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Just smoked a 20 lb. brisket on GMG Daniel Boone. Members of this community have helped me learn techniques and things to watch out for. One of the best bits of advice was to get an Inkbird wifi thermometer so I know what the actual temp is inside my cook chamber. The 20 pounder was started...

We're located in Sonoma but will be moving to Oregon next month. Looking for an offset approximately 48" long with smoke stack centered. Need it to be around 1/4" thick. Someone on this board suggested KAT smokers from Modesto, which look to be my #1 choice but hoping to find something used...

Looking to get a backyard offset wood smoker around Sonoma. Home Depot and Lowe's have Oklahoma Joes but I'd like something a bit nicer. Any suggestions?

Wondering if anyone else with a pellet smoker sees any differences between cook times and temps for pellet grills when trying to replicate a recipe cooked on an indirect wood smoker. In an oven, convection cooking takes less time than standard cooking. If the same principal holds true with...

The original idea behind moving from a wood smoker to a pellet smoker was that I could just set it and forget it. For long cooks it was a no-brainer to maintain that all important consistent temperature. As a backyard BBQer with small kids it's much easier for me to cook food when I'm not...

Since 2010 I've been coming to SMF usually through a google search. I read the threads and have been able to learn quite a bit from seeing fellow smokers help each other. Finally created a profile today looking for help. This is my favorite place on the web to learn about (and get better at)...

Just joined SMB after almost 10 years of coming to the forum and getting advice. I've been smoking meat since 2009 and have learned a lot from this site. I started with a $75 upright wood smoker from Home Depot, then graduated to a Camp Chef pellet smoker from 2014-2019. This year I stepped up...