I’m about to smoke my first smoke.

So really it’s kinda my second. Totally bombed on my first.

I’ll give you a description of what I used first

Weber Smoky Mountain 18 inch smoker

Royal Oak charred wood

Weber, Apple wood chunks dry

Venison steak sliced up, not really uniform pieces

Water bowl empty wrapped in foil

After an overnight marinade, I brought the smoker up to 160 180° and I put the meat on the first two racks. Top vent was completely open the entire time bottom vents were cracked eighth to a quarter of an inch.

I did not use the minion method or snake method. I kind of just threw all the chalk wood on the bottom and let it up.

The meat tasted very smoky kind of came out like shit. I’ll be honest, but most importantly maintaining a 160 to 180° temperature was pretty hard.