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Serious question, did watching a 68 year old run his offset all night at the Lockhart cookoff change how you run yours?
Honestly I signed up to judge at the Lockhart cookoff two weekends ago just to eat, and I ended up standing by this old guy's trailer at 2am watching him work. His name was Ray and he ran a plain 250 gallon offset with no gadgets at all, just a stick fire and a cheap pair of gloves. What got me was how calm he was about it, checking the coal bed every 40 minutes or so and never once chasing the temp up and down like I do. My brisket usually swings 50 degrees on my smoker because I keep fiddling with the vent, and Ray just opened the door, looked at it, and shut it again. He ended up taking second place in brisket and told me the trick was cooking nine hundred briskets before he ever cared about a score. Tbh I went home and threw out half my notes. How often are you guys actually opening the lid versus just trusting your fire?
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