I nailed the temperature control on my offset smoker this weekend

I've had trouble with my offset smoker losing heat for a while. Last Saturday, I tried stacking my charcoal in a pyramid and adding wood chunks slowly. The temp stayed at 225 degrees for six hours straight. My pork butt came out so tender it fell apart when I touched it. This is the first time I've had such consistent results. I'm curious if others do this or have other ideas. What's your go-to way to keep a steady fire going?

3 comments

3 Comments

brian3032mo ago

That pyramid trick is solid. I switched to using a charcoal basket last year and it made holding temps way easier, like set-it-and-forget-it easy.

seth4372mo ago

When you said set-it-and-forget-it easy, I totally get it. I used to think charcoal baskets were just for show, but man was I wrong. Got one for my Weber this spring and the temp control is insane. Did a pork shoulder last weekend and it held steady for 10 hours straight.

jade_young882mo ago

Try adding a water pan under the meat for even more stable temps.