This was my first time using my smoker after seasoning it. I started off small with chicken legs and Bar-S mild beef hot links. Smoker is a Kingford charcoal water smoker. It's cheaper then a ECB. I used Charcoal and oak. I brine my chix legs for 24hrs and used Tony's. I got my smoker up to 250 and cooked for 3hrs. The end result was a smokey juicy tasty chicken legs. My links came out a little dry and really did have to much of a smoked taste. My question for you guys is what is a good link to smoke, what temp and how long to cook? Thank you guys for all the info you provide to us newbies.
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6/26/16 at 8:16pm