Who's making what today?

[Team Sergeant]

Originally Posted by PSM

Any TTPs? This is my first time using an offset smoker. I ran mesquite charcoal through it twice to season it and it held the temperature well. I'm impressed so far.

Pat

Yeah, depending on what you're smoking after so much smoke, wrap it in tinfoil and return it.
Most proteins need only a bit of smoke compared to the long low heat needed to break down the protein chains that make the meat tender.