BBQ 101 - How to Work the Fire in an Offset Smoker: Char-Griller Grand Champ XD

[@2Devious]

Yesterday I fired up an offset smoker for the first time in my life. I added the offset box to my Char-Griller 5050, so I wasn't in too deep for cash if it turned out awful. I did one rack of St Louis ribs with only SPG. I used a mix of cherry and apple wood chunks as oak seemed to be out everywhere I went. I watched this video about 10 times. The ribs came out FANTASTIC. Like I have been cooking ribs wrong my entire life. Nice bark on the outside and a wonderful red smoke ring all around. The taste was fabulous! The small offset and Florida heat made it so that I had to use very small chunks, if they were too big it made it difficult to keep the temp down and only blue smoke flowing. Your video gave me all of the knowledge I needed to have a successful first low and slow smoke. A pork butt is up next. Thanks a bunch!

[@TonyToneBBQ]

WOW!!! I can't even tell you how much your comment means to me. Thank you! I'm really glad my video helped you that much, and your feedback motivates me to keep working on making better videos. I'm honored to be part of your barbeque journey. Please keep me posted! Thank you!

[@davidmayo3865]

"Don't stick your meat in too soon", is just good sound advice, in general! Great video and instruction.

[@TonyToneBBQ]

Ya definitely can't go wrong following that rule. Haha! Thanks for watching and I really appreciate that comment!

[@gund2281]

You beat me to it. lol

[@msav57]

We were all thinking the same thing. Great video, just what I needed. Thanks for sharing your barbecue knowledge

[@deputydan2226]

That's just smoker foreplay

[@davidjohnsonsslt1johnson862]

I came to the comments just to leave the comment, but you already did. I guess I’m not the only one who caught that.

[@normzabala9912]

As mentioned on my Facebook comment to you earlier this week, thank you! The time and detail you put into these videos is very helpful. I’ve been running Char Griller rigs roughly about 10-12 years, mostly just grilling steaks & hot n fast ribs. Over the last several years I’ve gotten more into smoking. The info you shared in this video as well as the others definitely helped remove the stress out in regard to fire management. I follow your techniques and it serves me well each time from prime rib, pork ribs, dino ribs and even my ribeye steaks. Keep doing what you do!

[@TonyToneBBQ]

Thank you very much! I'm really glad you find my videos helpful. The Grand Champ is a really versatile rig, and I appreciate that it can be used for so many different cuts. Your list got my mouth watering. Smoke on, my friend!

[@Clara-fp5yt]

One of the best videos I’ve seen. You are a great instructor, providing very clear guidance. I appreciate there are no theatrics…just the facts.

[@TonyToneBBQ]

Thank you, Clara! I really appreciate your comment because this has been the goal of my videos. I just want to provide some good info and maybe have a little fun doing it, without all the theatrics. Thanks for watching!

[@berniestewart1738]

Also for you rookies out there and after nearly 20 years I am still learning and love sharing what I have learned. When you are shopping for grilling mitts at the big box hardware stores: go to the welding section and get welding gloves. Same thing for no less than a 3rd of the price of the other ones with the grill on them.

[@TonyToneBBQ]

Welding gloves are great! I'm all about best value, and I don't mind spending more for something that will do a better job and/or last longer because in the long run money is saved. I agree that in local stores, BBQ gloves are overpriced. I got my current BBQ gloves on Amazon for about $14 about 5 years ago. Thanks for sharing the tip!

[@AntonioSmith-zk4ty]

New to BBQ but my gloves have these little heat resistant grips. I even dried them in the oven on low and ran to it every 20 minutes and they were intact. It does say no machine wash or dry. But the material is not thick as welding gloves. I pellet smoke and they are perfect for that. Do you think they would work? I weld so I know exactly what they are just don't have a pair.

[@TonyToneBBQ]

@@AntonioSmith-zk4ty if you're not picking up hot coals, you'd probably be alright. Just proceed cautiously. Also, never let them get wet. Moisture transmits heat almost instantly. Thanks!

[@nickvilla180]

Gonna be my first time smoking anything and gotta say the amount of information provided gives me confidence. Thanks for taking the time to make this video. Very informative

[@TonyToneBBQ]

That's really awesome! I'm glad me video has been helpful and I'm excited for you! Have fun and please let me know how things go. Thanks again!

[@SuperEarthMerc]

Great video man. I love the attention to detail and the honesty on the temp fluctuations not being a huge deal.

[@TonyToneBBQ]

Thank you! I appreciate that and I'm glad you liked my video. Smoke on my friend!

[@ourlifeinwyoming4654]

Amen. It was nice to hear that - some 100 videos later. I'm glad I kept searching. There's so much damn perfection chasing videos out there that it's enough to make a guy give up. This was the best video I've seen not he subject.

[@AndrewMejia-mq2hk]

I’m very impressed with this video. 12/10 recommend. Super descriptive, very informative. everything about this video was perfect. Watching the whole video is highly suggested. Thank you for taking your time and making this video !

[@gregthehammer540]

I bought my XD champ a few months ago. I love it! My only issue would be maintaining a good coal bed. The charcoal grate on the bottom lets good coals fall through.. I even used an extra charcoal grate from a Weber to crosshatch the grate. Worked a lot better. Now I took out the bottom charcoal grate and lined the inside of the fire box with fire bricks. I build my coal bed directly on the fire bricks and never loose my bed. The fire bricks hold the heat so well … and thank you for your video’s! They really do help!

[@TonyToneBBQ]

Sounds good! Thanks Greg!

