I picked mine up on the weekend and im going big for my first attempt. Im doing a brisket. I have my meat ordered from my butcher and picked up some Mesquite chips. Charcoal is loaded. depending on what the weight of the meat is, I am going to start it at 6 am saturday. Last chance for any helpful tips to make my first go at this a successful one.
Winnipeg based BBQ sauce company.