Beginner Smoker

[BobbyBBQ]

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

[BraaiMeesterWannabe]

Hi and welcome. Forum should start picking up soon. It can be a bit quiet as a lot now on Farcebook. Need to keep this forum alive for us non-farcebookers!

I don't know the Barbequick but i would dispense with the water in the pan and put a clay saucer in the pan as a heat sink instead.

Have you tried the minion method for coal management?

I use Aussie heat beads and have done 18 hour cooks @250 f and had coal left over.

Have you got a thermometer. The ones built into these devices are very inaccurate - you may find you're up to temp and you don't even know it. I use a Maverick 732.

[BobbyBBQ]

Thanks Braaimeester!