How to Start and Maintain a Fire in an Offset Smoker | Tips & Techniques by All Things Barbecue

Chef Tom breaks down how to start and maintain a clean fire in an offset smoker. No matter what brand you are using, this method will ensure a clean fire time after time.
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[@hambonelouis]

It’s like you knew I needed to see this video! Thanks for keeping it short and to the point. No need for a 20 minute tutorial.

[@allthingsbbq]

Thanks and happy smoking!

[@sj1roese]

The best piece of advice there is about fire management on a stick burner is to use small splits that will burn down to coals fast enough to maintain a good coal bed. Too large of a split will not burn to coals fast enough and you lose heat and have no way to start new logs.

[@kennethmeyers2296]

Stuart, You solved my problem, my split’s were too big, thanks

[@aaronw8781]

Size matters guys. Don’t ever let anyone tell you differently.

[@discobiscuits2100]

@@aaronw8781 try telling that to my girlfriend 😭

[@underoath4177]

wtf? i found your videos last night, subscribed, watched a bunch, realized i needed a smoker, looked on KZbin for how to maintain temp in an offset smoker, didn't find many good videos, and more today you post this!

[@TROYCOOKS]

Great video Tom!!! I actually learned a few tricks from it myself. I appreciate the info very much. I sure do love my Yoder Wichita!!!!! I need to get my hands on a Yoder Pellet smoker some day too just for something a little different to cook on. Have a great week brother!! Cheers from Texas!

[@allthingsbbq]

Thanks Troy! We'll have to chat about the YS640, shoot us a call some time.

[@timothydishneau464]

T-ROY COOKS I see this in your future cooks. Cheers.

[@TROYCOOKS]

It would be nice +TImothy Dishneau, but my wife will need to be talked into it. LOL

[@TROYCOOKS]

Will do Tom, thanks again brother!

[@PineknotterJim]

T-ROY COOKS Agreed T- I have a home made offset that’s built like a tank. I can’t wait to try warming up a log on my next cook. Great video!!

[@jaytorr6701]

This video actually made it a piece of cake to smoke. Thanks for that. Only difference is that I have both the chimney and the vent completely open to run a clean smoke. I put smaller logs to maintain temp low and have to feed every 35-45 mins but worth it. Smoke tastes sweet and nutty noniff flavours

[@plainwlkr8]

I saved this video a few years ago just in case I got an offset and I finally did. Spent 2 hours with wildly varying temperatures and remembered to check this video. Literally had solid temps within 5 minutes of reorganizing my pit. Only thing to add is cut all your wood your adding to the fire the same size they have in this video. Thank you! All other videos are 20-30 mins long, this gets right to the point. Simple and effective.

[@tedbear5268]

first cook in my offset. smouldering held a temp between 250-275 f when i had a fire going in there temps where out of control between 375-400f using hardwood. Also a lot of thick white smoke. i have a lot to learn

[@fraserleeglover]

did it get better king?

[@kevbravo1]

We all have been their. It took me a while before I did my first brisket as in the beginning I was wrecking chicken thighs!

[@lancepage1914]

My first two cooks were like that. Thankfully I was using cheaper and smaller cuts of brisket so it was no biggie if I failed. What I like about BBQ is you learn everytime you do it. It is one of the few things in life were you get better the more you do it. It's a rewarding hobby and it's special.

[@jofieh.5302]

Hey Tom, i tried your fire technique on an 8.5 lb brisket and it came out perfect. I was nervous cause this was my 1st all wood cook. Had a constant thin blue smoke which produced a giant smoke ring. Thx a ton !

[@evilbeaver7880]

Just got my Cheyenne about 10 days ago. My first real stick burner. Yoder and all things BBQ are great folks to deal with. Burned my smoker 5 times already. An amazing piece of craftsmanship. Thanks Tom. Please give us stick burners more videos.

