCooking]

Not fire bricks, just small pavers I grabbed from my parents house. I grab free stuff when I can

[@jasonkelsey3441]

All I have access to right now is charcoal and wood chunks. Do I maintain temp with the charcoal or chunks or both? When adding wood, do you leave the firebox door open till it catches fire every time? My first smoke I was trying to stay around 250. When temp began to drop I would add fuel. Which vents open the temp would continue to drop till the fuel lit up. Then the temp would spike too high. My smoker (char griller) has side vent but not a door. I had to pull the tray out the side to get more air. With no side door ash management was also challenging.

[@ComparisonCooking]

each smoker is a little different, I would add a little fuel before it starts dropping, then that way its keep steady as its waiting to catch. I'm wide open vent type of smoker, but a lot of people like to play/adjust the vents. Whatever you do, try on method versus trying all at once. Meaning, if you are adding fuel sooner, don't mess with the vents. Once you have the fuel rotation you like, then start messing with the vents.

[@Ajr8171]

Throughout your cook, it looks like you only used charcoal to initially start your fire. Do you ever use additional charcoal to maintain heat after the initial startup or is it just continuous heat maintenance via adding more wood?

[@ComparisonCooking]

When I wrap it, I normally just use charcoal from there on out. When I’m going long and it’s not wrapped, I normally have to add around the 4 hour mark to replenish my base. Let me know if you saw my latest video on Temperature mistakes or if you want the link. Most people struggle to keep up temp longer in the cook and they don’t realize that the ash build up is affecting them.

[@antoniolazzaro7052]

I've got a cheap vertical offset smoker and wondering if chunks are better than splits. On my second run, I hit 415 degrees woth vents closed and wondering if smaller chunks and less lump charcoal (maybe briquettes) would help control the heat.

[@ComparisonCooking]

Yeah, I would start with less lump and chunks, and steady increase from the low instead of trying to bring the temp down.

[@dustin829]

If the initial ignition of new wood is "bad" smoke how would one add during the cook without having the "bad" smoke roll over food? I get the initial ignition and waiting but confused on adding as it cooks. Thanks! Great vid!

[@ComparisonCooking]

This is the follow up video, I did to help with that exact problem. Thanks for watching! kzbin.info/www/bejne/iHjdepJ6fd-Gbrc

[@E3fieldservices7144]

You are going to get a little bad smoke every now and then it's not a big deal for a minute or two here and there during the cook you just don't want long periods of bad smoke especially during the first few hours

[@rustypugh123]

But how do you avoid getting dirty smoke when you add wood during the cooking process when the meat is on and cooking?

[@ComparisonCooking]

Offset Smoker | Adding Wood Throughout Your Cook! kzbin.info/www/bejne/iHjdepJ6fd-Gbrc

[@ICEMAV114]

When you showed the temp gage at 200 at about 10:00, was the fire way up in temp around 3 to 400? And then you let it calm down? Bought my OK Joe smoker the other day and temps were reading really high. I believe I used too many coals and kept adding wood once the one before it was burnt out. Temp never went under 300. Using too much of everything maybe?

[@ComparisonCooking]

Yes, I bought the OK Joe after this smoker. The Joe takes very little charcoal/wood to get hot. Keep reducing the amount 👍

[@willmanzanilla3480]

i have lots of bags of different flavor smoke pellets i got with my smoker. What about those? how do i use them and why is it not so common??

[@ComparisonCooking]

I added pellets to a fire years ago, it just smoldered and didn’t produce any heat or good smoke, clogging up my ash box, restricting airflow. I use a smoke tube for my my pellets with my pellet smoker though, that helps.

[@MultiShitbags]

I use to use a offset smoker all the time and stayed up hrs keeping temp but I broke down and bought a pellet smoker. Love it

[@ComparisonCooking]

Lots of benefit to the pellets for sure. I love playing with a offset, but every once and while I just want to hit that button. Have you seen the series i'm doing on Traeger vs Oklahoma Joe's new pellet grill?

