How to Run a 500-Gallon Offset Smoker

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[@MadScientistBBQ]

The first 1000 people to use the link will get a free trial of Skillshare Premium Membership: skl.sh/madscientistbbq09201

[@MadScientistBBQ]

Googily Moogily hey that’s great to hear! I’m glad the channel has helped you. I just try to put out content that I would be interested in watching so I’m glad others appreciate it too. Happy smokin 👍🏻

[@justingriffith2991]

@@MadScientistBBQ Hey.

[@crevisb1969]

@@Rollochrome , same here. My friends and family love when I start smoking ribs My friends and family love when I start smoking ribs

[@dracolyth]

@@MadScientistBBQ dude, a short 40 minute drive to Bardstown... Boones butcher shop has great meat, also franks over on Preston has good meat but high prices sometimes.

[@TheStefdaddy]

@@dracolyth Boones is the bomb and I'm in Louisville

[@danielh750]

Jeremy you seriously have the best teaching videos on youtube buddy! It's always interesting.

[@MadScientistBBQ]

Thanks!

[@donscott6431]

DUDE. You hit me right in the heart. Even though I’m smoking on a piece o crap, 20 year-old smoker that has warped more times than the Starship Enterprise and leaks AIR so bad (it IS an offset), that I have to build a secondary fire inside the cook chamber, you have helped me immensely

[@darkgreen9098]

As a Trekkie I feel you!

[@BKD70]

Tip: For seasoning your firebox, Instead of using the expensive cooking spray, you might want to just put oil in a trigger sprayer. I like your idea using the sprayer for the water/vinegar. I built an 80 gallon offset smoker from a big commercial air compressor tank about 10 years ago, and just stumbled across your video. Excellent!!! All of your tips are spot on!! What is your favorite smoking wood? I'm real partial to Pecan myself.

[@ItsRyanTurley]

Pellet smoker here, but can appreciate the art of real fire and smoke. I’d love to get an offset someday. Your content is 🔥🔥🔥 Jeremy!

[@MadScientistBBQ]

Thanks!

[@basedtiger8984]

You look like Sméagol eyeing up his precious brisket on your thumbnail bro. Good video.

[@hogsandsooners]

I’m not sure why I haven’t subscribed until now. I’ve been watching your videos all along and have been impressed with the progression in your presentation and skills. Thanks for the hours of entertainment and information.

[@crevisb1969]

I can't say how much I appreciate your videos. I have learned basically 85% of what I know now from you I am fairly new to smoking with an offset smoker and love the experience. In my short time doing this I have found that I also like the 275 temperature. Thanks man. Keep up the awesome work

[@LTrizzle27]

Soooo, what about the other %15 bro, im asking for a friend....

[@crevisb1969]

@@LTrizzle27 Kosmos bbq, cooking with Ry and Hard-core Carnivore (thank me later on that one)

[@donfrank4429]

I built one for the fire dept years ago almost like yours, glad to see you installed the smoke stack at the end of the Propane tank to draw the draft of heat through out the BBQ.

[@48Marlon]

Thanks for the lessons Jeremy, I'm 57 years old & Ive been queing since I turned 9 years old, I enjoyed learning new tips from the pros, Take care.

[@edselroad]

I will (probably) never have a smoker that big, but I still learned a bunch about cooking… thank you! And those ribs at the end 😍

[@blaze-uz6or]

This guy's got me wanting to start my own bbq stand lol.

[@maxenra]

Steak on a stick! I'll say that I'm absolutely impressed with your method! You have explained far more than most would and have created an amazing looking finished product. Keep up the great work and thank you!

[@Cris-pf4xu]

Could you do a short 5 minute or so video explaining the difference between 4 and 3 bone beef ribs and the ins and outs of cooking each?

[@TheWelsman13]

No chance. You'll get a 35 minute video and you'll like it.

[@cfelux6]

Jeremy, your videos are great. I like what you teach and not a lot of people understand having a clean fire and smoke is the most important factor to great bbq. With that being said it would be cool to see a video of you managing fire and smoke on a smaller pit since it is more challenging. Keep the videos coming man

[@robmcd2041]

Thanks for the tip about using spray cooking oil on the fire box. My Lang fire box has rusted up over the years. Was just about to paint it, will use the oil on my next cook.

[@originalsource5856]

Thanks for the tips, oiling my offset instantly worked! Keep the videos coming. I really enjoyed your fire management video, it really is the best on you tube.

