Offset Smoker Fire Management 101 (That WORKS On Backyard Sized Offset Smokers)
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- čas přidán 30. 06. 2024
- Why The Best Offset Smoker Fire Management Advice On CZcams Is WRONG For Your Backyard! Fire management log placement techniques for a 500-1,000+ gallon offset smoker does NOT translate to popular backyard sized offset smokers.
Using 4 common fire management log building techniques from 4 popular offset smoker fire management teachers I show you how these fires ACTUALLY perform in common backyard sized offset smokers ranging from my 30 gallon Oklahoma Joes Highland offset smoker to my 110 gallon Smoke North Huron Gen 2 offset smoker... and more importantly how to translate some great fire management advice from larger offset smokers to the one you have in your backyard.
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Chapters
00:00 - How to adapt popular fire management styles to backyard sized offset smokers
02:51 - The 4 most popular fire styles shared on youtube
05:12 - The best foundation for good fire management
06:55 - Building the top 4 fires in 4 backyard offset sizes
09:09 - Why your backyard sized offset doesn't get the same result using these tips
12:08- The fires I build for offsets ranging from 30-110 gallons
17:42 - How to apply this to your offset
Smoker seasoning tips and tricks - • How to Season A Raw St...
Reference videos mentioned
► Jirby - • Fire Management at Gol...
► Mad Scientist BBQ - • 16 Hour Brisket Shift ...
► Chuds - • How to CONTROL an Offs...
► Joe Yim - • BBQ Talk #13 - Fire Ma...
#smokerfiremanagement #offsetsmoker #firemanagement - Jak na to + styl
I’ve got a CHEAP offset and I learned from Aaron Franklin and Jeremy Yoder that the absolute best way to control temp is managing fuel, not airflow. Once I get a coal bed, I’m burn single splits every half hour and can hold 250-270 fairly consistently.
That’s exactly what I do on my Oklahoma joe.
😮what size splits are you using? I find myself in my 40” LSG offset needing to use like 1/2 mini splits - like ones Aaron Franklin used in a recent video showing how he manages a fire on his small offset. Basically 2-3”x6”
@@jamesrazza2246
I use a single split, and guessing 10-12 in long?
@@jamesrazza2246 I do the same as the other comments - 1 split every 30 min or so. Somw of the wood sizes I get arent very uniform, but I try and make my split size about that of a 16-oz energy drink can.
On my OKJ Longhorn Combo, I find it best to establish my coal bed and then use wood chunks. I build the fire near the door and have begun processing the wood chunks to consistent sizes. Way easier to manage my fire this way.
If you use a charcoal base to start your fire, none of these methods are necessary. Chud’s is closest I guess. All you need to do is start with a coal bed, pushed to the back side. Then put two splits on and feed the fire one split at a time for your cook. Have one waiting split pushed up against the other said and just move it over to the coals when ready. Since it has dried out it will combust immediately. It will work for most sized smokers. Chef Tom of Atbbq does it this way as well. Lot a lot of bbq these days, I think a lot of this other stuff is overthinking it but hey, do what works for you
Way too much over thinking it's not rocket science it's BBQ with a wood fire it has been going on for hundreds of years
i have an Oklahoma Joe Highland and know very well what a pain it is to manage the fire. ILike others have mentioned i build a coal bed and then add fuel one split at a time. I put splits on the top of the firebox to warm before it is added to the fire. I have a baffle between the firebox and cooking chamber. It is just an old grate covered in heavy duty tin foil. It reduces the size of the opening between the box and chamber and keeps the fire out of the cook chamber. It also helps to even out the temperature across the cooking chamber. Finally, I monitor the temperature with a Thermoworks Smoke two channel so that I can monitor the cook without having to spend all day tied to the smoker.
This just may be my new favorite channel. I love the way you break down and explain things. Exactly what I need.
thanks!
I have the Brazos DLX and Texarkana BBQ helped me the most because he exampled the concept. When I ended up doing after spending a day cooking nothing and decided I liked running two small fires being careful not to let the flames combine then I just go from one fire to the other adding small splits so I get a really steady fire
This is a great video for people without large smokers as I initially struggled with my outlaw patio because my splits were too big and I was using more wood than needed. I figured it out pretty quick but there’s definitely a difference in a 1000 gallon pit and a backyard size.
absolutely
Interesting stuff James.
