As mentioned previously i filmed these over a year ago, and really appreciate the comments. if anyone has a suggestions for other topics they would like covered, i am more than happy to put something together.
Hi Toby, don't know if it's possible, but how about a comparison for us newcomers to smoking between using water, clay saucers and sand in the water pan?
As a pretty much total newbie I have to echo Keith's request. Any videos showing the basics - kit set-up-wise what the correct cuts of meat should look like - would be fantastic!
very handy, wish i had watched these sooner quick one what sugar are you rubbing on the ribs, you say soft brown but dark or light and does it matter? would Muscovado work with a shaper spicy glaze?