I recently inherited probably the most mass produced (and cheapest) form of smokers, the Char-Broil H2O smoker. You know the one, it is red, has one fire bowl, a water bowl, and 2 grill racks. The temp guage says "warm, ideal, hot" which I believe is very vague. I love to cook on my charcoal Weber, but I have only mastered direct heat grilling. Now that I have this smoker, I Googled smoking meat, and here I am! I have probably read every page of Jeff's website and I just read the 5 day course that he puts out. I am going to fire up the smoker next weekend for the first time, and I am trying to be prepared. I am hosting my in-laws, and want to impress.
I would also like to add that I haven't been on a forum before, so I am not sure if there are certain places to ask certain questions, or certain ettiquette (sp?) that I am supposed to use. So I will just chime in and see what happens...
In Jeff's course, he mentions modifying the ECB (I am assuming this is what I have). Anyone agree with this or want to explain exactly how the holes should be drilled? I also bought an oven thermometer to see what the internal temp of the smoker is. My problem is that you have to take the lid off to see the temp, and that is not good. Any hints on knowing the exact temp inside my el cheapo smoker?
Thanks in advance!
Nick in Memphis
I would also like to add that I haven't been on a forum before, so I am not sure if there are certain places to ask certain questions, or certain ettiquette (sp?) that I am supposed to use. So I will just chime in and see what happens...
In Jeff's course, he mentions modifying the ECB (I am assuming this is what I have). Anyone agree with this or want to explain exactly how the holes should be drilled? I also bought an oven thermometer to see what the internal temp of the smoker is. My problem is that you have to take the lid off to see the temp, and that is not good. Any hints on knowing the exact temp inside my el cheapo smoker?
Thanks in advance!
Nick in Memphis