Y'all...I can tell you without braggin' I had my most successful cook on the offset yesterday. Here's why:
A coupe of weeks ago Smokesaurus posted about his wonderful, new offset smoker. Showed pics of how he started his fire. Well, I thought, that pile of charcoal is a LOT smaller than what I start with. PLUS, he built his fire next to the cookin' chamber - I had mine much closer to the vents in the door and large enough that it stretched the length of the firebox. I have been usin' a chimney FULL of charcoal and several pieces of wood. I would struggle with "roller-coaster" temps and had to stay right there tryin' to keep it right.
Well, I know Smoke knows how to cook, so I took his lead and used only half a chimney and a couple of pieces of pecan splits to build the fire. It was goin' pretty quick and there was lots of room left in the fire box. Bottom line...I think that his method made all the difference and I tried to figger out why. I THINK the big difference was that with a smaller fire, I had much more control over the air flow - for the first time I was cookin' with the dampers open to 1/4 or less instead of 1/2 open or more. Without a pile of wood and coals, the fire could "breathe" better and it burned much more efficiently.
It held 225 for almost 5 hours with minimal attention and fewer splits added...and the smoke coming from the exhaust was just right (almost said "perfect").
All of that should have made for great ribs, right? Well.. the ribs DID turn out.
But even if they had been only "regular", the cook was the best experience for me because I learned a HUGE lesson about the smoker and I am confident I will be able to cook consistently with what I learned from Smoke's cook.
Part 2: The video
1. you'll see the temps at 250 early on. That was just before I put the ribs in. Temp came down to 225 and I was able to keep it right there for almost 5 hours by adding a few splits from time to time.
2. you'll see that I should have given the camera to DEB when we got inside.
3. Don was very gracious
Again, this is just a documentary - not a how-to video.
Thanks