Adventures in Offset Learning (w/ Pics)

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nothingtoofancy

Newbie
Original poster
Feb 13, 2022
9
36
I've been busy learning the ins and outs of running my Bell Fab, spending as many free weekend days and weekday nights as I can building fires and testing methods. The hardest part for me so far has been finding the right size split and technique to maintain a good sized coal bed and the temps I want at the same time. I probably just need more practice. It seems to like running at around 250-275, so that's the temp I've been cooking at for most things. Going down to 225 for fish makes a little tricky, but it has been doable - just needs a lot more attention. Bumping up to 325-350 for some hot and fast chicken is even easier, since this thing seems to really like a fire in its belly. Anyway, here are some pictures of recent endeavors. Enjoy!

Pork butt and belly burnt ends

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Got that thin-rainbow smoke
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Makin' Bacon
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First brisket and a couple of picnic shoulders
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Hot 'n Fast spatchcocked chicken. Probing it let out some juices which affected the skin around that area, but otherwise it was crispy and delicious.
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Bacon wrapped jalapeños stuffed with cream cheese, cheddar, and pork rub
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Smoked brussels sprouts - these were on point.
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Got some wood. A mix of white oak, red oak, and hickory, plus a couple crates of cherry on the right hand side of the rack.
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SmokinEdge

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Jan 18, 2020
5,012
5,162
Western Colorado
Looks like you are well on your way. That 275F range is very common as a temp that off set smokers like or settle into. It’s perfect for most things. Don’t fight the grill but work with it to complete a cook.
 

1MoreFord

Smoking Fanatic
Jan 4, 2020
653
339
Arkansas
If you want to cook fish, or anything else, around 225°F try a charcoal fire with a few chunks or very small splits for flavor. You can even do the offset version of a Minion method and get good long burn times.
 

ConrodM

Smoke Blower
Jul 1, 2020
122
64
I've been busy learning the ins and outs of running my Bell Fab, spending as many free weekend days and weekday nights as I can building fires and testing methods. The hardest part for me so far has been finding the right size split and technique to maintain a good sized coal bed and the temps I want at the same time. I probably just need more practice. It seems to like running at around 250-275, so that's the temp I've been cooking at for most things. Going down to 225 for fish makes a little tricky, but it has been doable - just needs a lot more attention. Bumping up to 325-350 for some hot and fast chicken is even easier, since this thing seems to really like a fire in its belly. Anyway, here are some pictures of recent endeavors. Enjoy!

Pork butt and belly burnt ends

View attachment 633050
View attachment 633051

Got that thin-rainbow smoke
View attachment 633053

Makin' Bacon
View attachment 633054
View attachment 633055
View attachment 633056

First brisket and a couple of picnic shoulders
View attachment 633057
View attachment 633058 View attachment 633060
View attachment 633061

Hot 'n Fast spatchcocked chicken. Probing it let out some juices which affected the skin around that area, but otherwise it was crispy and delicious.
View attachment 633062

Bacon wrapped jalapeños stuffed with cream cheese, cheddar, and pork rub
View attachment 633063
View attachment 633064

Smoked brussels sprouts - these were on point.
View attachment 633065

Got some wood. A mix of white oak, red oak, and hickory, plus a couple crates of cherry on the right hand side of the rack.
View attachment 633066
Bro, That looks Amazing!!!! Yup…. You got it dialed in! Wood stack looking real good !
 

chp

Meat Mopper
SMF Premier Member
Sep 30, 2020
156
133
Colorado
Looks like you are cranking out some great food. The poppers are a nice idea for snacking while smoking. Anything that surprised you about your new smoker?
 

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