[@chrisnash2154]

I really appreciate that you showed all of your tips and tricks. In my opinion, most watch for entertainment and education. Many will take your tips and use them in their backyard cooks and some may use those tips and incorporate them into their professional endeavors. I would find it hard to believe anyone would take all of your tips to directly compete against your business in your area.

[@zeekmary2009]

Jeremy, your video was so educational. Finally!!! A you tuber who actually teaches. Feel like I just went SMOKER PIT school. Thanks a lot mr. Jeremy. I'm buying my trailer smoker soon. 👍

[@stevenckaroly]

Thank you for your videos. I just picked up my FatStack 90 in LA and have found it much easier to run than my cheap offset. I learned of FatStack through your videos. For that, thank you.

[@livelarge333]

The pesticide sprayer works great.. I'm getting a little aftertaste of Roundup.. I think I can get used to it.

[@outbreakprime1530]

Mine has a bit of diesel aftertaste but truly can get used to it

[@ELTUK82]

😂

[@robertallen2366]

Bacon grease, my fire box smells yummy 😋 I have half of a 3/8” thick 1000 gal tank with 6 racks, maintains heat great. Learning to manage the heat curve is one of the hardest things new cooks have, that and actually cooking, moving things to get everything done evenly. Great vid Stay Safe Keep Cooking

[@MadScientistBBQ]

👍🏻

[@duanehenicke6602]

While it may smell yummy, the salt in it counteracts the grease.

[@SmokedReb]

Wait, the first step isn't to grab a beer?

[@tyler97511]

He forgot the most important part

[@alisacollette]

😂

[@MeatNGreetBBQ]

I hope the smoker I’m building in my channel is half as epic as this one! Great video brother.

[@rgcast]

Jeremy. Like your channel. I was wondering if you provide maybe a time-lapse video (with interjections of commentary) of a complete cook. Cooking multiple cuts and how you manage that on your big offset.

[@JustinKSmith075]

I completely agree, the variation of cook times between the different cuts/sizes of cuts and location of the meat during said cook would make for a great video!

[@rgcast]

Justin, exactly. Not to mention how multiple cuts of meat bring down the temp in the cooker. I’ve been hesitant to run mine fully loaded because I’m not sure of how to do it. Hopefully we can get a video

[@pimpustthugni]

I've been using garden sprayer for a few years now. Not only is it more efficient, it saves you from getting hand cramps on those big cooks lol

[@JavierLopez-fd4wd]

Hi Mr. Yoder! First off I want to thank you for all your great tutorial videos. They're so informative. Does your 500 gal offset have a heat deflector plate?

[@Tokin135]

Your videos are so great, they always make me want to BBQ. Keep up the great work

[@409CJ]

Man! I finally got me a PIT! Now I can take the skills using my 2 brisket offset smoker fire burning, to my 13 brisket 250 gallon smoker. Thanks for all the tips Bro!

[@ayalamic77]

I'm learning alot from your videos please keep up the great work!

[@mikehedlund9631]

As usual, very informative, Jeremy. Those beef ribs are making my mouth water. I've got some 3 bone in the freezer and will be incorporating some of your methods in my next cook. Thanks.

[@darkgreen9098]

Phenomena video guys, the bloopers earned the sub.. I loved transparency

[@4seasonsbbq]

I love cooking on my 500 but I only get to do it once a year at Thanksgiving. I get a lot of requests to smoke turkeys and ham then. Also mine isn't offset, the fire is in the chamber with the food so I really get to play with the fire. If it's too hot in one area I rake it to a cooler spot, it's a challenge but it makes really good food. I think the reason it makes such great food is because the fat drips right on the fire. Great video Jeremy, I love to watch the ones where your 500 is being used. Have a great weekend brother.

[@MadScientistBBQ]

Hmm that’s an interesting pit. Did you make it or buy it? Glad you enjoyed the video!

[@4seasonsbbq]

@@MadScientistBBQ I made it myself. On one end it opens up with a giant hinge and I can pull the rack out lengthwise. I did a whole hog on it for my first cook, pull the rack out and everyone just picked right off the hog. I didn't have to move it at all. I've had some requests to make a video with it so I might have to have a big end of summer party. I'll let you know when I get the video up. Thanks Jeremy.

[@duanehenicke6602]

@@4seasonsbbq This is original Texas bbq. Before people moved to town and could no longer build fires on the ground and shovel coals into the pit. Never have liked a offset pit. Way to much smoke for me.

