I have been trying to soak up as much know how as I can since recently getting a Brinkman Vertical. Obviously I'm pouring over all the mods to the unit in my last lesson or two of Jeff's e-course. And my first run at smoking meat was a pair of whole chickens, turned out alright, but need to find some good seasoning. If anyone has some good ideas in the low sodium department please let me know. Look forward to many smoking lessons and will probably be asking for suggestions.
For now I'll end with a Howdy from Ft Worth.