Offset Smoker Fire Management for Beginners

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I'm going to teach you everything you need to know about offset smoker fire management!
Offset smokers can be quite tricky to manage, but with the tips and tricks in this video, you'll be producing some great BBQ out of your offset smoker in no time!
It's all about understanding and mastering your offset smoker. There are so many different styles and sizes of offset smokers, all with different build quality, so each offset smoker is going to need a different fire management style to suit.
Then there are other factors like the type of wood you use, the daily temperature, the wind and how much you have loaded in your smoker that will absorb temperature. These are all factors you have to consider and make necessary adjustments when using your offset smoker.
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code RU-vid10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
Don't forget, you get special discounts as a RU-vid member!
Join this channel to get access to perks:
/ @lownslowbasics
Please don't hesitate to ask any questions in the comments below and thanks for watching!
#firemanagement #offsetsmoker #lownslowbasics

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Опубликовано:

18 июн 2021

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Комментарии : 173

@LownSlowBasics 2 года назад

Hey everyone! If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!

@markmiddione6423 11 месяцев назад

Can you use it as an oven and bake bread on the left side?

@eagle3906 2 года назад

Thank you for being one of the only youtubers to demonstrate what not to do, and how to troubleshoot. Also, an estimate of how often a new log may be required for a common size smoker. Hugely valuable.

@LownSlowBasics 2 года назад

You are most welcome, thanks for the support.

@brettmanley4944 2 года назад

He also interacts in the comments when you have questions. Great channel! He really boosts your confidence.

@LownSlowBasics 2 года назад

@@brettmanley4944 🍻🙏

@brettmanley4944 2 года назад

@@LownSlowBasics should I season my new smoker using the wood I plan to cook with or will any old seasoned firewood do?

@LownSlowBasics 2 года назад

@@brettmanley4944 any old wood will do for seasoning as long as it’s relatively dry.

@user-eb6le5fv4o 5 месяцев назад

I appreciate you taking the time to carefully explain the process without being to technical and going into too much depth. Valuable information.

@notblakebray 29 дней назад

Support from Oklahoma City, Oklahoma

@LownSlowBasics 29 дней назад

🙏

@mkds7756 2 года назад

Idk why other people can’t make videos this straightforward. Most people watching these videos are using offsets very similar to yours. The biggest thing that I took away from this is the temp differences between the top and the grate. My thermometers tend to read around 400 and now I have an idea of what the difference in temp is, I use an Oklahoma Joe too. It’s great to see what size splits you use too, what I get is much larger and knew it was causing temp spikes but now I know what size splits to use in this thing. Thanks a ton!

@LownSlowBasics 2 года назад

Most welcome mate! Appreciate you tuning in!

@jayquick6520 2 года назад

Who would have thought an Aussie would teach me in such depth how to offset smoke correctly. To the point and easy to understand I cannot thank you enough. This was awesome. Edit: no disrespect to you Aussies I understand your barbecue is legendary. This how to shows that.

@quasarkid4256 Год назад

Really nice video. Simple and really helpful. Cheers mate

@naughtykids113 2 года назад

Awesome channel, thanks heaps for your videos.

@rodlaz1984 Год назад

Great help. Thanks

@th4uv3tt38 Год назад

I just stumbled on this video, but wanted to say that this is probably the best fire management video that I have seen. Straight forward, easy to understand, and to the point.

@IspkAZN 2 года назад

Just started with an offset smoker. This information was amazingly helpful. Thanks so much!

@JohnSmith-es9qx 2 года назад

As always mate, a great simple video. Keep up the good work.

@LownSlowBasics 2 года назад

Thanks mate 😃

@sarssars-hm2ox Месяц назад

New to this preheat is still a thing crazy

@LownSlowBasics Месяц назад

Definitely helps

@CraigWilton 2 года назад

The best video on offset fire box management anywhere. I wish I had this when I started, would have avoided months of pain and frustration figuring it all out. Keep up the great work mate!

@M4V3R1CK_GAMING 7 месяцев назад

Awesome and informative upload. Got yourself a new sub.

@geoffreyking9183 2 года назад

🇦🇺 Good video Aaron. I just transitioned from a bullet smoker to a side smoker and had a shocking 1st cook with my temperature control. Thanks for a very informative video.

@Bladez55 2 года назад

Good video. Just stumbled across this. Very well done. Straight forward and to the point in a simplistic manner. Just subscribed. Gonna check your other stuff.

