New man on campus here and pretty new to smoking meat!!!
So far Ive done some hot smoking bacon and goose breasts and jalapenos but so far pretty limited.
Im on a budget due to cash flow and time so my equipment is pretty basic.
I run a cheap westco propane smoker that is uninsulated but will be looking at way to upgrade and improve what I have now, at a reasonable cost, for the limited amount of smoking that I do.
So please bear with me if some of my questions seem elementary. I will try to do searches, pertaining to my questions, but sometimes I will be checking in with my nonsmart phone.