I used a pattern similar to Chuds style on my Yoder and it worked pretty well.
On the Carlisle I used that cabin style of stacking the splits and the temps were to high for low and slow.
On my next cook on the Carlisle I think I'll go back to Chuds set up up for the low temp part of the cook and adjust for the higher temps when needed.
I'm using the gas station hardwood for the pre heat and it's certainly more cost efficient, and I'm also thinking of using that wood during the wrap portion of the cook.
Thanks for making this video for regular backyard offsets. I have a smaller backyard offset, and this is the type of info that is helpful for us backyard pitmasters!
Great video on fire management. I'm on my second smoker which is just the OKJ Highland but it is the reverse flow model. I was not entirely sold on reverse flow on such a small entry level smoker but I did add a custom baffle plate and what I do like about it is that there are no flame flare-ups under the food and the thicker plate is lower in the cook chamber and heats up nicely. I do need to figure out something like your fire brick suggestion in the burn chamber to generate a more consistent heat as the metal is fairly thin and the chamber is small. All in all it is a decent smoker but I do wish it had a longer firebox so I did not have to cut all of my splits down. Just added effort.
Hi James, you've covered some pretty good points in this video, and a standardised test is great for a beginner to get some point of where to start with their fire management, I think probably the most important point in any fire management is: everything is variable, and absolutely dependent on experience with whatever offset you have.
for sure
What a timely video James! I just took delivery of my first offset after a few years of KJ smoking (many thanks to you for all your help getting me good fast on the KJ). Looking forward to some practice runs on my offset. Keep up the great work!
thanks and congrats
I have been watching all of their fire management videos recently in preparation for my soon to be delivered offset. You did great job comparing them all.
thanks and congrats on the new offset
As always a professional video. And this is a great topic (thanks for doing it). My smoker is kind of an in between, Lang 48” (100 gallon I believe). A very quality smoker, but the smaller of their offered sizes. But, it has a full welded baffle in it which makes a huge difference. I recommend an aftermarket baffle to most anyone with a decent COS. I also had a friend make me a “V” fire basket and it also does a great job of aiding in my fire management. Using quality hardwood is very helpful…softer woods will burn quick and inconsistent, good hardwood burns consistently and longer (and allows for lower temp control).
for anyone playing with an ok joe, ive learned instead of trying to get properly dried wood to burn clean, i will get my wood as insanely dry as possible, usually i use it as a heat shield in the smoker and let it dry while i cook, and instead of trying to burn wood clean that doesnt want to, i try to burn wood that ONLY wants to burn clean in a dirty fire otherwise i get no smoke. but small pieces, ever 15-30 minutes with the vents wide open, and giving that wood as little space between the coalbed and it as possible, so theres some smoldering. its still a clean burn, but its just thin blue instead of literally nothing
really hard to explain, but it works for me.
Excellent video James!
thanks!
nice video,. i have a pecos, i took off the baffle, and ended up putting it across the firebox to chamber section cutting off 80%, and i can maintain a bit bigger fire.
Good stuff James. Lots of things to learn when it comes to running an offset. Luckily it gets easier as time goes on! 🍻
for sure
I have 120 gallon custom 1/4” thick offset smoker built into my outdoor kitchen. The smoker sits on a pad with quartz counters. The 28” firebox is about 2” from the counter. The guy who installed the counters was concerned that the heat from the firebox would crack the counters. I ran out to the stone yard and bought 16 fire bricks to line the inside of the firebox. I have this video to thank for that idea! And I have to thank you for saving me some serious money and saving my counter tops! I fired the smoker this weekend for the first time and it works fantastic! Cool counters 2” from a hot fire with no issues.
thats awesome, glad it helped
Great video James. Keep up the great content!
thanks!
Thank you so much for the advice,this is very helpful.
I have a 14 yr old Oklahoma Joes and Love it. Great price for a great smoker.
Texicana bbq is a must subscribe channel. Mauro is a veteran of the bbq game in Austin and has excellent videos on fire management plus dozens more topics 👍
thanks
I have what you'd call a backyard offset, a 16" blackfire Indiana /cactus Jack. I start my fire with charcoal and I use thin splits, little bigger than kindling. Trouble is they burn out in about 15 mins. The temps are up and down like a seesaw. Sometimes it's necessary to add extra coals with to the coalbed so it doesn't die. I'd love it to be easier but with a small firebox, this is life.
