Yessir!! Picked up a lot of good tips from the class!! Keep ‘em low and slow!!

@MadScientistBBQ

Жыл бұрын

100% any viewers who have thought about taking the Goldees class absolutely should do so. Your friends, family and anyone who eats your barbecue will thank you.

@randyhogan3071

Жыл бұрын

@@MadScientistBBQ flying in tomorrow for some Goldees on Sat and class on Mon. ;)

@jmf420

Жыл бұрын

@@randyhogan3071 I’ll be there too. Flying in Sunday

@graygm18

Жыл бұрын

how much does the class cost?

@jmf420

Жыл бұрын

@@graygm18 g note

Great video, and yes I would love to see a full comprehensive fire management video. But on a sub 100 gallon offset like many of us at home use.

@williammarshall468

Жыл бұрын

I believe he already has a few fire management videos

For anyone wondering why I chose to use the 1000 gallon pit, it was to show how much more evenly the heat is distributed when adjusting the damper. One a backyard pit with only one gauge, it isn’t as easy to show

@4lifebluedevils

Жыл бұрын

I’ve noticed my small backyard offset when I open the door the temp in the cooking chamber goes down :( it’s a struggle

@wpherigo1

Жыл бұрын

I figured that out early on comparing how my itty bitty smoker worked vs yours. It was an “ah ha” moment!

@benpierce2202

Жыл бұрын

We're looking for a 1000-gallon Moberg for MuleKicker BBQ and I'm wondering what the temp difference would be. Your tip on damping down to create better heat symmetry was just what I was looking for.

@lamarwilliams185

Жыл бұрын

I was just watching “ are you making these 100 Brisket mistakes”. I had an idea earlier for myself to start a KZread channel. You did exactly what I thought of in that video. It is to show people how to use each type of cooker and talk about the strength and weaknesses of each while cooking. I will give you until the end of the year to start making videos. I only know how to maintain a in ground pit and a slow N Sear. Never used a vertical smoker or stick burner. I also know temperature inside out and cooker thickness along with space plays a part. You have more toys than me and experience. That’s why I think it would be better if you do it. I’m going to copy this and put it on Jeremy, Guda, harry, baby back maniac channels and see if they make it happen

@SandroBBQ

Жыл бұрын

is this the first time on camera for your 1,000gal? I don't recall ever seeing it on video. Looks terrific, wish it would fit on my balcony

11:52 - 13:08 this is the best bit of advice for offset smoking that I've seen anywhere on KZread. It was clear, concise, and well stated. You couldn't have explained that any better. Thank you

@zacfarnsworth9579

Жыл бұрын

Thank you for the comment and time stamps @Frosty_tha_Snowman

Jeremy, every video I watch now about BBQ or cooking now is using beef tallow. I wish you got all the credit you deserve for this because it was you who ultimately made this go Viral as they say.

Would love to see a full fire management video on a backyard offset like the brazos. Thanks for all the great info on all your videos.

@tony9914

Жыл бұрын

he has already done that

@stickburnersyndicate5593

Жыл бұрын

he did that quite some time ago. search the channel

@thomasjoseph9224

Жыл бұрын

@@tony9914 did you listen to his comments at the end of the video? 🤦🏻‍♂️

@chilecayenne

Жыл бұрын

@@stickburnersyndicate5593 Well, I think on other videos with smoke/fire mgmt, he mentioned he's changed his mind about pure thin blue vs some "dirty" smoke being a good thing, so I think the very oldest ones might be outdates as to how he thinks today...?

Yes to any video that shares with us the new stuff your learning. A separate video giving us a detailed tour of your 1k pit would be splendid as well.

Good video - a full fire management video would be awesome - not sure I have ever seen a truly good one from anyone

I guarantee this video is going to be a huge help to a lot of people

I was told years ago......the door is the gas and the damper is the break. Get that door set, adjust the damper for your temps and When adding wood, get it ignited for cleaner smoke then go back to the positions you were at to keep your temps and smoke consistent. That’s been a long time ago and to this day......”every cook is a learnin’ cook”!

@BbqMikeG

Жыл бұрын

I like your driving analogy for the vent and door settings!

