Hey there SMF,
Just a little about me.
I'm pretty decent in the kitchen.
Pretty good at the Homebrewing (Feel free to ask me stuff)
and now I'm looking to expand my abilities to create tasty stuff into the Meat smoking arena.
I just bought a Masterbuilt 30in vertical Gas Smoker for my Birthday (which is today),
Plan on seasoning it tomorrow and doing my first smoke on Friday for my Birthday party.
On the menu:
ABF (Atomic Buffalo Turds) I live in AZ and we love the spicy.
A Whole Chicken, (maybe 2)
and a Pork Butt for pulled pork sammiches
I've read the pork "Sticky" and will probably use it as my template for Friday's smoke.
That being said I'd love any insight, tips and tricks to make the day go smooth.