The Ultimate Guide to Fire Management | How to Manage Your Smoker Fire

[@jameswhitman7021]

I just watched this video because I was having issues managing the fire in my Old Country Brazos. The pit wouldn't hold temp and I felt like my wood wouldn't catch. This video cleared it all up!! I stopped using the fire grate and it helped the wood catch quickly. It also really helped me understand why I need to cut my wood smaller for the smoker. I really enjoy your videos...they are very informative. Please keep doing what you're doing!!

[@Jim-yw3ul]

The Mad Scientist is an excellent source BBQ information. Over the years I have watched dozens and dozens of BBQ videos. This is the best video I have ever seen on fire management.

[@mrflow9952]

Same

[@TDIengr]

This was a great video. I think that most people who own a pit this large would know most of this. I would have liked to have seen more on the smaller pit, the ones most of us would have in our backyards. Maintaining a smaller fire can be much more difficult, so I would love to see how you guys would approach it.

[@michaelduncan2759]

Gentlemen, this is the most comprehensive video on offset fire management I have ever seen. For those of us that are newbies to the offset world, thank you very much for your time and expertise. Jeremy, where did you grow up, I grew up just east of Lancaster PA.

[@sbstoner]

your my current go-to BBQ channel right now.

[@odeed]

2:44 This is the most important part of the video. And a concept that so many people do not understand.

[@Super_Channel_O]

Doing my first offset smoke in the morning. Your videos are what got me a pellet grill and now an offset

[@t.diddle7998]

Old fires burn very hot. It's magical how it happens. This is something one learns using wood for cooking for basic sustenance. And when you use wood fore for heat.

[@FutureShawn0058]

This is BY FAR the most informative video on KZbin on smoking. I would say this is even better than Aaron Franklins masterclass. No joke.

[@Barnettdan99]

Agree, thanks Jeremy! How many guys have we seen lining up un lit charcoal in their fire boxes... Yuck!

[@workplacewarriordoctorpepp203]

i think the word you are looking for is vapor...........its like seeing road heat rise up.......the goal is to see a clean, clear vapor coming out of the smoke stack.......fantastic post !!

[@H.O.34Dr3am]

This is what makes BBQ fun. Everyone wants things to be done quickly with no maintenance. But sitting on the early birth of a day, with just the sunrise and a nice flame being the illumination of something delicious is what makes low and slow the way to go.

[@preferhomebrew]

Outstanding info for a 1 year owner of an offset smoker. I can't wait to utilize some of the many helpful tips you provided. I got to start using smaller pieces of wood, stop using my grate, and spend more time watching my fire. I never could figure out how to get my fire to burn cleaner without using charcoal along with my wood fuel. I would use 50/50 mix of wood and charcoal to avoid the white smoke. I think you may have helped me attain the correct method of maintaining a clean burning fire. Thanks!

[@backpacker3421]

I love how the editing made us feel like we were there during filming... great stuff and fun to watch, thanks!

[@RussC123]

Absolutely excellent video man. I think where most will struggle are the smaller offsets. Large ones with a large firebox have so much more forgiveness and allow to burn a strong raging fire and not climb too high up in the cook chamber. However us who use the smaller offsets have to be careful of a fire that’s too big or else we’ll spike temps in the cook chamber over 3-400 degrees.. then try and maintain a lower temp and find yourself with virtually no coal bed not too long into your cook. Any further tips on keeping a rolling fire in the smaller offsets without temps spiking? Smaller sized splits is about all that’s working for me, but means im adding wood every 20 minutes or so.

[@josevillegas9046]

I decided to smoke a brisket for the first time on a Oklahoma Joe and man! it took so much out of me, Fire would spike and go out constantly. 😂 Took me 14.5 hours to reach 203 Internal heat.