PLEASE do a full video. I have never found a video on KZread that goes in detail of the actual full process. Lots of tips and tricks but never a full video. Even Franklin's Masterclass isn't as detailed in fire management like I hoped. A full video start to finish would BE AMAZING IN FULL DETAIL!! PLEASE!!

New fire management video!!!

@TheSteelPhantom

Жыл бұрын

100% agree! I'd love to see a new fire management video with everything learned/incorporated! The last one was so good, but if there's new info/tips, that'd be awesome. I just have a little pellet smoker and will never get into something massive like Jeremy, but damn if the videos and science and educational content isn't addicting!

This is a great video! I have been experimenting with the different methods of manipulating the dampers on my offset smoker for a few years. You summed it up in a few minutes. Thank you!

I learned. Everything was explained exceptionally well! Thanks!

Only Jeremy has a 15 minute video on a 2 minute explanation. Keep up the great work, I have learned a ton here.

Yes full fire management would be great! Thanks for the great content Jeremy, I always look forward to seeing you and Brad

Thanks! Great video I have adapted it to my smaller smoker and it works a treat. I have never been able to maintain really steady temps for long periods before, but your tips have taken my fire management to the next level. Keep them coming!

Thanks for the great video. I've seen a lot of videos out there and they talk about how you got to have proper fire management, but they gloss over it and don't really explain to you the workings of it. This was very informative

Best channel for bbq/grilling hands down. Your videos have definitely helped my bbq taste much better!

Thanks for all you do! I recently inherited a very large wood smoker. And you help me make it work great. Thanks again!

As always you did a phenomenal job on covering every detail. I’ve never watched one video you have put out that I haven’t taken something away that has made me a better backyard smoker to deliver a quality product to my family and friends. I’ve watched a couple of your bar management videos and each one that’s giving me more knowledge. I would love for you to put out a very detailed video of what knowledge you have gathered as you have traveled across the country.

I’m a newbie offset guy with an 82 gallon chamber, I can’t wait to try out some of these concepts, I can’t thank Jeremy enough for these videos, this channel and my love of TX bbq has made me put the cover on my Timberline 1300 and pick up the offset, happy bbq!

One of your best video's! Yes please do a full fire management video!

Great video! Please do a video on reverse flow smokers soon.

Keep up with your videos, I have watched your videos for a few years now. Have learned from them and enjoyed them.

Been making bbq for friends on a small 16" horizon offset for the past 2 years. Never knew how to properly use the damper. This is a major help, thanks!!

@stevennorman8487

Жыл бұрын

j

I just got a 500 gallon smoker. I have done a cook with it, but your videos have really helped me a lot!!

"Gentle air flow" sums up the entire process to fire management.

I’m just learning so I need to knw everything lol. But I like what I’m seeing & hearing from your teachings. Thank you. I’m looking forward to learning more.

Thanks . Got alot of questions answered about the damper and fire box settings.

Yes keep the fire management tips coming. Appreciate all of the videos.

Been applying the same ideas to my slightly modified Old Country Brazos. Works so much better now. Had to really slow down the air flow to keep things from burning so easily.

Thanks Jeremy. Been struggling to maintain low temps (especially for salmon) on my Oklahoma Joe but these tips I think will be very helpful. Always left the damper wide open but will be making adjustments there for sure. Will definitely watch a full fire management video if you put it out. Thanks!

Thanks Jeremy. On a backyard offset, which technique is more effective: 1. keep the stack damper wide open and the firebox door wide open and use the amount of wood to control temperature 2. keep the stack damper wide open and and adjust the firebox door and the amount of wood to control temperature 3. adjust all 3 like in this video

Fantastic video. I just bought an offset and this answered a lot of questions. Would definitely love to see a full fire management video, particularly on the Brazos.

Finally a pit master answered a question I have ask on many other channels that was never answered! Great information!

This is very insightful and I'm going to revise my intake techniques next time I fire up my homemade pit. Thank you!

This was incredible. Thank you and yes please make another video on all things fire management.

