Coarse-ground, pepper-forward Central Texas beef sausage: mixed for a clean bind, stuffed in natural casings, and smoked over post oak to a juicy snap.
How wind, cold, and elevation change heat, airflow, and moisture in your pit, and how to adjust fuel, vents, and workflow to stay on schedule. Practical guidance for offsets, kettles, pellets, and ceramics.
How water pans and humidity really affect bark, the stall, and temperature control—and when to use them. Practical setups for common cookers plus a brisket reference cook at 265°F/129°C.
Stop guessing. Calibrate your thermometers the right way and place probes where they read the meat you’re actually cooking—not the air, not the bone, not the fat cap.
Moisture content drives combustion and flavor. Here’s how seasoned and kiln-dried wood behave in a pit, how to pick and store splits, and a quick cook to taste the difference.
