“Where to start....
For an amateur who has indirect smoked on a kettle enough times to know what good and bad tastes like, the temperature consistency this offers us like stepping onto another planet in terms of ease and results. Having started small with a few rib racks, I wholeheartedly recommend following the advice online to employ the minion method and foil lining the water bowl (less cleanup), i had to adjust the temperature twice in 5hrs. Results were delicious and tender and the moisture from the water bowl meant no dry chewy bark. For an amateur, I rate this incredibly highly and its a surefire way to step your game up.”
