Originally Posted by
MLD51 
Good morning! Gnik - I used to have a horizontal smoker but it was a cheap piece o' crap and I just could not control the heat the way I wanted to. So I sold it to a restaurant owner I know who had another one just like it (for free food!) and sprang for the weber. It love love love it. Much more successful with the vertical smoker and it takes up less space on my deck. There's something so satisfying about a good piece of smoked meat. Do you ever inject? I'm thinking about trying it.
I don't inject, I usually snort it. Just kidding. I keep it pretty simple. For pork shoulder I use a dry rub and a vinegar based sauce. I do whole chickens a lot too and they turn out great in the Weber. Ribs...ok, time to do a slow and low this weekend. Have you tried making jerky in your smoker? They're great for that too.