u/Memphisdog97

Anyone here use fire bricks? After my last cook i made pork butt on my offset. It was the first time i used only the chimney side to trt and keep flare ups down and tempature more even. I have a deflector plate but im assuming the firebox side still got pretty hot even though i only ran the chimney side 250 to 275 up to 300 when i went a little heavy on wood. For reference i have a offset horizon 20 icom 1/4 thick. I noticed just a little bit of easily wipe able browning on my firebox and I thought those along with making sure my fire doesnt smolder might help. Also just in general where do you offset owners place your protein? I have 2 grates both removable so exactly in the middle means I have 2 solid edges equaling a inch or two the meat sits on. So ive been going one side or the other. For say 250 to 275 do you guys go firebox side? New to having a offset enjoying the heck out of it just want to learn as much as I can thanks.