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Try a dusting of cornstarch to crisp up chicken or turkey. Add it to your dry rub shaker....

Welcome. Westtexas/Loren. Try a light dusting of cornstarch on your chicken. that will make the skin crispy. As far as ribs get some tips your father in law. The ST's have a learning curve and do...

Going to be one heck of a party. Enjoy. And congratulations to the graduate....

!!!WELCOME!!! I would think the beef broth would do the trick. I'm not a big beef smoker. I do mostly pork but addition of liquid seem like a good plan. I'm sure someone that cooks more beef will...

OOOOO....bourbon and beer on your smoking meats. Great seasoning......LOL......Steve

51 yrs old,retired on disability from the local phone company. Native born and raised in Tampa. Second home in Nashville at my sons home. Cooking great BBQ since I was a teenager. Used to cook on a...

Well you know what happens when their lip smakin',finger lickin good. Good time had by all I hope you at least got a sample.

Great results there Digger. And WELCOME to the best smoking forum around....Keep the smoke flowing....Steve

These smokers produce alot of moisture on their own. Open the door during a cook and you will see. The folks at ST spent some time on the design and the seal of the door and the size of the air hole...

Lang products are the best wood smokers around. But as you mentioned they are labor intensive. I had a Lang 60 for 12 years before selling it because of health issues. The ST brand is the best...

!!!WELCOME!!!! To this lazy bunch of the best BBQ folks around. Your ST is going to grow on you and the wife. Enjoy it and keep on Smokin......Steve

That's the thing to do. Give it time to season and form to the heat on the panels. They will move a little as they heat up, metal expands as it is heated. Make sure your not overfilling the wood box...

Curiosity has bitten us all. The temptation to open the door is a man thing. Just remember that every time to door is open its adds at least 30 minutes to your cook time. And just keep a good set of...

ditto....ditto all of the above. Reduce your wood by 1/2 and try again. There is a learning curve to the ST but once you get use to it your going to be very pleased....Steve

Welcome.....Ditto everything above. And don't hesitate to post anything. We are all learning together. And getting fatter everyday.....Love those ST's..........Steve

I think this has been a common issue. That recalibration process mentioned the other day is actually just relocating the pointer on the temp knob. A poorboys fix I think. There needs to be some...

This is just cosmetic. There has to be some type of electrical calibration. and I'm sure this also depends on the output from your house voltage. Sometimes house voltages can drop too less than 100...

I think a post or sticky is a valid request at this time from the Admin. I would like to know the recalibration process myself. Not currently having any issues.....Knock on wood. But i think that it...

Think this subject is covered pretty well. If you've opened the door during any of your first cooks you would have seen all the moisture created by your ST. I believe that the ST gurus have planed...

I haven't tried chicken parts yet. But someone had posted that a light dusting of corn starch will help crisp up the skin. Someone else will chime in with your answer, Good Luck and don't forget to...

SS cleaner from Home Depot is what I use on the exterior. Inside after each session A boiling pot of hot water and a rag to clean up the grease, but leave all that fabulous seasoning. Good Luck...

Where's my plate.....Those look great...Enjoy....Steve

Just remember every time the door opens add another 30 minutes too your total cook time. It's tough but as you learn to use the ST you will get to know just how the process works... Good Luck... Steve

Ditto...Ditto....all the above. But now I'm getting hungry......Steve

Well SmokeRing. Glad your son is ok. But keep him away from your ST. We don't want our smokers getting a boo-boo...LOL:D..Happy Smokin"...... Steve