[@Red8675309666]

Do you not run into the ash smothering your flames on longer cooks? I'm thinking of adding firebricks on my OK Joe firebox myself

[@Dentside4life]

I watched your video on how to manage your temps I use the char griller have been for years but this is the first year that I got the fire box and man thank you I use your technique with pre heating the wood and keeping the fire to the far end with everything full open and wow I never BBQ the old way over the charcoal I love it thank you so much bro

[@TonyToneBBQ]

Dennis! Your comment is why I do these videos. THANK YOU! I'm glad my videos helped you with your barbeque. Thanks for watching and I really appreciate your comment. Smoke on!

[@jwell6095]

This is by far the best, and most informative video I've watched. Fire/heat control really the most important. I feel im ready to try my new Char griller champion on the slow & low cook now. I was mainly a direct heat with charcoal guy. Chicken, burgers, and sausages mostly. But you've given me the courage to step it up. I'll watch this at least 1 more time though. Thanks A LOT!

[@TonyToneBBQ]

I love it! That's really great to hear and I thank you so much for sharing! Cooking with an Offset Smoker is an awesome skill to have and it's actually really really easy. All you have to do is understand the fire, learn the fire, learn how to work with the fire. Once you're good with the fire, and you know how to get the temp you're looking for and the smoke you want, you can cook anything. I applaud your desire to try something new. I suggest staring off just burning a fire without cooking anything. Then, go for it with a slab of St. Louis Style Pork Spare Ribs. I'm cooking up 3 slabs right now and I'll be uploading the video in a week or so. Thanks again for sharing and please stay in touch. Smoke on my friend!

[@ourlifeinwyoming4654]

I owe you a beer. After watching videos for a couple of weeks, I found this one. It made sense, it was laid back - not too heavy on the science or trying to be just like "Franklin" - none of that garbage. This video is a straight forward look at how to do it right. And by do it right, I mean enjoying the ride. So many people try to make everything so perfect that it's no fun. 8 years ago I unloaded my offset - a nice, heavy 1/4" one because I had no clue how to use it. Now, I'm gonna give it a try again. This video taught me a ton about fire management. It ain't the secret rub recipe, or the tallow, or the $12 plus shipping bottle of seasoning, or the heirloom top of the line custom raised pork. The light came on - I've been cooking for nearly 40 years - but the learning never stops. 2 racks of spares in the fridge, the Oklahoma Joe Highland is ready. I'm lighting the fire early tomorrow. Salt and pepper. Thank YOU!!!

[@TonyToneBBQ]

I gotta admit, it's a lot of work making these videos, but you my friend, make it all worth while. Thank you so much for your kind words and I'm really glad you appreciate my video. Thank you and thank you for watching! Smoke on my friend! I'd love to hear about your future cooks!

[@ourlifeinwyoming4654]

@@TonyToneBBQ Update: We did the cook today. About 6 hours for two racks of untrimmed spare ribs and about 1 lb of pork belly. It was interesting - I kept looking for the predictable combo of wood for a good middle of the road temp. Sometimes a piece would hold it at 245 for 30 minutes, sometimes it would drop off after 15 minutes, on and on - still much to learn, BUT: the flavor of those ribs was in a whole different league. We did just salt and pepper on one and my pork rub on the other. No wrap with butter and brown sugar, no sauce, yada yada. The pork belly was just salt and pepper and oh my God! I looked for the smoke ring, but almost the entire depth of the rib meat was pink. It was phenomenal. It was the best ever - so simple, yet so, complex in flavor. Everything is all cleaned up and put away and now it's time to kick back and soak it all in. Today was a success and we have you to thank Sir.

[@TonyToneBBQ]

@@ourlifeinwyoming4654 oh my gosh that was so satisfying and exciting to read. I can almost taste that Pork Belly! Wow! I'm so happy for you! What you experienced with the wood and temps is totally normal. As you gain more experience, you will know exactly what to expect with each split of wood you put into that firebox. Sounds like you did freaking awesome! Thank you so much for sharing this with me!!!

[@CC-te5zf]

@@TonyToneBBQ You bet - red letter day for sure. Thanks!

[@KennyMcGaugh]

I really learned a lot today,i have been doing it all wrong can't wait to try it your way!

[@TonyToneBBQ]

I'm glad to hear that! I'd love to know how it goes. Thanks for watching!

[@KennyMcGaugh]

@@TonyToneBBQ I smoked some ribs this last week and they turned out fantastic. I have a 50-50 Char-Grill so i had to do a little different on the amount of wood i used because my chamber is shorter than the one you used. I would have never believed that i could have run it full open and be able to control the heat the way I did. Family loved them and i found it less stressful cooking that way. thanks for the insight and help! Waiting for your pulled pork video!

[@masaigeraghty3525]

Very helpful ..thanks for taking the time to explain the method of smoking in the grand champ . Need more people like you

[@TonyToneBBQ]

My pleasure! I'm glad my video was helpful and I appreciate you letting me know. That means a lot to me. Thanks for watching!

[@darkgreen9098]

Rookies need this, Thank you

[@TonyToneBBQ]

You're welcome! Everyone's a rookie in the beginning. Thanks for watching!

[@Alfonzo0887]

🙋🏾‍♂️ Its me. Im rookie.... Thank you, sir! 😂

[@davebailey4200]

thanks awesome video i learned alot an i was very frustrated with my smoker until i watched your video you corrected all my problems

[@TonyToneBBQ]

I'm so glad to hear that my video helped! I've been working on a lot of new content and have a new video posting tomorrow morning. Trying to be more direct and right to the point. I really like to know what you think so please give it a watch if you get a minute. Thank you!

