I received a small Brinkman smoker for a gift recently and can't wait to try it out. I've cured it as the intructions say, by letting coals burn for about two hours to get rid of paint fumes and such. This is a fairly small smoker with two racks for food, designed in the "bullet" style and is probably a 1/3 of the size of the popular Weber smoker. I've purchased both hardwood charcoal and chunks of hickory for flavor.
My plan is to try it out with some chicken thighs and a piece of salmon which is approximately 2 lbs. I will brine these overnight in the basic sugar and salt solution and probably add a few other appropriate seasonings.
My questions, I guess, are related to approximate time I can expect for things like this which are not very large, along with any other advice or smoking tips you'd like to pass along. Thank you.