So, I have recently had a birthday and have been given a Weber Smokey Mountain. I'll mainly be smoking meats (pork shoulder, ribs, brisket) but want to look into smoking fish and cheeses too eventually.
I would like to know and understand more about smoking methodology as well as the different woods to use and why, as they are not so easy/cheap to come by here in London i'm not easily able to just buy chunks or chips of different types to test.
Additionally I am keen to know more about the rubs, sauces and sides that people like to use to complement their smoked meats.
I've spent a long time making pulled pork in a slow cooker and using liquid smoke or steaming ribs over an oven grill....now I actually have a smoker I cannot wait to get stuck in and get the job done properly!