I don’t have a gravity fed cooker like this Geoff but I know a thing or two about clean vs dirty smoke and you explained it beautifully. You clearly know what you’re doing and I’m looking forward to seeing your other videos! Have a great weekend!

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching @GT’s Barbecue and Cuisine! Much appreciated. I just fielding a lot of questions about it and it’s important that with the quick start up process that comes with these units, folks understand that doesn’t necessarily mean your grill is ready to cook on. It’s a very important step to get some great tasting food. Thanks for the support!

I’m new to the 980 and I’m still learning to use it. Thank you for this presentation. Very good.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Richard! Much appreciated and keep that GOOD smoke rolling.

Great topic to cover. This will be very helpful for folks starting out 👍🏾

@OutdoorsWithGeoff

3 жыл бұрын

Much appreciated D! Keep that smoke rolling!

Lets go GEOFF! Love the work your putting in brother.

@OutdoorsWithGeoff

3 жыл бұрын

Hey bro. Much appreciated coming from you especially! Thanks for the support. 👍🏾

Thanks Geoff. Taught me some great tips using my 980. Thanks for sharing!

@OutdoorsWithGeoff

Жыл бұрын

Glad to help!

I'd close the exhaust slide chimney, I'd cut a 10" by 1/4" hole just above controller table for chimney so smoke went across my whole brisket not just the back side

Good info Geoff! Thanks for sharing.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Ravengrad!

Good information. I think a lot of people over smoke their meat. I like a smoke so light that you can barely see it, anything other leaves an off taste on the food in my opinion. A little smoke goes a long way. It also does not take very much to ruin good food. Another good Video Jeff!

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Mark. Everything you said is true. Thanks for your support as always my man!

Great video. I just got the 980 and this weekend I cooked leg quarters at 350-400 with kingsford briquettes with some cherry wood chunks and it turned out great. Yesterday I smoked a Boston butt using the same charcoal and used apple wood chunks in hopper and ash pan. I fired it up and about 5 minutes later set to 250 and shut the doors. Within 10-15 minutes it was at Temp. About 10-15 minutes later I put the food on. When it was all done it tasted like I was eating the charcoal. I will pay attention and give it a little more time next time. Gotta try the B&B. Thanks for the video.

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching Danny! It’s definitely a burn off time with it on the lower temps. The higher you go, the quicker the burn off time is. Try the B&B. I’m sure you’ll love it. Let me know if you have any questions my man. It’s a great cooker and be sure to keep those wood chunks to the left side of the ash pan! Cheers!

Thank you! Awesome video!

@OutdoorsWithGeoff

3 ай бұрын

Thanks for watching!

Great video with a lot of good information!!!

@OutdoorsWithGeoff

2 жыл бұрын

Thanks Jerry! Much appreciated. I really like making the informational video as well. Cheers!

Very good lesson brother! Cheers.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks Tommy. Much appreciated!

I’m still eyeing up this 980. Looks like a good smoker/grill 👍

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching TWC! It’s a good one and I love the versatility and responsiveness of it. Cheers!

@Ardie321

3 жыл бұрын

I’ve had one for 3 months and I love it. It’s a really good grill.

@OutdoorsWithGeoff

3 жыл бұрын

Glad you enjoy it Arthur! Thanks for watching and for your support!

Very informative ! Thank you

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Philip! Much appreciated.

Good stuff man. Thanks for the info

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching Chris!

Nice job man. First time viewer, off to see what else you have. Enjoy

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching @MoparProud. I appreciate the support.

Geoff "The Guru"...amazing video my man👊🏼

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching my man!

Great job! Thank you!

@OutdoorsWithGeoff

Жыл бұрын

Thanks for your support Thomas!

Great video my friend. Good content.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Chad!

I'd start my lump charcoal I'm my tall starter chimney made by weber and when they got almost white I'd drop them first into the shoot, then some post oak/pecan small wood chunks or shaving that were soaked in beef tallow next, then some more lump charcoal Kinda make it to my own liking

You the man! Subscribed.

@OutdoorsWithGeoff

3 жыл бұрын

Much appreciated Gene! Thanks!

Thanks Geoff super helpful

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching Tim!

This is a great illustration. I don't see others emphasize the cleaner smoke that one gets out of quality lump charcoals vs briquettes.

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching CoolJay77! Lump does make a difference! No additives and natural. I still like the B&B Oak Briquette too cause of its makeup and less binders than most. Cleanest burning briquette I’ve seen. Thanks for your support.

I was thinking the ash pan wood chunks were the way to go, because even if it's dirty smoke it gets burned off as it goes through the coal fire. Making it pretty much dummy proof. I'm also opposite, I get some big embers from lump, and the wood always ignites. With briquettes it's hit or miss and I do the same with a torch

Hey great job thanks I like your content thanks for your time..

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Tom! Much appreciated my friend!

Very good video, thank you, i was looking for a video like that. I have experimented a lot with the smoke in my mb560 and i usually use wood in the ashpan. However on briquettes i find that there is not enough charcoal dropping down i ln the first hour even with the elevated grate that i have put in the ashbin. I found with lump charcoal i get hotter small pieces quicker and hence i can get smoke from the chunks within the first 20 mins. I haven't experimented yet with wood in the hopper as it's difficult to estimate how much charcoal will burn on the week not to waste all the wood chunks

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Theo! On my MB560 I would put chunks in the chute and the ash pan. I still got similar results as I stated but I didn’t have the elevated grate like you. What brands of coal were you burning? I will say that I do use more chunks in the chute per layer than I do in the ash pan because they burn up. I do like the elevated grate idea. I may try that on the 980. Thanks for the support!

Thanks

@OutdoorsWithGeoff

2 жыл бұрын

No problem!

Great info! I'll wait now too cook my food let the smoke go down for the 20 min like you shown. Always looking for pointers on how to up my bbq game! haha I juse B & B Char logs thats all my local Ace Hardware carries and it seems to work really well!

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Justin! Much appreciated my man! I need to try those char logs. Can’t find them around here.

@joelbell1360

3 жыл бұрын

I’ve used the orange bag of B&B briquettes and they did last longer and cleaner than the kings Ford original. Like Geoff said those b&b seem legit.

Been cooking with a 560 since summer of 2020. You have come to the exact conclusions I have about, smoke, ash, chunks and fuel. Keep up the good work. 👍

@OutdoorsWithGeoff

2 жыл бұрын

Ramiro, thanks for watching. I appreciate the kind words and your support. Keep that smoke rolling my man!

Thanks another great video and info got my 980 for fathers day loving it! do you have any info on getting wifi connection my home wifi does't show up on the list

@OutdoorsWithGeoff

3 жыл бұрын

Congrats on the new 980 Eddie and I'm sorry that I missed this comment. I'd start by connecting to Bluetooth. For some reason that seemed to help me. Then I was able to connect through wifi. Now this does have a 2.5 ghz connection setup, so if you have a 5 ghz modem, you'll need to go into your settings and turn off the 5 ghz and then connect to the 2.5 channel and then you can turn the 5ghz back on, as the 2.5 is used just for setup.

Another very excellent and pertinent video Geoff. Thank you for showing the size of your wood chunks. I have read people have had issues with burning/melting the damper in front of the fan and I wonder if they are using large chunks that ignite and then damage occurs. I really appreciate you and you insights! Blessings sir!

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Mike! I’m keeping an eye on my fan flap but I don’t think it will be an issue. I don’t overload my ash pan and I keep the chunks to the left side. I think that will keep folks in the clear. Thanks again for your support!

@FunGuyFruits

2 жыл бұрын

@@OutdoorsWithGeoff I keep my wood on the far left just in case. I also stopped wrapping the drip pan with foil. I smelled something horrible grilling burgers and it was the heavy duty foil burning. I'd rather clean harder then consume aluminum. Thanks for the wood, lump and charcoal tips!

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching @FunGuyFruits. I’ve also stopped wrapping my heat manifold cause I was noticing that even with a warm up time to sear, my grates wouldn’t get as warm and give me good score marks as when I did not have foil on it. And I stay on that left side. Lol. I appreciate your support.

I love my Gravity 980! Just did my first brisket cook last weekend and I had an issue where all of the wood chunks that I put in the hopper ignited and overloaded the meat with smoke. Smoke ring was 1/2 inch though haha. I think my mistake was letting the fire starter go too long before closing it down and I think my first layer of wood chunks was too close to the burn grate. I think the flame from the tumbleweed got it going. Have you had any issues like that? Other than that this thing has been a dream. Upgraded from a pit boss and couldn’t be happier!

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Derek! I haven’t had that issue but I am mindful of where my chunks begin. I try to layer it close especially on ribs so I get a good bit of starter smoke on the cook. But hey sounds like a NICE ring to me. Lol. And I’ll be mindful of that too. It’s been working great for me too thus far. Thanks for your support my man!

