1. Have the meat ready to go. If you are rubbing the meat with seasonings (and you really want to do so), then take care of that before you begin getting the smoker ready to cook.
2. Get the charcoal or wood chunks burning. A chimney starter is a good investment. Tossing on lots of lighter fluid makes the meat taste like starter instead of smoke.
3. Regulate the cooker until you have a good steady temperature of 225-250 degrees F. It will be hotter when you first add the coals. Use the vents to adjust until the temperature is low and steady.
4. Add water to the water pan. Warmer water will prevent a sudden temperature drop in the cooker. Many users line the water pan with tin foil. This helps on clean up, since meat fat will drop in the pan. Using tin foil will cause some metal discoloration over time, but this is not a real concern—only cosmetic.
5. Put the meat on to smoke. Amounts will vary depending on the smoker purchased, but smokers are designed for fairly large quantities. Expect to make enough to feed a large family, small group, or plan for delicious leftovers.
6. Monitor the smoker. You’ll want to turn or rotate the meat several times during the cooking process. You’ll also need to watch the temperature. For longer cooking sessions, it may be necessary to add more wood or coals.
7. Add the gooey sauces during the last half hour or so of cooking. If you lather the meat up with sauce at the beginning, the sauces will burn and leave the meat looking black.
8. Clean the smoker after a cooking session. It’s easier to clean a fresh mess than one from last month. The smoker will also last longer when well maintained.