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My granddad's offset smoker ran on scraps and nobody around here does that anymore
Back in 2019 I helped my granddad cook on his old offset in Lubbock, and he fed that firebox with dry pecan limbs and scrap splits no longer than my forearm. He checked temp by holding his hand over the stack for a count of five, and it worked every single brisket we did that summer. Last month I tried that same hand test at a cookoff near Amarillo and three guys laughed at me before they pulled out their digital probes. The meat still turned out fine, but I noticed nobody there was burning wood they cut themselves, it was all bagged chunks and pellets. Curious if any of y'all still cook on hand cut wood or if everyone around here has moved to store bought fuel.
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