How to Manage a FIRE on an OFFSET SMOKER!

[@treshijasfishing2378]

Thanks for making this video Fire management is my biggest hurdle.

[@GulfCoastSmoke]

I got you! I’ll always try to help 💪🏼

[@richiesbbq]

Right now fire mangement is a big deal for me because 2yrs ago I purchased a 500 gallon smoker made out of a refurbished propane tank. These cookers can run very efficiently or inefficiently with the wrong adjustments. With mine Ive learned to get away from smoke stack adjustments and I let her run wide open. This is working out better for me right now. There's a practice going around about shutting your stack down to get dirty smoke going for the first few hours for like your big meats like briskets and shoulders. To each his own do what works for you. Right now, I run a fire and give it plenty of oxygen with my fire box door plenty open most of the time. So far, so good.

[@AlwaysForwardBBQ]

Great video. You kind of touched on it but the biggest mistake a lot of people also make that gets dirty smoke is closing the door before the stick fully catches fire. Gotta leave the door open until the stick fully catches or you’re gonna get dirty smoke as well.

[@GulfCoastSmoke]

Absolutely! It’s super important to do that!!

[@Gbody_Klown]

Glad I seen this tried my first Tenderloin a bit ago and it went horrible I see why yall say no to dirty smoke

[@robertbernal3180]

That’s an awesome smoker brother. Great video like always. Lots of good info.That cook came out perfect. Have a wonderful day tomorrow.

[@GulfCoastSmoke]

I appreciate you my brotha! Such a fun smoker to cook on!

[@sabrenacantu7021]

These are some great tips for offset fire management!

[@GulfCoastSmoke]

💪🏼💪🏼💪🏼

[@BlueWaterDrive]

What a FIRE video! 😜

[@GulfCoastSmoke]

Thanks 🔥

[@JuanJimenez-bf9fw]

Good to know about a off set smoker ( firebox ) thanks for the video brother jp956 🙏

[@GulfCoastSmoke]

I appreciate you watching my brother!

[@AllenAndrews-js1mr]

Great video like always and very educational. Keep them coming. ps. Outlaw is 🔥🔥🔥 👀

[@GulfCoastSmoke]

Smoker is sooooo sick!

[@s21299f]

Appreciate all the help with every aspect of bbq that you share. Now move that ash!

[@GulfCoastSmoke]

Hahaha I appreciate you, brother!

[@gabrielgarza3031]

where can i buy that fire management basket?

[@RomeBethel]

This is a great video - thanks, man! I finally found a fire management video of someone using an Outlaw. I have the Patio 2440. Can you drop a link to the coal poker you are using? It looks perfect for the grates.

[@danielploy9143]

I agree with the clean smoke and nice video you made. Your opinion if Goldie’s ran their fire as efficient as in your video, do you believe they still would get the business they get along with the # 1 spot in Texas BBQ?

[@GulfCoastSmoke]

I do, yes. Because I think they understand how to render fat and make a good tasting brisket and ribs no matter what. They’re on another level!

[@greyballer1671]

A little fire geekness gor you. Fire needs four things: fuel, oxegen, heat, and ignition. Also, only gases burn, solids and liquids do not. So, you need to heat up the wood to the temp where it offgases and the gasses. Burn. Its why you cant light a large piece of wood with a match but you can light a twig with a match... visible smoke is unburned fuel. The darker the smoke the more fuel in the smoke. A room of black smoke can ignite at the right temp with an ignition source.

[@jmfstl11]

I always set wood in the fire chamber off to the side to heat up so it catches as soon as you throw it on the coals. Don’t see how you can do it with this smoker.

[@marcusmenchaca6809]

You should make a video about the snake method on your weber kettle. Maybe you have some tips or tricks.

[@GulfCoastSmoke]

Would be a good one!

[@marcusmenchaca6809]

@@GulfCoastSmoke Yessir

[@davidrodarte5241]

Does the type of wood you use cause different smoke output? Like pecan vs post oak?

[@richiesbbq]

I heard that pecan puts color on the meat faster. It is alot stronger in flavor than Oak. I use post oak only and honestly I can't get enough flavor from it sometimes but it's my favorite for what I do. You can have dirty smoke with oak and still not over smoke anything.

[@davidrodarte5241]

@ Bro thanks for the input. I greatly appreciate the pointers.

[@genther6668]

Subscribed

[@GulfCoastSmoke]

Welcome! I appreciate you!

[@sydleyrobertsonjr.3315]

How often do you check your cola bed?

[@GulfCoastSmoke]

Every 30-40 minutes!

[@aaronotero3835]

What do you use to cut your stick to the size you want?

[@richiesbbq]

I use a chop saw. If I'm buying wood I'll sometimes ask them if they can cut it to size. I also have my trusty axes for the splitting.

[@danielrodriguez5241]

Broooooooo play with your ash 😂😂😂awesome video y’all

[@GulfCoastSmoke]

Lol!!!

[@wait4dl]

is this smoker a bottom up , or top down smoker?

[@richiesbbq]

This one looks like a top down because of where the stack collector is. It looks like it's sitting centered on the cook chamber. Nice smoker. I like the way the air intake is designed.

[@edward3553]

How do you clean your ash? I dont want my food to smell or taste like ash. Jk. Real question: How do you decide what comps to compete in? Im in cen-tex and wanna see how i stack up.

[@GulfCoastSmoke]

I like to look at what cause the competition is for and then where my buddies are going! That’s pretty much it!

[@ryanalanstock]

Might as well cook on a propane grill with that lack of smoke. You should have a nice clean blueish hue smoke, not no smoke at all.

[@TheBluesman79]

Shake ya ash, but watch yourself, shake your ash, show me what you cookin' wit!😂😂 Sorry, but I had to😅 (Mystikal)

[@WilliamLassetter]

You want to run a fire that clean you need to buy a pellet smoker. Blue smoke is what you want to see for flavor.

[@raymondperez1131]

Everytime i add another piece of wood smoke goes from light blue to dirty white for about ten minutes then back to light blue.. Frustrating..

[@GulfCoastSmoke]

How is your coal bed? Nice and red hot? Also, make sure your wood is seasoned and doesn’t have too much moisture!

[@Mad_smoke_bbq]

Hey Ray your wood maybe a little green

[@raymondperez1131]

@@Mad_smoke_bbq ok tnx I bought I moisture mtr and my buddy said to put a piece of wood on pit so to warm it up before I add to fire and it worked,no more white smoke and by warming up the piece of wood it ignites quickly no more smoldering white smoke..also what was happening I was choking the flame and cutting off oxygen...ok tnx buddy i think i got it for now..

[@Mad_smoke_bbq]

@@raymondperez1131 🤙🏽 awesome brother glad it worked out! Love playing with these smokers. It’s half the fun for ke

[@raymondperez1131]

@@Mad_smoke_bbq yes I'm smoking a brisket as we speak, almost done I only need around four more hours to go...tnx

[@tmstephens92]

let me see that ash boi

[@GulfCoastSmoke]

Hehehe

[@TheBluesman79]

Stop playing wit your ash. That's nyaasty!😅😅