Hi everyone. Brand new to smokin it. Very excited to get going. Seasoning the unit today., smoking tomorrow. Using Walt's recipe of brine, inject, smoke posted on this forum (best forum I've seen BTW). Been brining since Thursday and going smoke tomorrow (sat). After trimming its a 5.2lb flat. Cant wait. All I have ever done is cold smoke and use my dad's treager for salmon. I'll see if I can figure out how to post pictures and let you know how it went. Thanks to everyone on this forum for the expertise. Lots to learn
