Always looking for suggestions and techniques

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokin jesse

Newbie
Original poster
Sep 9, 2017
9
10
Kennewick wa
This is my first year smoking and so far so good trying different recipes here and there I haven't had any complaints yet I've been smoking tri tip mainly and a London broil but I want to expand my smoking, today Iinject with teriyaki and marinated with classic steakhouse marinate, I will post how it turned out this evening oh yeah and I did a light apple rub
 
Well, Jesse.... it's like this. You don't control the temp in an offset. You just practice until you learn where the smoker wants to cook. An offset smoker will run where it's happy and that's usually in a range. My smoker likes to run at 250-275*. When it gets to 250, I put in a couple of small splits or 1 medium split. These have been pre-heated on top of my FB as are all of my splits. Pre-heating allows them to ignite quickly. The quick ignition allows the coals to catch the new wood rapidly and the temp won't go down and will let the CC to go back up. Because of the new wood, it will go a little above 275, but then it will settle down to where it likes to run.

The learning curve for fire and heat management takes a good bit of learning and patience. But it sure is well worth the effort.

Good luck and keep on smoking, Joe .... :grilling_smilie:
 
I as usual agree with Joe.
icon14.gif
There is no set standard you can go by with any off set. They are as unique from each other as people. You will learn what yours likes through trial, error and success. The key is not to get frustrated and quit. The learning curve can be a bit long but perseverance pays off. A off set demands your attention. There is no such thing as set it and forget it. But for me that's the entire enjoyment of the process and the reward of the results. My wife tells people if it weren't for my smokers I'd need therapy!
biggrin.gif
 
As you can see above controlling heat in an offset is more art than science.

The one thing you can control is where you put your meat......

If it is running hot move your meat away form the firebox; if it is running cooler move it nearer.

Mine also has a vertical chamber so I can cook stuff that needs 300 all the way to 200 at the same time.

It will get easier over time, believe us......................
 
Thanks Joe Black, 3montes and slipaway,
I didn't think about preheating the wood before but I will try it next time, my temp does slip down pretty quick between reloads, how about any marinade and injection ideas, last night I used classic masterpiece marinade with a teriyaki with pineapple injection it turned out very good but the teriyaki pineapple taste just wasn't there, up for any suggestion and much appreciated on any ideas
 
3montes I do agree with you there is no such thing as set it and forget it unless you have an pellet smoker with automatic feed I don't believe in those or propane bbqers, I am old school and yes that is the enjoyment of the process, no matter if it's 4 hour smoke or 10 hour.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky