Hit 225 degrees on my offset without touching the fire for 4 hours straight

I finally dialed in my airflow with the intake damper barely cracked open and a water pan underneath the grate. That steady temp let my pork butt coast through the stall like it was nothing. Anyone else found a magic number that their smoker just locks into?

3 comments

3 Comments

theawest1mo ago

225 degrees without touching the fire" sounds like a relationship goal, lmao.

hugo_jones1mo ago

Wait, am I the only one who never thought of barbecuing like that before?

john_singh1mo ago

...and that's exactly it, you know? I've noticed this whole thing where we overcomplicate stuff that's been around forever. Barbecue is just meat and fire, but we turn it into this big science project with thermometers and special rubs and all that. Same thing happens with cooking, gardening, even just making coffee. We get all these gadgets and rules and forget the simple way works fine too. Your mileage may vary, but I've found my best meals and my best moments come from keeping it simple and not overthinking it.