[@RussC123]

@@josevillegas9046 Yeah it’s a whole day long event that will wear you out using the offset. I Still have mine, and it definitely puts out better tasting meat (to me) but 99% of the time I’m using my Weber Smokey Mountain for ease of use but still excellent tasting food.

[@stevethompson4481]

I'm not typically one to leave comments...good or bad...but I felt compelled to leave one for you after watching this video. I've been smoking for a while now, and I regularly have great results, but my fire was always up and down like a rollercoaster. After watching, I decided to smoke a few chuck roasts brisket style. I focused on the fire, and was able to maintain temps between 250°-275°. They came out fantastic! Thanks for the lesson!

[@ShowXE04]

Started watching this video at about 3am with nonstop thoughts of my failed first attempt at cooking spare ribs using my backyard offset smoker. I was worried that I’d fall asleep watching a 45 min video. It was so full of great info and I enjoyed it so much that I’m adding this lengthy comment immediately after viewing. I’ve grilled for years and think that I’m actually decent at it so I’ve been ready to make up for the not so great ribs since before tasting them; I could see that they were not going to be amazing. This video has me inspired for greatness. Thank ya much!

[@chrismarshall4486]

Best advice I’ve gotten. Get rid of the grate in my smoker. It has aggravated me since the beginning but I thought I needed it. I bet my next round with my smoker will be a lot easier

[@enriqueparedespinel1694]

This info helped my brother and I the most, we used to think that white smoke was good smoke, we were shocked. Thanks a lot Jeremy.

[@PayneCountyRust]

I think you'd like this vid! kzbin.info/www/bejne/hHmpmp6bpbyrqZY

[@gitgud9704]

Wait so were yall not able to taste the bitterness flavor, or did yall just thought it was normal flavor?

[@Rocky1115]

So, this is what Mikey has been up to since American Choppers.

[@Philipp1974]

my thoughts! :-D

[@GreenhornBBQbeer]

Haha

[@Hunter12546]

Rocky1115 hahahaha good one

[@dank9288639]

hahaha for real

[@boysrback5690]

Ditto

[@NorthernThaiGardenGuy]

I love the exterior finish on that smaller pit. Gorgeous!

[@antirice1]

First off, your channel is one of my favorites for anything BBQ related. The in-depth info and explanations go a long way to satisfy my curiosity as to the "why" behind many of the things we're told to do in the various books/videos we as bbq enthusiasts come across. It's enlightening. I have a question regarding pit temps as it pertains to the science of wood fire. In the book Modernist Cuisine that Franklin and many others reference, Nathan Myhrvold claims that the optimum "thin blue smoke" is release around 750°. Any hotter than that and you experience a tapering off of the good stuff. Any less than that and you start to get into more of the bad stuff (he says it gets really bad below 570°). I understand that coal bed temp doesn't equal burning log temp but, in your opinion, how to they relate? I am concerned that an 1,800° coal bed temp would A) provide enough heat on it's own that you might not be adding logs as frequently and B) cause the logs to burn down to ash and charcoal faster than a cooler coal bed. The concern I have is that this would result in a lower overall quantity of smoke for the meat to be exposed to. Have you taken temp readings of the logs themselves (instead of the coal bed)? If so, what temps do you find there? Thanks!

[@dakuaquatics]

Thank you so much for this video. After my first watch through I pulled the trigger on an electric wood splitter and miter saw to get my splits down to the correct size. I’ve been smoking on a Lang 48” offset reverse flow for years now and the firebox has always been a fickle beast no matter what I tried. Today I did a quick smoke after splitting and cutting down my 16” splits like you guys showed in this video and it was an instantaneous night and day difference. It was a true joy to smoke today. I did chicken Thighs and pork loin and was able to keep the coal bed hot, smoker at a stable 300, and a clean thin blue out the stack the entire time. It was the last piece of the puzzle for me, and I can’t thank you enough!

