How to Use Offset Smoker - Tips and Tricks

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This video shows you how to use an offset smoker with tips and tricks that will address many of the common problems for new pitmasters. I cover tips on starting the fire, controlling for too much smoke, adjusting the temperature, and how to care for your pit!
Controlling the temperature on an offset smoker is one of the important aspects of cooking on one of these pits. I take you through a whole cook and show you how to get around some of the common problems you will encounter during your cooks. From using the dampers, when to add fuel (wood), and how to adjust the coals in the firebox.
Getting too much smoke is also another common problem. I give share some tips on in this video.
If you like this video, please click the like button.
If you would like to see more videos like this, please click the subscribe button.
Finally, please comment on what you see here. What other questions do you have? How do you address the problems I demonstrate in the video? Do you have some tips to share?
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Опубликовано:

27 июл 2024

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Комментарии : 373

@georgelabarge4985 7 лет назад

Please leave me some comments on your thoughts on this video and if you have any questions. I'm interested in what others do on their offset smokers.

@213flowerpower 6 лет назад

George LaBarge how do I use pellets..I have dynaglo offset and hickory chunks and of course charcoal.. Vick Marie

@213flowerpower 6 лет назад

Flowerpower213@sbcglobal.net

@georgelabarge4985 6 лет назад

Vick, sorry missed your comment. The offsets are not made for using pellets. If you had pellets and wanted to use them for smoke flavor, get a bed of charcoal going and then put some of your pellets in a pocket of aluminum foil and poke some holes in it and lay it next to the coals. It will smolder and produce some smoke for your meat. Hope this helps.

@georgelabarge4985 6 лет назад

If I remember correctly, I cooked 2 whole chickens for this video.

@JeffMartinez648 6 лет назад

George LaBarge that’s was great information, great content, I was actually using the information while watching you video and it worked as you said, super 👍🏼! Thank you

@Lane-fj9hu 3 года назад

I’m brand new to smoking, just bought my first grill with an offset smoker, thanks for starting me off right!

@charleshendrick7266 4 года назад

Glad to see someone point out what proper "smoke " is. In my rookie days I messed up a small fortune in meats. And you have people actually soaking wood chips or chunks..tossing that on their fire for "smoke flavor" now? Good grief.. that is insane.. but promoted by many. What you get there is creosote flavor. Food should not taste like a telephone pole!! With proper combustion... like you show.. white wispy to no visible smoke is the way to go. Heck.... some of my best cooks have come from using just a good quality lump charcoal... less worries about smoldering wood in the firebox. Good food is all about fire management, as you point out. LOL I wish I had access to this kind of information back when I started... I bet my wife does too.

@erl7466 6 лет назад

hey george, well done, for this type of smoking, very informative. i’m a professional pit master and i picked up a tip that i will use from now on. some of these comments are downright rude and ignorant, but a stand up guy like you most likely doesn’t care; just wanted to say so. cheers and good luck!

@georgelabarge4985 6 лет назад

Thanks, nice to know you got a tip out of this. I knew going in that I would need thick skin for some of the comments.

@MikeFLHT 2 года назад

I agree.

@MikeFLHT 2 года назад

I'm no newbieie to smoking meat. I am also no newbie to fire and smoke management - I'm a retired wildland firefighter - on the job for 38 years. But I'm a newbie to the offset smoker. You have provided some really great basic information here and I think you are spot on. Much appreciated.

@zacharymoore495 2 года назад

Thanks George. I didn't really know what I was getting into when I got my offset. The fire and smoke maintenance is actually kinda fun, considering the reward. But I found myself chasing the temp range and smoke consistency all over the place until I started using this method. I was waiting way too long to add new splits.

@chipituzi 5 лет назад

Hello, I'm from Argentina and recently I'm starting with this style of cooking, thank you very much for your contributions!

@anotherbadd 6 лет назад

I just bought my Stick Burner though I have been smoking using other grill types for years I will try these tips as this is our first real pit smoker. Thank you for taking the time to show others how you manage your smoke and temp.

