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I've had an OC Pecos for a few years and I finally got to the point where I can manage it pretty well. I normally do pork ribs, sausage, chicken, so I decided to branch out and got some beef back ribs. So I went with 250, and up to hour 3 all looked good, then when I checked on hour 4 the meat...

Had the smoker for over a year now, at least 2 dozen cooks, mostly ribs, sausage, and chicken. I think I may have finally figured out how to control the temperature. Prior to this I've been using charcoal briquettes to start then whole splits, but that was too difficult to keep the temps down...

Hey all, I got a OC Pecos offset smoker about 2 months ago, watched a lot of you tube before I got started and used it about 8-10 times so far with all kinds of meat. I think I've got a real good feel for it, I've been using maple I got from Academy, I chop it down to wrist size sticks. I...