[@realworldbowhunting6781]

After watching your videos I started getting interested in smoking I just bought a ugly drum smoker 30 gallon. I think it should work better than pit barrel because they have a chimney and a bottom vent. I was looking at the kingsford xl rancher offset 36inch. It looks like 3/16 inch. I would love to see you cook a brisket on your barrel smoker so you could show us barrel smokers how to do it successfully.👍

[@jasonwest1320]

Jeremy! Always appreciate the content. I am thinking of switching to a larger offset. How long can you generally maintain temp without having to add fuel (logs)? For example, i a competition, how often are you adding logs to maintain 250-275? Thank you

[@MaplewoodMetalworks]

Yay for Stutzman Brothers meats! I live in the area where they are located! Very cool!

[@misaelsantiago]

I wish you were my neighbor so I can smell that bbq all day! Shout out from Taylor Tx. I’ve been a subscriber since the beginning of your smoker build. You explain things so well and I appreciate that. Keep up the excellent content my bbq brotha 🤘🏾🤘🏾

[@albertnunez9413]

Bro now this video explains more about smokers then other videos 👌nice

[@rosscosr1]

Pre heating the wood is something iv been doing for years, never seen anyone recommend it before 👍 makes all the difference

[@starofgracebbq]

Mad Scientist BBQ... do you have a “how to cook a 3 bone video”? Or are you going make one? I have never done them and are drooling over yours. I am interested in learning how to do them. Thank you.

[@jl3tbone]

Yet another great video. Been watching for a while now, and I still learn a lot every time. Jeremy, keep doing what you’re doing man!

[@michaelmiller1109]

Love all your content! I have been binge watching it.

[@tonysluss7008]

I noticed that when you picked up your 500 gallon pit new, that it had only one axle. Now it has 2. Why did you add another. I am about to build a 500 and I am trying to decide between 1 or 2 axles. I have probably watched almost all your videos. I have learned a ton from you. Thank you for the way you explain in detail much needed information.

[@tjghostchain6212]

Today was my first time running a 500 gallon offset amd i did [4] 10 lb pound pork butts, [3] 10 lb bags pf chicken and [6] family packs of eckridge sausage.

[@mikeh4613]

Awesome video man i love the huge smoker videos. Have learned so much about the quality of the flavor from your explanations about clean smoke. It applies to so much.

[@vitalikd]

Thank you sir. Screwed up my first brisket and decided to learn how to do it right and came across your videos, they are awesome and I’ve learned it all it’s time for practice:))) If you could suggest me about Cajun express cs6 smoker vs Pitts&Spitts. Here is where I stopped to buy one for briskets and pork smoking at home. Pallets smoking for less work. Thank you sir ahead of time.

[@SerenityChamber]

This is wonderful. I have a Moberg 500 coming next month so this is great!! I appreciate your material. Blessings 🙏🏻

[@eddiedunn5670]

Great video. Was gonna do my first beef ribs this weekend. Plans got changed. Keep up the good work.

[@MadScientistBBQ]

👍🏻

[@musicman7773]

Those trees hit a little different in Kentucky vs Cali.

[@Dev_Everything]

Your best video yet! Great job

[@mackadousha]

One of the best Videos I ever watched

[@user-wr3qo3jz7x]

I talked to a guy that has a food truck. I heard a story that someone stole his old smoker. I told him I would build him one. I don't think I will build it. I don't believe he will get the materials. Just trying to do a little part for the community. Keep cooking. Also. Be Eclectic always!

[@thomaskobus2380]

Watch your videos all the time, but just wanted to make sure to congratulate you and your wife on your baby girl. Keep up the great vids Jeremy and be well.

[@thomaskobus2380]

Do you ever still cook on your old country brazos btw since you have your fatstack? Purely curious.

[@trentwatts8670]

You was never bad when you started making your videos but your in your own element now with info thank you so much for being able to explain things in such a way that I can receive it you do such an awesome job

[@vansteel393]

Here's a great idea for a video. Do you have any tips for using an offset in crappy weather? I was recently cooking when a cold front came in, and brought in sustained 25mph winds and 40mph gusts. There was also rain that came in that wasn't in the forecast. It felt like I was cooking in a tornado, and had a hell of a time keeping temps up. I usually love managing the fire, but I felt like I was a little in over my head on that cook.

