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I definitely will, I plan on making some bacon and sausages so I'm anxious to see how it works. I had it cranked up to 400 degrees and it was only 200 in the cold smoker box.

Theres quite a few out there to choose from. Just depends on what you're looking to get out of it. I have always used offsets, until recently. I see my kids every other weekend and always found myself cooking for ppl when my kids were over. I wanted to be able to have a good time and take...

I definitely wouldn't get the gravity feed to 400. Once theyre in the smoke for an hr they have plenty of flavor. Just transfer them to the oven on 400

Ive made a cpl threads on here from my cooks this weekend as well. Guess i can sum it up in one shot though....

Thank you guys, had a lot of fun cooking this weekend. Cant wait for next time

Did a bunch of cooking over the weekend and decided to finish it off some wings, 50 to be exact. I squeezed lemon juice on them and rubbed half with Old Bay and the other half with Screamin Pig Rub. Put on the smoke for an hr at 225, then cranked the heat to 400 to crisp them up. Turned out...

I brought it to 170 and wrapped it. Finished up at 1030 so it wasnt too bad. Turned out really good. The butt was for us so it got tore up already