Making The Jump To A Big Offset Smoker!

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Making The Jump To A Big Offset Smoker!

Рет қаралды 20,690

Күн бұрын

I get this question a lot about jumping from a smaller backyard smoker to a Big Offset Smoker. 9 times out of ten its easier to work a big smoker with thick steel. Today we go over how to do a practice run!
Website: www.comparisoncooking.com
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This is the rechargeable one, they have a battery-powered one for cheaper, I just like the rechargeable, personally.
KINGSFORD STOCKADE 49 VIDEOS:
Review after First Cook: • Kingsford Stockade 49 ...
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Never Do THIS TO an Offset Smoker: • Kingsford Stockade 49 ...
Burn Off & Seasoning: • Kingsford Stockade 49 ...
All the equipment I use in different cooks!
Used this Inkbird to make sure the food was cooked perfectly!
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Internet #310443241
Model # SC2315801-KF
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Product Overview
This Kingsford Charcoal Smoker and Grill offers 1,125 sq. in. of cooking surface for large events. The Counterbalance Lid makes lifting of the heavy-gauge lid at ease and the ingenious Greasement Management System provides hassle free grilling and smoking experience. Smoke Locks and Gasket reduce smoke leakage and maintain a steady smoking temperature for perfection cooking. Large Offset Firebox fits wood logs for long smoking period. Other premium features include Expanded Metal Tables, Heavy-Gauge Porcelain Coated Wire Cooking Grates and Warming Rack.
Counterbalance lid
Grease management system with grease collection pan and bucket
Smoke locks and gasket reduce smoke leakage in smoker chamber
Large wire charcoal grate with ash pan for charcoal grilling
Offset firebox with side access door
Expanded metal tables
8 steel wheels and locking casters
Heavy-gauge porcelain coated wire cooking grates
California residents see Prop 65 WA Best Smoker 2020

Пікірлер: 103

@ComparisonCooking 3 жыл бұрын

Check out The BBQ Journal Here: comparisoncooking.com/

@ComparisonCooking 3 жыл бұрын

responded

@IzzyEatz 3 жыл бұрын

@@ComparisonCooking how did your whole hog cook turn out?? I’m hopefully gonna cook one for 2021. How long did it take?????

@ComparisonCooking 3 жыл бұрын

@@IzzyEatz Turned out great, cooked faster than I thought it would. I have to watch it again to get the notes off of how long it took. kzfaq.info/get/bejne/irx6qcuQm7zPgIU.html

@srmehta123 3 жыл бұрын

Just ordered 2of them ... got and used my first offset a couple days ago! 1 of the best bbq instruction channels!!

@ComparisonCooking 3 жыл бұрын

@@srmehta123 Thank you!

@vernon3rdw 3 ай бұрын

I have the same smoker. Great job thank you very much.

@GrillSergeant 3 жыл бұрын

Dude! That smoker is a BEAST!

@ComparisonCooking 3 жыл бұрын

So much fun!

@4seasonsbbq 3 жыл бұрын

Nice tips, I'll be firing up my 500 gallon this Thanksgiving because I've got a bunch of turkeys to do. Have a great weekend my friend.

@ComparisonCooking 3 жыл бұрын

Thought I responded to this already. Anyway, I hope you recorded that Thanksgiving smoke!

@Dev_Everything 3 жыл бұрын

are you sure that is a 250 gallon? I am currently building a 250 and the cook chamber alone is almost 8 ft long.

@ComparisonCooking 3 жыл бұрын

Probably the 125, friend may have been drinking when he said 250

@3stooges242 3 жыл бұрын

Lol it looks like a propane thank and gun safe glued together genuineness right there

@ComparisonCooking 3 жыл бұрын

Haha, that it does!

@BartlowsBBQ 3 жыл бұрын

That's a sweet off set smoker and great learnings for that big hog cook! Great to have good friends that allow you to borrow a big smoker!

@ComparisonCooking 3 жыл бұрын

You got that right!

@PicklesBBQandCooking 3 жыл бұрын

Great walkthrough on determining pit temps and what steps you can do along the way. I’m really interested to see how the whole hog comes out. Awesome job Kevin!

@ComparisonCooking 3 жыл бұрын

Coming soon! Just uploaded it, and figuring out best time to release it. Thanks for the compliment Charley.

@beers-jackofbbq 3 жыл бұрын

That was interesting! One day I will take on a big boy like this. Meadowcreek is not too far from me and really close to where I work! Looking forward to seeing the pig on this! Cheers Kevin!

@ComparisonCooking 3 жыл бұрын

Such a great smoker, I keep meaning to come up there and look around. I'll let you know and maybe we can meet up. I was looking at the price tags though, leaning towards a Lang, a lot less expensive compared to Meadow Creek.

