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Yeah i had a probe in the breast through the whole cook and one on the grate. One in the breast definately reached 165, i checked the legs after bringing it indoors and they reached 165 also, so will know for next time, couldnt do the pork outside this weekend, the weather just got worse on...

So i gave smoking the chicken a go on saturday, didnt go as well as id like, struggled to get the temp up to 350f i got as high as 314f at time but mainly stuck around 300f was enough to cook it, was on there about 2 and half hours or just over meat came out juicy, juices were clear but sking...

Whats this 'beer can' chicken, ive seen it a few times but not 100% what it means

I have ordered some apple wood to start, as people have suggested they go well with both pork and chicken and they are what i plan to do this weekend, chicken saturday and shoulder on sunday

Great help thanks

Is there any flavour woodchip you guys recommend? i have no idea what i would like the taste of

Im pretty sure most the cuts of meat you get we do too although i havent often seen bone in pork shoulder, as for price i have seen rack or spare ribs (1kg/2.2lb) for £5.99 which works out about $7.50ish is this high or low for you guys?

I have used it as bbq a few times so far if that counts

Thanks for all the suggestions, i think chicken might be my first try for the speed of it to mainly try and keep the temps and get results quicker then try shoulder/butt as my second attempt as a more satisfying cook, i will look into getting some meat probes to help get accurate temps and...

I bought a cheap charcoal bbq with coal tray that lowers and front hatch to add coals if needed

Hi all, im from the UK new to smoking, i like bbq'ing and saw videos of smoking and loved how the food looked so i bought a bbq big enough to do both, any suggestions on what to start with first?