How to Start and Maintain a Fire in an Offset Smoker | Tips & Techniques by All Things Barbecue




Chef Tom breaks down how to start and maintain a clean fire in an offset smoker. No matter what brand you are using, this method will ensure a clean fire time after time.

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27 replies
  1. Terry-Michael Newell
    Terry-Michael Newell says:

    Comment and question…This video helps so much. I can start and maintain a good fire thanks to you. My question revolves around my food tasting a bit too "smokey." I see some folks wrap food or seal in a pan after time to finish out the cook. Any pointers or links to info would be appreciated. Good work here Chef Tom!

    Reply
  2. moonlit61
    moonlit61 says:

    How no I add wood Without getting dirty smoke when I add wood I get gray smoke I have a really hard time keeping a steady temperature this is all new to me just started smoking meat

    Reply
  3. Ernest Clanton
    Ernest Clanton says:

    Good videos have a question I have a kitchenaid charcoal grill and I want to smoke some meat and my brisket, I was thinking about going with hickory lodges from home depot do you think that the lodges would last longer then wood chucks. I have a picture of my grill that I would like to send to you so you can get a better idea of what I'm saying how can I send you the picture's

    Reply
  4. Marcus Pullan
    Marcus Pullan says:

    Was doing brisket today (luckily 2 small ones) and could not get temp over 200°. Using Smoke Hollow 3500 (4 in 1). Had charcoal base, loaded lump and still no increase so ran and got some hickory logs at HD. Did not think to pre-warm logs and by the time I got back, bed was too low.

    Will try these tips next time. I did another chimney of charcoal and finished in grill area.

    Reply
  5. Kevin B
    Kevin B says:

    Excellent video for someone like me. (Definitely a rookie smoker). I would love more videos like this!!! Chef Tom is where I turn to learn new tricks, recipes, and techniques!!!

    Reply
  6. JRhea716
    JRhea716 says:

    Love this video! I started building my fires in the back of the box, and preloading logs because of this video, and it saved me so much heartache trying to get new logs to ignite while losing all my heat.

    Question: Every video I watch I see folks loading up their firebox with small bonfires, and holding around 225-250. My Chargriller Texas Trio (3-in-1 propane/charcoal/side fire box) hits temperature with just small chunks nowhere near that size. Is this normal? I assume it’s the thinner gauge material, but I have a few successful briskets cooked with a single hickory chunk at a time.

    I usually get it up to temp with charcoal, then run nothing but a single fist-sized hickory chunk with another preloaded, once the meat hits the metal. Again, I assume it’s the thickness and dimensions, but any other advice is greatly appreciated! Thanks!

    Reply

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