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Hi Bill, welcome from Tennessee.

Hi, I'd move the diffuser against the baffle. Yes, a smaller fire would be helpful. Your cooking with the coals, not the fire. Feeding the firebox is keeping your coal bed consistent. The smoke off the wood burning into coals is a flavor profile. Control the airflow for a slow steady movement...

Does your smoker have a baffle plate? I struggled with temp swings on an earlier unit until I installed one. Preheating your splits is great to reduce white smoke. Splits are the size of Subway sandwich bread. Work on temp control with a pork butt. They are forgiving of temp swings and tasty...

Welcome from East Tennessee.

I'm no brisket expert; what was your probe temp after step 2? Or did you pull it by feel? Yes, I prefer fat up but there are plenty of opinions with good results. First blush, it was undercooked. (As crazy as that sounds after 8 hours.)

I hope these make you smile. THE STUTTERING KITTEN FROM THE MOUTH OF A CHILD...YOU NEVER KNOW. A teacher is explaining biology to her 3rd grade students. She says, "Human beings are the only animals that stutter." A little girl raises her hand. saying, "I had a kitty-cat who stuttered."...

Now I'm very hungry. Looks great. What seasoning did you use? Wood choice? I had tri-tip at Hutchins near Dallas. It made me want to work one up myself.

Bella: rescued pit/lab, now 10.5, always by my side when my Lang fires up. She's the neighborhood sweetheart. (Blurred tail)

Welcome from East Tennessee! I hope the ribs were good.

Please find Germantown Commissary in Germantown, TN. Worth a 20 minute drive.

Please try Germantown Commissary in Germantown, TN. I think you will leave Rendezvous behind.

Jim n Nick's opened by West Town Mall. It's decent, pricey too.

Jim n Nick's opened up by West Town Mall. Brisket is nice actually.

Have you looked at Lang? I love my 48, but the price can inhibiting.

Has anyone bought & used their Fire Dawgs? Positive? Negative? Thoughts?

Thank you for the recipes. I always look for new rub ingredients.

I'm at 30 years in television production. I've been a freelance technical director & graphics operator focused on sports since 2008. I love what I do but it comes with sacrifices. I'm working this weekend on March Madness in Newark. I don’t get to cook as much as I'd like, so I don't hold...

May you & your family find Peace in these difficult moments. Strength in Love always. We will be praying for your family.

I run a Lang offset. I've had much better luck controlling temps with the firebox dampers. Weather plays a part in your results. Time & experience helps with getting Temps no matter the weather. Wood condition also factors into Temps. [Moisture, size, species] My suggestion is to run your...

Hi, I know I'm late in this discussion, but I wanted to add something. I found a recipe book years back called 'Smoke and Spice'. Smoked fried chicken could be ramped up to turkey. Buttermilk brine, short smoke to infuse flavor, return to the buttermilk to drop the temp, batter and fry. The...