[@michaeleverson3801]

Pre-heating logs was a good tip! I've watched a bunch of videos about managing a fire as I'm thinking about pulling the trigger on an offset, and that was the first time I've seen that. Thanks!

[@5k1killer]

HUGE thanks, building the fire in the back ...heating the log. 100% difference in fire management ..best cook ever! Thank You!

[@timothydishneau464]

Fire in the back 1/2 and preheating logs. This was great video. Best fire management video I've seen. Waiting to pull the trigger on a Cheyenne smoker. Thanks.

[@kboy2444]

PULL IT!!!

[@jeffebsary8626]

Amen! I've had a Cheyenne for a couple years. It is an heirloom, it's so well built. Absolutely superior craftsmanship. I smile just looking at it!

[@Robbydhjr]

Great video, totally agree on the two chimneys at the start, it took me many smokes to figure that out lol, I would have to keep adding charcoal and wood every 15 minutes to get a good coal bed until one day I just put a boatload of charcoal in at the start and in my opinion that is the most important tip in the video. Thumbs up!

[@tannerhughes6274]

Great video!!! I tried this technique today starting at 3:30am for a 10 hour slow smoke, and I was seriously doubting it for the first hour but once I really got the pit going I started getting the rhythm down and started seeing how great this method worked. And I used A LOT LESS charcoal briquettes than what I normally would have. I’ll be using this method from now on.

[@macnamerra]

Man! Awesome video! Simple and to the point. I had been struggling trying to figure out how to keep my temp up and right. Thanks!

[@allthingsbbq]

Thanks for the encouragement and for being a part of our community.

[@JoseGonzalez-wu1px]

Been smoking with a traeger pellet grill for a while now. Picking up my first offset smoker when I get home from work next week. This video was a huge help. Can't wait to fire up the new smoker.

[@TheGholiday]

Just picked up my first smoker bbq. Couldn’t understand why my fire kept going out. Now I know. Pre- heat logs first. Thank you.

[@kingtrouble6978]

This is by far the best instruction video on fire

[@quentinwashington3961]

This helped so much! thank you! I've been having a hard time trying to get clean smoke but maintaining my temps

[@mobayguy]

Thank you Sir - I'm new to using a smoker and your video really helped. I've watch several other good videos and smoking successfully seems almost an art form. A bit of work and practice but worth it. Thanks!

[@allthingsbbq]

Thanks for watching!

[@TheGozz13]

Best advice i've had on an offset smoker - ever....!!!! Great vid..!

[@allthingsbbq]

Wow, Thank you Goran! We appreciate you taking the time to watch and comment.

[@KSOLOMON22]

This man is an angel. Very valuable advice and knowledge!

[@kevinb5075]

Excellent video for someone like me. (Definitely a rookie smoker). I would love more videos like this!!! Chef Tom is where I turn to learn new tricks, recipes, and techniques!!!

[@riomar88]

That's awesome that y'all do KZbin videos now. I stop in every time I'm home to visit.

[@wbrian507]

Great video Chef Tom! Really glad I found your channel. Seriously the best advice on running an offset smoker.

[@dominicsblack]

I must admit, Offset smokers put the fear of God into me.! All that nursing doesn't interest me what so ever. But now you've demonstrated how an offset works, I have a greater understanding of them. I'm currently using a UDS, WSM 57cm and a Webber kettle over lump wood charcoal and briquettes. Keep up the good work Tom, it's all appreciated.! 😄👍

[@brandonaguilar1819]

Smoking for the first time in the morning this was incredible advice! Thank you

[@joeysuicide]

Very informative, and quick to the point! Im still fairly new to smoking, and I found some really helpful tips in this video! Thanks A LOT!

[@evandurkovic6662]

This is a fantastic video. Who would dislike this?

