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Back in 2012, I was convinced my offset smoker was the only way to get real bark
I used it for years, fighting the fire every 45 minutes to keep a steady 225. Then a friend in Austin let me borrow his ceramic cooker for a weekend brisket cook. I loaded it with lump charcoal and a few wood chunks, set the vents, and it held that same temp for 9 hours straight without me touching it. The meat came out just as smoky, but I wasn't exhausted. Has anyone else made a switch like that and been shocked by how much easier it got?
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kevin_hernandez831mo ago
My first ceramic cook in 2018 was the same eye opener. The fire management is just so much less stressful for a similar result. I still use my offset for big cooks, but the ceramic is my go to for overnight smokes now.
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robinson.holly1mo ago
@kevin_hernandez83 you mentioned the stress difference. How much tweaking do you usually have to do on the ceramic during an overnight cook compared to the offset?
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