How We Manage an Offset and Direct Heat Pit at the Same Time

[@theshuttschateau4632]

Great video. The beef cheeks at the end…BAM!!!❤️

[@randypoe560]

that was a great video. as a pit master some of the stuff you all do seems easy but i dont think it is. its defiantly not for everyone. i would love to help you out for a day! 🙂 nice wood cart

[@lionelhamon2275]

Great video ! Great memories !! Thank you !

[@narbekalantarians6269]

Nice video. Fire management is crucial for bbq

[@michaelprice8207]

Great idea. Utilize every BTU.

[@k20fa5]

Great video! Lots of good info.

[@SuperPfeif]

Awesome

[@tlc2011jlc]

Beautiful

[@Trumpetmaster77]

Great class!

[@shannanyoung9954]

Would dipping one of the logs on the bottom in the grease help out?

[@davidbonner3367]

question.....do you do this while having meat on the offset? seems like a lot of temp swings for the offset and knocking lots of embers and ash up into the cooking chamber. Do you have any issues with this? Thanks in advance.

[@LeRoyandLewisBBQ]

Yes we do, we dont have those issues.

[@davidbonner3367]

@@LeRoyandLewisBBQ Thanks!

[@J.C.Clements]

I've often nthought the same thing about the burn barrels. At least bust out some hotdogs and marshmallows!

[@TimeAttack2003]

The biggest thing diy bbq people learn immediately is how much fuel it takes for a cook!

[@TimeAttack2003]

I burn as much super premium charcoal and smoke wood as the piece of meat cost and sometimes more if its cold and rainy

[@TimeAttack2003]

Franklin bbq burns 8 CORDS of post oak per week!!