I feel I'm not in a position to say if this guy is spot on or not but I think I've learnt a fair bit from his ramblings.. Now pay attention BOY!
http://www.youtube.com/watch?v=h8smkJDF ... ideo_title
http://www.youtube.com/watch?v=K_HrgiFn ... ideo_title
His channel has nearly 1000 cooking related vids, I find him pretty informative and entertaining so I thought I'd share.
One very interesting thing he talks about is the temp at which meat no longer absorbs smoke, suggesting your meat comes straight from the fridge to the smoker for a nice ring.
This is killing me waiting for my smoker, I ordered it Tuesday, there's a 5-6 day delivery and its not even been sent yet!