@bobbysparks622 6 лет назад

Just got my smoker and viewed several videos. By far, yours is the best. I will, thanks to you, be the famous chef of the family. Thanks for a job well done.

@georgelabarge4985 6 лет назад

That's great Bobby, thanks for the kind words. That was my hope when making the video that it would help create some new backyard pitmasters. Good luck!

@tttlllccctttlllccc4723 5 лет назад

Finally a great video on temp control. I've been struggling with my stick burner. Thank you sir well done

@theresaking9302 6 лет назад

This is great info. Thank you! My husband just bought an off set smoker and is trying to smoke a turkey right now. He is getting so frustrated because the smoke is coming out EVERYWHERE and he can't maintain temp. So I decided to do a you tube search. This is going to help out so much. Turkey is getting smoke, but will have to finish it in the oven. This is his first attempt, and you just saved him from stroking out!.. LOL.. Thank you for taking the time to post this video! (smoker was already assembled when he purchased it). One more thing... I saw a video where they added a 3" elbow to inside to the smoke stack, to help keep smoke and heat in. Thanks again!

@georgelabarge4985 6 лет назад

Glad the video helps out. Sounds like you have a smoker from one of the big box stores. It will most likely need some modifications to perform properly. I've got a video on smoker modifications that will help your husband's smoker work better, check it out on my channel.

@tommythompson608 4 года назад

Thank you so much George! I am literally working on a brisket right now and I had to catch my fire back up after 200 degrees. I wished I saw this video prior to to. Help us beginner smokers.

@jermainecolemon7919 4 года назад

I've been using my Weber kettle for my smokes but it's time to step my game up. I got an offset smoker I haven't used in years. Never really learned how to use it correctly. I've got a better understanding of how to maintain my temp now thanks to you. Can't wait to get started. Thank you!

@progers5019 6 лет назад

Hey George, I've had my offset (Texas Original made in Houston) for 10 months. I've gone through all of this early on trying to learn my pit and the do's and don'ts. Your video on fire management is the exact thing I've learned watching hundreds of videos. You did a great job explaining the process. All of my meat was tasting smokey even while following all the right procedures. So, I decided to replace the 3 inch exhaust pipe with a 6 inch stainless steel pipe. My retired uncle was a steep fab and prof welder and did the work. Now, I have much better air flow, can get higher temps and keep them, and move out stale smoke. One qtr sawn stick will maintain 275 for an hour and my meat is much better tasting. Thanks, I enjoyed your video. I'll sub your channel while here. I would appreciate you stopping by my channel and checking it out. See ya-Phil in Florence (SC)

@georgelabarge4985 6 лет назад

Thanks Phil. Glad you enjoyed the video. That sounds like a nice improvement you made to your pit. My pit won't perform like that with 1 piece of wood, but I do have a cheap smoker. Someday I'll upgrade. BTW... I'll make a trip over to your channel and check it out.

@TOMVUTHEPIMP 6 лет назад

Phil, I saw your smoker and your mod. It should help. They key is SMALL, clean burning fire. I saw you are using kiln dried wood. That should make it even easier. Keep in mind that kiln dried will burn faster and some of the flavor will be lost (probably not a bad thing if doing say a turkey). But you will get more consistency.

@MrRicky47 5 лет назад

I think that your videos on this subject are the best for a number of reasons but the main reason is that you list everything you use and where to get it Thank you for all you do George

@jedicazador 5 лет назад

Thanks for your time and knowledge, I've been smoking for a long time but learned something new appreciate ya buddy

@Steve007362436 6 лет назад

Great Video!When I add a split and it starts smoldering, I will use a grate tool or fire poker to prop the firebox door open just a few inches until it catches, helps to maintain my temps. My smoker is all 1/4” steel so my temps hold pretty steady. I also use lump charcoal to start with as it burns hotter, longer and cleaner. Nothing wrong with using bricketts, I used them for years, but I only use lump to start my stick burner. Great mods on the pit by the way.

@MichaelSmith-xq6qo 6 лет назад

Thank you George, I just bought a similar offset smoker and my first couple of cooks had mixed results. Watching your video showed me where I was going wrong with the fire management .

