I've been taking my time seasoning and setting the paint over the last several days, but today is my first real cook with the offset. As any stick burner already knows, fire management is key. This thing runs steady as a rock with minor adjustments, but if you miss the window to add fuel you are playing catch up for a while. With that said, this rig is very forgiving and VERY responsive to minor tweaks. And once it's heated up the temps stay pretty constant across the chamber varying 10-12 degrees from side to side.
I do have the Fireboard fan for it, but I want to learn how to manage the cooker by controlling the air vent first. Other than adjusting the tuning plates it hasn't been a huge learning curve, yet.
For my first round I'm keeping it simple. L to R: pork butt with MMD, 1/2 a brisket with Hank's Bonafide Beef Rub, and a pastrami. I think they're going to turn out pretty good.
I do have the Fireboard fan for it, but I want to learn how to manage the cooker by controlling the air vent first. Other than adjusting the tuning plates it hasn't been a huge learning curve, yet.
For my first round I'm keeping it simple. L to R: pork butt with MMD, 1/2 a brisket with Hank's Bonafide Beef Rub, and a pastrami. I think they're going to turn out pretty good.
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