Greetings from a brand new poster in Seattle.
I've been smoking in my weber grill for about a year now. I've managed to turn out some good pork butt, brisket and beer can chicken. Just this week I received a Smokin' Pro with side fire box.
I have a couple questions I'm hoping the great minds on this board can help me with.
1. Should I continue to use charcoal with soaked wood chips/chunks or should I go to an all-wood fire in my firebox?
2. What tips should I be aware of now that I've 'graduated' to a real smoker?
Thanks, everyone. This is a great board and I'm looking forward to learning from the master grillers & smokers who impart their great knowledge so regularly...maybe even contributing an idea here or there!