hello everyone, i have been a BBQ enthusiast for some time now and recently bought this smoker.
the "before you use" section says to:
1) coat all the interior with vegetable oil
2) build a small fire in the firebox
3) cook for 2 hours
4) add more fuel, raise temp 50-75 degrees
5) you're now ready to cook!
questions i have for the pros here is:
is there any technique to building the fire within the smokebox? any specific placement (closer to the vent or further away?)
i plan to do some smoking this weekend and want to be prepared to maintain my temp. i did have some issue while prepping the unit with getting above 200 degrees - it simply did not happen. now i didnt use any wood, just charcoal briquettes and i had a hot orange bed, and even after placing 12 or so new briquettes on there i still had temp issues. i tried closing / opening the side vent / chimney with little result.
i know i can work with 200 degrees but at some point i will need to learn how to get the temp higher and control it better.
any tips / advice for a new (but dedicated) meat smoker?
btw - sorry if this is in the wrong section, i looked around the forums before posting and could not find a better area to post.