New to Smoking? 

Get to know your smoker.
Treat it like a new relationship. Don’t just fire it up and hope for the best—spend time with it. Learn its quirks. Figure out where the hot spots are, where the temps dip, how it breathes. Every pit has a personality, and the better you know it, the better your meat will be.

Do a biscuit test.
Yeah, canned biscuits. Lay 'em out on the grate and see how they cook across your smoker. Uneven color = uneven heat. It’s a cheap, buttery way to understand your heat zones—and you get a snack when you’re done. Win-win.

Don't be afraid to fail—your first run may suck balls.
And that’s okay. We’ve all made a dry brisket or a rubbery rack of ribs. Welcome to BBQ. Failure isn’t the end—it’s just part of the process. Take notes, learn, and light it up again. Next cook’s always better.

Make sure you're running clean smoke.
If your pit looks like a tire fire, something’s wrong. You want thin, blue smoke—not thick white clouds that taste like regret. Clean smoke = clean flavor. Let the wood smolder, not scream. We trust Thermoworks products here at This Ol Grill.

FACEBOOK MARKETPLACE IS YOUR FRIEND.
You don’t need a brand-new $2,000 rig to make great BBQ. All my smoker family was adopted from sketchy garages and shady porches. Clean 'em up, fire 'em up, and give 'em new life. Old pits deserve love too.

Never use lighter fluid.
You’re not grilling hot dogs at a campground in 1993. Lighter fluid ruins everything. Use a chimney starter or some Fire-Ballz like a civilized human. Your meat—and your dignity—will thank you.

Do your research and find what smoker works for you.
Offset, kettle, drum, pellet (ehh), cabinet—each one has its strengths and quirks. Think about what you like to cook, how involved you want to be, and how much space you’ve got. Don’t just copy what someone else uses—build your own pit path.

Make sure you have a good thermometer.
If you’re trusting that rickety built-in lid gauge, you’re already in trouble. Get a solid digital thermometer so you know what’s really going on inside your meat and your pit. Temp is everything. Guessing is for gamblers.

Don’t compare your BBQ to strangers on social media.
Those brisket money shots? Yeah, they probably took 300 photos to get one good one. Focus on your cook, your progress, your flavor. You’re still learning, and that’s a damn good place to be.

Get connected to the BBQ community.
Hands down, one of the best parts of this journey. Pitmasters, weekend warriors, backyard rookies—this community is full of knowledge, encouragement, laughs, and meat-fueled madness. Join some groups, hit up local events, swap tips, and talk shop. You'll make friends, learn a ton, and never feel like you're cooking alone.