Hey folks! Found this SmokingMeatForum as I was in search of some modifications to make to my New Braunfels Offset. Saw a lot of great ideas and put them into place: lowered the smoke stack to grate level, tuning plates, added a baffle, change old handles to cool touch springs, expanded metal charcoal basket, lava rocks (my idea - anyone have a comment as to their benefit or not in a charcoal/wood smoker?), ceramic fire tile to maintain heat (not sure if I'll keep using them)...
Looking for advice and suggestions. Been to several BBQ classes out this way and now I'm ready to jump from intermediate Smoker with a little knowledge to learning how to be a very good Smoker.
Open to suggestions. Menu for the 4th: brisket, ribs, chicken quarters.