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Ran my offset stack wide open for 3 seasons till a judge in Waco set me straight
I used to run my stick burner with the intake wide open the whole cook because that's how the old guy I bought it from in Waco did it. Temps would swing 75 degrees and I just figured that was part of the deal. Then at a small comp last fall a pitmaster two spots over watched me fight a brisket for 9 hours and asked why I never choked it down after the first hour. I tried it on my next cook, closing the intake little by little once the coal bed was set, and that thing held within 15 degrees for the rest of the day. Do you all run your intake wide open the whole time or dial it back once you're up to temp?
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bettyfox18d ago
Boy howdy, my buddy in Lockhart swears by choking it down too.
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