So I'm totally new to smoking meat. I'm excited about learning how to do this properly, but I'm already having fun with my first1-1/2 smokes (one in progress). I am looking forward to learning from you guys, and I have to say thanks already, because your members have already been helpful.
I live in Utah. I have a vertical charcoal first timer smoker. Bought a bunch of charcoal and some apple and cherry wood chips. I also bought some pork baby back ribs, and a pork loin to start off with (pulled pork?). Yesterday I did a chicken smoke (thighs and drumsticks) and it turned out delicious despite not knowing what I'm doing. So any advice on the above meat cuts would be appreciated.
Looking forward to the eCourse, and maybe someday I can actually contribute! Happy smoking!
And thanks to all the military that gave their lives so that I can enjoy a backyard smoke in peace and liberty. God Bless our Military!