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The former smoker I had was a Char-Griller Smokin Pro. It was poorly made, very hard to keep a consistent temperature on, went through a forty pound sack of wood & a eighteen pound sack of Kingsford charcoal on a eight hour cook, and has half the cooking space compared to the Outdoor Gourmet at...

Thanks!! I love smoking meats, even more so on the new smoker I have due to that it’s very forgiving & efficient on wood and charcoal. I find it very therapeutic with the unique smell of the wood burning, hearing the “snap & crackle” of the wood when it’s burning down, being patient & slowly...

Thank you!! I had my family’s mouth watering too, especially my parents!! Check out the update on my original post to see the final results.

Thank you for the compliment. I like it a lot due to that I can fit a good amount of food on it, and it’s very easy to maintain temperature without using a lot of wood or charcoal.

I started seasoning the five racks of ribs the night before by removing the silver skin, injecting apple juice on both sides of the bone (with hopes of keeping the ribs moist without wrapping them), and putting a wet & dry rub of yellow mustard & TexJoy Butt & Rib Tickler pork seasoning. On the...

One nice thing about Houston is that it rarely snows here, and when it does it only lasts for a day or two. Therefore, we have a year round barbecuing season.

Hola, my fellow smokers!! My name is David, and I reside in the great barbecuing state of Texas. I started smoking meats about ten years ago. Initially, I was horrible at it due to that I had a hard time regulating temperatures on my Weber. A few years later I bought a dedicated smoker...