@georgelabarge4985 6 лет назад

Glad the video helped Michael. Just keep with it, you will learn something every time you cook, and the food will get better every time also.

@martinbillingsley2591 7 лет назад

This was the best video I've seen on here you really explain all about the smoker .thanks

@georgelabarge4985 6 лет назад

Thanks for the comment Martin. I hope the tips helped you out!

@andresanders5899 6 лет назад

Thank you so much, really helpful information

@checkurhead_3472 4 года назад

Fought my temperature for 3 hours on Labor Day!! Very informative video. Thanks. I'm gonna do a redo cook this weekend. Gonna use your tips!!

@brucewilliams3660 5 лет назад

Hey George I'm doing offset for the first time and struggling a bit with fire management but this video has been super helpful!

@FatsCaton 6 лет назад

I have watched many videos and nobody has broke-it-down like you have! I needed to know exactly everything you have explained. Do you add lit or unlit coals during the process, or just wood?

@georgelabarge4985 6 лет назад

Hi Cory, sorry I missed your comment. Myself, I usually just cook with wood because I have my own supply of wood. If cooking with charcoal, you can do either. I've added unlit charcoal before next to the burning coals and then let it light them slowly. I've added lit coals before when my coal bed got too low and I was loosing temperature. Lit coals will kick the temps back up.

@barringtoncarlisle2056 6 лет назад

Enjoyed the video sir, just took delivery of the exact same version of this offset three weeks ago, had no idea how to use it other than starting a fire at one end! It came with no instructions or assistance from the sellers this video was a life saver. Smoking in Great Britain is not that common. Hell, lets face it, the Brits idea of a BBQ is a burnt sausage, burger and over or undercooked chicken, so any and all help found is worth more than you would know. The biggest problem is that everything you may need equipment wise is only available via Amazon in the US which is both inconvenient and bloody expensive! But I'm learning how to work around things and becoming fairly handy at BBQ DIY. Keep up with the videos sir most helpful, most helpful indeed.🧐

@-MarkWinston- 5 лет назад

Legend has it George is still putting wood into the firebox

@leehensley7028 3 года назад

where else would you put it

@KenAndTamara 4 года назад

Hi George. Thank you!! This was by far the best video I have seen on managing the fire in my offset. I have an Oklahoma Joe's Highland, and the food comes out really good. But, I usually have trouble managing temp and also using the right size wood. I just ran a test run yesterday with no meat to see how it worked and it was spectacular. The temperature got up to about 330, highest I have been able to get it, and the temperature held so much longer as well. So much so, I had a hard time getting the temp down, even with closing the vents. I think I'm going to use a bit less charcoal to start to not get it so hot when I cook this weekend, I think I may have used too much. Anyway, just want to thank. I subscribed to your channel, I love what you do. God bless you, thanks again!

@baerfas 4 года назад

I've been having the same issue adding too much charcoal to begin with. Even just starting with half lit and half unlit charcoal, it seems like the unlit charcoal lights pretty quickly anyway and still gets too hot.

@mitchellmedina7167 5 лет назад

Thank you for the video. A lot of great info. I’ve always wanted to purchase a smoker but because of my lack of knowing of how to use one correctly. Looking forward now to getting my first smoked. 👍🏿

@joemerrill6377 5 лет назад

Just started this, and you've explained this all better than anyone thus far. Thank you

@HelplessHawk 4 года назад

Thank you, very informative. I’m in uk and just brought my first smoker and struggled at first. I’ll defo be using these tips going forward.

@lamarwilliams185 2 года назад

This is the most complete explanation on how to bbq. Thanks!!! I had to learn from watching multiple videos on how to bbq. Then trial and error for the last five years. You should do a updated version with any methods you did not mention in this video. Such as (I figured out that getting the wood and charcoal hot before putting it in the fire box will cut down on billows of smoke) and ( to let the grill get to the temp and smoke you want before even placing any food in the grill is best) and ( check the weather because temperature conditions effect your grill such as wind, rain, and heat being the least). Oh yeah; opening the grill causes billows of smoke that will settle down after a while of the door is closed and if it doesn’t to try your stirring the coals method ( in a good smoker 3-5 minutes in a not so great smoker 20-30 minutes) Bravo!!! I know I’m late to the party but this video was not in the algorithm favor 10 years ago. LOL keep up the good work.

