How to Use the Damper and Firebox Intake on an Offset Smoker | Mad Scientist BBQ

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[@jirbybbq]

Yessir!! Picked up a lot of good tips from the class!! Keep ‘em low and slow!!

[@MadScientistBBQ]

100% any viewers who have thought about taking the Goldees class absolutely should do so. Your friends, family and anyone who eats your barbecue will thank you.

[@randyhogan3071]

@@MadScientistBBQ flying in tomorrow for some Goldees on Sat and class on Mon. ;)

[@jmf420]

@@randyhogan3071 I’ll be there too. Flying in Sunday

[@graygm18]

how much does the class cost?

[@jmf420]

@@graygm18 g note

[@Zokfend]

Great video, and yes I would love to see a full comprehensive fire management video. But on a sub 100 gallon offset like many of us at home use.

[@williammarshall468]

I believe he already has a few fire management videos

[@chaddesmarais710]

Would love to see a full fire management video on a backyard offset like the brazos. Thanks for all the great info on all your videos.

[@tony9914]

he has already done that

[@stickburnersyndicate5593]

he did that quite some time ago. search the channel

[@thomasjoseph9224]

@@tony9914 did you listen to his comments at the end of the video? 🤦🏻‍♂️

[@chilecayenne]

@@stickburnersyndicate5593 Well, I think on other videos with smoke/fire mgmt, he mentioned he's changed his mind about pure thin blue vs some "dirty" smoke being a good thing, so I think the very oldest ones might be outdates as to how he thinks today...?

[@MadScientistBBQ]

For anyone wondering why I chose to use the 1000 gallon pit, it was to show how much more evenly the heat is distributed when adjusting the damper. One a backyard pit with only one gauge, it isn’t as easy to show

[@4lifebluedevils]

I’ve noticed my small backyard offset when I open the door the temp in the cooking chamber goes down :( it’s a struggle

[@wpherigo1]

I figured that out early on comparing how my itty bitty smoker worked vs yours. It was an “ah ha” moment!

[@benpierce2202]

We're looking for a 1000-gallon Moberg for MuleKicker BBQ and I'm wondering what the temp difference would be. Your tip on damping down to create better heat symmetry was just what I was looking for.

[@lamarwilliams185]

I was just watching “ are you making these 100 Brisket mistakes”. I had an idea earlier for myself to start a KZbin channel. You did exactly what I thought of in that video. It is to show people how to use each type of cooker and talk about the strength and weaknesses of each while cooking. I will give you until the end of the year to start making videos. I only know how to maintain a in ground pit and a slow N Sear. Never used a vertical smoker or stick burner. I also know temperature inside out and cooker thickness along with space plays a part. You have more toys than me and experience. That’s why I think it would be better if you do it. I’m going to copy this and put it on Jeremy, Guda, harry, baby back maniac channels and see if they make it happen

[@SandroBBQ]

is this the first time on camera for your 1,000gal? I don't recall ever seeing it on video. Looks terrific, wish it would fit on my balcony

[@Frosty_tha_Snowman]

11:52 - 13:08 this is the best bit of advice for offset smoking that I've seen anywhere on KZbin. It was clear, concise, and well stated. You couldn't have explained that any better. Thank you

[@zacfarnsworth9579]

Thank you for the comment and time stamps @Frosty_tha_Snowman

[@motuknight5569]

Yes to any video that shares with us the new stuff your learning. A separate video giving us a detailed tour of your 1k pit would be splendid as well.

[@pristinecleaningkv]

PLEASE do a full video. I have never found a video on KZbin that goes in detail of the actual full process. Lots of tips and tricks but never a full video. Even Franklin's Masterclass isn't as detailed in fire management like I hoped. A full video start to finish would BE AMAZING IN FULL DETAIL!! PLEASE!!

[@scottballentine1846]

Good video - a full fire management video would be awesome - not sure I have ever seen a truly good one from anyone

[@brandenfreeman224]

@meatandgreet

[@W.Vanderbilt]

Jeremy, every video I watch now about BBQ or cooking now is using beef tallow. I wish you got all the credit you deserve for this because it was you who ultimately made this go Viral as they say.

[@russellharris9674]

Finally, a video on proper vent usage. If your stack is fully open at all times, you don't know what you're doing.

[@jessemcmullen99]

New fire management video!!!

[@TheSteelPhantom]

100% agree! I'd love to see a new fire management video with everything learned/incorporated! The last one was so good, but if there's new info/tips, that'd be awesome. I just have a little pellet smoker and will never get into something massive like Jeremy, but damn if the videos and science and educational content isn't addicting!

