I'm new to smoking but have been grilling many years. We cookout 12 months a year, and jump in the pool when it gets really hot. I have a weber 3 burner grill that today would is called a Genesis 2. I recently bought a Camp Chef SmokePro 34 LUX. I've smoked 2 briskets ( the 1st was very tough and my wife had the butcher cutoff oak the fat, the 2nd turned out fantastic!) and need help with chicken and turkey. I've already learned a lot reading the forum and need all the help I can get. Thanks.
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