Bought myself a real smoker, got a Char-griller offset smoker. After a few hours of seasoning I've put on a turkey to test it out. I will add a few photos as it comes alone. Edited by PcolaBBQ - 4/24/14 at 7:00pm
Ready for Sundays big smoke. I'm doing 3 racks of ribs and a butt for my co-workers. I've got a sample of sauces and rubs to try out, a new better quality digital thermometer, meat claws, a bunch of smoking woods and a few bags of B & B lump charcoal. We will see how it turns out!!!
The bird had a bad smoke flavor (I prefer a light smoke anyway) from burning to much wood at a high temp is what did it I believe. My smoke was a ashy grey, lots of soot. On this next smoke I am going to use just lump charcoal with just a few hand fulls of fruit wood chips.
Thoughts on adding unlite lump charcoal to the firebox as it's going or should I always start it in the chimney and add after it's good and lite?