[@jmf420]

I guarantee this video is going to be a huge help to a lot of people

[@MarkLowrys]

"Gentle air flow" sums up the entire process to fire management.

[@chriseh09]

I was told years ago......the door is the gas and the damper is the break. Get that door set, adjust the damper for your temps and When adding wood, get it ignited for cleaner smoke then go back to the positions you were at to keep your temps and smoke consistent. That’s been a long time ago and to this day......”every cook is a learnin’ cook”!

[@BbqMikeG]

I like your driving analogy for the vent and door settings!

[@CMatt527]

Would love a full fire management video on a backyard sized cooker! A compare, contrast between an FS-120 and a Brazos would be awesome! Would love the insight of your tips and tricks on getting the best results on a more expensive easier to run cooker, and how much work it takes on a lower priced cooker to produce a good result!

[@tony9914]

Great idea, Chris! So great in fact that he has several other fire management videos, one even has 1.3 million views!

[@philipzivnuska7321]

Yes, a video on the FS-120 vs the Modified Brazos (extended stack and plate removed) would be great.

[@TheTonysean]

Great video! Please do a video on reverse flow smokers soon.

[@itninja9503]

One of your best video's! Yes please do a full fire management video!

[@KingGeneral21]

would love to see a full fire management video but more on a backyard offset. I understand why you did it on a much larger one as it was much easier to understand 👍🏽

[@enyceofnyc]

Thanks Jeremy. On a backyard offset, which technique is more effective: 1. keep the stack damper wide open and the firebox door wide open and use the amount of wood to control temperature 2. keep the stack damper wide open and and adjust the firebox door and the amount of wood to control temperature 3. adjust all 3 like in this video

[@nickma71]

Only Jeremy has a 15 minute video on a 2 minute explanation. Keep up the great work, I have learned a ton here.

[@eltercodejalisco4944]

Hey Jeremy could you smoke a 7bone tomahawk roast?! It would be such an awesome video!!

[@LigglesHoneycut]

That’s really just a bone-in prime rib. He has a great prime rib video from the Franklin Smoker 👌

[@bobbygregory5274]

Thanks for the great video. I've seen a lot of videos out there and they talk about how you got to have proper fire management, but they gloss over it and don't really explain to you the workings of it. This was very informative

[@hojobbq]

Full fire video on a backyard smoke - 90 to 100 gallons please

[@peggywankowski7128]

I’m just learning so I need to knw everything lol. But I like what I’m seeing & hearing from your teachings. Thank you. I’m looking forward to learning more.

[@jwill2513]

Thanks for the amazing info. I would love a full fire management video so I can start working on techniques that best fit me and my style of smoking.

[@karlsolomon2871]

Been making bbq for friends on a small 16" horizon offset for the past 2 years. Never knew how to properly use the damper. This is a major help, thanks!!

[@stevennorman8487]

j

[@mts635htr]

I'd love to see a fire management video on a backyard cooker, specifically the Brazos!

[@donaldwilliamson1227]

I just got a 500 gallon smoker. I have done a cook with it, but your videos have really helped me a lot!!

[@thomasdougherty6574]

I’m a newbie offset guy with an 82 gallon chamber, I can’t wait to try out some of these concepts, I can’t thank Jeremy enough for these videos, this channel and my love of TX bbq has made me put the cover on my Timberline 1300 and pick up the offset, happy bbq!

[@Dev_Everything]

Very helpful. Please make more videos like this and less pellet 'smoker' videos

[@jacobmosley9193]

Been applying the same ideas to my slightly modified Old Country Brazos. Works so much better now. Had to really slow down the air flow to keep things from burning so easily.

[@danielzamora3625]

More video of fire 🔥 management please. Thx! For sharing Mad

[@69Nova396]

Finally a pit master answered a question I have ask on many other channels that was never answered! Great information!

[@dougtate477]

Good video. How about a video for us backyard guys who can not afford a huge pull it anywhere smoker. I have an Old Country Brazos. Can you do a fire management video for that? Thanks for all you do.

[@brianaw220]

Fire management on different "levels" of smokers would be awesome: a cheapo, Oklahoma Joe, Brazos, Fat Stack, and your custom. I know you did one for the Nexus you got a while back, but maybe an update!

[@Joe_Joe_The_HvacMan]

Thanks for all you do! I recently inherited a very large wood smoker. And you help me make it work great. Thanks again!

[@enyceofnyc]

I learned. Everything was explained exceptionally well! Thanks!

[@brucebellows7772]

I'm a newbie here to this and this is the most clear and informative presentation that I have seen so far. Excellent work.

