hello forum! This is my first post; I’ve been hanging out for awhile. I have a 20 inch diameter, 3 ft long, 1/4 inch steel offset smoker and I struggled with it this weekend. Here are my issues that I need help with:
1) I take the temp with two digital probes. One at about 18 inches from the fire box and one all about 30 inches from the firebox. My temp is about 80-100 degrees different. I have a baffle plate that runs from the firebox just past half way on the smoker. Do you think that is the cause?
2) I used Oak splits this weekend and I got some bitter smoke taste, evidence of a dirty fire. I couldn’t seem to keep my fire hot enough to keep it clean. I never had a hard time with fruit wood, but oak seems to be a different beast. What advice can you share?
Thanks for the help.
Geoff
1) I take the temp with two digital probes. One at about 18 inches from the fire box and one all about 30 inches from the firebox. My temp is about 80-100 degrees different. I have a baffle plate that runs from the firebox just past half way on the smoker. Do you think that is the cause?
2) I used Oak splits this weekend and I got some bitter smoke taste, evidence of a dirty fire. I couldn’t seem to keep my fire hot enough to keep it clean. I never had a hard time with fruit wood, but oak seems to be a different beast. What advice can you share?
Thanks for the help.
Geoff