Why offsets swing and how to tame them. Practical fire management, airflow discipline, and pit setup so your smoker holds a steady 250–275°F (121–135°C) with clean, blue smoke.
Why smoke clings to meat, how thickness changes your approach, and the practical steps to get clean, balanced flavor every time. Includes a reference Texas-style brisket cook to put the science to work.
Airflow is the steering wheel of your pit: it sets temperature and decides whether your smoke is clean and sweet or bitter and sooty. Master the vents, dampers, and chimney to run a stable fire and lock in clear, honest barbecue flavor.
A practical guide to diagnosing and fixing thermometer and probe problems on offsets and charcoal grills—placement, calibration, cable care, and real-world workflow to keep pit temperatures honest.
How to turn pork skin and subcutaneous fat into shattering crackle and deep, smoky bark. Practical prep, fire management, and a proven skin‑on pork butt recipe with a hot finish.