[@MasKingFear]

Being w/my smoker all day is the blessing, it in no way ruins my day. Its about the journey ppl #happysmoking

[@fidelmarmedina8943]

Definitely worth watching this video. It helped me get rid of my dirty smoke that I was producing. After watching this video I left with confidence and my following cook was a lot better.

[@koltonkinlicheene2297]

I hit a goldmine with this video. I've always been very interested in learning how to smoke with an offset, and all your videos are a great and will definitely help me. Thank you sir

[@koltonkinlicheene2297]

I also barely realized I watched the whole 44 minutes

[@lundylife3299]

Loved the video! New to smoking meat and trying to learn as much as I can. What I would’ve loved to see in this breakdown is how managing the fire affects the temperatures inside the cook chamber - to get a better understanding of how my changes affect the actual cook, as opposed to just the changes of the fire itself

[@jaybird4812]

Thanks man, I have been cooking on an offset for years, but you can never stop learning when it comes to BBQ, anything I can learn about BBQ I am there, and you gave me some new thoughts to try...and you are 100% right about fire management, it is the key element. My family thinks I am so weird when I sit watching my grill thermometers when I am cooking on my smoker......but hey its the end result that your after, but the process is a heck of a lot of fun.

[@davidrussell631]

Great video but I hope my comment about one little word might help just one viewer out there. The word is DRAW. I’ve had a little Texas Pit Crafters PM100 for three years or so now, and since it doesn’t have a big smoke collector or massive stack, DRAW has always been an issue. So I recently watched a KZbin discussing insulated fire boxes, and I learned how that the hotter the inside of the fire box is, the better the DRAW. They mentioned how it’s why there’s a rule with running big pits that you’re supposed to keep the coals a shovels width from the door, and something clicked. I thought about how bad my pit is to lose heat out the door when I leave it wide open, even long at all when adding a split. So sure enough, I tried moving my fire back, and I can honestly say it was the single best thing I’ve ever done to improve the DRAW of MY pit. My thinking was that I’d make my hot spot wider, but I loaded it up to the hot spot edge with a bunch of chicken pieces just like I’ve always done and none of them over cooked. And what’s super cool is that now I can position the cooker with the FB down wind and she’ll still DRAW air!

[@Heeman5]

I’ve learned a lot. Have been doing it wrong for years. It all makes sense. Thank you! 🤙🏼🤙🏼

[@juliussharrock8943]

Love the passion for real smoke flavor and fire management in this video. The reason we love barbecue like you said it’s primal it’s meat and smoke and not a bunch of BS

[@HeavyChevy32]

I’m very guilty of the bad smoke, at least on my last cook (new to smoking meat) I need this video! Thank you!

[@sarkisarmenian5268]

I just made some bbq yesterday using dirty smoke, thinking the clean smoke is not smoke at all... At first look, I was impressed, but after eating it... Nobody was impressed, including myself! So i watched this video and I just have to say thank you so much. This video explains everything so thoroughly, very impressive!

[@blackxybone6357]

I feel like this is how everyone started.

[@cybernode33]

I'm a recent convert from Traeger+ to Asmoke and honestly, I couldn't be happier with my decision. With Asmoke, I feel like I have more control over the temperature while cooking, thanks to their FlameTech patent. The dual sensors and new PID algorithm ensure the temperature is always within 5°F of where I set it. I also love the fact that it's battery-powered and portable. It's perfect for tailgating or camping trips. The Asmoke Essential is lighter and smaller but doesn't compromise on cooking results. Plus, being able to monitor food temperature and adjust the grill's temperature remotely is a game-changer. I'm also a fan of the environmentally friendly wood pellets and the distinct smoky flavor they add to my food. Switching to Asmoke has definitely improved my grilling game. #Asmoke

[@ibehl]

Wow! What a great explanation on fire management bro! Thank you so much! I hope in your next video you do a "case study" puttin a brisket to smoke and then see the fire management, how the temp rises up when you put a log, how to manage hot peaks and hot downs etc. Keep up the good work, greetings from Mexico!