On the start recorded temps would be the start “warming up” pit and building a coal bed first to stabilize heat and then use splits to manage coal bed would be more efficient and accurate.
James!!! Shots fired!😅😅 j/k great comparison/translation video 👍
Only friendly fire lol 😂
Great Job once again 😁👍👍. I Love stick burning!!
Me as well
Mind blown! I have an Old Country Angus Smoker. I battked with it all day Sunday. I lost my coal bed. It was to the point i took the ribs off and out them in the oven. Going to save this video and share it wit my bbq brothers.
glad to help!
Nice video again, great explanation of all methodes
Thanks
Thanks for the video. I'm going to try your suggestions to see what works best. I have the one of the cheapest offsets ever. It's a CharBroil 1280 that I bought for only $25 on FB Marketplace. I've been struggling to get the initial fire going. I think not having the log directly flat on the coals helps. Towards the end when I resituated my logs, it caught fire like crazy and unfortunately, I had 2 logs burning hot which raised the temp to like over 300 degrees. Not a good thing when you need to go low and slow. I think getting that one log would suffice, it's just a matter of getting it to catch on fire.
Thank you thank you. I have an O J. And all my friends think I look at the fire too much. BUT the wild temp. Swings just about send me over the edge. The fire is too hot or it's going out. I have been able to keep 225-250 for 3-4 hrs but believe me you're not walking awAy from it for long periods... Yes I have done all the usual mods.
Really nice video. Thank you. I may get the Oklahoma Joe's. I can afford all the fancy ones but trying to take this as a learning challenge.
Great bbq doesn’t need to come from expensive pits
Well the 85g is comming home tomorrow time to try this out.
Congrats
Use wood chunks. Not big splits on a Little backyard off set smoker. It takes a lot more attention to detail but, It is worth it.
Good video and showing of real use of these methods
thanks!
Great video James! I am still working with a small backyard cheapy Char Griller, and I found the Western brand chunks work great. I do mix in some charcoal, but, once I'm up to temp, I can keep her purring at a steady 200°- 225° all day long. Pecan is my favorite!
You have inspired me to try some adjustments, I'm going to try to use just the chunks next cook, and I'm also going to move the fire the farthest away from the cook chamber that I can get.
Cheers!!
I have a char griller myself and bought an optional side fire box and using it as an offset smoker. What’s your technique to keep the temp in that range?
@@airwrecktion Wood chunks are the answer!
When I first started, I would get high temperature spikes because I added too much wood at once. So, a lot of it is just learning to add small chunks (not splits) when you see your temps starting to drop. One little trick I figured out- if I added too much wood, and my temps were spiking too high, I would remove some of the wood into a metal fire pail, so that I didn't ruin my cook. But, after you get through the learning curve, you won't have to use it, and you'll be able to maintain steady temps all day long! Also, these offsets seem to do better at lower temperatures. Example, if most people are smoking ribs at 225° to 250°, I'll run my pit at 180° to 200° for the first several hours, before the wrap, to achieve the same result. (I do bump up my temp to 275° during the wrap)
Cheers from Arizona!
Thank you for this video. I think I will stick my Trager pellet grill.
Great info! I have a question James - I am a beginner with an OK Joe's Highland - I saw one of your videos using firebricks in the firebox. Decided to try that as my fires with the charcoal basket or with just the bottom rack were way too hot. Tried to use the Chud's all wood method (with just enough lump charcoal to get the wood started. It started out great - but I think the firebrick blocked too much airflow - especially when a little coal and ash built up. Better to use either the basket or just the bottom rack when using an "all wood" method do you think? Thanks for your videos, overall they are the most well researched and helpful out there!
I have a cheap Char Griller and was having the same problem until I started using a fire basket and wood chunks instead of splits.
There really is no set playbook for fire management on an offset. A lot effects how your smoker burns fuel, drafts and retains heat. The size of the smoker of course, the gauge of the steel, how well it's seasoned, how it is built to draft airflow, the species of wood that you use, the moisture content of the wood, the size of the sticks you're burning and how much meat you put on the smoker. Even the ambient temperature around the smoker comes into play.
It's really about getting to know your specific smoker and cooking on it a lot. Nothing wrong with trial and error when smoking meat. Most big cuts used for smoking are very forgiving, especially pork butt. I've been a professional chef for 30 years and I still learn something new about smoking on my Lang every time I use it.
