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I want to smoke a brisket, and have been looking at some of the recipes on here. Can I smoke one with my other meats around 6 hours, or do I have to let it rest for 3 hours like alot suggest?
Im still learning/experimenting. I have a question. Do you leave the smokestack open or shut? I have read both and still have trouble keeping the temp. where I want it. Advice
I bought a smoker from a friend and it didnt have instructions...So I am needing to know how to regulate the temp..I am curing it as we speak. Having trouble adjusting the temp.. The previous owner had all the holes covered up with aluminum foil. Can anyone tell me why? And also where can I go...