Hi people,
Greetings from a wet London, England,
I have been a member here for quite a while now and thank you everyone for so many great posts, recipes, and indeed photos, so this weekend I Hope to cook with either my 47cm compact or 57cm kettle, I'm cooking baby back ribs and a pork shoulder, I was going to use a snake method to get my temperature stable at around 250, which I seem to be able to maintain for about 8 hours, any tips from anyone about anything that could help me with the cook would be much appreciated, thanks in advance and hopefully pics, good or bad, will follow Monday.
Jim