hey. Completely new to smoking and American barbecue which is nothing like what we have over here. For most Brits, barbecue is the thing you cook on outdoors, most times it’s just a charcoal grill. On it can be some of the strangest collections of ‘meat’ known to man: frozen supermarket burgers, chicken drumsticks covered in horrifically sweet ‘bbq sauce’ and i’ve Had enough of it. I want good, juicy meat so I’m going to do it myself. Started with a spatchcock chicken yesterday which would have been beautiful - if i’d Remembered that most US recipes use Fahrenheit but I think in Celsius for internal temperatures. On the positive side, I possibly created chicken jerky. Looking for lots of ideas and practical advice.