Top 5 Smoker Fire Management Mistakes

[@alexmart3931]

You have great sentence structure, man. I know you used to be a teacher, but that just means you were a wellspoken one. Good job, great video! Thank you!

[@jacobmosley9193]

Can’t wait for the video on fire management on cheap vs decent vs big dollar smokers. Hope this clarifies a lot of questions on fire management. Long time fan. Keep up the good work.

[@IFSAWidowmaker]

I have to thank you for your last fire management video. been cooking on my backyard offset smoker with charcoal for years with ok results thinking i knew what I was doing but followed your advice and did my first cook with just wood and the results were incredible. You have just opened up a whole new world of options for me going forward. Thanks

[@alinshakopeeminnesota6348]

That's what we are going to do starting this Saturday! Charcoal is noxious! Ugh!

[@thedanimal4742]

I just tried your guidelines on your chicken video and commented about how difficult it was to hold 225 for about 2 hours. I'm running a Oklahoma Joe's highland smoker with a maverick thermometer setup. After 2 hours I had hardly no color on my chicken, I hit the 3 hour mark and was getting the results I was looking for. I was burning hickory chunks with primarily cherry wood logs I cut and cured myself. You are spot on in saying every smoker is different. I think next time I'll smoke at 250-275 then bump up to 325. Love the work you put in Jeremy, Keep it up! - a big fan from small coastal town in VA!

[@JrSVT]

Another pro-tip is wood sourcing...finding a good wood guy that consistently good wood makes things easier in the long run. My wood guy always pecan on hand....by the truck loads. It's always well seasoned and burns great. He always asks what size I want it cut to and the size of the splits.

[@henryratajczak3071]

I absolutely love your video. I made a reverse flow smoker 200 gallons. I also purchased a Brazos Old Country. Love both. I learn something new every time I watch your video. Thanks again for all your help teaching us. Merry Christmas Happy New Year Happy Holidays,

[@garethmitchell7723]

I only have a small thin cheap offset and was using wood mostly, switched to charcoal for fuel and wood for flavour at the start of the cook, made a huge difference to my cook quality.

[@georgewbushcenterforintell147]

I came up with this idea of filling coke cans with water . My logic is water is a good heat synch .also my smoker is low budget so I don't have a dampner between the box and the cooker .

[@garethmitchell7723]

@@georgewbushcenterforintell147 I was using a old cake tin as a water holder for the same reason :) charcoal just gives a cooler longer burn and I can keep temps in my smoker not too high which I can't with wood too much variation in temp

[@1982MCI]

@@garethmitchell7723 you can still control the smoker temps tho no matter if your fire is swinging tho, that’s where you have to become intimate with your smoker and really learn how to control it. It’s not something you can light a fire and walk away from it, it’s a huge commitment to smoke a brisket and even more for a whole hog, that’s why few folks do whole hog. Your tied to that smoker for24 hours, no, your not gonna go take a nap either if you want your hog to be right. Best piece of advice anyone can give ya tho, and it doesn’t matter what kind of rig you have or how long you’ve been smoking meats, there is no substitute for experience on YOUR rig! Pros can give you basic tips but every single rig is just like a woman and are different! Some need to have a gift to make em drip but another one may simply need a kiss on the back of her neck to self ignite then the next one will have the fire smothered if you do that so burn as much as you can, cook as much meat as you can and give it away if need be but to really learn your smoker and how to control your fire then it’s all between man and rig! Burn that thing every day summer and winter to get that intimate knowledge you need to cook world class bbq!! Good luck buddy

[@stevenckaroly]

This video came while I'm smoking 2 racks of St. Louis ribs on my cheap offset smoker. Since I have a FatStack smoker coming in the spring, I'm absorbing all the knowledge I can. Thanks, Jeremy.

[@glenmceuen9965]

I appreciate your approach to smoking meat. It reminds me of how Alton Brown approaches the kitchen. Informative, clear and a touch of science for us nerds. I share your vids with a group of guys all the time since you either reinforce or better explain a point. And I also learn something. Keep 'em coming! And, as a Texan who loves to smoke brisket, I think your doing a great thing here! Teach 'em right!!

[@Karyzn]

Can't wait for the video for the fire management of a cheap vs expensive offset! I got a cheap one for father's day and your videos have been EXTREMELY helpful in learning how to manage temps and the smoke/fire. While I wish I knew everything I've learned from you before we got the first one, I still love it and am looking to do some mods to my cheap one to make it more effective! Also might be a good video idea 🤠💡

[@alexanderlove6595]

bro im just getting into bbq this channel is a game changer!!! turns out i was doing everything wrong, but you live in and you learn and this was a great video!!!!

