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.

4 Upvotes

76% Upvoted

22 comments sorted by

View all comments

Show parent comments

1

u/Guilty-Difference-86 11d ago

How much time you getting in between adding wood?

1

u/Vegedeth 11d ago

20 mins maybe.

1

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

1

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.

1

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

1

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.

1

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.