A few queries from the unknowing

[smokinberto]

 I've a few questions for those more knowing than myself.

1) how often do you add wood chips to your cook? I'd like to have a perpetual amount of smoke going throughout the cook, that seems near impossible.

2) what's a brisket? I've seen the corned beef briskets at the grocery but I imagine we're speaking of something different here.

3) water or sand? I've read a little on the subject appears there are pros & cons.

 

[smoking b]

 I've a few questions for those more knowing than myself.

1) how often do you add wood chips to your cook? I'd like to have a perpetual amount of smoke going throughout the cook, that seems near impossible.

2) what's a brisket? I've seen the corned beef briskets at the grocery but I imagine we're speaking of something different here.

3) water or sand? I've read a little on the subject appears there are pros & cons.

1 If you get an AMNPS from Todd http://www.amazenproducts.com/  you can have that perpetual smoke. You can cold smoke with it too.

2 Brisket is cut from the breast and upper front leg of a moo cow below the first few ribs. You can get it a few ways - the flat with less fat, the point with more fat or both together called a packer. It is a really tough cut of meat if you don't cook it for a long time so it is perfect for barbecue.

3 That's a matter of personal preference. I'm a fan of sand because it won't evaporate at higher temps thus keeping smoker temps more even...