Try this:
Fire Control in the Offset Firebox Smoker
As a stick burner, I tend to have more hands on during my smoke sessions than the Electric, Gas or Pellet Smokers. But ,then that’s what I enjoy. The involvement in feeding the fire, controlling combustion, and just being close to my Pit. Conversation and friendships flourish in this environment; beer(or other drinks) are definitely in order, as are the snacks you will be creating as you monitor the progress.
And , the result of “showmanship” ensures only YOU are the GO-TO GUY for BBQ in your neighborhood.LOL!
O.K. Say you want to go with just wood. What is first?
Build a fire, be it with a chimney, gas support(weed burner), or the old Boy Scout way.
Let this fire burn until you have a good bed of embers(1 hr. or so). Next, adjust the intake to the temp . you want(your exhaust should be wide open and left that way the entire cook).Do the adjustments slowly and wait between moves.It takes a few to do it.Drink something.
(firewood. Should be about one year old, have no mold or bugs on it, and split to a size your smoker can handle.)
Size of your wood is a factor in maintenance of a fire.
In a smoker the size of “FLO”-(20”X40” with an upright) SFB I can use 16” sticks, split twice or appox. 4”X4”.
however in my New Braunsfeld-(16”X30”)SFB
I use 8” sticks , about 2”X2” in size.
What does this do for me?
I use a thermometer at the grate level of the smoke chamber and one in the thickest part of the meat I am smoking. This gives me a visual of what’s happening, tracking both the IMT(internal meat temp.) and the cooking level temp.
I try to keep the cooking temp. at 220*F to 225*F-giving me a window to work with when things start to change.
I watch for a 5*F to 10*F changes on the grate level therm. When I notice it going down, I add a piece of wood and open the intake just a wee bit, watch and shut it back down when stable. When it increases in temp., I’ll close it down, in increments, until stability occurs .This change can happen quick so be aware. If it gets out of hand you could be fighting an hour to stabilize it…
It takes a little more effort this way , but you will notice a great difference in the taste of your “Q”. I know circumstances call for alternate methods and different strokes for different people, but as for me……………………….
STICK BURNERS RULE!