Hello all. Just joined this fantastic forum and delighted with the wealth of friendly advice available already.
I have had the classic weber 47 kettle for 5 years and love it. Got into the wonders of bbq above and beyond grilling burgers and now looking to move on again. I am now the proud owner of a 47 weber smoker (WSM) and am planning its maiden voyage. Domestic Line Management has a significant birthday coming up and a large bbq is on the cards in late july.
I am going to season my WSM this weekend then go for a pulled pork. I need a Pork or Boston Butt. I know that is a shoulder cut.
Anyone out there I need two early bits of advice please.
Hampshire Folk - Any Good Butchers out there you would recommend. I live in East Hampshire but can travel.
Anyone - Any essential beginners tips for WSM. I will be using Aussie beads have some apple wood chunks in mind.
Thanks all.