Originally Posted by rdstoll
Thanks for this - I'm getting a stickburner shortly and have seen lots of tips and tricks for controlling a fire and maintaining temps but this is the most concise, on-point explanation I've seen.
You're very welcome! My post is pretty much rule of thumb as every pit is different and the info. may need to be tweaked here or there to get the best results with your pit but it should be a good start. In 30 years of cooking on offsets, I've pretty much made all of the mistakes and now I enjoy posting on the forum to save others from excessive hair pulling! LOL!
When you get your pit, feel free to PM me with any questions or concerns that I may help you with.