[@v.j.cooper2007]

THANK YOU SO MUCH! I JUST BOUGHT A NEW SMOKER AND MY FIRE WAS OUT OF CONTROL AND THEN WHEN I BOUGHT IT UNDER CONTROL, I HAD TO RELIGHT THE FIRE. I ENDED UP PUTTING THE RIBS IN MY OVEN TO FINISH!

[@914runners]

This method may work fine for pits that size and bigger. I tried this method on my Yoder Cheyenne with no success as the fire box is much smaller. I went back to my self taught method of stoking the fire box and it works for me. Glad I tried.

[@tmnewelljr]

Comment and question...This video helps so much. I can start and maintain a good fire thanks to you. My question revolves around my food tasting a bit too "smokey." I see some folks wrap food or seal in a pan after time to finish out the cook. Any pointers or links to info would be appreciated. Good work here Chef Tom!

[@allthingsbbq]

Hi Terry-Michael! Chef Britt here! This is a great question. It is great for cuts of meat that need longer cook times to get wrapped after they've acquired all the color/browning they need. Here Chef Tom shows us when a good time to wrap ribs and the best way to do it: kzbin.info/www/bejne/bJnSiYaHZ7Wjn8k Wrapping meat to finish cooking allows the proteins to continue breaking down without imparting too much smoke, which makes food taste acrid or look burnt. A tight wrapping will also help preserve any of that delicious bark you may have acquired! Hope this helps! -Chef Britt @ATBBQ

[@tmnewelljr]

@@allthingsbbq Thanks so much, Chef Britt!

[@wtgphoto]

This is a great video, short and straight to the point with useful information. Thank you!

[@Imdustin88]

Best advice I ever seen on how to run an offset smoker. Oklahoma joe highland is my model. Same principle though.

[@PAmedic]

how do you like your highland? I'm picking mine up friday! Just bought all the accessories for it today.

[@williamegbertjr7971]

Great video Tom! Thank you for taking the time to get so many up to speed.

[@Mariusp1337]

you deserve way more subscribers. your content is always very good produced and very informative. keep going Chef Tom (and Crew)

[@GrillingwithGrove]

Wow this is a great Instructional video! been wanting a stick burner but been a little wary about the skill involved. you broke it down and made it look much easier. THANKS!

[@allthingsbbq]

A few cooks and a little patience and you'll be good to go!

[@oliverjang3860]

Subcriber from Korea🇰🇷 Thanks for the nice tips👍 I'm looking forward to a good videos

[@allthingsbbq]

Thanks for subscribing!

[@mogreen3468]

Thank you so much for this video...wow, you have answered every question i had in mind...absolutely amazing

[@amcamc8627]

I really think this was exactly the information that I've been looking for. Well try this the next time i cook.

[@marcuspullan1142]

Was doing brisket today (luckily 2 small ones) and could not get temp over 200°. Using Smoke Hollow 3500 (4 in 1). Had charcoal base, loaded lump and still no increase so ran and got some hickory logs at HD. Did not think to pre-warm logs and by the time I got back, bed was too low. Will try these tips next time. I did another chimney of charcoal and finished in grill area.

[@englishvoodoo676]

Thank you from The Netherlands!!

[@Moonshinedave1]

I liked the idea of preheating the logs, I'm going to give it a try next time, thanks.

[@hulkhuggett]

yes dude, it's about time!!! wish you had this a year or two ago. better late than never.

[@kruzherrera286]

I'm new to smoking and this helped me more then any other that I have found thanks

[@invisiblekid99]

Your attitude to kiln dried logs is very rare. I hear lots of people say you should not use them. But in the where I live in the UK, seasoned single variety logs are hard to get/untrustworthy. Kiln dried are quite plentiful though and I thought the consistency of them surely makes for good smoking, especially for newbies. About to get my 1st EOS smoker and you have some great tips.

[@DrivingWithJake]

Thank you very much for this, I kind of figured this out a bit but didn't have a clue if I was doing it right or not. I put mine on the grill above and in the front and moved it below after. I'll take out the grates and do this next time!

