>10 slabs at once Kek, my smoker wasn't even half full. With a stick burner (unlike your faggy Yoder, but you use what you have tbf) temps can vary wildly, the thicker the metal is helps regulate the temp and my girl is thicc. She weighs about 500kg. As far as temp goes I'm always shooting for that 225-250 mark and as far as rubs, sauces go I go it alone. Even if there were commercially available products available here (there really aren't) I wouldn't use them, I'd rather use my own recipes. Here's a hint, finely ground caraway seed for pork is an amazing taste multiplier. Put a bunch of it into your burgers too if you want that supermarket hamburger to taste like steak. This is one of my closely guarded secrets so consider yourself blessed. >My Bandera had a similar issue - there was a homebrew baffle/shield fix that helped. Don't need any shielding etc., this is just a part of proper pit management. I used to think that the equipment would get me over the line for me to achieve my goals but over the years I have learned that knowledge and experience is a far greater force multiplier and that using what ever it is that you have to the best of your ability is always going to work out best for you. This is why I set up this sub (which I have admittedly neglected for a while) so that those of us who love fire and meat can come here and exchange our experiences.