Originally Posted by 1MoreFord
Just be sure you don't pay any attention to their recommended cooking temps or times. Don't know what they like to smoke.
I hear ya - and I think it goes for a lot of books as well. When I do use a book, I'll just go for the recipes, and the methods I use come either by experience or I check on this site right here. I pretty much ignore cook times and even target temps - be they meat or pit temps - in most books.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
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