Hello!
I've been BBQing (on a Weber Kettle) for 10+ years and consider myself to be something of a dab hand in the art of briquette -based cooking, but am now having a go at some smoking. I've done a bit of smoking (mainly salmon) on the Weber before, but now want to do some 'low n' slow' stuff.
Rather than going out and spending a fortune on my first one, only to find I don't get on with it, I've started with a Bar-Be-Quick smoker and grill.
My first attempt last weekend began with me dropping the pan of water onto the coals, so I had to start again. Once that experience was learned from though, I had a go at a bit of beef brisket. The problem I had was getting the smoker up to a decent temperature at all, let alone then managing to keep it there.
Any tips anyone has on how to overcome this rather basic issue would be appreciated.
TIA.
Bobby