Smoking advice for offset smoker

[billg78]

Hi all,
Long time griller, newbie smoker here. I'm hoping you guys might offer me a little advice in regards to using my offset smoker. Specifically, I'm having trouble maintaining a steady temp for my smoking. If I have a strong fire going in the smoker, the temp is too high. When I cut off the air flow, or I allow the fire to burn down to embers, the temp drops too low. If I add small chips/chunks, they seem to burn off too quick; if I add a log, I'm either back to too high of a temp when it ignites or the whole thing smolders out. I'm having a real hard time maintaining that 225-250 temp. If I use a burn barrel or external starter fire I find that I'm adding wood constantly, burning it down to small amounts of coals that burn out relatively quickly once I transfer them to the smoker. I'm sure this is a very common newbie problem, and I know all smokers/situations are different and I need more experimentation to get things on the right track, but any general advice would be much appreciated!!!

 

[smokerjim]

how are you controlling airflow, most guys leave the vent open and use the firebox door to adjust. use little adjustments and give it time to settle in 15-20 minutes. it's going to take time to learn your fire management but that's part of the fun. so grab some beers and smoke away!!

 

[SmokyMose]

First off forget about that 225 thing. I really don't know where that came from. Most offsets run hotter if you want to keep a good smoke going. At least mine does. It's happiest at 260 to 280. Everything cooks just fine at those temps. If you try to keep a steady temp in a stickburner like you can in an electric you'll go insane. Don't try to use just the vent to control it. Prop the firebox door open a little to get a new stick burning right. If the pit gets too hot prop it open a little to cool it down. Play with it.
You have to babysit an offset. It's part of the game and takes practice, but I like it.
It helps to have a few beers and some tasty tunes for babysitting :-)

 

[phathead69]

First off forget about that 225 thing. I really don't know where that came from. Most offsets run hotter if you want to keep a good smoke going. At least mine does. It's happiest at 260 to 280. Everything cooks just fine at those temps. If you try to keep a steady temp in a stickburner like you can in an electric you'll go insane. Don't try to use just the vent to control it. Prop the firebox door open a little to get a new stick burning right. If the pit gets too hot prop it open a little to cool it down. Play with it.
You have to babysit an offset. It's part of the game and takes practice, but I like it.
It helps to have a few beers and some tasty tunes for babysitting :-)

Pretty much dead on. Mine likes to run in the 245 range during good weather. Humidity, water content of wood etc all have some effect. Dont fight it. Take a Friday evening and a beverage with a carryout pizza and build a fire. Set there watching temps and make small adjustments. Eat a slice pizza and repeat . No stress of ruining a piece of meat, just fire mgmt.

 

[billg78]

First off forget about that 225 thing. I really don't know where that came from. Most offsets run hotter if you want to keep a good smoke going. At least mine does. It's happiest at 260 to 280. Everything cooks just fine at those temps. If you try to keep a steady temp in a stickburner like you can in an electric you'll go insane. Don't try to use just the vent to control it. Prop the firebox door open a little to get a new stick burning right. If the pit gets too hot prop it open a little to cool it down. Play with it.
You have to babysit an offset. It's part of the game and takes practice, but I like it.
It helps to have a few beers and some tasty tunes for babysitting :-)

Thanks for the advice! That's kind of what I'm learning about the babysitting part, but I'm a fan of wood/charcoal over gas/electric so I'm happy with the beers and tunes! Good to know about the temp, that's definitely a help as 225 just seems too low to make anything work.