I'm a keen newbie with little idea how to use my new smoker.
I watched a couple of You Tube videos to get an idea what to do but found I was not getting up to the right temp to cook Brisket or Beef Ribs or the opposite, burning them to a crisp in a couple of hours.
My smoker is an upright smoker split into 3 parts, a link to the smoker is at the site below so you know what I'm working with;https://www.kogan.com/au/buy/black-3-in ... VCEALw_wcB
Can anyone help me with controlling the heat? I'm using charcoal & I have no idea how much to use & probably use too much as I don't want to run out before the meat is cooked.
I've got a meat thermometer which is supposed to be around 65 celsius for beef ribs (I've read) but I find the heat from the charcoal can fluctuate burning my meat if I leave it for the 6-7 hours I thought it would need.
I'm mainly cooking big beef ribs about 4-6 centimetres thick.
Can anyone give me a run down on the steps I should take & what to watch out for to get nice slow cooked ribs from my smoker?