My name is Matthew Siegelbaum and I’ve been smoking meats on and off for the past 15 years.
Started with a Cabella’s bullet type smoker I received as a gift. I found it very difficult to manage heat and moved onto a Master Forge Vertical Smoker. I loved the control of the propane smoker, but always appreciated the ritual and end result of charcoal smoking.
I put together a cinder block smoker and used to cook a 110lb pig, the results were fantastic.
Two years back a neighbor of mine was moving and he had a twenty year old off set smoker. I bought it without a second though and restored it to all its glory. It has been my go to smoker since. My master Forge is now a warmer or hot box.
I still consider myself a novice and I’m always willing to accept advice.
I plan on Smoking a Spork Shoulder (Boston Butt) for the 4th of July.
And may I offer a bit of advice. I don;t know if thi sis common knowledge, I figured this out after thinking about how the heat makes it from the fire box to the chimney.
If you own an offset smoker and find it difficult to maintain the heat. Grab a piece of Aluminum flashing and make a tube out of it. Push the tube up through the bottom of the smoker’s chimney and adjust it so that the end of the tube rests on your cooking grate.
Instead of the heat coming to your cooking box , rising up and exiting right out the top through the chimney, the heat is now forced to build up in the cooking box and exit from the bottom.
Every since I figured this out, I’ve had a lot more control of the heat and much more even cooking when I have multiple pieces of meat in the smoker.
Good Luck and Good Eating!