[@martinbillingsley2591]

We'll that's really helpful i like how you warm up the log thank you for your time and help love all your videos

[@eddietravis4323]

I elevated my fire grid with bricks to get it closer to the baffle. Elevating the grid also kept the fire from being smothered out by the ashes and kept plenty air under the fire which kept the temperature up.

[@newyorkzgiant8477]

U rock dude! You are so well spoken and easy to understand that others should take note, screw any hater! Would love to try your food dude but im in NYC

[@allthingsbbq]

If you're ever in Kansas, stop on by. Also #gobigblue (judging by your username your a Giants fan?).

[@docevans9022]

So I don't feel like such a dork. This is exactly the hardest part. I got so frustrated that I actually partitioned off a part of my grill bed will a smaller grate, and started my smoke from there. Had a hard time controlling that the first time, but the second smoke went better. I'm gonna try your method next time.

[@ElPasoEly]

Excellent video Tom! I just got an offset smoker few months ago and I've been struggling controlling the temperature. Thank you for the advise!!

[@gmcummings]

Wow, I wish learned these tips 8 years ago when I bought my offset smoker/grill. I rarely smoke any meat because its so hard to manage the fire. This is great info!

[@allthingsbbq]

Well, we hope this video gets you cooking again! Thanks for watching.

[@sysofadown7213]

WISH I WOULD HAVE STUMBLED UPON THIS YEARS AGO D: Almost gave up on stick burners entirely. Great advice on keeping one log in the cartridge for easier catching when it's time. Thx guys!!

[@michaelscott4997]

This video makes so much sense! I will definitely try it on my next cook. Thank you for sharing this technique.

[@pachonX]

Great video! I was waiting for this kind of explanation so clear and easy to understand, thx so much!

[@randysummers5289]

Awesome video Tom!!!, you've helped me out on the tip for starting up my offset smoker, I've always problem keeping my smoker going, I've learned a great deal

[@DroopyATR]

Awesome! Can't wait to buy an offset smoker! Some day, some day!

[@marvaecrawford]

I would like to see a tips and techniques video on log choice and smoke flavor in the offset.

[@jfcustomfab]

Marvae Crawford order the book “Franklins Barbecue a meat smoking manifesto” talks all about smoke and log choice

[@superturboawesome1]

Perfect!!! I was looking for a video on this exact topic as I plan on upgrading from my acquired for free cheap smokers to a nice offset setup! Thanks for the vid!!

[@allthingsbbq]

Thank you for watching!

[@jaydiego74]

Chef Tom, is there ever a need to add more coals in this setup? What about if using briquettes and wood chunks instead of split logs?

[@theworldisastage1984]

Great question I'm trying to hear the answer to that

[@sprig6043]

You will get a lower temp with chunks and they may tend to smolder

[@jessl340]

Thanks for this! I was struggling to stop mine burning too hot this morning! ❤️

[@jamiespillios7291]

I’m new to the side box wood smoker. I have a tall stacked smoker with 7 shelves in the cooking area. I’ve seasoned it and experimented with all kinds of meat. Most of which has turned out quite tasty. I use the water pan inside as well. My question may sound rookie, but I’m learning. I’ve heard various opinions and it makes me confused on the best thing to do. Do you soak the wood?? When I first started smoking briskets and such, I was told to soak the wood for 30 min. I’ve been doing that consistently. No issues. Lately, I’ve been watching lots of videos to get pointers so I can improve and keep learning. I’ve noticed not a single one has soaked their wood. Should I NOT be soaking the wood?? Dry hardwood sounds like the most recommended. I used Applewood and Oak most of the time, but soak it. Please help. I want to get this right.

[@IslenoGutierrez]

I learned a lot from this video. Thanks!

[@allthingsbbq]

Awesome. Thanks for watching.

