The Texas BBQ Forum

Im not a fan of this smoker

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I learned a lot cooking on a Chargriller; you might be surprised

Its a learning curve been a pita so far

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My free advice is first stop buying kiln dried wood chunks and get some natural aged wood, the smoke smell and meat taste will be much better.
If you are lucky enough to find wood that's been aged a few years and has an internal moisture content of around 20%, it will burn better and the food tastes even better.

There ain’t a lot of trees in Lubbock

lubbockguy1979 wrote:Its a learning curve been a pita so far

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Try going with lower temperatures and working up. That’s a mighty big fire

fire smoke and meat it is an elementary beginning, once you master it you can cook on anything....
I still revert back to my webber kettle to "hone" my skills.
dont give up, make very minor adjustments and keep good records.
you will master it in no time then be ready for the next step.