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On a roll with chicken thighs and ribs so I figured I’d try something else on the Old Country Brazos. I only used Post Oak with this smoke. 2 mahi-mahi fish fillets seasoned with salt/pepper, some olive oil, and squeezed lemon. I kept the smoker going consistently at 250, sometimes a little...

The Internal temperatures were 201 and 200, respectively.

This is my third smoke on my Old Country Brazos. My first two smokes of St. Louis Ribs I thought were pretty decent. My method is pretty much 250 for 3 hours, spritz with Apple cider vinegar, at hour 4 spritz and wait until they get to 165, then wrap with Ghee that was smoked with the ribs...

Yeah it probably would have finished an hour earlier!

After seasoning my Old Country Brazos offset smoker, I decided my first smoke would be ribs. I picked up two racks of St. Louis style ribs from HEB. After some trimming, I added a 2/3 black pepper, 1/3 coarse kosher salt as my rub, I didn’t weigh just eyed it in an old HEB black pepper bottle...

Hello all, Been smoking meats a couple years. My first smoker was a Nextgen HomeDepot $99 smoker. I recently invested in a Old Country Brazos smoker (my avatar). I seasoned it tonight and am excited to log my smoking meats journey with y’all.

I have a wire brush attachment for my power drill, what is the best way to remove this rust? I have a smoker that I just seasoned, can I oil it up, stick it in there at 400-500, and then clean off the rust?