[@silush630]

Great video. I’ve recently added an offset to my collection (coming from kamados) and all this stuff is really helpful to learn

[@oceano271]

This is very insightful and I'm going to revise my intake techniques next time I fire up my homemade pit. Thank you!

[@txrazor2643]

Old Country fire management video!

[@scottkeasler9317]

Thanks for the video. I was actually thinking of selling my workhorse offset as it seems I don't have the nack for maintaining a good temp and fire. It's ok for a while but somehow I lose my coal bed. Temps are everywhere. This video gives me something to consider although workhorse suggests damper wide open.

[@kevinmoon2573]

Best video Jeremy seriously. Smoking a brisket Saturday

[@rashawnrawls7360]

Great video. Another thing I learned on my pit is when my damper is wide open, my temps spike and drop making it hard to maintain consistent temps. Closing it down a bit gives me 15 min or so of steady temps

[@jeffmathewson2556]

Thanks Jeremy. Been struggling to maintain low temps (especially for salmon) on my Oklahoma Joe but these tips I think will be very helpful. Always left the damper wide open but will be making adjustments there for sure. Will definitely watch a full fire management video if you put it out. Thanks!

[@jonnzuidema2378]

I would love to see a full fire management video advice on management of temperatures, draw, wood choice, etc. Reply

[@msladebeatz]

Great video! Yes I'd love to see an updated fire management video!!

[@wiseguy5313]

The more (videos) the merrier… would also like to see another video on seasoning a smoker if possible.

[@michaelforman7261]

Yes to a full fire management video!!!

[@mooseman8174]

Thanks! Great video I have adapted it to my smaller smoker and it works a treat. I have never been able to maintain really steady temps for long periods before, but your tips have taken my fire management to the next level. Keep them coming!

[@zachgrossman26]

This is what I love about bbq (and hate sometimes). Always something new to learn! I have watched COUNTLESS videos saying to always leave the stack damper completely open, but this makes sense when you explain it. Similar to how I watched countless videos saying you only want the clear/blue smoke coming out of the stack but the video you did on smoke color changed my opinion on that as well!

[@henrymontoya2536]

Thanks . Got alot of questions answered about the damper and fire box settings.

[@TomandSandyTaylor]

I for 1 would like to see more on controlling temp. I’m new to smoking and thoroughly enjoy your videos. I’ve bought myself an old country smoker like the 1 I’ve seen in some of your videos.

[@jameskroeger1436]

Fantastic video. I just bought an offset and this answered a lot of questions. Would definitely love to see a full fire management video, particularly on the Brazos.

[@smokescouts]

Awesome video as always! When you get your Workhorse 1975, how are you running the damper for a brisket cook (beginning, middle of cook before wrap, after wrap)? Thank you!

[@andrewlomas5796]

Best channel for bbq/grilling hands down. Your videos have definitely helped my bbq taste much better!

[@philipzivnuska7321]

I would love to see a full fire management video on your modified Brazos (extended stack and plate removed). That would be a real service to those of us who are in the Brazos budget category and want your best 2023 advice on management of temperatures, draw, wood choice, etc. If you want to compare it to another offset cooker in the under $ 1,500 category, even better! Even a comparison to the FS-80 will be helpful.

[@chrispaulsen5746]

Awesome video. I would love to see a full comprehensive video on your brazos or Pecos instead of the 1000 gallob

[@Sapr_Morton]

Considering I just got my email from Eric over at FatStack Smokers on the progress of my FS-80, I would ABSOLUTELY LOVE a FULL video breakdown on firebox management. I would love to see it include everything you can fit into a video, including, but not limited to, recommended wood, wood storage recommendations, recommended method of wood build in the firebox, "simple" firebox management recommendations, and a reminder list of the "do's" and "don'ts" concerning managing long-hour cooks! I'm not a strong swimmer Jeremy in the pool of offset smoking so, please stay in the shallow end and go easy bro! Especially since I'm going from a WSM 22" to a FatStack FS-80 smoker! P.S. I will wear floatees.🙂👍🏼

[@shoemanque]

I too am eagerly waiting on my FS80 as well!

[@crazytech389]

Awaiting my Fs120 eagerly did you get an eta?

[@shoemanque]

@@crazytech389 no... just another email from Eric the other day. They haven’t started production yet I believe.

[@Sapr_Morton]

@@shoemanque no just that I’m confirmed and production details will soon follow. 😎👍🏼

[@crazytech389]

@@Sapr_Morton what's you place in line?

