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.
How to run an offset for thin blue smoke every time by sizing splits correctly, preheating wood, and managing airflow with the stack wide open.
How to hold a finished brisket hot for hours while keeping the bark dry, dark, and intact. Practical steps for paper, cooler, and hot box holds with exact temps, times, and safety.
How wrap choice changes bark, moisture, and cook time for brisket and similar cuts. Practical guidance to pick the right method for your pit and your goals.
Nail the post-smoke stage by venting, wrapping, and holding meat so it stays hot, juicy, and sliceable. This guide shows you exactly how to set up a cooler/Cambro hold, manage bark, and stay food-safe.
