Loadingā¦
10
Heard a pitmaster in Kansas City say he checks his fire every 20 minutes, and I stopped guessing after that
Last month I was waiting in line at a spot near Kansas City and got talking to a guy who runs his own offset smoker. He said he feeds his fire every 20 minutes for the first 4 hours, no matter what the thermometer says. I had been going by feel and always ended up with a dirty smoke taste. Since I tried his way, my last 3 cooks have had way cleaner smoke and better bark. How often do you all check your fire, or do you just trust your setup?
1 comments
Log in to join the discussion
Log In1 Comment
jessicaramirez13d ago
How big is your firebox though? That 20 minute thing works great on a big stick burner but my little Oklahoma Joe eats splits way faster than that. I got a guy near me who does the same thing, feeds it on a timer, and his brisket always has that thin blue smoke. What worked for me was getting a basket so the coal bed stays even, then I add one split every 30 to 40 minutes depending on wind. Wind is the thing nobody talks about, a breezy day will mess up your whole timeline. Are you running a water pan or anything to help even out the temp swings?
4