@LownSlowBasics 2 года назад

Thanks so much

@gregorystatt5562 6 месяцев назад

What a great, straight to the point video. I have made a couple modifications to my offfset I picked up for free a few years ago. I didn't like how much smoke was leaking out and I was doing a terrible job at fire management. Now that I have added some seals around the doors, and watching videos like yours, I am confident I will have better success. Another mistake I made was when I split up a Hickory over a year ago, I cut the logs in sections that would just fit into my firebox. I know realize that I will be cutting every split in half so they fit better, ignite faster and burn properly. Smoke on! 🤘 🤘

@muwaffaqsatardien1969 2 года назад

Golden video. Saved me so much struggling. My first cook on my smoker was a real mission. Watched this video and my second and third smoke went fantastic

@MichaelSmith-or2wp 2 года назад

Great job Aaron

@LownSlowBasics 2 года назад

🙏

@iPigee 2 года назад

Very helpful. Thank you.

@LownSlowBasics 2 года назад

Most welcome

@ChrisMartin-ry6yj Год назад

Great Video. I have found you really have to learn your particular smoker. They are all different.

@adamshields8946 2 года назад

Awesome video mate!! Simple and to the point which makes it perfect for people who are new to this. Love it!! Have a great day mate!! Love that smoker 😍😍

@LownSlowBasics 2 года назад

Thanks legend

@danesmits 2 года назад

Love the video's mate, thinking after a year of pellet and webber kettle it's time for the offset smoker. You are the go to source for any information 👌. Ps got the sausage maker/mincer and making snags after ur video

@mattcody4933 2 года назад

Love your work bro, I'm going to smoke my first brisket soon. Thanks for all your advice!

@LownSlowBasics 2 года назад

Most welcome mate! Enjoy it 🔥

@davebevin 2 года назад

7 hours into a cook on the same model smoker. Wish I’d watched this video before I started! Very very helpful. This should make the next cook far better. Thanks 🙏

@chisel83 2 года назад

👍👍🇦🇺🇦🇺 great video Aaron. Really appreciate the finer details ie local supplies, well seasoned, pre heat splits etc.

@LownSlowBasics 2 года назад

Thanks legend, you are most welcome!

@noelhammond9259 2 года назад

Very helpfull I think you are terrific

@LownSlowBasics 2 года назад

Thanks so much

@tongietonks 2 года назад

Awesome vid mate, kept it simple so anybody can understand. Quick question doe, would you use tuning plates in that smoker?

@LownSlowBasics 2 года назад

Thanks mate, you sure can if you want, it's all about finding what works for you :)

@TheSirondil Год назад

@low n slow basics- How would you go about adding more charcoal for longer smokes? Add half a basket directly to the fire box to catch there? Use the chimney and start it elsewhere and then bring over lit charcoal to dump in?

@vincenzoauditore2230 Год назад

Hi Mate. You should a video on managing a smoke on a cheap offset. Bunnings has a 200$ jumbuck one that is popular, but hard to manage.

@KWW9B 2 года назад

Thanks very much for taking the time to do this video. Helps very much. Ho do you control to get not to much heat in it ?

@LownSlowBasics 2 года назад

The firebox door vent :)

@KWW9B 2 года назад

@@LownSlowBasics Thats what I thought LOL I tried it but if I start closing it, will say half and more, the fire goes out. I can do this with wood in the size 2cm to 2cm 20-30cm long but you can imagen how often you have to feet it :-( . Maybe the thermometer on top of it (had it at 120°C) is so fare away from the middle so I try to run it at very low (to low) temp.

@macmacphotography Год назад

Thanks for this video. Lots of useful info. Can I ask some questions? I'm in the UK so smoking bbq isn't in our DNA! I bought an offset smoker and due to budgetary constraints and just wanting to see if I enjoyed it before spending proper money I bought the cheapest one I could. It's cheaply made, thin metal etc. One day I will upgrade, but for the moment I'm trying to do the best I can and keeping even consistency of temperature around 225 I find difficult! Questions: For good blue smoke does the wood need to be on fire? I find when wood sets on fire the temperature sky rockets but is that the only way to get good smoke? How do you balance that? Is it that I’m using too large a piece of wood for the size/type of smoker? Is the lack of consistency because it's a cheap smoker so loses heat easily or am I missing some key skills (I've only done two or three cooks so far - all pork shoulders) Also would you recommend the Oklahoma jo smoker? That’s the next step up financially for me so it might be something I’ll consider in time.

