Thanks to Hone for sponsoring this video! Go to
to get your at home assessment and doctor consultation for only $45.
——————————————
More Mad Scientist BBQ:
Instagram •
Twitter •
Facebook •
Join my Patreon community here:
——————————————
WAGYU Beef Tallow •
PORK LARD •
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
——————————————
Find Amazon Products from my videos:
——————————————
Affiliate links for my barbecue essentials:
Trimming knife:
Slicing knife:
Black Nitrile Gloves:
Cotton Glove Liners:
Spray bottle:
Aluminum Foil Pan (Full Size):
Aluminum Foil Pan (Half Size):
Disposable cutting boards:
Heavy Duty Aluminum foil:
Butcher paper:
Butcher Paper Cutter:
——————————————
Email [email protected] to get info about a consultation with Jeremy
Order your leather apron here:
Motion Graphics/Animation provided by Kaitlyn Kirk Design:
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
source
42 Comments
Leave a Reply
You must be logged in to post a comment.
love the jirby shout out, jonny is the goat and his techniques are awesome – his approach is "do whatever you want" and it always works
This is also a LARGE part of the reason pellets don't produce the same type or amount of smoke you would get from a traditional smoker. I run a Woodwind Pro as my primary smoker, and I've found that using wood chunks with a bit of bark still on them makes a HUGE difference. There's more lignin in the bark, so you get a dirtier smoke than backless, but if you keep it burning instead of smoldering, it has excellent flavor. I spent a long time running offsets with my dad as a kid, and even running pellet grills, that fire management still has its uses. Great video.
I use a Webber kettle, usually burns kinda dirty, then throughout the cook, it's a level 2. Only when I add charcoal or wood, it gets dirty…
I love your videos. Glad you actually tried it. Ppl fall into the trap of how things need to be bc some one says so. Everyone jumps on the band wagon. I didn't know about "dirty smoke" when i started cooking years ago. Ive tried both after learning about dirty vs clean. I can say ppl have picked the heavier smoked "dirty smoked" food over the other every time! It's a winner by a landslide . I get is personal preference, but ppl need to experiment and do their own thing. Learn on your own, don't be afraid to mess up. I glad you put this out there for those that want a little push. Growing up in South Texas, i never really heard of these terms to later on life and after moving from that area. Have fun enjoy grilling/smoking. Don't be afraid to get a lil "dirty"!
I like it dirty AF and then letting it clean up, keep it steady till it's done.
I watched this video 2 years ago and it changed my life😂 you’re 100% correct. Thanks for sharing this!
I cold smoke most things with 3-4 briquettes, a chunk of apple wood, and an aluminum foil heat shield. Then rest in the fridge overnight to allow the smoke to penetrate. After that you can cook however you want and the flavor is already there.
I can't justify buying a legit smoker. However, I Jane done welding knowhow, a mig welder, and access to cheap scrap steel. Guess I will just be building, and I will put a scoop in it.
Ive always smokes at lvl 2 hoping to get lvl 1 but it never happened. Do things right for the wrong reason. Bit now I know.
I go between 2 n 3… buuuut I wrap my brisket n pork butt… same as my whole hog… I do 50/50 on time being wrapped… which holds my bbq flavor deep into the meat… then to me you can get puke smoke that just tares my stomach up… I live her in literally central Pennsylvania and we have a ton of different lumber… from hickory to cherry to sugar maple to oak… I have had Pecan i brought home from Georgia with me and Idk idc for it as much as I do the sugar maple wood… its honestly a sweeter tasting smoke that doesn't upset my stomach like mesquite or hickory or pecan that to me really can make a dirty sour smoke…
thank you. I've been searching for someone to explain it to me just as you have. more air, higher temps, cleaner smoke. less air lower temps level 3 smoke. perfect!!!
There’s a move away from the “clean smoke/blue smoke” trend in BBQ—to me this went too far resulting in meat with no smoke flavor. The top 50 BBQ list guys are all using way more smoke profiles now. I’m happy to see the change.
