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Discussion in 'Pork' started by russell f, Oct 3, 2015.
doing some babyback's with hickory wood chunks
I love my 22:" Weber Kettle.
If I had the patencie for it, I would try to smoke brisket and pork shoulder.
I always use it for my annual smoked turkies, rib roasts ,and use it 50% of the time for ribs.
Cool,believe I'm going to like mine too. It's maintaining temp great right from the start.
mid way through