I've not posted in quite some time but figured now is as good a time as any to start posting again! Starting late tonight or early tomorrow morning I'll be lighting up my WSM for a catering job I have. I will be starting with 5, 9-10 pound pork shoulders and then on Saturday my Brother-in-law and I will be smoking approximately 150 pieces of chicken! I will of course have lots of pics!!! Any last minute advice is always appreciated! Also I usually trim the skin off of my shoulders does anyone recommend not doing that and why?
