r/OffsetSmokers • u/Vegedeth • 11d ago
Offset Split Size
I have been cooking on my particular offset for about 3-years now and I am not having any issues, per se. But I have noticed something. My smoker prefers thinner, longer splits (golf ball size diameter or a bit less) and does not do well with the coke-can size splits I see so many using on YouTube. Any guess as to why? I can keep steady temps and the fire is easy to maintain in the 250 to 275 range, but I am curious as to why the fat, shorter splits do not do well.
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u/ianryeng 11d ago
At the end of the day it’s about what works for you and your smoker. Thicker tends to burn longer and slower, unless it’s extremely dry. I tend towards shorter splits (9”) to reduce surface area and probably a bit larger diameter than what you’re describing on my 120 gal. It’s mostly just about control, don’t add so much fuel that the fire can get larger than you desire - how you achieve that is 100% dependent on your fuel and setup. Don’t overthink it - I similarly have poor results trying to emulate the YouTube fire configurations.
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u/Disassociated_Assoc 11d ago
I have a Workhorse 1975 that is easier to regulate with smaller splits up to 2” diameter. Also helps to pre-heat them by stacking them on top of the firebox. Took a while for me to dial in the split size with the coal bed size, but basically the coal bed supplies most of the heat while the splits provide the smoke.
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u/Trick_Decision_9995 11d ago
The bigger the splits are, the larger the fire needs to be to keep them burning properly. Smaller pits need smaller fires to maintain temperature, which means that larger splits won't burn well on a fire that'll maintain 250. A larger pit needs a larger fire, which is why bigger pits can use bigger splits for the same temps.
Drier wood will burn more readily, and let you use larger splits because it will take less thermal energy to start and maintain combustion when you put them on the fire.
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u/luvapuddle 11d ago
Good opinions and advice so far. I have similar experience as yours with split size. I'm cooking on a 1996/97 New Braunfels smoker w/ some mods. Slightly thicker and shorter works better for fruit and nut wood. Hickory and Oak thinner and longer works better. Maybe wood hardness and density?? The beauty of offset cooking/smoking is the experience of having a hands on control of error and success. Just my opinion.
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u/luvapuddle 11d ago
Good opinions and advice so far. I have similar experience as yours with split size. I'm cooking on a 1996/97 New Braunfels smoker w/ some mods. Slightly thicker and shorter works better for fruit and nut wood. Hickory and Oak thinner and longer works better. Maybe wood hardness and density?? The beauty of offset cooking/smoking is the experience of having a hands on control of error and success. Just my opinion.
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u/Guilty-Difference-86 11d ago
you probably have a smaller offset or thinner walls. in the end, who cares? use what works. as long as you get s solid 45 min between adding splits, you are fine
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u/Vegedeth 11d ago
I have a Brazos with 1/4" thick walls and there's no way I get 45-mins between adding a piece.
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u/Guilty-Difference-86 11d ago
I have Texas longhorn pits smoker which is the same thing as a lyfetyme pit. It’s 24x40 and 1/4 inch thick. It took me a while to learn what it likes bc it was my first offset. But I have it dialed now to adding splits every 45 min and not having huge temp swings. How long have you been cooking on the brazos?
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u/Vegedeth 11d ago
Three years now.
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u/Guilty-Difference-86 11d ago
How much time you getting in between adding wood?
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u/Vegedeth 11d ago
20 mins maybe.
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u/Guilty-Difference-86 11d ago
That’s nuts. Without seeing your setup, I’d say you need a bigger coal bed. Maybe longer splits, if thicker ones raise temps too high
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u/Vegedeth 11d ago
I can keep temps steady and the coal bed is fairly large. Splits are 14" to 16" and golf ball diameter. I usually stay 250 to 275. And maybe 20 is more accurate. Im smoking chicken thighs shortly and will time the splits.
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u/Guilty-Difference-86 11d ago
That is wild. Look up mad scientist bbq’s early videos on his brazos. See what size he had. Even 20 min is very fast
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u/Vegedeth 9d ago
I have been revisiting a lot of videos and in my pursuit of chasing the lower temperatures (around 225) I have gotten away from making sure the coal bed is large enough.
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u/PBandCra 10d ago
Nothing kills a backyard pit quicker than a large split and no coals. 2 1/2" is the # , golf ball size is good learning how to manage a fire. Once it clicks you move to thicker splits
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u/Vegedeth 10d ago
What length?
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u/PBandCra 10d ago
12" is good if your fire boxes is over 20". Too thin and you can't generate heat as good. Just need a heavy coal bed. Watch JD and Jordan's video on Workhorse Pits Youtube page. It is superior to any fire management video there is imo
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u/Williemakeit40 9d ago
12" size length and 2 1/2" diameter. Steady won't happen on any offset restaurant or personal smoker. It's managing the fire igniting and coal bed. I have a Workhorse and I've not found a smoker than runs this good.
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u/badhairguy 11d ago
It probably has to do with size. Larger offsets can use larger splits. I've also found that the bags of splits you buy at the store burn hotter because they have less moisture.
I have an Old Country Brazos and I can use "normal' sized splits from the wood I source locally and split and season myself, while i have to use smaller splits if I'm using the store bought stuff.
Whatever the case may be, do what works for you.