Hello all. Boomhower here.
New to smoking. Just finished a 100 gallon reverse flow build (I'll start a build thread with lots of pics when I get a chance.) and I have my little girls bithday party I have to cook for this weekend. (about 50-60 people) I seasoned the pit this weekend, but I will not have a chance to do a test cook for this weekend. I got some questions.
First, I had some trouble keeping the temps regulated during the seasoning firing. Which do you use to regulate heat with, the firebox inlet, or the chimney outlet? Or both? Some general direction here please.
Second, what size in general do you split the wood to? Leave as large logs, or split it down fairly small to get a more complete combustion?
Third, I am cooking pulled pork for this party. I would like to use apple or hickory wood, but I do not have any of either currently. What I do have is very well seasoned oak, or fairly green (cut in January/February) silver maple. Which would you recommend for the pork shoulders? I'm leaning towards the maple.