Hi all,
I'm new to smoking this summer and looking forward to getting some advice to improve my BBQ-ing.
In terms of set up, I have a cheap-ish barrel grill for messing about on supplemented by a Maverick ET-732 thermometer. So far, I've smoked baby back ribs, pork shoulder, beef brisket and chicken, with mixed results. The pulled pork and ribs were great though.
Will be mainly looking for advice on the best sources of charcoal, meat, and the like, though also looking forward to getting recipe ideas and tips.
If I had a goal, it would to create my own great burnt ends, a personal favourite when eating out.
Hope to see you around the forums.
Stewart

