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Thanks for the info! I think 190IT may be my sweet spot, these were at 180 and just not quite there for me. The taste, color, pullback, everything else was perfect though. I'm very impressed in what these turned out like for my first ever smoke.

Thanks guys. That's what I was thinking. Still, I was impressed for the first run, but needs a little improvement . And great write up Al!!

I'll definitely be getting some. I noticed swings as high as 40 but definitely losing smoke (and obviously heat) from the bottom of the lid. Thanks!!

Brisket looks amazing! I just had my first smoke on a camp chef stx today and did baby backs. Turned out pretty good. I'm intrigued by the fire black...I noticed I had smoke coming out along the lid below the handle. Did you apply it all around the lid or just where smoke was escaping?

I'm new to smoking but have grilled a long time and from my experience a frozen meat will turn out dryer than fresh. My GF absolutely hates that I will not eat meat out of a freezer, so when it's grilling season, she has to go to the store twice a week :)

Fist smoker, first run and first post...core of a newbie! I decided on a Camp Chef STX, got a hell of a deal on it and put 3 racks of baby back ribs on. Cleaned, dried, rubbed and wrapped the last night. Put them on this morning for a 6 hour smoke at 220. To determine which method I liked the...