Partially open damper and turn heat down a notch or two to 90°C (190°F)
Place raw meat on an oiled rack
Smoke cook for 5 – 6 hours or until meat is cooked through. An instant meat thermometer should read 70°C (160°F). Cooking time will vary depending on weather and wind conditions. If you wish, smoke can be turned off after 4 hours or when desired smokiness is reached.