Hey guys my name is Brian, I was born an raised just outside of Cleveland Ohio, about 7 years ago I moved out to Las Vegas.. I have been a cook off and on in the industry and have always preferred to cook my ribs and such at home rather than pay an outstanding price at a restaurant when I can do it better myself.
I have always preferred a charcoal grill for personal use, although I have worked for a steak house that did wood grilling, and of course I have used gas a good amount. I never really cared for smoked food I just think that the taste of the charcoal is so unmatched that I never cared to experiment with a smoker.
We bought a charcoal grill from Sams Club its just called a Dyna-Glo model DGN486DNC, it has a smoke stack and two vents at each side along with an adjustable charcoal rack. We like to host many get together's and lately I have just been buying racks of ribs, or some nice Ribeyes for our guests.. I came to the conclusion that I would get a big piece of meat opposed to 5-6 steaks per person would be cheaper and easier on myself.
So as stated Ive never really smoked anything before and am curious to know, after I get the charcoal going and place some soaked wood chips on top of the charcoal, when the temp goes down and I need to get it back up, do I add more charcoal? Or more wood chips?! Im lost here! I picked up a 5lb pork tenderloin and plan on doing that tomorrow, from what I have read before this post, I am assuming It will take approximatelly 2-3hrs at a temp of 220-250ish.
Any help would be greatly appreciated to this experienced cook, yet novice smoker !