This is my first post and I am VERY new to smoking (love BBQing!) ok some advise welcomed for a newbie that is passionate about BBQ and wants to learn the fine art of low and slow smoking!
I brought a very cheap smoker last week, it arrived and I unpacked it and assembled it, very thin and cheap! I understand that everyone on the net (especially people in the US say don't by cheap it will put you off smoking for life!) however I wanted to try and guessed if I can get even half decent results with this one then when I invest in a "good one" I will love it and be brill
I have seasoned the smoker with a 2 hour hot burn then a apple wood smoke! The cheap smoker seemed to hit 300 and not get any hotter (I guess the leaking smoke and thin metal makes this element very hard! However I managed to get the temp to sit at 240 ish with a clean smoke out of the chimney for about an hour and half then I turned off. I used loads of charcoal though so need to seal up the gaps at least to help keep temp and retain max smoke!
I have researched loads so far and got my head around dry rubs, brining (and if brining no salt in rub as not to over salt)
I have also seen many mods as what to do with your smoker, which I have started to do today! However I need to ask where you all think the best place for the water tray should go please see pictures below?
Under the (home made) thingy plate (forgot its technical name!) or on top next to the meat, as you can see under I thing will work best but unsure if to close to the fire pit and if it will keep the temp to low?!?!
https://www.dropbox.com/sh/0u1ls7j6zdoc ... EdInLJHqia
Thanks in advance for all you help!
