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How to control temperature in an offset smoker?
I get elected to smoke turkeys and briskets frequently. However, I think my results are more luck than anything else. I cant seem to get a firm handle on controlling the temp inside the smoker. I have an offset smoker... The smoke stack has no damper, so I use a piece of wood to regulate that end. I have a damper on the firebox. How do I use these two to control the temp? How to they relate to temperature? It would seem that sometimes adding more air cools, sometimes it fuels the fire and makes it hotter than hell.... Please help.
I know some of you out there will swear by your vertical or electric smokers.... These are not natural to me and I prefer to keep it 'old school' with the offset.
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