Hollis's Pit Problem Fixer

Hollis's Pit Problem Fixer: When the fire or the meat won't behave: the stall, dry meat, bitter smoke and the other problems every pit cook meets. 30 large-print pages.

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Use a thermometer: pork to 145°F with a rest, poultry to 165°F, leftovers in the fridge within 2 hours. Cook in the open, never in a garage.

Also in The Pickett's Pit Book + 4 Bonuses: the book and all 4 bonuses for $37.