I made most of the modifications to my Brinkmann smoker that are listed at this site. They are surprisingly easy and my daughters and i even had fun doing it. I was able to get the temperature much higher and the chicken legs I smoked were done in about 2 hours. Here is the qview. the picture is a little blurry.
1) I got the temperature up to 275, which I read was good for chicken because it tends to dry out the longer it stays on the smoker. My question is, this would be too hot for other meats so how do I reduce the temperature? The only modification I did not make is to drill the holes in the dome and attach a piece of sheet metal, is this for temperature control?
2) The chicken was fantastic, however the skin was pretty tough. Is there a way to keep the skin from taking on the texture of jerky? Should I take the skin off next time?
All in all this was a much better smoke than the first time around.