The bad news is there's definitely a difference between commercial and residential smokers. The results are fairly noticeable. The good news is that great food can be made at home if you follow some simple procedures.
The Smoke:
If you have a grill (what most would call a BBQ, like a Weber), then you'll have to either create a smoke pouch with a couple layers of foil, or use a smoke drawer, cheap and easy to find.
If you have a smoker, follow its instructions as the type of wood to use depends on model. Note: I'm not referring to species of wood, but cut - chips, chunks, pellets or split-wood.
Wood Chips: Many varieties are available. My advice is to start with Hickory, it has medium flavour impact and works with the most amount of ingredients. Generally speaking, fruit woods like apple or cherry are used with red meat and more pronounced smokes like hickory, pecan or mesquite are used with the rest (though I'm not a fan of mesquite, it's got a funky flavour to me).
For the grill smokers: Soak the chips for around an hour, drain and place a fat fist-full of chips in heavy foil with a sprinkling, or up to 50% dry chips to encouraging quicker burning. Close the foil snugly around the chips and poke holes throughout to allow for air flow and smoke exhaust. Place the pouch near the heat source, or directly on it (just make sure the pouch is well made or the burnt chips will spill out in the grill when removed). It will take a bit, maybe 20-ish minutes for smoke to emit, then if your pouch is securely made, smoke will be produced for around 40 minutes. If you're not done cooking, remove the pouch and replace with another - repeat until finished.
Note: Don't worry if there isn't a steam bath worth of smoke at all times. The smoke should add subtle, not overt flavour, so 3 hours of billowing smoke is NOT the goal.
Additionally, if using a grill, you will likely need to ignite only one element - you will NOT be cooking over it, so use one off to the back or side. And start off at the lowest level of heat.
Temperature is everything.
Make sure your grill or smoker has settled at a desired temperature before adding the food. Real barbeque occurs, for the most part, between 225 and 275 degrees fahrenheit (100-135 degrees Celcius). This is huge. Smoking takes time, anywhere between 2 and 16 hours, so get comfortable.
Note: While the temperature settles, you can add the smoke drawer or pouch to save time.
Meat:
Let's keep this super simple. Sorry if you've heard all of this before, but this is essential, basic stuff.
First, preparing meat in advance helps a lot. That means adding rub, brining or marinading and placing it back in the fridge for at least 3 hours or overnight. I'll get into specifics for each on another post, but suffice it to say, don't unwrap the meat and put it on the smoker, plan ahead.
Second, start cooking the meat at room temperature. This is a basic cooking fundamental, not just for bbq'ing. A big cut like a 7 pound brisket could take over an hour on the counter to get to room temperature. It's not going to go bad, do it. Size matters, so again, think ahead.
Remember, place all meat on the side of the grill that is NOT ignited, we want an oven effect, no grill marks desired.
Ribs: Place ribs bone side down on the grill.
Chicken: Meaty side up
Beef and Pork: I like fat side up, debatable. If you're cooking something without a definable dimension, like tenderloin, then it doesn't really matter.
Fish: Skin side down for fillets. Whole fish, doesn't matter.
Sausage: First, make them. They're awesome on the smoker. Secondly, they should come out straight, not curled, if you're smoking them properly.
Open the lid to the smoker or grill as little as possible to keep temperature consistent.
Note: Thermometers are a NECESSITY. Get one. The best (for big cuts like briskets), are remote digital ones that you can leave in the thickest part of the meat and close the cover. You cannot overcook meat if you monitor the internal temperature.
Ribs have too little meat to use a thermometer in, so here's some tips to ensure you remove them when ready. Place tongs lengthwise, about 60% down the rack. Lift gently, perpendicular to the grill. If the ribs sag to around a 45 degree or more angle, they're probably done. If the meat on the end of each ribs begins to recede, exposing dry bone, they're probably done. If there's a blackening, charcoaly look - get them the hell off there.
Fish: Don't cut into it. Use a fork, and place it in the meatiest part of the fish without going through it. Wait 5 seconds and remove. Place fork flat above your top lip, beneath your nose (assuming you're clean shaven and a hairless woman), if it's cold, it's not done. If it's warm, then it's on the underdone/way fish should be cooked side. If it's hot, then it's cooked through, get it off quick. Depends how you like fish done.
Chicken: Use a thermometer. Place it in the thickest part of the chicken, between the leg and breast. 165 degrees F (74 C), is bacteria free. A few degrees over won't be overcooked.
NOTE: Smoking produces a pink tint to meat, and chicken, in particular, is quite nicely hued. It is NOT undercooked if pink. If the temp reads over 165, it's cooked.
Cooking Times: Totally vary. Baby Back ribs should take 3-4 hours at 225 F. A 7 pound brisket at 250 can take up to 8 hours. ALL grills and smokers will maintain their temperatures differently, so it depends on how consistent your machine is, if it's insulated and how often you opened it. When in doubt, refer to oven times for the same cuts - that is essentially what you're doing.
Like I said, I'll go into details for each meat and veggie later, but that's enough of basics to get started. Buy rubs and sauces to start. Don't bother making your own.
Note: BBQ sauce does NOT need to added, if you want it at all, until the very end of cooking. I'll brush it on one side of ribs and leave it for about 8-10 minutes, then flip and repeat before removing entirely. Less is more with sauce in my books. If you can't taste the meat, you're either using a shit product, or too much sauce, or both.
Enjoy.
If you have any questions, feel free to email me at davidneinstein@gmail.com
bon appetite.
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