I've recently bought a landmann kentuky smoker and have been "learning" - with varying sucess! On a recommendation from someone I bought the franklin book which is what I've been following to try and pick up tips.
I had my first go at a brisket on Sunday and it was a little disappointing. I think the problem is that I'm having problems keeping the temperature in the smoker high enough. I'm using charcoal Briquettes with small cubes of wood to provide the smoke. I got them white hot in a chimney, and then dumped then into the sidebox so that it was full (it has a grate that sits at half way - so it was really only half full). Additionally I had a tray full of water also in the main chamber to aid humidity
As the book recommends 275F as being the optimum temperature - that's what I was shooting for as the internal temperature of the main chamber just next to the meat. I monitored with a dual probe thermometer (the other probe was stuck in the middle of the joint) I think I got it up to 280 once - but probably spent most of it's time at more like 225/250 which I don't think is hot enough.
Watiching some of Franklins' youtube videos - he seems to do his at more like 300F - which I don't think I could get do with only Fuel in the sidebox. Is it bad/cheating to put some briquettes in the main chamber, but not directly under the meat? - thought that might help keeping the main chamber hotter.
Any advice would be most welcome.