Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Also I have had good luck keeping the meat moist by wrapping it for a large portion of the smoke. You can always glaze and torch for a nice crust following...
Neal
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.