by jgdh » 19 Aug 2017, 08:27
Just to introduce myself before I pile in elsewhere are ask for advice. I live in London, but spend a chunk of time in West Sussex where I have a 18.5" WSM. I have had it a bit over 3 years now, and have cooked pulled pork, pork ribs, beef ribs, smoked chicken and most recently have tried brisket.