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I need some help!

post #1 of 2
Thread Starter 

I am great at grilling, but an extreme novice at smoking.  I tried to smoke 2 lbs. of bacon and it took several hours and almost 2 bags of charcoal!  I hardly got any smoke.  I put my wood directly on top of the charcoal, and I tried dry wood as well as soaking some in water for awhile, but all of it burned up right away without creating much smoke.   Any help is appreciated!  I mean, really basic help, such as: 

1)  Should the wood be wet or dry?

2)  Do I put the wood directly on the charcoal?

3)  How do I use a "wood chip box?"  Do I put the box directly on top of the coals?


I have a smoker made from a large (55-gallon) drum, with a grate for the charcoal on one end, the meat rack in the middle (big enough for 2 turkeys side-by-side, and the smoke stack opposite the charcoal grate.


Please help!!

post #2 of 2

Are you using small chips or larger chunks?  If using chips, my first thought would be to try chunks instead.


Wet or dry shouldn't matter (opinions vary on which is best, but both ways work)


I have always got the charcoal going, then put the chunks right on top.

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