My son was camped at lake Fork over the weekend, and said those were the worst storms he has ever seen.
Drool...what kind of smoker do you have? More pics?
That's what happens to our brisket too! Minch, munch, munch and then no more brisket.
Guava wood? Hmmm, I prefer pecan for beef. I've never seen or tried guava. Where do you get it? I'm guessing you think it is tasty. :chef:
I spent a lot of money on my set up but I have no regrets. I have a Primo XL. It is a ceramic smoker like a big green egg only bigger, better, made in the USA and it is oval instead of round. Which fits more ribs and briskets better. I also have a CyberQwifi controller from BBQ guru. I can see the smoker temp and 3 meat temps or adjust the smoker temp from any device anywhere in the world via the Internet pass through. It will maintain the smoker temp within about 5 degrees or less and also has a ramp down/hold feature where you tell it which temp probe to monitor and as that meat temp comes up to the finish temp it will ramp down the smoker temp and hold it at the finish temp. So set temp 1 to finish at 198 as the meat temp gets close to 198 it will ramp down the smoker temp from 225 to 198 and hold it there.
It is trouble free smoking!