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Hi all I forgot to take pictures - New Years day, we smoked a pork loin, using the ideas you all gave me, and it was awesome. Very tender and juicy and just the right amount of smoke flavor. I think our meals in future will be a whole lot better. :) Thank you all. --Lakewood.

Thank you - I'll be ordering a copy asap. :)

Hi Heart of Dixie Is the book titled: Franklin BBQ: A Meat Smoking Manifesto ?

I love the video - thank you. For me, visual such as a video is very helpful. I'll be watching it again a couple of times to get as much as possible. --Lakewood.

Hi pineywods - I'll look closer at the minion method. From the quick look I had this morning, I think it will be another improvement. --Lakewood.

Hi sawhorseray - I use Royal Oak. I have some Kingsford briquettes I keep for getting started quickly if I am running behind on time. :) I am so looking forward to Sunday (supposed to snow here in Colorado Saturday). My wife and I are going to smoke something just for the two of us. I will...

Ah, another thing I am doing wrong .... I am adding wood and closing the door. And yep, I do see white clouds of smoke, not only out the chimney, but also swirling around in the cooking chamber. Here's how I have been smoking: 1. light charcoal in a charcoal chimney, 2. add unlit charcoal to...

Hi pineywoods ....I use a wired set of thermometers - one in the cooking chamber, and then one in each piece of meat (if I have more than one in the smoker at a time). I've calibrated the thermometers by checking them against a known temperature, and then make compensation for there...

I have an Oklahoma Joe off-set smoker (best I could afford as a starter). The chimney damper I keep wide open, and then adjust the temperature via the damper on the off-set (where the coals and wood are smoking - not sure what to call that chamber :) ). Thank you for asking. Hope what I'm...

Ah - thank you all. I think I am seeing the error of my ways. - I can see a solid stream of white smoke billowing out of the chimney. That much smoke is, I now see, way too much. I am planning on smoking some pork loins this weekend - I'll cut back on the wood I'm adding and I'm sure my meat...

Hi all I am a new comer to smoking meat, so please be gentle. :) I have a nice off-set smoker and am having lots of fun trying to smoke meat and poultry. It seems that I start a nice charcoal going, add some wood (hickory, mesquite, pecan, etc) - get some good smoke going, and then add the...