Just registered - I've been cooking my whole life, indoors and out. Outside I've been a Weber kettle guy, have smoked with a water smoker. Just got an offset smoker (Brinkmann Trailmaster) and have been reading about modifications, techniques, blah, blah, blah - everyone has an opinion! Will be cooking in it for the first time next week (ribs) to get a feel for what I need to change. Saw lots of good info on this site so here I am....
BTW, I'm a Phoenix native (ask my dermatologist).