I love the constant attention that an offset smoker needs. It's a great beer drinking past time!
This is a great guide for fire management..
Thanks 🙏
Hey thanks for the video.
I have the highland smoker and the trouble i have is with the grate in the firebox. I tried a chimney of lump and then wood.
Problem being is in no time everything falls thru the grate and sits on the floor.
Can i just take that grate out and burn a fire on the bottom just like those larger offsets?
Wow... great how to!!! best greetings from germany!!!
Thank you! Cheers!
Great video James. I’m curious, if you added a pan of charcoal under the cooking grids, could you also use the offset as a direct heat grill?
On my Yoder Comanche it came with a fire grate that fits inside the cooking chamber and you can do a cowboy set up and grill over live fire.
You will definitely want your cooking chamber grease free before burning down splits.
Honestly, after wrestling with temps and fire management, i found a chimney of briquettes in the bottom, then 1 split of flavouring wood does the trick. To stop the temps from spiking to high, I'd say smaller spilts would be better suited to this size smoker.
This was great, thanks.
You're welcome!
Thank you for this video!!!!
thanks for watching
Hi James, do you recall the dimensions of the 60gal offset smoker from this video (diamater and length for both cooking chamber and firebox). I will get someone to built me an offset smoker since where I live there aren't any commercial options available, so I would really appreciate your insight. Also, how often did you need to add wood in the 60gal vs the 85gal? Thanks
Shirley smokers cook at their best!👍
Adding the “taboo” tuning plate in smaller smokers acts as a heatsink and allows a better coal bed with less heat at grate. Doing this on my Wrangler. Less dramatic spikes and with 20-25% mc splits it just rolls along better than my oven. Brisket turns out amazing- I can send pictures if interested
That’s a good point. Already sold it otherwise I would play with that more
Yup. With tuning plates I was able to run my 40” LSG like Yoder and others do with full splits and it would hum along for 30-40 mins nice and smooth. But that made my offset a bottom up cooker vs top down. About 1 yr ago I removed all plates and get better authentic top down bbq and bark. But as James showed above, I gave up ease for babysitting my fire every 15 mins with tiny splits but I think better product in the end.
@@SmokingDadBBQ Really enjoying your stick burner videos, man. Keep them coming!!
@@jamesrazza2246 With the Wrangler being only 30” long, I don’t think there’s enough room for it to be a really good top down smoker. Hmmmmm…. May have to get a longer chamber 🤔. Are you just getting better fat rendering with Fat Side Up? Did you run it FSD with tuning plates? Is the flavor really that noticeable..ie.. more smoke flavors?
@@2005Pilot Interesting you say that, I removed the plates a good year or so ago. The tuning plates definitely did help keep the pit totally even temps AND you can throw good size splits and walk away for 30-45 mins (like Cooking with Rye does). At the time, I was more annoyed b/c it was a bottom up cooker with everything, including ribs (beef and pork), pork but, etc. So...could I tell the difference?, yes I could visually. I also believe the bark formation was better. With that said, As a novice BBQ'er, I didn't really test 'before and after'..I was just really after an authentic style off set and avoiding burning the bottom during long cooks. You have me intrigued though, maybe I'll go back and try it again with the plates and see if the baby-sitting the pit is worth not using the tuning plates. If I do get around to that, I'll let you know.
So do you not suggest the Oklahoma Joe? I'm looking to get my first smoker and not sure if that will be too difficult or not.
Hello, is there a small extrernal offset smoker that could be fitted on Kamado ? Have you tried anything like that ? i want to have cold smoking option in camado, also i strugle to keep temps and smoke in 80celsius range,
Is all the ash floating around normal and is there anything that can be done to minimize it? Also does this happen with pellet grills also?
Would love to see a video on how many pork buts you could smoke on your Kamado Big Joe 3 , 9-11 pounders. I have to do this quite a bit on my XL big green egg.
the xl and the BJ3 are the same size so i think it would be the same as what you fit now
@@SmokingDadBBQ didn’t know if the Kamado Joe might have different rack configurations. I have gotten 6 before but very tight . The XXL is around 2300.00 for just the egg alone. I hear can fit close to 9 or 10
Great video James. An hour hold at 275 with a damper closed half way, that's awesome. I always wondered why most of the people cook with a damper wide open It's there for a reason to save you wood and money and slow the cook for better results. 🤝👍
Food also cooks quicker with it partially closed
Thanks James
Cheers Ken
Yo tengo un ahumador offset pequeño (30 galones). Para la temperatura uso sólo carbón vegetal. La madera no la uso para mantener la temperatura, solo para el ahumado. Agrego de una en una.
