Originally Posted by jcfontario
Bigabyte, I concur that you have provided a great explanation. I have been puzzled why everyone it seems is able to set and forget temperatures for 10 hours on their cooker and I have been fiddling with my offset's firebox every 30 minutes. It sounds like if I follow your approach I can at least stretch it out to 90 minutes or so. For a small offset, how many lit coals would you start with?
That's a good question. I have two chimneys, one is a big old Weber one, and the other is some cheapy which is smaller, maybe half the size in volume. I used to just fill right up to the rim on the small one with Royal Oak lump to start the fire, and I would not put meat on until I refueled the first time so the pit came up to temp and the amount of burning coals was at the level it should be for each successive refueling. I never counted the coals. I'm sorry I can't explain it better than that for you.
My offset is a Brinkmann Smoke N Pit Deluxe, which I believe nowadays goes by the name Pitmaster Deluxe. I always left the intake fully open as well, just so ya know.