[@YAHWEHBENEVOLENCIA]

OLA AMIGO, SOU DO BRASIL. EU AMO BBQ SMOOKE CHURRASCO. COMO CONSEGUIU RESOLVER O PROBLEMA DE FAZER O CHURRASCO EM DIA DE VENTANIA E CHUVA?

[@rybodelerium]

Awesome, really informative as always. Just needed a Randy cameo haha! I bet you could feed 300+ people with that smoker, it's a thing of beauty.

[@MadScientistBBQ]

Haha randy would have been a fun addition. You you can feed 300-400 depending on what you’re cooking. If you you stage it, you can extend the cook and stretch that number to maybe 600 or so

[@coreysghostglowmask8650]

very professional and interesting video you put a lot of work in it and its the best video on youtube by far my opinion! Thanks for sharing your knowledge! Keep it up! And smoke on!

[@derekpierson7412]

U should try dissolving some salt in the vinegar/water mix. I learned it from watching Francis Malmon on chefs table a couple of years ago. It gives the bark a little extra salty flavor.

[@Woodwardsbbq]

Perfect release date. Just got my new 500 gallon from Eric at FatStack Smokers. Thanks for all the content you put out and through your videos. I got my Fatstack on your recommendation. Been following you for quite some time but usually pretty quiet in the comments section. Congrats on the new kiddo. Also, I’d like to get in touch with you hear soon for some consulting if you’re still doing that? Bless

[@MadScientistBBQ]

Awesome! His pits are even better now than when he made mine. Sure thing just go to madscientistbbq.com and we can set up a time

[@sonvo4095]

please do a video on how to clean this offset smoker

[@byukid801]

Excellent video! I'm upgrading my smoker currently and this definitely helped.

[@jamescunningham2574]

First thanks for doing great work on this channel. You’ve help my BBQ in fire management. Second, I take it you’re sold on off set smokers, but I notice you do some work on cabinet smokers. What are the pro and cons of each. Thanks

[@MadScientistBBQ]

In short -> the gravity fed produces better flavor than a pellet smoker but is still pretty easy to use. Con is that it requires more watching than a pellet grill and doesn’t produce as much flavor as an offset. Offsets produce the best flavor but require the most work to run them properly

[@2005Pilot]

Mad Scientist BBQ gravity fed vs Offset - same smoke ring?

[@jamescunningham2574]

Thanks for a quick reply!

[@timmangan1734]

You are the God of the open pit!!

[@MorbinTime420lol]

Love the vids! Think we can get a video on the maintenance and cleaning that goes with these big smokers?

[@stevemasterson7776]

3:36 humble brag level 1000

[@jamessterling9273]

Thanks for sharing that info that does help a lot

[@BernardoPina]

TY for these great videos, man. We really appreciate that.

[@davidsolomon915]

Great video!. I just subscribed because you showed use the tips and tricks. The entire way through the cook. Keep up the tutorial style videos!!!!!

[@matthewenerson2095]

Cali guy playing Jawga boys... He might be a real smoker ladies and gentlemen...😄👍👍

[@brucemackenzie4952]

What a great, honest video. Learned a lot. Thank you for sharing this.

[@nickkettering6093]

Love your videos man. I've learned a lot watching them. Bloopers on the end are always hilarious

[@g.choppa4448]

That beast is awesome !

[@codydavis3698]

Building a 250 soon! Can’t wait!

[@johnlaine6259]

How did you clean out the roundup from the sprayer? 😃

[@d.s7741]

L.O.L. that's so funny, because I have that exact sprayer that I use with Round-up. My offset smoker is 1/3 that size

[@tw0pers0nalities]

You can buy these beef ribs from Sams. They come in a 2 pack for about 75 dollars. You may have to ask someone to get them from the back.

[@bulderdoos]

Yeah, I'm one of those guys who likes to know what you're doing. Thanks for a really insightful vid. I'm bookmarking this great one!

[@MadScientistBBQ]

Thanks!

[@garryhern2908]

How often should you clean the inside of your smoker.Grills etc.Or should it be left to build up a flavour.For home use .Cheers mate,From Australia.😎

[@xspawniex]

Never. I think....

