Did a test run yesterday with some pastrami and a couple bone in chicken breasts. Chicken was brined overnight and corned beef was soaked in water overnight then rubbed with mustard as a glue for coriander - black pepper rub. Temperatures seemed to hold well and stayed even side to side. Sorry no after pictures.
Very pleased , besides having to keep an eye on it being a stick burner zero complaints , I knew this going into it though. Looking forward to the next time already.
Sounds good. I get these shanks super cheap from a local farmer so I think I'm gonna just try and smoke some soon and hope they come out about as good as beef ribs. In theory they should anyway!