Glad I'm not the only one out there who likes the Royal Oak All Natural! It's one of the cheapest briquettes at the store near me, they sell it for less than KBB. I've been using it on everything from short cooks to long smokes. Do you think I'd notice a big difference switching to lump for long smokes? Will I have to add more wood chunks to achieve the same flavor? It's always been hard to gauge how much of my smoke flavor is coming from the Natural briquettes (which have a bit of visible wood chips in them) vs the chunks I've added.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Noah! Yes I miss the old two 20lb bags for $8.88 special that Walmart ran last year on it. Same charcoal. Bag was just red white and blue. I LOADED UP! Lol But yes you will definitely get more flavor from lump on those longer cooks. It has its own smoke somewhat built in. Really great flavor. And you add some chunks in the chute with that, it will give you some great flavor and smoke overall. Thanks for your support!

Good video Geoff, I tried cowboy and didn't really work for me then I went B&B Charcoal and its working but my ACE is out and I'm not going too far so I'm using Kingsford blue, I like the B&B charcoal, I need to try the B&B lump as soon as in stock. Thanks again Geoff

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Chuck! I’ll admit this season it’s hard to find B&B in stock. I used to go to Academy Sports for all varieties of it cause it was cheap there. Now they seem to just carry the Oak Lump and Hickory Lump sparingly. But I get it when I can and I can always find Royal Oak. Do you have an Academy near you? They also have the same low prices online. Thanks for your support my friend!

@rickmcvicker7666

3 жыл бұрын

@@OutdoorsWithGeoff I have found B&B at Lowes Hardware.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Rick. I’ve seen it there too. I’ll grab it from there in a pinch but their pricing is higher. Good spot if I run out though! Thanks for sharing.

I recently tried B&B. I had to order from Amazon as my local Ace does not have it in stock. Very pricey $25.00 for just over 16lbs. It's good stuff but I'm not convinced that it's worth twice the price of the premium Kingdford. Good review Geoff.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks Mike! It’s cheaper at Academy Sports. $12 for a 20 pound bag of lump and $9 for 18 pounds of briquettes when they have it. Ace is HIGH! Lol. I appreciate your support my friend.

@rickmcvicker7666

3 жыл бұрын

@@OutdoorsWithGeoff You should be able to find B&B at Lowes Hardware.

I have had a problem whenever I crank it up to 400° and up do you think it maybe grease burning not necessarily dirty smoke i use only like 2 wood chunks every 6 inches of charcoal, I use Kingsford usually, I've had this happen while cooking chicken and beef short ribs cross cut

@OutdoorsWithGeoff

2 жыл бұрын

It seems like it may be your grease burning. One thing to remember is that the 400 is at the grate level and temp probe. Below there and definitely in your firebox your at higher temps and that grease will melt off. I’d smell it to see cause it does give off a distinctive odor and I’d also do a good clean out of the grill taking out the manifold and getting the bottom of the barrel clean as well. Should do the trick. Thanks for watching Jorge! Let me know how it goes and text me at 470.398.4435 with any other concerns.

Great video! I'm thinking of getting the 980. Can you tell me what the depth and width of the main cooking grates are? Was thinking of putting a cast iron skillet on it similar to the Masterbuilt 800.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching RipeSteel! 18.5 x 7 inches and there are 5 grates total so 92.5 inches by 35 inches total area.

@RipeSteel

3 жыл бұрын

@@OutdoorsWithGeoff Thanks for the response!

Great video. Thx for this info. Shouldnt the coal fire “clean” the smoke produced by the wood in the ash pan? Similar concept to the Karubeque.

@OutdoorsWithGeoff

Жыл бұрын

It depends on how hot the ashes are. If I go this route, I typically char the chunks for a while to heat them up before going in and the ashes keep it going hot and clean.

You could easily do a "how to grill in tight spaces" video too. Having grown up in the inner city, I smiled at the location of the grill.

@OutdoorsWithGeoff

2 жыл бұрын

Yeah Jeff! Being in a townhouse I have to make it work! It’s hard to believe I have three pits here but I have a first floor deck and a basement patio. Thanks for watching!

@jeffhamidi9423

2 жыл бұрын

@@OutdoorsWithGeoff Make it work. Love your videos. Down to earth explanations and great info!

@OutdoorsWithGeoff

2 жыл бұрын

Much appreciated! It means a lot. When you look at the hours in between cooking, shooting, editing and managing social media, it ends up being more than a 8 to 10 minute watch time on a video. 😂 So that comment goes a long way with me. Thank you Jeff! Cheers!

