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Thanks Al. I debeating which way to go. So that opinion means alot. Gonna set it up tmrw am, burn it for awhile and get some chicken thighs going! Getting excited.

Thanks for all the good reading the past few years. I found a free crummy old water smoker while cleaning out a rental a few years ago. I used and learned on it to see if I would like the process. It was a lot of work to maintain temp, but made some tasty food. I got addicted... Free old...

Great questions.... About 2 inches thick I have an old coleman charcoal smoker and I have not been able to get the heat to last more then 4 hours. And its alot of work to keep maintain temp control. 

I have been reading the forum a bit about roasts and think I am going to do an arm roast tomorrow. Here is what I think I might do... 2.25 pound Beef Arm Roast No Rub chosen yet (But I want to do one) Smoker at 225-250 degrees Smoke meat until it reaches a temp of 160 degrees Wrap in foil...

Is this lazy enough for me? tempted to buy it today!

Which one did you get? Can you get a decent smoke on that one? Yes...this is all such a burden. ha

Yeah, the MN winters make me wanna get an "easy" smoker...otherwise I will be staring out the window all day. How do you like the elec. smoker? I figure my two affordable options (my kids play hockey) are elec and propane. So what are you doing do with roast? We get a half of a cow every year...

That is a great diagram Ole..thats what I have for sure. Sweet mod Hunt. Great idea! Funny this old thread came up today. I was just thinking about smoking something tomorrow. Fall got busy with moving houses and now its in the middle of the Minnesota winter. 0 here today...yikes. The reason...

Thanks for the help! I will post pictures when I take them out of the freezer tomorrow. I have grilled one package so far. Fatty, bone in, 3/4-1 inch thick. What are a few favorite pork rubs around here?

Thanks for the help. Does the sand/rocks regulate the temp higher then water? I will give it a shot. Yes, i love the experimenting too!

I am a newbie with the smoker. I have only done some chicken thighs, which turned out good. I still have some things to work on (temps, blue smoke, modify the smoker). I have a Coleman Water Smoker which I need to find a way to get hotter coals. We just got 1/2 a pig last month. There was about...

So I gave it a go today, a few bumps in the road...but it tasted really good still. Considering I was using that old relect, I was happy.Here was kind of a overview with mistakes.. Sat night: JJ Families Favorite Brine Sunday AM: Bubba Chix Rub 1:30pm - filled cast iron pan (that had 8 holes...

I have a few more parts (temp gauge, tad bigger water pan) for this relect smoker i found... http://www.smokingmeatforums.com/t/245514/just-got-a-used-coleman-charcoal-smoker-now-what#post_1555652 I was going to give it a try this weekend with some cheap cuts of chicken. I have some hickory...

Thanks KiwiDemon for the captions! Looks like I have everything here. Gonna be eating BBQ soon! Is that cast iron pan and holes good enough to get a good temp? Are the holes big enough to get air to the heat/ash out of the way? I guess...there is no ring for the charcoal. Is that water pan big...

Thanks for the reply Jasper7. Its all guess, I appreciate your time....nothing when I "google" it. So I guess using a WSM style to base things on. I know its the one I have. The cast iron does have 8 holes in it. Would I put the coals and wood in the pan? Or just load up the charcoal on the...

Hey everybody, I have been looking around site for a few months, trying to get an idea of what kind of smoker I wanted to buy. While cleaning out a rental property, a family member found and gave this smoker to me. They said I could get rid of it if it was not functional. A charcoal smoker was...