By Meg Jernigan

The Brinkmann Corporation manufacturers a variety of both dry and water charcoal smokers. Water smokers use a large pan of water or marinade to baste meat during cooking and help regulate the temperature. Dry smokers cook more quickly and offer the option of adding a water pan. Both types cook at a low temperature to produce tender meat with a true smoked flavor.

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Brinkmann's bullet-shaped charcoal smokers are a popular and affordable choice.

Step 1

Add charcoal to the fire box or pan and douse it with charcoal starter. Light the coals and allow them to burn until they develop a lighter layer of ash and all the starter has burned off---about 20 minutes.

Fill the water pan to within 1 inch of the top with water or marinade. Add wood chunks or chips to the coals and allow the smoker to heat up to 210 to 250 degrees.

Step 3

Place the meat on the cooking grills and set the grills in the smoker. Arrange the meat in a single layer with spaces between each piece.

Step 4

Check the charcoal and water at least every 2 hours. Keep the temperature in the ideal range of 175 to 250 degrees at all times and keep at least 3 inches of water in the pan. Regulate the smoke and temperature by adjusting the vents and doors.

Step 5

Check for doneness using a meat thermometer. Most meats will be pink near the inner surface from the slow smoking process, so don't judge by color.