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

[@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

[@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

[@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...?

[@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.

[@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

[@jmf420]

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

[@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.

[@MarkLowrys]

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

[@69Nova396]

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

[@nickma71]

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

[@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.

[@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!

[@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

[@sgiarc]

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

[@SleepyJoe]

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

[@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.

[@dccreations1361]

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

[@dccreations1361]

@MadscientistBBQ__ @madscientistbbq send kind of fishy. Lol

[@TheTonysean]

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

[@8Nguy1948]

Absolutely please do a fire management video, especially if you use the Brazos like the majority of us backyard geniuses use.

[@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]

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[@itninja9503]

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

[@enyceofnyc]

I learned. Everything was explained exceptionally well! Thanks!

[@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

[@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!

[@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.

[@donaldwilliamson1227]

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

[@jamesbryan9564]

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

[@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.

[@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

[@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.

[@chrisrobinson3771]

Do you think you can do an updated fire management video using a smaller pit like the Brazos?

[@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.

[@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!

[@michaelforman7261]

Yes to a full fire management video!!!

[@mfarooqzia]

I'm new to offsets. Cooked yesterday and found the smoke flavour to be too weak, like pellets. I think now i know, it was because i was battling the whole time with control temperature swings by keeping the door fully open open (as didn't prepare the large coal bed) and hence no flavour. Jeremy you have got me out of my misery and explained it so eloquently in the last few minutes.

[@andrewlomas5796]

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

[@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!

[@bpkingcobra]

Just picked up a Brazos smoker and your tips helped me tremendously. Keep up the great work!

[@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

[@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!

[@stickburnersyndicate5593]

thanks for this video. i've had SOOO many conversations with boneheads who insist that closing the stack damper is only to keep critters and rain out. they don't believe me, maybe they'll believe you... #cheers

[@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!

[@tylerrobinson7166]

@mad scientist bbq can you make a video about reverse flow smokers?

[@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 👌

[@oceano271]

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

[@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 👍

[@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 :)

[@mts635htr]

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

[@mattgarred5602]

With the modified Brazos, do you run it the same? 2/3 on the stack and 3/4-1 inch open on the door?

[@TangDominates]

Curious if you always use the same wood for all your cooks or if you use oak or pecan for beef, and cherry for pork, etc. thanks!

[@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.

[@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.

[@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.

[@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!

[@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!

[@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.

[@davidhull3905]

Great video. What about for other types of smokers like green eggs or primo?

[@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 !

[@SaiyaDad9000]

Any tips on getting temps lower? I have a 150 gallon offset and have a hard time getting the temps below 300. I can close the firebox all the way and the stack 90% and I’ll be lucky to get 275 with an open flame. If I close the stack any more the fire usually goes out.

[@cronchy6163]

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

[@drdanbern]

Jeremy, this video rocked my world! I’ve watched many, many videos about smoking since I began the hobby about 15 years ago, and this video did more to improve my technique than probably all the others combined. What a straightforward presentation. I’ve done one smoke since watching the video, and felt more in control than ever before by far. Thanks so much, Dan.

[@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.

[@llijutyrt11]

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

[@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!!!!

[@jonnzuidema2378]

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

[@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.

[@HYPNOTIZEMINDS100]

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

[@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!!

[@jonathanstout9920]

i'm a kamado bbq guy. watched this bc i watch all your stuff, good stuff. But also wondering if the same principles might apply to my top and bottom vents. like since mine is just basically a vertical tube ala weber smoky mountain... my vents are usually just in my mind two parts of the same tool. but i wonder if i did try and mix them up. thoughts? i feel like i have it pretty dialed in. and kamados are extremly consistent in their temp. anyway, great video

[@HYPNOTIZEMINDS100]

Does these tips and tricks apply to reverse flow offset smokers also ?

[@chrispaulsen5746]

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

[@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

[@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 👍🏽

[@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 🎉

[@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.

[@tmamuad]

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

[@StevenGardner-s8t]

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😁

[@greeneyedsam07]

If you close the damper 3/4 shut would that give your food that acrid taste? I'm new offset smoking and I keep my damper all the way open. I found if I close it half way my temps increase but the smoke build up is heavily increased which you would think naturally would happen because it has less room to escape. FYI Using a Oaklahmo Joe longhorn

[@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.

[@danielballard2271]

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

[@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

[@silveraven1]

Got your Yoder Cheyenne and using diffuser smoke plate. Using seasoned dry hardwood and it gets super hot at the first 6” of the grill next the firebox making this space, unusable. I can literally fit 2 racks of ribs on this $3000 smoker and that’s it. I get it running in reverse the odd time as well with zero wind outside - very frustrating. Not sure what I’m doing wrong here. I’ll try adjusting the top damper but because the stack is so short it make choke out fire.

[@diggindiggenit6540]

Jeremy have you ever tried the late evening cook morning chow method? I just did and wow set it and forget it until morning, do everything normal starting in late evening wrapping shortly before bed time, when almost done even before almost done, no more wood just coals, important adjust the dampener and fire box vent to about choke, wake up in the am open the firebox and shuffle the coals see if there is any glow/amber (mine there was just a little enough to restart if i wanted to) feel the chamber lid should be warm take the meat out should be very warm, unwrap, mine was like stiff Jello! the whole thing wiggled, so juicy and tender, I am telling ya, cook some hash brown eggs over easy with meat Yum. I couldn't hardly even pick up a slice with out if breaking in half no pressure just gravity, sometimes you might not want to wake up before dawn to cook, try the last evening cook morning chow, works better then towel wrapping and cooler.

[@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.

[@ebf1003]

I don't know if you'll see this comment, but I've added small 8" red oak logs to the top of the heat shield on my GMG. It adds a huge amount of smoke to the meat. I'm going to fab a container for the logs next that will allow me to modify the oxygen it receives along with a vertically adjustable grill rack to allow access to the logs.

[@msladebeatz]

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

[@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.

[@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!

[@hojobbq]

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

[@harryplotneriii6696]

This confirmed what I've learned on my small back yard offset.

[@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.

[@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?

[@brandonwatson3980]

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

[@davidmiller1989]

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

[@Dev_Everything]

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

[@JeffryK13]

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

[@angelruano7215]

New to smoking and loving it, I only wish I had found you before I bought my smoker. On that note I got an Oklahoma Joes 3 in 1 longhorn smoker, charcoal, and gas combo, do you have any reviews or tips on it?

[@wiseguy5313]

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