I mostly smoke pork (ribs and an occasional shoulder), but have experimented with beef and chicken.
I live in AZ (scottsdale), and am a chemist by trade.
Although I've been smoking a whike, I still consider myself a self taught novice. Therefore, if you've got any advice, I'm all ears!
I guess one question I have right off is what is this numeric code I see mentioned in the posts: 2-2-1, 3-1-1, etc? I gather it has something to do with covering the meat?
Thanks in advance!