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Looking to pick up a choice packer around 10 lbs. Question is do I need to smoke with fat side down or up? Burner is obviously below the meat and Ive read multiple mixed reviews on it. Going to use Meat Church Holy Gospel as rub. Also going to do some pork ribs and same question does the fat...

From reading on here it looks like I will use some Salt, Pepper, Onion Powder, and Garlic Powder for the seasoning with a little Worcestershire sauce just cause I like it. The ribs are not real thick so looking at around 230-240 smoking temp for roughly 4 hours with maybe 1 hour of foil time...

I just got this little guy as a gift and have been having a hard time getting over 200 degrees. I got to 250 the first day I plugged it in with no water, no wind at 70 degrees with no food in it. Break in period.... Since then I have used it twice and cant get above 200 degrees. I have...

Hey All, Just want to say this is a great site and I have found so many answers to my questions. I am a first time sausage maker this year so we will see how it goes. I already have made 10 lbs of summer sausage so we will see how it turns out tomorrow. I live in the DFW area and have hunted my...