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I purchased a 4-probe (wire connected T25 I believe) and I have had problem after problem. Bad probes, bad units, bad batteries, etc. Each time i call, ThermPro sends me a brand new unit in the box. I have 3 full units now and I an about out of options for mixing and matching parts to keep one...

Usually smoke with oak, but bought about half a rick of cherry with the oak last delivery. Doing an all cherry rack of ribs today and I'm frustrated a bit with the wood. It seems ashy as small, wispy flakes of ash are on the meat and floating out of the open door of the firebox. I am also...

So far, I have not been overly worried about the small amount of smoke I see at times coming from an area or two of the cooking chamber door on my smoker. The draft seems to keep it at a minimum. However, I do get a bit of creosote buildup in an area that the smoke escapes and I would like to...

Hello, all! The obvious answer to this question is whatever turns out good food, but I would like to see if it can be quantified a bit. Have you read, or do you have an anemometer and know, the mph of airflow out of the stack when you believe your smoker is drawing air efficiently? Is it 2mph...

I thought I read somewhere in one of the threads about the negative effects of the coal bed getting too large, but I do not recall what the negative effects were. I smoked some ribs over last weekend and the coal bed grew quite a bit. I was able to keep the temperature within a reasonable range...

Hello, all! Any suggestions for a large turkey roaster that holds accurate temperatures? Thank you!

Hello, all! Has anyone tried or tested the adjustable baffle from BBQHQ for the Brazos? Baffle If so, is it worth trying? Thank you!

Watched a video where the comment was made that meat no longer accepts smoke once the internal temp reaches 158-degrees. Any truth to this? Not to bias your answer, but the same person in the video claimed it took 3-hours to cook ribs to in internal temp of 200-degrees with a temp setting of...

Smoked a couple turkeys today. It's was 34-degrees with some wind. I went through a ton of wood and had to keep a HUGE pile of coals and several pieces of wood burning at all times just to keep 275 in the cooking chamber. I'm guessing that's the limit for weather and smoking with my smoker...

The turkey we bought says it has been "basted." What does that mean and should I still bring the turkey?

Has anyone left a digital thermometer in a pork shoulder after it has been placed in a cooler? Lets say the pork shoulder was placed into the cooler at 205, how long would it stay that high and what would be the temperature range the meat would likely spend the most time at before it really...

Yesterday I tried injecting a pork shoulder prior to smoking. I would say it was well received, but I have a question or two. I did not use a lot of injection at all. I used it sparingly and did not "inflate" the meat. I noticed while eating there was several mushy bites. Is this due to...

I had a fire burning for some time at 250 and realized I forgot to add preheated water to the loaf-size water pan. The pan was totally empty and right against the firebox opening, perpendicular to the length of the pit. With the empty pan in this position, the temps across the cooking grate was...

Hello, all! Is injecting a pork butt (or any cut of meat, I guess) the night before smoking, too risky for proper food safety if it is refrigerated and the 40-140-4 rule is adhered to? Is poking holes in the meat and possibly introducing bacteria into the meat that far in advance of cooking...

I have watched a few videos of individuals smoking skirt steak for fajitas. I bought some skirt steak and want to give it a go. Any tips to keep if from truning into jerky? I plan on keeping the cooking temp low and maybe finishing the meat on the grill if necessary. Thank you!

Just curious as to how often you clean your offset smoker stack? I notices some deposits starting to accumulate near the elbow and up the vertical portion of the stack. Is brushing enough, or should a cleaner be used? Thank you!

Hello, all! What are your thoughts on the true benefits of having a water pan inside of the cooking chamber? Is a water pan necessary if you spritz? Side note: I am a bit surprised at how little water is used from the water pan after 6 or 7 hours of cooking. With 300+/- degree hot air coming...

Hello! Just curious as to which probe you would think is the most accurate for the overall temp of the smoker - the one closest to the stack (mid-grate level), or the one just past halfway toward the firebox? Thank you!

Hello, all! I smoked the first pork belly yesterday. Turned out very well, so I am pleased with the result. However, the 3.5 pound piece of meat took 8-hours at 225, then the last couple of hours at 250-275. I was surprised. The innerwebs suggested a cook time of 1.5-hours per pound - which I...

Anyone wrap pork butt in paper versus aluminum foil? Pros/Cons? Thank you!