There is something magical about cooking on an off-set smoker. The slow process of smoking meats creates flavors unmatched by any other cooking method.
However, mastering an off-set smoker can be a daunting task for a beginner. I have been using my off-set smoker for the last six years, and in my review today I'm going to share some things I've learned about starting and controlling the temperature.
Starting Your Off-Set Smoker:
Choose high-quality lump charcoal or charcoal briquettes. It's the foundation of your fire and will provide the steady heat needed.
Select hardwoods like oak, hickory, cherry, maple, or applewood. These woods burn slowly, adding a rich smokey flavor to your meats. Hickory is my favorite and my go-to hardwood, I love the flavor it adds to the meats.
Building a solid base fire is the key. I start by piling unlit charcoal in the firebox closest to the cooking chamber. Then, I fill my charcoal chimney starter, and when the coals are hot dump them next to the unlit charcoal in the firebox, then, add some wood on top. Close the firebox to bring the cooking chamber up to the temperature I want.
My temperature is coming up nicely. I'm looking for a temperature between 225 and 275 degrees. The temperature is reading 280 degrees so, that means my surface temperature on the cooking chamber surface is about 230 or 240 degrees. The reason for the variance is that the thermometers are placed high on the lid of the grills, and the temperature will be about 40 to 50 degrees less on the cooking surface.
Controlling the Airflow:
Exhaust vent or smoke stack, I always keep my smoke stack wide open. This allows the smoke to escape, preventing it from becoming stale and bitter.
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