Building and running a clean fire in an offset smoker is a key to creating great BBQ. Wood is the first ingredient in any BBQ cook. Maintaining an efficient, clean fire will lead to better taste ultimately. In this video we demonstrate these techniques on a Mill Scale 94 gallon offset smoker.
Photos from this shoot:
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale –
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #FireManagement #OffsetSmoker
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Good info on bringing your offset up to temp before putting the proteins on. There are several ways to get started, whatever works for you. When you visited Goldee's, didn't they put their briskets and beef ribs on the pit before starting the fire, using "matchllight" charcoal to get the splits going? That's what Bar-A- BBQ in Montgomery,TX does. I've done it both ways on my 250 Moberg, so not saying your method is wrong, just that there are different ways to go about it. I enjoy watching all your videos—keep them coming.
I don’t even have an offset smoker, but I was hanging on every word, just in case!
Good stuff!
Is that firebox insulated or uninsulated? Which do you prefer? I am looking to purchase an offset in WI and thinking of going with uninsulated firebox. Great video. Very simply stated and of course each pit runs a little different but these instructions will get you moving in right direction fast.
Good tips.
Thanks for sharing the info Matt. Us in the Meat Church congregation really do appreciate it! I’m still learning. Thanks
https://youtu.be/KKKPhxEeuto?feature=shared
This is why an old lady loves her Traeger, which uses pellet.
Thanks again.
So much knowledge shared. I’ve got a Kamado Joe but I am saving for an offset. Tending a fire is therapeutic
Fire management is my biggest issue. Are you putting your coals on a rack or directly on the floor of the firebox?
I have a Franklin backyard smoker. It has holes in the firebox door and no flue damper. If I used logs as large as you show in your video, my smoker temps would go up to well over 300 degrees. I have to burn smaller sticks which burn faster and I am constantly tending the fire box adding more wood. Getting a good 250 degree smoke chamber temp and holding it there is very hard to do.
Thanks Matt!
What about Rev smoker? Same way with off set?
‘Go buy some seasoning, because I got 4 kids’ 😂😂😂 Best part of the video
Love the tips on an offset. Have a gravity smoker, but some day want an offset.
Thanks Matt! I learned a couple of little tips that’ll improve my cook!
You Da Man!! 😎
Very nice and in depth video!
Great video. Ty Sir!
I’ve been smoking for about 3 years now and figuring out fire management was a struggle early on so I just figured it out eventually. Seeing this video confirms I’ve been doing it right once I figured it out. Thanks for doing this!
Great video matt 👍, from down here in australia i look forward to your new videos every week.
I use your rubs all the time 😊.
Great advice👍
I really appreciate the info , I struggle with my grill keeping the temp steady, I know I need a good offset smoker. I'm working on it , I love watching your videos, awesome stuff
Two more benefits of using your exhaust damper is that it can slow down fuel consumption, and second, it slows down the smoke from escaping the cook chamber so your meat takes on more of that good smoke flavor.
I build a bed on my workhorse 1975 with lump also. If not it takes forever to make coal bed sometimes I even bust out the leaf blower to get it rolling quicker
Now my only question is, when are we getting the Meat Church charcoal chimney starter for sale? That seems like a must have.
Only thing you missed. How important to get the metal up to temp. But loving the tutorials.
Copying Chudd with the chimney lol Weak move
BBQ Pit Masters came on last night and guess who was one of the cooks? Young, Matt Pittman – Here is what I think is his audition to be on the show. https://youtu.be/XE2p0nbluZU?si=0K9AT40hJ3d4vcIN
Been looking for a video explaining this for years. Been a lot of trial and error on my part over the years. Very helpful.
I like it when you do videos like this. Great tips and reminders.
Oh and the other day I was at our local Academy Sports and I encouraged a guy to buy not one, but two of your seasonings. Can I assume that my community relations check is in the mail? lol. Just kidding of course, but always glad to encourage other guys to buy good products from a good company.
Wanted to see something like this for a long, long time. Very much appreciated!