Roguejim
is Blowin Smoke!
- Joined
- Jan 20, 2011
- Location
- Grants Pass, Oregon
I'm gonna say something here that may ruffle a few feathers. I've cooked on a lot of offsets including the Cadillac of pits the Shirley Fab. My O/U cooks as good as the Shirley I cooked on at the Texas bash. It is the most even temped offset pit you can get for the $. The O/U is very easy to maintain temps the reason is the fire box size it's 2/3 the volume of the main so it breaths well. I have been preheating my splits in the box & not on it because there is plenty of room inside. It's a unique design in that the heat & smoke are channeled into the main up through a duct then turned down to the bottom of the main. The octagonal shape circulates it across the bottom up the front across the grates then out the stacks creating lots of convection. The smoke flavor produced is the cleanest I've tasted from an offset due to the draft that this pit has, it really moves the air. I'll never go back to a traditional offset again
I think I remember you saying you used to run your offsets with the exhaust wide open, and the fire box door, open. You would control temp by the size of the fire.
What's your method with the O/U? Door shut? Dampers wide open?