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I loved the wsm so much i bought a OTG. I seem to be doing something wrong as my steaks suffer from flareups and get burnt to crisp. I light a full chiminy - then stack them on one side and let them burn grey- if i put the lid on with the vent open the coals seem to nearly go out...if i have...

Well I got my first cook in the books my thermometer hasn’t arrived yet, so I don’t have any temps- One chimney of unlit and half chimney of lit on top spread out nicely and threw 4 chunks of hickory on top- it was perfect, until I looked over at my shiny new fire ring Some of the pictures are...

Is it out there? Is there something better than just unwrapping a jimmy dean and rolling it rub?

I have some oak trees in my backyard...Can I use this in my smoker? does it need to be aged or prepped? What would it be good with? Most of what I have read is apple and cherry, hickory and mesquite. I would feel silly buying oak and smoking under an oak tree Does the wood determine the smoke...