[@tarawilliams6375]

Man, this is one of the best like to dislike video ratios I’ve seen in a while. GREAT video.

[@GoBearrister]

I’ve watched a lot of your videos, but this past weekend I fully watched your “Ultimate Guide to Fire Management” video for the first time. I was trying to get your view on something I noticed with my Horizon offset smoker. I had been following Aaron Franklin’s mentality of keeping the firebox door wide open (he even advocated this for smaller backyard offsets in his MasterClass), but over the course of several cooks I noticed a good deal of smoke going out the firebox end. I was disappointed in my last brisket which, despite controlling my temperatures well, running a clean fire, and ultimately ending up with a juicy brisket with good fat render, lacked smoke flavor. I had noticed that you closed your firebox door in most of your videos so I watched your fire management video to see if you explained your stance. You specifically addressed this question when you said that you prefer to close the door, and perhaps leave it open a crack, in order to keep most of the smoke flowing through the cooking chamber. I followed that philosophy during my weekend cook with ribs and whole chicken - door closed (as much as I could without causing temperature spikes) with vents wide open. It was by far the best smoke flavor I had ever produced on ribs and chicken - now I can’t wait to try brisket again in hopes that this same technique will generate the smoke flavor that I’m looking for. Thanks for the great videos and keep them coming!

[@joshuatang69420]

Do 12 hour brisket live stream

[@TheSooner1975]

@Joshua Tang I’d watch that. Buy me a 12 pack of beer and enjoy myself.

[@brianhorst5860]

Awesome video. Cant wait for the different smoker fire management video. Im graduating from a kettle to a lone stare grills 20"x32" offset.

[@jima4303]

Excellent choice, you will love it

[@jeans3490]

LSG’s are the BEST! 👍🏼🇺🇸

[@tjinla9850]

Be sure to get the fire management basket. Plan to use half or quarter splits with that smoker. I've had mine for almost a year now. Your in for some great fun and great BBQ.

[@49er002]

Great video! The COS Fire Mgmt video was also great, would love to see a video on step by step fire management in a mid range smoker that I think most people end up with. Not a Yoder or a Lange, not a COS, maybe something like a decent Oklahoma Joe. Something in depth would be amazing, such as, how much charcoal and when exactly to add wood (temperature drop) or charcoal on long cooks.

[@timothygrimston5536]

New to all of this and really enjoying your videos, really informative and are helping me understand how these off set smokers work, thanks from Perth Australia

[@calebhayman4054]

Did my first brisket on my weber kettle and it came out great for a first timer. My one issue is that I think I left it in the foil for to long and it became over done. I had to cut large slices to prevent from it completely shredding. I also didn't have a great knife for slicing. All in all a great first experience and can't wait to try again.

[@stevesyncox9893]

Good sharp knife is important, letting it “rest” for a couple hours makes a big difference.

[@KingGeneral21]

Can't wait for the backyard offset cooker videos, I'm having issues with managing fire in my Oklahoma Joe

[@vandykeshouseofsmoke8382]

Do you have a highland?

[@KingGeneral21]

@@vandykeshouseofsmoke8382 yes I do

[@OffsetRookie]

Great tips! Regardless of smoker, learning when to wrap is critical. It's an art you can only learn by doing.

[@dellmichaels]

This is helpful. I'm used to charcoal. I'm trying to learn how to use wood for both grilling and smoking. Looking forward to future videos.

[@paulrose6608]

I see my old nexgrill in the background! I'm so happy with my char griller, my fire management is so much easier now. I used to work so hard maintaining a clean smoke and steady temps. I've learned a lot from here and really appreciate all you have done. I bought a char griller pro the day before thanksgiving a with total confidence attempted my first bird the following day. The results were amazing. The best my family has ever had. Thank you. I'm still a ill scared do a brisket. I hope the finally do one soon.

[@elton7541]

Bro you’re the best! So much little things people don’t normally think about that you give so much info on! Could you please go over the fire management/ cook a brisket on a Oklahoma Joe bronco drumb

[@anthonyd507]

I only use offset. And perhaps I’m wasting wood, but I always make sure my temp has been steady for an hour before I put the meat on. That I know exactly where my fire size should be. Also. Should I end up with the fire going out of control, as in, the temp gets to about 10 degrees F higher or more, I have a spray bottle of water close by. I use it to dampen the fire but I always use it with both the fire box and smoker open. So that the smoke given off sees as little meat as possible while spraying. Not sure if this is ideal, but I’ve been happy with this for 15 years or so.

