Well. I have now smoked five times now and at long last I think I have sorted out time, temp, charcoal and smoke. He says with a rye smile.
.todays efforts produced good results, a jerk bird,
a bird with my rub on
and a shop rub..
The meat was very moist and was taken off at 170..I did spray with apple juice to glaze and keep moist and must say it seemed to work. I took some of each bird round to next door and they all said the home rub was the best, and meat was very moist. So what next…pork butt..