@simonyuen137 5 лет назад

I am just about start into the offset BBQ world and maintaining blue smoke while adding new wood was confusing to me. This explains how to do it perfectly, thanks a million for the video

@sandeshnarwade8477 4 года назад

Good , George, nicely explained, especially the last part where you mentioned the cleaning which is the utmost important part of cooking, Thanks Sandy N

@christopherdavid1871 6 лет назад

Good info. Thank you, sir. Just used some of your tips to make some Easter Day Chickens and Brisket on my new offset. My family thanks you.

@hepburn118 6 лет назад

And subscribed, brilliant video mate. Clear, concise and very well filmed, you're a natural at instructional videos. Thank very much for doing this from a Kiwi in Australia.

@georgelabarge4985 6 лет назад

You're welcome! Thanks for the kind words. I'm happy to see this video is getting more run now and helping more people.

@bucktalesoutdoors7566 5 лет назад

Very helpful video George. Thank you.

@kirstenfrench8160 4 года назад

Thank you for your great video. We bought a smoker awhile back and just looked at the box it was in.....but now I is going to cook! Thank you so much.

@j.ciloafasho 5 лет назад

Great basics video! I’ve been struggling with the temp later in cooks and couldn’t figure out what the issue was. Just kept burning more fuel but losing temp. Thanks for the info! Big help!

@Y_ruba_al 4 года назад

the best video on youtube by far for learning this style of cooking! Thank you for your knowledge!

@johnrecchia8731 3 года назад

This is one of the best videos on fire management for an off set. Thank you

@richluvsellie1 5 лет назад

Gonna try out your tips tomorrow. ...my cooking isn't bad, people eat it when they come over. ..lol...anything to improve my food and me as a future pit master is greatly appreciated. ..thanks again. .

@AstiSteakhouseDishes 5 лет назад

Excellent video! You taught me I’m not using nearly enough wood or high enough temp for chicken! Thank you sir

@wayhod1 6 лет назад

Hi George- thanx for this video on smoker and fire management. Your attention to details has answered some questions for me. Soon I will have my first offset, and I know I will succeed now, thanks to this video. Great job!

@fixitmyself 6 лет назад

This is a brilliant video George. I just purchased what is essentially the same unit and am 3 days into it and learning. I really appreciate your well laid out advice. Thanks

@georgelabarge4985 6 лет назад

Thanks for the feedback. The key thing is to get in there and practice on it. After a few times using it, you start to get the hang of cooking on it. Good luck!

@stevemackelprang8472 5 лет назад

Came across your "tips" just in time, am building one of these, and realized I need to make my chimney bigger,, was at first thinking equal air in and out, but can see clearly, the advantage of throttling the oxygen is the way to go.., thank you !

@markrothenberg9867 6 лет назад

Excellent instructions and information. Thank you for your expertise.

@samdub 6 лет назад

Great video, I’m getting my first smoker bbq next week, we’ve got real nice weather over in the UK at the moment so going to take full advantage! Thanks for the tips 👍🏼

@sirwheato 6 лет назад

Very informative, some great tips there. Nice to have things broken down simply. Keep up the good work old boy

@georgelabarge4985 6 лет назад

Thanks for the comment, appreciate it!

@fredortiz5145 6 лет назад

Thx, good video. I like your cooking chamber destaco clamps too!

@littleshopintheshed 5 лет назад

Great video, excellent information. Thank you for taking the time.

@tonywright560 4 года назад

Well done George and thank you. I haven't moved past the old Weber charcoal kettle yet. I've been a member of an Aussie BBQ Facebook group for a while and their ideas are great for people who know what they are doing. I only have a vague idea of what to do but your video answered all my beginner's questions in 15 minutes.

