I know that to shield it on a long cook and enable smoke to penetrate, some people use this technique with brisket. All kinds of variants on the wrap are out there now. Everyone thinks they have a better way. They might, but…Generally speaking, I am not a big fan of tallow soaked butcher paper, foil boats, etc… as an automatic need. I would recommend practicing a few times and figuring out which of these tools is best for your cooker, process, temp and taste. As someone who cooked unwrapped brisket over all wood for many thousands of people for years-- it can be done to perfection without any of those tricks. But if they wind up being useful in your process, go for it.
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I will follow this up by saying most pitmasters say to never use your exhaust damper and to leave it wide open through the whole cook. I manipulate the exhaust. So, maybe take my advice with a grain of rub too since I am just a rule breaker. LOL.
Thanks. I generally like closing the vents, and then letting my Flame Boss 500 control the temp. Or at most, leave the top 1/3 open.
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On an offset-- especially one with multiple sections-- it can be very helpful with air flow and fire control-- especially on a pit that is well insulated and not very leaky. It can also help keep rain out of your pit (lol!). High speed air flow is great for clean, hot fires that look impressive (and you can brag about how hot you cook) but moisture floats away just as quickly.
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