smokin

>>8466539
>and I'm having a hard time controlling temperature

Yeah, that's pretty typical for a small smoker, especially one that's made out of thin sheet metal like that one appears to be.

Best advice that I can give is make sure your coals are fully ready before you start the actual smoking process.

Open/close the doors as little as possible and be aware that even small changes to the vent settings can have a big impact on the temperature inside. Make small changes until you learn how your smoker behaves.

How do I go about reloading the coals and shit? I have a chimney if that helps..

Also, I put the wood chips in a tin foil pouch basically, instead of soaking etc.

I feel like I might waste like $20 in meat and my whole day if I fuck this up lol.

>>8466561
Judging from the smoker and what you've said, if you're going to add more coals, put it in a chimney, wait until it's really hot, open the door, throw it in. I also would have soaked the chips for a half hour and not wrapped them in file.

I smoke with charcoal and wood using my Webber kettle grill.

>>8466815
I've tried both now, not sure which is preferable lol. Seem to have gotten the temperature control under control... Now I just hope it turns out good, lol.

Any protips? Pics of progress coming soon!

>>8466963
Look up the specific grill with recipes and you'll find people with specifics tailored to that model. First time I tried to smoke something I seriously fucked up a brisket. It happens. Just learn from your mistakes. Once you really get it down all the divorcees in the neighborhood will want that big fat cock.

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Cut a rib off... pretty good rub and smoke flavor, tenderness isn't there yet. Just found out about the foiling method

>>8467128
Looks bretty good. Next get some brisket and become a real man.

>>8467128
They look like they're coming along nicely. You'll know when the ribs are done because 1/2 or so of bone will be exposed from the end of each rib.

I smoke a lot of meat, but sorry I can't give you much help on temp regulation because I use an electric with a digital thermostat.

>>8467128
You might want to checkout some of Steven Raichlen's online videos from Project Smoke and recipes from Barbecue Bible. He's a bit of an equipmet shill and kind of smarmy, but I think his advice is pretty good.

>>8467174
I didnt want to fuck up a $30 brisket on my first smoke, lol.

>>8467198
That's the type I asked for for xmas, but I got this so w/e. Might sell it on CL after a few uses and upgrade.

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Ribs were good

>>8467369
Look good. Nice smoke ring. What was the total time and average temp?

>>8467700
Around 5 hours, probably could have gone another hour, but I felt like I already blew it by not foiling the first bit, turned out pretty good though to be honest, and I was hungry, lol.

Didnt remove the silverskin, don't regret it. 7/10 desu.

Rub consisted of smoked paprika, cayenne, garlic, red pepper, salt, sugar, black pepper, cumin, chili powder, prolly some other shit I cant remember right now.