Master humidity to build better bark without sacrificing cook control. When to run a water pan, when to spritz, and how to balance moisture with heat and airflow.
A clear, repeatable method for smoking fresh sausage with tight, glossy casings and a clean bite—without grease-outs or burst links. Dialed-in temps, wood, and finishing steps rooted in common pit practice.
Pork collar (coppa) gives you pulled pork with big shoulder flavor in a smaller, faster-cooking package. You’ll get deep bark, silky strands, and a cook that fits a weeknight or a tight weekend schedule.
How to choose foil, butcher paper, or no wrap—and when to change course mid‑cook—to control bark, moisture, and timing.
Stop guessing where your pit runs hot or cool. This guide shows you exactly how to place probes and run the biscuit test so you can cook with intention, not hope.
