Hey guys and gals. I got an Oklahoma joe reverse flow offset for father's day. I want to do a brisket hot and fast and was looking for pointers.
Does anyone have pointers on fire management to run that hot? I did some ribs today and seemed to have trouble getting enough airflow to keep clean smoke.
Any pointers in general would be helpful, whether for the smoker or for the meat. I've had a WSM for several years, so this is a big difference.
Thanks in advance.
Does anyone have pointers on fire management to run that hot? I did some ribs today and seemed to have trouble getting enough airflow to keep clean smoke.
Any pointers in general would be helpful, whether for the smoker or for the meat. I've had a WSM for several years, so this is a big difference.
Thanks in advance.