How to smoke a turkey with shatteringly crisp skin and juicy meat by running the pit hot, finishing hotter, and managing moisture and timing like a pro.
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.