@karennelson4070 3 года назад

I’m a total newbie and your video helped me tremendously! I cooked a couple of expensive steaks, which turned out fine, but today I cooked chuck steak and it came out even better! I had very little puffy smoke! The temperature showed pretty high but one thing at a time. I will start working on mods now. (Another great video!). THANK YOU!

@JP-babe-girly 5 лет назад

Excellent video. Very very informative. I have watched many videos but they left me with a lot of questions unanswered. You covered all my unanswered questions. Thanks for having no distractions in your video. Like music, kids running around & cars & trains passing by😆😆. Thank you for this great video.

@MarcusandMarcusInc 6 лет назад

Great video George. Fire management is the number one concern in stick burners. This really cleared up how to get rid of the thick white smoke that leaves a bitter taste in your mouth for days! Be safe my friend!

@georgelabarge4985 6 лет назад

Thanks for the comment. Your absolutely correct, the key with stick burners is getting a clean burning fire for the best tasting meat. Glad the video was a help!

@robertvelasco5841 5 лет назад

Great job! Loved this video👍🏼 Thank u

@BarryFranks 6 лет назад

Thanks for the tips. Super helpful.

@ventilator00 6 лет назад

Thanks video. Just bought my first offset smoker. This was so helpful

@joeypalpal1596 4 года назад

Thank you George. Taught me how to use my new smoker in time for Thanksgiving

@JuanCastillo-zv6ob 6 лет назад

This is a huge help. I'm cooking a 11.5 brisket for the first time in my stick burner. Mind you I been playing with fire since I was kid.. but to keep the smoke down was my only issue.. thanks again..

@georgelabarge4985 6 лет назад

That's great Juan, glad to help out. Good luck with that brisket. One of my favorite things to cook!

@xavierpacheco7297 4 года назад

Thanks! I just acquired an offset smoker and really need it this instruction.

@joewilliam9315 4 года назад

Thanks for the video! I've done a couple of smokes and getting ready to do another one. You gave me a lot of great tips I'm going to use!

@hashtagblackoutpodcast1740 5 лет назад

Thanks for the video. Very informative 👌🏾👌🏾

@rodmilligan188 5 лет назад

You gave me every single piece of information I needed to run my new offset effectively! Thank you very much for making this video!!

@georgelabarge4985 5 лет назад

Thanks, glad it helped out!

@JeffMartinez648 6 лет назад

I have found that I don’t open the exhaust wide open because I really like the smoke flavor as well but I really like your pointers on controlling the heat. I just put this style pit and I’m learning as I go but have had some tremendous successes thus far. Thank you

@georgelabarge4985 6 лет назад

Thanks Jeff. If you like the smoke flavor on your meat, I think this is the best way to go with an offset.

@Janoline6 6 лет назад

Thanks for sharing!

@ar-ee3nq 5 лет назад

Thank you for this video, it helped lots.

@Ahch. 5 лет назад

Good info. I had problems with the white smoke overpowering my meat. I understand now to use seasoned wood and let wood catch fire before closing the box. Good info

@kokaneeoutdoors358 3 года назад

Thanks George. I just bought a used offset. Great information.

@rpemachine 5 лет назад

thank you for the imformation! I learned alot from this one video!

@jonathanames12 6 лет назад

Great video, George. Very informative and easily understood. You even had a recap at the end. As a professional instructor, I dig it!

@georgelabarge4985 6 лет назад

Thanks Jonathan! Appreciate the comment and feedback.

@andrewbatres5918 4 года назад

Great video, thanks so much for going through all these steps and sharing your knowledge!

@romulogarcia3893 3 года назад

Got an offset smoker last Christmas it’s a bit of a challenge transitioning from a direct heat grill. This video was very helpful!!!

@frank5722 3 года назад

George you're are amazing! I have BBQ'N wrong for so many years. I have learned so much from your videos lately. I thank you sir. Happy Holidays & Happy Smoking!

@cooking1.586 5 лет назад

I love using applewood. Consistent heat is critical. Get that smoke just right. Good video.

