1. Choose meat for marinating: beef brisket, ribs (beef) or lamb legs, lamb shoulders (lamb) and other fatty parts. Dry marinating recipe: salt + black pepper + chili powder + garlic powder + brown sugar + cumin, refrigerate for 4 hours or overnight. 2. Charcoal fire setting: - Pile charcoal on one side and put a drip pan on the other side to moisturize. - Add wood blocks (oak/hickory for cattle, fruit wood for lamb), control the temperature to 107-135°C (adjust the vent). 3. Slow smoking tips: - Place the meat on the non-charcoal side, fat side up, and cover tightly. - Smoke beef for 6-12 hours (internal temperature 90-95°C), lamb for 4-6 hours (above 74°C). 4. Key skills: real-time temperature measurement, reduce smoke and prevent bitterness in the later stage, and rest for 30 minutes before cutting. For gas grills, you can use foil-wrapped wood chips instead of a smoker box.

KEYO’s Heavy Duty Double-sided Trolly Charcoal Smoker Grill is a powerful and thoughtful outdoor cooking device. good quality cold-rolled steel and high-temp resistant powder coating surface treatment, it is durable and suitable for a the outdoor environments. The food-grade chrome grill ensures healthy cooking, and the large cooking area can meet the needs of 5-10 people for a party. The double-sided tables design is convenient for placing ingredients and seasonings, and the universal wheels at the bottom make it easier to move. The built-in bottle opener and visual glass window add convenience and fun. The unique smoking function allows you to easily cook delicious food, and the mechanical appearance design combines practicality and visual beauty, making it a perfect companion for outdoor barbecues.