Is This an Automated Offset Smoker? / Chargriller Gravity 980, Using Full Wood Splits/ Brisket!

[@earesponsible]

I have wondered about loading wood splits like that. Glad you got outside the box and showed how well that works. I'll definitely do that next time.

[@TomHorsmanAmateurBBQ]

Thanks for Watching!

[@thegalleryBBQ]

4AM.... Nice Tom!! Nice looking Brisket! Cheers Tom!

[@TomHorsmanAmateurBBQ]

Thanks for Watching Tommy! Enjoy your Labor Day!

[@derekreed8366]

I like it. Usually use chunks in my 1050. I'll give this a go. Thanks for sharing.

[@TomHorsmanAmateurBBQ]

Thanks for Watching Derek! It works

[@dkidl2000]

Brisket turned out great! Thanks for sharing!

[@TomHorsmanAmateurBBQ]

Thanks for watching Darin! It was delicious

[@mikecha1957]

Yeah Tom automated stick burner is a great description. Great cooker 😎

[@TomHorsmanAmateurBBQ]

Thanks for Watching Mike! Appreciate you Watching and supporting! Hope all is well!

[@johnmbell4642]

Hey Tom, The brisket came out great beautiful smoke ring. As far as it being like an automatic stick burner I think you’re pretty accurate I had a stick burner I’d much rather have the chargriller at least you get some sleep with a stick burner you’re feeding it every 45 minutes I ended up giving it to a friend of mine he’s got 10 acres (tons of free wood) so I only made sense, have a great holiday weekend🇺🇸🇺🇸🇺🇸👍

[@TomHorsmanAmateurBBQ]

Thanks for Watching John! Appreciate the feedback! Have a great weekend!

[@johnsouthern6089]

It's a great smoker, when it works right. I hope someone makes a metal fan for the thing someday.

[@TomHorsmanAmateurBBQ]

Thanks for Watching John! Great idea, I agree

[@TheRydog61]

I"m a Weber kettle guy But I like all ur viids.

[@TomHorsmanAmateurBBQ]

Thanks for Watching!

[@EricPetersen2922]

Nice cook Tom, I did a brisket today as well. So good😋

[@TomHorsmanAmateurBBQ]

Thanks for Watching Eric! 😃

[@tedz.]

Great video Tom. I get your point. How do you get something close to an offset smoker without having one. For people with limited space and financial resources, your channel teaches how you can achieve various results with the same equipment. Harry Soo has won many championships using a Weber Smokey Mountain, so great BBQ can be had without an offset. I'd love to get an offset, but can't justify the money for a decent one, not to mention the space for the smoker/fuel and time and attention required to get those great results. Plus, where do you get the various species of seasoned wood without buying a lot or paying a fortune? I repeat, I'd love to get an offset, but it would be a waste of money for me. I've made a lot of great food with my pellet grill and Weber Kettle and have got no complaints from the audience.

[@TomHorsmanAmateurBBQ]

Thanks for Watching Ted! You make excellent points and I agree!

[@abegiesbrecht1148]

I never thought 🤔 about that before. I guess you're right

[@TomHorsmanAmateurBBQ]

Thanks for Watching! Appreciate the feedback

[@ExTrumpet]

Been happy with the 980, had it since early spring. Cooks great, but it goes through more than double the amount of charcoal as my Akorn! And that's in the Texas heat...can't imagine the fuel consumption this winter!

[@TomHorsmanAmateurBBQ]

Thanks for Watching! Consumption will be about the same this winter as this summer. The Akorn is much more efficient and I would agree that it is much more fuel efficient…Appreciate the feedback!

[@ericroederer5678]

I have both as well. Your acorn is a kamado, super efficient! The 980 is for big or multiple cooks and gravity feed so yes in comparison it will use considerably more fuel.

[@TomHorsmanAmateurBBQ]

Thanks for Watching Eric! Appreciate the feedback

[@BigAndraze]

Hi brotha! Quick question, where did u get that second rack? The chrome one that way it was extended and you were able to put the tray under? Thanks brotha

[@TomHorsmanAmateurBBQ]

Thanks for watching Andres! kzbin.info/www/bejne/o5uWmWp9q5ajiNE

[@Grillinandgluin]

I’ve had the 980 for a little over a year now. Loved it up until recently. It will not maintain temp no matter what I’ve tried. Always runs 75-100 degrees higher than the set point

[@TomHorsmanAmateurBBQ]

Thanks for Watching Wes!, mine is still very much accurate after a year and a half

[@ericroederer5678]

For sure you need a new silicone flap! It is a flaw from the start and the fix is from LSS mods witch is an stainless extension that moves the flap further from the fire box. With this mod the 980 is a beast!!!

[@Grillinandgluin]

@@ericroederer5678 I actually replaced that and added the fan extension mod from lss mods. Still runs over temp for some reason.

