just joined the forum. I have been smoking since I was in high school (oops, wrong smoking). Bought a WSM a few years ago and love it. I live in Chicago so it is tough to use int he winter.
I am bringing a couple of briskets to my scotch group tonight. Nothing goes better with smoky scotch than smoky meat. Just thought I would share this with the group.
Thanks in advance for all the great tips and techniques from fellow forum members.