[@bigjoejr35]

So I have an Oklahoma Joe offset and I just started smoking for my family. . I was having issues with fire management so what I do and by no means am I a pro at all but I start with charcoal bed and then put two logs to preheat my smoker and then I use wood chunks to maintain my temps so something to try I’m curios if this is wrong

[@ComparisonCooking]

If you are maintaining temps you are not doing anything wrong. Every smokers a little different. Important thing is to keep smoking on it and every couple months you keep tweaking for the most efficient method for your smoker.

[@hermannschmitt4031]

Can you use Bradford pear wood?

[@ComparisonCooking]

If its a hardwood or bares fruit, you can use it. Its the evergreens you have to be cautious of!

[@rhhscreations]

Would love to know where you got that charcoal basket!

[@ComparisonCooking]

That Charcoal basket came with the smoker, it was a great one! There are a handful of videos out there on how to make your own.

[@rhhscreations]

@@ComparisonCooking thank you! I made my own but I’m looking for one similar to that

[@2hand164]

What about a vertical charcoal smoker? Will chunks work best for vertical charcoal smoker?

[@ComparisonCooking]

Depends what type of vertical. Chunks should work and smaller splits also. Join our FB group and let us know what you are working with.

[@ZR1Terror]

Are my fire vents too small for the size of wood 🪵 chunks I use because once I close the lid the fire goes away and it just starts smoking.

[@ComparisonCooking]

Yes, mine sometimes does that if there is no wind pushing it in. I leave my door cracked open, and wide open sometimes. I did a video on closing your exit vent to half way to make your charcoal and wood last longer if you need to keep your firebox door open.

[@fabianmoya9896]

So I'm assuming it's ok to be adding wood in smoke box to keep your temp right while the meat (brisket) (ribs) is cooking ? As long as I keep air flow to new wood, so new wood starts to flame up?

[@ComparisonCooking]

That's correct, you want to be adding new wood ready to burn and ignite quickly. I add wood normally every 30-45 minutes depending on how quickly its burning.

[@fabianmoya9896]

Thank you brother

[@misterlandon4544]

Kevin from the BBQ Heaven. What do you think about a baffle plate for this smoker

[@ComparisonCooking]

At first I thought they needed something, but the video I did today on pork butt. He stayed around 270 the whole cook. There was fluctuations but it wasn’t that bad. I still might get baffle plates or something, but it’s been working well enough lately.

[@ComparisonCooking]

And that’s pretty funny bbq heaven 😂😂

[@Smokedog1968]

Where did you find that fire basket in your smoker?

[@ComparisonCooking]

It came with the stockade, most people will order a basket on Amazon or make their own from KZbin videos.

[@Smokedog1968]

@@ComparisonCooking ok thanks I think I need one in my offset. Because I can't seem to it hot enough I have a 20×48 it get hot on the firebox side but the smoke stack cooking area don't get as hot what you think I should do?

[@whosgivin]

When you feed the wood chunks from the side, how do you get rid of the thick white smoke?

[@ComparisonCooking]

I would open up your door a few minutes before adding the chunks so the coals get a little hotter (stoked) and then add. You still might get some white smoke, but it should be a few minutes or less, and that won't hurt your cook long term. I did a video on adding wood, same principles apply. Let me know if you need the link. Thanks for watching and commenting!

[@whosgivin]

@@ComparisonCooking yes please can It Have the link. I'm a rookie smoker. Just smoked my 1st butt ran into some problems keeping temp. I have a vertical offset.

[@ComparisonCooking]

@@whosgivin kzbin.info/www/bejne/iHjdepJ6fd-Gbrc

[@mohammadbader9997]

👍👍👍

[@ComparisonCooking]

👍

[@williamlopez4934]

Fruit wood cooks hot and fast. Like to use oat for the long heat and add a fruit wood..

[@ComparisonCooking]

Good point!

