My Name is Kate and I live in southeast Michigan. I am new to the, "smoking community", and don't have much experience so I am looking for a little direction. I have been talking about getting a smoker for sometime now, and I love to cook. I have 2 kids and a husband whose idea of cooking is eating Chef Boyardee straight out of the can (Ewe, it makes me cringe).
I recently purchased, "The 3-in-1 Big Easy", gas smoker from Charbroil (it smokes, grills and roasts). The first 2 items I smoked was a 5 lb rack of ribs and a 10 lb pork butt. To my surprise, these two pieces of meat were done long before I expected (like within 3 hours) and were not as tender as I had hoped, but tasted great. Because I am an amateur, I dint not even think to make sure that there was temperature gauge on the outside of the grill, and of course there is not. Can I get an oven thermometer to keep inside the smoker to check the temp? The meat that I cooked was on the lowest temperature possible for this smoker, and have a feeling that it was too hot (obviously). Does anyone have any suggestions on how to lower the temp and keep it at a consistent even temperature without losing the smoky flavor? I thought that maybe I could crack the lid, but then all the smoke would escape and I fear I will not have that smoky flavor I am looking for. Also, I keep reading that many people have a tub of water that goes in the smoker and mine does not, am I at a disadvantage?
I appreciate all your feed back, and look forward to hearing from you.