[@davebailey4200]

@@TonyToneBBQ awesome

[@ericg649]

Great video!! Wow, Chargriller has really stepped it up in smoker design!!!

[@TonyToneBBQ]

Thanks Eric! Yes, I agree. I still have my Char-Griller Smokin Champ. I might have to do a side-by-side comparison video. Big difference! Thanks for watching!

[@SadBoyM4]

Man finally got that temp figured out. Use kingsford long burn charcoal and kingsford hickory mini logs. Last time I thought the logs were too big and cut them in half and my temp was out of control. This time I put the whole log in and temp was steady. If it got too high I just opened the firebox door. Made some country style ribs today.

[@TonyToneBBQ]

Sounds good! Thanks for watching!

[@zagmazmatron]

I tried smoking a brisket a few super bowls ago and had the hardest time keeping at temp in 20° New England February. It came out tough and put me off smoking for a while. This video has me ready to get back on the horse. Thank you!

[@TonyToneBBQ]

Awe, man... I'm sorry to hear about that Brisket fail. Yes, it can be difficult in freezing temps, but now is the time to practice! Heck yeah! Get back on that horse! If you get several cooks under your belt when the weather is more forgiving, you'll have no trouble at all when it's freezing. Nothing like some good hot barbeque when it snowing. Let me know how it goes. Thanks for watching!

[@NuarStanger]

Thank you for making this video. You make the process look so simple and stress free. I just got an Ok Joe smoker and I am/was intimidated as hell before my first cook... this made me feel a little more at ease with the process.

[@TonyToneBBQ]

You're welcome and I'm glad you like my video! Yes, the process can be stress-free. You just have to take the time to learn the fire. I highly recommend burning some wood or coal without any food in the chamber for a few hours so you can get really familiar with the burn without the stress of a cook going badly. It's nice just to crack open a cold one and sit there and watch the fire. Thank you my friend! Smoke on!

[@jeeeeelllll]

3-2-1 ribs got me hooked. Mustard-rub-and above

[@TonyToneBBQ]

@@jeeeeelllll Thanks Hugh!

[@williammunny9206]

love your vid! just an everyday feller making great BBQ w/o the drama and showmanship. even jonny trigg said, "great bbq is a little salt and pepper and good smoke"!

[@TonyToneBBQ]

Thanks William! I really appreciate that. I'm not a fan of BS myself, so no-BS videos are my goal. I was so glad you appreciate that. Thanks for watching!

[@geraldmay7606]

Great video. No other video I watched in fire management is explained so well. I’ve had some pretty good results so far, but,I can’t wait to try it the RIGHT way. Thank you.

[@TonyToneBBQ]

Thank you! I really appreciate your comment and I'm really glad you found my video helpful. Smoke on!

[@steven00786]

Tony, you are the man. I am starting my stick burner journey after using a pellet grill for a while. The pull of real barbecue is too strong. I really appreciate your videos. Thank you.

[@Tommytwos]

Great video on fire management you touched on every aspect - definitely learned a couple new things

[@DavidNoach65]

Thanks, I have this smoker and have been tweaking fire management. A lot of good information!

[@TonyToneBBQ]

Thank you! I'm glad my video is helpful. Thanks for watching!

[@markdephilippo1404]

I like the way you build a fire towards the back of your firebox

[@TonyToneBBQ]

Thanks Mark! Yup, makes fire management a lot easier this way. Thanks for watching!

[@sriv1965sriv]

Brother! I am a fan! Terrific video - great information, easy to understand... you knocked this out of the park, my friend!

[@TonyToneBBQ]

Thanks Sam! I really appreciate that! Smoke on my friend

[@scottcarter9975]

Thanks Tony. I just bought a Brazos offset and I watched gobs of fire management videos.This one was the best. Scott

[@TonyToneBBQ]

Thank you Scott! That means a lot to me! Congrats on that new Brazos

[@scottcarter9975]

@@TonyToneBBQ A question please: I have good success getting a good bed of coals and managing a good fire... for about 4 hours. By that time my coal bed has bled out. I have added splits from the start, frequently it seems, and it keeps a good temp, but then the coals fail. What do you do to keep the coal bed active for a loooong cook? Thanks Tony, Scott

[@TonyToneBBQ]

@@scottcarter9975 great question Scott! What you're describing is totally normal. I deal with this by keeping a few extra thin splits handy, about half as thick as I'd normally use. Every now and then, I'm throw in a couple thin ones. They burn hotter but a lot quicker, and they're easy to break up into chunks after a few minutes, adding to the coal bed. Another trick is to try poking a regular spilt when it's about halfway burned down. Sometimes they break up nicely. Last resort but the easiest, throw in a few chunks of lump coal. I hope that helps!

[@scottcarter9975]

Thanks again Tony. I just picked up a bag of lump. I plan to cook another butt Tuesday. I'm loving this. I get a little better each cook thanks to old hands like you. Scott PS: I have a beautiful prime brisket in my freezer but I won't cook it until I think I'm ready. I have cooked many on my pellet but offset is a new adventure.

[@TonyToneBBQ]

@@scottcarter9975 that brisk is going to be the prize for your hard work! Have fun getting there!

[@ddave7026]

Thanks for this! I just won a custom one from a welder raffle. I don't know what I'm doing, this helps

[@TonyToneBBQ]

Are you kidding??? That's AWESOME!!! Sounds like you totally scored! I'm glad my video has been helpful. If you haven't, you might consider subscribing. I try to post once a month or more and I tend to focus on basics of smoking and barbequing with useful techniques and tools. I'd love your feedback. Thanks for watching!

