In article >,
"Dimitri" > wrote:

> > I have an offset smoker as well.
> >
> > I guess you control temp using the vents? I've honestly never tried to
> > control the temp in the BBQ. It's all been hit and miss, or I've just
> > used it as a grill.
> > --
> > Peace! Om
>
>
> You're right on the money start with 6 to 10 pieces of charcoal. The first
> batch will basically begin to warm the unit. As mentioned I put an instant
> read in the chimney in order to monitor the temperature. Here is the guess
> and by gosh! The more air you let in the more rapidly the charcoal burns
> and the warmer the air. The more you close the damper on the side burner
> the more heat is trapped. It really is a juggling act between the 2
> dampers. Of course there is an adjustment necessary due to the ambient
> temperature, The final thought is how are you going to load the beef strips
> as the ones closest to the side burner will dry first. As that happens I
> move the strips to the upper rack.
>
> Have fun I now have 2 zip lock gallon bags full of jerky. :-)
>
> Dimitri

Ok, when I get the chance to try it, I'll let y'all know. 12 to 14 hours
is only a days BBQ session. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama