How to Burn Wood for the Best Results in Your Barbecue

[@JOEBL8]

That was awsome A.J. impression.

[@micdogg187]

Nailed it lol

[@BushiBato]

oh that's who he was impersonating...i thought it was David Icke

[@Rudyv88]

I gave him the like just for the A.J. impression lol

[@mizoj9816]

Did you hear his Donald Trump impression? It was hilarious.

[@MrRatism189]

Who is A.J.? 🤔

[@computergururick]

You are dead on. I am an engineer and I have been working on a microprocessor controller for several offset smokers to control the temperature and air flow. I have used 4 to 8 probes in the cooker and the firebox and recorded data in a database and analyzed it through Excel and graphs. I have been able to achieve a temperature of + or - 5 degrees with a variable speed fan that is adjusted by the integral and the derivative of the data and found what your saying in this video to be exactly on target. I find that the controller makes the cooker more stable, consistent, efficient and provides notifications when the smoker needs some attention. Great video.

[@matthewfears5064]

Nice video sir. I would like to add there is this thing called steric hindrance which means if the surface you are depositing on is coated with large molecules of "dirty smoke" it will inhibit the penetration and deposition of the smaller molecules of the good smoke. This is due to the ligands, they literally block off the good smoke from reaching the surface. Considering we all strive for a beautiful smoke ring, keeping that small molecule AND keeping the surface of a high PH (do not use mustard) will attract and allow the myglobin to slowly degrade. I work as a process engineer in Atomic Layer Deposition. Which is so close the symetry of BBQ it isn't funny. We layer by hydroxalating the surface to allow the binding of elements from molecules, which is why we should spray our meat. These molecules are thermaly active and we will "blow off" the ligands. This builds the layers of what we want. Now since fat binds to different molecules within the smoke and water binds to a different molecule, both equally tasty we can build profiles that backyard just cannot accomplish without data. So essentially the spray is the blow off, and we invite more of the clean burn smoke to bind. So long story short, burning a clean fire will allow us to craft a deposit of smoke we want and this isn't subject to only one wood flavor. I have run many experiments that I can layer post oak, hickory, and finish with pecan and you can tast the layers. Nice video sir!

[@adamdagosto570]

Hey, I just wanted you to know....I have learned just about everything I know about fire management and how to properly cook brisket and other stuff using an offset smoker. You should also know that yesterday I officially cooked the best brisket I've ever made. It was as good as any of the best restaurants around and left nothing to be desired. Could not be happier with the results. GREAT COACHING from your Channel. Thank you so much!!

[@strouth64]

Just curios - what were you cooking on? I have a 1975t on order. It will be my first smoker. It's only 94 gallons (24" x 48"), or so.

[@adamdagosto570]

@@strouth64 I cooked on a Pitts & Spits. The main section is the same size at yours, except it has and additional vertical section. Its huge! I no longer have that smoker. But what you have is an ideal size. Good for you.

[@sevenayashinedown1283]

This video was an absolute game changer for, I used to think a little white/grey smoke was a good sign and if it completely cleared out I was going too hot. Instead I find out I'm often not going hot enough, and the whole thing about the wood drying/storage is going to be super helpful this summer.

[@Manuelg1989]

This is so informative. You are literally the goat to bbq. Ppl think bbq is easy, but there is science behind it. And you sir break down that science. So thank you for your informative videos

[@krisb3429]

I just finished off 12 beers. Shitz hard to follow but least im trying.

[@ComparisonCooking]

This comment, deserves a gold medal, hahaha!

[@jeffham222]

HELLYES!

[@hulkhuggett]

🤣🤣🤣

[@FoothillsFirewood]

🤣

[@misinformationwithrandy]

I would like this video 5000 times if I could. I absolutely love this series!!!

[@PayneCountyRust]

You may like this BBQ techniques video: kzbin.info/www/bejne/hHmpmp6bpbyrqZY

[@PWS2U]

Jeremy. I have a similar background in the sciences and therefore deeply appreciate your thoughtful presentations on the various aspects of offset smoking meat. I'm new to the endeavor and find it quite fun as I so enjoy learning. However your videos are more than simply informative, they are quite entertaining even to the point of my LOL at your impersonations. Suits my humor perfectly. Thanks so much for dramatically shortening the learning curve for all of us. Paul Shults

[@FlyFishTX]

I have been smoking for over 25 years and learned I have been doing it all wrong, lol. Firing up the smoker tonight to try things differently. Also bought a wood moisture meter today; very interesting. The outside was 15.7% and then I split the wood and the inside was 25%. Keep the information coming buddy! Loving that leather smoking apron too. Thinking Merry Christmas to me!

