Master Fire & Smoke for better Barbecue

[@seansmith3747]

Sir, this could be the most visually appealing pit I have seen, ever. 😮

[@neilbailey1139]

Such an unbelievable dude. I feel like BBQ is truly blessed to have people like Tuffy, Myron, Malcolm Reed, and others who remain passionate not just about THEIR food but about teaching the next generation. Tuffy Stone has a forever fan in me - just a total class act in every sense

[@TuffyStonePitmaster]

Thank you so much for the nice comment!

[@joerecio4408]

One measure of a man's wisdom is his humility! Humble man, brilliant BBQ! Thank you Tuffy!

[@frankeberhart265]

Tuffy, you are a natural teacher, you are humble and you want to show others how to be as successful as you are today! What a true gentleman and the ultimate class act in a world where EGO's can sometime take over! Thank you sir again for your contributions to your craft!

[@Logan-s6d]

Happy is the man who is living by his hobby

[@robert68639]

I've been cooking bbq for 25 years and I'm still learning. This is a great video. Thank you for spreading your knowledge, Tuffy.

[@TuffyStonePitmaster]

Thank you so much for the nice comment!

[@crappiesniper]

This guy just gave us a lifetime and generational info on fire building for bbq in less than 30 mins 😮😂😂😂😂😂 my great grandkids will be doing their fires this way.... I am dead serious!!!! I will pass this info on to my kids and my kids kids....

[@vintagebikerestorationguy526]

I really relate to you, as I too spent 27 years in the Haute Cusine working 5 star hotels and restaurants. After retiring from that and other things I did have the need to reconnect with the Culinary. Mine was an Off-set smoker. Number one, it is abundantly clear you have fun doing what you do. What is so much fun about it all is you can make new fiends and learn more than you ever thought you could. Just a little sharing goes a long ways. Thanks Tuffy...let's fire up the pit!

[@tyrus0872]

Boy, did you pick a nice spot to tell a story. Your pit in the middle of a dirt road surrounded by the woods offering distance in the background and having an ol reliable rusty truck nearby sure helped to set you at ease. All the info was great and I sure liked the pit, it made my day.

[@devinthomas4866]

Playin golf one day, guy I played with said he was former comp BBQ guy. Said the key to great BBQ is this, when your pit is rolling along the fire should look like steam coming off a hot tub. Clear, shimmering exhaust from your pit. He said this, think about you opening your pit and smoke blows in your eye for 2-3 seconds and it burns like hell. Imagine a piece of meat in the pit for 12-15 hours!! Clean clear smoke is the ticket. If you are cookin in a comp find a guy for your team that can run the pit clean, clear and efficient. Our guy is Dave, he is awesome at keeping pit rollin along . Temp correct, smoke correct, door open or closed. Invaluable. Rubs and injections and wrapping are important, not as important as clean smoke in my opinion. Simply my thoughts Devin Thomas Mutts & Butts BBQ, Prosper Texas

[@ghettostreamlabs5724]

It literally took me two years and hundreds if not thousands of dollars of bad tasting meat to learn what Tuffy goes through in 30 minutes. Very well done sir. Offsets are quirky and challenging, but once you know your pit and how to manage the fire, there is nothing better.

[@TuffyStonePitmaster]

I am so glad that you enjoyed it!

[@KevinSmith-dq9tz]

Same here. When I first started I over smoked so bad even I was throwing it in the trash. Lol

[@chriscarter7182]

A whole lot of years ago, I used to read a news letter in the Smoke And Fire Enquirer. A guy by the name of Smokey Hale would do regular articles about the various aspects of bbq. He wrote 2 articles about “The Essence of Smoke”. In one of the articles he said “The smoke you see, is the smoke you do not want”, and then he got very long winded and described what that cloud of smoke really is and what’s in it. It really opened my eyes. I’ve never forgotten the basic information in that article and since then I’ve always been very nit-picky about my fire. This video has validated 2 things I have learned over the years. (1), I have made several modifications to my offset over the years and one has been to install a self supplying water pan along the full length of my smoker, (it’s a small smoker, only 30” long), and (2), I get my best cooks when the the weather is crappy and cool/cold. I’m able to burn a slightly bigger and cleaner fire rather than during the heat of summer.