[@MadScientistBBQ]

ibehl It’s coming up 👍🏻

[@ibehl]

@@MadScientistBBQ Awesome bro! I hope I may test one of the BRiskets you prepare soon! Do you work for events only? or you already have a BBQ joint? Cheers!

[@DroidModderX]

It's like the Walter White and Jesse Pinkman of BBQing! This was a great video. I learned a great deal of info here. Thanks for the effort you guys put into this.

[@jasonSC01]

NAILED IT!!!!

[@jasonSC01]

@Alexander Felipe why would you do that???

[@charliet.sanford2495]

Science, bitch!

[@Pteromandias]

Nah, more like Walter White and Gale Boetticher (sp?).

[@jasciguy1966]

Thanks! Fire management is the fun part of smoking. It takes skill unlike the pellet feeding smokers. Your info was great and fun!

[@robertgoidel]

Excellent explanation on differences between how the wood is provided with air versus deprived which will effect the color and density of the wood in making very good or bad BBQ. Thank you for your excellent illustration and description. Excellent Video.

[@bricklayerpayne]

Jeremy's a sage. Just got a pit from Pits by JJ and I'm looking forward to learning on it. Also, I finally figured it out: Jeremy reminds me very strongly of Fred Savage.

[@brianwalk108]

I would love to hear your thoughts on when the coals get buried in ash. how do you prevent it, recover from it, fix it, what causes it etc. looking forward to the next video, thanks!! this was awesome, I learned so much!

[@brianwalk108]

@Texas CAT Manuals Thanks so much for the response! ill give this a try

[@daviddowns9807]

Do you feel it is important/worthwhile to de-bark the logs? Do you think bark burning causes different/worse compounds and flavors than the parent wood?

[@markhalvorson4511]

Great vid! Would love a f/u on temperature management throughout the cooker. Always love watching your videos. Thank you!

[@MadScientistBBQ]

Mark Halvorson It’s coming. I’ll probably release 2 videos before that one gets edited: Wood science and a parody fire management video

[@danieltacadena1966]

Exactly the video I needed going from a drum smoker to an offset 👌🏼so much info and easy to understand

[@JoshuaSugarman]

Appreciate the video! It's always good seeing more and more fire management videos on different types of grills. Here in the UK, it's very hard to find offset smokers so the really the ones you can get only have a 16" firebox (quite small) and even that costs upwards of £1000 here..! It's also very difficult to source wood here (most wood you get is mixed bags of different types). I currently have a pile of chopped oak drying out (about 25% at the moment so not far off) but a much longer process. In addition, the wood splits for a 16" firefox need to be much smaller but I'm having a bit of difficulty getting the right sizing. From watching a ton of videos, it seems I've cut them too big for the actual pit I have, but it always seems difficult to judge. This video has helped though and ultimately I'll just have to try out a lot of different ones. Thanks!

[@MadScientistBBQ]

Joshua Sugarman 👍🏻

[@matteagle42]

You seem to have the same problems as we have in Germany

[@Wvubrad]

Great video. The only question i have is with a fire at 2100 degrees, yes you're burning super clean because it's so hot, but your cook chamber also has to be through the roof no? My biggest problem is getting a fire that's hot and clean, but also topping out at 250-270 in the cook chamber.

[@rozd618]

Great video as always! Maybe try one in the future addressing how to use the dampers on the smoke stack and the door. I'd be interested in hearing y'all's thoughts on the subject

[@MadScientistBBQ]

rosalezd I will be doing a step by step cook video. Short answer: stack damper open, firebox door cracked.

[@africanroots_kingjoseph]

@The Mad Scientist BBQ, A lot of great information . You are helping me to have a better understanding for BBQ, and smoking meat. Yes your teaching is very helpful, and so informative. Thank You

[@jlove3270]

Great Great video, especially at the end pointing out whete in the box to build your 🔥 fire, well dione, Thank You Jeremy!!!

