Here's what you do:
1. Load the charcoal ring with whatever type of fuel you are using; lump, briquettes, whatever. When I say load it, fill it right to the top of the charcoal chamber/ring.
2. Light about 1/2 of a chimney of your fuel, when lit, dump and spread out over the unlit in the charcoal ring. Add whatever wood chunks you want to use to the top of the pile.
3. While waiting for the chimney to light, wrap your water pan in Reynolds Heavy Duty aluminum foil, following the depression of the pan, double wrap in a + pattern and fill pan with warm water.
4. Assemble your cooker and put your meat on the top grate.
5. Put lid on cooker and open lid vent all the way.
6. Open bottom vents 100%
7. Monitor pit temp with whateve rtherm you are using. once temp of pit gets to 200, close bottom vents to 50%. Once pit temp gets to within 15 degrees of your desired cooking temp. close bottom vents til they are just barely open.
8. Your temps should stabilize somewhere around 250 at lid and 230 at top grate. If you wnat more heat, open bottom vents more. Less heat close bottom vents.
9. Water pan should be OK for about 6-7 hours.
That should get you going.
I'll be around for awhile if you have any questions.
1. Load the charcoal ring with whatever type of fuel you are using; lump, briquettes, whatever. When I say load it, fill it right to the top of the charcoal chamber/ring.
2. Light about 1/2 of a chimney of your fuel, when lit, dump and spread out over the unlit in the charcoal ring. Add whatever wood chunks you want to use to the top of the pile.
3. While waiting for the chimney to light, wrap your water pan in Reynolds Heavy Duty aluminum foil, following the depression of the pan, double wrap in a + pattern and fill pan with warm water.
4. Assemble your cooker and put your meat on the top grate.
5. Put lid on cooker and open lid vent all the way.
6. Open bottom vents 100%
7. Monitor pit temp with whateve rtherm you are using. once temp of pit gets to 200, close bottom vents to 50%. Once pit temp gets to within 15 degrees of your desired cooking temp. close bottom vents til they are just barely open.
8. Your temps should stabilize somewhere around 250 at lid and 230 at top grate. If you wnat more heat, open bottom vents more. Less heat close bottom vents.
9. Water pan should be OK for about 6-7 hours.
That should get you going.
I'll be around for awhile if you have any questions.