Hello all; My wife bought me a Brinkman vertical charcoal smoker. She also bought me a large bag of Royal Oak %100 natural wood charcoal and a bag of %100 natural wood mesquite chips.
The manual that came with the smoker was very vague about the operation of the smoker so I am looking for advice.
1) Do I need to do anything with the smoker,ie cure it, run a test batch of charcoal before using meat..etc
2) Is using the %100 wood charcoal better or worse that regular briquette charcoal.
I am avoiding starting up the smoker until I have a better idea of what the best or better supplies to use are. I am thinking of using a pork shoulder roast to start with. Does it need to be brined? I have a real tasty marinade that I use for BBQ steaks so I was thinking that I would baste the roast to start and baste again every hour until done.
Does water need to be used every time or just for certain instances?
Any help or directions to a reliable site for use and recipe's for my smoker would be appreciated.
Thanks;
Phineus2020
The manual that came with the smoker was very vague about the operation of the smoker so I am looking for advice.
1) Do I need to do anything with the smoker,ie cure it, run a test batch of charcoal before using meat..etc
2) Is using the %100 wood charcoal better or worse that regular briquette charcoal.
I am avoiding starting up the smoker until I have a better idea of what the best or better supplies to use are. I am thinking of using a pork shoulder roast to start with. Does it need to be brined? I have a real tasty marinade that I use for BBQ steaks so I was thinking that I would baste the roast to start and baste again every hour until done.
Does water need to be used every time or just for certain instances?
Any help or directions to a reliable site for use and recipe's for my smoker would be appreciated.
Thanks;
Phineus2020
