'A comprehensive look at how to prepare an offset smoker for a cook. (new smoker)'

09:08 Jul 2, 2022 5 3

'This is Episode #9 and a comprehensive look at getting your offset smoker ready for a cook. I think getting a good base for a cook is an essential process for success on a true stick burner.  I took a new Primitive Pits Babe that just been tallow seasoned and took the firebox from cold (it is 25 degrees the entire vid) to ready for meat. NOTE:  With the smoker never being burned before and tallow seasoned, the smoke seen on the video is referenced to as \"good\" and \"lookin good.\"  I am referring to the airflow, but the wind was not cooperating.  The color of the smoke will or should become way more clear as the tallow burns off and the smoker gets naturally seasoned.   I hope this helps.  : )    Find me elsewhere here:    Instagram: https://www.instagram.com/thequetorials/ Twitter: https://twitter.com/quetorials Facebook: https://www.facebook.com/Quetorials/  These are the smokers and other live fire tools we build: Commercial Offsets by Primitive Pits: https://www.primitivepits.com Backyard offsets by Workhorse Pits https://www.workhorsepits.com  Workhorse Pits Instagram: https://www.instagram.com/workhorsepits/ Primitive Pits Instagram: https://www.instagram.com/primitivepits/' 

Tags: FIRE , BBQ , barbeque , brisket , texas bbq , Cooking With Fire , bbq smoker , Backyard BBQ , bbq tips , offset smoker , Stick burner , BBQ Tutorial , bbq with franklin , BBQ instruction , How to use a stick burner

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