Some tips...dos and don't s
I started smoking about 6 months ago and learned a few things..I have the Walmart Brinkman Smoker..kind of cheap but works..I had to drill a bunch of 1/2 inch holes in the bottom of the firepan to get oxygen to the fire..this helped alot..Becasue of a lawsuit..Brinkman has a solid firepan..at least that's what I read..the old style Brinkmans caused a couple of fires.

A.the chips in the storeare small and the temperature doesn't get that hot..so I cut my own chips with a bandsaw..about 1/2 inch thick..

B.to be honest with ya ..my ribs have never gotten so done that they copme off the bone easily..so my wife finishes them in a crock pot for about 3 hours.the smoke flavor is in them real good anyhow.

C. Heat your water before you put it in the smoker..heats up faster..

D. Don;t buy cheap charcoal..get the Kingford..

E. I clean my smoker before using it..the greasy black stuff will lay on the skin of your chicken..

F.Keep an eye on the water..or you will be burning porcelan all over your food..Needs changed about every 1 1/2 hours

I love smoking..we usually smoke enough to last about 5 days..favorites..chicken quarrters, ribs..Boston Butts..Again..if the smoker doesn't cook it through totally finish her up in the crock pot..it's still smoked.Keeping the temperature at about 230 is tough with those Walmart Brinkmans..I found bigger wood chunks help..but not too big..it will burn your lower level food..[8D]After a few smokes you'll be a pro..Experiment with different wood..there is a difference..if all fails..Walmart sells hickory chips..you can't fail with hickory.

have fun..
C7