New to this smoking malarkey, fires up the brinkmann last night for the first time and cooked a garlic butter chicken. Tasted really great, moist and soft!
I did pop some soaked chips on, some wrapped in foil with slits in and some directly onto the charcoals. Didn't want to over do it as I've read it can turn food bitter.
So lots to learn, any help, tips on charcoal, smoking chips/lumps, basic stuff appreciated!
Currently experiencing unusually warm weather here just south of Birmingham UK. Lots of use coming up!!