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You should be able to tell if your air flow through an offset is good just by running your hand over your outflow. I can pretty much tell you the temp of my offset by just touching the top of my lid in spots going down the smoker and passing my hand over the outflow stack I know it that well...
I recently picked up an analog 3, I did a lot of reading over on the smokin-it forums to see how people are running them. My 1st smoke was 2 racks of spares following the direction, setting the temp to 235 and let it roll for 5.5 hrs (Directions said 6) not opening the door once. Well let’s...
Thanks all, they were unreal, first time I’ve had Wagyu type beef. They were so rich it was like eating butter, my wife could only eat a small amount, we aren’t used to eating that rich of food. Don’t worry I ate the entire rib and I would do it again!
I‘ve been a long time lurker here, finally registered an account to grab a new thermometer from inkbird. I’ve been running offsets for about 10ish years, I recently picked up smokin-it 3D that replaced my MES that went tits up. Figured I would post a pick of my offset run today in appreciation...
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