Use a thermal camera and simple tests to map and fix hot and cold zones in your offset smoker so you cook more evenly and predictably. Practical steps, common patterns, and corrective moves grounded in real pit practice.
How to run a clean, steady fire by integrating charcoal, wood, and airflow across kettles, drums, kamados, and offsets. Practical techniques to maintain thin blue smoke and predictable heat, with a baseline pork shoulder cook to practice.
How to dry age beef subprimals for the pit: setup, safety, timing, yield, and how aging changes smoke, bark, and cook dynamics.
Understand how convection, radiation, and airflow create natural hot and cool spots in an offset smoker, and learn to shape and use those zones on purpose. Practical methods, instrumentation, and a proof-of-concept chicken cook included.
How wood moisture and processing change combustion, smoke quality, and flavor—and how to choose and use the right splits for clean, consistent barbecue.
