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That's great question! The point (thick part) is what takes the longest. I would smoke it for 4 hours running a temp between 225 and 250. Then wrap it and cook it at 250 to 275 until it hits an internal temperature of 205. He might be able to get this done in as little as 6 hours. Make sure to let it rest for at least 2 hours before you carve into it. Let me know how it goes!

@@TonyToneBBQ sweet thank you for all the help, and for all you do on the channel, you sir are the best!

@@74chevy you're welcome and thank you! I really appreciate that!

Hi Mark! Thanks for the question. At the time of purchase, this offset smoker was in my opinion the best option for the price. I still own this one and I've cooked a lot of great barbeque in it. Overall, I've been very happy with Char-Griller products and yes, I would recommend, but I also recommend looking at the other Char-Griller options. Char-Griller recently released a new offset smoker called the Dakota. It's slightly smaller but it has the advantage of a one-piece main cooking chamber, which should do a better job of preventing smoke leak. The Smokin Champ shown in this video comes with a two-piece cooking chamber and when I first started using it, I found that smoke could easily escape from gaps between the bottom half and the top half. The offset smoker still worked well, but it worked a lot better once I installed smoker gasket between the two halves, creating a better seal. (see video... How to seal an offset smoker). The current price of the Char-Griller Smokin Champ is $379, per Char-Griller website and this is still a great option. If you don't mind spending a little more money, I would also recommend you have a look at the Competition Pro and the Grand Champ XD. I'll insert a links below. Bottom line, Char-Griller products are a great value and I feel good recommending them. I hope that helps! www.homedepot.com/p/Char-Griller-Grand-Champ-Charcoal-Grill-and-Offset-Smoker-in-Black-8250/314125664?source=shoppingads&locale=en-US&irgwc=1&cm_mmc=afl-ir-3586222-456723-&clickid=3cW1JZzRMxyKTldQ3b3MMVlRUkHS6oxLEQRIU00 www.chargriller.com/collections/offset-smokers?_gl=1*mzhkm6*_up*MQ..&gclid=Cj0KCQjwsuSzBhCLARIsAIcdLm57Sd3_nIS8gAdqFcRpiC9akbz8uoAdNkrHUrvluVK2tiduHtUs7h4aAng-EALw_wcB

No, the other offset was still working well. In fact, I still have it. I just wanted a bigger one. Plus, the construction of the Grand Champ XD is better and it only cost $300 more than what I paid for the other one.

Sounds good! Thanks for watching!

A lot of folks stress out about keeping a "steady" temperature. The temperature is going to fluctuate and that's okay. If the goal is 225, the temp might go as low as 205 before adding another split of wood and then it might jump to 250 before calming down back down to 205. In the end, the result is still great barbeque.

It's really super cool of you to notice! Thank you for that!

Yeah, I think that's what happens with most people. Barbeque has been a hobby of mine since I was a kid and I'm out here cooking at least 2 or 3 days a week so I actually use each one of these, depending on my mood and what I want to cook. That stainless steel rig in the center that looks like a gas grill is actually an old gas grill that I converted into a griddle. I was thinking of replacing it with a Blackstone or Char-Griller flat iron, but I also use the side burner a lot for large pots, especially for deep frying. I'm kinda crazy out here. LOL! Thanks for watching!

I love it! That's really great to hear and I thank you so much for sharing! Cooking with an Offset Smoker is an awesome skill to have and it's actually really really easy. All you have to do is understand the fire, learn the fire, learn how to work with the fire. Once you're good with the fire, and you know how to get the temp you're looking for and the smoke you want, you can cook anything. I applaud your desire to try something new. I suggest staring off just burning a fire without cooking anything. Then, go for it with a slab of St. Louis Style Pork Spare Ribs. I'm cooking up 3 slabs right now and I'll be uploading the video in a week or so. Thanks again for sharing and please stay in touch. Smoke on my friend!

Awesome! Thanks, William! I really appreciate that and I'm glad you liked my video. Have fun!

Hey Jason! Man, that is so good to hear! It's really impressive that your chicken came out so great. Chicken can be difficult because bad smoke can really overpower the flavor. You nailed it! A little tip on airflow... If you're struggling with airflow, try creating more open space under your coals. My Char-Griller Smokin Champ came with a fire grate that sits really low in the firebox. I replaced it with a wider grate made of Cast Iron so it sits higher in the box and allows more space below the grate for air flow. This made a huge difference. There is a video in my channel on this, just in case you haven't seen it. Please let me know if there's anything else I can help with and thanks for watching!

Heck ya!

Hey Robert! Thanks for the question! Baby Back Ribs are much leaner than Spare Ribs, and they don't need to be cooked as long. Instead of 3-2-1, I usually do 2-1.5-0.5, and I make sure to keep the temp in the range of 200 at the lowest to 250 at the highest. You might also try brining your Baby Backs before you cook them. I've made some phenomenal Baby Backs by brining over night or for at least 3 hours before cooking. If you like spicy, try adding some of your favorite hot sauce to the brine. Smoke between 200 and 250 for 2 hours, then wrap (meat side down) in the aluminum foil with butter and whatever else you want to add to the mix and cook for 1 to 1.5 hours (depending on how tender you want them), then unwrap and back into the smoker for no more than 30 minutes. This part is just to get a nice surface, especially if you're adding any sauce. You can crank the heat up to 250 to 275 for this part. If you give this a try, please let me know how it goes for you. Thanks for watching!

