Offset Smokers Number One Beginner Mistake

Hey Everyone, when it comes to BBQ nothing is more iconic than the offset smoker. I see a lot of new smokers making the same mistake over and over when it comes to smaller offsets and today we're going to fix that mistake and get you all making great BBQ on your pits. To me the number one skill to hone on any pit is the art of fire management. Once you learn how to make that fire burn clean and hold the temperatures you want it to nothing is out of reach for your BBQ. People like to think that the only way to run an offset stick burner correctly is to try to run your fire using only wood splits and that any other way is wrong. What I've seen this result in for folks running smaller offsets is their fire is constantly going out because they can't build a big enough fire to allow it to run on its own. The result is a stressful cook session and that's something I don't want anyone to experience. My recommendation when it comes to smaller offsets, is put our ego aside and start by loading up your firebasked with a full chimney of lit charcoal. I don't care if its charcoal briquettes or lump charcoal, what I care about is that you start off with a full coal bed ready to burn whatever smoke wood you put in there. A full coal bed means you don't have to throw big wood splits that may not want to burn cleanly in the firebox...you could even keep your fire going with chunks of wood at this point if you so choose. I promise if you start with a full chimney of charcoal running your pit will be easier and the whole experience will be more enjoyable. If you've been having trouble running your offset give this method a try and let me know how it works out for you, and til next time, y'all take it easy.

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[juslookin]

Make a v shape with the existing coal grates in the fire box let’s the ashes fall through and uses gravity to feed the fire. Also put future wood stick on either the top of the fire box (quick) or the smoke chamber (slower) kiln drying the wood for a quicker start. Don’t let the fire go low, keep it on the high end of 250 and slightly wedge the smoker door open till it back where you want it. Having to restart the fire puts too much “dirty” smoke which needs to be vented by opening the door anyway. After a while you’re the pit boss. Binoculars save many steps up and down the deck.

[vanillagorilla]

Bro YouTube has been the dad I never have thanks man for the great vid this will help me be the dad I needed for my kids

[crevisb]

For small smokers, ie backyard smokers, get yourself a fire box basket. It contains the coal bed to a smaller area. Use smaller peices of wood. I cut my logs in half with a table saw. Lastly, pre heat the wood on top of your fire box. This helps the wood catch fire immediately so you don't get nasty white smoke which gives horrible flavor. Good luck 👍

[kingpickle]

I don't make mistakes. I create learning experiences.

[djbenito]

For anyone out there that wants better tasting barbecue, go with lump charcoal instead of briquettes. If the briquettes don't get quite enough air they put off an acrid smelling/tasting smoke. In the same situation a hardwood lump charcoal will still smoke but it will taste better.

That's just my opinion, take it and do what you will.

[martinivanescamillacoral]

As always Good video coach and I loved that last message, here in Mexico where I live, it isn’t that common to smoke meat this way, so some family didn’t understand why would it take so long to cook something, but after eating those fall of the bone baby back ribs...they just blew their mind, so let’s keep learning and gettin better!

[CS-npoo]

My wife and I are about to close on a new house this week and just finished with underwriting.

So at 1:28AM on a Sunday morning what am I looking up ?

A grill and smoker of course.

Because as man of the need to have my priorities in the right place.

[awlthatwoodcrafts]

I have the Char-Griller Smokin' Champ. I made a basket for it before I used the side firebox for the first time. Having an ash drawer underneath allows you to empty the ashes while you're cooking to keep good airflow under the fire.

When using the side firebox, I always start with a chimney of hot coals. I add some charcoal and even some wood chunks to the basket beforehand and drop the chimney on top so I start with a good bed of coals. From there, I use wood chunks that are kept warm on top of the firebox so they light faster and don't smoke too much when I add them to the fire. Depending on how long I'm cooking, I'll add another chimney of hot coals to replenish the fire.

I have found that opening the ash drawer about a 1/2 inch, along with the side vent being wide open, keeps the right amount of air flow going. It took some trial and error but I can keep a fairly consistent heat going for as long as I need to cook.

Not bad for a $200 offset smoker.

[MaybeeT]

I'm getting my first one soon and none of the videos talk much about building a fire. This was helpful, thanks

[owellie]

Yes! This is what I do! I recently made my first 3 briskets EVER using an offset with a combination of different types of wood chunks to maintain the temp at 300. Glad to report that they ALL came out perfect!

[shawn]

The easiest and best way to start your fire and to help keep your heat steady. Great video, and as always the information is right on point.

[wento]

I just watched 10 videos trying to figure the blue smoke out. You're the 1st 1one that explained so it makes sense. I just got an Oklahoma Joe's highland, so I'm figuring stuff out on the fly. Thank you so much!! Happy

[delcodel]

Great video, was pretty sure I’d be getting this smoker but now I’m definitely getting it. Thanks guy.

[josephhickey]

Brilliant advice! I just made this mistake and was thinking about using wood for flavour instead of heat. Glad to get confirmation from a pro. It will be a game changer for me!

[devinthomas]

A lot of great points here folks.
If you have a 12-cylinder car you may not need all that power, but if you are merging onto the freeway you'll be glad you have it.
Same thing with smokin'. It's easier to cut back on the heat with a good fire going versus trying to stoke a weak fire.
I'd rather have a big fire goin that needs to be choked back a lil than be under BTU'd.

Great video
Mutts & Butts BBQ, Prosper Texas

[mexi_q_bbq]

very good points in your video. One thing that is nice to mention and I never here of anyone talk about it is what direction you face your I face my firebox to the west that were the wind blows from the west to the east it makes a huge difference in your vents and feeding that fire

[josekanucee]

chimney is amazing to get the coals ready. I use wood coals and then add hickory when ready for grilling. I only have the fire box as my grill. Smokes great!

[jimgrimes]

DUDE I did what you said in this video and it was great advice! I finally got a brisket and it was delicious! Thank you

[MichaelKCason]

Your so right...I've been doing this for decades and I also soak my pecan in water prior to help control the heat....also I don't use the store bought charcoal...I use All natural charcoal from the North Carolina Smokey Mountains...much longer burning and it doesn't have any added chemicals.

[MetalCooking]

I actually made the opposite mistake (I’m in the UK and offset smoking really isn’t very well known here). I started out by using a kettle with the minion method, so coals for heat plus a couple of bits of wood for smoke flavour. When I got my offset, I assumed that was how it worked, whereas I now know that an offset is supposed to use wood as the primary (or even only) fuel source with maybe just a bit of charcoal to help with the coal bed, depending on the size of the pit. I still managed to cook some decent-tasting food, but I had all sorts of problems with temperature spikes etc.