I want to learn the fine art of smoking meats and other tasty treats. Since moving to SC, I've experienced some truly great BBQ, and want to jump into the fray.
I will be cooking for a family of 4, including two teenaged boys who currently eat anything not nailed down. I also want to smoke for friends n neighbors.
I'm looking at a WSM 18.5 and a quality thermometer for my initial trials. Any advice is welcome. I've read parts 2 n 3 of the 5 day course, but part 1 is missing.