Yeah.What smoker? Any pics? That may be helpful. Every pit is unique and takes some experimenting to "dial it in".
Thanks!I had one of those once.
I fueled it with lump charcoal. I'd put plenty of lump in the firebox(almost full) and pour a chimney of lit lump on top of it like an offset Minion method. Then I'd add chunks for flavor. Doing that would actually allow for a minimal maintenance cook(think hours unattended) compared to adding splits every 30-40 minutes and produced some very good food.
I should have kept it. BTW, it is not heavy metal compared to real stick burners.
As noted above, keep the exhaust open and control the airflow and thus the temp with the intake damper.
Don't cook brisket by time or to temp. Cook it until it probes tender. Start checking for tender ~195°F. It may take until 210° to be done.
Don't worry if your cooking temp is up 275-325°. It will be fine.
Don't worry. I won't. I have probes I can stick in there.And don’t trust the temp gauge that came with it.
I think that is part of the deal with an offset.Not sure if this is still active but I have a question for the offset users who wrote in: in general, how often are you adjusting - venting or adding fuel-to keep temps within range? I an looking at a used Oklahoma Joe offset but am concerned that I won't have the time to tend to it. I don't need hands-off but I don't want to be tied to it all day.
What he said. An offset you pretty much have to keep an eye on it. That's part of the art of it. If you don't like playing with fire and tinkering with it you're looking at the wrong smoker. You can work on your sides and things while it's cooking but it's not a set it and forget it.I think that is part of the deal with an offset.
I just upgraded from an okj offset. The newer thinner metal version, 1/8 thick walls. I had to do something every 15 minutes maximum. Tried to check on it every 7 or so. I really had to stay on top of mine.Not sure if this is still active but I have a question for the offset users who wrote in: in general, how often are you adjusting - venting or adding fuel-to keep temps within range? I an looking at a used Oklahoma Joe offset but am concerned that I won't have the time to tend to it. I don't need hands-off but I don't want to be tied to it all day.
That’s my favorite part!I think that is part of the deal with an offset.
That normal. Only big, heavy offsets (trailer size) can run 45-60 minutes between refueling. Most backyard or patio size offsets need more wood every 20-30 minutes. You can cheat with lump charcoal though and get 45 min between adding more wood and charcoal.Im still getting the hang of mine but it feels like for me I am adding wood about every 30 minutes. I ussually dont have to do much more then that if my splits are the right size. But pop up rain storms and wind can make it much more difficult. lol