Hi, I'm new to smoking and have a question for you seasoned pros... Should your equipment produce smoke continuously during the smoking process, or should it only smoke for a few minutes and then cook with indirect heat for the rest of the time? My smoke only seems to last for 20 min. or so. If only for a few minutes, what's the difference between putting them in the smoker for a short time and then using an oven? Also, I bought a brinkmann smoker from walmart and the temp. gauge says "warm, ideal, and hot" any ideas as to what those correlate to? thanks for any advice.
post #1 of 13
10/4/08 at 8:49pm