I have an Oklahoma Joe offset smoker that I'm in the process of converting to reverse flow. They sell the baffle plates separately and ordered a set once I verified they fit. I just need to get the smokestack moved to the firebox side of the smoker. Wife wanted smoked wings and jalapeno poppers today, but I didn't have the stack moved yet. I used the piece of steel pipe I acquired for when I do the move and the duct elbow I was using to lower the draw point to move the draw point to the center/back of the smoke chamber. The smoke went very well with much more even heat distribution. I'm going to test it some more and may just stay with it. I need to see how a brisket will fit though.

Did a brisket and a spatchcock turkey for US Thanksgiving. Salt and pepper only on prime cut brisket from Costco. 250° on the offset from lunch Wednesday to about 7am. Moved it to the roaster oven to finish. Raised the smoker temp to 300° or so and put on the turkey until it had a good smoked look. Moved it to the oven to finish the last hour. When brisket hit 195°, wrapped it in cling wrap and put it in the cooler. Turkey followed along with some baked corn. Everything was cooked and in the cooler by 11. Got to sister's house 2 hours later and everything was still hot and ready to serve. Tired but I think I'll do this every year

I’m hoping there are Labor Day sales, but I don’t know if there is an off season or a better time to get a smoker.

I’ve seen some say if you run it hot for a bit after smoking, the fish won’t taint the next cook. Others say the fish taints the smoker until you do a full clean of the smoker. I’m terrified to smoke fish and taint future cooks, but I’d love to give it a try. What’s your experience?

It's been a while since I've tried a brisket. I've never made a fully successful brisket (lots of "it was fine," but never "wow this was amazing!") Hard to convince myself to try a full one for just the two of us, but maybe I'll buy a flat or a point and try just that.