[@ComparisonCooking]

Very informative video! Appreciate all the science, your channel keeps getting better and better.

[@ryanmccormick]

I rented a 500gal after only smoking a WSM a handful of times. I credit your videos for us having 200lb of great brisket thank you.

[@Dan-rp9wu]

I know there’s a four-year-old video and I thought it was kind of corny to learn this at the beginning, but it was shockingly interesting and educational, I just purchased the moisture meter that you left in the description😂 I’m brand new to smoking but I’m absolutely obsessed with barbecue. My wife thinks I’ve lost my mind and went way overboard 🥴😜🤣

[@czeslawpi]

Thanx for the tip about the moisture meter. I will pick one up.

[@bishoysamy1988]

I am from Egypt and I studied all ur videos to start smoking... built my own smoker from scratch .. cut a mango tree for wood.. and success from the first time.. Really thank u.

[@MadScientistBBQ]

bishoy samy Impressive! Good for you man 👍🏻

[@waynebeaver4096]

I will have to watch this video several times to get the facts in my head. However, this really makes sense. I have never considered the moisture in the wood, which makes me wonder about people soaking their chips. Many people say, "NEVER smoke your wood," but what if they're dealing with dry wood and need to add moisture?.?. Hmmm. At any rate - just ordered a moisture meter.

[@paulprattini6446]

This is a very good explanation. I use a WSM with a Guru, and I always try to make as small of a fire as possible so it burns hot. I can tell it’s burning hot when the guru fan is running a lot. I try to keep it over 50% if possible. I really like the snake method for this with the wood buried. Most WSM people do bury their wood because they claim it smolders. I think it’s the exact opposite. The buried wood burns hotter because it’s insulated by the charcoal trapping the heat. I’ve seen over 900 fire temps this way. I can’t say how high because that’s as high as my temp gun reads. If anyone would understand my method, I figured it would be you. Thanks for all the great content.

[@jonandrews6299]

15:32 Inside your mind - "Don't say pellet smoker, don't say pellet smoker - I don't want the backlash in the comments"

[@MadScientistBBQ]

Jon Andrews 😂😂 very good observation. You got what was not saying and why I wasn’t saying it. Salute

[@jonandrews6299]

@@MadScientistBBQ I found it hilarious because I could see you were so close to saying it too 😂 nice job in resisting.

[@youtubindean]

Glad others noticed this 🤣

[@severoon]

This is an insane amount of useful information packed into one place. Usually you have to run around a read dozens of sources that mostly cover the same material, each one offering a few unique tidbits here and there. This is a crash course in stuff usually only available to experts that have filtered through all of those sources.

[@Ryan-yi6su]

Your impersonation of Alex Jones was bang on!

[@dostacos1]

Love your videos, man. I’m just bought my first offset and went into it feeling super confident thanks for your videos. The ribs turned out great for a first run, excited to do more. Thanks!

[@jschodron6741]

One thing I learned with fire investigations is that wood doesn’t burn. 🤔 It actually is consumed by a fire by giving off gases (once it gets hot enough) that burn. The more moisture the wood has, the more heat needed to get the wood to give off the gases that will burn. Great video!

[@piglet9969]

Great stuff!

[@cliffordwilliams9597]

THIS IS PERFECT! I have always wondered and this is the perfect delineation between "clean smoke" and "dirty smoke". I would have just dumped a bunch of wet chips and smothered a pile of coles, this saved my hams !!

[@edmaurin3682]

At the 15:00 mark you talk about Kiln dried wood. When wood dries it has natural Phenols in the the wood. The drier it gets the more it looses of the Phenols. These are what add flavor we taste that’s trapped in the moisture of the wood.

