What kind of a stick burner did you get?
Here are a couple of essentials and all-truesims:
1. Raise the fire grate to be level or just below the openning into the cooking chamber.
2. If your smoker does not have a baffel between the fire box and cooking chamber, make one, what you want is something that will devert the heat down and under the food, and not directly across it. Most stick burners have an opening that is "way to big" and it exposes the cooking chambere to real high heat. Also the food next to the fire box always cooks faster. You will need to rotate your meat throught the cook.
3. Never close the damper on the smoke stack... EVER!
4. If you plan on using Charcoal, build your self a charcoal basket. I'm sure you understnd the reason behind this if you have used a
WSM or Stumps.
5. Expect to get some temp swings when using an offset, It's the nature of the beast (unless you have a Kloss or something like that.... if you do your a lucky b@$^#rd) just go with the flow. It ain't no
WSM or Stumps
6. Clean burning fires are a must.
7.Get use to the fact you will need to start you fires about an hour or so before your ready to put the meat on. Especialy in winter, I call it waking up the pit.
8. Temps drop when you open them up, if you plan accordingly you can anticpate your need to add fuel before you open it up. This will help to prevent wild temps swings.
9. Pre heat your wood before you add it to the fire by placing it on top of the fire box for a few minutes. This will allow the wood to catch quickly and burn cleanly.
10. Enjoy your new toy and post us some pics!
Good Luck with your new toy.
Ron
