I'm new to this Froum and was very interested in this site, so I thought I would join. I have been grilling for quite sometime and a buddy just bought the Green Egg, so he decided he would give me his Great Outdoor Smoky Mountain Smoker. I know it's propane and kind of frowned upon in some circles, so I've read, but I'd like to give it a shot. I was wondering if anybody had any tips for a newby on the process. I'm going to give it a shot this weekend and was thinking of something a bit easier as I don't want to screw up a good piece of meat out of the gate. Any wood chip combination or tips at all would be greatly appreciated.
Thanks in advance,