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    Has Anyone used western brand wood splits ?

    There’s a sporting goods store by me that sells bags of both oak and hickory splits made by western brand, Im sure y’all know the name. I’d like to start using splits in my offset vs charcoal and chunks just wondered if anyone had used these and had any opinions. Does the oak provide good...
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    Pork shoulder Boston roast bone in. Pulled pork worthy?

    so as I think about it idk because the fat cap was all one piece. It didn’t look like it was cut in half Indicating two separate pieces of meat.
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    Pork shoulder Boston roast bone in. Pulled pork worthy?

    Oh didn’t think of that.
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    Pork shoulder Boston roast bone in. Pulled pork worthy?

    The store had a couple Boston butt and they were huuuge per usual however they also had this cut and its a more manageable 6lbs. Will this work for pulled pork?
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    Breaking in my “new” offset

    yeah the grate is prob an inch off the bottom. I was thinking of getting some sort of paver or something to raise it up a bit Plus it would put the fire more in line with the opening to the pit. i worked on it for 4 hrs and found the temp would settle then drop I’d add wood chunks and it would...
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    Breaking in my “new” offset

    Yeah totally agree. Now I’m gonna have to try to find some. I could prob do shorter cooks on this but I won’t do a brisket until I can get some splits.
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    Breaking in my “new” offset

    i have my I grill2 ambient probe on the grate inside the smoker. This is where I can see splits being more effective and lasting longer than burning up like every 15-20min for the chunks.
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    Breaking in my “new” offset

    yes this is cheap but it doesn’t hold heat at all and I’m gonna have to get some lava lock to put around the lid to plug the gaps. Still can’t figure out why the fire won’t stay hot. Wonder if the grate isn’t leaving enough room off the bottom for proper air flow. Idk. Cal me confused and a noob.
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    Breaking in my “new” offset

    So I bought this used for 50$ only used twice. Right now I’m putting it through an intro stage so I can get used to the fire management but I had couple questions, and I watched some YouTube vids yesterday too. So I started with one full chimney of lump charcoal, let that get going and added it...
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    My “new” offset

    I think I’ve changed my mind to go this route instead of chunks. That way I can manage the heat with the wood and charcoal vs just using the chunks for flavor and only the charcoal for heat. Looks like I’ll need a splitting axe as some of the vids I watched the pieces that come in these...
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    My “new” offset

    what’s the benefit of the box/cage. Ease of cleaning???
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    My “new” offset

    Ill have to check on the grate, it’s been raining here so I haven’t had time to clean the firebox yet. From what I could see the grate sits pretty close to the bottom of the box. My plan is to use lump charcoal and chunks for now, I think it’ll just be easier for me to manage the temp that way...
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    My “new” offset

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    My “new” offset

    Photo should be in the thread.
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    My “new” offset

    Garage sale with the fam today found this for 50$. Super clean guy only used it twice and I’ve been considering an offset for mainly briskets as I use a master built propane upright now and I can’t fit a ful brisket on the shelves and I also wonder if it’s effecting that smoke ring as the smoke...
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    Smoked jerk wing time

    As I said its the best most authentic jerk seasoning/marinade I’ve had to the real stuff. You won’t be disappointed. This was the hot version idk if they make a mild as I only buy the hot cuz that’s what I expect out of a jerk flavor.
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    Smoked jerk wing time

    I’ve been wanting to try this marinade on wings for awhile, today’s the day. Pecan and cherry chunks in my masterbuilt propane, running at 250-265, we’ll see how these turn out in a couple hrs. And if you’ve never used this sauce/marinade it’s one of the best jerk seasonings I’ve tasted and it’s...
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    Edited: Cook time on a 5-6lb brisket point

    I just don’t know if I’ll have time, part of me wants to try a hot and fast one but I wanna do the wings and I can’t do the point and the wings at 300 I would think the wings would get scorched so I’ll prob wait till I have a time when I can do the meat justice and give it the time it needs...
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    Edited: Cook time on a 5-6lb brisket point

    but at what point do u cut into cubes then put back onto the smoker with sauce??? And I have a Weber I grill2 with a temp probe and 2 meat probes so that’s what I always use to judge the pit temp.
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    Edited: Cook time on a 5-6lb brisket point

    Lol. My buddy really likes my brisket but I won’t have time to cook a whole one so to feed his well and mine taste for brisket I thought about just doing burnt ends since it’ll be smaller than a whole brisket and cutting it into cubes speeds things up Especially if I go the hot and fast route.
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