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Thanks everyone for your input so far, and for the photos, which were great. The "practice makes perfect" is spot on. I'll keep trucking on.

First off, know that I am using a Oklahoma Joe offset smoker. I smoked a pork butt last Sunday, in the cooking chamber I had a 15-20lb piece of pipe, a pan of water and two bricks, all to help stabilize the temperature swings, and they helped, some. I still feel I am having to baby the smoker...

I've used it a couple times, produces a mild smoke IMO. Says it's good for chicken and fish, although I think I used mine on pork.

Tis true, anything pretty much to hold heat will help stabilize the temp swings. Thanks for your comment.

Water is a great idea , I used water in the past, but for moisture, never considered the mass. What was I thinking?, or better yet, not thinking. Thanks for the reply.

No, Not talking about Black Sabbath, Ozzy, nor Judas Priest, (although I do like all these bands). I am talking about adding a large piece of iron inside the offset smoker to help regulate the swings of temperatures. I use a Oklahoma Joe's side smoker, not the cheapest nor the best, last couple...

Thanks all, just took some sausages off the smoker, using hickory (first time smoking sausages). I usually do my smoking on Sundays, but weather wouldn't cooperate. I'll be back if my cooking don't kill me.

Hello everyone, my name is Dave, new to this forum, but not to life nor smoking meat. I've checked out this site a few times, and finally decided to join. You will probably be hearing from me from time to time, not a big poster, but I have a few ideas I'd like to get into at a later date. Hello...