[@Raeodor]

I find it aggravating that you don't have a ton of smoke just pumping out of that smoker. From the moment I put my lump charcoal in, to when i plop my logs in , to when its just embers sitting, its just a smoke show. And its not the good smoke. I have to keep my firebox door open completely and if I walk away for 30 seconds, it smokes even worse. I have to spent nearly a 1:1 of time with the top door open banging away with my fire poker to keep the fire going otherwise it just smolders, and I end up just breaking something out of frustration.

[@ComparisonCooking]

I can’t figure out why that issue is so prevalent for you. It should clear out once you have it going hot with a steady flame. What type of smoker is it?

[@kylesmith8648]

Preheat your wood to prevent white smoke

[@ComparisonCooking]

That's a good way to do it.

[@harleystreetglide1576]

What Kingsford should have done was to welded two peices of angle iron under the fire box to eliminate the jack stand.

[@ComparisonCooking]

That would have been very smart on their behalf, unfortunately it looks like they rushed it and went cheap!

[@pjkokos]

I've been really interested in purchasing some sort of smoker. I have done a fair amount of research, by reading, and watching videos of pros and amateurs. My humble to opinion after viewing this video, it would seem that you constantly have to be around the smoker, to either add wood and or maintain temperature. Seems like a lot of maintenance so I ask, Are you really getting that much of a taste difference from an offset smoker against maybe a pellet smoker like a traeger? Just trying to get a feel for the game. Thanks.

[@ComparisonCooking]

This is a tricky one, if you start off with an offset you will never think a pellet produces enough flavor. If you start with a pellet your first experience will be a "smokey" experience, even though its only a hint of smoke your palate will pick up on it. If just from watching videos you feel like its a lot of work to maintain an offset, then i would strongly lean towards a pellet smoker. I did a 5 hour cook on the offset the other day, i was sitting within 10 feet of it the whole time, just enjoying the day, and playing on my phone. If you have young kids or an active live getting you out of the house all the time, i always recommend the set it and forget it of the pellet. If you like chilling in your backyard playing with a fire, i would go offset! Keep us posted in what you end up doing!

[@pjkokos]

@@ComparisonCooking appreciate the info.

[@daquetreed5522]

Ironically I just found out Walmart sells splits and it’s the same brand I just bought on amazon and currently waiting on to arrive.

[@ComparisonCooking]

You'll fly through them, so might as well grab back up at walmart. What are you cooking this weekend?

[@daquetreed5522]

Comparison Cooking I decided to go back to Walmart and grab a bag which was good because the shipment got delayed. This was my first cook on an offset smoker (Yoder Cheyenne). I smoked chicken on it and it was the absolute best chicken I’ve ever made. I had to take it off early because of something with work but it only needed about 10-15 minutes in the oven to finish. Today I’m planning on trying my hand on ribs and tri-tip. This video was very helpful. It took me longer than it probably should have to get the temperature up and I ended up going through half that bag of splits. I definitely need to work on the temp control especially right now because it’s still a little chilly in northeastern Wisconsin. I made sure not to open the door unless absolutely needed which was only once to turn and spritz but that one time was enough to draw all the heat out so I basically had to reheat the chamber.

[@ComparisonCooking]

@@daquetreed5522 that’s a really really good smoker! Keep me posted on how you make out and feel free to join our FB group, all smokers welcome. Kingsford Stockade 49in Smoker and Grill

[@Thanat0s3166]

Why don't you use a heat management to have a more constant temperature throughout

[@ComparisonCooking]

I want to understand your question better, what heat management system are you referring too?

[@Thanat0s3166]

@@ComparisonCooking bbqsmokermods.com/oklahoma-joe-highland-horizontal-baffle-plate-heat-deflector-tuning-by-lavalockr.html

[@reddsaxxmike2865]

Something I do when I need to soak wood chunks, is use distilled water. No chemicals,

[@ComparisonCooking]

I like that, makes a lot of sense!

[@ontargetthomunclesam3926]

No more than 20% moisture on your splits

[@ComparisonCooking]

Yes