I assembled my brinkmann gourmet charcoal smoker, and Im playing with it now without wood to season it (after cleaning and to get a feel for temps).
After seeing many people installed a proper temp guage, I did as well....
it looks like im maintaining 250 degrees from half a weber chimeny of charcoal.
- I see some people do not use the water pan? What are your reasons why or why not?
-are the charcoal pan and damper modifications necessary? Is no one using this thing stock?
- how to I position the wood? do i throw it on the charcoal? wrap it in foil?
I really appreciate the help!
I am going to smoke a couple chickens next weekend, and I want to be prepared.