In this video, I share how I cook with fire in a wood-burning pit. Learning to manipulate fire, to produce the right heat and the perfect smoke, took time and lots of lessons learned. The things I share in this video can help anyone, who may struggle with fire management when cooking with wood.
00:00 – Introduction
01:20 – Tools
03:10 – Humbled by fire
04:07 – Focused on the smoke
05:30 – Size of wood
06:59 – Airflow
07:36 – Taste of smoke
08:47 – Starting the fire
09:25 – Type of Wood
11:15 – Preparing the wood
13:25 – Importance of moisture
15:24 – The biscuit test
17:37 – Achieving Clean smoke
21:44 – The biscuit test – Results
25:26 – Treat smoke like Salt and Pepper
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke – The Art of Great Barbecue.
French-trained Chef.
Judge and Co-host of America’s show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
Follow me on Instagram @tuffystone
Follow me on Facebook @tuffystonepitmaster
For more recipes, you can visit my website at:
Merchandise:
SIGNED COPY OF COOL SMOKE: THE ART OF GREAT BARBECUE:
@yeti
@webergrills
@chairmansreservemeat
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Holy cow. This video inspired me so muck to make better bbq! Thank you!!😮😊😊😊
Hey Tuffy, I like your old Bronco in the background!
Firebox management using smaller or proportionately cut pieces of wood.
This makes so much more sense. I had so much trouble using to much or pieces of wood(logs) that was hit or miss for me, so I swithed to lump coal and adding chunks of applewood or hickory.
This presentation is so good. Ive been using a store bought off-set smoker for the last 14 years and struggled to get the heat right. Sometimes I got it, but more often than not, it was inconsistent. So this makes so much more sense; air flow and smaller pieces of wood.
Thanks Tuffy, from and old school friend from Lynchurg. Congratulations on your success and we all appreciate your genuineness.
Oh, and nice to see you got another FORD Bronco again after all these years. LOL.
I assume that's yours in the background.
You can tell how great a guy he is . I listened to this whole thing and I believe every word he says. He just seems really genuine and I bet he is just as genuine in real life.. Trust me and just hit SUBSCRIBE .
This is a valuable instructional video for all pit guys. At first when i watched tuffy with all his breakdowns with times putting them into spreadsheets i thought this guy is crazy in some kind of weird way it all makes sense now. I have been bbqing for 20 year's and always trying to pickup knowledge along the way. This video has changed the quality of my bbq in a positive way and working closer than ever before with my wood supplier trying to get right size for my pit. We have cut splits in half and shorten them up by 4 inches so far what a difference it has made. Tuffy stone is the true scientist in bbq from his spread sheets, style and poise doesnt get any better.
Self taught Pitmastet here, the very first thing I learned is patience. You can have the best BBQ pit, the best wood, the finest meat, but if you don't have patience you're just wasting your time.
Hey Tuffy, I’m looking at the Arron Franklin offset that he’s selling, he designed it with no baffle on the chimney and the fire box door has cuts on the bottom with his name cut out. He says he has a fantastic draft and doesn’t need air cut off…what do you think? Will the smoke be strong doing it this way? Regards, Tony
The passion for the process 💯
Very nice informative video.
Why are the chimneys so short??
I greatly appreciate your video, your honesty – Ms Brown. Your passion is evident and your awards and accomplishments speak on your BBQ. Thank you
From Japan, thanks for the nuggets! Love the video. Keep them coming.
Watching this now and about 1/3 of the way through. Interesting to hear you talk through the bad smoke phase. I experienced this on my BGE but since moving to offset, I was the exact opposite….working so hard on a clean smoked out of the chimney, I had no smoke flavor. Now that I don’t worry as much and as long as the smoke is flowing nicely, producing much better food balancing the smoke flavor. Thanks for put this video out. Now, back to watching.
So, getting a well breathing fire is fine and easy, but how do you then keep the temperature down to where you want it. Is the theory to keep the fire box vents open for breathing and the chimney vent closed more for temp control? This would be for a Horizon offset. Thanks Tuffy.
So passionate about BBQ. I find myself being the same way…Just listening to you I can hear it. Wont lie I choked up when you mentioned going to the BBQ circuit and competing. One day I want to do this so bad! Love this video so much Tuffy. Thanks for the inspiration.
Born n raised in tx, been cooking outside since i was able to walk, been doing it long enough that i remember when the only bbq joints in austin was richard jones pit bbq and bens longbranch bbq was good but my grandfather would drive 30m to a hour to get REAL GOOD bbq from elgin or lockhart…blessed to be a texan i suppose, keep teaching them how to make good food!
Hey Mr. Tuffy
While those splits are making beautiful “mouth feel memories” you should get to work restoring that Bronco in the background. 😊
This video changed the way I run my pits, how I
build pits and my fealty to Feldon’s. Thank you sir.
That's a beautiful smoker
TYSVM, Tuffy! I watched you for years on BBQ Pitmasters (still recording the reruns!), tried to learn from the masters (Aaron, Myron, Johnny, Melissa, Jamie, Ron, etc.), but THIS video explained exactly what I needed to know. Fire management is foremost! I love your passion for trying to be the best. A cooker can have all of the rub receipes, meat techniques/processes, but it all starts with the fire. I appreciate the info!
Thank you
amazing energy boss man. thank you.