Gloverfoodlover Posted May 4, 2018 Share Posted May 4, 2018 Morning all, Almost a sunny three day weekend for most of us here I'm sure!! I finally after much saving had my 48cm Weber smoky mountain delivered this along with six different types of wood chunks, Maverick wireless temperature probes, a ton of briquettes and a thermopile instant read thermometer. So I'm pretty pumped to get cracking with my journey into smoking everything! I've decided to start with a small ish rubbed pork shoulder along with a whole chicken halved but brine one half and not the other to see what method works better for me and some BBQ beans sitting under the pork shoulder. Looking forward to swapping tips and techniques with you all on here over time. Cheers, Neil Quote Link to comment Share on other sites More sharing options...
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