So I just got the grill Saturday and have done one smoke, about 9 hours on some pork shoulder, it’s the one pictured. I figured for Christmas I would poke some more experienced brains for type of meat, recipe/seasoning, and time to smoke. Family is getting together the 21st for dinner and I was going to start the smoke the night before so I have plenty of time for low and slow.
Just looking for some inspiration, well that and obviously how to do everything. Full basket of charcoal, how much wood, etc…. “Smoking for Dummies”
Thanks guys,
by whitedlite