Hi gang
Taking delivery today of my new wsm 47... Question I'm going to do a pork shoulder low and slow as my first item... Have people arriving late lunch on sat so will aim to have it cooked for say mid day sat.
Question shall I just set her up and go or should I get a et733 or the like to monitor? Do I really need one? I know it's better to have one or should I just use in lid thermo?
Also read about slow cooker and using that to finish em off... Am wondering can I cook in the slow cooker for a while then finish on the BBQ or will I not get as good smoke penetration etc?
Thanks in advance