@nietbepalen Год назад

Learned so much in a few minutes 😂😂😂❤❤❤

@brettmanley4944 2 года назад

Every video I watch on this channel has made me more confident that I can do this. And today I bought my first offset smoker.

@richo2501 2 года назад

Awesome video. Really simple and straight forward explanation on the process and temps when you splits on and m cooking at. Roughly how big are the splits you use? They look about 100x100x250mm or perhaps a bit smaller? Thanks again for another great video 👍

@LownSlowBasics 2 года назад

Thanks mate, yeah that's around the size :)

@richo2501 2 года назад

@@LownSlowBasics Awesome, thanks for that. Got a good supply of Iron bark where I am too so when I get an offset, that's what I'll be using. Cheers 👍

@Tenorsaurus Год назад

Cheers dude, I've just got this exact same BBQ and bought Ironbark from Bunnings that is made for pizza ovens. I'm finding the splits need to be about a quarter the size of yours to burn clean. Do you reckon the pizza oven wood is a bit heavier/higher moisture? Also great tip with the thermometer. Looks like I basically need to keep the temp at 400F and that's perfect for cooking. Cheers!

@waynebull8177 2 года назад

Sorry mate just new to this and figuring out what to buy. Have an Webber. Is the wood for heat or smoke

@christophermarquart8149 Год назад

Have a question about the temp probes... Did you modify the body to thread those into the cook chamber? Or was there already a space for them on the body?

@rosspritch34 2 года назад

I picked up a heavy smoker with a trailer last week for $60. I watched 99 vids on smoking meats where only the cooking lid was opened. I am bombing this evening, came inside, saw this, and now know I was way underestimating my fuel needs. Never got the thermometer to break 200°

@JoelsSmokeBbq_239 Год назад

Wanna make a brisket but need help to keep a steady temp ! How much charcoal should i start with n do i just keep using wood throughout the cook until the brisket done or do i add a lil bit of coals

@TheJibtronic Год назад

Don't suppose you have any recommendations on where you get the splits in Adelaide? I've been given a cheapish offset smoker and would love to test it out, but most.wood I've seen are just small cuts that don't seem to hold the heat as well

@joshuaedwards6066 2 года назад

question. if u dont have enough wood for fire can u still use coal or briquettes heating in a chimney starter every hour or so?

@mike840621 7 месяцев назад

I've been using offset smoker's including large home made pits for years. Competed for a few years as well. My question is this...most back yard cooks will rely on the temperature guage on the smoker so why do manufacturers place them on top of the smoker, knowing full well that there is such variations in temperature from the gauge location to the cooking grates?

@peteprizzi8508 2 года назад

Better you than me.i'm done with my OJ offset.i've tried over + over to get it where the meat is not over smoked. I bought a propane vertical smoker. I think it's a better choice for me.Can't wait for it to arrive so i can get cookin.

@LownSlowBasics 2 года назад

Each to their own mate. Whatever works for you. Offsets are the most challenging.

@stevesyncox9893 2 года назад

A baffle at the fire end helps distribute the heat

@joshworpel3796 Год назад

Hey, I’ve got a hark offset smoker and I struggle to get heat up the other end away from the fire box? Any suggestions on what to do here? Thanks

@garrybailey5413 2 года назад

Hey mate, yet another great video! Couple of observations/ questions ( if that’s ok) I notice on your smoker that there is a port for a temperature gauge at the chimney end, wouldn’t it make sense to have a gauge at either end? On my smoker it is equipped with 3 gauges, 2 up high ( one either end) and one in the middle down closer to the grill surface, having said that, I still use a probe as well! Where was your probe placed in relation to cook chamber , 1/2 way? Closer to firebox? Lastly, do you use baffle plates? I’ve found these very useful for equalising the temperature across the pit, keep up the great work, your videos are a great source of learning, cheers 🍻

@LownSlowBasics 2 года назад

Great observations mate. I will sometimes use baffle plates but chose not to for the video as most offsets done come with them. Definitely am getting another temp gauge, The more the better then you can understand hotspots in your smoker. I always put my probe gauge close to the meat you should be able to see the placement in our recent brisket video at some point.

@stevesyncox9893 2 года назад

Maple pallets are a great wood source.

