Smoking Tips: 

• Add 10-12 briquettes an hour to maintain heat
• Temperature is controlled not only by the amount of briquettes, but how much air gets at the coals. To raise the temperature, open the lower vents
• Make sure the water pan doesn’t run out of water. This will affect the heat as well. The heat will rise if there isn’t enough water in the pan. Always use hot water to fill the pan, unless the temperature is running high
• Soak wood in water for an hour before using on smoker
• Keep a journal of your smoking experiences. Your notes will be a valuable asset for the future. You’ll be able to repeat your successes and improve on your mistakes
• A good meat thermometer is the most accurate way to determine if your meat is fully cooked
• A simple oven thermometer is an ideal way to keep an eye on the smoker’s temperature. Coating with liquid dish soap before use helps with the clean up
• Covering the water pan with aluminum foil will help with the clean-up
• Beer, wine, herbs and spices can be added to the water to give extra flavour to your foods
• Use garlic cloves, spices, orange, lemon or lime peel on the charcoal for extra flavour
• Use tongs to handle the food so as to not pierce the meat and lose valuable natural juices
• Do not use charcoal that has the starter fluid included. This will give your food an unpleasant taste

Nothing goes better at a BBQ than Homemade Ice Cream

This is our Smoked Pork Shoulder Blade Roast. Notice the probe of the Weber Digital Thermometer to make sure the meat is fully cooked. Also notice the simple oven thermometer at the bottom to monitor the smoker temperature. CLICK the thumbnail to view full size