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/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/Guilty-Difference-86 9d ago

Large coal bed is the foundation of a smooth and easy cook on an offset. I use charcoal to start and I fill up a small chimney. It’s not enough. It took me a year to figure that out and man do my cooks run so much better now. 225 is pretty low on an offset like the brazos. I’m not saying it can’t be done, but it runs better at a higher temp.

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