What kind did you get?I think I’ll do some pork ribs first, while the brisket thaws out….although it takes most of a day to season the smoker correctly….
(You season the entire thing, inside and out with oil and heat, like you do a cast iron skillet…no painting)
I think the best natural wood and charcoal smoker is a Bandera style smoker. Firebox and grill on the right with a vertical standing smoking chest on the left. Like a big L.
Easy AF to keep a steady temp and you can cook LOTS of different meats at the same time. I think beef brisket tastes better when it's had pork butt dripping on top of it!
