Instructions

1. Add charcoal to the fire box or pan and douse it with charcoal starter. Light the coals and allow them to burn until they develop a lighter layer of ash and all the starter has burned off---about 20 minutes.

2. Fill the water pan to within 1 inch of the top with water or marinade. Add wood chunks or chips to the coals and allow the smoker to heat up to 210 to 250 degrees.

3. Place the meat on the cooking grills and set the grills in the smoker. Arrange the meat in a single layer with spaces between each piece.

4. Check the charcoal and water at least every 2 hours. Keep the temperature in the ideal range of 175 to 250 degrees at all times and keep at least 3 inches of water in the pan. Regulate the smoke and temperature by adjusting the vents and doors.

5. Check for doneness using a meat thermometer. Most meats will be pink near the inner surface from the slow smoking process, so don't judge by color.