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Wrote off offset smokers as overhyped until a guy in Waco handed me a brisket off his
I used to run a pellet grill and figured stick burners were just a macho thing guys brag about online. Two years back a buddy dragged me to a cookoff outside Waco and this old boy named Ray fed me a slice off his offset, and the bark and smoke ring were on another level from anything I ever pulled. I grabbed a cheap used Oklahoma Joe off marketplace in March and spent the first month fighting temp swings and ruining 3 racks of ribs. Once I figured out the firebox wants a small hot coal bed instead of a big pile of splits, things clicked. My last packer held 225 to 250 for 11 hours on maybe 6 splits total. Any of you pitmasters got a trick for steady temps on a cheap offset, or do I just need to bite the bullet on a better built one?
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