Building my first side smoker - it's not a very common thing here in Aus
Was wondering if the tubing that joins the smoker to the side box should be fully air (smoke) tight? If so what's the best sealant to use?
Here's what I've done so far
Briskets take many hours. You need to smoke it long enough to reach an Internal Temp (IT) where, when you stick the meat with a therm probe or skewer, it slides in with no resistance. This will be an IT somewhere around 88°C. One way is to get up to the temp of your choice and add lit beads to maintain that temp for as long as needed. Chunks of wood are laid to the side to smoke but not burn too fast. Or try the Minion Method. See link below post #3, shows a side fire box set up....JJ