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About 8 hours in:

Haha a few naps.. I’m binge watching breaking bad (I can’t believe it took me this long to start) - so plenty to keep me busy...

I’ve got a Oklahoma Joes highland reverse flow - had some trouble keeping a consistent temp on the long cooks. So far it’s been a steady 250. They’ve been on for about 5 hours - have a ton of time left...

I took some time off after a few dry briskets. Haven’t had much luck with my stick burner - I seemed to have it down to a science with my old WSM... Giving it another go tonight on the offset, brisket is trimmed and rubbed and ready to rock. Going to throw on some butts as well for good measure...

Thanks guys! I actually dig cauliflower so going to give that a shot along with some stuffed portobello mushrooms... other than that he’s stuck with rice.

My sister and brother-in-law are coming into town for Memorial Day weekend and I plan on breaking out the smoker for some ribs and brisket. He’s a vegan, though, so I’m forced to serve some rabbit food as well. Any vegan recipe recommendations? Is there anything I can smoke?

Checked in every hour or so to throw some logs on - definitely a lot more work then the Weber keeping up with the fire! So far so good...

Huge thanks! Will give it all a go and post some pictures

Hi all - new to the forum! I picked up a Oklahoma joes highland reverse flow earlier this week and seasoned last night. I’ve got a bunch of family coming into town this weekend and plan on breaking it in with some pork butts. I’ve only ever smoked on my WSM so the offset is new to me. Any tips...