[@BrianTheTrader]

Great overview that I didn't even realize I needed. Learned tons.

[@TonyToneBBQ]

Thanks Brian!

[@thund3rd0m34]

I would like to say a huge thank you. I have owned my small offset around 2 years, but have never had the coirage to try it. But thanks to this laod back approach of explaining. I was able to do my 1st cook. Did a shoulder lamb shank. Took me 9 hrs with a few hiccups. But was expecting it All part of thenlerning grove. Thank you again.

[@grhand82]

Inherited a Char-Griller offset smoker from the father in-law. Was running an off brand pellet smoker. Love smoking and done it for years but never with an offset. This video is EXACTLY what I am looking for. I can't wait to do some ribs n chicken tomorrow. Prepped the grill tonight and gonna start smoking tomorrow. I am a dry rub only guy with just the rub and juices making the bark, so this was pretty great to watch. I'll update results when done, but pretty certain I got this with no problems.

[@TonyToneBBQ]

Awesome! I'm excited for you! Yes please, I'm very interested to hear how it goes. Have fun and thanks for watching!

[@scottpurdin2452]

Thanks!

[@TonyToneBBQ]

This is my first ever Super Like! Awesome! Thank you so much!

[@jerrypredmore8793]

Toney this is probably the tenth time or so I watched this video. I have been able to maintain my smoker temps straight across the gauges with I higher reading on the top one. My ribs computer great in 6 hours or so and I did an in wrapped pork but I pulled for a group meeting I brought back an empty slow cooker warmer and great compliments. Haven’t had nerve to do a brisket or beef ribs but they are next. Right. Ow all I have is pecan wood but will get oak. Keep up the good work and info.

[@extrafly260]

Thanks Tony I got a OKG last summer and after watching you do a good fire management and controal of your fire. I have learnd some of my mistakes in fire management. I'm looking forward to putting some of your firer management into use and how to control a fire on a small backyard offset smoker.

[@kevz2474]

Very educational video..and you really show how simple it can be.

[@TonyToneBBQ]

Thanks KevZ! I appreciate that!

[@StanCreech]

Great information for off set grill temp control. I've had just about every type grill you can think of except for the off set. I'm about to purchase the Char Griller and this video is very helpful. The ribs look amazing.

[@TonyToneBBQ]

You're welcome Stan! I'm glad my video was helpful. A good offset smoker is a great addition to your backyard. Have fun and let me know how it goes. Thanks!

[@Red8675309666]

If you havent bought yet, make sure you get this model. Their others just arent nearly as well made.

[@alejorosas7302]

Dude, i love this video. I like how you explain that this is an art. "Just chill and relax" 😎🤙🏽

[@TonyToneBBQ]

Thank you so much! I really appreciate that. Smoke on my friend!

[@Alreadygone73]

Your videos are pretty informative. I’m still getting a refresher course on running a backyard offset smoker!

[@tonytone-dy5uk]

@tonytone its funny that's my name for everything haha..man i been watching so much videos of meats and im actually picking up a char griller this week..your video totally showed me the do's and dont's... thanks for breaking the process down for all of us can't wait 🙌🙌🙌

[@TonyToneBBQ]

Tonytone!!! Always good to meet another! Thanks for the comment! You're in for a great time with that new Char-Griller. Keep me posted. Check my channel when you get a chance, I've got a good video on seasoning a new offset and several more on fire management. Thanks for watching!

[@omarflores323]

Thanks! I’m looking into this smoker. I’ll probably buy it within the next month or so. 😊

[@TonyToneBBQ]

I think you'll love it! Good luck!

[@smithenstein79]

Mate this video made me buy an offset smoker today! Spent half a day putting it together. Smoke time tomorrow. Also got oak.

[@TonyToneBBQ]

Awesome! Congratulations! Keep me posted if you get a chance. I'd like to hear how it goes for you. Enjoy!

[@johnaustin8758]

Excellent lesson.

[@TonyToneBBQ]

Thanks John!

[@greywolfonthetrailgreywolf1769]

I have the exact same grill/smoker I currently have a ton of pecan and love using mine both bbq and smoke I start mine and wait about 30 minutes max of 1 hour your info is good and spot on thanks for sharing

[@TonyToneBBQ]

Hello and thanks for your comment! Yes, I've been super happy with the Grand Champ. It's just an all-around beast that's totally affordable. I'm jealous of your stock pecan. Hard to get in my area. Have fun and smoke on my friend!

[@greywolfonthetrailgreywolf1769]

@@TonyToneBBQ I was fortunate that a neighbor had his pecan tree cut down the company that performed the removal was kind enough to pick up the trunk in 2 pieces approximately 3 feet in diameter and each piece approximately 8 feet long and put that in my front yard so it was out of the way I cut it down into hunks between 1 foot max 18 inches then the fun of splitting it!and since then I have given away a full tail bed of cut split wood to a family that lost power this last winter to keep the kids and family warm happy smoking my friend

[@TonyToneBBQ]

@@greywolfonthetrailgreywolf1769 I love it my friend! That's really great that you were able and willing to help. Thanks for being one of the best people!

