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I smoked Salmon for the first time the other day...chucked it into the offset alongside some tandoori wings, and a whole chicken. Just took it off when it was ready (about 1hr if nor a bit less). It was hands down the best salmon i've ever eaten. My offset usually runs pretty hot, but looking...

Yes, stock thermometers are rubbish, but you're not exactly comparing apples to apples. Lid probe is measuring the air at the point the probe stops. The other one is on the cooking grill measuring the air around the meat. They are always going to give different readings, potentially...

How about simply starting with less charcoal? I.e. a half chimney, then just adding enough coals to bring it back up to that level as required throughout the cook. I am presuming of course that, for the most part, more coals = more heat.

Ah okay, so basically keep adding to the coal bed as needed (with freshly lit coals throughout the cook) then just smaller pieces to keep up the supply of smoke? I presume trying to supply both heat and smoke from splits is just too difficult to control?

Hi Guys, From my reading around here, it seems that the most common temp problems are either inconsistent temps, or temps being too low. I am having the opposite problem: My temps are too high. I am using an offset smoker (pictured above) which is made from 1/4" steel (so it seems to hold...

Custom built 16" Hereford from Bullockhead Creek Smokers. Direct flow, but can be converted to reverse flow as well. (though I haven't done it yet).

I think the problem will be that the crust will dry out before it browns, possibly before the toppings are cooked, but that will be less of an issue. Proper pizza ovens are generally over 400C (so whats that...about 700F+?), but it will depend on the type of pizza you are making: 1. Naples...

Haha well after all the reading up on it I'd done, there was a bunch of things I wanted to try, and I figured if I was going to spend the day doing it, I may as well make enough for lunch and dinner. As it turned out, the delivery didn't arrive until late afternoon, then had to spend about 2...

So I just got my first smoker delivered on the weekend (a custom 16" Bullockhead Creek Hereford offset built here in Brisbane, Queensland), and thought i'd first try my hand at a mix of wings, pork and beef ribs. I was really impressed with how well it all turned out. After a little bit of an...