[@TuffyStonePitmaster]

Smokey Hale's book was another one that really influenced me, when I first started.

[@TdSharp]

I definitely have the same experience with weather. The best cooks I do are overnight

[@crappiesniper]

This guy is the greatest.. I could a listen or talk bbq, wood and fire with this guy all day😂 !!!!! Love his passion and his ability to really explain step for step what you have to pay attention to... The details and importance of a healthy 🔥.... Thanks for the info and the visible knowledge!

[@chuckybaby1973]

Self taught Pitmastet here, the very first thing I learned is patience. You can have the best BBQ pit, the best wood, the finest meat, but if you don't have patience you're just wasting your time.

[@CoachWilliams706]

I greatly appreciate your video, your honesty - Ms Brown. Your passion is evident and your awards and accomplishments speak on your BBQ. Thank you

[@bobbycresap4440]

My friend you are one of the greats. You used to strike fear in our hearts when you would come around and wish every single team good luck. I truly enjoyed spending time with you and your dad back in the day out on the circuit. This is Bobby-Q formerly of Big Green Egg btw,

[@TuffyStonePitmaster]

Such good times! So nice to hear from you!!

[@cruiznmama]

TYSVM, Tuffy! I watched you for years on BBQ Pitmasters (still recording the reruns!), tried to learn from the masters (Aaron, Myron, Johnny, Melissa, Jamie, Ron, etc.), but THIS video explained exactly what I needed to know. Fire management is foremost! I love your passion for trying to be the best. A cooker can have all of the rub receipes, meat techniques/processes, but it all starts with the fire. I appreciate the info!

[@JamesRiverton]

I built a log cabin style fire for everyone to sit around the campfire and gradually everyone noticed they didn’t have to move with the wind because the smoke was so clean and they loved it thank you. Can’t wait to apply that method to a cooking session. 🔥👍🏻😌

[@CyberSamurai84]

The professor glad i found this channel. Ive been watching u since bbq pit masters when u won on the 19000 dollar brisket experiment. One of my most favorite pitmasters

[@Given2Fly7173]

Buying my first offset next weekend, so I’m the noob of all noobs….but so excited to start learning and to keep learning!!

[@Buzzdbbq56]

Awesome bud and thank you for taking time in Memphis to take a pic and shoot the breeze with me and my wife your an outstanding dude 💯🍻

[@berniestewart1738]

I’m never going to claim to be a professional chef like you are. I have learned so much from you in this video. I appreciate it, just got into offset smoking.

[@bbqguy4035]

This is a valuable instructional video for all pit guys. At first when i watched tuffy with all his breakdowns with times putting them into spreadsheets i thought this guy is crazy in some kind of weird way it all makes sense now. I have been bbqing for 20 year's and always trying to pickup knowledge along the way. This video has changed the quality of my bbq in a positive way and working closer than ever before with my wood supplier trying to get right size for my pit. We have cut splits in half and shorten them up by 4 inches so far what a difference it has made. Tuffy stone is the true scientist in bbq from his spread sheets, style and poise doesnt get any better.

[@wornslick]

Great video and a beautiful smoker! You mentioned John Willingham, I worked with him at Thomas Hill power plant in 1980. We were both Union Pipefitters , he was a good welder. He built his pits and they remained me of a popcorn machine, the one’s with the glass doors. He was a pistol after work!!

[@wornslick]

He had the nickname “Eveready!

[@donniefolmar6393]

Right on Tuffy Stone, i'm not mad at you,great vid,thanks for the lesson !

[@livergsp]

This is the best video ever for anyone that wants to do it right!!! Great explanation Incredible insight Just plain common sense Thank you for sharing!!!

[@throwaway692]

That's a sweet rig.

[@txbrn512]

Born n raised in tx, been cooking outside since i was able to walk, been doing it long enough that i remember when the only bbq joints in austin was richard jones pit bbq and bens longbranch bbq was good but my grandfather would drive 30m to a hour to get REAL GOOD bbq from elgin or lockhart...blessed to be a texan i suppose, keep teaching them how to make good food!

