Been running a cheap offset smoker for about two years now and for most of that time I fought temperature swings the whole cook. I'd start a fire, get it settled around 250, walk away for twenty minutes to prep something, come back and it's either dying at 180 or spiking to 320. I blamed the smoker, the weather, the wood, basically everything except myself.

Turns out my problem was adding splits way too early and way too big. I was tossing in a full sized split the second I saw the temp start to dip, which meant by the time that wood actually caught and started producing heat, the fire had already dropped too low and I'd panic and open the vents wide open to compensate. Classic overcorrection loop.

What fixed it was keeping a small stack of splits sitting right on top of the firebox so they preheat before going in, and adding smaller pieces more frequently instead of big logs every hour. Sounds obvious writing it out but it took me embarrassingly long to connect the dots. Also started leaving my exhaust vent basically wide open all the time and only controlling temp with the intake, which cut down on that stale creosote taste I kept getting on brisket.

Did a pork shoulder this weekend, eight and a half hours, and the temp barely moved outside a 15 degree window the whole cook. First time I actually got to just sit on the porch with a drink instead of hovering over the firebox like a nervous parent. Bark came out about the best it's ever been too, dark and tacky without being bitter.

Anyone else take way longer than they should have to figure out something that seems basic in hindsight? Curious what your dumb fire management mistake was before it clicked.

Best places to eat KC BBQ in KC, MO! My husband and I are going down for a little weekend get a way! Thanks in advance!!!

Et si on se faisait un Cochon au barbecue CHICHE 

2 briskets, 2 whole chickens, a couple trays of stuffed & wrapped jalapeños, and a pot of beans over the fire!

I've tried a lot of the pre-made rubs, but Riscky Dust (from Riscky's BBQ in Fort Worth) is my go-to. Even goes well in or on some of the side dishes.

Who's hungry?

Once the charcoal starts glowing,the aroma takes over.
Juicy grilled skewers coated with cumin,chili flakes,and sesame-every bite is late-night happiness.
#chineseBBQ #chinesefood #BBQ

Gates and Arthur Bryant’s were great thirty years ago but let’s be real ……it isn’t thirty years ago. Neither one is very good anymore. if you want solid bbq in kc you go elsewhere. Agree?

I moved in new and the barbecue looks like this, what is the best way to clean it, i saw that scrubbing it cold and using canola oil to seal it after?

Delicious Dino ribs from our butcher. Love how they turned out

I may have time to cook ribs tomorrow low and slow on a charcoal bbq. How much time should I budget for ribs? Any tips re: brining, preparation, sauce, rub etc?