[@Todd.T]

If you don't clean it, you'll have flaky bits of carbon dropping from the lid on the meat. Also the inside of the stack drops carbon on the inside of the elbow and restricts flow. Pro tip from me. Run the smoker until it is warm or do this after a cook. Dump old ash into the unit and it will suck up the grease. Scrub the walls with a brush so that all the carbon flakes fall down into the ash. Use a gloved hand to move the ash around until it absorbs all the grease and add more until it is no longer gooey. The ash scrubs the metal because it has grit to it. Rewove the ash paste/doughball and deposit in the recycle bin. Way less mess than when you see people filling the smoker with water and scrubbing. Way faster too. Metal will have a light oily film. There is your seasoning. On the firebox, spray the oil on when the firebox is hot, but use a weed torch on the outside to get the oil to polymerize right away. Cheers from Canada

[@mohammedmustafa3791]

Love you shows. I am not sure I understand, what will happen if you don't oil the firebox? Also, was that regular cooking oil spray? Does that affect the flavor of what you cook? Thanks in advance. Again, really appreciate your videos.

[@ryanguzman3927]

Awesome information! Definitely want to try beef ribs next.

[@richardrucker15]

You put out some great info I just finished my smoker up I watched a few other of your videos and I see you don't use no fire grate just wondering if I need to have one in mine or try it without out it

[@wetwindowsguy8396]

Brother, I need to know how to use a 500-gallon reverse-flow smoker. Need a video sur.

[@RadDadisRad]

Really helpful video. I’m no pro but I will take your suggestions and apply them to my cooks. That does not mean I won’t support good bbq companies. I love good bbq and I really like places that love to make good bbq.

[@smokegonzales2605]

Awesome video I just wish everyone one was honest Thank you for the information

[@parker1ray]

I know that most people like port ribs, but I have always preferred beef ribs on the smoker!

[@andyroach294]

Do you position cooker a certain way with wind direction?

[@texausbbq6593]

Best bbq channel on KZbin, thanks for sharing. Question, I noticed you have gone to a dual axle trailer. Is there a reason why you changed from single axle to dual? Tyler - Aus

[@ItsAlkron]

This video was really cool to see and learn from! Granted, I just started smoking this year in my backyard with a WSM so I'm no where near a 500-gal offset... but maybe one day!

[@MadScientistBBQ]

👍🏻

[@conrad463]

I have a 24×65 reverse flow smoker. I just picked up a WSM a few weeks ago. Just because the WSM is smaller and cheaper doesn't make it a bad smoker. Each have their own positive and negatives. You can make some awesome bbq off WSM!

[@philiplauzon1743]

I love the pump sprayer technique 😎🤘 Boss

[@jofzzlszzl]

KZbin: *this video* Me, who will never have a 500-gallon offset smoker: Intradastig

[@michaelcranley4659]

Is there any chance you could give advice or show the differences of cooking on a 120, 250, and 500 gallon smoker? I kind of want to know where easy of use and fire management breaks away vs cost for those not looking to start a catering business as you have said many times cooking in a 500 is just easier and more consistent

[@Dendro2001]

And here I'm doing brisket on an Oklahoma Joe's 3-in-1. I would love to be able to build a bigger fire and have room to move the meats around. Time to upgrade I guess, lol! Keep up this great content!!!

[@danperry5375]

So for the outside of the smoker why not use a high heat spray paint like used for car engines, instead of seasoning the metal Everytime?

[@avasquez6140]

Great video. Also, can you make a video explaining the difference between the 4 bone and 3 bone beef rib. Thank again

[@seanmanwill2002]

Great video Sir! Liked and subscribed.👍 I've wanted one for years, and I'm building one now. Can't wait to try it out. Thank you for sharing!

[@RumandCook]

Cool behind the scenes. I'd need a truck first, but maybe one day :) Thanks for sharing!

[@MadScientistBBQ]

👍🏻👍🏻

[@michaelfernandez1513]

LSG has a super awesome burn basket! I bought one for my 20X40 offset. they have bigger baskets for bigger smokers but man it was so awesome such a great design. constantly keeps a nice bed of coals and it really really helps on burning less wood. I would love to hear your thoughts on this please.

[@illestk24civic]

Am building a 500 gallon smoker, planning on catering weddings and party events 🤙🏻

[@obone2750]

Awesome video. Thanks

[@shahidyt]

I’m interested in getting a smoker. I noticed that a lot of cooks wrap the meat up after 2 hours so the taste doesn’t get bitter, is that due to the use of charcoal rather than wood? I noticed you kept the meat open throughout the cook. Thanks in advance, this looks like a great channel

[@norcalniner]

I've learned so much from your videos. Thank you!!

[@wes-yt]

Hi Jeremy. Thanks for all of your videos. Question: In your opinion, what are the benefits of a warmer (vertical chamber) attached to a reverse flow smoker?