Hello there
Im a relative beginner to smoking, but have become obsessed pretty quickly!
I have just bought an offset smoker (Landmann tennessee) and have had a couple of attempts at the old favourites, brisket and pulled pork
My issue seems to be the length of time to get the meat up to temperature - my early attempts were 8 hr smokes @ 110 C which got me nowhere near where i wanted
i assume my smoking times just need to be a lot longer - if thats the case, overnight smokes will have to do - does anyone do this with an offset smoker, and are they able to hold temperature long enough to get some decent sleeps? I have a thermopro TP-08 ordered to help me monitor temps, but im concerned my fire will need constant monitoring (i use restuarant grade charcoal briquettes which hold the heat v well)
Any help would be appreciated!