On Monday I decided to smoke a turkey breast for dinner for the family. It’s one of my favorite meats to smoke because it is easy to prep and I get to use different seasoning on it besides the rub I use for chicken or pork.
This will be part of a two part blog post on smoking beef jerky.
For Father’s Day I decided to make two beer can chickens and a brisket. I’m still getting used to cooking with wood in the smoker. I have read that each offset smoker is different and you have to get a few cooks in before discovering that sweet spot to maintain a consistent temperature.
For a while now I have been wanting to elevate my BBQ skills and move up from my electric smoker. Two weeks ago my electric smoker stopped working, and I knew it was time to start cooking with wood. I did a lot of research on an affordable offset smoker and finally made the decision to purchase the Char Griller Smoking Pro offset smoker. I am really happy with my choice even though I will be making a modification and adding fire tape around the seems of the lid to maximize heat retention.