Nice to see what most of us buy
cheers
I have a question about your fire bricks in the Oklahoma Joe. Since your fire is directly on the bricks, during a long cook wouldn’t you end up with a lot of ash restricting airflow? Do you think it would be good to put a small grate over the bricks to separate the coals from the ash or would that prevent the bricks from getting hot? I think it would be intriguing to make a video about the bricks and how you set up the fire in the very small smoker
I haven’t run into any issues
I also believethe reverse style is more beneficial in the smaller offsets as it allows the reverse plate to act as a heat sink..
I’m open minded to find out. It makes a lot of sense on paper that for the backyard it might just be the ideal form factor
@@SmokingDadBBQ you can use cheap ceramic floor tiles that are 12x12 or 16x16 cut to fit and lay them from the top of your firebox outlet to about 6-8 inches from the other end. This will do the same and be a lot cheaper than a steel plate cut to fit. A masonry blade on a 4 inch angle grinder and you can cut whatever width you need. Also, you can put water pans for added moisture and added heat sink as needed. Once the ceramic floor tiles are placed in the pit, you can separate them at different places to distribute the heat better.
Great video. I wonder how this would translate to cold smoking in the same chambers. 275F is too high for cheese and fish. I like to stay around 200F for fish and below 180F for cheese.
for that temp I would use very small chunks with a coal bed in possibly a U shaped fire brick holder. Layer of bricks on the bottom then 3 bricks to make a U. Have or 2 fist sized chunks burning at a time. Assuming you have an offset of similar size to the ones shown in the video. Rather have a couple small pieces burning with visible flame and decent airflow than a large piece with very little airflow just smoldering. Thats a similar setup to what I use smoking jerky or sausage. Same temp targets as you are looking for.
@@danielh4995 Thanks!! I will try that out!
Thanks for the video James. Do you use the miter saw to get the right size splits for each smoker or was it just the Oklahoma Joe? As I’m researching the type of offset I want (leaning to the 94 gallon) I’m wondering if I’ll need to create something to get the right sized splits. Hope not!
Just the little guy. 10-12” fine for everything else
Thanks
Hey man, from the moment the splits catch fire, when does it begin to burn clean for cooking as I’ve seeing mixed views such as building the fire and burning it for at least 30mins but that seems like an awful waste of fuel to me. Also when you add a split during cooking, won’t that give off dirty smoke and is there a method to prevent that from happening? Thank you.
the wood i am adding is combusting almost instantly and the smoke stack never billows white clouds of smoke so i am not concerned. IF this happens, open your cook door to limit the bad smoke dwelling on the food.
The wood only lasts up to an hour, i wouldn't want to throw out 50% of the wood life. so long as you have open flames visible, the fire is good for cooking IMO
I have a okj would love a bigger cooler I have learned a lot if any one has a use one I’ll take it
What is the brand of the wood you used. I'm looking for a consistent source here in Arizona. If I have pay a little more, i think it would be worth it.
canada has stupid wood rules, i cant get your wood and visa versa. its furtado farms oak
Your wife 100% killed the mood of the video 🤣. Very informative video
lol
small offsets are easy! You manage smoke from the box, not the heat! The heat you manage in side the cook chamber with a smaller amount of charcoal, and you can even toss a small piece of wood on for additional smoke, but not too much.
Great info, where did you buy the bags of splits
From Barbecues Galore
@@SmokingDadBBQ thanks! Have you done any videos on seasoning your offset smokers?
@@doublecheeseburger1712 not yet. On the to do list
The thing is, if you're going to spend the money for a "good" backyard offset like the Smoke North, Mill Scale, Franklin pit, etc, you're already in the $3500-4000 range, and it's like... $5000-6000 to get a custom pit build with double or triple the capacity, insulated firebox, etc. That's why I don't think backyard offsets particularly make sense.
