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Buld the Heat...Smoker tips wanted?

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    #16
    You can lay a bed of charcoal in the fire box ("smaller barrel"); light it and when burning good put your wood (or woodchips if you want to constantly feed it) on. If you have time then you can light the logs and let it get going. (Don't use just any wood; some wood will give your meat a bad taste - like other I like mesquite, pecan, etc.) Working the temperature is kind of a "learn as you go" type thing and will depend on type of wood and whether or not you are using a combo of charcoal and wood; but can be regulated by monitoring the temperature and either opening the fire box door to heat up, or close up the entire pit to smother the flame and smoke more. You both will get the hang of it pretty quick, and is always fun to sit around, monitor, and have a beverage or two if you choose.

    You can always start with something easy and less expensive like ribs before going out and buying a brisket.

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      #17
      Go to smoking-meat.com. Jeff is a good dude. Even if he is from OK.

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        #18
        Thanks again all...been a big help!!

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