[@greywolfonthetrailgreywolf1769]

@@TonyToneBBQ it is how we are supposed to be I was raised old school to watch all kids not just mine NO KID HUNGRY is my way of life KEEP ALL KIDS SAFE I have coordinated in my neighborhood with other dads in order to keep ALL the kids watched over ! The greatest reward for me is when the kids wave or come over just to give me a hug 2 up the street call me uncle the only relation is I am a Veteran just like mommy and daddy the 3 across the street wave and scream my name cuz they know if they are hungry they come over to eat the little girls are the cutest the 6 year old tells me she is a vegetarian but got all excited over grilled sausage I have given away more brisket just to know in my heart the kids will go to bed with full tummies NO CHILD HUNGRY mine or not as a dad we should keep all kids safe and fed

[@K_try504]

Man thank I just wanted to say thank’s you help me out on that small step I was missing that keep up the tips

[@TonyToneBBQ]

You are very welcome! I'm glad my videos are helpful. Thanks for watching!

[@GrubReviews]

Amazing video for us offset newbies

[@alfabrizio6005]

Waiting on my first offset to arrive any day. Great, super helpful video (best one I've seen). Thanks!

[@TonyToneBBQ]

That's AWESOME! I'm excited for you! Just remember to be patient and take your time learning and understanding that fire and you'll be all good. I really appreciate your comment. That means a lot to me. Thank you! Please let me know when you get your offset and how it goes. Smoke on my friend!

[@BOBFudge]

Long time WSM user here. The "bullet" pit-style smoker with a huge water pan is idiot-proof for 225 cooking IF you use the water pan. Take that out and it's a crap shoot. I've had steady temps for hours or I've chased temps the whole cook. Especially once you open the lid, you lose heat but spike the flames. Not to mention, here in Oklahoma, we have high-humidity summers and bloody-nose dry winters. I'm wanting to get the Grand Champ XD and this video was everything I needed. I've never run an offset but with this information, I can see it is easier than what I assumed. Smok'em if you got'em!

[@TonyToneBBQ]

Right on! Yes, water pans do help keep temp steady, even in an offset like the Grand Champ. Personally, I don't feel like it's necessary in an offset and I don't care for the extra moisture in the cook chamber but that's just personal preference and running the Grand Champ without a water pan is cake. Thanks for watching and keep me posted! I'd like to hear if you get one and how it goes. Smoke on my friend!

[@curtiscreams1]

Tony thank you for sharing. I the same off set smoker and never used the off set until I watched this video. Excellent 🎉

[@TonyToneBBQ]

That's great to hear Nigel! That side fire box opens up all kinds of new barbeque possibilities. I'm glad to hear you're using it! Thanks for watching and please let me know how you progress!

[@grassymitten5324]

Thanks for this video. You eased my stress about maintaining a temp range. Great video 👍

[@TonyToneBBQ]

You're welcome! I'm really glad my video helped! Thanks for watching!

[@caughtoncamera27]

Love the thumbnail

[@TonyToneBBQ]

Thank you!

[@dwyanejetersr6470]

Hi Tony, thank you for talking me thru helping be a better cook with my Royal oak offset smoker, I was using too much in my firebox, thanks bro!😊

[@leesykes2839]

Nice one Tony! ... great for beginners.

[@TonyToneBBQ]

Thanks Lee!

[@randynelson9620]

Great video! I was seriously considering buying this smoker. I think you just talked me into it!! Haha! Cheers!! 🍻🙂

[@TonyToneBBQ]

You won't be disappointed my friend! I'm loving mine. Thanks for watching!

[@joe62845]

That's genius! Using the chimney on a small grill. I won one and never used it. I think I'm going to start using it now the way you did.

[@TonyToneBBQ]

There you go! Now you have a good use for it! Lol! Thanks for the comment!

[@johnnyk4551]

I found your channel thru the judge videos. I’ve been cooking on a offset smoker for one summer now. Finally figured most of it out. I’m surprised you don’t have more likes. You explained everything and taught me a few things as well. Good job. 👍

[@TonyToneBBQ]

Thanks Johnny! My channel is still relatively new but traffic is growing fast. I'm just going to keep trying to make better videos. I really appreciate your comment and thanks so much for watching!

[@groverdoby9394]

Just came across your channel . Very informative , I've been Barbecueing for years . I been wanting a offset Smoker . You are so spot on about temperature fluctuation . I've cooked some awesome beans and potatoes on a wood stove . As long as you are in the ballpark you're good 👍

[@TonyToneBBQ]

Grover! Beans and potatoes on a wood stove stone freaking AWESOME! Some day I'll have to build an entire wood burning kitchen in my back yard. There's nothing like it. You won't be sorry for adding an offset to your collection. They're great tool! Thanks for watching and I really appreciate your comment!

[@djcut9621]

This is the best video so much information

[@TonyToneBBQ]

Thanks Dj Cut! I appreciate that!

[@jeeeeelllll]

Great video. I have the smoking champ and had run into issues after long burns with ash buildup. There’s no door to scoop out the ash and breathe more air into the firebox once it gets full. Being my first smoker, i learned what to look for next purchase.

[@TonyToneBBQ]

Hey Hugh! Thank you for your comment! I also have the Smoking Champ and it's turned out some awesome barbecue over the years. I have something that might be helpful to you. I'll leave a link below to a video that will help you with the ash build up. Have a look and let me know what you think. Thanks! kzbin.info/www/bejne/aGmcZoFqprp5jq8

[@jeeeeelllll]

@@TonyToneBBQ Tony That’s it!! I’m on the prowl for a throw away grill. Great idea!! Thank you and looking forward to more of your content. Keep it up!

[@TonyToneBBQ]

@@jeeeeelllll I see them all the time in front of peoples houses with a "free" sign on them. Just drive around the neighborhood and I'm sure you'll spot one quickly. Thanks again!

