Slartibartfast > wrote in
:

>
> Hi all,
>
> I have a New Braunfels smoker with an offset firebox, and I have a few
> questions that I haven't been able to answer by searching on the web.
>

I cook in a New Braunfels Silver Smoker (Offset Firebox).

> 1) When you are done cooking, do you let the fire burn out, or put it
> out?

Close the draft and chimney damper and let it go out.

> 2) How critical is it really to remove the ashes each time you cook?

You must have air flow under the fire grate. If you let it fill up too
much, you won't be able to generate enough heat.

> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?

I agree with others here that 'Smoke and Spice' is a good choice. "Weber's
Big Bood Of Grilling is also helpful, but oriented mostly toward grilling.
I grill quite often in my NBS, so it's useful. Some say low temps (~200 -
250) are not good for poultry. It does make for inedible skin, but the
flesh is very moist and tasty with prominent smoke ring and smoke taste.
Grilling developes nice crisp skin, prominent crust, but much less smoke
ring and taste. It's a hell of a lot faster though.

> 4) On a related note, can anyone recommend a good smiking cookbook for
> a complete novice

Recommend not a cookbook, but the BBQ FAQ for that purpose.

> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?

Lump adds flavor due to the development of crust on the meat and the
carmellization of natural sugars in the meat. But that may not be the
flavor that you are seeking. Hardwoods from nut and fruit bearing trees
are almost all good choices. The flavor from hardwoods varies all over
the place. Again, the FAQ will give good advice and lead you to more.
I have Oak and Orange readily available, so that is mostly what I use.
It's easy to oversmoke with oak though, so beware. Sugar in your rub
is almost a must for oak smoked meat.

>
> Thanks for your help!
>
>

You're welcome. Ceramic and Bullet smokers are prominent in this NG,
but there are several offset smokers here as well. Despite the banter
that you will see back and forth here, nobody really gives a rats ass
what the other guy uses. Mostly we try to help each other get the most
out of whatever we have and have some fun at the same time.

M&M Man