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Now that your smoker is ready to go, it’s time to prepare the items you’ll be cooking. Coat heavier cuts like ribs, brisket, and pork shoulders with an even layer of dry rub spices for maximum flavor. Soak more delicate meats such as chicken, fish, and chops overnight in your favorite acid-based marinade.  You can find dozens of tantalizing homemade dry rub and marinade recipes with a quick Internet search.  While seasoning isn’t an essential step, it’s a simple way to enhance the natural flavor of your meat. Use a long-handled meat spatula or tongs to transfer the meat to the smoking racks safely. Arrange the meat according to how the racks are set up—situate the biggest items on the wide lower racks and save smaller ones for the upper racks.  You may need to insert heavy cuts of meat like pork butts or racks of ribs by hand. Be sure to pull on a thick pair of barbecuing gloves before doing so to protect yourself from burns. To prevent the smoke from escaping, try to only leave the door open for as short a time as possible. Swing the door shut, then flip the latch beside the handle to secure it. Locking the door will prevent it from swinging open accidentally and letting out heat or smoke. Always open and close the door on your smoker using the built-in handle. The metal on the surrounding parts of the door can get extremely hot, and may burn you if you're not careful. This could be 2-8 hours, depending on the type of meat you’re working with. Refer to the recipe you’re following for a more accurate sense of how long your items will need to smoke. In the meantime, avoid opening your smoker unless it’s to top off the water bowl. Unlike other cooking methods, smoking is all about patience. A good way to know whether you need more wood or water is to watch the smoke. As soon as it stops, open the smoking chamber and refill the water cup to the top. Then, load another 1-4 cups (150-600 g) of wood chips into the chip tray, slide it back into place, and resume smoking.  Keep in mind that just because the chip tray is empty doesn’t necessarily mean you should replenish it. In fact, many barbecue aficionados insist that most meats can be smoked satisfactorily using a single tray.  Over-smoking your meat can cause it to come out tasting burnt and unpleasant. When your items are fully cooked, turn off the smoker, unlock the door, and carefully remove them from the racks. Set them aside on a separate surface to cool. Once the meat has reached a safe temperature, serve it up and watch it disappear!  Use a meat thermometer to test the internal temperature of your items and see if they’re ready to come out. If your meat isn’t quite done, it may need to go back on the smoker for 1-2 hours, depending on the recommended internal temperature. Transfer any leftover portions to an airtight container and store them in the refrigerator. They should keep for at least 4 days, though they may last much longer if you haven't cut into them yet.
Season your meat with a dry rub or marinade to add flavor. Place your meat directly on the racks inside the smoking chamber. Close and lock the door of the smoker. Smoke your items for the length of time called for by the recipe. Add more wood chips or water as needed while your meat smokes. Allow your meat to rest for 15-20 minutes before eating.