Hey, everyone. Just signed up for some ideas and tips. I'm in UT and I don't yet have a smoker, but I will be smoking meats, poultry and fish using a charcoal grill. I've seen demonstrations using a smoker pouch/box with soaked wood chips in a kettle grill and I'm anxious to give it a try. I'll be checking in every now and then to learn more. Btw, anyone here have a good BBQ spice rub that is salt and sugar free and mild on the heat? Being a heart patient and diabetic, I need those particular aspects. Here's to smoked meats!
Qorlis
Qorlis