Recent content by strengthcoach7

It tasted great very tender. Smoker temp was at 285 for 2 hours fat cap up then 2 hours fat cap down until I got the color I wanted, then wrapped until internal temp went to 205 which was about 4 hours then pulled let sit wrapped tight for another 2 hours. Smoker temp would spike often do to it...

Smoked my 1st brisket on a home made UDS. Let me know what you think.

Anyone have an opinion on Lang smokers vs Yoder smokers. I like them both, but I want to see if anyone has any preference one over the other or any experience using one or the other. Any information would be greatly appreciated.

As someone who is new to the art of smoking. Would it be good for me to attend a bbq school. If so what are some good ones?

I am interested in a offset smoker and I and I like what I read about a reverse flow offset smoker. I am not sure if this maybe getting too advanced to soon. Any thoughts?

I am in the market to buy my first smoker for some backyard fun.  I will be doing some entertaining but small groups what should i be looking for in buying my first.  For sake of the discussion assume price is not a factor.  All advice is welcome.

Hello, I am born and raised in Norfolk, Va. My family is from North Carolina and ever since I can remember they have been about back yard bbq.  I now live in Providence RI. I have begun researching smokers to determine which one is the best for me.  I am a beginner. I want to eventually get to...