So I gave it a go today, a few bumps in the road...but it tasted really good still. Considering I was using that old relect, I was happy.Here was kind of a overview with mistakes..
Sat night: JJ Families Favorite Brine
Sunday AM: Bubba Chix Rub
1:30pm - filled cast iron pan (that had 8 holes drilled in it when I got it) with Royal Oak charcoal, took out half and used it to started it up in a chimney.
2pm - started the rest of the charcoal with the minion method. About 2 cups of soaked hickory chip to charcoal pan. Water pan filled
3pm - temp was around 210, added chicken, and both vents wide open
4pm - temp at 200, so I added more chips and coals (from chimney), 30 minutes of white campfire smoke! (yikes), took off water pan to get temp up
5pm - Temp at 225, slowly falling, blue smoke
5:45pm - temp at 200, chicken temp 145, took off and finished in the oven.
6:15 - eating chicken! Tasted pretty good.
How much wood am I supposed to add to a 14 inch water smoker? Did I add too much wood and then all the white smoke?
How do I get the coals hotter? Do I need to rig up some sort of charcoal ring that's a bit larger and deeper then the 8 inch cast iron pan with holes?
Thanks for all your help. I might be addicted...