[@GoldenParachuteEnt]

Nice Video, just bought a OJ Highland and have been paranoid about temps. I wish everyone would let you know its fluctuations. Most act like its steady for a 12 hour cook.

[@TonyToneBBQ]

Yes! I know, it's kind of funny and that's exaclty why I like to put the details in my videos but even kitchen ovens fluctuate temp 20 degrees or more. It's really more of an average we're shooting for and I feel like the spikes and lows even help the cook, to an extent maybe. Have fun with that new OJ Highland! They're great rigs! Thank you for your comment and thanks for watching!

[@benwhite24]

Outstanding video my Friend! Great information! Thank you very much for this information!!!

[@TonyToneBBQ]

My pleasure Ben! Thanks for watching!

[@richardliles4415]

I like your firebox management, I am anxious to try it. Was thinking about adding a couple more thermometers to my smoker, but if all I need to do is use my digital, I guess there’s no reason to add them. Thank you for this video.

[@TonyToneBBQ]

You're welcome! I'm glad you like my video. Personally, I like having the extra temperature gauges on my rig, in addition to using my digital. It's just kind of nice to be able to glance over as I walk by and have a look. Thanks for watching!

[@AnthonyNewsome-i5g]

I love your content..it is very helpful for my research..

[@randyjerrett3385]

WOW ! Thanks for your vedeo! Your so good at explaining ! Lots of good information! Best video by far

[@TonyToneBBQ]

Thanks Randy! I really appreciate that! Have fun!

[@cobracarlos]

Thank you for this video! So helpful! I just got the offset smoker attachment for my char grilled grill, I’m gonna seal it up like you showed in your other video and try making some ribs tomorrow, you earned yourself a new subscriber!

[@TonyToneBBQ]

You're welcome! I'm glad my videos are helpful to you and thanks for commenting! Pleas let me how sealing worked out and how those ribs turned out. Thanks again!

[@oscargideon5737]

Thanks for posting, love your videos. I have a similar size offset and have a hard time maintaining a good coal bed. Starts off fine but after a few hours it’s a struggle to get splits to ignite. See how it goes next cook 😁

[@dzhd1039]

Excellent information! Thank you Tony.

[@TonyToneBBQ]

My pleasure! Thanks for watching!

[@calvinnichols3607]

Great video on fire management on a small cooker. Thanks!

[@calvinnichols3607]

Looks good but I'm not in to fall off the bone. Still good. I like the salt and pepper only. Good Vid.

[@TonyToneBBQ]

Thank you! And thanks for watching!

[@TonyToneBBQ]

@@calvinnichols3607 yeah, I get that. Sometimes I like fall off the bone and sometimes I like a decent amount of pull. The trick is, knowing how to do both. I think I'll have to make that video sometime soon.

[@MeatWagonBBQ]

This video is insanely good. Nice work, may get one of these soon

[@TonyToneBBQ]

Thank you my friend! I appreciate that. I hope you go for it. If have the patience and put in the time to learn how to properly use it, you'll be super happy. One of my favorite things is when I uncover my Grand Champ XD to get it ready for a smoke, the way it smells is intoxicating. Thanks for watching!

[@AndreLederer]

Absolutely excellent video!!!

[@TonyToneBBQ]

Thank you Andre!

[@reynosaappliance]

thanks again, im debating which kind of smoker i really want.The ease of a pellet smoker or the beauty of live fire the art of cooking with fire. beautiful bigger wood for more smokier flavor with depth. cant go wrong with a nice coal cookout.

[@TonyToneBBQ]

Running an offset is a lot more work. There is no setting and forgetting, but with practice, it's so easy it's almost automatic. You just can't leave the house. You also don't have to worry about power, things breaking, malfunctions. Two things that are the most important to me though... You can't beat the flavor of burning real wood and the experience of cooking with fire just can't be replicated with a pellet. Just like sitting around a propane burner instead of a real campfire. Just doesn't cut it. Good luck with your decision! Let me know if you have any more questions!

[@SpYucaipaSoCal]

I use the top vent to keep the wood from burning too fast n hot. The lower I leave wide open. Fire size helps keep it in the range you want. Like he says get to know your smoker. As for 6 hours to cook ribs I dont have an answer for why it took so long. Mine are perfect in just over 3 hours. The real difference between an offset and a pellet grill is the flavor. I have cooked a few briskets on the pellet rig and you will never get the bark and flavor of an offset. League’s better. But if you dont care for the smoke use the pellet grill. I do for chicken and pizza. I like to call it the right tool for the particular job. Enjoy people its fun running the fire.

[@TonyToneBBQ]

Nailed it! I agree with everything you said. Thanks for watching!

[@efrembrown10]

Great Video…it really helped me out alot in managing my XD

[@TonyToneBBQ]

Hey Dewayne! Thank you! I'm glad my video helped! Keep on cookin my friend

[@KennyMcGaugh]

Do you have a video on how to smoke a pork shoulder or pork butt ? We like pulled pork, have done it in the past, but want to know how you would do it.

[@TonyToneBBQ]

Hey Kenny! Thanks for this request! Pulled pork is going to be my next project. I just served two 10lb Boston Butts to my Independence Day party crowed and everyone was raving about it. I'm trying to get the cook done this weekend so I can put the video together and upload next week. Please stay tuned, my friend! Thanks for watching!

[@KennyMcGaugh]

@@TonyToneBBQ Good deal, this is something i do and my people also like it, always looking for another edge to put on them!