@anselmogrc 6 лет назад

Great video! I am looking forward to buying a smoker in the future and thanks for breaking it down for me. Lookin forward to it

@Rickster5176 4 года назад

Excellent video, George. Thank you.

@ipturpin 6 лет назад

Great video.. Best instructional I have seen !

@arkansasboy82ify 4 года назад

Thanks George great video you answered all the questions that I had!!!

@diregoose 6 лет назад

Great advice and great video thank you sir!

@georgelabarge4985 6 лет назад

Thanks for the feedback!

@cornelistrapman7485 6 лет назад

these tips were great, thanks man!

@ahmadafiif9761 4 года назад

finally some information on how to get a good smoke. thank you

@johnwatz4955 2 года назад

Have almost pulled the triggered on a offset, enjoyed your video, good info. 👍🏼👍🏼👍🏼

@endeewhy8410 4 года назад

Thanks so much! This was really clear! I am about to start smoking and you cleared up a lot of questions I had!

@jeremyortiz1701 5 лет назад

Thank you ! Great video !!

@alaskamike3577 5 лет назад

You did a great job of breaking it all down George. Some good tips on the smoke color and how to keep it in the right cooking mode with temp control. Also I got some great tips from you earlier this year on food plots too. My oats, sargum and turnips did great. My clover was a complete bust early spring. Don't know what I did wrong. Am still learning on the early spring plots. Any tips would be greatly appreciated for the spring clover plots. Thanks again for this great video.

@RoshanniGaming 4 года назад

Definitely dig the basket setup you've got going in that box!

@levishelley8018 4 года назад

Thanks for the video. Tried my first smoking and it wasn't perfect but edible. You helped me see where i went wrong. Not enough air, waited to long before adding wood, didnt let it catch on fire first. Ha about everything it seems!

@scottmehringer3914 6 лет назад

Great video. Picked up several tips which will help me in my next smoke.

@Brubiedoobee 4 года назад

This is the exact video I was looking for. Thank you.

@jamesgreen3985 5 лет назад

Hey just wanted to say nice video it’s straight forward easy to understand and makes total since, I will be referring back to you videos from time to time .good job

@matthewcarello9280 6 лет назад

Great video, this helps me a ton. I think ive been putting way to much charcoal and messing around with both dampers to much. I have an Oklahoma joe and am new to smokeing. For one ove my cooks i need to maintain 250° which is very hard but i think your tips will help. My hats off to you sir, good show!

@georgelabarge4985 6 лет назад

Great, glad it helps out. Just to ease your mind, don't worry about trying to hold a smoker right at 250, I usually fluctuate +/- 20 degrees from my target temperature during the cooking process (set my digital thermometer alarms at +/- 20 deg). Hasn't caused me any problems on the quality of food I get at the end. After a while, you will learn your pit and know just how much charcoal or wood it wants and when it wants it to keep temps somewhat in range.

@lorettataylor3374 2 года назад

This was a big help. Thank you.

@fagerstrom84 6 лет назад

really helpful thankyou George for your video. just getting into bbqing and was on the fence about buying the additional smoke-box but your video has pushed me over the fence. thanks for your help.

@georgelabarge4985 6 лет назад

Thanks Brian, glad you liked the video. If you get one of the cheaper offset smokers, check out my other video on how to modify your smoker for better performance. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1dnnyyg6Sqg.html

@jeremygross8967 3 года назад

This guy is so classic. Good video.

@Da392Hemi 4 года назад

Thank you for the video. Very informative

@ryanroybal4201 6 лет назад

great video, thanks for the info.

@georgelabarge4985 7 лет назад

Thanks for the comment, appreciate it!

@joshnighty6067 7 лет назад

I enjoyed the video Thanks!

@OWM06 5 лет назад

Thanks for that info mate.

@thomasluukee1625 4 года назад

Awesome video. Just bought my first smoker and was looking for a video to teach me the essentials and you did just that. Thanks!!

@redbeardseasonings4657 3 года назад

Very informative video George...Straight and to the point and I think everyone can learn something from this video no matter their level of experience! Well done sir