I'm new! I typically smoke on a Weber Bullet (We're just a family of three). But, recently was given a horizontal offset or barrel smoker. It's wood burning like my Weber, but I'm having some serious circulation and direct heat exposure issues. I'd like to correct this so that I can leave the lid closed while my sausages smoke (I forgot to say, I mostly smoke sausages). I ruined about 7 pounds of homemade jagerwurst this weekend trying out my new rig. I guess it could have been worse . . . So, I joined the forum to get some help with modifications, and posted a thread in the wood smoker section. But, looking around it seems I'll be able to get lost of good advice on many more topics than just modifications!