[@WethepeopleFreedom76]

My 980 was very accurate as far as the reading on the dial. Lately I set it to 275F and will climb up over 300. I used the damper to regulate the temperature. I don't know if the extra ash and full hooper of charcoal briquettes cause added heat load. The ash bin isn't total full

[@masterofnonetv8361]

Mine mine reads high but I think it's a bad therm

[@TrinDawg37]

But does it give you the smoke flavor like a stick burner would ?

[@TomHorsmanAmateurBBQ]

In my opinion, yes! Thanks for watching

[@justinellis7792]

So to the people who say it’s not basically an automated offset smoker what is there reasons for why it isn’t? It’s too easy and they want to say if you don’t man an fire it’s not real barbecue ? Or something similar.

[@TomHorsmanAmateurBBQ]

Thanks for Watching Justin!

[@scottpickens7546]

Thanks, Tom! How many times have you used a full split in the 980? Any issues? Recommend this method for others? Thanks, love your videos!

[@TomHorsmanAmateurBBQ]

Thanks for Watching Scott! Yes the full split surrounded by charcoal is the way to go!

[@Jimbocue]

I agree.

[@ForgetU]

2:38 Smoke like to stick to cold damp meat... If that is true, why dry meat and create a pellicle? I know nothing, why put fat cap at bottom? Thanks for the videos and responding to my question.

[@TomHorsmanAmateurBBQ]

Thanks for Watching MJ! Yes smoke sticks to damp meat

[@KevinWindsor1971]

Fat cap down protects the bark on the top of the brisket. Some people think that having the fat cap towards the heat protects the meat from drying out. The reality is the heat travels horizontally in an offset smoker, more than it does vertically. If in an offset the side towards the fire box may be substantially hotter than the side away from the firebox, your best bet is to rotate the brisket every few hours, and keep spritzing it often. This is why doing a biscuit test is very important. The more expensive offsets sometimes use tuning plates that can be shifted around to even out the heat. Tuning plates can be bought or fabricated for cheaper offsets, like the Oklahoma Joe Highland. As a Char-Griller 980 owner myself, I can tell you that the heat is very even throughout the cooking chamber. The heat tunnel and tent covering it were engineered vey well.

[@ForgetU]

@@KevinWindsor1971 Thanks for the response to one of my questions, could you also enlighten me to pellicle?

[@TomHorsmanAmateurBBQ]

Thanks for Watching Kevin! Appreciate the feedback! Thanks

[@KevinWindsor1971]

@@ForgetU Dr Greg Blonder from amazing ribs says it's an unnecessary step when smoking meats.

[@dank9288639]

Hey guys I need some help with getting some grill grates cut for my charbroil grill2go. Here are the measurements of the oem grates. 11-13/16" x 17-1/2" What which ones do I need? TIA!

[@TomHorsmanAmateurBBQ]

Thanks for watching! Just e-mail grill grates your dimensions and they will help you

[@dank9288639]

@@TomHorsmanAmateurBBQ I tried to get thru to them for 5 days already. nothing back

[@TomHorsmanAmateurBBQ]

Wow! Sorry to hear that

[@nasty906]

Nice

[@TomHorsmanAmateurBBQ]

Thanks for Watching Jim!

[@katzsteel]

I think that’s the smoker you’re still missing in the fleet. A stick burner! Though maybe I missed it.

[@TomHorsmanAmateurBBQ]

Thanks for Watching! Nope,, no stick burner, yet….

[@jw48335]

I think filling that hopper with mini-splits and no coal would truly make for an "automated offset" test:) Really interesting stuff using that full split Tom. Truly a "do everything" grill / smoker.

[@TomHorsmanAmateurBBQ]

Thanks for Watching Jeremy! It won’t be long until I try it with just wood chunks, almost there

[@warrengass]

@@TomHorsmanAmateurBBQ sir, we just can't wait until you try it with just wood chunks

[@TomHorsmanAmateurBBQ]

Thanks for Watching Warren! That is the next step….

[@warrengass]

@@TomHorsmanAmateurBBQ I just subscribed and will hit that button

[@hillsidesmoke7592]

You used only 1 split ?

[@TomHorsmanAmateurBBQ]

Thanks for Watching! Yes

[@jamesreid5950]

It’s a big split

[@snake-r1w]

Is there any American made gravity fed smokers? I’ve had 2 masterbuilts and they are Chinese junk!!

[@TomHorsmanAmateurBBQ]

Thanks for Watching Donald! Not in the price range, there are some private manufacturers that do make some, No fans but true gravity. Just google it

[@Rbouch]

I own both a stick burner and gravity and truthfully no comparison, the stick burner is much better…..gravity is ok just no where close in flavor!!!!

[@TomHorsmanAmateurBBQ]

Thanks for watching Robert! Appreciate the feedback

[@zachary9009]

Answer: NO!

[@TomHorsmanAmateurBBQ]

Thanks for Watching!

[@tomatogod1]

😖