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

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[@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 !!

[@Rocky1115]

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

[@Philipp1974]

my thoughts! :-D

[@GreenhornBBQbeer]

Haha

[@Drip5167]

Rocky1115 hahahaha good one

[@dank9288639]

hahaha for real

[@boysrback5690]

Ditto

[@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.

[@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.

[@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!!

[@sbstoner]

your my current go-to BBQ channel right now.

[@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.

[@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

[@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!

[@odeed]

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

[@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.

[@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!

[@Heeman5]

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

[@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!

[@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

[@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!

[@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.

[@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?

[@backpacker3421]

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

[@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.

[@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.

[@MessiahMisfit138]

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

[@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!

[@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!

[@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.

[@MasKingFear]

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

[@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.

[@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!

[@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!

[@Napsterdell]

32:10 how much "ich schwitze" lol that made me lagh!! Great video!!

[@danieltacadena1966]

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

[@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

[@echobravo5488]

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

[@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

[@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!

[@NorthernThaiGardenGuy]

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

[@Beau26102]

Thank you for your videos. I have learned so much. Please keep them coming! Stay safe and healthy

[@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'!

[@jlove3270]

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

[@adeelcyril3339]

Superb content! Thanks man. Keep this stuff going....love it!

[@CoupleofKetos]

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

[@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

[@joaquinugarte6392]

Perfect video 🙌🏽 answered all my questions

[@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

[@tuftuf7257]

This video just came up with all the answers to my questions, Thx guys!

[@iwmiwannamake7604]

Learned so much from this! Thank you for sharing!!!!

[@johnstaub359]

Great advice with an awesome twist. Very entertaining!

[@patmac1134]

As always, a very informative and entertaining video. Something to be learned by everyone from beginner to competitive Q'er.

[@dveeusrod]

Great video! I’ve been waiting for this. Thank you!!!!!

[@SuicidelG]

Fascinating, this is so much different than what I thought/was taught. I've been using like cowboy charcoal and then using round cuts of apple wood that I soak for a few hours. I get lots of bright white smoke and I assumed that was the flavorful part.

[@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!

[@flayarddog88]

Thank you for the tips! Our thanksgiving bird came out perfect thanks to your videos! We had the thin blue veil of smoke 80% of our smoke time 🤘

[@mikerein5854]

Watching that intro was what I picture in my mind when my wife describes trying/finding her wedding dress haha

[@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.

[@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

[@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👍🏽

[@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

[@jasciguy1966]

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

[@indianajcryptobuff9238]

"That smoke is brought to you by traeger" - Had me laughing.

[@10mrvince]

Got a lot of great information from this video pertaining to fire management.Thank you very much been struggling to manage mine. still new to the game. Also just threw out my grate never realized how much that would help. Thanks again fellas. 👍🏽

[@lesco-brandon5158]

You are so right about the smoke management

[@pecopecof8074]

Thank you for your work and time man! It's very helpfull! I was a step ahead to bye WSM. Now i want offset smoker!

[@mannvsfood]

great new fire vid! Looking forward to the wood science one!

[@camiloandresmendezbula4454]

Amazing Video, Greetings from Cartagena/ Colombia

[@DadRockTV]

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

[@ernestobarajas83]

I can picture this guy stressed out while grilling

[@bahtiyarturgunbayev1461]

it's awesome buddy, so useful video and lots of tips how to do this, I'm so appreciated! Keep going like that, and good luck for you!!!

[@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

[@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!

[@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?).

[@jeffreygwinn5081]

Wow!! Nice well thought out video!! Awesome, awesome tips!! New sub.

[@tommyroberts867]

Great video. Ready for the next one.

[@aceman2790]

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

[@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!

[@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.

[@cxkelley]

Starting my first catering cook this weekend thank you

[@hollyrock911]

very good video !!!! enjoyed the out takes

[@garethmitchell7723]

Really informative I'm quite new to the smoking game in the UK I have an entry level side smoker but this is very useful, gonna use these tips for my BBQ tomorrow.

[@piratemon]

More education like this! Loved it!

[@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.

[@jacmoll9]

WOW what a great video......learned so much thanks!!!

[@eNeOsO29NORTE]

Love your videos bro keep them coming

[@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!

[@reynoldmiguel6463]

Amazing video! You've up'd my offset smoker game!

[@jeans3490]

Good stuff man! Those shades are very "Elvis-esque" btw! Keep up the good work!!

[@picklerpickler8785]

Was helpful for preparing logs putting on top, good idea!

[@yungxama1606]

Thank you very much for this video. So much information! Perfect for me to get started. Great job!

[@Cray2TheZ]

Awesome video! Thank you!

[@jreina20]

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

[@MadScientistBBQ]

Johnny Reina 👍🏻

[@Ariemolendijk]

Learned a lot, thanks. Great video

[@rhondalane8011]

He does look like Mikie! Thank you for the videos...enjoying sharpening my pitmaster skills in quarantine 😁

[@nox_ferox]

Wonderful video, thank you for this!

[@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

[@Raeodor]

That was fun. Nice job. Would like to see more like this, natural

[@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, 👍

[@louissoon547]

Very informative. THANK YOU for this educational fire management. I appreciate it. L&S

[@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!!

[@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.

[@bqthird]

Thank you lots of good info. Worth the wait.

[@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

[@MrMurdoc0086]

Great stuff thanks guys ..awesome and very knowledgable learning lesson 🔥🔥🔥🔥🥃