OK come rain or shine (or snow) we are smoking again on Saturday
We have bought a probe thermometer from Lakelands
We have a 2.3kg pork shoulder joint
8 chicken thighs
(we are also getting a small turkey)
and possibly a rack of ribs
So i reckon the pork should take approx 6 hours (but will be putting the probe in to get an internal temp of 190/195, cos that's what I have learnt from this forum )
Not sure on the size of the Turkey yet as getting it tomorrow I think
I am thinking Turkey and thighs on bottom grill and ribs and pork on top
Pork and turkey will take the longest too - should we have another probe for the Turkey? (not sure I can get another one in time!)
Have lined the water pan with foil and have sand which we will also cover with foil, Restaurant Lumpwood (24kgs ), a few home made rubs and our fingers well and truely crossed
Still feel like such a novice any further tips/suggestions welcome
Thanks xx