Lang Model 84 Deluxe. 

We teach you on a Traeger, too.

 
Brinkmann PitMaster Deluxe

 

Yes, you can smoke on a grill!!!!
Charcoal or gas!!!!!

We smoke with them all.

 
I use a 50/50 mixture of Apple Juice and Jack Daniels in my spray bottle.
Optional

 

I use Apple, Cherry and Oak.  This is a load of Cherry seasoning for next summer.  Season wood for at least 6 months before using it for smoking.

Eat your heart out Boys!!  That's a load of Apple on the left that is seasoning and it's a load of Cherry on the right!!!!
 

I always use 100% Lump Charcoal.  There is almost no ash left and the burn is much cleaner than with briquettes.


You need a chimney to start your fires.  Do NOT use Charcoal Lighter to start your fires.

A really good temperature gauge!!!
Calibrate your temp gages using an oven thermometer.  Place the oven thermometer on the grates of your smoker and compare the temp to your smoker thermometer!!!


Internal Thermometer.
Attention!!!!
You will see many times on this site that it DOES NOT MATTER HOW LONG YOU SMOKE SOMETHING.
It's ALL about the internal temp of the meat.  Time in the smoker doesn't matter.  It's done when it's done!!!!!!
 

  
This is a meat injection needle used for injecting your marinade into meats.  Inject right through the packaging of the meat.  Saves clean up!!!!!!
Optional

You need a good knife to slice those Briskets.  See the grooves on the bottom of the big knife? They keep the knife from dragging when you slice meat.

   
If you want to freeze BBQ, shrink wrap it in a Food Saver and it will stay fresh for a long, long time.


 

Bear Claws!!!!  Gotta have these for pulling pork or lifting meat.