Wife's been begging for me to smoke her some meat. So, being an obedient husband, I showed up ready to provide some smokin' meat only to find out we were on two totally different trains of thought. I told her if she will buy a smoker I will figure it out. She bought me a Char-Griller with side burning pit, but I have no clue about the smoked meat to which she was referring so I have sought and found what appears to be the holy grail of meat smokin' sites.
I bought bag of hickory chunks and plan to smoke a boston butt, a whole chicken and some corn and potatoes this weekend. I have made up a batch Snakebite Chicken Rub and plan using that for both meats. I have a Taylor remote thermometer and Weber chimney starter on the way. I plan to start with lump coal and add hickory chunks once the smoker gets almost ready. Then add the meat once it gets to 225. How much of the hickory chunks should I need for a 10 or 12 hour smoke?
I am going to to the 5-day ecourse (hopefully faster than 5 days since I don't have that long) and would love any feedback any of you have about my equipment, smoking plan and questions.
Looking forward to enjoying this new adventure with you!