Pro tip: I counted my splits and finally stopped blaming my wood for temp swings

Drew Thomas · 2026-10-03T11:50:03.713628+00:00

I always swore my offset ran hot because of bad draft or cheap charcoal, and I'd mess with the vents every 15 minutes like a nervous wreck. Last Saturday I finally did something I should've done a long time ago, I counted every split going into the firebox during a 7 hour pork butt cook. Turns out I was throwing in 22 splits over that stretch, which is way more than the 12 to 13 I actually needed to hold 250 to 275. What convinced me was watching the dial climb 40 degrees after split number 15, then drop right back down when it burned off, and I realized the cooker was fine the whole time, I was just feeding it like it owed me money. I pulled that butt at 203 internal and it was the best bark I've gotten off this rig in two seasons, all because I stopped guessing and started paying attention. Now I stack my wood in piles of 12 next to the firebox before I even light up, and if I run through the pile I know something else is going on. Anyone else keep a running count of their splits, or am I the only one who had to learn this the hard way?

The Community Guide

Loading…

Pro tip: I counted my splits and finally stopped blaming my wood for temp swings | BBQ Pitmasters - The Community Guide