No fire in the pit of the offset, just a simple modification:
It doesn't really add much heat. Right now it's at 80 degrees and ready to put the bacon on.
Yup I'm here!!!
Sorry about that---Good thing it wasn't on the carpet!!!
I was really tired!!
Where's that Bacon??
I use Hickory for just about everything, especially Bacon.
My last one was 17 pounds, in the MES 40 smoker with an AMNS filled with Hickory dust burning for 11 1/2 hours---Perfect!