BBQ Fire Management: Lessons From A Professional | Knox Ave BBQ

Byamazingfoodstv


After 15 years of experience as a weekend warrior and cooking at one of the best BBQ restaurants in the world, I give you everything that I think about when it comes to fire management!

source

Similar Posts

44 Comments

  2. Hi Joe, awesome video. I found it very very helpful. I saw you at Leroy and Lewis a little over a month ago. I was a bit star struck, lol. I saw that you were extremely busy so I didn't want to take any of your time away by going up and saying hi. Thank you for all you do for the BBQ community.

  3. My dude- I have a oyler 700 I’m just now learning to use and would love some input on how to keep the best fire – as in cracking the box door so the damper doesn’t smother it – if I’d benifit from a grate being fabricated for the round chamber for ash clean out etc. have you ever cooked off one of these before? Thanks!

  7. Awesome!! I will use these the best i can as I still have the Academy job from Old Country pits. I have been splitting splits, then cutting in half (to not create a wood chunk for short side) but maybe I will for the kettle cookers i have, that way I have just a bit longer splits to work with.

  10. Thank you so much mighty joe! This video explained the final aspects of offset cooking that I've been curious about for years. I'm excited that I will now feel confident about when to implement a water pan!

    Most importantly, I understand much better how my workhorse 1975 cooks the way it does and why it has so much convection. Makes me love it and appreciate the purchase that much more.

  16. Thank you for this video. I've been smoking for years but I always wanted an offset. I finally got a 94 Gallon one. With a 24×24 inch firebox. 1/4 inch steel.

    My question is about wood. I found a supplier and I'm thankful. I have access to different types of wood but at this point I'm starting with Pennsylvania white oak.

    He asked me how long I want my logs and I started with 10 inches but I think it would be more ideal to go 12. That said, do you prefer various lengths or do you like to work with one specific length?

    Thank you in advance..

  17. I have a workhorse 1969. I know it’s similar to the designs of primitive pits, only smaller. I’m able to just run it stack wide open, running evenly at just about any temperature I also use a Z pattern but that’s too much BTU unless I’m trying to replenish my coal bed. 180-200 looks like a hot coal bed with alternating feeding 1 and 2 splits respectively. 225-250 looks like a larger coal bed with 2-3 splits feeding. And so on. I do not manage temperature by ever choking my fire. I think about wood in terms of btu. Just like you were saying, lower heat moving fast is less abrasive than higher heat at the same speed. So I’ve found that a smaller fire with stack wide open is totally fine. I do whole briskets without ever choking the stack. Great video. Thanks.

  19. What is the size of the fire box on that primitive pit smoker that you were using? I have a workhorse 1975 so I was just wanting to know what what size that was and what size are your splits are that you did the Z pattern with?

  25. This is the kind of info that alot of people needed years ago. The info on throat size and fire and air is exactly what is sought after but hidden somewhere sometimes never to be found. For you to talk about this is like finally someone decided to bring it out into the open. I have a 500 gallon pit with a 7×14 inch throat hole and I'll be damned if your candle example didnt just open my eyes to why its pulling the way it does and why it does with different settings and yes I do have trouble getting the smoke right with it having an insulated firebox. Theres so much info out there but once in awhile theres something that comes out that is invaluable to so many. Thank you sir for helping not only us backyarders but other professionals that need info like this. You are a gem, my friend.

  27. What ideas from here can you apply to a Weber kettle? I’ve found not crowding your indirect heat source (coals, woods) makes the flavor profile less “charcoal”-Ly. Would constantly adding wood chunks like hickory or pecan enhance or bitter the flavor of the brisket? I’m mindful that lack of convection ultimately hurts the flavor profile but I’m trying to find a middle ground. Thanks!

  28. I have the same 250 Primitive Pits, but it has temperature automation modified by Double Barrel Metal Works. Building fire's and managing the pit was really cool for the first 2 years, but when trying to make sides and desserts, it does get a little tiresome. Now I can build my goldees/bar a method you mentioned at 9:55 which I call "compressed method" for my initial start and cold smoke. My automated intake then takes over for hours. From then I go onto the 4 Lincoln log, but a little more compressed than you showed at 7:48

  33. Right on time brother I've been trying to figure out a new pit and this has a lot of super useful ideas. Also pleased to announce a Korean quick stop store just opened up near me and I think they just might have the knewspaper available for purchase

  35. Joe, these fire types are very much like the ones I run on my 130 gallon. Excellent fire management instruction! Really appreciate all the terrific BBQ content – glad to see you’re back. Your brisket stuff is among my favorite.

  39. Can you consider doing a backyard smoker version? I think that's probably where the majority of your viewership is sitting. After watching many of these videos, it seems the larger smokers are more forgiving.

Leave a Reply