If you read about our Smokehouse smoker fail, you now know a few things not to do with an electric smoker. Having learned those lessons ourselves we jumped back on the proverbial horse and tried again. This time we had great success.

For our second test we decided to recreate our original test, minus the mistakes. That meant rubbing down some pork chops and putting some, smaller amounts, wood in the hopper. We used a couple small chunks of hickory to add some great smoky flavor to the pork chops.

After setting the temperature to 295 degree and putting a small can of water on the bottom rack, we simply closed the door on the smoker and let it sit for about an hour and a half.

We put aluminum foil on the racks under the pork chops and folded the edges up a little...

This article is an account of a friend and aspiring Grill Master’s first attempt at preparing ribs on a grill. Sam has recently decided to take on something a little more challenging to grill than burgers and hotdogs. Really, it shouldn’t be a surprise to those that know him. Sam has taken on many challenging things in life. He is a husband, a father, an M.D., a marathon runner, a Dirty Kanza 200 rider, and so much more. We look forward to hearing about more of Sam’s grilling adventures.

So I like to cook. Specifically, I love grilling. Most of my grill experiences center on the usual fare of burgers, brat’s, and ‘dogs. I’m particular about how my food is cooked. I don’t like it burnt or charred.

I have my old Kenmore Master Flame, 2-burner grill, that has seen better days...