[@FlyByNightBBQ]

Great info, as always. I’d also love to see a video about how to tell different species of wood. I sometimes have friends that offer me fire wood, but I’m not sure what kind it is, and I don’t know how to tell cut, split wood apart. Thanks! The no smoking in the hanger sign cracked me up!

[@MadScientistBBQ]

flybynight You know that is something I need to figure out. I am clueless about recognizing different species of wood

[@codydavis3698]

Found a whole hickory for free! Going to pick it up today and spilt for seasoning! Love learning the science behind it! I think I read your mind, I put a water pan in my smoker the night before you released that vid! I found this hickory the day before releasing this vid! Start my new smoker build tomorrow! Getting pumped!

[@MadScientistBBQ]

Cody Davis Haha that’s awesome man

[@codydavis3698]

He threw in a rick of pecan as well!

[@chadrankin1674]

So I have a stick burner and the fire box has the little slide out tray with a circle vent. Should I just cook with that left out and have it wide open?

[@epb613]

How do outside temperature and wind speed affect wood burning? I have read that differences in temperature increase draft speed, so I expect that these scenarios would both feed more oxygen to your fire. Would love to see a video on the science of draft. Specifically, a video detailing what happens when you open and close the different vents on your smoker.

[@mikehedlund9631]

Good info on the wood. I have an Oklahoma Joe vertical smoker and struggle with temps getting too hot. I have to choke down the intake and your comment about using "smaller" sticks for fire management should help me burn a more efficient fire. Thanks Jeremy

[@paulwilliamson6660]

You're the man, Jeremy. Your videos are so wonderfully educational. My offset will be made before end of June, and that's when our covid restrictions are due to be lifted here in the UK. So guess how I'm going to be celebrating!

[@duck_poppa]

That killed me when you did Alex Jones LOL

[@eriknealson4336]

Great video! What are your thoughts on smoking wood with bark? Does it have the same properties as the rest of the split?

[@MadScientistBBQ]

Erik Nealson A little different. If burning a hot fire, it should be no problem.

[@bryansutphen1884]

YES! Keep the science videos coming! I'm a chemical engineer by day and meat cooker by night 🤪 .... I really appreciate your channel. Thanks for doing what you're doing!

[@Jolley86]

I mentioned to you about trying kiln dried wood and natural seasoned wood but with kiln wood just blast the protein with “dirty” smoke kinda like Jirby.

[@homegrilladvantage]

Awesome explanation JY!! This gave me much more ammo for when I explain "clean" and "dirty" fires to people. Ill talk a little about this in my next video, ill give you your credit though!

[@MadScientistBBQ]

Home-Grill Advantage 👍🏻

[@billmac6369]

hey jeremy could you do a video about making fire with wood the regular way or using a burn barrel to keep smoker going?"

[@richhunter515]

Spot on alex Jones 😂

[@chuckhelin9107]

I am an engineer by trade but a BBQ guy by heart. This video was awesome Jeremy and now all my senses are stimulated! 😎👍

[@Will_Dorsey]

This was awesome! Thank you for sharing this knowledge and I hope there are more of these videos to come!!!

[@MadScientistBBQ]

Will Dorsey Thanks. I’ve got a few more in the pipeline

[@adrianturano120]

Thank you for such detailed content! I absolutely love this 😃

[@GOT2GOPREPARED]

You’re channel Is now one of my favorites and my go to for smoking , thanks

[@marcuscicero9587]

temperature is controlled by the amount of fuel placed on the fire. and any attempt at reducing temp by closing vents will only restrict oxygen and produce dirty smoke. thanks for the explanation

[@loftonwiley7442]

Great video. I knew the difference between kiln dried and natural, but the science behind it was explained well. Great job.

[@TimK73]

I love your videos. Breaking things down to a science makes great things even greater. Keep them coming!

[@marcusmcbean164]

Great information about wood for off-set BBQ.

