I love smoked foods and I finally bought myself a smoker/grill but am not sure the correct ways of smoking foods and preparation. The first thing I smoked was a brisket. It was great but I had to put it in the oven because I miss-judged the smoking time.
My first question is what is the proper way to start and pre-heat my smoker? Do I do it the same as charcoal or is there a different technique? Also, how much wood chunks should be used?
Second, where do meats get placed? Some say over the wood others say on the opposite side of the smoker.
Third, how do I regulate the heat in the smoker?
Fourth, how do i judge cooking temperatures and time?
Thank you for your help!