Hello UK smokers, I just bought a Brinkman Trailmaster, and my virgin smoking attempt went pretty well. I smoked two big turkey legs marinaded in Louisiana sauce, and I was pretty pleased with the results. Crispy skin, and succulent meat! (You'll have to excuse the 'kid on Christmas morning' face!) I have bought some short ribs, a joint of brisket, and a rolled pork belly for the bank holiday weekend. Any tips on cooking those items in a set up like mine would be well appreciated! I've invested in a Webber needle thermometer, but am a little confused as to the flashing animal symbols on it! Any of you used them? My toddler daughter ripped up the bloody manual haha! I have already read in previous posts in SMF that I need to get some heat proof caulk to sort out the leeks on my Brinkman, so plan to do so soon. All the best, Louis.