@NicSmokes 10 месяцев назад

How much coal should I be using and what temperature should my smoker be before adding wood I have a problem of running out of charcoal halfway through my smoke

@grilledchickenwrap 2 года назад

Can you recommend a decent moisture meter?

@Paul-bl7bj 2 года назад

After watching this am off too buy one ☺️

@LownSlowBasics 2 года назад

You’ll love it!

@lauriesherwood5492 2 года назад

Thanks Mate you are a champion. My kids bought me a cheap offset, used it for the first time on sunday. My temperatures kept swinging to start, maybe I was just too eager haha. Had some old redwood splits (don't know what species, from when i had a pot belly). Did a boneless leg of lamb, turned out nice. Thank you for your very informative videos, trying to keep the info in my brain. Owe you a few beers or whatever your poison is.

@LownSlowBasics 2 года назад

You are more than welcome mate! Glad you are enjoying BBQing!

@Ballsvu 2 года назад

When you add more briquettes do you add them in cold, just pre heated or light from a chimney starter?

@LownSlowBasics 2 года назад

Preferably from a chimney but if you use chemical free ones and don't add so much that you'll smother your fire, you'll be ok.

@blakerudler5266 2 года назад

Hey mate, great content. What digital thermometer do you recommend?

@LownSlowBasics 2 года назад

Cheers mate, the inkbird ibbq4t.

@nutta16 Год назад

Hi mate where do I get a grill top thermometer from and how much are they?

@harleyhem3381 Год назад

I ran my offset smoker today as a test and trail, and i feel like I'm missing something. I put coals in the bottom and put iron bark in to burn down to coals, then put my flavouring wood in, and it burned clean till i tried to close the airflow door a bit to try get the chamber temp down to 120c. The fire seems to burn clean from 150c upwards then starts to burn dirty when i try to drop it below 150c. What am i missing?

@Simebag8989 2 года назад

Hey mate, what's your recommendation for a first charcoal grill? I'm looking at either a Weber Kettle or Akorn but can't decide which one. I want to be able to grill steaks/burgers, ribs, pulled pork, brikset and pizza if possible from the one unit. Cheers!

@LownSlowBasics 2 года назад

Definitely see if you can source a second hand Weber cheap to start on and play around with :)

@Simebag8989 2 года назад

@@LownSlowBasics thanks for the response. Appreciated

@barkyvanschnauzer3438 Год назад

I'm a learning rookie and I don't actually own an offset yet. But just curious if I wanted a lower temperature I can obviously choke down the intake. But If I wanted a hotter temperature do I open the firebox door on the side or do I just add more wood

@LownSlowBasics Год назад

A bit of both. more oxygen = hotter fire. Or add more fuel.

@mattrowling4870 2 года назад

Watched this video multiple times definitely helping, but my biggest issue is having my coals burn out after a max of 4 to 5 hours which to keep temp I'm having to add wood every 15min so I'm having to use another batch of coals for longer cooks which messes my cook up. I do have a cheap small thin smoker though. Any idea to make them last longer? Tried a few different brands

@ianjones605 Год назад

Me too. I think you just have to put more coals in.

@scousesuperman1112 Год назад

I used to have the same problem but now I usually just add a hand full of coal with every log. Works perfectly 👍🏻

@macmacphotography Год назад

@@scousesuperman1112 do the new coals cause bad smoke at all?

@ryanlee4412 2 года назад

What is the specific thermometer your using to monitor grill grate temperature? i just go my oklahoma joes longhorn offset smoker I'm wanting to get the right supplies I'm going to need to get a good quality meat Thank you

@LownSlowBasics 2 года назад

I use the inkbird ibbq4t

@ryanlee4412 2 года назад

Thank you really enjoy the content new into the smoking hobby having a blast

@tezzanewton 11 месяцев назад

I still don’t know if I want a bullet or offset. I think the bullet would be easier to handle. Dunno. Any advice???

@dutch5580 Год назад

Mate, I have a question if you don't mind..... I have an offset smoker and I wasn't sure if I should leave or take out the charcoal grid that's in the firebox. I was scared that if I leave it in and the small hot coals fall through the grid it won't be a good coal bed. Should I leave it in?

@LownSlowBasics Год назад

Honestly whatever works for you mate. Try it and see how you go.