[@brisketwizard8004]

Great video! In my experience, every smoker runs a little different, even within the same brand/builder. Just have to learn your particular pit. I also close my smokestack about 2/3 - 3/4 to get even temps. I use the size of the fire and the firebox door to control temps. It may sound counter intuitive, but if my temp goes up for whatever reason, I open the firebox door more open and the temps come down pretty quick. With a good coal bed and using the firebox door only ( stack closed down somewhat), my Moberg 250 runs within 3 degrees end to end. Keep the videos coming!!

[@JK-uo2jv]

Great info. Got a Workhorse coming in November, so this helps.

[@comanche678]

As always you did a phenomenal job on covering every detail. I’ve never watched one video you have put out that I haven’t taken something away that has made me a better backyard smoker to deliver a quality product to my family and friends. I’ve watched a couple of your bar management videos and each one that’s giving me more knowledge. I would love for you to put out a very detailed video of what knowledge you have gathered as you have traveled across the country.

[@wpherigo1]

Wow! I run an Oklahoma Joes Longhorn combo, which gives me a a two foot wide smoke box with the chimney about 6 inches from the right side (far) wall. My temp swings from 200-300 °F. I actually cooked a great brisket following your recent guide. Smoked a 17lb brisket for 8 hrs, wrapped and cooked at 300+ for an hour, then pulled and into an oven at 120-170 (hold at 170, turn off,then back on at 120,repeat). Worked great for my first brisket. Thanks for all of your tips!

[@Gallasl666]

I've had a Longhorn reverse flow for about a year now. Its my first offset and Im very pleased with it. I had to add the thermal tape around the opening to the cook chamber and the clamps to seal it up nice, but no biggy. Everything Ive done on it is just been great :)

[@slowfuse]

All the clowns on reddit and forums for years would say to never use the dampers. Had to learn from years of experience and guys like Jeremy and Jirby to get the real deal.

[@user-br6og7im7s]

Winging it!!! Today I’ve learned from u how to keep that temperature even u r definitely knowledgeable in this arena u have taught me how to fish instead of bringing me fish😁

[@brandonwatson3980]

Enjoy your videos! Would love a follow up on the brazos mod video.

[@tmamuad]

Yes full fire management would be great! Thanks for the great content Jeremy, I always look forward to seeing you and Brad

[@HYPNOTIZEMINDS100]

Thanks for not answering my question . I figured it out myself 😊😊😊

[@mikeselltgmail]

I've seen your other fire management videos, but an updated full fire management video would be awesome. I have thought for a long time that leaving everything wide open all the time is the way to go for the best clean smoke, but watching this makes me wonder if I need to close down the vents a bit. I have an Oklahoma Joe Highland with a stack extension.

[@ericmcfarlin4272]

This is a great example of why I subscribed to you. I'll have to close the stack damper somewhat to see what that does on my Lifetyme pit because I've always been told to leave it wide open.

[@horsepowerbarn]

I would love to see more detailed fire management videos this was great and gives me more confidence in what im doing.

[@thomasjoseph9224]

Same

[@kellyschue3103]

Ive redone my little offset smoker at the house with a bigger exhaust and ive been noticing that i really have to dampee it a lot thought i was going crazy for a while bit this video makes total sense to me now

[@fromobile1]

Awesome! I;d love to the fire management on three sizes, Giant 1000 gallon, middle aged dude with an expensive smoker in the yard size ( I have a 90 gallon, maybe you could use a small fatstack) and a big box store... know that would be a lot of work, but if you did that on all three models it would be the definitive guide to fire management! (wood sizes, when to use charcoal and chunks for the small one... whoah!)

[@jamesbryan9564]

Great video,, a lot of tips. Yes we would like a full fire management video.

[@ledjosh615]

Amazing video. I just picked up a backyard Lang as my first stick burner and I really needed this info. I’d love to see a full fire management video!

[@951BBQ]

A Lang work different the stack you turn dampener about 45 degrees so you can get a good smoke on the meat . if it is wide open you will get very little smoke flavor .

[@jdubb0113]

I love my Lang 48" Deluxe lol... I pull awesome BBQ off of it every time 👍

[@kennethrahnjr5076]

This is great information ! I've got a 500-gallon offset firebox smoker, and I've had all the symptoms of too much air rushing past, but never thought to adjust the damper. I've always tried to fix it with the firebox door, and it never completely works. Can't wait to adjust the damper next time I BBQ. Thank you !

[@griswoldpyrotechnics]

I learn so much from your videos.

[@enriqueparedespinel1694]

These type of vids are the ones a fine the most helpful for my brother and I, we're waiting for the new fire management vid.

