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Judging from the pictures....your problem is that baffle that is forcing the heat/smoke to go beneath the tuning plates in the grill/cooking chamber. That baffle is basically snuffing the fire just by forcing the heat/smoke....DOWN. I tried once to set a firebrick partly blocking the upper part...

I agree with the above.....the final temp would dictate slicing/chopping, but not pulling..to get the smoke flavor....chopping and mixing the outer bark in with the center meat is the way to go at this point. I normally foil the roast at 170F, continue the heat till 195, then set the foiled...

Another idea for the skin that was filet'ed off at the beginning...if you have a dog....smoke the skins, cut in chunks/chips and doggie can enjoy some treats......

The heavier gage metal.......doesn't help so much with insulation as it does plain old strength....it won't warp under heat like thinner gage does....and it resists rust better than the newer grades/lighter gages of steel......plain and simple........made better.......is made better.

El Dorado.....only bad thing is the vents are sideways...so a strong wind can disrupt airflow....I like vertical chimneys best.........use top vent closed /bottom open to keep in heat/smoke...use top open to help air flow and less smoke...

Great article...one thing I'd say....just keep in mind, the water/fluid in the body isn't pure water....it is a saline solution...(that is why they hang an IV of "saline solution" when someone is at the hospital...) .so if a brine is outside the body...it is not salt water on the outside, and...

I was going to be doing some almonds and a pan of pecans in the next several days myself...I'm gonna try a molasses/butter/salt mix, next time I may add some heat/onion to see how it compliments..... if I keep the temp around 250....what do you think the total smoke time should be...

What I've done is coated the exterior of the surface rusted grill with used motor oil, and let it set a few days, took a steel brush and scrubbed it using more oil as a lube/solvent, finally cleanup with kerosene to see what kind of pitting I had, rubbed the whole thing with some old...

and just to update...equipment wise....a local guy had one of the Brinkmann pit cookers with the offset firebox....about the same age as my original 1996 Brinkmann....he never used it......gave it to me...it is just as good and strong as it always was......

If I have smoked a roast or bird as a gift for someone..and give it to them in the next day or so...I would just fridge it and give to them cold.....they can freeze it or warm it at that time whichever works best for them....I would recommend that for the reheating...just warm in a real oven at...

I normally just soak mine for a while in soapy water....use a brush to easy scrub....just be patient basically...but you can also start your jerky..(wet)..laying on foil....give it time to dry some and then take the strips off the foil and put on the rack to continue drying to the finish..

I normally put my seasonings (meat tenderizer, poutry spices and pepper)in some water...put in a trash bag with the turkey in a cooler/ice for a couple days before I fry it. Seems to soak in as good as if I injected it. I do have a depth gauge stick marked for how deep the oil is for different...

I tried to warm souse in a microwave once.......it disappeared...only a few little scraps were left....so it might be good smoked...I don't know.....but do it like you would cheese.....keep the temps low and let the smoke do the work....

Today i smoked a pork butt for about 5 hrs, up to 170f, then i foiled it and kept it going up 195... I took a pan, opened up some foil sheets, put the roast in, poured a mix of apple juice/balsamic vinegar/clove powder over it and wrapped it up and put it in the cooler....when I pull it later...

try using a shoulder/picnic.......slice lengthwise down to the bone, then filet around that bone and lay out...put the cure to it and smoke that. Won't make pretty slices of bacon like we are used to, but will make good bacon for cooking/mixing/seasoning....sorta like the mis-cut bacon that you...

I had found a New Braunfels "El Dorado" smoker/grill this past December on Craigslist...$90...I was soooo happy! It has been pulling almost daily duty since then....when it ain't raining anyway.... The previous owner may have built one fire in the lower firebox section...maybe...there was some...

I grill/smoke the spares more often, but I will get some BBs when they are on sale....just to keep in practice if nothing else....I do consider the BBs slightly more tender....but not significantly enough for the cost difference. I get the country style pretty regular....they give me the option...

You can drip water through it, add that water(lye) to rendered pork fat and make soap...... I normally just dump mine in an area at the edge of the yard where it is just weeds...or at least used to be weeds...

I know smoked hamburgers taste good better than you might imagine...1996...hurricane Fran dropped that tree on my house and that new gas grill..I bought that Brinkmann smoker grill...and ended up smoking EVERYTHING in my freezer...including LOTS of hamburger...and sausage/chicken/deer...pretty...

During the summer, you can normally get ribs on sale fairly regular, when you see a good price...buy a bunch...freeze them...and start experimenting...one at a time...you will get oriented quickly as to what you do and don't like....You can cut a rack of ribs in 2 and try 2 different...