[@CLAYTONL.PHILLIPSII]

Thank you, Tuffy for the video! What a fantastic video! Thank you for helping me with being a better pitmaster.

[@gofigure6562]

I love the passion he has and others like Malcolm. These are the OGs and the true masters and teachers. I like how he also keeps it simple and emphasizes air flow, air flow, air flow. So many videos out there that are way too complex and overkill when the main focus really is a clean burn because of air flow. I'm going to be buying his book too

[@TuffyStonePitmaster]

Thank you so much!

[@derricksmiley5632]

​@@TuffyStonePitmasterhow u like your electric splitter, thinking about getting one and is it harbor freight brand sold

[@Spatchcock2]

Watching this now and about 1/3 of the way through. Interesting to hear you talk through the bad smoke phase. I experienced this on my BGE but since moving to offset, I was the exact opposite….working so hard on a clean smoked out of the chimney, I had no smoke flavor. Now that I don’t worry as much and as long as the smoke is flowing nicely, producing much better food balancing the smoke flavor. Thanks for put this video out. Now, back to watching.

[@johnmarkpool4097]

Thanks Tuffy for caring enough to teach us back yard boys how to get better! I've always loved watching you on Pitt Masters, etc. BBQ Blessings My Grilling Friend! From Mississippi with the BBQ Blues touch! 😂😅

[@TuffyStonePitmaster]

Thank you so much for watching and posting the nice comment!

[@paulcoffey7219]

Tuffy, thanks for this great video. I wish I could have found something like this 12 years ago. Every beginner needs to watch this video and learn to use smaller wood.

[@TuffyStonePitmaster]

Thank you for commenting!

[@TomPappyHillman]

Great video Tuffy. Love the old Bronco too!

[@TuffyStonePitmaster]

Thanks Pappy! I appreciate you watching and posting a comment !

[@scottburton4236]

Great advice Tuffy. I struggle once in a while with clean smoke on my Kamado. These are nice tips. Thanks for sharing

[@TuffyStonePitmaster]

My pleasure! Thank you for watching!

[@henryratajczak7806]

Fantastic teacher. I really miss you on the best entertainment on any channel." BARBEQUE PIT MASTER". Every time I watched it i learned more and more. I've recently purchased a large gravity feed, and no matter what, a stick burner is still the way to go. I'm the proud original owner of your cook book. Most of all, thank you for your help in making me a better barbeque cook. GOD bless you and your wonderful family.

[@brucehuff5566]

A well done video. Thanks for great information and you have a very nice pit. Stay safe

[@TuffyStonePitmaster]

Thank you so much!

[@pauldeloney296]

Tuffy, you're one of the best to do it!

[@TuffyStonePitmaster]

You are very kind.

[@hankt2792]

I can't say enough how much I enjoyed this video. Your sincerity and passion came across warm and welcoming, It almost felt as if you were giving advice only to me. A sincere "THANK YOU" for making this video,

[@CoolJay77]

Highly insightful video. I like the mention, John Willingham, smoke is dirt.

[@mperfekt]

That grill looks incredible! Great video with some great fundamentals.

[@nyrep1]

Great video. everything you said was my experience exactly when I got my Offset . Smaller splits, the kindling cracker, and moving my offset farther away from my privacy fence to increase air flow made me fall in love with smoking. I almost sold my pit and bought a pellet grill I was so frustrated. I sure wish this video existed back then. This video should be everyone who is new to offsets first watch.

[@TuffyStonePitmaster]

Thank you for the nice words! Keep on Smoking!

[@user-yn4xw5nx3h]

From Japan, thanks for the nuggets! Love the video. Keep them coming.

[@HalfAcreFarms]

You can tell how great a guy he is . I listened to this whole thing and I believe every word he says. He just seems really genuine and I bet he is just as genuine in real life.. Trust me and just hit SUBSCRIBE .

