Hi all. I just bought a Greenmountain Jim Bowie grill, and am learning all I can about using it. So far in a week, I've cooked a chicken, burgers, sausage, venison backckstraps, and a brisket. I'm eager to learn more and hopefully this forum will help me.
I'm getting ready to do a Pork Shoulder or a Pork Butt this week. Would welcome any suggestions.