How foil, butcher paper, and no-wrap change bark, moisture, and cook time—and how to use each on your smoker with confidence.
How to build and manage layered charcoal beds in an offset firebox to create reliable hot and moderate zones in the cook chamber. Clean fire, predictable gradients, and smooth transitions without chasing temps.
Moisture content in your wood drives smoke color, flavor, and fire control. Here’s how to measure it accurately and adjust your fire for consistently clean, thin blue smoke.
Learn to read bark, jiggle, pullback, and probe feel so you’re not hostage to numbers. A practical guide to judging doneness in the pit—with one focused rib drill to train your hands.
Pulled pork is forgiving to cook and easy to mishandle. This guide nails the safety details—residual heat, hot‑holding, cooling, and cross‑contamination—so your pork stays juicy and your guests stay safe.