It's a great Offset, but can be a little tricky to run. I'm so glad my video was helpful to you! Thanks for watching!

Oh people talking! Nearly impossible to get a rig like this perfect, but it's a TON better than it was. Thanks for watching!

LOL! It's all good and I appreciate it! That's Packer. He's a Greater Swiss Mountain Dog, which is a rare breed that's related to the Bernese Mountain Dog. Same markings, short hair, typically larger. His breed nearly went extinct but they're making a come back thanks to several really great breeders. The Swissy is a great dog! They are super confident, social and friendly but also very alert and great protectors of the home. He gets along great with other dogs and he's totally stuck to my hip everywhere I go. Only issue is that he's 135 pounds and when he gets playful, he can easily knock over small children and unsuspecting adults. He literally drug my wife across a dog park once. They are very similar to the Berners, but those Berners with that beautiful long hair and super sweet temperament, they steal the show everywhere they go. People are usually afraid of Packer when they first see him, but they quickly realize he's just a big goofy lover. Greatest dog ever IMO. LOL!

Thank you! I really appreciate that!

Hahaha! It's a great feeling. Right? Thank you!

Thanks for watching!

Sorry Homie that was not called for . Everyone to their own . B Safe !!

@@Texas470 it's all good brother! We're all just having fun anyway. My glass usually has Woodford Reserve in it. Not the most expensive but damn good IMO. I appreciate you my friend!

You're welcome Ira! I'm really glad you think so. Thanks for watching!

You certainly can but I usually find the drippings to be overly smoky and not usable. Thanks for the question!

Yeah, it's nearly impossible to get a perfect seal on these things but I ran a super dirty fire to make it easy see any leak and the improvement from before is huge. Thanks!

Thanks! It was relatively affordable and easy to build too. I thinking of doing a long video on the whole setup with more details and info.

@@TonyToneBBQ hey man, thanks for getting back to me. I really appreciate it. I would really love to see how that was assembled and I have been thinking about something like that. Just have not gone through with it yet. Thanks again, appreciate it. Love your channel. Keep up the great work

@@brianforaker1160 I really wish I would have recorded the assembly! It took me under 4 hours with the help of my wife and daughter, and we really took our time. I'll make that video in a couple of weeks and I'll describe in detail what it was like. Thank you!

Thanks Brian! I added lights and I have an upgraded fan with a light on the way. It's almost perfect!

Haha! One of my favorites! Thanks!

Hey Nick! Yeah, I agree. Not my best work, but this was a long time ago and I've learned a lot since then. This video actually makes me cringe, but I leave it up because it serves as a reminder to do better. I really appreciate your feedback and will keep working to improve content quality. Thank you so much for watching!

I do. It's a couple of years old and I really need to make a new video, but it's okay. The video part of making videos has been quite a learning experience. Adding a new turkey video to my to do list but here's this one for now. Thank you! ua-cam.com/video/cZQAdRipOoE/v-deo.html

Awe, that's too bad. Mine is about 20 years old and it's solid. I haven't noticed any issues with the new versions. I've always preferred the Classic model, but I'll have to check out the new version next time I run through the hardware store. Thanks for watching!

@@TonyToneBBQ My son has the same issue with legs falling off. He is not in a position to compare to 1049 model.

​@@ronaldmoravec2692That's too bad. Hopefully something that gets corrected.

Yes, it is! I use it very often and it's great!

Can't get fall off the bone tender in such a fast cook, but still darn good eating. More tender is simple, just lower temp for more time. Thanks for your comment!

No reason you can't. I like to start it in a starter chimney because it's quicker and easier in my opinion. Thanks for the question!

I agree! But that requires a different cooking process and it's not going to happen in a small offset smoker like the Char-Griller Grand Champ. The skin can be saved for cracklins though. Thanks for watching!

That right there is the best! I'm so glad that you can share this skill with your son. It's like a form of art that is slowing fading away, but we're bringing it back! Thank you!

Hey Tony! Great name! Excellent question and I'm glad you asked it. I think I'll make a short on this very topic. I like to have various sizes of splits. For the most part, around 4 to 6 in in length, and various thickness. To achieve this, sometimes I will cut splits in half and also sometimes in thirds. I want various sizes so that I have options, based on what the fire is doing. Sometimes it calls for a bigger split and sometimes I need a couple of really small ones to rebuild the coal bed. Don't stress about getting them all to be the same size. Variety is the spice of life! Lol! Hope that helps! Stay posted and I will try to work up a video on this topic soon. I've got a pile of wood I need to cut down anyways so that's when I'll make the video. Thanks!

Thank you so much! I'm really glad you're liking my videos and that they're helpful to you. Please let me know if there's anything in particular you'd like me to cover in the future. Thanks for watching!

This is my first ever Super Like! Awesome! Thank you so much!