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I've had this smoker for several years and love it considering the cost. It is an uninsulated smoker. Great for brisket but I need to lighten the smoke for ribs. Was a a rib place recently and I need to get better. Smoker photos:

My mouth is watering, can't wait......

My son graduated from highschool last night so lots of family in town. Doing 2 - 14lb briskets today. At $10 a lb I better not screw it up. Just salt and pepper, they went on about 2 am this morning.

Let's see if I can turn this into something edible this weekend.....................

The local meat market was down to 20lb briskets only. T Due to the size I will smoke it overnight. This will be my first overnight smoke. Did not have a cutting board big enough then I remembered a sheet of Delrin in my garage. Plenty big, I'm going to cut it down and make it a permanent...

I overdid some ribs (smoke) recently in my vertical wood smoker and it's got me thinking. I got lazy and loaded up the firebox over established coals and closed the airflow down substantially thinking I could relax for a while. The heat was there for hours but the smoke was way too much in the...

I cannot get any combination of mustard sauce components to equal the recipe I had years ago. Anyone have a recipe they can recommend? Thx.

Ran across some cherry wood today as a tree was getting cut down at a customers house and grabbed a wheelbarrow load or so of it. I usually have unlimited supply of oak so haven't used cherry wood. Any body have experience with cherry?

I've researched advice here for years but finally joined. A long time member of another smoking forum that just has too many photo upload problems so here i am. I use a wood-burning vertical smoker. .

I have way over smoked a turkey in the past and want to avoid that tomorrow. I will be using my new vertical wood burning smoker. Foil the turkey for parry of the smoke? Thanks