[@lamarwilliams185]

I’m glad you did this video. I did not want to look like a idiot asking this question. I’ve been bbqing ( I just made up a word) for over a decade. ( I’m going to trade mark that word when I get some money; please do not use it). On the slow N sear. After you get clean smoke and if you use the tower rack. You will get more heat on the bottom rack if you close down the damper on top. If you have to add coals ( start off in chimney starter) open the bottom and top vent to get as much of dirty smoke out as possible. Then close bottom vent to the same spot you were originally when you are within 50 degrees of desired temp. ( before I forget; Jermey you should do a video on everything you learned so far) The closer you get to desired temp; start closing top vent to use bottom and top racks. If it’s cold, the bottom vent has to be more open. The warmer, the bottom vent has to be more closed. If you can not figure out what to do, open both vents the same size to make it hot or close both vents to the same size too cool temperatures and both vents closed stops cooking. Have a great day. Jermey should show how to operate different types of cookers!!!!

[@iloveconcrete1550]

Great video thanks Woul be nice to see it on the old country Something more the size of what most of your subscribers are using The difference in stack height and diameter seems to be the key to me lol

[@iloveconcrete1550]

Not lol. Typo Sup Jirby! Thanks for all the tips and videos

[@aronpitre7836]

Very helpful! That’s Yoder!

[@leyderness3553]

I also added a taller stack (extra 3') to my smoker and I couldn't believe how much better it works now. Just a simple addition from Home Depot pieces.

[@hughmongus1207]

First off I love your videos, you do an amazing job teaching and explaining the process of BBQing. I currently have a trager pellet grill and was wondering if you would do a video on " The “Heavy D” Stick Burning Heat Diffuser ". I would like to see if it actually works to add more smoke flavor when using a pellet grill. Thank you.

[@llijutyrt11]

I'd love for you to do a full video on what you've learned through out your learning!

[@davidmiller1989]

Agreed, fire management on small BBQ offset would be great! Love your work!

[@CoreyErnst]

Thank you! I have a 250gal offset I inherited. Coming from a UDS, I'm lost and don't really have time to experiment. This video was key to getting a start on a proper damper door setup. the only thing I'd like to see is some mentions of how fast we should see results in gauges / smoke output. 2/5/10/15 minutes after a change, generally we should know what that change did?

[@danbalser6429]

I use a Masterbuilt multi-fuel vertical smoker and have been able to use some of your techniques which help me control my fire, temperatures, and smoke better thanks!

[@martinsaenz8683]

I call this the jirby way lol. Keep up the great content

[@SleepyJoe]

@Mad Scientist BBQ Jeremy, do you happen to have a video on insulated fireboxes vs semi-insulated fireboxes?

[@glleon80517]

Great video! I have a cheap CharGriller offset with the firebox lid on top, not on the end. I was taught to pay attention to smoke color and adjust for clean light blue smoke coming out the chimney, not gray or black. The fire box has a circular louver on the end. I keep it wide open and the damper on the chimney wide open too for a long slow brisket cook. The flames stay low unless I open the firebox. I added a Tru-Temp thermometer on the end of the smoking chamber furthest from the firebox at meat height. If I pay close attention to my fire I get good temperature regulation unless it is really windy. Great bark, great results, but I still want a better smoker for sure.

[@hugebamafan4100]

Excellent video and thanks for all the informative videos

[@monster_bbq]

Hi Jeremy from Brisbane Australia. Love your chanel. Do the same principles apply to reverse flow smokers? I tend to run mine (20 inch chamber) with the stack wide open and just use the door to regulate airflow. My cooks are clean but missing some smoke flavour I think. Cheers mate.

[@jasoncarriere2803]

Would love to see a updated full fire management video

[@guidoiurato392]

Amazing, go for a full one mate. Maybe also a very detailed one where you show and explain how to cook 24/28 briskets to perfection? Cheers from Italy dude 🎉

[@dccreations1361]

I've been waiting for this video for a very long time. Thank you!

[@dccreations1361]

@MadscientistBBQ__ @madscientistbbq send kind of fishy. Lol

[@sgiarc]

Thanks for the tips! One question is, would you these same methods when using a reverse flow offset smoker?

[@danielballard2271]

Love to see a full comprehensive video on fire management on a backyard off set

[@jbrokennose]

Really have learned from your videos and using the 1000 gallon is a good example for temperature and airflow. I'd like to see your next video on how this applies to us backyard smokers. For example, a full start-to-finish on a FS-80, Brazos, 1975, OK Joe, etc. size smokers. Also, maybe include your fire management approach to chicken, beef, ribs and pork butt.

[@leyderness3553]

OK, finally a great video that explains it, 100%!!!!!! Thanks

[@nancej100]

Keep up with your videos, I have watched your videos for a few years now. Have learned from them and enjoyed them.