- Dec 28, 2015
- 45
- 20
Hi all. Brand new smoker here. I just got a propane smoker and did a brisket as week. This weekend I'm looking to do pulled pork. Can you all tell me what temp I should stay in for IT and chamber temp? What wood do you recommend? I have mesquite and hickory only right now.
Any other tips or tricks would be wonderful. Thank you so much in advance.
Any other tips or tricks would be wonderful. Thank you so much in advance.