Not everyone has room for a 250g+ smoker and unless you have a huge family or otherwise feeding a large group of people it's overkill. You waste a lot more wood running a 500g pit for one brisket and a rack of ribs. I will also say, with a lot of these smokers you are paying for the name, although that has changed to some degree with the sky rocketing price of steel.
I don't know if you already mentioned it but I'm curious, which offset smoker will you keep?
I have a video coming out on my decision but its the Huron I kept
@@SmokingDadBBQ YES!!!! I was hoping You'd choose the big boy!!
When the wife gets out and sees the set up: James! Seriously?
Smaller offset smokers can cook just as well as a larger/thicker offset, difference is fuel usage. I believe a small offset can be very productive if you use charcoal and a chunk of wood for smoke periodically. The charcoal is very predictable and the moisture content is predictable as long as it is a new bag and dry. Use enough charcoal to reach the temp needed and add charcoal as needed to maintain temp. Its that simple.
It really does help, but I avoid charcoal like the plague in my offsets as I have several charcoal grills and want just wood.
The firebox design keeps the coal bed alive well enough I’ve never needed it even in winter months but agree that’s an option
How windy was it? Supposed to be 15 mph winds tomorrow. Is that too windy for smoking on an offset?
No I barley leave the door open but if it’s a issue I can rotate the pit so it’s not blowing right into the firebox
shouldn't the different log arrangements be tried on the same pit? I think those pits vary widely themselves and introduces an extra variable that is not being accounted for.
4 back yards in the offset. I get tongue tied too 🤣
HHaha right?
what is the hottest temp you think you could safely run an offset?
I did a prime rib at high temps like 500 and have done pizza in the firebox at similar temps just fine. But that’s in the bigger expensive ones. I didn’t try taking the thin gauge steel that hot
@@SmokingDadBBQ awesome. im thinking of the workhorse which should be plenty thick :).
The wife part was hilarious 😂 the question is when my wife will kick me out to sleep in the back yard
Your temp bump up so high because you added too many splits at once. It will work perfectly if you get a decent size coal bed then add only one split every 30-45 minutes to maintain temps
On which pit are you referring too? The smaller the pit the more severe the spike is with a fresh split. Add probes and track … never shows the same on the manual gauge
You are putting the 'log cabin' on top of an existing coal bed. The purpose of log cabin is to build the coal bed. Of course your temps are going to sky rocket.
i am showing the pro's and con's of various methods that have been shared and what happens if you run that way in a backyard sized offset before going into which methods work best for the various sizes most people own
You have way too much wood fuel in this small offset smoker. I like TonyTone BBQ channel and how he does Fire management. He only uses a charcoal bed and then just adds 1 split of wood about every 30 to 40 minutes. He also pre warms some splits in the fire box so that when its time to add the next split it will light very quickly.
I am not sure at what point in the video you commented but the first fire was demonstrating why trying to use fire management setups shared on large offsets don’t work in smaller models. Later I showed what I do and why I found it works better than the charcoal method
Why not build and control a fire like a komado ? Seems like you're blowtorching the logs getting everything way over temp then saying the pattern is the problem? Just cut down your air inlet and don't let the fire get out of control and you wouldn't have a problem in any of these examples.
the larger offsets are nearly 1000lbs so the first fire is about helping heat soak a large heavy metal pit before transitioning to your maintenance fire which runs more consistently
I don't think it's such a good idea to put plastic netting on top of your firebox.
Too many of these videos people just copying each other at this point
Most do these on a 500-1k offset which 99% of backyard offsets are not so applying these as you scale down gets further away from ideal like I showed in the OKJ. On the OkJ most show a charcoal fire and miss how to run a real wood fire
Yet you're here.
Reckon I'm watching wrong video , mine's even smaller and cheaper,
your OKJ?
@SmokingDadBBQ no sir its a home depot Nexgrill $199 but I figure if I could get kinda smoked meat on a Weber kettle grill I might have better luck with offset at least I don't have to take top off to mind temp.
Yeah use less wood man
I’ve managed 250 degrees from day one on my Oklahoma Joe’s 🤷♂️
That’s because the splits are using or not the right size for each Smoker the size of the split matters per Smoker
@smokingdadbbq the meater discount link doesn't produce the 10% you advertise, just FYI you may want to remove that 😉
Are you using it on a regular priced item? They don’t allow stacking any more on top of a sale price
Ah! Of course, that makes sense, cheers!