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Chargriller Competition Pro offset smoker. Assembled an expanded steel coal basket. I have used that in the cooking chamber to smoke 'n' sear burgers and steaks, so that's good. I've watched tons of videos and some recommend to build your coal bed along the rear half the fire box. Is it...

Watched a YT video (wish I could remember the channel) where the guy trimmed out a lot of fat from between the flat and point. Any of you do that? I tried it this morning and the fat that is between the muscles is different. It's almost like it's oriented in strands rather than just an...

Bought a Char Griller Competition Pro from Menards. Put it together earlier in the week and had a seasoning burn last night. Put on a 10# brisket (flat only :emoji_disappointed:) and two 9.5-10# pork butts. Outside temps ranged from 32-39°F. Started at 8:30a and pulled the brisket at...

Nearing the end of my inaugural run on my new (and first) offset smoker. For the past decade or so, I've used an old grill to smoke (BBQ is likely more accurate) foods over indirect heat. Looking forward to learning more about how to easily manage my smoke box!