Hi guys, Just thought I'd share with you and ask for feedback. Today I finally got round to doing my first ever bit of smoking. After poor weather, working shifts and being abroad, I seized upon the decent weather we had today and gave it a shot. Ideally I would've loved to have done pulled pork shoulder but I had to cut some corners as I had my 2 1/2 year old daughter with me all day. I already had a pork joint at home so I used a shop bought dry rub and coated it in the morning. I have the green Brinkman and was worried about getting it up to temp but it seemed to go fine. I put on some hickory chips and after a while I started to baste it in BBQ sauce. Again this was shop bought due to time and having to entertain my littlun. I managed to break my meat thermometer so I had to use a lot of guess work. In the end I had it on for about 5 hours, and I was quite pleased. I also did some ribs the same way and ended up snacking on them. Me and the wife were quite full so I just served the meat with a simple salsa. I think next time I use will a bit more wood chips though. What technique is best, soaking and putting direct on the coals or putting in a foil parcel? Cheers, Jake.