Great video Geoff. I noticed you have your 980 close to your siding. Any concerns with the vinyl siding getting too hot and possibly melting? Curious how hot the firebox gets from the outside.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Brad. I’ve looked at that and from that standpoint I’m okay. That side doesn’t get warm enough to do any damage. It gets more heat down here from the Georgia sun. And it’s hardy plank too so it’s more durable. Thanks for your support!

@richard9827

3 жыл бұрын

The fire box doesn’t seem to get hot enough to cause a problem. I made hamburgers last night 70/30. The flare up was kinda scary. I need to learn how to control the flame better. The manual recommends a minimum of 3’ from a wall but I called the customer service and they also say 12’ from a structure. I’ll keep mine 3’ from my wall. Like Geoff I have the concrete siding so it may not be necessary.

I’m just got the 980 and I’m curious about the dirty and clean smoke. If I’m layering charcoal then wood chucks then charcoal , once the first layer of charcoal burns for a while then the wood chunks starts to burn, will the wood chucks put off dirty smoke ? Or do I need to let both burn for a while to get clean smoke?

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching juice0005. If you’re burning chunks in the chute, you’ll have clean smoke from the get go from the wood chunks. If you temp the actual part where your firegrate is, you’ll be over 600 degrees. That will give you some good smoke coming from the wood. The initial light up from the charcoal is where you will get the dirty smoke from on startup. But as long as that wood is in that fire with the coal and over 600 at the base of the fire, that smoke will be clean. It’s the charcoal you need to watch out for. That’s why a lot of people just go with the clean smoke of the chute and not wait out the ash pan smoke to clean up. I utilize both cause I think both are helpful and you can get some good extra smoke from the pan.

@juice0005

3 жыл бұрын

Thanks for the info, I’m will be testing this out

You put wood chunks in the chute and the ash pan too

@OutdoorsWithGeoff

4 ай бұрын

I add in the chute to ensure I get smoke throughout long cooks. I place it in the ash pan for extra smoke.

When you use the royal oak briquettes, how long do you wait till you put the meat on? Btw I’m about to get some lump to try out with wood chunks.

@OutdoorsWithGeoff

2 жыл бұрын

At lower temps it’s about 35 minutes to clear. For higher temps, like 375 and above it’s about 25 minutes or so. I’m just waiting for that burn off at that point. Thanks for watching Joel!

@joelbell1360

2 жыл бұрын

@@OutdoorsWithGeoff I just received an email with your face on it for your recipes. That’s so cool. Congratulations man !

Hey Geoff. On the 560 what was your routine with adding wood with briquettes? Thanks.

@igotJesus88

2 жыл бұрын

Nevermind I watched you 560 video. I’m going to try that. Thanks!

@OutdoorsWithGeoff

2 жыл бұрын

Glad it helped. Thanks for watching Casey! Much appreciated!

Have you used a kamado and/or pellet smoker, if so, how does your food compare?

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Paul. I’ve used a pellet before and eaten plenty of food off a Kamado that a buddy of mine has, and I just got a Kamado style cooker myself. This brings a lot more flavor than a pellet grill. Huge difference. More smoke flavor and a slight hint of charcoal. Very slight. This brings more of a smoker flavor. The Kamado brought a lot more flavor than the 980. Charcoal and wood all together along with the char on some of the chicken and steak. It’s a difference. The 980 and Kamado basically have the same amount of versatility from 200 to 700 degrees. But the 980 has the quick times and convenience. They each have their good points.

Geoff, I know you said before that a gravity fed smoker can't replace a stick burner. I have a offset smoker, bge and pellet smoker. Just can't get that taste from the pellet smoker and bge that even comes close to my offset. Will this gravity smoker at least be in the ballpark. Thanks

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching Warren. I think it will definitely come in the ball park, but you don’t get that same over the coals taste cause of the fan vs the natural aspiration that you’ll get with the bge or stick burner. It does give some great smoke flavor and a hint of charcoal especially on longer cooks. I love it. It’s great in the aspect of holding temp and a quick startup. Definitely a LOT more flavor than a pellet grill and you can play with the smoke in a couple different ways. I like to put coal in the chute with the charcoal and two chunks in the ash pan and that works great for me on briskets especially. That will get you a nice smoke ring. Sorry for the long winded explanation but I think they’re great. Much better than pellet and propane. I still have my Akorn for the over the coals smoke and flavor.

