Let's show love to LESBBQ. He got us all on smoking them tails

I applaud your efforts. As a pitmaster myself, fire management is super important. That smoke needs to be clean, almost no smoke, or a slight blue. White billowing smoke is bad. Open that flew on that exhaust and ensure good combustion on the wood. Your fire lacked oxygen. These are tips I learned a long the way. When smoking meats, the meat doesn't need to be turned. The meat doesn't need smoke the entire cook either - it doesn't take on any more smoke after about 145 degrees. All it needs is heat after that. I hope these tips help. Keep doing your thing and continue to learn the craft. I wish you much success.

I bet if you used one box of beef broth and one bottle of a red wine along with your onions n peppers that it would be absolutely Devine brother and it would add another dimension and richness to the tails but your way has already got to be amazing as well!!

I add a half can of beer also great looking tails!

Love that shirt you rocking and the recipe preparation of oxtails

Best cook yet I've seen..... Thank You....

Them boys looking right bro!!! You putting in that work!

Looks Great

Love the music

Outstanding!

Fantastic Job

Looks good

Looking amazing!

Looks delicious

Nice review keep up the good work

Looks delicious!!! Thank you, Tommy

Great job Sam!

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