[@adamholt6898]

So you taught us in 45 min the difference between a clean and dirty fire but that doesn’t help me manage a fire in my backyard smoker. This doesn’t help me control temperatures or keep temps consistent during a long cook. I did learn that if I go to sleep and my fire dies down, I just need to add wood to make it burn hot again. Thanks for all that great information!

[@budtexd3247]

Jeremy your channel is one of my favorites if not my favorite barbecue channel. But when are you just gonna go ahead and become a Texan already like the rest of us!!

[@BigChucksBbq]

Fantastic video absolutely loved it from beginning to end it was really informative on how to maintain my fire on my Oklahoma Joe's offset smoker

[@framerw47]

This is, without a doubt, the best video I’ve ever seen on how to manage a fire!

[@Chris-wp3ew]

I hear you on the hot and clean fire... My issue is trying to get the fire clean but at a lower temp.. I can make a great hot clean fire, but it's too hot for my cook (e.g., 325 F and up). I'm REALLY struggling to achieve a clean fire that runs the pit at 225-250. As soon as the temp drops, the thick smoke starts rolling again. It's very frustrating.

[@malvizar85]

Chris try using less fuel. Do everything the same but use less

[@Barnettdan99]

Me too Chris, after watching this video I'm going to use smaller splits.

[@davemccormack1340]

Chris Aaron Franklin discusses this point in his masterclass, he says, just remove a piece of wood from the fire. A lot of people shut the door to drop the temp (dirty smoke) or stoke the flames down (dirty smoke) just remove a piece of wood that’s heavy on the flame

[@CoupleofKetos]

This video helped me manage the fire in a giant vertical brick smoker yesterday. Much appreciated!

[@andyestrada229]

Thanks so much for the video, I use an offset smoker and have not entertained the pellet of barrel types just my preference I just like working and trying to manage the Fire, lots BBQ here in Texas

[@nickma71]

I work in automotive. I know a lot of welders and fabricators. Many have a man bun. Your grill builder looks like he fits in at our shops. Nice video. And the small stuff from the splitter is often called Tinder. Don't pay for it. Use a hatchet and make some from your logs. The pieces you have from your bucket are close to kindling.

[@lexroc45]

Been looking for a in-depth fire management video for BBQing and this hit the spot! Thanks bro for doing this vid. 44 minutes of good info while I was smoking a brisket, killed the time!

[@MegaBruceClark]

I have purchased one of Jeremie's aprons I have not received it yet but I just ordered it. I did not hesitate at the price but I see it as an investment that I will have for a long time.

[@mauriciohernandez3721]

Bruce Clark how can I get one where is the site info???

[@MegaBruceClark]

@@mauriciohernandez3721 you can email jeremy : jeremy@madscientist bbq.com He will exchange info and se you up, you won't be disappointed very good quality.

[@jacobhammock3355]

Also, we (volunteer fire departments) use those infra red heat guns to find stumps in brush fires for the forestry department to bulldoze. Never thought about using one to cook lol

[@aceman2790]

Wonderful....just watched its 430am..Best get an hour sleep before work.

[@micdogg187]

Bravo, This is exactly the video I needed for my lil Oklahoma Joe Highland. I was using splits that are too big. I just dont have any tools to split my wood.

[@micdogg187]

@@robertmattingly1556 I've seen those on Amazon, bit pricey but I may have to invest

[@micdogg187]

@@robertmattingly1556 thanks. Just ordered.

[@customoffroadanddiyanythin1332]

Do you think you could do a fire management video using a cheaper offset smoker like a Oklahoma Joe highland or a char broil?

[@SaenzEntertainment]

Yes! I second this. Doubt many of us watching will ever get into some of these huge smokers. It’d be nice but, wishful thinking. Thanks guys!