[@ccomfort10]

I am getting a smaller charcoal grill soon for camping and want to add some smoke to burgers/sausages/chicken. If I add wood chips in once I start cooking will it produce dirty smoke? Or will is that the normal way to add smoke to a charcoal grill? Thanks

[@wilsonmiller86]

What about the carolina pits where they burn the log down in a seperate barrel and use the coal to distribute the hit in the pit. I guess i am asking if they burn through that pyrosis phase it shouldnt have flavorful smoke? Thx man good vids learned a lot from them

[@jeans3490]

wilson miller that’s a GREAT question! 👏🏻

[@MadScientistBBQ]

Yeah in my experience they have the same flavor you would get with charcoal, which is to say not much. Still certainly superior to propane or an oven

[@jeans3490]

Mad Scientist BBQ - would love to try that style of “burn barrel” bbq, vs. traditional offset side by side. #roadtrip

[@jamescarter19811981]

I link this video every time people advise to soak wood before putting it in a smoker!!

[@davidrussell631]

How much moisture content do my splits need for my little patio offset in TN? Does it need drier wood than your big Fat Stack in relatively low CA humidity? I notice fire management is easier with less humidity in the air, but the kiln dried wood definitely burns up much faster than the local hickory I mostly burn. We really appreciate the chemistry lesson, Mad Scientist! There’s an idea for you...a Dr. Frankenstein bbq video for Halloween lol.

[@tankthebiker]

Great impression! THOSE FROGS did it

[@MrWylis]

Another great one, thanks, Jeremy.

[@jdkotkin]

Great video. I am new to bbq and love leaning this but I have a quick question. Are there online stores you recommend buying wood from? I live in an area I that doesn’t allow me to chop trees down. Thx!

[@jz6014]

Hi Jeremy, great video as always, very informative. I own a bullet smoker (ProQ) and whilst it is possible to burn wood clean on it the way you explained for offsets, it's supper difficult to control temp and it's a lot of work. Bullets are simply not designed for clean wood burning. Yet they work! Restrict oxygen to keep temp in range, allow wood to smoulder and once it settles you get nice thin smoke.... So how is it possible to smoulder the wood and still get clean smoke? It goes against 99% of this content, and it should not work, yet Webbers and other bullets produce clean smoke and - great bbqs! Any explanation welcome (other than "it just works")

[@steveg8637]

Great video. What are your thoughts on pre-warming logs? I have been putting a split in the firebox off to the side and getting it warm to instantly light when put on the coals. Not sure if this is helping or hurting me.

[@themeanaverage.1692]

helping

[@williamkauffman8898]

I have a ceramic grill. I love it but I do not find the end result is as good as an offset smoker. Any advise? I do place a ceramic cooking stone on lower rack so heat is indirect.

[@thatevoguy192]

I love these more technical videos. Awesome job.

[@MadScientistBBQ]

ThatEVOguy Thanks 👍🏻

[@prestonbuffington954]

This was an enjoyable informative video. I do have a question, I recently read that wood chunks shipped across state lines are kiln dried as per regulations. Would soaking them in water put some moisture back in? If not, is there anything else that can be done? Thanks.. Stay safe.

[@danielploy9143]

Preston Buffington not much if any water will be absorbed.

[@JC-bt2tb]

Jeremy how would you apply this principle of clean/clear smoke to a kamado? Kamados seem work around minimizing/choking oxygen away to keep temp...but your vid says feed it plenty of oxygen.

[@vl507]

Hoping he responds to this

[@vl507]

My guess is he’s talking about “optimal” and based on this video his opinion is kamado is not optimal for smoking bbq since we need to choke down oxygen to control temp. Doesn’t mean you can’t get tasty bbq on the kamado though. Wondering though how much oxygen is needed for “clean” smoke because with the convection current, plenty of air is coming through even though the vent is pretty narrow. Additionally, I’m just buying wood chunks not splitting logs and managing the wood myself so that seems like another step of work if you want “optimal”. In the end, I will just enjoy the bbq on the BGE and not stress too much about it. Fun to get some science behind it though.

[@davidnettleton3605]

Thank you so much! Very informative, your videos explain the scientific transformations required to put out "better" BBQ. I've recently subscribed and really appreciate your time and effort to explain "WHY" what we do affects the final product. Cheers boss.

[@jaredandrews379]

Thanks for all the information! Watching this while I'm doing my first cook on my offset smoker!

