Introduction to the smoker The narrator introduces a small version of Ivan's smoker and explains that it is an oven with smoking capabilities. It can cook at low temperatures for up to 12 hours, has two chambers, and can be used as a grill or skewer.

Features of the smoker The narrator describes various features of the smoker such as its ability to work on both charcoal and wood, have adjustable temperature control in one chamber while having grates in another. The main chamber also has racks which allow users to smoke meat vertically if needed.

Cooking brisket on the smoker The narrator shares his recipe for cooking beef brisket using this particular type of cooker. He recommends marbled cuts with collagen layers that will dissolve during long periods under pressure from heat/smoke exposure over time resulting in tender juicy meat without bones being removed beforehand; he suggests seasoning generously before letting it sit overnight then placing onto hot coals until ready (around eight-nine hours).

Preparing Smoked Beef The narrator explains the process of smoking beef in a smoker, starting with heating up the chamber to 120 degrees Celsius and using a thermometer to monitor internal temperature. They also mention adding moisture through liquids like apple juice or beer and allowing time for collagen to dissolve into juices. The final step is letting the meat rest before slicing it open and enjoying its juicy tenderness.

Using a Thermometer for Smoking Meat The narrator emphasizes the importance of using a thermometer when smoking meat, especially thicker cuts that take longer to cook. They recommend periodically checking on both fuel levels and internal temperatures throughout cooking.

Tips for Flavorful Smoked Beef In addition to monitoring temperature, the narrator shares tips on how they add flavor while smoking beef such as adding fruit slices or alcohol-based marinades during cooking. They also suggest wrapping smoked meats tightly in foil after removing them from heat so that they can continue steaming in their own juices until ready-to-serve at optimal temperatures around 60 degrees Celsius internally.