Trial and error. Enjoy

Charcoal or electric? A little more info please.

What kind of smoker are we dealing with here, post some of the details.

Thanks, but I was meaning more like: wood or charcoal? Tempeture, etc.

It would help to know what model you have.

Or even if this person has cooked anything in their entire life that does not include Easy-Mac?

Buy the book "Low and Slow" by Gary Wivot(?).

It's ****ing awesome and will tell you everything you need to know. I tell everyone just getting started to read that thing. It's the best, man.

Lump wood charcoal.

Hickory chunks for smoking.

Temp varies by meat. 230 is good smoking temp for ribs.


Just read that book I suggested. Fo' realsies.

Havent read it, but this is good advice. If you happened to get a Weber Smokey mountain, this place is how I learned.

http://www.virtualweberbullet.com/index.html

Dude, post up some details so we know how to direct you here. Lets start with, what's the make and model of the smoker?

Sorry guys, I've grilled a ton, never smoked meat though. My father-in-law gave me a charcoal smoker. It a charcoal water smoker, it looks like the Weber on listed above in the link.

Its likely this or a variation...this site will tell you all you need to know and more.

http://www.virtualweberbullet.com/index.html

Honestly there is a world of difference between the Weber Smokey Mountain Smoker and other models that look very similar. Those fall under the generic name of ECB or El Cheapo Brinkman, but similar smokers manufactured by different manufacturer's are in the same generic category.

If you have the Weber, great. More likely you have an ECB.

You can make decent Q with an ECB, but you are going to have to work at it and do some research. It takes some effort to keep a good low and slow fire going for 6 to 8 hours with one of these. Google "ECB mods" to learn how to modify your smoker to make it more suitable for true smoking. Start with a pork butt of around 6-8 pounds. Keep cooking these until you get it right, then you can branch out to other meats.

this.

The good news is that you came to the right spot. When it comes to meat, most of the men who are on this site have years of experience with all kinds of meat. They know how to pull it, rub it, moisturize it, tenderize it, and other various treatments that makes that meat just explode in your mouth. Certifiable meat experts they are. I wish I could help, but anytime I try to do something with my meat, it either ends up in the toilet or on a tissue.

Best of luck and I hope soon you have some delicious brown sausage exploding in your mouth.