[@beowulf3303]

Yes!! I did my first cook on my CharGriller XD and I over did the wood when I think I should have been adding new charcoals!

[@KENNEY1023]

Great advice, I use a WSM and I can have clean smoke it just takes practice and a lot of patience. If I put in to much charcoal then my temps are really high not bad for hot and fast. I found I have to use the right size wood chunks you're spot on with using wood chips. Also the right amount of charcoal. I try to put in only enough charcoal to get to where I am going to wrap the meat. For ribs three baby back racks they take about four hours to complete so I only use a certain amount and it will take me up to six hours. I only use regular charcoal lump charcoal burns really hot if you want it hot and fast use lump for low and slow it's regular charcoal. For a brisket I try to balance it out and still working on it. Anyone who doesn't want te challenges just get a good quality pellet smoker no fuss at all just as simple as an oven to use.

[@2005Pilot]

Awesome!!!! Looking forward to next with how you burn a clean fire in different size offsets 😁👍👍

[@igogun]

I need that video for small offset smokers. All wood fires were giving me 25-30 degree temp. swings.Thanks and Merry Christmas!

[@iPigee]

So helpful!! Thank You. Didn’t know offset was diff from other pits.

[@chrishughes2361]

I have a vertical offset getting good results but I believe my fire management is a struggle not sure if its cause of how cold it is or if I just need a better smoker but your videos have helped so thank you

[@mikeh4613]

Keep the videos coming man this is all gold. Every single time learn something new.

[@jedb9677]

Thanks for the explanation on clean smoke only being off-sets. I had a drum a few years ago and I've just started up again with a kettle. One of your previous vids covered clean combustion, I've had much better results with keeping that in mind.

[@maxten1132]

Very helpful I’m using too big of pieces and waiting too long to apply more. Noted. It’s funny you mention the all wood fire because I did that and my offset blew up! Lol thanks

[@waltzb7548]

Many thanks once again for your informative videos. Been using a WSM for a while now with great results, but feel the need to try an offset . With an engineering background as a retired ship's captain, and an OCD ( it was required before you got your first command) an offset looms over the horizon. To be determined. Thanks again!

[@johnchoi3838]

Thanks for clarifying on clean smoke. I couldn’t get clean smoke with my WSM and didn’t know why!

[@DStrick2008]

Excited for the cheap offset smoker fire management video.

[@thomasdavidson8692]

Another great video Jeremy. I share your videos on fire management on a BBQ fb page all the time, they have helped me tremedously. I have a custom built vertical stick burner with the firebox directly under the cook chamber. I have had some amazing cooks but I'm still figuring out what this smoker likes. Clean fire is no problem, but I'm still having temperature swings on some cooks. Keep the videos coming!

[@glennoneill6108]

Thanks mate. Watching from hospital in Australia. BBQ when I escape! Cheers from Oz.

[@bmartinez4450]

Great video. I wish I had someone personally who can help me figure out my small cheap smoker

[@brayoungful]

You can definitely get "clean" smoke using the snake method in a standard Weber. I've done it dozens of times. But you're right, it's finicky, and if you have to add more wood, it will be dirty for a few tens of minutes until it settles down. I also haven't noticed an impact in the flavor of the meat gets some bad smoke for a brief period of time, so long as it's good smoke the vast majority of the time. Webers weren't really designed for bbq, but where there's a will, there's a way.

[@Wvubrad]

Very informative video. I think it would be awesome to see a video about wood. From buying it, or having it delivered, to seasoning it, stacking it. Do you try to keep it out of the rain? In a wood shed? Etc. I have a 120 gallon offset and the hardest part of bbq for me, by far, is finding and properly taking care of the fuel. I’m sure other areas are easier, I’m in Jersey. But finding wood that isn’t too dry, too wet, or too expensive is a struggle.

[@SuperJpaez]

This Man is spreading the BBQ GOSPEL!!

[@matthewpeluso3914]

I would love to see you do a comparison video of the cheaper backyard barbecues available to most American consumers. Such as Oklahoma Joe’s, weber smoky mountain, charbroil and/or any other an expensive brand(s)

[@SkyWolfSkydive]

Yes, please do a video on cheap small offsets like the chargriller! 🙏 I have to do coat and wood I guess...

