I just had this smoker given to me today, and wanted to get some tips before I started to tryiusing it. It's in pretty good shap, though I think it maybe missing one of the grill grates and the water pan. My biggest concern is how you keep a good temp when the bottom is pretty much completely open, besides the charcoal pan?
post #1 of 9
12/4/09 at 1:20am