Hi everyone! I've had my Cheyenne offset for 6 months now and am having a lot of fun with this little stick burner. I got it in September and made a fatty (of course) butts, whole chickens, turkeys, pork and beef ribs. Then winter came and just used my weber kettle.
Last weekend I cleaned out "the tank"(that's what I call her) resets ones and made my first brisket on it. It was my best brisket of my career lol.
I'm still learning how best conserve fuel while maintaining temps but it like I said, it is a lot of fun to drive.
Looking forward to tips and tricks. So far I am loving it.
Great video thanks. I do a left right rotation thing but I'll try keeping the fire on just one side.
Warming the wood is definitely one of the best tips I've learned from smoking.
Thanks again
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
Hey there! Welcome to the board. Always good to see a fellow dirty jersey crew.
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