[@Barnettdan99]

Love your fire management videos. Using smaller splits in my Brazos with great success thanks to you Sir!

[@ckon15077]

Fantastic advice!!! Can't wait to for winter to be done and put these tips to use in Spring/Summer. Thank you, Jeremy.

[@andrewbarnes5542]

Love to see you cook on a Marshall Gen III cooker. I use lump and add wood...yeah it will burn straight wood but most burn lump in them

[@sergiorodriguezballestero714]

Excellent video. I would like to see how to smoke in a charcoal grill like the one I have, it's a Char-Broil Performance 570. I'm affraid of smoking there because its not a smoker, and I have it in my rooftop, a very windy one...

[@davidgilbert9760]

Once again great job explaining something that’s super important!! I would love to see some videos on competition cooking. I’m wanting to try some competitions and all I hear is it’s totally different from cooking for friends and family. Thanks!!

[@aticsmtb]

Winter smoking from Ohio today. Its easier to get a good clean fire in the cold.

[@armada1e]

great to know! im firing up my offset in chilly boston this week

[@jonandrews6299]

I'm planning an overnight prime brisket cook and it'll be close to freezing. I'd take that anyday over smoking in the humidity of the summer.

[@armada1e]

@@jonandrews6299 is that because it's better for the meat or fire? or because of personal comfort preference?

[@jonandrews6299]

@@armada1e personal comfort. I live in Georgia so smoking in the summer is horrific! There's nothing better than a cool fall morning starting a smoke with a hot coffee in hand.

[@armada1e]

@@jonandrews6299 ya i def get that. very humid here in boston too!

[@jeffkthompson]

Your videos have been super helpful for me learning barbecue! I only have a kettle grill and have made (I think) some pretty good bbq on it but I know it could be better - would love to see a “how to level up your kettle grill bbq” video

[@joedirt29]

Do you find now that you are in Kentucky, that moisture content of the wood you burn, burns the same as it did in California ?

[@JoshuaSugarman]

Re managing the fire on a smaller 16" backyard smoker (not a totally cheap $200 one but more like a $800 style 16" offset), I do have issues controlling the temp with fuel efficiently in the colder weather. When the ambient temperature is warmer, it seems easier - I can use less wood, it burns at between 275 and 250 and as the wood dies down, I add more and it maintains. When it's colder however, what I find is bigger spikes/drops. The wood doesn't seem to generate as much of a good coal bed - Maybe it burns a bit too hot so the coals disappear quicker for example. I'm not sure how a video could address this but ultimately, maybe a specific wood fire management video for the more typical types of 16" offsets could help. Watched all your videos which allows me to cook great BBQ on this thing for sure - but the coal bed management specifically in this style of smoker does seem to be just a bit more tricky as the coalbed becomes harder to maintain in colder weather

[@BW7085BW]

Maybe a video of flavored charcoal and if there is a difference in taste. Thanks

[@marcjo-annetessier2796]

Great videos Jeremy. Should charcoal be added lit or unlit to an existing bed of coals?

[@fergalwhelan3731]

Do you reckon wood cut with a chainsaw is safe to use considering there is bar and chain oil on the chain that cuts the wood?

[@Ebolson1019]

I have a small offset and struggle to get the temp steady, whether I add a big piece or a little piece the temp loves to go high unless I close the vents a bit, still burns clean smoke though.

[@incdnightcrawler]

Would you run an all wood fire in a Grand Champ Charcoal Grill and Offset? This is the one i have and I have tried with charcoal but i am curious if all wood would be better.

[@Speed202]

I'd love to see more videos on Webber Kettle smoking....I know that's not the focus of the channel but I think it's what a lot of people use as it's what they got for Father's Day...LOL

[@BernardoPina]

Please make a video comparing the difference of backyard sized pit and large pits in regards to fire management.

[@AntsBBQCookout]

I just made a video asking if TBS was possible in a WSM and this video popped up in my recommended. YT algo is scary, man 😳

[@DSDmon]

Have you made a video about cleaning your grates? I’ve never seen or heard you talk about that.

[@MostlyCloudy]

Your channel is so great.

[@epegr1075]

Are you still planning to do a fire management video on your Brazos? Not trying to be impatient, but I’ve been looking forward to that video. Less important extra question: you mentioned you’d be testing out the master built gravity fed smoker so I was curious if that was also still in the works. Thanks for the great content and looking forward to whatever is next!