[@texasplumr]

Every thing he said here is the same across the board except the size of your splits. He covered that too with that smaller smoker. You're not going to have as big of a fire in your backyard smoker but the principles he talks about here are the same.

[@MafkACE]

@@texasplumr I guess I have the same question as above, how to maintain a good fire with smaller splits without having to add wood every 15mins or overshooting the temperature like a maniac?

[@johnvandinther8773]

It seems impossible to cook at 120 and have a robust fire in a small offset. A compromissed fire lowers the temp but kills the cook with bad shoke. MSB we need your scientific solution to this critical question! (PLEASE). What is the formula for a robust fire in a small (say 60G) offset and keeping the temp low for a brisket cook?

[@echobravo5488]

That’s pretty rad that you recognized Franklin’s BBQ. That dude offers a Master Class on fire management 😆

[@mickyaa1245]

Great vid but yes the question on my mind is I would of liked to see the temps in your main cooking chamber…. Be interesting how hot it was with such a big fire. Like most comments say, we all use a small one like the 60g one you had there, would of been good to see what temp it maintained. Now that’s one vid on how to start/maintain a fire, now I would like to see a vid on how to keep the temp low and slow! For me I’m guessing it’s not making the fire too big in the pit to start with and adding a water bath? That’s what I’m seeing in majority of KZbin vids….. and also just trial and error. Think that’s the biggest answer of all. Working it out for yourself. Thanks guys, 👍

[@FlyFBAMpAyNe17]

Thx for this info. I'm new to smoking meats so this is helpful. You just got a new subscriber. Look forward to watching more of your videos!

[@PayneCountyRust]

Here's some in-depth BBQ technique: kzbin.info/www/bejne/hHmpmp6bpbyrqZY

[@DadRockTV]

"these wood chips burn like napalm" *uses propane torch for 30 straight seconds*

[@ernestobarajas83]

I can picture this guy stressed out while grilling

[@kevinbeam2601]

Great video!!! really made since about not having a grate. I got a Oklahoma Joe highland and have been using the grate in the fire box but have ran into the problem where the coals burn up too much. Will no longer use the grate! A Lot of people have been saying about you not showing how to manage the cooking chamber temp. I think that would make for another great video. Thanks for all your videos! they are the best that I have found for learning about smoking!!

[@MadScientistBBQ]

Kevin Beam Another video coming with that info

[@allanglaspie2931]

What do you use to protect the bottom of the fire box with fire directly on it? Wouldn't this burn it out quicker?

[@JustinGreenwoodDelgado]

I like the content my only criticism would be, as a home user learning fire management like this would be better if you catered for a majority of what most people would have ie have your giant bbq and manage that but also have a home 'prosumer' offset side-by-side to that so we can lean how best to manage something most people have at home. Keep up the good work!

[@keithatkinson7649]

Thanks Jeremy, this was a fantastic video which reinforced some other info and research. I've been playing with a weber smokey mountain for 9 months but have just bought a small backyard offset. I feel like I'm going to step up another level. I was especially taken by the stress you put on good fire managenent ahead of fancy rubs and injections. Thankyou.

[@howardarquitt2579]

toward the end you were talking about placement of the fire in the box.. what about placement of the meat in the pit? im very new to smoking. love the this page!

[@squatchhunter15]

Love it, brother! Would appreciate a follow up about temp control. Selfishly, I'd ask that to focus on a backyard grill as opposed to the beasts y'all cook on. Always appreciate the content!

[@epb613]

I'm trying to make do on a COS for now, and would love some pointers. I can't seem to get my wood to burn as clean as your, and whenever I add fuel, the smoker bellows dirty smoke for a very long time. Is there anything I can do?

[@theaccountant3238]

Pinny I agree and have the same problem, have you learned how to fix it? i was hoping this video was going to be more about smoke control on backyard size Offests but clearly not

[@jasonsams4258]

Pinny increase the oxygen and burn it hotter for a bit.

