Recipe(tried): Using the Brinkman Smoker

I have been using the Brinkman Smoker for years now. Let me try to help. Working from the bottom up we have the fire then optional wood chips right on the brickets (aka the fire). They go on every hour or so. Yes, soak them in water for 20 mins first so they last longer and make more smoke. Otherwise it's poof, flames and ashes and little smoke. Then we have the grill, then the meat, then the top grill and then more meat on the top grill. It doesn't matter which grill surface you place the meat. One is not hotter than the other. Half a chicken will take longer than on your patio steak grill. I cook them 4 hours. I cook babyback ribs for 5 hours, and a pork butt (actually the shoulder) for 8 hours. You'll know the butt is cooked when you can twist the bone out with your fingers. The butt will be black from carmalization of the sugars in the rub. Great!! Have two propane tanks for this one in case you run out before the 8 hours are up. I use "John Henry's Hickory and Garlic" dry rub on the chickens and pork. If you have a "BarBQue Galore" store, they carry it. If I can help you more, write me. Happy BBQ-ing.