I'm new to this forum and a rookie smoker. I live in Springfield MO, the BBQ capital of southwest MO.
I've done a lot of grilling and am learning smoking and grilling are two different animals.
My job has me traveling a lot so I'm have days, sometimes weeks, that I can't use either my grill or smoker.
My ID comes from my hobby, model railroading.
I have three kids, fourteen grandchildren and six greats so I have lots of people willing to sample my efforts. My wife has been encouraging me to use the smoker more........I'm going to.
I have a Char-Broil vertical charcoal smoker. It was a gift from my father-in-laws. It has some good features but some drawbacks as well. My biggest problem is maintaining the temp. Several blogs on-line suggested to put wholes in the charcoal pan to help with venting air. I did that and my son built a s-shaped ash rod that also helps.
My first effort this summer was country style ribs. They turned out pretty good but had to finish them on the grill. Couldn't get the heat to the 210-220 range I wanted. It wanted to stay in 175-180 range, an improvement over last summer( 155-165 degrees) but still not where I wanted it.
If anyone has any ideas/suggestions, I'd love to hear from you.