[@Dclagg1]

So when is the time to put your food in the cook chamber? Like how long after the initial start of the fire? Once it reaches the temperature you want to cook?

[@deadcassette]

Personally I just get the temp to where I need and get it steady for 15 minutes or so, then put the meat on. I use an inkbird thermometer with a probe clipped on the cooking grate which gives perfect readings so you can keep an eye on your fire management.

[@FranciscoGonzalez-vy8wy]

Thank you very much for the info. It helped me understand why some things have been happening lately with my cooks. Please continue to lay down the learnin'!

[@bobhinley5410]

What I like about this video is learning how important fire control is. You mentioned not to choke off the fire because it produces dirty smoke . What I did not hear is how to control cooking chamber temperature. When it gets to hot what do you do. Crack the lid? Please address.

[@alcantrell5340]

1st…Imagine if the firebox recorded 2100 degrees, what the cooking chamber temp would be ? 2nd …Imagine what the fire 🔥 (2100 degrees)without fire grates is doing to the bottom of your smoker. You better be prepared to replace your fire box quite often if you use it a lot. Now in fairness, if you were to replace the bottom grate with a flat pc of 1/4 “ steel that would save your firebox and you could build your fire on that. Happy Smoking.

[@Barnettdan99]

Jermey, thanks again for your work on this video. I have watched and enjoyed it several times now. I see in the comments below you will be doing a video on backyard size barbecues. This will be very much appreciated! Most of us weekend warriors have, and struggle with these (as you can see in 99% of the youtube videos out there). Could you also include a cheesy 300 dollar unit in your video too? Can it even be done? So many people on limited budgets have these things! Discussion on temperature / convection / air flow through these various backyard size units would be especially helpful. Also useful modifications (beyond adding a thermometer). Oh, and wood.... Thanks, Dan

[@kentrodriguez6756]

This is great man!! Just got into using my offset and had trouble maintaining temp and getting clean smoke, apparently my wood splits are too big for it!

[@jreina20]

I didn't need any more convincing but that ad was pretty legit ngl

[@MadScientistBBQ]

Johnny Reina 👍🏻

[@bjlmc13]

This video was Awesome , I can't wait to get back home this weekend and tryout what i just learned on my offset smoker. I am the dummy who's been producing all white smoke trying to get that great flavor, LOL!!! Soaking my wood chips for my electric smoker too!!! I thought the whiter the smoke was the cleaner it was!!!

[@erichansen5017]

Excellent Video Guys!!! I am very aware of your information today, but it's nice to hear I am doing it right. This is great for those who are buying their first stick burner. Great Job!

[@BrunoMisseeuw]

Question for the all smokers here that have a 24” offset smoker .. if most of your cooks are single family size cooks are you ending up burning tons of wood? Or is the amount wood you need for a small cook relatively comparable to what would be needed with a 20” or 16” smoker? (I have the option to buy a 24” smoker second hand and do appreciate that the bigger the box of barrel the more stable the fire burns and temperatures are).

[@LSUmisfit]

Thank y'all for sharing so much of these great tips and secrets with us BBQ lovers. I am completely inspired from your videos.

[@justplanefred]

I really like and appreciate how you went through a few including a back yard pit in this video.

[@camiloandresmendezbula4454]

Amazing Video, Greetings from Cartagena/ Colombia

[@jackdaniels5205]

how do you manage the temp to keep it in that 225-275 deg F range? I mean the simple thing would be to control the air flow in and out,but it seems that would cause white smoke. Would you just space out the time on when you throw a new log on the fire?and just keep the exhaust flap wide open?

[@Imdustin88]

Thanks. The perfect video. But you did spend quite a bit more time on the big boys as compared to the 60 or patio size. But I feel educated enough to give my small offset model a go all an all wood fire. The biggest take away I got was coal bed coal bed coal bed and GET rid of the grate. Thank you

[@tpharo34]

This was great. I am starting a cook at 4AM; beef ribs using post oak. I may need to split some of the cut wood a bit more 😬

[@danielvvls13]

First time I've ever watched an entire 44 minute video without skipping

[@fadoodlerpro7843]

Right!! It’s just filled with info

[@tonpear5909]

The tips in this video will help me fire management and then start all over with a competent management group.

