Couple of Chuckies on The Offset

[Wesman61]

First smoke since my road trip to The Texas Hill country. Smoking a couple of 5lb chucks with oak and a little mesquite. I rubbed the chuckies with Black's bbq rub.

 

[THoey1963]

Good color so far, but isn't the drip pan supposed to go under the meat? :mrgreen:

 

[Wesman61]

I follow the Gary Wiviott idea of using it to help even out the heat from the fire box.

 

[T&S BBQ]

Chuckies are a great thing to smoke. Love that beef

 

[cheez59]

Oooohhh those are gonna be goooood!:icon_smile_tongue:

 

[THoey1963]

I was kidding there Wesman... :wink:

 

[KevinJ]

Looking good Wes, I have two 3lbrs I plan on smoking later this week.

 

[Wesman61]

I was kidding there Wesman... :wink:

Oh, ok.
Man, I'm having trouble with fire management. I thought I had this smoker down. I'm just coming to the conclusion that it's just too small. It's hard to keep the heat in the cook chamber below 350 degrees. If I add less wood then the fire goes out because there's not enough embers to keep things going. If I add enough wood to keep the fire going good then it's too hot. This thing is great for smoking chicken and tritip but chucks, butts and brisket, not so much.

 

[MisterChrister]

Try smaller splits more often. Small, clean fire....

 

[Wesman61]

Try smaller splits more often. Small, clean fire....

That's basically what I'm doing. I use splits that are about 8" long and I cut them down to about 2 to 3 inches diameter. I suppose I could split them to about 1 inch.

 

[Wesman61]

This is typical of what I'm using. It measure 10"×2"×1"

 

[THoey1963]

For my LSG vertical offset, I started switching to taking your typical split and cutting it into 4 chunks. Then I would add one or two of those chunks at a time when needed. The smaller splits burned better (not just the middle), and they created a cleaner, smaller fire. I looked at it that I was using the chunks to feed the bed which provided the heat to cook the food, not the other way around. My last couple cooks on her were the best I had...

 

[Wesman61]

For my LSG vertical offset, I started switching to taking your typical split and cutting it into 4 chunks. Then I would add one or two of those chunks at a time when needed. The smaller splits burned better (not just the middle), and they created a cleaner, smaller fire. I looked at it that I was using the chunks to feed the bed which provided the heat to cook the food, not the other way around. My last couple cooks on her were the best I had...

The LSG vertical offset is my dream smoker!

 

[Haveuseen1?]

I love chuckies and Sprouts had them on sale for 2.99/lb this past weekend. I bought 6 of them.

 

[THoey1963]

The LSG vertical offset is my dream smoker!

It was mine too. Until i realized how much I had to tend it. I was used to a WSM, so, once every 30 - 45 mins didn't seem like much until I actually had to do it. Went with the LSG cabinet instead and LOVE it...

 

[Wesman61]

Well that sure was tasty. A little dry but otherwise ok.



All cut up



With southwest chopped salad and copycat Black's bbq pinto beans.

 

[Wesman61]

It was mine too. Until i realized how much I had to tend it. I was used to a WSM, so, once every 30 - 45 mins didn't seem like much until I actually had to do it. Went with the LSG cabinet instead and LOVE it...

I have and use a Gateway Drum smoker but I don't mind tending an offset once in awhile.

 

[BillN]

Looks delicious from here...

 

[MisterChrister]

Looks like ya won the battle; I'll have a plate or four, please!

 

[cowgirl]

Looks great from here too!!