Step 1: Do Your Research.

Every Pit Master knows that when it comes to good smoking there are two major factors involved.  First, and foremost, the temperature and second is the smoke itself.

Good temperature control is a must when it comes to smoking foods.  For this reason, I opted to spend the extra $60 on firebricks to help stabilize and maintain the temperatures.  This also lead me to the double-barrel design.  If I need to throw extra coals on the fire, or extra wood, I wouldn't have to open the container with the meat and upset the temperature.

Additionally, by placing the fire box directly below the upper barrel the heat will naturally travel upwards, which should theoretically reduce the amount of charcoal necessary to maintain a good solid temperature.

Smoke is all about preference  (I prefer oak/hickory) but there's little doubt you need to keep the smoke in contact with the meat as much as possible.  This is why I opted for a low-set chimney in my design, instead of the chimney sticking out of the top like you'll see in most low-end ($600 or less) smokers.

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