Dial in wood moisture and split size to get thin, clean blue smoke on offsets, kettles, and kamados. Practical ranges, measurement, and fire management without the fluff.
Wind and cold don’t have to wreck your offset. Set up smart, build a proper coal bed, and adjust airflow and fuel cadence to keep thin blue smoke rolling all winter.
How to set up a kettle grill for steady 12-hour low-and-slow burns using the snake method, plus a full pulled-pork recipe built for the kettle.
How to trim a whole packer brisket differently for USDA Choice vs Prime so you cook what you bought—not what you wished. Practical, grade‑specific trimming that drives bark, render, and moisture.
When you should brine, when you should inject, and how to put salt exactly where it needs to be for better texture, seasoning, and juiciness.
