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Can we talk about the guy at the KC Royal who told me to stop chasing temps on my offset
I was at a backyard cook in Kansas City two weekends back and this old timer named Dale watched me fiddle with my vents every 20 minutes. He said 'son, you're baking a cake, not flying a plane' and told me to just let the fire breathe for 45 minutes at a time. It hit different because my brisket has been coming out dry for months and I think I have been overcorrecting every little spike. Any of you pit guys run a hands off approach on a stick burner, or do you still chase that needle?
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