Got me a Brinkmann Gourmet Smoker recently. Gave it its first run out the other day with a 5kg pork shoulder, some ribs and a couple of mackerel.
All in all a big success. Did the pulled pork for 11 hours but got scared and gave it an hour in the oven towards the end as was getting hungry and wasn't sure it was getting enough heat. Whacked it back in for the last couple of hours and it came out perfect.
I used hickory chips and was a bit surprised that for such a long smoking session the meat was not smokier. Any tips?
Also did some nice cured duck breasts on a friends smoker which were amazing.
Probably gonna go for a brisket and an ox cheek next time.
Looking forward to learning the dark arts of smoking