Hello my name is Greg. I live in South Central Tennessee, USA.
This will be my first use of a smoke house. I have been smoking using a grill or campfire for years. I tend to try to stick with cooking on or with wood.
I recently acquired a 4' x 4' x 8' wooden wood shed that i converted by sealing up the large damaged areas and placing my smoker can inside for the fire box. (Safety was a factor so my firebox is raised 6 " with a metal floor under it.) I hope to slow cook over a period of days (????) using seasoned and green hickory. (Yes, I "cheated" a little by using some liquid hickory in my marinade- which will marinate about 36 hrs.)I plan to use the seasoned wood to obtain my coal bed and then use the green wood (for its moisture content) to smoke.
I will be doing a roughly 10 lb pork butt, two 3 lb beef bottom round tip roasts and a 3 lb bottom round roast.
I plan to only flavor the singular bottom round for later use. The two bottom round tip roasts and the pork butt I want to cook, again slowly so I can get as much flavor as possible.
Does anyone have any advice?