@warrengass

2 жыл бұрын

@@OutdoorsWithGeoff I'm sold, going to Lowe's on Friday and buying it. Love my stick burner, so tired of babysitting it for oh so many hrs. I thank you and keep doing it for us newbies. New subscriber today. Thanks

@OutdoorsWithGeoff

2 жыл бұрын

Thanks my man! I’m on IG as well. If you have any questions, text Outdoors With Geoff Media at 470.398.4435.

@warrengass

2 жыл бұрын

@@OutdoorsWithGeoff u know I will text you when I get it.

My last brisket came out great on the 980 (it finally came in) but it was almost too smokey. Is that a thing?

@OutdoorsWithGeoff

3 жыл бұрын

It can be smoke laden. However it takes a few cooks to learn the smoker. I found that with my MB560 I had to lighten up on the wood chunks because I could over smoke on that unit. With the 980 I do two small chunks in the pan especially if I have wood in the chute. I put two chunks per layer in the chute as well with 4 layers total. I haven’t found any need to adjust just yet. What kind of wood were you using? Thanks for watching Tim!

@timkiernan1277

3 жыл бұрын

@@OutdoorsWithGeoff For this cook, I used oak charcoal and pecan chunks.

We don't get B&B in So Cal, at least not that I have seen in the stores. I usually stick with Royal Oak or Cowboy Lump. Good vid, you have some great content dude!

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Eric! I’ll admit this season it’s hard to find B&B in stock. I used to go to Academy Sports for all varieties of it cause it was cheap there. Now they seem to just carry the Oak Lump and Hickory Lump sparingly. But I get it when I can and I can always find Royal Oak. Your support is appreciated!

@tacomachris

3 жыл бұрын

Eric, Ace has it available in quite a few locations in socal. On sale even $16 20# bag.

@rickmcvicker7666

3 жыл бұрын

You should be able to find B&B at Lowes Hardware.

@ericrudy2504

3 жыл бұрын

@@rickmcvicker7666 I have not seen it there. I'll check it out again this weekend.

@rickmcvicker7666

3 жыл бұрын

@@ericrudy2504 I'm in North Carolina and found some at the store in my town two weeks ago. The supply chain might be different in So. Cal. Check their website and availabilty at the store near you before you make a unfruitful trip. Good luck on your quest :-) PS: Geoff's videos are awesome arn't they! Spread the word, we need to get his subscriber numbers up!

Good video. Been experiencing the heavy white smoke for atleast 40 minutes at start up. Is it me or does it take for ever to get to temp. Seems like it take close to an hour to get to 300 and if I want to sear and turn it up to 650 from there it take another hour or so. Honestly havnt had the patience to even wait for it to get to that temp though

@OregonJason

3 жыл бұрын

Something is up with your grill or fuel. Check your fan flapper to make sure it isn't stuck or fan to make sure it doesn't have debris in it. My 980 hit 625 after closing everything up in 15 minutes using b and b charcoal. Hope it is a easy fix for you.

@OutdoorsWithGeoff

3 жыл бұрын

Everything FuzzyLumpkin234 said. And I’d also check to make sure the chute is in and aligned straight down the middle. I’ve read where some folks has about 1/4 to 1/2 inch of play in their chute line up and that caused some air gap where they couldn’t get to temp. After realigning they were okay. I too hope it’s something simple. Reply back and let me know if you have an update. Thanks to both of you for watching.

@Ttaylor2308

3 жыл бұрын

@@OutdoorsWithGeoff how long are you guys leaving the charcoal doors open when starting grill ?

@OutdoorsWithGeoff

3 жыл бұрын

I keep mine open for about 5 mins for briquettes. I keep lump open for about 7 to make sure it caught.

@doublem9810

3 жыл бұрын

I’ll leave my door open for three minutes, and I’m usually at 300° within another three minutes. My 980 builds temp very quickly, there’s definitely something off with your grill. Check what the others suggested - there’s not a whole lot that can be wrong.

Have you ever used kings Ford original ? How does that compare with royal oak?

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Joel! I was a heavy user of Kingsford for a bit, but I found that with these gravity fed units I got a lot more rough smoke with Kingsford and I didn’t get the burn time that I do with Royal Oak. Now when it comes to Royal Oak, I strictly use the All Natural Hardwood Briquettes. None other. I use this and I recommend it over Kingsford because of my experiences and the fact that you can seem to find Royal Oak and Kingsford in a lot more places than you can B&B. However, I prefer B&B over both.

@joelbell1360

3 жыл бұрын

@@OutdoorsWithGeoff thank you. I just picked up the chargriller 980. I’ll be following your great content. Start working out the bugs on my end.