[@TomCat777]

Great video! Thank you for this. I'm new to smoking and actually get my smoker next week. I can't wait to fire it up and learn how it cooks

[@smartburgher1]

Fantastic video. i was given an Oaklahoma Highlander for my birthday used it on the weekend it is fitted with tuning plates however was could not get temperature above 208F. i tried with the stack fully open and half way no joy

[@terrinewman7390]

try opening the fire door where the vent is a little at a time that may help, I made my own tuning plates and could not get 250 F at the smoke stack end so I removed that plate and the temp came up ! now once the temps. is where I want it I only use one 10in. log about every hour. and there is only a 8-10 deg. difference from one end to the other. hope this helps?

[@TedBarrera]

Gonna try this technique out this weekend! Thanks Tom!

[@cksteele]

Nice video I run a stick burner it really is a skill to do it properly. this was very instructive for newbies one of the better ones on KZbin about it. Though I would never use kiln dried wood hey to each his own

[@hulkhuggett]

I have been practicing this for a couple of years now and I pretty much have mine down to a good science (or so I thought), but these are, once again, some really great tips. I do have a couple of questions though. 1. Could you elaborate on the vent stack a little? The guy from Gator Pits said the cap on the stack's sole purpose is to keep it closed when not in use, keeping rain and such out of it. So any reason not to just leave it wide open during a cook? 2. Does the stack affect temperature at all? 3. And lastly, I have been using regular firewood (mainly hickory, oak, and pecan here in Texas) because it is the cheapest way I can find wood. Where do you find that type of wood? The only other type of wood I can find comes in a mesh bag from a manufacturer like Kingsford and it is waay too pricy. Thanks again for the awesome how to videos!!! - Cheers

[@AJ-hu3sn]

Wish I’d seen this 7-12 yrs ago. Who am I kidding 20 yrs ago Thank you

[@cliffordwilliams9597]

Super helful thank you! I built a smoker out of mud and wood, and am smoking some bacon and hams tomorrow !!!

[@JRhea716]

This is an awesome, clear video of maintaining a steady fire. I do have one question though: I’m just starting out and have recently purchased a CharGriller with an offset, and don’t seem to use near as much for fuel. Is this pretty normal? I tried one chimney of charcoal, and my temps hit around 400 quickly, and I was left just opening the lid to cool things down. Luckily I was just testing out fuel proportions, and not actually cooking. With around 25-30 briquettes I can hold temp around 225-250F, and then add wood chunk rather than logs. I know there’s a hundred different ways to smoke a brisket, but I was just hoping for some insight on the drastic size difference in the amount of fuel needed. I figured it was either the thinner barrel, or different fuel type than your lump and logs. Any advice is appreciated! And once again, awesome video!

[@Eric-im2px]

I have the exact same problem with my CharGriller offset smoker. The temperature seems to go really sky high, and getting the temperature down to 225 seems really difficult.

[@jg_2316]

When do you add more charcoal? i find my offset chargriller gets up to 300 degrees super quick, or hotter, and I find myself also opening the firebox to cool it down. Also, how do you get the right amount of "clean burning" fire? if i get the fire hotter, the pit gets hotter. if i try to manage the coals and fire, i add a log and it smokes up way too much. had some ribs that were way too smoky with hickory and tasted almost like a smoked ham

[@AdrianAnnen]

Great Video - your tricks are awesome. Simple, but effective. Thank your very much for sharing!

[@curryperkins3672]

Good video. used my offset for the first time today and i struggled to maintain temps all day.