Excellent video and thanks for all the informative videos

Really good information, I have a 250 gallon offset smoker and will utilize this technique during my next cook. 💯🔥

Definitely interesting and super educational. A few have told me to close down my damper a bit, but I hadn't experimented yet. This video explains why I have wasted time and need to experiment ASAP. Thanks!

Great video. I’ve recently added an offset to my collection (coming from kamados) and all this stuff is really helpful to learn

This is what I love about bbq (and hate sometimes). Always something new to learn! I have watched COUNTLESS videos saying to always leave the stack damper completely open, but this makes sense when you explain it. Similar to how I watched countless videos saying you only want the clear/blue smoke coming out of the stack but the video you did on smoke color changed my opinion on that as well!

I'm a newbie here to this and this is the most clear and informative presentation that I have seen so far. Excellent work.

I've been waiting for this video for a very long time. Thank you!

@dccreations1361

Жыл бұрын

@MadscientistBBQ__ @madscientistbbq send kind of fishy. Lol

fantastic video. thank you once again. love to see offset smoker content!

Would love a full fire management video on a backyard sized cooker! A compare, contrast between an FS-120 and a Brazos would be awesome! Would love the insight of your tips and tricks on getting the best results on a more expensive easier to run cooker, and how much work it takes on a lower priced cooker to produce a good result!

@tony9914

Жыл бұрын

Great idea, Chris! So great in fact that he has several other fire management videos, one even has 1.3 million views!

@philipzivnuska7321

Жыл бұрын

Yes, a video on the FS-120 vs the Modified Brazos (extended stack and plate removed) would be great.

This is great information ! I've got a 500-gallon offset firebox smoker, and I've had all the symptoms of too much air rushing past, but never thought to adjust the damper. I've always tried to fix it with the firebox door, and it never completely works. Can't wait to adjust the damper next time I BBQ. Thank you !

Excellent video with awesome tips and tricks for the best fire management. 👌🏻

Love this! Perfect the basics and everything else is 🔥

I really enjoyed this video. Very well explained. Thanks

Agreed, fire management on small BBQ offset would be great! Love your work!

Great video! In my experience, every smoker runs a little different, even within the same brand/builder. Just have to learn your particular pit. I also close my smokestack about 2/3 - 3/4 to get even temps. I use the size of the fire and the firebox door to control temps. It may sound counter intuitive, but if my temp goes up for whatever reason, I open the firebox door more open and the temps come down pretty quick. With a good coal bed and using the firebox door only ( stack closed down somewhat), my Moberg 250 runs within 3 degrees end to end. Keep the videos coming!!

Another great and informative video. Thank you👍

Finally, a video on proper vent usage. If your stack is fully open at all times, you don't know what you're doing.

Wow, this is really informative. Thanks Jeremy!!

I use a Masterbuilt multi-fuel vertical smoker and have been able to use some of your techniques which help me control my fire, temperatures, and smoke better thanks!

Needed this video, thanks for explaining!

OK, finally a great video that explains it, 100%!!!!!! Thanks

These type of vids are the ones a fine the most helpful for my brother and I, we're waiting for the new fire management vid.

I learn so much from your videos.

Yes please! Thanks for the content!

Thanks for doing this Vídeo , it really helps me to manage my fire intake on my smoker . My smoker is not like that one , I send build one out of Drums .. and everything I see your videos I learn more and try to adjust my smoker .. once again thank you ..

Great video! Yes I'd love to see an updated fire management video!!

Great info. Got a Workhorse coming in November, so this helps.

Amazing vid!!! Very helpful!

Good video; yes for the full new fire management video!

I'd love for you to do a full video on what you've learned through out your learning!

Thanks for the amazing info. I would love a full fire management video so I can start working on techniques that best fit me and my style of smoking.

Winging it!!! Today I’ve learned from u how to keep that temperature even u r definitely knowledgeable in this arena u have taught me how to fish instead of bringing me fish😁

Awesome video, super helpful! It would be great if you did a full fire management video!

Yes new video for sure!!!!!

Yes to a full fire management video!!!

Absolutely a great video, thank you!

