Hi all, I am playing with my offset today, so I figured I would throw this out there. Feel free to comment and critique it. It's a snowy, cold and grey Sunday afternoon up here in New England...a perfect day to fire up the smoker. It's my fifth time running this thing: Here is the fire setup..small and hot does this trick for this thing so far: I hit this with the propane torch in a few spots and away we go! A couple of bone - in breasts, brined and air-dryed. I pulled back the skin, applied a little olive oil, store bought rub and some bacon: Then tied them up, more olive oil and rub on the outside: I can poke around for a cook-to temp...I was thinking 165. Does that sound alright? I put these on "swim-cap" style (skin down) and will come back when I turn them.