[@PayneCountyRust]

You may like this BBQ techniques video: kzbin.info/www/bejne/hHmpmp6bpbyrqZY

[@Onlyme123-_]

Mad Scientist BBQ I bought a new offset a couple months ago I didn't really cook on it I pretty much just burned fires in it to get a feel for it....then I tried to smoke ribs I was burning a good clean fire but when I was done no smoke ring and no smoky flavor I'm not sure what I'm doing wrong here any suggestions? I did use a basic rub spg and that's it I've cooked 2 other times with pretty much same results meat was juicy I tasted the seasoning but not much smoke and no smoke ring....

[@mohamedashraf2290]

Hay I have a drum grill and just want to ask if i want to add wood to my charcoal does kiln dried will be different from the naturally air seasoned and how I could handle that to get better smoke ring and flavor

[@petercampeau5391]

How much do I need to let my wood dry? And can I burn maple

[@alcredeur]

So in regards to the moisture equilibrium you talk about, are you talking about the wood reaching equilibrium with the air around it? What if you're like me and live in south Louisiana, where 60% humidity is considered "low humidity" for down here?

[@kevinpurcer]

Great vid. Question about kiln dried… what if it is specifically dried for cooking to 20% moisture?

[@bricklayerpayne]

This is fantastic, Jeremy, thanks. One question: How deeply do you plug the prongs of a moisture meter into a split? I can get a reading of 19% with the prongs just a bit in, but then it jumps to around 30% if I push them all the way in. What's the more reliable number?

[@czeslawpi]

Wood will be wetter closer to the middle and drier to the outside.

[@MadScientistBBQ]

The further in would be more accurate

[@bricklayerpayne]

@@MadScientistBBQ Well crap.

[@enoshman]

Very informative video. Explained the concepts very well 👍

[@HectorGarcia-nm1pd]

Just had a flashback from my high school science class! Very nice detail information. As for me I'm building my 3rd 250Gal Barbecue Pit. But this one with a firebox for smoking.

[@MadScientistBBQ]

Hector Garcia Awesome! That’s a lot of work

[@all.in.gaming456]

k

[@stubru66]

Awesome stuff Jeremy. Thanks for sharing

[@wynndaddy5237]

Great Vid.....Hate to talk of topic, what do you think of the weber smoke fire...looking to pull the trigger on buying..what's your opinion..Daughter coming home from Ft lee this week looking forward to some smoking. While on lock down on base she has spent a lot of time watching your vids as I. Thank you ….

[@benzimmerman5667]

Almost all the reviews I have watched have been very bad. My boss purchased one and is returning it.

[@alancomercomer2588]

Great video man very informative didn't know about kin dried wood and moisture content that helps a lot

[@bullishpaulmccarthy3228]

Awesome video. I used a 20lb. Bag of hikory smoking a lb. Flat brisket. Was worried about bad smoke v.s. good smoke. Took 10 or so hours to get the right temp. on flat. Wife bought me a 1050 Master Built . First time smoking . Still seems like it was expensive to smoke expensive meat. Looking for the cheapest way to smoke without losing the best final product.

[@martycalder74]

Great stuff! Thank you for all your help, I’ve learned a lot from you

[@PayneCountyRust]

You may like this BBQ techniques video: kzbin.info/www/bejne/hHmpmp6bpbyrqZY

[@cesarsosa4617]

Ahhh that makes a lot of sense, it is the combustion of the gases that we are looking for. With not enough oxygen, the gases don’t combust and you get the white smoke. My guess as for why too dry a wood produces no flavor is 1) either too much of the smoke gets combusted away leaving noting to flavor the food as dryer wood gets hitter or 2) the there is another chemical reaction in there that requieres water to produce the flavor. Anyway, this explanation was great, thanks

[@sillery3439]

I bought a used old country pecos and it came with a few bags of B&B kiln wood is there anything I can do to make it useable?

[@windslicer5873]

I'm curious. When you add wood to smoker to replace burned wood, doesn't added wood still burn bad smoke initially? Would you recommend burning wood to be added in a chimney until it reaches good smoke stage and then adding it to smoker?

[@NorthernThaiGardenGuy]

What is your opinion of burning wood without the bark as opposed to with it on?

[@KIRBBQ]

Loved the Alex Jones impersonation!! Again great break down of a BBQ topic!

[@cryptocruiser4179]

Another amazing video! Thank for taking the time out and educate Me! You are the Man!

[@countsvalable]

Can I used wood in Weber Smokey Mountain instead of charcoal

[@Joshua.M.S.]

