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The more I dig, the more I find out just how many aswesome pit builders there are out there. Who has a Workhorse and what are your thoughts so far? Is the 1969 big enough for large cooks? I think I want the 1975 which would certainly be big enough for the 2-4 times a year I cook for larger...

Are there any builders in the North Carolina/South Carolina area that anyone would recomend? I was leaning towards an LSG but thought I would see if there was anyone local first. Looking for an offset in the 24x40 range.

Looking at the LSG 36" and wondering if the fireboard option (or another fan) is worth it. I know a lot of folks use these with various charcoal smokers but I am wondering if they are worth it for off sets? For those that are using fans on theirs do you use it when burning wood as well as...

My temp kept climbing and I took look and the fan flap is burnt up. Without this flap air continues to flow through and raise the temps. I have barely used this and never above 500. How could this not be made of better material? I’m doubting they have replacement parts to send and I’m...

My Smoke Hollow 44 has treated me well over the past 9 years. 6 moves and 3 states it's taken a beating and continues to pump out amazing food. But, it has been beat up a bit and parts are wearing out so it's time for me to get something new. I do utilize the large capacity so that's a must...

My Smoke Hollow 44 has treated me well over the past 9 years. 6 moves and 3 states it's taken a beating and continues to pump out amazing food. But, it has been beat up a bit and parts are wearing out so it's time for me to get something new. I do utilize the large capacity so that's a must...

I’m going to try smoked cream cheese this weekend and have a couple of brats and chicken sausages I was going to grill but I’m wondering if I can throw them in with the cheese or if the temp will is too high?

I've never really settled on one side of the fence or not. Sometimes I've wrapped because I was running out of time and the meat stalled. Do you always, sometimes, or never wrap? Do you use foil or butcher paper? Does it depend on the meat (pork butt vs. brisket, etc.)?

Had a small group over before we went on lock down for some post St. Patty's day fun. It was a good excuse to finally try my own smoked corned beef. Trimmed the 10.5lb brisket from Costco and started the brine 7 days out. Brine: Toasted 1/2 of a cup of Regal Spice Pickling Spice then added...

I’ve been using a Smoke Hollow 44” propane for about 6 years now and honestly can’t complain but the more I smoke the more I want to try something new and challenging and I’d like to move away from the vertical smoker. I would love to get a Lang 48 Deluxe as smoking sides is one of my favorite...