Done the seasoning and will probably smoke something next week
Looking at u tube it seems the latest gen water pan (cup?) is much smaller than older models I've seen on u tube and is on the bottom not directly over the heat
Just wondering how well this works?
Guess I can always add another tray on the bottom rack for items I think need more steam
Also how many times do you reload the wood tray?
Know I need to read more
Seems like they would include a few directions or recipes to get you started
Like do I put the meat on the middle or upper racks?
Should I preheat before putting in the meat (no brainier) but do I also fire up the wood chips before putting the meat in?
Should I leave the damper closed?
Is there a way to set the unit to turn off when the probe reaches a certain degree or is it just done by time?
What do you usually set the temp on? I know this will vary by what your cooking
Sorry for all the questions
Smoke and grill quite a bit for the church but at home been using my 15 year old brinkman electric throwing downed limbs from my pecan trees in there for quite a bit of smoke
Seems like the mes will take much less wood
Wonder if I could still use my pecan limbs just cut up much smaller so they are more like chips?
Thanks so for the long winded post