If you are doing a 16 hour brisket cook, with a clean fire in a backyard smoker. Roughly how much wood would you expect to go through? I'm just getting into this and want to make sure I have enough fuel without over stacking too much at once.

[@jokermann77]

Please make more videos like this! I geek out on this kind of stuff.

[@removalremedy4717]

Asking for a friend, I have a large amount of cherry wood ( live in UK ) Is it stupid to fill up my smoker and burn a small fire in my fire box to let the heat dry up the wood ? I ask because they're freshly cut and wet.. I tried to use a little on a small smoke and for obvious reasons it took forever / never really ignited as my usual kiln dried wood, however price wise I've basically purchased a whole tree for the price of a medium sized kiln box.. Was a no brainer... or so I thought ? So, can I dry wood in my smoker.. Thanks

[@bakerbbq221]

Super helpful. You make it easy to understand the what and why to helping me take my Q to the next level! Thanks Bro!

[@luzrodriguez3774]

Wow! Great video. Thanks for breaking it down and keeping it simple.

[@keithdavis9476]

A question about wood chunk placement. I watched your video on wood burning. Very detailed and seems well thought through. I have a question about cooking BBQ on a kamado. You state that smoldering wood produces a dirtier tasting smoke than clean-burning wood (like a stick burner). Harry Soo says to bury your wood chunks in the charcoal and says he WANTS IT to smolder. Placing my chunks on top of the established lit coals of my kamado results in the wood catching fire and burning. If I bury them they smolder. Do you think I'll get a cleaner flavor if I just use the wood chunks on top?

[@markshook8993]

You should try a KBQ C60! I’d love to see you cook a brisket on it!

[@mangosorbet8183]

Great video . Thank you, very educational 👍

[@davidholliday2703]

Can you do some cooks with other smokers like the WSM?

[@thomasdomenz6271]

While running my DYNA_GLO propane smoker, I have experienced "making charcoal" from hardwood chunks and pellets. Not my intent to make charcoal, but it happens apparently because the wood is being heated sufficiently to burn off gasses but not hot enough to combust the wood. Those gases and smoke rise into the cook chamber and I want to make sure they are not harmful. What say you?

[@dyadlo8803]

Hey can anyone answer a question I can't find answer anywhere. Is all pellet smoking considered as DIRTY SMOKE? how about using a smoke tube with wood chips in a masterbuilt?

[@jamessattazahn7310]

Could you comment or produce a video about pre-burning wood and using the hot coals in an offset smoker? You often see this in barbeque establishments. Does this avoid the potential for flavor degridation by small amounts of surface components such as bark, punk, or the beginings of fungal growth. Does pre burning, to some extent, help the beginner avoid some of the undesirable variables in wood that can come from dead trees?

[@gumby70820]

What is the most cost efficient way to buy post oak? I look online and they want anywhere from $40-$60 for a small box.

[@jackprick9797]

So glad I found your channel, you have fantastic content here. I made my first Brisket this past Sunday. It was good and better than any BBQ restaurant around me but I want to improve it. The bark had a good flavor initially but then had a tiny bit of aftertaste. I am pretty sure it has to do with "dirty" smoke. I don't have an offset smoker, so It's an additional challenge, but I am up to it. Ready to cook another brisket armed with the knowledge you are sharing with us. Thank you!

[@Ivarposthumus]

Excellent video! Very informative but still funny. Keep it up!!!

[@thomasdavidson8692]

What great video. I have learned so much from this and your Fire Management video. Looks like I'll be splitting my wood much smaller and cutting it shorter while I wait for my wood moisture meter to arrive.

[@MadScientistBBQ]

Doug Holmes Thanks! I hope it helps

[@hanieltrisna]

I love the fact that you chose that spot for the shoot. Right by the No Smoking In Hanger or Ramp Area sign. Any kind of smoking?

[@gerardwilson5733]

My density meter got delivered today, wood is at around 25% moisture, making 3 briskets this weekend on an offset, do you think that's too much moisture ???

[@scipioafricanus2071]

you said to only use hardwoods, but here, in central europe, it isn't uncommen to find juniper smoked ham, sausages or bacon. Do they only use small amounts of juniper, or what is the deal with that?