Had a pitmaster tell me "if you can't hold it steady, you can't hold it right" and it stuck with me

Ran into this old timer named Chuck at a competition last weekend in Austin. He was talking about how so many folks get obsessed with fancy rubs or expensive smokers but can't keep their temps within 20 degrees. Said he watched me tending my fire and pointed out I was adjusting the vents every 5 minutes. Told me to just let the thing breathe and focus on airflow basics. I thought about it and he's right - I've been chasing gadgets when the real skill is just staying consistent. Has anyone else had a veteran pitmaster give them a piece of simple advice that changed how they cook?

3 comments

3 Comments

the_leo1mo ago

Twenty degrees is huge swing, Chuck must be running a stick burner not a WSM.

kim_ramirez31mo ago

You really think 20 degrees is that bad, @the_leo? I run a WSM 18 and my temps swing 15-20 degrees all the time in the winter. It's not the smoker, it's the wind and the ambient temp. Even a Weber kettle does that sometimes when the coals settle.

the_sam1mo ago

my WSM 18 holds 225 like a champ until the wind picks up, then it's all over the place. i mean, @kim_ramirez3, you're right that ambient temp matters but i think 20 degrees is a lot for a brisket, especially if you're trying to keep the bark from setting too fast. maybe it's just me but i'd rather run a stick burner on a windy day than fight those swings.