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From smoking-meat.com Estimated Reading Time 6 mins
Remove the smoke box, fill it full of mesquite, hickory, oak, apple, cherry, etc. wood chips or chunks. Replace the lid on the smoke box and return it to the wire frame cradle just above the burner where you removed it originally.
Get a large piece of heavy duty foil and line the water pan which is located just above the chip box. If you make this step into a habit it will save you lots of time cleaning all of the goo out of the water pan.
Go into the house or if you’re lucky, the sink in your outdoor kitchen area and fill a half gallon pitcher full of hot water.. go back to the smoker and pour the water into the water pan that you just lined with foil.
Now for the fun part.. turn the large knob on the left a few clicks and make sure it is spitting a spark next to the burner. If no spark is coming out then feel below the control area (the area just below the 2 knobs) and find a wire..
Let it burn on high for a minute or so then lower it to an area between low and medium to allow it to settle in at 225 degrees.
The wood will start smoking in about 4 or 5 minutes maybe even sooner so you want to quickly get your meat into the smoker.
Once you have the meat in the smoker, close the door and latch it by turning the handle 90 degrees clockwise.
Sit back for about an hour or so with your favorite beverage, checking occasionally to make sure it is maintaining your target temperature and make small adjustments as necessary.
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HOW TO GET SMOKY FLAVOR WHEN USING A GAS GRIL - THE SPRUCE EATS
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6 BEST VERTICAL SMOKERS FOR 2023 - SMOKED BBQ SOURCE
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