Hey guys, second try at posting this. Appears I put it in the wrong forum yesterday. If you can take the time to read it and give me some input I would GREATLY appreciate it! I'm a newb at this but am looking to give it a whirl - this might be sort of a...uhh...long read :)
I'm a new guy to the forum, love food and wish I had a spot to put a smoker - darned apartment living anyways. This might be a little long winded, but hopefully someone will take the time to read it and give me an idea! Thanks in advance ;)
Alright, got a question for all you knowledgable folks! I have a Masterbuilt charcoal grill, it has two bottom vents and a smoke stack. There is plenty of room inside the grill for a Boston Butt or a pork loin, but I'm curious on how I should go about smoking/grilling it, all while keeping it at a low enough temp to stay moist.
I have read that I should soak some wood chips in water before use, I've read a day worth of soaking and i've read that they only need to be in the water for 30 minutes. Input? Anyways, I read that I should do a small pyriamid of coals on one side of the grill, once they get white, add the wood chips and the tray of water/apple juice/whatever liquid desired and place the grate back on.
Wondering where the water tray should go...under the mean beside the coals or on top of the grate next to the meat? I understand smoking is about, well, smoke, and temperature control. I have a theromometer(sp?) on my grill, however I don't think it's the most accurate thing in the world. Any recommendations?
Also, I will probably be using a spray bottle filled with apple juice/beer - so every time I come out to add more chips/make sure it's working, I can spray it down to keep it moist.
Sorry for the book, hopefully you'll have some good input for me!
Oh, go Hawks! (Iowa Hawkeyes that is)