Hi, new to the forum. I have been smoking meat for about 5-6 yrs. Not really experienced I just play around with a bunch of things. Currently living in HI. My grill is a small barrel grill that i found in housing that was getting tossed. I am looking to bolt on a separate fire box to make temp control a little easier.
I normally start with a dry rub on all of my meats using a base of brown sugar, garlic powder, onion powder, salt, pepper, paprika, cumin and what ever else sounds good for the day in my cabinets. I try to use some kiawe wood for my smoking. Works real well with chicken and ribs. My favorite chicken is to just use salt and paprika and smoke for 1-1.5 hrs using the kiawe wood.