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Hello Barefooter, That looks fantastic. Sitting here with wifey watching UNC vs Duke game and recalled she has a loin in the fridge. Just told her to scrap plans for that thing, I am taking over. Thanks for the nudge! Scott

I have an offset as well and the tips you have received so far are excellent. I have one concern, when battling the elements, even with an enclosure, I need access to control the smokers exhaust vent should a wood flare up happen. Close the intake and exhaust vent, and out goes the flame and a...

Yet another target set. Looks and sounds fantastic. Thanks for sharing your recipe! Scott

If I had a point to give it would be yours. There's no finer compliment than being asked when/what are you smoking next and can I be present. I have started getting the same treatment from my neighbors/friends and it does in fact bring everyone together. Kudos to you, TripleQ!

I have a Brinkman offset which is very similar to your Horizon. Bought 1/8" thick steel plate scrap from Lowe's and cut them to fit the bottom grate of the smoking chamber, as well as one in a Trapezoid shape messured to rest on an angle against the hole leading to the firebox. This brings the...

Smoking can be an adventure. Happy to see you didn't let one bad go keep you from trying again. Might I suggest keeping some notes of each time you smoke. Include the basics like meat and seasonings, but also weather and type of fuel. My memory is not what it once was and I fond this beneficial...

The more you open the lid, the longer it will take. Unless you're using a Weber or the like that you must open the lid to add wood, it's always best to leave it closed. I use an offset stick burner and don't open it once during those first few hours.

By the three hour mark, you have achieved the smoke ring and bark you are looking for. By wrapping, you are helping to render more of the fat and keeping moisture in the pork. This is one I had on not too long ago at the three hour mark.

You're doing it right if you like to use sauce. Generally, I will have sauce available on the side should they want it. I find less folks want sauce than do, hence on the side and not mixed in. Scott

I usually apply rub ~30-45 minutes before I fire the smoker, so it has time to set on the butt. Smoke about 3 hours at 225, then pan and cover with a little apple juice in bottom of pan until 205 internal temp. At this point, remove foil and let it rest in smoker as it cool, about 45-60...

Does smoking for friend New Years Eve count if they were still eating after midnight? 128539 Feel the gravitational force of the smoker as we speak. Looks great Mrclean!

Did someone say bloody Mary and smoking? I prefer a fat green onion to celery. As for the prep work, I have tinkered with both and don't see much difference. I'll inject my pork butts occasionally and have done it the night before and same morning with very similar results. Be sure to show us...

I have used the Tone's product with positive results as it seems SmokinAl has. But I am a huge fan of making my own rubs and mixed seasonings, so now I feel the need to try b-one's recipe on some chops.

At this point we should probably all just charter a bus to take us the the newly christened Cranky's House of Smoke. Looks fantastic. The salmon and cheese.....

These look and sound great. I now have another target to shoot at. Thanks for sharing. Scott

This is great advice right here. I do the same, minus the olive oil. Will be trying said olive oil next time around. I have always found my ribs to be their best if I do not open the lid. I mix cherry and apple wood too. I think the most important thing to remember is that there is no one way...