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Hi Wade Gotcha. I have a single probe so perhaps a dual probe would be a better investment. I'd never heard of a Minion until this point but having now researched it, it looks like a very good idea. I did seem to have billowing smoke initially and then it got wispy so I probably am going...

Hi Wade Many thanks for the detailed reply. It does get a bit leaky around both the fire box and the cooking chamber so I'll take steps to address that. Re your points: 1) I have digital probe thermometer that I inserted directly into the meat via the flue so have as accurate a reading as I...

That's really helpful advice, I'll definitely give that a try. I've been told it's really down to experience and perseverance. I've no objection to continually eating Brisket, Ribs and Pork until I get it right :-)

Ay carumba! It was last summer . Effectively got the temperate to about 115C in the smoker. Had already put the rub on the ribs and left them out overnight so the internal temperature didn't drop. I seem to remember I put them in the chamber on the opposite side to the water tray but near the...

Hi Martin I probably didn't baste them enough as I was worried about losing too much heat from the smoker. How often should I baste and, I assume, I'll need to do the same with brisket? Thanks KB

Hey guys I'm brand new to the forum and pretty new to smoking so could use some expert advice from y'all. I have a Landmann Kentucky Offset which was used to reasonable effect last year with a couple of key issues: 1) It seems to leak smoke and some heat. Can I seal it to prevent both from...