I have a smoker I got from a family member that was moving and didn't want it anymore. It's handmade and 20+ years old and heavy but still in good shape. The grate is 30" x 15" and the fire box is 20" x 15". This evening is the first time I have used it as a smoker I have always just used it as a regular charcoal grill. I'm not smoking any meat I'm just giving it a test run. I recently bought a ThermoWorks signal and a I have two grate probes approximately 5" from each end. The end closest to the fire box is about 55-60 degrees hotter over a range of temperatures. Is this a normal grate temperature differential? Also I've had the fire going for about 1.5 hours so far if that makes a difference.

Most likely on a pit that small it is hotter on the fire box side. On a side note, it's probably not that large of a differential, it's just that one thermometer being so close to the source of heat.

Like said above, you're going to have that differential. Keep doing what you are doing and map out your temps. I use a small offset at home and see similar differences. When I smoke pork butts or briskets, I place them across the width of the grate instead of the length to keep temps consistent. The "wasted space" at the firebox throat is best served by placing a water pan there. The small smokers will cook just as good as larger offsets, but fire management can get tedious over a long cook. You'll turn out some good grub though!

Do you have two air temp probes or one air temp and one (other probe here)? I have some ThermoWorks gear (and love it) and some limited experience that tells me the meat probes may not register air correctly. I haven't tried this extensively, just noticed some differences when they're laying around together and connected.

I have two air temp probes.

Thanks for the reply. I will try a water pan right by the fire box in the grill and see what that does to the grate temperatures.

Something else you can do that I had success with when I was cooking on a small pit with no offset firebox is create a heat barrier that instead of allowing the direct heat from the firebox to blast what you're cooking, it forces to heat to go over a barrier. I'd always put a water pan under what I was cooking with that barrier also. It worked great for me.

JAG03 said:

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I have a smoker I got from a family member that was moving and didn't want it anymore. It's handmade and 20+ years old and heavy but still in good shape. The grate is 30" x 15" and the fire box is 20" x 15". This evening is the first time I have used it as a smoker I have always just used it as a regular charcoal grill. I'm not smoking any meat I'm just giving it a test run. I recently bought a ThermoWorks signal and a I have two grate probes approximately 5" from each end. The end closest to the fire box is about 55-60 degrees hotter over a range of temperatures. Is this a normal grate temperature differential? Also I've had the fire going for about 1.5 hours so far if that makes a difference.

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Well, "normal" will be different for every different pit out there, but yes every pit is going to be hotter on the side closer to the source of heat. Whether it's 20, 40, 60 degrees or whatever, there will be a difference, so there is nothing wrong with your pit.

A heat deflector and water pan will help even it out a bit, but you will always have difference between the two ends on an offset. Learn those differences and know your smoker, and you will likely see better results in what you cook.

AggieFabricator said:

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Most likely on a pit that small it is hotter on the fire box side. On a side note, it's probably not that large of a differential, it's just that one thermometer being so close to the source of heat.

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Couple of questions from someone who does not use an offset cooker.

• Wouldn't the fire box side be hotter on all cookers regardless of size?
• If the OP is using a Thermoworks, the temp differential is probably exactly what the probes are reading. That Thermoworks is an extremely precise instrument and if it is reading two temps at both ends of the cooker I am pretty confident that is what the temp really is unless the probes broken or are somehow are not placed correctly.

I have an offset and I used cookie sheets to block off the fire box over to about half of the pit. This deflects the direct heat from the box and somewhat evens out the temps. Mine went from 30-40 degrees different to 5-10.

Some other advice I would offer but it's been a long time since i've used an offset so not pretending to be an expert.

1) Buy wood as split logs and not chunks. For me it felt like it was easier to manage temp with split logs. Buy a lot of them too because offset cookers are notoriously poorly insulated and will eat wood like a hungry child.
2) If you don't already have one absolutely get a blower for your Thermoworks. It will save you a ton of time managing the fire. I know that experienced pit masters can do it without a computer but trust me when I say you are going to enjoy your first brisket instead of your 50th if you get a blower. There are a thousand variables but temp is the most important one and if you are cooking with wild swings you aren't going to enjoy what comes off the pit.
3) Cook a lot and experiment
4) It's probably completely obvious but agree with the tip above on creating a barrier for the fire box but also place the meat as far away from that end of the pit as you can and obviously put the point end of a brisket facing the firebox.

KenAg06 said:

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I have an offset and I used cookie sheets to block off the fire box over to about half of the pit. This deflects the direct heat from the box and somewhat evens out the temps. Mine went from 30-40 degrees different to 5-10.