[@progers5019]

Offsets = Fire Tending. lol Lots of good info in this video Jeremy. Love the leather apron.

[@MadScientistBBQ]

Phil N Florence Thanks Phil! Offsets do involve staring at fire a lot

[@victorcantu8257]

You can tell the other guy was excited to be there, congrats on the great vid

[@MachineDr.]

This video was awesome and truly informative. I am doing my first brisket for Thanksgiving on my offset and this helps a lot! I know if your fire management is off, it is going to be hard to have a great tasting product. Thanks again!

[@MrPanthers23]

I have watched this video over and over. Thank u. Love your stuff. Any chance you could do a video to tell apart the different types of woods, so I know for sure when I'm buying them that the seller is being honest. And include some soft woods for examples, so I can see the difference.

[@JBsBBQ]

Lots and lots of great info that I didn’t realize I was ignorant too! I have a grate in my firebox and experience the same issues that you talked about. Welp............... out goes the grate. Great video👍🏽

[@marksinger4415]

What about wood with bark? Does it usually burn as clean as wood without the bark?

[@MadScientistBBQ]

Mark Singer If the fire is hot then bark is no problem. If the fire is weak then bark can be a problem. More to come. I’m going to do a video on step by step management of a backyard cook.

[@Todd.T]

@@MadScientistBBQ I have to say if the bark has moss on it, don't use it. It will produce a horrible smelling smoke.

[@lorenzoferrari7294]

I have a question: I heard that using too many wood pieces would give the meat a bad taste because of the over-smoke flavor. So you need to let the logs burn in another place (like a chimney starter) and when there is only charcoal left, put that in the fire room of the smoker. I think that's a lot more difficult than putting the logs directly into the fire room but still, I don't know if there is actually the over-smoked flavor... Please help!

[@rochoa8a]

So have I been doing it all wrong this whole time? At 14:40 you begin discussing the start of the fire where you stacked logs 3 tiers! I have a Lang smoker and I usually burn coals, then when they are white hot I place a ‘single’ log in. Is it better to stack all those logs from the beginning? What are the advantages? Btw you have been in my top 5 of BBQ KZbinrs but this instructional video places you at #1 all-time best!!!

[@christianm.braithwaite2780]

I'm surprised to see no grates in the firebox to keep the fire up off the bottom of the firebox. Wouldn't the airflow coming from underneath be advantageous as well?

[@Philipp1974]

that's what i thought too, but as he said with the grates the wood / coal would burn too fast because of too much oxygen

[@MadScientistBBQ]

The airflow from underneath provides oxygen that burns the coals without much getting to the wood. This helps if the coal bed is weak and you really need it to get nuclear hot so that your logs will catch. Otherwise, the coals will stay hot for a long long time with minimal oxygen. Allowing too much oxygen to the coals causes the coals to burn down too quickly leaving you with a smoldering log and no coals to keep it lit.

[@christianm.braithwaite2780]

@@MadScientistBBQ interesting! I'm gonna pull my grate out, and give it a shot! I'm also burning logs that are WAY too big in my old country, so gonna try that too. Thanks man! If you're ever in Dallas I'll make some Brisket to thank you!

[@gonepostal1995]

I really like the temp gun holster idea.

[@Barncats3andBrinkley]

I just now got see your video here. Great job breaking down the fire. One question if you have such a live flame how do you control the temperature. I seems you could have a difficult time with that?

[@DrJohn493]

Tuned in to learn more about how to use my first offset smoker and got a science lesson in the process. Very good information in this video and some of your others I've watched so far. Thanks for all the useful information.