Tips for using my Cheapy Offset Smoker
I have a Charbroiler Offset Smoker that I used with mediocre success for about ten years. Last year I built a UDS and haven't looked back... until now. I'm starting a ten day cure on a ham today and I think I want to use my off set to smoke/cook it. Mostly because the UDS gets so damn hot when opening it up and there will be lots of basting towards the end of the cook.
I have a stack of oak branches that are about two inches in diameter that I'd like to use, but not completely sure where to start. I used to use charcoal in it, but that COS never seemed to get hot enough. Maybe it was the analog thermometer. Now I have a Maverick ET732.
Any and all suggestions are appreciated.