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I'm not completely understanding what your describing. Are you saying the cookie sheet is under the grate propped up deflecting heat or do you just set the cookie sheet on the grate?

rootube said:

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Some other advice I would offer but it's been a long time since i've used an offset so not pretending to be an expert.

1) Buy wood as split logs and not chunks. For me it felt like it was easier to manage temp with split logs. Buy a lot of them too because offset cookers are notoriously poorly insulated and will eat wood like a hungry child.
2) If you don't already have one absolutely get a blower for your Thermoworks. It will save you a ton of time managing the fire. I know that experienced pit masters can do it without a computer but trust me when I say you are going to enjoy your first brisket instead of your 50th if you get a blower. There are a thousand variables but temp is the most important one and if you are cooking with wild swings you aren't going to enjoy what comes off the pit.
3) Cook a lot and experiment
4) It's probably completely obvious but agree with the tip above on creating a barrier for the fire box but also place the meat as far away from that end of the pit as you can and obviously put the point end of a brisket facing the firebox.

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1. I have split logs but I will have to cut them in either 1/2 or 1/3 because they are to long for my firebox.
2. I didn't realize that was a thing for an offset smoker. I will definitely look into it.
3. I plan on it.
4. That is my plan on how to place a brisket on the grate.

He is talking about placing the sheet to act as a baffle in front of the opening between the firebox and cooking chamber. Something like this.



Anything that will deflect heat some and prevent whatever you are smoking from receiving direct, harsher heat will help your long cooks. As mentioned earlier, a water bowl in between the meat and firebox can accomplish the same thing, and some people use both with the water bowl being more about adding moisture/humidity to the cooking chamber to aid in keeping the meat from drying out.

Here is a good resource for all things bbqing, including pit design and function:
How to Set Up and Modify Offset Smokers And Barrel Smokers

The blower should work you just need to find (Or make) a mounting plate that fits your smoker. The mounting plate is just a thin piece of tin that fits your air vent and has a hole cut out for the fan outlet.

JAG03 said:

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rootube said:

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Some other advice I would offer but it's been a long time since i've used an offset so not pretending to be an expert.

1) Buy wood as split logs and not chunks. For me it felt like it was easier to manage temp with split logs. Buy a lot of them too because offset cookers are notoriously poorly insulated and will eat wood like a hungry child.
2) If you don't already have one absolutely get a blower for your Thermoworks. It will save you a ton of time managing the fire. I know that experienced pit masters can do it without a computer but trust me when I say you are going to enjoy your first brisket instead of your 50th if you get a blower. There are a thousand variables but temp is the most important one and if you are cooking with wild swings you aren't going to enjoy what comes off the pit.
3) Cook a lot and experiment
4) It's probably completely obvious but agree with the tip above on creating a barrier for the fire box but also place the meat as far away from that end of the pit as you can and obviously put the point end of a brisket facing the firebox.

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1. I have split logs but I will have to cut them in either 1/2 or 1/3 because they are to long for my firebox.
2. I didn't realize that was a thing for an offset smoker. I will definitely look into it.
3. I plan on it.
4. That is my plan on how to place a brisket on the grate.

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Actually I took a look at that link agfan provided and it probably has much better advice than mine. You are probably better off using lump charcoal and wood chunks (vs Logs) that will give you better temp control than straight wood. And you don't want to create an extra job for yourself cutting wood every time you want to cook.

On a related note, I used to cook a brisket on the BGE (large). It was usually delicious, but I always had a problem with the bottom of the brisket getting way overdone and crispy. I was using the offset plate and the temp was around 225-250. I bought a stick burner for briskets.

queso1 said:

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On a related note, I used to cook a brisket on the BGE (large). It was usually delicious, but I always had a problem with the bottom of the brisket getting way overdone and crispy. I was using the offset plate and the temp was around 225-250. I bought a stick burner for briskets.

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Same here!

80sGeorge said:

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queso1 said:

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On a related note, I used to cook a brisket on the BGE (large). It was usually delicious, but I always had a problem with the bottom of the brisket getting way overdone and crispy. I was using the offset plate and the temp was around 225-250. I bought a stick burner for briskets.

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Same here!

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You guys need a Large Adjustable Rig and Spider, I can't imagine using my BGE ever again without them

See post from agfan2013. One cookie sheet leaned up against the fire box and another laying flat to about the center of the pit. Both under the grate. I had to use foil to fill the gaps on the sides of the cookie sheets. Not the best permanent fix but does the job.