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Rant: I quit chasing temps on my offset and just let the fire talk to me
I've been cooking on a cheap Oklahoma Joe offset for about 3 years and always fought the temps every 15 minutes with the vents. Last weekend I did two 9 lb pork butts in my backyard here in Waco and decided to stop fiddling, just kept a small hot coal bed and let the stack run wide open. Held between 250 and 275 for almost 7 hours without touching anything and the bark came out better than any cook I've done. Turns out all my poking and vent chasing was messing with the draft more than helping it. Meat hit 203 around the 9 hour mark and probed like warm butter. Anybody else find that less control actually gave them a cleaner fire?
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