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First off, know that I am using a Oklahoma Joe offset smoker. I smoked a pork butt last Sunday, in the cooking chamber I had a 15-20lb piece of pipe, a pan of water and two bricks, all to help stabilize the temperature swings, and they helped, some. I still feel I am having to baby the smoker...

No, Not talking about Black Sabbath, Ozzy, nor Judas Priest, (although I do like all these bands). I am talking about adding a large piece of iron inside the offset smoker to help regulate the swings of temperatures. I use a Oklahoma Joe's side smoker, not the cheapest nor the best, last couple...

Hello everyone, my name is Dave, new to this forum, but not to life nor smoking meat. I've checked out this site a few times, and finally decided to join. You will probably be hearing from me from time to time, not a big poster, but I have a few ideas I'd like to get into at a later date. Hello...