So i'm new to this smoking game. I am about to have a month off and i plan on dedicating the whole month to trying to get the basics down of smoking ribs, brisket, and pork shoulder or butt and maybe chicken. Ive been spending weeks and weeks studying on technique and weather to brine, inject, or just a dry rub. I would like to get some tips to try and get the perfect meat. I dont really want to start till i know for sure im ready. I bought a charcoal smoker, mainly because it was cheaper and im a newbie and if i get better ill be sure to upgrade. I hear from a lot of people that the thermometers on the actual smokers ain't as accurate so i also bought an electric thermometer to take the temperature of the smoker and another one for the meat. As for wood i got Apple, Cherry, and Hickory. If i need anything else please feel free to let me know.
