2 hours into my first offset smoker use!!! So far......

[Stopsign32v]

Well I'm doing a 10lb Boston butt. I got some Hickory wood to use and I'm using a $100 Amazon special COS. This is labor intensive!!!!

So far so good though. I don't have a digital probe to watch my rack temp (Would have been very nice!) but I did get an oven thermometer and noticed @ 500F my rack is 350F and at 300F my rack is 225F. So I'm trying to bounce between 300-400F on the lid thermometer. It is challenging because 1 small piece of wood will send it from 300F to 400-450F but when that little piece of wood is done it will fall fast.

Stay tuned if you want to...I'll also upload some pics.

Rubbed it with mustard and Jeff's seasoning mix.

 

[indaswamp]

What is an Amazon special COS?

 

[SmokinEdge]

Coal bed is what you are trying to maintain. The added splits are to add to an existing bed of coals. I usually start with a full chimney of briquettes fully lit then maintain that bed.

 

[DougE]

What is an Amazon special COS?

Amazon Cheap Offset

 

[Stopsign32v]

Coal bed is what you are trying to maintain. The added splits are to add to an existing bed of coals. I usually start with a full chimney of briquettes fully lit then maintain that bed.

I've added about 2 hand fulls worth of white hot coals from the chimney.

 

[SmokinEdge]

I've added about 2 hand fulls worth of white hot coals from the chimney.

That coal bed, at the correct size for the smoker, that is your oven. Learn to manage it. Splits only to supplement or replenish that bed of coals. You will get there.

 

[Stopsign32v]

That coal bed, at the correct size for the smoker, that is your oven. Learn to manage it. Splits only to supplement or replenish that bed of coals. You will get there.

It's beginning to get easier.

 

[Stopsign32v]

 

[SmokinEdge]

Looks delicious.

 

[Stopsign32v]

I'm spritzing it with apple juice, honey, dark brown sugar, and a pinch of Jeff's seasoning.

 

[JLeonard]

Looking pretty good.

Jim

 

[indaswamp]

Lookin good....you'll get the hang of it. Good thing is that pork butts are very forgiving.

 

[Stopsign32v]

Guys this is ridiculously enjoyable now that I have the hang of it. Can't wait to upgrade to a real offset.

 

[JLeonard]

@Stopsign32v is that the size of the splits you are using? I've cooked on as offset just like what your using. I'd cut those splits in half.

Jim

 

[Stopsign32v]

@Stopsign32v is that the size of the splits you are using? I've cooked on as offset just like what your using. I'd cut those splits in half.

Jim

They are super hardwood and aren't easy to cut unless it's with the grain. Next time I will definitely cut them in half.

 

[JLeonard]

They are super hardwood and aren't easy to cut unless it's with the grain. Next time I will definitely cut them in half.

Good deal.

Jim

 

[indaswamp]

Another option is to use a burn barrel to make coals and shovel in coals when needed instead of fresh splits.

 

[Stopsign32v]

Guys we are scooting right along at 250-300F at the rack. It's gotten very easy to maintain the temps with only wood splits at this point. However it is eating a lot of wood.

Anyways when do I wrap this thing!? Anyone?

 

[gmc2003]

Anyways when do I wrap this thing!? Anyone?

I know it's a little late, but you wrap at the stall. Usually around 165*+/-.

It sure looks good, how'd it turn out?

Point for sure
Chris

 

[JLeonard]

Guys we are scooting right along at 250-300F at the rack. It's gotten very easy to maintain the temps with only wood splits at this point. However it is eating a lot of wood.

Anyways when do I wrap this thing!? Anyone?

Little late on this.....But I usually let it go until it stalls...Maybe give it an hour in the stall then wrap til close to 200 degrees.
How did it turn out for you? And now that you have had a long cook on it you should have an idea of what needs to be sealed and etc.

Jim