Does anyone own one of these smokers? I have the 18" model and absolutely love it. I've cooked everything from chicken, boston butts, St. Louis and beef back ribs, and turkey. I have yet to try cooking brisket, though.
I typically use the minion method with regular Kingsford charcoal and a few fistful sizes of apple wood.
Does anyone have any tips as far as rubs, injections, meats, lighting methods, different types of wood, etc.?
I typically use the minion method with regular Kingsford charcoal and a few fistful sizes of apple wood.
Does anyone have any tips as far as rubs, injections, meats, lighting methods, different types of wood, etc.?