How to Build a Coal Bed & Fire Management - Offset Smoker - Backyard BBQ 

Thank you for the feedback!

Thank you!

I basically use it every cook because it works so well and eliminates any variables. I use it so much that my wife actually just bought a new table for herself yesterday 😂

@@smokescouts lol

Thank you!!

Wow, thank you for letting me know! I'm trying to come up with my next video. It's tough because I want it to be unique and beneficial. I think my next one is going to be how I maintain different temps - 175, 225, 250, 275...all the way up to 350. Thanks again!

I agree.

What is number one can you post a link

Agree...I just learned more in this video than all others combined in regards to fire management.

Haha, for sure! Can’t wait for the draft!

Wow, thank you!

Thank you, I really appreciate it!

Thank you, I really appreciate it! Hopefully some of the tips work for you!!

The wedge air deflector is a game changer. It's like a crutch I can't resist, even on calm days I feel the urge to use it haha! Flip it up, wrap some ribs, and then you know you're on to something. Thanks for watching!!

Yeahhhh Great idea!!

@@smokescouts what did you use on the stack? Was that cardboard? How did you keep it up there?

@@jaredwatson8942 it’s a piece a thin wood that fits right in the gap between the stack and piece to hold the damper.

Thank you, really appreciate it!

Thank you! The loppers are great!

Thank you for watching!

Thank you for watching!

Thank you so much! Let me know if you have any questions along the way!

Hey Can I use all wood on my Oklahoma joes Longhorn From start to Finish because I don’t wanna use charcoal at all on my Pit

@@kristiancarson8358 I haven’t used that style of pit, but I would layer the bottom of the firebox with firebricks, use really small splits, make sure your wood is dry, and prewarm the splits on top of the firebox. This will ensure you keep a healthy fire and coal bed. You may have to add splits every 15 minutes. Also, for the first few cooks use kiln dried wood to learn your technique and this will ensure you have dry wood and make it so much easier.

Thanks man I hope you keep making videos I can see your channel blowing up fast

You’re welcome, thank you for the feedback!

Thank you!

You’re welcome! Thank you for the feedback!

Thank you, that means a lot! I’ll have a Part 2 coming out in a month or so where I go into more details.

Thank you, JD! It means a lot coming from you!

You’re welcome! Thank you for watching and the feedback!

You're welcome, and thank you for watching!

Thank you!!

Wow, really appreciate that!! Cheers! 🔥

Thank you for the feedback and watching!!

Thank you! Yes, I agree on smoke. During this video was running super clean, but I only do that towards the end of my cooks when I’m trying to finish the cook and get that extra convection. Closing down the damper and running a dirtier fire in the beginning is a must to get those flavor profiles you mentioned. Check out my damper/brisket video where I utilize that method. Thanks again!

Thank you! It's awesome to get a compliment from The ORIGINAL Workhorse Pit Master 🏆🏆🏆

Thank you, I really appreciate the feedback! I keep learning new techniques, so in a month or so I’ll make another one with some updates.

@@smokescouts I have never thought of using an alligator lopper before and like you, I had some concern about using a chop saw or mitre saw for this purpose (which isn't what they are designed for). I have also been thinking about getting one of those splitting tools but wasn't sure about which brand, so thanks for the recommendation- I've got one on order. I also live in a very windy place and had been thinking about doing what you have done there. I think I'm going to get two big pieces of plywood, put hinges on them, and line them with a welders blanket. And my workhorse 1957 is on its way. Looking forward to the upgrade after so many years using cheap thin steel brands.

@@patrickmacleod2415 that plywood idea will be perfect. My table is just a tad short, so the extra foot or so you can get with a 4 ft. wide piece of plywood will be perfect. You're going to love the Workhorse!

Thanks for watching!

Good to hear!

You're welcome! Thank you for the feedback and subscribing! I will be making a Part II Fire Management video in the next month or so with some more in depth techniques.

You're welcome! Thank you for watching and the feedback!

Thank you!! For this video I opened the cowboy door a lot to get some good video. I thought it would cause temp dropping issues, but the temp would drop 5-10 degrees and come back up to temp in a few minutes - which surprised me to say the least. You're right, that 3/8 steel is no joke!! This pit is a tank!!

Also, I agree on the cowboy door option, highly recommended just for fire and clean-up access alone. And those reverse seared rib-eyes are my families favorite!

