Hello All,
I am all green and cabbage looking when it comes to Smoking. I have just got me self a 18" WSM and need some advice. My first cook was 2 x hot and fast chickens with a homemade italian dry rub which turned out amazing, cooking method was from the virtual weber bullet site .
Now i want to attempt a pulled pork and ribs for a party at the weekend again both recipes are from the virtual weber bullet site
Basic baby back ribs
http://www.virtualweberbullet.com/rib4.html
and
pork but championship injection
http://www.virtualweberbullet.com/pork4.html
Do you think im jumping in too deep for my second cook?
and
Is it ok to add more apple wood to the WSM to flavour the ribs even though the shoulder is in there and has already had wood smoke?, or will the shoulder get too smokey?
thanks in advance
matt