Hey there everyone!
Brand new here - just got and put together a 18.5" Weber Smokey Mountain and am looking to get started this weekend. I have no experience smoking anything, but figuerd why not - looks fun and I love to eat!
I have no idea what I am doing, but figure the only way to learn is to jump in. I think I will start with either a pork butt or a chicken. I will be poking around here looking at techniques, rubs, etc.
Besides ruining some meat (I figure that just starting out, that is inevitable), my main concern is the wind I am getting (Seattle area) and maintaining the temp.
Thanks all, and I look forward to learning!
Brand new here - just got and put together a 18.5" Weber Smokey Mountain and am looking to get started this weekend. I have no experience smoking anything, but figuerd why not - looks fun and I love to eat!
I have no idea what I am doing, but figure the only way to learn is to jump in. I think I will start with either a pork butt or a chicken. I will be poking around here looking at techniques, rubs, etc.
Besides ruining some meat (I figure that just starting out, that is inevitable), my main concern is the wind I am getting (Seattle area) and maintaining the temp.
Thanks all, and I look forward to learning!