@@smokescouts that is surprising...I wondered while watching this video again how much the temp dropped when you opened to stoke the fire or add splits...my current small smoker has the cowboy box and this is how I always add splits, but the temp will drop an easy 20-25 degrees if I leave it open for any longer than it takes to toss in a split...watching this vid again as I anticipate hearing from Workhorse in the next week or two that my 1975 is finally in production...question on the wood pile...how much wood would you say you have in those piles or how many cords I should say? I've got a stack built up but doesn't look like nearly that much...maybe I have underestimated how much wood this beast is going to burn...

@@alonzoluna8586 yeah, surprisingly if you work quick, opening the cowboy grill doesn’t impact temperatures for more than a few minutes. If I have to do a more thorough coal bed arrangement or rearrange the splits, I still open it to do that with no issues. How many hours do you plan on cooking per week?

@@smokescouts Well it's about to be summertime, which means 100+ heat here in Texas, so I don't normally smoke more than once or twice a month...and I just got the email today that my pit was in the final stages of production!

You’re welcome! Smaller splits always make temp management easier, but if too small requires a lot of fire checks to keep feeding it, so I’d start with small splits and then work your way up to find that perfect size.

@@smokescouts you nailed it for me with the distinction between coal bed and split burn. I’m using 10” splits and about 2”x2”. Kinda found the sweet spot using similar door open trick and stack open full. Had it +/- 25* for the last 6 hours of my brisket. All of your tips helped me recognize what I had experienced so next time I can be proactive instead of reactive! Thanks again.

@@michaelhemmingsen4430 awesome, you have it down for sure! Thank you for watching and the feedback!

Thank you!!

@@smokescouts you bet!!!! Keep them coming!!! I was very interested in this in particular video as I’m about to order a 1975 myself

@@Rcp-pi8vo you’ll love it! I’m actually cooking some ribs right now!

@@Rcp-pi8vo if you’re on Facebook, join the Workhorse Pits Fan group. There’s a ton of good info in that group.

@@smokescouts on it!

Thanks, yes I need to make an 2.0 version soon!

Thank you!!

Also Bear Down!!!

@@erickwalsh9258 haha I think I can officially call you my bbq brother 😂

@@smokescouts absolutely!! Already subscribed!!!

Thank you, much appreciated! I'm glad you found it useful, and were able to continue watching despite my Bears sweater 😅

Thank you for the feedback and watching!

Thank you! Sounds like a perfect Sunday! Iberico…I’m jealous!!!

Thank you, much appreciated! The 1975 is unbelievable. If you've never seen one in person, just wait to be shocked! It's 6 months later and still get just as excited as the delivery day whenever I fire it up!

@smokescouts9894 little update! I received my smoker and I'm stoked. Now, I'm rewatching your video to learn about the fire management! 14in it is! Question, do you taste a big difference on different kinds of wood?

Haha, thank you for watching! Yes, the V-shaped baskets are perfect for flat bottom fireboxes -- you explained it perfectly, thank you!

Thank you, that's a huge compliment!! Actually, when I was waiting the 7 months for my pit I was so anxious, I decided I needed something to distract myself, so studied video editing and camera tutorials to keep my mind off BBQ. I've never been so impatient for anything in my life!

Thank you, I really appreciate it! Have a great weekend!

Great tip, thanks!

Great channel. I am also waiting on a 1975 to be built. Beautiful smoker.

@@tpharo34 thank you! You’ll love it!

Thank you! Awesome, I hope it works out well for you! I’m doing ribs on Friday - the weekend can’t get here soon enough 🔥

Thank you! That’s awesome, I haven’t done that to mine. If you ever do a biscuit test please reach out and I’ll give you my email. I would love to see the results.

@@smokescouts Haven't done a biscuit test, but did test using Thermoworks 4-probe temp monitor across the cook chamber. Before I removed the deflector, I had been using a water pan in the middle of the cook chamber to block the heat from the brisket which was placed right near the stack, but since then, I am able to cook the brisket center-left. I still use a water pan (I'm in Arizona, so need the moisture in the chamber) but now I can put the pan on the bottom of the pit - center right and have much more room for the convective flow over the meat. Works much better IMHO. FWIW, Jeremy Yoder - Mad Scientist BBQ did a video recently on his channel on his take on offset smoker baffles.

; (. We spent nearly $200k CFD testing that deflector/INS Stack/Vent combo Dialed in, not sure why you would cut it off, but smoke on

@@WorkhorsePits I couldn’t imagine cutting off my deflector plate. I love my 1975.