Great video! I have a cheap CharGriller offset with the firebox lid on top, not on the end. I was taught to pay attention to smoke color and adjust for clean light blue smoke coming out the chimney, not gray or black. The fire box has a circular louver on the end. I keep it wide open and the damper on the chimney wide open too for a long slow brisket cook. The flames stay low unless I open the firebox. I added a Tru-Temp thermometer on the end of the smoking chamber furthest from the firebox at meat height. If I pay close attention to my fire I get good temperature regulation unless it is really windy. Great bark, great results, but I still want a better smoker for sure.

would love to see a full fire management video but more on a backyard offset. I understand why you did it on a much larger one as it was much easier to understand 👍🏽

I've seen your other fire management videos, but an updated full fire management video would be awesome. I have thought for a long time that leaving everything wide open all the time is the way to go for the best clean smoke, but watching this makes me wonder if I need to close down the vents a bit. I have an Oklahoma Joe Highland with a stack extension.

Best video Jeremy seriously. Smoking a brisket Saturday

Great video,, a lot of tips. Yes we would like a full fire management video.

I for 1 would like to see more on controlling temp. I’m new to smoking and thoroughly enjoy your videos. I’ve bought myself an old country smoker like the 1 I’ve seen in some of your videos.

I needed this thanks

I also added a taller stack (extra 3') to my smoker and I couldn't believe how much better it works now. Just a simple addition from Home Depot pieces.

Great video! I like that you did it on the largest smoker to show the difference. I would really like to watch a fire management video.

This was awesome thanks

Amazing video. I just picked up a backyard Lang as my first stick burner and I really needed this info. I’d love to see a full fire management video!

@951BBQ

Жыл бұрын

A Lang work different the stack you turn dampener about 45 degrees so you can get a good smoke on the meat . if it is wide open you will get very little smoke flavor .

@jdubb0113

Жыл бұрын

I love my Lang 48" Deluxe lol... I pull awesome BBQ off of it every time 👍

More video of fire 🔥 management please. Thx! For sharing Mad

I would love to see more detailed fire management videos this was great and gives me more confidence in what im doing.

@thomasjoseph9224

Жыл бұрын

Same

I'd love to see a fire management video on a backyard cooker, specifically the Brazos!

This is a great example of why I subscribed to you. I'll have to close the stack damper somewhat to see what that does on my Lifetyme pit because I've always been told to leave it wide open.

Wow that's a helpful video, thanks!

Wow! I run an Oklahoma Joes Longhorn combo, which gives me a a two foot wide smoke box with the chimney about 6 inches from the right side (far) wall. My temp swings from 200-300 °F. I actually cooked a great brisket following your recent guide. Smoked a 17lb brisket for 8 hrs, wrapped and cooked at 300+ for an hour, then pulled and into an oven at 120-170 (hold at 170, turn off,then back on at 120,repeat). Worked great for my first brisket. Thanks for all of your tips!

@Gallasl666

Жыл бұрын

I've had a Longhorn reverse flow for about a year now. Its my first offset and Im very pleased with it. I had to add the thermal tape around the opening to the cook chamber and the clamps to seal it up nice, but no biggy. Everything Ive done on it is just been great :)

Would love to see the new techniques learned for fire management - great video again!

Great informative video!

Hey Jeremy could you smoke a 7bone tomahawk roast?! It would be such an awesome video!!

@LigglesHoneycut

Жыл бұрын

That’s really just a bone-in prime rib. He has a great prime rib video from the Franklin Smoker 👌

Awesome video as always! When you get your Workhorse 1975, how are you running the damper for a brisket cook (beginning, middle of cook before wrap, after wrap)? Thank you!

This confirmed what I've learned on my small back yard offset.

Ive redone my little offset smoker at the house with a bigger exhaust and ive been noticing that i really have to dampee it a lot thought i was going crazy for a while bit this video makes total sense to me now

Love your videos

Really have learned from your videos and using the 1000 gallon is a good example for temperature and airflow. I'd like to see your next video on how this applies to us backyard smokers. For example, a full start-to-finish on a FS-80, Brazos, 1975, OK Joe, etc. size smokers. Also, maybe include your fire management approach to chicken, beef, ribs and pork butt.

Great video Jeremy