Hi folks. My name is Danny and I live in N.E. Oklahoma. I'm an old fart, but new to using a offset smoker. All previous smoking was done on an R2D2 style. I recently purchased a New Braunfels Hondo smoker (now owned by Char-Broil, I'm told) and so far I love it. I've only used it twice. Once to cook a couple of T-bones for the wife and I on the firebox end. And Monday before Christmas I smoked a turkey. It turned out pretty good, but I think I left it in about a half hour too long as the breast meat was kind of dry. The rest was delicious.
I just found this site because I was looking on line about smoking a bologna and didn't know if I was supposed to remove the outer wrapper or not. Luckily, this site provided that info for me. I'm smoking some pork baby back ribs also. I'm hoping they turn out ok.
Looking forward to learning a lot from all of you. Thank you for having me..