Loading…
12
My offset smoker ran 75 degrees hot at a cookoff in Amarillo and I almost served raw brisket
Back in 2019 I was set up at a small cookoff in Amarillo and my old offset was running 75 degrees hotter on the firebox side, so the flat was done way before the point. I had about 40 minutes before turn-in, so I wrapped the flat in foil, moved it to a cooler, and cranked the point over the hot spot to catch up. Got 6th place out of 22 teams that day, which felt like a win after that mess. Has anyone else fought a hot spot like that, and did you end up modding the smoker or just learning to rotate meat?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.