It's been a couple weeks so I decided to smoke something. Today's menu included store bought sausage, ribs, wings, and pork nuggets (pork burnt ends). Used mainly oak wood with a little hickory and pecan mixed in halfway through the smoke. Everything doesn't always go as planned with a new smoker... Sausage was a complete fail lol. Still trying to learn the hot and cool spots and the actual Temps vs the mounted thermometer temps. But all was not lost... BB Ribs turned out awesome! Wings were great! And pork nuggets were the fan favorite. Thanks for looking and let me know what u think or any suggestions. Some background info: I am using a custom made offset vertical stick burner with oak hickory and pecan splits. I was aiming at 225-250 but who knows since the mounted therm said 195 one maverick said 225 and other (2nd rack) said 285. Everything was seasoned with commercial rubs and sauces. Trying to get a grip on temp control b4 experimenting with homemade rubs and sauces... hope u enjoy!