Hot n fast all day long with a UDS. Forget the all day cooking and fire management with an off set.
quebracho blanco charcoal Is my go too for bbq, burns clean, hot and long. I do use mesquite for very specific flavour profiles.
lol i think i've watched all your videos today. But smoke level 3 is definitely on some Snoop dog level of smoke lol
"Taste the Meat, Not the Heat!"
Smoke level 3 makes Wicked hot dogs for the amount of time it takes them to cook
How does wood last longer at high temps/level 1?
Good stuff. I'm not at the point of getting an offset smoker just yet. I've been using an SNS Kettle. To get the smoke flavor I want, I have to run it somewhere between level 2 and level 3 for the first 4 hours (give or take). Doing this, I've never had one turn out bitter or too smoky.
Question, what if you boiled the brisket first(wouldn’t that really tenderize the meat, then smoke it just a few Horus to get that smoke flavor, sure would make the total cook. Stone shorter just saying
I discovered this with a WSM and other bullet or drum smokers. I can't get the smoke flavor I want running super clean like an offset. The only thing with my WSM is i find the reverse to be true. When run it at a lower temp or with the vents more closed, iI feel like i get more level 1 than level 2. Sometimes I feel like i should also not be using only a few chunks
If cold is best, I wonder if we should put our meat back in rhe fridge like we do with bugers
As a complete noob to smoking an grilling in general, not know how to obtain the smoke levels is a bit frustrating when watching this video.
Dirty smoke is never good. Later in the video, he admits this, says you want blue smoke for meat. I think he's wrong about using dirty smoke for salmon or cheese. There are ways to vent blue smoke or clean smoke in a cold smoking setup.
I use 2 pieces of dry to 1 piece of green. Works like a charm…
My rule of thumb is to keep the flames low and gentle, which produces the level 2 smoke. If you run a raging inferno, you'll practically have no smoke favor since the high harsh flames doesn't produce any real smoke.
I always use Smoke Level Midnight.
Just fing good work man.
Jeremy, you did NOTHING wrong…..what you did right was be open enough to learn something. We're always improving and learning. I love how you rub science onto Q'ing. Your content is solid, you don't drone (like so many others) and your presentation is sharp! Thanks for all the videos.
I find that as long as you cook with dry wood chunks, you should be ok. I produce lots of white smoke with little problem. Only time I ever oversmoked was some extreme humidity screwed over my fire management and I had wild temperature swings.
New to your channel. Wanted to learn your BBQ mistake, not testosterone levels. Won't be watching anymore…
This video changed everything for me last year when I watched it. I was making the same mistake without realizing it.
The decline in testosterone is happening at the population level. It's cyclical. Some for other species but the length of the cycle changes. Science, bitch!
I have a WSM, but the majority of my smoking is in a Weber kettle. I start the charcoal, and almost immediately put the meat on. The smoke is the dirty smoke. As the meat is cooking, more of the coals ignite, and the smoke goes blue. For the last 1/3 of a cook, all the coals are lit, and burning clean, and I get no smoke. My chicken thighs and tri-tip always come out awesome. I agree with what you’re saying, some dirty smoke up front, some blue smoke in the middle, and clean burning at the end has worked for me.
Which of these two options has a better chance of consistently producing level 2 smoke, a Smokai Smoker, or a smoke tube like the Mountain Grillers Pellet Tube (which I own)?
I am certainly no expert on this and don’t claim to have near the knowledge that Jeremy and other pitmasters have but I can say with 100% certainty, based on personal experience, the absolute best bbq I’ve ever had has always been smoked with level 2 smoke. Sort of a hazy blueish white smoke.
I do In between 2 and 3 smoke and it’s a perfect ratio!
excellent video by the way
sometimes if i eat at a bbq spot with too dirty smoke i get sick and throw up. when i smoke my own i never have those issues. makes me wonder because smoke can bother someone with stomach issues
Hey Jeremy. Well like you it took me quite some time to figure this out as well. I totally agree with the "dirtier" smoke early on and the clean to finish. Thanks for all of the BBQ knowledge you and many others have contributed to me and others to up our BBQ game.
ALWAYS wash your weiner. Always
Not gonna lie… i like heavy smoke flavor… beats too clean!
Smoke level 2 is where i like to keep mine.