@OutdoorsWithGeoff

3 жыл бұрын

I hope you enjoy. Get that smoke rolling my man!

are those your normal-sized chunks? Those almost look like chips! The chunks I use are fist-sized and have been a bear to work with.

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Anthony! So I’m a big post oak fan. Love it and I’d say that’s what I use the majority of the time cause it can mesh with anything. I have apple, pecan, hickory, and cherry in the garage too. All B&B. The last two times that I’ve bought the B&B Post Oak; the bag has been changed where you can’t see in it and they have a picture of chunks on the bag. None of the other wood bags look like this. All see thru. So I don’t know if they’re doing something different on the processing or whatever the case is. I’m used to the larger chunks and I actually like them a little larger. So we will see if this happens across the line or not. Thanks again for your support.

another Great video thanks only suggestion better smoking music

@OutdoorsWithGeoff

3 жыл бұрын

Thanks for watching Herb!

Im having trouble with my 980 getting 50° hotter than where I set it. Any tips??

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching Daniel. First thing I’d check is the hopper. That thing has about 1/4 to 1/2 inch of play in it and if it’s not seated all the way properly air will get in and shoot it up. Also, are you using chunks in the ash pan or the hopper?

@danieljenkins3722

2 жыл бұрын

@@OutdoorsWithGeoff i put the chunks in the ash pan for that cook. When I put them in the hopper on the 1st cook, it seemed to run fine

@danieljenkins3722

2 жыл бұрын

Thanks for the reply

@OutdoorsWithGeoff

2 жыл бұрын

Text me when you get a chance. 470.398.4435

Great tips buddy. I just received a 980 for father's day and love using it. But I think my other grills are getting jealous.

@OutdoorsWithGeoff

3 жыл бұрын

Haha! You got to spread the love out evenly, especially with those good grills you have. Thanks for watching Carl!

I’m getting a real strong charcoal smell when I tried smoking tri tip… do you have any tips on why?

@OutdoorsWithGeoff

2 жыл бұрын

Thanks for watching Felicia! First I'd ask which type of charcoal are you using? Lump will definitely give off more flavor because it is just a carbonized wood and a lot of people like it and I've heard that it isn't as pleasurable to others. Second, I'd ask what brand charcoal are you using? This definitely makes a difference. Last, how long do you let your charcoal burn off before putting the tri tip on and are you using any wood chunks or chips when smoking? A lot of times there is a burn off time for coal, especially depending on the brand and you can see the difference and smell it when you first light it and I've sen it take upwards of 30 minutes sometimes when you are lighting in a pile. The time seems to decrease when you use a chimney because its all being lit. On these gravity feds, you definitely have to wait until the smoke clears initially and let it thin out before you cook. I hope this helps and please let me know the answers to the other questions cause I think that has some play in it as well. I appreciate your support!

@feliciaaguirre6

2 жыл бұрын

Thanks for the reply, yes I’m using lump, b&b , and I let the smoker hit temperature and waited about 45 min before I put it on and it seems to only happen with beef .. I’ve done ribs and didn’t have this problem . I did use regular briquettes the first time I did tri tip before I started watching your videos so now I only use b&b lump

@OutdoorsWithGeoff

2 жыл бұрын

@@feliciaaguirre6 thanks again for watching Felicia. I’d say that it may be the flavor of that lump. I primarily use B&B Oak Lump and I also use their Hickory Lump in the green bag. I haven’t tried their Mesquite a lump in the yellow bag. I like the flavor lump brings and I usually pair it with post oak wood chunks which had a smooth mellow taste on beef. Before giving up on lump all together I’d try pairing it with a wood to see if you get a better taste. But I’d try it with some burgers first cause I wouldn’t want you to waste and have a tri tip that you don’t like with the price of steak nowadays. But let me know what you think and if you use wood chunks as well. Thanks again.

@feliciaaguirre6

2 жыл бұрын

Thanks again! I will keep trying and let you know what happens and I love your videos keep them coming

@OutdoorsWithGeoff

2 жыл бұрын

Keep me in the loop on it cause I’m curious now. I cook a lot of tri tip on that same exact coal. You can also message me on IG at Outdoors with Geoff.

Yes Sir. B&B Lump definitely burns clean. Almost too clean.

@OutdoorsWithGeoff

3 жыл бұрын

It definitely does. Some good stuff. If you live near a Buc-ee’s Gas Station they carry the 20 pound bag for $9. Thanks for watching and your support as always Jonathan!