Offset Smoker Help

[Stove Top]

Hello all. I received a beautiful custom offset smoker as a wedding gift in Mar of this year. Prior to that I had a WSM - bullet smoker.

Right now, I start it with a chimney of Kingsford. I then stack on 3 to 4 pieces of split oak. I get it up to temp the set the dampers on the fire box. Stack is wide open. I monitor the temp remotely and with a gauge on the smoker. Every 60 to 90 minutes, I add a piece of wood or two.

Here is my question (I ask because I saw another thread where someone talked about constantly feeding their smoker) - Is there a different way I need to set up my fire initially? I read on here about some setting there dampers and not touching anything for hours.

How do yall do that? Do yall stack in a bunch of wood and then let it burn slowly as the day / night progresses? Should I stack a lot of wood and let the bottom catch, then button it up?

All input is appreciated. BTW, I am cooking two briskets, pork shoulder, ribs, and sausage tomorrow. I have used this smoker about 5 times with NO issues. I am lazy and would like to be more efficient when tending to the smoker. Thanks again.

Mateo

 

[Y Sanchez]

I too start out with a bed of charcoal to get the smokers temp up and running.

After that I stoke it with coals that I burn down in my fire ring that originated as split pieces of oak, hickory, pecan, whatever I have on hand at that time.

This is a technique I got from most bbq joints. They hardly EVER add raw wood but rather coals that have been burnt down from its orignal split state. Some places don't even split it but rather just use chunks of logs. I like to use split wood because it burns down to coals quicker and more uniformly.

Just my .02, take it for what its worth.

 

[TigerPride]

The way you are doing it is exactly the way I do it, but I do like to tend mine late into the night......say with a couple of cervezas. I have fallen asleep before and woke up later and have never had anything overcooked, but I will cook the meat anywhere between 200 and 250.

 

[Basketball Jones]

I put in about a chimney full of hardwood charcoal (unlit), then dump a chimney full of lit charcoal on top, I let it burn down some, then add the wood splits. I add charcoal and some wood here and there as needed.I only us ethe natural hardwood lump charcoal, no briquettes. Works pretty well

 

[Son of a Son]

Honestly you are about where you need to be with 90 minute checks depending on the pit maker.

Once you move to an off-set pit it all depends on the designer and the construction. Thin metal loses heat, thick metal takes longer to heat up. Some pits are wood eaters, while others are more efficient. My trailer pit I have to check about every 60-75 minutes, but then I only usually add one piece of split oak at a time when "maintaining".

One other trick I have learned is pre-heating the wood. I like to stick a couple of pieces on top of my firebox. When I have to add, I just add and from the top of the firebox and the wood catches much more quickly.

 

[Stove Top]

Thanks for all the feedback everyone.

Mateo