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  1. strengthcoach7

    1st brisket

    It tasted great very tender. Smoker temp was at 285 for 2 hours fat cap up then 2 hours fat cap down until I got the color I wanted, then wrapped until internal temp went to 205 which was about 4 hours then pulled let sit wrapped tight for another 2 hours. Smoker temp would spike often do to it...
  2. 1st brisket

    1st brisket

  3. strengthcoach7

    1st brisket

    Smoked my 1st brisket on a home made UDS. Let me know what you think.
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  12. strengthcoach7

    Yoder vs Lang

    Anyone have an opinion on Lang smokers vs Yoder smokers. I like them both, but I want to see if anyone has any preference one over the other or any experience using one or the other. Any information would be greatly appreciated.
  13. strengthcoach7

    looking for a bbq school

    As someone who is new to the art of smoking. Would it be good for me to attend a bbq school. If so what are some good ones?
  14. strengthcoach7

    Buying my first smker

    I am interested in a offset smoker and I and I like what I read about a reverse flow offset smoker. I am not sure if this maybe getting too advanced to soon. Any thoughts?
  15. strengthcoach7

    Buying my first smker

    I am in the market to buy my first smoker for some backyard fun.  I will be doing some entertaining but small groups what should i be looking for in buying my first.  For sake of the discussion assume price is not a factor.  All advice is welcome.
  16. strengthcoach7

    New to the game.

    Hello, I am born and raised in Norfolk, Va. My family is from North Carolina and ever since I can remember they have been about back yard bbq.  I now live in Providence RI. I have begun researching smokers to determine which one is the best for me.  I am a beginner. I want to eventually get to...
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