I’m new to this forum and consider myself still a rookie in this smoking game. I have a 18” Smokey Mtn I have the basics down with ribs and looking to expand. I prepped a 5lb rack of bone in pork chops and would appreciate any help with setup (minion or not) cook time and temp.
Appreciate any advice and look forward to reading the other forums.
Appreciate any advice and look forward to reading the other forums.