[@ollygee]

This works great in my smoker that’s similar design to a Yoder, but I did have to get a different fire grate that sits lower, probably about 2” from the bottom of the barrel

[@petevetrano7980]

excellent video, straight to the point , actually learned something tom, thanks man

[@LuisSilva-nb5xg]

Made my first brisket yesterday could not maintain the temp at 250 would go up to almost 400 when I added post oak then full of smoke because log was not warm enough but watched this video and learned a lot. I ran out of chunks of wood so brisket was only 185 when I took off I would give my first brisket a 6 or 7 but anyway great video I will use your technique next time

[@truthteller1812]

Dam good video man really appreciate it going to try it out tomorrow 👍

[@martinbillingsley2591]

That's the best way ive seen how to maintain the fire with the fire at the back .and then a log at the front thanks for your shows on here i bought a smoker last year but still yet to use it .you have given me more convenience .because i live in the uk we can't get a good smokers until last year i bought a oklahoma joe from asda supper store it not that good to the one's I've seen on your chanel thanks again for the update

[@glennmance1188]

Just bought a offset smoker, learned a lot thanks. Can or should this smoker bet used grill to use a separate one? Also, I can't fins any whole logs of wood suitable for smoking where I live, only wood chunks from Home Depot... if using these how many should I use at one time? Suggestions were to order wood?

[@carllos25]

any Yoder BBQ offset smokers you guys would like to dispose off? nice video, Tom.

[@crisworkizer]

Nice vid Tom, a lot of good tips in your video..thanks for sharing with all of us..

[@progers5019]

Great Video. Question-For another brand offset smoker that is very much like the Yoder Wichita, is a smoke exhaust pipe with outside diameter of 3 inches and inside diameter of 2 7/8 in. big enough in your opinion to move out the smoke the firebox opening of 9x19 allows into the cooker? I've watched 50 hrs of video on everyones channel including fire/heat management and did it just like you just described. When I used kiln dried oak wood, my ribs-brisket turned out too smoky with very strong smoke flavor. not enjoyable. Especially the next day leftovers from the fridge is so smoky it almost has to be thrown out. I'm planning on having a welder friend replace the 3 in. O.D. pipe with 6 in O.D. pipe with an internal baffle to see if this is my problem. everything else is great about the smoker. I will say last weekend I did some chicken with only lump charcoal and no wood, and it was ok. The wood cook just is too much smoke taste. Thanks for Your thoughts??

[@Quetorials]

Watch mine

[@nevillechapman9761]

this was a great vid. thanks, im struggling with my smoker and this was a great help.

[@northstar-xf5uk]

This was a great and informative video, I was wondering what that nasty smoke was and my wife didnt even like it now its a different ball game heat up the wood first and not to have the the BGE open on full

[@danielleplackett8707]

This video was so informative!!! I really enjoyed it.

[@gabrielbennett5162]

Great video! I'm going to try this method when I do the Thanksgiving turkey this year.

[@Hollowave71]

Thanks for the vid. Some friends got me my first off set smoker this pas fall and all my attempts at smoking thus far have failed...bad.😂😂😂

[@jorgeflores27]

The best people on the smokers are the ones that have screwed up . Keep on trying and looking at videos and you will be the pit boss in no time !

[@mcfire729]

Best advice ever, thanks bud!

[@WheatBrewski]

Very helpful, thanks!

[@cyKOtic89]

Nice video yet again Chef Tom! Quick question, has the log you're pre-warming inside ever accidentally ever catch? I generally just keep one or two on top of the fire box to warm up that way.

[@dman357]

Good info and now I know. And knowing is half the battle.

[@christophercolon2499]

I’m a newbie in smoking meat, but help me understand something. In offset smokers, you’re supposed to only use charcoal to start the fire and the wood splits then take over as the main heat source? And only replacing the wood when it burns out and not the charcoal? Thanks

[@ChaseGatyas]

Short an sweet but very helpful! Thank you.

[@nathanbollinger2594]

Another great video. Well done.

[@lechonch5016]

Thank you very much for the tips

[@mcwolf1969]

Excellent tutorial! Thanks!

[@dubya12825]

Can you please explain your use and non use of the heat management plate? Thanks. Awesome videos.

[@RichGrueber]

Great video thanks .. I am learning so much.

[@TheMechnicalOwl]

Great overview, can't wait to get my smoke going.