I'm currently seasoning my new Dyna-Glo Vertical Offset smoker and had a question for those of you who have used this model.
What have you found is the best mix of charcoal/wood/etc to keep temps constant for the longest period of time?
I put her together yesterday using RTV silicone on all gaps, and Nomex around the door, so there is not much if any smoker leakage.
Just curious as to if any of you who use this type of smoker have any input on briquettes vs. lump, dry vs. soaked chips/chunks, water pan in the bottom or no?
Thanks in advance!