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You can use 18" also that is what Arron Franklin does. He use two 18x30 inch sheets according to his book that has pictures in it also for you to go by.

Great rig Chris makes a real good smoker. My best friend has that one also. If your close to Pearland let me know.

I would be proud of that also. i might need to try that myself.

Nice work!

Welcome Marc get you some post oak and go it. You will be happy.

Yep I have a Maverick and Thermoworks stuff also and it all does a great job. I just suggested something if your on a budget to get you going. I actually have way to many expensive things because this hobby can get in your wallet fast. Hint: Christmas is right around the corner. I am thinking...

I agree you need to know about how hot your smoker is running. Something like Steven said above will get you up and running on the cheap side and works fine. I had that exact thermo for 10 years and never had a problem. Here is one I found for about 6-7 dollars...

Butts and brisket I use water, chicken and ribs I don't. I double foil with an air space so clean up is just wad the top layer up and toss it.

I would look into this also if it just started giving you problems.

Man what a deal!!

I do mine like that also thanks to Aaron. I turns out good ribs.

I stopped by because you mentioned cumin and down just a little farther south than me (Houston) on the border they put cumin in literally everything. They make what I call blonde rubs with no paprika for there ribs,chicken, brisket and it is good. If anybody would like a recipe just send me an...

I am like Bob details on how to cook better is my thing also.

Here is how one of the masters pulls 30 pounds in like one minute. I have the claws but don't use them because I don't like it to look like angel hair pasta but of course my wife does. Why is that? https://www.youtube.com/watch?v=rj8M6KOkyw8 I pull by hand when it's cool enough into thumb size...

Nice post Rich.

Yep good job.

Well no 26 for me but other stuff, but you will find all the help you need to stay busy here welcome.

Post away we are glad your here.

80/20 is the way to go. I never do the 70 or 90 stuff myself ones to greasy and the other is to lean and makes dry hamburgers.

Boy you came loaded for bear with all those nice cookers. Good luck next time.