[@TonyToneBBQ]

@@KennyMcGaugh great! I'm even more excited to get this done now 🙂

[@nddickens1630]

Excellent. So helpful Thanks.

[@Kevin-b2po]

Great video. I learned a lot

[@kaloyannikolchev5482]

Great informative video ! Could not see if you kept the smoke shield inside or you took it off ?

[@TonyToneBBQ]

Thank you! I'm glad you liked it! Yes, I did keep the factory baffle plate in place. I have tried running the Grand Champ without the baffle plate, and it seems that the right side gets hotter faster and stays hotter. The right side normally stays hotter than the left, even with the baffle plate in pace, but it seems the difference is smaller with the plate in place. Great question! Thanks for asking!

[@Cc75757]

Excellent video man. Tha ks for the advice!

[@TonyToneBBQ]

You are welcome! Thanks for watching!

[@markmalott1299]

I just bought this grill myself for the 4th. Great tips 👍🏾 Some of em I learned already... the hard way. Messed up about 5 slabs of ribs one night😅

[@willreasoner4384]

So.. how do you run the deflector plate ? It hangs on 2 tabs in the cooking chamber BUT you can rest the bottom of it... on the long grate...pushed to the right side... handle of grate will cause the deflector plate to hang way out and at a angle... letting more heat come from the firebox. IF you let it hang straight down... the long grate can be center in cooking chamber and the deflector plate bottom two corners will touch the bottom of the cooking chamber. But which is the correct way?

[@TonyToneBBQ]

That's a good question! Very technical! I prefer letting it rest on top of the grate. I feel like it could slow the airflow down too much if it's to vertical. Having said that, I've run it both ways and have not noticed a difference. I do notice a difference by leaving it out. When it's not there, the right side gets hotter. A good experiment for you would be... three different cooks of the same meat, pork ribs would be a good one. First cook without the deflector, second cook with the deflector resting on the grate, third cook with the deflector hanging. Take note of any differences. Just make sure you burn the same fuel each time, and the weather conditions are similar.

[@JasonGuthrie-n3q]

Awesome instructional video 👌👍

[@TonyToneBBQ]

Thank you!

[@danielploy9143]

Watched it with volume on mute, the video looks better than most. In the morning I’ll re watch with volume. From what I seen, I subscribed to your channel for it was already really good on mute. With volume it can only be better.

[@TonyToneBBQ]

That's interesting! I never thought of watching one of my videos without sound. I'll have to give that a try. Might give me some good ideas on how to improve. Thanks for the tip!

[@maximopina9562]

Hey Tony great video you gave me the final push to buy the grand champ I'll be getting it delivered for the weekend .by the way do you have the link for XD thermometer let me know if you do thank you and happy new year cheers!!!🍻🍻🍻

[@TonyToneBBQ]

I think you made a great choice my friend! Congratulations! Yes, I'll leave the link to the thermometer below. It's item #34 and you order directly from Char-Griller. Please let me know how it goes after you get put together. Thanks for watching! Link: www.chargriller.com/pages/8250-parts-page-2

[@ciscoj33]

Tony Tone I've taken in several of your videos now since I got a great deal on a char griller at Lowe's with a smoke box attachment. I probably should have asked this on one of the other videos, but it stood out in my mind here. I noticed you've got dual temp gauges on the bottom of the lid. Where did you find those and what did you have to do to get them installed? Keep up the great work. You're one of the best advisers out there!

[@TonyToneBBQ]

Hey Jeremy! Thank you so much for the comment, feedback and question! I really appreciate that! To answer your question about the added gauges... As you've probably noticed I have two different Char-Griller Offset Smokers. The one in this video is the Grand Champ XD, and it comes with the two extra machined holes where thermometers can be installed. I got the extra thermometers from the parts section of the Char-Griller website. My other Char-Griller Offset is the Smokin Champ. This one did not come with extra holes so I had to do a little drilling. It was really easy to do and I made a video to demonstrate how to do it. I got the gauges for the Smokin Champ from Amazon. I'll leave a link to the video below. A link to my Amazon page where you can find the gauges will be in the video description box. I hope this helps! Thanks! kzbin.info/www/bejne/i2HKaoWvoraJfs0

[@dfkramer76]

Thank you

[@TonyToneBBQ]

Thanks again!

[@hmart2463]

Char Griller XD Grand Champ now for only 382 at home depot website. Just put in my order. Thank you for these videos

[@TonyToneBBQ]

Wow! Sweet deal! Congratulations! I'm sure you'll love it!

[@JustinLJonesLU]

Not sure I heard you say hot often you generally add wood? What do you think on average for most cooks trying for about 250 or so?

[@TonyToneBBQ]

Great question! About every 30 minutes is pretty average. Thanks for asking!

[@JustinLJonesLU]

@@TonyToneBBQ thanks! I have a Horizon offset and feel like I have to add wood too frequently. still working hard on the right mix a year later

[@sands1644]

Thank you for the great video! Just purchased an offset smoker and can't wait to install it. Quick question - what do you think about putting a water pan into the grill?

[@TonyToneBBQ]

Congratulations on your new offset! You're in for a lot of fun times. I used to run a water pan pretty often a few years ago, but then I quit and really don't use a water pen anymore. Didn't really seem to make any difference for me, but I think it's something you need to try and see how it works for you. That's because your climate might be different from mine and it might make a difference for you. I recommend doing the same cook, with and without a water pan and see if you notice any difference. Thanks for the question!

