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When I was trying to move up from hamburgers and hotdogs from the grill to a smoker, I received advice from a pitmaster at a local bbq joint and was told to get a wsm or a bge. This pitmaster also told me to try fatties, abt’s or some 4 and downs for my maiden [...]

Have you been smoking a piece of meat and everytime you go out to check the temp, it’s never quite there? Are you generally 15 to 20 degrees off? Well today we’re going to introduce you to a method commonly referred to as the “texas crutch”. Click Read full story for the rest.