@@WorkhorsePits I have no doubt as to the cost/effort in the design - why I chose Workhorse over the many other options. But for me, I found that the deflector plate moved the radiant hot spot closer to the center of the cooking chamber. I prefer that radiant hot spot be as close to the firebox as possible, with the convective heat doing most of the cooking. As I'm sure you know, it's not uncommon for people to put a "fire block" split of wood on the grate between the food and the firebox to help protect from the radiant heat from the fire. I'm avoiding having to do that as I also put a 1/2 steam table pan with water on the bottom of the pit a few inches from the firebox to both deflect the radiant heat from the firebox up to the top of the cook chamber and add moisture to the cooking chamber (I'm in Arizona) with great success. Thanks for making a quality pit that I'm proud to be smoking on!

It’s not the cook but the equipment when it comes to the 1975! Too easy on this thing!

@@smokescouts Yeah, starting off with a junk offset from Home Depot like I have now definitely forced me to learn how to really babysit a fire and work with far more limitations.

That was the same thing I did. I think I’ll get a small chain saw when the loppers quit on me.

Thank you so much for the compliment and sub! I’m excited to make more videos in the future!

Thank you, really appreciate the feedback!

Thank you! Really appreciate the feedback, especially from someone like you who's been making awesome content for a long time!

You’re welcome! You won’t be disappointed. This pit makes cooking great bbq too easy.

Thank you! Go Bears, I knew someone would appreciate that!!

Haha, love it, well except for the cheesehead part!!

Thank you for watching and the feedback!

Haha, that's awesome! I can't wait for this Bears season - I'll have a TV out by my smoker for sure! I store my pit in the garage, so I got in the habit of removing the ash and scrapping the grates and chamber after every cook, then quickly wipe the chamber with paper towel. My secret hack is whenever I'm using my leaf blower for yard work, I give the exterior, interior, and the inside of the stack good blast of air which removes a lot of dust and debris. Thanks for watching and the feedback!

You’re welcome. Get a really big coal bed to start. I’ve been using lump, then stacking 4-5 logs on top, and then let it burn down for 30-45 minutes before putting food on.

Thank you! I use a plastic scraper and quickly scrape the top & underside of the grates before each cook. I rotate them so one side burn offs from the previous cook since I usually only cook on one half. I scrape out the grease that didn’t drain out from the bottom of the chamber every 3rd cook or so and wipe with paper towel which only takes 5 minutes. I’ll scrap out the creosote buildup every 3 months and blow all of it out with a leaf blower, then spray inside with Pam. For the outside, once per year treatment of linseed oil on the chamber only. The firebox I spray with Pam or wipe with grapeseed oil every 5th cook or monthly.

Thank you, I really appreciate your feedback! Oh yeah, I'm struck with the unfortunate mindset of "it can always be better" haha. I've cooked 13 briskets in the last two months experimenting with no wrap, butcher paper in the 170s, butcher paper & then remove it for the last hour of cook, etc.. Also, various hold times and finishing the brisket at different temps and how long to rest (internal IT), and then temp to put it into your warmer based on how much carry over cooking you need. I still have some research to go, but I will be doing a video on various brisket scenarios - every brisket cooks different - sometimes there even, sometimes not, sometimes you need to end the cook early....so I've quickly learned a one size all approach doesn't work. I've started experimenting with wood flavor from naturally seasoned vs. kiln dried too. Thanks again!!

Ohhhh man, I am so looking forward to the vids. For me- I haven’t experimented with hold times- just bp wrap at 175-180 then back on smoker (Wrangler from academy) till done. Used to finish in oven and grab a nap. Actually got More smoke flavor finished on smoker. Using same oak. I’ve always rested in cooler and seasoned night before wrapped in Saran. Most consistent way I have found thus far. Also I go directly to cooler for rest. Each piece of meat is different as u know but hopefully you will find the most consistent way and share your experiences. Thanks again!

Great to hear, thank you!

Thank you! I’m excited for this Bears season! You’re going love it, pictures or videos don’t do it justice, so much better in person.

Thank you, really appreciate the feedback!

Thank you! I like using the natural curve shape of the firebox to shape my coal bed, so I feel the basket would get in my way and limit how/where I can move the coals. Ash build up hasn't been a problem for me. I've seen other 1975 owners use the basket and like it, so I think it's preference thing.

