That competition guy said my offset was 'leaking too much' and it rubbed me the wrong way

Was at a BBQ class last weekend in Austin and this pitmaster who competes on the circuit kept eyeing my 20 inch offset. He said I was losing too much smoke through the gaps and that I needed to seal it up with gasket tape. I mean, I get it for competition efficiency but for backyard cooking I actually like a little airflow. It gives my bark a better texture. Anyone else feel like the competition rules dont always translate to good eating at home?

2 comments

2 Comments

marymorgan1d ago

Wait wait, did he actually say you were "leaking too much" smoke? That just sounds dramatic honestly. I mean sure, competition guys have to maximize every little wisp of smoke but for backyard cooking I think a little leakage helps keep the fire dialed in better. I've tried gasket tape on my offset before and it was a pain to get it to stick well in the Texas heat. Plus after a few burns it just peels off anyway. For me, a little bit of smoke escaping around the door means I'm not fighting to keep the fire steady. It makes the whole process more forgiving when I'm just hanging out with a beer and not trying to hit perfect numbers. The bark thing you mentioned is real too. I've had briskets with that tight sealed lid and they came out almost too clean, like the smoke was forced in but the bark didn't get that rugged texture I like. My buddy swears by his gaskets and his food is always good, just different. Not better or worse, just a different style. I think some of these competition folks forget that most of us are cooking for family and friends who don't care about a perfect smoke ring. They just want food that tastes good and has some soul to it. You keep doing your thing, sounds like you know what works for your setup.

ninaross2h ago

Actually @marymorgan you're mostly right but I gotta push back a tiny bit on one thing. Gasket tape can be a real pain but if you clean the surface with alcohol first and let the smoker heat up to seal it, that stuff sticks like crazy even in Texas heat. I run a cheap Oklahoma Joe and the tape has lasted me two seasons so far with no peeling. The bark thing is spot on though, a little smoke leak gives that crust a rougher, better texture in my experience. Competition folks get too caught up in perfect numbers when real cooking is about feel.

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