Close the Stack on Your Offset for Juicier Meat? | Smoke Lab with Steve Gow | Oklahoma Joe's®️

[@foodonfire3662]

Glad you're back as you are the best presenter on this channel.

[@SmokeTrailsBBQ]

Cheers!

[@blueincognito5037]

The more you close the stack the more "oven-like" the smoker becomes. A thought occurred for bigger cuts of meat; you could close the stack until it reaches a certain internal temp then open it to develop color and or bark. It could be great for no-wrap briskets.

[@SmokeTrailsBBQ]

That's a good analogy. It reduces the airflow so it's more oven-like in that regard. Definitely more smoke lingering though, which is unlike an oven haha!

[@lamarwilliams185]

Thanks for sharing tips and tricks of how you cook. I normally wait until the color and tenderness is to my liking. I never look at the temp for meat. The only temp I look at is the cook chamber. Thanks for also telling us the outside temp. The outside temp effects every bbq. We never talk about that!!!!

[@uncleb.cooking]

I always say every smoke is different because of the conditions you are cooking in. Sometimes, you even have to turn your smoker in a different direction because of the wind. You have to adjust according to the conditions. 👍🏾

[@SmokeTrailsBBQ]

Yep, huge impact. especially humidity.

[@CoolJay77]

There's some helpful information to draw from this experiment. I personally don't care for heavy smoke, however one way to make use of this information, is to close the smokestack some during a wrapping phase.

[@SmokeTrailsBBQ]

Great idea!

[@THutch556]

Stack closed down some, it’s more like an oven. Stack wide open, it’s an air fryer. It’s Been my experience that it does cook quicker closed down some, I start briskets closed down 1/2-2/3 of the way to build smoke flavor and put on color, then open the stack after few hours as the cook progresses to render fat and back off the heavy smoke.

[@1cctru]

Need your Pitt build video!

[@blink555]

Hey Steve, I tried bacon smoked with corn cobs. It was delicious. It may be a cheaper and easier way to smoke meat.

[@SmokeTrailsBBQ]

CORN COBS! love that idea

[@jc5495]

upvote for using hypothesis correctly and not theory! Also we spoke about the anova steam oven, I do not recommend it anymore as they will charge you 10 dollars a year to use the wifi function which basically is the whole oven.

[@SmokeTrailsBBQ]

I heard about that haha! I think it's going to alienate a lot of their customers.

[@keithatkinson7649]

So slightly closed stack might be better for something you dont want to dry out, like a big turkey crown 🤔

[@SmokeTrailsBBQ]

Yea but I'd be careful, turkey can get over-smoked pretty easily. Maybe if you were running all charcoal or higher % charcoal with less smoke

[@SafwanRashad]

If it's closed it will choke the fire so I won't do that add a water pan for moisture

[@SmokeTrailsBBQ]

It chokes it off if it's too closed, a little bit is fine. Also depends on the coal bed heat and how open the intake damper is

[@ScottysBackYardBBQ]

if i ever closed the stack my grandpa kick my butt. lol you want that air draw. smoke in and out fast.

[@SmokeTrailsBBQ]

I don't disagree with you necessarily but what if you want more smoke flavor?

[@ScottysBackYardBBQ]

@@SmokeTrailsBBQ you want that smoke to kiss the meat on its way out

[@johnruplinger2449]

Texas is humid? Like Florida?

[@g-keys7078]

Houston yes, Amarillo no

[@uncleb.cooking]

It depends on the wind direction.If you are getting a south wind, then it will make it more humid no matter what part of Texas you're in.

[@SmokeTrailsBBQ]

Definitely more humid than most places haha

[@soumynonareverse7807]

In other words: almost closed stack means adding more wood to achieve that same temp and creates a smokier result? Also, smoke adheres to wet meat better than dry meat. What did you do to get blue smoke with more wood?

[@clips65]

Dirty smoke ?

[@SmokeTrailsBBQ]

It will create dirty smoke if it's really closed off and the fire starts smouldering. But as long as the fire is burning with a flame, it's unlikely the smoke will go into what I would consider "dirty" territory.

[@danielholloway2121]

Leave that stack open a can of beer and put it below the meat for extra moist anything