[@jerrysmith2069]

Tuffy, sorry I did not see this a year ago. I use to compete and remember you at Lakeland in the Florida State Championship. You always came around to all competitors and wished them Good Luck! I actually won that contest one year. I am still learning from you and Johnnie. Congrats on all your success!

[@leifkemp]

That's some sage wisdom, brotha. Thank you.

[@johnmarkpool4097]

You're BBQ Passion fuels our Grilling! Thanks Tuffy for being such a God-given Blessing to us Smoke Mongers! 😅

[@TuffyStonePitmaster]

I am so glad. Thank you so much for watching and taking the time to comment!

[@GEO-GEORGE65]

GREAT VIDEO, I wish i had learned this years ago. Great detailed instructions,

[@15-rounds8]

Thanks a whole bunch tuffy for the lesson. I build my second off set pit an i was struggling with fire management. My first build was a 55gal barrel which worked rite of the bat great. But this 120gal side build was given me hell to sustain a hot and clean fire now I know it is the size of my wood.

[@TuffyStonePitmaster]

Thank you for watching!

[@BbqMikeG]

I felt your elation about barbecue as you were sharing some great knowledge. Thank you Tuffy!

[@TuffyStonePitmaster]

Glad you enjoyed it!

[@jamesross350]

So passionate about BBQ. I find myself being the same way...Just listening to you I can hear it. Wont lie I choked up when you mentioned going to the BBQ circuit and competing. One day I want to do this so bad! Love this video so much Tuffy. Thanks for the inspiration.

[@mcdonaldfarms7076]

Thanks for posting this Tuffy. I've been using a Big Green Egg the last 15 years and decided to get a stick burner this week. At one point, I had a backyard brinkman offset, but that's a different animal than the smoker I just got. I had no idea of the difference is smoke and how to manage the fire. Thanks again

[@Hunter-il1pt]

Just tryin to learn and be good like you

[@brentmillsop6355]

Glad You are sharing knowledge… may sound different, I’ve never felt so much peace taking in the conversation. My first science project in elementary school built a wood stove, did a presentation on different firewood and character of wood, and design of stoves for fire.

[@frankhawkins9314]

Thank you sir.I learned so much watching this video! I am just starting out so this will help me in so many ways. I am 71 years old so all words of wisdom are truly appreciated.

[@TuffyStonePitmaster]

Thank you Frank and have fun cooking!

[@gustjerry9139]

Great video. I learned more from your one video than all the others I have watched. I am very new to this and I have a much better understanding of the fire and smoke Thank you.

[@pantastic5599]

Thank you for this video! Your time invested is appreciated ! 👍

[@smokeydablunts7313]

Much love Tuffy! Youve been an inspiration over the years. I apprecaite it!!!

[@TuffyStonePitmaster]

Thank you so much!

[@DanTraina]

While I am certainly not on the same level as you with cooking, I am a big fan of the log cabin build! With either a three, or four level cabin build I can run the temperature in my offset from 90f to 425f by just varying the size of the splits. I love the consistency of results and how intuitive it is once you start using the method. When cold smoking at 90f my splits are usually 6" long and maybe 1/2-3/4" diameter. The taste/flavor profile of running a good heat source on a stick burner always reminded me of the flavors of wood rather than smoke. My previous insulated smoker did a great job with bbq. Using charcoal, wood chunks and limited airflow it gave me nice smoky bbq. But running wood splits with a good fire, on my offset, I think the bbq really captures the flavors of the wood, rather than any smoke. I love that! Not sure if you've done this before or not but it's a neat way to get the flavor of a specific wood in a clean backdrop. Roasted wood used in your crème brûlée recipe. This is a process for roasting wood that I found a ways back posted by KingBrian1, on the Homebrewtalk forums. Wrap the wood chunk in foil, Roast 400f for 1.5hr, then 450f for 30min (you can choose to toast with a torch after if you want, depending on use). Place it in water for 20-30 minutes after, then let dry. Now steep the roasted chunk in your heavy cream until desired taste. I've found different woods steep differently for varied reasons, but it's best to steep until desired level of flavor. I thought the nuanced flavors of the wood really come through great in a brulee. I always wanted to do a wood brulee flight for a tasting, but that's a bit much when just a home cook actually thinks about putting a 5 wood brulee flight. I've also done this with shagbark hickory bark too, turned out great. But you've really got to even roast with your senses with shagbark due to wildly different levels of thickness and moisture, roast shagbark until it smells like you can drop it in a barrel of spirits and be happy with the decision...makes a wonderful brulee, among other things. I know I've really got no business giving you a recipe, but if you've never done this I really think you'll like it. cheers, Dan

[@roberthoffman7156]

I just bought my first offset on sale $169 I'm hooked only did one cook wasn't bad did so much wrong. I'll practice on this one for a year and upgrade alot of fun

[@rogerjohnson7667]

Wow 😮 Great presentation of your technique, THANKS !!

[@Dee-uz7gy]

What a informative video. Thank you so much.

[@cjhayes7666]

Great video Tuffy keep up the great work

[@TuffyStonePitmaster]

Thank you so much!

[@danielploy9143]

Well done & well said MR Tuffy.

[@TuffyStonePitmaster]

Thank you so much!

[@danielploy9143]

@@TuffyStonePitmaster your the man, I’m / we’re your fan (s).

[@mscocomomo880]

The best explanation thank you fully inderstand..I'm officially ready thank you

[@TuffyStonePitmaster]

Thank you so much! I am so glad that you liked it!

[@bobsterndlschauer5923]

Great Vid Tuffy , Thanks for sharing your knowledge/experience - many greetings from Austria by a great fan of you

[@TuffyStonePitmaster]

Thank you so much! I am glad that you liked it.

[@doncline3386]

might be the best video i have watched

[@TuffyStonePitmaster]

I am so glad that you like it!

[@BrightBBQ]

Awesome video, love the high def video quality!

[@lesgrant7861]

You're right it's so easy. It was so easy I was doing it before I watched my first Tuffy video. I hope to try your barbecue one day. The key with an offset is oxygen and oxygen running a fire that's clean with a lot of oxygen. Water pans and spraying meat in offsets is mandatory to me. Never use unseasoned green wood. I own 4 offsets 1 reverse flow & 7 uds and I make my best meats on a UDS.

[@Freabyrd]

Tuffy you're the best. Great video 🔥

[@mikeyvisser8740]

I'm glad I stumbled across this. I just started learning bbq this year and started on a bradley but wanted something different so I bought an oklahoma Joe highland off set. It's been a struggle but I think my biggest problem is not getting a coal bed established. I put a full chimney of charcoal on, then one stick and then put my food on. The coal bed is gone in the first two hours. I think I'm gonna try that chimney plus the log cabin next time

[@barrygolden9823]

Set your phone timer to about 15-20 minutes. I do this to help me watch my fire. I normally add 1-2 small splits every 20 minutes. Preheating the wood on or inside the firebox helps more than you can imagine!!! Don't give up, when you get the hang of it, you can make better ribs/pulled pork/ brisket/etc. than you can get at a restaurant. I struggled quite a bit until I downsized my splits. You do have to babysit an offset but the payoff is well worth it!!! Happy Smoking...

[@charlesmoore5840]

Thank you I just got myself a big off set cooker and I just subscribed to your channel going to learn as much as I can so I can cook for our church outings that smoker looks great

[@TuffyStonePitmaster]

Thank you so much and have fun cooking on your new pit!

[@guilhermeterra6804]

Great video! Greetings from Brazil, Tuffy!

[@RichWyatt1]

Thank you very much I appreciate your generosity of knowledge you've cleared up some things for me

[@johnwatz4955]

Very insightful video, thank you!

[@nrolled2888]

Thank you very much for this! I learned very much.

[@TuffyStonePitmaster]

I am so glad you enjoyed it!

[@trentwatts4913]

I have 2 professional build cookers and one of Jamie’s will be my next one I’m hoping . Love to get a J3 . Appreciate the video , enjoyed it.

[@muppetbrother]

amazing energy boss man. thank you.