I’ve cooked on one day with swirling winds like that, and you’re right, nothing helps. Nice you have a detached garage for that!!

Thank you! Using dense hickory is my preferred wood because how long it burns. I’ve noticed with red oak or a too dry batch of hickory, I’m using a split every 30 minutes.

Also, with a fire that close to the door, it’s more susceptible to the wind, so definitely try it on a calm day to see if it works for you.

You’re welcome! Not at all. The delivery guy even said the wagon is the way to go. These pits are so heavy!!

Thank you! I've never used lump as a base, as I have a ton of firewood, so that's cheaper for me. However, there's plenty of Workhorse Pit owners who use charcoal or lump to get their fire started with no issues, so you should be good to go. It may be a bit easier to start your fire (using a torch makes it very easy too), but after that first split, I'm guessing it's the same thing.

I just remembered this video linked below - check out his 1st tip. Experiment with a few different lump charcoals to find the perfect one. I'm lazy haha and my goal is to have the easiest version of managing the fire as possible, so finding a lump charcoal that's a great fit for your fire is next level stuff. Once you get your pit, let me know what you find to be easy for you as I'm always looking for new ways! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1-BVZgNco4Q.html

Thank you, I really appreciate it! I waited 6 months. I believe the wait time is 8-9 months now though.

Awesome!! Yes, I never use the bowtie and just crack the door about 1 1/2 - 2 inches.

Thank you! I have no videos on winter cooking, but I cooked all winter as long as it was above 25 degrees, otherwise it would be too cold for me. The pit ran exactly the same. The only difference is it takes maybe 20 minutes longer to warm up, but after that it’s just like the summer. The warmer is awesome. It’s expensive, but I found mine for 1/2 off on FB Marketplace. I use it at the end of every cook. The built in probe and the ability to control and monitor away from home is great. The temperature control and steam options are perfect for holding bbq for an an hour or 20 hours.

Thank you! I do have a cover I throw on before heavy rains. Otherwise, I leave it uncovered to speed up the seasoning process.

Thank you, glad to hear! I really only look at my left Tel-Tru and aim for 225, 250, or 275 depending on the stage of the cook or what I’m cooking. If I use a digital probe on the grate, it runs about 25-35 degrees hotter. It’s a mystery even Mad Scientist can’t explain. Maybe radiant heat is the driving factor.

Thank you! If you work quickly it has no impact. I’ll open it up if I need to do a more thorough adjustment and the temp will recover in a minute or so.

Thank you for watching! The curve of the firebox is ideal for airflow and shaping the coal bed, so haven't made any mods. The newer splits and coals kind of smother the ash too - pushing it forward, so on long cooks I can sweep them out of the firebox if necessary. I've only done that on a long brisket cook, otherwise it's never been an issue.

You’re welcome, thank you for your feedback!! Will you be using the top shelf or just the main grate?

@@smokescouts both, but I understand that the top will likely cook hotter. Thanks.

@@gerardm77 you can comfortably fit 7 larger St. Louis or spare ribs on bottom, and 4 on top with plenty of airflow between. If you have smaller ribs or jamming it full, another 3 -5 slabs.

You’re welcome! Yes, I went back and forth between the two. It’s the perfect size and I’m so glad I went with the 1975. I was worried it was going to be too big, but all my friends have commented that it’s the perfect size. It’s bigger than your typical big box store options, making it stand out, but not obnoxiously too big. A lot of WH owners in the Facebook groups go through this same dilemma, and everyone is always happy they got the 1975.

You’re welcome! I highly recommend it. Once you see it in person, it’s shocking how gorgeous and well built it is. Anything I cook comes out way better than anything I could do before with my Weber Smokey Mountain.

I use a huge pile of the chunks to start my fire. That uses them up at the perfect pace. Just a heads up, in this video I’m using really dry hickory and running the pit with the stack wide open. If you’re using wetter wood and/or using the stack damper, you’ll have to use a few more splits and build a bigger fire. (I’m going to do a part 2 of this video soon)

@@smokescouts awesome, I'd like to see how you build the wood pile for the Workhorse...wood I have now is in the 16-21% range, so I probably would need to build the bigger pile as you mentioned...I was gonna message you to ask which moisture meter you used, but bought one at Home Depot couple of days ago, then watching your vid had to lol cause turns out I bought the exact same one...was worried about buying one off amazon and it not being reliable...

@@alonzoluna8586 haha awesome!

