Скачать или смотреть HOW TO USE AN OFFSET SMOKER FOR BEGINNERS

In this video I show you how to use an OFFSET SMOKER in LESS THAN 5 MINUTES! I show you how to fire it up, how to maintain temp and how to shut it down (including COS- Cheap Offset smoker). This is a beginners guide to fire management to get you started right away!

►If you are in a rush, you can just jump to the section you are interested on!
0:00 Introduction
00:32 How to Fire Up and Set up your Smoker!
01:38 At what temp you want to cook? Define your cooking temp range
02:26 I reached desired temp. What now?
03:07 Temp dropped. How to add wood?
04:44 Adding wood once more
04:56 Shutting down Smoker and best cleaning advice

►FAQ:
-Why do you use briquettes to light up the offset?
The whole point of using briquettes/lump to fire up the smoker is to create a bed of coal that will allow you to get your wood ignited. In my experience, both (briquettes/lump) burn hot enough to ignite wood so in that perspective they both work. Now briquettes provide a more uniform heat (due to the standard size), so it makes easier the manage temp when you still have them in the firebox. So as a beginner you want to deal with as few variables as possible! Ofc make sure you have decent briquettes with no chemical additives, nor anything else that could harm you or your loved ones!

-How much fuel (Briquettes/Lump) I need to light up the offset?
Somewhere between 1/2 - 1 chimney starter is enough. Usually I fire up my smoker with 1/2 chimney starter (my offset is relatively small though)

-How to reach the desired temp?
Once you have briquettes and one split burning, wait until the temperature stabilizes (this might take 10-25 min). From this point, add more wood if you have not reached your desired temp, or if it is too high wait until temp drops (you could close 1/4 the firebox vent).

-What do you mean with clean fire and why does it matter?
Clean fire means burning a fire with a lot oxygen. Lack of oxygen will not allow the wood to burn properly and it will create "white smoke" that will mostly harm your food (it taste awful and it is not healthy).

-Temp is too high (it is out of the temp range I set up for my cook). What to do?
In order to reduce the temp you can close the door to your firebox, and if it does not help then close the vent max 1/4 (leave vent 3/4 open). If this does not help, then let your smoker run until the temp drops on its own. I do not recommend to almost fully close the firebox vent because of the risk of creating white smoke. As I said in the video, I like to burn a clean fire.

-How much fuel (Briquettes/Lump) I need to add during the cook with a COS?
If you follow up my advice (pre-heat the wood before you burn it) then 1/4 - 1/3 chimney starter is enough (ofc this depends on the size of your smoker). Remember you only want to have hot coals to get your wood ignited! You want your wood to be the primary source of heat during your cook.

Can you give more info on how to shut down the smoker?
When you are finished cooking, keep your vents open and wait until the temperature drops itself. I do not recommend to close all the vents because then you will trap bad smoke inside of your smoker. Just let it run. When it is "cool" then you can remove the grates from cooking chamber and remove the fat from the bottom with some paper. Then when it is cold, remove the ashes from your Firebox.

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Hi! My name is Jesus! And if you're a Backyard barbequer or if you are into BBQ, then this is
DEFINITELY the place for YOU! On this channel, I upload videos every other Week-Ish surrounding topics such as BBQ Recipes, BBQ Tips and Low and Slow. I help you to improve your grilling/smoking skills so that you can become the next Pitmaster!

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