Got a smoker. Now what?

[Star1pup]

My wife bought a Brinkman upright charcoal smoker at a garage sale for $15.  No manual with it and I never smoked anything.  Well, Luckys when I was young.  I'll appreciate and advice.  I'll probably try to smoke wild game when the season opens and maybe a couple of fish.  I wonder how carp would be?

[Graybeard]

Is it the Gourmet smoker with the water pan? If so you have what I consider the best smoker made. They have several types really most use a water pan between the charcoal pan and meat. Just fill the water pan with water and the charcoal pan with charcoal. Pour a good deal of charcoal lighter fluild in the center of the charcoal and let it sit 15 minutes or so then fire it up. When the fire dies don you should have a good hot pile of charcoal with white ash in the middle. As it burns the rest will light up and burn.

Just sit back and let it do its thing. Check in a few hours to be sure the meat is done. If it's a large item like a ham or turkey you might need to refill the water pan after a few hours or even toss in some more charcoal to make sure it's done but most times one pan of charcoal gets the job done.

[WayneS]

Why not try it out now, low cost 1st try would be chicken leg quarters,
1. brine [soak in salt water or seasoned water] at least 1 hr. over night is better I use a powdered crab boil mix

2. WOOD, every wood gives off a different taste and that is subjective to your tastes,  Hickory a little sweet, Misquite , a little earthly , like is said it's subjective. soak some of the wood over night,when the coals are ready wrap the  water soaked wood in tin foil, add that to the coals plus a hand full of dry chips , add meat, cover , sit back and enjoy life, leg quarters should take about 3 hrs.

[IOWA DON]

I initially tried hickory with an electric smoker. It was possible to use too much hickory and the food would taste bitter. Now I use pear or apple and the meat seems to come out good no matter how much or how little wood I use. Also, I have an endless supply with 3 pear and 1 apple tree which need annual trimming. I frequently make a batch of chicken legs or chicken thighs. The cost is low. They are not much work. And, they turn out very juicy and delicious. Pork shoulders are also great.

[Star1pup]

I'll try it soon and sure appreciate the help.  I also e-mailed Brinkman about getting a manual and they sent me a PDF file of one.  They responded quickly and I think that says something about the company.

[whiskey101]

Check out a web site called BBQ Brethren.

Yes, you can oversmoke meat.