Got a great deal on this offset and I've never used a off set smoker.
Bought this for $250. It's huge, my other smoker is about ¼ the size and can hold 3 pork butts. The tamales act in Colorado is coming into play and bought this to share the joys of food that is rare here. Any advice on a offset this size? I assume might need at least 1 more thermometer towards the stack. I have the probes on order so I can see the internal temp and meat temp. And should I use much more chunks on it? Also got to fix the airflow piece on the stack.
u/not_accepting_now — 8 hours ago