@beers-jackofbbq 3 жыл бұрын

@@ComparisonCooking Sounds good, if you give me some notice, I am sure I can make my schedule work and meet you there! Yes, I did look as prices as well, but have not compared like you have!

@meatthecookk.2227 3 жыл бұрын

What a great friend! Appreciate you sharing the knowledge. I am not sure if I will ever go that big but if I do I will remember these tips.

@ComparisonCooking 3 жыл бұрын

Glad I could help, and you are going to love it!

@DrTasteGoodBBQ 3 жыл бұрын

Awesome test run to work bout the plan. Looking forward to the full pig.

@ComparisonCooking 3 жыл бұрын

Thank you, Coming soon!

@thehauskieze 3 жыл бұрын

Love the video, but this is a TS120 not a TS250. I just ordered one of these myself, should get the call this week that its ready for pick-up. Keep the videos coming!

@ComparisonCooking 3 жыл бұрын

Oh man, don’t tell my friend, he paid TS250 prices 😬😬

@tjd.4589 3 жыл бұрын

Oh good. Someone else noticed. Thought this was significantly smaller than my own TS250

@craigwilliams1577 3 жыл бұрын

Yeah the ts250 has two doors on one each side

@cmsense8193 Жыл бұрын

I have an ok Old Country. Holds temps well. I’m also not that concerned about white smoke. If you think about it, it’s almost inevitable as you must keep adding fresh wood throughout the cooking period.

@ComparisonCooking Жыл бұрын

Absolutely, people get too worked up about the smoke

@zfontes 3 жыл бұрын

Need to spray that baby with some cooking oil! Makes a nice shiny protective coating, fantastic video my friend. Thumbs up!

@ComparisonCooking 3 жыл бұрын

Couldn't agree more, I need to ask him if he's okay with that next time I borrow that before I just do it. Thank you!

@grahamh3500 3 жыл бұрын

Great video Kevin....just surprised you didn’t play with the chimney damper as you had in a previous post to adjust temp and reduce the burn time on wood. 👍😊

@ComparisonCooking 3 жыл бұрын

I started to play with it, but felt like i was up against the clock, so I decided to wait to do that for another video. Good looking out, on that concept!

@bobtheraptorjoe577 3 жыл бұрын

Kevin Mammal this is impressive. Size opens up so many options for prey preperation

@ComparisonCooking 3 жыл бұрын

Finally have a pit big enough to feed you!

@SmokingDadBBQ 3 жыл бұрын

Making me want a beast of an offset

@ComparisonCooking 3 жыл бұрын

Wait until you see the whole hog cook😏🤣

@robertdewitt625 2 жыл бұрын

start with at least a full chimney of charcoal and smaller splits until you get your coal bed going. The hot coals gets the splits going a lot faster. Then you can add more splits as needed. Also on an offset you regulate the temp by the amount and size of splits your using and how often you add them. Even though your smoker is larger than most backyard varieties, your splits are more suited to a 500 gal. or larger cooker.

@ComparisonCooking 2 жыл бұрын

Agree, a lot of people, self included take some time to realize just because its a big pit doesn't necessary mean its going to take big splits. Have a good one!

@jfcustomfab 3 жыл бұрын

Do your friend a favor and buy like three cans of avocado spray and spray the inside and outside down .. oil everything up .. looks very dry and rusty

@ComparisonCooking 3 жыл бұрын

That’s a really good idea, I think I need to brush down some of the rust spots first too.

@justplanefred 3 жыл бұрын

Seems like even that big of a pit sill has many of the same challenges. I have always heard they are so much easier to run. Also looks like that Firebox and the bottom of the cook chamber are due for some wire brushing and oiling down. Great video as always

@ComparisonCooking 3 жыл бұрын

Yeah it needs some TLC. 100% same principles apply, at this point clicking a pellet button is the only way to get the ease and convenience people are looking for! I would rather work the fire, cheap or expensive rig.

@justplanefred 3 жыл бұрын

@@ComparisonCooking I’m with you on that. Only reason I’d consider a pellet is for weeknight burgers and dogs to replace the gas grill and still get a little wood flavor.

@CookingwithChubaranks 3 жыл бұрын

Ooooo man I can not wait to see the pig!!!

@ComparisonCooking 3 жыл бұрын

You are going to love it brotha, just uploaded it, now figuring out when to release it 🤔

@BrianStDenis-pj1tq 2 жыл бұрын

I think you could put more logs and more charcoal in the firebox, then close the vents, including the top vent if necessary, to control temp. My cheapo one with no insulation and thin metal needs the fire box vents closed and top vent partially closed to come down in temp. I also think its ok to have some white smoke. Load up the box with charcoal then wood, let it get hot, then close the vents and go relax for a few hours. Good luck and que to you.

@ComparisonCooking 2 жыл бұрын

Agreed, the thin metal ones you have to keep the vents closed down a lot more. I did a video on having white smoke isn't the end of the world, agree on that also!

@brianwilliams309 3 жыл бұрын

Thinking about doing a suckling pig running style on my Oklahoma joe so this is kinda helpful. Got the pit dialed in so now or never. That is a dream pit for.me and you have a great friend to loan you that pit.

@ComparisonCooking 3 жыл бұрын

I have the pig video ready for release, might do it tomorrow morning. That should help give you some concepts about doing the suckling pig. It was surprisingly easy, and i'm sure the suckling will cook quicker than you think. I'm about to start hunting down my own dream pit that will fit in my own back yard, neighborhood doesn't allow trailers out front for more than 24 hours.

@brianwilliams309 3 жыл бұрын

@@ComparisonCooking I can't get one that big because it would get stolen in my neighborhood lol. I can't wait to get that pig. Awesome looking forward to it

@igot64speed 2 жыл бұрын

I think it would be benefitial to use smaller wood splits.

@ComparisonCooking 2 жыл бұрын

Yeah I’ve run it that way also. Def keeps the temps more manageable.

@CheensCreationsUK 3 жыл бұрын

Good. Always!

@ComparisonCooking 3 жыл бұрын

Thank you! Cheers!

@Fazman81 3 жыл бұрын

That firebox seems a little small. Im about to build my own 325 gallon offset and will probably make it around 30"x30"x30" Great vid, watching a lot on KZfaq to get ideas.

@ComparisonCooking 3 жыл бұрын

It could use a bit more size, luckily it still get the job done. That’s a big pit, you are going to love that beast!

@Fazman81 3 жыл бұрын

@@ComparisonCooking yea it seems to be pretty well insulated and doesn't need much firewood to keep it going. I cant wait to have my bigger pit. Im using a little Old Country pit now and since I started selling on Saturdays I need a bigger one to keep up with demand.

@no_chefs_here3194 3 жыл бұрын

great video!!

@ComparisonCooking 3 жыл бұрын

Thank you!

@RunThemDawgz 3 жыл бұрын

Are we sure that's 250 gallons? Normally that's a double door and looks a lot bigger than this... We sure that's not a 120? Also the firebox looks extremely small for a smoker that size.

@ComparisonCooking 3 жыл бұрын

Probably the 120, buddy paid 250 prices though 😅

@RunThemDawgz 3 жыл бұрын

@@ComparisonCooking lol. Honestly I prefer a 120 over a 250. I had a 250 and it was massive. A pain to move around and I felt I got a better smoke ring on the smaller cooker.

@hawghawg381 3 жыл бұрын

Myths about bad smoke is killing me. How do you add wood during the cook without getting bad smoke?

@ComparisonCooking 3 жыл бұрын

I did this video to answer that exact question, also feel free to check out the playlist portion of the smoking series, I go over a lot of questions similar to this one. kzfaq.info/get/bejne/iK2qfMJ1reC3aIk.html

@robertdewitt625 2 жыл бұрын

Use seasoned wood and heat your splits on top of fire box or better yet get a fire/coal basket and put a split on one side to dry. When needed it will catch fire almost instantly. Then put another one to dry. I recommend the fire management basket from Lone Star Grillz. The sides are tapered to the center to keep the coal bed under the wood. Enough space on sides to dry splits. If not move basket to one side and split on the other depending on the size of the fire box. Keep da smoke roll'n.

@sasakalak4681 3 жыл бұрын

I wonder if I started one like you did on the streets in Germany,how long would it take before the police comes...5 or 10 minutes max

@ComparisonCooking 3 жыл бұрын

Haha, that’s a bummer. Just the way it is over here 🤷‍♂️

@HarmonHeat 3 жыл бұрын

Great tips bro! I just have one question..... can you legally drive that pig to my house while the smoker is rolling?🤤😂

@ComparisonCooking 3 жыл бұрын

Never looked into the legality, no risk no reward! Hopefully doing another one in a few weeks, will keep you posted, so you can swing on by.

@HarmonHeat 3 жыл бұрын

@@ComparisonCooking heck yeah! Your the man🤜🤛

@justplanefred 3 жыл бұрын

I think it probably legal as long as your not throwing ash and embers out as Mission BBQ trucks do it all the time except I don’t think they are cooking anything on the truck but I could be wrong.

@HarmonHeat 3 жыл бұрын

@@justplanefred never knew the mission trucks drive with the smoke rolln either!

@justplanefred 3 жыл бұрын

@@HarmonHeat pretty sure they do they always have the smoker smell when I walk around them either in the parking lot or out at a catering event. Well that and the truck smells like those huge tires

@mattl7424 3 жыл бұрын

Meadows creek smoker huh

@ComparisonCooking 3 жыл бұрын

Yep

@backyardq1850 3 жыл бұрын

Help me brother I never have cooked on anything this huge ( it’s the goal one day). I have a small Oklahoma joe offset and I use lot lump and add wood to that. but why should I do it this way . Your way is most common. Is it a better burn better taste? What’s your take on that?

