In this video I will be going over how to run a slow fire for your long brisket cooks. Any questions you have comment below and I will answer best I can!
Man I gotta say, I remember watching Aaron Franklin's vids like 6-7 years ago and thinking how amazing it was that he's explaining this amazing craft in such a down to earth and transparent way simply for people's benefit. You have taken that sentiment and pushed it forward considerably and added levels of details in all phases of the process. It is reflective in your restaurant's successes and approach to your world class food. Ya'll really are doing something more than just throwin logs into a can, you are contributing to American culture in a big way and it is to be celebrated and appreciated. Thank you! hope to eat at Goldee's one day.
Just when I thought I was pretty good at my fire management, I watch this video and feel like a total rookie!! Great video and really well explained. Thanks, I already feel improved!!!!
Can you do a fire management video for smaller offset smokers for us backyard guys and talk about how to use the damper and any other tips specifically for smaller offsets
Your passion for bbq and desire to help a guy like me make better bbq clearly shows through. Your generosity and humbleness towards me, a stranger is greatly appreciated. Thank you
Thank you this helps a lot 🙌. I been watching your videos all day and listening to them on the way home from work. I like the way you think when it comes to bbq and it really has me thinking different now and excited to try new things when it comes to bbq.
Excellent video! After the fire has burned for a while and the bottom logs burn completely, how do you adjust the logs of the fire to maintain good slow burning fire? Do you just keep the same platform going the entire cook? 2 bottom logs, 3 middle, and 2 top? Thanks again for the great video!
Pretty much yeah! The two bottom logs will burn our first, then I just move logs around as the temp drops and try to rebuild the same fire that will get me back to my desired temp.
THANK YOU. The sacred info I have been needing on how stacking your wood directly affects the temperature either up or down. I think it gets overlooked in alot of videos, as well as wood shape. Liked and subbed, and congrats on your recent success!
Just purchased my first offset after running Webers and drums. Your vids have finally gave me the confidence to try the offset world. Thanks a lot! My question is, as the wood turns to coals do you just rebuild the same setup over and over again?
Mr. Jirby my wife just brought me a Masterbuilt Gravity 1050, I'm wanna do some dino beef ribs & brisket your way but don't know if I can use just post oak for fuel, what are your thoughts & what would you do thank you.
Very interested to see if I can keep my temps regulated in a smaller offset with a low and slow fire vs. what I’ve been doing. Pork butt on deck tomorrow and excited to try this method out. Keep the 🔥 content coming sir.
I stacked splits this way to build the coal bed but wasn’t able to keep a low fire by adding 2 splits at a time..this method works very well on my Lang 84 (large offset) but had to drop back to adding 1 small split after I had a good coal bed. Takeaway was that on my smaller pit, I have to have a good coal bed and add small splits to keep it going and maintain temps because more than 1 small split at a time spiked my smaller pit to 300+.
When do I start rebuilding ? Do I do it when temp starts to drop or do I add them as the temp is still where I want it? This is what I am struggling with. My temp will drop 25-50° then I’ll add another 2 and it comes up again to where it was. Just got my first offset so still trying to figure it out
Super informative, like most of your vids, I like how you repeat the most important points. I've just progressed onto a back yard off-set after a few years on a Webber Smokey Mountain - flames are great to look at.... Your tips on managing them, so they do their job so to speak, is really appreciated. Enjoying your content on the Mill Scale 94.
Dude I’m loving your videos… the first one I watched is when you laid it out about the bullshit! It was like a weight lifted off my shoulders and now it’s just fun and I’m getting damn good results!!! Thanks bud… ever in New York hit me up!! And the dance at the end of the videos ….. fucking classic!!!
Yeah just smaller logs, but built kinda the same. Probably two bottle logs and two logs on top and that’s it. Keep them pushed together and should be good
Damn I wanna get one of his offset stick burners I am ready to play with an offset again it was a pain in the ass but I think I am tired of the same old set and forget bs I need some fire management again in my life 👊🏼👊🏼👊🏼
Watching these videos just makes me want to eat at goldee's again! I travel to Dallas for work a couple times a year and always choose to drive rather than fly, so I can leave the hotel real early on the last day and get lunch at goldee's before heading back to Louisiana. Y'all are crushing the game out there in Kennedale can't wait to see y'all again!
As the fire burns, do you move the logs closer together to reduce the gap and slow the burn or do you just let the gap increase to increase the temps a little?
Great video man, love hearing you make the comments about a barky log. Used to argue like crazy with people because I’ve always liked logs with bark and people swear against them.
Your firebox is big and insulated. I have a 250, but, my firebox is squared, uninsulated, and not very big. Do you think mine would be capable of doing your process? Plus, I use a firegrate. Would that affect it in any way?
Any chance you're willing do a detailed fire management video on your 94 gal Mill Scale? Most backyard cooks don't have the size firebox you do on the 1,000 gallon. I assume the principles are the same just less volume (shorter logs and less of them). BTW, any chance you can ship some sauce to Houston?
Amazingly insightful video packed with useful information for us backyard enthusiasts! Thank you!! One question, after seeing another recent video of yours, vast majority of people start the fire and get a coal bed going before putting any meat on but you suggested doing it in reverse - wonder if that’s how you guys do it for all the cooks at Goldee’s and why you specifically think that’s superior? Thanks again!!
I have the lone star 30x72. I have cooked on it 8 times. I cook with wood (hickory). Not really getting that smoke flavor. How long did it take you to get that smoke flavor? Do you think that the management basket affects the smoke flavor?
I used to work for a Concrete Contractor. He paid me extra if I would go out at night and steal the forms from other Contractor's work sites. We used the forms on our job the next day. Today, I work at a BBQ joint. I get paid extra to "find" firewood overnight, to cook with the next day.
"Its recording"....Is my favorite part. I love the non polished quality of the video. I just like the quality of the information. That is what is important.
Can this method be broke down into smaller pieces and used on a old country pit and what size splits would you use want to use maybe a 12x2 or 12x3 or should I use smaller
You're turning BBQ on it's head. I have been so diligent about the logs and the smoke color/content and what you have taught me is... It's just BBQ and have fun with it. Thank you for making cooks less stressful and more fun.
Very helpful fire management video. Thank you for posting. You had mentioned in an interview that you would use different technique when using mesquite logs. Any future plans for mesquite log fire management?
