Can we talk about overheating offset smokers on long cooks?

I was convinced you had to keep a thin blue smoke going no matter what, until my brisket temp stalled for 4 hours at a comp in Kansas City. A guy next to me said to let the fire die down to 225 for an hour and it coasted right through. Has anyone else found that backing off the heat actually helps more than feeding the fire?

2 comments

2 Comments

jamieburns5d ago

Nah, keeping the heat steady is the whole point of having an offset.

ivan5221d ago

225 is the sweet spot for me on longer cooks. @jamieburns, I used to think steady was king too, but letting it dip some breaks the stall faster. It's just less stressful when you aren't fighting the firebox all day.