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My offset smoker ran 75 degrees hot on one side during a cook for my brother's graduation, and a biscuit test saved me
I fired up my offset smoker two Saturdays ago for my brother's grad party, 40 people coming, and about an hour in I noticed the right side of the grate was running way hotter than the left. My brisket probe on the left read 225 and the right side was pushing 300, which would have torched half the flat. I grabbed a can of biscuits, laid them across the grate, and watched which ones browned first so I could map the hot zone. Turned out the firebox side was fine, but the stack was pulling heat down the right wall and the tuning plates were spaced too far apart. I slid two plates closer together and rotated the brisket every 45 minutes, and it came off at 203 with a decent bark. Anyone else deal with a hot side that only shows up once you load the grate, and did plates or a stack extension end up fixing it for you?
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kai_bennett20d ago
Man, the biscuit test is such a cheat code for that. Mine was the same deal, plates closed the gap way better than a stack extension did.
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taylor30520d ago
Yeah the biscuit test saved me so much guessing when I was picking plates. Adding a stack extension just made everything sit weird and the bar felt way off, but once I got the right plates it locked in like it was meant to be there. Wasted a couple weeks fighting the wrong setup before I figured that out.
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