Good news... my wonderful wife has bought me my first smoker!! Hurray!!
Bad news is... I have no clue hot to use it and the set didn't come with any instructions.
I am a pretty good BBQer and enjoy good proper smoked food. So I know what I am aiming for but I have no clue how to get there.
This is the setup, not very big but a good start:
Kind of guessing here, so I am looking for someone to point me in the right direction.
A: Adjustable hole for smoke to exit, as well as controlling the temperature.
B: Not sure. Either a drip tray or a place to add water to help keep the meat moist and/or control the temperature?
C: Again, not sure. Same as above?
D: Tray for the charcoal.
E: Adjustable holes for air to come in, for feeding the fire and helping to alter the temperature.
I have lots and lots of questions.
But I guess my first one is, (1) can someone check I have the right idea of what does what... and detail the stuff I have missed?
My other confusion is around the fire tray itself.
I like to think of myself as a decent BBQ/fire guy. (2) I was expecting to have a 'grill' in there, so the fire/coals can have plenty of air round them to stay burning for longer.
(3) As well as possibly another grill on top of that for the wood chips or do they do directly onto the coals?
Please excuse the mess in the fire tray, I read I was supposed to season/christen the smoker by running it up to temperature but I filed to do so with the weather turning for the worse last night. Will be retrying tomorrow (Looking to cold smoke this afternoon!)
In other good news, my wonderful wife has also bought me a cold smoker kit, so I am starting with that, while I wait for info on "How Too" hot smoke from here. As well as waiting for my newly ordered Chimney starter.
Looking forward to hearing what advice you guys have. (Other than move to the states and buy a PROPER smoker!)
Thanks in advance.