How's everyone doing. I live in the Prescott, AZ area. I'm a diagnostic electrician for a copper mine. I bake, cook, brew beer, wood work, and collect/shoot black powder rifles, pistols and single action revolvers.
I have been looking at smokers for a couple of years now, and recently bought one, based on how good a job it did for my father-in-law. So far I've done brisket, pork cushion meat, and chicken. All turned out acceptable. The pork cushion meat turned out great. Tomorrow I am smoking fresh sausage for friends and family.
I'm looking for ideas on how to get the most out of my smoker.