Serious question, I just realized my fire management was all backwards for years because I was watching the wrong thing.

I was so focused on the temperature gauge on my offset smoker that I missed the real signal, which was the color and movement of the smoke coming out of the stack, and now my brisket bark is finally right.

3 comments

3 Comments

nathan8512mo ago

Look I get the smoke thing but come on, it's just meat over fire. People act like it's rocket science but my grandpa made great ribs and he just threw wood on and walked away. The temp gauge works fine if you ask me.

oscar_hunt611mo ago

Your grandpa walked away and it worked? That's wild. Mine would have burned the whole yard down. The temp gauge is fine for the oven in your house. Outside with real wood? The wind changes and that number is a lie. You have to watch the smoke, not the dial.

mary2392mo ago

Totally get that. Started watching the thin blue smoke myself and it changed everything. The temp is just a number, the smoke tells you what's really happening.