[@InVerum]

Really enjoyed your presence on the shows I've seen you on, thanks your sharing your knowledge on KZbin! Live in a tiny LA apartment, won't own a pit for years I imagine, but definitely going to store this info away for a rainy day.

[@TuffyStonePitmaster]

Thank you so much for the taking the time to post such nice comment!

[@BillHartCooks.]

Nice! I use pecan, because that is what I have. But I use twigs and branches, also because it it what I have. I inadvertently stumbled on the same thing as you. small wood that burns and does not smolder makes better barbecue/Smoked meat. I also cheat and pull my meat at the wrap stage and put it into an electric roaster oven for the finish and the rest. easier to control the heat. and after the first half of the cook most meat will stop absorbing flavor and anything extra will just make your bark bitter. At least that is my experience. Very good information. And I will have to try the biscuit test.

[@soundknight]

South Australian Olive wood is my favourite.

[@hoopersbbq]

Tuffy I watch a lot of your videos and have learned so much from you. But this is the best one!! Thanks so much for sharing your experience with everyone.

[@alexmoreno8333]

Excellent advise for a newbie with a reverse flow. I’m definitely applying some of your suggestions and will report back. Thank you very much for sharing your knowledge. You gained a subscriber. 👍🏽

[@TuffyStonePitmaster]

Glad it was helpful!

[@muggshot24]

Firebox management using smaller or proportionately cut pieces of wood. This makes so much more sense. I had so much trouble using to much or pieces of wood(logs) that was hit or miss for me, so I swithed to lump coal and adding chunks of applewood or hickory. This presentation is so good. Ive been using a store bought off-set smoker for the last 14 years and struggled to get the heat right. Sometimes I got it, but more often than not, it was inconsistent. So this makes so much more sense; air flow and smaller pieces of wood. Thanks Tuffy, from and old school friend from Lynchurg. Congratulations on your success and we all appreciate your genuineness. Oh, and nice to see you got another FORD Bronco again after all these years. LOL. I assume that's yours in the background.

[@OKIEBBQ]

Tuffy you blow my mind! Nobody gives this great of information. Fantastic! You are crazy good at given instruction!

[@Noamchomsky949]

Love those splits out of big oak rounds. I try to not cook with too much barky wood. Keeping that clean smoke throughout the cook is always the challenge on those stick burners. I’ve always liked the way Rodney Scott keeps bad smoke out of his cooking by using a burn barrel.

[@TuffyStonePitmaster]

Burn barrels produce amazing barbecue!

[@pengie2414]

Thanks for the information it was awesome, always learning

[@rolandoaleman826]

The passion for the process 💯

[@abnada82nd]

So helpful, thank you.

[@VernBigDaddy]

Hey Mr. Tuffy While those splits are making beautiful “mouth feel memories” you should get to work restoring that Bronco in the background. 😊 This video changed the way I run my pits, how I build pits and my fealty to Feldon’s. Thank you sir.

[@robertslaton2607]

great advice on finding the hot spots

[@bicivelo]

Holy cow. This video inspired me so muck to make better bbq! Thank you!!😮😊😊😊

[@kirksides7504]

Love the old Bronco!

[@ttteg-tq8ln]

Love your passion, always have!

[@ericgarofalo7886]

Tuffy what a great video! Love your passion. Got a Franklin pit two years ago and really have been operating the same way you showed in this video. Everything you shared is spot on. It's great to see this and just reaffirm what I've been doing and also picked up some info from this. Can never have enough info. Thank you for this and your passion Eric

[@TuffyStonePitmaster]

Thank you!!

[@cherryvalleybbq8225]

Great to see you on KZbin !

[@TuffyStonePitmaster]

Thank you!

[@stenny1970]

Tuffy Stone - well done video!

[@rodericamos127]

Wow! Been watching bbq pit master for years I never knew you from Virginia. I'm near the Jefferson and Klugie farm

[@joedaddy8044]

Great advice!! I agree with everything you say and trust me I had to learn the hard way too haha great video, thank you

[@camsrigley7369]

Awesome video, thanks