Hi there
Just thought I'd introduce myself,...a complete newbie to this BBQ lark,I live here in sunny Tunbridge Wells and have just purchased a new Pro Q Excel and am very much looking forward to my first burn!!. I have a cold smoked a chicken ready and waiting to go in, tell me, which wood do you think I should use? and should I just smoke it on the first shelf without any stackers? and and and ......
Look forward to asking lot's of questions aside from reading thru all the threads
Ped