@davidmorrison4416 Год назад

I ordered a wireless thermometer with 4 meat probes can I use one of them to measure the heat on my grates? I'm cooking 4 Tomahawk Steaks for Christmas 🎄 & I want to cook them @ 250 degrees until I get an internal temp of 135, then I'll sear them, using a half of chimney of charcoal & some Hickory wood. I'll use these tips to manage my 🔥 thanks, Merry Christmas 🎄, You just earned a Subscriber 💯🤝👍!

@billwilson3665 Год назад

I think most of the grate thermometers people use are meat thermometers.

@davidmorrison4416 Год назад

@@billwilson3665 Thanks, it had two clips, I used one for my grates, Happy Blessed New Year!

@InterTay 2 года назад

Looks like this Oklahoma Joe has a larger intake on the firebox than the Hark Pro Pit / Longhorn / Flaming Coal etc. Would you agree?

@LownSlowBasics 2 года назад

It does look that way.

@Itsgkai1 10 месяцев назад

Do you ever need too add more coals at all mate?

@jayw8768 2 года назад

My local stores don’t sell wood splits. They sell wood chunks and wood pellets. Guessing would be easier smoking with splits like you’re using.

@WoodyJr27 2 года назад

I use the chunks which is better to me if you dont have splits and you dont have to preheat chunks like splits

@lrrr9734 2 года назад

If you're in Australia I picked up some splits from Woolworths a couple weeks ago. A bit shorter and thicker than the ones in the video but they worked fine in the Weber so they should go alright in an offset. We also have an abundance of Ironbark and Redgum growing wild if you don't mind putting in the time and work to get it yourself

@jayw8768 2 года назад

@@lrrr9734 Thank you but I’m not. I believe I’m just about on the polar opposite side of the planet from you guys lol. Had a friend I met online once who was Aussie and his time was exactly 12 hrs difference from mine.

@sheilachanceproffitt9839 2 года назад

@@jayw8768 Home Depot and Lowe's in America carry Kingsford Hickory wood splits in bags.

@jayw8768 2 года назад

@@sheilachanceproffitt9839 Tyvm!

@giovannideluca5436 2 года назад

Great Video…………..when talking about offset smokers there’s a lot of focus on clean smoke. When smoking on a Weber Smokey mountain and using the minion method, the wood seems to smoulder and give out the white smoke for most of the cook that offset smokers are avoiding. What’s the difference between the two styles of cooking in regards to clean smoke ? Love your show 👍

@LownSlowBasics 2 года назад

As long as it's not heavy white smoke it's fine, try get to see the difference between dirty smoke and wood burning smoke.

@MichaelGreer38601 2 года назад

You closed the firebox when you put on the cold log. That is what caused the thicker smoke

@achazielcharlot6539 Год назад

My charcoal tends to get extinguished in the 1st hour and a 1/2 Any recommendations to get it to burn longer or doesn't matter

@billwilson3665 Год назад

most people use the charcoal to preheat the smoker and as a base to get the wood started.

@Diamondback4387 Год назад

Not a fan of the fire lighters. I learned that using disposable chopsticks for starting up the chimney is quite effective

@procasualty6692 2 года назад

So I live in Arizona and I was pre heating my wood on my offset smoker. I went to do something and when I came back out my wood was in flames 😂😂😂 if my smoker is too hot how do I cook it down??

@LownSlowBasics 2 года назад

Oh gosh! You can put the log in your cooking chamber away from the meat to pre heat too

@macbride33 2 года назад

🔥🔥

@LownSlowBasics 2 года назад

🙏🔥

@81LostHope 2 года назад

Do you ever need to add more briquettes? Or just wood?

@LownSlowBasics 2 года назад

Just wood

@sheilachanceproffitt9839 2 года назад

After 4 hrs or so when the wood and charcoal both are depleted fo you restart with the chimney starter or just throw a handful of charcoal in with each split?

@LownSlowBasics 2 года назад

The wood burns down to a charcoal base and just top up with splits

@sheilachanceproffitt9839 2 года назад

Thanks. I really appreciate your help.

@sheilachanceproffitt9839 2 года назад

My charcoal base burns up also.

@LownSlowBasics 2 года назад

@@sheilachanceproffitt9839 you may have to add smaller chunks earlier whilst fire still going or try different wood :)

@domo3780 7 дней назад

Can i use wood chips instead of wood logs n also in that side smoker can i use just charcoal to cook

@LownSlowBasics 7 дней назад

You’ll burn through wood chips way too fast. Yes you can use firebox for grilling :)

@domo3780 7 дней назад

@LownSlowBasics ok thank u

@marlonsiguenza228 2 года назад

Mate when you mention cheaper units how cheap are you talking? Char griller type of ones or bunnings branded type?

