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  1. shan'sgrill

    trying the lump

    Well im 2 hours into my 4th attempt. this time using lump instead of straight wood. trying to overcome what I have found out to be crestone(thankx to this site smokin bob, tex, and desertlites.) Got a nice brisket and a half rack of ribs goin. Temps hangin right at 220 will add chunks of hickory...
  2. shan'sgrill

    Just want my meats to taste good

    hello everyone, my name is shan im from henryetta, ok. I use a wood smoker with hickory and pecan. Im just starting. My main problem is I get a thick, black, smokey tar on my meats. What am I doin wrong? Also when Im smoking brisket or ribs should I wrap them in foil or not:?
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