[@dangerrangerlstc]

What are your thoughts on something like the electric MasterPro smokers? Wife got me one for my birthday a few years ago. How can I make good bbq on this? I don't have the space for even a backyard offset smoker.

[@Thorin193]

When you are doing your video on fire control could you also add a segment for wood additions in a gravity feed smoker? That would be great!

[@fishin4bogey]

I use all wood on my Old Country Pecos. I have found that it's easier to control if I cut the wood in half. Now I'm throwing in pieces that are 6" to 8" instead of the 12" to 14" like before.

[@americanmilitiaman88]

Should I split the logs into smaller pieces or use chunks. Also I got a sack of mesquite logs. Looks like beettles bit holes in it theres even wood powder. Is that bad.i dont see beetles and not all of them are like that. I got a Oklahoma joe over a pellet grill cause i wanted to have more hands on and control over the smoke. Takes more skill.

[@samsosa7164]

Always on point great info especially the topic of clean smoke vent controlling on non offset bbq. I struggled with that for years until I discovered clean smoke on my offset such a difference. Are you ever coming back to cali for any cooking love to try your bbq.

[@Mr.Simple.Smoker]

I found this helpful. Thank you.

[@dome204]

This was very insightful. I just got the nexgrill cheap offset you did a video with and was going to do dry runs adjusting vents n logging Temps. Now I'm going to focus on amounts of fuel. Have you done any snake/minion method to try and allow some more time between adding wood/charcoal?

[@Amirichi]

Why is it okay for Webber style bbq to restrict the airflow then? What's the difference that's taking place?

[@j.ciloafasho]

I’ll be looking for that comparison video between the cheap, quality and big offset smokers. I have an Old Country Brazos, trying to figure out the best size wood to use.

[@TMac0925]

I also have the Brazos. I get pecan cooking LOGS from cutting edge firewood. Pecan makes awesome flavor and that size seems to work perfectly. Most cooks I start fire with a chimney of charcoal and add a log every 30-60 minutes. Frequency depends mostly on weather but that seems to be the range that holds 275F. www.cuttingedgefirewood.com/product/pecan-cooking-wood-box/ I keep stack wide open always, firebox vents all the way open and door about 1/4 open most of the time.

[@j.ciloafasho]

@@TMac0925 I use pecan on mine too. Peach for turkey cooks. What length of logs do you use?

[@TMac0925]

@@j.ciloafasho 16”

[@Eric_Gilbert]

Nice lighting. Good composition. How you doing during the pandemic?

[@henryramireziii8661]

Good info! Wish I had seen this years ago. I had to learn the hard way, trial and error. Keep up relaying the your knowledge, good stuff!

[@pfreyre]

Thanks for the video! If you were to give a recommendation, starting at what size smoker would you recommend just burning wood?

[@barrygolden9823]

In the past he has recommended the Brazos from Academy.

[@pfreyre]

Yeah, Im wondering about size here. At what smoker capacity does it make sense to not use charcoal?

[@zxJoe7r]

Great vid. It would be interesting to see a video of you managing a fire on a smaller "back yard" type offset smoker. Perhaps you could use that to compare/contrast the level of fire management required on a larger smoker. I am guessing the majority of your subscribers are cooking on smaller offset smokers (I certainly am).

[@raymondcruz2000]

Thanks for the great videos. I enjoy learning the from the scientist about the science. I followed your directions about how to cook whole 🐔 and it came out fantastic. Family loved it. Made crispy tacos and thinga, it's a Mexican chicken dish. Thanks 🍻🍻

[@Foundmylsswap]

id like to understand the theory behind the vents in an offset smoker. The chimmney flap and the air feed to the firebox. i obviously know that the vent on the firebox feeds the firebut if it want to bring the temp down do i just close the vent? Remove wood? choke out the exit? a video on this would be great.. I love your videos and I am learning strictly from your videos. Maybe there is a link you can post up,,,, thanks alot!!! Keep up the tasty BBQ!!

