Help!

Click on Tips and Tricks for some helpful hints I've picked up. Or select Set up, answer a few questions, and get an easy to follow card with your estimated smoker times you can screenshot and reference during your own cook.

To make your own hot box for transporting
  1. Take any regular, hard-sided cooler you have
  2. Fill with at least 1 gallon boiling water (more depending on size of cooler, use best judgement)
  3. Close lid, and let sit several minutes
  4. Empty cooler and dry out. Keep lid closed to retain heat.

Cooler is now ready to keep your food hot for a few hours

(depending on cooler, amount of food, and desired serving temperature)
To rest, place in a foil pan, cover with foil, wrap in a towel, and place in cooler for required time.
Always temp in thickest part of cook, and/or close to any bones if applicable
Keep notes of what you like

rubs, marinades, woods used, temperatures, etc

When trimming, do not remove all fat. But trim fat down so it will all render during cooking, and remove tougher parts that won't render

Start a cook

Estimate your start, wrap, sauce, and rest times for your cook