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You're doing everything wrong right off the bat. Galvanized steel is a bad idea. You need a damper on the stack, and it needs to be closed ⅔ to ¾ of the way in order to heat the cooking chamber evenly. Wide open draws the air way too fast and will heat the firebox side much faster. With a mostly closed damper, you'll definitely get better results with a lowered exhaust.

bro I unlocked the secret code. try it. room temp stone ipa. 3 cloves black garlic and lemon pepper seasoning. put in a container with lid and let sit for 3 hours. try it on a chuck roast.

If I’m adding my own thermometers would you recommend 3? One on each side of handle and one center above where yours is? I recently purchased an expert grill offset smoker and it didn’t have any built in. Thanks! Great videos!

Thank you for the great video! Assuming a small backyard offset here; the best way to control your temps is with the size of your coal bed & splits. Choking down your vents because you're using large splits is not optimal. Starting off with a smaller coal bed & smaller splits will burn a cleaner fire at lower temps. That being said, you will still need to manage your vents to maintain steady temps. Trial and error will yield the best technique for your offset. There are no magic settings or silver bullets here. Time and experience are key.

It has been my experience that steady temp control happens at the stack. I also use my firebox vent for temp control, but tend to leave it Open more than the exhaust vent, to keep a clean fire burning. Thanks again for the content, and keep making those freat BBQ videos!

Just purchased an offset smoker and i need all the information I can get. Really enjoy your channel

Really enjoy your channel...... Subscribed

Another important note is to season your firewood for a good clean burn.

So what’s the solution? Rotation every 30 minutes? Every 60 minutes?

I puked from over smoking meat😮 must be very careful

In 2024 the former $5 steak really is $30 something dollars

I like this channel because he gets straight to the point, doesn't repeat himself over and over and over just to fill time, and he doesn't use any "music". I love it. All business, no bs.

Nice idea with the warmingbox All the best to you and warm greetings from Germany.

Dirty smoke is good for the first couple to few hours of the cook and then run a clean smoke for the rest of the way.

Do you find this smoker to be very low? I just out mine together far enough to stand it up and was very surprised the cooking surface is only 30" off the ground. Do you use it like that or did you raise it somehow?

I think what really happens is when you start hanging out with "BBQ bros" they are snobs when it comes to smoke flavor. Good BBQ has that tangy smokey flavor but what most the "experts" are doing is cooking with Traegers which is just an electric oven. Exhibit A) competition ribs. It's bad when the meat falls off the bone but any one who knows good tasting food thinks the opposite.

Would canned pineapple work ?

I think you need to test 1-hr marinating, wash, dry, season and onto the grill

Rule #1: When it's your 1st time, keep it simple

Good advise, and yeah I over smoked a brisket this passed weekend.

Yes but also no. When cold smoking you can’t have heat

Is the cooking chamber 24x60?

Vacuum seal the cut pieces and grind it up with deer meet in the Fall 👍

Thanks for the tips mate. Nicely explained.

Everyone using Linseed oil can all thank the owner of Workhorse Pits and Primitive Pits. He was the first to use it and pioneered this great coating option. I have the Workhorse and many years in I keep mine looking showroom new.

You should try ginger root.

Them joes get tricky

I cooked a brisket this last Memorial Day, it was 18lbs full packer and about 12lbs after trimming, I started smoking at 3am 225 and didn’t wrap it until 1pm to get a super nice and well set bark, then I wrapped tightly with butcher paper(before I laid the brisket down I added some beef consume and beef tallow) then cooked at 250 until 9pm and pulled it at 200, it was absolutely delicious, I before it rested I cut off the point and cubed it for burnt ends which is the one food I’d die for hahaha, went much longer then I anticipated but I’ve learned with brisket if you are cooking for other folks to make it the day before and just reheat it as you really can’t truly predict how it’s going to cook, sometimes it just varies by minutes or hours in this case

Good video thanks for the tips

Use lump charcoal to build your coal base saves a lot of time and very efficient

Never use those products. The only time I've seen of the big name guys use it is if the charcoal plan slides out, so technically its not getting inside.

This level of smoke is just fine. I fine that I bet a better taste when the first couple of ours, I'm not getting what looks like almost vapor

Blue smoke BBQ is actually a spot in NYC 😁

Heath's rubs work better without the sauce added

Does placement of the protein on offset matter?

Beginner question Should I put water pan to filter the smoke?

Dude you’ve single-handedly fixed my smoking issues! When I got my Ok Joes, I could never get the right smoke/temp. Apparently, I just hit the gas too hard. Scaled back on the charcoal, added a good 7” chunk of wood at a time and made sure it caught flame. Ended up with the best ribs I’ve made yet. Thank you! I wish I found your channel sooner, my guy!

Hot dogs on wrong

I thought you can do from start to finish. It just takes 3 hours

I’ve never stressed one time about more smoke. Do people actually do this? 😂

I think you just saved my cook with this video

don't sous vide tenderize anyways so what is the point of this experiment? its better had you grilled those steaks

I'm trying this today. I love me a good steak

I have the same smoker. Great job thank you very much.

I use molson or labatt to tenderize.

I've literally just cooked a steak just like this. And boy, was it delicious. Great recipe and instructions.

6:47 As an Australianl, I thank you for your custom on that Tenderloin. 😂❤

Dude. Get that smoker away from your house. Good grief.

So that’s why my spare ribs took about 9 hours to cook lol.

I converted a Dyna-Glo charcoal smoker into an electric smoker. I smoke with all vents closed And I get thick white smoke. My food taste sour and bitter. next time I'm going to open vents and check for flame in the smoke box. thanks for your video.