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My unit looks like the pic for this fourms but with the hot box on the other side next year i plan on getting a new one this one has seen better days but i am torn on what i want i kanow i would love a jambo pit but idk if i can afford and i do want to compete next year also

I have a side stick burner and i used pecon and maple wood and i did slices with a sweet injection of orange juice apple juice and apple cider and a cut of brown suger and than the rub i used i found on the fourms it all turned out tasty i forgot to take pics of the end Result

I have it injected and rubs about to go on the pit what you all think

I am some what new to bbq i have a side wood burner (plan on getting new and doing Competition next year) but i want to try a brisket next i have never done one when it comes to burnt ends how do i locate them to make sure there done right also what is the flavor profile for a brisket (i dont...

Is there a thread that can help me do repairs/modafactions to my offset smoker so that way i can Insulate and keep the smoke and heat in for better smoking and cooking

Than can one of you all who has replyed help me im doing a pork butt tomorrow and i am looking for a good dry rub i am some what new to the low and slow

great read and great info but I do have questions I am doing my first pork butt tomorrow with a whole turkey my pork butt is boneless I plan on starting at about 7 or 8 am but could some one help me find a good rub for the pork butt please

Hey Janet can u post a link I can't find it and I am trying my hand at my first pork butt tomorrow please and thank you

Hi all I am Dan from Trenton MI I'm a little new to the BBQ/ slow cooking process I have done pork ribs and chickens and turned out amazing. My pit is a charcoal/wood off set (I hope I got it right ill try and post a pic of it and I plan on getting a new one) it has the off set fire chamber and...