[@jfcustomfab]

I run my chimney stack with no baffle, wide open .. the only vent I do is with the door .. I take a little time to learn your smoker but the amount of wood determines the temp ..(less wood lower temp/more wood higher temp) I just practice with the wood and how it’s stacked .. I run mine 275* when temp comes down to 250* add another piece of wood .. my wood comes 16-18 inch long and I cut them in half 8-9inch long .. then usually split them again long ways .. hope that helps

[@Foundmylsswap]

@@jfcustomfab that’s exactly what I have been doing. Thank you for confirming this. It’s just the basics of combustion fuel air and heat. You k ow when you are in your own and think your in the right track but don’t have the confidence? Another mistake I make is trying to co serve wood. I need to get a really good bed of coals going and then add wood to maintain. I’m too cheap and keep trying to save wood. 🙄 Another theory I have it to add charcoal lumps through out the cook to bump the temps. I find it’s sort of a finer control of temp. Thanks for your response I’ll keep playing with it this summer. I’ll tell you the best part is sitting in an arm chair with a corona-rita and watching the temps on my cell phone in a sunny day. Does life get any better??? Cheers!

[@Moonshinedave1]

Enjoy your videos, I noticed in some of your other videos, you have an offset similar to what I use (Oklahoma Joe) except your exhaust pipe looks to be 6" whereas the one I use is perhaps 2 1/2 (I need to measure it). I wondering if that is the reason I have to fight the temp versus getting the wrong smoke out of mine? I use a pan of water, bricks, and a large chunk of metal to account for the thin metal of the Ok Joe, and I do get good results but I have to baby it along a lot more than I would think. Any suggestions?

[@chromedome1975]

I would be curious to see your results on a weber kettle. Especially after watching how good the brisket came out on the cheap offset. Thanks for the videos👍

[@williamparker6649]

I asked this on one of your other shows, what do you think using eucalyptus as a wood source in an offset smoker? We use it all the time in our Emu when cooking kailua pork or whole pigs in pits. Thank you!

[@taylorrathbun6769]

I’d like to see you make a video of you actually managing a fire through a whole cook, I know you can’t make a 10 hour video but maybe a whole cook time lapse and you explaining what’s going on in the background maybe 2 videos like that one with the 500 gallon and one with the backyard sized

[@wmrrock]

I would love to see you do a brisket side by side video - offset vs a pellet smoker.

[@david_reynolds3660]

Would love to see some more backyard stuff mixed with the science of it all! And how individual woods work with different meat. And maybe get your wife in on some taste tests to give her opinion on the same.

[@hectorolmo7995]

Thanks for the info, on my ivs (insulated vertical smoker) we have to choke the intake In order to control the temperature. Can you do a video on one of those smokers mine is a lone star grills... thank you!

[@sgt-maj_smoke]

Thanks for the vid and the pointers.

[@justwannabbq2602]

Do you ever use the damper on the stack? Is there a time when you would?

[@mikenicholson2548]

Great advice one other thing is burn your smoker numerous times and get it dialed in before cooking anything. If it takes a couple weekends to get you temps right and learn your smoker it will pay off in the end.

[@stuartmeier240]

I'm sure you have covered it, and not pertaining to this video, but what are, in your opinion, the best pellets available for pellet grills? I wish I had the time for an offset, BTW.

[@nlflint]

I think a big factor for #5 is when cooking on a schedule. E.g. making something for dinner or a party. Things go wrong, takes longer to get started. You don’t want guests to wait until 8pm for dinner, so you cut it short. Lesson I think, give yourself extra time for your cook. If you’re done early, warp and let it rest longer. But there are limits to resting too...

[@Foundmylsswap]

Been there. A small mistake. An easily out you back a couple hours.

[@ebrown126]

Hey Jeremy, I have a LSG 24x40 pipe offset, all 1/4 inch steel. Curious your take on tuning plates. Do they block the flavor from the meat since the heat/smoke travel under the plates? I do have them spaced 1/4, 1/2, and 3/4 inch apart. I can really dial in my temps but honestly not picking up crazy flavor difference between that and my WSM. Just a lot more work with the offset. Burning mainly white oak and cherry woods.

[@WickedLoco-bc9pl]

What size is that smoker is that the 288?

[@isaurovasquez7252]

Great video looking forward for the next video

[@gschneyer]

What color for poultry?

[@rgcast]

Clean smoke on a Weber kettle just like you said you need a different fire. Coals with a touch of wood. Good advice. I’d still like to see you cook on the big offset managing a lot of meat and not just one brisket or a rack of ribs. How do you manage the meat?

[@originalsource5856]

Great video, can't wait for the next fire management video!

[@bavariasuhl]

the next video sounds great - thanks

[@jaimecanales486]

This was mad helpful!!!

[@milkshakemuncher]

Great video, very informative!