[@alfabrizio6005]

I don't know anything about smoking, but I'd venture a guess that dryer climates maybe benefit from some added humidity, and more humid climates, in much of the southeast for example, maybe not as much ?

[@TonyToneBBQ]

@alfabrizio6005 that sounds logical. My climate is on the dry side, averaging about 34% in the summer, but there are several factors a play and I think it's best to try both and see what yields the best results in your area. 🙂

[@iloveconcrete1550]

Great video I have the same offset and have had others You are 💯 correct on fire management on these smaller backyard cookers Nice job Liked and subscribed

[@TonyToneBBQ]

Awesome! Thanks! I appreciate your comment Thanks for watching!

[@joe62845]

I just got a cheap one. I had $100 gift card to lowes and I wanted a charcoal grill, but then for $40 I was able to get one with an offset smoker. Thank you for making a video to show how to work it. I can't wait. I like how your smoker has 3 thermometers on it. I wonder if they have 3rd party ones that I can measure the temp in different parts of the grill?

[@TonyToneBBQ]

Hey Joe! Congrats on the new smoker! You're going to have fun with it! Yes, Lowe's and Home Depot both sell aftermarket thermometer so you can install. You can also find them on Amazon. Check out my channel when you get a chance. I actually posted a video on how to install additional temperature gauges. I hope that helps! Let me know how it goes!

[@ivanjones8144]

Excellent video !!!!!!

[@TonyToneBBQ]

Thanks Ivan!

[@sonnygeesbbq2725]

Happy New Year i love your videos you make it simple

[@TonyToneBBQ]

Thanks Sonnygee! I really appreciate that comment! Happy New Year to you too! I see you've got some fine looking BBQ on your channel. Very nice! Smoke on my friend!

[@absolut.0818]

Hello Tony. Thank you so much for your videos. I just bought an new cheap smoker and I'm learning a lot with your staff. I would like to know have you smoke with a Tip Top Temp? It seems this could improve the temperature control. What do you think about it?

[@TonyToneBBQ]

Hey, thanks for watching and that's a great question! I considered the Tip Top Temp controller but decided against it because I'm normally burning wood and I don't want to use a device that restricts airflow which would result in bad smoke. If I was using charcoal only, the Tip Top would be useful, but I rarely use charcoal only and when I do, it's not much work controlling temp without it. Thanks for asking!

[@112Hunting]

I just bought a grand champ and was wondering if you put any liquid gasket around the chimney and the firebox to the smoker?

[@TonyToneBBQ]

Actually yes. I used lava lock RTV on the inside of the hole before inserting the exhaust pipe. Also applied it around the hole before attaching the side fire box.

[@112Hunting]

Did you just do it where the faces mate or around the edges after you bolted them together?

[@Alexandrualx-lj1gz]

How many hours? Have you marinated meat before? Did you put anything on it along the way?

[@TonyToneBBQ]

Thanks for the questions! The ribs in this video ended up cooking for about 6 hours flat. I do sometimes marinate various cuts of meat, but these ribs were not marinated. Simple rub applied and cooked the entire time without disturbing them. I didn't spritz or add any sauce. Very simple. Thanks for watching!

[@whosgivin]

How do you like this smoker compared to your old one? Any pros and cons

[@TonyToneBBQ]

Thanks for the question! I really like my old Smokin Champ and I've smoked so many great hunks of meat on it but honestly the Grand Champ blows it away. The Grand Champ is bigger and heavier, has thicker metal and because the main cooking chamber is one-piece it didn't require any work to seal up smoke leak. Basically the Grand Champ was good to go right out of the box. Also, the larger firebox and larger smokestack makes it easier to burn a clean fire. I think I'll have to do a side-by-side comparison video between the two soon. Thanks for watching!

[@johncurrier6916]

Great vid. I'm putting my smoker together tomorrow. I got a cheaper one. It's seems it's hard to get ash out of the bottom of the one I have. If I line with tin foil at the bottom, for easy clean, do I need to oil the foil before a cook?

[@TonyToneBBQ]

Congrats on the new smoker! If you're going to lie in the bottom with foil, no you don't need to oil it or anything. I just lay it in there and kind of roll at the edges to collect drippings. Another little trick, after I pull out the ash pan from the side firebox and dump it, there's usually a little bit of ash left over in the firebox. I use an old shop vac to suck that stuff out of there. Let me know how it goes when she got that rig put together. Thanks!

[@johncurrier6916]

@TonyTone BBQ thank you! Went great cause of your vids. Thanks bud!

[@TonyToneBBQ]

@@johncurrier6916 I'm really glad to hear that! Thank you!

[@bigbird5090]

I love my XD but didn't have time to use it this summer. Living on the coast of Maine we also get a lot of sea breeze which is often 15-25 MPH in the afternoons. Makes it harder to control as the wind just blows right through the smoker. Most of the time I have used both charcoal and wood, which I have liked so far as it seems to help a little with stability of the temps on windier days. Do you ever use the basket on your cooks? I have been using it but may try your way next time. I also bought the Oklahoma Joe thermo blankie which can be used on the XD with minor modification. I will try to use it in the winter to see how that goes.

[@EddieWrightBBQ]

great video brother. Great detail.

[@TonyToneBBQ]

Thanks Eddie! I'm glad you liked it!

[@ninosciorra6312]

Hey mate,How high can you push the temperature in the cooking chamber?can you reach 280 or 300 Celsius?

[@TonyToneBBQ]

That's a good question. I believe the manufacturer warns against reaching temps above 200 c. I've reached as high as 230 c and I've caused any damage.