@LownSlowBasics 2 года назад

More like the jumbuck type ones, less than $500 or so.

@adamthrift7048 2 года назад

Hey mate what type of fire lighter is that haven't seen it around ? Cheers

@LownSlowBasics 2 года назад

Cleanheat brand mate :)

@Detcord-wc9yw Год назад

So why is there a grate for over the coals?

@bsh0111 2 года назад

Hi what fire starters are you using for this

@LownSlowBasics 2 года назад

cleanheat brand from memory

@jimmyg3855 2 года назад

Anyone have an issue with little or no smoke flavor? I know it sounds crazy but my first few cooks in and I’m not picking up on a good smoke flavor compared to my other cookers

@BARRYNICOLL 2 года назад

Good video. What's your opinion about the overall performance of that smoker? Specifically in relation to smoke leakage from the fire box and cooking chamber?

@LownSlowBasics 2 года назад

Thanks mate, when running right, there's very little, to no leakage, check our brisket video out and you can't see much leaking at all.

@Detcord-wc9yw Год назад

So why have the probe if it’s not right?

@asianangler 8 месяцев назад

anyone got the Oklahoma Joe's Highland smoker? It's about 1/2 the price of Longhorn used in this video, just wondering if the dropoff in overall quality is noticeable?

@cameronbasford8991 2 года назад

You left the firebox door open when you chucked a pre heated log on but closed it when you put the cold one on.

@williamjohnson8146 2 года назад

What about the average joe using wood chunks

@lesliemorris3914 5 месяцев назад

I only use Charcoal to start my fires. I dont use it to cook with on my smoker.

@DJDilworth 2 года назад

What’s the G O with standard vs reverse flow??

@LownSlowBasics 2 года назад

Got a video coming that will cover it :)

@DJDilworth 2 года назад

@@LownSlowBasics that’s not gonna help me sleep tonight wondering though is it!! Haha 👌🏻👌🏻

@LownSlowBasics 2 года назад

@@DJDilworth instead of the smoke and heat travelling direct from firebox through to chimney, in reverse flow it’s directed under plates that sit under cooking grate, around the end and back through along cooking grate and out chimney on firebox side.

@DJDilworth 2 года назад

@@LownSlowBasics any difference in cooking

@LownSlowBasics 2 года назад

@@DJDilworth To be honest I haven’t used my offset in reverse flow enough to give any solid advice. That’s why I’ll be doing a video :)

@wayneblack9307 2 года назад

Maybe the reason why the temp guage is so high and you have to use a digital thermometer because this smoker dosn't come with tuning plates ?

@LownSlowBasics 2 года назад

It does come with them, but most don’t so I wanted to make it as relatable as possible.

@wayneblack9307 2 года назад

@@LownSlowBasics i'm after an offset and all the ones i have looked at have them . Can you recommend any brands ?

@LownSlowBasics 2 года назад

@@wayneblack9307 definitely recommend the Oklahoma joes. Can’t speak for much else on first hand experience.

@wayneblack9307 2 года назад

@@LownSlowBasics is the Oklahoma Joe 6mm steel ? I'm after one that is that thick . Better for heat retention

@LownSlowBasics 2 года назад

@@wayneblack9307 I think it’s 3-4mm

@yvonlepine1083 2 года назад

You say use local wood, I have access to a of rubbish wood like palettes and wood that keeps pvc Pipes separated. I assume it’s pine. But it is very dry and used as keeping warm type of wood. I don’t think it it is tantalised because it is rubbish wood. It burns as firewood with no white smoke I am not sure about smokin in offset smoker

@johnward9146 Год назад

Pine is not a preferred smoking wood due to the tar like sap. Oak, hickory, and mesquite(in Texas) are preferable, as well as cherry. I use oak and hickory pretty much exclusively, since I have it readily available and cut it myself. I have a Oklahoma Joe, older model than the one here, but almost identical in build, except the thermometer is centered on the lid instead of on the right. Happy smoking.

@johnward9146 Год назад

Oh, I lost my thoughts, most pallets used for shipping are oak wood because of the strength, pine is softer and lighter, and is used more for crates.