early mornin' smokin'
is Blowin Smoke!
Well guys, I know most of you are holding your big meats in there, and so am I. Currently running it up around 160 for briskets, butts and sides. I like to run around 150 for chicken to avoid it drying out. I always keep the vents cracked, not a fan of steamed meat. But what are you guys doing out there?