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Hi Everyone, got a 12 lb biscuit in the smoker, remove temp should be 185-190. One end is already at 187, the rest is at 163, what should i do to keep it from cooking too much? Thanks

Thank you, I like the unwrapped idea better. I know (stupid) is there ice in the cooler, and what is the purpose of it???

Hi Guy's and Girls, Planning on smoking a pork Butt this weekend, and need some advice. From what I am reading i need 1.5 hours per pound which should put me at 71/2 hours. if i understand this right I need to smoke till internal temp reaches 140, remove, wrap and continue heating until...

Wow, That makes sense, my biscuit came out real dry, and I was keeping the door thermometer at 225. Thanks for the tip, I'm doing a pork Butt this weekend, and will let you know how it turns out! 

Hello All, Smoked my first Brisket this weekend in my new MasterBuilt 20050412 smoker. I too ran into burning chips. What I ended up doing was putting my soaked chips up in the water tray and throwing a couple of chunks on top of them. It worked out o.k. but I had to change out the chips...