@ComparisonCooking 3 жыл бұрын

I use lump in my similar backyard smoker like an Ok Joe. As long as its red embers when you starting putting the wood on your flavor should be fine. If I could dump lump in here from my chimney easily I would not be opposed to using it, but there is no easy access for this smoker for a charcoal chimney. I have a few playlist on my channel that talks about adding wood throughout your cook and fire management to make sure you are having better resulting food. They should help you get the job done! After those videos, the FB group - Kingsford Stockade 49in Smoker & Grill, has a lot of Ok Joe people in it. I think you can get great tasting bbq both ways, it comes down to proper fire management in any smoker to get the best tasting food.

@backyardq1850 3 жыл бұрын

@@ComparisonCooking ok cool thanks for the feedback

@justplanefred 3 жыл бұрын

@@backyardq1850 I have the same smoker as you do. I think the charcoal is definitely the way to go for the smaller back yard units no matter what the make. I have been experimenting with fire management and all and like @comparison cooking mentioned it’s easier to do the charcoal as you get and bed of coals in 30 minutes or less vs burning wood down to get the same result although I’m considering starting a fire in my fire pit and then get my Joe started just to backfill the bed as it my be what I’m doing to keep my temps down burning out my coal bed I find it much easier to have a large coal bed that I add just a little bit of wood at a time and charcoal seems to burn so much cleaner no matter what the vents are set too then wood ever does. Since adding the smaller wood chunks to a good bed of coals has seemed to teach me something I’ve been getting much cleaner smokes and much more consistent temperatures. I just need to figure out how to keep my coal bed and not push the temps up too high. The lowest I have been able to cook on it is around 275. I want to continue to hone my skills and get down to where I can do the 225 and 250 degree smokes and keep it there. If you are on Facebook consider joining the group previously mentioned as it is a wealth of info and one of the best if not the best group I’m in on Facebook.

@backyardq1850 3 жыл бұрын

@@justplanefred agreed

@FreedomFreys 10 ай бұрын

I’m seeing a few reasons why I’m glad I didn’t go with meadow creek….

@ComparisonCooking 10 ай бұрын

👍

@djtrainwreck3141 3 жыл бұрын

That thing is a beast! Very informative though. When I saw it was reverse flow i thought the same about where the hotspot would be. Thanks for the video!

@ComparisonCooking 3 жыл бұрын

Yeah this thing is awesome! Wait till I release the Pig video, i had the heat dialed in and temps were even. If anything the temp on the opposite side was the one that got hotter that time around, but only by a few degrees. Thanks for watching!

@lifewithoutboundaries4304 2 жыл бұрын

So reverse flow is alot hotter than traditional flow. Traditional is probably better for low and slow

@ComparisonCooking 2 жыл бұрын

I think every smoker is different and this one is probably running hotter because of the insulated firebox. If it didn’t have that I’m not sure if it would run hotter than a traditional setup.

@IzzyEatz 3 жыл бұрын

I never clean the inside of my smoker because it’s a natural seasoning

@ComparisonCooking 3 жыл бұрын

I normally leave it, but there were too much rust spots with it that needed attention. Otherwise I would have left it. Thanks for watching Izzy!

@backyardq1850 3 жыл бұрын

Whole hog YESSIR

@ComparisonCooking 3 жыл бұрын

It was so gooooooood! That video I'll either release this monday or next sunday. Still deciding on when to release it.

@dorozco35 3 жыл бұрын

Bet you’ll go through a lot of wood on a 10-12 hr cook!

@ComparisonCooking 3 жыл бұрын

It definitely takes a chunk out of your wood pile, but for the pig cook, one log every 45 minutes, really no different from my backyard smoker. Its the base of charcoal where you stack it, that eats the most.

@jamesmartinez1980 9 ай бұрын

Not a 250 👎

@ComparisonCooking 9 ай бұрын

120 pretender

@jaydestun4257 Жыл бұрын

The reason people use charcoal is because it’s 10 times faster and you only need a little bit of charcoal to get your wood going after you burn two things of wood you’re just a wood bed that’s it

@ComparisonCooking Жыл бұрын

I also think charcoal is really beneficial for webers and small offsets as they can’t handle wood splits.

@jaydestun4257 Жыл бұрын

Yeah, then it takes about an hour to an hour and a half to get a good charcoal would bad that you’re talking about if you just use a little bit of charcoal to start it’s like half an hour to 40 minutes to get an all wood charcoal bed

@ComparisonCooking Жыл бұрын

I’m okay with that process. If I wanted quick I wouldn’t mess with larger pits.