Are you on IG where you can send some pictures or videos?

It’s a piece of 1/8th inch thick sheet of wood

I probably use my cowboy grill door 25% of the time. If my coal bed looks good, I use the end door and just throw a log on (a lot of times I have splits warming on top so don't want to take them off). If I need to move the coal bed or do a more thorough rearrangement, I used the grill door.

@@smokescouts Just have to say that you seem to be taking very good care of your smoker. It seems to have a great outer finish

It was about 70-80, so yes if colder you'll need a bigger coal bed. Wood type and dryness level can impact how big and how many splits you need too.

@@smokescouts thanks man, make some more videos when you have a chance. People seem to enjoy them.

I’m on the IL/WI border and get it from a tree service company that’s knowledgeable and gets me white oak. I would call around and find a similar situation near you.

It's a very nice pit! It's more expensive, but it probably weighs 200+ lbs more than a 1975 with all the extra steel.

Thanks. I just cover the top.

Sorry for the late reply, but I make foil “blocking logs” to prevent the ash accumulation. Not actual logs, but I fold foil into a triangle shape that stands on its own with the perfect height and width too shield that first row of food if it’s close to the fire.

I agree. Depending what I’m cooking, I’ll intentionally add some dirtier smoke in the beginning by burying the split into the coals or using a really dense, barky piece of wood. There’s some other food that I don’t want any dirty smoke, so having the control to do either is important. Thank you for watching!

Agreed. My reverse flow likes a little thicker smoke.

No problem! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QClqddVHYNc.html

No, you just clean it out after the cook or the next day. I’ve done several 13-14 hour brisket cooks and never had to clean out ash mid-cook. The natural curved bottom of the firebox is perfect for creating a coal bed and fire.

@@smokescouts thanks for the quick response. Great video, keep them coming. If you could do one on how to maintain different temps that would be great also

@@904nole that’s my next video! Probably a month away. I have some new tips and tricks I’ve been using too that I’ll share. Thanks for watching and the feedback!

Mostly for the video. I do it sometimes if I need to rearrange the coals without kicking up ash. Thanks for watching!

@@smokescouts no problem! We've actually interacted on the Instagram workhorse page. You told me what size splits you use and using those gator loppers. Anyway, I figured it was mainly for the video. I was thinking about getting those tongs. Like why didn't I think of that lol

@@jaredwatson8942 ahh, very cool. Those tongs are the only tool I ever use once my fire is started. I love those things, and they’re built to last a long time!!

@@smokescouts oh and where did you get that wagon? I am torn though between your way and jirby. You'd think adding a split or 2 at a time is common and common sense but then you have this guy just building whole fires and letting them burn down each time. I'm just not sure about his method.

I have a new video coming out in the next month to explain new techniques. But if I’m burning drier wood 10% like in this video, yes the same technique. I’ve been using wetter wood around 20% and using my stack damper, so I have to build bigger fires to compensate. If my fire or coal bed is ever struggling, I always revert to this method until I re-establish my coal bed.

@@smokescouts good to know and looking forward to the update video. How much wood would you recommend having on hand for say 2-3 cooks a month? Full cord? Half cord?

@@Spectre_N7 I like to have a full cord, 1 face cord ready, 1 face 2 months away from being ready, 1-2 face about 4-6 months out. Once my ready stack is almost gone, I’ll get a new face cord. I cook twice per week.

In this video I’m running a really clean fire. I like to run my fire like this if I’m smoking steak or chicken, or towards the end of a long brisket cook. If I want dirty smoke in the beginning of a cook I’ll close the stack damper 2/3, and make sure my wood isn’t too dry.

Yes, a huge coal bed before. It makes running the pit in the first few hours so easy. My technique has changed a little bit and I will be releasing part 2 soon. But, I start with a huge pile of lump, after 15 minutes I add 6-8 logs and let it burn for 45 minutes, and then I put my food on.

Ok, awesome. I built my own offset smoker just before Christmas, but i have no clue how to run it properly. I've been putting a chimney of charcoal on the bottom to get my wood burning, but I have had trouble trying to maintain good temps. Usually once i get clean smoke and the smoker upto temp i through my meat on, but today the temps kept dropping and i couldn't figure out why, but is saying that i decided I'd put less splits in this time compared to other times, so i was only putting in one split at a time today as where other times i was putting 2 or 3 in and getting a huge spike in temp. I might start building a coal bed from now on before putting my meat on